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Wednesday, August 30, 2006

Veg Burger


Potatoes(boiled and grated) ½ kg,

Carrots(boiled and fine chopped) 100 gm,

Cauliflower(boiled and fine chopped) 100 gm,

French Beans(boiled and fine chopped) 100 gm,

Ginger Garlic Paste 2 Tb, Chaat Masala 1 tsp,

Red Chilli Powder 1 tsp, Curry Powder 1Tb,

Turmeric Powder 1 tsp, Onions(finely chopped) 2,

Oil as required, Breadcrumbs for coating,

Burger Buns, Mayonnaise 4 Tb,

SaladLeaves as required, Tomatoes cut into roundels,

Pickled Gherkins(optional), A Large Onion cut into roundels,


To make burger patti: In a heavy bottomed pan heat oil. Add the onions and sauté till translucent, then add ginger garlic paste. Now sauté this and add all the powders except chaat masala. Now add potatoes, along with, the rest of the vegetables. Mix well, add chaat masala and remove. Cool this down and make patties. Roll the patties in breadcrumbs and deep fry till golden brown.

Cut the buns in half and toast them. Spread a little mayo on both sides. Put the patti on the bottom half of the bun and put salad leaves, onion and tomato roundels on it. Cover with the top half and serve.

Aaloordom(baby potatoes in a spicy & sour gravy)


Baby potatoes 1 kg, Oil as required,

Bay Leaves 4,Asafoetida a pinch,

Ginger Paste 50 gm, Cumin Seeds 1 tsp,

Red Chilli Powder 1 tsp,Turmeric Powder 1 tsp,

Sugar 1 tsp, Salt to taste, Tamarind Paste 50 gm,

Garam Masala Powder 1 tsp, Coriander Powder 1 tsp


Cook the baby potatoes till almost done. Remove skin and fry them in oil, in a pan, till golden brown. Remove and keep on kitchen paper to remove excess oil. In a pan, take ½ Tb of oil and add bay leaves, asafetida, ginger paste, cumin seeds, chilli powder and sauté for a minute; taking care that the masalas don’t get burnt. Now add turmeric powder, sugar, salt, tamarind paste and the fried potatoes. Cook for 10 minutes and add garam masala powder and coriander powder. Cook for 1 more minute and remove. Serve hot with abread of your choice.

Ambatgod Dal( Sweet & Sour Lentils)


Tur dal(split pigeon peas) 1 cup,

Suran(taro root or elephants ear) 100 gm,

Salt to taste, Turmeric Powder ¼ tsp,

Coriander Powder 2 tsp, Jaggery 50 gm,

Dried Dates 2 no, Tamarind Pulp ½ cup,

Curry Leaves 6-7, Groundnuts 50 gm,

Green Chilli Paste 2 tsp, Ghee(clarified butter) 2 tsp,

Mustard Seeds 1 tsp, Cumin seeds 1 tsp,

Cinnamon 1 small piece, Cloves 2,

Asafoetida a pinch, Coriander Leaves(chopped) 1 Tb.


Cut suran into small cubes, wash the tur dal and pressure-cook them in water for 3 whistles. Now add salt, jaggery, turmeric, coriander powder, Dates cut into pieces, tamarind pulp, curry leaves, groundnuts and green chilli paste. Let this mixture boil for a 5-10 minutes.

For the tempering: Heat ghee in a small fry-pan and add mustard seeds. When they crackle, add cumin seeds, cinnamon, cloves and asafetida and pour this over the dal.

Boil the dal for 5 more minutes and remove from heat. Garnish with chopped coriander and serve hot with rice or Indian bread.

Fool-proof Sooji Halwa(Shira: Semolina Sweet Dish)


Rawa(Semolina) 250 gm, Ghee(Clarified Butter) 250 gm,

Grain Sugar 400 gm, Milk or Water 1 liter,
Cashews 50 gm, Raisins(Kismis) 50 gm


Mix semolina and ghee at room temperature. Now roast this mixture in a heavy-bottomed pan or kadhai till it's golden brown. Now add milk, mix well and then add sugar. Cook for 5 minutes. Add the cashews and raisins. Cover the pot with a wet cloth(muslin cloth-4 folds; squeeze the wet cloth before using) and cover this with a lid. Cook for 2-5 minutes. This keeps the halwa from becoming lumpy as the cloth soaks up the steam.

P.S. Always add the milk first and then the sugar; this keeps the milk from curdling.

Tuesday, August 22, 2006

Bharli Wangi(Stuffed brinjals)

pic courtsey


Brinjals 450 gm, Oil 3 Tb,

Curry Leaves 2 sprigs, Mustard Seeds 1 tsp,

Onions 2 large, Coriander Leaves(chopped) 2 Tb

For The Masala :

Oil 1 tsp, Red Chillies 8 no, Sesame seeds 1 Tb,

Coriander Seeds 2 tsp, Cumin Seeds 1 tsp,

Fenugreek Seeds ½ tsp, Turmeric Powder ½ tsp,

Tamarind marble-sized, Fresh Grated Coconut ½ no (150 gm)

Salt to Taste


Slit the brinjals cross-wise from the bottom. Leave the stems on. Keep these brinjals in salted water till needed.

Saute the red chillies, coriander, fenugreek and cumin seeds in oil. Add the sesame seeds and sauté for a few sec ( take care while adding sesame seeds as they tend to sputter ). Now add this to the coconut along with tamarind and turmeric. Add salt to taste and make a fine paste. The paste should be thick as you have to use this to stuff the brinjals; so add water carefully.

Finely chop the onions. Stuff the brinjals with the masala and keep aside.

Heat oil(3Tb) in a pan or pressure-pan. Add mustard seeds and when they splutter add curry leaves and the onions. Saute till brown and add the brinjals and sauté for few minutes. Now add the rest of the masala and season if needed. Cover and cook for 15-20 min till brinjals are done( if using a pressure-pan give one whistle, it’s enough to cook the brinjals). Garnish with chopped coriander and remove.

Alternative Masala (1): Maharashtrian method

Onions 2 no, Dried coconut(grated) ¼ cup,

Sesame seeds 2 Tb, Peanuts 2Tb,

Coriander Seeds 2 tsp, Cumin Seeds 1 tsp,

Fresh Coconut(grated) ½ cup, Red Chilli Powder 2 tsp,

Turmeric Powder ½ tsp, Goda masala 2 sp,

Tamarind Marble-sized, Salt to Taste,

Coriander Leaves (chopped) 2 Tb, Oil 1 tsp

Add warm water to tamarind to extract pulp. Saute onions, dry coconut, coriander and cumin seeds and sesame seeds in oil. Add to the fresh coconut along with all the powders. Season with salt and add tamarind pulp. Make a thick paste. Follow the rest of the recipe as above.

Alternative Masala (2): GSB South-Indian method

Fresh Coconut(grated) ½ no, Tamarind marble-sized,

Dried red Chillies 3 no, Coriander Seeds 1tsp,

Jagery marble-sized, Salt to Taste

Saute red chillies and coriander seeds in a little oil. Add to coconut and tamarind and make a paste. When the paste is almost done, add jaggery and salt and make a paste and remove. Stuff the brinjals with this masala. In oil, add mustard seeds and curry leaves and add the brinjals and cover and cook for 15-20 mins.

Goda Masala ( maharashtrian brahmins’ black masala )


Coriander Seeds 200 gm

Kopra ( dried coconut) grated 100 gm

Sesame Seeds 100 gm

Cumin Seeds 25 gm

Shahjeera ( caraway seeds ) 5 gm

Naag kesar 5 gm

Asafoetida 10 gm

Bay Leaves 10 gm

Dagadphool 10 gm

Whole Turmeric ( halkund ) 2-3

Dried Red Chillies 50 gm

Cinnamon Sticks 5 gm

Cloves 5 gm


In a lightly oiled wok, roast each ingredient separately till it releases its aroma. Roasting allows the volatile oils in those masala ingredients to be released, which gives the masala its real flavour. After roasting allow it to cool down a little and then pound into a fine powder. You can also make the powder in a food processor but pounded masala has avery different flavour than the processor one.

If you don’t want to use oil at all, do what I do when I am in a hurry. Add all the masala ingredients in a roasting pan and put it in a hot oven (150 degree C) for about 20-30 minutes. The result is almost the same.

P.S. All those ingredients will be readily available at your nearest Indian grocery store.

If anyone knows what naagkesar is called in English, do let me know.

Friday, August 18, 2006

Kadhai Paneer


Paneer (Indian cottage cheese) 500 gm, Capsicum 100 gm,

Coriander Seeds 1Tb, Dried Red Chillies 5-6 no,

Fresh Green Chillies 2 no, Fresh Ginger 1”, Garlic 4 flakes

Tomatoes 6 no, Fresh Coriander Leaves (cilantro) 2 Tb,

Kasoori Methi (Dried Fenugreek leaves) ½ Tsp,

Garam Masala Powder ½ Tsp,

Oil Or Ghee (clarified butter) 2 Tb, Salt to taste


Cut the paneer into cubes. Cut the capsicum into large diamond shapes or cubes.

Dry roast and then pound the red chillies and coriander seeds into a rough powder.

Finely chop the green chilli, ginger, garlic, and the tomatoes. Chop the coriander leaves.

Heat oil in a wok. Saute the ginger, garlic and green chili. Then add the pounded mixture of red chilli and coriander seeds. Saute this for 30 seconds and then add the tomatoes. Saute them on medium heat till they are completely cooked and the oil has separated. Now add the paneer, capsicum and salt. Mix gently so as not to break the paneer cubes.

Let them cook for 1 minute and now add kasoori methi powder and garam masala powder and mix gently. Remove from heat and garnish with chopped coriander.

P.S. I sometimes add a little chopped coriander along with the tomatoes, it gives a very unique flavour to the dish.

Thursday, August 17, 2006

Stuffed Bhavnagary Chilli (Stuffed Poblano Chilli)

pic courtsy sabor. tijuana

[1] Using vegetables:


Bhavnagary(poblano) chillies 4 no, Potatoes(waxy) 4 no,
Paneer(indian cottage cheese OR any Processed cheese) 150 gm,
any hot fresh green chilli 3-4 no, Cashews 20 gm, kismis(raisins) 20 gm,
Cumin Seeds 1/2 tsp, garam masala powder(optional) 1 pinch,
Chaat masala 1/2 tsp, Lime juice 1/2 tsp, Salt to taste,Oil as required


Slit the poblano chilli length-wise and remove the seeds.
Boil the potatoes and grate them along with cheese. Finely chop cashews, raisins and green chilli. Broil the cumin seeds and crush them. Mix all the ingredients along with the masalas and season to taste with salt and lime juice.
Stuff the poblano with the above mixture. Take oil in a pan and when it's hot, add the chillies. Saute them till they change colour and remove.

[2] Using Lamb Mince:


Poblano chillies 4 no, Lamb Mince 250 gm, Green Chillies (fresh) 2 no,
Ginger Garlic Paste 1 Tb, Onion(large) 1 no, Tomatoes 2 no,
Garam masala powder 1 tsp, Red Chilli powder 1 tsp, Salt to taste, Oil as required

Chop the onion, tomatoes, fresh chilli. In oil saute onion and add ginger garlic paste and chilli, then tomatoes and saute till tomatoes are completely mashed. Then add lamb mince and sute till it changes colour. Now add The powdered masalas,salt and water to cook the mince. Cover and cook for 20 min. remove lid and cook till completely dry.
Slit the poblano length-wise and remove seeds. Stuff with lamb mixture. In a shallow pan, saute the poblanoes in a litle oil till they change colour and then remove.

Tuesday, August 15, 2006

Happy Independence Day!

Hi Y'all!
I know this is a recipe blog, but today's addition is an exception. I was browsing flickr and came across this beautiful and ingenious pic by Suyog Gaidhani. so I have posted it with his kind permission. For more of his photoes, you can visit flickr by clicking on his name.

Happy Independence Day

Saturday, August 12, 2006

Roast Lemon Chicken


Roasting Chicken(dressed i.e. with skin for non-initiates) 1 no,
Lemon 1 no, Salt and White Pepper Powder to taste, Olive Oil 2 Tb,
Fresh Herbs [any you like] 3 Tb( I like to use a mixture of Oregano and Thyme),
Double Cream 200 ml


Pre-heat the oven to 225 degree C.Place the chicken in a roasting pan. Mix together salt,pepper powder, the herbs and oil. Rub this mixture on the chicken and on the inside. Remember to rub this mixture under the skin as well. Pierce the lemon with a sharp pick or skewer to make a few holes. Place this lemon inside the chicken and tie the chicken legs.
Now roast the chicken for 20 min, then reduce the temperature to 180 degree C and cook the chicken for about 1 hour. Pierce the chicken thigh with a knife to see if it's cooked. When the chicken is ready, tilt it a little to pour the juices from the cavity into the pan. Remove the chicken to a serving dish. Discard the lemon.
Strain the juices into a sauce pan. Add the double cream to it and bring to simmer. Adjust the seasoning and remove.
Carve the chicken and serve with the sauce.
P.S. You can use a white wine to deglaze the roasting pan i.e. after removing the juices, add white wine to pan and heat it a little to remove the pieces that may have stuck to the pan. Then proceed as above.
Also, you can add potatoes when you reduce the temperature, to get lemon-flavoured roast potatoes (Yummy!).

Friday, August 11, 2006

Corn Cutlets

[1] Using Indian Ingredients


Corn Kernels 1 Cup, Potatoes 200 Gm,

Green Chillies(chopped) 1 Tb, Coriander Leaves(chopped) 2 Tb,

Corn Flour 1 Tb, Salt to taste, Garlic Flakes(chopped) 2,

Cumin Seeds 1Tsp, Breadcrumbs as required , oil as required


Boil corn kernels and then run through the food processor(don’t make a smooth paste, it won’t taste as good). Boil and grate potatoes(1 cup is enough). Broil cumin seeds and crush them. Mix these well and add green chilly, garlic, salt, coriander leaves, crushed cumin seeds and corn flour.

Heat oil in a wok. Make lemon-sized balls. Roll them in breadcrumbs and deep fry on medium flame till golden brown.

[2] Using Continental Ingredients


Corn Kernels 1 Cup, Potatoes 200 Gm,

White pepper Powder 2-3 Tsp, Basil Leaves (shredded) 2 Tb,

Corn Flour 1 Tb, Salt to taste, Parsley(chopped) 1 Tsp,

Breadcrumbs as required, oil as required


Boil corn kernels and then run through the food processor(don’t make a smooth paste, it won’t taste as good). Boil and grate potatoes(1 cup is enough). Add the chopped parsley and basil. Add the salt and white pepper powder and corn flour.

Heat oil in a wok. Make lemon-sized balls. Roll them in breadcrumbs and deep fry on medium flame till golden brown.

[3] Tamarind and Date Chutney


Tamarind 100 Gm, Fresh Dates 100 Gm, Jaggery 100 Gm,

Chilly Powder 1-2 Tb, Cumin Seeds 2 Tsp, Fennel Seeds 1 Tb,

Chaat Masala 1 TB, Salt to taste.


Take the tamarind, jaggery, dates, chilly powder, cumin seeds and fennel seeds in a large vessel. Add water to completely cover these ingredients(500 ml). Boil and reduce this to half the quantity.

Now run this through the food processor and strain it. Add chaat masala and salt to taste. Reduce this mixture to half or till a sauce-like consistency is reached. Remove from heat and cool it down to room temperature. Serve with corn cutlets.

Thursday, August 10, 2006

Some Traditional ' South-Indian ' Recipes

[1] Mooga Ghasshi ( sprouted green gram in fresh coconut gravy )


Moong[Green Gram](whole sprouted) 250 gm,
Fresh Grated Coconut 1/2 no, Dried Red Chillies 3-4 no,
Tamarind about 1 Tsp, Coriander Seeds 1 Tb,
Urad Dal[skinned, split Black Lentils] 1 Tb, Salt to taste,
Mustard Seeds 1/2 Tb, Curry Leaves 5-7 no.


Saute the red chillies in little oil and then make a paste of coconut, chillies and tamarind. Saute the coriander seeds and split black lentils in oil and add to the paste and grind to get a smooth paste.
Cook the Moong with salt and water till almost done. Now add the paste and salt (if required) and simmer for 5 minutes. Add water to get the required consistency and give it one boil and remove.
Heat a Tb of oil in a small pan for tempering. To this add the mustard seeds. When they crackle, add curry leaves and pour onto the moong mixture.
Serve hot with an Indian bread of your choice.

[2] Dali Toi ( yellow lentil dal made in the traditional way )


Toor Dal (yellow lentils) 1 Cup, green Chillies(slit length-wise) 2-3,
To season: Oil 1 Tb, Mustard Seeds 1 Tsp, Curry Leaves 5-7,
Dried Red Chillies 2( Brocken into pieces), Asafoetida a pinch(optional)
Salt to taste


Pressure-cook the lentils till done97-10 minutes). then smash the lentils with the back of a big spoon till no whole lentils are left OR you can beat the lentils with an egg beater. Now add water to get the consistancy that you want. Add green chillies and salt and boil for a few minutes.Remove from heat and keep covered.
To season, Heat oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida,red chillies and curry leaves. Remove from heat and pour over the lentils.

Sunday, August 06, 2006

Vegetable Stew


Cauliflower Flowerettes 250 gm, Potatoes (cut into batons) 2,
(cut into batons) 2, Green Peas 250 gm,
Onions (sliced) 2, Cinnamon 2", Cloves 3,
Green Cardamom 2, Oil as required

For Paste: Fresh Grated Coconut 1/2, Green Chillies 2-3,
Cumin Seeds 1 Tsp, Ginger 1", A small pc of tamarind


Heat oil and add cinnamon, cloves and cardamom. Now add onions and saute till
translucent. Then add the rest of the vegetables and salt and enough water to cook the vegetables(1/2 cup). Now cover and cook till the vegetables are done but DO NOT overcook. Now add the coconut paste, add water to make it as thin as you require and let it simmer for 5 minutes. Never boil the stew once you have added the paste.
Garnish with chopped coriander and serve hot.

Mutton Saguti ( Spicy Lamb Curry)


Leg of lamb (cut into 1" pcs) 1/2 kg, Onions(large) 2 no,
Lime Juice, Salt, Oil or Clarified Butter(ghee)

Green Masala: Green Chillies 6, Coriander Leaves 1 bunch,
Mint 1/2 bunch, ginger 2" , Garlic 6 cloves

Red Masala: Dried Coconut(kopra)[grated] 1/2 OR Dessicated Coconut 100 gm,
Onion(large) 1, Poppy Seeds 1 Tsb; Cloves 6, Black Peppercorns 6,
Cinnamon 2", Coriander Seeds 2 Tb; Mace a pinch, Dried Red Chillies 12,
Turmeric Powder 1 Tsp.


Wash the lamb pcs. Finely chop onions. Make the green masala paste using the above ingredients with as little water as possible. Mix this green masala paste with the lamb and let it marinate for one hour.
For Red Masala: Fry the coconut,onion and poppy seeds in a little oil(1-2 tsp) till brown. Then add the remaining ingredients and saute till they release their aroma. Make the red paste using water as required.
In a large vessel take oil or cl. butter and saute the finely chopped onions in it. When the onions are translucent, add the marinated lamb, red masala paste and cook for 1 hour or pressure-cook for 1/2 hour. Now add salt to taste and juice of one lime.
Garnish with chopped coriander and serve hot with rice or indian bread.

Tuesday, August 01, 2006

Vanilla Sponge Cake


Flour 115 gm, Powdered Sugar 115 gm,
Fat/ Margarine 60 gm, Eggs (large) 2,
Vanilla Essence 1/4 Tsp; Baking Powder 1/4 Tsp;
Water As Required


Pre-heat the oven to 180degree centigrade. Line a 1/2 Kg cake tin with grease-proof paper.
Sieve flour with baking powder. Cream the fat & sugar till light and fluffy. Beat eggs along with vanilla essence till stiff.Then add to the fat mixture. Add the flour all at once and mix, using cut and fold method, lightly. Add water to get a dropping consistancy. Pour into the tin and bake at required temperature for 30-35 minutes.