Ingredients
Whole wheat flour (atta)-2 cups
Potato, boiled-2 medium
Pomegranate seeds (anardana)-1 teaspoon
Red chilli powder -1 teaspoon
Green chilli, chopped-1
Salt -to taste
Butter-4 tablespoons
Method:
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.Divide it into four equal portionsDivide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a lemon size dough and flatten it by pressing. Place potato mixture on it and again make it like a lemon. Seal the edges completely so that potato stuffing does not come out.Flatten these,sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.Serve hot with fresh yogurt or mango pickle.
Sunday, December 21, 2008
ADAI
Ingrediants:
rice -4 cups
Split black gram skinless (dhuli urad dal)-1 cup
Split Bengal gram (chana dal)-1/2 cup
Split pigeon pea (toor dal/arhar dal)-1/2 cup
Green chilli-4
Fresh coriander leaves
Salt
Oil
Method:
Mix the rice and the dals. Wash and soak it in water for 5-6 hours.Drain and grind to a fine batter.Mix the chopped green chillies, chopped coriander and salt to the batter and keep asideHeat a griddle, grease it with oil. Pour a spoonful of batter in the middle of the griddle and spread evenly.Pour 1 teaspoon of oil along the edges and cook till crisp. Serve hot,with any chutney
rice -4 cups
Split black gram skinless (dhuli urad dal)-1 cup
Split Bengal gram (chana dal)-1/2 cup
Split pigeon pea (toor dal/arhar dal)-1/2 cup
Green chilli-4
Fresh coriander leaves
Salt
Oil
Method:
Mix the rice and the dals. Wash and soak it in water for 5-6 hours.Drain and grind to a fine batter.Mix the chopped green chillies, chopped coriander and salt to the batter and keep asideHeat a griddle, grease it with oil. Pour a spoonful of batter in the middle of the griddle and spread evenly.Pour 1 teaspoon of oil along the edges and cook till crisp. Serve hot,with any chutney
Poha Upma(Atukula upma)
Ingredients
Brown pressed rice(Atukulu) -3 cups
Oil -2 tablespoons
Mustard seeds-1 teaspoon
Curry leaves -10-12
Onion , chopped-1 medium
Green chillies, seeded and slit-2
Potato, boiledand 1/2 inch cubes-1 medium
Roasted peanuts-3 tablespoons
Turmeric powder-1/4 teaspoon
Salt to taste
Green peas, boiled-1/4 cup
Lemon juice -1 tablespoon
Fresh coriander leaves-3 tablespoons
Method:
Soak brown poha in water for fifteen to twenty minutes. Drain.Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.Add soaked brown poha and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.Garnish with coriander leaves, toss and serve hot.
Brown pressed rice(Atukulu) -3 cups
Oil -2 tablespoons
Mustard seeds-1 teaspoon
Curry leaves -10-12
Onion , chopped-1 medium
Green chillies, seeded and slit-2
Potato, boiledand 1/2 inch cubes-1 medium
Roasted peanuts-3 tablespoons
Turmeric powder-1/4 teaspoon
Salt to taste
Green peas, boiled-1/4 cup
Lemon juice -1 tablespoon
Fresh coriander leaves-3 tablespoons
Method:
Soak brown poha in water for fifteen to twenty minutes. Drain.Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.Add soaked brown poha and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.Garnish with coriander leaves, toss and serve hot.
Saturday, December 13, 2008
Chettinad Aloo curry
Ingredients:
Chettinadu masala:
1 grated coconut,10 gm whole red chillies,15 gm coriander seeds,15 gm ginger,15 gm garlic,5 gm cinnamon,5 gm cardamoms,5 gm cloves,3 gm star anise seeds,5 gm black pepper corns,3 gm curry leaves,2 gm turmeric powder
For the curry:
1/2 kg boiled small potatoes,1 tsp chettinadu masala,2 tbsp oil,4 chopped onions,3 chopped tomatoes,1/2 tsp ginger garlic paste,3 slit green chillies,5-6 curry leaves,1/4 tsp turmeric powder,2 tsp red chilli powder,4 tsp coriander powder,1/2 cup of water,coriander leaves
Method:
Keep boiled and peeled potatoes aside,For the chettinadu masala, gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, star anise seeds, black pepper corns, curry leaves and turmeric powder.Grind the shallow roasted spices to a fine paste. The Chettinadu masala is ready.For the main preparation, heat oil in pan. Add onions in the pan and saute them till brown. Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander leaves and salt.Pour water and cook the paste till it turns thick. Then add the boiled potatoes and the chettinadu masala. Cook for 3-4 minutes till it becomes dry.Garnish with coriander leaves and serve with boiled rice.
Chettinadu masala:
1 grated coconut,10 gm whole red chillies,15 gm coriander seeds,15 gm ginger,15 gm garlic,5 gm cinnamon,5 gm cardamoms,5 gm cloves,3 gm star anise seeds,5 gm black pepper corns,3 gm curry leaves,2 gm turmeric powder
For the curry:
1/2 kg boiled small potatoes,1 tsp chettinadu masala,2 tbsp oil,4 chopped onions,3 chopped tomatoes,1/2 tsp ginger garlic paste,3 slit green chillies,5-6 curry leaves,1/4 tsp turmeric powder,2 tsp red chilli powder,4 tsp coriander powder,1/2 cup of water,coriander leaves
Method:
Keep boiled and peeled potatoes aside,For the chettinadu masala, gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, star anise seeds, black pepper corns, curry leaves and turmeric powder.Grind the shallow roasted spices to a fine paste. The Chettinadu masala is ready.For the main preparation, heat oil in pan. Add onions in the pan and saute them till brown. Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander leaves and salt.Pour water and cook the paste till it turns thick. Then add the boiled potatoes and the chettinadu masala. Cook for 3-4 minutes till it becomes dry.Garnish with coriander leaves and serve with boiled rice.
Plantain/Raw Banana Curry
Ingredients:
150ml oil
5 dried red chillies
2 large raw bananas - peeled and chunked
100 gm freshly grated coconut
3 green chillies
200 ml yoghurt
15 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
chopped coriander leaves
fried coconut strips(Optional)
Method:
Heat 1 tbsp oil and fry the red chillies for 5 seconds. Fry bananas in remaining hot oil until colored. Drain. Grind coconut and green chillies to a fine paste add salt. Cook green chilli in oil for 5 minutes over a moderate heat.Add yoghurt to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through. In a separate pan, heat 2 tsp oil. Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry. Garnish and serve with boiled rice.
150ml oil
5 dried red chillies
2 large raw bananas - peeled and chunked
100 gm freshly grated coconut
3 green chillies
200 ml yoghurt
15 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
chopped coriander leaves
fried coconut strips(Optional)
Method:
Heat 1 tbsp oil and fry the red chillies for 5 seconds. Fry bananas in remaining hot oil until colored. Drain. Grind coconut and green chillies to a fine paste add salt. Cook green chilli in oil for 5 minutes over a moderate heat.Add yoghurt to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through. In a separate pan, heat 2 tsp oil. Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry. Garnish and serve with boiled rice.
Egg Fried Rice
Ingredients: 2 eggs
1/4 tsp salt
beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajinomoto-optional
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice
Method:
Method:
Boil the rice, let in cool in a wide plate.work 1 tbsp oil into it.Heat 1 tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft. Add the rice, Soya sauce, chilli sauce, vinegar and mix together continuing to stir-fry over high heat. Serve hot, garnished with the scrambled egg.
For vegetable fried rice, omit egg and add mixed cooked vegetables after the onions are transparent.
1/4 tsp salt
beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajinomoto-optional
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice
Method:
Method:
Boil the rice, let in cool in a wide plate.work 1 tbsp oil into it.Heat 1 tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft. Add the rice, Soya sauce, chilli sauce, vinegar and mix together continuing to stir-fry over high heat. Serve hot, garnished with the scrambled egg.
For vegetable fried rice, omit egg and add mixed cooked vegetables after the onions are transparent.
Aloo Matar Rice
Ingredients:
2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander/dhaniya powder
1 tsp powdered garam masala
Salt to taste
1 tsp turmeric
Method:
In a pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.
Variation:Rice can be cooked and then can be added in to the fried stuff.
2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander/dhaniya powder
1 tsp powdered garam masala
Salt to taste
1 tsp turmeric
Method:
In a pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.
Variation:Rice can be cooked and then can be added in to the fried stuff.
Aloo - Matar
Ingredients:
2 cups potatoes-boiled and cubed
2 cups shelled-green peas
3-4 green chillies-slit a little
For the gravy :250 gm chopped onions-ground with garlic & ginger
1 tsp peeled cloves of garlic
1 tsp chopped ginger
125 gm tomato, grated or 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp tbsp salt/to taste
1/2 tsp garam masala
1/2 tsp powdered red pepper/chilli powder
1 tbsp powdered coriander seeds/dhaniya powder
1 tbsp chopped coriander leaves, for garnish
Method:
Heat oil and add the cumin seeds,and the bay leaves.When the seeds begin to splutter, add the onion paste and saute till fat separates.Add the tomatoes or puree, turmeric, salt, garam masala, red pepper/chilli powder and the coriander powder, and stir-fry till fat separates.Add the peas, potatoes and the green chillies and saute over high heat till the vegetables look glossy. Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leaves.
2 cups potatoes-boiled and cubed
2 cups shelled-green peas
3-4 green chillies-slit a little
For the gravy :250 gm chopped onions-ground with garlic & ginger
1 tsp peeled cloves of garlic
1 tsp chopped ginger
125 gm tomato, grated or 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp tbsp salt/to taste
1/2 tsp garam masala
1/2 tsp powdered red pepper/chilli powder
1 tbsp powdered coriander seeds/dhaniya powder
1 tbsp chopped coriander leaves, for garnish
Method:
Heat oil and add the cumin seeds,and the bay leaves.When the seeds begin to splutter, add the onion paste and saute till fat separates.Add the tomatoes or puree, turmeric, salt, garam masala, red pepper/chilli powder and the coriander powder, and stir-fry till fat separates.Add the peas, potatoes and the green chillies and saute over high heat till the vegetables look glossy. Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leaves.
Vegetable Jhalfrez
Ingredients:
500 gm mixed vegetables(Cauliflower,potatoes,capsicum,peas,carrot)-cubed and steamed
2 tbsp oil
1 tsp cumin seeds
1 cup onion-thickly sliced
1 cup tomato puree
2 tsp ginger-garlic paste
1 tbsp green chillies-chopped finely
2 tsp salt or to taste
1 tsp kashmiri chilli powder or to taste
1 tsp garam masala
1tomatoes-cut into quarters
coriander leaves to garnish
Method:
Heat the oil, add cumin and when it splutters add chopped onions and saute till light brown. Mix in the tomato puree, ginger-garlic paste, green chillies, salt and chilli powder. Stir-fry till well mixed. Add vegetables and tomato quarters, and saute till tomatoes soften a bit. Add garam masala, stir-fry and serve hot, garnished with the coriander leaves.
Note:Button mushrooms can also be added.
500 gm mixed vegetables(Cauliflower,potatoes,capsicum,peas,carrot)-cubed and steamed
2 tbsp oil
1 tsp cumin seeds
1 cup onion-thickly sliced
1 cup tomato puree
2 tsp ginger-garlic paste
1 tbsp green chillies-chopped finely
2 tsp salt or to taste
1 tsp kashmiri chilli powder or to taste
1 tsp garam masala
1tomatoes-cut into quarters
coriander leaves to garnish
Method:
Heat the oil, add cumin and when it splutters add chopped onions and saute till light brown. Mix in the tomato puree, ginger-garlic paste, green chillies, salt and chilli powder. Stir-fry till well mixed. Add vegetables and tomato quarters, and saute till tomatoes soften a bit. Add garam masala, stir-fry and serve hot, garnished with the coriander leaves.
Note:Button mushrooms can also be added.
Paneer Tikka
Ingredients: paneer 1/2 kg
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish
Method: Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish
Method: Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.
Avial
Ingredients:
50 gm raw bananas
50 gm drumsticks
50 gm ash gourd
50 gm yam
50 gm pumpkin
50 gm beans4
500 ml yoghurt
salt to taste
1/4 tsp turmeric
Paste:200 gm coconut,25 gm green chillies,10 gm cumin seeds,50 ml coconut oil,few curry leaves
Method: Add sufficient water and grind the coconut, chillies and cumin seeds,turmeric into a fine paste.mix well.Cut all the vegetables .Heat 300 ml of water and add the vegetables. When the vegetables are 3/4th cooked add the paste and the curry leaves.Mix and bring it to a boil. When the vegetables are completely cooked,take it off the fire,then add Whipped curd,drizzle with coconut oil and serve fresh.
Note:carrots,peas,beans,cucumber can also be added.
Vegetables can be cooked in coconut milk for rich taste.
50 gm raw bananas
50 gm drumsticks
50 gm ash gourd
50 gm yam
50 gm pumpkin
50 gm beans4
500 ml yoghurt
salt to taste
1/4 tsp turmeric
Paste:200 gm coconut,25 gm green chillies,10 gm cumin seeds,50 ml coconut oil,few curry leaves
Method: Add sufficient water and grind the coconut, chillies and cumin seeds,turmeric into a fine paste.mix well.Cut all the vegetables .Heat 300 ml of water and add the vegetables. When the vegetables are 3/4th cooked add the paste and the curry leaves.Mix and bring it to a boil. When the vegetables are completely cooked,take it off the fire,then add Whipped curd,drizzle with coconut oil and serve fresh.
Note:carrots,peas,beans,cucumber can also be added.
Vegetables can be cooked in coconut milk for rich taste.
Tuesday, December 9, 2008
Hyderabadi Biryani
Ingredients:
For the Lamb:
1 pound lamb, cut into 1-inch cubes, 1 cup plain yogurt ,4 teaspoons ghee or clarified butter, 3 cloves ,3 cardamom pods, 3 cinnamon sticks ,3 green chiles, chopped 3 large onions, chopped 3 tomatoes, diced 1/2 cup fresh cilantro leaves 1/4 cup fresh mint leaves, 1/2 cup water, 1/2 teaspoon salt
For the Rice:2 cups basmati rice ,3 teaspoons ghee or clarified butter ,3 cloves, 3 cardamom pods 3 sticks cinnamon, 1 bay leaf ,1 teaspoon black cumin seeds, 3 1/2 cups water ,1 1/2 teaspoon salt(or according to taste) 1 pinch saffron (or yellow food coloring) ,1/4 cup milk ,1 large onion, peeled sliced and fried, for garnish 1/8 cup cashews, 1/8 cup raisins, 2 peeled and quartered hard boiled eggs
Masala 1:
1 garlic clove, 1-inch piece fresh ginger peeled,
Masala-2
2 tablespoons coriander seeds, 2 teaspoons fennel seeds, 2 teaspoons poppy seeds, 12 red chiles .
Masala-3
1/2 cup grated coconut ,3 teaspoons chopped cashew nuts ,1/2 cup plain yogurt
Method:
Take lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds .Then make a fine paste by adding the red chiles followed by the dry ground spices. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) .
To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chillies and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
For the rice:Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool. Preheat oven to 350 degrees F.(or a think bottomed vessel) The biryani will be layered in a dish. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
For the Lamb:
1 pound lamb, cut into 1-inch cubes, 1 cup plain yogurt ,4 teaspoons ghee or clarified butter, 3 cloves ,3 cardamom pods, 3 cinnamon sticks ,3 green chiles, chopped 3 large onions, chopped 3 tomatoes, diced 1/2 cup fresh cilantro leaves 1/4 cup fresh mint leaves, 1/2 cup water, 1/2 teaspoon salt
For the Rice:2 cups basmati rice ,3 teaspoons ghee or clarified butter ,3 cloves, 3 cardamom pods 3 sticks cinnamon, 1 bay leaf ,1 teaspoon black cumin seeds, 3 1/2 cups water ,1 1/2 teaspoon salt(or according to taste) 1 pinch saffron (or yellow food coloring) ,1/4 cup milk ,1 large onion, peeled sliced and fried, for garnish 1/8 cup cashews, 1/8 cup raisins, 2 peeled and quartered hard boiled eggs
Masala 1:
1 garlic clove, 1-inch piece fresh ginger peeled,
Masala-2
2 tablespoons coriander seeds, 2 teaspoons fennel seeds, 2 teaspoons poppy seeds, 12 red chiles .
Masala-3
1/2 cup grated coconut ,3 teaspoons chopped cashew nuts ,1/2 cup plain yogurt
Method:
Take lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds .Then make a fine paste by adding the red chiles followed by the dry ground spices. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) .
To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chillies and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
For the rice:Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool. Preheat oven to 350 degrees F.(or a think bottomed vessel) The biryani will be layered in a dish. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.
Mutton Biryani-type 2
Ingredients:
Masala:3/4 cup grated unsweetened coconut, 2 teaspoons white poppy seeds, optional 10 to 12 fresh curry leaves, optional 1 to 2 teaspoons chopped fresh green ,according to taste 3 tablespoons vegetable oil ,3 tablespoons ghee, 3 cups thinly sliced onions, 1 tablespoon minced garlic, 1 tablespoon minced ginger,
Ground masala:2 teaspoons coriander, 1 teaspoon cumin ,1/2 teaspoon black pepper, 1/4 teaspoon ,1/2 teaspoons Garam Masala ,salt to taste,1/4 cup plain yogurt, 2 tablespoons fresh lime juice ,1/2 cup chopped fresh cilantro(Coriander) ,1/2 cup chopped fresh mint ,1 Kg lamb, cut into 3/4-inch cubes (about 4 cups)
Rice:3 cups basmati rice
Garnish:2 tablespoons vegetable oil ,2 tablespoons ghee ,2 cups thinly sliced onions, 1/2 cup broken cashew pieces ,1/2 cup golden raisins, 4 large hard-boiled eggs, halved
Method:
In a blender combine the coconut, poppy seeds, curry leaves, green chillies, and 1/2 cup water (or more) to make a thick paste. Set aside. Heat 3 tablespoons oil and 3 tablespoons ghee in a wide frying pan over medium-high heat. Add 3 cups onions and saute until the edges are lightly browned. Put in the garlic and ginger and continue frying about 3 minutes, until you smell the aroma and the onions are brown. Stir in the ground masala, garam masala, salt, and coconut paste and fry for 2 to 3 minutes. Add the yogurt, lime juice, cilantro, and mint. Stir over medium-high heat for 2 to 3 minutes. Now put in the lamb pieces and stir. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the meat is tender. Stir occasionally. In a large bowl, wash the rice ,Drain thoroughly. Prepare the garnish by heating 2 tablespoons oil and 2 tablespoons ghee in a frying pan. Add the 2 cups onions and fry over medium-high heat, stirring constantly, until they turn deep reddish brown and crisp (10 to 15 minutes). Remove the onions to a plate with a slotted spoon. Fry the cashews in the remaining oil until brown. Remove the nuts with a slotted spoon and repeat with the raisins. Set aside. Prepare the rice by combining the 2 teaspoons salt, the drained rice, and 5 cups water in a large heavy pan with a tight-fitting lid. Bring to a boil, cover, and simmer 20 minutes on low heat. Remove from the heat. Preheat the oven to 350 degrees F(Or in a thick bottomed Vessel). Fluff the rice and spread one third of it in the bottom of a casserole and cover with a tight-fitting lid. Sprinkle one third of the fried onions, cashews, and raisins on top of rice, then add half the lamb mixture. Continue to layer with one third of the rice, one third of the garnish, all the remaining lamb, and finally the last third of rice. Reserve the last third of the garnish for later. Seal the top with foil, then place the lid over the foil. Bake for 30 minutes. Spoon onto a large platter and garnish with the remaining fried onions, cashews, and raisins. Place the halved boiled eggs, yolk up, around the edges of the platter. Serve immediately.
Monday, December 8, 2008
Khubani ka meetha
Ingredients:
Dried apricots-1cup (available in local grocery stores)
Sugar-1/4cup approximately
Water-to soak apricots
Method:
Wash and soak the apricots in water for 5-6hrs or overnight. De-seed the apricots and crush them with fingers or hand blender in the water. Put it in a pan & add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots r fully cooked .the color changes from light brown to bark brown. (When u break the seeds u get a small nut that can be chopped & garnished over the dessert before serving.).Serve with your favourite icecream.
Dried apricots-1cup (available in local grocery stores)
Sugar-1/4cup approximately
Water-to soak apricots
Method:
Wash and soak the apricots in water for 5-6hrs or overnight. De-seed the apricots and crush them with fingers or hand blender in the water. Put it in a pan & add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots r fully cooked .the color changes from light brown to bark brown. (When u break the seeds u get a small nut that can be chopped & garnished over the dessert before serving.).Serve with your favourite icecream.
Mutton Biryani-Type 1
Ingrediants:
Basmati Rice 500 gms.
Onion 3-4 medium size.
Mutton 600 gms.
Coriander seeds 1 tbsp.
Peppercorns 1 tbsp.
cardamoms 10 no.
Red chili powder 1 tbsp.
Bay leaves 4-5 nos.
Cumin seeds 2 tbsp.
Almonds (soaked and blanched) 10-15 nos.
Curd or yogurt 1/2 cup
Ghee 8 tbsp.
salt to taste
Method:
Wash and soak rice in water for 30 mins. Chop the onions finely and clean the mutton and keep aside. Heat 4 tablespoons Ghee in a saucepan. Add finely chopped onions to hot ghee and fry until brown. Sprinkle few drops of water and stir until onions are soft. Take out half the onions and keep on one side. Put the mutton in the saucepan and stir until the meat is golden brown. Grind together coriander, 1 black cardamom, cardamoms and cumin seeds. Add the Curd/Yogurt, stir for 5 minutes, add the ground spices with salt and chili powder and cover the saucepan for a few minutes. As soon as the water dries add more if necessary and let it simmer until the meat is soft and the gravy is thick. Put 3 tablespoons ghee in another saucepan, add bay leaves and peppercorns, rice (the water from the rice should be preserved), 1/4 teaspoon cumin seeds, 1 whole black cardamom and 1 level teaspoon salt. Stir for 2-4 minutes, then add the remaining brown onions. Remove saucepan from the fire and put three-quarters of the rice on a platter. In the saucepan, put first a layer of rice, then cooked mutton, sprinkle with chopped onions and repeat this process until the rice and meat are finished. Pour in the water in which the rice was cooked evenly so as not to break the layers, to 3/4 inch above the rice level. Cook and remove when the rice is almost done and there is no water left. Sprinkle more almonds , cover with a tight lid and serve hot .
Basmati Rice 500 gms.
Onion 3-4 medium size.
Mutton 600 gms.
Coriander seeds 1 tbsp.
Peppercorns 1 tbsp.
cardamoms 10 no.
Red chili powder 1 tbsp.
Bay leaves 4-5 nos.
Cumin seeds 2 tbsp.
Almonds (soaked and blanched) 10-15 nos.
Curd or yogurt 1/2 cup
Ghee 8 tbsp.
salt to taste
Method:
Wash and soak rice in water for 30 mins. Chop the onions finely and clean the mutton and keep aside. Heat 4 tablespoons Ghee in a saucepan. Add finely chopped onions to hot ghee and fry until brown. Sprinkle few drops of water and stir until onions are soft. Take out half the onions and keep on one side. Put the mutton in the saucepan and stir until the meat is golden brown. Grind together coriander, 1 black cardamom, cardamoms and cumin seeds. Add the Curd/Yogurt, stir for 5 minutes, add the ground spices with salt and chili powder and cover the saucepan for a few minutes. As soon as the water dries add more if necessary and let it simmer until the meat is soft and the gravy is thick. Put 3 tablespoons ghee in another saucepan, add bay leaves and peppercorns, rice (the water from the rice should be preserved), 1/4 teaspoon cumin seeds, 1 whole black cardamom and 1 level teaspoon salt. Stir for 2-4 minutes, then add the remaining brown onions. Remove saucepan from the fire and put three-quarters of the rice on a platter. In the saucepan, put first a layer of rice, then cooked mutton, sprinkle with chopped onions and repeat this process until the rice and meat are finished. Pour in the water in which the rice was cooked evenly so as not to break the layers, to 3/4 inch above the rice level. Cook and remove when the rice is almost done and there is no water left. Sprinkle more almonds , cover with a tight lid and serve hot .
DUM MURGH
Ingredients
Chicken, cut into 8 pieces-800 grams
Almonds, soaked and ground -15-20
Ghee -4 tablespoon to fry
Onion , sliced-2 medium
Yogurt-1 1/2 cups
Ginger paste -1 tablespoon
Garlic paste-1 tablespoon
Green chilli paste-1 tablespoon
Salt to taste
Bay leaves -2
Coriander powder -1 tablespoon
Cumin powder -1 teaspoon
Green cardamom powder-1/4 teaspoon
Black cardamom powder-1/2 teaspoon
Cinnamon powder-1/4 teaspoon
Fresh cream -1/2 cup
Method:
Marinate the chicken pieces in yogurt, ginger paste, garlic paste, green chilli paste and salt for two hours, preferably in a refrigerator.Heat sufficient ghee in a kadai and deep-fry sliced onions till golden brown. Drain on absorbent paper. Cool and grind to a fine paste. Heat four tablespoons of ghee in a narrow mouthed pan . Add bay leaves. Add the marinated chicken and cook till the gravy starts boiling. Add coriander powder, cumin powder, browned onion paste and almond paste dissolved in half a cup of water. Stir. Cover the vessel with a tight fitting lid or cover with aluminum foil so that the steam does not escape. Simmer for fifteen minutes. Alternatively you can cover the vessel and seal using (atta) dough. Cook over low heat till flavours are given out. Uncover the vessel and sprinkle the green cardamom powder, black cardamom powder and cinnamon powder. Stir in fresh cream.Serve hot.
Chicken, cut into 8 pieces-800 grams
Almonds, soaked and ground -15-20
Ghee -4 tablespoon to fry
Onion , sliced-2 medium
Yogurt-1 1/2 cups
Ginger paste -1 tablespoon
Garlic paste-1 tablespoon
Green chilli paste-1 tablespoon
Salt to taste
Bay leaves -2
Coriander powder -1 tablespoon
Cumin powder -1 teaspoon
Green cardamom powder-1/4 teaspoon
Black cardamom powder-1/2 teaspoon
Cinnamon powder-1/4 teaspoon
Fresh cream -1/2 cup
Method:
Marinate the chicken pieces in yogurt, ginger paste, garlic paste, green chilli paste and salt for two hours, preferably in a refrigerator.Heat sufficient ghee in a kadai and deep-fry sliced onions till golden brown. Drain on absorbent paper. Cool and grind to a fine paste. Heat four tablespoons of ghee in a narrow mouthed pan . Add bay leaves. Add the marinated chicken and cook till the gravy starts boiling. Add coriander powder, cumin powder, browned onion paste and almond paste dissolved in half a cup of water. Stir. Cover the vessel with a tight fitting lid or cover with aluminum foil so that the steam does not escape. Simmer for fifteen minutes. Alternatively you can cover the vessel and seal using (atta) dough. Cook over low heat till flavours are given out. Uncover the vessel and sprinkle the green cardamom powder, black cardamom powder and cinnamon powder. Stir in fresh cream.Serve hot.
Mutton Koftas/Kheema Balls
Ingredients
Mutton mince (keema) -2 cups
Almonds, blanched and peeled-8-9
Poppy seeds (khuskhus/posto), soaked-1 tablespoon
Ginger -1 inch piece
Cumin powder-1 teaspoon
Gram flour (besan)-4 tablespoons
Garlic, chopped-6-7 cloves
Green chillies, chopped-3-4
Fresh mint leaves, chopped-1 tablespoon
Garam masala powder -1/2 teaspoon
Hung yogurt -1 cup
Salt to taste
Oil
1 teaspoon + to deep fry
Fresh coriander leaves, chopped-3 tablespoons
FOR GRAVY :
Onions, chopped-2 medium
Saffron (kesar) -6-8 strands
Milk -2 tablespoons
Ghee -1 tablespoon
Green cardamoms -2
Cinnamon -1 inch stick
Cumin seeds -1/2 teaspoon
Ginger paste -1 teaspoon
Garlic paste-1 teaspoon
Green chillies, chopped-2
Turmeric powder -1/2 teaspoon
Red chilli powder-1 teaspoon
Salt to taste
Method:
Grind almonds and poppy seeds to a fine paste. Finely chop half the ginger and cut the remaining into fine strips.Dry roast cumin seeds and grind to a powder. Dry roast gram flour. Take keema in a bowl. Add almond-poppy seed paste, chopped ginger, garlic, green chillies, mint leaves, cumin powder and garam masala powder. Add hung yogurt and oil. Mix well and keep aside for five minutes. Add roasted gram flour and salt. Mix well and divide into marble sized balls. Heat sufficient oil in a kadai and deep fry mutton balls till golden. Drain onto an absorbent paper and set aside.
For gravy heat one cup of water in a pan and as it begins to boil, add onions. Cook till soft. Drain when it gets a little cool and make a fine paste. Soak saffron in milk. Heat ghee in a pan. Add green cardamoms, cinnamon, cumin seeds and boiled onion paste.Sauté briefly and add ginger paste, garlic paste and green chillies. Stir. Add turmeric powder and a little water and stir to mix well. Add red chilli powder and stir. Add milk and saffron. Cook for another three minutes or till gravy is thick. Add salt to taste. Add mutton balls and simmer for two to three minutes. Garnish with ginger strips and coriander leaves. Serve hot.
Mutton mince (keema) -2 cups
Almonds, blanched and peeled-8-9
Poppy seeds (khuskhus/posto), soaked-1 tablespoon
Ginger -1 inch piece
Cumin powder-1 teaspoon
Gram flour (besan)-4 tablespoons
Garlic, chopped-6-7 cloves
Green chillies, chopped-3-4
Fresh mint leaves, chopped-1 tablespoon
Garam masala powder -1/2 teaspoon
Hung yogurt -1 cup
Salt to taste
Oil
1 teaspoon + to deep fry
Fresh coriander leaves, chopped-3 tablespoons
FOR GRAVY :
Onions, chopped-2 medium
Saffron (kesar) -6-8 strands
Milk -2 tablespoons
Ghee -1 tablespoon
Green cardamoms -2
Cinnamon -1 inch stick
Cumin seeds -1/2 teaspoon
Ginger paste -1 teaspoon
Garlic paste-1 teaspoon
Green chillies, chopped-2
Turmeric powder -1/2 teaspoon
Red chilli powder-1 teaspoon
Salt to taste
Method:
Grind almonds and poppy seeds to a fine paste. Finely chop half the ginger and cut the remaining into fine strips.Dry roast cumin seeds and grind to a powder. Dry roast gram flour. Take keema in a bowl. Add almond-poppy seed paste, chopped ginger, garlic, green chillies, mint leaves, cumin powder and garam masala powder. Add hung yogurt and oil. Mix well and keep aside for five minutes. Add roasted gram flour and salt. Mix well and divide into marble sized balls. Heat sufficient oil in a kadai and deep fry mutton balls till golden. Drain onto an absorbent paper and set aside.
For gravy heat one cup of water in a pan and as it begins to boil, add onions. Cook till soft. Drain when it gets a little cool and make a fine paste. Soak saffron in milk. Heat ghee in a pan. Add green cardamoms, cinnamon, cumin seeds and boiled onion paste.Sauté briefly and add ginger paste, garlic paste and green chillies. Stir. Add turmeric powder and a little water and stir to mix well. Add red chilli powder and stir. Add milk and saffron. Cook for another three minutes or till gravy is thick. Add salt to taste. Add mutton balls and simmer for two to three minutes. Garnish with ginger strips and coriander leaves. Serve hot.
Sunday, December 7, 2008
Sabudana Vada
Sago (sabudana) -1 1/2 cups
Potatoes, boiled and mashed-3 medium
Roasted peanuts, coarsely ground-1/2 cup
Green chillies, finely chopped-3
Fresh coriander leaves, finely chopped-2 tablespoons
Lemon juice -1 tablespoon
Salt to taste
Oil to deep fry
Method:
Soak the sabudana, in enough water , cover it for about two hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.Divide into sixteen lemon sized balls, flatten between palms of your hands.Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.Serve hot with chutney of your choice.
Potatoes, boiled and mashed-3 medium
Roasted peanuts, coarsely ground-1/2 cup
Green chillies, finely chopped-3
Fresh coriander leaves, finely chopped-2 tablespoons
Lemon juice -1 tablespoon
Salt to taste
Oil to deep fry
Method:
Soak the sabudana, in enough water , cover it for about two hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.Divide into sixteen lemon sized balls, flatten between palms of your hands.Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.Serve hot with chutney of your choice.
Chole
Ingredients:
2 cups soaked and boiled chole
1 tsp garlic paste
1tsp ginger paste
1/2 tsp crushed Red chilles(dry)or to taste
2 tsp crushed coriander seeds/Dhaniya powder
1/2 cup chopped tomatoes
green chillies to taste
1 tbsp coriander leaves
lemon juice to taste
1 tsp garam masala
1 tbsp kasoori methi
2 tbsp ghee for frying
salt to taste
Method:
Saute the garlic paste in the ghee for about 1 minute. Add crushed spices and fry for another 30 seconds. Add tomatoes, green chillies, one tsp of ginger paste and 1/4 cup of coriander leaves.Then add the pre-cooked chole and fry for 5 minutes. Add salt, lemon juice, garam masla and kasoori methi and stir,garnish with coriander. Serve hot with puri/chapathi
2 cups soaked and boiled chole
1 tsp garlic paste
1tsp ginger paste
1/2 tsp crushed Red chilles(dry)or to taste
2 tsp crushed coriander seeds/Dhaniya powder
1/2 cup chopped tomatoes
green chillies to taste
1 tbsp coriander leaves
lemon juice to taste
1 tsp garam masala
1 tbsp kasoori methi
2 tbsp ghee for frying
salt to taste
Method:
Saute the garlic paste in the ghee for about 1 minute. Add crushed spices and fry for another 30 seconds. Add tomatoes, green chillies, one tsp of ginger paste and 1/4 cup of coriander leaves.Then add the pre-cooked chole and fry for 5 minutes. Add salt, lemon juice, garam masla and kasoori methi and stir,garnish with coriander. Serve hot with puri/chapathi
Gobhi Ka Paratha (Cauliflower Stuffed Indian Bread)
Ingredients:
Dough as in an ordinary roti-made from 2 cups whole wheat flour
1/2 cup ghee
mix together 2 cups grated cauliflower,2 tbsp chopped coriander leaves,1 tsp finely chopped ginger,1 tsp finely chopped green chillies, salt,1 tbsp lemon juice,1/4 sp amchur powder,Chilli powder according to taste.
Method:
Break the dough into small pieces, shape into round balls and flatten. Pinch the edges to form a cup, and place some gobhi mixture in the centre. Wet the edges and bring together to enclose the filling. Pinch to seal.Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapati, being careful not to tear it. Heat the tawa till very hot, lower the heat and place one parantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha, and some on the surface. Brown on both sides and serve hot.
Mooli ka Parantha
Ingredients:
2 cups whole-wheat flour
2 cups water
some dry flour for dusting
Mix together 2 cups grated white radish,2 tbsp chopped coriander leaves,1 tsp finely chopped ginger,1 tsp finely chopped green chillies,salt to taste,1 tbsp lemon juice
Method:
Knead the flour with the water and make into a soft dough. Cover and leave the dough to rest for 30 minutes.Break the dough into 8 pieces and shape each of them into a round, balls.Take a ball and using a rolling pin, roll it into rounds. Flatten the round balls between your palms and press flat a little more with your fingers, to make smaller rounds.Pinch the edges to about one-third way towards the center, so that the edges are thinner in the center, and form a sort of a cup.Place a tablespoonful of the filling ingredients in the center of the cup. Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.Roll out to smoothen and then dip in dry flour to coat well before rolling again. On a surface dusted with dry flour, roll out the parantha as thinly as you can without tearing it, as you would roll a chapatti. More care is needed with this, as the wet filling inside causes it to tear more easily.Heat the griddle till very hot. Lower the heat and place one parantha on the hot griddle. When the edges start lifting, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it. Then smear some ghee on the surface. When the underside is a golden brown, increase the heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown and serve hot with Raita or any curry.
2 cups whole-wheat flour
2 cups water
some dry flour for dusting
Mix together 2 cups grated white radish,2 tbsp chopped coriander leaves,1 tsp finely chopped ginger,1 tsp finely chopped green chillies,salt to taste,1 tbsp lemon juice
Method:
Knead the flour with the water and make into a soft dough. Cover and leave the dough to rest for 30 minutes.Break the dough into 8 pieces and shape each of them into a round, balls.Take a ball and using a rolling pin, roll it into rounds. Flatten the round balls between your palms and press flat a little more with your fingers, to make smaller rounds.Pinch the edges to about one-third way towards the center, so that the edges are thinner in the center, and form a sort of a cup.Place a tablespoonful of the filling ingredients in the center of the cup. Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.Roll out to smoothen and then dip in dry flour to coat well before rolling again. On a surface dusted with dry flour, roll out the parantha as thinly as you can without tearing it, as you would roll a chapatti. More care is needed with this, as the wet filling inside causes it to tear more easily.Heat the griddle till very hot. Lower the heat and place one parantha on the hot griddle. When the edges start lifting, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it. Then smear some ghee on the surface. When the underside is a golden brown, increase the heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown and serve hot with Raita or any curry.
Chapati (Whole Wheat Bread)
Ingredients:
2 cups (300 gm) whole wheat flour (atta)
1 cup water
some dry flour to help in rolling
Method:
Knead flour and enough water into a smooth and soft dough (enough to press a finger into it without much pressure). Flatten, make impressions with your finger tips, and sprinkle some water. Let it rest, thus, for about 30 minutes, at least. Knead a little again, roll pieces of dough into smooth balls, flatten and roll into rounds .Place a chapatti over the tawa and apply some oil over it and as soon as the edges start rising lift it and place over a direct flame, with the uncooked side down.
After its done ,serve hot with any curry.
2 cups (300 gm) whole wheat flour (atta)
1 cup water
some dry flour to help in rolling
Method:
Knead flour and enough water into a smooth and soft dough (enough to press a finger into it without much pressure). Flatten, make impressions with your finger tips, and sprinkle some water. Let it rest, thus, for about 30 minutes, at least. Knead a little again, roll pieces of dough into smooth balls, flatten and roll into rounds .Place a chapatti over the tawa and apply some oil over it and as soon as the edges start rising lift it and place over a direct flame, with the uncooked side down.
After its done ,serve hot with any curry.
Puri (Deep Fried Bread)
Ingredients:
250 gm whole wheat flour
75 gm semolina
30 ml oil
salt
oil for deep frying
Method:
Mix all the ingredients with sufficient water to make hard dough. Knead for few minutes and rest the dough for 30 minutes.Make the dough in the form of balls. Roll out the balls into circles with a rolling pin.In a deep skillet heat oil. When the oil is hot, drop in a puri and spoon hot oil on it continually until it puffs up or swells.Gently turn it upside down and cook until the poori is golden brown.Repeat the procedure till all the pooris are done.Serve hot with Chole/Aloo kurma.
250 gm whole wheat flour
75 gm semolina
30 ml oil
salt
oil for deep frying
Method:
Mix all the ingredients with sufficient water to make hard dough. Knead for few minutes and rest the dough for 30 minutes.Make the dough in the form of balls. Roll out the balls into circles with a rolling pin.In a deep skillet heat oil. When the oil is hot, drop in a puri and spoon hot oil on it continually until it puffs up or swells.Gently turn it upside down and cook until the poori is golden brown.Repeat the procedure till all the pooris are done.Serve hot with Chole/Aloo kurma.
Vegetable Manchurian Balls
Ingredients: 500 gm mixed vegetables-chopped fine or grated(Carrots,Beans,Potatoes,cabbage,capsicum)
2 eggs-slightly beaten
3/4 cup refined flour/Maida
1 tsp garlic paste
1 tsp ginger paste
salt
oil for deep frying
Method: Mix together the vegetables, egg, flour, salt, garlic and ginger paste, and enough water so as to have a thickish batter. Leave this for 5-10 minutes. Heat the oil and keeping the heat high drop heaped teaspoon ful of batter and fry till golden brown. Serve hot with tomato sauce
2 eggs-slightly beaten
3/4 cup refined flour/Maida
1 tsp garlic paste
1 tsp ginger paste
salt
oil for deep frying
Method: Mix together the vegetables, egg, flour, salt, garlic and ginger paste, and enough water so as to have a thickish batter. Leave this for 5-10 minutes. Heat the oil and keeping the heat high drop heaped teaspoon ful of batter and fry till golden brown. Serve hot with tomato sauce
Baby Corn Manchurian
Ingredients:
1/4 kg baby corn-peeled and blanched
2 eggs-slightly beaten
3/4 cup maida
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajinomoto (optional)
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine(Optional)
For sauce, mix together 3 tbsp cornflour,1/2 cup water (to blend conrnflour),2 tbsp vinegar,2 tsp salt,2 tsp soya sauce,1/2 cup tomato puree,2 tbsp chopped celery,1/4 tsp ajino moto (optional)2 cups Water
oil for deep frying
Method:
Mix together the corn, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes. Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown. Drain on absorbent paper if required. Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried corn, turn around a few times and serve
1/4 kg baby corn-peeled and blanched
2 eggs-slightly beaten
3/4 cup maida
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajinomoto (optional)
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine(Optional)
For sauce, mix together 3 tbsp cornflour,1/2 cup water (to blend conrnflour),2 tbsp vinegar,2 tsp salt,2 tsp soya sauce,1/2 cup tomato puree,2 tbsp chopped celery,1/4 tsp ajino moto (optional)2 cups Water
oil for deep frying
Method:
Mix together the corn, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes. Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown. Drain on absorbent paper if required. Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried corn, turn around a few times and serve
Lemon Rice
Ingredients:
2cups boiled Rice
1/3rd cup Lemon juice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Method:
Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.
2cups boiled Rice
1/3rd cup Lemon juice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Method:
Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.
Jeera Rice
Ingredients:
1 cup Long Grain (Basmati) Rice
1/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1/4 sp turmeric powder
1 Black Cardamom
1/2 lemon juice
few coriander leaves
Method:
Cook rice and keep it aside.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice,turmeric and salt, mix well.
Finally squeeze the lemon juice and garnish with coriander
Serve the jeera rice hot with any gravy or raita.
1 cup Long Grain (Basmati) Rice
1/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1/4 sp turmeric powder
1 Black Cardamom
1/2 lemon juice
few coriander leaves
Method:
Cook rice and keep it aside.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice,turmeric and salt, mix well.
Finally squeeze the lemon juice and garnish with coriander
Serve the jeera rice hot with any gravy or raita.
palak rice
A filling nutritious combination of palak,Potatoes and spices
Ingrediants:
1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
few curry leaves
1 mashed potato(optional)
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)
For Seasoning: 1 tblsp mustard,1/2 tblsp urud and channa dal,1/2 tblsp green chillies and red chillies (cut into pieces)
Method:
First wash and cut the palak into small pieces and keep aside.
Then cook the basmathi rice and set aside.
Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
Now add the onions, palak and mix well ,close with a lid.
Let the whole thing cook very well.
When it is done, add garam masala powder if you want and saute for a minute.
Now add the rice and mix it well.Serve hot
Optional:Take an other vessel , pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
Serve with raita.
Ingrediants:
1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
few curry leaves
1 mashed potato(optional)
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)
For Seasoning: 1 tblsp mustard,1/2 tblsp urud and channa dal,1/2 tblsp green chillies and red chillies (cut into pieces)
Method:
First wash and cut the palak into small pieces and keep aside.
Then cook the basmathi rice and set aside.
Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
Now add the onions, palak and mix well ,close with a lid.
Let the whole thing cook very well.
When it is done, add garam masala powder if you want and saute for a minute.
Now add the rice and mix it well.Serve hot
Optional:Take an other vessel , pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
Serve with raita.
Garlic Rice
Ingredients:
2 cups cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered
1 tsp chopped fresh coriander
2 tblsp ghee/oil
Salt and pepper to taste
Method:
Take a kadai and heat ghee/oil in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.Garnish the Garlic Rice with fresh coriander and serve hot
2 cups cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered
1 tsp chopped fresh coriander
2 tblsp ghee/oil
Salt and pepper to taste
Method:
Take a kadai and heat ghee/oil in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.Garnish the Garlic Rice with fresh coriander and serve hot
Carrot Rice
This is a very nutritious recipe of carrot made from groundnuts, carrots and spices like cinnamon and cloves.
Ingredients:
2 cups rice
onion-1 cup finely chopped
carrots-2
2tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken black gram
2 nos cloves
1/4 tsp mustard seeds
1 tsp bengal gram
few curry leaves
Salt as per taste
For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies
Method:
Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.Add grated coconuts and remove from the heat. Grind it after it cools down.
Fry groundnuts and keep them saparetly
Cook the rice and let it cool.
Grate carrots without peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.Finally add groundnuts and remove from the flame. Serve hot.
Brinjal Rice/Vangi Bhath
This is a spicy rice recipe popularly known as Vangi bhath in south india made by tempering the brinjals or eggplants with mustard seeds and curry leaves and then mixing with boiled rice. It is very tasty as well as complete meal in itself.
Ingredients:
3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups chopped eggplant (brinjals)
3 tsp. finely sliced green chillies
1tsp of Ginger Garlic paste(Optional)
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice
Method:
Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal),ginger garlic paste and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.
Ingredients:
3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups chopped eggplant (brinjals)
3 tsp. finely sliced green chillies
1tsp of Ginger Garlic paste(Optional)
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice
Method:
Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal),ginger garlic paste and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.
MOONG DAL VADA RECIPE
Ingredients:
300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
8 - 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry
Method:
Soak the moong dal in water for a couple of hours.
Grind it properly to form a smooth paste.
Blend it with chopped onions, chillies, corainder and cumin seed.
add the salt to taste, and deep fry till golden in color.
Serve with your favourite chutney
300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
8 - 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry
Method:
Soak the moong dal in water for a couple of hours.
Grind it properly to form a smooth paste.
Blend it with chopped onions, chillies, corainder and cumin seed.
add the salt to taste, and deep fry till golden in color.
Serve with your favourite chutney
Saturday, December 6, 2008
Chettinad Egg Curry
Ingredients:
6 eggs - hardboiled
3 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 ginger,
2 tsp garlic paste
2 tbsp oil,
1/2 tsp fenugreek seeds
a 2 inch cinnamon stick
3 onions - ground
250 gm tomatoes - peeled,seeded & ground
250 ml water
350 ml coconut milk
1 tbsp lime juice
chopped coriander
Method:
Peel eggs and halve lengthwise. For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water. Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Cook cut onion until golden. Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes. After 3 minutes, pour in water and simmer for 15 minutes. Pour in coconut milk. Reheat. Sharpen with limejuice. Add eggs and garnish with coriander. serve Hot.
6 eggs - hardboiled
3 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 ginger,
2 tsp garlic paste
2 tbsp oil,
1/2 tsp fenugreek seeds
a 2 inch cinnamon stick
3 onions - ground
250 gm tomatoes - peeled,seeded & ground
250 ml water
350 ml coconut milk
1 tbsp lime juice
chopped coriander
Method:
Peel eggs and halve lengthwise. For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water. Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Cook cut onion until golden. Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes. After 3 minutes, pour in water and simmer for 15 minutes. Pour in coconut milk. Reheat. Sharpen with limejuice. Add eggs and garnish with coriander. serve Hot.
Rawa and vermicelli idli Recipe
Ingredients:
Rawa – 1/2 cup
Vermicelli – 1 cup
Curd/yogurt – ½ cup
Oil/ghee – 1+1 teaspoons
Fried bengal-gram dal – 2
seeds – ½ teaspoon
Cashew nuts – 5, broken into quarters
Black gram dal – 1 teaspoon
Green chillies – 4, sliced
Curry leaves – 5
Salt – ½ teaspoon
Method:
Fry well the rawa and broken vermicelli in a teaspoon of oil separately turning over thoroughly over moderate heat and keep aside. Mix well the roasted rawa, vermicelli, curd, one tablespoon ghee, and 2 cups of cold water and keep it aside for 20 minutes. Meanwhile, heat a fry pan and pour in the remaining one teaspoon oil. When the oil becomes very hot, add in the following order: the mustard seeds to splutter, black-gram dal to lightly brown, cashew nuts, green chillies, curry leaves, and remove it immediately taking care not to burn any of these. Add this seasoned mixture and salt to rawa-vermicelli batter; beat up the batter well. Add a little water at this time if necessary to make a thick batter, which will drop slowly from the spoon. Make into idlis in the usual way. Serve it either hot with any of your favorite chutneys.
Rawa – 1/2 cup
Vermicelli – 1 cup
Curd/yogurt – ½ cup
Oil/ghee – 1+1 teaspoons
Fried bengal-gram dal – 2
seeds – ½ teaspoon
Cashew nuts – 5, broken into quarters
Black gram dal – 1 teaspoon
Green chillies – 4, sliced
Curry leaves – 5
Salt – ½ teaspoon
Method:
Fry well the rawa and broken vermicelli in a teaspoon of oil separately turning over thoroughly over moderate heat and keep aside. Mix well the roasted rawa, vermicelli, curd, one tablespoon ghee, and 2 cups of cold water and keep it aside for 20 minutes. Meanwhile, heat a fry pan and pour in the remaining one teaspoon oil. When the oil becomes very hot, add in the following order: the mustard seeds to splutter, black-gram dal to lightly brown, cashew nuts, green chillies, curry leaves, and remove it immediately taking care not to burn any of these. Add this seasoned mixture and salt to rawa-vermicelli batter; beat up the batter well. Add a little water at this time if necessary to make a thick batter, which will drop slowly from the spoon. Make into idlis in the usual way. Serve it either hot with any of your favorite chutneys.
Kothimira Kobbari Pachadi/Coriander Coconut Chutney Recipe
Ingredients:
1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
1 tsp cumin seeds
1 small bunch fresh coriander leaves, washed and chopped into pieces
10-12 mint leaves (pudina)
3-4 green chillies (increase or decrease to suit your spice level)
1/4 cup roasted peanuts (de-skinned)
1/2-3/4 cup water
salt to taste
1 tsp oil
For tempering:
1 tsp mustard seeds
8-10 fresh curry leaves
1/2 tsp oil
Method:
Heat a tsp of oil in a small pan. Add the cumin seeds and let them splutter. Add the green chillis and washed coriander leaves and stir fry for 2-3 mts till you get a nice aroma. Add the mint leaves and toss them about for a few seconds. Remove from heat and cool.
Grind the grated coconut, sautéed green chillies, coriander leaves, mint leaves and roasted peanuts along with salt, to a paste by adding about half a cup of water.
Serve with dosas /idli's / vadas
1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
1 tsp cumin seeds
1 small bunch fresh coriander leaves, washed and chopped into pieces
10-12 mint leaves (pudina)
3-4 green chillies (increase or decrease to suit your spice level)
1/4 cup roasted peanuts (de-skinned)
1/2-3/4 cup water
salt to taste
1 tsp oil
For tempering:
1 tsp mustard seeds
8-10 fresh curry leaves
1/2 tsp oil
Method:
Heat a tsp of oil in a small pan. Add the cumin seeds and let them splutter. Add the green chillis and washed coriander leaves and stir fry for 2-3 mts till you get a nice aroma. Add the mint leaves and toss them about for a few seconds. Remove from heat and cool.
Grind the grated coconut, sautéed green chillies, coriander leaves, mint leaves and roasted peanuts along with salt, to a paste by adding about half a cup of water.
Serve with dosas /idli's / vadas
Groundnut/Peanut Chutney Recipe
Ingredients:
1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis, de-seeded
small lemon sized tamarind (soaked in warm water for 10 mts)
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil
For popu/tadka/seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil
Method:
Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.2 Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.3 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.
1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis, de-seeded
small lemon sized tamarind (soaked in warm water for 10 mts)
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil
For popu/tadka/seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil
Method:
Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.2 Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.3 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.
Rawa dosa
Ingrediants:
2 cups semolina/rava
1/2 cup rice flour
1/2 cup maida (all-purpose flour)
1 1/2 tsps cumin seeds
1 tsp grated ginger
coriander leaves - 2 tbsps (optional)
curry leaves - few (optional)
finely chopped green chillies - 1 or 2
salt to taste
water - 6 cups (approx)
oil as required
Method:
Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion (as shown in the picture below). Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
Fry till brown and serve hot with coriander or peanut chutney.
2 cups semolina/rava
1/2 cup rice flour
1/2 cup maida (all-purpose flour)
1 1/2 tsps cumin seeds
1 tsp grated ginger
coriander leaves - 2 tbsps (optional)
curry leaves - few (optional)
finely chopped green chillies - 1 or 2
salt to taste
water - 6 cups (approx)
oil as required
Method:
Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion (as shown in the picture below). Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
Fry till brown and serve hot with coriander or peanut chutney.
Shahi Paneer
Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Gobi Manchurian
INGREDIENTS:
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour(Maida)
3 tbsp. cornflour
1/4 tsp. red chilli powder or chilli sauce
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
1 egg white(Optional)
Pinch of Ajinomoto
1/4 sp Soya sauce
1/4 sp Vinegar
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder or chilli sauce,soya sauce,vinegar,ajinomoto and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour(Maida)
3 tbsp. cornflour
1/4 tsp. red chilli powder or chilli sauce
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
1 egg white(Optional)
Pinch of Ajinomoto
1/4 sp Soya sauce
1/4 sp Vinegar
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder or chilli sauce,soya sauce,vinegar,ajinomoto and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Aloo Palak
Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of aloo's.
Making time: 45 minutes
Makes for: 6
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of aloo's.
Making time: 45 minutes
Makes for: 6
Malai Kofta
Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
13
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
13
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Double Ka Meetha (Bread Pudding)
Ingredients:
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Method:
Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a
litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream
and milk alternately over the bread pieces while they are still hot.
Refrigerate and serve as dessert.
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