Thursday, September 25, 2008
1 pomegranate (medium size)
3 spring onions
500 gms curd
1 tsp black salt
1/4 tsp black pepper powder
salt to taste (if required)
1. Finely chop the spring onions alongwith the greens
2. Keep aside some seeds of the pomegranate.
3. Pour curd in a bowl and whisk it.
4. Add black salt, black pepper to the curd.
5. Squeeze some pomegranate juice.
6. Add the chopped spring onions alongwith the greens.
7. Mix all ingredients properly.
8. Garnish with pomegranate seeds.
Monday, September 22, 2008
1 cup milk
1 spoon curd (yogurt)
1.Warm milk in a sauce pan.
2.Pour the milk in the container in which you want to set the dahi(curd).
3.Add the curd to the milk.
4.Stir the curd and mix well for about a minute.
5.Keep the container in a warm place for 5-6 hours.
- Curds take longer time to set in cool temperatures.
- If the milk is too hot while setting the curd it will leave a lot of whey water.
- Whey water can be used to make chapati dough as it contains a lot of protien.
- Curd is know to have an excellent cooling effect on the body.
- If you add full cream to the dahi, it becomes creamier.
- If curd is set in an earthen bowl, it is thicker and creamier. As the bowl absorbs most of the whey water.
Easy steps to sprout pulses.
1.Wash the pulses properly.
2.Soak them in water overnight.
3.Drain the water and tie them in a muslin cloth. Alternatively, you can also strain the water and keep them in a colander.
4.Keep them in a warm place. (In countries with very cold weather, keep the pulses in the oven for warmth...(not a preheated oven mind you).
5.The pulses should sprout in 24-36 hours depending on the weather conditions. Pulses sprout faster in warm weather.
Sprouted Matki (moth) 250 gms
1 Onion (chopped)
2 red chillies
1 tsp red chilly powder
1/4 tsp turmeric
1 Maggi cube
1 tsp goda masala
1 tbsp oil
1 tsp mustard
a pinch of hing
coriander leaves for garnishing
salt to taste
1.Heat oil in a pan. Add mustard seeds and let them crackle. Add the hing followed by red chillies.
2.Add the onion and fry till soft and translucent.
3.Add red chilly powder,goad masala, turmeric, jaggery, maggi cube and salt. Mix well. (Needs to be mixed really quickly).
4.Add about a glass of water. Now add the sprouted matki.
5.Cover and cook on sim till the matki gets cooked.
6.Garnish with coriander.
Serve hot with phulkas or chapatis.
Sunday, September 21, 2008
1 cup basmati rice
1 tbsp ghee
1 carrot (juliennes or diced)
1 bell pepper (juliennes)
1 cup cauliflower florets
1/2 cup french beans (chopped)
1/2 cup peas
1/2 inch cinnamon stick
2 big cardomoms (badi elaichi)
1 bay leaf
A pinch of turmeric (optional)
salt to taste
1.Wash the basmati rice. Soak it in water for 10-15 minutes. Drain the water from the rice.
2.Heat ghee in a thick bottomed vessel, add the bay leaf, cardmoms, cinnamon and cloves.
3.Stir fry carrot, french beans, peas, cauliflower and bell pepper.
4.Add it to the stir fried vegetables. Mix the rice with the vegetables and toss it.
5.Add water(the rice and the vegetables should be covered with water). Add salt and turmeric.
6.Cover and cook till rice is done.
Saturday, September 13, 2008
Farasbi (French beans) 250 gms
1/2 cup grated coconut
1/4 cup coriander leaves
1/4 tsp turmeric
2-3 red chillies
1 tsp mustard seeds
1 tsp oil
1 pinch hing (asafoetida)
salt (to taste)
1.Chop the french beans diagonally.
2.Heat oil in a pan, add mustard seeds and hing (asafoetida). When the mustard seeds crackle and the red chillies.
3. Add the french beans and mix well.
4. Add turmeric, salt and a little water. Cover and cook till the french beans are half done.
5. Add the grated coconut and coriander leaves. Mix well. Cover and cook till the beans are completely cooked.
Friday, September 12, 2008
2 cups bajra flour (millet flour)
¾ cup potatoes, boiled and mashed
¼ cup onions, finely chopped
3 to 4 tablespoons chopped coriander
1 tsp ginger (grated)
2-3 green chillies finely chopped
1 tsp amchur (dry mango powder)
½ tsp garam masala (optional)
salt to taste
1. Take all the above ingredients in a bowl and mix them. Add small amounts of water and knead into a soft dough.
2. Make 6-8 equal peices using the dough.
3. Roll out the dough to make small rotis of about 4-5 inch diameter.
5. Put the roti on the girdle. Drizzle oil/ghee from the sides. When the roti gets brown spots turn over and cook on the other side in the same way.
Serve hot with baingan ka bharta.
1 brinjal/ aubergine 500gms
2 medium size onions
2 medium size tomatoes
2-3 green chillies (finely chopped)
1 inch peice of ginger (finely chopped)
1 cup green peas
1 tsp jeera (cumin)
1-2 tbsp oil
1 1/2 tsp red chilly powder
1 tsp punjabi garam masala
handful of finely chopped coriander leaves
1.Wash and dry the brinjal/aubergine, grease it with oil and roast it on the flame of the gas stove. After the brinjal cools, remove the peel of the brinjal and mash it. Alternatively, you can peel the brinjal, cut it into thick peices and pressure cook it for 2 whistles. Remove from the pressure cooker and mash it. (Only down side of cooking the brinjal this way is you will miss the smoky flavor.)
2.Chop the onion and tomatoes to small peices.
3.Heat oil in a pan, add jeera. After the jeera crackles add the finely chopped ginger peices and saute.
4.Add onions and the green chillies. Fry till the onions are soft and translucent.
5.Add tomatoes and saute till they leave oil.
6.Add the peas, red chilly powder and salt.Mix well. Cover and cook till the peas are soft.
7.When the peas are cooked, add the roasted, mashed brinjal. Mix well and cook for a couple of minutes.
8.Add garam masala. Mix well. Garnish with coriander leaves.
Serve hot with roti/ bajra aloo roti/phulka.
Special effect: Put the bharta in a serving bowl. Heat a peice of coal. Keep the burning peice of coal in a small bowl, pour a tsp of ghee or oil on it and cover immediately. This adds to the flavour of the bharta immensely. (Especially, if you have used boiled brinjal to make the bharta.)
Wednesday, September 10, 2008
1 cup rice (soaked and washed)
2 medium tomatoes (cut length-wise)
2 small tomatoes (pureed)
2 medium onions (cut length-wise)
2 green chillies (finely chopped)
10-25 curry leaves
1 tsp ginger paste
1 tsp garlic paste
2 tbsp sambar masala
1 tsp red chilly powder
1 tsp turmeric
1 tbsp coriander leaves (finely chopped)
1-2 tbsp oil
1 tbsp mustard seeds
A pinch of hing
Heat oil in a kadhai or pan, add hing, mustard seeds. After the mustard seeds crackle, add curry leaves. Now, add the onions and fry till they become soft, throw in the finely chopped chillies. When the onion is soft, add the ginger and garlic paste and mix well. Add the tomatoes and the tomato puree ( I think the puree adds to the flavor and consistency of this dish). Mix well and cook till the tomatoes leave oil. Once the tomatoes are soft, mushy and leave oil add the red chilly powder (use kashmiri chilly powder, it gives a brilliant color ..it's not too spicy so works well here), turmeric, sambar masala, coriander leaves (kothimbir) and salt. Mix well and saute. Drain the water from the soaked rice and add it to the masala, mix well for a few seconds before you add water (just enough water to cover the rice). Cover and cook till the rice is done. Serve hot with dahi or raita of your choice.
P.S: I prefer to keep my tomato rice with a little gravy; I don't like to make it very dry.
4 raw bananas (medium size),
1 cup grated coconut,
3-4 green chillies,
4-5 black pepper corns,
2 tbsp tamrind pulp,
jaggery (to taste),
salt (to taste),
1/2tsp mustard seeds,
a pinch of hing (asafoetida),
1 tsp coconut oil or vegetable oil,
10-12 kadipatta leaves (Curry leaves),
1. Peel the skin of the raw bananas with a peeler and make medium size peices.
2. Heat the oil, add mustard seeds, hing and curry leaves.
3. Add the banana pieces.
4. Add enough water to cover the banana pieces, cover and cook.
5. Grind together green chillies, grated coconut and the black peppercorns.
6. Add this to the half-cooked banana pieces then add salt and jaggery and the tamarind pulp.
7. Cover and cook till the banana is soft (not mushy).
8. Let the gravy be thick when you remove it from the gas stove.
P.S: Coconut oil gives this recipe a special taste and aroma.