Great Indian Cooking By Asha

Back Online after a long time!

2012-03-03T23:46:00.001-08:00

So I was posted to an out of station job and had to spend long hours commuting daily, thus not getting any time or energy left to go check out the blog or add new stuff to it. But now i'll try to come online more and hopefully post more recipes whenever i get some time. In the meantime Thanks to everyone who have checked out the recipes here and I hope that you had fun cooking them and made some delightful food for your families.

Achari Baingan / Egg plant / Aubergine

2011-07-21T08:50:00.000-07:00

Ingredients

3 medium sized Baingan / Egg plant / Aubergine, make thin slices

2 cloves garlic, crushed

1” finely chopped ginger

1 medium sliced onion

2 tomatoes cut in cubes

2 green chillis finely chopped

5-6 curry leaves

½ teaspoon kalonji (Nigella seeds)

5-6 fenugreek seeds

½ teaspoon fennel seeds

½ teaspoon cumin seeds

½ teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon red chili powder

Salt to taste

1 ½ tablespoon oil

Method

Heat oil in a Kadhai/Wok

Fry baingan slices in the oil and drain out.

Keep all fried baingan slices aside.

Now in the remaining oil in Kadhai/wok, add ginger and garlic paste. Stir it.

Now add sliced onion to it. Cook it till the onions become golden.

Now add kalonji (Nigella seeds), cumin seed and fenugreek seeds.

Add chopped tomatoes, curry leaves, fennel seeds and green chili. Cook it till tomatoes become little soft.

Now add turmeric powder, coriander powder, red chili powder and salt.

Add all fried baingan slices to it and mix it well.

Sprinkle little water over it and cover it with a lid.

Cook it over a slow flame for about 10-15 minutes, till baingan slices get cooked.

Dish out in a serving dish.

Serve while hot with parantha.

Mixed Vegetable kofta curry

2011-05-13T10:39:00.000-07:00

Ingredients

For Kofta

½ cup finely chopped & parboiled carrots

½ cup finely chopped & parboiled French beans

½ cup finely chopped & parboiled cauliflower

1 medium boiled and mashed potato

1 cup porridge oats grind to make powder (chickpea flour/besan can also be used)

½ cup boiled rice, mashed

1 green chili finely chopped

1” ginger finely chopped

1 tablespoon finely chopped coriander leaves

Salt to taste

½ teaspoon coriander powder

½ teaspoon cumin seed powder

½ teaspoon garam masala

½ teaspoon red chili powder

Oil for frying

For gravy

3 medium sized onions (make paste)

3 medium tomatos (make puree)

1 tea spoon ginger paste

1 tea spoon garlic paste

2-3 green chilli (paste)

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon jeera power (cumin)

2 cardamoms

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

Chopped coriander leaves

2 cloves

A pinch of powder of kasuri methi (dried fenugreek leaves)
Making Kasuri Methi (dried fenugreek) at home

Salt to taste

2 tablespoon Oil

Method

Heat Kadhai/Wok

Dry roast oats powder for 3-4 minutes over slow flame. Keep stirring it.

Remove from stove.

Add chopped and parboiled vegetables, mashed potatoes, green chilies, ginger, mashed rice, cumin seed powder, red chili powder, coriander powder, garam masala and salt to it. Mix it well.

Make small balls out of this mix.

Heat oil in a Kadhai (wok).

Fry all koftas golden brown over a medium flame

Drain and keep aside.

Gravy

Heat oil in a pan.

Add ginger & garlic paste to it. Stir it.

Add onion paste; cook it till the paste become golden.

Add green chilli paste and keep stirring it.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.

Now add 2-3 cups water to it and cook for 8-10 minutes.

Now add kasuri methi powder.and cook for another 2 minutes.

Arrange koftas in a serving dish.

Just before serving the curry, pour gravy over koftas and garnish them with chopped coriander leaves.

Serve while hot with parantha or rice.

Sabudane ki Kheer (Tapioca Pearl Pudding)

2011-05-02T10:08:00.000-07:00

Ingredients

1 cup tapioca pearls (Sabudana)

½ liter Milk

½ cup condensed milk

½ cup sugar (to taste)

1 table spoon finely chopped cashew nut

1 teaspoon finely sliced pistachio

¼ cup raisins

1 table spoon blanched and sliced almonds

½ teaspoon powder of cardamom seed

Few strands of saffron mixed in 1 table spoon milk

Method

Wash the Tapioca pearls, drain the water and keep them aside for 2-3 hour.

Tapioca pearl will become translucent and more than double in size.

Boil milk in a pan.

Now add sugar, cashew nuts, almonds, raisins & condensed milk, mix it well and cook for 5 minutes. Keep stirring.

Mix saffron mixture to it.

Add tapioca pearls and cook for another 8-10 minutes on slow flame.

Now take it out in a serving dish

Spread cardamom powder & sliced pistachio over it.

Tapioca pearl kheer /pudding can be served hot or chilled.

Pomegranate Spring Onions Raita

2011-05-01T09:32:00.000-07:00

Chilled Pomegranate Spring Onions Raita tastes heavenly in Indian summers. It can be served with rice, stuffed parantha, parantha and curry, or as a side dish.

Ingredients

2 cup curd/Yogurt

½ cup fresh pomegranate seeds

½ cup juice of pomegranate seeds

2 spring onions, finely chopped green part and white part

¼ teaspoon black salt

1 tablespoon sugar

Method

Beat the curd so that it becomes smooth in texture.

Add sugar and black salt in curd. Mix it well.

Add pomegranate seeds, juice, and spring onions (keep aside few pomegranate seeds and finely chopped green part of onion for garnishing) in curd.

Mix it well.

Pour the raita in a serving bowl.
Garnish with pomegranate seeds and finely chopped green part of spring onions.

Keep it in a fridge.

Serve chilled

Bhindi Masala (Spicy Okra/Ladies Finger)

2011-04-30T05:35:00.000-07:00

Ingredients

500 gms Bhindi/Okra

2 onion, sliced

½ teaspoon turmeric powder

½ teaspoon ajwain/thymol seed

A pinch of asafetida

½ teaspoon red chili powder

½ teaspoon garam masala

½ teaspoon cumin seed powder

½ teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon coarsely grinded fennel seed

½ teaspoon amchoor (raw & dry mango) powder

Salt to taste

1 tablespoon Vegetable oil

Method

Cut all Bhindi/Okra into two lengthwise and then cut into 1” long pieces.

Heat oil in Kadhai/Wok.

Add asafetida.

Add Ajwain/thymol seeds.

Add onion and stir fry it to golden.

Add turmeric powder.

Add Okra and salt.

Mix them well with the oil.

Cover the Kadhai with a lid.

Cook it over a slow flame for 7-8 minutes.

Open the lid and stir the Okra.

Add coriander powder, garam masala, amchoor powder, red chili powder, cumin seed powder and fennel seed powder in the Okra. Mix it well.

Now cook it over a slow flame, uncovered, for about 15 minutes or until the stickiness of Bhindi/Okra will disappear and the whole dish will become little roasted. Keep stirring from time to time.

Pour it in a serving dish.

Serve with parantha and any Indian curry.

Cordia/labede/gunda ki sabzi

2011-04-21T22:45:00.000-07:00

In India cordia is known by different names in different places. In Rajasthan, North India, it is known as Lasode or Labede. Whereas it is called as Gunda in Gujarat.

Cordia/Labede is used as a key ingredient in making pickle in many parts of India and it is very delicious.

My wife makes a spicy and delicious sabzi (dish) of Cordia. Cordia is boiled and de-seeded. Then stir fried with oil and dry masalas over low flame for about 30-40 minutes. Cordia is a very sticky vegetable. Its stickiness disappears while cooking on a slow flame for a long time. It can be made in a large amount and kept in the refrigerator. It can be then reheated and consumed within a week.

Ingredients

500 gm Cordia/Labede/Lasode/Gunda

½ teaspoon turmeric powder

½ teaspoon cumin seed

A pinch of asafetida

½ teaspoon red chili powder

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon coarsely grinded fennel seed

½ teaspoon amchoor (raw & dry mango) powder

Salt to taste

1 ½ tablespoon Vegetable oil

Method

Remove the stem from Cordia / Labede.

There are two ways on how to proceed from here.

You can either boil them in water till they become soft. (This is the traditional way of doing it)

Then remove from water.

You can place all the cordia / labede in a plastic bag and microwave them for about 7-8 minutes on high power. (With this method, roasting the cordial / labede will take less time in the later stage, as the cordial will not absorb extra water in the microwave).

Cool all the cordia / labede at room temperature.

De-seed all the cordia / labede. For this, press the each cordia / labede with your right hand thumb and first two fingers. The seed along with a sticky glue-like substance will automatically come out of cordial / labede.

Now heat the oil in a Kadhai/wok.

Add asafetida.

Add cumin seeds.

Add turmeric powder.

Add all the de-seeded cordia /labede and salt.

Mix them well with the oil.

With the help of a spatula, lightly crush all the cordia /labede.

Cover the Kadhai with a lid.

Cook it over a slow flame for 7-8 minutes.

Open the lid and stir the cordia / labede.

Add all the masala in the cordia / labede and mix it well.

Now cook it over a slow flame, uncovered, for about 40 minutes or until the stickiness of cordia / labede will disappear and the whole dish will become little roasted and of golden color. Keep stirring from time to time.

Pour it in a serving dish.

Serve with parantha and any Indian curry.

Arbi Amritsari

2011-04-20T05:45:00.000-07:00

Arbi Amritsari is a very popular snack of Punjab made from Arbi (colocasia roots). It can be serve as a starter/snacks or as a side dish with dinner.

Ingredients

500 gms Arbi (colocasia roots) (boiled& peeled)

50 gm besan/chickpea flour/Bengal gram flour
1 teaspoon oil for roasting besan

50 gm Corn flour

50 gm Breadcrumbs

½ teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon garam masala
½ teaspoon coriander powder
1 teaspoon chat masala

½ teaspoon ajwain (thymol seeds)

½ teaspoon cumin seeds powder

½ teaspoon ginger paste

½ teaspoon garlic paste

2 teaspoon lime juice
½ tablespoon oil for marination

Oil for frying

Method

Press all arbi a little with the help of your palm.
sprinkle some salt and half of the lime juice over the arbi and mix gently.

Heat the oil in a Kadhai/Wok.

Roast besan till golden.

In a dish mix corn flour, breadcrums, besan, salt, red chilli powder, cumin seed powder, garam masala, coriander powder, turmeric, chat masala, ajwain, oil, lemon juice and ginger garlic paste. Mix it well
If this paste is too thick, add little water and make it smooth so that it can be coated over all the arbi.

Coat each arbi with the above mixture properly.

Keep all arbi aside to marinate for about 1 hour.

Heat the oil in a Kadhai/wok.

Deep fry all arbi to golden from all sides.

Pour them in a serving dish.

Serve while hot with a tomato ketchup or green chutney.(recipe : Green Chutney)

Black Grapes & Apple Raita

2011-04-19T07:27:00.000-07:00

Ingredients

2 cup curd/yogurt

1 cup seedless black grapes cut into two lengthwise

1 apple, peeled and cut into small pieces

1 tablespoon sugar (or to taste)

¼ teaspoon cardamom seeds powder

Method

Beat the curd so that it becomes smooth in texture.

Add sugar in curd and mix it well.

Add grapes and apple pieces in curd.

Add cardamom powder.

Mix it well

Pour the raita in a serving bowl

Keep it in a fridge.

Serve chilled with any stuffed parantha, hot parantha and curry as a side dish or a complementary dish

Baingan / Egg plant / Aubergine raita

2011-04-07T18:07:00.000-07:00

Ingredients

1 medium size Baingan roasted on grill or on direct gas flame

2 cup curd/yogurt.

½ teaspoon roasted cumin seed powder

2-3 green chilies, finely chopped

½ teaspoon of red chilli powder

½ teaspoon mustard seeds

6-7 curry leaves

½ teaspoon black salt

Salt to taste

1 teaspoon oil

Method

Peel & mince the roasted baingan. Cool it at room temperature.

Put baingan and curd in a food processor/blender. Make a smooth puree’.

Add black salt, green chilies, salt, roasted cumin seed powder and mix well.

Pour the content in a serving dish.

Heat oil in a small bowl.

Add mustard seeds.

Add curry leaves.

Add red chili powder.

Pour it over the raita.

Keep it in a fridge.

Serve chilled with any stuffed parantha, hot parantha and curry as a side dish or a complementary dish.

Mushrooms Capsicum Curry

2011-04-03T09:52:00.001-07:00

Ingredients

1 Cup Mushrooms, if large chopped in four and if small chopped in two (boiled)

1 red capsicum cut lengthwise in strips

1 yellow capsicum cut lengthwise in strips

1 green capsicum cut lengthwise in strips

2 sliced onions

2 sliced tomatoes

½ cup cottage cheese cut in 1” long pieces

2 pineapple rings, cut in 1” long pieces (discard center)

1” ginger finely chopped

½ teaspoon garlic paste

2 green chilies, finely chopped

½ teaspoon garam masala

½ teaspoon cumin seeds powder

½ teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon red chili powder

Salt to taste

1 tablespoon finely chopped coriander leaves

1 tablespoon oil

Method

Heat oil in a pan

Add ginger and garlic in the oil and stir it for a while.

Now add the chopped onions. Fry till golden

Add green chilies and stir fry it.

Add the chopped tomatoes and cook

Now add all the chopped capsicum and mushroom. Stir it.

Add garam masala powder, cumin powder, coriander powder, chilli powder and salt to taste and stir it.

Cover the pan Cook it for 15 to 20 minutes on a slow flame.

Now add cottage cheese pieces and pineapple. Cook for another 2-3 minutes till the cottage cheese is tender.

Pour it in a serving dish.

Garnish it with chopped coriander leaves.

Serve while hot with paranthas or Nan

Strawberry lassi

2011-03-30T08:14:00.000-07:00

My wife buys strawberries in large amount in winters and stored them in the freezer. With these strawberries she made strawberry lassi in summer, which is very easy to make.

Ingredients

2 Cup Curd/yogurt

4 medium size frozen strawberries

1 tablespoon castor sugar

3-4 Ice cubes

Method

Put frozen strawberries, castor sugar and ice cubes in a blender.

Grind to make a puree’.

Add curd/yogurt.

Again grind to make it smooth.

Pour in a glass.

Serve chilled

Chana Masala

2011-03-30T07:42:00.000-07:00

Ingredients

1 cup Kale chane (Black chickpea/whole Bengal gram)

2 Onion finely chopped

½ cup tomato puree

1 teaspoon ginger paste

½ teaspoon garlic paste

2 green chilli, finely chopped

½ teaspoon garam masala

½ teaspoon coriander powder

2 leaves of tejpatta (Bay leaf)

2 cloves

A small piece of cinnamon

1 cardamom

½ teaspoon of red chilli

1 tea spoon Chole masala

1tablespoon Chopped coriander leaves

1 tea spoon roasted and grounded cumin seeds

Salt to taste

1 tablespoon oil

Method

Soak chane overnight.

Take chane to pressure cooker

Add salt and turmeric to chane.

boil the chane with2 cups of water in a pressure cooker for 5 minutes in high flame, after that reduce the heat to a slow flame for the next 10-15 minutes.

Let the pressure cooker cool by itself.

Heat oil in a pan.

Add ginger, garlic paste in it. Cook for 2 minutes.

Now add chopped onions, green chilies. Stir it. Cook it till golden brown.

Now add tomato puree to it. Keep stirring.

Cook till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, chole masala, red chilli powder, cumin powder and salt to taste, and stir it well.

Add boiled chole to it and cook for 5 minutes.

Pour in a serving bowl and garnish with lemon slice and coriander leaves.

Serve while hot with parantha.

Stuffed Potatoes

2011-03-25T10:40:00.000-07:00

Yesterday at an Italian Restaurant I had ordered stuffed baked potatoes and found them very tasty. My wife tried to make something similar to it at home and I think it turned out really well, much better than the ones I had at the restaurant. Try them yourselves and do let me know how you feel about it.

Ingredients

4 medium sized potatoes cut in half (don’t peel)

1 tablespoon finely chopped onions

1 tablespoon finely chopped tomatoes (without seeds)

1 tablespoon finely chopped green capsicum

½ cup mozzarella cheese

½ tablespoon tomato ketchup

½ teaspoon pepper powder

2 teaspoon butter

Salt to taste

1 teaspoon oregano

2 teaspoon olive oil

Method

Put the potatoes in a plastic bag and keep it in a microwave.

Microwave the potatoes for about 5 minutes.

Take the potatoes out of the microwave.

Scoop out the potatoes from the center so that a thick outer shell remains.

(These scooped-out potato mash can be used for making Aloo Parantha)

On the skin (outer shell) of the scooped-out potatoes, rub butter, salt and pepper.

Apply butter and tomato ketchup inside the scooped potatoes.

Now arrange small slices of mozzarella cheese over the tomato ketchup.

Mix chopped onion, tomatoes and capsicum and fill it in the scooped potatoes.

Sprinkle oregano and salt over the potatoes.

Take the remaining mozzarella cheese, grate it and sprinkle over potatoes.

Pour little olive oil over the potatoes.

Microwave on high power for 7-8 minutes.

Serve while hot as a starter or a snack.

Palak Paneer Rolls (Spinach Cottage Cheese Rolls)

2011-03-22T08:42:00.000-07:00

Ingredients

For dough

2 cup all purpose flour/Maida

2tablespoon oil (for dough)

Salt to taste

For filling

1 cup finely chopped and blanched spinach leaves

½ cup grated cottage cheese

½ cup boiled and mashed potatoes
2 teaspoon tomato ketchup

1 green finely chopped chili

½ teaspoon ginger paste

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon red chili powder

Salt to taste

Oil for frying

Method

Take Maida/all purpose flour in a bowl and add 2 tablespoon oil and salt to it and mix it well with your fingers.

Make a little stiff dough with the help of little water, cover it and keep it aside

In a bowl mix spinach leaves, cottage cheese, mashed potatoes, tomato ketchup, green chili, ginger paste, garam masala, coriander powder, red chili powder and salt together.

Mix it well. Make 8-10 balls out of this filling

Out of the dough make 8-10 small balls.

Roll out each ball to 4” diameter pancake.

Place 1 ball of filling in each pancake and spread it over the pancake so that it will form a thick layer over the pancake.

Now tightly roll the pancake like a Swiss roll.

Cut each roll into 4 small rolls.

Heat oil in a Kadhai/wok.

Fry all the rolls over medium heat to golden.

Turn occasionally so that all rolls are uniformly fried from all sides.

Remove the rolls from oil.

Serve while hot with tea or as a starter.

Palak ke Snacks (Spinach Snacks)

2011-03-05T22:48:00.000-08:00

Palak ke Snacks is a perfect snacks to serve with evening tea.

Ingredients

2 cup Spinach, chopped and boiled

2 cup whole wheat flour

2 tablespoon oil for dough

Salt to taste

½ teaspoon ajwain (thymol seeds)

½ teaspoon coriander powder

½ teaspoon black pepper powder

¼ teaspoon castor sugar

Oil for frying

Method

Liquidize the boiled spinach in a blender

Sift flour.

Make a depression in the center of the flour.

Add 2 tablespoon oil in the depression.

Mix the flour with oil with your fingers so that the flour looks like bread crumbs.

Add salt, thymol seeds, coriander powder, pepper powder and castor sugar to the flour.

Mix it well.

Add spinach puree’ to the flour and knead a stiff dough.

(If required, little water can be added)

Keep the dough in a bowl and cover it. Keep it aside of 15 minutes.

Heat oil in a Kadhai/wok.

Make small balls out of the dough.

Roll them into a thin pancake of 4” diameter.

With the help of knife make 6-7 lengthwise cuts in the center of pancake. Don’t cut the edges off the pancake.

Roll them so that they become like a bitter-gourd (karela) in shape.

Prepare all snacks like this.

Now fry all of the snacks in a slow flame till golden.

Turn occasionally so that the snacks are uniformly fried from all sides.

Remove from oil and cool at room temperature.

These snacks can be stored at room temperature in an air tight container for about 5-6 weeks.

Aloo Pyaz ki Bhaji (Spring onion potatoes)

2011-03-03T05:56:00.000-08:00

Ingredients

5-6 Spring onions, finely chop green part and white part separately

2 medium potatoes, peeled and cut in cubes

2 finely chopped green chilies

1” finely chopped ginger

½ teaspoon cumin seeds

½ teaspoon garam masala

½ teaspoon turmeric powder

½ teaspoon red chili powder

1 teaspoon coriander powder

½ teaspoon cumin powder

Salt to taste

1 tablespoon oil

Method

Heat oil in a Kadhai/Wok

Add cumin seeds

Add ginger and green chilies

Add finely chopped green part of spring onions and stir fry it till golden.

Add turmeric powder.

Add potatoes, green part of spring onion and salt. Mix it well.

Cover the Kadhai with a lid and cook it over a slow flame till potatoes get cooked.

Open the lid. Add garam masala, cumin powder, red chili powder and coriander powder. Mix it well.

Again cover the Kadhai with a lid and cook for 4-5 minutes over slow flame.

Remove from stove.

Pour the sabzi in a serving dish.

Serve while hot with Parantha.

Sai Bhaji

2011-02-21T17:35:00.000-08:00

I have tasted sai bhaji at my sindhi friends' home and found it very delicious. I asked for the recipe and that I like to share with you.

Ingredients

250 gm finely chopped spinach leaves

50 gm finely chopped fenugreek leaves

50 gm finely chopped Dill (savaa/soa/sua leaves)

1 cup chana dal(chick pea/Bengal gram)soaked overnight

1 medium peeled and finely chopped potato

1 medium chopped carrot

4 medium finely chopped tomatoes

2 finely chopped green chilies

1” finely chopped ginger

1 teaspoon garlic paste

2 medium finely chopped onions

½ teaspoon turmeric powder

½ teaspoon red chili powder

1 teaspoon coriander powder

Salt to taste

1 tablespoon oil

Method

Heat oil in a pressure cooker

Add garlic, ginger and green chilies

Add onions and stir fry it till onions become golden.

Add turmeric powder, coriander powder, chili powder and salt.

Add spinach leaves, fenugreek leaves, dill leaves, chana dal, potatoes, carrot and tomato.

Mix well all the ingredients. Add 2 cups of water.

Close the lid of pressure cooker.

Cook it at medium heat at 8-10 minutes.

Cook for 5-7 minutes on slow heat.

Remove from stove

Blend the whole content in a liquidizer.

Serve while hot with rice or pulav.

Cabbage Soup

2011-02-21T06:17:00.000-08:00

Cabbage soup is one of my favorite soups. It not only helps in reducing weight, but also provides lots of antioxidants.

Ingredients (for 2 servings)

2 cups finely chopped cabbage

1 finely chopped onion

1” finely chopped ginger

½ teaspoon garlic paste

1 finely chopped green chili

½ teaspoon cumin seeds

½ teaspoon black pepper powder

Salt to taste

½ tablespoon finely chopped coriander leaves

1 tablespoon olive oil

Method

Heat oil in a pan

Add cumin seeds and stir fry it.

Add onion, ginger, green chili and garlic post. Stir it.

Cook it till onions became transparent.

Add chopped cabbage and stir it. Add salt and pepper powder.

Add 2 cups of water and cover the pan with a lid.

Cook it over slow flame till cabbage cooked.

Cool it at room temperature and puree in a liquidizer till smooth.

Now again pour the soup in a pan and boil it.

Pour it in a serving bowl.

Garnish with chopped coriander leaves.

Serve while hot.

Moong Dal Palak (Split Green Gram with Spinach)

2011-02-20T17:40:00.000-08:00

Ingredients

1 cup Moong Dal (Split Green Gram)

1 cup finely chopped spinach

½ teaspoon turmeric powder

Salt to taste

1” finely chopped ginger

2 finely chopped green chilies

½ tea spoon garlic paste

A pinch of asafetida

½ teaspoon cumin seeds

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon red chili powder

1 tablespoon Ghee (clarified butter)

Method

In a pressure cooker pour 2 cups of water.

Add dal, spinach, turmeric powder and salt.

Close the pressure cooker and cook till dal gets properly cooked

Open the pressure cooker and pour the dal into serving bowl.

Heat Ghee in a small Kadhai.

Add asafetida and cumin seeds.

Add ginger, garlic and green chili.

Now add coriander powder garam masala and red chili powder.

Pour this ghee over Dal and mix well.

Serve while hot with rice or parantha.

Gajjar Matter Aloo ki sabzi

2011-02-16T16:58:00.000-08:00

Ingredients

2 medium carrots, peeled and cut into cubes

1 cup shelled peas

1 medium potato, peeled and cut into cubes

1”ginger finely chopped

½ teaspoon garlic paste

1 medium onion finely chopped

2 green chilies finely chopped

2 medium tomatoes finely chopped

½ teaspoon cumin seeds

½ teaspoon cumin powder

1 teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon red chilli powder

½ teaspoon turmeric powder

1 tablespoon chopped coriander leaves

Salt to taste

1 tablespoon oil

Method

Heat oil in a Kadhai/wok.

Add garlic, ginger and onion and stir fry it till onions becomes golden.

Add cumin seed.

Add green chilies.

Now add turmeric powder and salt.

Add carrots, peas and potatoes. Mix it well.

Cover the Kadhai with a lid and cook it over a slow flame for about 15-20 minutes till all vegetables get cooked. Stir them in between.

Open the lid. Add chopped tomatoes, garam masala, coriander powder, cumin powder and red chili powder. Mix it well.

Again cover the Kadhai with a lid and cook it over a slow flame for 5 minutes.

Open the lid. Pour the subzi in a serving dish.

Garnish it with coriander leaves.

Serve while hot with parantha or roti.

Stuffed Capsicum

2011-02-15T23:03:00.000-08:00

Ingredients

5-6 small capsicum

1 tablespoon oil

For Stuffing

200 gm potatoes

100 gm shelled peas

1”ginger finely chopped

1 medium onion finely chopped

1 teaspoon cumin seeds

1 teaspoon garam masala

1 teaspoon coriander powder

½ teaspoon chilli powder

1 teaspoon mango powder (Amchoor)

2 green chilies finely chopped

1 tablespoon chopped coriander leaves

Salt to taste

1 tablespoon oil

Method

Boil potatoes and peas separately.

Peel and mash potatoes.

Heat oil in a pan and fry chopped ginger.

Now add onions and fry them till golden.

Add cumin seeds, green chilies, mashed potatoes, peas and stir it.

Now add all the spices and coriander leaves. Mix it well.

Remove from stove.

Cut all capsicum from the stem and remove it seeds.

Stuff the capsicum with potatoes and peas stuffing properly.

Heat oil in a Kadhai/wok.

Cook all the stuffed capsicum in oil and turn them in between till they get cooked from all sides.

Place them in a serving dish.

Serve while hot with parantha.

Tip of the day # 4

2011-02-15T05:52:00.000-08:00

Making Kasuri Methi (dried Fenugreek ) at home

Kasuri Methi is used as a spice in many Indian recipes especially curries. Kasuri methi is used in very small amount in the recipe. It gives a rich flavor to the dish. It is a dry form of fenugreek. Kasuri Methi can easily prepare at home with Fenugreek.

Ingredients

Fenugreek required to be dried

Method

Remove roots of fenugreek. Soft stems and leaves of fenugreek will be used for making Kasuri Methi.

Wash fenugreek properly.

Drain the water.

Spread fenugreek over tissue paper for about an hour so that excess water will evaporate.

Put the fenugreek (in small batches i.e., 100 gm at a time) in a microwave safe bowl and microwave them for about 6-8 minutes at full power.

If the fenugreek is fully dried (if not then again microwave for 1-2 minutes), then crush them to powder and cool it at room temperature.

Store in an airtight container and use as per recipe.

Chana dal (Chick pea/Bengal gram) Dhokla

2011-02-14T22:57:00.000-08:00

Gujarat is famous for its mouthwatering Dhokla. Dhokla (Khaman) is a street food of Gujarat. You will find it in all cities/towns of Gujarat, with generous amount of coriander leaves garnishing.

Ingredients

2 cup Chana dal (Chickpea/Bengal gram), soaked overnight

1 cup curd

1 teaspoon eno fruit salt or Soda-bi- carb

1” finely chopped ginger

3-4 finely chopped green chilies

1 tablespoon juice of lime

2 teaspoon sugar

Salt to taste

2 tablespoon finely chopped coriander leaves

A pinch of asafetida

1 teaspoon mustard seeds

1 tablespoon oil

Method

Coarsely grind the chana dal.

To the chana dal paste, add curd, ginger, green chilies, salt, asafetida, half of the coriander leaves, half of the sugar, half of the lime juice and eno fruit salt or bi- carb.

Mix the whole content. It should form a little thick batter.

If required, a little water can be added.

Now pour this batter into a container (grease the container with little oil) in which you want to steam/microwave Dhokla.

If you want to make Dhokla using steamer, then boil 2 cup of water in a steamer and then place the container with the batter. Steam for about 15 minutes and test it with a toothpick.

If you want to make Dhokla in microwave, then place a small bowl half filed with water in a microwave and boil the water. Now place the container with batter along with water bowl in microwave. Microwave it at high for about 8-9 minutes and test it with a toothpick.

Now cut the Dhokla into 1” squares with the help of knife and take out the pieces.

In a small bowl, mix the remaining lime juice and remaining sugar. Keep it aside.

Heat oil in a Kadhai/Work.

Add Mustard seeds in oil.

Now add the Dhokla pieces into oil and remove from stove.

Add sugar- lime juice syrup and remaining coriander leaves.

Mix the whole content and pour in a serving dish.

Serve while hot with green chutney. (recipe : Green Chutney)

Green peas kachori

2011-02-13T03:23:00.000-08:00

Ingredients

For dough

2 cup all purpose flour or wheat flour or maida

2 tablespoon oil

Salt to taste

Oil for frying kachori

For filling

2 cup shelled green peas

2 finely chopped green chili

A pinch of asafetida

½ teaspoon cumin seeds

¼ teaspoon garlic paste

1teaspoon ginger paste

1 teaspoon sesame seeds

1 teaspoon coriander powder

½ teaspoon sugar

1 tablespoon finely chopped coriander leaves

Salt to taste

1 tablespoon oil for roasting

Method

Dough

Sift flour. Add salt and mix.

Add oil and mix it well with your fingers.

Add water to make the dough stiff and knead well.

Cover the dough and keep it aside.

Filling

Coarsely grind the shelled peas and green chili together.

Heat a tablespoon oil in a kadhai/Wok.

Add asafetida and cumin seeds.

Add ginger and garlic paste. Stir it.

Now add sesame seeds, coriander powder, salt, sugar and grinded peas.

Roast the mixture over a slow flame for 3-4 minutes. Keep stirring it.

Remove from the stove.

Now add lime juice and coriander leaves. Mix it well.

Divide this filling into 12-14 parts and make small balls out of each part with the help of your palm.

Divide the dough in 12-14 equal parts and roll them out into thin circular shapes (like a pancake)

Now place one pea ball each in the center of the pancakes.

Now lift up the edges of the pancake inwards and towards the center, and press the edges down.

Heat oil in a Kadhai/wok.

Deep fry the kachori in hot oil till golden brown on both sides.

Serve while hot with tomato ketchup or green chutney. (recipe : Green Chutney)