Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 serving
Ingredients
1/2 cup rice (chawal)
water as required
For Tempering
2 tbsp sesame (til) oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
2 dry red chillies
a few curry leaves (kadi patta)
a pinch of asafoetida (hing)
black peppercorns (kalimirch) powder
1 to 2 tbsp sesame (til) oil
For The Tamarind Paste
a small ball of tamarind (imli) (medium I49 size)
of jaggery (gur)
salt to taste
water
1/2 tsp oil
1/2 tsp fenugreek (methi) seeds
1 tsp black peppercorns (kalimirch)
1 tsp chana dal (split bengal gram)
1/2 tsp pinch of asafoetida (hing)
Method
Cook the rice in a pressure cooker, add 1 tbsp gingely oil and spread on a plate.
For the tamarind paste
For the tamarind pasteSoak tamarind in warm water for 20 minutes, mash lightly, add 2 cups of water and strain.Heat oil in a pan, add the mustard seeds, urad dal, chana dal, red chillies, curry leaves and asafoetida and saute for a while.Add the tamarind water, salt, turmeric powder, asafoetida and curry leaves and while it is boiling add the jaggery.Heat 1/2 tsp of oil in a pan, add a pinch of asafoetida, fenugreek seeds, black peppercorns, chana dal and roast till the peppercorns splutter, cool and grind to a fine powder. Keep aside.When the tamarind water mixture reduces to half add the roasted and ground powder and boil till the mixture thickens.Take it off the gas and add the crushed black pepper powder, mix well.Keep this tamarind paste aside.
How to proceed
How to proceedPlace the rice in a bowl, add gingely oil and tamarind paste as per your taste and mix well.Handy tip:Add some more pepper powder to the Puliyodharai if you want to make it more spicy.
Thursday, April 7, 2016
Masala Egg Curry
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
6 boiled eggs
3 chopped tomatoes
2 to 3 sliced onions
1 chopped capsicum
2-3 whole dry kashmiri red chilli
2-3 slit green chilli
a few curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp oil
1/2 cup water
Method
In a non stack pan heat 1 tsp of oil.Add the eggs in the pan and fry them for 10 to 12 minutes till they are light golden brown.Cut into halves and keep aside.Heat oil in a non stick pan or wok.Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, dry red chillies and fry for 1 minute.Add the curry leaves, onions and saute till the onions are translucent.Add the capsicum and saute for 1 minute.Add the tomatoes and the green chillies and saute for 2 minutes.Add the ginger-garlic paste and cook till they rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Once the masala is cooked add the fried eggs and stir gently to ensure that the masala is coated nicely on the eggs.Add salt and half cup of water and mix well.Cover the pan or wok with a lid and let it cook on slow flame for 10 to 12 minutes.Serve hot with rotis, phulkas or rice.
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
6 boiled eggs
3 chopped tomatoes
2 to 3 sliced onions
1 chopped capsicum
2-3 whole dry kashmiri red chilli
2-3 slit green chilli
a few curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp oil
1/2 cup water
Method
In a non stack pan heat 1 tsp of oil.Add the eggs in the pan and fry them for 10 to 12 minutes till they are light golden brown.Cut into halves and keep aside.Heat oil in a non stick pan or wok.Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, dry red chillies and fry for 1 minute.Add the curry leaves, onions and saute till the onions are translucent.Add the capsicum and saute for 1 minute.Add the tomatoes and the green chillies and saute for 2 minutes.Add the ginger-garlic paste and cook till they rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Once the masala is cooked add the fried eggs and stir gently to ensure that the masala is coated nicely on the eggs.Add salt and half cup of water and mix well.Cover the pan or wok with a lid and let it cook on slow flame for 10 to 12 minutes.Serve hot with rotis, phulkas or rice.
Chuada Muthiya Nu Shaak ( Cowpeas and Muthiya Veg)
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 5 to 6 servings
Ingredients
For The Muthiyas
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup jowar (white millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp powdered cumin seeds (jeera)
salt to taste
1 tbsp oil
1 tsp cooking soda
2 tbsp curds (dahi)
2 tsp sugar
Other Ingredients
2 cups soaked and boiled chawli (cow pea / lobhia)
1 tbsp ghee
2 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
1/2 tsp carom seeds (ajwain)
salt to taste
2 tsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tbsp jaggery (gur)
4 kokum
For The Garnish
2 tbsp fried cashewnuts (kaju)
Method
for the muthiyas
for the muthiyasCombine all the ingredients.Add little water if required and knead a semi soft dough. Make 5\" long and 1/2\" thick rolls and steam it in a steamer for 15 minutes.Cool and cut into round slices of 1/2 \" thickness.Keep aside.
how to proceed
how to proceedHeat ghee in kadhai and add the cumin seeds and mustard seeds.When the seeds crackle, add the carom seeds and curry leaves and saute for 30 seconds.ADd the boiled cowpeas and remaining ingredients and mix well.Add 3/4 cup water, mix well and simmer for 5 minutes.Add the muthiyas and simmer for 1 minutes.Serve hot.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 5 to 6 servings
Ingredients
For The Muthiyas
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup jowar (white millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp powdered cumin seeds (jeera)
salt to taste
1 tbsp oil
1 tsp cooking soda
2 tbsp curds (dahi)
2 tsp sugar
Other Ingredients
2 cups soaked and boiled chawli (cow pea / lobhia)
1 tbsp ghee
2 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
1/2 tsp carom seeds (ajwain)
salt to taste
2 tsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tbsp jaggery (gur)
4 kokum
For The Garnish
2 tbsp fried cashewnuts (kaju)
Method
for the muthiyas
for the muthiyasCombine all the ingredients.Add little water if required and knead a semi soft dough. Make 5\" long and 1/2\" thick rolls and steam it in a steamer for 15 minutes.Cool and cut into round slices of 1/2 \" thickness.Keep aside.
how to proceed
how to proceedHeat ghee in kadhai and add the cumin seeds and mustard seeds.When the seeds crackle, add the carom seeds and curry leaves and saute for 30 seconds.ADd the boiled cowpeas and remaining ingredients and mix well.Add 3/4 cup water, mix well and simmer for 5 minutes.Add the muthiyas and simmer for 1 minutes.Serve hot.
Palak Soya Curry
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
1/2 cup soaked and chopped soya chunks
250 gms spinach (palak) puree
2 to 3 chopped tomatoes
1/4 cup green chutney
1/4 cup curds (dahi)
2 chopped onions
3 tsp chopped garlic (lehsun)
1 tsp ginger (adrak) paste
2 slit green chillies
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 to 2 tsp oil
salt to taste
Method
Heat the oil in a pan, add the onions, tomatoes, garlic and green chilli and saute for 2 to 3 minutes.Add the turmeric powder, chilli powder, cumin powder, coriander powder and salt and mix well and cook for 3 to 4 minutes.Add the soya chunks and saute for 2 to 3 minutes.Add the curd and cook it till the gravy thickens and mixes well with soya chunks.Add the spinach puree and coriander chutney and mix well.Cover the lid of the pan and cook for another 4 to 5 minutes.Serve hot with naan, rotis or phulkas.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
1/2 cup soaked and chopped soya chunks
250 gms spinach (palak) puree
2 to 3 chopped tomatoes
1/4 cup green chutney
1/4 cup curds (dahi)
2 chopped onions
3 tsp chopped garlic (lehsun)
1 tsp ginger (adrak) paste
2 slit green chillies
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 to 2 tsp oil
salt to taste
Method
Heat the oil in a pan, add the onions, tomatoes, garlic and green chilli and saute for 2 to 3 minutes.Add the turmeric powder, chilli powder, cumin powder, coriander powder and salt and mix well and cook for 3 to 4 minutes.Add the soya chunks and saute for 2 to 3 minutes.Add the curd and cook it till the gravy thickens and mixes well with soya chunks.Add the spinach puree and coriander chutney and mix well.Cover the lid of the pan and cook for another 4 to 5 minutes.Serve hot with naan, rotis or phulkas.
Gobi Mattar Masala
Preparation:15min
Cook: 20min
Total Time: 35 mins
Servings:
Ingredients
1/2 kg cauliflower
1 cup green peas
1 1/2 tbsp chilli powder
2 onions
1 tomato
1 cup oil
1 tsp garam masala
1 tomato
1 tsp M.S.G
1 tbsp besan (Bengal gram flour)
1 tsp plain flour (maida)
salt to taste
coriander (dhania) leaves
Method
Wash and clean cauliflower.Add ajinomotto and salt to the cauliflower and let it for few minutes.Grind onions and tomato to paste.Now take cauliflower to it add gram flour and plain flour and fry until it turns to golden brown.Now in a pan put the same oil and add the onion and saute until the raw smell goes.Then add the tomato paste saute then add chilli powder and salt.Finally fried cauliflower and peas add very little water and cook for 5 minutes.In the last add garam masala and garnish with coriander.Serve hot with chapathis.
Cook: 20min
Total Time: 35 mins
Servings:
Ingredients
1/2 kg cauliflower
1 cup green peas
1 1/2 tbsp chilli powder
2 onions
1 tomato
1 cup oil
1 tsp garam masala
1 tomato
1 tsp M.S.G
1 tbsp besan (Bengal gram flour)
1 tsp plain flour (maida)
salt to taste
coriander (dhania) leaves
Method
Wash and clean cauliflower.Add ajinomotto and salt to the cauliflower and let it for few minutes.Grind onions and tomato to paste.Now take cauliflower to it add gram flour and plain flour and fry until it turns to golden brown.Now in a pan put the same oil and add the onion and saute until the raw smell goes.Then add the tomato paste saute then add chilli powder and salt.Finally fried cauliflower and peas add very little water and cook for 5 minutes.In the last add garam masala and garnish with coriander.Serve hot with chapathis.
Corn Methi Malai
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
To Be Grounded Into A White Paste
2 large onions diced
2 tbsp cashewnuts (kaju)
3 tbsp watermelon seeds
2 almonds (badam)
1/2 cup milk
Other Ingredients
2 1/2 cups chopped fenugreek (methi) leaves
3 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp green chilli paste
1 tsp nutmeg (jaiphal) powder
1 tsp cinnamon (dalchini) powder
2 1/2 cups boiled sweet corn kernels (makai ke dane)
salt to taste
Method
Apply some salt on the fenugreek leaves and keep aside for 10 minutes.Drain and squeeze out the excess water. Keep aside.Heat 1 tbsp of oil in a broad pan, add the fenugreek leaves and saute on a medium flame for 3 to 4 minutes.Remove from the flame and keep aside.Heat the remaining oil in the same pan and add the cumin seeds.When the seeds crackle, add the prepared white paste,green chilli paste,nutmeg powder,cinnamon powder,salt, boiled corn and sauteed fenugreek leaves and cook on a medium flame for 3-4 minutes.Serve hot.
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
To Be Grounded Into A White Paste
2 large onions diced
2 tbsp cashewnuts (kaju)
3 tbsp watermelon seeds
2 almonds (badam)
1/2 cup milk
Other Ingredients
2 1/2 cups chopped fenugreek (methi) leaves
3 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp green chilli paste
1 tsp nutmeg (jaiphal) powder
1 tsp cinnamon (dalchini) powder
2 1/2 cups boiled sweet corn kernels (makai ke dane)
salt to taste
Method
Apply some salt on the fenugreek leaves and keep aside for 10 minutes.Drain and squeeze out the excess water. Keep aside.Heat 1 tbsp of oil in a broad pan, add the fenugreek leaves and saute on a medium flame for 3 to 4 minutes.Remove from the flame and keep aside.Heat the remaining oil in the same pan and add the cumin seeds.When the seeds crackle, add the prepared white paste,green chilli paste,nutmeg powder,cinnamon powder,salt, boiled corn and sauteed fenugreek leaves and cook on a medium flame for 3-4 minutes.Serve hot.
Theplas
Preparation:15 mins
Cook: 5 mins
Total Time: 20 mins
Servings:
Ingredients
1 cup finely chopped fenugreek (methi) and soaked in salted waterfor 1/2 an hour
2 cups whole wheat flour (gehun ka atta)
2 tsp besan (Bengal gram flour)
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp oil
oil for preparing theplas
Method
Mix all the ingredients and make a soft doughDivide into 10 equal portionsRoll them like chapatiesHeat tava and roast then by adding few drops of oil so they become dryRemove and cover with cloth so that they remain hot and softContinue with others and when done garnish with some white butter or chuteny"}]
Cook: 5 mins
Total Time: 20 mins
Servings:
Ingredients
1 cup finely chopped fenugreek (methi) and soaked in salted waterfor 1/2 an hour
2 cups whole wheat flour (gehun ka atta)
2 tsp besan (Bengal gram flour)
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp oil
oil for preparing theplas
Method
Mix all the ingredients and make a soft doughDivide into 10 equal portionsRoll them like chapatiesHeat tava and roast then by adding few drops of oil so they become dryRemove and cover with cloth so that they remain hot and softContinue with others and when done garnish with some white butter or chuteny"}]
Black Pepper Lemon Tea
Preparation:2 mins
Cook: 10 mins
Total Time: 12 mins
Servings: Makes 2 to 3 cups
Ingredients
water
6 peppercorns (kalimirch)
6 tsp sugar
2 tsp lemon juice
Method
Heat water for one minute.Add crushed pepper to it.Add sugar, mix well and boil for 9 minutes.Strain the same in cups.Add 1 teaspoon fresh lemon juice in each cup.Serve hot.
Cook: 10 mins
Total Time: 12 mins
Servings: Makes 2 to 3 cups
Ingredients
water
6 peppercorns (kalimirch)
6 tsp sugar
2 tsp lemon juice
Method
Heat water for one minute.Add crushed pepper to it.Add sugar, mix well and boil for 9 minutes.Strain the same in cups.Add 1 teaspoon fresh lemon juice in each cup.Serve hot.
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