December 31, 2010

Bengan Masala (Bringal / Eggplants in a spicy gravy)

Bengan is a different vegetable I feel. What I like most about it is its color.... :))  Well Bengan is also cooked in lot of different ways. Bengan bharta, Bharvan bengan , Masala Bengan , Sukhi bengan ki sabzi and so many more. Bengan is also cooked in many different gravies. I got this recipe from my paternal aunt. Thanks to her :)


Ingredients:

Serves 2

2-3 Bengans (Bringal/Eggplant)
1 1/2 tbsp dry Coconut grated
2 Cups finely chopped Onion divided
1 tbsp Sesame seeds (til)
1 tbsp Poppy seeds (khus khus)
Slits of 2 Garlic Cloves
2 tbsp roasted Peanut crush
Red Chili powder as per taste
Salt as per taste
2-3 tsp Garam Masala
1 tsp Turmeric powder
2-3 tbsp Oil
Mustard and Cumin seeds for seasoning
1-2 tsp Sugar


Method:

1. Wash the Eggplants. Take off the stems and cut into 4-6 vertical slits each.

2. Heat just a 1 tbsp oil in a pan. Add 1 Cup onion and saute for 4-5 minutes. Now add sesame seeds, poppy seeds, garlic slits and coconut and saute again. We want to get the roasted flavor of these ingredients. Mean while you can microwave the eggplant slits and half cook them.

3. Now grind all these in a grinder. Add just enough water and make a paste.

4. In a same pan heat the remaining oil, add mustard seeds and cumin seeds and when they sizzle add remaining onion to it. Saute again till it turns translucent.

5. Now add the paste from the step 2 and the masalas. Saute till the oil separates out from them. Stir occasionally.

6. Add about 2 Cups of water, salt,sugar, peanut crush and eggplant slits. Cook till everything blends and the eggplant cooks well

Tips:

  • If  dry coconut is not available you can also use the fresh grated coconut.
  • I have a masala called as Kanda Lasun masala which I use instead of regular Garam Masala. This Kanda Lasun masala is unique to Maharashtra so I guess many would not be aware of it.
  • Try having curd in your meal along with this sabzi. Curd goes very well with this sabzi.

Sending to Dish out-Brinjal & Garlic guest hosted by Sangee,event by Vardhini..

December 28, 2010

Cucumber and Tomato Open Sandwich

This is one of the favorite snacks at home. Its very easy, tastes so good and most important is very satiating. I never knew about the concept of open sandwiches until this recipe was introduced to me after marriage. Open sandwiches as the name suggests are open with some toppings on top of the bread. There are hundreds of varieties of them but this one is the first and the only one I have ever tried or eaten. Try to make this one on a sunny day as the taste and the combined flavors of all the ingredients are really refreshing.

Ingredients:

1 bread loaf(white or brown)
1 bowl peeled diced Cucumber
1 bowl diced Tomato
Sev


Method:

1. Take a bread slice and spread green chutney on it.

2. Top it with diced cucumber and tomato.

3. Spread tamarind water on the slice as required.

4. Sprinkle sev.

Tips:

Both the chutneys when made ahead of time, the open sandwich is just a 4 step snack.

December 23, 2010

Simple Mix Vegetable

Capsicum always does well with onion and also with cabbage. The combination of these 3 also tastes great. This is a simple sabzi good to go into lunch boxes. Very little preparation is required and there is lot scope for variations.

Ingredients:

1 Cup Onion Julienned
1 Cup Capsicum Julienned
1 Cup Cabbage Julienned
Red Chili powder as per taste
2 tsp Cumin-Coriander powder
1 tsp Turmeric powder
1-2 tsp Punjabi Garam Masala (if not available then regular Garam masala)
Salt as per taste
1 1/2 tbsp Tomato ketchup
Generous pinch of Sugar
Oil, Cumin seeds for seasoning



Method:

1. Heat oil in a pan and add cumin seeds to it.

2. When they sizzle add onions. Saute them till they turn transparent. Now add capsicum. Saute for a while.

3. Add all the powders, tomato ketchup, sugar, and mix well. When the capsicum is about to cook add cabbage. Now mix everything well and adjust the masalas. Lid for 5 minutes or till all veggies cook.



Tips:

This is a simple and quick mix vegetable recipe. You can add your own masalas , different veggies like broccoli, carrot, peas etc. If you have more time and want to something special try out vegetable jaipuri which has a little different steps than this one.

December 17, 2010

Its the Award Time

I was crazy busy with my course work and could not post about the awards. Thanks to all these 3 ladies for remembering my blog and giving me these beautiful awards.

Awards

The first award which is One Lovely Blog Award is from PaakShalee . Thanks. She started to blog in July 2010 and so preety new to this world. But if you visit her blog you will conclude that she is not new to the cooking world. She has got some fantastic recipes. The best thing I like about her collection is that she has got the recipes which we can make in our day to day life. Do visit her blog.





The next one which is Sunshine award is from Soumya.  She is newer and very active blogger. She has got some lovely desserts on her blog. Do check them.




Last is from Rupali of RecipeGrabBag. She like to cook the quick recipes. (jhatpat khana :) ) which we all are always in search of. The recipes will definately help us to save our time. Visti and find them out.
Thanks Rupali for  'U r the best blogger' award.


Passing Time

I would like to pass on this award to following:


Sunshine Award

Akheela - TorviewToronto
Usha Rao - My Spicy Kitchen

One Lovely blog

Pavithra - Binge On Veg !!!
Jagruti - Joy Of Cooking

U are the best blogger

Rachana Kothari - Veggie Fare
Yummy Team - Yummy O Yummy

Thanks to all and let the awards flow in :) :)...........

December 16, 2010

Tirangi Vada - The TriColour Bread Pakodas - make a perfect snack

The name itself tells us what this snack would look like. Yeah it has three colors which look like India's national flag and therefore the name goes as Tirangi Vada. This is a perfect snack on a rainy day with a garama garam chai and when junta is very hungry :). 

Ingredients:

Bread loaves
Tomato Ketchup

For Besan Paste:

Gram flour as per need (Besan aata)
Pinch Turmeric powder
Red Chili powder as per taste
Salt as per taste
1 tsp Asafoetida
Oil for frying

For Green Chutney:
Bunch of Coriander
Mint Leaves (pudine ke patte)
Cumin seeds
Green Chilis as required
Salt as per taste
Pinch of sugar


Method:


1. In a grinder take all the ingredients listed under Chutney , add little water and grind it to make a Chutney. Adjust pudina, water, salt , chili as per liking and taste. Make this a little pungent in taste.

2. Take a bread slice and spread green chutney over eat. Place another slice on top of it and spread tomato Ketchup on it. now cover this with a third slice.

3. Cut this sandwich into small pieces as you want.

4. Mix Gram flour, salt , red chili powder, turmeric powder and water to make a paste. (Saw way as one makes for Onion pakoras)

5. Heat oil in a skillet (kadai). Take a piece of above bread sandwich , dip it in the besan paste so that there is a thick layer of besan paste on it and deep fry in oil. Fry till it gets a slight brown color.


Serve hot :)

December 14, 2010

Healing Events - Broccoli

Recipes for Healing Food Events - Brocolli

Thank You to all who sent the recipes....Enjoy Broccoli :)..
Visit the lovely blogs of all the following ladies.....

Neha


Priya




Supriya

Blog: Queen Of My Kitchen



Rupali

Blog: RecipeGrabBag



HoneyBee

Blog: Honey Bee

  

Akheela

Blog: To View Toronto



Usha Rao

Blog: My Spicy Kitchen

  

Jayasri

November 30, 2010

Healing Foods Event - Broccoli :)

Posting this event again and waiting for your entries...

'Healing Foods Event' aims at focusing one food item, every month by highlighting their health benefits and challenging you to come up with recipes in their most 'healthy form'. It was started by Siri and this month I am guest hosting the event with the theme Broccoli.

The reason I chose Brocoli is I myself want to know different recipes of it. I hardly know any recipe from brocoli :). So this event is going to help me by adding to my food knowledge.




Broccoli (from the Italian plural of broccolo, referring to "the flowering top of a cabbage") is a plant of the Kale family Brassicaceae (formerly Cruciferae). It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Many varieties of broccoli are perennial. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products. Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer.

Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including
cataracts, heart disease, and several cancers.
Come let's go green this November and make some special dishes (simple or complex , rice or daals, sandwiches or noodles) ....which must contain Broccoli.
If your dish contain Broccoli as main ingredient it would great :).

Guidelines for the event: (I will accept entries till  7 Dec 10 - Hurry :))

1. Create any dish using Broccoli and post the same in your blog. You could use any variety of spinach. Non-Bloggers can send their recipes with the details mentioned below to the same email address.

2. Please link this announcement in your posts. Also link to Siri's blog.Usage of the logo is optional.

3. Multiple entries are more than welcome - more the merrier!

4. Send your details - Name, Recipe URL and Photo (any size, optional) to spicemantra(at)live(dot)com before Nov 30th 2010, midnight.

5. You can send previously blogged entries, provided they are re-posted!

Happy Cooking!

November 15, 2010

Healing Foods Event - Broccoli :)

'Healing Foods Event' aims at focusing one food item, every month by highlighting their health benefits and challenging you to come up with recipes in their most 'healthy form'. It was started by Siri and this month I am guest hosting the event with the theme Broccoli.

The reason I chose Brocoli is I myself want to know different recipes of it. I hardly know any recipe from brocoli :). So this event is going to help me by adding to my food knowledge.




Broccoli (from the Italian plural of broccolo, referring to "the flowering top of a cabbage") is a plant of the Kale family Brassicaceae (formerly Cruciferae). It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Many varieties of broccoli are perennial. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products. Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer.

Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including
cataracts, heart disease, and several cancers.
Come let's go green this November and make some special dishes (simple or complex , rice or daals, sandwiches or noodles) ....which must contain Broccoli.
If your dish contain Broccoli as main ingredient it would great :).

Guidelines for the event:

1. Create any dish using Broccoli and post the same in your blog. You could use any variety of spinach. Non-Bloggers can send their recipes with the details mentioned below to the same email address.

2. Please link this announcement in your posts. Also link to Siri's blog.Usage of the logo is optional.

3. Multiple entries are more than welcome - more the merrier!

4. Send your details - Name, Recipe URL and Photo (any size, optional) to spicemantra(at)live(dot)com before Nov 30th 2010, midnight.

5. You can send previously blogged entries, provided they are re-posted!

Happy Cooking!

November 3, 2010

Happy Diwali and a recipe for "Chakali"

Its time of Diwali. Lights, special mithais, Pujas make a wonderful environment at home. Everybody just enjoys the 5 days of this auspicious festival and hopes for a bright future. I just love all the aspect of Diwali. Drawing rangolis, lighting diyas in evening, crackers, "Dhanteras" , "Laxmi Pujan" , "Abhyang Snan", "Bhai beej" getting "ashirwads" from elders. This one festival of lights is always so much awaited. Last but not the least the mithais and special namkins which we make for Diwali. Before getting married I just used to eat everything. I never new the techniques, the ingredients and tricks of making them. This year I got this chance to try my hands on "Chakali" . This one has various different recipes. Some make if of wheat flour, some make it of mixed flours and some make it of maida (white flour). Below is the recipe for the white flour.

Ingredients:

Makes about 40 Chakalis.

3 Cups of white flour
Red Chili Powder as per taste
Salt as per taste
Little sugar
1 tbsp Sesame seeds
2 tsp turmeric powder (Haldi)
Just 1 tsp of oil

Method:

1.  Place the white flour in a clean cloth and pack this cloth and tie knots.

2.  Place this in a steamer for about 20 minutes. 10 minutes each side down.

3. Let it cool. Then with the help of grater grate this flour and then mix all the ingredients.


4. Make a dough (this should not be sticky like the regular one).  This is the important step and your dough should be of proper texture. It should be easy to divide this dough into parts.

5. Then make the rolls out of this dough and put them in a chakali maker. (Get idea of what this machine is here)


6. Now you can make chakalis.

7. Heat oil in a frying pan and then fry these chakalis.



Tips:

Making a perfect Chakali will take lot of trials and errors. But sooner or later you will get it. 
Try making this out of different flours.

Happy Diwali To All My blogger friends and foodies. :)

October 13, 2010

Matki sprouts (Moth or Turkish gram Beans )

Sprouted beans are every body's favorite. Here in US we don't get ready made sprouted moth beans (matki). We make sprouts at home. It takes about 2-3 days. For this you need to soak beans overnight and the 2nd day transfer this to sprout maker. (If you don't have sprout maker tie this soaked beans in a wet cloth). Check after 1-2 days and you will find the sprouts.
Matki chi usal, misal, bhel  are popular maharastrian dishes. At home we make all of these and also a little watery sabzi of matki.



Ingredients: Serves: 4

1 1/2 cup sprouted matki
1 tbsp grated fresh coconut
1/2 cup tomatoes cut into pieces
1/2 cup potato cubes
1/2 cup fresh peas
1/2 cup chopped onion
1 tsp turmeric powder
1 tsp Garam Masala
Red chili powder, Dhaniyajeera powder, Salt as per taste
Oil, mustard seeds, asafoetida (hing), cumin seeds for seasoning
4-5 Curry leaves
Few drops of lemon juice (optional)
Coriander for garnishing (optional)

Method:

1. Heat oil in a skillet and add ingredients for seasoning.

2. Immediately add curry leaves and chopped onion. Saute for 2-3 minutes.

3. Then add tomato and potato pieces and saute till onion turns little brown. Now add peas and coconut and saute again.

4. Add all the powders and mix well till oil separates from the mixture.

5. Now add matki sprouts and saute well so that all the masala gets evenly applied to matki.Also add few lemon drops.

5. Now add water to cook matki and salt as per taste. Let matki cook for 10 - 12 minutes. Add more water if required. This curry is semi liquid in consistency.

Garnish with chopped coriander leaves.



Tips:

Tastes good even with plain rice. Also if you are a yogurt fan add it to the rice, add matki curry and enjoy the taste.

September 17, 2010

Dum Aloo...(Baby potatoes in a spicy gravy)

Dum aloo comes from a very beautiful state in India, Jammu n Kashmir but is extremely popular everywhere. There are various recipes found but shallow frying the potatoes in oil and then cooking them in a curd/tomato based gravy is common.

Ingredients:

8-10 baby Potatoes
3-4 tbsp Tomato Puree
2 tbsp Blanched Onion Puree
2-3 tsp Ginger-Garlic paste
3 diced green chillies
4 tbsp yogurt (plain is preferred)
1/2 tsp fennel powder
1/2 tsp Amchur powder (dried mango powder)
1 tsp Sugar
Red chili powder as per taste
1 tsp Garam Masala Powder
1 tsp Turmeric powder
1 tsp Cumin Seeds
1 Bay Leaf
3 Cloves
1/2" Cinnamon stick
2-3 tbsp Oil
Salt as per taste
Lemon juice
Butter to shallow fry potatoes


Method:

1. Blanch Onions, make puree of it and keep aside. Make tomato puree as well.

2. Peel all potatoes and prick them using a toothpick or fork. Sprinkle salt over them and keep aside. In a pan shallow fry the potatoes till they turn light brown in color. Remove them.

3. Now in same pan take oil. Add bay leaf, cloves, cinnamon stick in it. When the spices start crackling add cumin seeds in it.

4. Now add Onion puree and a pinch of salt and pinch of sugar. Fry puree for 3-4 minutes. Then add chopped green chilies, ginger-garlic paste an stir for another 3 minutes.

5. Then add tomato puree, saute for about 2 minutes, add garam masala powder, cumin-coriander powder (dhaniyajeera powder), turmeric powder in it and saute again.

6. Meanwhile mix amchoor powder, fennel powder, sugar in yogurt; stir it well and add it to the pan. Mixing yogurt should be fast. Saute again until the oil separates out from the gravy. Yogurt thickens the gravy giving a nice feel.

7. Add salt, sugar and stir. Add fried potatoes in the gravy and lid it till potatoes cook well. Add little milk/water as required. At the end add crushed Kasuri methi and few drops of lemon juice.



Tips:


  • If yogurt is not plain and is bit sour then reduce the quantity of tomato puree.

  • Garnish with fresh coriander leaves.

  • Serve with Garam Parathas.

  • If you don't have fennel powder make one from the fennel seeds we have at home. Aamchoor powder adds to the taste but is optional.

September 7, 2010

Simple Onion and Tomato Salad

Ingredients:

1 Onion diced
1 fresh Tomato diced
1 Green Chili
2 tsp chopped Coriander
1 tbsp plain Yogurt (curd)
Salt as per taste
Little Sugar as per taste



Method:


1. Put diced onion and tomato in a mixing bowl. Add yogurt, slits of green chili on top of it and lid.

2. Just before serving, remove the excess water from the mixing bowl, if any. Then add salt and sugar. Mix well and serve.

3. Yogurt should be cool. If you don't have one after the step 1 put this bowl in the fridge.

August 24, 2010

Chole (Kabuli Chana/ Pindi Chana)

Chole are mainly liked by Punjabis from North India. You can find this in every Indian restaurant with the name just "Chole". Chole is one of the most popular dish in Indian restaurants world wide. This punjabi sabzi is generally eaten along with bhature or puri. A diet conscious mind can have this with parothas. Chole are called as Garbanzo beans or Kabuli Chana or Pindi chana as well in different languages.

 

Ingredients:

1 cup chickpeas (Garbanzo beans / kabuli chana / pindi chana)

For Puree:
2 small Onion
1 Medium size Tomato
2-3 Garlic cloves
A small Ginger piece
2 tsp shredded Dry Coconut

For Masala:
2 Cloves
1 Whole Pepper
1/2" Cinnamon Stick
2 tsp Sesame seeds (til)

Red Chili powder to taste
2 tsp Chole Masala (If not available, add Garam Masala )
Salt as per taste
Oil, Mustard seeds, Cumin Seeds, Asafoetida (hing) for seasoning
Chopped fresh Coriander for garnishing

Method:

1. Soak Chana overnight and pressure cook till done.

2. Make puree of all the ingredients listed and keep aside.

3. Grind all the ingredients under "masala" and make a fine powder, keep aside.

4. Heat oil in a pan and add mustard seeds, when they splutter add cumin seeds, asafoetida, hing and quickly add the puree. Saute for 3 minutes.

5. Now add the masala powder, salt, red chili powder, chana masala as per taste and saute till oil separates out.

6. Add boiled chickpeas and water as per requirement. Cook till all things blend. Mash some chikpeas and add to the gravy. This gives better consistency.

7. Garnish with coriander before serving.


Tips:

  • Garnish with chopped onion before serving.
  • You can also add potato to them.
  • Mash some chickpeas and add to the gravy. This gives better consistency.

August 16, 2010

Coriander (Kothimbir / Dhaniya) Vadi

Coriander is generally used for garnishing. But there are many other recipes of coriander where it is used as a main ingredient. Everybody loves using coriander in cooking and I am sure this recipe will be liked by all.

Ingredients:

1 tbsp Gram flour (besan)
2 tsp Rice flour
1 bunch of Coriander
1 tsp Red Chili powder
1 tsp Sugar
1/2 tsp Turmeric powder
1/4 tsp Soda
Salt to taste
2 tsp Oil

For seasoning:
1 tbsp White sesame seeds (til)
Shredded coconut
Oil, mustard seeds, cumin seeds, asafoetida (hing), curry leaves





Method:


1. Take out the coriander leaves, wash and chop.

2. In a bowl take the chopped coriander leaves. Add both the floors, chili powder, turmeric powder, soda, oil, sugar and salt. Add little (if required) water and make a thick batter. The amount of flour depends on the quantity of coriander.

3. Grease a deep platter and spread the strips of this batter. Steam for about 15 minutes in a steamer. Remove and cool.

4. Cut into small pieces.

5. Heat oil in a pan, add mustard seeds, asafoetida, cumins seeds, curry leaves, sesame seeds, coconut and then add these pieces. Mix well.


Tips:

Serve this as a side dish.

July 30, 2010

An Award and a funny Poem ... :)

I received a versatile blogger award from 2 of my blogger friends of: Priya Mitharwal and Suja Sugathan.
Both these ladies are as new to the blogging world as me. But the way they are flourishing is commendable. The only reason for this is truly the recipes on their blogs. Do visit them :)
Priya has been a good friend of mine. She is always excited about all the food events going around. You will find her entries in all the events :).  Suja has various yummy South Indian dishes. Besides this speciality she also cooks many other varieties. Thanks to both of you for sharing an award.

To accept this award I have to thank the persons who awarded it, share seven things about myself and pass it to fifteen blogger friend.

Many Thanks to Priya and Suja

Seven Things about myself.....

I have posted these things before as well...I will copy some from them :)

1. I love to learn, experience, eat and know new things each day.

2. I love chitchatting with my dear ones and bugging them :)

3. I love to dance (non-classical :)

4. Fresca is my favorite soft drink.

5. I am a chocolate addict.

6. I love giving suggestions and free advice. :)

7. I like writing poems. You can find some of them here at my other blog. I am posting the one which I wrote long back even before getting into this cooking world :)


I decided to cook
That too with no book
Headed towards the kitchen
A mission was to begin

Played in a sea of permutation
But none promised to be perfect combination
It seemed laughed all of they
To a stranger who went grey

Chilies, garlic, mint, ginger
Made my mind for a lady finger
She yelled mummy and daddy
Life was ending for sticky lady!!!

Didn't fell the need of water
As she had enough within her
Tossed and turned into a pan
She was ready within no span


To rest on the case
Cooking is an interesting mess
Its surly not about the lucks
Once you understand the whole crux... :)


Hope You all liked it :)...

July 26, 2010

Tomato Omelet.... Yummy !!!

This one is again a Mama's recipe and one of my favorites. Thing I like about such recipes is that they require very little preparation time. Once the batter is done we are free to do other work and then we can make omelets when we want to eat. Also don't forget to make nariyal chutney with this. Omelets just taste perfect when accompanied with this chutney.

Other thing which I would like to share is about tomatoes. Whatever we eat is divided into 3 kinds of substances. Alkaline, Acidic and Neutral. Alkaline are good for body and help to maintain the required balance so that all the functioning in the body is going on properly. Most of the green veggies are alkaline. That's why green juices are recommended :). Well I had read some of the book and found out that tomatoes are mentioned in first 7 most alkaline foods. Here is a site that lists the alkaline foods and I found this quote by Dr. Young as well:

'Your health depends on the balance of an alkaline environment, created by eating foods such as tomatoes, avocados and green vegetables...striking the optimum 80/20 balance and regulating your body's acid/alkaline chemistry through simple changes in diet can result in weight loss, increased stamina and strength,a stronger immune system and a greater sense of wellbeing.'


I really feel such little changes make a huge difference in ones lifestyle, health and behavior. Tomato is the ingredient always present in every one's fridge and liked by all. Just eating it raw is always good. But if one gets bored we always have tons of recipes were we can use it and this one is one of them :)


Ingredients:

Serves 4

2 1/2 bowl Besan Flour
1/2 bowl Rice Flour
2 Medium size finely chopped Tomatoes
1 small finely chopped Onion
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green chili paste
1/2 tsp Turmeric powder
1/2 tbsp chopped Coriander
Salt as per taste
Oil



Method:

  • With the help of water, mix all the above ingredients,except oil, in a bowl, adjust the chili paste and salt and make a batter not too much thick and not too much watery, medium consistency. 
  • Heat a non-stick pan and spread above batter into thin omelets (the way we do it for crepes or dosas).
  • Put some oil from the sides. Turn the omelet when it can be easily done (also check if its not sticking to the pan). Cook other side and serve with tomato ketchup or coconut chutney (nariyal ki chutey).

Tips:

  • Some people add little amount of thick Semolina (sooji/rava) into the batter.
  • One can eat this omelet along with bread.
  • Rice flour makes them a little crisp.
  • Chop the tomatoes and onions real fine, this will make it easy to spread omelet and have them real thin and crisp.
  • Don't forget to make nariyal ki chutney. This as per my opinion is a must have besides tomato ketchup with these omelet :). I will post my version of nariyal chutney sometime :)

July 22, 2010

Quick and Easy Masala Pav

Last week while doing the grocery I bought the Bun pack and planned to make Pav Bhaji in some days. But on the day when I wanted to make it, I found out that the peas in my freezer were out of stock :( and now I had to figure out how can I use these pav. I remembered the other thing which I can make is Kacchi Dabeli but we just had Aloo paratha last night and didn't want to eat aloo again. Then I remembered this Masala Pav. I used to eat this in India. Very spicy and mouthwatering food. Different restaurants and people have different recipes. The main ingredients in here are the onion, tomatoes and Pav Bhaji masala. I googled few recipes  and then made some variations and came up with this one. It was very easy to make this one. Everybody at home liked this recipe and I am happy to have one more entry in my recipe book :)



Ingredients:

Makes 10 - 12

12 bread Buns (Pavs)
1 cup chopped Tomato
1 cup chopped Onion
3/4 cup chopped Capsicum (Green Pepper)
1-2 Garlic cloves, finely chopped
1/2 tsp Turmeric powder (haldi)
1 tsp Cumin + Coriander powder (dhaniyajeera)
1 tsp red chili powder
1 1/2 tsp Pav Bhaji Masala 1 tsp butter
Salt to taste
1 tbsp oil
Chopped Coriander for garnishing

For Puree:

1/2 cup Tomato puree
2-3 Garlic cloves



Method:

1. Heat oil in a pan and then add chopped Onion. Saute for a while and add chopped garlic and capsicum. Saute till onion turns soft.

2. Now add chopped tomato, mix and saute again. Add tomato + garlic puree, turmeric powder, red chili powder, dhaniyajeera powder and pav bhaji masala. Mix well and let it cook for a while. Keep sauteing.

3. Now add salt to taste, adjust the masalas as per your taste, mix and the masala is ready. (You can also add aamchoor (dried mango) powder).

4. Heat another pan. Slice a pav into 2 horizontally and apply little butter on outer faces of each side. Take some masala in this heated pan, saute a little and immediately put this masala on the lower piece of the bun. Cover this with the upper piece and then cook this pav on both the sides till it turns little brown. While doing this lid the pan.

5. Garnish with chopped coriander and serve hot. (just put the pav on the chopped coriander and it will stick to the pav)

Tips:

You can prepare and set aside the masala ahead of the time and use it whenever you want to actually serve.

July 16, 2010

Bottle gourd - Bengal Gram Daal Mix (Lauki-chana daal Mix)

I am not going to write much about this recipe. Everyone makes this and I tried this combo after marriage. Never ate at my home just knew that this combination exists :). Such options are always good for tiffins.




Ingredients:

1 medium size bottle gourd diced
1/2 cup Bengal Gram Daal (chana daal)
2 tsp Black Gram Daal (udad daal)
1 tbsp Onion Chopped
1 tbsp Tomato Chopped
1tbsp  Yogurt (optional)
1/2 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Green chili paste
Salt as per taste
Oil, Mustard Seeds, Cumin Seeds, Asafoetida (hing)

Method:

1. Wash daal and boil it separately. You can also boil lauki and keep aside or cook it later while making the sabzi.

2. Heat oil in a pan and add mustard seeds, cumin seeds and hing. Immediately add udad daal saute for 10 seconds and add onion. Saute till they turn transparent.

3. Now add green chili paste and tomato and saute again. Add turmeric and red chili powders and then add cooked daal and lauki.

4. Add salt as per taste and around 2-3 cups of water. Let the lauki cook and masalas blend in well.

Tips:

Yogurt if not sour add more tomato or add a pinch of aamchoor powder.

July 12, 2010

Chatpata Corn-Poha Chaat (Corn and Beaten Rice Chaat recipe)

Kanda Poha or just poha is a daily breakfast in India. It's beacause this can me made in no time and is actually very fullfilling. Poha is called as beaten rice in enlish. Stores have 2 varieties of Poha: Thick and thin. For making kanda Poha or corn-poha chaat one should use thick variety. One additional thing needed for this chaat is corn poha (maka poha or simple corn flakes). I usually use the Chewda of corn poha. But if thats not available in your pantry you can just fry the flakes in no time. I will post the chewda recipes later some time.


Ingredients:

Serves 3-4

1 Cup sweet corn
1 Cup Poha (Beaten rice)
1 Cup Corn Poha or Corn Flakes (raw corn flakes fried)
1-2 tsp Chopped green chili
1 tbsp roasted Peanut crush (optional)
Tamarind water
1 tsp Turmeric Powder
Red chili powder
Salt
Lemon juice (optional)

Method:

1.Soak the poha in water. Wash and drain all the water. Microwave sweet corns untill they boil.

2. Heat some oil in a pan, add mustard seeds and when they splutter add cumin seeds and green chili. Then add soaked Poha and mix well so that yellow color spreads all over. Add peanut crush. Now add sweet corn. Add salt and mix again.

3. In a bowl take flakes, crush them a little with hands, add above poha-corn mixture on it. Sprinkle some refined sugar and red chili powder on it. Add 2 tsp of tamarind water, mix again and serve immediately.

Tips:

One can also garnish with fresh chopped corriander.
Kanda Pohe is a very common breakfast in India. If they left over you can easily use them and make Corn-Poha chaat.

June 30, 2010

Back with the recipe of Gujarati Handvo / Handwa ( Lentil cake recipe )

                          I hope all my friends are doing well and posting lotsa great recipes :).
It has been a while since I posted any new recipe. Well I got some kinda work which is keeping me busy these days. I have tried many new recipes during this time but could not post them :(. Well today I got some time to post this wonderful recipe of Handvo. Handvo a.k.a Handwa is a Gujarati item and very much liked by everyone. Even my Maharashtrian friends like to eat this. Handvo can be ate as a main course item or even as a side dish. In most of the Gujarati functions and wedding parties people serve handvo as a side dish. I have referred to various sites and tried out this recipe.





Ingredients:

Serves 4-6

1 Cup Rice
1/4 Cup Channa Daal (Split Bengal Gram)
1/4 Cup Toor Daal (Yellow Lentil)
1 tbsp Urad Daal (Split Black Lentil)
1/2 cup Yogurt (sour is preferred)
2–3 finely chopped Green Chilies
2 tsp Ginger Paste
2 tsp Garlic Paste
1.5 cup of Shredded Bottlegourd/Doodhi/Lauki
1/2 tsp Carom seedsAjwain
2 tsp Sugar
1/2 tsp Turmeric Powder
1 tsp Eno Fruit Salt (soda)
2 tbsp Sesame Seeds
3 tbsp Oil (divided use)
1 tsp Mustard Seeds
1/4 tsp Asafetida (Hing)
2 tsp Cumin seeds
1/2 tsp Red Chili Powder
6-7 dried Curry Leaves
Salt as per taste

Method:

1. Wash rice and all daals and soak them for 3-4 hours.

2. Drain water from the soaked rice and daal.Add yogurt and coarsely grind them (add little water; only if required).

3. In a mixing bowl, add batter from above and mix chopped ginger, chopped garlic, chopped green chilies, salt, sugar, ajwain, turmeric powder and shredded Lauki. Mix well.

4. In a small skillet, just medium heat 1 tbsp of oil. Add dried curry leaves and red chili powder. (the red chili powder may get burnt if the oil is normal hot; we have to just heat it a little) Add this to the above batter and mix well.

5. Cover and let this batter rest for 6-7 hours or overnight.

6. Add fruit salt and mix well; stir in one direction for a minute so that the batter becomes fluffy.

7. Divide batter into a greased cake pan. Sprinkle sesame Seeds over the top of the batter.

8. In a small skillet, heat remaining Oil. Add mustard seeds and let them pop. Switch off stove. Add asafetida to the oil and cumin seeds. Spread this oil seasoning over the top of the sesame seeds.

9. Bake at 350F (180C) for 30-40 minutes.Once done broil this on High for for 6-7 minutes. You can see a golden crust forming at the top. Let the handvo cool a bit before you serve it

Tips:

Handvo is usually eaten with tea. It can be tried with tomato ketchup or different chutneys.
Keep watch while broiling it. This is a fast process and may over broil the handvo.

June 15, 2010

A fabulous gataway to Olympic National Park and everyone's favorite Aloo Mutter

Hi Everyone. Hope everybody had a fantastic weekend. I had an amazing weekend, a trip to Olympic National Park. A place so much abound with the natural resources and beauties. A place with snow clad mountains, glaciers, rain forests, lakes, rives, beaches and tremendous trees. It was just wonderful. So scenic and a true heaven on earth. I felt there is absolutely no need to visit Switzerland. :) It is here in our state, WA. People do visit this Olympic peninsula if you get a chance.
I am uploading few pics of it...


Aloo mutter is made at every body's home :). I now all must be having different recipes of it. Posting mine as well.


Ingredients:

Serves 4-6

2-3 Medium size Potatoes
1 1/2 cup Fresh or Frozen Peas
2 Cloves
1/2" Cinnamon Stick
2 Green Chilies sliced
2-3 tsp Garam Masala
2 tsp Dhaniyajeera powder
1-2 tsp Red chili powder
1 tsp Turmeric powder
Oil, Cumin Seeds for seasoning
Coriander for garnishing
Salt, Sugar as per taste

For Puree:

1 1/2 Medium size Tomato
1 Medium size Onion
3-4 Garlic cloves
1" Ginger piece

Method:

1. Make puree of all the ingredients listed and keep aside. Half boil potatoes in a separate utensil. Let them cool.

2. Heat oil in a skillet. Add cloves and cinnamon stick. Saute for a while and then add cumin seeds. As they crackle, immediately add chopped green chili. Saute again.

3. Then add puree from step 1 and stir for 3-4 minutes. Meanwhile, peel the boiled potatoes and cut them into small cubes.

4. Then add garam masala, red chili powder, turmeric powder, dhaniyajeera powder (coriander-cumin) and saute well till the oil separates from the puree.

5. Add salt to taste and pinch of sugar. Now add potato cubes and green peas in the gravy and let it cook for 5-8 minutes as the gravy thickens.

Garnish with coriander and serve with garma garam parathas.

Tips:

You can also add milk to adjust taste if it turns out to be very hot, or increase the thickness or even to increase the quantity of it. Just cook again for a while so that milk blends well into the gravy.

June 8, 2010

Couple Of Awards & Gram Flour Dumplings in Spicy yogurt sauce (Punjabi Kadi Pakora)

I  stayed in hostel for about 6 years from my 11th grade till I graduated. Hostel life is really cool. Variety of people, so many experiences and so much to learn. During my engineering we were 4 girls sharing an apartment. Those were the days when I was damn lazy about cooking. I just remember making tea and maggie most of the time :) . We had some restaurants nearby were we used to go and eat. That was pretty quick. But as we had all the things needed for cooking we sometimes tried our hands on it. There was one senior staying with us. She once made a North Indian kadhi (kari) and rice. Thanks to her for introducing us to such a nice and tasty kadi from North India. I know everyone of you must be aware of it. But during that time when I had less interest in cooking this was totally new to me. I simply love her kadi and we all enjoyed having it with rice, I remember.

Today, when I made Kari Pakora it reminded me of that day when my senior di made that kadi at hostel.
North Indian kadi is slightly thicker than the usual gujrati kadi.  It is yellow in color and has different spices in it. Simply delicious and could be eaten with rice and parathas as well.


 

Ingredients:

Serves 4-6

For the dumplings:
1 cup Gram flour (Besan)
2 tsp Ginger (Adrak), chopped
1 tsp or to taste Green chili chopped
Salt to taste
Oil for shallow frying

For the yogurt curry:
2 cups Yogurt (dahi) sour
½ Cup Gram flour
4 cups Water

               For seasoning:
              1 tbsp Clarified butter (Ghee)
              ½ tsp Cumin seeds (Jeera)
              Asafetida
              1/3 tsp Fenugreek seeds
              Few Curry leaves
              1 tbsp julienned Onion
              1 tsp Chopped Green Chili
              1 tsp Ginger paste
              1 tsp Garlic paste
              1 tbsp diced Tomato
              2-3 dry Red chilies
              1 tsp Turmeric powder
              ½ tsp Red Chili powder
              Salt to taste
              Chopped Cilantro for garnishing

Method:

For dumplings (pakoras):
Add water, chopped ginger, chopped green chili, salt to the gram flour and prepare a semi-thick batter.
Beat until fluffy.Heat the oil in a shallow pan. Drop small dumplings of batter with your fingers into the oil and fry till brown. Remove and immerse in cold water. Let them dip and then remove.

For yogurt curry:
Mix gram flour in 1 cup water and keep aside. Mix remaining water and yogurt and with the help of a whisk make buttermilk of it. Now heat this butter milk and slowly add the gram flour paste into it, stirring continually. Bring to boil. Keep stirring. Set aside.


For seasoning:
Heat the clarified butter in a pan. Add cumin seeds, asafetida, fenugreek seeds, dry red chilies and curry leaves. Then add onions and sauté till soft. Add ginger and garlic pastes, chopped green chili sauté again and then add diced tomatoes. Sauté again for 2-3 minutes.
Now add red chili powder and turmeric powder.
      Mix and immediately add seasoning to the yogurt mixture. Add the gram flour dumplings as well , add salt to taste and bring to boil again.

Tips:

Make sure that the dumplings get ample time to get soaked into the kadi. Otherwise they remain dry inside.I had plain yogurt, so adding tomatoes helped me to get the sour taste. You can also add a pinch of amchoor powder (dry mango powder).

Now it's the award time again:

I have received Sunshine and Thank You Cake awards from my new friends Gayatri and Beena and again a Circle Of Friends and a Thank You note from Gayatri :)
Thanks to both these lovely bloggers.



ThankYou                                                                      

I would like to pass on this award to some other bloggers :

Rachana, PanchPakwan, Jagruti, Swati, Lizy, Hamaree Rasoi, Aparna


SunShine

Passing on to:

My cooking experiments, Savi Ruchi, AvantiRao, Suja, Rupali, SS 
 





ThankYou Note

Passing this to:

Priya Mitharwal, Priya, Sushma Malya, Yummy team, Simply.food





Circle Of Friends

Want to pass on this to everyone but I am naming few here :)       

Beena, Priya Mitharwal, Priya, yummy team, Sushma, My cooking experiments, Savi Ruchi, AvantiRao, Suja, Rupali, SS ,Rachana, PanchPakwan, Jagruti, Swati, Lizy, Hamaree Rasoi, Aparna, Simply.Food

Have Fun And enjoy every bite in life !!!