Monday, December 22, 2008

Rice Kheer


Rice Kheer

Ingredients:

1 small cup rice
2 small cups sugar
1 glass water
1 litre milk
a pinch of cardmom powder
few strands of kesar (optional)
4-8 almonds
4-8 cashews

Procedure:

1. Wash the rice well and soak it in 1 glass of water for 2-3 hours.
2. Soak the almonds and cashews for 2-3 hours. Then, peel the almonds and chop them into slivers.
3.Boil the milk in a thick bottomed vessel. Add the rice to milk. After one boil, let the rice and milk simmer for about 25-30 minutes. Stir gently every 5 minutes to enusre it does not stick to the bottom of the pan.
4.Once the milk and rice mixture thickens add sugar and cook for 10-15 minutes more. Add kesar (safforon) and cardmom (elaichi) powder.
5. Remove the kheer from the fire. Bring it to room temperature.
6. Garnish with chopped almonds and cashews.

Friday, December 19, 2008

Moong dal ghavan


Moong dal ghavan

Ingredients

1 cup moong dal (soaked overnight)
1/2 inch ginger
2 cloves garlic
1-2 green chillies
handful of coriander leaves
a pinch of turmeric
a pinch of garam masala
1 tsp jeera
salt
oil 2 tbsp

Procedure:
1. Soak the dal overnight.
2. Grind the dal, ginger, garlic and green chillies together.
3. Add jeera, garam masla, turmeric, finely chopped coriander and salt.
4. Mix well. The batter should fall from the spoon in a ribbon like consistency.
5. Heat a pan, grease it with oil. Put a spoonful of batter and spread it like a dosa.
6. Fry well from both sides.

Serve hot with chutney and ketchup.

Tuesday, December 16, 2008

Jeera Rice

Jeera Rice

Ingredients

1 cup rice (preferably basmati)
1 tsp jeera (cumin)
Water
1 heaped tsp ghee
a pinch of salt
a few drops of lemon juice.

Procedure:

1. Wash the rice properly and soak it for 10 -15 minutes. After 10-15 minutes drain the water from rice and keep aside.
2. Boil about 6 cups of water in a vessel.
3. Heat ghee in a pan, add jeera. After the jeera crackles add the rice. Toss well in the ghee.
4. Add the boiled water. Add salt and 4-5 drops of lemon juice.
5. Let the rice cook (it would take about 5-7 minutes).
6. Drain the water from the rice.

Serve hot.

Daily Dal


Daily Dal

1 small cup moong dal (yellow dal)
1 inch ginger (finely chopped)
few fenugreek seeds
1 tomato (finely chopped)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric
1 green chilly (slit)
1 tsp red chilly powder
salt to taste
1 tsp ghee 1/2 tspgaram masala

Procedure:
1. Wash the dal properly.
2. Add ginger, green chilly, fenugreek seeds, tomato, turmeric to the washed dal.
3. Pressure cook for 2-3 whistles. Wait for the cooker to cool. Remove the dal and keep aside.
4. Heat oil in a pan, keep the gas on a low, add ghee, jeera, red chilly powder and garam masala. Immediately add the dal to this tempering.
5. Add salt and mix well. If the dal is thick add a little water. Simmer for 3-5 minutes.
6. Garnish with coriander.

Serve hot with jeera rice or rotis.

Salt and pepper mushrooms


Salt and Pepper Mushrooms

Ingredients:

Mushrooms 200 gms
Capsicums 2
Onions 2
Salt
Pepper 1-2 tsp (preferably freshly ground pepper)
Lemon juice to taste
Butter
Olive oil
Garlic 2-4 cloves (finely chopped)

Procedure:
1. Heat butter and olive oil in a pan on a slow flame till the butter melts.
2. Add garlic and saute till it is brown and fragrant.
3. Add the onions and stir fry them till transluscent.
4. Add the capsicum and stir fry.
5. Add the mushrooms and stir fry.
6. Add the salt, pepper and lemon juice.

Serve hot.

Chat masala potato wedges


Chat masala potato wedges

Ingredients:

Potatoes 2-3 medium size
oil - to fry
cornflour - 1 tbsp
maida (Refined flour) - 1 tbsp
salt - to taste
turmeric - a pinch
red chilly powder - 1 tsp
garam masala - 1/4 tsp
chat masala - 1 heaped tsp

Procedure:

1. Peel the potatoes. Make wedges and soak them in water.
2. Mix together cornflour and maida with a pinch of salt.
3. Coat the potatoes with the cornflour and maida mixture.
4. Deep fry them till golden brown.
5. Take the fried potato wedges in a bowl, add turmeric, salt, red chilly powder, garam masala and chat masala and toss well.
Serve hot.

Tip: To pan fry the potatoes, parboil the potato wedges and the follow the procedure from step 3 onwards.

Wednesday, December 10, 2008

How to make peanut powder (shengdanyache koot)

Ingredients:

250 gms peanuts with skin. 

Procedure:

Dry roast the peanuts in a kadhai (pan) till peel of the peanuts comes off it. There will be an aroma in the air once the peanuts are roasted, remove them from the fire and let them cool. Using your fingers remove the peel of the peanuts. When they are clean coarsely grind them in a mixer-grinder on low for a second, mix it and grind again for a couple of seconds. If you grind for too long it will become peanut butter ....so be careful. :) 

Zunka

Zunka


Ingredients:


5-10 curry leaves
2-3 green chillies
2 onions, finely chopped
2-3 flakes garlic, finely chopped
3 cups gram flour (besan)
4 tbsps oil
3 tbsps coriander leaves
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste


Procedure:


1.Dry roast the besan in a pan till pink. Keep aside.
2.Heat oil in a kadhai and add mustard seeds and cumin seeds. When they pop, add green chillies, curry leaves, garlic and onions. Fry till onion is transluscent and pink.
3. In a bowl mix together besan, red chilly powder turmeric powder and salt with water to make a paste with ribbon like consistency when dropped form a spoon.

4. Stir in this paste slowly. Mix well. Make sure no lumps are formed.
5. Keep stirring as the mixture cooks and becomes thick.


Garnish with coriander leaves and serve with bhakris or chapatis.


Tip: Add drumsticks, finely chopped spring onion or methi leaves as different variations.

Batata Wada



Batata wada

Ingredients:
2-3 medium sized potatoes (boiled, peeled and mashed)
a pinch of hing
1 heaped tsp mustard seeds
15-20 curry leaves
2-4 green chillies
salt to taste
1/4 tsp turmeric
1 tbsp coriander leaves
1-2 cloves garlic
1 inch ginger
2 heaped tbsp gram flour
1/2 tbsp wheat flour
1 tsp red chilly powder
2 tsp cumin coriander powder (dhania jeera powder)
a pinch of garam masala
1 tsp ajwain (Carom seeds)
Oil to deep fry


Procedure:
1. Grind together ginger, garlic, green chillies and coriander.
2. Mash the potatoes.
3. Heat oil in a pan, add mustard seed, hing and curry leaves.
4. Pour this tempering on the mashed potatoes, add the ginger-coriander paste.
5. Add salt. Mix well. Make small balls and keep aside.
6. In a bowl, mix together gram flour, wheat flour, turmeric, red chilly powder, dhania jeera powder, garam masala, ajwain and salt. Add water to make a paste.If lifted by a spatula it should flow in a ribbon like consistency.
7. Heat some oil in a pan (preferably kadhai). To check if oil is hot enough, drop a tsp of batter in it. If the batter immediately floats to the surface the oil is read to fry the vadas.
8. Add a spoonful of oil to the batter and mix well.
9. Dip the potato ball in the batter. Coat it well. Let the extra batter drip away and add it to the hot oil. Add 2-4 vadas in the pan and fry the vadas till golden brown.

Serve hot with green chutney, garlic chutney and tomato ketcup.

Misal Pav

Misal Pav Ingredients:

1 cup sprouted and steamed steamed matki (moth)
1 boiled potato ( if you like it)
2 big onions finely chopped
4-6 cloves garlic
2 tbsp coconut (scraped)
1 tbsp coriander leaves finely chopped
2-4 green chillies (as per your spice levels)
2 tbsp kashmiri red chilly powder (it's not very hot, it's just for the color)
1 tbsp oil
1 cup farsan (of your choice)
pav
salt to taste
Procedure:
1. Grind together coconut, green chillies coriander and 3-4 garlic cloves. Keep aside.
2. In a pan heat oil, add 2 cloves of smashed garlic.

3. Add the finely chopped onion, cook till transluscent. Add red chilly powder, mix well. Immediately add 2 glasses of water.
4 . Add the ground coconut mixtur and steamed matki, boiled potato.
5. Add salt and let it simmer for 5-7 minutes.

To serve:
In a plate, pour the above mixture. Add farsan. Serve with Pav.



Moong salad


Moong Salad

Ingredients:

1 cup Green Gram (Moong Sprouted (Steamed)
2 medium tomatoes (finely chopped)
1 Cucumber
1 small cup Carrot (grated)
1 small cup Cabbage
1 cup Spinach (Palak)
1 tbsp Fresh coriander (dhania)
1 cup Coconut
2 tbsp Lemon juice
Red Chili powder As per taste
Black pepper powder As per taste
Salt As per taste

Procedure:
1. Mix steamed moong, tomatoes, cucumber, carrot, spinach, coriander, scraped coconut, lemon juice, red chilli powder, black pepper powder and salt.
2. Toss well.

PINK BASKET SALAD

PINK BASKET SALAD
                      

1 cup spinach finely chopped lengthwise                                              

1  cup beetroot steamed chopped                                     

1 ½ tbs coconut  scraped                                                           

½ tsp mustard seeds powder  (adjust to taste )                                               

1/2 tsp green Chili                                                                     

2 tsp lemon juice                                                          

Procedure:

1.  Blend coconut ,mustard seeds powder, green Chili paste.

2. Mix spinach, beetroot, coconut paste and lemon juice.

3. Serve it.

Coleslaw sandwich

Coleslaw sandwich:

Ingredients:
1 cup cabbage (thinly sliced)
1/2 cup carrot grated
1/2 capsicum (thinly sliced)
2 tbsp mayonaise ( I use Karen Anand's eggless mayo)
a dash of black pepper
2 slices of bread
1 tsp butter

Procedure:

1. In a bowl mix cabbage, carrot and capsicum.
2. Add mayonaisse to the vegetable mixture, add black pepper.
3. Apply butter to the bread slices.
4. Take a bread slice, spread the coleslaw salad generously over it, cover with the other slice.

Eat with some potato chips and a fresh fruit juice. 

Tuesday, December 2, 2008

Moong Masala Gravy

Moong masla gravy

Ingredients:
1 cup sprouted moong.
1 medium oniom
1 medium tomato
1 inch ginger (juliennes)
2 green chillies
1 heaped tsp dhania jeera powder
1 tsp garam masala
1/2 tsp tumeric
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp red chilly powder
10-12 curry leaves
salt to taste.

Procedure.
1. Boil water in a pan, add moong, silt green chillies and ginger juliennes and let it cook till the moong is soft.
2. Finely dice the onions and tomatoes.
3. Heat oil in a pan, add mustard seeds followed by cumin seeds and curry leaves.
4. Add onions and cook till they are soft.
5. Add tomatoes and cook till they are soft and ready to leave oil.
6. Add red chilly powder, dhania jeera powder, turmeric and salt.
7. Add a dash of water and let the masalas cook for a minute.
8. Add the masala mixture to the cooked moong and simmer for 5 minutes.
9. Garnish with garam masala.
10. Serve with hot rotis.

Mooli ka paratha

Mooli ka paratha

Ingredients:
1 radish with leaves
1 tsp red chilly powder
1 tsp jeera
1/2 tsp garam masala
1 cup wheat flour
water
salt
ghee

Procedure:

1. Wash the radish (mooli). Scrape it. Grate the mooli.
2. Add salt. Tilt the plate to 45 degrees and leave it aside for 10-15 minutes. (Radish will leave some water).
3. Finely chop the radish leaves.
5. Mix water and wheat flour to make a firm dough.
4. After 10-15 minutes, squeeze out the water from the radish by squeezing it between your palms.
5. Mix together the grated radish, radish leaves, jeera, red chilly powder, salt and garam masla.
6. Make a small cup with the dough and stuff a lemon sized ball into it. Close in all the sides to make a ball. Flatten the ball with your palm.
7. On a flat surface, spread some flour, and roll out the paratha using a rolling pin.
8. Heat a pan, when the pan is hot put the paratha on it, cook on one side. Turn it over, make small dents on the paratha. Spread a spoonful of gheen on it. Now turn it over to the other side and repeat the process.
9. Serve hot with dahi, makhan (white butter) and /or pachranaga achar ( pickle).