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.