Tuesday, November 24, 2009

Vegetable Jalfrezi!



Have a capsicum, some paneer, some cauliflower, onion and tomatoes? Need to make something quick?
Alright...Let's start!

Btw,You can put any vegetable you want!

Ingredients:
1 Big Capsicum- Chopped
1 Cup Paneer- Cubed
1 Onion- Chopped in big pieces
2 Tomato- Chopped in big pieces
1 cup- Bite size Cauliflower
2 Green Chillies- Chopped
1 Tsp- Ginger Paste
2 Tbsp- Tomato Ketchup
1 Tbsp- Corn Starch
1 Tsp- Cumin Seeds
2 Tbsp- Oil
1/4 th Tsp- Garam Masala
1 Tsp- Coriander Powder
Salt- To Taste
Red Chilli Powder- To Taste
Water- 1 Cup divided in 2 parts.

Method:
1. In a pan, heat oil. Add cumin seeds, when they turn slighty brown, add green chillies and ginger paste.
Saute for 30 sec.
2. Add Onions and saute until light brown in color. Add in the tomatoes and saute till they are slightly tender. You dont want them to be mashed. Cook for couple of minutes.
3. Add the tomato Ketchup and mix it well. Now add in all the masalas. Mix it well. Let it cook for 2 minutes
4. Add Cauliflower, Capsicum and Paneer at this point. Let it cook for 3-4 minutes.
5. Add 1/2 Cup of Water. Cover the pan and let it cook until vegetables are tender.
6. Mix corn starch to the rest of the 1/2 cup water and add to the vegetable. This will give a nice silky texture to the gravy. If you don't have corn starch or corn flour at home, its ok. You can just skip this and just add 1/4th or 1/2 cup of water- depending on the amount of gravy you want.
7. Let it cook for another 2-3 minutes and turn off the flame.
8. Garnish with Coriander.

SERVE HOT WITH ROTI or NAAN.

Wednesday, November 18, 2009

Pista Nan Khatai- Melts in your mouth





This is the third time I made “Nan Khatai” and this time it’s perfect. It’s true that practice makes a man/ woman perfect. :)
First time I made them, I had added sooji to them and they tasted a little weird. Second time, they tasted good but they looked like Butter Cookies and not Nan Khatai.

This time they came out perfect! They look like what they are and taste awesome. Crispy but still melts in your mouth. Pistachio adds to the crunch while cardamom enhances the flavor. 

Here is the recipe for you to try and Enjoy with Tea or Coffee.

And remember—Bake till u perfect!!  :-)

Ingredients

1 cup all purpose flour (Maida)
1/2 cup and 1 Tbsp powdered sugar
1/2 tsp cardamom powder
3/4 tsp baking soda
1/4th Cup finely chopped Pistachios
A pinch of salt
6-7 tbsp ghee or as required (for kneading the dough)

Method:

Preheat the oven to 180°C.

1. Sieve the flour and baking powder/soda together into a mixing bowl.
2. Add the rest of the ingredients except ghee.
3. Add ghee, a little at a time, while mixing and kneading the dough until you have it to the consistency of almost chapati dough. (A little sticky is fine. It should be pliable enough to be shaped into a ball)
6. Grease/Line a baking sheet/Tray. Divide the dough into 12 portions. Shape those portions into round balls and flatten them a little between your palms.
7. Arrange them on the baking sheet keeping atleast 2-3 inches of distance in between them.
8. Bake in the pre-heated oven for about 15 minutes or until the cookies develop a few 'scars' on top and are slightly browned at the bottom.
9. Take them out of the oven and let them cool on the baking sheet itself.
10. Once cool, store them in an air-tight container.

Hey, Hey!! Save some for next day!! :-)

Tuesday, November 17, 2009

Pav Bhaaji----- The most famous Street Food in India!!


Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, Pav in Marathi means bread, Bhaji is a term for a curry and vegetable dish. It is also the most famous street food in India. It’s a wonderful one-pot meal. So the kids, who run away from the name of vegetable, won’t even know that they are eating so many vegetables mashed in this yummy curry.

Here is the recipe

Ingredients:
For Bhaji

4 Potatoes
1 medium Lauki/Bottle Gourd
1 cup- Green Peas
2 Green Bell Pepper- Finely Chopped
1 cup- Chopped Cauliflower
1/2 Cup- Small cubed Paneer
Water- To boil
You can add as many or kinds of vegetables you like.

For Tadka

2 Tbsp- Oil
1 Tsp- Cumin Seeds
1 Onion- finely chopped
2 Tomatoes- finely chopped
1 Tsp- Ginger Paste
3-4 Green Chillies- Finely Chopped
2 Tsp- Pav Bhaaji Masala ( You can get any brand from Indian Store)
1 Tsp- Amchoor Powder
1 Tsp- Turmeric Powder
1 Tsp- Lemon Juice
Salt (To taste)
Red Chilli Powder (to taste)
Butter- 1/4th of the butter stick

For Garnishing: Some finely chopped onions, coriander, lemon and butter.
Method:
1. Wash, Peel and cut all the “bhaji” vegetable mentioned above. In a pressure cooker, add water and boil them for 10 minutes.

2. After the vegetables are boiled, strain some of the water and mash the veggies with a masher and keep aside.

3. Let’s start with Tadka Now- In a kadai, add 2 tbsp of oil. When the oil is hot, add cumin seeds. Once they turn brown, add Ginger paste and green chillies. Fry it for a few seconds.

4. Add Onions and fry till golden brown. At this point, add chopped tomatoes. Mix well and let it fry until tomatoes are tender and mashed.

5. Add all the masala’s now- Salt, Red Chilli Powder, Turmeric Powder, Amchoor, Pav Bhaaji Masala and mix well. Let it cook until oil separates from the mixture.

6. Add in the mashed vegetables now and mix well. Let it cook on medium low flame for 8-10 minutes. You can mash any unmashed vegetables at this point while it is cooking. But be careful. Don’t burn yourself.

7. Add in the butter and Lemon juice now and mix well.

8. Garnish with Coriander.
Serve Hot with Pav (Hamburger Bread) with onions and lemon on side. You can sprinkle some chaat masala on the onions. Also add a little butter on Bhaji while serving.

PS: Cut Pav in half. Butter both side and toast it on the tava from both sides.

Adding this for RCI MUMBAI EVENT

Sunday, November 15, 2009

Delicious Vegetarian Red Thai Curry!



I love Thai food and we usually go out to eat Thai. This is the first time I tried making it at home and it turned out awesome. The first thing my husband said after tasting the curry is – “Wow! It’s better than what we get at the restaurant!” J

Try this easy recipe and impress your better half with our diverse cooking skills.

Ingredients:

2 tbsp Cooking oil
2 tbsp Red Curry paste (You can add more if you like it HOT)
1 Tsp – Ginger paste
3-4 Red dry chilies (chopped)
1 Can Unsweetened Coconut milk
1 cup Water
Salt (to taste)
1 tbsp chopped fresh basil (For Garnishing)
1 block Firm or Extra Firm Tofu- cut into bite size pieces
2 cups Vegetables (You can either get the frozen ones from grocery store)

Or Chop some fresh vegetables like I did:

2-3 baby potatoes chopped
1 Cup French Green Beans
1/2 Red pepper (capsicum) cut into strips
1/2 Green Pepper, roughly chopped
8-10 Baby corn spears, cut into half lengthways
1 tbsp Bean Sprouts

Method:
1. Heat 1 tbsp of cooking oil in a large wok or frying pan.

2. Add the tofu and stir fry it till golden. Take it out of the pan.

3. Add 1 more Tbsp of cooking oil now. Put in the cut red chilles. Fry for 30 seconds. Put in Green Beans. Fry it for 1 minute, and then add in the green and red peppers. Fry for another 2 min.  Add potatoes, corn and sprouts now and stir fry for 1 more min.

4. Add Ginger paste and the Red Curry paste. Mix it well so that it blends well with the vegetables.  Stir fry for 2 min.

5. Add the coconut milk and water. Bring to the boil and simmer, uncovered for 5 minutes.

6. Add the fried tofu and salt at this point and let it simmer partially covered, until vegetables are soft and tender.

7. Garnish with Basil.

Serve Hot with Steamed White Rice

P.S- You can get a can of red curry paste from Wal-Mart or any local store. If you are a pure Vegetarian like me, look at the ingredients as some brands have shrimp or fish oil in the paste.

Garama Garam JALEBI'S....







Well who doesn't like steaming hot, crispy and juicy Jalebis!! For me and my husband we totally love it!
And you can make them at home from scratch! No need of store bought packs anymore!

Ingredients:
For the Jalebi
1. Yeast- 1/2 tsp
2. Sugar- 1/2 tsp
3. Warm Water- 1/2 cup
4. Yogurt- 3 Tbsp
5. All purpose Flour/Maida - 1/2 cup
6. Besan/Chick Pea Flour- 1 Tbsp
7. Corn Starch- 1 Tsp
8. Oil to fry Jalebi

For Syrup:
1. Water- 1/2 Cup
2. Sugar- 3/4 Cup
3. Saffron- Few Strands
4- Cardamom Powder- 1/2 Tsp
5- Lemon Juice- 1 tsp

Method:
1. In a bowl, take Yeast and 1/2 Tsp Sugar and mix it with 1 Tsp of Water. Leave for 5-7 minutes.
2. Add in the Maida, Besan, Corn Starch and Yogurt and mix well. Now add a little water at a time to make a smooth batter. ( You don't have to use all the water...Just enough to make the paste of right consistency)
3. Keep the bowl in a warm place for 1 hour so that the batter gets fermented. Do not Over ferment.

---After 50 minutes have passed - Put the oil in a flat bottomed pan at medium low heat.
---You can now start making syrup on one side while your oil is heating.

4. For the Syrup- Add Water and Sugar in a bowl and give it a boil. Stir it so that sugar dissolves well. Add in the Saffron,Cardamom Powder, Lemon Juice and Stir once. Put the flame to low now and let it simmer.
5. Give a nice mix to batter now and pour it in a funnel or some empty sauce bottle that has funnel. If you don't have any of these, you can use a ziploc bag and cut it from the corner.
6. Check your oil temperate by putting a small drop of batter in the oil. If it comes up right away without changing the color, that means its the right temperature.

Look at this picture-




7. Now start making Jalebi's by putting in the batter in circular pretzel like shape.
8. Fry till golden brown from both sides.
9. Take out and put in the warm syrup for a few seconds.

Serve Hot!!

Friday, November 13, 2009

Besan Ka Puda/Chilla ( Gram Flour Pancake)




Hungry? Want something to eat for breakfast or with evening tea? Something that is quick and easy to make?

Here's the recipe of Besan ka Puda. It is also called Besan ka Chilla.

Ingredients:
1 cup Besan (Gram Flour)
1 medium onion finely chopped
2-3 Green Chillies chopped
1/2 tsp Garam Masala
Salt (to taste)
Red Chilli Powder (to taste)
Water- To make paste
Oil- 2-3 Tbsp

Method:
1. In a bowl, add Besan and all the masala's - Salt, Red Chilli Powder and Garam Masala.
2. Add little water at a time and make a batter by mixing well making sure they are no lumps in the besan.
3. Fold in the chopped onions and green chillies and mix well. (Make sure paste is neither too thick nor watery)
4. Heat a nonstick pan, with a spoon add 1 tsp of oil on the pan. Just enough to grease it.
5. Using a round ladle, pour some batter on the pour 2 tablespoon of batter on the tava in circular shape. Wait 30-50 seconds for it to be done on one side. (Make sure Tava is not too hot as Puda/Chilla is supposed to be made on medium flame)
6.When one side is done turn it over and cook other side.


Serve hot with Green Chutney or tomato ketchup. 



Thursday, November 12, 2009

Mushroom Matar Masala


My husband totally loves Mushrooms and wants to eat it at least once a week. So I keep trying making them in different ways every time.

For all the Mushroom lovers out there, here is the recipe for Mushroom Matar Masala. Try it out!

Ingredients:

1 pack of Button Mushrooms ( Cut them into halves)
Vegetable Oil
1 Cup Green Peas(Matar)
1 Medium Onion
2 Small Tomatoes-Finely Chopped
Dry Red Chillies- 3-4
2 Green Chillies- Finely Chopped
Small piece of Ginger- Finely Chopped
1 Tsp- Chaat Masala
1/4th Tsp- Garam Masala
1/2 tsp- Turmeric Powder
1 Tsp- Coriander Powder
Red Chilli Powder- (To taste)
Asafoetida (heeng)- a pinch
Salt (To taste)
Water- 1 cup


Method:

1. In a medium pan, heat 2 tbsp of oil. Add in the cut mushrooms. Add very little salt and chaat masala and fry them lightly until golden brown.
2. Take them out of the pan.
3. Add some oil again to the pan. In the heated oil, put Asafoetida. Then add dry red chillies, ginger and green chillies. Fry them for a minute and then add chopped onions.
4. Fry them until golden brown and add cut tomatoes. Let it until tomatoes turn soft.
5. Add rest of the masala- Red Chilli Powder, Salt, Coriander Powder, Garam Masala and Turmeric Powder. Let the masala cook until oil separates from the mixture.
6. Add Green Peas and fried Mushroom to the mixture and mix it well. Let it cook for 4-5 minutes.
7. Add the water to the pan, mix it and cover the pan and let it cook on until Mushroom's are tender.
8. Switch off the flame, Garnish with Tomato and serve hot with Roti or Naan.


Chocolate Muffins with Choco Chips and Walnuts


Ingredients

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons best quality cocoa powder

2 cup fine sugar

3/4 cup semisweet chocolate chips

1/2 cup finely chopped Walnuts

1 cup milk

1/3 cup plus 2 teaspoons vegetable oil/or margarine/melted butter

1 egg

1 teaspoon pure vanilla extract


Method:

Preheat the oven to 400 degrees F. Keep greased Muffin tray ready. You can use muffin liners too.

1. Put the flour, baking powder, baking soda, cocoa, sugar, salt and 3/4 cup of the chocolate chips into a large bowl.

2. Pour all the liquid ingredients into a separate bowl

3. Mix the dry and wet ingredients together. Do not over mix. Remember that a lumpy batter makes the best muffins.

4. Spoon into the prepared muffin cases. Fill muffins cups 3/4th full.

5. Sprinkle the finely chopped walnuts on the top on each muffin.

6. Bake for 20 minutes or until the muffins are dark, risen and springy.

Friday, November 6, 2009

Punjabi Kadhi

Kadhi is a traditional North Indian dish. It is a spicy yogurt based curry which usually contains fried onion pakoras and is eaten with rice or chappatis. I love Kadhi and whenever I make it, I make sure it lasts for atleast 2 meals.
Ingredients:
For Pakora:

1 cup Besan (gram flour)
1 tsp cumin seeds
2 tbsp chopped onions
1 chopped green chillies
½ teaspoon grated ginger
½ tsp of Turmeric Powder
¼ teaspoon Garam Masala
Red Chilli Powder- Per taste
½ teaspoon ajwayen
Water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 Tbsp vegetable Oil
1/2 cup Besan
2 cups yogurt
1 onion (sliced thin and long)
1 tomato (finely chopped)
2 Green chillies (finely chopped)
1 teaspoon finely chopped ginger or ginger paste.
2 Bay leaves
1 teaspoon Fenugreek seeds ( optional) ( I usually don’t put it since my husband is not fond of it)
1 teaspoon
Cumin seeds
1 teaspoon
Turmeric Powder
1 teaspoon Garam masala
Red Chilli Powder (To taste)
Salt to taste
Water – 4 cups

Preparation
Pakora:
1 Mix besan and all the other ingredients in a bowl.
2 Add enough water to make a very thick batter.
3 Make any random shape or balls and fry them in oil to make pakoras.
4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that
the paper soaks all the extra oil. Keep them aside.
Kadhi Prep:
1 Blend yogurt nicely.Add Besan and 3 cups of water to it. Blend well. It should look like a
butter milk (lassi) mixture with besan in it.
2 Keep it aside
Method for Kadhi:
1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin
seeds fenugreek seeds (optional), and let them pop.
2 Add bay leaves, ginger and green chillies.
3 Add onions to it and fry them until brown.
4 Add chopped tomatoes and fry for 3-4 minutes.
5 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on
the top and it gives out dark reddish brownish color.
8 Add the kadi mixture, which was made and kept aside.
9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first,
and let it come to a boil. Keep watching and stirring it. After 3-5 boils, lower down the flame
to low and let it cook on low flame for 15-20 minutes and stir in between.
10. Add Pakoda’s to it and let it cook for another 10 minutes on low flame
11 Once its thick enough and looks dark yellow, its done. Before turning off the flame, give it a
one more boil. Stir and garnish with cilantro. ( You won’t see Cilantro in my pic above as I
was out of it J )
12. Serve hot with Rice .
PS: This dish is called Kadhi because you cook it on a low flame till it reduces and thickens. It’s called Kadhna. Like when you make some dessert and boil milk and cook it on low flame to reduce its quantity.

Tuesday, November 3, 2009

Indo Chinese- Veggie Chowmein



Ingredients:

2 tbsp- Olive oil
1 packet hakka noodles
Chinese Vegetables- Chopped long and thin slices.( Cabbage, Capsicum, Babycorn, French beans) You can get a small pack of chopped vegetables from Grocery store too. Saves you time.
1 small bunch of Spring onion
1/2 Onion sliced
1 big Carrot Sliced
1/4 cup cabbage shredded
1 tsp Vinegar
1 tsp light Soy sauce
2 tsp Green Chilli Sauce (or per taste)
2 tsp Red Chilli Sauce (or per taste)
1 tbsp tomato ketchup
Salt to taste.


Procedure:
1) Boil noodles as per the instructions on the packet. Add 1 tsp of salt and oil each and cook until al dente. Drain completely and let it cool. Adding Oil while boiling prevents them from sticking to each other. You can either wash noodles with cold water. That too prevents it from sticking.
2) Chop spring onions. Reserve few of the greens from spring onion to garnish.
3) In a Wok, Heat oil. Add spring onion.
4)Sauté for few seconds and add in the onions. Sauté until golden on high flame. Throw in the rest of the vegetables and sauté for 2-3 mins. Do not let them turn soft or soggy.
5) Add in the soy sauce, salt and vinegar. Mix well. Add the noodles and mix well until incorporated. Add in the green and red chilli sauces and tomato ketchup. Mix well.

Garnish with spring onion tops and serve hot.


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