Saturday, November 18, 2006
Vegetable Pulav
| Ingredients: (To Serve -- 4 ) 1. Chopped Onions -- 1/2 Cup 2. Chopped Tomatoes -- 1/2 Cup 3. Cauliflower (Flowerettes) -- 1/2 Cup 4. Carrot Chunks, Cut Beans, Shelled Peas -- 1/3 Cup 5. Grated Coconut -- 1/2 Cup 6. Mint Leaves -- 1/4 Cup 7. Ginger, Garlic -- 1 tsp (Chopped Finely) 8. Green Chilli -- 3 to 4 9. Cilantro -- 1/4 Cup 10. Garam Masala, Red Chilli Powder -- 1/2 tsp 11. Uncooked Rice -- 2 Cups ( For each cup of rice add 1 1/4 cup of water) 12. Bay leaves -- 6 13. Cinnamon Sticks -- Two 1 inch sticks 14. Cardamon -- 4 Method: 1. Grind Coconut, Mint, Garlic, Ginger, Green Chilli, Cilantro, Garam Masala & Red Chilli Powder together with little water. 2. Soak rice in water for 10 minutes and drain.Take a tbsp of oil in a pan and add a tsp of Cummin Seeds. When the oil is hot, add rice and fry for a while. (It is not necessary to fry the rice if the rice is basmathi.) 3. Now, Add two tbsp of oil to the cooker and heat it. Add little Cummin seeds, Cinnamon, Cardamon and Bay leaves. Stir and add the chopped onions. Fry until the onions start turning brown. Mix in the tomatoes and the ground paste. Fry for a minute and add the vegetables. Now add the rice and water. Cook in the cooker and allow it to whistle once or twice(It can also be cooked directly in a covered pan). Note: You may have to experiment with the quantity of some of the ingredients. I have just given a rough measurement of the ingredients. |
Palak Paneer
Ingredients:( To serve -- 4) --------1. Spinach -- 1 1/2 cups ( chopped in big) 2. Paneer -- 10 cubes 3. Onion -- 1 ( if big) or 1 1/2 (if small) 4. Ginger & Garlic -- 1/2 tsp (chopped) 5. Cashewnuts -- 9 6. Poppy Seeds -- 1 tsp 7. Green Chilli -- 2 to 3 8. Garam Masala -- 1/2 tsp Method: 1. Soak poppy seeds and cashew in little water for half 20 minutes. 2. Grind onion, palak, ginger and garlic with little water until it becomes a fine paste. 3. Heat a tbsp of oil in a pan and add turmeric powder to it. Add the ground paste to the pan and allow it to boil on low flame until the excess water drains. 4. Grind cashew, poppy seed and green chilli into a paste and add to the pan. 5. Add salt and garam masala and cook for a while. 6. Mix in the paneer pieces towards the end. Garnish with milk cream. Note: The Palak Paneer recipe from Chef Sanjeev Kapoor's site is also good. |
Aloo Paratha
Ingredients:(To Make: 6) --------------1. Potato -- 3 ( if big) 2. Red chilli powder -- 1 tsp 3. Salt to taste 4. Cilantro leaves -- 1 1/2 tbsp (Chopped) 5. Wheat -- 2 cups 6. Oil -- 2 tbsp Method: 1. Boil and peel the potato. Mash well . Add chilli powder, salt, cilantro and mix well. Shape into small round balls. 2. Make a soft dough with wheat, oil and salt. Shape into a ball and roll into a 4 inch circle. Keep the potato ball in the center and close from the sides. Brush with dry wheat powder and roll gently and evenly( Do not roll continuously). Now place on a skillet (already hot) and cook(or roast) both sides. Spread a little butter on it. Serve with any spicy gravy. Note: If it does not turn out great, do not despair. You will be able to make good parathas with some practice. |
Naan
Ingredients: 1. All Purpose Flour (Maida) -- 2 cups 2. Plain Yogurt -- 2 1/2 tbsp 3. Salt to taste. 4. A Pinch of baking soda. 5. Sugar -- 1 tsp Method: 1. Make a dough with the above ingredients (Can add water to make the dough). Allow it to ferment for 8 hours. In winter, you may have to make the dough with lukewarm water. 2. Shape into round balls and roll it. 3. With moistened hands lift the rolled naan and place on a skillet ( tawa). Turn the skillet upside down. The naan should be facing the flame. Turn back to original position after the naan starts turning brown. Remove from skillet after the naan is baked. Note: Naan can also be baked in an oven. |
Wednesday, November 15, 2006
Hara Bhara Kabab
| Serves 4 Preperation Time 30 Minutes Contents Green Vegetables Ingredients 3-4 medium sized boiled potatoes ¾ cup of boiled green peas 100 gms spinach 1 tblspn chopped green chillies 2 tblspns chopped green coriander 1 tblspn chopped ginger 1 tspn chaat masala Salt to taste 2 tblspns cornflour (cornstarch) Oil for deep-frying Recipe Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding. Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape. Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes. Chef’s Tip : You may also shallow fry hara bhara kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornflour/cornstarch for binding. --------- |
Avial
Serves 4 Preperation Time 15 Minutes Contents Green Vegetables Ingredients Yam 150 gms Ash gourd150 gms Raw bananas2 nos Drumsticks2 nos Potato1 no Shelled peas1/2 cup Sour curds1 cup Turmeric powder1/2 tsp Curry leaves Few Coconut oil1/4 cup SaltTo taste PASTE : Coconut1/2 Green chillies6-7 nos. Cummin seeds1 tsp. Recipe 1. Grind together the coconut, green chillies and cummin seeds to make a fine paste, adding very little water.Mix the curd to the ground paste and keep aside. 2. Peel and chop all the vegetables into 3-inch lengths. 3. Cook the vegetables separately with very little water in a heavy-bottomed vessel. 4. Mix all the cooked vegetables together with salt and turmeric powder. 5. Add the paste and heat through, taking care to prevent curdling. 6. Add the 1/4 cup coconut oil and curry leaves and mix well. Donot heat. 7. Serve hot with rice. --- |
Khatte Chane
Ingredients ---------------------# 250 gms. Chana Dal White # 1/2 Cup Tamarind Pulp or Juice. # 2 Medium Sized Onions # 4 Tomatoes Sliced # 3-4 Green Chillies Chopped # 1 Ginger Chopped Fine # Chana Masala # Salt to Taste # Masala : Red Chilli Powder, Roasted black Cumin Seeds, Dry Coriander fine powdered # Oil 2 Tbsp Method # Wash Chana Dal and soak it overnight. # Boil the soaked Chana Dal in a Cooker for 15 Minutes. # Leave the Chana Dal aside and allow it to cool. # Heat a Pan or Karahi or Cooker with 2 TbSp. Oil, Jeera(Roasted Black Cumin Seeds), Dhania (Coriander Powder),Chana Masala, Red Chilli Powder, Salt and fry for 1-2 minutes. # Put in Adrak(Ginger) and Hari Mirch(Green Chillies) and continue frying. # Add Imli Juice(Tamarind Juice) in the Pan and mix them well. # Bring the Mixture to a boil.Add Chana dal to the mixture. # Cook for 5-6 Minutes. # Garnish with Onion, Tomato Slices, and Fresh Coriander. (Khatte Chane is Ready.Serve with Kulchas,Bread, or Bhaturas.) servings:For Avg. 6-8 people |
Monday, November 13, 2006
Onion Chutney
Onion Chutney Ingredients: * 1 large red onions, finely chopped * 1 tsp powdered jaggery * 1-2 dried red chillies * 1 tsp mustard seeds * 1/2 tsp red chili powder * 1/4 tsp turmeric powder * salt, to taste * 1 tbsp cooking oil Method: 1. Add mustard seeds and dried red chillies to hot oil in a slightly deep pan. 2. As they start to sizzle, add in onions and cook on medium low heat till they tenderize and begin to caramelize. 3. Add salt, chili powder, turmeric and jaggery and cook for another 3-5 minutes till flavours blend in. 4. Serve warm or at room temperature with parathas or as a side to any meal. Labels: Chutney |
Dal Kachoris
Dal Kachoris (Deep-fried lentil-stuffed bread) Ingredients: For the Kachoris: * 2 cups whole wheat flour (atta) * 1 tbsp cooking oil * 1/2 tsp salt * water, as required * oil for deep frying For the filling: * 1/2 cup toor dal, soaked in hot water for 1-2 hrs * salt, to taste * 1 tsp cumin seeds * 1/4 tsp red chili powder * 1 tsp cooking oil Method: 1.Grind soaked dal coarsely in a food processor and set aside. 2.In a non-stick pan, heat 1 tsp oil, and saute cumin seeds till they begin to sizzle. 3.Add in coarse ground dal, salt and chili powder and fry for a few minutes till dal dries up and starts to toast a bit.Set aside and allow to cool completely. 4.Mix flour (atta) with salt and one tbsp of oil and form into a smooth dough with water. 5.Separate dough into golf-sized balls and set aside. 6. For each dough ball, roll out the dough into a small circle and put around one tbsp of the filling in the centre. Bring the ends of the circle together and form into a ball. 7.Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a small puris. 8.Deep fry till brown and crisp on both sides. Labels: Kachori |
Godess Annapurna
 Godess Annapurna |