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)
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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.
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August 27, 2008

Vegetable Cutlets

Veg. Cutlets remind me of the Deccan Queen :) I never used to miss eating them while going to Mumbai. Apart from the nutritional value, they taste really Chamchameet.


Ingredients:
Potatoes 3
Carrots 2
French beans 50 gms
Green peas 100 gms
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Coriander leaves 1 cup
Finely chopped Pudina (Mint) leaves
Rava 1/2 cup
Salt
Oil

Method:
Boil potatoes, green peas, french beans and carrots in a pressure cooker.
Mash potatoes and green peas.
Mix all vegetables with red chilly powder,turmeric powder,Garam masala,coriander leaves,salt.
Mix well and make shape as you want.
Dip in rawa both side and fry in little oil.
Serve hot with tomato ketchup.

Serves: 2-3

Preparation Time: 45 min

Tip: My mom adds grated Beet root also. I gives a great taste and a rich look to the cutlets. Unfortunately, I didnt get them here.
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August 26, 2008

Baked Stuffed Tomatoes

When you are in search of a nutritious yet spicy & tasty dish, stuffed tomato is the answer! I tried baking the tomatoes, however cooking them in pressue cooker also gives same taste.




Ingredients:

4-5 medium rounded tomatoes
1 boiled and mashed potato
1/2 cup mixed boiled vegetables chopped (carrot, Beans, Peas, Cauliflower)
1/2 tsp garam masala
1/2 tsp each chilli powder, turmeric and dhania powder
salt to taste1 tbsp.
oil
1 tbsp grate cheese
Finely Chopped coriander

Method:

1. Cut the top of the tomato horizontally (like a cap). Scoop out the seeds. Chop the cut tops finely.
2. Heat oil in a karai (vessel) add jeera and mustard seeds. When they splutter add the chopped tomatoes and fry for one minute. Add all dry masalas and fry a minute more.
3. Add the potatoes, vegetables and hulled seeds. Mix well and cook for a minute. Stuff the tomatoes with filling.
4. Top with grated cheese and coriander.
5. Place tomatoes in a cooker container.
6. Bake in preheated oven at 200 deg C for 15 minutes or Pressure cook for one whistle.
7. Serve hot with naan, roti or chapati.

Serves: 2

Preparation Time: 30 min

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August 23, 2008

Cheezy Tit Bits

I learnt about this recipe from a cooking show on television. Very simple and fast to prepare. Best part of it is, you dont need any special ingredient, almost all things are at home most of the times. It turns out to be a really crispy snacks item.


Ingredients:
Maida 1 cup
Cheese cubes 3
Ova/Ajwain 1 tsp
Salt
Oil

Method:
  1. Grate cheese in a bowl.
  2. Add Maida, salt & ajwain to it.
  3. Mix well together, add little water to form a chapati like batter.
  4. Roll it into a one big thik puri.
  5. With a sharp edged bowl (wati), cut off multiple semi circular pieces from the puri.
  6. Deep fry the pieces into oil till golden brown.
  7. Serve hot as snacks item.
Serves: 1-2

Preparation Time: 15 min

Tip: Add very less salt incase cheese also contains some salt.
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August 22, 2008

Methi Paratha / Theple

This is a favorite dish for breakfast or as a packed food for long journey. I love its taste when served with curd and mango pickle.


Chamchameet 008

                        Methi Thepla served with Dal Makhni, Yoghurt and Raw Mango Pickle

 

Ingredients:
2 cups chopped methi leaves
1/2 cup besan (gram flour)
3 cups wheat flour
1 tsp Chili powder
2 tsp Turmeric
2 tsp Ajwain
1 tsp Hing
2 tbl spn each oil and ghee
Salt to taste

Method:

Cut methi leaves into small pieces.
Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours.
Make paratha.
Roast the paratha on hot tawa (this makes parathas) and apply ghee on both sides.
Or, alternatively you may deep fry it in oil to make theple.
Serve hot with Curd and mango pickle

Serves : 5

Preparation time : 15min

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August 20, 2008

Kanda Pohe

This recipe is a on a special request (farmaish) from my bachelor friends. This is a typical Maharashtrian snacks and an all time favorite in every Marathi household! Kande pohe has a special significance in arranged marriages also :) This is the dish which is definitely prepared when boy of marriageable age goes to a girl's house for the purpose of an arranged marriage.


Ingredients
250 Gms Pohe (use the thick ones)
3 tbspn. Oil
3 to 4 finely chopped green chillies
1 medium size onion (kanda) finely chopped
1/2 cup green peas
5 to 6 curry leaves
1 tspn. Mustard seeds
¼ tspn. Hing
½ tspn. Turmeric powder
1 tspn. Sugar
½ lemon
Salt to taste
Finely chopped coriander leaves and grated coconut for garnishing.

Method
1. Lay pohe in a vessel with tiny holes in it, pour water on them slowly to thoroughly dampen them. Let the water drain from it. Keep aside. They become soft and tender in about 2 to 3 minutes.
2. Heat oil in a pan; add mustard seeds, after they sputter, add hing, turmeric powder, curry leaves, green chillies and onion.
3. Stir for a while, after the onions become pink, add green peas, damp pohe. Mix properly.
4. Add salt and sugar, mix again. It cooks within a minute. Switch the flame off.
5. Squeeze half a lemon on it. Mix well again. They are ready!
6. Garnish with fresh coriander and coconut.(I did not have coconut so I used only coriander)
Serve hot!

Serves: 4

Preparation Time: 15 mins

Tip: You may add Green peas, potato slices and cauliflower to enhance the taste.
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August 18, 2008

Veg Manchurian

I prepared this dish on a special request from didi and Vikram. It turned out really well. You can try it with mushrooms, paneer, gobi to get different varieties.


Ingredients:
For the Vegetable balls:
3 cups cabbage, finely chopped
1 1/4 cups carrots, grated
1/3 cup onions, finely chopped
2 tbsp cornflour
5 tbsp all purpose flour (maida)
3 to 4 cloves garlic, finely chopped or grated
1 green chilli, finely chopped
1/4 tsp Ajinomoto powder (optional)
salt and pepper to taste
oil for deep frying


For the manchurian sauce:
1/2 cup onions, finely chopped
1/2 cup spring onions both greens and whites, finely chopped
1 tbsp of garlic, finely chopped
2 green chilli, finely chopped
2 tsp of ginger, finely chopped
1 cup of clear vegetable stock or water
1 tbsp of soya sauce
1 tbsp og cornflour mixed with 1 cup of water
2 pinches of sugar
3 tbsp tomato ketchup
2 tbsp of oil
salt to taste

For Garnish:
1 tbsp Spring onion


Method:
For the Vegetable balls:
1. Combine the cabbage, carrots, onions, all purpose flour(maida), cornflour, garlic, green chilli, Ajinomoto, salt and pepper in a bowl. Mix well.
2. Shape spoonfuls of the mixture into a small balls. If you find it difficult to form the balls, sprinkle a few drops of water to bind the mixture.
3. Deep fry in hot oil until golden brown on a medium-high flame. Drain on absorbent paper and keep aside.

For the sauce:
1. Heat the oil in a wok or frying pan on a high flame. Add gralic, ginger and green chillies and fry for few minutes.
2. Add onions and fry till they are translucent.
3. Add the cornflour paste, stock, soya sauce, sugar, ketchup and simmer for few minutes.
4. Add spring onions and cook it for few more minutes and the sauce is ready.
5. Just before serving, put the vegetable balls in the sauce and bring it to a boil. Serve hot.
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August 15, 2008

Mixed Vegetable Curry

I and my husband both really miss the tasty Punjabi food that we get in Indian hotels. Hence, I tried this one at home. It really turned out well with a typical hotel like taste.

Ingredients:
2 Potato boiled & peeled
Baby Corn cut along length
Mushroom cut into pieces
Capsicum
Onion paste
Tomato puree
Ginger-garlic paste
Garam masala
Red Chili powder
Salt
Amul butter
Jeera
Oil
Hing
Turmeric

Method:
  1. Cook baby corn and mushroom in water along with salt for 5 min.
  2. Till then, heat oil in a pan. Add jeera, hing and let it pop up. Then add turmeric.
  3. Add capsicum and fry on high flame until its colour fades.
  4. Add ginger-garlic paste, onion paste & fry until onion turns pink.
  5. Add tomato puree, 1//2 cup water (use the vegetable stock form step 1), cover it and let it cook for 5-7 min.
  6. After it gets cooked, add salt, Garam masala, Red chili powder & mix well
  7. Now add all vegetables (potato, babycorn and mushroom). You may add some water as per your preference.
  8. Cover the pan & let it cook for another 5-7 min.
  9. Finally, add 2-3 spoons on Amul butter & mix well. This gives the dish authentic hotel like taste.
  10. Garnish it with coriander and serve with hot poli/roti/nan.
Serves: 3-4

Preparation Time: 30 min
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August 13, 2008

Chinese Fried Rice

This goes on similar lines of Veg Hakka noodles. Recently I visited an authentic Chinese restaurant in UK and found that Veg Fried Rice that they offer is not as good as even the road side Tapri Chinese that we get everywhere in India. You may add all sorts of vegetables to it and make more tasty & healthy.


Ingredients:
Cooked Rice
Finely chopped Capsicum
Finely chopped Onion
Baby Corn
Finely chopped French beans
Finely chopped cabbage
Finely chopped Carrot
Salt
Soy Sauce
Garlic paste 1 tsp
Tomato Ketchup
Chili sauce

Method:
1. Heat oil in a pan.
2. Add onions and fry till they are golden brown, then add capsicum. Fry capsicum till you start getting typical aroma out of it.
3. They add carrot, french beans, stir them. Add all remaining veggies.
4. Now add garlic paste, Soy sauce to taste, ketchup and chili sauce.
5. Once the vegetables are half cooked, add salt as per taste/
6. Now add the cooked Rice and mix well using two big spoons.
7. Serve hot with veg. Manchurian sauce.

Preparation Time: 30 mins

Tip: The order in which you add the vegetables is very important. Also, keep the vegetables half cooked to give it an original taste.
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August 12, 2008

Veggie Delite Pizza

This weekend we had invited some friends at home. Since everyone likes pizza, that was my menu of the day. Since I had to make many pizzas at a time, I preferred buying ready made pizza base.
You can make n combination of the topping as per your liking.


Ingredients
Pizza base
Italian Tomato sauce with herbs (or tomato ketchup will also do)
Capsicum chopped along length
Onion chopped along length
Salt to taste
Chili powder
Pepper powder
Grated cheese
Optional toppings:
Baby corn
Mushrooms finely chopped
Paneer cubes
Sweet corn

Method:
  1. Apply tomato sauce (or tomato ketchup) all over the pizza base
  2. Spread vegetables evenly above it
  3. Sprinkle some salt, pepper and chili powder all over.
  4. Add grated cheese evenly (and generously :-D)
  5. Pre heat the oven at 220 deg C for 5 min
  6. Bake the pizza at 220 deg C for 10-12 minor till cheese melts
  7. Serve hot with garlic bread.
Serves: 1

Preparation Time: 15 min
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August 11, 2008

Tomato Omelette

This is one of the quickest and easiest breakfast recipes. This omelette does not have an egg in it and quite ideal when you need to have a quick breakfast before rushing to office.


Ingredients
2 cups gram flour (besan)
2 size finely chopped tomatoes
1/2 tsp chilli powder
1/4 tsp of turmeric
1/2 tsp baking soda (to make omelettes crisp)
Salt to taste

Method:
  1. In a mixing bowl, mix besan, tomatoes, chilli powder, turmeric, soda and salt.
  2. Add water to the mixture, mix well, removing lumps. Consistency should just like dosa batter.
  3. Heat pan on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly.
  4. Pour 1/2 cup of batter with the help of cup
  5. Cover with lid and cook on low flame for about 1-2 minutes.
  6. Pour 1/2 teaspoon oil around the sides and flip over.
  7. Let the other side cook for a minute.
  8. Serve hot with tomato ketchup or green chutney
Serves: 5-6 omelettes

Preparation Time: 15 min
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August 8, 2008

Sprouted Moong Usal

Pulses and cereals have always attracted me due to their nutritional value. Fortunately we do get all pulses in Indian stores here. You can make variety of dishes with moong... halva, moong dosa, eat it in salad and so on. Moong usal is a very common Maharashtrian dish. You can serve it with chapati (poli) or even eat it with some namkin(farsan), chopped onion. In each form, it tastes good.


Ingredients:
1 cup Moong
1 Onion paste
1 Tomato paster
Ginger-garlic paste
Chili powder
Garam Masala
Turmeric
Asafoetida
Cumin seeds
Mustard seeds
Finely chopped coriander
Salt to taste
Sugar to taste
Oil
Water

Method:

Part I
To create sprouted Moong.
1. Wash and soak moong in plenty of water for 8-10 hours.
2. Wash and drain. Tie in the muslin cloth loosely.
3. Twist corners together and place in a covered vessel for 15-18 hours.
4. Sprinkle water over it from time to time to keep the cloth moist.
5. When the sprout begin to peep through the muslin, empty into the vessel.
6. To grow them very long, sprinkle some water.
7. Wash cloth and cover them keeping it moist.
8. Cover cloth with a lid. Keep aside for 5-6 hours.
9. Wash, drain and use as required.

Part II
Usal
  1. Blanch the sprouted moong in just enough boiling water along with salt for 5-6 mins.
  2. Heat the oil in a pan and add the cumin seeds, mustard seeds and asafetida powder.
  3. When the seeds crackle, add the turmeric powder and garlic. Add the onion paster and stir. Fry till it go translucent.
  4. Add the cooked sprouts (along with water), tomato paste, chilli powder, garam sugar and salt. Stir and cover the pan with a lid for 5 mins.
  5. Add a squeeze of lemon juice on top, garnish with coriander. Serve warm.
Serves: 4

Preparation Time: 45 mins
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August 7, 2008

Mix Bhaji / Pakoras

This week had been a rainy one and that means Kanda bhaji has to be there!! Since I had lots of other vegetables in my pantry, I thought of doing a mix of all bhajis this time. Its was a combination of Kanda (Onion), Potato, Baby Corn, Paneer and Cauliflower.


Ingredients:
1 Onion chopped along length
1 Potato sliced (like chips)
3-4 Baby corn
7-8 Paneer cut into cubes
7-8 flowers of cauliflower
1 cup Gram flour (Besan)
1 tsp Ajwain/Ova/Carom
1 tsp corn flour
1 pinch baking soda
1 tsp finely chopped coriander (Optional)
Red chili powder to taste
Salt to taste
Water
Oil for frying

Method:
  1. Mix Gram flour, ajwain, corn flour, baking soda, red chili powder, coriander and salt together. Add water in it. Stir continuously to form smooth batter without lumps.
  2. Add onion, potato, corn, paneer and flowers in the above mixture. Cover them properly from all sides with the mixture. Keep it aside for 5-10 min.
  3. In the meantime, heat oil in frying pan.
  4. Put small portions of the mixture in oil and deep fry till golden brown.
  5. Serve hot with nothing :) Eat them as they are!!
Serves: 2-3

Preparation Time: 15-20 mins

Tip: Adding a spoon of hot oil to the batter reduces oil consumption while deep frying.
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August 6, 2008

Palak (Spinach) Paratha

Palak has always been my favorite, may it be in Alu Palak, Palak Paneer, Palak Shev or even Palakachi pattal bhaji.. list goes on . I specially like Palak paratha because of its lush green colour.
It suits for breakfast, in lunch or any time of day.


Ingredients:
Palak 1/2 a bunch
2 Green chilis
Ginger-garlic paste
1/2 tsp Ajwain / Ova / Carom
1/2 tsp Dhana-Jeera (Cumin seeds) powder
2-3 cups Wheat flour
Salt to taste

Method:
  1. Wash spinach leaves and blanch in just enough water for about 2-3 min. Let it cool down.
  2. Filter out blanched leaves from the water. Do not throw the water, we will be using it in the batter.
  3. Grind the leaves along with green chili, ginger-garlic paste, Dhana-Jeera powder to form a paste.
  4. Add this paste along with ajwain to wheat flour, mix together to make dough. Use the water leftover after blanching.
  5. Roll into lemon sized balls
  6. Prepare parathas and heat them on pan. Apply ghee or oil on both sides
  7. Serve hot with butter, pickle and curd.
Serves: 2-3

Preparation Time: 45 min

Tip: I have seen some people adding fresh coriander instead of Dhana-Jeera powder. Hoping to try it out next time.
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August 4, 2008

Green Peas Jeera Rice

I really miss the variety of Pulaos from hotel Subhadra on J.M.Road. Being a veggie, our hotelling has almost reduced in UK. Hence, I decided to try out this recipe of Green Peas Jeera Rice myself at home. Its the most simple and tasty rich dish.


Ingredients:
Basmati Rice 1 cup
Green peas 1/2 cup
Onion 1/2 (Chopped along length)
Jeera (Cumin seeds)
Salt to taste
Oil to fry - 3 tsp
Water

Method:
  1. Wash rice and keep it soaked for 10 mins.
  2. Cook it in microwave for 8 min with 2 min standing time. You can choose to cook it in pressure cooker or steam it in vessel.
  3. In a pan, heat oil. Add cumin seeds just to pop them.
  4. Add onion and fry till it is golden brown.
  5. Add green peas, mix well and keep the pan covered for about 2 mins. This will steam the peas.
  6. Finally, add the cooked rice, salt and mix well.
  7. Serve hot with Dal Tadka, Dal Fry (This would be in my upcoming recipes)
Serves: 2

Preparation time: 25 mins
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Sabudana (Sago) Vada

Since shrawan month has just started, I thought of posting some recipe related to fasting yet which satisfies our taste buds. But any other day it is just as good to enjoy it. It is very easy to prepare and requires very little preparation.


Ingredients:

Sabudana (Sago) 1 cup (Enough soaked may be overnight)
1 Potato boiled, peeled & mashed
1/4 cup Powder of roasted peanuts (Danyacha koot)
2 green chilies finely chopped
Jeera (Cumin seeds) powder
Upwas bhajni (optional)
Finely chopped coriander
Sugar to taste
Salt to taste
Water
Oil for frying

Method:
  1. In a mixing bowl, mix all contents except water and oil.
  2. Add enough water to form a thick batter.
  3. Divide the mixture into approximately lemon sized balls.
  4. Flatten each ball between both palms or on a plastic sheet.
  5. Heat oil in a pan and deep fry them till golden brown
  6. Serve hot with green chutney.
Serves: 3-4

Preparation Time: 30 mins

Tip: Adding the bhajni makes adds a typical "fasting" food flavour to the wadas.
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August 3, 2008

Kothimbir Vadi

Kothimbir Vadi is my favorite snack because of many reasons... its aroma, its lush green colour, the nutritive value & of course the crunchy spicy taste. Posted on a special request from my didi


Ingredients:
  1. Fresh Kothimbir (Coriander) leaves - 1 whole bunch
  2. Besan (Gram flour) - 1 cup
  3. Thalipeeth Bhajni (Optional)
  4. Corn Flour - 1 tsp
  5. Garlic paste
  6. Red chili powder
  7. pinch of baking soda
  8. Asafoetida (hing)
  9. Turmeric powder
  10. Salt to taste
  11. Oil
  12. Water
Method:
  1. Wash coriander leaves, let them dry and chop them very finely.
  2. Mix besan, thalipeeth bhajni (if available), corn flour, garlic paste, red chili powder, soda, hing, turmeric powder, salt together. Add enough water to form a thick batter.
  3. Take a pressure cooker utensil (cooker cha daba) and apply oil uniformly all over (greasing).
  4. Pour the batter in the utensil & steam in pressure cooker for 15 minutes or till a knife comes out clean.
  5. Remove it from cooker and cut it into cubes (1in x 1in appx). Let it cool down.
  6. Shallow fry the cubes (almost ready kothibir vadi) in oil.
  7. Serve hot with curd/ketchup/pickle.
Serves: 2

Preparation time: 30 min

Tip: Adding Bhajani makes the vadis more tasty and crispy.
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August 1, 2008

Paneer Chili Fry

In my first week's stay in UK, I got to know that Paneer here means Cottage Cheese. Its not as our Indian Paneer. But luckily the other day I found our version of Paneer in Indian stores. Then, I could not resist my self making this dish I had seen in cooking show on zee marathi.
Its very simple, fast and yet very tasty.


Ingredients:

Paneer 250 gm
1 Capscicum (Cut long strips lengthwise)
2 medium onions (Chopped lengthwise)
2 Babycorn (not necessary, but I had added since it was in my pantry)
Soya Sauce
Ginger-Garlic Paste
Chili Sauce
Salt
Finely chopped coriander

Method:

1. Cut Paneer into square cubes and shallow fry it in veg. ghee and keep it aside.
2. Heat oil in pan, add Onion to it. Saute it until light brown
3. Then add capsicum and babycorn and fry them for 2 mins on medium flame.
4. Now add Soya Sauce, ginger-garlic paste, chili sauce & salt as per taste.
5. Finally add paneer & mix well
6. Garnish with coriander. Serve hot as a starter
Serves: 4 people.

Prepartion time: 15 mins


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