Preparation :15 min
Cook :1/2 hour
Total TIme :45 mins
Servings :
Ingredents :
1 small onion, finely chopped
1 thin carrot, thinly sliced
1 clove of garlic (lehsun) , minced
1/2 tsp cumin seeds (jeera) powder
1/4 tsp garam masala
1/2 cup urad dal (split black lentils)
1 1/4 cups water
1 1/4 cups Vegetable Broth
1 cup chopped spinach (palak)
fresh lemon juice
salt and pepper to taste
Method :
In a large saucepan, saute onion and carrots in oil until tender. Add garlic, cumin, and garam masala, stir well. add urad dal, and water, bring to a boil. reduce heat and simmer covered for 5 minutes. Add vegetable broth and simmer covered for 25 minutes. stir in tomatoes and spinach, stir and simmer for 2 minutes. add more liquid if necessary. Squeeze in lemon juice from half of a fresh lemon, and season with salt and pepper to taste.
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Tuesday, July 25, 2017
Tuesday, July 18, 2017
Kutchi Style Dosai
Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 6 serving
Ingredients
For The Dosa Batter
yellow moong dal (split yellow gram)
1/4 cup rice (chawal)
2 tbsp besan (bengal gram flour)
8-10 fenugreek (methi) seeds
garlic-ginger-green chilli paste (optional)
sour curds (khatta dahi)
a pinch of baking soda
salt to taste
For The Stuffing
4 finely chopped tomatoes
2 big boiled raw bananas , grated
1/4 cup boiled green peas
1/4 cup finely grated coconut
2 tsp dabeli masala
1/2 tsp turmeric powder (haldi)
1 1/2 tsp red chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp chaat masala
4 tbsp sweet chutney
2 tbsp chopped coriander (dhania) leaves
salt to taste
oil
Other Ingredients
masala peanuts (ready available)
pomegranate (anar) seeds
sweet chutney
red garlic (lehsun) chutney
butter
cheese (optional)
For Serving
sweet chutney
garlic tomato chutney
coconut chutney
Method
For the dosa batter
For the dosa batterCombine moong dal, rice and fenugreek seeds in a deep bowl and soak in enough water for 4-5 hours.Drain and blend in a mixer with curds and enough water to make a batter for dosa.Transfer the mixture into a bowl, add the remaining ingredients and mix well.Cover with a lid and keep aside to rest for 15-20 minutes.
For the stuffing
For the stuffingHeat oil in a non-stick pan, add red chilli paste, garlic paste and sauté. Add the tomatoes, dabeli masala, turmeric powder, and chaat masala and sauté till pulpy.Add bananas, green peas, sweet chutney, coconut and coriander, mix well and cook for another 2 to 3 minutes. Remove in a bowl and keep aside to cool.
How to proceed
How to proceedHeat a non-stick tava sprinkle a little water on it to check if properly heated and wipe off using a piece of cloth.Pour a laddleful of the batter on the tava and spread in a circular motion to make a dosa. Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.Spread little sweet chutney and garlic chutney on it.Place enough stufifng in a row in the centre, sprinkle 2 tbsp each of masala peanuts, pomegranate, grate cheese and fold it over from both the sides overlapping each other. Press it slightly for 1 minute.Cut into 3 to 4 pieces and serve immediately with Sweet chutney, garlic-tomato chutney and coconut chutney.
Handy tip
Handy tipYou can use ready made dosa batter available in the market if you don’t wish to prepare the moong dal batter at home. Though Moong Dal Dosa taste the best with Kutchi Dabeli stuffing.You can use boiled potatoes instead of raw banana or mixture of both.
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 6 serving
Ingredients
For The Dosa Batter
yellow moong dal (split yellow gram)
1/4 cup rice (chawal)
2 tbsp besan (bengal gram flour)
8-10 fenugreek (methi) seeds
garlic-ginger-green chilli paste (optional)
sour curds (khatta dahi)
a pinch of baking soda
salt to taste
For The Stuffing
4 finely chopped tomatoes
2 big boiled raw bananas , grated
1/4 cup boiled green peas
1/4 cup finely grated coconut
2 tsp dabeli masala
1/2 tsp turmeric powder (haldi)
1 1/2 tsp red chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp chaat masala
4 tbsp sweet chutney
2 tbsp chopped coriander (dhania) leaves
salt to taste
oil
Other Ingredients
masala peanuts (ready available)
pomegranate (anar) seeds
sweet chutney
red garlic (lehsun) chutney
butter
cheese (optional)
For Serving
sweet chutney
garlic tomato chutney
coconut chutney
Method
For the dosa batter
For the dosa batterCombine moong dal, rice and fenugreek seeds in a deep bowl and soak in enough water for 4-5 hours.Drain and blend in a mixer with curds and enough water to make a batter for dosa.Transfer the mixture into a bowl, add the remaining ingredients and mix well.Cover with a lid and keep aside to rest for 15-20 minutes.
For the stuffing
For the stuffingHeat oil in a non-stick pan, add red chilli paste, garlic paste and sauté. Add the tomatoes, dabeli masala, turmeric powder, and chaat masala and sauté till pulpy.Add bananas, green peas, sweet chutney, coconut and coriander, mix well and cook for another 2 to 3 minutes. Remove in a bowl and keep aside to cool.
How to proceed
How to proceedHeat a non-stick tava sprinkle a little water on it to check if properly heated and wipe off using a piece of cloth.Pour a laddleful of the batter on the tava and spread in a circular motion to make a dosa. Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.Spread little sweet chutney and garlic chutney on it.Place enough stufifng in a row in the centre, sprinkle 2 tbsp each of masala peanuts, pomegranate, grate cheese and fold it over from both the sides overlapping each other. Press it slightly for 1 minute.Cut into 3 to 4 pieces and serve immediately with Sweet chutney, garlic-tomato chutney and coconut chutney.
Handy tip
Handy tipYou can use ready made dosa batter available in the market if you don’t wish to prepare the moong dal batter at home. Though Moong Dal Dosa taste the best with Kutchi Dabeli stuffing.You can use boiled potatoes instead of raw banana or mixture of both.
Chilli Parotta
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings
Ingredients
3 parathas
1 sliced capsicum
2 chopped onions
2 tomatoes
1 tbsp ginger-garlic (adrak-lehsun) paste
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 tsp cornflour
2 tbsp oil
salt to taste
chopped coriander (dhania)
Method
Keep the parottas ready. If you are using readymade ones heat it in a pan before you use them.Cut the parottas using knife or scissors into small pieces and keep it aside.Take a medium sized pan and add oil.Add onion and saute until it becomes slightly brown.Add ginger garlic paste and saute it.Add tomatoes and cook until it becomes mushy.Add green chillies and capsicum and saute for a couple of minutes.Add turmeric powder, chilli powder, garam masala powder and salt.Sprinkle a little water to ensure it doesnt get burnt.Take a cup of water and add corn flour and mix it.Pour it into the pan and cover it with a lid.Cook in a medium flame for 2 to 3 min.Remove the pan.Keep it in a low flame and add in the sliced parottas.Mix and toss well.Turn off the heat and garnish with corriander leaves.It can be best served with raitha.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings
Ingredients
3 parathas
1 sliced capsicum
2 chopped onions
2 tomatoes
1 tbsp ginger-garlic (adrak-lehsun) paste
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 tsp cornflour
2 tbsp oil
salt to taste
chopped coriander (dhania)
Method
Keep the parottas ready. If you are using readymade ones heat it in a pan before you use them.Cut the parottas using knife or scissors into small pieces and keep it aside.Take a medium sized pan and add oil.Add onion and saute until it becomes slightly brown.Add ginger garlic paste and saute it.Add tomatoes and cook until it becomes mushy.Add green chillies and capsicum and saute for a couple of minutes.Add turmeric powder, chilli powder, garam masala powder and salt.Sprinkle a little water to ensure it doesnt get burnt.Take a cup of water and add corn flour and mix it.Pour it into the pan and cover it with a lid.Cook in a medium flame for 2 to 3 min.Remove the pan.Keep it in a low flame and add in the sliced parottas.Mix and toss well.Turn off the heat and garnish with corriander leaves.It can be best served with raitha.
Mughlai Aloo
Preparation:2 hrs
Cook: 20 mins
Total Time: 1402 hours 20 minutes
Servings: Makes 2 to 3 servings
Ingredients
12 baby potatoes
2 onions , grated
1 cup boiled green peas
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/4 tsp cumin seeds (jeera)
1/2 tsp sugar
2 tsp fresh cream
1 cup curds (dahi)
salt to taste
To Be Ground Into Paste
5 garlic (lehsun) cloves
1/2 tsp ginger (adrak) paste
2 tsp poppy seeds (khus-khus)
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 cardamoms
1 green chilli
For Garnishing
chopped coriander
kasoori methi
Method
Peel the potatoes and prick it with fork and deep fry in oil.Mix the ground paste in the curd and whip well. Mix in it the fried potatoes.In another pan,heat oil and add the cumin seeds.When the seeds crackle, add the onions and saute till it turns translucent.Add the turmeric powder, chilli powder and coriander-cumin powder, garam masala and saute for few minutes.Add the marinated potatoes, half cup water, salt and let it simmer for few minutesAdd the green peas, sugar and cream and cook till peas are tender.Serve hot garnished with coriander ,kasoori methi and garam masala.
Cook: 20 mins
Total Time: 1402 hours 20 minutes
Servings: Makes 2 to 3 servings
Ingredients
12 baby potatoes
2 onions , grated
1 cup boiled green peas
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/4 tsp cumin seeds (jeera)
1/2 tsp sugar
2 tsp fresh cream
1 cup curds (dahi)
salt to taste
To Be Ground Into Paste
5 garlic (lehsun) cloves
1/2 tsp ginger (adrak) paste
2 tsp poppy seeds (khus-khus)
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 cardamoms
1 green chilli
For Garnishing
chopped coriander
kasoori methi
Method
Peel the potatoes and prick it with fork and deep fry in oil.Mix the ground paste in the curd and whip well. Mix in it the fried potatoes.In another pan,heat oil and add the cumin seeds.When the seeds crackle, add the onions and saute till it turns translucent.Add the turmeric powder, chilli powder and coriander-cumin powder, garam masala and saute for few minutes.Add the marinated potatoes, half cup water, salt and let it simmer for few minutesAdd the green peas, sugar and cream and cook till peas are tender.Serve hot garnished with coriander ,kasoori methi and garam masala.
Suva Paneer Pulao
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups steamed rice (chawal)
1/2 cup chopped dill (shepu / suva bhaji)
1/2 cup chopped canned pineapple
1/2 cup chopped paneer (cottage cheese)
salt to taste
1/4 cup chopped coriander (dhania)
1 tbsp olive oil
2 tsp cumin seeds (jeera)
To Garnish
2 tsp roasted almonds (badam)
Method
Heat the ghee in a pan and add the cumin seeds.When the seeds crackle, add the paneer and saute till the paneer pieces turn golden brown.Saute half of the suva bhaji and keep half aside.Add the rice, pineapple, coriander, salt and balance of suva bhaji and lightly mix well.Garnish with almonds and serve hot with hot dal fry, papad and pickle.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups steamed rice (chawal)
1/2 cup chopped dill (shepu / suva bhaji)
1/2 cup chopped canned pineapple
1/2 cup chopped paneer (cottage cheese)
salt to taste
1/4 cup chopped coriander (dhania)
1 tbsp olive oil
2 tsp cumin seeds (jeera)
To Garnish
2 tsp roasted almonds (badam)
Method
Heat the ghee in a pan and add the cumin seeds.When the seeds crackle, add the paneer and saute till the paneer pieces turn golden brown.Saute half of the suva bhaji and keep half aside.Add the rice, pineapple, coriander, salt and balance of suva bhaji and lightly mix well.Garnish with almonds and serve hot with hot dal fry, papad and pickle.
Methi Tomato Paneer
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
1 tbsp oil
2 chopped onions
1 cup chopped fenugreek (methi) leaves
4 chopped tomatoes
2 tbsp tomato puree
1 tbsp coriander (dhania) powder
1 tsp kashmiri red chilli powder
salt to taste
1 tsp dried mango powder (amchur)
2 tsp chopped ginger (adrak)
6 to 8 garlic (lehsun) cloves
2 to 3 green chillies
Method
Combine the green chillies, ginger and garlic and blend in a mixer till smooth. Keep aside.Heat oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown.Add the fenugreek leaves, ginger-garlic and green chilli paste and saute for 3 minutes.Add the tomatoes and tomato puree, mix well and cook till the tomatoes turn soft.Add the coriander powder, red chilli powder and salt, mix well and add little of water and bring to boil.Add the amchur, mix well and cover and cook on a slow flame for 6-7 minutes.When the mixture becomes dry, add the paneer pieces and lightly mix and cook for three-four minutes on a low heat.Serve hot.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
1 tbsp oil
2 chopped onions
1 cup chopped fenugreek (methi) leaves
4 chopped tomatoes
2 tbsp tomato puree
1 tbsp coriander (dhania) powder
1 tsp kashmiri red chilli powder
salt to taste
1 tsp dried mango powder (amchur)
2 tsp chopped ginger (adrak)
6 to 8 garlic (lehsun) cloves
2 to 3 green chillies
Method
Combine the green chillies, ginger and garlic and blend in a mixer till smooth. Keep aside.Heat oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown.Add the fenugreek leaves, ginger-garlic and green chilli paste and saute for 3 minutes.Add the tomatoes and tomato puree, mix well and cook till the tomatoes turn soft.Add the coriander powder, red chilli powder and salt, mix well and add little of water and bring to boil.Add the amchur, mix well and cover and cook on a slow flame for 6-7 minutes.When the mixture becomes dry, add the paneer pieces and lightly mix and cook for three-four minutes on a low heat.Serve hot.