Wednesday, November 27, 2013

Moong saboot



Ingredients
50 gms Moong ( whole green gram)
8 tablespoons water
½ inch ginger (finely chopped)
½ teaspoon turmeric
¼ teaspoon red chilly powder
1 teaspoon ghee
1 teaspoon jeera
½ teaspoon garam masala
Salt to taste

Procedure:

  • Wash the moong.
  • Add water, salt, ginger and turmeric.
  • Leave it aside for an hour.
  • After an hour keep the moong in a pressure cooker and cook it for 1 whistle.
  • Open the cooker after 10 minutes.
  • Remove the moong in a serving bowl and add the tadka.
Tadka:
  • Heat ghee in a small pan add jeera and garam masala to it.
  • Pour it over the cooked moong.


    Serve hot with rice.




Monday, July 8, 2013

Mix Veg Pakoras

Ingredients:

100 grams cauliflower , cut in small pieces
1 medium onion, chopped
1 medium potato, diced into small pieces
few sprigs coriander finely chopped ( optional)
1 green chilly, finely chopped
1 tsp red chilly powder
1/4 tsp turmeric
1 heaped tsp cumin-coriander powder ( dhania jeera)
a pinch of ajwain (carom seeds / bishop's weed) (optional)
1 - 1 1/2 cup gram flour (besan)
1 tbsp flour (maida)
salt to taste
oil for frying

Procedure:

1. Wash and chop cauliflower, onions and potatoes in small pieces.
2. Add green chilly, coriander sprigs to the chopped vegetables.
3. Add gram flour, plain flour (maida), red chilly powder, turmeric, cumin-coriander powder, carom seeds and salt. Add enough water to make a thick smooth batter.
4. Heat oil in a medium size pan. The pan should be filled with 1 1/2 inches oil.
5. Drop spoonfuls of batter in the hot oil. Fry pakoras in small batches. It takes 4-5 minutes to fry. Turn over the pakoras occasionally.
6. Fry till golden brown.
7. Serve hot with mint and coriander chutney .


Tip:
 1) Oil check : Let the oil heat for 4-5 minutes. Put a small drop of batter in the oil. The batter should come up immediately but is should not change color to brown. If it becomes brown then the oil is too hot.
2) Adding flour (maida) makes the pakoras crispier.

Tava Mushrooms

Another favourite from www.tarladalal.com



Ingredients:

400 gms fresh mushrooms (khumbh)

1 tbsp plain flour (maida)

2 onions , grated

2 large tomatoes

2 medium capsicum, 1/2 inch julienns

1/2 tsp garam masala

1 tsp chilli powder

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 tbsp dried fenugreek leaves (kasuri methi)

3 tbsp oil

salt to taste


For The Ginger-garlic Paste

12 mm (1/2") piece ginger (adrak)

3 to 4 cloves of garlic (lehsun)

or

1 tsp readymade ginger garlic paste

For The Topping

2 tbsp chopped coriander (dhania)



Procedure

1.Wash the mushrooms and cut in halves. Sprinkle the flour and keep aside.

2.Heat the oil and fry the onions till brown. Add the ginger-garlic paste and fry again.

3.Add the garam masala, chilli powder and coriander-cumin seed powder and fry again.

4.Prepare tomato puree by putting the tomatoes in hot water for 10 minutes and then grating into a pulp.

5.Add the tomato puree and fry again.

6.Add the mushrooms, kasuri methi and salt and cook for a few minutes. Sprinkle a little water while cooking.

  Serve with hot rotis or make a wrap with some salad leaves, sour cream and the mushroom curry.