Athika's Curry House

Yakisoba Noddles with Vegetables and Tofu

2009-08-26T17:36:00.000-07:00

Yakisoba is quite a popular dish in Japan as it is very simple to cook and pretty much anyone can cook it well. When you have a party or you simply don't have enough time to cook, try this recipe as it is very tasty and is nutritionally well balanced. There is really nothing quicker than stir frying a Yakisoba dish. All you need is Yakisoba noodles, choice of your stir fry vegetables, and tofu.

Makes 4 servings

Preparation time : 15 mins

Cooking time : 15 mins

Ingredients:
2 servings yakisoba noodles (Sunluck yakisoba noodles pre-cooked)
1/2 green capsicum cut lengthwise
1/2 cabbage, thinly sliced
3 oz carrot, sliced into thin strips
1/2 packet of bean sprout
2 big cubes fried tofu -cut into smaller cubes
1/2 cup green onions,chopped
1 big floret of broccoli
1/2 clove ginger, peeled and finely chopped
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tbsp cooking wine
1 tsp sesame oil
1/2 tsp salt
1 tbsp chilli sauce (optional)

Method:
1. In preparation, chop the vegetables, leaving out the bean sprouts at this stage.

2. Heat sesame oil in a medium skillet on medium heat.
3. Saute carrot, and broccoli florets well. (The reason I cooked carrots and broccoli first is to make sure the carrots and broccoli are fully cooked.)

4. Further, add ginger,capsicum ,cabbage and saute for 1 min.

5. Add tofu, green onions.

6. Finally add noodles,bean sprouts and stir-fry with vegetables.
7. Pour salt, rice vinegar, cooking wine, chilli sauce and soy sauce, over noodles and stir quickly.

8. Serve hot.

Note: You can add other vegetables like mushroom, asparagus. You can also use fresh soba noodles. Just follow the direction in the package and cook the noodles.

Dal ka Seera

2009-07-14T13:04:00.000-07:00

Dal ka seera is a classic recipe that is relished throughout Rajasthan. This calorie filled seera is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious for Holi, Diwali and all those special events and it even features on wedding menus. It takes a long time and lot of patience to sauté the dal and make this seera and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it freezer for several months. Just follow the method till step 2. When it cool down put it in a air tight container and store it in the freezer and when you want to use it defrost the seera reheat the seera and continue from step 3 and seera is ready to eat.

Cooking Time : 40 mins.

Preparation Time : 10 mins.

Serves 4 to 6.

Ingredients:

1 cup yellow moong dal (split yellow gram)

1 cup water
1¼ cups sugar
½ teaspoon cardamom (elachi) powder
a few saffron strands
6 tablespoons ghee

For the garnish:

2 tablespoons almonds and pistachios, sliced

Method:

1. Wash and soak it in water for 2-4 hours. Grind the dal to a smooth paste without adding water.
2. Take ghee in a pan and put dal in it. Cook the dal on medium heat till it turns golden brown and leaves a distinct aroma. At this stage, you will see ghee separating from the dal. Keep stirring the dal to prevent sticking to the pan.
3. While the dal is being cooked, heat water. Mix the sugar and boil for 4-5 mins, removing any scum.
4. Add water in the dal of step 3 slowly stirring. Add cardamom powder, saffron strands and stir well. Cook slowly till all the water is absorbed.
5. Garnish with grated almond and pistachios.

Note: If the seera looks very dry after adding the sugar water you can add little more ghee from top.

Navrathan Spicy Kurma

2009-07-07T12:39:00.000-07:00

The name of the curry ‘ Navrathan’ stands for 9 gems - that’s 9 different vegetables are used to create a unique and outstanding curry. This curry used to be served to Kings in the princely states of India, before Independence. You can use any vegetables you best like, but I prefer vegetables listed below. This can be the main or side-dish when you are giving a formal dinner for 4 -5 people. For garnishing, fried golden nuts are added on top along with capsicum and paneer. This dish goes best with ‘pooris’ or 'roti'.

Serves :4
Prep time : 15 mins
cooking time : 25 mins

Ingredients:

1 cup of Mixed vegetables (carrots, potato, beans, peas, corn and cauliflower) - Boil it with a pinch of sugar till they are half cooked.

2 cloves
2 cardamom
1 bay leaf
10-12 kaju
1 cinnamon stick (dalchini)
1 big onion chopped finely
1 big onion - grind it into paste
2 large tomato puree
2 tbsp fresh cream
1 tbsp curd
1/8 tsp tumeric powder
salt to taste
Mix 1/2 tsp cornflour and 1 cup of milk

Make a paste of:
5 dry red kashmiri chillies
4 cloves of garlic
1 tbsp dhania seeds or powder
1 inch of ginger
1 tsp of khus-khus soak in water

Garnish:
1 tbsp cashewnut
1 tbsp raisin
50gms paneer - cut in cubes
1 tbsp ghee
1 tbsp oil
1 small capsicum chopped finely

Method:

Take ghee and oil in a kadai fry kaju, rasins, capsicuma and paneer all saperately one by one and keep it aside.

In the same kadai add chopped onions fry till it is translucent. Then add onion paste. When pink in color and the raw smell is gone add the ground paste. Saute it well till aroma arises.

Add curd. When curd is absorbed add tumeric powder, salt to taste and tomato puree.

Mix it well till the oil is separates then add the vegetables and mix well.

Keep it on low flame and cover it with a lid till the vegetables are cook.

Then add the fresh cream and add the cornflour mixture.

When it thickens add the garnish - dry fruits, capsicum and paneer.

Serve hot with Roti.

Notes: The 9th vegetable in this dish is beet root. I didnt use in this recipe as I dont like the color and taste of this vegetable in this dish. If u like u can use it.

Vanilla Condensed Milk Drops

2009-05-05T09:40:00.000-07:00

A cookie you can have with coffee, tea or just milk. Drop cookies are a good starter recipe. They are easy to mix up and almost always turn out perfect. Keep a close eye on them in the oven as it’s easy to overcook them. Keep the temperature down to 350 degrees F, and grease your baking sheet only very lightly to stop the bottoms from frying.

This recipe for cookie is so simple you can make it in about 15 minutes, bake it in 15mins and be serving it 15 minutes later. It's the perfect last-minute treat for unexpected guests....It is surprisingly tricky and can be quite temperamental, but once you have mastered the art of making cookies. You can make it as and when you need it, without having to plan ahead and get a pack out of the freezer whenever you want to use it.

Ingredients:

10 tbsp of butter, softened

6 tbsp sugar

7 ounce can condensed milk

3 cups all purpose flour

2 tsp baking powder

pinch of salt

few drops of vanilla essence

Method:

Cream the butter and sugar. Beat in condensed milk.

Sift flour, baking powder and salt and add to the creamed mixture.
Finally add vanilla essence, then mix to a soft dough.

Push small mounds off tip of the teaspoon or use small ice-cream scooper onto greased or nonstick baking sheets.
Flatten with the tines of fork, in a crisscross pattern.
Sprinkle lightly with cinnamon flavoured sugar, if desired.

Bake at 350 F for 15 mins or until just beggining to brown.
Cool on a wire rack.

Note:

Vegetable Sizzlers and Salads

2009-04-20T18:57:00.001-07:00

A sizzler is made on either clay or iron plates, they are heated and various different cooked foods are placed on it and when it starts to sizzle it is ready to be served. It is a good winter dish to have, as it remains hot for a long time. This is my first vegetarian sizzler that I tried making and it was a sucess. Each of the individual dishes used in this recipe can be eaten as part of a meal also. So in effect in this one recipe I am giving you nine different recipes

Vegetable Sizzler
There are many different varieties of vegetarian sizzler, it can be done with boiled vegetables, or using themes like making a Chinese version or a Indian Version like rice and curries. It does not always have to be just pasta, rice and salad.
Don’t be put off making this dish because it contains nine different items. The Dishes themselves do not take too long to make and if you organise yourself and utilise the time properly, you’ll be able to manage it without any problems.

Potato Stuffed with Vegetable Gratin:

Ingredients:
1 kg medium sized potatoes.

For Vegetable Gratin:
11/2 cup diced boiled vegetables(carrot, beans, corn, peas),
1 cup cheese sauce
1/2 cup scooped out potatoes,
salt and pepper

Method:

Boil 1 kg potatoes in pressure cooker

Peel off the skin cut into halves and scoop out the middle. Brush with butter. sprinkle salt and pepper.

fill then with vegetable gratin

Top them with grated cheese and bake in oven at 180 c for 20 mins.

For the Veg Gratin:

Add the cheese sauce to boiled vegetables, also mix scooped out potatoes after smashing it.
Add salt and pepper as per taste.
Mix well.

For the Cheese Sauce:
- Melt 1 tbsp of butter, add 1 tbsp of maida mix well till the raw smell is gone. Then add 1 cup of cold milk.
- Cook till the sauce boils and get thick consistency.
- Remove from the heat, add salt and pepper as per taste and 1/4 cup of grated cheese.
Vegetable A-La Kiev Cutlet :

Ingredients:
½ kg potatoes,
1 cup peas
2 carrots
15 beans
½ tsp black pepper
1 tbsp Worcestershire sauce (or 1/2 tbsp of soy sauce and vinegar)
¼ cup Dhania patta or coriander leaves
Salt to taste
1 Green chillies
Butter, cheese, Maida and Bread crumbs.

Method:
- Boil the potatoes in salted water, peel and mash them while hot.
- Separately boil peas, carrot and beans in salted water, drain, and squeeze and chop them finely.
- Add mashed potatoes, pepper, Worcestershire sauce, dhania patta(coriander leaves),chilies and salt to taste. Mix and mash properly.
- Divide into 12 parts. Fill each part with ¼ inch cube of butter rolled in grated cheese.

Deep fry them till golden brown.

Or you can shallow fry it with out using the Maida batter just roll in bread crumbs and shallow fry it with little oil in the pan.

For the Maida Batter:

Mix 2 tbsp of Maida, ¼ cup of water, ¼ tsp salt and stir it well.

In semi soft cube size butter roll the grated cheese and set in the fridge for 10-15 mins.

Stuffed Tomatoes:

Ingredients:

1 Kg Tomatoes
1 tbsp butter
1 onion chopped finely
1 capsicum chopped finely
½ cup cooked basmati rice
½ cup cooked peas
Salt and pepper
½ cup cream
¼ cup grated cheese.

Method:

Cut the tomatoes from bottom and scoop out the middle.

Fill with the stuffing.

Bake them for 10 mins in oven at medium heat.

For stuffing:

Melt the butter, add onions, capsicum.

Stir till they are light golden brown, then add cooked rice , cooked peas.

Add salt and pepper

Keep stirring for 2-3 mins, add cream and grated cheese.

Note: While adding rice and masala turn off the gas.

Supreme Bake:

Ingredients:

2 cups boiled elbow macaroni pasta
1 cup boiled corn
1 tbsp butter
1 small onion finely chopped
1 capsicum finely chopped
2 tbsp capsico sauce (chilli sauce)
½ tsp ajinomoto (optional)
1 cup cheese sauce
2 bread slices
¼ cup grated cheese.

Method:

Melt the butter ,add onions, capsicum, fry till translucent.

Add boiled Macroni, boiled corn, capsico sauce, ajinomoto, cheese sauce. Stir and mix properly.

Place in a greased baking dish, cover with cheesy crumbs.

Bake in the pre-heated 200c oven for 20-25 mins.

For the Cheese Sauce:

Melt 1 tbsp of butter, add 1 tbsp of maida mix well till the raw smell is gone. Then add 1 cup of cold milk.

Cook till the sauce boils and get thick consistency.

Remove from the heat, add salt and pepper as per taste and 1/4 cup of grated cheese.

For the Topping:

Mix bread slices with grated cheese in the mixie to form a cheesy bread crumbs.

Mushroom Sauce:

Ingredients:

1 tbsp butter
1 small onion finely chopped
1 cup button mushroom finely chopped
1 tbsp of Maida
1 tbsp soya sauce
1 tbsp vinegar
A pinch of ajinomoto
¼ cup cream
Salt and pepper

Method:

Melt butter, add onions fry till it is light golden in color

Add chopped button mushrooms till it is soft

Add maida fry the raw smell is gone

Then add 1 1/2 cup of water, salt and pepper to taste, soya sauce, vinegar and ajinomoto.

Cook while stirring continously till the sauce comes to a boils and starts to get thick.

Finally add cream.

Note: If the sauce is not thick then add cornflour paste (1/2 tbsp of cornflour and 3 tbsp of water). and to give more flavour to the sauce you can also add Maggi masala.

Macroni Salad:

Ingredients:

2 cups boiled macaroni
1 onion
1 capsicum
¼ cabbages
2 tomatoes
1 carrot
1 green chillies
1 tbsp dhania patta(coriander leaves)
2 tbsp vinegar
2 tbsp tomato sauce(ketchup)
2 tbsp of oil
½ tsp sugar
2 tbsp capsico sauce (chilli sauce)
Salt and pepper

Method:

Cut the vegetables(carrot, cabbage, tomatoes,onion,green chillie in julienne style(long thin strips)) and refrigerate for 1 hour.

Place the above vegetables in a bowl and pour vinegar, tomato sauce, oil, capsico sauce , sugar,salt and pepper as per taste.

Add dhania patta and mix well

Serve immediately

Note: You can make the salad ahead of time just add the dressing when your serving.

Fatush Salad:

Ingredients:

1 Cucumber
2 tomatoes
1 capsicum
2 radish
1 onion
2 tbsp Dhania patta (coriander leaves)
2 tbsp chat masala
1 tbsp lemon juice
2 tbsp oil
1 cup fried bread cubes or paneer
1 tsp sugar
Salt and pepper

Method:

Cut the cucumber, tomatoes, capsicum, radish, onion into small cube shape and store it in refrigerator.

Mix all the Vegetables add lemon juice, oil chat masala, bread cubes or paneer.

Sprinkle salt and pepper as per taste, sugar and mix it well.

Garnish with Dhania patta(corainder leaves).

Herb-Roasted Oven Fries:

Ingredients:

2-2 1/2 pounds baking potatoes
4 cloves garlic, smashed
3 tablespoons extra virgin olive oil (EVOO)
2 rosemary sprigs, leaves removed and finely chopped
Salt and freshly ground black pepper

Method:

Pre-heat the oven to 425ºF.

Cut the potatoes in half lengthwise. Then cut each half into 4-5 long wedges, depending on how big the potatoes are.

Place the potato wedges and garlic on a cookie sheet. Drizzle with about three tablespoons of EVOO and toss to coat.

Season the potatoes with rosemary, salt and pepper and roast them for about 25 minutes, until potatoes are brown and tender.

Flip the potatoes and continue to roast for about 10 minutes, or until cooked through.

Mexican Rice:

Ingredients:

1 cup cooked rice
1 onion finely chopped
4 tbsp of oil
1 capsicum finely chopped
rajma (Soak and boil the rajma)
½ cup boiled corn
1 tsp red chilli powder
2 tbsp soy sauce
1/3 cup paneer
Salt as per taste

Method:

Heat oil in the pan add onions

Add capsicum, corn, cabbage, rajma and paneer.

Add red chilli powder, 2 tbsp soya sauce and salt per taste.

Finally add the cooked rice amd mix it well.

Garnish with Spring onions.

Pasta with Tomato Sauce:

Ingedients:

1/2 box short cut pasta, such as penne, strozzapretti or casarecci (8 ounces)
2 large or 4 medium tomatoes (about 2 pounds), seeded and chopped
10 basil leaves, torn
5 sprigs tarragon, leaves removed and chopped
Salt and freshly ground black pepper
1/2 large garlic clove, grated
2 tbsp extra virgin olive oil (EVOO)
Grated pepper jack cheese (or use any cheese)

Method:

Place a large pot of water over high heat and bring to a boil.

Once the water is boiling, add a generous amount of salt and the pasta and cook until al dente according to package directions. Reserve about one cup of the starchy cooking water and drain the pasta.

While the pasta is cooking, Heat oil in the pan add garlic, tomato sauce, basil, tarragon, salt and pepper. Cook it well till tomato sauce is cooked..

Add cooked pasta to the pan and add the reserved pasta water to create a thick sauce.

Add the grated cheese and serve hot.

Finale:

Ingredients:

Sizzler Platter
Mushroom Sauce
Butter
Cabbage leaves/Salad leaves

Method:

Place the sizzler plate on the gas or a burner for 20 mins and then turn off the gas.

While the plate is hot place the cabbage leaves/salad leaves on the plate.

Place 1 tsp of butter and ice cubes below the cabbage leaf for the sizzling effect.

Keep the prepared items decoratively on top of the leaves.

Pour on top mushroom sauce and melted butter and Serve hot.

Wilton Cake Decorating Course 2

2009-04-14T16:35:00.000-07:00

Wilton second course offers more shell borders,Rope border, basket weaving and different flowers using Royal Icing like Mum, Daffodils, Primrose, Violet, Violet leaf, Rosebud, Victoran Rose, Apple Blossom, Pansies,Daisies.

Here is the recipe for the Royal Icing:
Royal Icing:
3 tbsp Meringue pdr
1 lb Confectioner's sugar (4 cups)
5 - 6 tbsp Luke warm water

Direction:

Place sugar and meringue powder in a bowl. Mix at low speed. Add water and mix it for 7 to 10 min at low ; medium speed until icing loses its sheen. To prevent drying, cover the bowl with a damp cloth while working with icing. this royal icing can be store in an air tight container for up to 2 weeks.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

Here are the flowers which I did in the class:

Daisies and Pansies

Daffodil and Primrose

Apple Blossom and Violet

Violet Leaf and Roses

Here is the Final Basketweave Cake:

Wilton Buttercream icing recipe

2009-04-14T16:18:00.000-07:00

Butter Cream Icing

The following amounts of ingredients is considered as a full recipe.

1 lb Confectioner's sugar (approximately 4 cups)
1 cup Solid white vegetable shortening Meringue Pdr 1 Tbsp
1 tsp Clear Vanilla essence
2 tbsp Milk or Water
Salt (a pinch)

Note:
Meringue powder is a mixture of dried, powdered egg white, cornstarch and gums. It is used to stabilize butter cream icing.
Vegetable Shortening is a flavourless semi-solid fat made from hydrogenated vegetable oil, used in food preparation, especially in baked goods.
To store for a longer period of time use water instead of milk.

Directions:

Cream shortening, essence and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or until creamy. There are three types of icing consistencies depending on the need:

Stiff consistency is used for decorations such as flower with upright petals like roses and sweet peas.

Medium consistency creates stems, figure piping, borders and flowers with petals that lie flat. Add 1 Tbsp water to each cup of stiff consistency icing. Mix until well blended.

Thin consistency is for writing, making stems, leaves, vines and icing a cake. Add 2 Tbsp of water for each cup of stiff consistency icing . Mix until well blended.

Wilton Cake Decorating Course 1

2009-04-11T07:54:00.000-07:00

Course 1: Discover the Basics of Cake Decorating Techniques.
Class 1: Wilton cake decorating course 1 covers the basic of cake decoration which includes

- Class Buttercream Icing

- Cake Preparation

- The wilton Rose

- Figure Piping

- Different flowers, leaves and vines.

Class 2- Rainbow cake where we learn the basics like Preparing the cake, using color icing, star borders, piping gel pattern transfer.

Class 3 : Flowers and Figures

Flowers are the most traditional, and one of the most charming ways to top a cake. In this lesson, you'll learn how o make pretty flower decoration using the drop flowers. You'll also learn the most popular icing border........the shell! Figure piping is a fun way to add 3-dimensional shapes to cakes. The birthday clowns shown here are another special touch that will be covered in the lesson.

Class 4: Final Cake
In the last lesson we learnt The Wilton Rose, sweet pea flower,bows, leaves and vines.
The Wilton Rose

The Final Cake

Wow!! I learnt so much from this process and there is so much to learn.

I am Back

2009-04-10T12:22:00.001-07:00

After Disappering for a very long time I am back with new and exciting recipes. In past Month I started taking the Wilton Cake Decorating class. I finished Course 1 and Course 2. I will be Posting Pictures of my cake which I did in the class and some I did on My daughters 1st Birthday. I am so excited to be back blogging.

Misri roti

2007-11-13T13:14:00.000-08:00

Treat your loved ones with this traditional and lip smacking Recipe! The method of preparation is quite simple and if tried with love they come out excellent. The word misri means Crystalised sugar lumps and roti means it is made in a form of a roti. But I like to cut them in different shapes as it is easy to eat. I learnt this recipe from my mom she used to make it in a form of a roti. It is a very yummy treat for grown ups as well as the kids. it is also a nice activity for kids as they can help you in cutting into shapes and placing on the cookie sheet. It will keep for quite some time if stored in dry airtight containers.

Making time: 30 mins

Makes: 20- 25 pieces (small)

Ingredients:

1 cup plain flour (maida)

1 cup sugar granulated
1/2 cup melted ghee (clarified butter)

1/2 tsp. cardamom seeds crushed

8-10 pistachios chopped

8-10 almonds chopped

20- 25 pieces of misri (crytalised sugar lumps) (optional)

Method:

1. Pre-heat the oven at 350*F
2. Mix together flour, sugar and cardamom.
3. Add melted ghee, and mix to hold together.

4. Spray some nonstick spray on the baking sheet.
5. Pat and shape into flat 1/2" thick round and cut into desired shapes with cookie cutter.
6. Take a piece of misri and stick it in the centre of the dough. You can add more if you like.
7. Bake in 350*F for 10 - 15 mins or until it is done.
8. Cook till light golden from bottom and edges.

9. Cool it on a cooling rack.

10. Garnish with almond and pistachios. 11. Serve warm or cooled.

Kachori

2007-11-10T18:46:00.000-08:00

It's been a long time since I posted; Sorry about that. Things were a little busy with the house search, moving and then finally settling in our new house. Now that I have unpacked, here goes my first post. I have got multiple requests for posting a kachori recipe. We made kachori for Navratri. Kachori is a savory dish from North India. It's stuffing is made by moong dal or onions. This Savoury made from dal, is served with exotic chutneys - Simply mouth-watering !!

Note: The final picture above is taken from the internet.

Making time:

1 hour (exceeding soaking and cooking)

makes: 10- 12 pieces

Shelf life: 2-3 days

Ingredients :
For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste
cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1/2 tsp tumeric powder

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped

5-6 curry leaves

salt to taste

2-3 pinches asafoetida

1 tbsp. oil

oil to deep fry

1 tbsp. plain flour for patching

Method:
For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.

2. Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil.

2. Add dal. Boil dal for 5 minutes, drain.Cool a little.

3. Heat oil in a heavy pan. Add mustard seeds, cumin seeds. When they start to splutter.
4. Add crushed coriander and fennel seeds allow to splutter.
5. Add asafoetida, curry leaves.

6. Add all other ingredients.Mix well.
7. Do not smash the dal fully.But enough to make the mixture hold well.Remove from fire, cool.

8. Divide into 15 portions. Shape into balls with greased palms.Keep aside.

To proceed:

1. Make water and flour paste, for patching. Keep aside.

2. Take a ping pong ball sized portion of dough.

3. Knead into round. Roll into 4" diam. round.

4. Place one ball of filling at centre. Apply some water at the corner of the round.
5. Pick up round and wrap ball into it like a pouch.
6. Break off excess dough carefully.Do not allow cover to tear.

7. Press the ball with palm, making it flattish and round.

8. Repeat for 4-5 kachories.

9. Deep fry in hot oil, on low flame only.

10. If the kachori get a hole anywhere, apply some paste.Return to oil and finish frying.

11. Turn and repeat for other side.

12. Fry till golden and crisp.

13. Small bubbles must appear over kachori.

14. Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spinach Soup

2007-09-04T13:30:00.000-07:00

Spinach soup makes an excellent starter or light lunch. The fresher the spinach the better the end result. Unlike most of my recipes I don't think there is a great degree of flexibility with this soup. I've tried experimenting with the ingredients without much success. You can substitute the cucumber for onion and add a clove or half clove of garlic but it's hard to improve on this formula if you want a delicious spinach soup with a full authentic taste. The recipe will serve four people. Whenever possible I make double the amount of soup I need and freeze any extra to use later either as soup or as the base of a sauce or vegetable stock.

Preparation time: 10 mins
Cooking time: 40 mins

Ingredients:
3 cups spinach (chopped)
1 cup cucumber (chopped)
3 1/2 cup water
1 tbsp butter
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/2 tsp ginger paste
2 tbsp lemon juice
Salt to taste

Method:
1. Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat. Or pressure cook it (one whistle).

2. On cooling, blend it in electric blender to make smoothy paste.

3. Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
4. Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.

5. Serve hot.

Hyderabadi Zafrani Pulao

2007-08-29T17:08:00.000-07:00

Believe it or not, this recipe is taken from a Hindi movie. Really!! When watching the movie "Cheeni Kum", the other day, Amitabh Bachchan (who acts as Chef in this movie) mentions this recipe in one of his dialogues. Every time Amitabh Bachchan said “Hyderabadi Zafrani Pulao” my stomach drooled and wanted to have it. I was very keen to try out this recipe. So today, at last I tried it; And to my delight it came out good. Zafrani is commonly known as Saffron. Usually Zafrani pulao is sweet, but this "Hyderabadi Zafrani Pulao" is the savory dish. I researched about this dish on the Internet and found that this very dish was considered to be a delicacy of the Nawabs (the Royals of the South) in India. This recipe has a very rich ingredients and with a rich aroma. Enjoy it!!

I re-posting this recipe for the JFI for Rice hosted by Sharmi of Neivedyam. Thanks for organizing such a wonderful event on Rice. This is my entry for rice.

Preparation time: 10 mins
Cooking time: 20 mins

Ingredients:

450 gm (2 cups) basmati rice
1 medium onion, sliced
2 tablespoons ghee
1/2 teaspoon cumin seeds (jeera)
1 inch stick cinnamon
1-2 cardamoms (elaichi)
2-3 cloves
1 bay leaf
1"(25mm) ginger
2 cloves of garlic (optional)
pinch of saffron strands
10 tsp milk
2 tsp chilli powder
2 tbsp sour curd
50 gm (1/2 cup) slivered almonds
25 gm green raisins or sultanas
4 cups water

1 teaspoon salt

Method:

1. Soak saffron in 2 tablespoon of warm milk for few minutes.

2. Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan.

3. Heat ghee in a heavy saucepan. Add cumin seeds when they crackle, add onion and all the spices(cloves, bay leaf, cardamom, cinnamon), ginger and garlic except saffron to the hot ghee. Stir-fry until the onion turns golden brown.

4. Add almonds, raisins and well-drained rice, chilli powder, milk and sour curd, stir-fry for a further 5 minutes.

5. Pour water into the rice, It should be just the right quantity - one inch above the rice level.

6. Add the salt and saffron, stir well and bring to the boil.

7. Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed.
8. Fluff up the rice with a fork and serve immediately.

Note: Rice and water ratio is 1:2 so use accordingly.

Mirchi Ka Kutta (aka Hot Chilli Pickle)

2007-08-28T16:40:00.000-07:00

This recipe of Mirchi ka Kutta is a very traditional dish made at our house. I learnt this from my mother-in-law, its one of her speciality. 'Kutta' means crushed/mixed in rajasthani. This dish is a mix of spicy/hot ingredients with the tanginess of curd and lemon. This is very easy to make; also it's not that spicy. The secret ingredients - curd and lemon, actually reduce the heat of the chillies. Here it is - the quick, almost instant, mirchi ka kutta for you chilli lovers. I don’t know my chillies too well and rely on the thumb rule that the smaller a chilli, the hotter it is. I used the regular Thai chilli (as marked in the grocery stores in U.S.). You can also use our Indian chillies or the medium hot or milder chillies.

Preparation time: 10 mins

Cooking time: 25 mins

Ingredients:
200 gm Green chillies, chopped

1 tsp mustard seeds (rai)
1 tsp fenugreek seeds (methi)
2- 3 tbsp of mustard, fennel and fenugreek seeds powder
3/4 cup curd
1/2 tsp tumeric powder
salt to taste
1 tbsp sugar
juice of 1/2 lime

Method:
1. Roast about equal amounts of mustard seeds, fennel seeds and fenugreek seeds together till they are light brown in color. Cool them and grind it into fine powder.

2. Heat the oil in the pan. Add mustard seeds, fenugreek seeds. When they start to crackle. 3. Add green chillies and let it cook.

4. Then add the tumeric powder, mustard, fennel, and fenugreek seeds powder, salt to taste, sugar and curd. Mix well and let it cook till the liquid evaporates completely.

5. When done turn off the gas and let it cool completely.
6. Then add lime juice to it and store it in a container in the refrigerator and use it when needed.
7. Ready to serve as a side dish.

Enjoy!

Zucchini Ka Bharta

2007-08-27T13:20:00.000-07:00

I love to make new dishes, using different recipes and different ingredients. I've tried making things that I've never made before and thankfully, most of them have turned out great, leaving my hubby dear asking for more! On my last trip to the Indian grocery store, I saw a vegetable that I had no idea about the vegetable. It looked similar to cucumber. Its called the Zucchini. Usually I see this vegetable is been used in the Chinese and Thai restaurants in the stir-fry recipes. But I didn't like either and would always try to scurry for something else to eat. But I wanted to try this vegetable now, not as the way I knew it, but as I would like to. So I bought about two of these zucchini. Today, while I was cleaning up the fridge, making space for next week's groceries, I saw them lying in a corner of my fridge, almost forgotten. I accepted the challenge and got to work. I stared at it for a while and then it struck me - a great new way to eat it! Growing up, I always enjoyed the Baigan ka bharta. So thought of using this recipe. Instead of Baigan to add zucchini. I liked the ingredients and nutritional aspects of this curry.I followed the Baigan ka bharta's recipe mostly and it came out very good. It was so easy to cook and so tasty, I for one could eat it all by itself. You of course, can choose to combine it with hot Chapatis or rice and your favorite achaar! Can't wait for my hubby to get home and try it, I know he will love it, and I'm guessing it'll put a smile on his face as well for trying it and not giving up.

Preparation time: 5 mins

Cooking time: 25 mins

Ingredients:

1 large zucchini, chopped

1 tsp cumin seeds (jeera)

1/2 cup onions, chopped

1 1/2 tsp ginger, grated

1 tsp garlic, grated

1 tsp green chillies, finely chopped

1/2 cup tomatoes, finely chopped

1/2 tsp tumeric powder (haldi)

1 tbsp corainder powder

1/2 tsp garam masala

1 tbsp amchur powder

2 tbsp oil

salt to taste

1/4 cup water

For the garnish:

2 tbsp chopped corainder leaves

Method:

1. Heat the pan add 1 tbsp of oil and saute the chopped zucchini till they are half cooked. Remove the cooked zucchinis in a bowl.

2. Heat the 1 tbsp of oil in the same pan, add cumin seeds. When they crackle add the onions and saute for few minutes.

3. Add the ginger, garlic and green chillies and fry again for a few seconds.

4. Add the tomato, tumeric powder, corainder powder, amchur powder, garam masala and cook till the oil is separates from the masala.
5. Add the sauted zucchini, salt to taste and water and mix well.
6. Garnish with corainder leaves. Serve hot with Roti.

Shrikhand

2007-08-22T13:44:00.000-07:00

A dessert which transforms ordinary curds into a delicacy. Shrikhand is an Indian dessert made of strained yogurt. It is one of the main desserts in Maharashtrian cuisine. The yogurt is tied and hung until all the water has drained off, the result being a thick and creamy yogurt. Dried and fresh fruit such as mango may also added to make it special. Other ingredients include sugar, cardamom powder, and saffron. This is especially made for Gudi Padwa.

The following recipe is incredibly easy and you can adapt the amount of sugar and cardamom to your own personal taste. I was also able to make it without a trip to the store. I already had everything I needed, you might be able to do the same thing. In U.S the curd is very thick and creamy when you buy, so you dont have to hung the curd till the water has drained of. It is that quick and easy to make just by mixing all the ingredients and the dessert is ready to eat. This is one of my well tried out recipes. My whole family loves it. I even make it sugar-free (replace sugar with splenda and it still tastes fantastic) and fat- free by using low fat yogurt. It taste the same. Hope you enjoy this wonderful dessert.

Preparation time: 5 mins
Cooking time: No cooking time

Ingredients:
2 cups plain full fat yogurt

3/4 cup granulated sugar or more
1/2 tsp ground cardamom
Few threads of saffron
1 tbsp of warm milk
4 teaspoons finely chopped green pistachios or almonds

Method:
1. Beat the curd well.

2. In a small bowl soak saffron in 1 tbsp of warm milk, until the color spreads and dissolved

3. Mix all ingredients except pistachios.
4. Cover and refrigerate at least 2 hours.

5. Sprinkle shrikhand with pistachios and almond.

Note: I have found this recipe to be a quick and easy alternative to the traditional shrikhand preparation and guests love it. Increase or decrease the sugar as per your taste.

Rocking Girl Award

2007-08-20T10:00:00.000-07:00

Rocking Girl Award

WARM THANKS to Padma and Roopa for giving me this Award. I'm HONOURED!!!

I was given two Rockin’ Girl Blogger Awards from nice and friendly people. Thanks a lot and I am so grateful to both of you! It really gave me a wide, wide smile! But I dont know that I deserve this award or not. But It helped me to boost my confidence and motiovated me to share my recipe with all my friends. So I dedicate this award to all you , to my fans, to my family and friends, and to my camera of course! hahah…Its my turn to award the Rockin’ Girl Blogger to............

Poonam of Poonamphatak
Shilpa of Aayis Recipe
Mandira of Ahaar
Sia of Spice Corner
Krithika of Manpasand
Tee of Bhaatukli
Saju of Chachi's Kitchen
Coffee of The Spice Cafe
Richa of As Dear As Salt

To my friend over at Padma's Kitchen - Padma and My Chow Chow Bhaat - Roopa, you didn't just hand an award today - you have just honored one of my most precious, one which I hold dear and very close to my heart. You have touched a my heart and soul - in a way that can never be truly expressed with words.
And with utmost sincerity, I thank you for this unexpected surprise.

Khandvi

2007-08-20T09:03:00.000-07:00

Khandvi is a traditional Gujrati recipe. Gujarati cusine has special place all over India. Gujarati food is nourishing and balanced. Snacks like dhokla, khandvi, sweets like shrikhand are famous for its taste. This week I decided to make Gujarati Khandvi. But I never tried this dish at home. My mom always says it's a easy dish to make and only takes few minutes to make! Well ...I thought to give it a try anyway and I didn't find it hard at all except when spreading the batter, you should do it quickly before batter gets cold and lumpy. It tasted so good almost like spicy Pasta!! They make a wonderful snack. It's definitely worth the effort I say!

Preparation time: 5 mins
Cooking time: 20 mins

Ingredients:
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method:
1. Mix Buttermilk, flour, salt and turmeric to form a batter.

2. Stir vigorously and evenly to avoid lump formation.

3. Cook till the mixture does not taste raw, stirring continuously.
4. When done (about 7-8 minutes), pour a ladleful in a large greased plate.
5. Spread as thin as possible with the back of a large flat spoon.
6. Use circular outward movements as for dosas.
7. When cool, cut into 2" wide strips.

8. Carefully roll each strip, repeat for all plates.
9. Place in a serving dish.

For seasoning:
1. Sprinkle coconut and coriander all over khandvi rolls.
2. Heat oil in a small pan.
3. Add cumin, asafoetida, curry leaves and chillies.
4. At last at sesame seeds and immediately pour over rolls.
5. Serve as is or with corainder chutney.

Moong dal ka chilada

2007-08-19T08:56:00.000-07:00

We went camping last weekend to Mt.Rainier National Park, Washington as part of our summer activities and it was fun. The thing I like the most about camping is - the experience of making dishes in the woods. It is exhilarating and therapeutic, but requires planning. One dish which is quite easy to make is Moong ka Childa. I prepared the batter before I went to camping and then made pancakes (or dosas) from them in no time. Hope you like this dish, too! By the way, you don't need to go camping to make this dish (grin).

Preparation time: 15 mins
Cooking time: 10 mins

Ingredients:

1 cup green moong dal (whole or split)

3 green chillies

salt to taste

oil to shallow fry

Method:
1. Wash and soak the dal for 3 -4 hours.

2. Grind dal fine in a mixie along with green chillies and salt to taste.

3. Keep batter fairly thick, like dosa batter.
4. Heat dosa tawa (griddle), pour a ladleful of batter in centre.
5. Spread batter in circular outer motion to form a thin pancake.
6. Drizzle a little oil, when bottom is golden, flip sides carefully.
7. When done, serve hot with green chutney and sauce.

Variation: Chopped coriander, fresh chopped onions, tomatoes, capsicum or cheese using as topping on the chilada. This will change the flavour of the chilada, considerably.

Note: For 2 or more days you can store the batter in the refrigerator.

Corainder Chutney

2007-08-15T14:14:00.000-07:00

Coriander is widely used in Indian cooking and almost used in all recipes as part of garnishing since it generates wonderful aroma to the dish. Corainder chutney is favourite of mine, I make very often and store it in the refrigerator. Coriander chutney, is one such classic example of an irresistable chutney that is easy to prepare, nutritious and flavorful. You can serve this with dosa, idly, chilada or even you can make a sandwich. Hope you like the chutney. Enjoy!!!

Preparation time: 5 mins
Cooking time: No cooking time

Ingredients:
2 small bunch coriander leaves

4 green chillies
a handful of dalia (roasted split chick peas)

juice of 1 lemon
10 - 12 curry leaves
salt to taste

Method:
1. Clean the coriander leaves and chop them and keep it aside.
2. In a blender grind these coriander leaves, chillies, dalia, curry leaves and salt with limited amount of water so that the paste remains in the thick consistency.

3. Check the taste of chutney and add chillies and salt as you want.
4. Sqeeze lemon juice in the chutney and refrigerate it.
5. Serve it with dosa, idly, chilada or even you can make a sandwich.

Variation: Here are some other ingredients that can be added: 3 -4 cloves of garlic (or) 2 tbsp of mint (or) roasted peanut

Note: Lemon juice is added instead of tamarind because the lemon will leave the chutney stay longer time leaving it fresh.

Traditional Rajastani Thali

2007-08-13T21:42:00.000-07:00

Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or Kandas (i.e cow dung) are done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and cooked on the tawa on low flame. Later these baatis are crushed and sugar or jaggery is mixed into them along with ghee to make a sweet dessert- churma. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.

Here are the links for all the dishes on the Thali:

Dal Baati http://foodmasala.blogspot.com/2007/08/dal-baati.html
Churma http://foodmasala.blogspot.com/2007/08/churma.html
Mixed vegetables http://foodmasala.blogspot.com/2007/08/rajasthani-style-mixed-vegetables.html
Gatte ki sabji http://foodmasala.blogspot.com/2007/06/gatte-ki-sabji.html

Another way of eating Dal Baati is by crushing the baati add ghee, dal, onions, athana mirchi, lime juice, mango pickle, sabjis - mixed vegetable and gatte ki sabji and mix all together for a tasty and delicious meal.

Churma

2007-08-13T21:34:00.000-07:00

Dal-baati is incomplete without the quintessential "Churma". Churma is a very basic Rajasthani sweet. Churma is made using wheat flour, ghee and jaggery which are the main ingredients and the only ingredients. It is very easy and simply to make and tasty to eat. Enjoy!!!

Preparation time: 25 mins
Cooking time: 20 mins

Ingredients:

2 cups whole wheat flour
4 tbsp ghee
water to make the dough
1 cup jaggery
2 tbsp ghee
2 tsp water

For the garnish:
Chopped Almonds and/or Pistachio

Method:

1. Pour hot ghee in the wheat flour and mix until it looks like breadcrumbs.
2. Add little water and prepare hard dough. Leave the dough aside for half an hour.

3. Make thick chapatis and roast them on a tawa on low flame. While roasting them on tawa pinch the chapatis on both the sides, so that it will cook it from inside.

4. Make fine powder from these cooled chapatis with the help of a mixie. Sieve it into fine powder.

5. Transfer this powder in a pan. Fry the powder mixture till it is brown in color.

6. In a separate pan, add ghee, jaggery and water and cook it till the jaggery melt into a consistent paste.

7. Add jaggery paste to the mixture.

8. Mix well till it turns soft and no lumps of jaggery are left.

9. Garnish with chopped almonds.

Note: You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box

Dal Baati

2007-08-13T21:14:00.000-07:00

Recognised as a Rajasthan speciality, Dal-baati, is a wholesome Rajasthani meal. Dal, or lentil curry, is made of two kind of lentils which are cooked along with the masalas to make a tasty dal or curry . Baati, a rounded of stuffed flour that's baked in a charcoal fire or oven. Baati comes in many varieties as a substitute for rotis. You could opt for plain baati, or try the more exotic masala, dry fruit or missi baatis. Baati is made out of wheat, flour, millet or a mix of maize and wheat flour, with loads of ghee.

Preparation time: 20 mins
Cooking time: 45 mins

Ingredients:

For baati (dumplings):

1 1/2 cup whole wheat flour

1/2 cup besan (gram flour)

3 tbsp ghee, melted

1/2 cup curd

salt to taste

For the dal (lentil curry):

2/3 cup split green moong dal

1/2 cup channa dal

4 dry red chillies
10 - 12 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp tumeric powder
2 tbsp chilli powder
2 tbsp corainder powder
salt to taste
2 tbsp ghee (clarified butter)
2 cup water
juice of half lemon

Method:
For the baati:
1. Knead a soft dough with flour, besan (gram flour), ghee, curd, salt and just enough water.

2. Divide the mixture into 6 equal parts. Roll into lemon-sized balls. Cover and keep for one hour.
3. Then bake in the oven at 350* F for about 30 - 35 mins approximately till puffed and golden outside and spongy inside. Remove and glaze it with ghee. Serve hot.

For the dal:
1. Wash and soak the dals together for atleast 1 hour. Pressure cook the dal till it is cooked. Beat the dal to form a consistent paste.

2. Heat the pan with ghee. Add mustard seed, cumin seeds(jeera). When they start to crackle.

3. Add curry leaves, pinch of asafoetida (hing), dry red chillies. Fry it for few minutes.

4. Add chilli powder and tumeric powder to it. Fry for little while till the oil separates out. Add the corainder powder, salt to taste and the cooked dal and the remaining water, bring to a boil.

5. Add lemon juice is needed. Garnish with corainder leaves.

Note: You can make dumplings up to 2-3 hours before upto the point of cooking. Then place on a greased tray, cover with a cling film and keep aside. Start cooking 30 minutes before serving
The temperature to cook the baati may vary when you see the baatis are golden brown break open a little and check the inside is cooke or not. That way you will know it is done or not.

Rajasthani-Style Mixed Vegetables

2007-08-13T21:04:00.000-07:00

This side dish or subji is eaten with Dal-batti or just with Chapati/Roti (Indian bread). It is made with any variety of vegetables, but usually consists of onions, peas, tomatoes and capsicum. Spices are then added to the sabji to give it a very distinct taste.

Preparation time: 10 mins
Cooking time: 20 mins

Ingredients:

1/2 onion, chopped into big pieces

1 small capsicum, chopped into big pieces

1 big tomatoes, chopped into big pieces

1/2 cup cucumber, chopped into big pieces

1/4 cup peas, boiled

10 - 12 curry leaves

3 green chillies, finely chopped

1 tsp chilli powder

1 tbsp coriander powder

a pinch of tumeric powder

1 tsp amchur powder

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

salt to taste

1 tbsp of oil

1/4 cup water

Method:

1. In a pan add oil, mustard seeds and cumin seeds (jeera). When they start to crackle.

2. Add asafoetida (hing), curry leaves, green chilli and onions. Fry them till they are translucent.

Add capsicum. Fry till they are half cooked.

3. Add peas. Fry for few minutes, then add tomatoes. Cook for sometime.

4. Add the chilli powder, tumeric powder, corainder powder, amchur powder and salt to taste. Mix well

5. Add the cucumber and water and cook with the lid on, simmer for few minutes till the vegetables are cooked.

6. Garnish with corainder leaves. Serve hot.

Black Chickpeas Salad

2007-08-09T13:37:00.000-07:00

This channa salad is my favourite. It is very easy to make and tastes really nice. The salad is not only a starter but also a side dish in itself. Infact, Salads - if dished up interestingly, can be a meal by themselves. And with a few smart combinations of the vegetables you like and the dressings, you can make this salad attractive. Here is my way:

Preparation time: 10 mins

Cooking time: No cooking time

Ingredients:

2 teacups kala channa (black chickpeas) ( http://www.foodsubs.com/Lentils.html )

1/4 cup cucumber, finely chopped

1/4 cup onions, finely chopped

1/4 cup tomatoes, finely chopped

1/4 green mango, finely chopped

4 green chilli, finely chopped

juice of 1 lime

salt to taste

1 tsp chilli powder

1 tsp jeera powder

1 tbsp chopped corainder leaves

Method:

1. Soak the channa in plenty of water for 6-8 hours, preferably overnight.

2. Wash and pressurecook in good amount of water, since the channa will first bloat a third it size on soaking, then double that on pressurecooking. So it is imperative that soaking is done, and not direct pressurecooking for best results.
3. Pressurecook for at least 5-6 whistles, to be done. If channa has for some reason not been soaked in advance, then add a pinch of soda bicarb to the water, while pressurecooking, to aid cooking from within.

4. When done remove the water and cool the channa.

5. In a bowl combine all ingredients with channa. Mix well.

6. Ready to eat.

Mysore pak

2007-08-08T17:13:00.000-07:00

Mysore Pak is a popular South Indian sweet dish. India has a huge collection of sweets and desserts that one can never resist... and someone with a sweet tooth, like me, needs the least reason to eat or to make these sweets...Mysore pak, Jalebi, Laddu, Jhangri,different varieties of Halwa, Jamuns, Rasagolla,....will the list end any where....and will I ever stop drooling over them?!!...Enjoy!!

Preparation time: 5 mins
Cooking time: 30 - 45 mins

Ingredients:
1 cup Besan (gram flour)
2 cup sugar
2 cup ghee (clarified butter)
1 cup milk

Method:
1. Mix all the above ingredient together in a heavy bottom pan.

2. Cook it with a medium - high flame stirring continously.
3. Cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken till it becomes frothy and light gold in color.

4. Spread out on a greased plate and evenly level it out with a spatula.

5. When it is still hot, cut into square pieces. Makes about 10 to 12 pieces.

Paneer buttter masla

2007-08-07T10:01:00.000-07:00

This is my version of making a delicious dish which is very rich in flavour. The soft paneer chunks which are dunked in onion tomato gravy with a splash of cream is a must for all those who love paneer. Serve with naan or roti to make it a complete gratifying meal.

Preparation time: 15 mins
Cooking time: 20 mins

Ingredients:
2 1/2 cup paneer (cottage cheese)
1 big onions diced
2 small tomatoes diced
1 tsp cumin seeds (jeera)
10 - 12 pieces of broken cashews
25mm. (1'') of ginger
4-5 cloves of garlic
4 green chillies
1-2 piece of clove
1-2 cardamom
1 bayleaf
1-2 piece cinnamon stick
1 tsp chilli powder
a pinch of tumeric powder (haldi)
1/4 cup curd
1/4 cup cream
pinch of citric acid (nimbu ka sat)
1 tsp of cinnamon powder
salt to taste
2 tbsp of oil or butter

For garnish:
Chopped corainder leaves

Method:
1. Heat 1 tbsp of oil in a pan, add cumin seeds. When they start to crackle.
2. Add the clove, cardamom, bayleaf, cinnamon stick, garlic, ginger, green chillies, cashews and the onions.

3. Fry the onions till they are translucent. Then add tomatoes and fry for few minutes.

4. Grind the onions and tomatoes into fine paste.

5. Heat 1 tbsp of oil in a pan, add the ground paste, chilli powder, tumeric powder, cinnamon powder, citric acid (nimbu ka sat), salt to taste and cook it 4 - 5 mins or until oil separates.

6. Add the curd and the cream to the mixture and allow it to come to a boil.

7. Add paneer. Garnish with corainder.
8. Serve hot with naan or roti.

Kalakand

2007-08-06T10:17:00.000-07:00

Kalakand is very popular sweet dish of India. A milk based sweet made by rapidly boiling chena (paneer) and sugar till it attains the desired thickness and colour. This sweet is golden brown in colour and has a distinctive flavour. This is an absolutely simple and mouth-watering dessert that I have learned from my MOM!!! Try it, you will love this SWEET!!!

Preparation time: 5 mins

Cooking time: 40 mins

Ingredients:

2 cups of milk

4 1/2 tbsp of sugar or sugar to taste

4 drops of lemon juice or a pinch of citric acid (nimbu ka sat) dissolved in 1/4 cup of water

1/2 tsp cardamom powder

a pinch of saffron

For Garnish:

Chopped nuts (almond and pistachio)

Silver foil (optional)

Method:

1. Boil milk on low flame stirring continously.

2. When milk starts boiling, slowly add the citric acid dissolved in hot water or lemon juice.

3. Stir continously while adding it. Keep stirring until the water evaporates and becomes a thick lumps.

4. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Add cardamom powder and saffron mix well.
5. Set in a tray, apply silver foil and sprinkle the chopped nuts.

6. Cool it and cut into square pieces.

Karela ki sabji

2007-08-01T08:33:00.000-07:00

There are some vegetables that never make it to our favourites' list. Most gourds, especially the bitter gourd for obvious reasons. But this recipe is very easy to make and is liked by many;even those who do not like the bitterness in karela (bitter gourd). Try it out and I hope you really like it. In this version, tamarind is used, instead of green mangoes, to help to reduce some of the bitterness.

Preparation time: 5 mins

Cooking time: 20 mins

Ingredients:

5-6 pieces Bitter gourd (Karelas)

1 tbsp mustard seeds (rai)

1 tbsp cumin seeds (jeera)

pinch of asafoetida (hing)

4-5 curry leaves

2 inch piece of ginger, peeled and grated or chopped small.
4-5 green chillies, finely chopped.

1 tsp chilli powder, more if you like it hot.

1 tbsp corainder powder (Dhanai powder)

2 tsp turmeric powder

salt to taste

2 tbsp cup tamarind pulp

1/4 cup water

Method:

1. Scrape the rough skin off the karelas gently. Top and tail and slice into 1/2-1 cm. thick slices.

2. Take all the karelas and apply some salt and haldi to these pieces and leave it for about 1/2 an hour.

3. Then wash the karelas and drain out the water completely.

4. In the pan, heat the oil add mustard seeds (rai) and cumin seeds (jeera). When they start to crackle.

5. Add pinch of asafoetida (hing), curry leaves, ginger, green chilli, turmeric powder and chilli powder in the oil and add the tamarind pulp and water to it. By stirring continously add corainder powder (dhania), salt to the mixture.

6. When all the water is evaporated and oil begins to separate. Add karela pieces to the mixture and if needed add little water to cook the karelas. Cook it until the karela are soft and tender.

7. Garnish with corainder leaves and serve hot with roti or paratha.

Notes: Making tamarind pulp; soak approximately 2 inch piece of tamarind block in warm/hot water. Mash it well. Remove seeds and fibre by straining through a metal sieve. The end result should be a thick pulp. This dish freezes well and can be made in bulk.

MEME

2007-07-31T09:00:00.000-07:00

When Vanamala tagged me to write a meme about myself, I was all up for it. I don’t know whether I have so many things to talk about me. But here it goes:

I am Marwari Jain, originally from Rajasthan but born and brought up in Chennai. I love my childhood days. I grew up in big family and lived with my grandparents, parents, 1 uncle, 5 aunts, 2 sisters, 1 brother and 2 cousins all under one roof. It was jus t like a Hindi TV Soap, but way more fun!

I have wonderful memories of my childhood – enjoying festivals and summer vacations, playing with or just talking to my cousins till late in the night, going on vacations and of course, cooking and eating. I still, to this very day, miss my cousin - she was my best friend. We do keep in touch even after being far away from each other.

In all the important occasions in our house, food was the main thing and there was always an extra emphasis on it. My grandmother and mother are great cooks. They used to cook so many dishes and even now they do it with the same zeal and enthusiasm. I love their hand made Marwari dishes - dal batti, churma, lapsi, magadh... The list just goes on and on.

When I got married I didn’t know how to cook at all. Immediately, thereafter, I came to the United States along with my In-Laws, who had come for a vacation here. It was very fortunate because, it helped me to learn from my mother-in-law (mummyji) so many intricacies about cooking that I was oblivious to. She is a great cook.

I finished my studies and came to U.S. While in the United States. I heard about Montessori from one of my friends and it sounded like a perfect thing to do. I love kids! So I joined Montessori course where I learnt about how to teach kids for 3 to 6 years old. I did the certification course for 1 yr and worked for 2 yrs.

Me and my husband love to travel, watch movies, go for hiking, camping etc. We both have many things in common.

I just started to blog last month. My husband thought I should share my recipe with everyone else. I started this as a time pass, but now I am so hooked on it. Apart from blogging I love to cook and do some art and craft work. I have done crochet, knitting, making flowers, candles etc.

I will end up my MEME…..
I have tagged Padma of http://padmaskitchen.blogspot.com/ and Poonam of http://poonamphatak.blogspot.com/
Please feel free to play only if you have the time.

French Onion Soup

2007-07-30T09:02:00.000-07:00

There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn mellow and sweet in a vegetable stock. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. This soup is hearty and filling enough for a light supper.

Preparation time: 10 mins
Cooking time:
Serves: 4-6 people

Make a bouquet of spices:
3 bay leaves
12 peppercorns
10 to 12 leaves of parsley
1 sprig fresh thyme or 1 tsp. dried
2 cloves or 3 garlic (whole)

Ingredient:
6 cups thinly sliced onions
3 ounces of butter
1 tbsp of all purpose flour (Maida)
6 cups water or vegetable stock
salt and black pepper to taste
1 tsp soy sauce
4 slices to 6 slices French bread -- toasted

Slice of cheese

For the Garnish:
Sliced scallions or minced parsely

Method:
1. Make a bouquet of spices by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.

2. In a heavy pot, saute onions in oil over medium-low heat. Add salt to prevent sticking, and stir frequently. Cover pot with a lid, but leave it slightly ajar. Onions should saute for 30 minutes to 1 hour.They will reduce to about a third of their original volume and become sweet and golden. Then add flour and fry till the raw smell of flour is gone.

3. Add water or stock, soy sauce, along with the bouquet garni. Simmer at least 30 minutes. Remove bouquet of spices.

4. Season soup with extra salt,pepper, soy sauce, if desired. Place in bowls and top with French bread. Lay slices of cheese to cover the entire opening of the bowl. Bake at 350 degrees F or 5 minutes under a hot broiler. Garnish with sliced scallions or minced parsely. Serve hot.

Notes: The secret to onion soup is letting the onions caramelize slowly. If this step is rushed, not only could the onions burn, but your soup will lack depth of flavor. Once the soup is finished, divide into 4 soup bowls and top with French bread cubes then cheese. Broil just until cheese has melted and browns slightly. Make sure to put the bread cubes in first (and not omit it if using cheese) because the cheese will sink to the bottom of the bowl.

Brownies

2007-07-27T19:56:00.000-07:00

I love to try new receipes so I always surf online for something new and easy. So one day I was looking for some dessert receipe and I found this Brownie receipe online and it was a vegan version. I always thought that you cannot make brownie without egg, but when I saw this receipe I immediately tried it and it came out awesome. I forwarded this receipe to some of my friends and they really liked it. Then to try something else I thought of maybe putting choclate frosting on them. But they were perfect without it. Enjoy.

Ingredients (vegan version):

2 cups flour (use 1 1/2 cup all purpose flour and 1/2 cup of whole wheat flour)

1 cup water

1 cup brown sugar

1 cup sugar

1 teaspoon salt

1 teaspoon vanilla extract

3/4 cup baking cocoa powder

1/2 cup oil - preferably vegetable oil

1/2 teaspoon baking powder

1/2 cup chopped nuts (optional)

1/2 cup vegan chocolate chips (optional)

Method:

1. Boil 1 cup of water and 1/2 cup of the flour(wheat flour) over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool completely.

2. In a bowl mix brown sugar, sugar, salt, vanilla essence, cocoa powder and oil. Then add the flour - water mixture. Mix well.

3. Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.

4. Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.

5. Cool it on a cooling tray. Cut it into squares and ready to eat.

Hyderabadi Zafrani Pulao

2007-07-27T13:18:00.000-07:00

I posting this recipe for the Jihva for Rice hosted by Sharmi of Neivedyam. Thanks for organizing such a wonderful event on Rice. This is my entry for rice.

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients:
450 gm (2 cups) basmati rice

1 medium onion, sliced

2 tablespoons ghee

1/2 teaspoon cumin seeds (jeera)

1 inch stick cinnamon

1-2 cardamoms (elaichi)

2-3 cloves

1 bay leaf

1"(25mm) ginger

2 cloves of garlic (optional)

pinch of saffron strands

10 tsp milk

2 tsp chilli powder

2 tbsp sour curd

50 gm (1/2 cup) slivered almonds

25 gm green raisins or sultanas

4 cups water
1 teaspoon salt

Method:
1. Soak saffron in 2 tablespoon of warm milk for few minutes.
2. Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan.
3. Heat ghee in a heavy saucepan. Add cumin seeds when they crackle, add onion and all the spices(cloves, bay leaf, cardamom, cinnamon), ginger and garlic except saffron to the hot ghee. Stir-fry until the onion turns golden brown.
4. Add almonds, raisins and well-drained rice, chilli powder, milk and sour curd, stir-fry for a further 5 minutes.
5. Pour water into the rice, It should be just the right quantity - one inch above the rice level.
6. Add the salt and saffron, stir well and bring to the boil.
7. Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed.

8. Fluff up the rice with a fork and serve immediately.

Note: Rice and water ratio is 1:2 so use accordingly.

Onion Tomato Chutney

2007-07-26T18:07:00.000-07:00

This tangy chutney is usually served with idly, dosa and rice. You can also apply this chutney on the bread and eat as a sandwich. It taste yummy!!!

Preparation time: 5 mins

Cooking time: 25 mins

Ingredients:

1/2 large onion, chopped

2 small tomatoes, chopped

2 tbsp olive oil

2 tbsp cumin seeds (jeera)

1 tsp mustard seeds (rai)

2 tbsp fenugreek (methi)

1 tbsp channa dal

2" long tamarind piece

pinch of asafoetida (hing)

2 tsp chilli powder

salt to taste

Method:
1. Take oil in a pan, add mustard seeds and cumin seeds. When they start to crackle add fenugreek (methi), channa dal, pinch of asafoetida (hing) and tamarind piece. Fry for sometime.

2. Add onions, fry till they are translucent.

3. Then add tomatoes and fry for sometime.

4. Turn off the heat and allow them to cool..

5. Grind to a smooth paste.

6. Fry the paste by adding little bit of oil and mustard seeds when they crackle add the paste and fry it for few minutes.

7. Serve it with dosa, idly or rice.

Tandoori Gobi Masala

2007-07-24T09:35:00.000-07:00

In this dish succulent pieces of cauliflower is marinated in tandoori spices. You can also marinate chunks of paneer, mushrooms or even boiled potatoes to make more interesting variation to this dish. You can serve it with roti or paratha. Enjoy!!!

Preparations time: 10 mins

Cooking time: 20 mins

Serves: 4

Ingredients:

2 cups cauliflower florets, parboiled

1/2 tsp cumin seeds (jeera)

1 cup onions, sliced

1 cup capsicum, sliced

salt to taste

1 tsp oil

To be mixed into a marinade:

1/2 cup curds, beated

1 tsp Bengal gram flour (besan)

1 tsp ginger paste

2 tsp garlic paste

2 tsp chilli powder

1/2 tsp kastoori methi (dried fenugreek leaves)

1/2 tsp tandoori masala (optional)

1 tsp chaat masala

salt to taste

For the garnish:

1/2 tbsp chopped coriander

Method:

1. Marinate the cauliflower florets in the prepared marinade for approximately 15 mins.

2. Heat the oil and add the cumin seeds. When they crackle, add the onions and capsicum and saute till they are translucent.

3. Add the cauliflower along with the marinade and saute for 10 to 12 mins till the cauliflower is cooked.

4. Add salt and serve hot, garnished with the coriander.

Note: Parboil the cauliflower florets in salted water. Blanch them in a bowl of ice water to stop their cooking. Take them out and pat them dry. The cauliflower florets should be underdone

Corn in Tamarind sauce

2007-07-23T11:12:00.000-07:00

Corn in Tamarind sauce - a dish that I make sometimes, but every time it's a hit. I made this last night on a whim when I saw a corn sitting in the pantry, untouched for the past few days. I thought I will make this. In this receipe, Corn is cooked in gram flour (or besan) and tamarind pulp with our very own spices. Tamarind, which is a very intense in flavor in this dish, lends sweet and sour taste to the dish. Enjoy!!!!

Preparation time: 5mins

Cooking time: 20 mins

Serves: 4

Ingredients:

4 fresh whole corn

1 1/2 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds(jeera)

pinch of asafoetida(hing)

3-4 curry leaves
1/4 cup gram flour(besan)

1 cup tamarind pulp

1 1/2 cup water

1 tbsp red chilli powder

1/2 tsp tumeric powder

salt to taste

Method:

1. Heat the pan add oil and mustard seeds and cumin seeds. When they start to crackle.

2. Add asafoetida(hing), curry leaves fry for some time.

3. Add the chilli powder, tumeric powder and gram flour(besan) and fry till the lumps are gone and the raw smell of the flour is gone.

4. Add the tamarind pulp and salt to taste. Mix well then add the water mix again.

5. Place the corn in the sauce and cook it in the sauce or you can also pressure cook it for 3 whistles or till it is done.

6. Garnish it with corainder and serve it hot.

Note: You can cut the whole corn into halves.

Besan puri

2007-07-20T11:10:00.000-07:00

Cooking is my passion, I keep on trying new recipes. As my husband always says "Cooking Is An Art, Don't be scared of trying new things". I totally agree with him on this. I originally learnt this recipe from my mother in law when she came to Seattle to visit us. The first time I tasted this it was good. A perfect dish for those nice rainy days. She makes this dish without onions, but in my pursuit to try something different I thought of adding onions. I personally feel that Onions goes with anything and the extra Oomph! factor. And it came out awesome. Loved it. Hope you try it and like it too.

Preparation time: 5 mins
Cooking time: 15 mins

Ingredients:
For the dough :
1 cup of Wheat Flour (Atta)
Salt to taste
Water as needed to make the dough

For the stuffing:
1/2 cup gram flour
4-5 green chillies finely chopped
1 cup onions finely chopped
1 1/2 tsp. red chili powder
1 tsp garam masala
1/2 tsp. turmeric powder
3-4 pinches asafoetida(hing)
2 tsp amchur powder(Green mango powder)
1/2 tsp. cumin seeds
1"(25mm) ginger grated
1 tbsp. coriander finely chopped
Oil / Clarified butter for making the puri

Method:
1.Knead the flour with water and salt into a soft dough. Keep aside.

For the stuffing:
1.Heat a pan add oil, add the cumin seeds. When the cumin seeds starts to crackle. Add green chillies, ginger and asafoetida(hing) cook for sometime.
2. Add onions, fry till they are translucent. Add Chilli powder, tumeric powder, garam masala, amchur powder. Mix well. Then add gram flour and fry it till the raw smell of the flour is gone and it is cooked.
3. Add chopped coriander leaves and salt to taste. Mix well. Remove from the flame and keep it aside.

4. Roll out the dough in 4 cm diameter. Place 1 tablespoon of the stuffing in the centre and closed the edges. Roll out with a light hand using dry flour, in order not to break the dough open. Roll out aprox. 6 inches round.

5. Now cook on a tava (Griddle or pan) with Ghee (clarified butter) until light brown on both the sides.

6. Serve hot with yogurt or pickles.

Note: If you think there is less gram flour in the stuffing you can add more as needed.

Paneer Chettinad

2007-07-19T20:48:00.000-07:00

Chettinad cuisine is one of the spiciest, oiliest and most aromatic in India. The name Chettinad cuisine comes from the fact that it is prepared by Chettiars – a community known for their extravagant lifestyles in southern Tamil Nadu. Pepper, chilly, garlic and ginger are some of the key ingredients, which are used by our chefs in Chettinad preparations. And since most of the masalas are home-made, they give a distinctive taste to the dishes. If you have a taste for the hot and spicy, this is the cuisine made for your palate!

Preparationa time: 10 mins
Cooking time: 20 mins
Serves : 6

Ingredients:
200gm of paneer cut into big squares. Pierce the paneer with fork or knife
3 tbsp cornflour
2 tbsp maida
1 tbsp besan
1 tbsp chilli powder
1/2 cup mint leaves
1/4 cup corainder leaves
8-10 green chillies finely chopped
2 tbsp jaljeera powder
1/2 tsp garam masala powder
salt to taste
1 tbsp curd
Pinch of tandoori color or orange food color
1 lime ka juice
4 tbsp of water
oil for deep frying

For the Garnish:
1/2 cup onions
salt to taste
1 tsp red chilli powder
few drops of lime juice
1 tsp oil

Method:

1. In paneer, add all the ingredients. Mix well with hands.
2. Marinade for 1/2 - 1 hour.
3. Shallow fry it in the tava with little oil or deep fry it in a kadai till it becomes crisp.

For the Garnish
a. Cut the onions into thin slices round.
b. Take oil in the pan add onions and fry it for few minutes till translucent.
c. Remove from pan and add lime juice, red chilli powder, pinch of tandoori color or orange color and salt to tste. Mix well
d. Place it on the side of the plate and place the paneer chettinad in the middle.

Lemon rice

2007-07-16T16:22:00.000-07:00

This is an quick and easy receipe which you can make with left over rice.

Preparations time: 5 mins

Cooking time: 15 mins

Serves: 4

Ingredients:

2 cups basamati rice

2 tsp mustard seeds

1 tsp cumin seeds(jeera)

pinch asafoetida(hing)

2 tsp urad dal

6-7 green chilli

1 inch (25mm) ginger

6-7 piece curry leaves

5-6 tbsp lemon juice

Pinch of tumeric powder

salt to taste

2 tbsp Indian butter(Ghee)

For the Garnish:

Chopped corainder leaves

Method:

1. Wash and cook the rice with 4 cups of water. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.Once the rice is cooked, keep it aside.

2. Heat oil in a pan or a kadai.

3. Add mustard seeds and cumin seeds, when they start to crackle

4. Add pinch of asafoetida, urad dal, green chilli, curry leaves and ginger. Saute for few minutes.

5. Add pinch of tumeric powder and rice and mix it well.

6. Add salt to taste and lemon juice. Mix well very gently so that the rice grains does not break.

7. Garnish with chopped corainder leaves.

8. Serve hot with chips or papad

Lapsi (Sweet Porridge)

2007-07-16T14:55:00.000-07:00

We offer this sweet to the God and then distribute to everyone else as a prasad. Lapsi is believed to be the most auspicious food of God. Made of wheat, it is sweet to taste. The lapsi seems to be chosen by Goddesses as their food as it is very easy to prepare, good to taste, filling to have and the ingredients are easy available. In olden times the villagers made lapsi as a sweet note to dish for any household celebrations. Wheat used for daily bread, jaggery for curries and desi butter (ghee) with some water is all you need to make it.

Preparations time: 5 mins

Cooking time: 20 mins

Ingredients:
1 cup cracked wheat(porridge)
3/4 cup Indian butter(ghee)
1 1/4 cup jaggery
3 cup water
pinch of saffron(kesar)
1 tsp of cardomom powder(elaichi)

For the garnish:
Chopped pistachios
Chopped almond(badam)

Method:
1. Take a pot boil 2 cup of water.
2. In another pot add jaggery and 1 cup of water and boil till the jaggery dissolves in water.
3. Take a pan add ghee and cracked wheat, cook it for few minutes till it is golden brown in color.
4. Then add jaggery water to it . Mix it and cover the lid till the liquid is evaporated by mixing occassionally.
5. When the liquid is evaporated add the boiling water and cover the lid again till the liquid is evaporated and the cracked wheat are cooked. If it is not cooked you can add more water if necessary.
6. Add the saffron and cardomom powder and mix it.
7. Garnish with chopped pistachios and badam.
8. Serve hot.

Bisibela Bhat

2007-07-10T14:54:00.000-07:00

Bisibela Bhat is a south indian delicacy. It contains rice, dal (lentils) and vegetables mixed together for an awesome combination. You can serve this dish with raita or plain curd on the side. It is a perfect combination of hot and cold.

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 6

Ingredients:
1 cup onions, finely chopped
1 1/2 cup vegetable, chopped and boiled (carrots, potatoes, peas and beans)
1 1/2 cup raw rice
1/2 cup toor dal (http://www.foodsubs.com/Lentils.html)
Tamarind Size of a small lime
1 big tomato, chopped
4 green chilli, finely chopped
1 inch (25mm) of ginger, chopped
1 tsp of mustard seeds
1 tsp of cumin seeds (jeera)
pinch of asafoetida (hing)
2 tsp red chilli powder
2 tsp corainder powder (dhania)
2 tsp sambar powder
1 tsp of bisibela bhat powder (optional)
pinch of tumeric powder
6-8 curry leaves
4-5 piece of drumstick
1 cup of water
1 tbsp of ghee

Method:
1. Wash rice and dal. Place in the containers with 2 1/2 cups of water, a pinch of turmeric powder . Cook in a pressure cooker till the rice and dal is done.
2. Soak tamarind in a little water and extract juice.
3. Heat little ghee, add mustard seeds, cumin seeds.
4. When the mustard seeds and cumin seeds crackles add curry leaves, pinch of asafoetida, ginger and green chillies.
5. Add onions fry them till they are translucent.
6. Add drumstick and tomatoes and fry for few minutes.
7. Add vegetables and fry them for few more minutes.
8. Then add red chilli powder, corainder powder, tumeric powder, sambar powder and salt to taste. Mix well.
9. Add the tamarind pulp and cook for some time till the raw smell of masala is gone.
10. Add rice to the mixture and 1 cup of water. Mix well and cook it for few minutes.
11. Mix well. Remove from fire. If you like ghee, add just before serving.
12. Serve with onion raita and papad.

Vegetable Manchurian

2007-07-10T09:50:00.000-07:00

This is my husband 's all time favourite dish, and understandably, I make this dish very often. This is a popular In0-Chinese dish (which means Chinese cuisine-Indian style). It sounds difficult, on the contrary, it is really easy to make. When you eat these deep fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! Just dig into these deep fried delights and enjoy!

Preparation Time : 15 mins.
Cooking Time : 20 mins.
Serves 4.

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

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

For Garnish:
1 tbsp Spring onion

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

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

Note: Add some water or vegetable stock if the sauce becomes too thick.

Aloo mutter

2007-06-29T17:13:00.000-07:00

A quick and delicious way to make the all time favourite Aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour.

Preparation time : 10 mins

Cooking time : 20 mins

serves : 4

Ingredients:

1 1/2 cups potatoes, boiled, peeled and diced

1 cup green peas, boiled

1 tbsp cumin seeds (jeera)

3/4 cup of onions, chopped

1 tsp green chilli paste1 tsp ginger paste

1/2 tsp of garlic paste

1 cup of tomatoes, chopped

a pinch of tumeric powder (haldi)

1/2 tsp of chilli powder

1/2 tsp of garam masala

2 tbsp of oil

salt to taste

For the garnish:

1 tbsp of chopped corainder or spring onions

Method:

1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and saute till they are translucent.

2. Add the ginger paste, green chilli paste, garlic paste and tomatoes and simmer till the tomatoes are cooked.

3. Add the tumeric powder, chilli powder, garam masala, green peas and potatoes and cook them for some time.

4. Add 1 1/2 cups of water and salt and allow it to come ot a boil.

5. Mash 2 or 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens. 6. Garnish with the corainder or spring onion and serve hot with the rotis or parathas.

Cinnamon crisps

2007-06-29T16:42:00.000-07:00

I love this snack; and it is very easy to make . Whenever I need a nice snack to eat with a cup of coffee I make this. It takes only minutes to make. I saw this receipe on tarla dalal's site. This is a very good receipe and everyone will enjoy it. It is a yummy way to enjoy left over bread slices with a hot cup of coffee or tea.

Preparation Time : a few mins.
Cooking Time : 4 mins.
Makes 12 pieces.

Ingredients:

4 slices bread

To be mixed together:

1 tablespoon butter

1 tablespoon powdered sugar

½ teaspoon cinnamon (dalchini) powder

Method:
1. Apply the butter mixture lightly on both the sides of the bread.

2. Cut each slice into 3 strips horizontally.
3. Place them on a microwave safe plate and microwave on HIGH for 4 minutes.
4. Cool completely and store in an air tight container.

Gatte ki sabji

2007-06-27T16:23:00.000-07:00

Cuisine – Indulging the Taste Sense

"Rich with the heritage of royal dynasties and need of people, Rajasathani cuisine is a nice blend of both nutrition and elegance. The cereals and milk based products find dominance in the Rajasthani food as a result of dry and arid terrain of the region, which are enough to water your mouth with temptation."

Here is the link where you can learn more about Cuisine of Rajasthan.

http://www.indovacations.net/visitRajasthan/Cuisine.htm

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.

Preparation time : 20 mins

Cooking time : 25 mins

serves : 4

Ingredients :

For the Gattas:

3/4 cup of bengal gram flour (besan)

1 tsp of chilli powder

1 tsp of fennel seeds (saunf)

1/8 tsp of carom seeds (ajwain)

1 tbsp of curds

1 tbsp of oil

salt to taste

For the Curry:

2 cups of curds, beaten

1 tbsp of bengal gram flour (besan)

4 to 6 curry leaves (karipatta)

1 tsp of cumin seeds (jeera)

1/2 tsp of fennel seeds (saunf)

1/2 tsp of mustard seeds (rai)

1/4 tsp of asafoetida (hing)

1 bay leaf (tej patta)

1 clove (laung)

25mm. (1") stick of cinnamon (dalchini)

1 cardomom (elaichi)

1/4 tsp of tumeric powder (haldi)

2 tsp of chilli powder

2 tsp corainder (dhania) powder

2 tbsp of oil

salt to taste

for the Garnish:

2 tbsp of corainder chopped

Method :

For the gattas:

1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.

2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.

3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.

4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.

For the curry:

1. Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain.

2. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom.

3. When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds.

4. Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split. Simmer for about 10 minutes and keep aside.

How to proceed :

1. Add the prepared gattas to the curry and bring to a boil.

2. Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.

Eggless Cake

2007-06-22T17:35:00.000-07:00

When I was growing up, we used to make cakes all the time. And, on occasions like birthdays, anniversary or any parties we only needed a reason to make it. We are pure vegetarian and we don't eat eggs, so we had to make cake without them. My sister learnt this receipe from her friend who is very good at making and decorating cakes. I then learnt this from my sister. I love to try new cake receipe but this one, according to me, is the best one. The cake always comes out soft and fluffy and yummy to eat.

Preparations time: 20 mins
Cooking time 1 hr

Ingredients:

Maida/All purpose flour - 2 cups
Butter - 100gms
Vanilla Essence - 2 tsp
Sweetened Condensed Milk - 1 tin
Mountain dew drink - 250 ml
Baking Powder - 21/2 tsp
Baking Soda - 1 tsp
Granulated sugar - 1/2 cup

Method:

1. Preheat the oven at 350 *F
2. Sieve the flour, baking powder and baking soda and keep it aside (dry ingredients)
3. Take the butter in a bowl mix it very well till it is creamy.
4. Add vanilla essence, condensed milk and granulated sugar and beat it till it is creamy and fluffy.
5. Add the dry ingredients(maida, baking soda, baking powder) and mountain dew little by little one at a time stirring continously till all is mixed well.
6. Beat it for 5 mins till it is in a smooth consistency.
7. Grease the baking dish with butter and flour. Dust the excess flour. Divide the batter into two 8 x3 inch pans filled almost half.
8.Bake it in the oven at 350*F for 1 hr or until it is cooked. To check if it is cooked put a toothpick in the centre of the cake if it comes out clean , it means it is done.
9. Cool it on the cooling rack for 5 mins and Remove the cake on the baking tray to cool completely.
10. Ready to eat.

Note: Instead of mountain dew you can use SevenUp or Sprite. No carbonated water.
It

Vada

2007-06-20T11:32:00.000-07:00

Vada is a prominent south-Indian appetizers/snack, and it is served in all important occasions with Idly, chutney and sambar.
I was born and brought up in south India. We make vadas all the time, almost every week. I learnt this from my mom. I know it is very easy to make, but Initially when I started making these I used to make them without any shape. Though they were not perfect in shape, they taste the same and they taste real good. Slowly, I tried and now I could do little justice to vadas.

Preparation time: 5 mins
Cooking time : 15 mins

Ingredients:
1 cup of split urad dal (More info on urad dal here, you can get it in any Indian store)
salt to taste
oil for deep frying

Method:
1. Clean, wash and soak the daal overnight.
2. Grind it into smooth paste.
3. Add salt to taste.
4. Heat the oil in the pan and keep it in medium high flame.
5. Drop a spoonful of batter in the oil and deep fry it till it is golden brown in color.
6. Place it on the paper towel to remove the excess oil.
7. Serve it hot with coconut chutney or corainder chutney.

Mughlai Malai Kofta

2007-06-19T16:02:00.000-07:00

It is a dish, I often call as a soft and crispy dumplings in a creamy white gravy. Mughlai food (or food eaten by Mughal rulers) is known for the richness. It has a distinct aroma and taste of ground and whole spices. Mughals used to eat food in lot of style and all their dishes used to be rich in fats, proteins and carbohydrates. It makes a very tasty side dish which u can serve it with naan or roti or even pita bread.

Preparation time : 30 mins
Cooking time : 45 mins

Ingredients:
For the Koftas:

1/2 cup of vegetables (Beans, Carrots, Cauliflower, Peas)chopped and parboiled with a pinch of sugar.
2 boiled potatoes smashed or grated
100gm of paneer grated
2 Green chilli paste or chopped finely
1 tbsp of cornflour
1 cup bread crumbs
salt to taste
1 tbsp chopped corainder
Oil for deep frying

For the Gravy:
2 onions ground to paste
2 green chillies, 4 cloves of garlic, 1 inch of ginger - ground to paste
1 tbsp of khus-khus(poppy seeds) - Soak it in water for 20 mins. sieve the water out and grind the seeds into fine paste.
10-12 pieces of cashews. Soak it in warm milk for 10 mins and then grind it into paste.
Make a powder of 1/2 tsp jeera, 2 cloves, 1 dalchini(cinnamon), 2 cardamom, 1 bay leaf, 8 -10 pepper corns (Spice Powder).
2 tbsp of curd
salt to taste
1/2 tsp of cornflour mix it in 1 cup of milk
2 tbsp of oil

Method:
For the Koftas:
Mix all the Ing specified above and make dough without water.
Roll it into small balls.
Deep fry in hot oil in high flame till they are cooked. Remove it on paper towel to remove the excess oil.

Method:
For the Gravy:
1. Take oil in a pan. when the oil is hot add the onion paste. Fry for few mins till it is translucent.
2. Add ginger/garlic/green chilli paste.
3. When the aroma arises then add the khus khus. Mix it for 5 mins.
4. Add the spice powder , add curd. Mix well till the curd is absorbed .
5. Add the cashew paste, add the salt to taste.
6. Add the cornstarch mixture.
7. The gravy will begin to thicken . You can also add some malai to thicken it some more. Mix in some water if necessary.
8. When the gravy comes to a boil, add the koftas. Garnish with Corainder leaves.
9. Serve the mughlai malai koftas with naan or roti

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

My First Post !!

2007-06-18T22:20:00.000-07:00

This is Athika from Seattle, Washington. I am originally from India. I always wanted to have my own blog where i can share recipes and ideas with everyone else. I have finally done it.

Cooking has always been my passion. From childhood, I have seen my Grandmother and Mother cook, which has helped me learn and understand that cooking is really an art. I have always felt that everyone has a different method of cooking which is right in its own way. To me the way someone cooks, is a representation of his/her individual taste and preferences.

With my blog here, I want to post some of my recipes that I have tried. I want to be able to show the way I cook and in the process learn new things from everyone.

Thanks for visting my blog, I will start posting my recipes soon.