Shveta's Recipes

Quick and Healthy: Colorful Fried Rice

2013-01-16T16:12:00.000-08:00

Happy New Year to everyone! Let’s start this year with this quick and healthy recipe for fried rice. It can be prepared with all the vegetables you have or all the vegetables you like:)… Enjoy this easy recipe!

Approx. 4 servings

Ingredients:
Basmati rice - 1.5 cup
Onions - 1 medium (sliced)
Cauliflower or Broccoli - 1 cup (small florets)
Red bell pepper - 1 (cup cut strips)
Green peas - 1/2cup
Garlic - 1/2 tbsp minced
Ginger - 1/2 tbsp grated
Olive oil - 1 tbsp
Garlic chili sauce -1 tbsp

Spices:
Cumin seeds (Jira) - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Method:

Wash basmati rice twice. Cook the rice with 3 cups of water.
Clean and cut all the vegetables as directed. Keep aside.
In a pan on medium heat, add olive oil. Add cumin seeds, when it starts to crackle, add sliced onions. Sauté for 2-3 minutes.
Add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.
Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder and salt.
In the end, add garlic chili sauce, mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita (spicy yogurt).

Durga Ashtami/ Navmi Special: Indian Thali

2012-10-22T11:17:00.002-07:00

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html

Link for Kala Chana recipe:
http://shvetasrecipes.blogspot.com/2010/03/protein-packed-punjabi-kala-chana-black.html

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html

Link for Shahi Kheer recipe:
http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Shveta's Recipes: Iphone App

2012-08-31T10:51:00.000-07:00

Download App with all new features and 200

mouth-watering recipes

http://itunes.apple.com/us/app/shvetas-recipes/id552590933?mt=8

Shveta's Recipes App on Android too!

2012-07-16T14:31:00.001-07:00

I am glad to announce the launch of Shveta's Recipes App on Android. Now available at Google play.

Here are the links to install them on your devices. There are 2 versions of Shveta's Recipes App:

Shveta's Indian Recipes Lite : Free (35 recipes)
Shveta's Recipes : Buy for 99 cents (All 200 recipes)

OR
https://play.google.com/store/apps/details?id=com.shvetarecipe.freeversion
https://play.google.com/store/apps/details?id=com.shvetarecipe.fullversion

Shveta’s Recipes has 200 vegetarian recipes for easy cooking. All recipes have precise ingredient list and a detailed step-by-step method. Each recipe has a well presented picture of the finished dish.

These recipes are categorized in 7 different courses; Appetizer, Main course, Paneer dishes, Snacks, Side dish, Drinks and Desserts. The recipes are mostly influenced by the regional food of different states in India. Few recipes are continental.

KEY FEATURES:
• 200 step-by-step vegetarian recipes
• Stunning photograph with each recipe
• Simple and easy navigation
• Divided in 7 categories: Appetizer, Main course, Paneer Dishes, Snacks, Side dish, Drinks and Desserts
• All recipes include precise ingredient list
• Each recipe includes number of servings
• Once installed, no Internet connection required to view recipes
• Share Application link using email or SMS

Suggestions, ratings, comments and feedback is highly appreciated.

Sweet Dalia (Cracked wheat): Nutritious breakfast

2012-05-31T11:05:00.000-07:00

Sweet dalia is a nutritious breakfast for growing kids and especially new moms. It is rich in iron and protein with fewer calories. Cracked wheat is high in fiber.

Ingredients:
Approx. 2 servings

Broken wheat (Dalia) – 1 cup
Grated Jaggery (Gur) – 3/4 cup
Clarified butter (Ghee) – 1/4 cup
Cashews, Almonds – 1/2 cup (coarsely chopped)
Cardamom powder (Elaichi) – 1 tsp
Golden raisins - 1 tbsp
Milk – 1 cup
Water – 2 cups
Freshly grated coconut – 1/2 cup(optional

Method:

Dry roast coarsely chopped cashews and almonds and keep aside.
In a heavy bottom pan, roast Dalia with ghee on medium-low heat. Let it roast for 7-8 minutes or till it gives roasted aroma.
In a sauce pan, add water and milk. Bring it to a boil.
Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.
Add grated jaggery and grated coconut. Mix well.
Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.

Serve warm.

Moong dal Cheela: Savory crepe for breakfast

2012-05-04T10:54:00.000-07:00

Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.

Ingredients:
Approx. 4 servings

Moong dal (yellow split lentil) - 2 cups
Ginger - 1 inch piece grated
Green chili - 1 finely chopped
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Fresh Cilantro - 2 tbsp finely chopped
Salt as per taste
Cooking oil for pan frying

Method:

Wash and soak moong dal in water for around 4 hours.
Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
Add little water to make the batter of a thick pouring consistency. Mix well.
Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
Repeat the above process with the remaining batter.

Serve hot with Green cilantro chutney or ketchup.

Seven Layer Bean Dip

2012-04-22T15:11:00.000-07:00

This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.

Ingredients:
Approx. 6 servings

Re-fried beans - 1 can (16 oz)
Taco seasoning mix - 1 (1 ounce) packet
Sour cream - 1 (16 ounce) container
Guacamole - 1 cup (homemade or store bought)
Salsa - 1 cup
Tomato - 1 large chopped
Green bell pepper -1 chopped
Green onions - 1 bunch chopped
Sliced black olives - 1 (6 ounce) can, drained
Shredded Mexican cheese - 2 cups

Method:

In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
Spread sour cream over the re-fried beans.
Top the layers with guacamole and salsa.
Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
Garnish with sliced black olives and remaining green onions.

Serve at room temperature. Enjoy with your favorite tortilla chips.

Durga Ashtami/ Navmi Special: Indian Thali

2012-04-04T22:21:00.000-07:00

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html

Link for Kala Chana recipe:
http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html

Link for Shahi Kheer recipe:
http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Shakarpara: A sweet treat

2012-03-23T10:02:00.000-07:00

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.

Ingredients:
Approx. 12 servings

Wheat flour - 1 cup
All purpose flour (Maida) - 1/2 cup
Ghee or butter - 1/2 cup
Sugar - 1 cup
Milk - 1/4 cup
Cooking oil for frying

Method:

In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
Let the dough rest for 5 minutes.
Heat the oil in a pan for frying on medium heat.
Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
Drain them on the kitchen towel and cool them completely.
Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.

Enjoy these sweet treats with a cup of coffee or masala tea.

Methi Paratha (Fenugreek leaves Indian bread)

2012-03-02T14:20:00.000-08:00

Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.

Ingredients:

Approx. 8 Methi parathas

Whole wheat flour - 2 cups
Besan (gram flour) - 2 tbsp
Fresh methi or Fenugreek leaves - 2 bunches
Ginger-garlic paste - 1 tsp
Yogurt (dahi) - 2 tablespoon
Cooking oil - 4 tsp

Dry Spices:

Chaat masala - 2 tsp
Ajwain - 1/4 teaspoon
Jeera (Cumin) seeds - 1 tsp
Green chilies - 2 finely chopped
Garam Masala Powder - 1/4 tsp
Salt to taste

Method:

Clean methi leaves thoroughly.
Finely chop methi leaves and keep aside.
In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
Divide the dough into small balls of suitable size and roll it out.
Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.

Serve garma garam Methi paratha with raita (flavored yogurt) on the side.

Rajma Masala

2012-02-07T22:18:00.000-08:00

Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.

Ingredients:
Approx. 4 servings

Red kidney beans (Rajma) - 1 cup
Onion - 1, coarsely chopped
Garlic - 2 tsp, chopped
Ginger - 2 tsp, chopped
Green chilies - 2 cut lengthwise
Tomato - 1 large chopped
Cooking oil - 1 tbsp
Butter - 1 tbsp
Sugar - 1 tsp
Fresh cilantro - 2 tbsp finely chopped
Water - 4 cups

Dry Spices:

Cumin seeds - 1 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt as per taste

Method:

Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
In the food processor, puree chopped onions, garlic and ginger. Keep aside.
In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
Cook on low heat for another 4-5 minutes.
Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.

Garnish and serving suggestions:
Garnish rajma with freshly chopped cilantro and serve hot with basmati rice.

Quick Gajar Halwa: Carrot Pudding

2012-01-31T10:54:00.000-08:00

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Ingredients:
Approx. 6 servings

Carrots – 2 lbs
Condensed milk – 1/2 can
Ghee (clarified butter) – 2 tbsp
Cardamom powder (elaichi) – 1 tsp
Almonds, pistachio, cashews – 1/2 cup chopped

Method:

Lightly peel and grate carrots in food processor or with hand grater.
Pressure cook the carrots for 5 minutes.
In a heavy bottom pan, add the steamed carrots. Let the water dry out.
Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
Keep stirring. When it doesn’t stick to the pan anymore, it is done.
Now add cardamom powder and nuts to it. Mix well.

Enjoy carrot pudding or gajar halwa for dessert anytime.

Chana dal vada : A crunchy snack for soggy weather

2012-01-26T12:24:00.000-08:00

Happy Indian Republic Day!

Saare jahan se achcha Hindusitan hamara.......

Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Ingredients:
Approx. 6 servings

Yellow chana dal - 2 cups
Onion - 1/2 cup finely chopped
Ginger garlic paste - 1/2 tbsp
Green chilies - 2 finely chopped
Fresh cilantro leaves - 2 tbsp finely chopped
Cumin seeds - 1 tsp
Salt as per taste
Vegetable oil for frying

Method:

Soak chana dal 4-5 hours in plenty of water.
Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
Heat oil in a pan for frying vadas.
Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
Drain vadas on the kitchen towel.

Enjoy these garma garam vadas with the chutneys of your choice.

Pinni: A traditional Punjabi sweet

2012-01-06T16:19:00.000-08:00

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Ingredients:

Approx. 24 Pinnis

Whole wheat flour - 3 cups
Powdered Sugar -2 cups
Khoya (Mawa) - 1 cup grated [optional]
Almonds - 1/2 cup coarsely chopped
Cashews - 1/2 cup coarsely chopped
Clarified butter(Ghee) - 2 cups
Cardamom powder - 1 tsp
Milk - 3 tsp

Method:

1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.

Stuffed Jumbo Pasta Shells

2012-01-01T16:37:00.000-08:00

An easy pasta no-stove recipe. It can be prepared before hand. You are sure to impress the guests!

Ingredients:
Approx. 6 servings

Shredded mozzarella cheese - 4 cups
Ricotta cheese - 1 (15 ounce) container
Frozen chopped spinach - 1 (10 ounce) package thawed and drained
Jumbo pasta shells - 1 (12 ounce) package cooked and drained
Pasta sauce - 1 (28 ounce) jar
Salt as per taste
Freshly ground black pepper - 1 tsp

Method:

Cook jumbo pasta shells as directed on the package. Do not overcook them. Keep them al dente.
Preheat oven at 370 degrees F.
In a large bowl, combine cheeses and spinach; stuff into shells.
Line a cookie sheet with aluminum foil. Lightly grease it.
Apply a layer of pasta sauce in the cookie sheet.
Arrange stuffed shells on the layer of pasta sauce. Pour remaining pasta sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.
Uncover the sheet. Sprinkle some mozzarella cheese on the stuffed pasta shells and bake it uncovered for another 5 minutes, till the cheese melts and turns golden and crusty.

Enjoy warm Stuffed jumbo pasta shells with your favorite salad on the side.

Schezwan Fried Rice

2011-12-09T10:12:00.000-08:00

Schezwan fried rice is part of Chinese cuisine. Schezwan sauce has distinct red chili and garlic flavor. Schezwan sauce is easily available at any Asian grocery store. When rice is tossed in fresh vegetables and schezwan sauce, it gets a unique spicy and tangy flavor. Enjoy this easy to follow recipe.

Ingredients:
Schezwan fried rice : For Approx. 4 servings

Cooked rice - 2 cups
Onion - 1/2 sliced
Red bell pepper - 1/2 cut into strips
Water chestnuts - 1/2 cup sliced
Baby Corn - 1/2 cup cut in halves
Fresh mushrooms - 1/2 cup sliced
Fresh green beans - 1/2 cup cut in 2 inch pieces
Cashew nuts - 1/4 cup halves
Spring onions - 1/4 cup cut
Schezwan Sauce - 1 tbsp
Green chili vinegar - 1 tsp
Salt as per taste
Olive oil - 2 tbsp

Method:

In a wok or big non-stick pan, heat olive oil on medium-hot flame.
Add onions, water chestnuts, green beans, baby corns, mushrooms and in the very end red bell pepper. Toss together for 2-3 minutes on high heat. Now add cashews. The vegetables should be crunchy so we keep just cook, till its half done.
Add schezwan sauce, rice vinegar, cooked rice and salt. Add spring onion leaves and toss well.
Cook for 3-4 minutes and schezwan fried rice is ready to be served.

Garnish and Serving Suggestions:
Garnish with fresh spring onions and cashews. Serve hot.

Chocolate Almond Nuggets

2011-11-28T10:59:00.000-08:00

Chocolate with nuts is a classic combination. This homemade fudge is hard to resist. Enjoy this easy to follow, simple recipe for Chocolate lovers.

Ingredients:

Semisweet chocolate chips - 2 cups (12 ounces)
Heavy whipping cream - 1/2 cup
Powdered sugar - 1 cup
Butter - 2 tbsp
Vanilla extract - 1/4 tsp
Roasted chopped Almonds - 1/2 cup

Method:

Melt chocolate over double boiler.
Add cream and stir in sugar. Keep stirring until it becomes smooth.
Add butter, vanilla extract and stir to blend well. Stir in Chopped almonds. Mix well.
Butter a smooth plate. Pour the chocolate mix into the plate and refrigerate for couple of hours.
Cut into desired shapes. Store between parchment paper to avoid sticking.

Enjoy anytime.

Rasmalai: A melt in your mouth dessert

2011-11-15T12:25:00.000-08:00

Rasmalai is a delicate and flavorful Bengali dessert. It is easy to prepare at home with a few ingredients. Rasmalai is milk patties soaked in cardamom and saffron flavored milk. It has very delicate flavor and is served chilled after the meal.

Ingredients:
For Rasmalai: Approx. 6 servings

Whole Milk – 1 gallon
Lemon juice – 1 tbsp OR Vinegar – 1 tbsp
Kesar (saffron) – 1/4 tsp
Almonds – 12
Pistachios – 10
Crushed cardamom seeds – 1 tsp
Sugar – 1.5 cups
Rose essence – 8 drops

Method:
Making Paneer or Cheena:

Squeeze fresh lemon juice in a bowl and keep aside. OR if using vinegar, add 1 tbsp vinegar to half cup water and keep aside.
In a heavy bottom pan, boil half gallon whole milk.
When milk comes to a boil, gradually add lemon juice or vinegar solution to it. Stir the milk gently and it starts curdling. Very soon the whey is separated from the curdled milk. Turn the heat off.
Now in a strainer, line the muslin cloth. Strain the above curdled milk from this cloth.
The solids on the muslin cloth are “paneer” or “cheena”. Wrap the paneer in a muslin cloth and rinse it under cold water for couple of times. Rinsing helps in taking out vinegar or lemon taste from the paneer. Squeeze well.
Hang this wrapped paneer to take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.
Paneer or cheena is ready to make rasmalai.

Making the Rasmalai:

Take fresh paneer or cheena on a large plate or surface. Knead it for at least 5 minutes. Make soft and smooth dough of it. Kneading is one of the most important parts of making rasmalai.
Once the paneer becomes very soft and smooth, divide the dough into 10 equal parts and roll them in smooth balls and flatten them a bit to form small discs shape.
Meanwhile, on medium high heat in a large vessel, boil 6 cups of water and add 1 cup of sugar to it. Mix well.
Add the above paneer discs to the boiling water very gently. There should be enough room for the discs to expand. Cover the lid for 2-3 minutes. Stir gently and let it boil for 5-6 more minutes.
Check the rasmalai patties, as they are almost doubled in size. Turn the heat off.
Carefully take the patties out of the sugar syrup. Squeeze them gently. Keep aside.
To prepare the malai, take the remaining half gallon milk in a non stick pan and bring it to a boil. Let it simmer on low heat for 15-20 minutes, stirring occasionally. Milk reduces and starts to thicken.
Add half cup sugar, rose essence, cardamom and saffron. Mix well.
Now carefully add rasmalai patties to this milk. Let it simmer for 5 minutes.
Turn the heat off and let it cool completely. Keep it in the refrigerator.

Garnish and serving suggestions:
Garnish with sliced almonds and pistachios and serve chilled.

Fresh Mangodi ki Subzi

2011-11-03T16:20:00.000-07:00

This recipe comes from the western state in India, Rajasthan. Mangodes are usually sundried mini dumpling made up of lentil flour. But in this recipe I prepared fresh Mangode to make this curry. It gievs more delicate taste to the curry.

Ingredients: For approx. 4 servings
To make mangode:
Yellow moong dal - 2 cups
Gram flour (besan) - 2 tbsp
Turmeric powder - 1 pinch
Red chili powder - 1 pinch
Jeera - 1 tsp
baking powder - 1 pinch
Cooking oil for deep frying
Salt as per taste

To make curry:
Yogurt - 1/2 cup
Asafoetida powder - 1 pinch
Bay leaf - 1
Cumin seeds - 1/2 tsp
Dried red chilies - 2-3
Ginger paste - 1/2 tbsp
Tomato puree - 2 tbsp
Garam masala powder - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Cooking oil - 2 tbsp
Salt as per taste

Method:
To make Mangode:

Soak green moong dal overnight. Next morning, grind moong dal using very little water.
In a bowl combine, moong dal mix, besan , turmeric powder, red chili powder, jeera, baking powder and salt. Mix well and prepare a pakora consistency batter.
In a pan, heat the oil for frying. Deep fry small mangode in medium hot oil using small spoon. Fry till mangode turns golden brown. Drain them on kitchen towel and keep aside.

To make curry:

In a bowl, add yogurt, besan, turmeric powder, red chili powder, coriander powder and salt. Mix well till it becomes smooth. Keep aside.
In a pan, heat 2 tbsp cooking oil. Add bay leaf, asafetida powder, cumin seeds, dry red chilies and sauté.
When it crackles, add ginger paste, fried mangode, tomato puree and yogurt mixture. Add one cup of water and mix well. Let it simmer 3-4 minutes. Add garam masala powder and its ready to serve.

Garnish and Serving suggestion:
Garnish with fresh chopped cilantro and serve hot with fresh chapatis or fragrant basmati rice.

Diwali Special: Namkeen poha chivda (Crunchy snack)

2011-10-19T09:26:00.000-07:00

Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack.

Ingredients :
Thin Poha (flattened rice) - 2 cups
Peanuts - 1/2 cup
Dalia (roasted chana dal) – 1/2 cup
Cashews - 1/2 cup
Golden raisins - 1/4 cup [OPTIONAL]
Garlic cloves - 4 minced
Curry Leaves – 15
Asafoetida (hing) – 2 pinch
Green chilies - 2 finely chopped
Dried coconut flakes – 1/4 cup
Mustard seeds – 1 tsp
Turmeric powder - 1 tsp
Sugar fine – 2 tbsp
Salt as per taste
Oil for tempering - 2 tbsp

Method:

In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.
In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.
Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.
Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.
Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.
Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.

Enjoy this crunchy snack with Masala tea or Kesariya chai.

Khandvi: A Gujarati delight

2011-10-13T19:25:00.000-07:00

Khandvi is a very delicate Gujarati snack. It takes little patience and practice to make these beautiful rolls. But it’s worth trying.

For Khandvi batter:
Besan (Gram flour) – 1 cup
Yogurt – 1 cup
Water – 1/2 cup
Green chili paste – 1 tsp
Ginger paste – 1 tsp
Lemon juice – 1 tbsp
Asafetida powder (Hing) – 1 pinch
Turmeric powder – 1 pinch
Salt as per taste

For Tempering:
Mustard seeds (rai) – 1 tsp
Curry leaves – 5
Green chilies – 2 chopped
Fresh cilantro – 1 tbsp finely chopped
Fresh grated coconut – 2 tbsp
Cooking oil - 2 tbsp

Method:

In a large bowl, add sieved besan, ginger paste, green chili paste, turmeric powder, asafetida powder and salt. Now add yogurt and water to it. Mix thoroughly. There must be no lumps and batter should be smooth.
In a thick bottom pan, cook this batter, stirring continuously. It starts to thicken. Keep stirring for approx. 5 minutes or till done.
Now keep the back of two steel thalis or any other large smooth area ready.
Take some batter on the back of each of these thalis and quickly spread them in very thin layer.
Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes.
Roll each stripe gently and arrange these rolls neatly in a serving dish.
For tempering, heat oil in a pan and add mustard seeds. When mustard starts splattering, add curry leaves and chopped green chilies. Sauté for a minute and pour it evenly on the rolled Khandvi.

Garnish and serving suggestions:
Garnish Khandvi with fresh grated coconut and fresh chopped cilantro. Serve immediately.

Fruit Custard

2011-10-07T11:29:00.000-07:00

Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.

Ingredients:
For Fruit Custard – Approx. 6 servings

Custard powder (Vanilla flavor) - 2 tbsp
Whole Milk - 3 cups
Sugar - 4 tbsp
Seedless grapes - 1 cup
Apple - 1
Banana - 1/2
Pomegranate seeds - 1/2 cup
Almonds - 8
Cashew nuts - 8

Method:

In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
Mix well and turn the heat off.
Cool it down at the room temperature and then refrigerate.
Clean and cut all the fruits in bite size pieces and keep aside.
Chop the nuts for garnish and keep aside.

Garnish and serving suggestion:

In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.

Paneer pasanda

2011-09-25T16:12:00.000-07:00

Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.

Ingredients:

For Paneer pasanda : Approx. 6 servings

Paneer - 1 lbs

For sauce or gravy:

Onion - 1 (pureed)
Tomato puree - 1 cups
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Paneer - 2 tbsp grated
Cashew nuts - 1/4 cup tbsp powdered
Green chili - 1 tsp (finely chopped) [OPTIONAL]
Heavy cream - 3/4 cup
Olive oil - 1 tbsp
Butter - 1 tbsp
Sugar/Honey - 2 tsp

Dry Spices:

Whole garam masala - 1 tbsp
Cumin - 1 tsp
Turmeric Powder - 1/2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Tandoori masala - 1/4 tsp
Dry Fenugreek leaves (kasoori methi) - 2 tsp
Salt as per taste

Method:

Cut paneer in 1x1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
Add paneer pieces to the gravy. Simmer for another 5 minutes.
Add kasoori methi and mix well. Paneer pasanda is ready to be served.

Enjoy with fresh naan, paratha or steamed basmati rice.

Koshimbir: A Maharashtrian Salad

2011-09-17T12:27:00.000-07:00

Ingredients:
For approx. 4 servings
English cucumber – 1 Peeled
Tomato – 1
Sweet onion - 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala - 1 tsp
salt as per taste

Method:

Cut cucumber, onions and tomatoes in small cubes. Keep aside.
In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
Mix well and let it refrigerate till chilled.
Add fresh chopped cilantro, mix again and serve.

Enjoy this tangy salad with lunch or dinner.

Healthy Strawberry Shake

2011-09-12T10:15:00.000-07:00

Ingredients: Approx. 2 servings

Fresh Strawberries - 8 cleaned and cut into halves
Milk (low fat) - 2 cups
Fat free Vanilla Ice cream - 1 scoop
Honey - 1 tsp

For Garnish:

Whipped cream
Maraschino cherries - 2

Method:
In a blender, add cut strawberries, milk, ice cream, honey and Ice. Blend for a minute. Pour in tall glasses and garnish with whipped cream and cherries.
Enjoy your healthy yummy shake.

Note: You can add any protein mix of your choice to make it a meal.