Sunday, November 6, 2016

CURD RICE



Ingredients

 500 gms Raw rice
 2 "- ginger  finely minced
 4 - 5 cups (yogurt ) -Fresh thick curd beaten till smooth
 Milk - boiled and luke warm, as required
4 tbsps Fresh coriander leaves, finely chopped
3 tsps mustard - soak in 2-3 tbsps water for 10 mins
15 Cashewnuts broken into small pieces and roast in a tsp of ghee till golden
Salt to taste

Tempering
4 Green chilies  slit length wise
4 tsps -Oil
4 springs Curry leaves
1 tsp -Mustard seeds
2 tsp -Split black gram dal
4 Dry red chili tear and de-seed
1 tsp Asafoetida - 1/2 tsp (inguva/hing)

Method

Cook the raw rice till very soft and mushy.
When the rice is warm, use a ladle to lightly mash the rice,add 1 1/2 cup warm milk and salt and mix well and allow the rice to come to room temperature.
Place the soaked mustard seeds in a mortar pestle and make a coarse past
Add the coarsely ground mustard paste and the thick curd to the cooled, cooked rice and mix well.
Heat oil in a pan, add mustard seeds and allow them to splutter.
Add the black gram dal and allow it to turn red,add the ginger, green chilies, and curry leaves, add asafoetida and 3 tbsps of chopped coriander leaves and mix well. Turn off heat.
 Add this tempering to the curd rice and mix. Adjust salt and  If the consistency of the curd rice consistency is too thick, add a few tbsps of boiled and cooled milk or water and mix.
Garnish with remaining coriander leaves and roasted cashew nuts. Serve chilled or at room temperature with pickle and chips.

Thursday, October 13, 2016

MULLIGATAWNY SOUP



Ingredients

- 2 1/2 onions chopped
-3 stalks of celery chopped finely
-3 carrots ,chopped finely
-1 1/2 can of crushed tomatoes
- 2 cups red lentils
-3 tablespoon of spice mix
-21/2 tbsp ground coriander seed
-11/2 tbsp ground cumin
-11/2 tbsp ground black peppecorns
- 3 cm piece of ginger ,peeled and chopped into a few chunks
-5 cloves garlic ,peeled and chopped into a few chunks
-8-10 cups of chicken stock
- 11/2 tbsp tumernic
-4 tbsp curry
-1cinnamon stick
-juice of 1 lemon
- 3 chicken breasts ,boiled

Topping

dollop of drained plain yogurt ,chopped cilantro and sliced green onion

Method

Make a garlic+ ginger paste by crushing the chunks in a mortar and pestle .Use some kosher salt to help it grind better .
In a pot ,fry onion+ carrot+celery in a bit oil.When it gets some color add ginger+garlic paste and fry for 30 seconds .
Add all spices (spice blend ,tumernic ,curry ,cinnamon stick) and cook for a few momemnts ,stirring constantly .
Add the tomatoes and stir .
Add lentils and the cups of stock ,(to 8-10 cups).
Stir and lower heat to a simmer .Cover and cook for 40 -50 min ,cheeking to make sure the liquid level isn`t too low.

While the lentil are cooking ,boil water and add the chicken for 30 -35 min .
Remove from water and let to cool .
After it cools ,remove chicken from bone and either chop up or shred with the fingers
Taste the lentils and when they are not too hard to the tooth,the soup is ready to be blended,but first remove the cinnamon stick .
Using a stick blender ,puree the soup until completely smooth .If necesary add more warm chicken stock or water to thin it out .
Stir in the lemon juice and chopped cilantro .
Add the chicken and stir .
Pour into bowls and top with some green onion and dollop of yogurt .

Sunday, October 2, 2016

MANGO RASAM



Ingredients

 - 2 raw mango , peeled and chopped
 - 2 slit green chilies
 - 1 1/2 tbsp jaggery
  -Salt to taste
 - 1/2 tsp tumernic powder


For tempering:
- 2 red chilies , tear and de-seed
 - 1 tbsp oil
 - 2curry leaves  sprig
 - 1 tsp urad dal
- 1 tsp mustard seeds
 - 1 tsp asafoetida

Method

In a vessel, put  3 cups of water, turmeric, one green chili, salt and the raw mango. Bring to a boil and simmer with lid and cook till the mango pieces turn soft.
Once cool, grind the mixture to a fine paste or mash with a ladle.
In another vessel, add the ground mango paste and 7 cups water and mix well,(watery consistency)
Add jaggery and bring to a boil for 8 mts. While the mango rasam is simmering, prepare the tempering.
In a pan, add oil and  once the oil turns hot, add mustard seeds and allow to splutters. Add urad dal and allow the dal to turn red.
Add curry leaves and asafoetida. Turn off flame and pour the tempering into the hot mango rasam and  place lid for  a few minutes and then remove to a serving bowl.
Serve warm with white rice or serve as a warm soup.

Friday, September 23, 2016

METHI MATHRI



Ingredients

2 heaped tbsp -Kasuri methi (crushed)
3 cups -Flour
8 heaped tbsps -Ghee
3 cup -Whole wheat flour (atta)
2 tbsp -Semolina  (sooji/upma rava)
1/2 tsp -Black pepper powder (freshly ground)
2 tsp -Tymol seeds or cumin seeds
Oil for deep frying
Salt to taste

Method
In a stainless steel vessel, add flour, atta, semolina, tymol, kasuri methi, ghee and salt and mix well. Slowly add warm water and knead into a stiff yet pliabale dough. Keep aside covered for 20 mts.
Pinch off small lemon sized balls of the dough and roll into slightly thick puris and prick all over with a fork.
Heat oil for deep frying in a heavy bottomed vessel and once oil is hot, reduce to low medium flame. Place the  mathris based on the size of the vessel and fry till golden brown, flipping over and cooking both the sides. Increase flame to medium high towards the end of the cooking process and when the mathris attain a golden shade, drain and place on absorbent paper.
On cooling, mathris attain a crisp texture. Store in airtight containers and can be stored upto a month in airtight containers.
You can add coarsely crushed coriander seeds and fennels seeds for variation in flavor.

Sunday, September 11, 2016

ALMOND BURFI


Ingredients

1500 ml milk
150 g ground almonds
10 cardamom pods ,peeled and crushed
90 g caster sugar

Method

Pour the milk into a ,heavy -based pan and cook  until is reduced to a thick ,lumpy consistency ,stir occasionally and make sure not to let the milk burn
Stir in the caster sugar , add  the ground almonds and cook for 3 minutes
and pour the mixture into a greased shallow dish and sprinkle with the crushed cardamoms .Serve warm cut into squares

Friday, August 19, 2016

DAL BALFA



  • Ingredients

  • For the Bafla

  • 1cup ghee
  • 4 cups wheat flour
  • 1/2 cup maize flour
  • 1/2 tsp ajwain
  • 2 tsp cumin seeds
  • Salt to taste

  • For the Dal

  • 2 tsp red chilli powder
  • 3 cups toor dal, soaked
  • A pinch of hing 
  • 2 Tbsp desi ghee
  • 1 tsp turmeric powde
  • 1 tsp mustard seeds
  • 2 tsp sugar
  • 4 Tbsp coriander leaves, chopped
  • Salt to taste

  • Method 

  • For the Bafla
  •  In a  bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time.
  • Divide the dough into smaller balls, and roll them to make them smoother. 
  •  Bring water to a boil in a  pan. Add salt,turmeric, and then drop the balls and cook till they float on the surface. 
  • Place them on a kitchen towel to drain excess water and after bake them in the oven at 150 degree C for till crisp and golden on both the sides. 

  • For the Dal

  • Pressure cook the dal in 7 cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil.Heat ghee in a pan, add mustard seeds and let it splutter,add red chilli powder, and quickly pour this tadka in the boiling dal, add sugar and remove from the flame. Finish with coriander leaves.
  • Place two baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.

Monday, July 4, 2016

RAW BANANA KROFTA

Ingredients 


For Koftas:

- 4 Raw bananas( boil in 4 cups water till soft)

6 tbsps Paneer grated  

2 Onions small, very finely chopped

2-3 tbsp Besan  

2 tsp Ginger - Green chili paste 

1 tsp Coriander powder 

Pinch Amchur powder 

4 tbsps Coriander leaves , finely chopped 

Salt to taste

Oil - for deep frying koftas


For Gravy:


2 " Cinnamon stick  

2 Cardamom  

2 Onions -finely chopped 

2 large Tomatoes - pureed 

2 tsp Green chillies-ginger paste  

1/2 tsp Turmeric powder  

1 tsp Red chilli powder  

Cumin powder - pinch 

3 tsps Coriander powder  

1/2 Garam Masala  

Cashew - 20 (soak in 1/2 cup milk for 15 mts and grind to a paste) 

2 tbsp Fresh cream  for garnish (or malai/top of milk) 

Salt to taste 

4 tbsps Oil  

Coriander leaves for garnish


Method


  1. Cut the end of the raw bananas and Cut each raw banana into two pieces. Do not peel the skin. Boil them 8 cups of water along with 1tsp turmeric powder on low to medium flame for 30 mts, based on the size of the raw bananas. Cool and peel the raw bananas and grate them.
  2. In a bowl, add the grated raw banana, chopped onions, grated paneer, ginger green chili paste, coriander powder, amchur powder, coriander leaves, besan and salt. Mix well and if necessary add another tbsp of besan . Make small koftas and keep aside.
  3. Heat oil for deep frying and  deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside 
  4.  Prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions and saute for 5 mts. Add ginger green chili paste and saute for a mt. Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Add tomato puree and cook for 10 mts. Add cashew nut paste and cook for 3 mts.
  5. Add 3 cups of water and bring to a boil. Reduce flame and simmer for 8 mts or till it reaches the desired curry consistency. Turn off heat.
  6. To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream and fresh coriander leaves.

Friday, May 27, 2016

STUFFED BITTER GOURD -BHARWA KARELA




Ingredients 

    -8 keralas
   -2 finely chopped onion
   -1/2 tsp tumernic powder
   - 2 Tbsp Coriander, chopped
   - 4 cloves finely chopped
   - 2 finely chopped green chili
    - 6 tsp olive oil
    - 4 tsp Besan
    - 2 tsp Coriander powder
     - Cumin seeds
     - Hing
    - 1 cm finely chopped ginger
    - 1 tsp Amchur
    - 1 tsp Red chili powder
    - Salt to taste


Method 

Wash kerala thoroughly with water and remove the skin of all the pieces by scraping with a sharp knife and keep the skin aside. Slit the karelas length wise and remove the seeds . Add 1 tsp salt and apply it thoroughly on all the pieces of karelas. Keep aside for about 1/2  hour. 
Mix 2 tsp salt to karela skin and keep aside for 1,/2  hour. Take a non sticking frying pan and add 4 tsp oil and add cumin seeds and hing. When the seeds become dark, add onion, green chili, ginger and garlic. Cook for 2 minutes ,add all the spices and besan. Stir well and cook until the mixture turns light brown. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 
Add it to the washed skin scrape above mixture and stir. Wash the karelas with water. Fill the above mixture in each karela. Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Cook for 5-7 minutes. 
Change the side of karelas and again cover with the lid. Cook for 5 min and sprinkle coriander leaves.

Monday, May 16, 2016

SWEET CORN CHICKEN SOUP




 Ingredients

- 2,50 L Chicken stock
- 2 tin sweet Corn, cream style
 -2 Eggs beaten lightly
-1/2  Chicken with bone washed and drained
-4 tbsp Spring onions finely chopped
 -  6 tbsps Cornflour (corn starch)
 - 1 tsp Ginger finely minced
- 8 tbsp Spring onion greens finely chopped
 - 1 tsp Light soy sauce
1 1/2 tbsp Sugar
- 2 tsp Sesame oil
White pepper powder ,as required
8 tbsps Spring onion greens (finely chopped) for garnish
Salt to taste

Method

Heat oil and  add spring onion whites and ginger and saute for a mt.
Add the shredded chicken and saute for a mt.
 Add cream style sweet corn and chicken stock  and bring to a boil and  reduce flame and cook on low flame for a mt.
Add sugar and adjust salt to the simmering soup and cook further for 5 mts.
Mix the cornflour in 8 tbsps of water and keep aside.
Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.
 Add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
Garnish with spring onion greens and serve hot. You can season with white pepper powder.

Sunday, April 24, 2016

KANE RAVA FRY




Ingredients

For the main preparation
Red chilli paste
4 lady fish
Refined oil
A plate of semolina

Chilli paste

2 Tbsp cornflour
200 gm red chilli
11/2 tsp salt
4 tsp ginger garlic paste
2 eggs
4 Tbsp lime juice


Method

Boil red chillies in water and strain the chillies and grind them to a thick paste.
Add,garlic paste  gingers, salt, lime juice, egg, and corn flour.
Clean the fish and apply red chilli paste on the inside and the outside of the fish.
Keep the fish aside for marination for about half an hour.
Then coat the marinated fish with semolina and deep fry till done.
Serve hot.

Saturday, April 9, 2016

MURUKKU




Ingredients

- 3 tbsp salt
- 1/2 tbsp asafetida - ( diluted in 1/2 cup water )--1/2 cup dhuli daal - ( roasted and powdered )
- 2 cup rice flour
- 4 tbsp butter
-2 tbsp safed til oil for deep frying

Method

Mix all ingredients and knead to a firm dough with water and keep aside for 1/2 hour
Heat oil till a drop of dough thrown in comes up at once
With one press ( cookie press ) ,press out round murkkus straight into the hot oil
Cook till they are light brown and crisp on both sides


Thursday, March 31, 2016

AMBEDI MAHI TIKKA


Ingredients
1,5 kg fish Sole cubes   
100 gm cream
10 g chilli
450 gm yogurt 
50 g coriander paste
5 g butter
30 gm ginger
5 gm fenugreek seeds
2 gm salt
15 g raw mango powder
200 gm raw mango
5 g black pepper
50 g mint chutney
50 ml refined oil
5 g jeera powder
5 g garam masala
10 g garlic
Method
Wash the fish and squeeze the excess moisture and marinate  with ginger, garlic paste and salt.
Mix the yoghurt in a bowl, add raw mango paste  and all powdered spices and mix it well.
Check the marination seasoning and put the first batch of fish in the marination and keep for 6 hours.
Take skewers and put the fish in the skewers and cook in the tandoor till tender.
At the end season it with chat masala and lemon juice.
Serve hot with freshly made mint chutney.

Wednesday, March 23, 2016

PANEER PAKORA




Ingredients:

500 gms Paneer
1 tsp red chili powder
2 cup Chickpea Flour
3 tsp Salt
4 tsp oil
1 cup Water

Method

Beat the chickpea flour with some water to make a thick batter in a blender for 5 minutes and let rest 1/2 hour in a warm place.
Cut the paneer into thick cubes and sprinkle little salt, chili powder on the cubes.
Dip the cubes of paneer in the batter and deep fry in oil.Drain on paper towels and serve immediately.Serve with coriander or mint chutney

Sunday, March 20, 2016

MOHAN THAL


  • Ingredients 

  • - 250 gm gram flour 
  •  -1/2 tsp cardamon powder
     - 3 Tbsp milk, mixed to a crumbly consistency
     - 50 gm khoya
    - 180 gm sugar
    - 150 gm ghee+ 1 tbsp 
    -  Pistachios 
Method 
Put sugar and half a cup of water over low heat and stir till sugar dissolves. Let it boil and cook till hard ball consistency. Drop a drop into cold water and it should form into a hard lump.While sugar is cooking, cook khoya over low heat, stirring all the time, till crumbly.Heat ghee and add the gram flour mixture and saute till a light brown.Add cardamom, mix well and remove from heat.Add syrup and stir gently to mix well. Transfer to greased thali, pat to level, garnish with pistachios.Cool and cut into squares.

Saturday, March 19, 2016

MORU CURRY


INGREDIENTS

2 Tbsp yoghurt
2 cup coconut paste
2 Tbsp oil
1 tsp garlic
1/2 tbsp mustard seeds
2 Tbsp onion-chopped
3 whole red chillies-broken
1/2 tsp fenugreek powder
2 tsp ginger
Handful of curry leaves
1tsp cumin seeds
1/4tsp turmeric

METHOD

Mix coconut, yoghurt and green chillies in a blender, add one cup of water, turmeric and salt.
Bring  to a boil and remove it from heat.
Heat the oil,add cumin seeds, fenugreek seeds and mustard seeds to the oil.
Put in the chopped onion, red chillies, garlic, ginger and the curry leaves.
Now , add this to the paste.
If you want, you can add vegetables like yam but make sure that the vegetables are cooked before you put them in.

Thursday, March 17, 2016

MALPUA




3/4 cup water ( warm )
1/ 2 cup flour
1/2  cup khoya, grated


For the malpua:

5 pistachios and 5 almonds blanched and cut into thin pieces
3 Tbsp ghee
2  cups sugar syrup

METHOD

For the malpua batter

Mix the water and the flour to form a smooth lump-less batter and  the khoya with water  to form a thick batter
Mix the khoya and flour batter together to form a lump-less smooth batter of thick consistency.

For the malpua

Melt ghee in a pan and  cook on low heat for a while.
Add the khoya and flour batter - 1Tbsp in circular motion in the center of the pan of ghee.
Put some more spoonful circular structures around the center of the pan of ghee. Turn over the malpuas and cook again.
Cook for a while till the malpua's edges starts getting red.
After this, dip the malpuas in sugar syrup.

 Take out the malpua's from the sugar syrup and layer them in a plate,guarnire with almonds and pistacchio

Monday, March 14, 2016

GUJIYA



Ingredients

  4 cups plain flour
  8 tbsps clarified ghee + 6 tbsp for roasting filling ingredients
  Water knead the dough
  salt to taste approx 1 tsp
  Oil for deep frying

For the filling

  2 fistfuls Almonds  (blanched and peeled)
  2 fistfuls Pistachios
  2 fistfuls   Cashew nuts
  2 tsp Cardamom powder
 1 cup dry coconut or 1 cup  roasted and powdered sesame seeds.
 1 cup Mawa (you can use semolina /roasted chick peas in its place)
 1 1/4 cup Powdered sugar


Method

In a bowl, add the flour, salt and ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add water to make a pliable dough. Divide the dough and shape into small balls. Keep aside for half an hour.
 Heat a pan, add 1 tbsps ghee, add the grated coconut and roast over medium flame for  approx 5 mts till it turns golden brown.  Keep aside.
In the same pan, add 2 tbsp ghee, add the nuts and roast till golden. Remove and  once cool, make a coarse powder and set aside.
In the same pan, drizzle 1 tbsp of ghee and add the mawa and roast for 5 mts. Keep aside to cool.
Powder the sugar and mix with the roasted dry coconut, ground nuts and mawa. Add the cardamom powder and mix well. Set aside the prepared filling.
Roll each ball with the rolling pin into a thin puri of approx  4 in diameter.
Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesnt come out during the deep frying process and use a fork to seal the edges.
Heat the oil in a wide vessel to deep fry the stuffed kajjikayalu. Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya with a slotted ladle and remove to a plate.
 Gujiya remain fresh for atleast a week and can be stored utp 2 weeks.

Monday, March 7, 2016

SHIVARATRI FAST




Shivaratri Fast

Shivaratri Fast is considered to be the most important fast for the devotees of Lord Shiva. Shiva Purana goes on to say that if a devotee observes Shivaratri Vrata with sincerity, pure devotion and love he is blessed with the divine grace of Lord Shiva. Every year devotees observe Maha Shivaratri fast with devotion and sincerity. Though many go on a diet of fruits and milk, some do not consume even a drop of water all through the day and night of Shivaratri Festival.

Merits of Mahashivratri VratAccording to Hindu mythology, observance of mahashivratri Vrat with discipline helps a devotee to control the two great natural forces that afflict a man, rajas guna (the quality of passionate activity) and tamas guna (the quality of inertia). When a devotee spends an entire day in the Feet of Lord and worships with sincerity, his motion is controlled and evils like lust, anger and jealousy, born of Rajas are ignored and subdued. Besides, when a devotee observes vigil throughout the night (jaagran) he manages to conquer the evils of Tamas Guna too. It has also been mentioned that when a devotee observes a round of worship every three hours, the Shivaratri Vrata becomes perfect.

Devotees of Lord Shiva believe consider Shivratri fast to be extremely auspicious and rate it equal or more than performing an Ashwamedha Yagna. Some believe that a devotee who observes a Shivaratri Fast with sincerity and utters the name of Lord Shiva with perfect devotion is absolved from all sins. Such a devotee reaches the abode of Lord Shiva and lives there happily. He is also liberated from the cycle of birth and death.

Customs and Traditions of Shivaratri FastAs a tradition, devotees who are on a strict fast on Shivaratri take bath with the water that is boiled with black sesame seeds to wash away bodily impurities. After putting on fresh new clothes, a devotee visit the nearest Lord Shiva temple to perform the ritual Shiva Linga bath with milk, honey etc. While bathing the Lingam a devotee prays, "O Lord ! I will bathe Thee with water, milk, etc. Do Thou kindly bathe me with the milk of wisdom. Do Thou kindly wash me of all my sins, so that the fire of worldliness which is scorching me may be put out once for all, so that I may be one with Thee-the One alone without a second."

Following the sacred bath, devotee applies haldi-kumkum on the lingum and place a garland of white and pink lotus flowers on it. Bel leaves are also placed at the top of the Lingum. Aarthi and bhajans in praise of Lord Shiva are also sung to invoke his blessings. Devotee also light incense stick and ring temple bell to invoke the blessing of the large-hearted Lord Shiva
It may be noted that unlike most other festivals, where after performing the Puja of the deity a feast follows, a Shivratri fast continues all through the day and night. Devotees observe an all night vigil while chanting the mantra, "Om Namah Shivaya" and singing devotional hymns and songs. Even during the night, Shiva Lings is given the holy bath every three hours. An offering of fruits is also made to the deity. There is also the tradition to listen to the recital of various legends and stories related to Shivaratri and Lord Shiva and to understand its deeper meanings. It is only in the following morning that a devotee breaks the fast by consuming the prasad offered to Lord Shankar.

Sunday, March 6, 2016

DILLI KI FRIED ALOO CHAAT


INGREDIENTS


4 potatoes (boiled, peeled and cubed)
2 chopped onion
1/2 tbsp chaat masala
2 green chilly
fresh coriander leaves
8 Tbsp fresh tamarind chutney
4 Tbsp hot mint chutney
2 lime
2 spring onion
Salt to taste

METHOD

Deep fry the boiled potatoes until golden and crisp, drain excess oil and put them into a bowl.
Add the chopped onion, green chilly and coriander leaves, the tamarind and mint chutney.
Squeeze in the lime juice, add the chaat masala, spring onion and season with salt and mix well
Serve hot or warm in small bowls.

Saturday, March 5, 2016

YOGURT WITH MANGO AND MINT- MANGO MINT RAITA



- 2 cups - fresh curd
-2 - 3 tsp sugar
- 1/2 cup mango puree
-2 cups mango cut in cubes
-1/2 tsp roasted cumin powder
-10 chopped Mint leaves
-salt to taste

Method

Whisk the curd till it is smooth and creamy and add all ingredients and mix well.
Chill for a few hours before serving.

Sunday, February 28, 2016

YELLOW LENTILS WITH RAW MANGO




Ingredients

-2 cups dal
-1 tsp Turmeric powder
- 6 tbsp Ghee / Clarified butter
-1 Raw mango peeled and cut into slices )
 - 5 Dry red chilies
- 1 tsp Mustard seeds
- 2 tsp Cumin seeds
- 1/2 tsp Heeng
 - 1 tsp red chili powder
 - salt to taste
 - fresh coriander for garnishing

Method

Wash the dal and put it in a pressure cooker along with raw mango slices,and salt to taste add turmeric powder and 8 cups of water and cook it till done
Mash the dal slightly with the back of a ladle.
Heat ghee in a small pan and when the ghee is hot, add mustard seeds, cumin seeds and heeng.
When the seeds starts to splatter, switch off the heat.
Add dry red chilies and red chili powder.Pour the tadka in the dal and garnish with fresh coriander.

Friday, February 26, 2016

SHAKARKANDI - SOOJI HALWA




Ingredients

2 sweet potato
10 tbsp Ghee , divided
25 Cashew nuts
25 Golden raisins
1 1/2 cup  Semolina
6 cups water
1/2 tsp Cardamom powder
pinch salt
1 cup Sugar plus 4 tbsp (or more as per sweetness desired)

Method

Boil, peel and mash the sweet potato to make at least 2 cup of mashed sweet potato and set aside.
Heat 2 tbsp ghee in a  deep skillet. Fry the cashews and raisins till golden and plump. Remove and set aside.
Heat another 2 tablespoon of ghee and add the semolina and roast on medium-low heat till semolina is toasted. Remove and set aside.
Heat your 6 tablespoon of ghee and add the mashed sweet potatoes. Fry it on medium heat  for  5 minutes, stirring all the while.
While you do this, start boiling the water in another saucepan.
Add the roasted semolina to the sweet potato and mix well and add the boiling hot water, salt and cardamom powder. Give it a stir, lower the heat and let it cook till the water is almost absorbed, for 3-4 minutes.
When the semolina is cooked and almost all water is absorbed, add sugar and stir well.  Stir for a couple of minutes till all moisture is evaporated.
Add the last tablespoon of ghee and mix well.
 Give it a few stirs, till you see the halwa leave the sides of the pan. Tip in the fried cashews and raisins.
Serve halwa hot, warm or cold as per your preference. .

Saturday, February 20, 2016

COTTAGE CHEESE CROQUETTES WITH APPLE CHILI SAUCE





Ingredients cottage cheese croquettes

1 cup minced onion
2  tbsp. oil
4 cups cottage cheese
6 eggs, beaten
2 cups soft whole wheat bread crumbs
3 - 31/2  cups dry bread crumbs
1/2 cup nuts, chopped (optional)
2  tbsp. McKay's chicken seasoning
4  tbsp. yeast flakes (optional)
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt

Method

Saute onion in oil until soft.
Mix all remaining ingredients with onion.
Place mixture in refrigerator to form for 1 hour.
Form into croquettes and place in oiled baking dish.
Place in 350 degree oven until croquettes are brown.

 For apple chili sauce

0,500  kg  tomatoes, after peeled
0,500 kg  sliced apples, after peeled
 1  onion
0,250 g  light brown sugar
0,250 ml vinegar
1/2  tsp. salt
Pepper to taste
Chopped hot pepper or dry hot pepper
1/2  tsp. cloves or mixed spice
1/4  tsp. ginger or any other spice you would like

Method

Boil 2 1/2 hours or until thick. Can and seal.

Wednesday, February 17, 2016

GINGER TEA



Ingredients 

24 thin slices fresh ginger ( pounded with mortar or rolling pin) 
2  Tbs. honey or to taste 

Method 

 Put ginger and 6 cups water in small saucepan, and bring to a boil. 
 Reduce heat to medium-low, and simmer 20 to 25 minutes.
 Strain out ginger slices and discard or reserve for another use. 
 Stir in honey, and serve hot. 

Thursday, January 21, 2016

PESHAWARI CHOLE



Ingredients

for cooking chickpeas

2 cup dried white chickpeas
5 cups water for pressure cooking
4 black cardamoms
2 inch cinnamon
6  cloves
2 medium indian bay leaf
2 black tea bag
salt to.taste

for making the gravy

 2  onions, finely chopped
 5 large tomatoes, finely chopped
 3  tsp ginger garlic paste
 5 green chilies, slit
 2  tsp pomegranate seeds powder
(crush 1 tsp dried roasted pomegranate seeds in a mortar-pestle and for more tang add 2 tsp more of anardana powder)
1  tsp red chili powder
1 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala powder
1 cup water
4 tbsp chopped coriander leaves and for garnishsalt to your tante
2 tbsp ghee

to be served with

1 medium onion, thinly sliced
1 medium lime or lemon, quartered or sliced

Method


pressure cooking chickpeas

Soak the dried white chickpeas overnight in water, drain and rinse them.
In a cooker take the chickpeas, black cardamoms, cinnamon, cloves and indian bay leaf along with black tea bag and the water.
 Pressure cook the chickpeas for 10 to 12 whistles or till the chickpeas have softened and completely cooked.

prepping

powder the pomegranate seeds in a small grinder or mortar-pestle to a fine powder,finely chop the onions and tomatoes,also add the ginger garlic.paste ,slit the green chilies and chop the coriander leaves.

preparing peshawari chole gravy:

Heat 4 tbsp oil ,2 tbsp ghee in a pan, add 3 tsp ginger garlic paste and 6 slit green chilies. saute till the raw aroma of ginger-garlic goes away,add the chopped onions. stir and saute the onions on a low to medium flame till they turn golden,add the  chopped tomatoes,add the spice powders red chili powder, tsp cumin powder, coriander powder,mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.
Add the chickpeas ,reserve the stock stir well and add the pomengranate seeds powder and  stock or water.Season with salt. stir very well and simmer the garam masala till the gravy thickens. mash a few chickpeas which helps in thickening the gravy,about 15 minutes on a low to medium flame.Lastly add  garam masala powder. stir and mix very well.Serve hot with some chapatis, naan, pooris or bhatura.

Notes

substitutions
pomegranate seeds - 1 tsp dry pomegranate seeds
 garam masala powder - chana masala powder

Monday, January 18, 2016

FISH KABIRAJI (BENGALI FISH FILLETS)




INGREDIENTS 

- 4 pc fish fillet (cod) 
- 2 green chillies 
- 1/2  onion
- 4 eggs
- 5 cloves of garlic 
150  gm breadcrumbs 
15 gm ginger 
4 Tbsp oil 
1,/2 lemon 
1/4_cup coriander-chopped 
1/8 cup mint-chopped
50 gm besan

Method 

Wash the fish fillets and Soak  in salt, lemon juice and 2 cups of water for about 10 minutes. Drain and wipe dry and  marinate the fish for 1 hour with onion, garlic, ginger, green chilli paste, finely chopped mint, coriander and add salt to taste. 
Mix the gram flour and salt and Drop it over the fish.Beat the eggs with a pinch of salt.Heat the oil in the pan
Take each fillet and cover it with the beaten eggs mix. Then sprinkle it with breadcrumbs.