Green paste for quick fried rice or for green curries

Preparation Time : 10 min.

Makes 1 cup.

Ingredients

10 green chillies, chopped 6 clove garlic, peeled 1 onion, chopped 3/4 piece of ginger, peeled 1 cup chopped coriander Rind of 1 lemon, grated Juice of 1/2 lemon 1 tablespoon ground coriander 2 tablespoons ground cumin 2 stalks lemon grass 1 teaspoon salt 1/2 teaspoon pepper

Method

1. Grind all the ingredients in a mortar or a food processor using a little water. 2. Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months. 3. Use as required.

Tips

Make 2 recipes of this paste as you might need it for another recipe.

Eg. Thai fried rice, Table-top Thai Curry or to use another time when you are in a hurry.

Gravy for curries(Green sauce)

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 2 cups.

Ingredients

2 medium onions, roughly chopped 1 tablespoon broken cashewnuts 6 cloves garlic, roughly chopped 12 mm. (½") ginger piece 3 green cardamoms (elaichi) 2 cloves (laung) 1 bay leaf (tejpatta) 2 green chillies, chopped 1 cup fresh curds (dahi) 1 tablespoon fresh cream 2 tablespoons oil salt to taste

Method

1. Cut the onions into big pieces. 2. Add ¾ cup of water and boil. When cooked, add the cashewnut pieces, garlic and ginger. Leave aside to cool. 3. When cool, blend to a smooth paste in the blender. 4. Heat the oil in a pan and add the cardamoms, cloves and bay leaf and stir for about ½ minute. 5. Add the onion-ginger paste and fry for 1 minute. 6. Add the green chillies and fry for a while. Remove from the heat. 7. Add the curds. Mix well and cook for ½ minute, stirring continuously. Add the cream and salt. 8. Cool and freeze in an air-tight container or in polythene bags.

Gravy for curries

To make a subzi, just heat about ½ cup of any of these gravies, add 2 cups of boiled mixed vegetables and salt and cook for 8-10 minutes. Water may be added as required and fresh cream to make it richer.

Cooking Time : 15 to 20 mins.
Preparation Time : 10 mins.

Makes 2 cups.

Ingredients

750 gms tomatoes 1 tablespoon coriander (dhania) seeds 10 whole dry red chillies, broken into pieces 6 cloves garlic, chopped 4 green chillies, chopped 50 mm. (2") piece ginger, grated 1 teaspoon kasoori methi (dried fenugreek leaves) 1 teaspoon garam masala 4 tablespoon oil salt to taste

Method

1. Roast the coriander seeds and red chillies lightly on a tava (griddle) and pound with a mortar and pestle to crush them. 2. Heat the oil in a pan, add the garlic and sauté over medium heat for a few minutes. 3. Add the pounded spices and cook for a few seconds. 4. Add the green chillies and ginger and sauté for 30 seconds. 5. Add the tomatoes and fry until the oil comes to the surface. 6. Add the kasuri methi and salt and sprinkle garam masala. 7. Cool and freeze in an air-tight container or in polythene bags.

Barbeque sauce with paneer rolls

Cooking Time : 30 mins.
Preparation Time : 30 mins.

Serves 8.

For the paneer balls

150 grams paneer 4 bread slices 3 tablespoons fresh curds 3 to 4 chopped green chillies 1 tablespoon chopped coriander 1/4 teaspoon soda bi-carb 4 tablespoons plain flour (maida) salt to taste ghee for deep frying

For the barbeque sauce

2 large tomatoes 1 tablespoon brown sugar(optional) 1 tablespoon soya sauce 2 teaspoons vinegar 2 tablespoons tomato ketchup salt to taste

For the paneer balls

1. Mash the paneer and knead very well. 2. Soak the bread slices in curds for a little time. 3. Mix the paneer, bread, chillies, coriander, soda bi-carb, flour and salt and make small balls. 4. Deep fry in ghee.

For the barbeque sauce

1. Put the tomatoes in hot water. 2. After 10 minutes, take out the skin and chop. 3. Add the brown sugar, soya sauce, vinegar, tomato ketchup and salt and cook for a few minutes.

How to serve

1. Serve the paneer balls with warm barbeque sauce.

Tips

Note : The barbeque sauce also goes very well with tinned mushrooms.

Salsa Dip for all those nachos lovers:)

Preparation Time : 15 minutes.
Cooking Time : 5 minutes.

Serves 8.

Ingredients

8 tomatoes 2 capsicums 2 finely chopped onions 1 teaspoon chilli powder 2 teaspoons oil 1 teaspoon sugar salt to taste

Accompaniment

Corn chips or Nachos

Method

1. Put the tomatoes in hot water. After 10 minutes, remove the skin and chop. 2. Pierce each capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop. 3. Heat the oil and fry the onions for 1/2 minute. Add the tomato, capsicums, chilli powder and salt and cook for a few minutes. 4. This can be served with baked puris. 5. Note : Each baked puri contains 13 calories.

Schezuan Sauce for chinese recipes

Preparation Time : 10 mins.
Cooking Time : 5 mins.

Makes 1 cup.

For the paste

20 dry red chillies ¼ cup garlic, chopped

Other ingredients

1 tablespoon garlic, finely chopped 1 teaspoon green chillies, finely chopped ½ tablespoon ginger, grated 2 tablespoons onions, finely chopped 1 teaspoon celery, finely chopped 1 cup vegetable stock:cabbage,carrots,celery,springoinion and cauliflower 1 tablespoon cornflour mixed with 2 tablespoons water 1 tablespoon white vinegar 2 teaspoons sugar a pinch Ajinomoto powder (optional) 3 tablespoons oil salt to taste

For the paste

1. Boil 1 cup of water. 2. Add the dry red chillies and garlic and simmer for 8 to 10 minutes. Cool. 3. Drain out the water. Grind into a smooth paste in a liquidiser using a little water.

Method:

1. Heat the oil in a wok or frying pan and sauté the garlic, green chillies, ginger, onions and celery for 1 minute. 2. Add the paste and sauté again for 1 minute. 3. Add the stock and mix well. Add the cornflour mixture, vinegar, sugar, Ajinomoto and salt. Bring to a boil and keep aside. 4. Use as required.