Ingredients
* Paneer cubes (200 gm, optionally sauteed lightly)
* 1 green capsicum (chopped)
* 1 red capsicum (chopped)
* 2 tomatoes (medium)
* 100 gm curd
* 8 cashewnuts (soaked in water for about 8 hours)
* 4/5 Garlic cloves
* Kitchen King Masala
* 2 Tbsp oil
* jeera for tadka.
Preparation
1. Heat a heavy bottomed pan and add a table spoon of oil, once hot.
2. Add jeera and the garlic cloves.
3. Once the cloves get aromatic, add the tomatoes and the cashewnuts and saute for a few minutes.
4. Take the pan off the flame once the tomatoes become semi mushy.
5. Grind the mix (tomatoes, cashewnuts, garlic) and keep aside.
6. Clean up the same pan (lightly wipe with a tissue) and add another tbsp oil. Once the oil is hot, add jeera.
6. Once the jeera begins to crackle, add the red and green chopped capsicum (bell peppers).
7. After about 5 minutes in a medium flame, add the tomato mixture.
8. Lower the flame even further and slowly add the curd while constantly stirring the mix.
9. Let the mixture seep into the peppers for about 10 minutes, once the peppers are semi-soft, add the kitchen king masala and salt to taste.
10. Stir once, and add the paneer cubes.
11. Keep stirring on a low/medium flame until the flavour seeps into the paneer. (consistency can be dry/ gravy like. We made it dry).
Thursday, December 24, 2009
Sunday, September 27, 2009
Sunday, September 13, 2009
Sweet German Chocolate Cake
Ingredients
• 4 (1 ounce) squares German sweet chocolate
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 egg whites
For Frosting
• 12 fluid ounces evaporated milk
• 1 1/2 cups white sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) package flaked coconut
• 1 1/2 cups chopped pecans
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
3. In a medium bowl, mix together flour, soda and salt. Set aside.
4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
7. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.
• 4 (1 ounce) squares German sweet chocolate
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 egg whites
For Frosting
• 12 fluid ounces evaporated milk
• 1 1/2 cups white sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) package flaked coconut
• 1 1/2 cups chopped pecans
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
3. In a medium bowl, mix together flour, soda and salt. Set aside.
4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
7. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.
Black Magic Cake
Ingredients
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Wednesday, August 26, 2009
Minnestrone Soup
Ingredients
• 1 cup finely minced celery
• 1 cup finely minced onion
• 1 cup finely minced carrot
• 1/4 cup butter
• 1/2 cup garbanzo beans
• 1/2 cup kidney bean
• 1/2 cup dried whole peas
• 1/2 cup white pea beans
• 3/4 cup sliced carrot
• 3/4 cup coarsely chopped onion
• 3/4 cup sliced celery
• 3/4 cup chopped bell pepper
• 1/2 cup rice or barley
• 1 cup shell macaroni
• 2 tablespoons minced parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons soy sauce
• pepper
• parmesan cheese
Preparation
1. Slowly saute finely minced onion, celery and carrot in butter until very brown.
2. Add peas and beans and about 3 quarts of water.
3. Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
4. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
5. About 20 minutes before serving time add the macaroni and more water if needed.
6. Ladle into bowls and sprinkle with Parmesan cheese.
7. Serve with crusty garlic bread.
• 1 cup finely minced celery
• 1 cup finely minced onion
• 1 cup finely minced carrot
• 1/4 cup butter
• 1/2 cup garbanzo beans
• 1/2 cup kidney bean
• 1/2 cup dried whole peas
• 1/2 cup white pea beans
• 3/4 cup sliced carrot
• 3/4 cup coarsely chopped onion
• 3/4 cup sliced celery
• 3/4 cup chopped bell pepper
• 1/2 cup rice or barley
• 1 cup shell macaroni
• 2 tablespoons minced parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons soy sauce
• pepper
• parmesan cheese
Preparation
1. Slowly saute finely minced onion, celery and carrot in butter until very brown.
2. Add peas and beans and about 3 quarts of water.
3. Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
4. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
5. About 20 minutes before serving time add the macaroni and more water if needed.
6. Ladle into bowls and sprinkle with Parmesan cheese.
7. Serve with crusty garlic bread.
Wednesday, August 19, 2009
Khichdi
Ingredients
• 250 gm. rice
• 150 gm. moong (split green gram lentil)
• 1-2 tbs. cooking oil of choice
• 1 tsp. cumin seeds
• A pinch of asafetida (heeng) optional.
• 1/2 tsp. turmeric powder (optional).
• Salt to taste
Garlic (4/5 Cloves)
Optional:
• Chilli powder or 1 chopped green chilli
• 1 onion - peeled and sliced.
• A cup of peas
• A few florets of cauliflower
• 1 tbs. olive or other oil
Instructions
1. Clean, wash and drain dal and rice together.
2. Boil water in kettle or a separate pan.
3. Heat oil in a pressure cooker or a pan with a tight lid.
4. Add cumin seeds and asafoetida and wait until seeds sputter, not letting them burn.
5. Add chopped garlic, onions, if used, and fry until golden brown. If using any other vegetables, add here.
6. Add rice-dal mix and stir fry for a couple of minutes. This will coat the rice and dal grains with oil.
7. Add salt and turmeric and give it a quick stir.
8. Add enough boiling water to cover the rice, and 1/2 inch above it (1 1/2 inch, if not using pressure cooker).
9. Bring to a brisk boil, pressure cook for 2-3 whistles or pressures*. If cooking in a pan, cover and simmer gently on a low fire, until almost all water is absorbed and rice and dal are tender.
Thursday, August 6, 2009
Cranberry Sauce
Ingredients
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
Preparation
1. In a medium saucepan, boil water and sugar until the sugar dissolves.
2. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg.
3. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
4. Remove from heat, and let cool to room temperature.
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
Preparation
1. In a medium saucepan, boil water and sugar until the sugar dissolves.
2. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg.
3. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
4. Remove from heat, and let cool to room temperature.
Tuesday, August 4, 2009
Artichoke Mushroom Casserole
Ingredients
• 9 ounces artichoke hearts
• 1 teaspoon olive oil
• 1/2 cup onion -- finely chopped
• 2 cloves garlic -- finely chopped
• 3 cups sliced mushrooms
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper -- to taste
• 1 tablespoon lemon juice
• 1 tablespoon dry white wine
• 1 tablespoon Italian seasoned bread crumbs
Preparation
1. Preheat oven to 350¡ F.
2. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
3. Cook frozen artichokes according to package directions.
4. (1-16 oz. can of artichokes can be substituted, these need only be drained.)
5. Drain and place in pan.
6. Heat oil in a medium nonstick skillet over medium heat.
7. Add onion and garlic.
8. Cook, stirring frequently, 3 minutes.
9. Add mushrooms.
10. Sprinkle with spices.
11. Add lemon juice and wine.
12. Cook, stirring frequently, 3 minutes more.
13. Remove from heat and stir in bread crumbs.
14. Spoon mushroom mixture evenly over artichokes.
15. Bake uncovered, 30 minutes.
• 9 ounces artichoke hearts
• 1 teaspoon olive oil
• 1/2 cup onion -- finely chopped
• 2 cloves garlic -- finely chopped
• 3 cups sliced mushrooms
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper -- to taste
• 1 tablespoon lemon juice
• 1 tablespoon dry white wine
• 1 tablespoon Italian seasoned bread crumbs
Preparation
1. Preheat oven to 350¡ F.
2. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
3. Cook frozen artichokes according to package directions.
4. (1-16 oz. can of artichokes can be substituted, these need only be drained.)
5. Drain and place in pan.
6. Heat oil in a medium nonstick skillet over medium heat.
7. Add onion and garlic.
8. Cook, stirring frequently, 3 minutes.
9. Add mushrooms.
10. Sprinkle with spices.
11. Add lemon juice and wine.
12. Cook, stirring frequently, 3 minutes more.
13. Remove from heat and stir in bread crumbs.
14. Spoon mushroom mixture evenly over artichokes.
15. Bake uncovered, 30 minutes.
Wednesday, July 29, 2009
Cherry Tomato Frittata
Ingredients:
10 eggs
1/4 cup heavy cream
6 oz. goat cheese, crumbled
3 Tbs. finely chopped fresh basil
1/2 tsp. lemon zest
1 1/4 tsp. kosher salt, plus more for sprinkling
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
2 Tbs. unsalted butter
Kernels cut from 1 ear of corn (about 1 cup)
1/2 pint small cherry tomatoes
Preparation
1. In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 1 1/4 tsp. salt, the red pepper flakes and black pepper. Set aside.
2. In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes.
Do the same if using a regular pan.
3. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.
(If using the regular frying pan, invert the half cooked frittata in a plate, and then slide the frittata into the pan so that the undercooked side touches the base).
4. Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into 8 wedges and serve. Serves 8.
10 eggs
1/4 cup heavy cream
6 oz. goat cheese, crumbled
3 Tbs. finely chopped fresh basil
1/2 tsp. lemon zest
1 1/4 tsp. kosher salt, plus more for sprinkling
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
2 Tbs. unsalted butter
Kernels cut from 1 ear of corn (about 1 cup)
1/2 pint small cherry tomatoes
Preparation
1. In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 1 1/4 tsp. salt, the red pepper flakes and black pepper. Set aside.
2. In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes.
Do the same if using a regular pan.
3. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.
(If using the regular frying pan, invert the half cooked frittata in a plate, and then slide the frittata into the pan so that the undercooked side touches the base).
4. Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into 8 wedges and serve. Serves 8.
Tuesday, July 28, 2009
Gulab Jamun from scratch
Ingredients:
Khoya – 1 pkg
Sooji – 1/4 cup
Cardamom powder – 1 tsp
Oil/ Ghee – enough for frying
For the syrup:
Sugar – 2 cups
Preparation:
1. Thaw khoya by leaving it in the refrigerator overnight and resting on the counter for couple of hours.
2. Add water to sooji and knead till it resembles roti dough. Cover and let it rest for about 1 hour. Knead again for another 5 minutes.
3. Add 2 cups of water to sugar and simmer till the sugar melts about 15-20 minutes.
4. Crumble khoya in the food processor and add sooji dough & cardamom powder. Pulse until it almost comes together, about 3-5 minutes. Remove into a bowl and knead well for at least 10 minutes.
5. Roll them into small balls.
6. While the jamuns are being made, heat oil/ ghee; when it is hot enough, slowly slide in the first batch of jamuns and fry on medium flame till golden brown. Do not over crowd the pan; always fry in batches. Also keep an eye on the oil temperature; too hot jamuns burn.. not hot enough jamun centers are uncooked. Remove the fried jamuns onto a plate and let them cool for couple of minutes, before sliding them into the sugar syrup.
Khoya – 1 pkg
Sooji – 1/4 cup
Cardamom powder – 1 tsp
Oil/ Ghee – enough for frying
For the syrup:
Sugar – 2 cups
Preparation:
1. Thaw khoya by leaving it in the refrigerator overnight and resting on the counter for couple of hours.
2. Add water to sooji and knead till it resembles roti dough. Cover and let it rest for about 1 hour. Knead again for another 5 minutes.
3. Add 2 cups of water to sugar and simmer till the sugar melts about 15-20 minutes.
4. Crumble khoya in the food processor and add sooji dough & cardamom powder. Pulse until it almost comes together, about 3-5 minutes. Remove into a bowl and knead well for at least 10 minutes.
5. Roll them into small balls.
6. While the jamuns are being made, heat oil/ ghee; when it is hot enough, slowly slide in the first batch of jamuns and fry on medium flame till golden brown. Do not over crowd the pan; always fry in batches. Also keep an eye on the oil temperature; too hot jamuns burn.. not hot enough jamun centers are uncooked. Remove the fried jamuns onto a plate and let them cool for couple of minutes, before sliding them into the sugar syrup.
Monday, July 27, 2009
Chocolate Chip Cookie
Ingredients
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate morsels
• 1 cup chopped nuts
Directions
1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake for 9 to 11 minutes or until golden brown.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
9. Bakes 60 Cookies
Monday, July 20, 2009
Veg Dum Biryani
Ingredients
Rice Layer
• Brown basmati rice - 2 cups
• Water - 5 cups
• Salt to taste (only for rice)
• Star Anise - 5-6
• Black Cardamom - 4-5
• Mace - 4-5
• Nutmeg - 1 whole crushed
• Cinnamon - 1.5 - 2 sticks
• Cloves - 3/4 tbsp
• Black Pepper - 1 tbsp
• Fennel - 1 tbsp
• Shahi Jeera - 1/2 tbsp
• Nigella - 1/4 tbsp
• Ghee - 2 tbsps
Aroma Milk
• Milk - 1/2 cup
• Green Cardamom Powder - 1/2 tsp
• Saffron - 1 big pinch
• Rose essence - 1/2 tsp
• Kewra essence - 1/2 tsp
Vegetable Layer
• Potato - 1 large, diced
• Carrot - 1 large, diced
• Cauliflower - 1 cup
• Peas - 1 cup
• Onion - 1 large
• Cottage Cheese - 12 -15 1/2 inch pieces fried to a golden brown (optional)
• Ginger - 1-1.5 tbsp, minced
• Garlic - 1-1.5 tbsp, minced
• Green chili - 1 tbsp, minced
• Yoghurt - 1 cup
• Water - 1 cup
• Chili powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Turmeric Powder - 1/2 tsp
• Kasuri Methi Powder - 2 tsps
• Salt to taste (only for veggies)
• Ghee - 2 tbsps
Garnish
• Onion - 1 large, sliced to 1inch pieces
• Cashew - 2 tbsps
• Raisins - 2 tbsps
• Almond Slivers - 2 tbsps
• Coriander - 3 tbsps, finely chopped
• Mint - 3 tbsps, finely chopped
• Ghee - 2 tbsps
Preparation
1. Wash and soak rice for 15-20 mins.
2. Chop all required veggies and keep them separately
3. Drain water completely from the rice and spread out to dry on some paper towels
Rice Layer
4. Heat the water in a pan, add all the spices (for rice layer), cover & simmer. Let it steep for 20-25 minutes, then switch off stove, add salt & keep covered.
5. Heat ghee in a heavy-bottomed skillet.
6. Add rice and saute for a few minutes, till the rice changes colour. Take care not to fry the rice too much. We need soft, yet separate grains of rice for the biryani, if over fried, the rice gets too crisp, we don't want that.
7. Strain 4 cups of water into the rice (keep 1 cup water aside for later), cover & simmer.
8. Cook covered till almost all the water is absorbed. The rice should be a little crunchy now.
Vegetable Layer
9. Heat ghee in a heavy-bottomed skillet, add the onions and saute till it becomes transparent
10. Keep heat medium to avoid burning the veggies / spices. This layer needs to cook slowly.
11. Add ginger, garlic, chilies, jeera, dhanya & turmeric powders, saute 2-3 taking care not to burn the spices
12. Toss in potatoes, saute till they turn brown.
13. Throw in carrots, keep sauteing
14. Add peas, cauliflower, & cottage cheese
15. Pour in yoghurt & water
16. Sprinkle on chili powder & salt
17. Cover and cook for 2-3 mins
18. Toss well and remove from heat.
19. Keep aside. The veggie layer should be moist, but have no gravy.
Garnish Layer
20. Heat ghee in a heavy-bottomed skillet
21. Fry onions, cashews, raisins & slivered almonds separately.
22. Keep aside separately
Assembling
23. Now all the layers are ready and the biryani can be put together. The first and last layers are always rice.
24. Take an oven-safe dish.
25. Put a layer of rice at the bottom
26. Add a ladleful of spice water in a circle
27. Add a ladleful of aroma milk in a circle
28. Spoon in a layer of veggies
29. Sprinkle some chopped coriander and mint leaves over the veggies
30. Throw some fried onions over the leaves
31. Top off with a layer of cashews, raisins & slivered almonds
32. Finish with a layer of rice
33. Repeat steps as needed.
34. Add spice water & aroma milk only for the top & bottom layers of rice.
35. Keep aside some nuts, onions and coriander & mint leaves to garnish top of biryani
Rice Layer
• Brown basmati rice - 2 cups
• Water - 5 cups
• Salt to taste (only for rice)
• Star Anise - 5-6
• Black Cardamom - 4-5
• Mace - 4-5
• Nutmeg - 1 whole crushed
• Cinnamon - 1.5 - 2 sticks
• Cloves - 3/4 tbsp
• Black Pepper - 1 tbsp
• Fennel - 1 tbsp
• Shahi Jeera - 1/2 tbsp
• Nigella - 1/4 tbsp
• Ghee - 2 tbsps
Aroma Milk
• Milk - 1/2 cup
• Green Cardamom Powder - 1/2 tsp
• Saffron - 1 big pinch
• Rose essence - 1/2 tsp
• Kewra essence - 1/2 tsp
Vegetable Layer
• Potato - 1 large, diced
• Carrot - 1 large, diced
• Cauliflower - 1 cup
• Peas - 1 cup
• Onion - 1 large
• Cottage Cheese - 12 -15 1/2 inch pieces fried to a golden brown (optional)
• Ginger - 1-1.5 tbsp, minced
• Garlic - 1-1.5 tbsp, minced
• Green chili - 1 tbsp, minced
• Yoghurt - 1 cup
• Water - 1 cup
• Chili powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Turmeric Powder - 1/2 tsp
• Kasuri Methi Powder - 2 tsps
• Salt to taste (only for veggies)
• Ghee - 2 tbsps
Garnish
• Onion - 1 large, sliced to 1inch pieces
• Cashew - 2 tbsps
• Raisins - 2 tbsps
• Almond Slivers - 2 tbsps
• Coriander - 3 tbsps, finely chopped
• Mint - 3 tbsps, finely chopped
• Ghee - 2 tbsps
Preparation
1. Wash and soak rice for 15-20 mins.
2. Chop all required veggies and keep them separately
3. Drain water completely from the rice and spread out to dry on some paper towels
Rice Layer
4. Heat the water in a pan, add all the spices (for rice layer), cover & simmer. Let it steep for 20-25 minutes, then switch off stove, add salt & keep covered.
5. Heat ghee in a heavy-bottomed skillet.
6. Add rice and saute for a few minutes, till the rice changes colour. Take care not to fry the rice too much. We need soft, yet separate grains of rice for the biryani, if over fried, the rice gets too crisp, we don't want that.
7. Strain 4 cups of water into the rice (keep 1 cup water aside for later), cover & simmer.
8. Cook covered till almost all the water is absorbed. The rice should be a little crunchy now.
Vegetable Layer
9. Heat ghee in a heavy-bottomed skillet, add the onions and saute till it becomes transparent
10. Keep heat medium to avoid burning the veggies / spices. This layer needs to cook slowly.
11. Add ginger, garlic, chilies, jeera, dhanya & turmeric powders, saute 2-3 taking care not to burn the spices
12. Toss in potatoes, saute till they turn brown.
13. Throw in carrots, keep sauteing
14. Add peas, cauliflower, & cottage cheese
15. Pour in yoghurt & water
16. Sprinkle on chili powder & salt
17. Cover and cook for 2-3 mins
18. Toss well and remove from heat.
19. Keep aside. The veggie layer should be moist, but have no gravy.
Garnish Layer
20. Heat ghee in a heavy-bottomed skillet
21. Fry onions, cashews, raisins & slivered almonds separately.
22. Keep aside separately
Assembling
23. Now all the layers are ready and the biryani can be put together. The first and last layers are always rice.
24. Take an oven-safe dish.
25. Put a layer of rice at the bottom
26. Add a ladleful of spice water in a circle
27. Add a ladleful of aroma milk in a circle
28. Spoon in a layer of veggies
29. Sprinkle some chopped coriander and mint leaves over the veggies
30. Throw some fried onions over the leaves
31. Top off with a layer of cashews, raisins & slivered almonds
32. Finish with a layer of rice
33. Repeat steps as needed.
34. Add spice water & aroma milk only for the top & bottom layers of rice.
35. Keep aside some nuts, onions and coriander & mint leaves to garnish top of biryani
Punjabi Chole
Ingredients
• 3 Cups Kabooli Chana soaked overnight
• ½ t soda-bi-carb
•
• 1” piece of ginger, peeled and grated
• 2 Cups chopped onion
• 1 Cups chopped tomatoes
• 2-3 Tb spoon oil
• 2 t red chilli powder
• 1 t garam masala (optional)
• salt
for the masala
• 2 T (heaped) coriander seeds
• 1 T anardana ,omit if not available
• 1” piece dalchini or cassia bark
• 4-5 cloves
• 1 t black peppercorns
• 3-4 badi elaichi (black cardamom)
• 2 t cumin seeds
• 1 tejpatta
• 1 or 2 whole dry red chillies (optional)
Garnish
• green chillies, slit down the middle
• tomatoes, cut into thick wedges
• lime, sectioned
Preparation
1. Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure.
2. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point.
3. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender.
4. While the chickpeas are cooking, heat a pan to roast your whole spices. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and grind to a powder.
5. Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges.
6. Now add the tomatoes and fry (bhuno), stirring all the time, till the oil separates. There isn’t much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes).
7. If there is some parallel kitchen activity going on, then this works very well. When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don’t want to be in the kitchen for the good part of a day.
8. Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chilli powder.
9. Add the slit green chillies and stir for a few minutes .
10. Remove the green chillies and add this fragrant paste to the cooked chhole, and salt.
11. Adjust water to your liking. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes.
• 3 Cups Kabooli Chana soaked overnight
• ½ t soda-bi-carb
•
• 1” piece of ginger, peeled and grated
• 2 Cups chopped onion
• 1 Cups chopped tomatoes
• 2-3 Tb spoon oil
• 2 t red chilli powder
• 1 t garam masala (optional)
• salt
for the masala
• 2 T (heaped) coriander seeds
• 1 T anardana ,omit if not available
• 1” piece dalchini or cassia bark
• 4-5 cloves
• 1 t black peppercorns
• 3-4 badi elaichi (black cardamom)
• 2 t cumin seeds
• 1 tejpatta
• 1 or 2 whole dry red chillies (optional)
Garnish
• green chillies, slit down the middle
• tomatoes, cut into thick wedges
• lime, sectioned
Preparation
1. Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure.
2. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point.
3. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender.
4. While the chickpeas are cooking, heat a pan to roast your whole spices. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and grind to a powder.
5. Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges.
6. Now add the tomatoes and fry (bhuno), stirring all the time, till the oil separates. There isn’t much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes).
7. If there is some parallel kitchen activity going on, then this works very well. When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don’t want to be in the kitchen for the good part of a day.
8. Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chilli powder.
9. Add the slit green chillies and stir for a few minutes .
10. Remove the green chillies and add this fragrant paste to the cooked chhole, and salt.
11. Adjust water to your liking. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes.
Rogaliki (Polish Crossiant-like dessert)
Ingredients
• 1 cup butter
• 3 egg yolks
• 1 (8 ounce) box Philadelphia Cream cheese
• 1 teaspoon baking powder
• 3 cups flour
• jam or preserves (your favourite kind)
Directions
1. In a medium bowl mix egg yolks, philly cheese and baking powder using a hand held mixer. Carefully start adding the flour. When the mixture will not be mixing well, and will look like wood chips, put away the blending mixer and using your hands knead the dough.
2. Create a roll and cover in foil and freeze for 15 minutes. At this time preheat the oven to 375.
3. Take the dough out and separate into two. Roll and cut out 3 inch trangles.
4. Make as many as you can and on centre of each put a small spoon of jam. Roll them into a croissant shape.
5. Place the croissants onto a greased cookie sheet, and bake for 10-12 minutes or until golden.
6. Repeat with the rest of the dough.
7. When you take them out, put aside and sprinkle with powdered sugar on top.
8. This makes about 3 batches of 20 cookies each.
9. Total count about 60 cookies.
Gobi Manchurian
Ingredients
• 1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
• 2 tbsps maida/all-purpose flour
• 2 tbsps cornflour
• 1/2 tbsp rice flour (optional)
• 1 tbsp ginger-garlic-green chilli paste
• Approx a little less than 1/2 cup warm water
• salt to taste
For sauce:
• 1/4 cup spring onions, finely chopped,
• 1/2 capsicum, finely sliced
• 1 1/2 tbsps finely minced garlic
• 1/2 tbsp finely sliced ginger
• 2 finely chopped green chillis
• 1 tsp red chilli pwd (preferably Kashmiri)
• 2 tsps soya sauce
• 1 tbsp chilli sauce
• 2 tsps vinegar
• 3 tbsps tomato sauce
• 1/2 tsp brown sugar (optional)
• salt as required
• 1 1/2 tbsps sesame oil
• 1 tbsp finely chopped coriander leaves
Preparation
1. Heat oil for deep frying in a heavy bottomed vessel.
2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste.
3. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel.
4. Reduce flame and deep fry till the gobi is almost cooked.
5. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
6. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
7. Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
8. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
9. Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.
• 1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
• 2 tbsps maida/all-purpose flour
• 2 tbsps cornflour
• 1/2 tbsp rice flour (optional)
• 1 tbsp ginger-garlic-green chilli paste
• Approx a little less than 1/2 cup warm water
• salt to taste
For sauce:
• 1/4 cup spring onions, finely chopped,
• 1/2 capsicum, finely sliced
• 1 1/2 tbsps finely minced garlic
• 1/2 tbsp finely sliced ginger
• 2 finely chopped green chillis
• 1 tsp red chilli pwd (preferably Kashmiri)
• 2 tsps soya sauce
• 1 tbsp chilli sauce
• 2 tsps vinegar
• 3 tbsps tomato sauce
• 1/2 tsp brown sugar (optional)
• salt as required
• 1 1/2 tbsps sesame oil
• 1 tbsp finely chopped coriander leaves
Preparation
1. Heat oil for deep frying in a heavy bottomed vessel.
2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste.
3. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel.
4. Reduce flame and deep fry till the gobi is almost cooked.
5. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
6. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
7. Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
8. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
9. Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.
Vegetable Fried Rice
Ingredients
• 4 cups of cooked (cold) rice
• 2 spring onions, finely chopped
• fistful of chopped capsicum
• 1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
• 3/4 tbsp vinegar
• fine black pepper pwd as required
• salt to taste
• 1 1/2 tbsps sesame oil or peanut oil
Preparation
1. Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2. Add the rest of the vegetables and toss them on high heat for 3-4 minutes.
3. Add salt and pepper pwd combine. Cook on high for a minute. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a minute. Combine again, spread out and leave on medium high for another minute.
4. Add vinegar and toss all the contents on high heat for 30 seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.
• 4 cups of cooked (cold) rice
• 2 spring onions, finely chopped
• fistful of chopped capsicum
• 1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
• 3/4 tbsp vinegar
• fine black pepper pwd as required
• salt to taste
• 1 1/2 tbsps sesame oil or peanut oil
Preparation
1. Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2. Add the rest of the vegetables and toss them on high heat for 3-4 minutes.
3. Add salt and pepper pwd combine. Cook on high for a minute. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a minute. Combine again, spread out and leave on medium high for another minute.
4. Add vinegar and toss all the contents on high heat for 30 seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.
Stuffed Mushrooms
Ingredients
• 24 mushrooms (about 2 1/2 pounds), the stems removed and chopped fine, reserving 1 cup, and the caps left whole
• 12 ounces sun-dried tomatoes packed in oil, drained, reserving 4 tablespoons of the oil, and the tomatoes minced
• 1/3 cup finely chopped shallot
• teaspoon finely chopped garlic
• Freshly grated Parmesan for sprinkling the mushrooms
• 1/2 cup Italian-style dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh mint leaves
• Salt and freshly ground black pepper
• A pinch of crumbled dried thyme
• 1/3 cup extra-virgin olive oil
Preparation
1 Preheat the oven to 400 degrees F.
2 Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
3 Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up.
4 Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Carrot Cake
Ingredients
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Gutti Vankaya
Ingredients:
• 1/4 kg purple brinjals, wash, make + quarters with stalk intact
• small lemon sized tamarind, extract pulp
• 1 1/4 tbsps oil
For stuffing:
• 1 large onion, sliced
• 4-5 garlic cloves
• 1″ cinnamon stick
• 1 tsp red chilli pwd
• 1 tsp coriander pwd
• 1 1/2 tsps ghee or soft butter
• 1/2 - 1 tbsp grated jaggery or sugar (adjust)
• salt to taste
For poppu/tadka/seasoning:
• 1/4 tsp methi seeds
• a sprig of curry leaves
Preparation
1. Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.
2. Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd and ghee. Combine well and stuff the brinjals with this paste.
3. Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
4. Add the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 13-15 mts. The water content should reduce.
5. Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.
6. Serve with rice, pappu pulusu or sambar.
• 1/4 kg purple brinjals, wash, make + quarters with stalk intact
• small lemon sized tamarind, extract pulp
• 1 1/4 tbsps oil
For stuffing:
• 1 large onion, sliced
• 4-5 garlic cloves
• 1″ cinnamon stick
• 1 tsp red chilli pwd
• 1 tsp coriander pwd
• 1 1/2 tsps ghee or soft butter
• 1/2 - 1 tbsp grated jaggery or sugar (adjust)
• salt to taste
For poppu/tadka/seasoning:
• 1/4 tsp methi seeds
• a sprig of curry leaves
Preparation
1. Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.
2. Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd and ghee. Combine well and stuff the brinjals with this paste.
3. Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
4. Add the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 13-15 mts. The water content should reduce.
5. Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.
6. Serve with rice, pappu pulusu or sambar.
Tomato Pachadi
Ingredients:
• 1 1/2 kg tomatoes, wash, dry and slice
• Large lemon sized tamarind (use if the tomatoes lack tang)
• 2 tbsps red chilli pwd (adjust)
• 1 tsp methi pwd
• 1 1/2 - 2 tbsps salt (adjust)
• 2-3 tbsps oil
For tempering/poppu/tadka:
• 1 tsp mustard seeds
• pinch of methi seeds
• 15 fresh curry leaves
• 3-4 dry red chillis
• 15 cloves garlic, slightly crushed
• 2 tbsps oil
Preparation
1. Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.
2. Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.
3. Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.
4. In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.
5. Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.
• 1 1/2 kg tomatoes, wash, dry and slice
• Large lemon sized tamarind (use if the tomatoes lack tang)
• 2 tbsps red chilli pwd (adjust)
• 1 tsp methi pwd
• 1 1/2 - 2 tbsps salt (adjust)
• 2-3 tbsps oil
For tempering/poppu/tadka:
• 1 tsp mustard seeds
• pinch of methi seeds
• 15 fresh curry leaves
• 3-4 dry red chillis
• 15 cloves garlic, slightly crushed
• 2 tbsps oil
Preparation
1. Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.
2. Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.
3. Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.
4. In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.
5. Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.
Capsicum Pachadi
Ingredients:
• 3 big capsicums, washed and cubed
• 8-10 green chillis, chop into big pieces (adjust)
• 2-3 tbsps tamarind paste (adjust)
• 1 large onion, finely sliced
For seasoning/poppu/tadka:
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds (optional)
• 1 tbsp split black gram dal (urad dal/minapappu)
• 1/2 tbsp channa dal (senaga pappu)- optional
• 1-2 dry red chillis
• big pinch asafoetida/inguva/hing
• few fresh curry leaves
• 1 tbsp oil
Preparation
1. Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool.
2. In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.
3. Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside.
4. Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.
5. Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame.
6. Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.
7. Serve with hot rice and a dollop of ghee.
• 3 big capsicums, washed and cubed
• 8-10 green chillis, chop into big pieces (adjust)
• 2-3 tbsps tamarind paste (adjust)
• 1 large onion, finely sliced
For seasoning/poppu/tadka:
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds (optional)
• 1 tbsp split black gram dal (urad dal/minapappu)
• 1/2 tbsp channa dal (senaga pappu)- optional
• 1-2 dry red chillis
• big pinch asafoetida/inguva/hing
• few fresh curry leaves
• 1 tbsp oil
Preparation
1. Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool.
2. In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.
3. Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside.
4. Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.
5. Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame.
6. Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.
7. Serve with hot rice and a dollop of ghee.
Egg Bhurji
Ingredients:
• Eggs 6
• Onions chopped 1 cup
• Tomatoes chopped 3/4 cup
• Green chilli chopped 2
• Frozen/cooked green peas 1/4 cup
• Garam masala powder 1/2 tsp.
• Red chilli powder 1 tsp.
• Ginger paste 1/4 tsp
• Vegetable oil 3 tbsp.
• Chopped coriander leaves
• Salt to taste
Method:
1. Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2. Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3. Add tomatoes and cook until tender.
4. Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5. Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
6. Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.
• Eggs 6
• Onions chopped 1 cup
• Tomatoes chopped 3/4 cup
• Green chilli chopped 2
• Frozen/cooked green peas 1/4 cup
• Garam masala powder 1/2 tsp.
• Red chilli powder 1 tsp.
• Ginger paste 1/4 tsp
• Vegetable oil 3 tbsp.
• Chopped coriander leaves
• Salt to taste
Method:
1. Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2. Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3. Add tomatoes and cook until tender.
4. Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5. Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
6. Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.
Fluffy French Toast
Ingredients
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread
Preparation
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread
Preparation
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Oven Baked Caramel French Toast
Ingredients
• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup
Preparation
1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup
Preparation
1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
Peach French Toast
Ingredients
• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons water
• 1 (29 ounce) can sliced peaches, drained
• 12 (3/4 inch thick) slices day-old French bread
• 5 eggs
• 1 tablespoon vanilla extract
• 1 pinch ground cinnamon, or to taste
Preparation
1. In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
2. Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
3. Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
4. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons water
• 1 (29 ounce) can sliced peaches, drained
• 12 (3/4 inch thick) slices day-old French bread
• 5 eggs
• 1 tablespoon vanilla extract
• 1 pinch ground cinnamon, or to taste
Preparation
1. In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
2. Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
3. Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
4. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Pav Bhaji Bombay style
Ingredients:
• 1 small head of cauliflower, cut into florets (about 3-4 cups)
• 3 medium potatoes, peeled and cut into large chunks
• 2 tbsp oil
• 1 green bell pepper, minced
• 1/2 tsp turmeric powder
• 1 tsp chili powder or red chili paste
• 1 tsp ginger-garlic paste
• salt to taste
• 2-3 cups tomato puree
• 1/2 cup peas (fresh or frozen)...optional
• 1 tbsp Everest pav-bhaji masala (or more to taste)
• 1 tbsp butter
Method:
1. Boil the cauliflower and potatoes till tender and set aside. I usually do this in a pressure cooker.
2. Heat oil in a deep saucepan and saute the pepper. Add ginger-garlic paste and saute some more.
3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower, pav-bhaji masala and butter.
5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along).
6. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
7. You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala.
• 1 small head of cauliflower, cut into florets (about 3-4 cups)
• 3 medium potatoes, peeled and cut into large chunks
• 2 tbsp oil
• 1 green bell pepper, minced
• 1/2 tsp turmeric powder
• 1 tsp chili powder or red chili paste
• 1 tsp ginger-garlic paste
• salt to taste
• 2-3 cups tomato puree
• 1/2 cup peas (fresh or frozen)...optional
• 1 tbsp Everest pav-bhaji masala (or more to taste)
• 1 tbsp butter
Method:
1. Boil the cauliflower and potatoes till tender and set aside. I usually do this in a pressure cooker.
2. Heat oil in a deep saucepan and saute the pepper. Add ginger-garlic paste and saute some more.
3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower, pav-bhaji masala and butter.
5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along).
6. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
7. You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala.
Cajun Marinade sauce
Courtesy : Sachin/ Dinkar
Ingredients
• 2 cups vegetable stock
• 1 1/2 cups chopped red onions
• 1 1/2 cups chili sauce
• [1 1/4 cups of a blend of 3 sauces to cover the gamut:
• [1/2 Sriracha sauce - The Chinese/Thai hot sauce]
• [1/2 Frank' s redhot cayenne pepper sauce]
• [1/4 Louisiana hot sauce]
• 1 cup honey
• 3/4 cups dry roasted pecans, chopped
• 5 tablespoons orange juice
• 1/2 orange, rind and pulp
• 1/4 lemon, rind and pulp
• 4 tablespoons butter
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon Tabasco
• 1 tablespoon minced garlic
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 tablespoons cooking oil
Preparation
1. Combine black and white pepper, onion and garlic powder, salt and cayenne in a small bowl. Set aside.
2. Heat oil in a skillet. Add onions and garlic and saute onions until brown.
3. Add spice mixture and stir.
4. Add stock, chili sauce, honey, pecans and orange juice, garlic, Tabasco and lemon and orange rinds and pulp.
5. Reduce heat and stir.
6. Continue cooking over a low simmer for about 10 minutes. [Note: I did this for about 20 min, since I'd left the burner too low for the first 10]
7. Remove orange and lemon rinds and continue cooking for 15 minutes. Stir occasionally.
8. Add butter and stir in until melted. Remove from heat and allow to cool.
9. Pour sauce into a food processor or blender and mix until smooth
Honey grilled pineapple marinade
Ingredients:
• 2 Cup Of Fresh Pineapple Juice
• 8 Fresh Grilled Pineapple Rings
• 2 whole jalapeno chillies
• Grated lime peel
• ½ cup fresh lime juice
• 1/2 Cup Of Honey Tree Organic Rainforest Honey
• 1 Teaspoon Of Tone's Garlic Powder
• 1 Teaspoon Of Tone's Onion Powder
• ¼ cup soy sauce
• 1/4 Teaspoon Of Morton & Bassett Cayenne Pepper
Preparation Instructions:
1. To begin you will first need to fire up that backyard grill. When your grill is hot, briefly toss on eight fresh pineapple rings.
2. Once your grilled pineapple is cooked, place each piece on a plate and set it aside. Next take out a blender, plug it in, then add in the grilled pineapple rings and fresh pineapple juice.
3. Blend these initial ingredients until they are completely pureed.
4. Take out a large sealable mixing bowl, and then pour the blender contents into the bowl.
5. Add in the honey, garlic powder, onion powder, and cayenne pepper. Using a metal whisk, vigorously stir these ingredients together until you have an even and consistent marinade mixture. At this point you will want to place a lid tightly over the bowl, and then slide it into the refrigerator to chill for roughly one hour.
6. Chill the marinade, as this step is essential in blending the flavors. Once your marinade has chilled, take it out and give it a few quick stirs.
7. Take out a large freezer bag, and then firmly place your veiggies of choice within the bag. Next pour in all of your marinade, and then tightly seal the bag shut and slide it into the refrigerator.
Moghlai gobhi
Ingredients
• 2 small sized cauliflowers (whole)
• 6 cup(s) water
• 1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
• 2 green chilli(es)
• 1 tablespoon(s) each of ginger, garlic finely chopped
• 1 teaspoon(s) cumin seeds
• 2 teaspoon(s) coriander seeds
• 1" piece cinnamon broken
• 4 green cardamoms
• 2 tablespoon(s) cashewnuts
• 2 large onion(s) finely sliced
• 4 tablespoon(s) milk
• 1 cup(s) tomato puree
• 1 cup(s) water
• 2 tablespoon(s) grated paneer / cottage cheese (optional)
• 4 tablespoon(s) oil
• salt to taste
• fresh cream (optional) and finely chopped coriander leaves for garnishing
Preparation
1. In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic.
2. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
3. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
4. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
5. Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates.
6. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds.
7. Add the tomato puree, water and sprinkle salt to taste. Mix well.
8. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy.
9. Stuff a little of this gravy in between the cauliflower florets and stems.
10. Add some water to the remaining gravy to get a desired consistency.
11. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
12. Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly.
13. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
14. Garnish with fresh cream (optional) and finely chopped coriander leaves.
Note
To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.
• 2 small sized cauliflowers (whole)
• 6 cup(s) water
• 1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
• 2 green chilli(es)
• 1 tablespoon(s) each of ginger, garlic finely chopped
• 1 teaspoon(s) cumin seeds
• 2 teaspoon(s) coriander seeds
• 1" piece cinnamon broken
• 4 green cardamoms
• 2 tablespoon(s) cashewnuts
• 2 large onion(s) finely sliced
• 4 tablespoon(s) milk
• 1 cup(s) tomato puree
• 1 cup(s) water
• 2 tablespoon(s) grated paneer / cottage cheese (optional)
• 4 tablespoon(s) oil
• salt to taste
• fresh cream (optional) and finely chopped coriander leaves for garnishing
Preparation
1. In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic.
2. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
3. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
4. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
5. Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates.
6. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds.
7. Add the tomato puree, water and sprinkle salt to taste. Mix well.
8. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy.
9. Stuff a little of this gravy in between the cauliflower florets and stems.
10. Add some water to the remaining gravy to get a desired consistency.
11. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
12. Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly.
13. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
14. Garnish with fresh cream (optional) and finely chopped coriander leaves.
Note
To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.
Methi Paratha
Ingredients
• 1 big bunch of methi leaves cleaned washed and finely chopped.
• 3 cups of wheat flour
• 1 tsp sugar
• 2 tsp chili powder
• 1 tsp haldi powder
• 1 tsp garam masala powder
• 1 tsp each of ginger and garlic paste
• 2 tbsp sour curds
• 1 tsp lemon juice or amchur powder (optional)
• 1 tbsp oil or butter warm
• Salt to taste
Preparation
1. A very simple way of making quick parathas.
2. Just mix all the above ingredients together and make into a dough ball.
3. Rest for about 1 hour.
4. Roll out into parathas.
5. Fry with a little oil on a tava or griddle.
6. Serve with a dollop of home made ghee or pickle.
• 1 big bunch of methi leaves cleaned washed and finely chopped.
• 3 cups of wheat flour
• 1 tsp sugar
• 2 tsp chili powder
• 1 tsp haldi powder
• 1 tsp garam masala powder
• 1 tsp each of ginger and garlic paste
• 2 tbsp sour curds
• 1 tsp lemon juice or amchur powder (optional)
• 1 tbsp oil or butter warm
• Salt to taste
Preparation
1. A very simple way of making quick parathas.
2. Just mix all the above ingredients together and make into a dough ball.
3. Rest for about 1 hour.
4. Roll out into parathas.
5. Fry with a little oil on a tava or griddle.
6. Serve with a dollop of home made ghee or pickle.
Aloo methi tamatar subzi
Ingredients
• 3 potatoes, peeled, boiled and cubed
• 1 tomato, finely chopped
• 1 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 1 small onion, finely chopped (optional)
• 1 tsp grated ginger
• big pinch of asafoetida/hing/inguvva (optional)
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil
Preparation
1. Add big pinch salt + big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the grated ginger, asafetida, coriander pwd, turmeric pwd, red chilli pwd and a tbsp of water and sauté for a few seconds. Add the chopped tomatoes and cook till soft. Add salt and combine.
3. Add the boiled potatoes and combine. Place lid and cook for 6-7 mts. Add the methi leaves and combine. Cook till the leaves wilt. (This is a dry sauté dish)
4. Add garam masala pwd and combine well. Turn off heat and serve hot with rotis/paranthas or hot rice.
Note:
If using onion for this recipe, add grated ginger, asafetida and saute for a few seconds. Add the onions and sauté for a few mts. Add the spice pwds and then add the tomatoes and follow the rest of the procedure.
• 3 potatoes, peeled, boiled and cubed
• 1 tomato, finely chopped
• 1 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 1 small onion, finely chopped (optional)
• 1 tsp grated ginger
• big pinch of asafoetida/hing/inguvva (optional)
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp coriander pwd
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil
Preparation
1. Add big pinch salt + big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the grated ginger, asafetida, coriander pwd, turmeric pwd, red chilli pwd and a tbsp of water and sauté for a few seconds. Add the chopped tomatoes and cook till soft. Add salt and combine.
3. Add the boiled potatoes and combine. Place lid and cook for 6-7 mts. Add the methi leaves and combine. Cook till the leaves wilt. (This is a dry sauté dish)
4. Add garam masala pwd and combine well. Turn off heat and serve hot with rotis/paranthas or hot rice.
Note:
If using onion for this recipe, add grated ginger, asafetida and saute for a few seconds. Add the onions and sauté for a few mts. Add the spice pwds and then add the tomatoes and follow the rest of the procedure.
Peanut egg curry
Ingredients
• 6 boiled eggs
• 1 1/2 tbsp roasted peanuts
• 1 1/2 tbsp sesame seeds (til,nuvvulu)
• 1 tbsp fresh coconut
• 1 tbsp poppy seeds (optional)
• oil for cooking
• 1/4 tsp cumin seeds (jeera)
• pinch of methi (fenugreek seeds)
• 1-2 whole dry red chillis
• 4 garlic flakes chopped
• 8-10 curry leaves
• 2 slit green chillies
• 1/2 - 3/4 tsp chilli powder
• 1/2 tsp jeera pwd
• 1 tsp coriander pwd
• 1/3 tsp turmeric pwd
• 1 1/2 tbsp tamarind paste
• 1 cup water - as required
• salt
• 1/4 tsp garam masala pwd
Preparation
1. Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove. Make small slits with a knife along the length of the eggs and keep aside.
2. Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds, poppy seeds, fresh coconut and roasted peanuts to a fine paste adding some water. Keep aside.
3. Heat 1 1/2 tbsps oil in a pan. Add cumin seeds and let them splutter and then add methi seeds, curry leaves, dry red chillis, green chillis and chopped garlic.
4. Fry for 20 seconds and then add the ground paste. Saute till oil separates..i.e approx 8-10 minutes on medium heat and stirring it constantly so that it doesnt burn.
5. Now add chilli pwd, turmeric pwd, coriander pwd, cumin pwd and saute again for 30 seconds.
6. Add the boiled eggs and mix well. Add tamarind paste and let it cook covered for 4-5 minutes.
7. Now add 1 cup water and salt, cover and cook on medium flame for about 12-15 minutes. Lastly add garam masala pwd (optional).
8. Serve hot along with plain white rice, biryani, paratha or roti.
• 6 boiled eggs
• 1 1/2 tbsp roasted peanuts
• 1 1/2 tbsp sesame seeds (til,nuvvulu)
• 1 tbsp fresh coconut
• 1 tbsp poppy seeds (optional)
• oil for cooking
• 1/4 tsp cumin seeds (jeera)
• pinch of methi (fenugreek seeds)
• 1-2 whole dry red chillis
• 4 garlic flakes chopped
• 8-10 curry leaves
• 2 slit green chillies
• 1/2 - 3/4 tsp chilli powder
• 1/2 tsp jeera pwd
• 1 tsp coriander pwd
• 1/3 tsp turmeric pwd
• 1 1/2 tbsp tamarind paste
• 1 cup water - as required
• salt
• 1/4 tsp garam masala pwd
Preparation
1. Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove. Make small slits with a knife along the length of the eggs and keep aside.
2. Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds, poppy seeds, fresh coconut and roasted peanuts to a fine paste adding some water. Keep aside.
3. Heat 1 1/2 tbsps oil in a pan. Add cumin seeds and let them splutter and then add methi seeds, curry leaves, dry red chillis, green chillis and chopped garlic.
4. Fry for 20 seconds and then add the ground paste. Saute till oil separates..i.e approx 8-10 minutes on medium heat and stirring it constantly so that it doesnt burn.
5. Now add chilli pwd, turmeric pwd, coriander pwd, cumin pwd and saute again for 30 seconds.
6. Add the boiled eggs and mix well. Add tamarind paste and let it cook covered for 4-5 minutes.
7. Now add 1 cup water and salt, cover and cook on medium flame for about 12-15 minutes. Lastly add garam masala pwd (optional).
8. Serve hot along with plain white rice, biryani, paratha or roti.
Methi Matar subzi
Ingredients
• 3/4 cup fresh green peas/bataani/matar
• 1 1/2 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp cumin seeds
• 1″ grated ginger
• big pinch of asafetida /hing /inguvva
• 1 1/2 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 2 tsps coriander pwd
• 1/2 tsp cumin pwd
• 2 tbsps curd
• 7-8 cashew nuts, soak in little milk and grind to paste
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil or ghee
• cream for garnish
Preparation
1. Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the cumin seeds and let them splutter. Add grated ginger and asafoetida and saute for 4-5 seconds. Add chopped onions and saute till the onions turn transparent. Add the methi leaves and stir fry for another 4-5 mts on medium heat.
3. Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook till it is really really soft.
4. Add the green peas and saute for a minute. Add a cup of water and cook on high heat for 3-4 mts. Reduce flame, cover with lid and cook on simmer for another 6-7 mts. Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency.
5. Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/ paranthas.
• 3/4 cup fresh green peas/bataani/matar
• 1 1/2 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp cumin seeds
• 1″ grated ginger
• big pinch of asafetida /hing /inguvva
• 1 1/2 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 2 tsps coriander pwd
• 1/2 tsp cumin pwd
• 2 tbsps curd
• 7-8 cashew nuts, soak in little milk and grind to paste
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil or ghee
• cream for garnish
Preparation
1. Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the cumin seeds and let them splutter. Add grated ginger and asafoetida and saute for 4-5 seconds. Add chopped onions and saute till the onions turn transparent. Add the methi leaves and stir fry for another 4-5 mts on medium heat.
3. Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook till it is really really soft.
4. Add the green peas and saute for a minute. Add a cup of water and cook on high heat for 3-4 mts. Reduce flame, cover with lid and cook on simmer for another 6-7 mts. Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency.
5. Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/ paranthas.
Dahiwali Bharwan Bhendi
Ingredients
• 1/4 kg tender lady fingers (okra/bhendi)
• 1 tsp cumin seeds
• 2 slit green chillis
• 3 cloves garlic finely minced
• 1″ ginger finely minced
• 2 big onions finely sliced
• 1/4 tsp turmeric pwd
• 1/2 tsp kashmiri chilli pwd
• 1/2 tsp coriander pwd
• 2 tomatoes finely chopped
• 1 tbsp ghee (you can use a wee bit more)
• salt to taste
• 2 tbsp hung curd
For stuffing:
• 1 1/2 tbsps roasted channa powder (dalia/putnala pappu)
• 1 1/2 tbsps chaat masala
• 1 tsp ghee
• pinch of salt
For garnish:
• chopped coriander leaves
• pinch of chaat masala
• 1 tbsp lemon juice (adjust)
Preparation
1. Wash and dry the okra. Trim the okra top and ends and make a slit in the center for stuffing.
2. Combine the roasted channa powder, chaat masala, salt and ghee and stuff the okras. Drizzle a kadai with some oil, on high heat, add the stuffed okras and constantly keep stirring them for approx 6-7 mts till they are nicely browned. Turn off heat. Remove and keep aside.
3. Heat ghee in a kadai, add cumin seeds and let them crackle. Add the ginger, garlic and green chillis. Saute for a few seconds.
4. Add the sliced onions and saute till transparent. Add the turmeric and red chilli pwd. Combine.
5. Add the tomatoes and salt, combine and cook covered for 5-7 mts on medium heat (do check and stir inbetween).
6. Add the slightly cooked stuffed okras and cook on medium heat for 4-5 mts (uncovered). Now, on high flame, keep stirring and cook till the okras are soft and done (approx 8-10 mts).
7. Turn off heat, adjust salt and chaat masala. Add the lemon juice and mix in the hung curd. Garnish with fresh coriander leaves and serve with hot rotis or rice.
• 1/4 kg tender lady fingers (okra/bhendi)
• 1 tsp cumin seeds
• 2 slit green chillis
• 3 cloves garlic finely minced
• 1″ ginger finely minced
• 2 big onions finely sliced
• 1/4 tsp turmeric pwd
• 1/2 tsp kashmiri chilli pwd
• 1/2 tsp coriander pwd
• 2 tomatoes finely chopped
• 1 tbsp ghee (you can use a wee bit more)
• salt to taste
• 2 tbsp hung curd
For stuffing:
• 1 1/2 tbsps roasted channa powder (dalia/putnala pappu)
• 1 1/2 tbsps chaat masala
• 1 tsp ghee
• pinch of salt
For garnish:
• chopped coriander leaves
• pinch of chaat masala
• 1 tbsp lemon juice (adjust)
Preparation
1. Wash and dry the okra. Trim the okra top and ends and make a slit in the center for stuffing.
2. Combine the roasted channa powder, chaat masala, salt and ghee and stuff the okras. Drizzle a kadai with some oil, on high heat, add the stuffed okras and constantly keep stirring them for approx 6-7 mts till they are nicely browned. Turn off heat. Remove and keep aside.
3. Heat ghee in a kadai, add cumin seeds and let them crackle. Add the ginger, garlic and green chillis. Saute for a few seconds.
4. Add the sliced onions and saute till transparent. Add the turmeric and red chilli pwd. Combine.
5. Add the tomatoes and salt, combine and cook covered for 5-7 mts on medium heat (do check and stir inbetween).
6. Add the slightly cooked stuffed okras and cook on medium heat for 4-5 mts (uncovered). Now, on high flame, keep stirring and cook till the okras are soft and done (approx 8-10 mts).
7. Turn off heat, adjust salt and chaat masala. Add the lemon juice and mix in the hung curd. Garnish with fresh coriander leaves and serve with hot rotis or rice.
Methi chaman hariyali
Ingredients
• less than 1/4 cup grated paneer
• 2 bunches spinach (discard the coarse stems)
• 2 bunches methi leaves (pick leaves discard stems)
• 3/4 tsp cumin seeds
• 1 large onion
• 2-3 green chillis
• 1 tsp red chilli pwd (adjust)
• 1 tsp coriander pwd
• salt to taste
• 1/2 tbsp malai (top of milk)
• 1 1/2 tbsps of cashewnut and melons seeds paste
• large pinch garam masala pwd (elachi, clove, cinnamon)
• 1 1/4 tbsps oil
Preparation
1. Blanch spinach, methi leaves, onion and green chillis for 4-5 mts and strain the water. (Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2 mts ) Cool and grind to a paste. Keep aside.
2. Soak 6-8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 3-4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
3. Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 3-4 mts. Dont burn them.
4. Add salt, chilli pwd and coriander pwd and combine well.
5. Add the ground paste and let it cook for 8-10 mts on medium heat. Add a cup of the strained water and cook on high flame for 3-4 mts.
6. Add the cashew nut and melon seeds paste and malai. Combine well. Cook for 4-5 mts on low to medium flame. Keep combining in between and cook to get the desired gravy consistency.
7. Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and mix well.
8. Serve hot with rotis.
• less than 1/4 cup grated paneer
• 2 bunches spinach (discard the coarse stems)
• 2 bunches methi leaves (pick leaves discard stems)
• 3/4 tsp cumin seeds
• 1 large onion
• 2-3 green chillis
• 1 tsp red chilli pwd (adjust)
• 1 tsp coriander pwd
• salt to taste
• 1/2 tbsp malai (top of milk)
• 1 1/2 tbsps of cashewnut and melons seeds paste
• large pinch garam masala pwd (elachi, clove, cinnamon)
• 1 1/4 tbsps oil
Preparation
1. Blanch spinach, methi leaves, onion and green chillis for 4-5 mts and strain the water. (Add the onion and green chillis to 3 cups of cold water and bring to a boil, let it cook for 3 mts, reduce flame and add the spinach and methi leaves and let it cook for 2 mts ) Cool and grind to a paste. Keep aside.
2. Soak 6-8 cashewnuts in a few tbsps of water. Boil a tbsp of melon seeds in one fourth cup of water for 3-4 mts. Cool and grind along with soaked cashewnuts. Keep aside.
3. Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add a fistful of raw methi leaves and saute for 3-4 mts. Dont burn them.
4. Add salt, chilli pwd and coriander pwd and combine well.
5. Add the ground paste and let it cook for 8-10 mts on medium heat. Add a cup of the strained water and cook on high flame for 3-4 mts.
6. Add the cashew nut and melon seeds paste and malai. Combine well. Cook for 4-5 mts on low to medium flame. Keep combining in between and cook to get the desired gravy consistency.
7. Add the grated paneer and combine. Cook on low heat for a mt. Add salt and garam masala pwd and mix well.
8. Serve hot with rotis.
Aloo gobhi in rich moghlai gravy
Ingredients
• Cauliflower – 1 medium sized
• Potato – 150 grams
• Onions – 2
• Tomato – 2
• Chilli powder – 1 tea spoon
• Dhania powder- 1 tea spoon
• Ginger garlic paste – 1 tea spoon
• Badam Nuts – 2
• Cashew Nuts -2
• Grated coconut – 1 table spoon
• Sunflower oil – 7 tea spoons
• Salt – to taste
• Kasoori methi – a pinch
Method
1. Cut the cauliflower into small florets and wash them with lukewarm water .
2. Peel the potatoes and dice them into small cubes and pressure cook them.(Add the required salt ).
3. Chop the onions finely. Cut the tomatoes into small pieces.
4. Now heat 2 tea spoons of oil in a kadai and add the cauliflower florets, add salt to it, sprinkle water, cover it with a lid and cook.
5. After it is done, keep it aside.
6. Now heat 3 tea spoons of oil and roast the onions and tomatoes till the raw smell goes.
7. Add badam, cashew nuts , chilli powder,ginger garlic paste, dhania powder, salt to it.
8. Before removing it from fire add the grated coconut.
9. Remove from fire and allow to cool.
10. Grind the roasted ingredients into a smooth paste, by adding a little water
11. Now heat 2 teaspoons of oil in a kadai, add the ground paste, cooked potatoes and cauliflower and simmer for 2 minutes.
12. Garnish this gravy with a pinch of kasoori methi.
• Cauliflower – 1 medium sized
• Potato – 150 grams
• Onions – 2
• Tomato – 2
• Chilli powder – 1 tea spoon
• Dhania powder- 1 tea spoon
• Ginger garlic paste – 1 tea spoon
• Badam Nuts – 2
• Cashew Nuts -2
• Grated coconut – 1 table spoon
• Sunflower oil – 7 tea spoons
• Salt – to taste
• Kasoori methi – a pinch
Method
1. Cut the cauliflower into small florets and wash them with lukewarm water .
2. Peel the potatoes and dice them into small cubes and pressure cook them.(Add the required salt ).
3. Chop the onions finely. Cut the tomatoes into small pieces.
4. Now heat 2 tea spoons of oil in a kadai and add the cauliflower florets, add salt to it, sprinkle water, cover it with a lid and cook.
5. After it is done, keep it aside.
6. Now heat 3 tea spoons of oil and roast the onions and tomatoes till the raw smell goes.
7. Add badam, cashew nuts , chilli powder,ginger garlic paste, dhania powder, salt to it.
8. Before removing it from fire add the grated coconut.
9. Remove from fire and allow to cool.
10. Grind the roasted ingredients into a smooth paste, by adding a little water
11. Now heat 2 teaspoons of oil in a kadai, add the ground paste, cooked potatoes and cauliflower and simmer for 2 minutes.
12. Garnish this gravy with a pinch of kasoori methi.
Vankaya Pachi Pulusu
Ingredients
• 1 very large brinjal (preferably white or else purple)
• 1 onion, finely chopped
• Small lemon sized tamarind (soak in a cup of warm water for 10-12 mts, extract thick pulp)
• 1-2 green chillies, finely chopped
• 1 1/2 tbsp grated jaggery (adjust)
• 1 tbsp finely chopped coriander leaves
• 1 1/2 cups water
• salt to taste
Poppu/ Tadka/ Tempering:
• 1-2 dry red chillis, tear and de-seed
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp split gram dal/urad dal/mina pappu (optional)
• 1/4 tsp asafetida or 2-3 crushed garlic flakes
• 10-12 fresh curry leaves
1. Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp.
2. Place this mashed pulp in a large bowl, add chopped onions, green chillis, tamarind extract, jaggery and salt. Combine well to form a thick paste. Add water to form a flowing consistency. See that the jaggery is completely dissolved.
3. Heat oil a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds. Dont burn them. Immediately add to the brinjal-tamarind mixture and combine well.
4. Adjust the salt and garnish with chopped coriander leaves.
5. Serve with pulagam OR hot steamed rice, mudda pappu and vadiyaalu.
• 1 very large brinjal (preferably white or else purple)
• 1 onion, finely chopped
• Small lemon sized tamarind (soak in a cup of warm water for 10-12 mts, extract thick pulp)
• 1-2 green chillies, finely chopped
• 1 1/2 tbsp grated jaggery (adjust)
• 1 tbsp finely chopped coriander leaves
• 1 1/2 cups water
• salt to taste
Poppu/ Tadka/ Tempering:
• 1-2 dry red chillis, tear and de-seed
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp split gram dal/urad dal/mina pappu (optional)
• 1/4 tsp asafetida or 2-3 crushed garlic flakes
• 10-12 fresh curry leaves
1. Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp.
2. Place this mashed pulp in a large bowl, add chopped onions, green chillis, tamarind extract, jaggery and salt. Combine well to form a thick paste. Add water to form a flowing consistency. See that the jaggery is completely dissolved.
3. Heat oil a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds. Dont burn them. Immediately add to the brinjal-tamarind mixture and combine well.
4. Adjust the salt and garnish with chopped coriander leaves.
5. Serve with pulagam OR hot steamed rice, mudda pappu and vadiyaalu.
Fennel Flavoured Egg Curry
Ingredients
• 4 boiled eggs, cut into halves
• 2 onions, chopped
• 4 cloves garlic
• 1 green chilli
• 2 tomatoes, chopped
• 4-5 tbsps fresh coconut
• salt to taste
• 2 tbsps oil
For the masala
• 6/7 cashew nuts
• 1 tbsp cumin (jeera)
• 1 tbsp dhania
• 1 pinch shahjeera
• 1 tea sp anardana
• 1 star anise
• 1 pinch jaipatri
• 2 bay leaves
Preparation
1. Heat a heavy bottomed vessel, and once it is hot, roast the masala ingredients till they become aromatic. Leave them to cool and grind in a mixer.
2. Heat half a tbsp of oil in a heavy bottomed vessel, add half of the onions and green chilli and sauté till transparent. Add a few tbsps of chopped tomatoes and sauté further for another 4 min.
3. Remove from heat, cool and grind to a paste along with grated coconut.
4. In the same vessel add the remaining oil, add the remaining chopped onions and sauté till transparent. Add masala powder and combine. Add the ground onion paste and cook for 4-5 min. Add the remaining chopped tomatoes and cook for 3-4 min.
4. Add a little less than a cup of water and bring to boil.
5. Add the boiled egg halves and let it cook in this masala for 5-6 min on medium flame. Reduce flame and cook till you get the desired curry consistency.
6. Add coriander leaves. Turn off heat and serve hot with roti or white rice.
• 4 boiled eggs, cut into halves
• 2 onions, chopped
• 4 cloves garlic
• 1 green chilli
• 2 tomatoes, chopped
• 4-5 tbsps fresh coconut
• salt to taste
• 2 tbsps oil
For the masala
• 6/7 cashew nuts
• 1 tbsp cumin (jeera)
• 1 tbsp dhania
• 1 pinch shahjeera
• 1 tea sp anardana
• 1 star anise
• 1 pinch jaipatri
• 2 bay leaves
Preparation
1. Heat a heavy bottomed vessel, and once it is hot, roast the masala ingredients till they become aromatic. Leave them to cool and grind in a mixer.
2. Heat half a tbsp of oil in a heavy bottomed vessel, add half of the onions and green chilli and sauté till transparent. Add a few tbsps of chopped tomatoes and sauté further for another 4 min.
3. Remove from heat, cool and grind to a paste along with grated coconut.
4. In the same vessel add the remaining oil, add the remaining chopped onions and sauté till transparent. Add masala powder and combine. Add the ground onion paste and cook for 4-5 min. Add the remaining chopped tomatoes and cook for 3-4 min.
4. Add a little less than a cup of water and bring to boil.
5. Add the boiled egg halves and let it cook in this masala for 5-6 min on medium flame. Reduce flame and cook till you get the desired curry consistency.
6. Add coriander leaves. Turn off heat and serve hot with roti or white rice.
Nimmakaya Charu
Ingredients
• Toordal: 1 cup
• Turmeric: a pinch
• Salt:acc to ur Taste
• Ghee:1 spn
• Jeera:1 spn
• Mustard Seeds:1spn
• Urad Dal:1 spn
• CurryLeaves:6 to 7
• Green Chillies:3
• Red Chillies:2
• Chopped Cilantro:2 spn
• Lemon:1
Procedure:
1. Wash and pressure cook the toor dal for 4 whistles. Remove it from flame and mash the dal with little turmeric and salt in it.
2. Now make tadka for Dal. Put ghee in a skillet and when heated add jeera, mustard and urad dal and fry well.
3. Add split Green chilies ,Red chilies and curry leaves and fry well.
4. When the tadka is ready put this in the mashed dal and boil the dal for 5 mins by adding little water to the dish. Check for consistency.
5. Turn off the flame and let it cool for 5 min now squeeze half of the lemon in the boiled dal, finally garnish it with cilantro.
• Toordal: 1 cup
• Turmeric: a pinch
• Salt:acc to ur Taste
• Ghee:1 spn
• Jeera:1 spn
• Mustard Seeds:1spn
• Urad Dal:1 spn
• CurryLeaves:6 to 7
• Green Chillies:3
• Red Chillies:2
• Chopped Cilantro:2 spn
• Lemon:1
Procedure:
1. Wash and pressure cook the toor dal for 4 whistles. Remove it from flame and mash the dal with little turmeric and salt in it.
2. Now make tadka for Dal. Put ghee in a skillet and when heated add jeera, mustard and urad dal and fry well.
3. Add split Green chilies ,Red chilies and curry leaves and fry well.
4. When the tadka is ready put this in the mashed dal and boil the dal for 5 mins by adding little water to the dish. Check for consistency.
5. Turn off the flame and let it cool for 5 min now squeeze half of the lemon in the boiled dal, finally garnish it with cilantro.
Louki/ Doodhi Tamatar ki Subzi
Ingredients
• 1 large bottle gourd (about 4 cups of diced bottle gourd)
• cup diced onion
• 3-4 garlic cloves
• cup diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• teaspoon chilli powder
• 3-4 curry leaves
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste
Preparation
The pressure cooker method.
1. Heat oil in the cooker; add cumin seeds, onions, garlic and tomatoes; saut for a few minutes. Add turmeric powder, chilli powder, curry leaves, salt and doodhi.
2. Add 3 tablespoons of water and pressure cook for about 3 whistles. Turn off heat.
3. Once the pressure is released, open the cooker. You will notice that the doodhi has given out a lot more water.
4. Turn heat on, with the vegetable in the cooker, stir until most water has evaporated. The vegetable will get a mushy texture and the ingredients would have all bound together. At this point turn off heat.
Cooking it in a pot
1. Heat oil in the sauce pan; add cumin seeds, onions, garlic; saute until tender.
2. Add tomatoes, turmeric powder, chilli powder, curry leaves, salt and doodhi.
3. Add 3 tablespoons of water and simmer until the doodhi is soft and tender.
4. You can also add peas to this to make it good looking and tasty as well!
• 1 large bottle gourd (about 4 cups of diced bottle gourd)
• cup diced onion
• 3-4 garlic cloves
• cup diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• teaspoon chilli powder
• 3-4 curry leaves
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste
Preparation
The pressure cooker method.
1. Heat oil in the cooker; add cumin seeds, onions, garlic and tomatoes; saut for a few minutes. Add turmeric powder, chilli powder, curry leaves, salt and doodhi.
2. Add 3 tablespoons of water and pressure cook for about 3 whistles. Turn off heat.
3. Once the pressure is released, open the cooker. You will notice that the doodhi has given out a lot more water.
4. Turn heat on, with the vegetable in the cooker, stir until most water has evaporated. The vegetable will get a mushy texture and the ingredients would have all bound together. At this point turn off heat.
Cooking it in a pot
1. Heat oil in the sauce pan; add cumin seeds, onions, garlic; saute until tender.
2. Add tomatoes, turmeric powder, chilli powder, curry leaves, salt and doodhi.
3. Add 3 tablespoons of water and simmer until the doodhi is soft and tender.
4. You can also add peas to this to make it good looking and tasty as well!
Srilankan Cashew Curry
• 1 cup whole coconut milk
• 1 - 2 tablespoons curry powder*
• 1/2 teaspoon fine grain sea salt
• 1/2 large red onion, chopped
• 1 medium garlic clove, chopped
• 1/3 cup water
• 4 ounces firm tofu, cut into small cubes (optional)
• 1 cup green beans, cut into 1-inch segments
• 1 1/2 cups cauliflower, cut into tiny florets
• 1/3 cup cashews, toasted
• a handful of cilantro, loosely chopped
Preparation
1. Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat.
2. Whisk in the curry powder and salt, working out any clumps.
3. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu.
4. Cook down the liquid for a couple minutes before adding the green beans and cauliflower.
5. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit.
6. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
*If you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.
• 1 - 2 tablespoons curry powder*
• 1/2 teaspoon fine grain sea salt
• 1/2 large red onion, chopped
• 1 medium garlic clove, chopped
• 1/3 cup water
• 4 ounces firm tofu, cut into small cubes (optional)
• 1 cup green beans, cut into 1-inch segments
• 1 1/2 cups cauliflower, cut into tiny florets
• 1/3 cup cashews, toasted
• a handful of cilantro, loosely chopped
Preparation
1. Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat.
2. Whisk in the curry powder and salt, working out any clumps.
3. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu.
4. Cook down the liquid for a couple minutes before adding the green beans and cauliflower.
5. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit.
6. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
*If you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.
Cauliflower Masaledar
Ingredients
• cauliflower - 1 (cut them into florets)
• onions - 2 (chopped)
• capsicum - 1
• tomato - 1 (chopped)
• cloves - 3 (lavangalu)
• elaichi - 1
• dalchini - 1 small stick (cinnamon stick)
• poppy seeds - 2 tb sps (khus khus)
• dhaniya - 1 tb sp (coriander seeds)
• jeera - 1 tsp
• ginger - 1 inch piece
• garlic - 2 cloves
• chilly powder - 1 1/2 tb spoons
• salt to taste
• oil - 3 tb spoons
Preparation
1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.
2. Drain water and set aside.
3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in low flame. Add all of the chopped capsicum to it and fry till onions and capsicum turn their color. Switch of the flame and allow them to cool.
4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniya, jeera, ginger and garlic, fried onions and capsicum to smooth paste and set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chilly powder, salt to taste and 3 cups of water. mix well. Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice or roti.
• cauliflower - 1 (cut them into florets)
• onions - 2 (chopped)
• capsicum - 1
• tomato - 1 (chopped)
• cloves - 3 (lavangalu)
• elaichi - 1
• dalchini - 1 small stick (cinnamon stick)
• poppy seeds - 2 tb sps (khus khus)
• dhaniya - 1 tb sp (coriander seeds)
• jeera - 1 tsp
• ginger - 1 inch piece
• garlic - 2 cloves
• chilly powder - 1 1/2 tb spoons
• salt to taste
• oil - 3 tb spoons
Preparation
1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.
2. Drain water and set aside.
3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in low flame. Add all of the chopped capsicum to it and fry till onions and capsicum turn their color. Switch of the flame and allow them to cool.
4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniya, jeera, ginger and garlic, fried onions and capsicum to smooth paste and set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chilly powder, salt to taste and 3 cups of water. mix well. Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice or roti.
Aratikaya Masala Kura
Ingredients
• Plantain – 1
• Onion – 1
• Ginger - small piece
• Garlic - 2 pods
• Green chilies - 10 (approx)
• Cumin seeds - 1 tsp
• Salt - to taste
• Curry leaves – few
• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Channa dal - 1/4 tsp
• Turmeric powder - a pinch
• Oil - 4, 5 tsp
Directions
1. Cut plantain into 3 pieces and pressure cook them until 2 whistles. Remove the skin and chop them into small pieces.
2. Cut onion into pieces.
3. In a blender add ginger, garlic, green chillies, cumin seeds, salt and grind them into a paste without adding water.
4. Now heat a pan and add oil, urad dal, channa dal, cumin seeds, mustard seeds.
5. When the mustard seeds start to pop up add curry leaves, onion pieces and turmeric powder.
6. Add ground masala paste and stir. Add boiled plantain pieces and saute.
7. Simmer it for sometime and stir in between. Add little salt if required.
8. Serve hot with rice.
• Plantain – 1
• Onion – 1
• Ginger - small piece
• Garlic - 2 pods
• Green chilies - 10 (approx)
• Cumin seeds - 1 tsp
• Salt - to taste
• Curry leaves – few
• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Channa dal - 1/4 tsp
• Turmeric powder - a pinch
• Oil - 4, 5 tsp
Directions
1. Cut plantain into 3 pieces and pressure cook them until 2 whistles. Remove the skin and chop them into small pieces.
2. Cut onion into pieces.
3. In a blender add ginger, garlic, green chillies, cumin seeds, salt and grind them into a paste without adding water.
4. Now heat a pan and add oil, urad dal, channa dal, cumin seeds, mustard seeds.
5. When the mustard seeds start to pop up add curry leaves, onion pieces and turmeric powder.
6. Add ground masala paste and stir. Add boiled plantain pieces and saute.
7. Simmer it for sometime and stir in between. Add little salt if required.
8. Serve hot with rice.
Rice Flour Pancakes
Ingredients
• 2 cups rice flour
• 1 small onion
• 4 green chilies
• cumin seeds
• salt to taste
Directions
1. Soak rice flour in water or buttermilk. The batter should be of spreadable consistency, but should not be too thick or too dilute.
2. Chop onion into thin vertical pieces. Chop green chilies.
3. Add onion pieces, chilies, cumin seeds and salt to the batter and mix.
4. Heat a griddle.
6. Once the griddle is hot enough, reduce the heat and grease it with 2 tsp oil.
7. Now quickly spread the batter over the griddle. Make it even and as thin as possible.
8. Once the bottom side is golden brown, flip and cook the top.
9. Remove and top with ghee.
10. Serve hot with coconut chutney.
• 2 cups rice flour
• 1 small onion
• 4 green chilies
• cumin seeds
• salt to taste
Directions
1. Soak rice flour in water or buttermilk. The batter should be of spreadable consistency, but should not be too thick or too dilute.
2. Chop onion into thin vertical pieces. Chop green chilies.
3. Add onion pieces, chilies, cumin seeds and salt to the batter and mix.
4. Heat a griddle.
6. Once the griddle is hot enough, reduce the heat and grease it with 2 tsp oil.
7. Now quickly spread the batter over the griddle. Make it even and as thin as possible.
8. Once the bottom side is golden brown, flip and cook the top.
9. Remove and top with ghee.
10. Serve hot with coconut chutney.
Hot and sour vegetable
Ingredients
• 2 cups small broccoli florets
• 10 Brussels sprouts, quartered
• 2 small carrots, sliced 1/8 inch thick on the diagonal
• 2 small zucchini, sliced 1/2 inch thick on the diagonal
• 3 tablespoons vegetable oil
• 4 dried red chiles, broken in half
• 1 tablespoon fermented black beans, rinsed and chopped
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1 medium onion, sliced lengthwise
• 1/4 pound shiitake mushrooms, stemmed and thickly sliced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 teaspoon Asian sesame oil
Directions
1. Fill a wok two-thirds full with water and bring to a boil. Add the broccoli, Brussels sprouts, carrots and zucchini and blanch the vegetables until crisp-tender, about 3 minutes. Drain well and shake dry.
2. Wipe out the wok. Add the oil, and when it begins to smoke, add the dried chilies, fermented black beans, ginger and garlic and stir-fry until fragrant, about 20 seconds.
3. Add the onion and mushrooms and stir-fry until just beginning to brown, about 2 minutes.
4. Add the blanched vegetables and cook for 1 minute, then add the soy sauce, vinegar and sugar and stir-fry for 30 seconds. Add the broth and bring to a boil.
5. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 15 seconds. Swirl the sesame oil over the vegetables and serve.
• 2 cups small broccoli florets
• 10 Brussels sprouts, quartered
• 2 small carrots, sliced 1/8 inch thick on the diagonal
• 2 small zucchini, sliced 1/2 inch thick on the diagonal
• 3 tablespoons vegetable oil
• 4 dried red chiles, broken in half
• 1 tablespoon fermented black beans, rinsed and chopped
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1 medium onion, sliced lengthwise
• 1/4 pound shiitake mushrooms, stemmed and thickly sliced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 teaspoon Asian sesame oil
Directions
1. Fill a wok two-thirds full with water and bring to a boil. Add the broccoli, Brussels sprouts, carrots and zucchini and blanch the vegetables until crisp-tender, about 3 minutes. Drain well and shake dry.
2. Wipe out the wok. Add the oil, and when it begins to smoke, add the dried chilies, fermented black beans, ginger and garlic and stir-fry until fragrant, about 20 seconds.
3. Add the onion and mushrooms and stir-fry until just beginning to brown, about 2 minutes.
4. Add the blanched vegetables and cook for 1 minute, then add the soy sauce, vinegar and sugar and stir-fry for 30 seconds. Add the broth and bring to a boil.
5. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 15 seconds. Swirl the sesame oil over the vegetables and serve.
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