Cookadoodledoo

Bread & Butter Pudding ( Baked British-style Bread Pudding)

2012-01-28T22:46:00.000-08:00

Ingredients :
Bread Slices : 8-10 no.
Golden Currents : 100 Gms.
Sultanas : 50 Gms.
Full Fat Milk : 300 ml.
Cream : 50 ml.
Caster Sugar : 4 Tbsp.
Grated Rind of 1 Lemon
Eggs : 3-4 depending on the size.
Vanilla Essence : 1/2 Tsp.
Grated Nutmeg : one pinch
Butter : As Required
Oven-proof rectangular or oval baking dish ( preferably ceramic or glass)
Method :
Preheat the oven at 180°C. Butter the baking dish.
Butter the bread slices. Cur the bread slices in half diagonally to get triangular slices. Arrange in a single layer at the bottom of the dish. Sprinkle with half the currents and sultanas, then cover with another layer of bread slices. Put the rest of the currents and sultanas on top.
In a Jug, add the milk and cream. To this add the lemon rind, caster sugar and the vanilla essence. Whisk the eggs and add to the liquids. Pour this mixture over the bread slices, sprinkle with the grated nutmeg and let it soak for 10 minutes.
Bake in the oven for 40-60 minutes.
Serve warm.

Avial ( A vegetarian specialty dish from Kerala in Southern India)

2012-01-28T22:44:00.000-08:00

Ingredients :
Potato : 1 Large
Suran (Elephant foot yam – Amorphophallus paeoniifolius) : 300 Gms.
Red Pumpkin or Bottle Gourd (Dudhi Bhopla) : 300 Gms.
Raw Banana : 1 no.
Carrot : 1 Large
French Beans : 200 Gms.
Green Peas : 100 Gms.
Drumsticks – Moringa oleifera (Soavagyaacyaa SoMagaa fruit) : 2 Nos.
Freshly Grated Coconut : 1 ½ Cups
Green Chillies : 5-6 Nos.
Cumin Seeds : 1 Tsp.
Curd : 1 Cup
Coconut Oil : 2 Tbsp.
Curry Leaves : 12 Nos.
Method :
Cut the vegetables into 1” inch cubes. Peel and cut the banana into cubes as well.
Cook the Elephant foot yam separately in salted water and when almost done, discard the water. Cook the rest of the vegetables together in salted water with half the curry leaves. The water should just be enough to cook the vegetables. When the vegetables are 9/10th cooked add the cooked yam to them.
Make a paste of coconut, green chillies and cumin seeds. Then mix with the curd to make a smooth paste.
Add the paste to the vegetables and adjust the salt and the consistency of the gravy. Remove after one boil.
N.B. : There are some who prefer a tadka and some who don’t. I like to heat the oil and add the curry leaves to it and give this tadka to the avial. Some people prefer to add all the curry leaves while cooking the vegetables . When you have added the paste and removed it after one boil, they add the raw coconut oil into the avail and mix well.
Best served with boiled rice.

Bagara Baingan ( Hyderabadi Brinjal dish)

2012-01-28T22:41:00.000-08:00

Ingredients :
Brinjals : 500 Gms.
Fresh Grated Coconut : 200 Gms.
Coriander Seeds : 60 Gms.
Dried Red Chillies : 10-12 nos.
Sliced Onions : 2 nos. large
Green Chillies : 3-4 nos.
Garlic Cloves : 8 nos.
Sesame Seeds : 4 Tbsp.
Turmeric Powder : 1 Tsp.
Tamarind Paste : 100 Gms.
Jaggery : 2 Tbsp.
Curry Leaves : 10-12 nos.
Black Mustard Seeds : 1 Tsp.
Chopped Coriander Leaves : 2-3 Tbsp.
Vegetable or Peanut Oil : As Required
Salt : To Taste
Method :
Cut the brinjals lengthwise almost into quarters; make sure you do not cut off the stem so as to keep the brinjal whole with a cross cut running the entire length.
In a Kadhai add enough oil to fry the brinjals till brown.
For the Bagara Masala Paste :
In 1 Tbsp. oil saute the sliced onions, coriander seeds, red chillies. Add these to the coconut and garlic. Dry roast the sesame seeds and add to the coconut mixture. Also add the turmeric powder and tamarind paste to the coconut. Make a paste of all these ingredients.
In a Tbsp. of oil add slit green chillies and add the paste and saute till the fat leaves the sides. Than add the brinjals, jaggery and salt to taste. Add water as required to get a sauce-like consistency. Cover and cook for about 10 minutes. This masala tends to stick to the bottom of the pan, so make sure that you keep stirring the pot every few minutes. Then add the chopped coriander leaves and remove.
Tadka :
In a small pan add 1 Tsp. oil and when hot add mustard seeds. When they start to crackle add the curry leaves and pour this over the curry. Mix well.
This can be served with Rice or Parathas.
P. S. – Vegetable Variation – You can make a tadka of mustard seeds, green chillies and curry leaves. To this add mixed vegetables like cauliflower, potatoes, carrots, green peas etc. Then add the bagara masala and salt to taste. Cover and cook till the vegetables are done. Then add chopped coriander on top.

Paneer Badshahi ( Cottage cheese in rich cashewnut gravy)

2012-01-28T22:38:00.000-08:00

Ingredients :
Paneer (cottage Cheese) : 300 Gms.
Cashew nuts : 50 Gms.
Dried Kopra or dessicated coconut : 2 Tbsp.
Onions : 3 medium sized.
Cinnamon : 1″ piece
Cloves : 4 nos.
Black Peppercorns : 4-5 nos.
Green cardamom : 1 crushed
Black Cardamom : 5-8 seeds
Mace (Jaipatri) :1″ piece
Poppy Seeds (Khuskhus) : 1 Tsp.
Green Chillies : 3-4 nos.
Ginger Garlic Paste : 1 Tbsp.
Curd : 100 Gms.
Milk : 100 ml.
Ghee : 1 Tbsp.
Ajwain Seeds (bishop’s Weed / Carom Seeds) : 1/2 Tsp.
Salt : To Taste
Kewra Essence or Rose Water : 1 Tsp (Optional)
Method :
Soak cashew nuts in warm water till soft. Thinly slice 1 1/2 onions and the rest should be finely chopped. Chop the green chillies into small pieces. Cut the paneer into 1/2 inch cubes.
In a small fry pan, saute the sliced onions till brown. Remove and then brown the kopra as well. Also roast the whole spices in a small amount of oil and then make a paste of the kopra, browned onions, spices, green chillies and the soaked cashew nuts. Take care while roasting the whole spices not to burn the poppy seeds.
In a karai or wok add ghee and add the ajwain seeds. When they splutter, add the chopped onions and saute till browned. Then add the ginger garlic paste and saute til brown. Then add the masala paste and saute till fat starts leaving the sides of the pan. Then start adding the curd 1 tsp at a time and keep sauteing till all the curd is used. Then add the milk and the paneer and add water if required. Add salt to taste and let this simmer gently for about 10 minutes. Add the kewra or rose essence and remove from heat.
Serve hot with roti or Jeera Rice.

Khoya Rawa Laddu ( Sweet dish made using dried whole milk and semolina)

2012-01-28T22:37:00.000-08:00

My neighbour Mrs. Rucha Sathe made these laddus for Diwali. I just had to get the recipe for my blog after I tasted the laddus. Hope you make them at home and enjoy them with your loved ones.
Ingredients :
Khoya ( Khoa / Mawa) :200 Gm.
Semolina ( Rawa / Rava) : 500 Gm.
Sugar : 400 Gm.
Ghee (Clarified Butter) : 400 Gm.
Green Cardamom Powder : 1/4 Tsp.
Pistachios and Almonds : 1 Tbsp. (each) chopped
Saffron (Kesar) : 1 pinch.
Method :
In a karai (heavy wok) saute the Khoya on low heat till brown. Remove to let it cool down.
In the same wok, add the ghee. When it’s hot, add the semolina and saute on low heat till it’s brown and gives off a nutty aroma.
For Sugar Syrup (Chashni) – To 400 Gms of sugar add 100 ml water and the bring to boil. Reduce hear and simmer. Add a few drops of lemon juice to the syrup while it is simmering. This brings the impurities in the syrup to the surface which will need to be skimmed off. Then keep reducing till you get a sugar syrup with a one string consistency. One string consistency means you have to keep boiling the syrup until a drop of syrup leaves one string between your thumb and forefinger.
To the sugar syrup, add the saffron, pistachios, almonds and cardamom powder. To this add the semolina and the khoya and mix well.
Keep aside for a few minutes to let the semolina and khoya absorb the sugar syrup and to let the mixture cool down and become dry. Then after 5-7 minutes again mix the mixture well and keep aside for 5 minutes.
Then roll the mixture into balls of 2″ diameter.
These laddus remain unspoiled for about 15-20 days in an airtight container.
P.S. – I found the laddus a little sweet so you can adjust the sugar accordingly as per the quality of the khoya you obtain. Good quality khoya will add its own sweetness to the dish so you can reduce the amount of sugar to 300-350 Gms.

Apple Vermicelli Kheer

2012-01-28T22:36:00.000-08:00

Ingredients :
Apples : 2 medium sized
Milk : 1 liter (Full fat)
Sugar : 8 to 10 Tsps.
Cinnamon : ½ inch stick
Vermicelli (semiyan) : 1 Tbsp.
Ghee (Clarified Butter) : ½ Tbsp.
Method :
Peel and cut the apples into ½ inch cubes. Crush the cinnamon into small pieces. Add the apples, cinnamon and sugar to the milk; bring to boil and then simmer for 20 – 30 minutes till the apples are completely cooked. Then puree in the blender and strain the mixture.
In a thick bottomed pot, melt the ghee and the sauté the vermicelli in it till brown. Then add the apple milk mixture and cook on low heat for 10 minutes.
Can be served hot or cold.

Papaya & Cucumber Salad

2012-01-28T22:35:00.000-08:00

Ingredients :

Papaya – 1 medium sized, ripe
Cucumbers – 2 – 3 medium sized
For the dressing :
Extra virgin olive oil : 2 Tbsp.
Lime juice : juice of 1 lime
Brown sugar : 1-2 Tbsp.
Salt : To tase
Green Chilli : 1 no.
Fresh Ginger : 1/2 inch piece
Fresh Coriander : a few sprigs, chopped

Method :
Peel the papaya and cucumbers. Cut the papaya and cucumbers into 1/2 inch dices. Refrigerate for a few minutes.
To make the dressing, first finely chop (brunoise) the green chilli and the ginger. Then mix together the lime juice, oil, salt, sugar, ginger and the chilli.
Now toss the pieces of papaya and cucumber in the dressing along with the chopped coriander.
Serve cold.

Kacche murgh Ki Dum Biryani ( Chicken Biryani cooked the Dum Pukht way )

2009-12-15T04:12:00.000-08:00

Dum Pukht cuisine is one of the oldest and very popular cuisine which started off in India some 200 years ago. Dum Pukht literally means choking off the steam. It allows the meat to cook on low heat so the meat cooks in its own juices. This is especially useful in cooking a biryani where the meat juices and the resulting steam cook the rice, allowing the rice to absorb the flavour and aroma of the meat. The end result is a flavourful and fragrant biryani which is incomparable to any other biryani.

Ingredients :

Chicken : 1 Kg.

Curd : 250 gm.

Chilli Powder : 1 tsp.

Turmeric Powder : 1/2 tsp.

Garam Masala Powder : 1 tsp.

Ginger Garlic Paste : 1 1/2 Tbsp.

Shahi Jeera (Black/Royal Cumin Seeds) : 1 tsp.

Onions : 5 medium-sized

Chopped Coriander Leaves : 2 Tbsp.

Long-grained Rice : 750 gm. (preferably Basmati)

Cinnamon : two 1 inch pieces

Cloves : 4 no.

Black Peppercorns : 5 nos.

Black Cardamon (Masala Ilaichi) : 1 no.

Green Cardamom : 4 nos.

Bay Leaf : 1 no.

Chopped Green Chillies : 1/2 tsp.

Lime Juice : 1 tsp.

Salt : to taste

Milk : 2 Tsp.

Saffron : A few strands

Ghee ( Indian Clarified Butter) : 2-3 Tbsp.

Refined Flour (Maida) : 200gm

Method :

Finely slice the onions and they fry them in ghee till browned. The sliced fried browned onions are known as Barista which is an essential part of any Indian biryani.

Soak the rice in plenty of water. This is very important as the Basmati rice tastes better when you have soaked it for at least half an hour.

Warm the milk and add the saffron to it to infuse it with the saffron flavour.

Make a dough of the refined flour and water.

Clean, remove skin and cut the chicken into 12-14 pieces. To the chicken add the curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, half of the barista, half of the chopped coriander, shahi jeera and salt to taste. Keep aside for 1/2 hour.

Meanwhile heat plenty of water at least a 4 times the amount of rice. When it starts to boil, add the cinnamon (one 1 inch piece), cloves (2 ), peppercorns (5 ), black (1/2) and green cardamom (2) and salt to taste to the water. Drain the rice. Then add the rice to the boiling water and let it cook till half done.Then drain the rice and spread it on a plate to cool it done and stop the cooking process.

Heat the ghee in a heavy(thick) bottomed pan (Handi) and add the remaining cardamom, cloves, cinnamon and the bay leaf. Then add the marinated chicken and saute for a few minutes. Then layer it at the bottom of the pan. Then layer the rice on top of the chicken and sprinkle the remaining barista, chopped green chillies and the chopped coriander on the rice. Pour the saffron infused milk and lime juice on the rice.

Cover the mouth of the pan with the dough and press down the lid on top so it completely seals the mouth of the handi. Let it cook on low heat for about 45 minutes.

Using a knife separate the lid from the handi and remove the dough. Then mix the rice lightly with the chicken and serve with cucumber raita.

Saunfiyani Aloo ( Potatoes flavoured with fennel seeds )

2009-12-15T04:08:00.000-08:00

Ingredients :

Potatoes : 6 medium sized

Onion : 1 medium sized

Curd : 1/2 cup

Salt : to taste

Ginger Garlic Paste : 1 tsp

Vegetable Oil : 2 tsp

Coriander leaves : 2 tsp

For Masala :

Cumin Seeds : 1 tsp

Fennel Seeds (Saunf / Badishep) : 1 Tbsp

Coriander Seeds : 1tsp

Red Chilli Powder : 1 1/2 tsp

Turmeric Powder : 1/2 tsp

Method :

Peel and cut potatoes into quarters or into eight pieces. Then parboil them with a little salt. Cut the onion into large dices.

Dry roast the cumin, coriander and fennel seeds and then powder them. Mix the powder with the chilli and turmeric powders to get the masala powder.

Heat the oil and suate the onion till translucent. Then add the potatoes and the ginger garlic paste and a little water. Saute till the paste turns brown and then remove from fire.

Add the curd, the masala powder, water and salt to taste. Mix well. Return to heat and cook covered for 6-10 minutes till you have a gravy coating the potatoes.

Remove and garnish with chopped coriander leaves. Serve hot.

A Nut Gone Bad

2009-03-30T05:35:00.000-07:00

Some times when we break open a coconut, we find that it has gone bad and we don't know what to do with it. My aunt gave me this wonderful recipe to make delicious dosas from the bad nut. All you need is raw rice, toor dal, tamarind and dried red chillies.
This dosa can be eaten as breakfast item or as a substitute for the usual dal-chawal dinner.

Ingredients :

Rice : 1 cup
Toor dal (Split Yellow Lentils) : 1/2 cup
Coconut(bad) : 1/2 no.
Tamarind pulp : 2 tsp
Red chilies : 6 -8 nos.
Salt : As required

Method :
Soak the rice and dal separately for 2-3 hours. Grate the coconut. Then drain the dal and rice, add the rest of the ingredients and grind to a coarse paste. Add water if needed to make dosa batter. Season to taste.
Heat an iron griddle on medium flame and add a teaspoon of oil to it. Let it heat and sprinkle a few drops of water on the hot griddle. Let the oil sputter, which will result in the oil coating the griddle evenly. Now add a ladle of batter to the griddle and spread this with the back of the ladle into an oval shape. Spoon a few drops of oil around the dosa and let it cook. Now turn the dosa over, add a few drops of oil around the side and let it cook. Serve the dosa hot with a chutney of your choice or with tomato ketchup.

Teekha Tawa Batata (Spicy Griddle-sauteed Potatoes)

2009-03-19T00:53:00.000-07:00

There are a few dishes that become closely associated with our childhood. They evoke memories that transport us to simpler times: times when things were simpler, relationships were easier and our loves and hates were frequent but fleeting.

I still remember Saturday afternoons, when I used to come home from school, glad to be greeted at the door by my mom. As she was a working mom, these occasions were special and therefore treasured. She knew I loved her special potato tawa bhaji and used to make it on those days so I could enjoy it. The thali with steaming white rice, yellow Dal and the slightly burnt crispy potato bhaji was a combination that never failed to lift my spirits. No matter how bad the day might have been, finding mom home, making the potato bhaji was enough to make my day.

Life is indeed a series of such small pleasures. A steaming home-cooked meal, a cup of hot coffee on a rain-soaked evening, the smell of earth after the first showers, finding a good book after rummaging through stacks of used books - there isn’t much to compare these pleasures.

I remember the first time I made this dish by myself - my mom was ill and she had asked me to cook lunch for both of us. I was scared but also eager. I had watched my mom cook a thousand times and helped her in the kitchen as I could. But this was different. I had to make everything from scratch and not make a mistake. I kept running out to where mom sleeping and asking her every little detail that hadn’t seemed so important till now - how much water should I add to the Dal & how much in the cooker, how long should I cook the potatoes, how much salt is just right and how much chilli powder is too much. The questions never stopped and finally the meal was ready. I eagerly awaited mom’s verdict. She took the first mouthful and made a face. I was heartbroken….thank god, it was because the food was too hot. I finally gathered enough courage to ask her how the dish fared. She replied, quite oblivious to my mental state,” Very good! Tastes just like mine.” My heart did a summersault and I was hooked on cooking.

Now the recipe

Ingredients :

Potatoes : 8 medium sized

Groundnut Oil : 3 Tbsp.

Mustard Seeds : 2 Tsp.

Asafoetida (Hing) : a pinch

Turmeric Powder : 1/4 Tsp.

Red Chilli Powder : 2 Tsp.

Salt : To taste

Sugar : a pinch

Method :

Boil the potatoes till done and peel them. Cut the potatoes into 1/2″ (inch) dices. Rub the pieces with salt and sugar.

On an iron griddle, heat oil. Then add the mustard seeds, asafoetida and turmeric powder. When the seeds crackle, add the chilli powder. Now add the potatoes to this mixture and toss them with a spatula. Make sure the potatoes are evenly coated with the masala. Now spread the potatoes in a layer on the griddle and let the potatoes cook on medium flame till crispy on one side. Now turnover the potatoes and let them become crispy on the other side. If the potatoes burn a little, don’t worry. It gives a nice, smoky flavour to the dish.

Sambar (Sambhar) A South Indian Lentil Delicacy

2009-02-28T21:29:00.000-08:00

I have already given the recipe for Sambar Masala Powder in an earlier post. Now it's time to prepare the sambar. South Indian need sambar as an accompaniment with a wide variety of dishes. Most are breakfast dishes like Idli, Dosa, Medu Wadai etc. It is also an important part of a meal. The taste of hot steaming rice with the fragrant sambar poured on top is an experience that cannot be put into words.
For some reason Sambar like Ma Ki Dal tastes better when a day old.

Ingredients :

Red Gram Dal (Tur Dal) : 1 cup

Fresh Green Chillies (slit) : 2 nos.

Tamarind : 1 Tbsp.

Turmeric Powder (Haldi) : 1/2 Tsp.

Red Chilli Powder : 2 Tsp.

Sambar Masala Powder : 2 Tbsp.

Vegetables :

Potatoes : 2 medium sized

Onions : 4 small, peeled and kept whole

Brinjals : 2 medium sized

Drumsticks : 2 nos. cut into 2" pieces

Red or White Pumpkin : 150 gms.

Cauliflower : 100 gms.

Fresh Coriander : 2 Tbsp.

For Tadka :

Oil : As Required

Mustard Seeds : 2 tsp.

Asafoetida (Hing) : a pinch

Curry Leaves : 8 - 10 nos.

Method :

Wash the dal and then add the slit green chillies to it and cook till done. Cut the brinjals, potatoes, cauliflower and pumpkin into 1" pieces. Then parboil the vegetables and drumsticks in salted water. Take care, so the vegetables are not completely cooked as we have to simmer them in the sambar. Soak the tamarind in warm water for 15 minutes and then strain it to remove any fibers and pits.
Now in a pot, take the dal and add the tamarind pulp to it. Make a paste of the turmeric, red chilli and sambar powders and add to the dal. Keep the pot on simmer and add the vegetables. Now simmer the mixture for about 10 minutes. Adjust the seasoning.

Tadka : In a tadka pan, add oil and heat it. When the oil is hot, add the asafoetida and mustart seeds and let them crackle. Then add the curry leaves and pour this tadka over the dal. Mix well and remove from heat.

P.S. : Adding a few drops of oil to the dal helps to cook it quickly.

Sambar Masala Powder

2009-02-10T20:29:00.000-08:00

No South Indian feast is complete without the Sambar. The Sambar, according to Wikipedia, is a lentil and vegetable stew or a chowder based on a broth made from Tamarind and Toovar Dal.
The Mumbaiites are believed to have been introduced to the Udupi cuisine in the early 1930's with the opening of Cafe Mysore in Matunga, a suburb of Mumbai.The owners are from proper Udupi, as opposed to most other 'Udupi' restaurants, which are run by Shettys from or around Mangalore.
The difference in the Sambar from these Shetty-run restaurants is that the sambar has been modified to suit the taste buds of their local clientele. They have created a sort of sweet vegetable dal that is suitable for their local clientele. As a result, it has lost its authentic flavor. The Sambar that you get in Udupi is a lot more pungent, aromatic and flavorful.
In my house, sambar is made in a large quantity so as to last atleast 2 days. The first day is spent eating it with idli, dosa etc. The next day the taste of the sambar develops (matures) and all the subtle flavours come to the fore and vie for you attention. This makes it the perfect accompaniment to a plate of steaming white rice.
This is going to be a two part series as first I will put up the Sambar masala and then explain how to make the sambar.

So here goes -

Photo by Alaivani @ flickr

Sambar Masala

Ingredients :

Coriander Seeds : 250 Gm.

Dried Red Chillies (Sankeshwari + Bedgi = 50:50) : 250 Gm.

Turmeric Powder : 25 Gm.

Asafoetida (Hing) : 15 Gm.

Cumin Seeds : 75 Gm.

Black Peppercorns : 50 Gm.

Mustard Seeds : 50 Gm.

Split Black Gram / Black Lentil (Urad Dal) : 100 Gm.

Split Bengal Gram (Chana Dal) : 100 Gm.

Raw Rice : 50 Gm.

Fenugreek Seeds (Methi) : 20 Gm.

Curry Leaves : one bunch

Method :

Dry roast the ingredients individually and then powder them. Keep the masala in an airtight jar and use as required.

Jirya Miryachi Kadhi (Coconut sauce flavoured with cumin and black pepper)

2009-02-10T19:33:00.000-08:00

One of the first aamchigeli recipes i.e. one from my native place Udupi, that I loved has to be Jirya Miryachi Kadhi. The combination of the cumin and black peppercorns with the added fragrance of garlic was to die for. Especially during the rains, when one wants something really hot, spicy and fragrant, this is the dish in which I find succor. The rain splattering incessantly on the terrace roof, the sudden thunderclap and the cold and muggy weather of Mumbai starts to bring me down. I need comfort, warmth and that’s when I make this dish. The kadhi poured on steaming hot basmati rice is a combination that hits a spot. The ultimate comfort food! So today in my ongoing South Indian recipe series, I present -

Jirya Miryachi Kadhi

Ingredients :

Fresh Grated Coconut : 3/4 th

Dried Red Chillies : 6-8 no.

Cumin Seeds : 1 Tsp.

Black Peppercorns : 8 no.

Skinned Garlic Cloves : From one whole garlic pod + 1 extra garlic pod

Kokum (Dried Mangosteen Peals) : 4 - 6 no.

Coconut oil : As required

Mustard Seeds : 1 Tsp.

Salt : To taste

Method :

Saute the chillies, cumin, peppercorns and skinned garlic cloves in 2 tsp. of coconut oil and then make a paste with the grated coconut.

To this paste, add about 3 1/2 cups of water and salt to taste ( 1 Tsp.) and add the kokum. Bring to a boil and remove.

Tempering (Tadka) : Take 2-3 Tsp. of coconut oil in a tadka pan and to this add the mustard seeds and let them crackle. Now add the crushed garlic cloves from the other pod ( no need to skin these cloves). When the garlic cloves are brown, add this tadka to the kadhi. Mix well and serve hot with white rice.

P. S. : Do not boil the kadhi for too long as it tends to change the taste of the kadhi and also thins it.

Mangalore Buns (A sweet puri)

2009-02-08T04:49:00.000-08:00

A few days ago, I attended a wedding. I went with my mother and aunt. We were very late and missed the ceremony, but managed to be on time for lunch. :) Both the bride and groom were from the Southern Indian state of Tamilnadu. So the cuisine was a typical TamBram affair. The last time I ate a south Indian wedding feast was at least few years ago. This was my first Tamil wedding, so I was looking forward to the feast.
They put a nice, big banana leaf in front of us. Then started a slew of accompaniments. There was a chutney (gojju), a mixed raita, a raw mango pickle ( my favorite in any feast), spiced banana wafers, a wada and a fried papadum. The papadum was huge compared to the puny ones I usually eat.
There were four vegetable dishes - an avial, a mixed vegetable dish with a coconut gravy, a mildly spiced potato dish and a Foogath. The foogath was nice - shredded cabbage, carrots and beans with slit green chilies and sprinkled liberally with freshly grated coconut. There were also four katories filled with spicy rasam, payasam, buttermilk and curd. The payasam was way too sweet for me.
On the whole, a very satisfying meal indeed with the exception of the wada and avial.
This made me think as to why I haven't put up more south Indian recipes. I am from the southern Indian state of Karnataka ( for the nitpickers, I am from Udupi, Mangalore). So I have decided to start with recipes from my state first. Today I will introduce you to a wonderful breakfast dish, deceptively called Buns. It in no way resembles a bun, but is more like a sweet puri.
it derives its sweetness from the banana and has a nice kick added bu black pepper.

The picture of Mangalore Buns is courtesy Khalnayak. You can check out his pictures on Flickr by clicking on this link here - Khalnayak

Ingredients :

Maida (Refined Flour) : 2 cups or as required

Overripe Banana : 1 no.

Jaggery : 3-4 Tbsp.

Soda Bi Carb : 1/4 Tsp.

Sour Curd : 2 Tsp.

Roasted Cumin (Jeera) : 1 Tsp.

Crushed Black Pepper : 1/4 Tsp.

Salt : to taste

Ghee : for frying

Method :

Mash the banana with salt and jaggery and then add the curd, cumin, black pepper, and soda bi carb. Now add the maida to form a dough. Use maida and water as needed as required to make dough. Apply some oil or ghee to cover it and keep overnight to ferment. In the morning, devide the dough evenly into balls. Then roll the dough a little thicker then for a puri (about 1/8 inch). Then deep fry the puris in hot ghee on both sides. Drain on paper.

The puri needs no accompaniments. You just need a cup of steaming, fragrant, flavorful cup of south Indian filter coffee. Aah Heaven!!!

East Indian Bottle Masala

2009-01-11T10:47:00.000-08:00

A friend of mine gave me this masala recipe. I had been on the look out for this recipe for quite some time. Earlier I saw the recipe for this bottle masala in a book but it had only about 10 ingredients, but I had it on good authority that the original recipe has more than 20 ingredients. So I was very happy to finally lay my hands on this recipe. Hope all other gourmets on the look out enjoy this as well.

Ingredients :

Dried Red Chillies : 2 Kg.

Coriander Seeds : 500 gm.

Whole Turmeric : 50 gm.

Cumin Seeds : 125 gm.

Mustard Seeds : 50 gm.

White Poppy Seeds : 125 gm.

White Sesame Seeds : 125 gm.

Fennel Seeds : 25 gm.

Black Peppercorns : 125 gm.

Green Cardamoms : 75 gm.

Taj (Ceylon Cinnamon) : 125 gm.

Cloves : 50 gm.

Black Cardamoms : 25 gm.

Nagkesar ( Casia Buds) : 25 gm.

Mace : 25 gm.

Nutmeg : 2 no.

Maipatri (Mugwort) : 25 gm.

Badian / Badalphool (Star Anise) : 25 gm.

Trifal (Sichuan Pepper) : 25 gm.

Tamalpatra (Tejpatta / Indian Bay Leaf ) : 25 gm

Dagadphool ( Lichen) : 25 gm.

Kababchini (Allspice) : 25 gm.

Shahi Jeera (Black Cumin) : 25 gm.

Whole Asafoetida (hing) : 25 gm.

P.S. Dagadphool. This is a dried lichen used in Indian cooking. (Latin: parmelia perlata.)

Method : Saute the masala ingredients individually in little oil to let them release their flavours and then mix them together and grind to a fine powder. Alternately you can also dry roast the ingredients. Take care to crush the asafoetida, turmeric and nutmeg into smaller pieces before sauteing or roasting them.

Yam what a Yam!

2009-01-11T06:18:00.000-08:00

I looked it up and it seems a sweet potato is called a Yam in US. But the yam I am talking about is called Suran in India. It is a tuber and has a rough, dark brown skin, which is very tough. The yam needs to be cooked in a alkaline medium as it can otherwise irritate the throat. So Indians generally use tamarind, kokum or lime juice while making a dish using yam. Also according a friend who is very knowledgeable about Ayurveda, yam is supposed to be very good for people suffering from Piles. He says they should eat at least 100 gm of yam everyday.
I love cooking suran in different forms and today I will put up a couple of my favourite recipes.

(1) Yam Salad ( सुरणाची कोशिंबीर)

Ingredients :

Yam : 1/2 kg

Green Chillies : 6 - 8 no.

Onions : 2 no.

Grated Fresh Coconut : 100 gm.

Lemon Juice : 1 Tbsp.

Oil : For Frying

Salt : to taste

Method :

Remove skin and finely chop the yam. Rub with salt and keep aside. Then squeeze out the water and fry till it is brown. Remove and keep aside.
In a bowl, add finely chopped onion, chopped green chillies and mix well with the yam. To this add grated coconut and lime juice. Adjust the seasoning and Serve.

(2) Yam Chops ( सुरणाचे काप )

Ingredients :

Yam : 1/2 kg.

Tamarind Pulp : 2 Tbsp.

Whole Wheat Flour : 4-6 Tbsp.

Salt : to taste

Red Chilli Powder : 1 Tbsp.

Oil : For shallow frying

Method :

Slice the yam into 2" long, 2" wide and 1/4" thick slices. Coat them evenly with the tamarind pulp and keep aside for 5 minutes. Mix the red chilli powder and flour and add salt as required. Then roll the slices in this mixture to coat them with it and then shallow fry on a griddle.

P.S. : Some people prefer to use rice flour instead of wheat flour.
Another variation of this recipe is to make a paste of dried red chillies, ginger, garlic, tamarind and salt to taste. Coat the yam slices with this paste and keep aside for a few minutes. Then roll in rice flour and shallow fry.

Sindhi Kadhi

2009-01-05T22:33:00.000-08:00

I saw this recipe on a TV show and loved it. So I made a few changes to the recipe according to my taste and here is the "improved" version.

Ingredients :

Oil : 4 Tbsp.

Gram Flour (बेसन) : 1/2 cup

Fenugreek Seeds : 1/2 tsp.

Mustard Seeds : 1 tsp.

Cumin Seeds : 1 tsp.

White Gourd (लौकी) : 250 gms.

Cauliflower Florettes : 250 gms.

Carrots : 200 gms.

Cluster (गवार) Beans : 150 gms.

Drumsticks : 8 nos.

Potatoes : 3 small

Brinjals : 200 gms.

Okra ( Ladies Fingers) : 200 gms.

Turmeric Powder : 1/2 tsp.

Red Chilli Powder : 2 Tbsp.

Tomato Puree : 3 Tbsp.

Tamarind Pulp : 1 Tbsp.

Jaggery : 1 Tbsp.

Curry Leaves : 8 nos.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Cut the gourd, carrots, potatoes, brinjals into cubes. The cubes should be of the same size( 1 1/2" pieces). Snip off the ends of beans and cut into 2" pieces. Cut off the ends of the okra and give it a lengthwise slit. Then fry the okra till brown. Cut drumsticks into 2" pieces.
In a pot, heat 3 tbsp. of oil and add the mustard seeds, cumin seeds and fenugreek seeds and saute till the mustard seeds crackle. Then add the gram flour and saute till it is nicely browned. Then add about 3 cups of water and let it come to a boil. Now add the gourd cubes, florettes, carrot cubes, beans, drumsticks and potato cubes. Add salt to taste and cover and cook till almost done( about 75%).
Now add the brinjals and cover and cook again for 5 minutes.
Now add the fried okra, red chilli powder, turmeric powder, tomato puree, tamarind pulp, jaggery and curry leaves . Add salt to taste and let this cook for a few minutes. garnish with chopped coriander.
Serve with white rice or a bread of your choice.

Sorpotel

2009-01-01T22:14:00.000-08:00

This is another pork delicacy from Goa. This recipe uses both pork and pork liver. The main difference between this and the vindaloo recipe is that this one uses butter as a cooking fat instead of oil. There are two recipes that I have come across and I will provide both. The first one used East Indian bottle masala , whose recipe I will put up soon.
An Eat Indian wedding is incomplete without Sorpotel or Vindaloo on the menu.
The picture of Sarpotel is courtesy abcdz2000. You can check out his pictures on Flickr by clicking on this link here - abcdz2000

First Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Dried Pork Blood : 1 Tbsp.

Garlic Pods : 2 no.

Ginger : 2" piece

Green chillies : 2-3 no.

Bottle Masala : 2 Tbsp.

Salt : to taste

Vinegar : 1-2 Tbsp.

Butter : 250 gm.

Oil : To fry the pork and liver

Method :

Cut the liver and pork into 1" pieces. Apply salt and fry in oil till brown. Then cool and cut into fine pieces. Chop ginger, garlic and green chillies.

In a handi/degchi, add butter and fry the chopped ginger, garlic and green chillies. Then add the bottle masala and fry well. Now add the meat and vinegar and adjust the seasoning. Then cook on slow fire ( simmer) till done.

Second Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Turmeric Powder (Haldi) : 1/2 Tsp.

Salt : To taste

Oil : to fry the pork and pork liver.

Butter : 250 gm.

Sliced Onions : 2 large no.

Chopped Tomatoes : 1 large no.

Dried Pork blood : 1 Tbsp.

Vinegar : 2 Tbsp.

For Masala Paste :

Dried Red Chillies : 6-8 no.

Black Peppercorns : 1 Tsp.

Cumin Seeds : 1 Tsp.

Cloves : 2-3 no.

Green Cardamom : 2 no.

Garlic Cloves : 5-6 no.

Ginger : 2" piece.

Method :

Cut the Pork and Pork Liver into fine cubes and fry in oil till brown. You have to fry them separately. Make a fine paste of the masala paste ingredients using water.
In a hand/degchi, add butter and saute slices onions till golden brown. Then add the tomatoes and saute and then add the masala paste. Fry the masala paste till the fat leaves the masala. Then add the pork, water and salt to taste and cover and simmer till pork is almost cooked. Then add the fried liver and the dried blood and cook for further 10 minutes.

Pork Vindaloo - A Goan pork recipe

2008-12-28T23:02:00.001-08:00

This recipe was given to me by my dear friend Richlyn so other gourmets like me can enjoy this delectable recipe. This is an authentic hot and sour dish from the scenic region of Goa on the Western coast of India. The cuisine of this region, due to the occupation of the Portuguese, was in part influenced by them. This is one of the many recipes that have become a steady staple of this beautiful land. I hope to introduce you to some of the many famous recipes from this land of beaches.

Pork Vindaloo
Originally uploaded by Andrew Dyer

Ingredients :

Pork (with a 1/2" layer of fat) : 2 kg
Kashmiri red chillies (seeds removed) : 25-30 nos.
Garlic Cloves : 25 nos.
Cumin seeds : 3Tbs
Turmeric powder : 1 1/2 Tsp
Fresh ginger (optional) : 2" piece
Cinnamon -: 2" piece
Black Peppercorns -: 10 nos.
White vinegar : as required
Salt -: as required

Method :

Cut the pork into 1 inch cubes,apply salt and keep aside overnight. Next morning wash and dry the pork cubes with a towel. Grind the above given ingredients with vinegar to a fine paste. Apply the masala paste to pork and let it marinate in an earthen dish or bowl for over 8 hrs or overnight. Next day put the pork in a thick bottomed vessel and 1/2 bottle of vinegar and cook on slow fire till tender.

P.S. : A Vindaloo tastes better if it is allowed to 'pickle' for a day after being prepared.

I would like to thank Andrew Dyer and Rafi's Spice Box for the use of this picture. You can find more beautiful pictures by visiting his profile on Flickr.

गरम मसाला (Garam Masala Powder)

2008-10-27T05:06:00.000-07:00

Garam masala is one of the main ingredients in Indian cuisine. A meal, especially a North Indian meal, can never be complete without the sprinkling of garam masala at the end.
The first thing you notice about the masala is the aroma. It has a sort of hot pungent heady aroma which lingers in the air long after you have closed the container of the masala powder.
Garam masala is a blend of spices usually used in Indian cooking not only for flavour but for the aroma it lends to the dish as well. A simple biryani or pulao with whole garam masala added for its unique aroma is something to be experienced as it cannot be described. "Heavenly" comes close.
Here is a blend that can be used for everyday use. There are other, more aromatic blends, but those will be posted later.

Ingredients : -

Coriander seeds - 8 tablespoons
Cumin seeds - 4 tablespoons
cloves - 10
black peppercorns - 3 tablespoons
cinnamon - 3-4 inches
black cardamom - 3-4
turmeric powder - 1 teaspoon
green cardamom - 4
dried red chillies - 6-8
bay leaves - 2-3

Method : -

Roast the ingredients separately on a griddle til they release their unique aroma. Then powder them together.

कच्चे गोश्त की बिर्यानी( Kacche Gosht Ki Biryani - Rice dish made with boneless lamb and curd)

2008-06-07T23:57:00.000-07:00

Ingredients :

Mutton (boneless lamb pieces) : 500 Gms

Basmati Rice : 500 Gms

Saffron (Optional) : a pinch

Onions – 150-20 Gms

Oil or Fat – 150 Gms

For The Marinade :

Curd : 200 Gms

Mace Powder : a pinch

Nutmeg Powder a pinch

Green Cardamom Powder : a pinch

Garam Masala Powder : ½ tsp

Whole Black cardamom(1 no), Whole Green Cardamom ( 2-3no), Cinnamon, Cloves(3 no), Black Peppercorens (8 no)

Ginger Garlic Paste : 1 Tbsp

Red Chilli Powder : 1 tsp

Salt : To Taste

Method :

Soak the basmati rice in water for half an hour & then drain it. Prepare the marinade by mixing the ingredients and then marinate the lamb pieces for about ½ an hour. Soak the saffron in a 2 Tbsp of warm water.

Finely slice the onions and deep fry them till golden brown and remove.

In a heavy bottomed degchi (casserole), add the marinated lamb along with the marinade.

Then cover this with the drained rice. Do not mix the rice and lamb. Then cover the pan and cook on low heat for 1 to 1 ½ hours. When the rice is three-fourths cooked (This will take about 45 minutes to 1 hour), open the lid and sprinkle the saffron water on the rice. Then let it cook till done. Serve hot, garnished with fried onions.

Chicken Reshmi Kabab ( A Subtle Flavored Chicken Kabab That Will Melt In Your Mouth )

2008-05-18T03:09:00.000-07:00

Ingredients :

Chicken breasts – 1/2 Kg

Hung curd – 200 Gms

Processed Cheese slices – 4 no

Ginger Garlic paste – 2 Tb

Green chilli paste – 1-2 tsp

Mint leaves chopped or paste – 1 tsp

Salt – to taste

White pepper powder – as required

Method :

In a bowl, add the cheese slices and knead them to a paste. To this add the hung curd, ginger garlic paste, green chili paste, mint paste and salt and pepper powder. Mix well. To this mixture, add the chicken breasts and mix well. Then keep aside for 2-3 hours. Skewer these pieces on a metal skewer and either cook in a tandoor or grill them. Baste with oil while cooking as chicken tends to dry-out while cooking. Serve with Green chutney and roti.

Chicken Sukka(sukha)( Chicken Sauteed In A Spicy Masala )

2008-05-18T01:41:00.000-07:00

Ingredients :

Chicken – 1 Kg

Ginger Garlic Paste – 2-4 Tbs

Malvani Masala – 4-6 Tbs

Oil - 3 Tb

Green Masala – 4 Tb

Salt – as required

For Green Masala:

Coriander Leaves - 1 bunch

Mint Leaves - 1/2 bunch

Green Chillies - 6 no.

Method :

For the green masala, make a smooth paste of all the ingredients.

Clean the chicken but leave the skin on. Then cut the chicken into 10-12 pieces. Make slashes/cuts on the chicken pieces. To the chicken pieces, add the green masala, ginger garlic paste, salt to taste and 2 Tb of malvani masala. Keep aside for about an hour.

In a kadai / wok add the oil, and when it’s hot, add the chicken pieces and sauté till they start to brown. Then add about 2 Tb of Malvani masala and a little water (1/4 cup) and cover and cook for 20 minutes. Then remove the lid and sauté till the chicken is completely dry.

P.S. You can also put all ingredients together and marinate the chicken in it. In that case, use less amount of Malvani masala.Then barbeque it.

Photo courtesy MLON

Tandoori Paneer Tikka ( Barbequed Cottage Cheese )

2008-05-07T23:26:00.000-07:00

Most people hate paneer as it has a very bland taste. To all those I request to try this recipe.Though this recipe uses the same marinade as Chicken Tikka, the use of vegetables in between the paneer cubes adds a special flavor to the dish. I would like to thank Jayul for letting me use his Paneer Tikka pictures.

Ingredients :

Paneer : 500 Gms

Onions : 2-3 Large

Green capsicum (Simla Mirch ) : 2-3Large

For The Marinade :

Hung Curd : 500 gms

Red Chilli Paste : 2-3 Tbs

Ginger Garlic Paste : 2-3 Tbs

Garam Masala Powder : 1 1/2 tsp

Kasoori Methi Powder : 1/2 tsp

Lime Juice : 2 tsp

Salt : to taste

Pepper Powder : 1/2 tsp

Sesame Oil : 3-4 Tbs

Method :

Cut the paneer into square pieces of 1" length and hight & 1/2" thick. Cut the onions and capsicums into 1" cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.
Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces.

Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you ave a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.

Serve the Tikka with roti and Green chilli, mint and coriander chutney.

P.S. To make hung curd, take freshly made curd or yogurt and tie it in a four fold muslin cloth. Then hang it in the refrigerator till all the water drains out from the curd. you may have to keep it this way for 4-6 hours till all the water is drained from the curd. This is how you get the hung curd.

Ma Ki Dal माँ की दाल / Dal Makhni दाल मखानी ( Famous Punjabi Lentil Dish )

2007-09-25T01:31:00.000-07:00

I learnt this dish while working as a trainee for a five star hotel in Mumbai. Till then the only time I had eaten this dish was in my college. Our batch had to prepare food for the rest of the college, including the teachers, three times a week. So , even though we prepared this dish under our trainer's guidance, it still had that taste that dishes have, when prepared by inexperienced chefs. So when I first tasted the same dish in the hotel, I was blown away. It is such a simple dish, yet it has such a multitude of tastes. The tanginess of the tomatoes, the spice of the chillies, the aroma of the garam masalas and the rich, creamy taste of the butter and cream. Add to that the slight bitter taste of the Kasuri Methi and you have the most perfect dish ever. No wonder even the most ferocious looking Punjabi goes soft in the knees, when one mentions "Maa Ki Dal". This is my version of the dish, as I have seen it prepared. Enjoy!

Ingredients:

Whole Black Gram (Whole Urad) : 1 Cup; Chana Dal (Bengal Gram) : 1/4 Cup;

Red Kidney Beans (Rajma) : 1/4 Cup; Ginger Garlic Paste : 3 Tb;

Chopped Green Chillies : 3 no; Chopped Garlic : 1 1/2 Tb;

Chopped Onions : 2 large; Chopped Tomatoes : 300 Gms;

Toamato Puree : 3 Tb; Red Chilli Powder : 1 Tb;

Garam Masala Powder : 2 tsp; Kasuri Methi Powder : 1 tsp;

White Butter : 150 Gms; Fresh Cream : 100 ml;

Salt and Sugar: to taste; Chopped Coriander : 1 Tb.

Ghee : 1Tb; Oil : 2 Tb.

Method :

Wash, rinse and soak the black gram, kidney beans and the bengal gram overnight or for 7-8 hours. Then add 1 Tb. of ginger garlic paste and 1 Tb. ghee to this mix and pressure cook till they are overcooked. Then using the back of a wooden spoon, mash the lentils coarsely.
In a frypan, add oil and fry the chopped onions, garlic and green chillies till they are translucent. Now add the remaining ginger garlic paste(2Tb.) and saute. Then add the tomatoes anda pinch of salt and fry till the tomatoes are completely cooked and you get a saucelike consistency. Add the red chilli and garam masala powders and saute for 30 seconds.Now add the tomato puree and the mashed lentils and bring to boil. Then add the sugar and salt to taste and simmer for about 30 minutes. Don't forget to stir the dal inbetween as it tends to stick to the bottom of the pan. Now add the kasuri methi powder and finish off with butter and cream. Simmer for a further 2 minutes and remove. Garnish with chopped coriander.
Serve hot with tandoori roti or white rice.

P.S. : For some inexplicable reason, this dal tastes a lot better after a day or so in the refrigerator.

Veg Kheema ( Spicy Cauliflower Mince )

2007-09-18T08:25:00.000-07:00

Ingredients :

Cauliflower : 1/2 kg; Red Onions : 2-3 large;

Tomatoes : 3 large; Ginger Garlic Paste : 2 Tb;

Green Chillies : 2 no; Coriander Powder : 2 tsp;

Cumin Powder : 1 tsp; Red Chilli Powder : 1 Tb;

Turmeric Powder : 1/2 tsp; Garam Masala Powder : 1/2 tsp;

Kasuri Methi Powder : 1/4 tsp; Chopped Coriander : 1Tb.

Oil : 2-3 Tb; Salt and Sugar to taste.

Method :

Chop the onions, green chillies and tomatoes as finely as possible. Grate the cauliflower using the large-sized holes of a grater.
In a heavy-bottomed pan add oil. Add the chopped onions and green chillies. Saute till the onions are translucent. Then add the ginger garlic paste and saute for 30 seconds. Then add all the powdered masalas except garam masala and saute ( sprinkle some water on the masalas to keep them from burning). Then add the tomatoes and saute till the tomatoes are completely mashed. Now add the grated cauliflower and saute for a couple of minutes. Now add salt and sugar to taste and cover and cook on low flame. When it is cooked and the chopped coriander, Kasuri Methi powder and the garam masala powder and mix well. Serve hot with a roti or rice of your choice.

Green Tomato and Potato Fry

2007-09-16T07:38:00.001-07:00

Green Tomato and Potato Fry, originally uploaded by veetraag.

I usually love making this recipe when it is raining outside. There is something very comforting about eating fried, oily, spicy food while watching the rain as it comes down in torrents. This is the only season when I don't mind eating oily food without feeling guilty afterwards. Hope this recipe gives you as much warmth as it has given me during all those wet, gloomy, rainy days.

Ingredients :

Potatoes : 4 large, Green (unripe) Tomatoes : 4 no;

Mustard Seeds : 1 tsp; Asafoetida (Hing) : 1/4 tsp;

Turmeric powder (Haldi) : 1/2 tsp; Red Chilli Powder : 2 Tb;

Oil : 4-6Tb; Salt & Sugar To Taste.

Method :

Peel and dice potatoes. Dice the green tomatoes. heat oil and add the mustard seeds and asafoetida. When the seeds crackle, add the potatoes and saute till brown on all sides. Now add salt, sugar, turmeric and red chilli powder. now add the tomatoes and saute for 30 seconds. Now cover and cook for 5 - 10 minutes or till the potatoes are almost cooked. Now saute, uncovered, till there is no trace of water in the pan. Serve hot with dal-rice or parathas.

Salsa

2007-08-21T04:13:00.000-07:00

Ingredients:

Tomatoes : 4 no; Onions : 2 no;

Cucumber : 1 no; Chopped Coriander : 3-4 Tb;

Chopped Green Chilli (Jalapeño, Lavangi or some other fresh, spicy chillies) : 2-3 no;

Salt and Sugar to taste; Juice Of Half A Lemon;

Roasted And Crushed Cumin Seeds : 1/2 Tsp; Crushed Black Peppercorns : 2 no.

Method :

Finely chop the cucumber, onions,tomatoes and mix well. Add to it the chopped coriander, salt, pepper, sugar, lemon juice and cumin. Add the chopped green chillies and mix well.

Serve at room temperature.

Chick Pea Salad

2007-08-21T04:11:00.000-07:00

Ingredients :

Chick Peas : 1/2 Cup; onions : 1 Large;

Tomato : 1 Large; Capsicum : 1 Large;

Chopped coriander or Parsley : 2 Tb;

Chopped green Chilli (Jalapeño or any spicy, fresh chilli) : 1-2 no;

For Vinaigrette :

Extra Virgin Olive Oil : 6 Tb; Dijon or Wholegrain Mustard : 1 Tb;

Lemon Juice or White Wine Vinegar : 2 Tb; Salt and Pepper : to taste

Method :

Soak the chick peas and then cook, with salt to taste, till done. Let them cool. Cut the onion, tomato and capsicum into dices of roughly the same size as the cooked chick peas. To the chick peas, add the diced vegetables, and chopped herbs. Mix all the ingredients of the vinaigrette and whisk well or you can put them in a glass bottle with a tight lid, close the lid and shake well. Add the vinaigrette to the salad and mix well. Serve at room temperature.

Mung Bean Chilla (Green Gram Pancakes)

2007-08-03T02:02:00.000-07:00

I have always considered breakfast as the most important part of my morning ritual. That, along with a steaming cup of filter coffee and a crisp newspaper, really kick starts my day. So I take my breakfast very seriously. I have always marveled at people who eat the same breakfast, day in and day out, all their life. I can't even begin to imagine what that would be like. So one day I was at my friends house and his mom put a green dosa in front of me. I am always game for a new taste and tried it, and to my surprise liked it. The one she made was with garlic and fenugreek leaves. I am more partial to coriander (cilantro) so made a few changes and now you have the Mung Dal Chilla Amol-style.

Ingredients :

Whole Mung Beans ( Green Gram) : 1 cup;

Fresh Green Chillies : 4-6 no; Fresh Ginger : 1" inch;

Chopped Coriander Leaves : 1 Tb; Asafoetida : a pinch;

Chopped Onion : 1 no; Turmeric Powder : 1/2 tsp;

Salt to taste; Sugar : a pinch; Oil as required

Method:

Wash and soak the mung beans for 4-6 hours. Then add chopped chillies and ginger to it and make a paste in the blender. Add salt, sugar, asafoetida, turmeric powder. Add the chopped onion and chopped coriander to the paste. Add water to get the required consistency.
Pour a large spoonful of batter on a heated, lightly greased nonstick pan or iron griddle. Spread it with the back of a spoon to get a thin pancake. Cook on both sides till lightly brown. Serve hot with coconut chutney.
Serves : 4

Variations :

Dhokla : Add 2 tsp gram flour, 1/2 tsp of fruit salt eg.eno, 1 tsp oil and pour the batter in a greased cake pan and steam for 5 minutes.

P.S. You can also use mung dal ( split green gram ) with skin instead of the whole mung.

For Coconut Chutney :

Grated Fresh Coconut : 1/2 no; Chopped Green Chillies : 4-6 no;

Ginger : 1" scraped and grated; Roasted Cumin Seeds : 1/2 tsp; Salt to taste
Method : Mix all the ingredients together and make a semi-smooth paste.

Vegetable Samosa

2007-08-01T04:32:00.000-07:00

Ingredients :

For The Dough :

Refined Flour : 300 gm; Fat to rub : 60 gm / 4 Tb;

Ajwain ( Bishop's Weed) : 1 tsp; Salt to taste

For The Filling :

Potatoes : 750 gm; Green Peas : 250 gm;

Cumin Seeds : 2 tsp; Ginger : 2" / 2 Tb; Onion : 1 large;

Fresh Green Chillies : 5-10 no; Garam Masala Powder : 1/2 tsp;

Chaat Masala : 1/2 tsp; Salt to taste; Chopped Coriander leaves : 1 Tb.

Oil for deep frying

Method :

The Dough : Sieve the flour and salt , add ajwain, make a well in the centre and pour the fat in it. Rub the fat into the flour. When it is well mixed, add water as required to make a semi-hard dough. Cover with a moist cloth and keep aside for 15 minutes. Divide the dough into 6 portions and cover again for 15 more minutes.
The Filling : Boil the potatoes till done and peel and cut into small dices. Boil the fresh peas. Scrape and finely chop ginger. Finely chop the green chillies and the onion.
To the potatoes, add the peas, chopped coriander and chaat masala and garam masala powder. Roast the cumin seeds and roughly crush them and add to the potato mixture.
In a pan, take 1 Tb ghee / oil and add the chopped onion, ginger and chilli. Saute well and add to the potatoes. Add salt to taste. Mix well and divide into 12 portions. Keep aside.

The Stuffing : Place the balls on a lightly floured surface, flatten with a rolling pin and roll into an oval disc(6"-8"). Cut this disc in half to get 12 equal half ovals. Take one, Line the edges using water and seal to make a cone as shown in diagram. Stuff the filling in the cone and seal the top edge of the cone using water. Keep on a floured tray.
Heat oil in a kadhai / wok and deep fry the samosas over medium heat till golden brown.

P.S. If you find it hard to make a well shaped cone, you can also shape the dough like Calzone i.e. in a half-moon shape. Just roll the dough to form a round disc. Stuff the centre with the filling and fold the disc in half, sealing the edges with water. Crimp the edges with a fork to give it a nice design. Then deep fry as above.
For the health conscious : You can also make the dough using wholewheat flour. Make the dough as you would for purees.

Chawli Beans : South - Indian Style

2007-06-18T05:13:00.000-07:00

Ingredients :

Fresh Chawli Beans ( green) : 250 gm; Chopped Onions : 2 no;

Jaggery : 1 Tb; Salt : To Taste; Oil : As Required;

Grated Fresh Coconut : 1/2 no; Green Chillies : 2-3 no;

Tamarind : 1/2 Tb; Coriander Seeds : 1 1/2 Tb;

Cumin Seeds : 1/2 Tsp; Cinnamon : 1/2 ";

Cloves : 4 no; Dried Red Chillies : 2-3 no;

Tadka :

Mustard Seeds : 1/2 Tsp; Asafoetida : A Pinch;

Oil : 1/2 Tsp; Curry Leaves : 4-5 no.

Method :

In oil, saute chopped onion and then add chopped chawli. Then add water as required and add salt to taste and jaggery. Cover and cook till chawli is completely cooked.
Make a paste of coconut, green chillies and tamarind. Saute coriander seeds, cloves, cinnamon and cumin seeds in very little oil, in the order mentioned. Now add these to the paste and run through the blender till the mixture is a smooth paste.
Now add the paste to the cooked chawli and adjust seasoning. Cook till one boil and remove. make the tadka : heat oil, add mustard seeds, asafoetida and curry leaves. Add this tadka to the veg and keep covered for a few minutes.
Serve hot with white rice or roti.

P.S. : This recipe can also be used with Gawar or other beans.

Potatoes In Chilli Coconut Gravy

2007-04-21T10:08:00.000-07:00

I was at a loss about what to do and the lunch hour was coming closer. I wanted to make a very light, easy to cook potato dish and wanted something that takes little time to cook. And suddenly I remembered a dish that my aunt used to make; a native dish with chillies and fresh coconut. That was it! So I made it today and it was an instant hit.
Ingredients :

Potatoes : 250 gm; Fresh Grated Coconut : 150-200 gm;

Green Chillies : 5-6 no; Garlic Cloves : 4-5 no; Ginger : 1 inch;

Turmeric Powder (haldi) : 1/2 Tsp; Onion : 1 no; Oil as required;

Salt to taste; Juice of half a lime; Chopped Coriander : 1Tb.

Method :

Boil potatoes till done and cut into cubes. Finely chop the onion. Make a paste of coconut, chilli, garlic, ginger and turmeric.
In hot oil, saute the onion till translucent. Now add the potatoes, the paste, salt and lime juice and let it cook on low heat for 5-7 minutes. Garnish with chopped coriander.
P.S. Those who are interested can use Kokum(Cocum) instead of the lime juice.

Paneer Tikka ( Cottage Cheese Tikka )

2007-04-21T09:49:00.000-07:00

Ingredients :

Paneer ( Cottage Cheese ) : 500 Gm; Curd : 250 Gm;

Ginger :1 inch; Garlic : 4-5 cloves; Green Chillies : 3-4 no;

Red Chilli Powder : 1 Tsp; Garam Masala Powder : 1/2 Tsp;

Processed Cheese Grated(optional) : 1 Tb; Chaat Masala : 1 Tsp.

Onion (big) : 1 no; Tomato (big) : 1 no; Capsicum (big) : 1 no.

Method :

Hang the curd in a muslin cloth till all the water is gone and you get Hung Curd ( the consistency should be like cream cheese). Make a paste of the ginger, garlic and green chilli. Cut the paneer, Onion,tomato and capsicum into cubes.
Cream the processed cheese and add the hung curd. Now add the paste, red chilli powder and garam masala powder and mix well. Now add the paneer and veg cubes and keep refrigerated for a few hours (overnight is better). Take a slim, wooden skewer and skewer the cubes of onion, paneer, capsicum and tomato, in that order. Take three sets on each skewer. Grill them on a charcoal or gas grill till done, basting with a little vegetable oil as required. It takes about 3-5 minutes for one tikka. Sprinkle chaat masala on top and serve.

My Favourite Salad Dressing

2007-02-15T21:45:00.000-08:00

Ingredients:

Orange : 1 no; Lemon : 1/2 no;

Honey : 1 Tb; Salt to taste;

Crushed Peppercorns : 1/2 tsp;

Dried Oregano Or Basil : 1 tsp

Method:

Take the juice of 1 orange, add to it juice of 1/2 a lemon. Add honey, salt and pepper to this mix. Add the dried herb to this mix and whisk well. Refrigerate for 15 minutes and then whisk well and use.

Olive Oil Dip

2007-01-23T12:12:00.000-08:00

Ingredients :

Extra Virgin Olive Oil : 1 cup;

Garlic Cloves ( finely chopped ) : 10-15 no;

Optional : Oregano/Basil (Dried) : 1 tsp

Method :

Mix together the oil and garlic. If you want a herb, you may add any you like. Now refrigerate this mixture for 2-3 days. Then use it as a dip with a toast or as a spread.
The olive oil has to be extra virgin, as it has a richer, fuller taste. If possible, get the cold-pressed olive oil.

Beetroot Salad

2007-01-15T05:34:00.000-08:00

Ingredients:

Beetroot : 2 no; Onion : 1 no; Salt to taste;

Curd : 1/2 cup; Black Peppercorns ( crushed ) : 2 no;

Green Chilli : 2 no OR Red Chilli Powder : 1 tsp;

Sugar to taste; Chopped Coriander Leaves : 1 Tb.

Method :

Boil and peel the beetroots. Chop the beets and the onion finely. Mix together curd, slit green chilli, peppercorns, salt and sugar. Add the chopped beets, onion and coriander to this mixture. Keep in fridge for 1/2 hour and serve.

Optional : Tadka : Oil (1tsp ) + Cumin Seeds (1 tsp ) + Hing ( Asafoetida ) ( a pinch ) + Curry Leaves ( 4-5 no )

टॉमेटोचे सार ( A Tangy Curry That Goes Well With Rice )

2007-01-13T07:01:00.000-08:00

Ingredients :

Tomatoes : 250 gm;
Fresh Coconut (Grated ) : 1/2 no (150 gm );
Green Chillies : 5-6 no;
Ginger : 1" inch;
Garlic Cloves : 4 no;
Cumin Seeds : 1 tsp;
Mustard Seeds : 1 tsp;
Curry Leaves : 5-6 no;
Salt and Sugar to taste;
Chopped Coriander Leaves : 1 Tb;
Oil : 1 tsp; Asafoetida ( हींग ) : a pinch

Method:

Chop tomatoes and cook with a little water till completely cooked. Pass through a strainer. Make a paste of coconut, chillies, ginger, garlic and cumin seeds. Add this paste to the tomato puree and add salt and sugar to taste. Cook on low heat till you get one rolling boil. Remove from heat.
Tadka : In oil, add mustard seeds. When they crackle, add asafoetida and curry leaves and add to the saar. Garnish with chopped coriander.

Rajma Masala ( Red Kidney Beans In A Tangy Tomato Sauce )

2007-01-11T06:00:00.000-08:00

Pic courtsey Bryan Scott

Ingredients:

Red Kidney Beans (rajma) : 200 gms; Bay Leaf : 1 no;

Black Cardamom ( badi ilaichi ) : 1 no; Onions ( large ) : 2 no;

Tomatoes ( large ) : 3 no; Ginger Garlic Paste : 2 tsp;

Red Chilli Powder : 1-2 tsp; Garam Masala Powder : 1/2 tsp;

Curd : 1 Tb; Salt to taste; Oil : 2 Tb.

Method:

Boil rajma with cardamom and bay leaf and salt till completely cooked. In oil, saute onions till translucent. Then add the ginger garlic paste and saute till brown. Now add the tomatoes and saute till soft. Then add the masala powders and curd and saute till oil leaves the sides. Now add the boiled rajma and water and simmer till you get required consistancy.

Karari Bhendi ( Ladyfinger Coated With Spiced Gram Flour )

2007-01-08T01:07:00.000-08:00

Ingredients:

Ladyfinger ( Bhendi ) : 250 gm; Onion ( small ) : 1 no;

Green Chilli : 1 no; Kokum( Cocum ) : 2 no; Besan ( Gram Flour ) : 3-4 Tb;

Red Chilli Powder : 1 tsp; Turmeric Powder : 1/2 tsp;

Garam Masala Powder : 1/2 tsp; Chaat Masala : 1/2 tsp;

Coriander-Cumin Powder : 1 tsp; Oil : As Required; Salt to taste

Method :

Cut the tops and ends off of the ladyfinger. Then cut it length-wise in half and then cut each part in half again; so you get four equal parts. Now heat oil, add onion and chilli ( chopped finely ) and saute till light brown. Now add the kokum and saute. Now add the ladyfinger and salt to taste and saute for 30 seconds and then cover and cook till done.
Mix together besan, the masala powders and a little salt. When the ladyfingers are cooked, add this mix and saute till the besan is cooked and the raw smell of besan is gone. Serve hot with rice or roti.

Ajwain - flavoured Potatoes

2006-12-29T02:37:00.000-08:00

Ingredients:

Potatoes : 4 no; Tomato (big) : 1 no; Fresh Ginger : 1";

Simla Mirch ( Green Capsicum / Bellpepper ) : 2 no;

Green Chillies : 2 no; Ajwain ( Carom Seeds / Bishop's Weed ) : 1 tsp;

Turmeric Powder : 1/2 tsp; Salt to taste;

Garam Masala powder : 1/4 tsp ( optional ); Oil : 2 tsp.

Method:

Cut the vegetables in half and then slice length-wise. In a pan/wok, take oil. Add the ajwain, chillies and ginger and add the potatoes. Saute for 2 minutes & then add the capsicum, turmeric and saute. Now add the tomatoes, salt and the masala and add enough water to cook the potatoes. Cover & cook for 3-5 minutes. Serve hot with paratha or rice.

Clear Chick Broth

2006-12-17T07:32:00.000-08:00

There is nothing like hot chicken soup on a cold winter evening. I have been a bit busy for the last few months, so was not able to add any new recipes on this blog. So today seemed like the perfect way to start anew. A chicken broth is a very versatile thing...it can be used as a soup by itself, as a base for other soups like cream of chicken/minestrone or as a base for making Risotto. Its use is limited only by your imagination. You can use the regular base of onions, celery and leeks instead of the one below....I made it this way to conform to my mom's Indian palate. I will be putting up the variations on this blog soon, I hope. [The bones below means the whole carcass, the neck and the wing tips as well.]

Ingredients:

Chicken Bones: 250 gm; Onion:1 no;

Carrot: 1 no; Coriander Stalks: a small bunch;

Garlic: 4 cloves; Ginger: 1/2";

Cinnamon: 1/2"; Cloves: 3 no;

Black Peppercorns: 4 no; Bay Leaf: 1 no;

Green Chilly: 1 no; Salt to taste;

Chopped Coriander: 1 Tb; Cornflour: 1 Tb.

Method:

Boil the bones with all the ingredients except salt, chopped coriander and cornflour.
Boil for about 45 minutes. Then strain the broth. If there is any meat on the bones, remove it and add to the broth. Add cornflour and salt to taste. Boil till a little thick and remove. Garnish with chopped coriander.

Paneer takatak (cottage cheese batons in a tangy gravy)

2006-10-22T04:09:00.000-07:00

Ingredients:

Paneer (cottage cheese) 500 gm, Onions(medium) 2,
Capsicum(medium) 2, Tomatoes(large) 3, Carom Seeds(ajwain) 1 tsp,
Ginger Garlic Paste 2 tsp, Red or Yellow Chilli Powder 1 tsp, Salt to taste,
Coriander Powder 1 tsp, Garam Masala Powder 1/2 tsp, Chaat Masala Powder 1 tsp,
Kasuri Methi Powder 1/2 tsp, Curd(beaten) 1/4 cup, Coriander Leaves 1 Tb.
Method:

Cut paneer into batons.
Cut the onions and capsicums into large cubes. Skin and chop the tomatoes. Mix together all the powder with ginger garlic paste. Cop the coriander leaves.
In a kadai(wok) add carom seeds and the cuses of onion and capsicum. Saute till onions are translucent. Now add the paste mixture and saute. Add the tomatoes and saute till oil leaves the sides. Now add the curd and paneer batons and water as required. Add salt to taste. Now cook this for 5-10 minutes and remove from heat. Garnish with chopped coriander and serve.

Potatoes With Coconut Masala

2006-10-13T01:57:00.000-07:00

[1] Potatoes in a coconut, green chilli gravy

Ingredients:

Potatoes 1/2 Kg, Onions 250 gm,
Oil as required, Salt to taste, Fresh Coriander 1 TB.

For The Masala:
Fresh Coconut 1/2 (grated), Green Chillies 4-5, Tamarind Pulp 1 tsp,
Garlic Flakes 5-6, Turmeric 1/4 tsp, Poppy Seeds 1 tsp.

Method:
Make a paste using the masala ingredients.
Finely chop the onions and boil and cut the potatoes into cubes.
Saute chopped onions in oil and then add the potatoes and salt. Now add the masala paste and simmer for 5-10 minutes. Garnish with chopped coriander and remove.

[2] बटाटयाल आंबट ( potatoes in coconut gravy)

Ingredients:

Potatoes 250 gm, Onion 1 no

For The Masala:
Coconut 3/4 no, Turmeric 1/2 tsp,
Dried Red Chillies 8-10, Cumin / Fenugreek Seeds 1/4 tsp,
Tamarind Pulp 1 tsp, Salt to taste.

Method:

Chop the onion finely. Saute the red chillies and cumin/fenugreek seeds in little oil and then add to the coconut, turmeric to make a smooth paste.
Peel and cut the potatoes lengthwise into 1" pieces . Take 500 ml water and add the potatoes with 1 tsp salt. Cook the potatoes till soft. Now add the masala and water to get required consistancy. Bring to a boil and remove. Saute the chopped onion in coconut oil till pink and add to the gravy.

P.S. If you add 3 tsp coriander seeds instead of cumin/fenugreek seeds then recipe is called Potato Ghasshi. The Ghasshi is given a tempering of garlic instead of onions.

Dadpe Pohe (pressed rice with onion,tomato & spices)

2006-09-25T03:07:00.000-07:00

Ingredients:

Pressed rice(poha) 1 cup, Onion 1,

Tomato 1, Fresh Grated Coconut 1/2 cup,

Red Chilli Powder 1 Tb, Cumin Coriander Powder 2 tsp,

Turmeric Powder 1/2 tsp, Goda Masala Powder 1 tsp,

Chopped Coriander Leaves 2 Tb, Salt/Sugar to taste

Mustard Seeds 1 tsp, Asafoetida a pinch

Method:

Finely chop onion and tomato. Mix together onion, tomato, coconut, chopped coriander, masalas(except red chilli powder) and salt and sugar. Now add the poha(pressed rice) and mix well.

In a small fry pan, add oil. Add mustard seeds and asafoetida and when it crackles add red chilli powder and pour this over the poha mixture. Cover for a few minutes and serve.

Carrot & Raisin Salad

2006-09-23T01:23:00.000-07:00

Ingredients:

Carrots 250 gm, Raisins 100 gm,

Honey 6 Tb, Lemon Juice 1 Tb

Method:

Grate carrots. Soak the raisins in warm water for 1/2 hour and then drain them. Mix the carrots and raisins and add the honey-lemon dressing. Serve immediately.

Honey-Lemon Dressing:

Mix together honey and lemon juice. Adjust the amount of honey according to the tartness of the lemon juice.

Puri Bhaji

2006-09-22T01:36:00.000-07:00

Puri pic courtsey Russell Bassman

Ingredients:

For Puris:
Whole wheat flour 4 cups, Oil 1/2 cup,
Salt to taste, Sugar a pinch, Water as needed

For Potato Bhaji:
Potatoes 250 gm, Chopped Onions 2 medium,
Chopped Tomato 1 large, Ginger Garlic Paste 1 Tb,
Red Chilli Powder 1 tsp, Turmeric Powder 1/4 tsp,
Cumin Coriander Powder 1 tsp, Garam Masala Powder a pinch,
Salt to taste, Sugar a pinch, Chopped Coriander Leaves 1 Tb, Oil as required

Method:

Puris:
Sieve flour. Add water, salt and sugar and prepare a medium stiff dough, taking care to knead well. Set aside for half an hour. Now knead again with a little(1/2 tsp) oil till soft and devide into even-sized balls. Roll-out into 0.2 cm thickness and deep fry in fat or oil. When puffed up turn over and fry till lightly brown on both sides. Drain on paper napkins to remove excess fat.

Potato Bhaji 1:
Boil potatoes till done. Remove skin and break into pieces using your fingers (a little mashed potato is fine). In a pan, heat oil. Add chopped onions and saute till translucent. Add ginger garlic paste and saute till brown. Now add tomato and fry till soft. Now add the masalas and saute till oil leaves the sides. Now add the potatoes and mix well. Add water, salt and sugar as required and cook on low flame for 10 minutes. The consistancy should be thick, not runny. Add chopped coriander and remove.

Potato Bhaji 2 :
Boil 250 gm Potatoes.Cut into bite-sized pieces. Add salt and sugar to taste and mix well.
In 1 tsp oil, add 1 tsp mustard seeds, a pinch of asafoetida and turmeric and a few curry leaves. Add 2 green chillies cut into 1/2" pieces and saute. Now add the potatoes, mix well. Cover and cook on low flame for 3-5 minutes. Serve hot with puris.

Mulghapodi/Milagapodi(Spicy Dry Lentil Chutney)

2006-09-07T06:29:00.000-07:00

This is a special chutney from South India. this is a home made chutney available through-out the region. It is used as an accompaniment with idlis, dosas, with rice or roti. Small idlis called bullet idlis are tossed in a mixture of coconut oil and this chutney and are taken while travelling, as they are easier to carry and eat. 'Mulgha' means chilli and 'Podi' means dust.

Ingredients:

Urad Dal(Split Skinned Black Lentils) 1 cup,
Chana Dal(Gram Dal) 1 cup,
Dried Red Chillies(whole) 1/4 cup,
Methi Seeds(Fenugreek Seeds) a pinch,
Asafoetida 1/2 tsp, Sesame Oil 1 tsp,
Black Mustard Seeds 1/2 tsp,
salt to taste

Method:

In a pan, heat oil. Add Mustard seeds, fenugreek seeds, chillies and the lentils, in that order. Roast them till they release their aroma. Cool down completely. Add asafoetida and salt to taste. Make a fine powder.

P.S. to know more about the lentils used or their substitutes, click on the owrd lentils.

Malvani Masala(Typical Masala From The Malvan Region Of Maharashtra)

2006-09-07T05:51:00.000-07:00

Ingredients:

Dried Red Chillies 1 kg, Coriander Seeds 1/2 kg,

Cloves 20gm, black Peppercorns 50gm,

Fennel Seeds 100 gm, Cumin Seeds 25 gm,

Shahi Jeera(Black Cumin Seeds) 25 gm,

Masala ilaichi(Black/Brown Cardmom) 50 gm,

Cinnamon Sticks 50 gm, Dagad Phool 50 gm,

Nag Kesar 25 gm, Black Mustard Seeds 25 gm,

Dried Turmeric Root 25 gm, Badal Phool 10 gm,

Whole Asafoetida Stones 25 gm, Nutmeg 2 Whole,

Method:

Break the turmeric,asafoetida and nutmeg. Other than red chillies, coriander seeds and nutmeg, saute all the other ingredients in a litle
oil individually. Lastly saute the chillies and coriander seeds and them make a fine powder of all the ingredients together. Will keep in an air-tight container for a year.

Dal Fry (Spicy Yellow Lentils)

2006-09-05T08:03:00.000-07:00

Ingredients:

Tur Dal(Yellow Lentils) 150 gm, Onion 1 large ,

Tomato 2, Green Capsicum 1, Green Chili 2,

Ginger Garlic Paste 1 Tb, Cumin Seeds 1 tsp,

Turmeric Powder 1/2 tsp, Red Chilli Powder 1 tsp,

Cumin Coriander Powder 1 tsp, Garam Masala Powder 1/4 tsp,

Oil or Ghee 1 Tb, Chopped Coriander Leaves 1 Tb

Method:

Wash and drain dal, add the green chilli and turmeric and cook till done. Remove dal and mash it well. Chop the onion, capsicum and tomato.
In a pan, heat oil and add cumin seeds. When the seeds crackle, add the chopped onion and saute till translucent. Now add chopped capsicum and saute, then add ginger garlic paste and fry till brown. Now add the tomatoes and cook till tomatoes are soft. Now add the mashed dal along with the remaining powdered masalas ans cook for 5 minutes. Now remove from heat and garnish with chopped coriander.

P.S. Adding 1/2 a tsp of lime juice gives the dal an extra zing.

Chhole a la Amol (chick peas a la Amol)

2006-09-03T04:03:00.000-07:00

Ingredients:

Kabuli Chana(chick peas or garbanzo beans) 250 gm,

Onions 2 large, Tomatoes 2 large,

Ginger 2", Garlic Flakes 6-8,Cumin Seeds 1 Tb,

Chopped Coriander Leaves 2 Tb,Red Chilli Powder 1 Tb,

Garam Masala Powder 1 tsp,Oil 2 Tb,

Curd 2 Tb, Salt to taste

Method:

Soak the chick peas overnight, in plenty of water. In the morning, drain them, add salt and water and cook till done. Make a paste of onions, coriander, ginger, garlic, cumin and red chilli. Puree the tomatoes.
In a heavy-bottomed pan add oil. When the oil is hot add the paste and fry till oil leaves the sides. Now add the tomato puree and cook for 5 more minutes. Add the cooked peas along with beaten curd. Adjust the seasoning and reduce till the gravy is a little dry and coats the peas, remove from heat. In a small frypan, add oil. When the oil is smoking hot, add garam masala powder and pour over the peas. Serve hot with a bread of your choice.

Low Fat/ Low Spice Recipes

2006-09-02T09:35:00.000-07:00

[1] Red Pumpkin Dry Bhaji

Ingredients:

Red Pumpkin 500 gm, Mustard Seeds 1 tsp,

Cumin Seeds 1 tsp, Asafoetida a pinch,

Curry Leaves 4-5, Turmeric Powder 1/2 tsp,

Red Chilli Powder 1 tsp, Goda Masala Powder 2-3 tsp,

Salt to taste, Grated Fresh Coconut 2 Tb,

Chopped Coriander Leaves 2 Tb, Oil 1 tsp

Method:

Cut pumpkin into 1/2" pieces. In a pan, add oil and when it's hot, add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric powder in the order they are written. Now add the pumpkin pieces and saute them for awhile. Now add red chilli and goda masala powder ans salt and mix well. Now add water if necessary and cover and cook on low heat for 5-7 minutes. Remove from heat and garnish with coconut and chopped coriander.

P.S. The recipe for goda masala is given in the blog elsewhere.

[2] Green Peas and Tomato Dry Bhaji

Ingredients:

Green Peas 200 gm, Tomato 1 no,

Mustard Seeds 1 tsp,Cumin Seeds 1 tsp,

Asafoetida a pinch,Curry Leaves 4-5,

Turmeric Powder 1/2 tsp,Red Chilli Powder 1 tsp,

Goda Masala Powder 2-3 tsp,Salt to taste,

Grated Fresh Coconut 2 Tb,Chopped Coriander Leaves 2 Tb,

Oil 1 tsp, Green Chilli 1(optional)

Method:
Finely chop the tomato. In oil, add the ingredients as above. If you want more spice add the chilli as well. Now add the green peas and tomato and saute. Now add the powdered masalas and salt. Add sugar to balance the acidity of the tomato. Cover and cook for 5-7 minutes on low heat. Remove and garnish with coconut and chopped coriander.

Veg Burger

2006-08-30T04:12:00.000-07:00

Ingredients:

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,

Method:

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)

2006-08-30T03:53:00.000-07:00

Ingredients:

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

Method:

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)

2006-08-30T03:50:00.000-07:00

Ingredients:

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.

Method:

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)

2006-08-30T01:56:00.000-07:00

Ingredients:

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

Method:

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.

Bharli Wangi(Stuffed brinjals)

2006-08-22T00:51:00.000-07:00

pic courtsey hmt@sxc.hu

Ingredients:

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

Method:

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 )

2006-08-22T00:11:00.000-07:00

Ingredients:

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

Method:

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.

Kadhai Paneer

2006-08-18T13:59:00.000-07:00

Ingredients:

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

Method:

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.

Stuffed Bhavnagary Chilli (Stuffed Poblano Chilli)

2006-08-17T07:35:00.000-07:00

pic courtsy sabor. tijuana

[1] Using vegetables:

Ingredients:

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

Method:

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:

Ingredients:

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
Method:

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.

Happy Independence Day!

2006-08-15T04:39:00.000-07:00

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

Roast Lemon Chicken

2006-08-12T23:22:00.000-07:00

Ingredients:

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

Method:

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!).

Corn Cutlets

2006-08-11T07:09:00.000-07:00

[1] Using Indian Ingredients

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

Method:

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

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

Method:

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

Ingredients:

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.

Method:

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.

Some Traditional ' South-Indian ' Recipes

2006-08-10T02:24:00.000-07:00

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

Ingredients:

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.

Method:

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 )

Ingredients:

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

Method:

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.

Vegetable Stew

2006-08-06T03:23:00.000-07:00

Ingredients:

Cauliflower Flowerettes 250 gm, Potatoes (cut into batons) 2,
Carrots (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

Method:

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)

2006-08-06T02:37:00.000-07:00

Ingredients:

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.

Method:

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.

Vanilla Sponge Cake

2006-08-01T07:02:00.000-07:00

Ingredients:

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

Method:

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.

Semolina and Dessicated Coconut Cake

2006-07-31T22:51:00.000-07:00

Ingredients:

Dessicated Coconut 125 gm, Semolina 125 gm,
Grain Sugar 250 gm, Eggs (large) 3,
Clarified Butter 1 Tb, Vanilla Essence 1 Tsp,
Milk 150 ml, Baking Powder 1/2 Tsp

Method:

Pre-heat the oven to 180 dgree centigrade. Line a 1 Kg cake tin with GP(grease-proof) paper.
Dissolve the sugar in milk and bring it to boil. Add semolina and cook till the raw flavour is gone. This takes about 2-3 mins. Add the clarified butter(ghee), des.coconut and mix well. Remove from fire immediately and allow the mixture to cool down completely. Beat eggs till stiff and add to the mixture along with vanilla essence and baking powder. Use the cut and fold method i.e. use the spatula to gently mix-in the eggs into the mixture. Pour into the lined tin and bake for 30-40 mins. Remove from tin and cool thoroughly.

Pickle Mania

2006-07-25T00:00:00.000-07:00

Hyderabadi Raw Mango And Garlic Pickle

Ingredients :

Raw Mangoes 1 kg, Garlic Flakes 1/2 cup
Fenugreek Seeds 1/4 cup, Sesame Oil 1/2 cup
Red Chilli Powder 1/2 cup, Mustard Powder 1 /2 cup
Salt 1/2 cup

Method :

Cut the raw mango into 1/2 inch pieces.
In a bowl, mix together red chilli powder, salt, mustard powder,sesame oil and then add the raw mango pieces. Rub the mixture into the mango pieces.
Take a wide mouthed bottle, wash and rinse it with hot water, dry it completly and then wipe with a dry cloth.
Put a little mango mixture at the bottom to make a layer. Then add a layer of garlic flakes and fenugreek seeds. Repeat this process till all the mixture and the garlic and fenugreek seeds are used up. Now add the sesame oil till it completely covers the pickle.
Seal the bottle and keep in a dark, dry place for 2-3 weeks. Your pickle should be ready by then.
Note: the mustard powder should be like crushed seeds and not like a fine powder.

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Spicy Green Chilli Paste (THECHA)

Ingredients:

Green Chillies 250 gm,Cumin Seeds 1 tsp,
Mustard Seeds 1 tsp, Turmeric Powder 1/2 tsp,
Asafoetida a pinch(optional), Peanuts(crushed) 1/4 cup,
Chopped Coriander 1/4 Bunch, Lime Juice 1-2 tsp
Oil as required, Salt to taste

Method:

Cut green chillies into 1/2 inch pieces.Rub salt on them and keep aside for 15 minutes.
In a wok heat oil and add the mustard seeds and cumin seeds; when these crackle add the asafoetida and turmeric. Now add green chillies along with enough water to cook the chillies.When the chillies are cooked, add crushed peanuts and chopped coriander and mix well. Check salt and when the mixture is a little dry add lime juice and remove.
This pickle can be eaten as soon as it is ready. It can be refridgerated for upto a week or two.
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Mixed Vegetables and Raw Mango Pickle

Ingredients:

Raw Mango(finely diced) 1/2 kg, Carrots(finely diced) 200 gm,
Cauliflower(finely diced) 200 gm, Fresh Green Peas 100gm,
Mustard Seeds 1/2 cup, Red Chilli Powder 3/4 cup,
Asafoetida 1 tsp, Turmeric Powder 2 tsp,
Fenugreek Seeds 1 tsp, Salt 3/4 cup,

Method:

Mix together the raw mango, carrots, cauliflower, and peas.
Make a paste of mustard seeds, red chilli powder, asafoetida, turmeric,fenugreek seeds and salt, using water as required.
Mix this paste with the vegetable mixture and keep in an air-tight container for 2-3 days.
This pickle doesn't last very long; at the most 2 weeks if kept outside: but it will keep in the fridge for a month, though it tends to dry up in the fridge.
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Home-made Pav bhaji Masala

2006-06-14T02:41:00.000-07:00

Ingredients:
Coriander seeds 2 cups
Red chilli powder 2 cups
Cumin seeds 1 cups
Amchur(Dry Mango) powder 2 tsp
Green Cardamum 25 gm
Cassia Cinnamon 25 gm
Cloves 25 gm
Black Cardamum 20 gm
Black Peppercorns 10 gm
Fennel seeds 2 tsp
Bay Leaf 2 no
star Anise 10 gm
Caraway seeds(shahi jeera) 25 gm
nutmeg and mace a pinch
Black salt 1 tsp
Method:
Dry roast all ingredients except the powders then blend all the ingredients to get a powder.
Serves 4-6 people.

Heart-Attack Pav Bhaji

2006-06-13T09:26:00.000-07:00

I learnt this recipe from my mom;who used to make it only for me(no-one else in my family has ever dared to eat it.)It's spicy and full of butter.
Ingredients: cauliflower 500 gm,potatoes 350 gm, green capsicum 150 gm,green peas 350 gm, tomatoes 500-600 gm(some people like the tangy taste so add more if needed), red onions 350 gm,ginger garlic paste 2 tb, pav bhaji masala 100 gm, hot red chilli powder 50 gm, butter 150-200 gm, fresh coriander 1/2 bunch

Method: Boil all vegs except onion and tomato separately and smash them roughly.Then fry each veg separately using butter and keep aside.Saute onion in butter, when brown add tomatoes and saute till it resembles a pulp.Now add ginger garlic paste and the masala and red chilli powder and saute.Then add the remaining veggies and add water to get a sort of pouring consistancy.Then add remaining butter and chopped coriander and boil for a few min[5-10 min].Remove and serve with finely chopped coriander and chopped onion and bread rolls.
P.S. I will post the method of making pavbhaji masala in the next post.