- Soak rajma overnight and boil it. Keep them aside. Do not keep them in open or without any cover [this will make them dry].
-- Recipe
- Ingredients
150 GMs Rajma Soaked and Boiled [ With salt to taste].
2 Large Onions - Finely Chopped
3 Big tomatoes - Finely Chopped
1 green chili
1 tsp ginger powder
1 tsp garlic paste
Salt
3/4 tsp Garam Masala
1 tsp Red Chili powder
3/4 tsp Turmeric
1/2 tsp Cumin Seeds
2 Tej Patta - bay leaves
1 tsp Dhaniya Powder [ Coriander powder]
Javitri - a pinch
2 tbsp Oil
- Method
-- Add oil in a pan, as it is heated up; add cumin seeds.
-- Add green chili and onions a minute later.
-- Fry till onions turn brown [not extremely dark brown]
-- Add ginger-garlic and stir for 1/2 minute.
-- Add chili powder, turmeric powder, bay leaves and coriander powder and stir for a while.
-- Add 50 ML of water, tomatoes, garam masala, javitri, coriander and mix well.
-- Add salt to taste. [Take care since Rajma already contain some salt in them].
-- Cover and cook till it becomes juicy and all the oil is extracted out.
-- Add boiled rajma with the water used in boiling them to this mixture.
-- Saute them till all the water is absorbed in curry and rajma.
-- As it is cooked, add 150-200 ML of water and cook in pressure cooker [1 whistle on high flame and 1 whistle on low flame].
[Before cooking rajma in gravy, I use rajma boiled with 2 whistle, 1 on high flame and 1 on low flame].
- Serve rajma, garnished with coriander.
- Breads can be paratha, naan, tanduri roti or as par your liking.
- Also they can be served with jeera-rice.
Monday, March 30, 2009
Sunday, March 29, 2009
Healthy Cooking Tips
Eggless Cake
* Always preheat oven to the required temperature before placing the cake in the oven.
* Prick with a knitting needle or skewer to check if done. The needle should come out clean.
* Never keep the batter too thick. The cake will turn out hard and dry
* The cream used should always be chilled and beaten in sharp upward strokes to incorporate air. Never overbeat.
* While making butter icings, beat the butter well to make it light and fluffy. Then add sieved icing sugar and beat again. Add 2-3 drops lemon juice & colour and essence as required, and beat again.
* Turn the cake tin around between baking if the oven is not distribution even heat and the cake is baking unevenly.
Ice Cream
# Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.
# Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
# Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.
# For simple but extravagant looking topping, take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for cakes, icecreams, puddings, etc.
# It is best to defrost the fridge before making icecream, so that the base of the container is not jammed, as also the icecream will set faster and better.
# Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.
Nans & Rotis
# A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving
# Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.
# Store leftover dough and filling in freezer (properly packed) to make fresh parathas when required. Take care to thaw the ingredients before using.
# Leftover parathas eaten cold with hot tea taste good.
# To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.
# Use the water drained from curdle milk to knead chappati dough. They will turn out softer and whiter
* Always use glass, porcelain or china jars for picklings. Make sure the lids can be secured tightly.
* Never use wet spoons, ladles etc. to remove or handle pickle. Moistures paves way for rotting.
* Always press back remaining pickle with a rubber spatula or spoon back making sure under the pickle is fully submerged the oil layer.
Puddings
* Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat. Never boil gelatine. Only warm to dissolve. Safest is to heat the container over a hot griddle (tawa). Stir always.
* While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form. Keep in refrigerator till used.
* You can top with any sauce of your choice, if you like while serving or accompany it. Ideal sauces may be chocolate, custard, orange, grape, caramel or just basic coloured sauce.
* Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
* Day old bread slices can be substituted for cake if cake is not available at hand.
Raita
* Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raita.
* To make creamier raitas, add half a cup of fresh cream to one recipe of raita. Makes the dish much more rich, though.
* If curds have become too sour to eat as is, tie for 3-4 hours, add milk and use in raitas, curd rice, etc.
* If an onion is too sharp in taste, wash, drain and toss into some beaten curd. Add a dash of salt and pepper, it becomes a tasty raita.
* Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.
Salads
* Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
* A little lime juice added to beetroot will make them a brilliant red colour.
Sandwhich
* Simple sandwiches can be turned to attractive eats by decorating with simple things like shredded cabbage, tomato slices, carrot juliennes, thinly chopped salad leaves etc.
* If bread is too dry to make good sandwiches, just hold the bread in the steam over a pan of boiling water for a few seconds.
* Spicy green chutneys, salsa dips, yogurt dips, etc. make very tasty in between for sandwiches. A change from the same old bread and jam.
Snacks
* Add a handful of rice flour to bhajia batter for crisper and less oily bhajias.
* Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.
* If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter.
* Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.
* Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute.
* Always use the back of a perforated spoon to make the frying puris puff up. Use the non-puffed ones to make chaat, bhel, etc.
* To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.
* Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife.
* Always keep a couple of boiled potatoes (skins intact) handy in the fridge. They are very useful when in a hurry. Either bake them, or make a quick curry, or fry them. Eat them in a sandwich, or just plain with salt and pepper. Stir fry and add spices or make a quick paratha.
* Use a pizza cutter to cut rounds into strips for fried noodles, instead of a knife. It is faster and less messy.
* For a quick chaat, fry leftover pieces of bread in ghee till crisp. Arrange the pieces in a plate. Pour curds, salt, red chilli and cumin powders, coriander leaves and green chillies on them. Top with tamarind and jaggery chutney.
* To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.
* To make samosas crisper add some cornflour to the maida for dough.
* Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.
* If garlic bread is not available, crush a few cloves of garlic to a fine paste, cream it well into some butter. Spread this on slices of bread and toast it. Serve with piping hot soup.
Soups
* Always add cornflower to any recipe by first making a thin paste in cold water. Cornflower is an excellent thickening agent to add body to any soup. If not available maida can also be used, similarly. Only the transparency of clear soups will not be there.
* Never over-boil soups as they lose their colour and body.
* Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup.
* Dehydrate leftover rice in an oven or sundry, till brittle. Puff up some by deep frying as required, add to soups as rice crispies.
* Toast a few slices of bread till crisp. Grind into fine bread crumbs. Store in a tight glass jar. Use as a handy thickener for gravies, soups, etc., if they feel too watery.
South Indian Dishes
* Use thick short grained rice for dosa and idli batter where ordinary rice is asked for. This will give a netter texture than using long grained basmati rice.
* If the idli sagoo tends to get too watery, add a tbsp. of fine breadcrumbs or 1 tsp. cornflour mixed in 1/4 cup water. Stir well till gravy thickens.
* Excess batter may be stored in the fridge for 2-3 days without turning sour. Do not add salt to that batter beforehand, and cover with a plaintain leaf. Add salt and mix a few hours before using.
* Never beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be.
* Grate excess fresh coconut, fill in clean freezer bags, and freeze. After thawing for use, wash with water 2-3 times, for coconut as good as fresh.
* Add a cupful of soaked poha to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.
* To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily
* If your griddle is large enough make many teeny weeny dosas instead of one big one. Top them with a bit of chutney and sandwich them.
* Make dosas a little less crisp. Roll in any desired filling like a frankie. Add chutney or jam if desired. Make very tasty rolls.
* For those who do not care for a spicy taste, you can sprinkle some grated cheese on the dosa while shallowfrying. Eat with sauce instead of chutney. This will suit the taste of those who are used to bland foods.
* Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.
* Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice (basmati) to make the it whiter and keep the grain unbroken.
Spices
* Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during the winter.
* Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.
* Sprinkle salt in tamarind before storing, to keep away the worms. Dry well in sun till a little stiff, cool indoors for few hours and then add salt. 1 fistful to a kilogram of tamarind. Store in airtight plastic or glass container.
* Roast cumin seeds on a warm griddle before dry grinding. They will give a better flavour and grind faster.
* To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.
* Microwave fresh mint till dry and crisp. Crush coarsely, mix some salt and chilli powder and chaat masala. Sprinkle over freshly fried papads for that extra tang.
* Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.
* If dried herbs are used in a recipe, crush them first to release their fragrance.
* Adding a little dry rice to sugar while grinding it, will keep it from becoming lumpy.
Vegetables
* Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.
* To clean the surface of vegetables like potato, radish, sweetpotato, carrots, etc. use a separate plastic scrubber or toothbrush kept for the purpose. Hold under running water and scrub.
* When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut.
* Add a few tsps. of milk to cauliflower while boiling to rid it of the raw smell. Drain and wash before adding to the recipe.
* Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.
* Add a pinch of soda bicarb to green vegetables while steaming or boiling or cooking in the microwave to retain the fresh green colour.
* For use of green like sarson ki bhaji out of season, microwave to dehydrate till crisp. Soak in hot water for half an hour, before proceeding as for fresh bhaji.
* Store chopped vegetables in airtight plastic containers in the fridge to keep from browning and drying up.
* Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach, etc.
* Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked.
* Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.
* Blanch green leafy vegetables ( fenugreek, spinach, etc.) in boiling water for 2 minutes. Hold under cold running water, press out excess water, store in freezer for about 2 weeks without spoiling.
* If there is a lot of leftover paneer crumbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.
* Wrap potatoes etc. which you may want to bake in the coals, in foil, to retain moisture and also to avoid becoming sooty black.
* To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while, pat dry and pierce all over with a fork before placing them in hot fat along with the roast.
* Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye.
* Use chilli oil instead of the ordinary oil, if you want to make the dish spicier.
* If you happen to put excess salt in the curry, cut a raw potato into about 10 pieces and drop them into the curry & leave for 15 min. They will absorb the excess salt. Remove the pieces before serving.
* To make thick gravy for mutton, chicken or vegetables, grate the onions, squeeze out their juice and brown the onions and the masala. Add the juice as stock, after the onions are brown. The onion flavour is not lost and you don't have to add water to make the gravy.
* Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest.
* Use a steel knife instead of iron to cut brinjals, plantains, ladies-fingers and mangoes to avoid blackening.
* Pressure cook lots of tomatoes, with adding water to them. Make puree in blender. Strain, cool, freeze in icetrays. When set, remove and fill in freezer polybags. Use cubes as required in recipes.
Others
* Grease the grated on both sides with oil before grating sticky items like cheese or boiled potatoes, to allow for smoother grating.
* Always hold silver foil with edges, invert over the dish. Never attempt to hold with hand. It will stick to the fingers. If small bits are required, cut folded in paper and then apply as above. Smoothen out with the paper itself.
* Place a tsp. of soda bicarb in a corner of the fridge in a small crucible. This will keep smells of foods in the fridge from permeating each other.
* To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.
* To prevent moulding of papads during monsoons, slip in a piece of blotting paper under the papads in the container.
* To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.
* Insert a hairpin into grapes to deseed them without cutting.
* If the milk begins to boilover, quickly sprinkle a little cold water over it and the overflow will subside
* Always preheat oven to the required temperature before placing the cake in the oven.
* Prick with a knitting needle or skewer to check if done. The needle should come out clean.
* Never keep the batter too thick. The cake will turn out hard and dry
* The cream used should always be chilled and beaten in sharp upward strokes to incorporate air. Never overbeat.
* While making butter icings, beat the butter well to make it light and fluffy. Then add sieved icing sugar and beat again. Add 2-3 drops lemon juice & colour and essence as required, and beat again.
* Turn the cake tin around between baking if the oven is not distribution even heat and the cake is baking unevenly.
Ice Cream
# Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.
# Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
# Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.
# For simple but extravagant looking topping, take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for cakes, icecreams, puddings, etc.
# It is best to defrost the fridge before making icecream, so that the base of the container is not jammed, as also the icecream will set faster and better.
# Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.
Nans & Rotis
# A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving
# Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.
# Store leftover dough and filling in freezer (properly packed) to make fresh parathas when required. Take care to thaw the ingredients before using.
# Leftover parathas eaten cold with hot tea taste good.
# To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.
# Use the water drained from curdle milk to knead chappati dough. They will turn out softer and whiter
* Always use glass, porcelain or china jars for picklings. Make sure the lids can be secured tightly.
* Never use wet spoons, ladles etc. to remove or handle pickle. Moistures paves way for rotting.
* Always press back remaining pickle with a rubber spatula or spoon back making sure under the pickle is fully submerged the oil layer.
Puddings
* Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat. Never boil gelatine. Only warm to dissolve. Safest is to heat the container over a hot griddle (tawa). Stir always.
* While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form. Keep in refrigerator till used.
* You can top with any sauce of your choice, if you like while serving or accompany it. Ideal sauces may be chocolate, custard, orange, grape, caramel or just basic coloured sauce.
* Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
* Day old bread slices can be substituted for cake if cake is not available at hand.
Raita
* Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raita.
* To make creamier raitas, add half a cup of fresh cream to one recipe of raita. Makes the dish much more rich, though.
* If curds have become too sour to eat as is, tie for 3-4 hours, add milk and use in raitas, curd rice, etc.
* If an onion is too sharp in taste, wash, drain and toss into some beaten curd. Add a dash of salt and pepper, it becomes a tasty raita.
* Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.
Salads
* Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
* A little lime juice added to beetroot will make them a brilliant red colour.
Sandwhich
* Simple sandwiches can be turned to attractive eats by decorating with simple things like shredded cabbage, tomato slices, carrot juliennes, thinly chopped salad leaves etc.
* If bread is too dry to make good sandwiches, just hold the bread in the steam over a pan of boiling water for a few seconds.
* Spicy green chutneys, salsa dips, yogurt dips, etc. make very tasty in between for sandwiches. A change from the same old bread and jam.
Snacks
* Add a handful of rice flour to bhajia batter for crisper and less oily bhajias.
* Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.
* If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter.
* Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.
* Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute.
* Always use the back of a perforated spoon to make the frying puris puff up. Use the non-puffed ones to make chaat, bhel, etc.
* To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.
* Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife.
* Always keep a couple of boiled potatoes (skins intact) handy in the fridge. They are very useful when in a hurry. Either bake them, or make a quick curry, or fry them. Eat them in a sandwich, or just plain with salt and pepper. Stir fry and add spices or make a quick paratha.
* Use a pizza cutter to cut rounds into strips for fried noodles, instead of a knife. It is faster and less messy.
* For a quick chaat, fry leftover pieces of bread in ghee till crisp. Arrange the pieces in a plate. Pour curds, salt, red chilli and cumin powders, coriander leaves and green chillies on them. Top with tamarind and jaggery chutney.
* To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.
* To make samosas crisper add some cornflour to the maida for dough.
* Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.
* If garlic bread is not available, crush a few cloves of garlic to a fine paste, cream it well into some butter. Spread this on slices of bread and toast it. Serve with piping hot soup.
Soups
* Always add cornflower to any recipe by first making a thin paste in cold water. Cornflower is an excellent thickening agent to add body to any soup. If not available maida can also be used, similarly. Only the transparency of clear soups will not be there.
* Never over-boil soups as they lose their colour and body.
* Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup.
* Dehydrate leftover rice in an oven or sundry, till brittle. Puff up some by deep frying as required, add to soups as rice crispies.
* Toast a few slices of bread till crisp. Grind into fine bread crumbs. Store in a tight glass jar. Use as a handy thickener for gravies, soups, etc., if they feel too watery.
South Indian Dishes
* Use thick short grained rice for dosa and idli batter where ordinary rice is asked for. This will give a netter texture than using long grained basmati rice.
* If the idli sagoo tends to get too watery, add a tbsp. of fine breadcrumbs or 1 tsp. cornflour mixed in 1/4 cup water. Stir well till gravy thickens.
* Excess batter may be stored in the fridge for 2-3 days without turning sour. Do not add salt to that batter beforehand, and cover with a plaintain leaf. Add salt and mix a few hours before using.
* Never beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be.
* Grate excess fresh coconut, fill in clean freezer bags, and freeze. After thawing for use, wash with water 2-3 times, for coconut as good as fresh.
* Add a cupful of soaked poha to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.
* To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily
* If your griddle is large enough make many teeny weeny dosas instead of one big one. Top them with a bit of chutney and sandwich them.
* Make dosas a little less crisp. Roll in any desired filling like a frankie. Add chutney or jam if desired. Make very tasty rolls.
* For those who do not care for a spicy taste, you can sprinkle some grated cheese on the dosa while shallowfrying. Eat with sauce instead of chutney. This will suit the taste of those who are used to bland foods.
* Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.
* Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice (basmati) to make the it whiter and keep the grain unbroken.
Spices
* Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during the winter.
* Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.
* Sprinkle salt in tamarind before storing, to keep away the worms. Dry well in sun till a little stiff, cool indoors for few hours and then add salt. 1 fistful to a kilogram of tamarind. Store in airtight plastic or glass container.
* Roast cumin seeds on a warm griddle before dry grinding. They will give a better flavour and grind faster.
* To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.
* Microwave fresh mint till dry and crisp. Crush coarsely, mix some salt and chilli powder and chaat masala. Sprinkle over freshly fried papads for that extra tang.
* Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.
* If dried herbs are used in a recipe, crush them first to release their fragrance.
* Adding a little dry rice to sugar while grinding it, will keep it from becoming lumpy.
Vegetables
* Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.
* To clean the surface of vegetables like potato, radish, sweetpotato, carrots, etc. use a separate plastic scrubber or toothbrush kept for the purpose. Hold under running water and scrub.
* When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut.
* Add a few tsps. of milk to cauliflower while boiling to rid it of the raw smell. Drain and wash before adding to the recipe.
* Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.
* Add a pinch of soda bicarb to green vegetables while steaming or boiling or cooking in the microwave to retain the fresh green colour.
* For use of green like sarson ki bhaji out of season, microwave to dehydrate till crisp. Soak in hot water for half an hour, before proceeding as for fresh bhaji.
* Store chopped vegetables in airtight plastic containers in the fridge to keep from browning and drying up.
* Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach, etc.
* Place tomatoes in hot water for 5-7 minutes, before using for easier peeling and better taste in any recipe where tomatoes are required to be cooked.
* Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.
* Blanch green leafy vegetables ( fenugreek, spinach, etc.) in boiling water for 2 minutes. Hold under cold running water, press out excess water, store in freezer for about 2 weeks without spoiling.
* If there is a lot of leftover paneer crumbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.
* Wrap potatoes etc. which you may want to bake in the coals, in foil, to retain moisture and also to avoid becoming sooty black.
* To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while, pat dry and pierce all over with a fork before placing them in hot fat along with the roast.
* Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye.
* Use chilli oil instead of the ordinary oil, if you want to make the dish spicier.
* If you happen to put excess salt in the curry, cut a raw potato into about 10 pieces and drop them into the curry & leave for 15 min. They will absorb the excess salt. Remove the pieces before serving.
* To make thick gravy for mutton, chicken or vegetables, grate the onions, squeeze out their juice and brown the onions and the masala. Add the juice as stock, after the onions are brown. The onion flavour is not lost and you don't have to add water to make the gravy.
* Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest.
* Use a steel knife instead of iron to cut brinjals, plantains, ladies-fingers and mangoes to avoid blackening.
* Pressure cook lots of tomatoes, with adding water to them. Make puree in blender. Strain, cool, freeze in icetrays. When set, remove and fill in freezer polybags. Use cubes as required in recipes.
Others
* Grease the grated on both sides with oil before grating sticky items like cheese or boiled potatoes, to allow for smoother grating.
* Always hold silver foil with edges, invert over the dish. Never attempt to hold with hand. It will stick to the fingers. If small bits are required, cut folded in paper and then apply as above. Smoothen out with the paper itself.
* Place a tsp. of soda bicarb in a corner of the fridge in a small crucible. This will keep smells of foods in the fridge from permeating each other.
* To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.
* To prevent moulding of papads during monsoons, slip in a piece of blotting paper under the papads in the container.
* To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.
* Insert a hairpin into grapes to deseed them without cutting.
* If the milk begins to boilover, quickly sprinkle a little cold water over it and the overflow will subside
Low Fat Cooking
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.
* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.
* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.
* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.
* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.
* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.
* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.
* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.
* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.
* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.
* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.
Cooking Tips 2
Cooking Tips
# When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.
# Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.
# When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.
# Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.
# To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.
# While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.
# To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.
# While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.
# If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.
# Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.
# To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.
# To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.
# Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.
# For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.
# To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.
#
A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.
# Remove the stems from chilies before storing them. This will keep them fresher for a long time.
# It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.
# Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.
Healthy Tips
# If you are from a family where diabetics runs in the hereditary, try having few curry leaves every morning for 100 days. This is believed to prevent diabetics
# Taking raw curry leaves daily helps prevent premature graying of hair.
# Are you having high blood pressure or excessive cholesterol - take raw garlic in empty stomach everyday. This significantly reduces blood pressure and cholesterol.
# Indigestion ? - Add 3-4 crushed cloves of garlic to boiling milk and drink it. It gives immediate relief.
# Are you having difficulty sleeping ? - Take the juice of a few coriander leaves by grinding them. Mix it in hot water and have it before going to bed. You will have a restful sleep.
# Mix coriander juice with buttermilk and drink it to treat indigestion.
# If you are anemic - add fenugreek leaves (methi leaves) to your food more often. It really helps.
# For cold relief - take the juice of ginger, mix it with honey and lime juice and drink it.
# For indigestion/acidity - drink lime juice mixed with ginger juice.
# Pudina (Mint) helps in digestion
# For asthma relief - take 3-4 cloves of garlic. boil it in milk and drink it every night.
# Banana helps wash fatty wastes from kidneys, is soothing to the digestive tract and helps relieve constipation and diarrhea
# Oatmeal helps reduce cholesterol. Regularly eating oatmeal for breakfast results in significant reduction of cholesterol in a few days
Household Tips
# Store coffee powder in the freezer to retain the freshness for a long period of time.
# To remove greasy/oily stains from any metal, wooden or plastic surfaces, apply a dap of Vaseline over it and work the stain with your finger for a while. Then wipe it off. the stain will come off easily. Same can be done to remove grease from your hands.
# To easy clean greasy pans, soak the pans in hot water and then scrub it with a lemon peel and then wash it as usual.
# To shine silver utensils/jewellery, wash them using toothpaste.
# While cleaning your storage containers add a pinch of baking soda. This will help to remove all odors and cut grease.
# Every weak disinfect your kitchen cutting boards and knives in hot water added with bleach and vinegar. Bleach disinfects and vinegar removes odors.
Beauty Tips
# To have healthy shiny hair, treat your scalp with a mixture of almond oil and olive oil, leave for 10-15 minutes and wash your hair. This also reduces hair loss. You can also wrap a hot towel over your head for the oil to seep in easily and also to open all your pores.
# Mix honey with finely ground almond paste. Add little lime juice. Rub gently on your face and neck. Rinse off with warm water. This acts as an excellent cleansing scrub.
# To get firmer skin, take a egg white, add little sugar to it. Wisk it and apply on face and neck. Leave for 10-15 minutes. Wash off with Luke warm water. This prevents fine wrinkles and gives a firmer skin.
# Cut a ripe tomato and rub it on your skin. It will become very shiny.
# Place slices of cucumber over your eyes to remove black circles around the eyes. This also cools your eyes and relaxes you.
# Placing a slice of potato over your eyes helps reduce black circles.
# For healthy looking skin apply olive oil or almond oil to your face everyday. Leave it for ten minutes and wash thoroughly.
# To remove dirt from your face make a mixture of besan/channa flour and cold milk and apply it on your face. Leave it until it dries thoroughly . Scrub slowly with your hands using lukewarm water and then wash your face.
# Drink plenty of water. This will automatically solve most of your hair and skin problems.
Copy Right 2001 Informationcorner.com
# When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.
# Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.
# When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.
# Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.
# To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.
# While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.
# To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.
# While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.
# If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.
# Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.
# To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.
# To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.
# Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.
# For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.
# To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.
#
A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.
# Remove the stems from chilies before storing them. This will keep them fresher for a long time.
# It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.
# Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.
Healthy Tips
# If you are from a family where diabetics runs in the hereditary, try having few curry leaves every morning for 100 days. This is believed to prevent diabetics
# Taking raw curry leaves daily helps prevent premature graying of hair.
# Are you having high blood pressure or excessive cholesterol - take raw garlic in empty stomach everyday. This significantly reduces blood pressure and cholesterol.
# Indigestion ? - Add 3-4 crushed cloves of garlic to boiling milk and drink it. It gives immediate relief.
# Are you having difficulty sleeping ? - Take the juice of a few coriander leaves by grinding them. Mix it in hot water and have it before going to bed. You will have a restful sleep.
# Mix coriander juice with buttermilk and drink it to treat indigestion.
# If you are anemic - add fenugreek leaves (methi leaves) to your food more often. It really helps.
# For cold relief - take the juice of ginger, mix it with honey and lime juice and drink it.
# For indigestion/acidity - drink lime juice mixed with ginger juice.
# Pudina (Mint) helps in digestion
# For asthma relief - take 3-4 cloves of garlic. boil it in milk and drink it every night.
# Banana helps wash fatty wastes from kidneys, is soothing to the digestive tract and helps relieve constipation and diarrhea
# Oatmeal helps reduce cholesterol. Regularly eating oatmeal for breakfast results in significant reduction of cholesterol in a few days
Household Tips
# Store coffee powder in the freezer to retain the freshness for a long period of time.
# To remove greasy/oily stains from any metal, wooden or plastic surfaces, apply a dap of Vaseline over it and work the stain with your finger for a while. Then wipe it off. the stain will come off easily. Same can be done to remove grease from your hands.
# To easy clean greasy pans, soak the pans in hot water and then scrub it with a lemon peel and then wash it as usual.
# To shine silver utensils/jewellery, wash them using toothpaste.
# While cleaning your storage containers add a pinch of baking soda. This will help to remove all odors and cut grease.
# Every weak disinfect your kitchen cutting boards and knives in hot water added with bleach and vinegar. Bleach disinfects and vinegar removes odors.
Beauty Tips
# To have healthy shiny hair, treat your scalp with a mixture of almond oil and olive oil, leave for 10-15 minutes and wash your hair. This also reduces hair loss. You can also wrap a hot towel over your head for the oil to seep in easily and also to open all your pores.
# Mix honey with finely ground almond paste. Add little lime juice. Rub gently on your face and neck. Rinse off with warm water. This acts as an excellent cleansing scrub.
# To get firmer skin, take a egg white, add little sugar to it. Wisk it and apply on face and neck. Leave for 10-15 minutes. Wash off with Luke warm water. This prevents fine wrinkles and gives a firmer skin.
# Cut a ripe tomato and rub it on your skin. It will become very shiny.
# Place slices of cucumber over your eyes to remove black circles around the eyes. This also cools your eyes and relaxes you.
# Placing a slice of potato over your eyes helps reduce black circles.
# For healthy looking skin apply olive oil or almond oil to your face everyday. Leave it for ten minutes and wash thoroughly.
# To remove dirt from your face make a mixture of besan/channa flour and cold milk and apply it on your face. Leave it until it dries thoroughly . Scrub slowly with your hands using lukewarm water and then wash your face.
# Drink plenty of water. This will automatically solve most of your hair and skin problems.
Copy Right 2001 Informationcorner.com
Cooking Tips
Do you wish for an easy life in the kitchen? Here are a few tips that will make your life in the kitchen easy. These tips can be a quick solution to various problems that arise in the kitchen. Try the tips and enjoy being in the kitchen. These tips will help you manage food items like bananas, chocolate, tomatoes, onions and various ingredients like baking powder, salt etc. The section is alphabetically divided to allow easy access to the ingredient that you are looking for.
Cooking Tops
# To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
# Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.
# Cooking Food Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
# Always use heavy bottomed vessels to make desserts, in order to avoid burning.
# Make desserts with full cream milk, to get thick creamy texture.
Whenever curd is to be added to the masala, it should be beaten well and added gradually.
# Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
# Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
# If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
# While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
# Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
# Cooking Tips Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.
# You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
# Immediately after boiling noodles put them in normal cold water to separate them each.
# If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
# Potatoes soaked in salt water for 20 minutes will bake more rapidly.
# Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat. Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
# Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Tips about various ingredients
1. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
2. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
3. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.
4. Peel vegetables as thinly as possible to preserve the minerals and vitamins.
5. Soak potatoes and egg plant after cutting, to avoid discoloration.
6. If you boil vegetables in water, do not throw the water, keep it to make gravies.
Cutting Vegetables7. Remove the stems of green chilies while storing them. This will help them to stay fresh for long.
8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight.
10. Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
11. Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
12. Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
13. Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.
Tips on frying
1. Smoke Mustard oil first before using for preparing vegetables etc. Heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
Frying2. Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
3. To make pooris more crispy add a little rice flour to the wheat flour while kneading.
4. Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter. Heat the oil thoroughly before adding seasonings or vegetables.
5. Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
6. When coconut is used in grinding masala, do not fry for a longer time.
7. If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey. .
8. Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
Tips on making Gravies
1. Always use ghee or vanaspathi instead of oil, which gives a good flavour to the gravy. Tips on making GraviesIf oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
2. Fry the ground masala in reduced flame, so that it retains its colour and taste.
3. Little plain sugar or caramelised sugar added to the gravy makes it tasty.
4. When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
5. To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
6. Good variety chillies and chilli powder also gives colour to the gravy. Try to use long variety of red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
7. While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.
Cooking Tops
# To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
# Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.
# Cooking Food Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
# Always use heavy bottomed vessels to make desserts, in order to avoid burning.
# Make desserts with full cream milk, to get thick creamy texture.
Whenever curd is to be added to the masala, it should be beaten well and added gradually.
# Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
# Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
# If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
# While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
# Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
# Cooking Tips Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.
# You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
# Immediately after boiling noodles put them in normal cold water to separate them each.
# If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
# Potatoes soaked in salt water for 20 minutes will bake more rapidly.
# Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat. Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
# Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Tips about various ingredients
1. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
2. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
3. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.
4. Peel vegetables as thinly as possible to preserve the minerals and vitamins.
5. Soak potatoes and egg plant after cutting, to avoid discoloration.
6. If you boil vegetables in water, do not throw the water, keep it to make gravies.
Cutting Vegetables7. Remove the stems of green chilies while storing them. This will help them to stay fresh for long.
8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight.
10. Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
11. Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
12. Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
13. Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.
Tips on frying
1. Smoke Mustard oil first before using for preparing vegetables etc. Heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
Frying2. Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
3. To make pooris more crispy add a little rice flour to the wheat flour while kneading.
4. Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter. Heat the oil thoroughly before adding seasonings or vegetables.
5. Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
6. When coconut is used in grinding masala, do not fry for a longer time.
7. If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey. .
8. Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
Tips on making Gravies
1. Always use ghee or vanaspathi instead of oil, which gives a good flavour to the gravy. Tips on making GraviesIf oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
2. Fry the ground masala in reduced flame, so that it retains its colour and taste.
3. Little plain sugar or caramelised sugar added to the gravy makes it tasty.
4. When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
5. To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
6. Good variety chillies and chilli powder also gives colour to the gravy. Try to use long variety of red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
7. While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.
Tomato Kadhi
Ingredients:
* 15 large tomatoes
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 green chillies slit lengthwise
* 1/2 tsp cumin seeds
* 1/2 tsp fenugreek seeds
* 1/2 tsp mustard seeds
* 10 curry leaves
* 1 tsp red chilli powder
* Salt to taste
* 3 cups mixed vegetables - cauliflower, carrot, green beans, baby okra
* Fresh chopped coriander leaves to garnish
Preparation:
* Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
* While the tomato purée is boiling, heat the oil in a small pan on a medium flame. Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
* Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
* Garnish with chopped coriander leaves and serve with hot plain boiled rice.
* 15 large tomatoes
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 green chillies slit lengthwise
* 1/2 tsp cumin seeds
* 1/2 tsp fenugreek seeds
* 1/2 tsp mustard seeds
* 10 curry leaves
* 1 tsp red chilli powder
* Salt to taste
* 3 cups mixed vegetables - cauliflower, carrot, green beans, baby okra
* Fresh chopped coriander leaves to garnish
Preparation:
* Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
* While the tomato purée is boiling, heat the oil in a small pan on a medium flame. Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
* Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
* Garnish with chopped coriander leaves and serve with hot plain boiled rice.
Dal Pakwan
Sindhi Recipes - Dal Pakwan - Breakfast
Dal Pakwan is very much popular breakfast food not only in Sindhi homes but also available at food stalls located in sindhi residential areas of various Indian cities.
Sindhi Recipes- Dal Pakwan
INGREDIENTS:-
For DAL:
100gm Chhana Dal, 2 Table spoon Ghee/Oil, 1/2 Table Spoon Red Chili powder, 1/4 Table Spoon Turmeric [Haidar] powder,1/2 Table spoon GARAM MASALA, ONE BOILED POTATO, Water, Salt to taste.
For PAKWAN :
200gm Maida [FLOUR], 1/2 Table Spoon Jeera, Salt to taste, Oil.
Cooking Process :-
DAL
Soak the Dal into water for 1-2 hours.
Biol Dal with turmeric powder & salt.
Add Red chili powder & Garam Masala.
Cut boiled potato into small pieces & add to Dal.
Spread heated oil over the Dal.
Decorate with tomato slices & Chopped Green coriander.
Tamarind water can also be used for taste.
PAKWAN
*Mix salt & Jeera to flour use water to make soft pliable dough and keep for 30 minutes.
*Make small pieces and round shaped puries from each.
*Deep fry till Golden brown color.
Dal Pakwan is very much popular breakfast food not only in Sindhi homes but also available at food stalls located in sindhi residential areas of various Indian cities.
Sindhi Recipes- Dal Pakwan
INGREDIENTS:-
For DAL:
100gm Chhana Dal, 2 Table spoon Ghee/Oil, 1/2 Table Spoon Red Chili powder, 1/4 Table Spoon Turmeric [Haidar] powder,1/2 Table spoon GARAM MASALA, ONE BOILED POTATO, Water, Salt to taste.
For PAKWAN :
200gm Maida [FLOUR], 1/2 Table Spoon Jeera, Salt to taste, Oil.
Cooking Process :-
DAL
Soak the Dal into water for 1-2 hours.
Biol Dal with turmeric powder & salt.
Add Red chili powder & Garam Masala.
Cut boiled potato into small pieces & add to Dal.
Spread heated oil over the Dal.
Decorate with tomato slices & Chopped Green coriander.
Tamarind water can also be used for taste.
PAKWAN
*Mix salt & Jeera to flour use water to make soft pliable dough and keep for 30 minutes.
*Make small pieces and round shaped puries from each.
*Deep fry till Golden brown color.
Dal Makhani
Ingredients
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste
Method
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste
Method
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.
Gramflour Curry
Gramflour Curry
Ingredients
Gramflour (besan) 1 cup
Onion chopped 1 no
Green chillies ground 2 nos
Ginger-garlic paste 1 1/2 tsp
Thyme/carrom seeds (ajwain) 1/2 tsp
Curd 1 cup
Water 1 litre
Ghee/margarine/oil 1 tbsp
Salt 1/2 tsp
For gravy:
Onion grated 1/2 cup
Tomato puree 1 cup
Coriander powder 1 tsp
Garam masala 1 tsp
Chilli powder 1 tsp
Coriander leaves chopped 2 tbsp
Ghee/oil 1 tbsp
Salt 1/2 tsp
Method
1. Mix gram flour, chopped onion, ground chilli, salt, ginger, garlic paste, ajwain, ghee and rub for a minute.
2. Knead with the curds and make banana like sticks and cook in boiling water for about 30 minutes.
3. Take the sticks out of the water, cool and cut into 1" pieces.
4. Do not throw away the remaining water.
5. For gravy, fry the onion paste and dry spices till they are brown.
6. Add tomato puree, the remaining water and cook for 10 minutes.
7. Add besan pieces and serve hot, garnished with coriander leaves.
Ingredients
Gramflour (besan) 1 cup
Onion chopped 1 no
Green chillies ground 2 nos
Ginger-garlic paste 1 1/2 tsp
Thyme/carrom seeds (ajwain) 1/2 tsp
Curd 1 cup
Water 1 litre
Ghee/margarine/oil 1 tbsp
Salt 1/2 tsp
For gravy:
Onion grated 1/2 cup
Tomato puree 1 cup
Coriander powder 1 tsp
Garam masala 1 tsp
Chilli powder 1 tsp
Coriander leaves chopped 2 tbsp
Ghee/oil 1 tbsp
Salt 1/2 tsp
Method
1. Mix gram flour, chopped onion, ground chilli, salt, ginger, garlic paste, ajwain, ghee and rub for a minute.
2. Knead with the curds and make banana like sticks and cook in boiling water for about 30 minutes.
3. Take the sticks out of the water, cool and cut into 1" pieces.
4. Do not throw away the remaining water.
5. For gravy, fry the onion paste and dry spices till they are brown.
6. Add tomato puree, the remaining water and cook for 10 minutes.
7. Add besan pieces and serve hot, garnished with coriander leaves.
Spicy Dal Fy
Baingan Tikka (Kashmiri)
Ingredients
Brinjals 6 large
Onions 2
French beans Handful
Green peas Handful
Carrot 1
Potatoes 2
Tomatoes 2
Coriander leaves 1 bunch
Mint leaves 1 bunch
Ginger 1 1/2" piece
Garlic 5 cloves
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1 tsp
Lime 1
Oil/ghee For frying
Salt To taste
Method
1. Boil the potatoes, peel and mash them and keep aside.
2. Slit brinjals horizontally and grill until half done.
3. Scoop out the pulp carefully and keep the shells aside.
4. Peel carrots and chop into small pieces.
5. Chop onions and french beans.
6. Grind coriander leaves, mint, ginger, garlic and salt to taste to a smooth paste.
7. Heat oil in a fry pan and add chopped onions. Fry well till they are golden brown.
8. Add ground paste and fry well till oil leaves the sides.
9. Add carrots, beans, peas, potatoes and brinjal pulp and fry for 6-7 minutes.
10. Add turmeric, coriander powder, cumin powder and garam masala with salt to taste and fry well.
11. Squeeze juice of lime and remove from the fire.
12. Place a little of the above filling in each brinjal shell and roast in a grill.
13. Serve hot.
Brinjals 6 large
Onions 2
French beans Handful
Green peas Handful
Carrot 1
Potatoes 2
Tomatoes 2
Coriander leaves 1 bunch
Mint leaves 1 bunch
Ginger 1 1/2" piece
Garlic 5 cloves
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1 tsp
Lime 1
Oil/ghee For frying
Salt To taste
1. Boil the potatoes, peel and mash them and keep aside.
2. Slit brinjals horizontally and grill until half done.
3. Scoop out the pulp carefully and keep the shells aside.
4. Peel carrots and chop into small pieces.
5. Chop onions and french beans.
6. Grind coriander leaves, mint, ginger, garlic and salt to taste to a smooth paste.
7. Heat oil in a fry pan and add chopped onions. Fry well till they are golden brown.
8. Add ground paste and fry well till oil leaves the sides.
9. Add carrots, beans, peas, potatoes and brinjal pulp and fry for 6-7 minutes.
10. Add turmeric, coriander powder, cumin powder and garam masala with salt to taste and fry well.
11. Squeeze juice of lime and remove from the fire.
12. Place a little of the above filling in each brinjal shell and roast in a grill.
13. Serve hot.
Ingredients
Brinjals 6 large
Onions 2
French beans Handful
Green peas Handful
Carrot 1
Potatoes 2
Tomatoes 2
Coriander leaves 1 bunch
Mint leaves 1 bunch
Ginger 1 1/2" piece
Garlic 5 cloves
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1 tsp
Lime 1
Oil/ghee For frying
Salt To taste
Method
1. Boil the potatoes, peel and mash them and keep aside.
2. Slit brinjals horizontally and grill until half done.
3. Scoop out the pulp carefully and keep the shells aside.
4. Peel carrots and chop into small pieces.
5. Chop onions and french beans.
6. Grind coriander leaves, mint, ginger, garlic and salt to taste to a smooth paste.
7. Heat oil in a fry pan and add chopped onions. Fry well till they are golden brown.
8. Add ground paste and fry well till oil leaves the sides.
9. Add carrots, beans, peas, potatoes and brinjal pulp and fry for 6-7 minutes.
10. Add turmeric, coriander powder, cumin powder and garam masala with salt to taste and fry well.
11. Squeeze juice of lime and remove from the fire.
12. Place a little of the above filling in each brinjal shell and roast in a grill.
13. Serve hot.
Brinjals 6 large
Onions 2
French beans Handful
Green peas Handful
Carrot 1
Potatoes 2
Tomatoes 2
Coriander leaves 1 bunch
Mint leaves 1 bunch
Ginger 1 1/2" piece
Garlic 5 cloves
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1 tsp
Lime 1
Oil/ghee For frying
Salt To taste
1. Boil the potatoes, peel and mash them and keep aside.
2. Slit brinjals horizontally and grill until half done.
3. Scoop out the pulp carefully and keep the shells aside.
4. Peel carrots and chop into small pieces.
5. Chop onions and french beans.
6. Grind coriander leaves, mint, ginger, garlic and salt to taste to a smooth paste.
7. Heat oil in a fry pan and add chopped onions. Fry well till they are golden brown.
8. Add ground paste and fry well till oil leaves the sides.
9. Add carrots, beans, peas, potatoes and brinjal pulp and fry for 6-7 minutes.
10. Add turmeric, coriander powder, cumin powder and garam masala with salt to taste and fry well.
11. Squeeze juice of lime and remove from the fire.
12. Place a little of the above filling in each brinjal shell and roast in a grill.
13. Serve hot.
Paneer Matar
Paneer Matar
Ingredients
Paneer (cottage cheese) 300 gms
Green peas 250 gms
Onion 175 gms
Ginger-garlic paste 2 tbsp
Yogurt 1 cup
Red chilli powder 1 tsp
coriander powder 1 tbsp
Tomatoes 4-5 nos
Cashewnut paste 1 tbsp
Garam masala 1 tsp
Cream 50 ml
Green chillies 5 nos
Fresh coriander leaves 1 bunch
Saffron 1 pinch
Oil 1/4 cup
Salt To taste
Method
1. Make puree out of tomato in a blender.
2. Boil the onions in water for 8 minutes, strain and puree.
3. Heat oil in a pan and add boiled onion paste. Stir for six minutes and add ginger-garlic paste.
4. Fry for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
5. Cook till oil leaves the masala, add yogurt, beaten to a smooth texture and stir.
6. Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
7. Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
8. Squeeze the paneer and add to the gravy.
9. Lastly add the cream and serve hot garnished with fresh coriander leaves and slit green chillies.
Ingredients
Paneer (cottage cheese) 300 gms
Green peas 250 gms
Onion 175 gms
Ginger-garlic paste 2 tbsp
Yogurt 1 cup
Red chilli powder 1 tsp
coriander powder 1 tbsp
Tomatoes 4-5 nos
Cashewnut paste 1 tbsp
Garam masala 1 tsp
Cream 50 ml
Green chillies 5 nos
Fresh coriander leaves 1 bunch
Saffron 1 pinch
Oil 1/4 cup
Salt To taste
Method
1. Make puree out of tomato in a blender.
2. Boil the onions in water for 8 minutes, strain and puree.
3. Heat oil in a pan and add boiled onion paste. Stir for six minutes and add ginger-garlic paste.
4. Fry for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
5. Cook till oil leaves the masala, add yogurt, beaten to a smooth texture and stir.
6. Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
7. Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
8. Squeeze the paneer and add to the gravy.
9. Lastly add the cream and serve hot garnished with fresh coriander leaves and slit green chillies.
Sukhe Chole
Sukhe Chole
Ingredients
Kabuli channa (chick peas) 250 gms
Split gram (chana dal) 2 tbsp
Ginger cut into long 1" piece
shreds
Green chillies-finely cut 2-3 nos
Pomegranate seeds powder 2 tbsp
(anaardana)
Red chilli powder 2 tsp
Coriander powder 1 tbsp
Dried mango powder 1/2 tsp
Garam masala 1/2 tsp
Cloves 3 nos
Brown cardamom without skin 2
Cumin seeds 1/2 tsp
Boiled potato cut into 1 big
big cubes
Oil/ghee/margarine 1/4 cup
Tea leaves tied in a 2 tsp
piece of cloth (tea bag)
Soda-bicarb 1/2 tsp
Salt To taste
Method
1. Soak channa in water with 1/2 tsp soda and tea bag for 5-6 hours.
2. Pressure cook channa with dal and the tea bag.
3. Roast cumin seeds, brown cardamom seeds and cloves on a griddle.
4. Strain channa. Keep water aside. Throw away the tea bag.
5. Put channa (without water) & potatoes in a dry karahi. Add all other ingredients except oil. In a separate vessel heat oil and pour over the channa with masalas.
6. Gently mix the channa and cook on slow fire for 5-7 minutes. Add water(of the channas) gradually. Cook for a few minutes. Garnish with tomatoes, shredded ginger and onions.
7. Serve hot. Tastes delicious with Bhaturas!!
Ingredients
Kabuli channa (chick peas) 250 gms
Split gram (chana dal) 2 tbsp
Ginger cut into long 1" piece
shreds
Green chillies-finely cut 2-3 nos
Pomegranate seeds powder 2 tbsp
(anaardana)
Red chilli powder 2 tsp
Coriander powder 1 tbsp
Dried mango powder 1/2 tsp
Garam masala 1/2 tsp
Cloves 3 nos
Brown cardamom without skin 2
Cumin seeds 1/2 tsp
Boiled potato cut into 1 big
big cubes
Oil/ghee/margarine 1/4 cup
Tea leaves tied in a 2 tsp
piece of cloth (tea bag)
Soda-bicarb 1/2 tsp
Salt To taste
Method
1. Soak channa in water with 1/2 tsp soda and tea bag for 5-6 hours.
2. Pressure cook channa with dal and the tea bag.
3. Roast cumin seeds, brown cardamom seeds and cloves on a griddle.
4. Strain channa. Keep water aside. Throw away the tea bag.
5. Put channa (without water) & potatoes in a dry karahi. Add all other ingredients except oil. In a separate vessel heat oil and pour over the channa with masalas.
6. Gently mix the channa and cook on slow fire for 5-7 minutes. Add water(of the channas) gradually. Cook for a few minutes. Garnish with tomatoes, shredded ginger and onions.
7. Serve hot. Tastes delicious with Bhaturas!!
Brinjal Delight
Brinjal Delight
Round brinjals 2 nos
Gram flour (besan) 8 tbsp
Green chillies 2 nos
Garam masala 1/2 tsp
Chilli powder 1/2 tsp
Dried mango(amchoor) 1/2 tsp
For the filling:
Onions finely chopped 2 nos
Peas 1/2 cup
Carrot 1 no
Ginger finely cut 1 tbsp
Cottage cheese 250 gms (optional)
Garam masala 1/2 tsp
Chilli powder 1/2 tsp
Oil 2 tbsp
Salt To taste
Method
1. Boil whole brinjals in water, in a covered pan for 10-15 minutes until they feel soft.
2. Cool. Cut them lengthwise into two. Scoop out the pulp and keep aside.
3. Heat oil. Add onions and cook till light brown.
4. Add peas and carrot pieces and cook till tender. Add paneer or brinjal pulp.
5. Add ginger, salt and other spices to taste. Cook for 1-2 minutes. Keep filling aside.
6. In a separate bowl, mix besan, green chillies, salt and spices with enough water to form a thick batter of coating consistency.
7. Fill brinjals with filling. Press well. Keep aside.
8. At the time of serving, dip in batter and shallow fry in hot oil.
Round brinjals 2 nos
Gram flour (besan) 8 tbsp
Green chillies 2 nos
Garam masala 1/2 tsp
Chilli powder 1/2 tsp
Dried mango(amchoor) 1/2 tsp
For the filling:
Onions finely chopped 2 nos
Peas 1/2 cup
Carrot 1 no
Ginger finely cut 1 tbsp
Cottage cheese 250 gms (optional)
Garam masala 1/2 tsp
Chilli powder 1/2 tsp
Oil 2 tbsp
Salt To taste
Method
1. Boil whole brinjals in water, in a covered pan for 10-15 minutes until they feel soft.
2. Cool. Cut them lengthwise into two. Scoop out the pulp and keep aside.
3. Heat oil. Add onions and cook till light brown.
4. Add peas and carrot pieces and cook till tender. Add paneer or brinjal pulp.
5. Add ginger, salt and other spices to taste. Cook for 1-2 minutes. Keep filling aside.
6. In a separate bowl, mix besan, green chillies, salt and spices with enough water to form a thick batter of coating consistency.
7. Fill brinjals with filling. Press well. Keep aside.
8. At the time of serving, dip in batter and shallow fry in hot oil.
Multilayer Masala Cheese
Paneer (cottage cheese) 250 gms
Green filling:
Coriander 1 bunch
Green chillies 2 nos
Onion 1 no
Dried mango powder(amchoor) 1/2 tsp
Salt To taste
Dry masala filling:
Salt 1/4 tsp
Red chilli powder 1/4 tsp
Dried mango pd. 1/4 tsp
Garam masala powder 1/2 tsp
Tomato filling:
Tomatoes chopped 1-2
Garlic chopped 3-4 cloves
Ginger chopped 3/4" piece
Salt 1/4 tsp
Garam masala powder 1/4 tsp
For the gravy:
Onions 2 nos
Garlic 3 flakes
Ginger grated 1 tsp
Tomatoes-blanched(skin removed) 2 nos
and chopped
Curd beaten 2-3 tbsp
Salt To taste
Chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Oil 3 tbsp
Garnishing:
few boiled peas
Method
1. For the green filling: Grind all ingredients together to a thick paste.
2. For dry masala filling: Mix all powders and keep aside.
3. For Tomato filling: Blend tomato, garlic and ginger in a mixer.
4. Add salt and garam masala and cook for few minutes till thick. Keep stirring while cooking.
5. For the gravy:Grind onions, ginger and garlic together to a paste.
6. Heat oil. Add onion paste.
7. Fry till brown. Add turmeric powder and chilli powder. Cook for 1/2 minute.
8. Add tomatoes. Cook till oil separates.
9. Add beaten curd. Cook till oil separates and the masala turns red again.
10. Add enough water to get a thick gravy.
11. Add salt and garam masala. Boil for 2-3 minutes.
12. To Assemble: Cut paneer into eight 1/4" thin slices.
13. In an oven proof dish arrange two pieces joining each other.
14. Spread green filling.
15. Put the third and fourth paneer pieces over the first and second pieces.
16. Sprinkle dry masala over the paneer.
17. Cover it with fifth and sixth paneer pieces.
18. Spread tomato filling.
19. Cover with seventh and eighth pieces of paneer.
20. Top with gravy and boiled peas.
21. Heat for 10-15 minutes in an oven before serving.
Green filling:
Coriander 1 bunch
Green chillies 2 nos
Onion 1 no
Dried mango powder(amchoor) 1/2 tsp
Salt To taste
Dry masala filling:
Salt 1/4 tsp
Red chilli powder 1/4 tsp
Dried mango pd. 1/4 tsp
Garam masala powder 1/2 tsp
Tomato filling:
Tomatoes chopped 1-2
Garlic chopped 3-4 cloves
Ginger chopped 3/4" piece
Salt 1/4 tsp
Garam masala powder 1/4 tsp
For the gravy:
Onions 2 nos
Garlic 3 flakes
Ginger grated 1 tsp
Tomatoes-blanched(skin removed) 2 nos
and chopped
Curd beaten 2-3 tbsp
Salt To taste
Chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Oil 3 tbsp
Garnishing:
few boiled peas
Method
1. For the green filling: Grind all ingredients together to a thick paste.
2. For dry masala filling: Mix all powders and keep aside.
3. For Tomato filling: Blend tomato, garlic and ginger in a mixer.
4. Add salt and garam masala and cook for few minutes till thick. Keep stirring while cooking.
5. For the gravy:Grind onions, ginger and garlic together to a paste.
6. Heat oil. Add onion paste.
7. Fry till brown. Add turmeric powder and chilli powder. Cook for 1/2 minute.
8. Add tomatoes. Cook till oil separates.
9. Add beaten curd. Cook till oil separates and the masala turns red again.
10. Add enough water to get a thick gravy.
11. Add salt and garam masala. Boil for 2-3 minutes.
12. To Assemble: Cut paneer into eight 1/4" thin slices.
13. In an oven proof dish arrange two pieces joining each other.
14. Spread green filling.
15. Put the third and fourth paneer pieces over the first and second pieces.
16. Sprinkle dry masala over the paneer.
17. Cover it with fifth and sixth paneer pieces.
18. Spread tomato filling.
19. Cover with seventh and eighth pieces of paneer.
20. Top with gravy and boiled peas.
21. Heat for 10-15 minutes in an oven before serving.
Cheese Kofta
Cheese Kofta
Bread crumbs 6-7 tbsp
Cottage cheese grated 4 tbsp
Onion finely chopped 1 no
Roasted peanuts coarsely ground 2 tbsp
Coriander chopped 1 bunch
Green chilli chopped 2 nos
Salt 1/2 tsp
Red chilli powder 1/4 tsp
Garam masala powder 1/4 tsp
Milk 6-7 tbsp
For the gravy:
Onions grated 3 nos
Ginger grated 1 tbsp
Tomatoes pureed or blanched 3 nos
Curd beaten 1/2 cup
Turmeric powder 1/2 tsp
Coriander powder 1/2 tbsp
Garam maslala powder 1/2 tsp
Water 1 cup approx.
Oil 3 tbsp
Salt To taste
1. Mix bread crumbs, cheese, chopped onion, ground peanuts, chopped coriander, chopped green chilli, salt, chilli powder and garam masala and add enough milk so that balls can be made easily.
2. Form balls and deep fry 3-4 pieces only, at a time on medium fire and keep them aside.
For the gravy
1. Heat oil. Add onions and ginger. Cook till golden brown.
2. Add turmeric, coriander powder and chilli powder.
3. Add tomatoes. Cook till oil separates.
4. Add beaten curd gradually. Cook for 2-3 minutes, till oil separates and the masala turns red again.
5. Add water to make a thick gravy. Add garam masala and salt. Cook for 2-3 minutes. Keep the gravy aside.
6. At the time of serving, boil the gravy. Add koftas. Give one boil again.
7. Serve garnished with sliced coriander leaves.
Bread crumbs 6-7 tbsp
Cottage cheese grated 4 tbsp
Onion finely chopped 1 no
Roasted peanuts coarsely ground 2 tbsp
Coriander chopped 1 bunch
Green chilli chopped 2 nos
Salt 1/2 tsp
Red chilli powder 1/4 tsp
Garam masala powder 1/4 tsp
Milk 6-7 tbsp
For the gravy:
Onions grated 3 nos
Ginger grated 1 tbsp
Tomatoes pureed or blanched 3 nos
Curd beaten 1/2 cup
Turmeric powder 1/2 tsp
Coriander powder 1/2 tbsp
Garam maslala powder 1/2 tsp
Water 1 cup approx.
Oil 3 tbsp
Salt To taste
1. Mix bread crumbs, cheese, chopped onion, ground peanuts, chopped coriander, chopped green chilli, salt, chilli powder and garam masala and add enough milk so that balls can be made easily.
2. Form balls and deep fry 3-4 pieces only, at a time on medium fire and keep them aside.
For the gravy
1. Heat oil. Add onions and ginger. Cook till golden brown.
2. Add turmeric, coriander powder and chilli powder.
3. Add tomatoes. Cook till oil separates.
4. Add beaten curd gradually. Cook for 2-3 minutes, till oil separates and the masala turns red again.
5. Add water to make a thick gravy. Add garam masala and salt. Cook for 2-3 minutes. Keep the gravy aside.
6. At the time of serving, boil the gravy. Add koftas. Give one boil again.
7. Serve garnished with sliced coriander leaves.
Capsicum Paneer
Capsicum Paneer
Paneer 500 gms
Capsicum 100 gms
Coriander seeds 2 tsp
Whole red chillies 4 nos
Green chillies minced 3 nos
Kasoori methi (dry 1 tsp
fenugreek leaves)
Green chillies chopped 2
Ginger chopped 2 tbsp
Tomatoes chopped 4 nos
Coriander chopped 2 tbsp
Ghee/butter/oil 3 tbsp
Salt To taste
6 cloves garlic mixed with
a little water.
Method
Slice the paneer and capsicum into thin long strips.
Pound the coriander seeds and red chillies together.
Heat the oil, add garlic paste and cook on a slow flame for a few seconds.
Add green chillies and ginger and fry again for a few seconds.
Add tomatoes and cook until the oil comes on top.
Add kasoori methi and salt and fry again for a few seconds.
Finally, add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.
Paneer 500 gms
Capsicum 100 gms
Coriander seeds 2 tsp
Whole red chillies 4 nos
Green chillies minced 3 nos
Kasoori methi (dry 1 tsp
fenugreek leaves)
Green chillies chopped 2
Ginger chopped 2 tbsp
Tomatoes chopped 4 nos
Coriander chopped 2 tbsp
Ghee/butter/oil 3 tbsp
Salt To taste
6 cloves garlic mixed with
a little water.
Method
Slice the paneer and capsicum into thin long strips.
Pound the coriander seeds and red chillies together.
Heat the oil, add garlic paste and cook on a slow flame for a few seconds.
Add green chillies and ginger and fry again for a few seconds.
Add tomatoes and cook until the oil comes on top.
Add kasoori methi and salt and fry again for a few seconds.
Finally, add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.
Shahi Curry
Shahi Curry
Large tomatoes 3 nos
Finelly chopped mixed 100 gms
boiled vegetables
(french beans, carrots,
cauliflower)
Oil 1 tbsp
Salt To taste
To be ground into a paste
Large onion 1 no
Coriander seeds 1 tbsp
Cumin seeds 1 tbsp
Poppy seeds 1 tbsp
Aniseed (saunf) 2 tsp
Ginger 1" piece
Green chillies 2 nos
cardamoms 3 nos
Cloves 3 nos
Cinnamon 1" piece
Method
1. Chop the tomatoes. Add 1 1/2 cups of water and cook until soft.
2. Pass through a sieve to make tomato puree.
3. Heat the oil and fry the paste for 3-4 minutes until light brown.
4. Add the tomato puree, vegetables and salt.
5. Boil for some time and serve hot with rotis.
Large tomatoes 3 nos
Finelly chopped mixed 100 gms
boiled vegetables
(french beans, carrots,
cauliflower)
Oil 1 tbsp
Salt To taste
To be ground into a paste
Large onion 1 no
Coriander seeds 1 tbsp
Cumin seeds 1 tbsp
Poppy seeds 1 tbsp
Aniseed (saunf) 2 tsp
Ginger 1" piece
Green chillies 2 nos
cardamoms 3 nos
Cloves 3 nos
Cinnamon 1" piece
Method
1. Chop the tomatoes. Add 1 1/2 cups of water and cook until soft.
2. Pass through a sieve to make tomato puree.
3. Heat the oil and fry the paste for 3-4 minutes until light brown.
4. Add the tomato puree, vegetables and salt.
5. Boil for some time and serve hot with rotis.
Brinjal With Yogurt
Brinjal with Yogurt
Ingredients
Brinjal 1/2 kg
Fenugreek seeds(methi) 1/2 tsp
Fennel (saunf) 1 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Green chillies chopped 1 tbsp
Onion chopped 2 nos
Ginger-garlic paste 1 tbsp
Yogurt 1 cup
Plain flour(maida) 1 tbsp
Curry leaves 10-12 nos
Ghee/butter 1 tbsp
Coriander seeds 1 tsp
Turmeric powder 1 tsp
Chilli powder 1/2 tsp
Oil For frying
Lime juice 2 tbsp
Salt To taste
1. Cut the brinjal into long pieces. Add salt, turmeric powder, black pepper powder and lime juice. Mix thoroughly.
2. Add some ginger-garlic paste and leave it to marinate for 30 minutes.
3. Fry the brinjal in preheated oil separately and keep aside.
For the gravy
1. Heat some ghee in a pan. Add curry leaves and finely chopped onions and cook it well.
2. Add methi seeds, mustard seeds and saunf to the ghee to make the seasoning.
3. In a bowl mix some plain flour thoroughly with curd.
4. Add turmeric powder and salt to the onion mixture.
5. Lower the flame and add the curd mixture to the onion and add small water to the curd mixture.
6. Cook till a boil and add in the deep fried brinjals. Serve hot.
Ingredients
Brinjal 1/2 kg
Fenugreek seeds(methi) 1/2 tsp
Fennel (saunf) 1 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Green chillies chopped 1 tbsp
Onion chopped 2 nos
Ginger-garlic paste 1 tbsp
Yogurt 1 cup
Plain flour(maida) 1 tbsp
Curry leaves 10-12 nos
Ghee/butter 1 tbsp
Coriander seeds 1 tsp
Turmeric powder 1 tsp
Chilli powder 1/2 tsp
Oil For frying
Lime juice 2 tbsp
Salt To taste
1. Cut the brinjal into long pieces. Add salt, turmeric powder, black pepper powder and lime juice. Mix thoroughly.
2. Add some ginger-garlic paste and leave it to marinate for 30 minutes.
3. Fry the brinjal in preheated oil separately and keep aside.
For the gravy
1. Heat some ghee in a pan. Add curry leaves and finely chopped onions and cook it well.
2. Add methi seeds, mustard seeds and saunf to the ghee to make the seasoning.
3. In a bowl mix some plain flour thoroughly with curd.
4. Add turmeric powder and salt to the onion mixture.
5. Lower the flame and add the curd mixture to the onion and add small water to the curd mixture.
6. Cook till a boil and add in the deep fried brinjals. Serve hot.
Malai Kofta
Malai Kofta
Ingredients
Boiled potatoes 2 no
Paneer 100 gms
Chopped green chilli 1 tbsp
Cornflour 1/4 cup
Oil for deep frying
Salt To taste
Gravy:
Onion paste 1 cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Mawa/Milk powder 1/2 cup
Fresh cream 1/4 cup (optional)
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Tomato puree 1/2 cup
Red chilli powder 1 tsp
Oil 2 tbsp
Salt To taste
Method
1. Grate boiled potatoes and paneer. Add chopped green chillies, cornflour and salt. Mix well.
2. Divide the above mixture into 14-16 equal sized balls. Deep fry in hot oil until slightly coloured. Keep aside. Now koftas are ready.
3. Heat oil in a pan. Add onion paste and cook for 8 minutes.
4. Add ginger-garlic paste, coriander powder, turmeric and salt. Cook for a minute. Add tomato puree and chilli powder and cook on a medium flame for 8-10 minutes. Add garam masala powder.
5. Dissolve mawa/milk powder in 1 1/2 cup of water and add to the gravy. Bring it to a boil and simmer for five minutes on a slow flame. Add the cream.
6. Put the koftas in a serving dish and pour hot gravy on top.
Ingredients
Boiled potatoes 2 no
Paneer 100 gms
Chopped green chilli 1 tbsp
Cornflour 1/4 cup
Oil for deep frying
Salt To taste
Gravy:
Onion paste 1 cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Mawa/Milk powder 1/2 cup
Fresh cream 1/4 cup (optional)
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Tomato puree 1/2 cup
Red chilli powder 1 tsp
Oil 2 tbsp
Salt To taste
Method
1. Grate boiled potatoes and paneer. Add chopped green chillies, cornflour and salt. Mix well.
2. Divide the above mixture into 14-16 equal sized balls. Deep fry in hot oil until slightly coloured. Keep aside. Now koftas are ready.
3. Heat oil in a pan. Add onion paste and cook for 8 minutes.
4. Add ginger-garlic paste, coriander powder, turmeric and salt. Cook for a minute. Add tomato puree and chilli powder and cook on a medium flame for 8-10 minutes. Add garam masala powder.
5. Dissolve mawa/milk powder in 1 1/2 cup of water and add to the gravy. Bring it to a boil and simmer for five minutes on a slow flame. Add the cream.
6. Put the koftas in a serving dish and pour hot gravy on top.
Mushroom with Ginger
Mushroom with ginger
Ingredients
Mushrooms 300 gms.
Chopped onion 1 1/2 cup
Chopped ginger 2 tbsp.
Cumin seeds 1 tsp.
Chopped tomato 3/4 cup
Coriander powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric powder 1 tsp.
Chopped green chilli 1 tsp.
Chopped coriander leaves 2 tbsp
Garam masala powder 1 tsp.
Oil 2 tbsp.
Salt To taste
1. Clean and cut mushrooms into quarters.
2. Heat oil in a pan. Add cumin seeds and let it crackle. Add chopped onions and saute until light golden brown. Add chopped ginger, green chillies, coriander powder, turmeric powder and salt. Cook for one minute.
3. Add chopped tomatoes and red chilli powder and cook till oil leaves the sides.
4. Add mushrooms and cover. Cook for about 10 minutes on a medium flame. Add garam masala powder.
5. Open the cover and cook for 5 minutes on a high flame. Sprinkle chopped green coriander and serve hot.
Ingredients
Mushrooms 300 gms.
Chopped onion 1 1/2 cup
Chopped ginger 2 tbsp.
Cumin seeds 1 tsp.
Chopped tomato 3/4 cup
Coriander powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric powder 1 tsp.
Chopped green chilli 1 tsp.
Chopped coriander leaves 2 tbsp
Garam masala powder 1 tsp.
Oil 2 tbsp.
Salt To taste
1. Clean and cut mushrooms into quarters.
2. Heat oil in a pan. Add cumin seeds and let it crackle. Add chopped onions and saute until light golden brown. Add chopped ginger, green chillies, coriander powder, turmeric powder and salt. Cook for one minute.
3. Add chopped tomatoes and red chilli powder and cook till oil leaves the sides.
4. Add mushrooms and cover. Cook for about 10 minutes on a medium flame. Add garam masala powder.
5. Open the cover and cook for 5 minutes on a high flame. Sprinkle chopped green coriander and serve hot.
Gujarati Kadhi
Gujarati Kadhi
Ingredients
Yogurt, sour 2 cups
Bengal gram flour 2 tbsp.
Ginger 1" piece
Curry leaf stalks 2-3 nos.
Coriander leaves 1/2 cup
Green chillies 2
Salt To taste
For Tempering:
Cinnamon 1" piece
Cloves 5 nos.
Mustard seeds 1/2 tsp.
Fenugreek seeds 1/2 tsp.
Cumin seeds 1/2 tsp.
Asafoetida powder 1/2 tsp.
Oil 1 tbsp.
1. Whip the yogurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside.
2. Scrape the ginger and finely chop and slit green chillies into two and keep aside.
3. Chop coriander leaves and keep aside.
4. To the yogurt mixture add the chopped ginger and salt to taste.
5. Heat oil in a pan. Add mustard seeds, cumin seeds, cinnamon, cloves, fenugreek seeds and curry leaves. Add slit green chillies and asafoetida. Add the yogurt mixture and stir constantly till it boils.
6. Cook on slow flame for 5-8 minutes.
Ingredients
Yogurt, sour 2 cups
Bengal gram flour 2 tbsp.
Ginger 1" piece
Curry leaf stalks 2-3 nos.
Coriander leaves 1/2 cup
Green chillies 2
Salt To taste
For Tempering:
Cinnamon 1" piece
Cloves 5 nos.
Mustard seeds 1/2 tsp.
Fenugreek seeds 1/2 tsp.
Cumin seeds 1/2 tsp.
Asafoetida powder 1/2 tsp.
Oil 1 tbsp.
1. Whip the yogurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside.
2. Scrape the ginger and finely chop and slit green chillies into two and keep aside.
3. Chop coriander leaves and keep aside.
4. To the yogurt mixture add the chopped ginger and salt to taste.
5. Heat oil in a pan. Add mustard seeds, cumin seeds, cinnamon, cloves, fenugreek seeds and curry leaves. Add slit green chillies and asafoetida. Add the yogurt mixture and stir constantly till it boils.
6. Cook on slow flame for 5-8 minutes.
Friday, March 27, 2009
Gatte Ka Pulao
Gatte Ka Pulao
Ingredients
Serves 4
For gattas
1 cup Gram flour (besan)
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
Salt to taste
Soda bicarbonate a pinch
1/2 tsp Cumin seeds
1/2 inch piece Ginger (chopped)
2 tbsps Yogurt
7-8 Fresh mint leaves (chopped)
Oil to deep fry
For rice
1 1/2 cups Basmati rice (soaked)
4 tbsps Ghee
2 Bay leaves
5-6 Cloves
3 Green cardamoms
2 Black cardamoms
2 inch stick Cinnamon
3 tsps Ginger paste
Salt to taste
2 tsps Garam masala powder
1 tsp Roasted cumin powder
1 cup Green peas (shelled)
Method
Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, ginger, yogurt and mint leaves. Add a little water to make a stiff dough. Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit. Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon, ginger paste and sauté for a minute. Add drained rice and continue to sauté.Heat sufficient oil in a kadai and deep fry the boiled gattas. Drain and add to the rice. Add salt, garam masala powder, roasted cumin powder and mix. Add three cups of water and bring to a boil. Add green peas and mix. Reduce heat, cover and cook till done.
Ingredients
Serves 4
For gattas
1 cup Gram flour (besan)
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
Salt to taste
Soda bicarbonate a pinch
1/2 tsp Cumin seeds
1/2 inch piece Ginger (chopped)
2 tbsps Yogurt
7-8 Fresh mint leaves (chopped)
Oil to deep fry
For rice
1 1/2 cups Basmati rice (soaked)
4 tbsps Ghee
2 Bay leaves
5-6 Cloves
3 Green cardamoms
2 Black cardamoms
2 inch stick Cinnamon
3 tsps Ginger paste
Salt to taste
2 tsps Garam masala powder
1 tsp Roasted cumin powder
1 cup Green peas (shelled)
Method
Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, ginger, yogurt and mint leaves. Add a little water to make a stiff dough. Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit. Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon, ginger paste and sauté for a minute. Add drained rice and continue to sauté.Heat sufficient oil in a kadai and deep fry the boiled gattas. Drain and add to the rice. Add salt, garam masala powder, roasted cumin powder and mix. Add three cups of water and bring to a boil. Add green peas and mix. Reduce heat, cover and cook till done.
Thursday, March 26, 2009
Aloo Paneer Cutlet
Ingredients:
*500 gms Boiled potatoes
*200 gms Paneer, grated
*Sendha Namak as per taste
*1/2 tsp. Red chilli powder
*1/2 tsp. Garam masala powder
*2 tbsp. vrat chawal flour
*Oil for frying
Preparation:
*Peel boiled potatoes and mash finely.
*Add grated paneer, salt, chilli powder, garam masala powder and rice flour to it and mix well.
*Divide the mixture into equal portions and shape each portion into your desired shape.
*Heat oil in a kadai and deep fry the cutlets till golden brown and crisp.
*Serve hot.
*500 gms Boiled potatoes
*200 gms Paneer, grated
*Sendha Namak as per taste
*1/2 tsp. Red chilli powder
*1/2 tsp. Garam masala powder
*2 tbsp. vrat chawal flour
*Oil for frying
Preparation:
*Peel boiled potatoes and mash finely.
*Add grated paneer, salt, chilli powder, garam masala powder and rice flour to it and mix well.
*Divide the mixture into equal portions and shape each portion into your desired shape.
*Heat oil in a kadai and deep fry the cutlets till golden brown and crisp.
*Serve hot.
Wednesday, March 25, 2009
Aval Kesari
Ingredients:
1) Rice Flakes (poha) - 1/2 cup.
2) Sugar - 1/2 cup.
3) Ghee - 2 teaspoon.
4) Cashews - 5.
5) Cardomom - 1/4 teaspoon.
6) Safforn colour
Instructions:
1) Melt some ghee(clarified butter) in a kadai (conical metal cooking vessel).
2) Roast the cashews in the ghee and put aside.
3) In the remaining ghee, roast the rice flakes until golden brown.
4) Pour safforn into some water and bring to a boil. Add the flakes and allow them to get cooked for few minutes. Pour sugar and cardomom to it.
5) Keep stirring the mixture until it becomes non-sticky. If required, add some more ghee. Add the roasted cashwes to it. Serve hot.
1) Rice Flakes (poha) - 1/2 cup.
2) Sugar - 1/2 cup.
3) Ghee - 2 teaspoon.
4) Cashews - 5.
5) Cardomom - 1/4 teaspoon.
6) Safforn colour
Instructions:
1) Melt some ghee(clarified butter) in a kadai (conical metal cooking vessel).
2) Roast the cashews in the ghee and put aside.
3) In the remaining ghee, roast the rice flakes until golden brown.
4) Pour safforn into some water and bring to a boil. Add the flakes and allow them to get cooked for few minutes. Pour sugar and cardomom to it.
5) Keep stirring the mixture until it becomes non-sticky. If required, add some more ghee. Add the roasted cashwes to it. Serve hot.
Spicy Aloo
Ingredients:
* 2 tbsp Oil
* ½ cup Curd
* 1-½" Ginger
* Curry leaves
* 3 green Chillies
* Rock Salt to taste
* 1 tsp Cumin seeds
* ¼ tsp Black Pepper
* 400 gms Potatoes, boiled
Powder together:
* 3 Cloves
* 1 tsp Sugar
* 3 Cardamoms
* 1" Stick Cinnamon
Method:
1. Grind together green chillies and ginger to a paste.
2. Mix together potatoes chunk, curd, black pepper, salt, chilli-ginger paste.
3. Heat ghee in a pan, add cumin seeds and curry leaves. Allow to splutter.
4. Add potato mixture and saute till oil separates.
5. Remove from flame, mix in the powdered ingredients and serve.
* 2 tbsp Oil
* ½ cup Curd
* 1-½" Ginger
* Curry leaves
* 3 green Chillies
* Rock Salt to taste
* 1 tsp Cumin seeds
* ¼ tsp Black Pepper
* 400 gms Potatoes, boiled
Powder together:
* 3 Cloves
* 1 tsp Sugar
* 3 Cardamoms
* 1" Stick Cinnamon
Method:
1. Grind together green chillies and ginger to a paste.
2. Mix together potatoes chunk, curd, black pepper, salt, chilli-ginger paste.
3. Heat ghee in a pan, add cumin seeds and curry leaves. Allow to splutter.
4. Add potato mixture and saute till oil separates.
5. Remove from flame, mix in the powdered ingredients and serve.
Arbi Fried
Ingredients:
* ½ kg Arbi
* ¼ tsp Ajwain
* 2 tbsp Ginger
* Rock Salt to taste
* 2-3 Green Chillies
* Chilli Powder to taste
* ¼ tsp Coriander powder
* A pinch of Mango powder
Method:
1. Boil the arbi. Cool, peel and slice each into two.
2. Heat the oil and fry the sliced arbi till slightly browned.
3. Add 1 tbsp oil and heat in a wok.
4. Meanwhile make a paste of ginger and green chillies.
5. Add the paste to the heated oil and sauté for a few minutes.
6. Add the fried arbi and cook on a slow fire.
7. Simultaneously add salt, coriander powder, mango powder, ajwain and mix well.
* ½ kg Arbi
* ¼ tsp Ajwain
* 2 tbsp Ginger
* Rock Salt to taste
* 2-3 Green Chillies
* Chilli Powder to taste
* ¼ tsp Coriander powder
* A pinch of Mango powder
Method:
1. Boil the arbi. Cool, peel and slice each into two.
2. Heat the oil and fry the sliced arbi till slightly browned.
3. Add 1 tbsp oil and heat in a wok.
4. Meanwhile make a paste of ginger and green chillies.
5. Add the paste to the heated oil and sauté for a few minutes.
6. Add the fried arbi and cook on a slow fire.
7. Simultaneously add salt, coriander powder, mango powder, ajwain and mix well.
Banana Chips
Banana Chips
Ingredients:
* oil for deep frying
* 1/4 tsp turmeric powder
* salt according to taste
* 5-6 raw bananas
Preparation:
* Take off and put bananas in plenty of salted iced water.
* Slice bananas with a chip slicer into water, mix in in turmeric.
* Keep for 10 minutes, remove out water fully.
* Spread out on a kitchen cloth to take off moisture.
* Heat up oil in a wok till smoky.
* Fry banana slices in one-layer batches for a minute or two or until crisp.
* Lift chips out with slotted spoon and remove on paper towels.
* Sprinkle with salt before serving.
Ingredients:
* oil for deep frying
* 1/4 tsp turmeric powder
* salt according to taste
* 5-6 raw bananas
Preparation:
* Take off and put bananas in plenty of salted iced water.
* Slice bananas with a chip slicer into water, mix in in turmeric.
* Keep for 10 minutes, remove out water fully.
* Spread out on a kitchen cloth to take off moisture.
* Heat up oil in a wok till smoky.
* Fry banana slices in one-layer batches for a minute or two or until crisp.
* Lift chips out with slotted spoon and remove on paper towels.
* Sprinkle with salt before serving.
Kache Kele Ke Kofte
Ingredients:
For Kofta:
6 Raw bananas
10 gm Ginger and green chilli, chopped
2 gm cumin
1 gm asafoetida
5 gm garam masala powder
Salt to taste
For Gravy:
1/4 kg beaten curd
3 gm clove
4 bay leaves
2 gm cumin
1 gm asafoetida
5 gm ginger and green chilli, chopped
25 ml oil
1.5 gm turmeric
5 gm garam masala powder
2 gm red chilli powder
50 ml water
Garnishes:
3 gm rogan
5 gm chopped corriander
Method:
* Boil and peel raw bananas and mash them.
* Add rest of the ingredients and make balls and deep fry.
* Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chilli, beaten curd, turmeric, garam masala powder, red chilli powder and water to adjust the consistency.
* Adjust the seasoning.
* Add the koftas, simmer for a few minutes before serving. Garnish with rogan and chopped corriander.
For Kofta:
6 Raw bananas
10 gm Ginger and green chilli, chopped
2 gm cumin
1 gm asafoetida
5 gm garam masala powder
Salt to taste
For Gravy:
1/4 kg beaten curd
3 gm clove
4 bay leaves
2 gm cumin
1 gm asafoetida
5 gm ginger and green chilli, chopped
25 ml oil
1.5 gm turmeric
5 gm garam masala powder
2 gm red chilli powder
50 ml water
Garnishes:
3 gm rogan
5 gm chopped corriander
Method:
* Boil and peel raw bananas and mash them.
* Add rest of the ingredients and make balls and deep fry.
* Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chilli, beaten curd, turmeric, garam masala powder, red chilli powder and water to adjust the consistency.
* Adjust the seasoning.
* Add the koftas, simmer for a few minutes before serving. Garnish with rogan and chopped corriander.
Aloo Pulao
ALOO PULAO
Ingredients:
1 cup Samwat rice (also known as Parsai ke chaawal)
2 tbsp. Ghee
1 tsp. cumin seeds
2 cloves
A tiny piece of cinnamon
2 green cardamom
1 large potato (diced in small pieces)
2 tsp. rock salt
1/2 tsp. red chilli powder
3 cup water
Green coriander to garnish
Method:
* Heat ghee in a pan
* Add cumin seeds, cloves, cardamom and cinnamon.
* When they give off fragrance, add potato and rice.
* Stir-fry to a light brown color.
* Add rock salt, chilli powder and water and boil.
* Cover the pan and let it simmer on low flame for about 15 minutes.
* Garnish with green coriander.
Serve Hot
Ingredients:
1 cup Samwat rice (also known as Parsai ke chaawal)
2 tbsp. Ghee
1 tsp. cumin seeds
2 cloves
A tiny piece of cinnamon
2 green cardamom
1 large potato (diced in small pieces)
2 tsp. rock salt
1/2 tsp. red chilli powder
3 cup water
Green coriander to garnish
Method:
* Heat ghee in a pan
* Add cumin seeds, cloves, cardamom and cinnamon.
* When they give off fragrance, add potato and rice.
* Stir-fry to a light brown color.
* Add rock salt, chilli powder and water and boil.
* Cover the pan and let it simmer on low flame for about 15 minutes.
* Garnish with green coriander.
Serve Hot
Gobhi Ki Sabzi
Ingredients:
500 gm cauliflower
100 gm tomatoes, chopped
100 gm ghee
10 gm cumin
5 bay leaves
5 cloves
2 small cardamoms
4 gm hing
2 gm turmeric
10 gm garam masala powder
20 gm ginger and green chillies, chopped
Salt to taste 10 gm
green coriander, chopped
Method:
* Wash the cauliflower and grate it.
* Put a kadhai on the flame, add ghee, cumin, bay leaf, clove, small cardamom, hing, when the masala starts crackling add turmeric, ginger, green chillies, saute for a few minutes.
* Now add cauliflower and cook it on slow flame for 12-15 minutes.
* Add chopped tomatoes, garam masala and salt.
* Cook it for another 7-8 minutes. Add a little water.
* Saute for 2-3 minutes and serve hot, garnished with chopped coriander.
500 gm cauliflower
100 gm tomatoes, chopped
100 gm ghee
10 gm cumin
5 bay leaves
5 cloves
2 small cardamoms
4 gm hing
2 gm turmeric
10 gm garam masala powder
20 gm ginger and green chillies, chopped
Salt to taste 10 gm
green coriander, chopped
Method:
* Wash the cauliflower and grate it.
* Put a kadhai on the flame, add ghee, cumin, bay leaf, clove, small cardamom, hing, when the masala starts crackling add turmeric, ginger, green chillies, saute for a few minutes.
* Now add cauliflower and cook it on slow flame for 12-15 minutes.
* Add chopped tomatoes, garam masala and salt.
* Cook it for another 7-8 minutes. Add a little water.
* Saute for 2-3 minutes and serve hot, garnished with chopped coriander.
Kaddu Ki Sabzi
Ingredients:
3/4 kg. Red/Yellow pumpkin, peeled and cubed
3 red Chillies, broken into pieces
1/2 tsp. Cumin seeds/ mustard seeds
3 tbsps. Oil
1/2 tsp. Turmeric powder
1 tbsp. Sugar
Salt to taste
Method:
* Heat oil; add mustard and cumin seeds, red chillies and turmeric powder.
* Add the pumpkin pieces and stir-fry.
* Add ½ cup water, sugar and salt.
* Cook till done.
3/4 kg. Red/Yellow pumpkin, peeled and cubed
3 red Chillies, broken into pieces
1/2 tsp. Cumin seeds/ mustard seeds
3 tbsps. Oil
1/2 tsp. Turmeric powder
1 tbsp. Sugar
Salt to taste
Method:
* Heat oil; add mustard and cumin seeds, red chillies and turmeric powder.
* Add the pumpkin pieces and stir-fry.
* Add ½ cup water, sugar and salt.
* Cook till done.
Dal Stuffed Puri
Ingredients:
1 cup Wheat flour
1/2 cup Blackgram dal (urad)
2 nos. Red chillies
1/2 tsp Cumin seeds
2 nos. Cardamon
2 nos. Cloves
1/2" piece Cinnamon
1/5th cup Water
Oil To fry
Salt To taste
Method:
* Rub 1 tsp oil into the wheat flour.
* Add 1/2 tsp salt to the what flour.
* Make a soft dough using small amounts of water.
* Set aside the dough for 25 minutes, covered with a wet cloth.
* Soak blackgram dal for atleast one hour and grind to a paste adding very little or without any water.
* Grind together red chillies, cumin seeds, cardamom, cloves and cinnamon and keep aside.
* Heat 1 tbsp of oil in a fry pan.
* Add the dal paste and the ground masalas, stirring constantly till the dal is fried and the water is absorbed leaving it dry.
* Knead and divide the dough into 10 balls.
* Make a cup with each ball and fill with the prepared dal mixture.
* Seal by extending the dough over the filling.
* Flatten and roll into a ball, 3" in diametre. Deep fry in hot oil till golden brown. Drain and serve hot.
1 cup Wheat flour
1/2 cup Blackgram dal (urad)
2 nos. Red chillies
1/2 tsp Cumin seeds
2 nos. Cardamon
2 nos. Cloves
1/2" piece Cinnamon
1/5th cup Water
Oil To fry
Salt To taste
Method:
* Rub 1 tsp oil into the wheat flour.
* Add 1/2 tsp salt to the what flour.
* Make a soft dough using small amounts of water.
* Set aside the dough for 25 minutes, covered with a wet cloth.
* Soak blackgram dal for atleast one hour and grind to a paste adding very little or without any water.
* Grind together red chillies, cumin seeds, cardamom, cloves and cinnamon and keep aside.
* Heat 1 tbsp of oil in a fry pan.
* Add the dal paste and the ground masalas, stirring constantly till the dal is fried and the water is absorbed leaving it dry.
* Knead and divide the dough into 10 balls.
* Make a cup with each ball and fill with the prepared dal mixture.
* Seal by extending the dough over the filling.
* Flatten and roll into a ball, 3" in diametre. Deep fry in hot oil till golden brown. Drain and serve hot.
Navratra Vart - Recipes
Navratri Specialities
During Navratri, many people observe fast and eat only certain kinds of food – phalahaar or non-cereal food. Essentially, this means no lentils or grains. Also salt is restricted to sendha namak or rock salt. As for spices and vegetables, different people follow different set of rules. Broadly speaking, heeng (cardamom), haldi (turmeric) and amchoor (dried mango powder) are avoided.
Again, some people stick to just a few root vegetables like kaddu, aloo and arbi, though a few also eat greens. Milk products are freely consumed – so plenty of curd and paneer is used in these recipes. All kinds of fruits are part of the diet.
Here are a range of Navratri recipes, including regional cuisines like Gujarati Kadhi, Dhokla, Chaat Paapri and Makhane ki Kheer and Singhare ki Barfi and many many more:
Saboodaane ki Khichree
Ingredients:
1 cup saboodaana
1/2 cup peanuts-shelled, roasted, coarsely pounded
2 tbsp ghee
1 tsp cumin seeds
3-4 whole red chillies
1 sprig curry leaf
2 tsp rock salt
1 tsp chilli powder
1 tbsp coriander leaves-chopped
1 tsp green chillies-chopped
1 tbsp lemon juice
Procedure: Wash saboodana till the water clears. Soak in water to come up about 3 cm above it for about an hour. Drain in a colander, then spread over a thick cloth for about 1 hour. Mix the saboodana, peanuts, salt, chilli powder very well, so that it is fully coated with this mixture.
Heat the ghee, add cumin, red chillies and curry leaves. When the chillies darken a bit, add the saboodana mixture and turn around over low flame till cooked through. Remove from flame, add the lemon juice and mix well. Serve garnished with coriander and green chillies.
Aloo ki Khichree
Ingredients:
1 cup parsai ke chaawal
2 tbsp ghee
1 tsp cumin seeds
2 cloves
2 green cardamoms
cinnamon-broken to pieces
1 large potato-diced small
2 tsp rock salt
1/2 tsp chilli powder
3 cups water
Coriander leaves for garnishing
Procedure: Heat the ghee. Add cumin, cloves, cardamoms and cinnamon. When slightly coloured, add potato and rice. Stir-fry till they look a bit fried. Add salt, chilli powder and water and bring to a boil. Lower the flame and simmer covered for about 15 minutes or till cooked through and the water is absorbed. Serve hot garnished with coriander leaves.
Arbi ki Sabzi
Ingredients:
500 gm arbi-chopped
1/4 cup ghee
1 tsp thymol seeds
1 tbsp finely shredded ginger
1/2 cup yoghurt
1/2 tsp ginger powder
2 tsp senda namak-powdered
1/2 tsp chilli powder
Procedure: Heat the ghee, add the thymol seeds and when they begin to splutter add the yoghurt and stir-fry till the ghee separates. Add the ginger powder, salt and chilli powder and stir a few times, till well mixed. Then add the arbi and turn over high heat, till they look slightly fried. Add about 2 cups water and bring to a boil. Simmer uncovered for about 15 minutes till tender. Serve hot with pakories made of kootoo ka aata.
Chaawal ka Kheer
Ingredients:
5 cups full cream milk
1/4 cup parsai ke chaawal-washed
1/2 cup sugar
10-12 raisins
4 green cardamoms
10-12 almonds-blanched, shredded
Procedure: Put rice and milk in a deep pan and bring to a boil. Simmer over low flame, stirring occasionally till the rice is cooked and the milk has thickened. This should take about 25 minutes. When cooked, add sugar, raisins and cardamoms. Stir till sugar is dissolved and 10-15 minutes after that. Transfer onto a serving dish, garnish with almonds. Serve hot or chilled.
Gujarati Kadhi
Ingredients:
2 cups yoghurt
2 tbsp singhare ka atta
4 cups water
1 tbsp rock salt
1 tsp chilli powder
1/4 tsp cinnamon-powdered
2-3 tbsp sugar
2 tbsp oil
2 tsp cumin seeds
1 sprig curry leaf
3-4 whole red chillies
2 tbsp coriander leaves-chopped
Procedure: Beat the yoghurt and the atta together till smooth. Add salt, chilli powder, cinnamon, sugar and water and mix well. In a heavy-based pan, heat oil, add cumin, curry leaves and red chillies. When the cumin begins to splutter, add the yoghurt mixture, increase the flame and bring to a boil. Leave to simmer for about 15-20 minutes. Serve hot garnished with coriander leaves.
Kele ki Sabzi
Ingredients:
2 raw bananas-peeled and diced
1 tsp thymol seeds
1/4 cup oil
2 whole red chillies
2 tsp rock salt
1 tbsp lemon juice
Procedure: Heat oil in a heavy-based pan. Add thymol seeds and red chillies. Once the chilli darkens a bit, add the banana and turn around over high flame till all the pieces are coated with oil. Lower the heat, add salt, let it cook covered till it turns tender. Should press easily with the back of a spoon. Mix in the lemon juice and serve garnished with coriander leaves.
Khire ke Pakode
Ingredients:
1 cup singhare ka atta
2 tsp rock salt
1/2 tsp chilli powder
1/2 tsp coriander powder
1 tbsp green chillies-finely chopped
2 large khiras-sliced thin
oil for deep frying
Procedure: Mix all ingredients except the khiras and oil and add enough water to make a thick pouring consistency. Heat oil, till a drop of mixture put in, comes up at once. Dip the khira slices into the batter and drop into the hot oil. Turn once and remove from oil. Drain on an absorbent paper, keep aside till ready to serve. To serve, fry in hot oil until golden and crisp.
Kootoo ke Paranthe
Ingredients:
1 cup kootoo ka atta
1 cup singhare ka atta
1/4 kg colacasia-boiled, peeled and mashed
1 tsp senda namak
water to knead dough
ghee for deep frying
dry flour for dusting
Procedure: Mix the two types of flour and the colacasia and knead with the water into a soft pliable dough. Colacasia is added to bind the dough, and can be adjusted according to the desired consistency. Cover the dough and leave to rest for 30 minutes and proceed to make paranthas.
Makhaane ki Kheer
Ingredients:
5 cups milk-full cream
2 tbsp ghee
1 cup lotus seeds
1/2 cup sugar
4 green cardamoms
10-12 almonds-blanched, shredded
Procedure: Heat ghee and over low flame sauté the lotus seeds. When cooled, pound them coarsely. Put the lotus seeds and milk in a deep pan, bring to a boil. Simmer over low flame, stirring occasionally till the lotus seeds get cooked and the milk thickens. When cooked, add sugar and cardamoms. Stir till the sugar is dissolved and then simmer for 10-15 minutes after that. Transfer to a serving dish, garnish with almonds. Serve hot or chilled.
Mingi Pak
Ingredients:
1/2 cup melon seeds-dried, peeled
1 tbsp ghee
3/4 cup khoya
1/2 cup sugar
1/2 cup water
Procedure: Dry roast the melon seeds, till they get a hint of colour. Keep aside to cool. Add ghee and sauté khoya in the same pan till it becomes smooth and slightly fried. Remove from flame, mix in the melon seeds and keep aside. In another pan, put sugar and water together and dissolve sugar over low flame. Once the sugar dissolves, bring to a boil and let the syrup cook till thick.
Remove pan from flame and mix syrup immediately into the khoya mixture, stirring vigorously to blend well. Transfer to a greased plate, pat to level and leave to cool. When cool and set, cut into pieces, using a sharp knife. Arrange on to a serving dish and serve.
Saboodana Vada
Ingredients:
1 kg potatoes-boiled, peeled, mashed
1 cup saboodana
2 tsp rock salt
1 tsp chilli powder
1 tbsp coriander leaves-chopped
1 tsp green chillies-chopped
1 tbsp lemon juice
oil for deep frying
Procedure: Wash the saboodana till the water clears. Soak in water, with water level coming upto 3 cms above the saboodana and leave for an hour and a half. Drain in a colander and mix in potatoes, salt, chilli powder, coriander leaves, green chillies and lemon juice.
Shape the potato mixture into flat, round vadas. Heat the oil for frying. Fry the vadas till they are golden and crisp on both sides and serve hot, with a chutney.
Sabut Aloo
Ingredients:
500 gm potatoes-small, whole, boiled, peeled
1/2 cup yoghurt
2 tsp coriander powder
1/4 tsp powdered black pepper
1 tbsp rock salt
2-3 green chillies
2 tsp ginger-chopped
2 tbsp ghee
1 sprig curry leaf
1 tsp cumin seeds
2 tsp sugar
1/2 tsp cloves
1/2 tsp cinnamon-broken into pieces
1/2 tsp cardamom seeds
Procedure: Grind together the green chillies and the ginger. Powder together the sugar, cloves, cinnamon and cardamom seeds. Mix together the potatoes, yoghurt, coriander, pepper, green chilli and ginger paste, and the salt. Heat the ghee in a pan, and add the curry leaf and the cumin. When the cumin starts to splutter, add the potato mixture and sauté till the oil separates. Remove from flame and mix in the powdered ingredients and serve immediately.
Shakarkandi ki Chaat
Ingredients:
1/2 kg shakarkandi-boiled, peeled, cubed
1 tsp chaat masala
1 tsp chilli powder
1 tsp cumin seeds-roasted and powdered
1 tsp rock salt
lemon juice-to taste
2-3 green chillies-finely chopped
Coriander leaves-chopped, to garnish
Procedure: Mix all the ingredients together, adjusting spices according to taste and serve.
Singhare ka Halwa
Ingredients:
1 cup singhare ka atta
1 cup sugar
4 1/2 cups water
6 tbsp ghee
1/2 tsp green cardamoms-powdered
1 tbsp almonds-blanched, shredded
Procedure: Melt the ghee, add the atta and stir-fry over medium flame, taking care to avoid scorching. At the same time, place water and sugar in another pan and dissolve sugar over medium flame. Keep on simmer, until further use.
When the atta mixture has been fried enough, add the sugar solution and cardamom powder and bring to a boil and then simmer till the liquid is absorbed. At this stage, you can stir occasionally. A thin line of melted ghee will form around the edges, when it is cooked enough. This should take 5-7 minutes. Serve hot, garnished with almonds.
During Navratri, many people observe fast and eat only certain kinds of food – phalahaar or non-cereal food. Essentially, this means no lentils or grains. Also salt is restricted to sendha namak or rock salt. As for spices and vegetables, different people follow different set of rules. Broadly speaking, heeng (cardamom), haldi (turmeric) and amchoor (dried mango powder) are avoided.
Again, some people stick to just a few root vegetables like kaddu, aloo and arbi, though a few also eat greens. Milk products are freely consumed – so plenty of curd and paneer is used in these recipes. All kinds of fruits are part of the diet.
Here are a range of Navratri recipes, including regional cuisines like Gujarati Kadhi, Dhokla, Chaat Paapri and Makhane ki Kheer and Singhare ki Barfi and many many more:
Saboodaane ki Khichree
Ingredients:
1 cup saboodaana
1/2 cup peanuts-shelled, roasted, coarsely pounded
2 tbsp ghee
1 tsp cumin seeds
3-4 whole red chillies
1 sprig curry leaf
2 tsp rock salt
1 tsp chilli powder
1 tbsp coriander leaves-chopped
1 tsp green chillies-chopped
1 tbsp lemon juice
Procedure: Wash saboodana till the water clears. Soak in water to come up about 3 cm above it for about an hour. Drain in a colander, then spread over a thick cloth for about 1 hour. Mix the saboodana, peanuts, salt, chilli powder very well, so that it is fully coated with this mixture.
Heat the ghee, add cumin, red chillies and curry leaves. When the chillies darken a bit, add the saboodana mixture and turn around over low flame till cooked through. Remove from flame, add the lemon juice and mix well. Serve garnished with coriander and green chillies.
Aloo ki Khichree
Ingredients:
1 cup parsai ke chaawal
2 tbsp ghee
1 tsp cumin seeds
2 cloves
2 green cardamoms
cinnamon-broken to pieces
1 large potato-diced small
2 tsp rock salt
1/2 tsp chilli powder
3 cups water
Coriander leaves for garnishing
Procedure: Heat the ghee. Add cumin, cloves, cardamoms and cinnamon. When slightly coloured, add potato and rice. Stir-fry till they look a bit fried. Add salt, chilli powder and water and bring to a boil. Lower the flame and simmer covered for about 15 minutes or till cooked through and the water is absorbed. Serve hot garnished with coriander leaves.
Arbi ki Sabzi
Ingredients:
500 gm arbi-chopped
1/4 cup ghee
1 tsp thymol seeds
1 tbsp finely shredded ginger
1/2 cup yoghurt
1/2 tsp ginger powder
2 tsp senda namak-powdered
1/2 tsp chilli powder
Procedure: Heat the ghee, add the thymol seeds and when they begin to splutter add the yoghurt and stir-fry till the ghee separates. Add the ginger powder, salt and chilli powder and stir a few times, till well mixed. Then add the arbi and turn over high heat, till they look slightly fried. Add about 2 cups water and bring to a boil. Simmer uncovered for about 15 minutes till tender. Serve hot with pakories made of kootoo ka aata.
Chaawal ka Kheer
Ingredients:
5 cups full cream milk
1/4 cup parsai ke chaawal-washed
1/2 cup sugar
10-12 raisins
4 green cardamoms
10-12 almonds-blanched, shredded
Procedure: Put rice and milk in a deep pan and bring to a boil. Simmer over low flame, stirring occasionally till the rice is cooked and the milk has thickened. This should take about 25 minutes. When cooked, add sugar, raisins and cardamoms. Stir till sugar is dissolved and 10-15 minutes after that. Transfer onto a serving dish, garnish with almonds. Serve hot or chilled.
Gujarati Kadhi
Ingredients:
2 cups yoghurt
2 tbsp singhare ka atta
4 cups water
1 tbsp rock salt
1 tsp chilli powder
1/4 tsp cinnamon-powdered
2-3 tbsp sugar
2 tbsp oil
2 tsp cumin seeds
1 sprig curry leaf
3-4 whole red chillies
2 tbsp coriander leaves-chopped
Procedure: Beat the yoghurt and the atta together till smooth. Add salt, chilli powder, cinnamon, sugar and water and mix well. In a heavy-based pan, heat oil, add cumin, curry leaves and red chillies. When the cumin begins to splutter, add the yoghurt mixture, increase the flame and bring to a boil. Leave to simmer for about 15-20 minutes. Serve hot garnished with coriander leaves.
Kele ki Sabzi
Ingredients:
2 raw bananas-peeled and diced
1 tsp thymol seeds
1/4 cup oil
2 whole red chillies
2 tsp rock salt
1 tbsp lemon juice
Procedure: Heat oil in a heavy-based pan. Add thymol seeds and red chillies. Once the chilli darkens a bit, add the banana and turn around over high flame till all the pieces are coated with oil. Lower the heat, add salt, let it cook covered till it turns tender. Should press easily with the back of a spoon. Mix in the lemon juice and serve garnished with coriander leaves.
Khire ke Pakode
Ingredients:
1 cup singhare ka atta
2 tsp rock salt
1/2 tsp chilli powder
1/2 tsp coriander powder
1 tbsp green chillies-finely chopped
2 large khiras-sliced thin
oil for deep frying
Procedure: Mix all ingredients except the khiras and oil and add enough water to make a thick pouring consistency. Heat oil, till a drop of mixture put in, comes up at once. Dip the khira slices into the batter and drop into the hot oil. Turn once and remove from oil. Drain on an absorbent paper, keep aside till ready to serve. To serve, fry in hot oil until golden and crisp.
Kootoo ke Paranthe
Ingredients:
1 cup kootoo ka atta
1 cup singhare ka atta
1/4 kg colacasia-boiled, peeled and mashed
1 tsp senda namak
water to knead dough
ghee for deep frying
dry flour for dusting
Procedure: Mix the two types of flour and the colacasia and knead with the water into a soft pliable dough. Colacasia is added to bind the dough, and can be adjusted according to the desired consistency. Cover the dough and leave to rest for 30 minutes and proceed to make paranthas.
Makhaane ki Kheer
Ingredients:
5 cups milk-full cream
2 tbsp ghee
1 cup lotus seeds
1/2 cup sugar
4 green cardamoms
10-12 almonds-blanched, shredded
Procedure: Heat ghee and over low flame sauté the lotus seeds. When cooled, pound them coarsely. Put the lotus seeds and milk in a deep pan, bring to a boil. Simmer over low flame, stirring occasionally till the lotus seeds get cooked and the milk thickens. When cooked, add sugar and cardamoms. Stir till the sugar is dissolved and then simmer for 10-15 minutes after that. Transfer to a serving dish, garnish with almonds. Serve hot or chilled.
Mingi Pak
Ingredients:
1/2 cup melon seeds-dried, peeled
1 tbsp ghee
3/4 cup khoya
1/2 cup sugar
1/2 cup water
Procedure: Dry roast the melon seeds, till they get a hint of colour. Keep aside to cool. Add ghee and sauté khoya in the same pan till it becomes smooth and slightly fried. Remove from flame, mix in the melon seeds and keep aside. In another pan, put sugar and water together and dissolve sugar over low flame. Once the sugar dissolves, bring to a boil and let the syrup cook till thick.
Remove pan from flame and mix syrup immediately into the khoya mixture, stirring vigorously to blend well. Transfer to a greased plate, pat to level and leave to cool. When cool and set, cut into pieces, using a sharp knife. Arrange on to a serving dish and serve.
Saboodana Vada
Ingredients:
1 kg potatoes-boiled, peeled, mashed
1 cup saboodana
2 tsp rock salt
1 tsp chilli powder
1 tbsp coriander leaves-chopped
1 tsp green chillies-chopped
1 tbsp lemon juice
oil for deep frying
Procedure: Wash the saboodana till the water clears. Soak in water, with water level coming upto 3 cms above the saboodana and leave for an hour and a half. Drain in a colander and mix in potatoes, salt, chilli powder, coriander leaves, green chillies and lemon juice.
Shape the potato mixture into flat, round vadas. Heat the oil for frying. Fry the vadas till they are golden and crisp on both sides and serve hot, with a chutney.
Sabut Aloo
Ingredients:
500 gm potatoes-small, whole, boiled, peeled
1/2 cup yoghurt
2 tsp coriander powder
1/4 tsp powdered black pepper
1 tbsp rock salt
2-3 green chillies
2 tsp ginger-chopped
2 tbsp ghee
1 sprig curry leaf
1 tsp cumin seeds
2 tsp sugar
1/2 tsp cloves
1/2 tsp cinnamon-broken into pieces
1/2 tsp cardamom seeds
Procedure: Grind together the green chillies and the ginger. Powder together the sugar, cloves, cinnamon and cardamom seeds. Mix together the potatoes, yoghurt, coriander, pepper, green chilli and ginger paste, and the salt. Heat the ghee in a pan, and add the curry leaf and the cumin. When the cumin starts to splutter, add the potato mixture and sauté till the oil separates. Remove from flame and mix in the powdered ingredients and serve immediately.
Shakarkandi ki Chaat
Ingredients:
1/2 kg shakarkandi-boiled, peeled, cubed
1 tsp chaat masala
1 tsp chilli powder
1 tsp cumin seeds-roasted and powdered
1 tsp rock salt
lemon juice-to taste
2-3 green chillies-finely chopped
Coriander leaves-chopped, to garnish
Procedure: Mix all the ingredients together, adjusting spices according to taste and serve.
Singhare ka Halwa
Ingredients:
1 cup singhare ka atta
1 cup sugar
4 1/2 cups water
6 tbsp ghee
1/2 tsp green cardamoms-powdered
1 tbsp almonds-blanched, shredded
Procedure: Melt the ghee, add the atta and stir-fry over medium flame, taking care to avoid scorching. At the same time, place water and sugar in another pan and dissolve sugar over medium flame. Keep on simmer, until further use.
When the atta mixture has been fried enough, add the sugar solution and cardamom powder and bring to a boil and then simmer till the liquid is absorbed. At this stage, you can stir occasionally. A thin line of melted ghee will form around the edges, when it is cooked enough. This should take 5-7 minutes. Serve hot, garnished with almonds.
Wednesday, March 18, 2009
Aloo Mirchi
Aloo Mirchi
INGREDIENTS:
6 medium Red Potatoes- Chopped into small cubes
4 Long Medium hot Green Chilies- Slit and halved
1 Tbsp Coriander Seeds
4 Hot Red Chilies
1.5 Tbsp Kasoori Methi
1 String Curry Leaves
1 tsp Turmeric Powder
1 Tbsp Jeera Seeds
2 Tbsp Olive Oil
Salt as per taste.
METHOD:
Cook the chopped potatoes in microwave for 5 mins or until done and set aside (you can boil the potatoes).
Now heat olive oil in a kadai and season with jeera seeds and curry leaves and when jeera starts spluttering add the slit long green chilies and saute for another min or so.In To this add the cooked potatoes and salt and cover and cook in low flame for another two mins or so .
In Mixer or blender blend together red chillies + coriander seeds + turmeric powder without using any water.Note - Blend on pulse mode so its not completely powdered but coarsely powdered.
Now put the above masala powder and kasoori methi to the aloo mirch and saute it for another min.
Serve hot with any kind of roti or chapathis. Can be had with rice too.
INGREDIENTS:
6 medium Red Potatoes- Chopped into small cubes
4 Long Medium hot Green Chilies- Slit and halved
1 Tbsp Coriander Seeds
4 Hot Red Chilies
1.5 Tbsp Kasoori Methi
1 String Curry Leaves
1 tsp Turmeric Powder
1 Tbsp Jeera Seeds
2 Tbsp Olive Oil
Salt as per taste.
METHOD:
Cook the chopped potatoes in microwave for 5 mins or until done and set aside (you can boil the potatoes).
Now heat olive oil in a kadai and season with jeera seeds and curry leaves and when jeera starts spluttering add the slit long green chilies and saute for another min or so.In To this add the cooked potatoes and salt and cover and cook in low flame for another two mins or so .
In Mixer or blender blend together red chillies + coriander seeds + turmeric powder without using any water.Note - Blend on pulse mode so its not completely powdered but coarsely powdered.
Now put the above masala powder and kasoori methi to the aloo mirch and saute it for another min.
Serve hot with any kind of roti or chapathis. Can be had with rice too.
CHILII and GARLIC SAUCE
CHILII and GARLIC SAUCE
Ingredients:
80gm dry red chillies
2 tbsp vinegar
10-20 big pods of garlic
i tomato
Method:
Soak the chiliies in vinegar at least 1 hr.Cut the tomato into small pieces and
discard the eye of the tomato.Grind the soaked chillies,tomato and the garlic into
a coarse paste. keep in a jar and store in the fridge till required
Ingredients:
80gm dry red chillies
2 tbsp vinegar
10-20 big pods of garlic
i tomato
Method:
Soak the chiliies in vinegar at least 1 hr.Cut the tomato into small pieces and
discard the eye of the tomato.Grind the soaked chillies,tomato and the garlic into
a coarse paste. keep in a jar and store in the fridge till required
STUFFED ALOO TIKKI
STUFFED ALOO TIKKI
Ingredients
Serves 4
5 large sized Potatoes (boiled and grated)
2 tbsps Oil
1 tsp Cumin seeds
1 inch piece Ginger (chopped)
2 tbsps Roasted chana dal powder
Salt to taste
1 tsp Garam masala powder
3-4 Green chillies (chopped)
For stuffing
1 cup Green peas (boiled and crushed)
2 tbsps + to deep fry Oil
Asafoetida a pinch
1/2 tsp Turmeric powder
1/2 tsp Dry mango powder (amchur)
Salt to taste
Method
Heat oil in a kadai, add cumin seeds. Once they change colour add ginger, roasted chana dal powder, potatoes, salt, garam masala powder and mix. Transfer the mixture into a bowl and set aside to cool. Keep mixing at intervals. Add chopped green chillies and mix.For stuffing, heat oil in a pan. Add asafoetida, crushed green peas and cook till dry. Add turmeric powder, amchur powder and salt and mix. Transfer the mixture into a bowl and set aside to cool.Divide the potato mixture into equal portions and stuff each with the green peas mixture. Shape tikkis. Cool again. Put the tikkis into a zip lock bag and place in the deep freezer.When required, remove and deep fry directly from the deep freezer in medium hot oil till golden brown. Drain and place on absorbent paper.Serve hot.
Ingredients
Serves 4
5 large sized Potatoes (boiled and grated)
2 tbsps Oil
1 tsp Cumin seeds
1 inch piece Ginger (chopped)
2 tbsps Roasted chana dal powder
Salt to taste
1 tsp Garam masala powder
3-4 Green chillies (chopped)
For stuffing
1 cup Green peas (boiled and crushed)
2 tbsps + to deep fry Oil
Asafoetida a pinch
1/2 tsp Turmeric powder
1/2 tsp Dry mango powder (amchur)
Salt to taste
Method
Heat oil in a kadai, add cumin seeds. Once they change colour add ginger, roasted chana dal powder, potatoes, salt, garam masala powder and mix. Transfer the mixture into a bowl and set aside to cool. Keep mixing at intervals. Add chopped green chillies and mix.For stuffing, heat oil in a pan. Add asafoetida, crushed green peas and cook till dry. Add turmeric powder, amchur powder and salt and mix. Transfer the mixture into a bowl and set aside to cool.Divide the potato mixture into equal portions and stuff each with the green peas mixture. Shape tikkis. Cool again. Put the tikkis into a zip lock bag and place in the deep freezer.When required, remove and deep fry directly from the deep freezer in medium hot oil till golden brown. Drain and place on absorbent paper.Serve hot.
CHAT PATTI GREEN CHILLIES
CHAT PATTI GREEN CHILLIES
Ingredients:
Green chillies(Hari Mirch):Long one
Chaat masala
Oil: 2 Tsp
Method:
Just take green chillies n cut that from the center(jaisay hum bharay howay brinjal banatay hain na tu beech mai se cut kartay hain waisay he is ko bhi karna hai) n then fill the chaat masala in green chilly.And after that,fry this in oil on low heat for 10 mins. Serve this with daal chawal and enjoy.
Hope u like this simple recipe. If anyone wants to ask anything related to this recipe i m here
Enjoy
Ingredients:
Green chillies(Hari Mirch):Long one
Chaat masala
Oil: 2 Tsp
Method:
Just take green chillies n cut that from the center(jaisay hum bharay howay brinjal banatay hain na tu beech mai se cut kartay hain waisay he is ko bhi karna hai) n then fill the chaat masala in green chilly.And after that,fry this in oil on low heat for 10 mins. Serve this with daal chawal and enjoy.
Hope u like this simple recipe. If anyone wants to ask anything related to this recipe i m here
Enjoy
Potato noodle balls
Potato noodle balls
Ingredients
4 potatoes boiled
1 cup boiled noodles
½ tsp salt or to taste
¾ tsp red chilli powder or to taste
¼ tsp black pepper powder or to taste
2 tbsp coriander leaves chopped
3-4 eggs beaten
Bread crumbs as required oil for frying.
Method
Peel and mash the potatoes. Add salt, red chilly powder, black pepper powder and coriander leaves, mix well. Add noodles and mix it. Make small balls of this mixture. Dip each potato ball in beaten eggs then roll in bread crumbs. Again dip potato ball in beaten eggs and then roll in bread crumbs, fry in preheated oil on low heat till it becomes golden brown in colour. Take out on absorbent paper and serve with ketchup and chutney.
Ingredients
4 potatoes boiled
1 cup boiled noodles
½ tsp salt or to taste
¾ tsp red chilli powder or to taste
¼ tsp black pepper powder or to taste
2 tbsp coriander leaves chopped
3-4 eggs beaten
Bread crumbs as required oil for frying.
Method
Peel and mash the potatoes. Add salt, red chilly powder, black pepper powder and coriander leaves, mix well. Add noodles and mix it. Make small balls of this mixture. Dip each potato ball in beaten eggs then roll in bread crumbs. Again dip potato ball in beaten eggs and then roll in bread crumbs, fry in preheated oil on low heat till it becomes golden brown in colour. Take out on absorbent paper and serve with ketchup and chutney.
BROWN RICE VEGETABLE PULAV
BROWN RICE VEGETABLE PULAV
Ingredients
Brown rice 1½ cups
Green peas, shelled ½ cup
Carrots, small dices 2 medium
French beans, chopped 10-12
Cauliflower, florets ¼ medium
Fresh button mushrooms, halved 6-7 medium
Bay leaf 1
Cloves 2-3
Cumin seeds 1 teaspoon
Cinnamon 1-inch stick
Salt to taste
Green chillies, slit 2
Tofu, cubed 100 grams
METHOD
1. Soak brown rice in four to four cups of water for one hour. Drain and set aside.
2. Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil.
3. Add green peas, carrots, French beans, cauliflower, mushrooms, green chillies and tofu. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done.
4. Serve hot.
Ingredients
Brown rice 1½ cups
Green peas, shelled ½ cup
Carrots, small dices 2 medium
French beans, chopped 10-12
Cauliflower, florets ¼ medium
Fresh button mushrooms, halved 6-7 medium
Bay leaf 1
Cloves 2-3
Cumin seeds 1 teaspoon
Cinnamon 1-inch stick
Salt to taste
Green chillies, slit 2
Tofu, cubed 100 grams
METHOD
1. Soak brown rice in four to four cups of water for one hour. Drain and set aside.
2. Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil.
3. Add green peas, carrots, French beans, cauliflower, mushrooms, green chillies and tofu. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done.
4. Serve hot.
Stuffed Dum Pot
Stuffed Dum Pot
Ingredients:
10 large oval-sized potatoes
150 gm paneer ( mashed)
1 onion ( finely chopped)
2 tsp green chilli( chopped)
1 tsp turmeric pwd
1/2 tsp chilli pwd
1/2 tsp garam masala
1/2 tsp dry mango pwd
6 tbsp butter
salt to taste
For garnishing : tomato slices
Method:
Wash and peel potatoes.Cut a small slice lengthwise from the top.
scoop the potato to obtain a cup shape.In a large vessel,bring plenty
of water to the boil.Add the turmeric and switch off the flame.
Immerse the potato cups in the hot water and keep aside 10-15minutes.
Remove from water and keep them upaside down.
Steam-cook the slices and the scooped-out potato.Keep the slices aside.
Mash well the scooped potato and mix with the paneer,onion,chilli powder,garam masala,dry mango powder and salt.
Smear potato cups with butter from inside and outside.Fill with the paneer mix.
Seal with the potato slice.Put a little butter over potato cup .Bake for 15-20 minutes.
Garnish with tomato slices .....
Ingredients:
10 large oval-sized potatoes
150 gm paneer ( mashed)
1 onion ( finely chopped)
2 tsp green chilli( chopped)
1 tsp turmeric pwd
1/2 tsp chilli pwd
1/2 tsp garam masala
1/2 tsp dry mango pwd
6 tbsp butter
salt to taste
For garnishing : tomato slices
Method:
Wash and peel potatoes.Cut a small slice lengthwise from the top.
scoop the potato to obtain a cup shape.In a large vessel,bring plenty
of water to the boil.Add the turmeric and switch off the flame.
Immerse the potato cups in the hot water and keep aside 10-15minutes.
Remove from water and keep them upaside down.
Steam-cook the slices and the scooped-out potato.Keep the slices aside.
Mash well the scooped potato and mix with the paneer,onion,chilli powder,garam masala,dry mango powder and salt.
Smear potato cups with butter from inside and outside.Fill with the paneer mix.
Seal with the potato slice.Put a little butter over potato cup .Bake for 15-20 minutes.
Garnish with tomato slices .....
Microwave Recipes
Tandoori Cauliflower
Ingredients
• Cauliflower 1 medium size
• Ginger-garlic paste 1 teaspoon
• Lemon juice 1 teaspoon
• Chilli powder 1 teaspoon
• Hung curd ½ cup
• Garam masala 1 teaspoon
• Salt To taste
Method
• Marinate the cauliflower with the ginger-garlic paste, lemon juice, and chilli powder and keep for few hours.
• Mix the curd, garam masala and salt and rub it on the cauliflower and keep for a few more hours.
• Pre-heat the convection oven on 200 degrees and cook on combination mode for 200 degrees.
• Brown further on 200 degrees for 5 minutes.
• Serve sprinkled with chat masala and lemon juice.
Paneer Tikka
Ingredients
• Paneer 300 gms
• Chilli powder 1 teaspoon
• Ajwain 1 teaspoon
• Hung curd 1 cup
• Garam masala ½ teaspoon
• Chaat masala ½ teaspoon
• Red color a pinch
Method
• Mix all the ingredients into a paste and coat the paneer pieces with it.
• Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
• Serve with lemon juice and chaat masala.
Barbecue Mushrooms
Ingredients
• Mushroom 300 Gms, oyster or flat one
• Oil 1 tablespoon
• Lemon juice 1 tablespoon
• Salt and pepper To taste
• Coriander 1 tablespoon
Method
• Mix the mushrooms with all the ingredients except the coriander.
• Keep aside for around 30 minutes.
• Pre-heat the oven at 200 degrees and put the mushrooms on the wire rack and cook for 10 minutes, basting occasionally.
• Serve hot.
Palak Paneer
Ingredients
• Palak 1 cup
• Curd ½ cup
• Paneer 250 gms
• Green chilli paste 1 teaspoon
• Garam masala ¼ teaspoon
• Salt To taste
Method
• Mix all the ingredients well and cook on high mode for 6 minutes to get Palak Paneeer.
• Boiled Peas can be added to this to get matter palak paneer.
Coconut Cabbage
Ingredients
• Coconut 100 Gms, grated
• Green chilli 1 no
• Spring onion 2, chopped
• Cabbage 1, chopped
• Mustard seeds ¼ teaspoon
• Red chilli 3 nos
• Curry leaves About 5
• Oil 1 tablespoon
Method
• In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered on high for 2 minutes.
• Grind the coconut, green chilli and spring onions to a paste and cook on high for 2 minutes.
• Add the cabbage and cook on power 70 for 8 minutes till the cabbage is cooked.
• Serve garnished with chopped coriander.
Stuffed Capsicum
Ingredients
• Onion 1, chopped
• Potatoes 3, boiled and mashed
• Turmeric powder ½ teaspoon
• Chilli powder ½ teaspoon
• Chaat masala 1 teaspoon
• Green chilli 2, chopped
• Limejuice ½ teaspoon
• Oil 1 tablespoon
• Capsicums 4 nos
• Cottage cheese 100 Gms, mashed
• Salt To taste
Method
• Slice the head of the capsicums, de-seed and apply salt on the inside.
• Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
• In another dish, take oil, green chillies, and onions and cook on high for 3 minutes.
• To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well.
• Cook on high for 2 minutes.
• Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.
Stuffed Tomatoes
Ingredients
• Tomato 4 nos
• Bread crumbs 50 Gms
• Grated cheese 50 Gms
• Onion 3, chopped
• Coriander 1 tablespoon, chopped
• Salt To taste
Method
• Cut the head of the tomatoes and scoop out the pulp inside.
• Mix the pulp with the rest of the ingredients and fill in the tomatoes.
• Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
• Serve hot.
Stuffed Bhindi
Ingredients
• Bhindi ½ kg
• Dhania Powder 1-1/2 tablespoon
• Cumin powder 1-1/2 tablespoon
• Dried mango powder 1-1/2 tablespoon
• Chilli powder 1-1/2 tablespoon
• Oil 1 tablespoon
• Onion 2, chopped
Method
• Trim the bhindis and make a slit in each one of them.
• Mix all the masalas mentioned above and fill into each bhindi.
• In a dish take the oil and onions and cook on high for 3 minutes.
• Add the bhindis, mix well and cook on high of power 70 for 10 minutes till the bhindis are tender.
Gobhi Ki Sabzi
Ingredients
• Cauliflower 500 gms
• Ginger 1 tablespoon finely cut
• Oil 1 tablespoon
• Red chilli powder ½ teaspoon
• Coriander powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Garam masala ½ teaspoon
• Dried mango powder 1 teaspoon
• Tomato 1, finely chopped
• Salt To taste
Method
• In a dish cook the oil along with the cumin seeds, covered on high mode for 1 minute.
• Add the ginger and cook on high for another 30 seconds.
• Add the rest of the ingredients and cook on power of 60 for 16 minutes.
• Garnish with chopped coriander and serve.
Turnip Masala
Ingredients
• Turnip ½ kg, peeled and cut into small pieces
• Oil 1 tablespoon
• Onion 2, finely chopped
• Cumin powder 1 teaspoon
• Coriander powder ½ teaspoon
• Chili powder ½ teaspoon
• Poppy seeds 1 teaspoon
• Ginger, garlic paste 1 teaspoon
• Yoghurt ½ cup
• Salt To taste
Method
• Take oil, ginger, garlic paste and onions and cook on high for 4 minutes.
• Add the rest of the ingredients except the yoghurt and cook covered for 3 more minutes.
• Add the curd and one tablespoon of water.
• Cook on medium power of 60 for 14 minutes till the turnip is well cooked.
• Garnish with chopped coriander leaves and garam masala and serve
Bengali Tomato Chutney
Ingredients
• Ginger 1 teaspoon, chopped
• Mustard oil 1 tablespoon, pre-smoked
• Panch phoran ½ teaspoon, a mixture of 5 spices.
• Red chilli 2 nos
• Garlic 6 cloves
• Tomatoes 500 Gms, finely chopped
• Sugar ½ cup
• Dried apricots 5
• Green chilli 2 nos
Method
• Take oil in a dish and cook on high for 30 seconds.
• Add the panch phoran, and dried chilli and cook covered for 2 minutes till the seeds sizzle.
• Add the ginger and cook for another 1 minute.
• Add the rest of the ingredients along with the dried apricots and cook on power of 60 for 10 minutes.
• Cool and serve.
Roast Chicken
Ingredients
• Chicken 800 Gms
• Butter 25 Gms
• Herbs 1 teaspoon
• Salt and pepper To taste
For Sauce
• Red wine 1 tablespoon
• Orange juice 1 teaspoon
• Butter 1 teaspoon
• Flour 1 teaspoon
Method
• Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.
• Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.
• Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.
• Then add the wine, salt, pepper and flour together and cook on high for 1 minute.
• Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.
Mutton Tikka
Ingredients
• Mutton ½ kg, chopped to1-inch pieces
• Hung curd ½ cup
• Butter 2 tablespoons
• Coriander 3 tablespoons, chopped
• Garlic 2 cloves, crushed
• Mint 3 tablespoons, chopped
• Chilli powder ½ teaspoon
Method
• Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces in it for one night.
• The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.
• Pre-heat the convection oven at 200 degrees.
• Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.
• Then brown it on convection mode on 200 degrees for 5 minutes.
• Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.
Chettinad chicken
Ingredients
• Chicken 800 Gms
• Turmeric powder ¼ teaspoon
• Mustard seeds ¼ teaspoon
• Fennel seeds ½ teaspoon
• Red chilli 5 or 6, dried
• Onion 1, chopped
• Urad dal ½ teaspoon
• Oil 1 tablespoon
Method
• Rub the chicken with the salt and turmeric and keep aside for ½ and hour. In a dish take oil, mustard seeds, and cook covered with a paper towel on high for 1-½ minutes.
• Add dal, fennel, red chillies and cook on high for another 2 minutes. Add onions and cook for 3 minutes.
• Mix the chicken, ¼ cup water and cook covered on medium power of 60 for 14 minutes till the chicken is well cooked.
Chicken Korma
Ingredients
• Chicken ½ kg, boneless
• Curd 2 cups
• Ginger-garlic paste ½ teaspoon
• Chilli powder ½ teaspoon
• Coriander powder ½ teaspoon
• Garam masala ¼ teaspoon
• Cloves 4 nos
• Cardamom 1 crushed
• Cashew paste ½ teaspoon
• Oil 1 tablespoon
• Fresh cream 2 tablespoons
• Onions sliced and fried
Method
• Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.
• Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes.
• Add cashew paste, garam masala and salt and cook at 60 for 12 minutes.
• Add cream and garnish with the fried onions and sprinkle garam masala.
Keema Curry (Minced Meat Curry)
Ingredients
• Minced meat 250 gms
• Cloves 5 nos
• Cardamoms 2 nos, crushed
• Bay leaf 1
• Oil 4 teaspoon
• Garlic paste 1 teaspoon
• Onion 1 finely sliced
• Tomatoes 2 finely chopped
• Fennel powder 1½ teaspoon
• Chilli powder 1 teaspoon
• Salt To taste
Method
• Take ½ teaspoon oil, cloves, cardamom and Bay leaf and cook on high for 3 minutes.
• Add the masalas and cook on high for another 1 minute.
• Add the tomatoes and cook on high for 2 minutes.
• In another bowl mix oil and the minced meat with ½ a cup water and cook on high for 3 minutes.
• Mix the onion and masala mixture to this and cook covered at 60 for 14 minutes.
• Garnish with coriander and garam masala before serving.
Fish Tikka
Ingredients
• Pomfret 1 kg cut into frillets
• Potatoes 1 cup, boiled and mashed
• Ginger-garlic paste 1 teaspoon
• Green chilli paste ½ teaspoon
• Coriander 1 tablespoon
• Garam masala ½ tablespoon
• Spring onion 1 tablespoon, chopped
• Lemon juice 1 teaspoon
• Oil 1 teaspoon
• Salt To taste
Method
• Cook the fish with one tablespoon of water on high mode for 6 minutes.
• Mash it and mix it well with the rest of the ingredients.
• Make into small balls and flatten them brushing the top with oil.
• Grill on convection mode for 10 minutes at 200 turning them once in between.
• Serve hot with mint chutney.
Lemon rice
Ingredients
• Rice 1 cup
• Water 2 cups
• Oil 1 teaspoon
• Coconut 2 tablespoons, grated
• Lemon juice 2 tablespoons
• Salt To taste
Seasoning
• Green chilly 2 nos
• Mustard seeds ¼ teaspoon
• Curry leaves 5
• Turmeric powder ¼ teaspoon
• Peanuts 25 gms
• Channa dal 2 tablespoons
• Oil 1 teaspoon
Method
• In a bowl take oil along with the seasoning and cook high for 3 minutes covered with a napkin or paper towel to prevent splattering.
• Cook the rice with 2 cups water on high for 16 minutes.
• Add the seasoning, coconut and salt with the rice and mix well.
• Stir the lemon juice with it and allow it to stand for 5 minutes.
• Serve while hot with plain coconut chutney or yogurt.
Vegetable Pulao
Ingredients
• Rice 1 cup
• Water 2 cups
• Oil 1 tablespoon
• Onion 1 large
• Mixed vegetables 1 cup, chopped
• Green chilly 2 nos
• Garam masala 1 tablespoon
• Salt To taste
Method
• Cook the rice with water on high for 16 minutes before which it should be soaked for sometime.
• Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
• In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
• Mix all the ingredients well in another bowl along with the salt and garam masala and cook for 5 minutes on high.
• Allow it to stand for 5 minutes and serve hot.
Chick Pea Pulao
Ingredients
• Rice 1 cup
• Water 2 cups
• Oil 1 tablespoon
• Chickpeas 2 cups, pre-boiled
• Onion 1 chopped
• Garam masala ½ tablespoon
• Turmeric powder ¼ tablespoon
• Salt to taste
Method
• Soak the rice for half an hour.
• In a bowl take oil and onions and cook on high for 3 minutes.
• Add turmeric powder, garam masala and the chickpeas and micro high for another 3 minutes.
• Add the soaked rice along with the water and cook for 16 minutes on high.
• Allow it to stand for 5 minutes and then serve hot.
Ingredients
• Cauliflower 1 medium size
• Ginger-garlic paste 1 teaspoon
• Lemon juice 1 teaspoon
• Chilli powder 1 teaspoon
• Hung curd ½ cup
• Garam masala 1 teaspoon
• Salt To taste
Method
• Marinate the cauliflower with the ginger-garlic paste, lemon juice, and chilli powder and keep for few hours.
• Mix the curd, garam masala and salt and rub it on the cauliflower and keep for a few more hours.
• Pre-heat the convection oven on 200 degrees and cook on combination mode for 200 degrees.
• Brown further on 200 degrees for 5 minutes.
• Serve sprinkled with chat masala and lemon juice.
Paneer Tikka
Ingredients
• Paneer 300 gms
• Chilli powder 1 teaspoon
• Ajwain 1 teaspoon
• Hung curd 1 cup
• Garam masala ½ teaspoon
• Chaat masala ½ teaspoon
• Red color a pinch
Method
• Mix all the ingredients into a paste and coat the paneer pieces with it.
• Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
• Serve with lemon juice and chaat masala.
Barbecue Mushrooms
Ingredients
• Mushroom 300 Gms, oyster or flat one
• Oil 1 tablespoon
• Lemon juice 1 tablespoon
• Salt and pepper To taste
• Coriander 1 tablespoon
Method
• Mix the mushrooms with all the ingredients except the coriander.
• Keep aside for around 30 minutes.
• Pre-heat the oven at 200 degrees and put the mushrooms on the wire rack and cook for 10 minutes, basting occasionally.
• Serve hot.
Palak Paneer
Ingredients
• Palak 1 cup
• Curd ½ cup
• Paneer 250 gms
• Green chilli paste 1 teaspoon
• Garam masala ¼ teaspoon
• Salt To taste
Method
• Mix all the ingredients well and cook on high mode for 6 minutes to get Palak Paneeer.
• Boiled Peas can be added to this to get matter palak paneer.
Coconut Cabbage
Ingredients
• Coconut 100 Gms, grated
• Green chilli 1 no
• Spring onion 2, chopped
• Cabbage 1, chopped
• Mustard seeds ¼ teaspoon
• Red chilli 3 nos
• Curry leaves About 5
• Oil 1 tablespoon
Method
• In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered on high for 2 minutes.
• Grind the coconut, green chilli and spring onions to a paste and cook on high for 2 minutes.
• Add the cabbage and cook on power 70 for 8 minutes till the cabbage is cooked.
• Serve garnished with chopped coriander.
Stuffed Capsicum
Ingredients
• Onion 1, chopped
• Potatoes 3, boiled and mashed
• Turmeric powder ½ teaspoon
• Chilli powder ½ teaspoon
• Chaat masala 1 teaspoon
• Green chilli 2, chopped
• Limejuice ½ teaspoon
• Oil 1 tablespoon
• Capsicums 4 nos
• Cottage cheese 100 Gms, mashed
• Salt To taste
Method
• Slice the head of the capsicums, de-seed and apply salt on the inside.
• Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
• In another dish, take oil, green chillies, and onions and cook on high for 3 minutes.
• To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well.
• Cook on high for 2 minutes.
• Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.
Stuffed Tomatoes
Ingredients
• Tomato 4 nos
• Bread crumbs 50 Gms
• Grated cheese 50 Gms
• Onion 3, chopped
• Coriander 1 tablespoon, chopped
• Salt To taste
Method
• Cut the head of the tomatoes and scoop out the pulp inside.
• Mix the pulp with the rest of the ingredients and fill in the tomatoes.
• Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
• Serve hot.
Stuffed Bhindi
Ingredients
• Bhindi ½ kg
• Dhania Powder 1-1/2 tablespoon
• Cumin powder 1-1/2 tablespoon
• Dried mango powder 1-1/2 tablespoon
• Chilli powder 1-1/2 tablespoon
• Oil 1 tablespoon
• Onion 2, chopped
Method
• Trim the bhindis and make a slit in each one of them.
• Mix all the masalas mentioned above and fill into each bhindi.
• In a dish take the oil and onions and cook on high for 3 minutes.
• Add the bhindis, mix well and cook on high of power 70 for 10 minutes till the bhindis are tender.
Gobhi Ki Sabzi
Ingredients
• Cauliflower 500 gms
• Ginger 1 tablespoon finely cut
• Oil 1 tablespoon
• Red chilli powder ½ teaspoon
• Coriander powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Garam masala ½ teaspoon
• Dried mango powder 1 teaspoon
• Tomato 1, finely chopped
• Salt To taste
Method
• In a dish cook the oil along with the cumin seeds, covered on high mode for 1 minute.
• Add the ginger and cook on high for another 30 seconds.
• Add the rest of the ingredients and cook on power of 60 for 16 minutes.
• Garnish with chopped coriander and serve.
Turnip Masala
Ingredients
• Turnip ½ kg, peeled and cut into small pieces
• Oil 1 tablespoon
• Onion 2, finely chopped
• Cumin powder 1 teaspoon
• Coriander powder ½ teaspoon
• Chili powder ½ teaspoon
• Poppy seeds 1 teaspoon
• Ginger, garlic paste 1 teaspoon
• Yoghurt ½ cup
• Salt To taste
Method
• Take oil, ginger, garlic paste and onions and cook on high for 4 minutes.
• Add the rest of the ingredients except the yoghurt and cook covered for 3 more minutes.
• Add the curd and one tablespoon of water.
• Cook on medium power of 60 for 14 minutes till the turnip is well cooked.
• Garnish with chopped coriander leaves and garam masala and serve
Bengali Tomato Chutney
Ingredients
• Ginger 1 teaspoon, chopped
• Mustard oil 1 tablespoon, pre-smoked
• Panch phoran ½ teaspoon, a mixture of 5 spices.
• Red chilli 2 nos
• Garlic 6 cloves
• Tomatoes 500 Gms, finely chopped
• Sugar ½ cup
• Dried apricots 5
• Green chilli 2 nos
Method
• Take oil in a dish and cook on high for 30 seconds.
• Add the panch phoran, and dried chilli and cook covered for 2 minutes till the seeds sizzle.
• Add the ginger and cook for another 1 minute.
• Add the rest of the ingredients along with the dried apricots and cook on power of 60 for 10 minutes.
• Cool and serve.
Roast Chicken
Ingredients
• Chicken 800 Gms
• Butter 25 Gms
• Herbs 1 teaspoon
• Salt and pepper To taste
For Sauce
• Red wine 1 tablespoon
• Orange juice 1 teaspoon
• Butter 1 teaspoon
• Flour 1 teaspoon
Method
• Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.
• Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.
• Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.
• Then add the wine, salt, pepper and flour together and cook on high for 1 minute.
• Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.
Mutton Tikka
Ingredients
• Mutton ½ kg, chopped to1-inch pieces
• Hung curd ½ cup
• Butter 2 tablespoons
• Coriander 3 tablespoons, chopped
• Garlic 2 cloves, crushed
• Mint 3 tablespoons, chopped
• Chilli powder ½ teaspoon
Method
• Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces in it for one night.
• The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.
• Pre-heat the convection oven at 200 degrees.
• Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.
• Then brown it on convection mode on 200 degrees for 5 minutes.
• Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.
Chettinad chicken
Ingredients
• Chicken 800 Gms
• Turmeric powder ¼ teaspoon
• Mustard seeds ¼ teaspoon
• Fennel seeds ½ teaspoon
• Red chilli 5 or 6, dried
• Onion 1, chopped
• Urad dal ½ teaspoon
• Oil 1 tablespoon
Method
• Rub the chicken with the salt and turmeric and keep aside for ½ and hour. In a dish take oil, mustard seeds, and cook covered with a paper towel on high for 1-½ minutes.
• Add dal, fennel, red chillies and cook on high for another 2 minutes. Add onions and cook for 3 minutes.
• Mix the chicken, ¼ cup water and cook covered on medium power of 60 for 14 minutes till the chicken is well cooked.
Chicken Korma
Ingredients
• Chicken ½ kg, boneless
• Curd 2 cups
• Ginger-garlic paste ½ teaspoon
• Chilli powder ½ teaspoon
• Coriander powder ½ teaspoon
• Garam masala ¼ teaspoon
• Cloves 4 nos
• Cardamom 1 crushed
• Cashew paste ½ teaspoon
• Oil 1 tablespoon
• Fresh cream 2 tablespoons
• Onions sliced and fried
Method
• Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.
• Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes.
• Add cashew paste, garam masala and salt and cook at 60 for 12 minutes.
• Add cream and garnish with the fried onions and sprinkle garam masala.
Keema Curry (Minced Meat Curry)
Ingredients
• Minced meat 250 gms
• Cloves 5 nos
• Cardamoms 2 nos, crushed
• Bay leaf 1
• Oil 4 teaspoon
• Garlic paste 1 teaspoon
• Onion 1 finely sliced
• Tomatoes 2 finely chopped
• Fennel powder 1½ teaspoon
• Chilli powder 1 teaspoon
• Salt To taste
Method
• Take ½ teaspoon oil, cloves, cardamom and Bay leaf and cook on high for 3 minutes.
• Add the masalas and cook on high for another 1 minute.
• Add the tomatoes and cook on high for 2 minutes.
• In another bowl mix oil and the minced meat with ½ a cup water and cook on high for 3 minutes.
• Mix the onion and masala mixture to this and cook covered at 60 for 14 minutes.
• Garnish with coriander and garam masala before serving.
Fish Tikka
Ingredients
• Pomfret 1 kg cut into frillets
• Potatoes 1 cup, boiled and mashed
• Ginger-garlic paste 1 teaspoon
• Green chilli paste ½ teaspoon
• Coriander 1 tablespoon
• Garam masala ½ tablespoon
• Spring onion 1 tablespoon, chopped
• Lemon juice 1 teaspoon
• Oil 1 teaspoon
• Salt To taste
Method
• Cook the fish with one tablespoon of water on high mode for 6 minutes.
• Mash it and mix it well with the rest of the ingredients.
• Make into small balls and flatten them brushing the top with oil.
• Grill on convection mode for 10 minutes at 200 turning them once in between.
• Serve hot with mint chutney.
Lemon rice
Ingredients
• Rice 1 cup
• Water 2 cups
• Oil 1 teaspoon
• Coconut 2 tablespoons, grated
• Lemon juice 2 tablespoons
• Salt To taste
Seasoning
• Green chilly 2 nos
• Mustard seeds ¼ teaspoon
• Curry leaves 5
• Turmeric powder ¼ teaspoon
• Peanuts 25 gms
• Channa dal 2 tablespoons
• Oil 1 teaspoon
Method
• In a bowl take oil along with the seasoning and cook high for 3 minutes covered with a napkin or paper towel to prevent splattering.
• Cook the rice with 2 cups water on high for 16 minutes.
• Add the seasoning, coconut and salt with the rice and mix well.
• Stir the lemon juice with it and allow it to stand for 5 minutes.
• Serve while hot with plain coconut chutney or yogurt.
Vegetable Pulao
Ingredients
• Rice 1 cup
• Water 2 cups
• Oil 1 tablespoon
• Onion 1 large
• Mixed vegetables 1 cup, chopped
• Green chilly 2 nos
• Garam masala 1 tablespoon
• Salt To taste
Method
• Cook the rice with water on high for 16 minutes before which it should be soaked for sometime.
• Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
• In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
• Mix all the ingredients well in another bowl along with the salt and garam masala and cook for 5 minutes on high.
• Allow it to stand for 5 minutes and serve hot.
Chick Pea Pulao
Ingredients
• Rice 1 cup
• Water 2 cups
• Oil 1 tablespoon
• Chickpeas 2 cups, pre-boiled
• Onion 1 chopped
• Garam masala ½ tablespoon
• Turmeric powder ¼ tablespoon
• Salt to taste
Method
• Soak the rice for half an hour.
• In a bowl take oil and onions and cook on high for 3 minutes.
• Add turmeric powder, garam masala and the chickpeas and micro high for another 3 minutes.
• Add the soaked rice along with the water and cook for 16 minutes on high.
• Allow it to stand for 5 minutes and then serve hot.
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