Subhiksa - Vegetarian Cooking

Ghuta

2020-04-02T19:10:00.001+11:00

Satari special: Ghuta

Ghuta

Satara is a place in state of Maharashtra in India.

Ingredients:

Split urad dal with or without skin - 1 cup
Chana Daal - 1/4 cup
(Pressure cook both together with some salt)

Tempering:
Garlic cloves - 5-6 numbers
Green chilies - 7-8 numbers (this curry is on spicier side)
Cumin seeds (jeera) - 1 tablespoons
(crush Garlic, Green chilies, Cumin seeds in Mortar and Pestle)

Asafoetida - 1 pinch
Fresh crushed/ grated Coconut - 1 tablespoons

Turmeric powder - 1 pinch
Coriander leaves - 1/4 bunch
Salt - to taste

Oil - 1 tablespoons

Preparation:

1. Pressure cook Urad daal and Chana daal with salt to taste for 4-5 whistle, it should not be too mushy.
2. In mortar and pestle (preferably) crush green chilies, garlic and cumin.
3. In a pot add cooked daal and water to adjust the consistency (should be little on watery side), bring to boil. Add turmeric, crushed coconut and salt if needed.
4. For tempering - traditionally there is a stone bowl used for tempering called 'thickri'. (will update with photo soon)
add oil in a small pot/kadai, once hot add the mixer of garlic, chili and cumin once little brown add asafoetida then add to the boiling daal. Turn off the stove flame and close.
Let it absorb the flavors from tempering for couple of minutes. Garnish with coriander.

Serve hot with rice.

Note: Thickri- traditionally this thickri is made red hot on open flame, once hot hold in a big ladle put the crushed garlic, cumin and chilies and then oil and asafoetida. Drop the thickri stone in the curry and close the lid.

HAPPY DIWALI Rejoice on this blessed occasion by spreading joy with your friends and loved ones

2011-10-24T15:16:00.001+11:00

Hello everyone,

How is Diwali celebrations going on? Everyone must be preparing lots of Diwali sweets, isn't it?

Sorry for not updating my blog for nearly a year, but everything happens for good.

We welcomed our bundle of joy, baby girl Prisha on 4th August 2011. Displaying her photo below.

AND

Here goes my previous links for Diwali

Happy Diwali

दीपावली

Happy Diwali

What a great start for my Holidays

2010-12-22T23:01:00.001+11:00

Ohh what a great news i received just before starting my holidays tomorrow.

Thank you very much Susan and Abraham for selecting my post in

" the-30-best-recipes-from-2010 "

My first achievement after i started blogging.

The recipe for the same : kairichi-chatni : raw-green-mango-chatni

MERRY CHRISTMAS AND HAPPY NEW YEAR

2010-12-03T13:50:00.007+11:00

Hi Everyone,

First of all, I am sorry, was not able to post any new post for last few weeks.

Well I was bit busy planning and day dreaming .. lol ..as we are going on a vacation to India late December.

I just tell you, how excited i am as we are visiting after full 2 years.
I am looking forward to meet most of my relatives and of-course going to enjoy food.

Last visit, we had been to our farm in Solapur, Maharashtra - their we had Hurda. Well you may ask what is it?
So here I am attaching a link to one of our video and you will get to know what I am trying to say.

In short
HURDA : Raw Sorghum (jowar) roasted on open fire and eaten with Peanut Chatni or dry salty coriander chutney or dry eggplant vegetable.
So I am looking forward for have this experience again when I am in India.

The link goes here : Solapur Farm Visit

I will try to post some new recipes before going to India, and will meet you all in February.

Wish you all a Very Happy New Year and joyous Christmas.

Take care and enjoy your holidays. ENJOY!!!!!

The 30 best recipes of 2010

2010-11-25T13:41:00.001+11:00

I have sent two entries for the The-30-best-recipes-of-2010 started by chackoskitchen.

And my two entries are:

Kairichi chatni (raw green mango chatni)

=======================================================================

Kanda-bhajii

Kairichi Chatni / Ambyachi Daal (Raw Green Mango Chatni)

2010-11-23T16:14:00.006+11:00

Kairichi Chatni / Ambyachi Daal (Raw green Mango Chatni)

In Australia summer starts in month of November and we already started getting raw mangoes in farmers market. So thought of making some 'Kairichi Chatni'. 'Kairi' is a word in Marathi language used for Raw green Mango.

This is very tempting, mouthwatering delicacy from Maharashtra.
I remember my mother use to take me with her for the 'Chitra Gauriche Haldi kunku' to her friends place were they use to serve us Kairiche Panha and kairichi Chatni / Ambyachi Daal

Chitra is the first month of a Marathi calendar.
Gauri is a Goddess of worship.
Women and young girls from our neighborhood are invited for the function.
This function is only for women.

I use to love that function. So now I learned to make 'Kairichi chatni / Ambyachi Daal' from my mother.

Ingredients :

1/2 cup Chana Dal (Soaked for 4-5 hours or overnight and then drained)
2 Raw Mango peeled, seed removed and grated with grater.
1/2 cup Fresh coconut grated
4-5 Green Chili
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
pinch of Asafoetida (hing)
4-5 Curry leaves
1 tsp Jaggery / sugar
2 tsp oil
Coriander leaves
Salt to taste

Procedure :

Rinse chana dal 2 to 3 times in water. Soak it in enough water for 4 hours or overnight.
Mix Chana dal, green chili, Coconut, Jaggery, salt together and blend coarsely.
Now mix raw mango and dal mixture together. Adjust the amount of raw mango according how much sour dal you want.
Heat 2 tsp oil in a pan.
Once oil is hot add mustard seeds, cumin seeds, curry leaves and turmeric powder. Pour this tempering over mixture.
Garnish with coriander leaves

This recipe goes to the mharorajasthanrecipes

Kanda Bhajii

2010-11-23T15:17:00.008+11:00

Kanda Bhaji - Onion Fritters

Kanda bhaji a mouth watering snack is mostly enjoyed on a rainy day at home and a cup of pipping hot tea. One who is working on a rainy day they enjoy it at a roadside thela (vendors) with a cutting chai (tea) and with some friends to chat with. In Kolhapur (Maharashtra, India), there are so many vendors selling bhaji near Station, or near Irwin Christian High-school.
Here in Australia there is no such season Monsoon it rains in every season, so we don't need any specific reason to make kanda bhaji's . Following recipe is same as my mother makes it and its from our Kolhapur.

Ingredients:

1 cup Besan (use as require)
5 Onions, thinly sliced
1 tsp Red Chilli Powder
2 green chili finely chopped
1/2 tsp Turmeric
1/2 tsp sugar
2 tsp Ova (Ajwain seeds / carom seeds)
10-12 curry leaves (optional)
few strings chopped coriander
Salt to taste
Oil for frying
Water

Procedure:

In a mixing bowl add sliced onions, salt and some chopped fresh coriander.
Keep aside for 10 - 15 min, mixture will release water from itself .
Now add rest of the ingredients and mix well. (Don't add water till all the ingredients are mixed well)
Add water only if needed the batter should not be watery little thicker than dosa batter or little thicker than pancake batter.
Note : Add besan only as a binding material for onion's, thats what makes the Bhaji crispier and you can see the nicely browned onions when done.
Now heat oil on medium flame and make bhajis. Use fork to put small parts of batter in oil, else use your hand.
Keep them on medium flame for 2-3 min. Turn them and again fry them for another 2-3 min or till brown.
When done remove on Kitchen paper towel.
Serve hot with a slice of bread and a cup of tea.

Information: More than in cooking, Carom seeds are also know for their medicinal use-as a home remedy for stomach ache, indigestion and throat problems.

This recipe goes to the mharorajasthanrecipes

Creamy Mushroom Soup..... without cream

2010-11-22T16:36:00.002+11:00

Creamy mushroom soup..without adding cream!

Ingredients:

1 cup sliced Button mushrooms
1 onion sliced
1 tsp Italian mixed herbs
1/2 cup milk
1 tbsp plain flour
1 cup vegetable broth
salt to taste
1 tsp paprika powder

Procedure:

Slice mushrooms and onions.
Sautee mushrooms and onions in butter til soft for a few minutes or until mushrooms are fragrant and its juices have come out.
Add Italian mixed herb
Sprinkle in the paprika.
Pulse the entire mixture in the blender till smooth
Return it back to the pot. Mix the vegetable broth with the flour and add it to the soup. This helps to thicken it up.
Add milk if you want the soup to be thinner.
Season with salt and pepper
Serve with your favorite garnishing.

Harbharyachi amti - Black Chickpeas Curry

2010-11-22T15:54:00.004+11:00

Ingredients:

1 cup dried 'harbhare' black chickpeas
1/2 onion finely chopped
1/2 tsp turmeric powder
2 tbsp oil
1 tsp chili powder (quantity depends on how spicy(hot) is the chili powder)
3 kokum or 1/2 tsp tamrind paste
Salt to taste
Coriander leaves for garnishing.
(Kala masala):-----
1/4 cup fresh / coconut
1/2 onion roughly chopped
1 tsp coriander seeds
1 tsp cumin seeds
1'' cinnamon stic
5 black peppercorns
1 small green cardamom
2 garlic cloves
1'' ginger chopped
1 tsp khas khas (poppy seeds /1 tsp sesame seeds --->
Roast in 2 tbsp of oil till lightly brown, start with all dry stuff followed by onion and coconut.
After roasting grind to a fine paste with water (3-4 tbsp)

Procedure:
Soak ANd Cook:

Soak dry Chana in water for overnight or 9-10 hours.
In the morining remove water completly and trasfer to a muslin cloth and tie the ends of the cloth and place it in warm place for atleast 10-12 hours for sprouting.
Before making the curry pressure cook the sprouts for 2 whistles.

Curry:

Heat oil in a pan and add onion saute for a min and add turmeric powder and the ground paste.
Fry for 2-3 min and add chili powder
Now add the cooked Black chickpeas, salt, kokum and let boil for 5-10 min.
Serve hot with Chapati, roti or rice.

NOTE:

You can avoid cooking the chickpeas in pressure cooker and cook them in the pot itself.
Procedure will be the same as above insted of adding the cooked Chikpeas add sprouted and uncooked.
But you have to boil it until the chickpeas are cooked.( I follwed same step, using uncooked sprouts)

Szechuan Fried rice

2010-11-16T14:43:00.007+11:00

Szechuan Fried rice accompanied with dry Vegetable-manchurian, we just love it. Indian - Chinese food is our favorite cuisine too. As the name refers its a rice dish, usually I do prepare this even when there is a left over rice. The one above is also done with the left over rice, thats why the grains are not that separate from each other its bit sticky. ::( . But to do it the right way is to boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe.

Szechuan Pepper

In India the Szechuan fried rice is usually orange-yellowish in colour basically they add food color to it. Even i have done the same thing but originally in China the Szechuan pepper refers to the spice ( sort of peppercorns and usually dark redish brown in color) which they dry roast with seasalt and make powder and use that as spice in the rice, so called Szechuan fried rice.
I am giving here the recipe for Indian Chinese Szechuan Fried Rice.

Ingredients:

2 Cups cooked rice ( should not be sticky, the grains should be separate from each other->boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe)
1 tbsp ginger garlic paste
2 Chili Slit
2 tbsp oil
Pinch of orange food color in 1 tsp of water
Vegetables - 1 Carrot thick grated or small cubed or Julienne
1/4 cup Cabbage Julienne
1/2 cup Spring Onions Chopped
1/2 cup Capsicum Orange / Green / Yellow / red Cubed
1/4 cup Fresh coriander leaves for garnishing
Salt to taste.

Procedure:

Heat oil in a pan, add chili and ginger garlic paste fry well
Now add Onions then add all the vegetables one by one.
Fry for a minute.
Add salt and food color mix well
Now add rice and fry for another minute.
Serve hot with Vegetable-manchurian.
Garnish with Spring onions or coriander

This post goes to mharorajasthanrecipes for bookmark recipe every Tuesday event.

Chakulya

2010-11-16T14:14:00.004+11:00

'Chakulya', I remember my mother makes this every Monday, as my father does fasting on Monday of Lord Shiva. And when he and my mother comes from office in late evening she is tired so she use to make Chakulya. Easy to make and easy to digest as well after that day long fasting. Served with papadum, pickle or dry stuffed chilies.

Ingredietns:

1 Cup Toor dal / Yellow spilt lentil ( nicely cooked in pressure cooker, If you don't have pressure cooker soak dal for 4 hrs and then cook for 30 min. After cooked it should be soft)
5 chapati dough
1/2 tsp turmeric
2 tsp cumin seeds
1/2 chili powder or green chili 1 or 2 slitted
3 cloves garlic
1 tbsp fresh or dry grated coconut
1/4 cup Fresh coriander leaves
1 tbsp oil
salt to taste
3 cups water

Procedure:

Using mortar and pestle make a paste of coconut, cumin, half coriander leaves, little salt. Keep aside. (If you don't have mortar and pestle use electric grinder)
In a pot add oil and remaining cumin seeds , turmeric, chili powder / chili and the paste we did. Fry well for a minute.
Now add the cooked dal / lentil
Add water and bring to boil.
While its boiling roll the dough into thin sheets / Chapati and cut them into square shape / diamond shape and put them one by one into the boiling water.
After completing all the dough let the mixture cook for 8-10 min on medium flame.
Serve hot, can have ghee on it. Garnish with remaining coriander.

World National Food / Dish

2010-11-15T16:25:00.001+11:00

I was going through the recipes on internet and went through few and got an idea for World National Food / Dish. Like the concept and would like to share with you.
If you are fine to have a look at the food , even if it is non vegetarian, you can have a look Here.

Else you can have a look at Wiki, I am providing the link for the wiki National_dish

Soon will try to make vegetarian from those :)

Argentina - Beef^[3], Parilla^[4]
Australia - Roast lamb^[5].
Austria - Wiener Schnitzel
Bahamas - Crack conch with peas and rice^[6]
Bangladesh - Fried Hilsa fish^{[citation needed]}; Curry^{[citation needed]}
Belgium - Mussels^[7], Moules-frites^[7]
Brazil - Feijoada^[8]
Bosnia and Hercegovina - Bosnian pot^[9]
Canada - Poutine^[10]^[11]
Chile - Empanada^{[citation needed]}, Cazuela^{[citation needed]}, Curanto^{[citation needed]}
China - Peking duck^[12]
Czech Republic - Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut)
Egypt - Kushari^[13]
France - Crepes^[14]
Germany - Sauerbraten ^[15]
Greece - Moussaka^[16]
India - Thali^{[citation needed]}; Roti^{[citation needed]}; Curry^{[citation needed]}; Dal^{[citation needed]}; Papad^{[citation needed]};Raita^{[citation needed]}; Idli^{[citation needed]};
Indonesia - Nasi Goreng^[17], Gado-gado^[18], Sate^[19], Soto^[20]
Iran - Chelo kabab^[21]
Iraq - Masgouf^[22]
Ireland - Colcannon^[23]
Israel - falafel^[24]^[25]^[26]
Italy - Pasta^[27]
Jamaica Ackee and Saltfish^{[citation needed]}
Japan - Sushi^[28]
Jordan - Mansaf^{[citation needed]}
Korea - Bulgogi^[29]^{[dubious – discuss]}, Kimchi^[30]
Malaysia - Nasi Lemak^[31]
Mexico - Mole poblano^[32]
Morocco - Couscous^{[citation needed]}, Tagine^{[citation needed]}, Pastilla, Rfissa, Msemen,
New Zealand - Hāngi^{[citation needed]}
Norway - Fårikål^[33]
Peru - Ceviche^[34]
Philippines - Adobo^[35]
Poland - Bigos^{[citation needed]}
Portugal - Bacalhau^{[citation needed]}
Serbia - Ćevapčići^[36]
Slovakia - Bryndzové halušky^[37]
Slovenia - Kranjska klobasa, Ajdovi žganci,^[38] Potica^[39]
Singapore - Chilli crab^[40]
South Africa - Bobotie^[41]
Spain - Paella^[42]
Sweden - Köttbullar^[43], Surströmming^[44]^[45], Kräftskiva^[46],^[43]
Thailand - Tom Yum Goong^[47]
Turkey - Doner kebap^[48]
United Kingdom
- Constituent countries of the United Kingdom
  - England - Fish and chips^[49], roast beef^[50], English breakfast^[51]
  - Northern Ireland - Ulster fry ^[52]
  - Scotland - Haggis^[53]
  - Wales - Cawl^[54]
- However, chicken tikka masala has been popularly referred to as "Britain's true national dish", notably in a 2002 speech by former Foreign Secretary Robin Cook, because of both its popularity among the British population and its origin.^[55]
United States - Hamburger ^[56], although the Hot Dog and Apple Pie are often cited and there are many other dishes identified with U.S. regions and ethnic groups.
Uzbekistan - Palov^[57],^[58]
Venezuela - Pabellón criollo^[59]
Vietnam - Pho^[60]

Books I am going through for new Ideas

2010-11-13T22:16:00.000+11:00

Vegetable Manchurian

2010-11-13T21:38:00.003+11:00

After the Diwali celebrations and having those loads of sugar we decided to make something spicy and Basically Chinese.
So here goes Indian - Chinese Vegetable Manchurian.

Ingredients:

Manchurian

1 cup cabbage, finely chopped
1/2 onion finely chopped
1 tbsp ginger garlic paste
2 carrots grated
1 capsicum chopped
1-2 strings of spring onion
1 green chili finely chopped
salt to taste
3-4 tbsp plain flour
2 tbsp corn flour
Oil for deep frying

Gravy

1/2 carrot grated
1/2 capsicum cubed
1 string Spring onion chopped
1/4 cup cabbage, Julienne
1 tbsp soy sauce
1 green chili, silted
1 tbsp corn flour (mix with 1 tbsp water )
1 tsp ginger garlic paste
salt to taste.
1 tbsp oil

Procedure:

Manchurian - Mix all the ingredients together and make small balls, as shown above.
Deep fry in oil, till golden brown.

Gravy- Heat oil in a pan, add vegetables, ginger garlic paste, chili. Fry well.
Add water if you need more gravy else add the corn flour mixture and soysauce.
Add Manchurian and fry well.
Add salt.
Serve hot with Fried rice or Szechuan Rice
Garnish with Spring onions

Kesar Shrikhand

2010-11-13T21:25:00.002+11:00

Shrikhand - one of my favorite sweets, if some guests arrive at our house my mother use to make shrikhand puri.
The process of making is very simple and I made this one more simpler. I used thick and creamy yogurt instead of water drained yogurt (Chakka) which is more thicker. As I had some guest and I didn't had much time to make any sweet so I made this Shrikhand within no time. Use thick yogurt as when you add sugar it will become thin in consistency.

Ingredients:

1 cup yogurt, thick and creamy
3/4 cup sugar
10-12 saffron strings (Soaked in warm milk for few mins)

Procedure:

Mix all the ingredients together to a smooth consistency.
Serve cold and with Chapati.

Spanish Food

2010-11-11T17:51:00.001+11:00

What is real Spanish food?

Sitting on the Iberian Peninsula and with the Mediterranean coast to the East, Spain has been blessed with a geographical position that results in some of the world's best produce. Sun ripened vegetables, a wealth of seafood from the coast and plenty of land for sheep and pigs to roam on, mean that every corner is blessed with fantastic ingredients. While there are a few central ingredients - chorizo sausages, rice, tomatoes, onions and garlic - each region interprets them in unique ways, so there are plenty of regional specialities.

Seafood is loved throughout the country and is treated with the utmost respect. Heading inland to the heart of the country, you'll come across classic jamon (cured ham) and a range of hearty stews.

Spain loves its traditional dishes, but it is also leading the way in new cooking methods and several of the country's restaurants are continually voted among the world's best. It is this combination of old and new, of looking to the past while embracing the future, that characterises Spanish food and makes it one of the world's most exciting cuisines.

Iconic dishes

Spanish cooking is known for a whole host of fantastic dishes. Here's some of the best:

Tapas

This range of dishes is not only a way of eating, but a central part of Spanish culture. Believed to have begun in a bar when a small plate of food was used to cover - or tapar - drinks to keep the flies out, it has been embraced by the entire country, with each region adding its own interpretations to the spread. Consisting of anything from a few slices of jamon or a wedge of tortilla española to a plate of sizzling garlic prawns or stuffed piquillo peppers, this is the way to eat when visiting Spain!

Paella

Hailing from Valencia, the paella is Spain's most famous dish. These large rice dishes are traditionally cooked outside for special occasions, and were once only cooked by men. While there are hundreds of paella recipes around, the two traditional ones are the valenciana and the marinera. The valenciana is made from rice, chicken, rabbit, tomatoes, capsicums, beans, olive oil, saffron, and occasionally artichokes and peas. The marinera, the most well known paella, contains rice, fish, shellfish, garlic, olive oil, tomatoes and saffron.

Tortilla española

Roughly translated as a Spanish omelette, this simple dish combines thinly sliced potatoes with eggs, to create a thick potato cake that is served throughout the country. Eaten both hot or cold, as part of a meal or as a tapa, the tortilla española is a central part of Spanish gastronomy. While it is usually kept to a simple mix of potatoes and eggs, you can sometimes find other vegetables or even crispy chorizo added to the mix.

Gazpacho

This cold tomato and bread soup has its origins in peasant fare, but is now a much-loved classic throughout the country. Traditionally made from a mix of tomatoes, garlic, capsicum and cucumber, it is occasionally garnished with hard-boiled egg or wafer thin slices of jamon.

Pollo al ajillo

This comforting dish sees chicken cooked in garlic -al ajillo - to create one of the country's most loved classics. Served with fried potatoes and a salad, it is a satisfying meal found throughout Spain.

Churros con chocolate

This pairing sees churros, the long fried Spanish doughnuts, served up with a mug of thick hot chocolate, for a sugar-loaded breakfast or for an evening snack. The only rules to this pairing are that the churros must be eaten pipping hot and that they should be dunked into the chocolate.

Flan

The Spanish version of crème caramel, this caramel-topped vanilla egg custard is a popular dessert. Made in ramekins or a baking dish and removed just before serving, this classic dessert is the perfect end to any meal.

Crema catalan

Similar to the French crème brulee except with the addition of cinnamon and citrus peel, this dessert is loved throughout the country. Unlike the French version, this Spanish custard requires no cooking, and is instead set in the fridge. Served in shallow terracotta dishes, it is adorned by a crispy burnt sugar topping, which makes a great textural difference to the spiced custard below.

Arroz con leche

This delicious creamed rice dessert is a classic item on any Spanish menu. Made from rice simmered in a mix of milk, sugar, citrus peel and cinnamon, it is enjoyed warm in winter and cold in summer. Before serving it is dusted with a little ground cinnamon to add a final spicy note.

For more information click Here

Lal Bhoplyachi Bhazi

2010-11-09T15:46:00.004+11:00

Lal Bhoplyachi Bhazi ( Pumpkin vegetable)

This vegetable is specially done in Dasra festival at my in laws place. Its really very easy to make and delicious too. Its basically offering to god so we don't use onion, ginger, garlic.

Ingredients:

2 cup cubed pumpkin ( seeded removed and peeled)
1 tbsp Panch Phoron
1/2 tsp turmeric
1/2 tsp chili powder
salt to taste
3-4 curry leaves
Pinch of Asofotida
1 tbsp oil
For garnishing, chopped coriander and grated dry or fresh coconut.

Procedure:

Heat oil in a pan, add curry leaves and Panch Phoron , fry well till properly roasted.
Add turmeric, hing, chili powder and cubed pumpkin. Add salt.
Fry well and close lid and cook for 5-10 min.
Its done, garnish with chopped coriander and grated coconut.

This post goes to USmasala

Bharli dhabu mirchi (stuffed Bell Pepper)

2010-11-07T10:06:00.001+11:00

This is a simple recipe my mother use to make, I love the taste of coconut in the capsicum. In my mother's house we had two pans / tawa, one for chapapti and other for making vegetable and Bhakri. For making chapati it was flat pan but making vegetables it is bit deep / kholgat we call it 'kala tawa' black pan as it is black in color, mostly it is made of iron. So the food tastes better when made in it. So the conclusion is we make this capsicum in this pan / tawa. :)

Ingredients:

5 green capsicum / bell pepper
3 cup fresh grated coconut.
salt to taste
oil for shallow frying.

Procedure:

Cut the capsicum into 2 parts ( not 2 separate parts, but just give a slit in them)
Mix coconut and salt together.
Fill the capsicum with the coconut and salt mixture.
Shallow fry them in Pan or tawa or roast in oven.
Let them fry well, turn them now and then to cook from all sides.
Have it with Chapati, Enjoy

Zucchini salad

2010-11-07T09:47:00.003+11:00

This is one of the simple salad, most of the time we have pesto at home or any sort of chutney's so use them with any raw vegetable to make a different sort of salad.

Ingredients:

1 Zucchini grated / Julienne
1 tbsp Rocket Pesto / Basil pesto
salt if needed
1 tsp Olive oil

Procedure:

Mix together above ingredients.
and Serve , garnish with coriander.

Jeera rice (Cumin Rice)

2010-11-07T09:40:00.002+11:00

Ingredients:

2 cups cooked Basmati rice
1 tbsp cumin seeds
2 green chilies slit
1 tbsp ghee / oil
salt to taste.

Procedure:

Heat ghee in a pan add cumin seeds, chili. Fry well till the cumin and chilies are slightly brown.
Add the cooked rice and salt.
Fry well.
Serve with any curry.
NOTE: The cooked rice should not be too soft, generally use 1 cup and 2 cups water to cook basmati rice. Or it might differ from rice to rice but the end product should be - the grain of rice should be separate and should not stick each other like sticky rice.

Clear corn soup

2010-11-07T09:27:00.000+11:00

This is one of the easiest soup I ever made, You can reduce time span in making by using the frozen corn kernels. Do use the vegetable stock as in recipe, because if you make it only with corn and cornflour it doesn't taste as good as with the stock. You can add different boiled vegetable to it as well. Serve with soy sauce or Peri Peri sauce .

Ingredients:

1 cup sweet corn, cooked (boil the corn cobs in water and salt for 5 min, remove the kernels)
1 tbsp cornflour (I used unbleached cornflour)
salt to taste
1 tsp vegetable stock powder
2 cup water

Procedure:

Heat water 2 cups of water in a pot, add vegetable stock cube / powder OR use vegetable stock instead of water.
Add corn kernels to it, let it boil for 2 mins.
Mix cornflour with 1 tsp water and pour the mixture to the simmering stock.
Boil for further 2-3 mins.
Serve hot with soy sauce or sprinkle some stock powder on it.

Mulyachi Koshimbir (Radish Salad)

2010-11-07T09:04:00.002+11:00

Ingredients:

1 medium size radish, peeled and grated
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4-5 curry leaves
2 green chili chopped
pinch of asofoetida
1 tsp oil
1 tbsp peanuts, roasted and coarsely ground
1 cup plain yogurt / sour yogurt / half and half - sour and plain yogurt
fresh coriander chopped for garnishing
salt to taste

Procedure:

Make a tarka / phodni - heat oil in a small pan add mustard seeds and cumin seeds with chili and curry leaves fry for 30 sec and turn off the gas and add asafoetida . Mix well.
Put the tarka on the grated radish mix well and add yogurt and coarsely ground peanut, salt.
Garnish with fresh coriander leaves.

Besan ladoo

2010-11-07T08:58:00.002+11:00

Ingredients:

1-1/2 cups Besan (Sieve flour before using and also after roasting)
1/4 cup Semolina (rawa) - for giving texture
1/2 cup Powdered Sugar / caster sugar
7-8 Cardamom, powdered
1 tbsp poppy seeds, roasted
2 tbsp raisins, fried in ghee
1-1/2 cup ghee
10-15 almonds chopped, roasted in ghee

Procedure:

Roast semolina without ghee in a thick bottom pan on low-medium heat till slightly brown, when cooled grind it to a fine to coarse powder.
Now in the same pan roast Besan without ghee on low-medium heat till slightly brown.
When roasted properly add ghee and semolina and roast again for another 5-10 min with constant stirring and then turn off gas.
Mean while roast almonds in ghee. Keep aside.
Note: You know it is ready when your whole house is filled with sweet aroma of the roasting besan.
Add sugar to it and mix well.
Add cardamom powder and chopped almonds, mix well.
Allow to set and cool for 5-7 min and make ladoos when it is still warm.

Note: Purpose for roasting the besan is to get rid of the rawness of besan.

Don't over heat the pan to avoid constant stirring, the mixture will become very dry.

Happy Diwali

2010-11-05T10:45:00.002+11:00

WISH YOU ALL A VERY HAPPY DIWALI AND PROSPEROUS NEW YEAR

Palak Chapati -Spinach Chapati

2010-11-04T13:36:00.004+11:00

This is my sudden idea to make Palak Chapati. I just had a thought and made it.

I was good in taste, and bit different from regular chapati.

Ingredietns:

1 cup whole wheat flour
1/2 cup cooked palak / Spinach (Clean the spinach and keep it in boiling water for 30 sec.)
3 green chilies
1 tsp cumin
salt to taste.

Procedure:

Grind together spinach , green chilies, and cumin to a fine paste.
Add salt to the mixture and mix with the wheat flour, make the dough as for Chapati.
Keep aside to set for 10-15 min.
Make small parts of the dough and roll to make chapati.
Fry on a pan.
Don't apply much oil when frying on pan.
Have with Phutana-dalichi-chatni. mixed with some oil in it. Or any pickle, yogurt.