December 22, 2008

Cauliflower Bhaji

Seeing the title of this post, some readers might feel this recipe as a everyday dish. But I have tried to make this recipe look colourful and healthy by adding carrot, green peas, tomatoes to it. It adds a variety and different taste to the typical recipe. It is an ideal one for luncbox.

Ingredients:
2 cup cauliflower florets
1 carrot finely chopped
1 tomato finely chopped
1/4 cup green peas
5-6 curry leaves
1 tbsp garam masala
1 tbsp red chili powder
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tsp asafoetida
1 tsp turmeric powder
Sugar to taste
Salt to taste
3-4 tbsp Oil
1/2 cup water
Finely chopped coriander for garnishing.

Method:
  1. Heat oil in a pan. As it heats, add mustard and cumin seeds.
  2. After they pop up, add curry leaves, asafoetida and turmeric powder and mix well.
  3. Add salt, sugar, chili powder, garam masala and mix well.
  4. Now add all vegetables one by one starting with tomatoes, carrots, green peas and finally cauliflower florets mixing well each time.
  5. Saute the vegetable well. You can add salts and masala (step 3) after adding vegetables (step 4), but then you will have to make sure to mix ingredients evenly.
  6. Finally add about 1/2 cup (cannot be quantified exactly) to the pan and let it cook on high flame for about 7-8 min, stirring in between.
  7. Reduce the flame to low and allow it to stand covered for next 5-6 min.
  8. The actual cooking time may defer depending on how much you want to cook the vegetables.
  9. Before serving, garnish it with finely chopped coriander.

Serves: 2-3

Preparation Time: 30 min

Bookmark and Share

December 2, 2008

Tomato Soup

Tomato soup is just the perfect thing these cold windy days. Its a best appetizer and makes you eat more :) Also it is the first item in soup's section menu in any Indian restaurant.

Ingredients:
1 onion chopped
2-3 tomatoes cut into 3/4 pieces
Salt to taste
Black pepper powder
Cumin powder
Water
Corn flour mixed in cold water
Sugar (optional)
Oil or ghee
Basil (optional, but good to have)
Cream (optional)
Croutons

Method:
  1. Heat oil in a pan, add onions and saute untill golden brown.
  2. Now add the coarsely cut tomatoes. Saute till they become soft.
  3. Add salt, little bit of black pepper powder and cumin powder, basil (if available).
  4. Add 2-3 cups water to it and let cook it covered for 5 min. Let the mixture cool down.
  5. After the mixture cools down, blend it to fine paste in mixer.
  6. If you want clear soup, filter it out in a colander.
  7. Now reheat it and add corn flour paste (mixed in cold water). This gives clear soup its required consistency. Bring to boil.
  8. Serve hot garnished with croutons.
Serves: 2-3 cups

Preparation Time: 15-20 min
Bookmark and Share

November 24, 2008

Kobichi (Cabbage) Vadi

Ingredients:
1 cup finely grated Cabbage
2-3 tbsp ginger-garlic-green chili paste
1/2 tsp Cumin seeds or powder
1/4 tsp Turmeric Powder
4 tbsp Besan
2 tbsp Jowar Flour or Thalipeeth bhajni (Optional)
Salt to taste
oil
Water

Method:
  1. Mix cabbage, ginger-garlic-green chili paste, cumin seeds (or powder), turmeric powder, besan, jowar flour and salt together.
  2. Add bit of water as needed and mix well. Grated cabbage already emits moisture, hence don't add much water.
  3. Grease a cooker pan with oil and spread the mixture evenly in it.
  4. Cool inside the pressure cooker without whistle for approximately 10-15 min.
  5. Let it stand and settle down for about 30 min.
  6. Cut it into square of 3cm x 3cm.
Serving options:
Deep fry in oil.
OR
Shallow fry on a frying pan to get a golden brown color (I did this way)
OR
Like a dhokla, temper oil with mustard & cumin seeds, asafoetida, curry leaves.
Spread it all over the vadis & garnish with coriander and/or grated coconut.

Makes 8-10 vadis

Preparation Time: 20 min (Excluding standing time)
Bookmark and Share

November 17, 2008

Double Beans Masala

I usually make usal (Maharashtrian curry) of double beans. But this time I wanted to try out something new. Result was this Double beans masala. It tasted very nice and was a good change for us.

Ingredients:
1 cup double beans (soaked overnight and cooked in pressure cooker)
1/2 capsicum chopped along length
1 onion chopped along length
2 tomato finely chopped
4-5 baby corn cut into half (optional)
Finely chopped coriander
Salt to taste
Garam Masala (to taste , I used 1 tsp)
Red chili powder (to taste , I used 2 tsp)
1 tsp Sugar (optional)
1 tsp Cumin seeds
Ghee (not oil)
1 tsp Asafoetida
1 tsp Turmeric powder

Method:
  1. Heat ghee in a pan. As it heats, add cumin seeds, asafoetida & turmeric powder.
  2. As cumin seeds pop up, add onion and capsicum. Stir fry till both change colors.
  3. Now add tomato and saute till it becomes soft. Sprinkle some water if mixture becomes very dry.
  4. Now add baby corn and double beans.
    Finally add salt, garam masala, red chili powder, sugar and mix well.
  5. Again, sprinkle some water if it becomes too dry.
  6. Reduce flame to low and cook covered for 2 min. Let it stand for next 5-6 min.
  7. Garnish with coriander and serve hot with Chapati or Nan.

Serves: 2-3

Preparation Time: 20 min
Bookmark and Share

Sabudana Thalipeeth

I made sabudana thalipeeth yesterday on the eve of sankashti chaturthi. This is a very typical fasting dish made in Maharashtra.

Ingredients:
1 cup soaked Sabudana (Tapioca)
1 cooked potato
1 tsp cumin powder
1 tsp green chili chopped finely (i used paste)
1/4 cup roasted peanut powder
Coriander finely chopped
Salt to taste
1 tsp Sugar (optional)
1 tsp lemon juice (optional)
1 tsp oil
Water just enough for mixing contents

Method:
  1. Mash the already cooked potato to a smooth form.
  2. In a big pan, add sago, mashed potato, cumin powder, green chili paste, peanut powder, coriander, salt, sugar, lemon juice.
  3. Now add little bit of water and mix well to form a not very sticky dough.
  4. Grease a non-stick tawa with oil, put a 4 cm diameter round dough at the center of tawa.
  5. With moist hands, spread it evenly in round shape over the tawa (Like a pancake).
  6. Make five round holes as shown in the snap and fill it will oil.
  7. Cook the thalipeeth covered on high flame for 2-3 min until some noises (of steam) start coming out.
  8. Remove the cover and flip the sides and let it cook for another 1 min. No need to cover this time.
  9. Serve hot with fresh yogurt or green chutney.
Serves: Makes around 2-3 medium sized thalipeeth

Preparation Time: 15 min
Bookmark and Share

November 10, 2008

Ratalyacha (Sweet Potato) kees

I tried this recipe for the first time on last Sunday on the eve of Kartiki Ekadashi. It served as a wholesome side dish along Sabudana khichadi. This is a fasting dish.


Ingredients:
1 Sweet Potato
4-5 tsp powdered groundnut
1 green chili finely chopped
Coriander finely chopped
2-3 tsp lemon juice
Salt to taste
Sugar to taste (optional)
Cumin seeds
Ghee

Method:
  1. Peel the skin of sweet potato and grate it thickly.
  2. Heat ghee in a pan and add cumin seeds.
  3. As cumin seeds pop up, add green chilies and saute for a minute.
  4. Now reduce the flame to medium and add grated sweet potato, powdered groundnut, salt and sugar and mix well.
  5. Let it cook covered for 2 min on medium flame.
  6. Now add lemon juice and coriander, mix well.
  7. Serve hot as side dish with other fasting dishes.
Serves: 1-2

Preparation Time: 8-10 min
Bookmark and Share

Vegetable Pulav

I wanted to post this recipe since a long time but some how missed it. I simply love the aroma of pulav and its one of my favorite dishes.

Ingredients:
1 cup Basmati rice
1/4 cup cauliflower
1/2 onion chopped along length
1/2 carrot chopped
4-5 french beans chopped
1/4 cup green peas
1/2 capsicum cut along length
1/4 cup raisins and cashews
Cumin seeds
Asafoetida
Pulav Masala
Salt to taste
Sugar to taste (optional)
Ghee
1 cup water

Method:


  1. Soak rice in water for 10 min.
  2. Meanwhile, heat ghee in a pan. Once heated, add cumin seeds and asafoetida.
  3. As the cumin seeds pop up, add chopped onions and capsicum. Stir fry for till onion changes to golden brown.
  4. Then add all remaining vegetables, salt, pulav masala, sugar (optional) and mix well.
  5. Now add the soaked rice and saute for 1 min.
  6. Add 1 cup water to it and either cook rice in same pan or transfer the contents into rice cooker or microwave.
  7. For microwave, let it cook for 9 min with standing time of 5 min. When cooking in the pan, keep stirring frequently.
  8. Serve hot (with curds or raita)
Serves: 2-3

Preparation Time: 30 min
Bookmark and Share

Toor Dal (Lentil) Vade

I got to know about this recipe from a marathi recipe book. Its original name is "Wafole" means "Steamed". But I changed its named to Toor dal vade since I didnt steam it instead I "deep" fried it. Fried dishes anytime taste good than the steamed version. This dish is very simple and can be made from things available at home.

Ingredients:
1/2 cup Toor dal
2-3 tsp ginger-garlic-green chili paste
1/2 onion finely chopped
1/4 cup sesame seeds
10-15 coriander leaves finely chopped
Salt to taste
Oil

Method:
  1. Soak toor dal in water for 2 hours.
  2. Remove the water and grind the dal coarsely.
  3. Add ginger-garlic-green chili paste and chopped onions to the dal and mix well.
  4. Roll the mixture into ellipsoidal wadas. Coat them with sesame seeds.
  5. Deep fry in oil till all sides turn golden brown.
  6. Alternatively you may steam it into a pressure cooker without whistle.
  7. Serve hot with pudina chutney or tomato sauce.
Serves: 10 pieces

Preparation Time: (without soaking time) 30 min
Bookmark and Share

November 8, 2008

Palak Paneer


Ingredients:

1 bunch Palak(Spinach)
250 gm Paneer
1 finely chopped Onion
1 finely chopped Tomatoes
1" grated Ginger
1-2 Green chilies chopped
2-3 cloves Garlic coarsely chopped
1 tsp Cumin Seeds
1-2 tsp Sugar
1 tsp Garam masala
Salt to taste
Oil
Water
2 tbsp Ghee

Method:

  1. Cut paneer into 1 cm cubes.
  2. Shallow fry them in oil till all sides are golden brown. Drain excess oil using tissue paper and keep aside.
  3. Wash spinach and chop the leaves coarsely and put it in a pan.
  4. Add 1/2 cup Water and cook for 4-5 min and keep aside.
  5. Heat ghee in a another pan, add cumin seeds.
  6. Once cumin seeds pop up, add ginger, garlic and green chillies, stir fry for a min.
  7. Now add onion and fry till it turns golden brown.
  8. Add tomatoes and cook till they turn soft.
  9. Finally add cooked spinach (along with the water) and mix well.
  10. Turn off the flame now and let it cool down.
  11. When the mixture cools down, blend it into fine paste.
  12. Transfer it to same pan, add salt, sugar, garam masala as per taste.
  13. Now add fried paneer cubes and cook covered for another 5 mins
  14. Serve hot with chapati or Nan.

Preparation Time: 30 min


Serves: 2-3

Bookmark and Share

November 5, 2008

Pudina (Mint) Rice

I wanted to try a new variety of rice which was simple and can be made from all ingredients at home. I had already done tomato rice, lemon rice, pulao, hence it was mint rice this time. It simply tastes awesome and does not take much efforts to do it.

Ingredients:
1/2 cup soaked rice
15-20 mint leaves
10-15 coriander leaves
2 tbsp grated coconut (optional)
1 clove of garlic
1/2 " ginger
1 green chili
1 onion chopped finely
1 tsp Cumin seeds
3-4 curry leaves (optional)
1tbsp Pulao Masala or Garam Masala
Salt to taste
Water
Ghee

Method:
  1. Grind mint leaves, coriander, cocunut, ginger, garlic and green chili into paste and keep aside.
  2. Heat ghee in a pan, as ghee heats add the cumin seeds and let them pop up.
  3. Add curry leaves if available.
  4. Now add onion and fry it for 2 minutes till it becomes golden brown.
  5. Add the green paste now and fry for 2 min.
  6. Now add salt (to taste) and pulav masala (or garam masala) and mix well.
  7. Finally add the soaked rice and stir fry for 2-3 min and bring off heat.
  8. Add about 3/4 cup water to it. Now you have multiple options to cook the rice
  • Cook covered in the same pan (You will have to constantly stir & monitor)
  • Transfer the rice mixture to rice cooker
  • Cook it in microwave for 9 min and stand for 5 min (I went with this approach).
Serve hot with raita or plain curd.

Serves: 2-3

Preparation time: 30 min
Bookmark and Share

November 3, 2008

Stuffed Palak Paratha

I was bored of eating spinach in its typical forms (Pattal bhaji, alu palak, soup, paratha, etc). I thought a lot and decided to prepare a stuffed palak paratha instead of normal one. It turned out really a nice one, even in future I would prefer this version than the typical paratha.

Ingredients:
200 g Chapati Dough

For filling:
2 - 3 medium sized Potato
20-25 Spinach leaves
1 tsp Jeera
2 tsp Chilli powder
1/2 tsp Turmeric powder
Salt to taste

For garnishing:
Butter - 2 tbsp

Method:
  1. Cook potato in a pressure cooker, remove skin and mash it.
  2. Finely chop the spinach leaves.
  3. In one bowl add mashed potato, spinach leaves and all other stuffing ingredients and mix well. The stuffing looks as shown below:
  4. Take two lemonsized ball of dough and roll it using a rolling pin.
  5. Put the stuffing prepared in step 1 over one roll. Cover it with another one. Press well at the circumference.
  6. With light hands, roll further to form a thin paratha.
  7. Place it on hot tava. When it gets little brown, apply butter. Turn it and again apply butter on other side until it gets golden brown.
  8. Stuffed spinach paratha is ready. Serve it with pickles and plain yogurt.
Serves: 2-3

Preparation Time: 20 min
Bookmark and Share

Gajar Halwa

My colleague Phil wanted to try his hand at authentic Indian cooking & asked me for recipe suggestions. I suggested him Paneer chili as starter, Chole-Bhature in main course and Gajar Halwa as a dessert. I had the other two recipes on blog, but Gajar Halwa was missing, here I am adding it today.
Ingredients:
1 cup grated carrot
1 cup Whole Milk
2 tbsp Ghee
3/4 cup Sugar
1/2 tsp Cardomom Powder
Raisins
Almonds
Cashews

Method:
1. Boil milk 1 cup of milk on low flame for 30 min till it thickens and reduces to about 3/4 cup.
2. Heat a pan on hight flame & roast cashews and almonds and keep aside. (You may even fry them)
3. Heat ghee in a pan and once heated add grated carrots to it.
4. Saute carrots until they start changing color (abt 2-3 min).
5. Now add milk, sugar and mix well. Let it cook on low flame, keep on stirring regularly.
6. When the milk is absorbed in, add cardomom powder, raisins, roasted almonds & cashews.
7. Let the halwa cool down.
8. You may serve it chilled or at room temperature.

Serves: 2

Preparation Time: 45 min
Bookmark and Share

November 1, 2008

Semolina (Rava) Cake

A pure vegetarian cake which does NOT have plain flour (maida) and eggs. The recipe is very easy and the cake is ideal as breakfast and in lunch box.



Ingredients:
3/4 cup semolina
1/2 cup milk
1/2 cup plain natural yogurt
1/4 cup butter
3/4 cup sugar
1 tsp baking soda,
1 tsp vanilla essence

Method:
  1. In a pan, mix all ingredients together and stir well to remove all lumps.
  2. Let the mixture stand for approximately an hour so that semolina gets absorbed well.
  3. Preheat the oven for 5 minutes. Till the oven heats, grease a baking dish with butter.
  4. Add the cake mixture in baking dish spreading it evenly.
  5. Bake at 200 deg C for 20-22 minutes till the color changes to golden brown.
  6. Let it stand and cool down. Its now ready to eat.
  7. Since it contains yoghurt, its shelf life is around 2-3 days.
Preparation Time: Excluding baking & standing time, 15 min

Serves: Makes 10-12 pieces
Bookmark and Share

October 28, 2008

Pudina Paneer

Paneer, yet another dish. We had invited some friends at home to celebrate Diwali and as usual I wanted to cook some thing different. Paneer with a min flavour was liked a lot by all.


Ingredients:
200 g Paneer, cut into cubes
10-12 mint leaves
1 onion
1 tomato
1 capsicum
2 tbsp Ginger-garlic paste
Red chili powder (to taste)
Garam Masala (to taste)
Salt (to taste)
Cumin seeds
Mustard seeds
Asafoetida
tumeric powder
Chopped coriander
2 tbsp Ghee
Oil to fry Paneer

Method:
  1. Heat oil in a pan, deep fry Paneer cubes till they are golden brown from all sides and keep aside on a tissue paper to drain excess water.
  2. Heat ghee in another pan, as it heats up add mustard and cumin seeds.
  3. After the mustard seeds pop up, add asafoetida, turmeric powder, ginger-garlic paste & stir well.
  4. Now add onion, capsicum and stir fry on high flame for 2-3 min, till their color changes.
  5. Finally, add tomatoes, chili powder, garam masala, salt.
  6. Add some water, cover the pan and let the mixture cook for 10 min.
  7. Allow it to cool down completely.
  8. After it cools add it in a blender jar along with mint leaves and blend it into a soft curry.
  9. Now, transfer it back into the pan, add paneer and let is cook covered for another 5 min till paneer gets soaked in the curry.
  10. Serve hot with Roti or Nan.
Serves: 2-3

Preparation Time: 45 min
Bookmark and Share

Shewai Kheer

Shewai kheer has always been my favorites one. Its very easy to cook, yet tastes awesome. Some people add condensed milk to make it more rich, this one is without it.


Ingredients:

10 g Shewai (Vermicelli)
1 Lt Milk
4 tbsp Sugar
1 pinch saffron
20 g Rasins
20 g cashew & almonds
½ tbsp ghee

Method:

1. Heat the ghee in a pan, add the shewai after breaking them into about 1” long pieces.
2. Fry till golden brown. Take them out and leave them aside.
3. Now to the same pan add the milk and stirring occasionally condense the milk to about ½ it's original quantity.
4. Now add pinch of saffron, sewai and let it cook in the milk on low flame. Make sure that the milk doesn't condense too much for it might get too thick once cool.
5. Now add the cashew, almonds and the resins.
6. Once the sewai is cooked, add the sugar.
7. Stir till the sugar dissolves well. Cook for another minute or so and remove from flame.
8. Cool, refrigerate and then serve.

Serves: 2-3

Preparation Time: 15-20 min
Bookmark and Share

October 22, 2008

Anda Bhurji

Anda bhurji is one recipe (among many) which Vikram likes and used to make it for all roomies when he was a bachelor. He takes the charge of kitchen whenever am bored of cooking. This one is made by him. Posting this recipe as Vikram's entry to His Cooking event, hosted by Priti.


Ingredients


4 Eggs
1 Tomatoes finely chopped
1 Onion finely chopped
2 Green chillies chopped
Ginger-Garlic paste
1/2 tsp Garam masala
Oil - 2 tbsp
Mustard seeds
Asafoetida
Salt to taste
Coriander leaves for garnish

Method:
  1. Heat oil in a pan. Add mustard seeds and Asafoetida.
  2. After mustard seeds pop up, add onion. Fry it till golden bown.
  3. Now add chopped chilies and ginger garlic paste and stir fry for 1-2 mintues.
  4. Add garam masala, tomatoes, salt and stir till tomatoes become soft
  5. Lower the flame and add one egg at a time and mix well
  6. Mix it continuously with a spoon till egg solidifies and separates out
  7. Garnish with coriander leaves and serve hot with bread butter.
Serves: 2

Preparation Time: 15 min
Bookmark and Share

Pani Puri (Golgappe)

Pani Puri is my all time favorite chat and I can eat them any at time anytime and in any quantity. It needs two to be done in two parts, Pani (Water) and the ragda (filling in puris).

Ingredients:
For Water:
Tamarind paste
10-15 mint leaves
1 green chili
2-3 dries dates
Jaggery or sugar
Salt
Panipuri masala (or else rock salt)
1/2 liter water

10-20 Puris

Filling:
White watane soaked overnight
Salt
Oil
Red chili powder

Method:
Filling
  1. Cook white watane in pressure cooker for 10-15 min.
  2. Heat oil in a pan, add the cooked watane, salt and red chili powder.
  3. Add some water to have proper consistency.
Water
  1. Grid tamarind, mint leaves, green chili, dried dates, jaggery in blender.
  2. Add pani puri masala, salt, water to the paste, stir well.
  3. Transfer it to a tall jar and chill it for some time.
Serving:
  1. Punch hole puri using thumb.
  2. Add the filling to the puri.
  3. Immerse the puri in tall jar and serve it.
Water sufficient for 30-35 puris

Preparation Time: 30 min
Bookmark and Share

October 21, 2008

Upma

Upma (a.k.a Uppit) is the second most commonly made breakfast in Maharashtra. It is does not require special preparation and fairly easy to cook.


Ingredients:
1 cup thin Rava (Semolina)
2 cups of water
1 onion finely chopped
1 tomato finley chopped
1/2 tsp mustard seeds
1/2 tsp urad dal
2-3 green chilies
4-5 curry leaves
1 tsp hing
Salt
Oil
Freshly grated coconut
Chopped coriander
Method:
  1. Roast rava in a pan for 2-3 min till the color changes to brown and aroma starts coming out.
  2. Heat oil in another pan. As it heats, add mustard seeds, urad dal and let mustard seeds pop out.
  3. Now add hing, green chilies, curry leaves, onion and salt. Fry until onion changes to golden brown.
  4. Till step 3 is in progress, bring 2 cups water to boil in a separate pan.
  5. Now add chopped tomatoes and rava in tempered mixture in first pan and mix well.
  6. Add the boiled water into rava, mix well and keep pan covered for 5 min to cook the upma.
  7. Garnish with fresh coriander, grated coconut, lemon juice. You may also top up with shev.
  8. Serve hot.

Serves : 2

Preparation time : 20mins

Bookmark and Share

October 15, 2008

Onion Chatni (Sinhagad Style)

We go to Sinhagad each and every year without fail and I just love the pithla-bhakri, dahi-taak we get there and in particular the red onion chutney which they serve along with it. Once I particularly asked its recipe to a lady there. Here I am sharing it with you all.


Ingredients:
1 onion
1 tbsp red chili powder
salt to taste
sugar to taste (optional)
4-5 tbsp oil

Method:
  1. Finely chop an onion and keep aside in a bowl.
  2. Heat oil in a pan.
  3. As it heats, add red chili powder, salt to it.
  4. If you want, you can add some sugar to it (since I cant eat too much spicy, I added it)
  5. Remove the pan off flame immediately after adding chili powder & salt otherwise red color of oil changes to dark brown.
  6. Add the spicy oil to chopped onions and mix well.
  7. Serve as a side dish with any lunch or dinner menu.
Preparation Time: 5 min
Bookmark and Share

Jowar flour Thalipeeth

My mom always makes Thalipeeth of Jowar flour. It tastes really different and tasty than the normal bhajni thalipeeth. I anytime like this one more bhajni thalipeeth.

Ingredients:
1 cup Jowar flour
1/4 cup cooked tur daal (Waran)
2 tbsp Besan (Gram flour)
1 onion chopped
2 tsp turmeric powder
2 tbsp red chili powder
1 tsp asafoetida (hing)
Salt to taste
Finely chopped coriander
3-4 tsp oil

Method:
  1. Mix all ingredient together to make a soft dough. If you do not have have cooked tur daal, you can use water instead.
  2. Grease a non-stick tawa with oil, put a 4 cm diameter round dough at the center of tawa.
  3. With moist hands, spread it evenly in round shape over the tawa (Like a pancake).
  4. Make five round holes as shown in the snap and fill it will oil.
  5. Cook the thalipeeth covered on high flame for 2-3 min until some noises (of steam) start coming out.
  6. Remove the cover and flip the sides and let it cook for another 1 min. No need to cover this time.
  7. Serve hot with mango pickle, curds and butter on top it.
Serves: makes 2-3 big thalipeeths

Preparation Time: 10 min
Bookmark and Share

October 14, 2008

Tomato Rice

I have tried tomato rice many times before, but this time I did it a bit differently, in south Indian style. I added chana dal and fried it well, that added a crunchiness to rice. Really worth trying this recipe by everyone. It tastes the best when done in butter or ghee instead of oil.

Ingredients:
1 cup steamed rice
2 tomatoes finely chopped
1/2 onion finely chopped
1/4 cup chana dal
5-10 cashews (optional)
1 green chili finely chopped
3-4 curry leaves
1 tsp garam masala
Mustard seeds
Cumin seeds
1 tsp Hing
1 tsp turmeric
Butter or ghee
Finely chopped coriander for garnishing

Method:
  1. Heat oil in a pan. Add mustard seeds, cumin seeds. As they pop-up, add hing and turmeric.
  2. Now add curry leaves, green chilies, chana dal, cashews and fry for a minute.
  3. Then add chopped onion and saute until its soft. No need to wait till color changes to golden brown.
  4. Finally add tomatoes and cook covered for 5 min till tomatoes become soft and mixture becomes consistent. Do not add water.
  5. Now add the steamed rice and mix well.
  6. Garnish with chopped coriander and serve hot as is or with raita.

Serves: 2

Preparation Time: 15 min
Bookmark and Share

October 12, 2008

Carrot Paratha


One more new variety of Paratha.



Ingredients:
1 cup carrot grated
1 potato cooked
1 tbsp ajwain (ova)
Jeera powder
Salt to taste
Coriander finely chopped

For covering:
Dough of Wheat flour with consistency like Chapati dough.

Method:
Stuffing:
  1. Mix lots of salt in it and leave aside for 10-15 min.
  2. You will see that carrots becomes watery. Remove the water completely my pressing between palms.
  3. Add ajwain, jeera powder, chopped coriander leaves in the carrot mixture.
Making parathas:
  1. Take piece of dough about 5 cm in diameter, roll into into puri size chapati.
  2. Place stuffing over it and close all sides to form a big puff.
  3. Apply some flour to the puff and roll it further.
  4. Fry on hot tava from both sides. Apply some butter/ghee to both side.
  5. Serve hot with pickle or curd.
Serves: Makes appx 5-6 parathas

Preparation Time: 30 min

Bookmark and Share

Nankatayi

I really miss the nakatayi of local vendor in pune who came in our society every sunday. He had many varieties of khari, nankatayi... all were mouth watering. This sunday I missed all this so intensely that I tried it out my self from a recipe book. The only thing I mis-judged is that size expands on baking. In my case, it expanded so much that it automatically gave a nice shape to nankatayis.




Ingredients:
1/2 cup maida
1/4 cup sugar
1/4 cup butter
2 tbsp cardamom powder
1 tsp baking powder
Almonds or cashewnuts for garnishing


Method:
  1. Mix maida, sugar, butter, baking powder, cardomom powder together. Mix well. Let the batter stand for 1 hour.
  2. Grease a microwave safe dish and keep aside.
  3. Preheat the oven for 5 min at 200 deg C.
  4. Apply butter to oil and roll batter into round balls. Put it in the dish and press from top.
  5. At this step, you can garnish the nankatayi will almonds or cashews. (I missed on this step)
  6. Bake at 150 deg C for 30 min.
  7. Nankatayi develops cracks from top and color will change to golden brown.

Preparation Time: 15 min (excluding standing time and baking)

Makes 10 parts.

Bookmark and Share

October 9, 2008

Jacket Potato

Jacket Potato is a favourite brunch in UK. I tried it at home giving it an Indian touch i.e. making it more spicy and salty. Its really a simple and tastes too good.

Ingredients:
4 - medium sized potatoes
Canned Baked beans
Red chili powder
Salt
Pepper powder
Grated cheese

Method:
  1. Wash the potatoes well and pat dry.
  2. To cook the potatoes, brush with oil and prick all over.
  3. Wrap in a microwave-safe, plastic wrap and arrange around the circumference of the turntable.
  4. Cook at 100% power for 8-10 minutes. The exact timings will depend on the size.
  5. Check after standing time – 2 to 3 minutes.
  6. Unwrap the potatoes in a dish, make a cross on top horizontally of each and squeeze open.
  7. Pour baked beans all over the potatoes.
  8. Sprinkle red chili powder, pepper powder and salt. Spread grated cheese.
  9. Re-heat in microwave for about 2-3 min.
Serves: 2-3

Preparation Time: 15 min
Bookmark and Share

October 8, 2008

Shahi Paneer

This is Sanjeev Kapoor's recipe. I have posted it here as is. I tried it for the first time and it turned out very well.


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:
  1. Chop the paneer into 2" fingers.
  2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
  3. Add tomatoes and cook for 7-8 minutes, covered.
  4. Add curd and cook for 5 minutes.
  5. Add 1/2 cup water and cool.
  6. Blend in a mixie till smooth.
  7. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
  8. Boil to get a very thick gravy.
  9. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
  10. Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh
Bookmark and Share

October 4, 2008

Dadpe Pohe

Dadpe pohe is a nice breakfast and quick to make when you have unexpected guest at home. It tastes ideal when made using fresh coconut and its water. Unfortunately I had to make it using dessicated coconut this time. But it tasted equally good.

Ingredients:
2 cups Jade pohe (those used in Kanda pohe)
Water (or coconut water)
2 tomatoes
1 onion
2 green chilies
Dessicated or freshly grated coconut
Coriander4-5 curry leaves
1/4 cup Dala
Peanuts
Mustard seeds
Cumin seeds
Hing
TumericOil

Method:
  1. Take 2 cups pohe in a pan and sprinkle water over it. Cover the pohe by a moist cloth. This action is called as "Dadapne". Leave it aside for 10 min.
  2. In the meantime, chop onion, tomatoes, green chilies, coriander leaves.
  3. Next, heat 3-4 tbsp oil in a pan for tempering.As the oil heats up, add mustard seeds, cumin seeds, hing and turmeric powder.
  4. Then add curry leaves, chopped chilies and peanuts. Remove off flame after 5 min.
  5. Now, add the tempered oil, chopped onion, tomatoes, grated coconut, coriander over moist pohe.
  6. Mix well and garnish with shev.
Serves: 2
Preparation Time: 15 min
Bookmark and Share

October 3, 2008

Mixed Veg Soup

I usually make this soup in rainy season or in winters. Its an excellent appetizer and blend of all vegetables. A bit bland, hence very useful to person with cough or cold.


Ingredients:
1/4 cup sweet corn
1/4 cup cauliflower
Cabbage
Carrot
French beans
Vinegar
Salt
Soy Sauce
Corn flour
Water

Method:

1. Finely chop cabbage, carrots, french beans and cauliflower.

2. Cook all vegetables in 2 cups water along with some salt for 5 min or till vegetables are semi-cooked.

3. Now add vinegar, soy sauce and mix well and boil the mixture.

4. Mix some corn flour in cold water.

5. As the mixture starts boiling, add corn flour solution and heat for another 1-2 min till the soup gets thick.

6. Serve hot. You may add soy sauce, chili sauce or vinegar as per your taste.

Serves: 2

Preparation Time: 15 min
Bookmark and Share

Naralachi Vadi (Coconut Barfi)

I wanted to do Naralachi Vadi on Narali Poornima itself, but finally today I got time to do it. Its very simple and rich in taste. Since it has got a good shelf life, you can carry it in long journey also.


Ingredients:
1 cup freshly grated coconut or fine coconut powder
1 cup sugar
1/2 cup milk
Cardomom powder
Saffron (Optional)
Cashewnut or Badam (Optional)
Ghee/Butter

Method:
  1. Heat 1 tsp butter in a hard bottom pan.
  2. Add grated coconut / coconut powder in it.
  3. Stir it continuously till coconut smell starts coming out. No need to wait till color changes to brown.
  4. Now add all sugar and cardomom powder (saffron if available). Mix well.
  5. Then add milk and stir continuously till all milk gets absorbed by mixture and it starts to thicken. Note, this should be done on low flame & by stirring continuously.
  6. Remove the pan from flame and let it cool down for say 5 min.
  7. Till then, grease a plate with ghee/butter. Once the mixture cools down a bit, pour it on greased dish.
  8. Spread it evenly all over the dish with hand / spatula.
  9. Now pierce cashew / badam randomly over the mixture.
  10. Put the dish in freeze for 1 hour.
  11. After 1 hour, cut the mixture into diamond shaped vadis (see the snap above).
Serves: Make appx 12-15 burfis

Preparation Time: 30 min
Bookmark and Share

October 1, 2008

Fodni cha Bhat

Sometimes waran-bhat becomes monotonous to eat and making pulao is a bit time taking, then I prepare fodni cha bhat (simply fried rice). It adds variety & spice to rice and yet easy to make. People usually make fodni cha bhat of leftover rice too.

Ingredients:
1 cup steamed rice
1 onion
1 green chili
1/2 cup green peas (optional)
4-5 curry leaves
1 tsp turmeric
1 tsp hing (asafoetida)
1 tsp Mustard seeds
1 tsy Cumin seeds
Salt to taste
Coriander
5 tbsp oil

Method:
  1. Finely chop onion, green chilies, coriander and keep aside.
  2. Heat oil in pan. After it heats, add mustard seeds, cumin seeds, hing.
  3. As it starts popping up, add green chilies and curry leaves.
  4. After 2 min, add onion and fry till it changes colour.
  5. Now add turmeric, green peas, salt and mix well. Keep covered on low flame for 2-3 min.
  6. Add the steamed rice and mix well. Again keep covered on low flame for 2-3 min.
  7. Garnish with coriander and serve hot.
Serves: 2

Preparation Time: 15 min

Tip: If you add turmeric along with hing, its color changes from yellow to brown. To retain turmeric color, add it just after onions are fried well.
Bookmark and Share

September 30, 2008

Bhajani che vade

Last weekend we had been to London and visited the Indian stores to see if things we don't get in Portsmouth are available there. We did get bhajani, jowar flour, etc there. I immediately wanted to do Thalipeeth, but then my creative mind came up with this Bhajani che vade :) It is made up of all Thalipeeth contents, but in a different shape.

Ingredients:
1/2 cup Thalipeeth Bhajani
1/2 cup Jowar flour
1/2 onion chopped
Chili powder (or finely chopped green chilies)
Salt as per taste
Finely chopped coriander
Water for mixing
Oil for frying

Method:
  1. In a bowl, mix Thalipeeth bhajani, jowar flour, onion, chili powder, salt, coriander together.
  2. Add some water to form batter with consistency same as needed for Thalipeeth.
  3. Wet your hands with water and form round wada of the batter.
  4. Heat oil in a pan. Deep fry all the wadas in oil till they are crispy.
  5. Serve hot with tomato ketchup or curd.
Serves: 2

Preparation Time: less than 30 min
Bookmark and Share

September 26, 2008

Paneer Peshawari

I found this recipe on Sheetal's blog. It looked very tempting (obviously paneer is!). I cooked it with some modifications and it turned out to be mind-blowing! This dish has got added to my "all time" favorite dishes.


Ingredients:
200 g Paneer
2 Tomatoes
2 Onion
2 Garlic petals
1 inch Ginger
1/2 Capsicum
Garam Masala
Chili powder
Jeera powder
Salt
Coriander
Butter / Ghee

Method:
  1. Chop all vegetables (onions, tomatoes, garlic, capsicum)
  2. Heat butter/ghee in a pan. Add garlic and onion.
  3. Fry it till color changes to golden brown. Then add capsicum and fry for another 2-3 min.
  4. Finally add ginger, tomato, garam masala, chili powder, jeera powder, salt to it and mix well.
  5. Allow it to cook for next 5 min.
  6. Remove it off flame and allow the curry to cool down.
  7. In the meantime, grate paneer in thick (almost potato chip like) shape.
  8. Once the curry is cools down, blend it in mixer to form a smooth thick paste.
  9. Re-heat it in the same pan (no need to add ghee this time).
  10. Add all the grated paneer and cook till paneer is soft (2-3 min)
  11. Garnish with coriander and serve hot with nan or chapati.
Serves: 2-3

Preparation time: 30 min
Bookmark and Share

September 24, 2008

Dhokla


Ingredients:
1 small bowl Besan
1 small bowl Water
1 tbsp Salt
1 tbsp turmeric powder
t tsp baking soda
1 tbsp Oil
1 tbsp lemon juice
2 tbsp Sugar

For Tampering:
1 tbsp Mustard Seeds
2 Sliced Green Chillies
A few Curry Leaves
2 tbsp
1 tbsp Oil
2 tbsp Chopped Coriander
1 tbsp Grated Coconut (optional)

Method:
  1. Mix together besan, turmeric powder, salt, oil, sugar lemon juice and water.
  2. In a pressure cooker or big vessel put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan)
  3. Grease a cooker bowl Now add baking soda and mix well and pour this mixture right away in the greased pan.
  4. Remove the pressure cooker whistle and steam it for 15-20 minutes.
  5. Prepare the tampring adding mustard seeds, green chillies and curry leaves in hot oil.
  6. Take out dhokla and cut into pieces.
  7. Pour the tapering mixture over it. Garnish with grated coconut (optional) and Coriander.
  8. Serve with tamarind or green chutney.
Serves: 4

Preparation Time: 30 min
Bookmark and Share

September 22, 2008

French Toast


When we get bored on eating omlettes, I do French toast. Its the same thing, just side reversed.
Its a nice breakfast especially in winter.

Ingredients:
3 Eggs
1 Finely chopped onion
1 green chili finely chopped
Coriander leaves
Salt
Pepper powder
4 Bread slices

Method:
1. In a shallow bowl, beat 3 eggs.
2. Add chopped onion, chili, coriander leaves, salt and pepper powder to it.
3. Dip bread slice in egg mixture one by one and allow the egg mixture to soak through.
4. Pour some oil on a heated pan and fry the bread slices from both sides until golden brown.
5. Serve hot with tomato ketchup.

Serves: 2

Preparation Time: 15 min
Bookmark and Share

September 17, 2008

Baked Matar Karanji

Chitale Bandhu's Matar karnaji has always been my favorite one and I really miss it here. I wanted to try out something different on my husband's birthday and I did matar karanji and baked it. Baking really added a crunchyness plus made it oil free. Here is its recipe.


Ingredients:
For stuffing:
1 onion finely chopped
1 cup matar / Green peas
1/2 cup sweet corn
Salt as per taste
Oil

For covering:
1 cup Maida
salt
2 tsp oil
1 tsp Ajwain / Ova
1/2 cup water

Method:
Stuffing:
  1. Heat 2 tsp oil in a pan.
  2. Fry onion till golden brown.
  3. Add green peas, corn, salt to it.
  4. Heat covered on low flame till peas & corn get soft for about 5-8 min.
  5. Remove it from flame and allow to cool down.
Covering:
  1. Mix Maida, salt, oil and water.
  2. Knead together to form dough (having consistency like chapati dough).
  3. Take a piece of dough of about 4 cm diameter. Using rolling pin, roll it into a puri (8 cm diameter).
  4. Place stuffing on the puri proportionately and fold the puri to form a semi circle (karanji).
  5. Fold and press the edges of the karanji.
  6. Pre heat oven to 200 C for 5 min.
  7. Repeat steps 1 to 5 for remaining dough.
  8. Bake all karanjis at 200 C for 10 min, flip the side and bake for another 10 min.
  9. Crunchy matar karanji are ready to serve with green chutney.
Serves: 2-3
Preparation Time: 45 min
Bookmark and Share

Paneer Butter Masala


I have always been a big "paneer" fan. I like it in all forms, paneer paratha, paneer butter masala, paneer chili fry..what not. Paneer Butter Masala has always been my favorite among all main dishes.

Ingredients:
250 g Paneer
1 onion
1 tomato
1/2 capsicum
Ginger-Garlic paste
Grated fresh coconut
Garam masala
Chili powder
Coriander
Cumin seeds
Salt to taste
Butter

Method:
  1. Chop onion, tomato and capsicum. Add ginger-garlic paste, chopped onion, tomato to blender vessel.
  2. Blend them finely and keep aside
  3. Heat butter in a pan. After it heats well, add cumin seeds.
  4. Add the chopped capsicum and fry them well till color changes. Note that frying them well adds a "restaurant" like typical flavour to the dish.
  5. Now add the blended mixture and cook covered for 10 min to form the gravy.
  6. In the meanwhile, cut paneer into 1x1 cm cubes and shallow fry them in oil.
  7. Once the gravy is cooked and thick enough, add paneer to it a mix well.
  8. Cook covered on low flame for 5 min.
  9. Serve hot with fulka or Roti.
Serves: 3

Preparation Time: 30 min
Bookmark and Share

Gobi Paratha

I had never tried Gobi ke parathe. I tried them for the first time and were so good that I made them again in the same week.


Ingredients:
For stuffing:
Cauliflower (Gobi)
Ajwain 1-2 tsp
Salt
Jeera powder
Finely chopped green chili
Finely chopped coriander

For covering:
Dough of Wheat flour with consistency like Chapati dough.

Method:
Stuffing:
  1. Wash cauliflower thoroughly and grate it (or very finely chop it) in a bowl.
  2. Mix lots of salt in it and leave aside for 10-15 min.
  3. You will see that cauliflower becomes watery. Remove the water completely my pressing between palms.
  4. Add ajwain, jeera powder, chopped green chilies, chopped coriander leaves in the cauliflower mixture (See the stuffing in picture below).
Making parathas:
  1. Take piece of dough about 5 cm in diameter, roll into into puri size chapati.
  2. Place stuffing over it and close all sides to form a big puff.
  3. Apply some flour to the puff and roll it further.
  4. Fry on hot tava from both sides. Apply some butter/ghee to both side
  5. Serve hot with pickle or curd.
Serves: 2

Preparation Time: 30 min
Bookmark and Share

September 15, 2008

Basic Cake

I tried this cake for the first time on my husband's birthday. It is very simple to do and taste awesome. I got this recipe on cooking related blog. It is given here as is.
You can also top it with decoration and icing of your choice.


Ingredients:
1 cup butter
1 and 1/4 cups sugar
1 and 1/2 cups maida or All purpose flour
1 tea spn baking powder
3 eggs
1 tea spn vanilla essence/extract

Method:
1. Preheat the oven at 350F (175C) for 10min.
2. Sieve together flour and powder. Keep it aside.
3. Beat sugar in butter till it becomes a smooth paste. Then add one egg at a time beating it all the time. Add essence and mix.
4. Add flour 1 tbl spoon at a time mixing slowly.
5. Grease an oven safe dish with butter. Then sprinkle some flour on it and spread the flour.
6. Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (175C) (or till a knife inserted in the cake comes out clean).

Serves: 4


Preparation time: 1hr
Bookmark and Share

September 14, 2008

Ragda Pattice / Patties

This weekend was a "Chat" weekend for us. I found tamarind in Indian stores and my long pending craving for Chat was fulfilled. I prepared a common chutney which I used in Ragda patties & Bhel too. Still even more is left, so need to decide which the next chat in line is :)



Ingredients:

For Patties:
2-3 Boiled Potatoes
2 Finely chopped green chillies
1 tsp Ginger-Garlic paste
1/4 cup Rava (Semolina)
Salt

For Ragada:
2 cups White Watane (Yellow peas) soaked for 1-2 days
1 Tomato
1 Onion
8-10 mint leaves
1 tsp tamarind
1 tsp Jeera powder
salt

For Chutney:
2 Green chillies
1 tsp Ginger-Garlic paste
Coriander leaves
2 tsp Jeera
10-15 mint leaves
1 tsp tamarind
2-3 Dates
Jaggery/Sugar

Garnishing:
Finely chopped onion
Finely chopped tomato
Shev/Farsan
Finely chopped coriander
Red chili powder (optional)
Chat masala (optional)

Method:
Patties:
1. Mash boiled potatoes.
2. Add finely chopped green chilies, ginger-garlic paste and salt to it.
3. Mix well.
4. Form round patties of 4 cm diameter.
5. Mix in Rava from all sides & shallow fry on hot tava till both sides are golden brown (as shown in snap)

Chutney:
1. Mix all contents together, blend till very fine in mixer.
2. Remove in bowl.

Ragda:
1. Pressure cook watane in cooker for 15 min (or 6-7 whistles)
1. Blend Tomato, onion, mint leaves in mixer to form gravy.
2. Heat oil in pan, add cumin seeds.
3. After cumin seeds pop up, add the gravy and bring to boil for 8-10 min.
4. Add salt as per taste & add cooked watane.
5. Cook covered for 2 min & let it stand for 5 min.

Serving & Garnishing:
1. In a serving bowl, put 2-3 patties.
2. Generously pour hot Ragda on it.
3. Add chutney, chopped onion, tomato, coriander, chili powder & chat masala (if needed)
4. Finally add farsan or shev.
5. Serve hot.

Serves: 2-3


Preparation Time: 30 min


Bookmark and Share

September 12, 2008

Chole Masala

A universally favorite dish.


Ingredients:

1 cup Chole [white]
1 small Red Onion
6 flakes Garlic
1"piece Ginger
10-15 mint leaves
1 tbsp Tomato puree
1 tbsp Cardamom powder
1 tsp Jeera
1/2 tsp Turmeric powder
1 tsp. Chilli powder
2 tsp. Chana Masala powder
Green Coriander 2 tbsp finely chopped
Salt to taste
4 tbsp Oil

Method :

1. Wash & soak chole overnight. Boil it with salt in cooker for approximately 30 minutes.
2. Peel onion, mint, garlic & ginger & grind it throughly to make a fine paste.
3. Take oil in a pan, heat it & put jeera. When it starts spluttering put the paste in it & fry it until golden brown. Then add cardomom powder.
4. Mix turmeric, chilli & channa masala pwds. to it & fry again for 2 minutes, then add tomato puree to it & fry untill it leaves the oil.
5. Now mix boiled chole to the masala & put garam massala pwd. & let it boil throughly on low heat for 20 minutes so that masala can blend well.
6. Add chopped chilli & coriander & let it boil for more 2-3 minutes.

Serve it with puri or bhatura or even hot fulka/nan.

Serves: 2

Preparation Time: 30 min
Bookmark and Share

September 8, 2008

Egg Roll

This recipe is made by my husband Vikram. He too likes to try his hand at cooking, especially when am bored of cooking. Believe me, his dishes have a complete professional taste & look (he also manages to do garnishing) Chole and Anda Bhurji are is key specialties. I just love all of them. Posting this recipe as Vikram's entry to His Cooking event, hosted by Priti.

Ingredients:
4 Eggs
4 Chapatis (of Wheat or Maida)
Finely chopped oninon
Chili powder
Pepper powder
Salt to taste
Oil

For stuffing:
Grated Carrot
Grated Cabbage
Grated Cheese
Capsicum finely chopped along length

Method:

  1. Heat a pan, spread some oil all over it.
  2. Beat four eggs, add chopped onions, chili powder, pepper powder and salt to it. Mix well.
  3. Pour 1/4 portion of the egg mixture on pan & spread as you do for an omlette.
  4. Place the Chapati on top of the egg mixture on pan and flip after 30 seconds.
  5. Now, spread the stuffing material on the flipped side (egg side on top) and roll it.

Before Rolling:

      After Rolling:



    Serve hot with tomato ketchup.

    Serves: 2

    Preparation Time: 15 min

    Tip: You can use chapatis left overnight to make roll as chapati gets re-heated in any case.
    Before rolling itself, pour some ketchup all over.
    Bookmark and Share

    September 7, 2008

    Modak

    One cannot resist having Modaks during Ganesh festival days. Although my preferred variety is the Ukdiche modak, I prepared Talniche as its lot easier and does not need a steaming vessel.

    Ingredients:
    1 cup dried coconut
    ½ cup yellow jaggery
    1 tsp cardamom powder
    oil for frying
    1 cup Maida

    Directions:

    1. Make a dough of Maida. Its consistency should be like puri dough.
    2. Divide it in to 10-15 pieces and make a small puri of each piece.
    3. In one bowl make mixture of coconut , cardamom powder & jaggery.
    4. Grease palm with oil, take one puri on hand, fill a spoonful mixture at center of puri.
    5. Gather outer edges of puri & make a modak of it. Repeat the procedure for all puri.
    6. Deep fry in oil.
    7. Serve hot with ghee (toop) on it (Ideally serve only after showing Naivedya to Ganpati Bappa).
    Serves: Makes 10-15 modaks

    Preparation Time: 30 min

    Tip:
    1. You can use the Modak Mould to give perfect modak shape.
    2. Ideally make 21 or 11 modaks if you are planning to put it as Naivedya

    Bookmark and Share

    September 6, 2008

    Mushroom Manchurian

    Ingredients:
    Button Mushrooms
    Ginger Garlic paste
    Soy Sauce
    Vinegar
    Red chilli sauce
    White flour / maida
    Corn flour 2 tsp
    Chopped garlic 2 tsp
    Oil To fry
    Salt According to taste
    Onion finely chopped along length
    Spring onions To garnish

    Method:
    1. Marinate mushrooms with soy sauce with salt, 1 tsp chilli sauce, soy sauce, vinegar and ginger garlic paste
    2. Keep aside for 1 hours.
    3. Mix maida, salt, and corn flour in lit bit of water to form bhaji type batter.
    4. Put the marinated mushrooms in the batter. Cover mushrooms with the batter as much as possible.
    5. Heat the oil in a pan, and deep fry the mushrooms.
    6. Heat a little oil, add chopped garlic and onions.
    7. Fry for a minute and add the fried mushrooms and fry for another minute.
    8. Garnish with chopped green part of the spring onions.

    Serve hot as a starter or with noodles/fried rice.

    Serves: 3-4
    Preparation Time: 15 min (excluding marination time)
    Bookmark and Share

    September 4, 2008

    Baked Bread Rolls

    This is an excellent snacks especially in rainy, windy days. You may deep fry them in oil, but this time, I tried to bake them. They turned out really crunchy (like veg. puff) and of course tasty.


    Ingredients:

    6 slices bread
    5 medium sized potatoes boiled, peeled and mashed
    1 small onion finely chopped
    1 small bunch coriander leaves
    1 tsp ginger-garlic paste
    1/2 tsp garam masala (optional)
    1 tsp chilli powder
    Salt to taste

    Method:

    1. Add chopped onion, chopped coriander leaves, ginger-garlic paste, chili power, garam masala and salt to the mashed potatoes.
    2. Mix well to form the bread roll stuffing.
    3. Take a little water in a flat plate and dip the bread slices one by one in it.
    4. Squeeze excess water from the bread slices and keep them aside on a tissue. Make sure that the slice does not get too soft or watery or too hard.
    5. Pre-heat microwave for 5 min to 220 deg C.
    6. Take a slice of the wet bread on a dry plate. Spread the stuffing on it. Roll the bread slice towards you till the edges meet.
    7. Seal the edges by pressing the bread slice. Pat the roll to even out edges.
    8. Bake in hot oven for 10 min at 220 deg C. (You may also deep fry them in oil)
    9. Serve hot with Tomato ketchup.

    Serves: 3-4

    Preparation Time: 30 min
    Bookmark and Share

    September 2, 2008

    Alu Paratha

    Whenever you crave for a wholesome breakfast, hot Alu paratha with dahi and pickle is the answer.

    Ingredients:
    Potato - 2 - 3 medium sized
    Chapati Dough - 200 gms
    Jeera - 1 tsp
    Chilli powder - 2 tsp
    Turmeric powder - 1/2 tsp
    Ginger-Garlic paste - 1 tsp
    Coriander leaves - finely chopped
    Salt to taste
    Saunf (badishep)
    Butter - 2 tbsp

    Method:
    1. Boil 2 - 3 medium sized potato, remove skin and mash it.
    2. In one bowl mashed potato, add jeera, chilli powder, turmeric powder, ginger-garlic paste, coriander and salt. Mix it well.
    3. Take two lemonsized ball of dough and roll it using a rolling pin.
    4. Put the stuffing prepared in step 1 over one roll. Cover it with another one. Press well at the circumference.
    5. With light hands, roll further to form a thin paratha.
    6. Place it on hot tava. When it gets little brown, apply butter. Turn it and again apply butter on other side until it gets golden brown.
    7. Hot Alu Paratha is ready. Serve it with pickles and dahi.

    Serves: 2-3

    Preparation Time: 20 min
    Bookmark and Share

    August 29, 2008

    Pav Bhaji

    Whenever I meet my school friends, none of us need to see the menu card. Pav Bhaji is the default order and mouthwatering for all of us :)

    Ingredients:
    Pav - 8
    Potato medium size
    Capscicum finely chopped
    Onions finely chopped
    Tomato finely chopped
    Cabbage chopped
    Cauliflower flowerets
    Green Peas
    French beans chopped
    Carro chopped
    Ginger Garlic paste
    Chili powder
    Turmeric powder
    Pavbhaji masala
    Salt to taste
    Sugar to taste
    Oil
    Butter
    Lemon juice
    Finely chopped coriander

    Method:
    Bhaji
    Cook all vegetables excluding capscicum, oninon & tomatoes in a pressure cooker.
    Drain out all the water. Mash them with hand/masher
    Heat 2 tbsp. of butter in a frying pan or kadhai.
    Add onion, ginger-garlic and capsicum. Fry till golden brown.
    Add tomatoes and fry till it becomes very soft.
    Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes.
    Add the cooked vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.

    Serving:
    With a knife, slit the pavs horizontally.
    Apply little butter on tava and roast the pavs till hot and soft.
    Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav.

    Preparation Time:
    Cooking vegetables: 15 min
    Making Bhaji: 30 min

    Serves: 3-4 (considering 2 pav each)
    Bookmark and Share

    August 28, 2008

    Samosa

    Samosa...who does not like them? Since we don't get authentic Indian taste samosas here, I tried to prepare them at home. They really turned out quiet well, but frankly not like the ready made ones from India.


    Ingredients :

    For stuffing:
    Potatoes boiled and mashes - 2 cups
    Green peas boiled - 1/4 cup cooked.
    Garam masala -1/2 tsp
    Salt per taste.
    Red chili powder per taste.
    Ginger paste - 1/4 tsp
    Fennel seeds or powder - 1/4 tsp
    Badishep / Saunf

    For covering:
    Plain flour - 1 cup
    Ajwain - 1 tsp
    Salt - 1/2 tsp
    Oil - 1 tbsp
    water to form dough.
    Oil - for deep frying

    Method:
    Mix flour, salt, 1tbsp oil.
    Add water little by little and form a tight dough. Keep aside.
    Mix all the stuffing ingredients together in a bowl.

    Cooking Method:
    1. Take a lime sized ball of dough. Roll out in a circle of about 6" diameter on a rolling board using a rolling pin.
    2. Cut the round into half. Each half will make one samosa.
    3. Add a big tablespoonful of the stuffing on one piece. Fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
    4. Form all the samosas in the similar way.
    5. Heat oil for frying. Keep the heat medium.
    6. Add the samosas into the hot oil and fry on both sides till they are golden brown.
    7. Remove and drain well.

    Serve hot with tomato ketchup or coconut chutney, mint chutney.

    Serves: 3-4

    Preparation Time: 45 min

    Tips:
    • Adding Saunf gives a sweet taste in spicy.
    • Ajwain makes the cover taste like a Mathri.
    • You can also add beans, carrots to the stuffing for variation.
    Bookmark and Share
    Related Posts with Thumbnails