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.
Saturday, December 6, 2008
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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