Chilly Lemon coriander noodles

Chilly Lemon coriander noodles

Ingredients:

1 packet hakka noodles
2-4 dry red chillies
1 carrot (juliennes)
1 capsicum (juliennes)
cabbage (Finely chopped)
a handful of french beans (finely chopped)
1 onion (Finely sliced)
a handful of coriander (Finely chopped)
1 tbsp lemon juice
1/2 tsp turmeric
2 tbsp oil
salt to taste

Procedure:

1. Cook Hakka noodles as per instructions on the packet and keep aside.
2. In a heavy bottomed pan or WOK heat oil. Break the red chillies.
3. Stir fry the vegetables; onions, carrots, french beans, capsicum, cabbage.
4. Add turmeric and salt. Toss well. Add the fresh coriander and mix.
5. Add the noodles pour the lemon juice. Toss well.

Serve hot.

Bharwan Tinde

Bharwan Tinde

Ingredients:

Tinde 250 gms (small and tender)
Tomatoes 4-5
Ghee 1 tbsp
Jeera 1 tsp
Red chilly powder 2 tsp
Turmeric 1/2 tsp
Dhania jeera powder 1 heaped tsp
Aamchoor 1 tsp
Garam masala 1 tsp
Salt to taste
Sugar to taste
Kasoori methi 1 tbsp
Mint 1 tsp (finely chopped)
Fresh coriander (finely chopped)
Fresh Cream 2-3 tbsp

Procedure:

1. Wash the Tindas and lightly peel the skin with a peeler.
2. Make a slit in + shape. Just ensure the cut is deep enough but not too deep that the four slices will fall apart.
3. Mix together red chilly powder, turmeric, dhania jeera powder, amchoor, salt and garam masala.
4. Fill a pinch of masala in the tindas and keep aside. Keep aside the remaining masala powder mix.
5. Make tomato puree in a blender or mixer.
6. Heat ghee in a pan and add jeera.
7. After the jeera crackles, add the tomato puree. Add the remaining masala powder mix, adjust salt to taste. Add a little sugar just for taste.
8. Place the tindas in the pan. cover and cook till tender.
9. Beat the fresh cream till smooth.
10. Heat a girdle (tawa) and put the kasoori methi on it for a few seconds. Remove it and crush is between your palms and add sprinkle it on the gravy.
11. Add fresh coriander and mint.
12. Finally, add the cream. Mix well and serve with rotis or parathas.

Kothimbir Wadi

Kothimbir Wadi

Ingredients:

2 cups of green coriander (kothimbir)
1 1/2 cup of besan (gram flour)
2-3 tbsp rice flour
2-3 tsp of red chilly powder
1/2 heaped tsp of turmeric
1 tbsp coriander powder
Salt to taste
Oil (to fry).

Procedure.

1.Wash the coriander and finely chop it.
2.In a vessle, add besan rice flour,red chilly powder, turmeric, coriander powder, salt.
3. Add the finely chopped coriander leaves to it and mix well.
4. Slowly add water to this mixture till it becomes a thick paste.
5. Take a plate, grease it lightly with oil. Pour the mixture and pat it to make a medium layer.
6. In a pressure cooker, add some water, place the plate on a stand (like the one used to keep hot utensils). Remove the whistle of the pressure cooker and let it cook on steam for 5-7 minutes on medium flame.
7. Once it is cooked, let it cool. Cut into 1 inch peices.
8. Shallow fry or deep fry and serve hot.

Panha

Panha

Ingredients:
2-3 Raw Mangoes
2 cup jaggery
1 tsp Cardamom Powder
Pinch of Saffron


Procedure:
1.Wash the raw mangoes. Add sufficient water in the pressure cooker, put the raw mangoes and let it cook for 2-3 whistles. Let it cool down. Peel cooked mango and remove the pulp from it. Put the pulp in the blender to make a smooth paste. Alternaitively, you can pour the pulp in a strainer and strain it. Do not add water.

2.Take a pan, add the jaggery and a little water. Wait till the jaggery melts.

3. Add the raw mango pulp to the melted jaggery. Mix well.

4. Add cardmom powder and saffron.

5. After this mixture cools down store it in an airtight container.

6. Add 2-3 tbsp in a glass, add cold water. Stir well.

Garnish with a sprig of mint. Serve chilled.

Kachumbar

Kachumbar

Ingredients:

1 tomato
1 onion
1 cucumber
1 radish (optional)
salt to taste
1 tsp black peper
a dash of sugar (optional)
juice of one lime
a handful of finely chopped coriander leaves

Procedure:
Mix together diced tomatoes, onions, cucumber and radishes. Season with salt, pepper, a dash of sugar and a dash of vinegar. Sprinkle with finely chopped coriander leaves.

Brown Rice

Brown Rice

Ingredients:

2 cups basmati rice
2 onions, finely sliced
4 teaspoon sugar
2 inch pieces of cinnamon
6 cloves
salt to taste
4 tablespoons melted ghee

Procedure

1. Soak rice in water for 1/2 hour.
2. Heat oil or ghee in a pan and fry onion in it till brown. Remove pan from fire and drain excess oil.
3. Put sugar in a small pan and brown it over fire till it is very dark brown.
4. Place pan with fried onion back on fire, drain water from rice and add to onion.
Cook, stirring frequently, for 5 minutes or more till rice is nicely fried.
5. Add caramel water and cook 4 or 5 minutes till rice is well blended.
6. Add cinnamon stick, cloves, salt and 3 1/2 cups water. Bring to boil, then cover, lower flame and continue cooking till water is absorbed and rice is cooked.
7. Sprinkle some fried onion over rice before serving.

Serve with Dhansak and kachumbar

Dhansak

The traditional parsi favourite. This dish is made up of 2 main portions Dhan (the combination of different lentils) and Sak (a variety of greens). A one meal dish.

Ingredients:

1 tbsp ginger and garlic paste

1 tbsp oil

salt to taste

1 tsp tamrind paste

Dhan (The dals - Lentils)

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1/4th cup Toor dal

1/4th cup Moong dal

1/8th cup Urad dal

1/4th cup Masoor dal

1/4th cup Chana dal

Sak (Greens and other vegetables)

The Greens

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1 medium sized bunch of spinach (palak)

1 small bunch of fenugreek leaves or a tablespoon of kasoori methi (dried fenugreek leaves)

1 small bunch of coriander leavesAround 10-15 mint leaves.

The Vegetables

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1 small eggplant/ brinjal/aubergine chopped and diced.

1 two inch square of red pumpkin

1 small squash cleaned and chopped into small pieces.

1 cup deseeded tomatoes.

1 large onion

1 cup coconut finely ground

1 small potato diced

1 carrot diced

The Masala

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I prefer to use Mangal Dhansak Masala. Easily available in Indian grocery stores. But if you would like to make your own masala here is the recipe.

To be roasted

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1 tsp Fenugreek seeds

1 tbsp Coriander seeds

1 tbsp Cumin seeds

1 tsp Sesame seeds

Not to be roasted

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2 red chillies

1" inch cinnamon

8-10 Black peppercorns

3 bayleaves

8-10 cloves

1/4 tsp nutmeg

1 1/4 inch peice of mace

1 tsp turmeric

Dry roast first four ingredients one at a time on hot dry griddle.

Add roasted and the remaining ingredients together and grind together.

Mix the turmeric and store in an air proof bottle.

Procedure:

The Dals:
1. Soak the dals overnight or atleast for four hours. Cook them in a pressure cooker. Mash them to a fine paste.

The Greens:
2. Steam the greens and grind them to a soft paste.

The Vegetables:
3. Pressure cook the vegetables and grind to a fine paste.

4. In a really thick bottomed pan add a tablespoon of oil. Add the dals followed by ginger garlic and tamrind paste. Let it simmer for 5-7 minutes. Keep stirring to prevent the mixture from sticking to the bottom of the pan.

5. Add the finely ground greens and vegetables. Add a cup of water to adjust the thickness. Add salt.

6. Add the dhansak masala.

7. Let the dhansak simmer slowly for half an hour to 45 minutes. Stirring occasionally.

8. If the dhansak is too thick, add a little water.

Serve with kachumbar and brown rice.