Thursday, July 2, 2009

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.

Wednesday, April 8, 2009

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.

Wednesday, March 18, 2009

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)
------------------------------
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
----------------
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
-------------------
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
--------------
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
------------------
1 tsp Fenugreek seeds
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tsp Sesame seeds

Not to be roasted
----------------------
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.

Friday, February 20, 2009

Fodnicha bhat


Ingredients:
1 cup cooked rice (left over or fresh)
4 green chillies - washed and chopped fine
10-15 curry leaves - washed
1 small onion - chopped finely
1 tsp mustard seeds
Pinch of hing
1/2 tsp turmeric powder
Salt to taste
1/4 tsp red chilli powder
a handful of chopped coriander leaves

Method:
1.Take the rice in a plate. Add salt to taste and red chilli powder, turmeric in the rice and mix well.
2.Heat oil in a pan. Add mustard seeds, and once they splutter, add hing.
3. Now, add the green chillies and curry leaves. Fry for around 30 secs. Add the chopped onion and fry till it turns light brown.
4.Add the rice and mix together all the ingredients. Cover and cook on low heat for 5-7 minutes.
5. Garnish with coriander.

Tip: You can also use garlic cloves instead of mustard seeds and curry leaves for tempering to give it a different flavor.

- You can also add a handful of peanuts after the tempering to add crunch to the rice.
- Green chillies can be replaced with red chillies as a variation. Just remeber to add an extra bit of red chilly powder too.

Serve hot with takachi kadhi or raita or plain curd.

Takachi kadhi


Takachi kadhi

Ingredients:
1 cup curds
8-10 curry leaves
2-3 green chillies
a little ginger
1 tsp mustard seeds
5-7 methi seeds
a pinch of hing
a pinch of turmeric
salt to taste
1 tsp sugar
1 tsp ghee
a handful of coriander leaves to garnish

Procedure:
1. Pour the curd in a vessel. Add a glass of curd and blend it to make buttermilk.
2. In a pan heat oil, add the mustard seeds and wait till they splutter.
3. Add hing,methi seeds, curry leaves, green chillies to it.
4. Add salt, sugar and turmeric. Mix well.
5. Pour the buttermilk to this tempering. Make the gas slow.
6. Stir it till it is almost ready to boil. Immediately turn off the gas or the curd will split.
7. Garnish with coriander

Serve hot with fodnicha bhat or plain rice or khicdi

Monday, February 2, 2009

Tomato Saar


Tomato Saar (Serves 2-3)

Ingredients:

2-3 medium tomatoes
2 green chillies
1 inch peice of ginger
1/2 cup grated coconut
1/4 tsp turmeric
1 tsp red chilly powder
1 tsp dhania jeera powder
a little jaggery
1 tsp ghee
1 tsp jeera
5-6 curry leaves
salt to taste

Procedure:

1. Boil the tomatoes. Puree them and keep aside.
2. Add turmeric, red chilly powder, dhania jeera powder, jaggery and salt to the tomato puree.
3.Grind the grated coconut with green chillies and ginger to a fine paste.
4. Heat ghee in a pan, add jeera and curry leaves.
5. Add the tomato puree with the spices to the tempering.
6. Add the coconut, ginger and chilly paste and let it simmer for 3-5 minutes.
7. Garnish with coriander.

Serve with plain rice or matki pulao.

Saturday, January 24, 2009

Dalichi amti -1


Dalichi amti

Ingredients:

1 cup tur dal
1/2 cup grated coconut
8-10 curry leaves
a pinch of hing
1 tsp rai, jeera and methi
1 heaped tsp red chilly powder
1 heaped tsp goda masala
2-4 kokam
a small ball of jaggery
a pinch of turmeric
handful of finely chopped coriander
3 tsp ghee or oil
salt to taste

Procedure:

1. Wash and pressure cook dal with hing, a pinch turmeric and a few drops of ghee. Mash the dal and keep aside.
2. Heat ghee in a pan, add jeera, rai and methi. Add hing and curry leaves followed by red chilly powder. Add a glass of water immediately after adding red chilly powder.
3. Add grated coconut, goda masala, half of the coriander, kokam, jaggery and salt. Bring this to a boil.
4. Add the dal, mix well and let it simmer for a 5-7 minutes.
5. Garnish with the remaining coriander.
Serve with steamed rice and a dollop of ghee. Enjoy with papad and mango pickle.

Tip: Green chillies can be used instead of red chilly powder.

Friday, January 23, 2009

Corn Bhel


Corn Bhel

Ingredients:

1 cup boiled american corn
1 green capsicum
1 yellow capsicum
1 tomato (deseeded)
1 onion (optional)
tamrind chutney
coriander and mint chutney
1 tsp rock salt
1 tsp chat masala
a handful of finely chopped green coriander

Procedure:

1. Wash and dice the green and red capsicum.
2. Cut the tomato into half and remove all the pulp and seeds from it. Dice it into small peices.
3.Finely chop the onion.
4. In a bowl add the capsicum and onion followed by the boiled american corn and tomatoes.
5. Add the tamrind and coriander and mint chutney, rock salt, chat masala, coriander and toss well.
6. Sprinkle chat masala on top.

Variations:
-> Garnish with fine sev.
-> Add a dash of boondi for the crunch.
-> Add a dash of butter to the boiled corn for a nice buttery flavour.
-> Garnish with grated cheese instead of sev.

Monday, January 19, 2009

Tamrind chutney


Tamrind Chutney


Ingredients:

2 cups seedless dates
1/4 cup tamrind
1 cup jaggery (gur), grated
1 tsp chilli powder
a pinch asafoetida (hing)
1 tsp dhania jeera powder
salt to taste


Procedure:

1. Soak the tamrind in warm water for 15-20 minutes. When the tamrind becomes soft, mash it. Remove seeds, if any.
2. Wash the dates. Keep aside.
3. In a thick bottomed pan add tamrind pulp and dates.
4. Add the jaggery, chilli powder, dhania jeera powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
5. Cool and strain the mixture through a sieve.

Mint and coriander chutney


Mint and coriander chutney

Ingredients:
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
2-4 cloves of garlic
juice of 1 to 2 lemons
4 to 6 green chillies
1 inch ginger (chopped)
1 tsp coriander cumin powder
1/4 tsp garam masalaa
pinch of amchur
salt to tast

Procedure
1. Blend all the ingredients in a mixer using very little water to make a thick paste.
2.Refrigerate and use as required.

Sabudana (sago) Khicdi


Sabudana (sago) Khichdi

Ingredients :
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillies chopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
1 tbsp ghee
1 tsp jeera
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves (optional)


Procedure:
1.Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
2.Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
3. Heat ghee in a pan and add jeera (cumin) seeds. When the jeera crackles add green chillies and curry leaves (optional).
4.Add potatoes and stir well. Mix sabudana mixture and mix gently.
5.Mix the grated coconut and garnish with coriander leaves.
6.Sprinkle some lemon juice(optional) over it and serve hot.
7. Garnish with fresh green coriander.

Tuesday, January 13, 2009

Tava Pulav


Tava Pulav (Serves 2)

Ingredients:
1 cup basmati rice
1 onion
1 tomato
1 capsicum
1 cup mixed vegetables (carrots, french beans, cauliflower, mushroom, peas, baby corn) (optional)
1 cup curd
2 tbsp oil
1 bay leaf
1 tbsp tava pulav masala
2 tsp red chilly powder
1 tsp garam masala
salt to taste

Procedure:
1. Wash the basmati rice properly. Soak it for 15-20 minutes in water. Drain the water. Keep aside.
2. Chop the onions, tomatoes and capsicum length wise. If using other vegetables clean and dice them and keep aside.
3. Boil water in a heavy pan. When the water comes to a rolling boil add the rice, add a 2-5 drops of lemon juice and a drop of ghee. Let the rice cook. After the rice is done, drain the water. Keep aside the cooked rice.
4. In a pan heat the oil, add a bay leaf followed by onions. Once the onions are soft and cooked add the tomatoes and cook till they leave oil. Add the curd.
5.Add tava pulav masala, salt, garam masala and red chilly powder. Mix well.
6. Add the capsicum and stir fry. Add the mixed vegetables.
7. Add the cooked rice and mix it. Cover and cook for 2 minutes.
Garnish with coriander.

Serve hot with raita

Tip: This rice is hot and spicy to taste, adjust the masalas according to your spice quotient.

Friday, January 9, 2009

Penne pasta in white (bechamel) sauce

Penne pasta in white (bechamel) sauce (serves 2)

Ingredients :

3 cups milk,
1/2 cup plain flour
1 tbsp butter
2 tbsp cheese grated
salt to taste
pepper to taste
2 cups penne pasta
1/2 cup capsicum
1/2 cup boiled corn
1/2 cup broccoli

Procedure:
1. Boil penne pasta as per the instructions on the packet and keep aside.
2. Heat butter or olive oil in a pan, stir fry the capsicum. Keep aside.
3.In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
4.Remove and keep aside to cool.
5.Melt butter in the pan, add half the milk.
6.Mix the remaining milk in the cooled flour to form a smooth paste.When milk comes to a boil, add paste and stir continuously.
7.Bring back to a boil.Cook till the sauce is thick enough to coat the back of a spoon thickly.
8.Sprinkle salt and fresh ground pepper and stir to mix well.
7.Add capsicum, boiled american corn and toss well.
8.Add boiled penne pasta. Mix well.
9. Garnish with cheese. Serve hot.

Tuesday, January 6, 2009

Paneer Bhurji


Paneer Bhurji (Serves 2-3)

Ingredients:

250 gms paneer
1 tbsp oil
2 medium onions
2 tomatoes
1 capsicum
1 tsp cumin (jeera)
1 tsp ginger-garlic paste (optional)
1 tsp red chilly powder
2 heaped tsp cumin-coriander powder (dhania jeera)
1/2 tsp turmeric
1 tsp red chilly powder
1 tsp garam masala powder
a handful of finely chopped coriander
salt to taste

Procedure:
1. Mash the paneer.
2. Finely chop the onions and tomatoes. Dice the capsicum. Keep aside.
3. Heat oil in a pan. Add the cumin seeds. After the cumin seeds crackle add the onions and stir fry till pink. If you are using ginger garlic paste, you can add it now. Or else continue from step 4.
4. Add the tomatoes and cook till they are soft and leave oil.
5. Add the capsicum. Cover and cook for 2-3 minutes.
6.Add red chilly powder, dhania jeera powder, turmeric, garam masala and salt. Mix well.
7. Stir in the paneer gently.
8. Garnish with coriander.

Serve with hot rotis.

Tip: It can also be used as a topping on a toast.

How to make paneer.




Ingredients:

1 litre milk
2 tbsp lemon juice or vinegar or few crystals of citric acid.
a pinch of salt



Procedure:
1.Take a litre of full cream milk and boil it.
2. When the milk comes to a full boil add the lemon juice or vinegar or citric acid crystals (If citric acid is being used, dissolve it in 2 tbsp water before adding)
3. When the milk curdles (it will leave a lot of water too) then turn off the gas. Keep it aside for 5 minutes.
4. In a large vessel, tie a muslin cloth, pour the curdled milk over it. Tie the muslin cloth and knot it.
5. Hang it for sometime. After all the water is drained, add a pinch of salt. Mould this mixture in a rectangular shape.
6. Now place this cloth under a heavy weight for 2-3 hours for the paneer to set.

Tip: Do not throw the whey (the leftover water), it can be used for kneading dough for chapatis.