Spice box secrets

Coconut Chutney

2011-10-13T22:37:00.000-07:00

Ingredients:

1 cup coconut (grated)

4-5 green chillies

sugar (to taste)

salt (to taste)

fresh coriander a handful

1-2 tsp lemon juice

1tsp oil

8-10 curry leaves

1 tsp mustard seeds

1 tsp white urad dal

pinch of hing

1 kashmiri whole red chilly

Procedure:

In a mixer add coconut, green chillies, salt, sugar, coriander and make a thick paste. Remove this in a bowl and add the lemon juice.

For the tadka:

Heat oil, add the mustard seeds. When the mustard seeds begin to crackle add urad dal, hing, curry leaves and kashmiri whole red chilly.

Pour over the chutney and mix well.

Sevaicha Upma (Vermicilli Upma)

2011-10-13T22:14:00.000-07:00

Ingredients:

1 cup sevai (vermicilli)

1/4 cup coconut (grated)

1/2 inch ginger (grated)

2-3 green chillies (chopped)

8-10 curry leaves

1 tsp ghee

1tsp jeera/mustard

1 tsp sugar

salt to taste

coriander leaves (garnish)

Procedure:

1. Heat ghee in a kadhai , add ginger and saute it, add jeera. After the jeera crackles, add the curry leaves and chopped green chillies. ( I prefer big peices of chilly ....so I don't accidentally bite into it)

2.Add the vermicilli and stir it till it gets brown ( do this on a low or med flame so it doesn't become charcoal).

3. Add the coconut, salt and sugar. Add enough water to cover the vermicilli. Cover and cook for 2-3 minutes. Garnish with fresh coriander and coconut chutney.

Tip : You can also add sev or bhujia while garnishing.

Shengdanyachi chutney

2011-10-13T21:54:00.000-07:00

Ingredients:

2 tbsp peanut powder (Shengdanyache koot)
(http://spiceboxsecrets.blogspot.com/search/label/How%20to)
1 tsp red chilly powder
1 tsp jeera
1 tsp powdered sugar
salt to taste

Procedure:

1.Dry roast jeera in a pan, when the jeera changes color and you can smell the aroma it is ready to be pounded to a coarse powder. Make the powder and keep it aside.

2.In a bowl mix all the ingredients.

To be served as an accompaniment with thalipeeth, batata wada etc.

Shengachi Amti - Drumstick Curry (From my Mom's kitchen)

2011-06-16T06:54:00.000-07:00

Ingredients:

Drumsticks (Shenga)2-3
3/4 cup coconut scraped
1/2 tsp methi dana(fenugreek seeds)
1/2 tsp mustard seeds(rai)
hing (to taste)
Tamrind paste 2 tbsp
1/2 tsp turmeric
2 tsp red chilly powder
1/2 tbsp rice flour
1/2 tbsp oil
jaggery about size of a small lemon
salt

Procedure:

1.Peel the drumsticks and cut into 2 inch peices. Wash well and keep soaked in a bowl of water.
2.Grind together the coconut, 1/4 mustard seeds(rai) and 1/4 methi dana(fenugreek seeds)alongwith half tbsp rice flour to a fine paste and keep aside.
3.For the tadka, heat oil in a thick bottomed vessle eg:kadai add the remaining 1/4 tsp mustard seeds, 1/4 tsp methi dana and hing.
4.Put the drumstick peices and add a cup of water. Cover and cook till the drumsticks are cooked.
5.Add the turmeric, red chilly powder, tamrind paste, jaggery,salt and bring it to a boil. Let it boil for 5 minutes approximately.
6.Add the ground coconut mixture and let the curry come to a boil. Switch of the gas immediately.

Serve with hot steamed rice.

Tip: Same curry can be made with Raw mango (kairi).

Arbi

2011-06-06T01:01:00.000-07:00

Ingredients:

1/4 kg. Arbi (taro root)
pinch hing
1/2 tsp ajwain
salt to taste
1/2 tsp red chilli pd.
1/2 tsp garam masala
1/4 tsp haldi
1/4 tsp amchoor pd.
1/4 tsp saboot dhaniya(whole dried coriander seeds)
1/2 tsp jeera
half bunch coriander leaves
few mint sprigs (optional)
lemon juice
1/2 inch ginger (peeled)
salt
oil for frying
coriander leaves for garnish

Procedure.
1.Wash the arbi.
2.Pressure cook the arbi for 1 whistle.
3.Remove from pressure cooker and let the arbi cool.Peel the arbi once it is cooled.
4.Coarse grind coriander leaves,ginger,mint leaves. Keep it aside.
5.Cut the arbi into bite size peices.
6.Marinate the arbi with the ground coriander mix. Add lemon juice,amchoor,red chilly powder, garam masala,pinch of haldi,ajwain,coarsely pounded coriander seeds and salt.
7.Keep aside the marinated mixture for 2 hours.
8.Heat oil in a pan and fry the arbi.
9.Garnish with coriander and serve hot.

Bhein (Lotus Root) Masala.

2011-03-09T07:48:00.000-08:00

Ingredients:

2-3 Bhein
1 Boiled Potato (Diced)
1 tsp Jeera
1 tsp Ginger paste
1 tbsp Besan (chickpea flour)
1 tsp red chilly powder
1/2 tsp turmeric
1 tsp garam masala
1/2 tsp amchoor
2-3 green chillies
Salt to taste

Procedure:

1.Wash the lotus root. Remove all the mud. Cut into thin slices.
2.Pressure cook the thinly sliced Bhein with salt. 2-3 pressure cooker whistles should be sufficient.
3.Dice the boiled potato.
4.In a kadhai heat oil, add jeera. After jeera changes color add ginger paste, finely chopped green chillies and mix well.
5.Add besan and fry lightly.
6.Add the boiled lotus root and potato.
7.Add red chilly powder, turmeric, garam masala, amchoor and salt. Mix well.
8. Cover and cook for 5-7 minutes.
9. Garnish with coriander.

Serve hot with chapatis or rotis.

Amla Ginger Sherbet

2011-03-07T04:59:00.000-08:00

Ingredients:

1 Kg amla (indian gooseberry)
250 gms ginger
750 gms sugar
12 lemons

Procedure:

1. Roughly slice the ginger, put in a blender add very little water and grind it to a very fine paste. Strain the juice with a strainer. Let the juice rest for atleast 2hours.

2.Grate the amla. Put it in a blender and grind it using very little water. Strain the juice.

3.Squeeze the juice of lemons. (Preferably do this as the last process)

4.In a thick bottomed pan, put about 2 cups of water, add the sugar. As the sugar beings to melt add about a tablespoon of milk. With the help of a strainer remove the scum that floats on top.

5.Mix together the ginger, amla and lemon juice. Add it to the sugar syrup and bring it to a boil.

Tip:You can add a 1/4 tsp of sodium benzoate (preservative) if you would like to store it for a long period.

Amla Ginger Sherbet is ready.
This aids digestion and cures acidity.

Chinese Five Spice Rice

2010-04-05T01:47:00.000-07:00

Ingredients:

1 Cup rice
1 Bell Pepper (diced)
1/2 cup boiled corn
1/2 cup mushrooms (sliced)
1 tbsp butter

Five Spice Powder
2 teaspoons pepper
8 whole star anise
6 cloves
5 sticks cinnamon
1 tablespoons fennel seeds

1 Maaggi cube (optional)

Procedure:

For the 5 spice powder
- Dry roast the pepper in a pan till it releases aroma. Then add all other ingredients and dry roast them to gether. Grind to a coarse powder.

For the Rice
- Soak the rice for 10-15 minutes.
- Drain the rice. Keep it aside.
- Heat about 3 glasses of water. Bring to a boil.
- When the water comes to a rolling boil add the rice.
- Add a spoonful of oil.
- Cook till aldente (almost done).

The veggies
- Heat butter in a pan.
- Stir fry the mushrooms, bell pepper, corn.
- Add salt and black pepper(if u like it).

The final works ..........
- Mix the veggies, the rice, add 1-2 spoonfuls of five spice powder and salt(to taste).
- In a cup of water crush the maggi cube (to make vegetable stock). Add less salt if you are using stock.
- Add vegetable stock simmer till rice is soft.

Serve hot.

P.S: Five spice powder is very concentrated. Use as per taste.

Chilly Lemon coriander noodles

2009-07-02T10:19:00.000-07:00

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

2009-07-02T09:38:00.000-07:00

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.

Kothimbir Wadi

2009-04-08T05:04:00.001-07:00

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

2009-04-08T04:48:00.000-07:00

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.

Kachumbar

2009-03-18T02:54:00.000-07:00

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

2009-03-18T02:48:00.000-07:00

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

2009-03-18T02:32:00.000-07:00

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.

Fodnicha bhat

2009-02-20T08:13:00.000-08:00

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

2009-02-20T07:50:00.000-08:00

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

Tomato Saar

2009-02-02T08:51:00.000-08:00

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.

Dalichi amti -1

2009-01-24T00:55:00.000-08:00

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.

Corn Bhel

2009-01-23T07:01:00.000-08:00

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.

Tamrind chutney

2009-01-19T00:53:00.000-08:00

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

2009-01-19T00:29:00.000-08:00

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

2009-01-19T00:05:00.000-08:00

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.

Tava Pulav

2009-01-13T00:33:00.000-08:00

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.

Penne pasta in white (bechamel) sauce

2009-01-09T06:53:00.000-08:00

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.

Paneer Bhurji

2009-01-06T19:33:00.000-08:00

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.

2009-01-06T05:25:00.001-08:00

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.

Rice Kheer

2008-12-22T04:52:00.000-08:00

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.

Moong dal ghavan

2008-12-19T00:42:00.000-08:00

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.

Jeera Rice

2008-12-16T22:46:00.000-08:00

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

2008-12-16T22:37:00.000-08:00

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

2008-12-16T22:24:00.000-08:00

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

2008-12-16T22:11:00.000-08:00

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.

How to make peanut powder (shengdanyache koot)

2008-12-10T07:16:00.000-08:00

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

2008-12-10T07:03:00.000-08:00

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

2008-12-10T06:40:00.001-08:00

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

2008-12-10T06:15:00.000-08:00

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

2008-12-10T06:06:00.000-08:00

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

2008-12-10T05:48:00.000-08:00

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

2008-12-10T05:35:00.000-08:00

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.

Moong Masala Gravy

2008-12-02T08:39:00.000-08:00

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

2008-12-02T08:24:00.000-08:00

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).

Simla Mirchi Paneer Subzi

2008-11-11T03:02:00.000-08:00

Simla Mirchi Paneer Subzi

Ingredients:

2-3 Bell peppers (medium size)

2 onions medium size

2 tomatoes

250 gms Paneer

1 inch ginger (juliennes)

1 1/2 tsp red chilly powder

2 tsp cumin and coriander powder (dhania-jeera)

1/4 tsp garam masala

1/2 tsp turmeric

1 tbsp oil

1 tsp jeera

salt to taste

Procedure:

1. Wash and cut the bell peppers (simla mirchi) lenght wise.

2. Chop the onions and tomatoes length wise. Make ginger julliennes.

3. Cut the paneer into one inch peices lenght wise.

4. Heat oil in a pan, add jeera. After the jeera crackles add the ginger juliennes and stir fry them for a minute.

5. Add the onion and stir fry it till it is soft and transluscent.

6. Add the tomatoes and cook till they are soft.

7. Add the turmeric, red chilly powder, dhania jeera powder and salt. Mix well.

8. Add the simla mirchi. Cover and cook.

9.Add the paneer and toss gently so it mixes well with the masalas.

10. Sprinkle a little garam masala on top.

11.Serve hot with rotis.

Corn Palak

2008-10-16T01:02:00.000-07:00

Corn Palak (serves 2)

Ingredients:
1 cup american corn
1 medium bunch palak (spinach)
1 medium onion (finely chopped)
1 medium tomato (finely chopped)
1 tsp ginger paste
1 tsp garlic paste
a pinch of turmeric
1-2 tsp red chilly powder
1 tsp garam masla powder
1 heaped tsp ghee
1 tsp jeera
1 tbsp cream (malai)
salt to taste

Procedure:

1. Clean and wash the spinach. Steam the spinach in a double boiler. Puree it.
2. Wash the corn. Add a pinch of salt and a dash of lime juice to it. Boil the corn.
3. Chop onion roughly and grind it to a fine paste in a mixer.
4. Puree the tomato.
5. Heat ghee in a pan, add jeera (cumin) and let it crackle.
6. Add the onion paste and saute it till it turns brown.
7. Add the tomato puree and cook on slow fire till it leaves oil .
8. Add turmeric, red chilly powder, garam masala, salt. Mix well.
9. Add the spinach puree and mix well. Allow to simmer for a minute or so.
10. Add the corn. Mix well.
11. Beat the malai and make it smooth. Add it to the gravy just before serving.

Serve with hot rotis or rice.

Dal Methi

2008-10-13T23:51:00.000-07:00

Dal Methi (Serves 2-3)

1 medium bunch of methi leaves (cleaned, washed and finely chopped)
1 cup yellow moong dal
2-4 pods of garlic (finely chopped)
1/4 tsp turmeric
1 1/2 tsp red chilly powder
a little jaggery
1 tsp goda masala
hing
ghee
salt to taste

Procedure:
1.Wash the moong dal. Add sufficient amount of water and pressure cook it.
2.Pour the dal in a kadhai or pan. Add turmeric, red chilly powder, goda masala, jaggery and salt. Pour some water if necessary and simmer for a few minutes, till the masalas blend well with the dal.
3.Add the finely chopped methi leaves. Cover and cook for 5 minutes or so.
4.Heat ghee in a separate pan, add hing and finely chopped garlic. Saute the garlic till it become brown.
5.Add this tadka to the dal. Cover immediately.

Serve with hot rotis or rice.

Tip: If you do not want to use garlic for the tadka, cumin and mustard seeds can be used as an alternative.

Matki pulao - A recipe by tarla dalal.

2008-10-01T06:17:00.000-07:00

Matki pulao (Serves 2)

This is a delectable dish by Tarla dalal. A small variation which I like is to add a veg maggi cube to this preparation.

Ingredients

1 cup cooked long grained rice
1 cup sprouted matki (moath), parboiled
2 cloves
1 maggi cube (crushed)
1/4 teaspoon asafoetida (hing)
1 green chilli, chopped
1 teaspoon grated ginger
1/2 capsicum, chopped
4 to 6 spring onions, chopped
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander powder
1 tablespoon oil
2 tablespoons chopped coriander
salt to taste

Procedure:

1. Heat the oil, add the cloves and asafoetida and saute for a few seconds.
2. Add the green chilli, ginger, capsicum and spring onions and saute for 2 to 3 minutes.
3. Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.
4. Add 1/4 cup of water and salt and simmer over a slow flame till the matki is cooked.
5. Add the rice and toss well.
6. Garnish with chopped coriander.

Serve hot with vegetable kadhi.

Vegetable kadhi

2008-10-01T05:59:00.000-07:00

Vegetable kadhi (Serves 2)

Ingredients:
1 inch ginger (finely chopped)
1 heaped tbsp besan (gram flour)
2-3 tomatoes
10-20 kadipatta leaves
2-3 green chillies
11/2 tbsp oil
1 potato (boiled or raw)
1 cup carrots (optional)
1 cup bottle groud (dudhi) (optional)
2 drumsticks (peeled and cut in to 2 inch lengthwise peices)
a pinch of turmeric
1 tsp red chilly powder
1-2 tamrind pulp
a pinch of hing
1 tbsp coriander leaves (finely chopped)
salt to taste

Procedure:

1.Grind together tomatoes, green chillies and half the kadipatta leaves.
2.Heat oil in a pan, add ginger and toss till it turns brown.
3.Add kadipatta leaves and let them crackle, add hing.
4.Add besan and saute till it becomes light brown.
5.Add the tomato puree and mix well with besan.
6.Add turmeric, red chilly powder and salt. Mix well.
7.Add sufficient amount of water followed by potato, drumsticks and other vegetables.
8.Add tamrind pulp as per your taste. Mix well. Cook on medium flame till all vegetables are cooked.
9.Garnish with coriander.

Serve hot with vegetable pulav or jeera rice or matki pulav.

Spring onions and pomegranate raita

2008-09-25T21:50:00.000-07:00

Spring onions and pomegranate raita

Ingredients:
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)

Procedure
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.

How to make homemade curd (dahi)

2008-09-22T21:02:00.000-07:00

Ingredients.

1 cup milk
1 spoon curd (yogurt)

Procedure:
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.

Tip.
- 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.

How to sprout pulses.

2008-09-22T20:48:00.000-07:00

Pulses like moong (Green gram), makti, masoor etc at times, need to be srpouted before cooking.

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.

Matkichi Usal

2008-09-22T20:11:00.000-07:00

Matkichi Usal (Serves 2-3)

Ingredients:

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
little jaggery
1 tbsp oil
1 tsp mustard
a pinch of hing
coriander leaves for garnishing
salt to taste
water

Procedure:
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.

Vegetable pulav

2008-09-21T21:52:00.000-07:00

Vegetable Pulav (Serves 2)

Ingredients:

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
2-4 cloves
2 big cardomoms (badi elaichi)
1 bay leaf
A pinch of turmeric (optional)
salt to taste
water

Procedure:
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.

Farasbi ( French beans) chi bhaji

2008-09-13T00:31:00.000-07:00

Farasbi chi bhaji (Serves 2)

Ingredients:
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)

Procedure:

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.

Bajra Aloo roti

2008-09-12T01:42:00.000-07:00

Bajra Aloo roti

Ingredients

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
Water

Procedure:

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.

Baingan Bharta - Punjabi style

2008-09-12T00:58:00.000-07:00

Baingan Bharta (serves 4)

Ingredients:

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

Procedure:

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.)

Tomato Rice - my style

2008-09-10T23:51:00.000-07:00

Tomato Rice (Serves 2)

Ingredients:
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
Water
Salt

Procedure:

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.

Kacchya kelyachi (raw banana) bhaji.

2008-09-10T09:28:00.000-07:00

Kacchya Kelyachi Bhaji (Serves 4)

Ingredients:

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),

Procedure:

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.

Pumpkin and carrot salad.

2008-08-20T07:12:00.001-07:00

Pumpkin and carrot salad (Serves 4)

Ingredients:
1 cup grated bottle gourd (dudhi)
1 cup grated pumpkin
1/2 cup grated carrot
a handful of pomegranate (Anar/Dalimb)
1/2 cup pineapple peices.
2 tbsp jaggery syrup
1 tbsp lemon juice
1 tsp rock salt
1/4 tsp pepper powder

Salad dressing: Mix well together jaggery syrup, lemon juice, rock salt and pepper powder.

Method:

In a salad bowl, mix together pumpkin, bottle gourd and carrot. Add the pomegrante and pineapple peices. Drizzle the salad dressing and toss the salad.