Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings
Ingredients
2 tomatoes
1 corn cob
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1 1/2 tbsp chopped garlic (lehsun)
1/2 tsp chopped green chillies
1/2 tsp chopped ginger (adrak)
2 tbsp chopped onions
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
2 tsp butter
For The Garnish
1 tbsp chopped coriander (dhania)
Method
Thread the tomatoes in a skewer.Place the skewer on the direct flame and roast till the tomatoes starts changing its colour.Remove the skin of tomatoes and chop the tomatoes into small pieces. Keep aside.Roast the corn cob on an open flame till it turns brown and black in colour.Cool and grate the corn and keep aside.Heat the oil in pan and add the cumin seeds.When the seeds crackle, add the garlic, green chillies, ginger and saute for 1 minute.Add the onions and saute till the onions turn translucent.Add the roasted tomatoes and roasted corn, mix well and saute on a medium flame for 2 minutesAdd the chilli powder, turmeric powder, coriander-cumin seeds powder, salt and garam masala, mix well and cook for 2-4 minutes.Add the butter and remaining garlic, mix well and cook for 4 minutes on a slow flame.Remove from the flame and transfer it into serving plate.Serve hot and garnish with coriander.
Thursday, September 15, 2016
Paruppu Rasam
Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Rasam Powder
1/4 cup toovar (arhar) dal
1 cup whole dry kashmiri red chillies
2 cups coriander (dhania) seeds
1/2 cup cumin seeds (jeera)
1 tbsp peppercorns (kalimirch)
2 tsp mustard seeds ( rai / sarson)
2 tsp fenugreek (methi) seeds
1/2 cup curry leaves (kadi patta) , optional
For The Rasam
2 tbsp tamarind (imli)
1/2 cup toovar (arhar) dal
a pinch of turmeric powder (haldi)
4 medium sized chopped , tomatoes
3 tsp rasam powder
1/2 tsp asafoetida (hing)
3 1/2 cups water
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
For The Garnish
coriander (dhania) for garnishing
Method
For the rasam powder:
For the rasam powder:Dry roast each ingredient separately till completely dry.Grind all ingredients together and store powder in an airtight bottle. Keep aside.
For the rasam
For the rasamSoak the tamarind in a cup of water for around 1/2 hour. Squeeze it well and extract the juice. Dilute with 1 cup of water and keep aside.Meanwhile, pressure cook the dal with enough water and a pinch of turmeric powder.Mash the dal well and keep aside.In a deep pan, add the 2 cups of tamarind water, tomatoes, rasam powder, and asafoetida powder and bring to boil.Simmer for around 10 minutes till the rasam reduces to ¾ of its original quantity.Now add the remaining cups of water and cooked dal and mix well.When a foamy layer starts forming on the rasam, add the seasoning and cook for few minutes and remove from the flame.Heat the ghee in a small pan and add the mustard seeds.When the seeds crackle, add the tempering over the rasam.Serve hot garnished with coriander.
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Rasam Powder
1/4 cup toovar (arhar) dal
1 cup whole dry kashmiri red chillies
2 cups coriander (dhania) seeds
1/2 cup cumin seeds (jeera)
1 tbsp peppercorns (kalimirch)
2 tsp mustard seeds ( rai / sarson)
2 tsp fenugreek (methi) seeds
1/2 cup curry leaves (kadi patta) , optional
For The Rasam
2 tbsp tamarind (imli)
1/2 cup toovar (arhar) dal
a pinch of turmeric powder (haldi)
4 medium sized chopped , tomatoes
3 tsp rasam powder
1/2 tsp asafoetida (hing)
3 1/2 cups water
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
For The Garnish
coriander (dhania) for garnishing
Method
For the rasam powder:
For the rasam powder:Dry roast each ingredient separately till completely dry.Grind all ingredients together and store powder in an airtight bottle. Keep aside.
For the rasam
For the rasamSoak the tamarind in a cup of water for around 1/2 hour. Squeeze it well and extract the juice. Dilute with 1 cup of water and keep aside.Meanwhile, pressure cook the dal with enough water and a pinch of turmeric powder.Mash the dal well and keep aside.In a deep pan, add the 2 cups of tamarind water, tomatoes, rasam powder, and asafoetida powder and bring to boil.Simmer for around 10 minutes till the rasam reduces to ¾ of its original quantity.Now add the remaining cups of water and cooked dal and mix well.When a foamy layer starts forming on the rasam, add the seasoning and cook for few minutes and remove from the flame.Heat the ghee in a small pan and add the mustard seeds.When the seeds crackle, add the tempering over the rasam.Serve hot garnished with coriander.
Raw Banana Faraali Bhakarwadi
Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
To Be Mixed Together For The Stuffing
2 cups boiled and mashed raw banana
1/2 cup boiled and mashed potatoes
3 tsp roasted and powdered cumin seeds (jeera)
1 tbsp roasted sesame seeds (til)
2 tbsp roasted and powdered peanuts
salt to taste
2 tsp freshly ground black pepper powder
1 tsp powdered cinnamon (dalchini)
3 tbsp chopped coriander (dhania)
oil for deep frying
To Be Kneaded Into A Soft Dough
2 cups rajgira flour
2 tsp roasted bad powdered cumin seeds (jeera)
salt to taste
water as required
Method
Roll soft rotis out of this dough, spread stuffing evenly.Roll this rotis horizontally, cut into small pieces. Press each piece with a hand, sprinkle rajgira flour.Heat the oil in a kadhai and deep fry the bhakarwadis till they turn golden brown and crisp from all the sides.Drain on an absorbent paper.
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
To Be Mixed Together For The Stuffing
2 cups boiled and mashed raw banana
1/2 cup boiled and mashed potatoes
3 tsp roasted and powdered cumin seeds (jeera)
1 tbsp roasted sesame seeds (til)
2 tbsp roasted and powdered peanuts
salt to taste
2 tsp freshly ground black pepper powder
1 tsp powdered cinnamon (dalchini)
3 tbsp chopped coriander (dhania)
oil for deep frying
To Be Kneaded Into A Soft Dough
2 cups rajgira flour
2 tsp roasted bad powdered cumin seeds (jeera)
salt to taste
water as required
Method
Roll soft rotis out of this dough, spread stuffing evenly.Roll this rotis horizontally, cut into small pieces. Press each piece with a hand, sprinkle rajgira flour.Heat the oil in a kadhai and deep fry the bhakarwadis till they turn golden brown and crisp from all the sides.Drain on an absorbent paper.
Healthy Grilled Chilli Paneer
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 servings
Ingredients
skimmed milk paneer
1 tbsp sunflower oil (any neutral tasting oil1 will work - try olive oil or vegetable)
1 medium red onion
4 garlic (lehsun) cloves
thumb sized piece of ginger (adrak)
1 red pepper
400g canned tomatoes
2 tbsp chilli sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp low sodium soy sauce
salt to taste
Method
Cut the paneer into equal bite sized chunks. Lightly grease an oven tray and grill on high heat for 10 minutes, turning after 5 minutes.Whilst the paneer is in the grill, finely dice ½ the red pepper and ½ of the onion into chunks or strips, as you prefer. I usually do a mixture of both. Set aside.Pulse the remaining onion, the garlic and ginger in the food processor. Set aside.Pulse the canned tomatoes and the remaining red pepper in the food processor.Heat up the oil in a pan on medium heat. Sauté the onion, garlic and ginger mixture in the oil for 1 minute, stirring continuously.Add in the diced red pepper and red onion and stir for another minute, stirring continuously.Add in the pulsed canned tomatoes and red pepper. Slowly mix in the chilli sauce, sweet chilli sauce, ketchup, soy sauce and salt. Let the mixture cook for 3-4 minutes on a medium heat. Stir in the grilled paneer.Serve with a minted yoghurt, coriander and naan.Enjoy!"}]
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 servings
Ingredients
skimmed milk paneer
1 tbsp sunflower oil (any neutral tasting oil1 will work - try olive oil or vegetable)
1 medium red onion
4 garlic (lehsun) cloves
thumb sized piece of ginger (adrak)
1 red pepper
400g canned tomatoes
2 tbsp chilli sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp low sodium soy sauce
salt to taste
Method
Cut the paneer into equal bite sized chunks. Lightly grease an oven tray and grill on high heat for 10 minutes, turning after 5 minutes.Whilst the paneer is in the grill, finely dice ½ the red pepper and ½ of the onion into chunks or strips, as you prefer. I usually do a mixture of both. Set aside.Pulse the remaining onion, the garlic and ginger in the food processor. Set aside.Pulse the canned tomatoes and the remaining red pepper in the food processor.Heat up the oil in a pan on medium heat. Sauté the onion, garlic and ginger mixture in the oil for 1 minute, stirring continuously.Add in the diced red pepper and red onion and stir for another minute, stirring continuously.Add in the pulsed canned tomatoes and red pepper. Slowly mix in the chilli sauce, sweet chilli sauce, ketchup, soy sauce and salt. Let the mixture cook for 3-4 minutes on a medium heat. Stir in the grilled paneer.Serve with a minted yoghurt, coriander and naan.Enjoy!"}]
Kiwi Fruit Sandesh
Preparation:30 mins
Cook: 0 mins
Total Time: 30 mins
Servings: Makes 1 serving
Ingredients
12 to 15 muffins moulds
For The Kiwi Filling
2 ripe kiwi
1/2 cup powdered sugar
chopped pistachios
For The Chenna
2 ltrs milk
2 tbsp lemon juice
a pinch of cardamom (elaichi) powder
For The Garnish
sliced pistachios
Method
For the kiwi filling
For the kiwi fillingPeel and chop the Kiwi and blend it along with ¼ cup sugar in a mixer.Transfer the mixture into a heavy bottomed non-stick pan and cook on slow flame. Once it starts to dry up, add chopped pistachios and a tbsp of chenna to it. So that everything binds well. Take from heat and let it cool.
For the sandesh
For the sandeshBring milk to a boil on medium heat. When it comes to a boil, reduce the flame and add the lemon juice gradually. Within 1 to 2 minutes you will start observing the whey separating from the milk.Transfer to a cheese cloth and squeeze out gently to release the water. Hang it for maximum 30 minutes. Make sure to check that it does not become too dry.Transfer this chenna to your kitchen platform, Check that it should be moist or the Sandesh will be crumbly.Knead with the back of your palm for 4 to 5 minutes or till it becomes soft.Add sugar and cardamom powder. Knead again for 3 to 4 minutes and transfer the prepared mixture to a heavy bottomed non stick pan.Cook it over low flame till it becomes a little dry but still have certain moistness to it. Turn off the heat and let it cool for some time.When it is still hot, start kneading it till it becomes soft.
How to proceed
How to proceedDivide the chenna mixture into 12 to 15 equal portions and make round balls out of it.Press the balls to make a well in the middle and put the Kiwi filling in it.Put each one of them in the muffin moulds and garnish with sliced pistachios.Chill the kiwi sandesh in the refrigerator for some time before serving.
Cook: 0 mins
Total Time: 30 mins
Servings: Makes 1 serving
Ingredients
12 to 15 muffins moulds
For The Kiwi Filling
2 ripe kiwi
1/2 cup powdered sugar
chopped pistachios
For The Chenna
2 ltrs milk
2 tbsp lemon juice
a pinch of cardamom (elaichi) powder
For The Garnish
sliced pistachios
Method
For the kiwi filling
For the kiwi fillingPeel and chop the Kiwi and blend it along with ¼ cup sugar in a mixer.Transfer the mixture into a heavy bottomed non-stick pan and cook on slow flame. Once it starts to dry up, add chopped pistachios and a tbsp of chenna to it. So that everything binds well. Take from heat and let it cool.
For the sandesh
For the sandeshBring milk to a boil on medium heat. When it comes to a boil, reduce the flame and add the lemon juice gradually. Within 1 to 2 minutes you will start observing the whey separating from the milk.Transfer to a cheese cloth and squeeze out gently to release the water. Hang it for maximum 30 minutes. Make sure to check that it does not become too dry.Transfer this chenna to your kitchen platform, Check that it should be moist or the Sandesh will be crumbly.Knead with the back of your palm for 4 to 5 minutes or till it becomes soft.Add sugar and cardamom powder. Knead again for 3 to 4 minutes and transfer the prepared mixture to a heavy bottomed non stick pan.Cook it over low flame till it becomes a little dry but still have certain moistness to it. Turn off the heat and let it cool for some time.When it is still hot, start kneading it till it becomes soft.
How to proceed
How to proceedDivide the chenna mixture into 12 to 15 equal portions and make round balls out of it.Press the balls to make a well in the middle and put the Kiwi filling in it.Put each one of them in the muffin moulds and garnish with sliced pistachios.Chill the kiwi sandesh in the refrigerator for some time before serving.
Quick Palak Paratha
Preparation:7 mins
Cook: 15 mins
Total Time: 22 mins
Servings: Makes 8 parathas
Ingredients
1 1/2 cups whole wheat flour (gehun ka atta)
3/4 cup spinach (palak) puree
2 green chillies , crushed
2 tbsp oil
1 tbsp garlic (lehsun) paste
salt to taste
oil for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 8 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Cook: 15 mins
Total Time: 22 mins
Servings: Makes 8 parathas
Ingredients
1 1/2 cups whole wheat flour (gehun ka atta)
3/4 cup spinach (palak) puree
2 green chillies , crushed
2 tbsp oil
1 tbsp garlic (lehsun) paste
salt to taste
oil for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 8 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Whole Wheat Idly
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 10 to 12 idlis
Ingredients
1 cup whole wheat (gehun)
1 tbsp par-boiled rice (ukda chawal)
1/2 cup urad dal (split black lentils)
1 tbsp semolina (rava)
1 tsp cumin seeds (jeera)
1/4 cup grated carrot
2 tbsp chopped coriander (dhania)
salt to taste
ghee for greasing
For Serving
coconut chutney
Method
Heat a pan, add the whole wheat and fry them till it turns to dark brown in colour, saute continuously on a medium flame. Remove and keep aside.In the same pan, add the rice and roast for a minute on a high flame.Cool the rice and wheat and soak in enough of water for 6 – 8 hours. Keep aside.Wash thoroughly and soak the urad dal in enough water for an hour.Grind the soaked whole wheat, rice and urad dal into smooth paste, using little water as per required to make a idli batter.In a mixing bowl, combine the idli batter, semolina, carrots, cumin seeds, coriander and salt, mix well.Grease the idli moulds with the ghee and fill in the idly batter.Steam the idly for 8 – 10 minutes or until they cook and become soft.Serve hot with coconut chutney.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 10 to 12 idlis
Ingredients
1 cup whole wheat (gehun)
1 tbsp par-boiled rice (ukda chawal)
1/2 cup urad dal (split black lentils)
1 tbsp semolina (rava)
1 tsp cumin seeds (jeera)
1/4 cup grated carrot
2 tbsp chopped coriander (dhania)
salt to taste
ghee for greasing
For Serving
coconut chutney
Method
Heat a pan, add the whole wheat and fry them till it turns to dark brown in colour, saute continuously on a medium flame. Remove and keep aside.In the same pan, add the rice and roast for a minute on a high flame.Cool the rice and wheat and soak in enough of water for 6 – 8 hours. Keep aside.Wash thoroughly and soak the urad dal in enough water for an hour.Grind the soaked whole wheat, rice and urad dal into smooth paste, using little water as per required to make a idli batter.In a mixing bowl, combine the idli batter, semolina, carrots, cumin seeds, coriander and salt, mix well.Grease the idli moulds with the ghee and fill in the idly batter.Steam the idly for 8 – 10 minutes or until they cook and become soft.Serve hot with coconut chutney.
Spicy Palak Paneer Paratha
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 10 to 12 parathas
Ingredients
For The Dough
3 cups whole wheat flour (gehun ka atta)
1 cup chopped spinach (palak) , boiled and pureed
1/2 cup curds (dahi)
2 tbsp oil
1 tsp ginger-green chilli paste
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1 tsp sugar
1 tsp fennel seeds (saunf)
salt to taste
To Be Mixed Together For The Stuffing
200 gms paneer (cottage cheese) , grated
1 tbsp finely chopped coriander (dhania) leaves
1/4 tsp chilli powder
1 tsp cumin seeds (jeera)
1 tsp chaat masala
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 10 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 10 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 9 more parathas.Serve hot.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 10 to 12 parathas
Ingredients
For The Dough
3 cups whole wheat flour (gehun ka atta)
1 cup chopped spinach (palak) , boiled and pureed
1/2 cup curds (dahi)
2 tbsp oil
1 tsp ginger-green chilli paste
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1 tsp sugar
1 tsp fennel seeds (saunf)
salt to taste
To Be Mixed Together For The Stuffing
200 gms paneer (cottage cheese) , grated
1 tbsp finely chopped coriander (dhania) leaves
1/4 tsp chilli powder
1 tsp cumin seeds (jeera)
1 tsp chaat masala
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 10 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 10 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 9 more parathas.Serve hot.
Shahi Tukra
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 4 servings
Ingredients
1 bread
1/2 gallon milk (half and half)
1 1/2 cups sugar
6 to 8 cardamoms (elaichi)
5 to 6 drops yellow colour
1 cup water
1 to 2 cups oil or
1/2 cup chopped almonds (badam) and
Method
Fry all the pieces of the bread in a pan until light golden.Put the fried pieces on a paper towel so that it absorbs all the extra oil.Cut all the slices in triangle small pieces by cutting them diagonally.Add 1 cup of water, cardimoms and 1 1/2 cup of sugar in a pan. Boil for about 5-6 minutes until the syrup becomes homogenous.Turn the stove off. Add the food coloring and stir.Place a layer of bread into a baking dish.Spread a little bit of syrup following the milk onto the bread. Repeat until done with all the pieces of bread.Sprinkle the almonds and pitachios on the top.Bake on 375 degrees for 20-25 minutes or until all the milk dries.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 4 servings
Ingredients
1 bread
1/2 gallon milk (half and half)
1 1/2 cups sugar
6 to 8 cardamoms (elaichi)
5 to 6 drops yellow colour
1 cup water
1 to 2 cups oil or
1/2 cup chopped almonds (badam) and
Method
Fry all the pieces of the bread in a pan until light golden.Put the fried pieces on a paper towel so that it absorbs all the extra oil.Cut all the slices in triangle small pieces by cutting them diagonally.Add 1 cup of water, cardimoms and 1 1/2 cup of sugar in a pan. Boil for about 5-6 minutes until the syrup becomes homogenous.Turn the stove off. Add the food coloring and stir.Place a layer of bread into a baking dish.Spread a little bit of syrup following the milk onto the bread. Repeat until done with all the pieces of bread.Sprinkle the almonds and pitachios on the top.Bake on 375 degrees for 20-25 minutes or until all the milk dries.
Vegetable Kabab
Preparation:10 min
Cook: 15 min
Total Time: 25 mins
Servings:
Ingredients
200 gms masoor dal (split red lentil)
1 cup water
1/4 tsp turmeric powder (haldi)
2 green chillies
1 clove of garlic (lehsun)
1 tbsp garam masala
20 gms ginger (adrak)
1/2 tsp chilli powder
2 1/2 cups bread crumbs
salt to taste
Method
Soak the dal for 5-6 hrsCook the dal with water,haldi and salt in cookerfor5minMake a paste of ginger and garlicMix masoor dal,breadcrumbs and paste and add green chilly,red chilly and garam masalaShape the dough and fry in oilServe it with round-cut onion and lemon piece.
Cook: 15 min
Total Time: 25 mins
Servings:
Ingredients
200 gms masoor dal (split red lentil)
1 cup water
1/4 tsp turmeric powder (haldi)
2 green chillies
1 clove of garlic (lehsun)
1 tbsp garam masala
20 gms ginger (adrak)
1/2 tsp chilli powder
2 1/2 cups bread crumbs
salt to taste
Method
Soak the dal for 5-6 hrsCook the dal with water,haldi and salt in cookerfor5minMake a paste of ginger and garlicMix masoor dal,breadcrumbs and paste and add green chilly,red chilly and garam masalaShape the dough and fry in oilServe it with round-cut onion and lemon piece.
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