Tuesday, 25 November 2008

Garlic Chutney

This is one chutney that is found in almost all homes in India. Some form or other of garlic chutney.

This is the way I make it.

Ingredients:

1 cup groundnuts
½ cup dry coconut
½ cup puthane/roasted grams
2 pods garlic
1 tsp Jeera
2 tblspn Chilli powder (adjust as per taste)
Salt

Method:
Dry roast the coconut and groundnuts separately. Grind all the ingredients together.

Sunday, 23 November 2008

Kachori

As a kid I have stayed in Nagpur, the Orange City for 7 years. Summers in Nagpur are very hot and being away from my grand parents, uncles, aunts we used to be waiting to get back to Dharwad, our home town, to Ajji & Ajoba and of course mangoes.
The journey from Nagpur was by train, with a changeover at Miraj and it used to take 2 full days. If we i.e. my brother, my sister and I were traveling with Amma alone she was voted out…… it had to be Kachori at Shegaon or Wardha. The way we used to salivate at the thought of kochories!!
I was always on a lookout for these kachories.
When we brought our food processor it came with a cookbook by Lalita Ahmed and this was one of the first recipe’s I tried out.
in the present recipe I have made some changes but basically it is her recipe.

Ingredients:
450 g wheat flour
½ tsp salt
2 tblspn oil
Water
1 cup urid dal soaked for 2 hours
1-2 green chillies
1tblspn oil
Pinch of asafoetida
1 tsp jeera seeds
1 tsp coriander seeds
1 tsp sauf (optional)
½ tsp chilli powder
½ tsp salt
1 tsp chat masala
½ tsp amchur powder
Oil for deep frying

1. Mix the flour, salt and water to make soft dough. Cover and keep aside.
2. Grind urid dal green chillies with ½ a cup of water coarsely.
3. Dry roast jeera seeds, coriander seeds, sauf gently for ½ a minute.
4. Cool and dry grind till fine.
5. Heat 1tblspn oil, add hing and dal paste fry for a minute.
6. Add the ground spice mixture, red chilli powder, seasonings, stir to mix and fry till all the moisture is gone and the mixture becomes light brown. Switch off the gas and add chat masala and amchur mix well. Let the whole thing cool completely.
7. Take a small ball of the dough and roll out to a small circle place 1 tsp of the filling in the centre. Encircle the filling pulling the edges of the dough to the centre. Dredge in flour and roll out to small circle. Make a few kachories and keep aside. Pour enough oil in a wok or a kadhai to deep fry the kachories one at a time.
8. Drain and serve hot with tamarind chutney.

Saturday, 22 November 2008

Egg Curry

Something I enjoy is egg curry but my kids and hubby dear don’t so egg curry is hardly made. I made it the other day as my better (?) half was not coming for lunch and the kids I had made dal to have with rice and some salad. The kids were having their meal when I had gone for my bath imagine my surprise and pleasure when they had quietly finished half the curry. So this recipe has to be preserved and here goes.

Ingredients:
6 boiled eggs
½ tsp jeera
2 tsp Oil
3 onions finely chopped
1 tblspn garlic paste
½ tblspn ginger
2 tomatoes
7-8 cashew nuts
1 tsp coriander powder
1 tsp jeera powder
½ tsp haldi
2 tblspn chilli powder (adjust to taste)
1 tblspn Kasuri methi
3 tblspn curds beaten
Salt as per taste
½ tblspn Sugar
Coriander
Cream (beaten)

Method:
1) Being the shortcut cook that I am, I generally grind my onions to a paste, but today I chopped them so now I fry them, after making a phodni/bhagar or vagarni as it is called in Kannada, of oil and jeera.
2) When the onions are a bit soft add ginger and garlic pastes and sauté till the onions turn transparent.
3) Puree the tomatoes and cashew nuts.
4) Add to the onion mixture and stir in all the powders and fry till the mixture becomes dry.
5) Now add 2 cups of water, kasuri methi. When the mix starts to boil lower the flame and add the curds, salt, sugar mix well. Add the boiled eggs cut in half lengthwise.
6) Serve garnished with coriander and cream.

Friday, 14 November 2008

Mixed Vegetable

I have picked up dudhi or bottle gourd and every one is quite reluctant to eat it. The other day I made tahlipeeth out of it (it tasted great). Today this was my experiment on my unsuspecting victims. The vegetable smell good I will get the review from my critics in the afternoon. Though I have used the vegetable that I had a lot of others like mushrooms, corn kernels will taste good.


1 onion chopped fine
1 tomato
4 cloves garlic crushed
1 cup grated dudhi
1-2 florets cauliflower chopped in to small florets
1 capsicum chopped fine
½ tblspn oil
½ tblspn schzwan sauce
2 tblspn tomato sauce
Salt
Cheese for garnishing

Heat oil, add garlic. When the garlic becomes brown add onion fry till translucent.
Add tomato, mix, cover and cook till pulpy. Add the dudhi and cauliflower cook under cover for about 2 minutes. Add the capsicum, sauces and salt. Garnish and serve with chapatti. This can also be used as a filling for toast sandwiches or pizza.

SCHZWAN SAUCE

1 cup red chilli sauce
1 tea spoon garlic paste
1 tea spoon ginger paste
1 tablespoon spring onions(chopped)
1 tablespoon coriander leaves (chopped)
1 tea spoon sugar
1/2 tea spoon white pepper pd
1/4 tea spoon red colour
2 tablespoon hot oil

Mix all ingredients to make sauce.

Tuesday, 11 November 2008

Ragda Patis

Chat is an all time favourite with my family. Any day dinner with any chat item is acceptable. So maybe I will be writing up about all the different types of chat. Being a bit more conscious about nutrition I try to vary the tradition a bit. Though it is not always a hit or even acceptable I do it & they are unaware as to why the chat is different. So let’s today have

Ragda Pattis

First the ragda

¼ cup white peas
1 ½ cup water
A pinch of soda
3 tsp oil
¼ cup onion chopped fine
¼ tsp ginger paste
1 tsp garlic paste
1 ½ tsp green chilli paste
½ tsp goda masala
1 tsp coriander powder
1 tsp jeera powder
½ tsp garam masala
¼ tsp haldi
Salt
Coriander

Wash the peas in running water then soak overnight. Cook in the soaked water till soft in the morning. Mash well about 3 tblspn of the cooked peas.

In the oil add onion ginger, garlic green chilli add the mashed peas and fry till the mixture is well cooked. Pour 3 cups of water.

Add rest of the masala and boil till the mixture thickens.

Pattis
1 potato boiled and mashed
1 slice bread
1 pinch turmeric
Coriander
Salt
Oil for shallow frying
Dip the bread in a little water and remove. Squeeze dry. Mix the rest of the ingredients and make small balls the size of a small lemon. Flatten on your palm. Arrange on a tava pour the oil and fry both the sides till they are brown.

To serve

Put 2-3 pattis on a plate. Add the hot ragda on top till the patties are well soaked.
Sprinkle finely chopped onion, boondi and or sev, tamarind chutney, dates chutney, green chutney,coriander, red chilli powder. Eeeeeeeeenjoy!!

Monday, 10 November 2008

Green Chutney for Chaat

1-2 green chillies
¼ cup pudina
4 cloves garlic
½ cup coriander
1/8 tsp ginger
1 tsp salt
½ tsp amchur or ½ tsp lemon juice.

Grind all the ingredients to a fine paste with a little water.

Dates Chutney

10-12 dates
1 tsp chilli powder
1 tsp rock salt
1 ½ tsp coriander powder
¼ tsp jeera powder
1cloves garlic (optional)
Cook in the cooker all the ingredients. Cool the mixture. Grind in the blender. Strain, if needed add water to adjust the thickness of the paste.

Tamarind Chutney

½ cup tamarind
1 tsp chilli powder
1 tsp rock salt
1 ½ tsp coriander powder
¼ tsp jeera powder
1 cup jaggery chopped fine

Cook in the cooker all the ingredients except the jaggery. Cool the mixture. Grind with jaggery in the blender. Strain if needed add water to adjust the thickness of the paste.

Tuesday, 4 November 2008

Papad Kissmor

1 onion chopped fine
1 tsp lime juice
1-2 tblspn coconut freshly grated
Coriander
Salt to taste
A pinch of sugar(optional)
5-6 Roasted papad

Mix all the ingredients except the papad.
Just before serving crush the papad and mix in the onion mixture.

Palak Salad

1 cup palak chopped fine
½ cup freshly grated coconut
1 small onion chopped fine
1 green chilli slit
3-4 cloves of garlic
Salt to taste

Mix all the ingredients and serve.

Egg Biryani

The other day I had to satisfy different tastes and requests. My 14 year old wanted anything different and tasty not the usual dal rice stuff. My hubby dear was okay with anything.

I also had rice cooked for lunch to contend with. Since I was unwilling to stick it in the fridge for tomorrow I decided to make biryani. The cooking of this biryani was up the right up the Mad Scientist’s Kitchen street, but very tasty.


For 3 cups of cooked rice

3 med. Onions

4 cloves garlic

½ in. Ginger

1 green chilli

A handful of coriander

2 med. Tomatoes pureed

2 cups vegetable like cauliflower, carrots, and peas cubed

4 Boiled eggs, cut into halves or quarters

5 corns pepper

1 in. Stick of cinnamon

3-4 cloves

1 tsp jeera

1 tblspn oil

2 tblspn curds

½ tsp haldi

Salt to taste

  1. To put the whole thing together grind onion, garlic, ginger, green chilli and coriander to a fine paste in the chutney pot of your mixer.
  2. Heat oil add the jeera when it becomes blackish add pepper, cinnamon, cloves. Be careful as the whole thing is going to splutter quite viciously.
  3. Add the ground onion paste and fry on low flame till it well done.
  4. Add the tomato puree, haldi and fry till the oil come out. (This happens when the mixture dries up and you will see small droplets of oil bubbling around). Beat the curds and add to the tomato onion gravy.
  5. Add the vegetables, a little salt and mix well.
  6. When the vegetable change colour add rice with the salt mixed into it. Stir well. It’s a good idea to use a fork to stir at this point as the rice grain do not break.
  7. Add the boiled eggs and stir lightly.
  8. Cover and switch off the gas.
  9. Let it rest with the lid on for 5-10 minutes.
  10. Serve with dahi boondi or raita.

Sunday, 2 November 2008

Instant Pickle

My friend Shanta, makes a lovely pickle tastes great every time and has me drooling for more. I tried it once and all of us like it. The beauty of the whole recipe it is very easy and ready in a jiffy. The whole masala can be ground in a large quantity and used in as needed. Use any vegetable like grated carrots, cauliflower chopped fine, cabbage chopped individually or as a mixture of all the above. I have used cauliflower here.
Here is what you will need
1 tblspn methi
1 tblspn pepper
Rock Hing about the same size as the methi. If you are using powdered hing use 1 tblspn.
1 cup of cauliflower
Salt
1/2 tsp lime (adjust as per taste)
1 tsp red chilli powder (adjust as per taste)
1+1 tblspn oil
1/2 tsp mustard
1/4 tsp haldi
In a little oil roast hing, when you get the aroma of fried hing remove it. Fry next the pepper, remove . Switch off the gas and add methi. You will have to remove the methi almost immediately , as if methi becomes black it will taste bitter.
Cool the masalas and grind them fine.
Take 1 cup of cauliflower and add about 1 tblspn of the masala, salt, lime juice, red chilli powder. Mix.
Heat the oil add mustard, haldi. when the mustard splutters add to the cauliflower mixture. mix.

Saturday, 1 November 2008

BUTTER IDLIS









This was my MIL’s recipe I have tried it once. The idli tastes yummmmmmm!

Ingredients:

4 cups rice
2 cups poha
1½ cups butter

Method:
Soak rice in sufficient water for minimum 12 hours
For 10-15 minutes soak poha.
Grind to a fine paste.
Add butter and mix well.
Ferment for at least 1 day (it is all bubbly), like a mild soda.
I ground my batter at around 10 am and it was all done by about 5.30pm, for its hot now. In winter it will need some more time.
Add salt & stir
now grease an idli mould and fill with batter about a ladle is enough, but you could also use a vessel like I have used, in this case pour about ¼ ‘ height or a little about the width of your finger.
Put in a pressure cooker and steam for 15-20 minutes. During steaming do not use the weight.
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