Vegetable Rings

It has snowed today. First snow of the season. The weather calls for a nice cuppa coffee and something hot and spicy. So here it goes.

Ingredients :
For the Dough :
All Purpose Flour (Maida) : 1 cup
Salt : 1 tsp
Oil : 1 tbsp
Warm Water : As required

For the Filling :
Boiled Potatoes : 1 medium
Carrot : 1/2 Finely Chopped
Corn : 4 tbsp Boiled
Green Chilli : 1
Coriander leaves : 2 tbsp
Dry Mango Powder : 1 tsp
Fennel Powder : 1 tsp
Onion Seeds (Kalonji) Powder : 1 tsp
Black Pepper Powder : 1 tsp
Salt : To Taste

Recipe :
Gather all the ingredients for the dough in a bowl, except water. Mix it well. Add little water at a time and knead a stiff dough. Cover it with a wet cloth and keep aside for 15-20 minutes.

Take another bowl and gather all the ingredients for the filling. Mash it well. The potatoes should be well mashed and the masala should be well spread.



Now take a large portion (approx thrice the size of portion you use to make chappati). Roll a large chappati from that dough. Spread the potato mix on that chappati.






Roll the chappati tightly. Seal the ends. Now cut it into 1 inch size pieces.




Preheat Oven. Place these pieces on the baking try and bake it at 180C for 10 minutes. Now turn over the rolls. Place a small piece of cheese on each roll. Bake again for 10 minutes.




Serve hot with a dip of your choice. I have served it with Green Apple Chutney.

Grilled Masala Chicken

An easy recipe to make Chicken Tikka without prior preparation. I didn't have time to marinate the chicken. So I decided to cook the chicken for a bit in the marinade.

Ingredients :
Chicken : 500 grams
Onions : 3 Medium
Ginger : 1 inch
Garlic : 5 Cloves
Green Chilli : 4
Almonds : 8-10
Cashew Nuts : 8-10
Cumin Seeds : 1 tsp
Dhaniya Powder : 1 tbsp
Garam Masala : 1 tbsp
Tandoori Masala : 1 tbsp
Yogurt : 3-4 tbsp
Salt : To taste
Oil : 2 tbsp



Recipe :

Soak almonds and cashews for 15 minutes in warm water.

Grind onion, green chilli, coriander leaves, ginger, garlic, almonds and cashews in a paste.

Heat oil in a wok. Add cumin seeds and let them splutter. Add the onion paste and saute till the paste turns light brown. Now put the salt, coriander powder, garam masala and tandoori masala. Saute till the oil leaves the side. Add the yogurt and saute for 2-3 minutes more. Now add the chicken and stir well till all the chicken is coated with the masala. Cook for another 4-5 minutes or till the masala is completely dry and sticks to the chicken. Remove from flame.

Preheat oven. Place the Chicken coated with the masala on the baking tray. Grill on 220C for 15 minutes. Now turn the chicken pieces over and grill for another 15 minutes. the chicken should be grilled to brown on both sides. Remove from oven.

Garnish with onions, lemons and coriander leaves and serve hot.

Choco Fruit Cup

I made this over the weekend. Actually, I made the cups for the chat. But I also have a 21 month old kiddo who doesn't fancy chaat yet. But that doesn't stop her from trying to eat from our plates. So for her benefit, I made this choco fruit filing for the cups. She had a great time munching on it. She ate up all the fruit happily, esp that it was coated with chocolate. And then she munched separately on the cups. So its a hit with my kiddo. Lemme know if your kid likes it ...

The favourable reaction from my kiddo inspires me to send this to the event "Kids Delight" by Srivalli of Spicing your life.

Ingredients :
For the Cup
Semolina : 1 Cup
Oil : 2-3 tbsp
Water

For the Choco Fruit Filing
(You can choose the fruit of your choice.)
Apple : 1 Chopped
Pineapple : 4 tbsp chopped
Grapes : 10-12 Cut into Halves
Strawberry : 3-4 Chopped
Cream : 100 grams
Dark Chocolate : 100 grams
Sugar : 2 tsp



Recipe :
For Making the Cups
Take a bowl. Gather semolina, oil and salt. Mix it well. Add just about 2-3 tbsp of water and make a dough. Add more water if necessary but just a spoon at a time. Make a stiff dough. Cover with a wet cloth and keep aside for 15-20 minutes.

Preheat oven for 15 minutes.

Now take a small portion of that dough. Grease it mildly. Roll it like a poori. Make it very thin. Smooth the edges if necessary.

Grease the muffin moulds. Put that poori in a muffin mould and make sure to press it properly on the bottom and the sides. Bake it in that preheated oven at 180C for 20-25 mintues or till they turn golden brown in colour. Let them cool completely before using them. You can also store them in an airtight container for further use.



For Making The Choco Fruit Filing
Break the chocolate into pieces and keep in a bowl. Heat cream in a pan. Add the sugar. When the cream is beginning to boil, remove it from the flame and pour on the chocolate. Whisk it well till all the chocolate melts. Cool it for 5 minutes.

Add the fruits in the chocolate. Stir well so that all the fruits are covered well with chocolate. Refrigerate it for half hour.

Now take the cups and fill them with the fruits filing. Serve.

Cup Chaat

Its weekend and the weather is cold. My Taste buds are on a high. Pari had recently posted those yummy corn chaat. That inspired me to make these simple and yummy Cup chaat. Thanks a lot to Pari for tempting and inspiring me.

Ingredients :
For the Cup
Semolina : 1 Cup
Oil : 2-3 tbsp
Salt : To Taste
Water

For the Chaat Filing
Potatoes : 2 Boiled
Boondi : 4 tbsp
Onion : 1 Chopped
Green Chilli : 1
Coriander Leaves : 2 tbsp
Cumin Powder : 2 tsp
Dry Mango Powder : 1 tsp
Salt : To taste

For Garnishing :
Curd : 1/2 cup Well Beaten
Coriander Chutney
Tamarind Chutney
Sev




Recipe :
For Making the Cups
Take a bowl. Gather semolina, oil and salt. Mix it well. Add just about 2-3 tbsp of water and make a dough. Add more water if necessary but just a spoon at a time. Make a stiff dough. Cover with a wet cloth and keep aside for 15-20 minutes.

Preheat oven for 15 minutes.

Now take a small portion of that dough. Grease it mildly. Roll it like a poori. Make it very thin. Smooth the edges if necessary.

Grease the muffin moulds. Put that poori in a muffin mould and make sure to press it properly on the bottom and the sides. Bake it in that preheated oven at 180C for 20-25 mintues or till they turn golden brown in colour. Let them cool completely before using them. You can also store them in an airtight container for further use.



For Making The Chaat filing
Soak boondi for 5 minutes in half cup water. After 5 min squeeze out the excess water from the boondi. Keep aside.

Take a Bowl. Add the boiled potatoes and mash them. Add the boondi, green chilli, coriander, onion, salt, dry mango powder, cumin powder. Mix them all well.

Take a cup and stuff it with this potato mash. top it with a spoonful of curd. Add the tamarind chutney and coriander chutney as per your liking. Topple with sev and serve immediately.

Chicken Hariyali

Ingredients :
Chicken : 500 grams - Cut into cubes
Onions : 3 Medium Sized
Green Chilli : 3
Coriander Leaves : 100 grams
Ginger : 1 inch
Garlic : 5 Cloves
Cloves : 5
Cinnamon : 1 inch
Aniseed : 1
Bay Leaves : 2-3
Green Cardamom (Seeds): 4
Nutmeg Powder : 1 tsp
Peppercorns : 5
Curd : 4 tbsp
Salt : To Taste
Oil : 5 tbsp



Recipe :
Make a paste of Onion, green chilli, coriander, ginger and garlic in a blender.

Heat oil in a pan. Add the cloves, cinnamon, aniseed, bay leaves, cardamom, nutmeg and peppercorns. Let them splutter. Now add the onion paste. Saute till oil leaves the side of pan. Add the curd and the salt. Cook for another 5 minutes. Now add the chicken pieces and stir well. All the pieces should be coated with the gravy. Simmer the flame and cover the pan. Cook till the chicken is done, approx 20 minutes.

Serve hot with naan, chapati or rice.

Chole Batura

A typical Punjabi dish. I have inherited this recipe from my Mother along with many others. Its a meal by itself. You can serve Rice alongwith if you wish.

I actually realised the popularity of this dish when 3 years back, I decided to throw an anniversary party and my friends wanted me to make this dish. Well, I landed up making 175 batura's for around 20 people, thankfully with a little help from friends. So here it goes.

Ingredients :
For the Batura : Serving 4 People
Maida / All Purpose Flour : 2 Cups
Curd (Preferably little sour) : 1/2 cup
Salt : To Taste
Oil for deep Frying

For The Chola :
Chola / Chickpeas : 250 grams
Onion : 2 Finely Sliced
Tomato : 2 Chopped
Ginger Paste : 1 tsp
Garlic Paste : 1 tbsp
Tea Bags - 2 (Alternatively, 2 tsp tea boiled in a cup of water)
Aamchur Powder (Dry Mango) : 2 tsp
Masala (Given Below) : 2-3 tbsp
Oil : 2 Tbsp
Salt : To Taste
Coriander Leaves : Chopped for garnishing

To be ground into a Masala :
Cloves : 4-5
Cinnamon : 1 inch
Black Peppercorns : 5-6
Bay Leaves : 2-3
Nutmeg : 1/2 Grated
Mace : 1
Coriander Seeds : 1 tsp
Cumin Seeds : 1 tsp
Cardomom : 1 Seeded
Anardana (Pomegranate seeds) : 1/2 tsp
Charmagaz (Melon seeds) : 1/2 tsp
Red Whole Chilli : 2-3
Saunth / Dry Ginger : 1 inch



Recipe For Batura :
Take a Bowl. Gather Maida, Salt, curd and 2 tbsp oil. Add little water and made a hard dough. Cover it with a wet cloth and keep aside for 15-20 minutes.

Now take a portion of that dough and grease it lightly. Roll it into a Batura. It can be round shaped or elongated as per your wish. Heat oil for deep frying in a wok. Put the batura in the pan and fry it till light bown on both sides (like a puri). Drain and remove from oil and keep it on a kitchen tissue to remove excess oil. Repeat the process for the remaining dough.

Recipe For Masala :
Dry Roast all the ingredients for the masala seperately. Cool them completely. Grind into a powder.

Recipe For Chola / Chickpeas :
Soak Chickpeas overnight. Now take a pressure pan and put the chickpeas with 500 ml water. Add the tea bags and salt. (If you don't have a tea bag, then boil water wid 2 tsp tea. Use that water in chickpeas.) Let it cook till 2-3 whistles. When it is cooked, remove the tea bags and throw them away.

Heat oil in a wok. Add the onions. Saute till translucent. Add the ginger and garlic paste. Saute some more. Then add the tomatoes and saute for 2 minutes more. Add the salt, ground masala and aamchur powder. Saute till the tomatoes are cooked. Now remove from flame and add it to the chickpeas. Cover the pressure pan and give 1 more whistle.

Garnish with coriander leaves and serve hot with the batura.

Besan Paratha

My Entry for the Event "Complete My Thali" by Jagruti of Joy Of Cooking and its being guest hosted by Akheela of Torview.

Ingredients :
Gram Flour (Besan) - 1 Cup
Whole Wheat Flour - 1/3 Cup
Onion - 1 Small - Chopped
Ajwain - 1/2 tsp
Green Chilli - 1 Finely Chopped
Ginger - 1/2 inch Grated
Garlic - 2 cloves Finely Chopped
Coriander Leaves - 1 tbsp Chopped
Salt : To Taste
Oil - 2 tbsp
Water





Recipe :
Take a bowl. Gather all the above ingredients, except water, in the bowl. Mix it well. Now add very little water, just about 2-3 tbsp and knead it into a dough. The dough should NOT be watery or too soft.

Divide the dough into equal portions. Take 1 portion and grease it mildly. Alternatively, you can also dip it into flour. I prefer greasing thou. Make the greased portion into a round shaped chapati / paratha with a rolling pin. Now make a hole in centre of the paratha. This will ensure that the paratha gets cooked well from inside.

Heat a pan (tava) on simmer flame. Place the paratha on the pan. Put little oil in the centre hole and on the sides of the paratha. Let it get cooked till light brown. Now turn it over and again put little oil on the sides and cook it till light brown.

Remove from pan. Grease with 1 tsp butter. Serve hot with Galka, Coriander Chutney, Pickle or just by itself.

Green Peas Delight - Nimona

Recently I came across Priya's Event "Veggie / Fruit A Month" which is guest hosted this month by Richa from Richa's Kitchen. The theme is Green Peas. I love green peas in anything. They taste good with all. I have found that green peas are generally used in every cuisine. There is some recipe for them. However I am going to send an authentic recipe which my MIL has taught me. She has a pandora's box of recipes.
Also while I am at it, I would like to thank Priya for letting me host this same event for the month of June 2011. I am eagerly waiting for it.

Also Sending it for Sujana's event "Celebrating Regional Cuisine"

So here goes my favourite green peas recipe.

Ingredients :
Green Peas : 500 grams
Dal Wadi : 4-5 Broken (optional - you can also use potato or soya nutrela or nothing)
Cumin Seeds : 1 tsp
Onion : 2
Ginger : 1 inch
Garlic : 3-4 Cloves
Green Chilli : 2
Tomato Puree : 4 tbsp
Coriander Powder : 1 tbsp
Garam Masala : 1 tbsp
Salt : To Taste
Oil



Recipe :
Grind onion, ginger, garlic and green chillies into a paste.

Grind the green peas into a coarse paste using little water. If you are using frozen peas, then soak the peas in hot water for 10-15 minutes and then grind them.

Heat 5-6 tbsp of oil in a wok. Add the Wadi and fry till its brown. Drain it and keep on kitchen tissue to remove excess oil. Now add the potatoes in the same oil. Fry till they are light brown. Drain and keep on kitchen tissue.

Now in the same wok, add the cumin seeds. When they splutter, add the onion paste. Saute till the onions turn light brown. Add the tomato puree and saute till the tomatoes are cooked. Add salt, coriander powder and garam masala. Stir well. Now add the potatoes and the wadi and cook till oil leaves the sides. Add the green peas paste. Cover immediately as the peas splutters and simmer the flame. Cook for approx 15 - 20 minutes or till peas are cooked. Serve hot.

Pav Bhaji Masala

Ingredients :
Whole Red Chilli : 50 grams
Coriander seeds : 50 grams
Cumin Seeds : 25 grams
Black pepper : 25 grams
Cinnamon : 25 grams
Clove : 25 grams
Black Cardamom : 4-5
Fennel Seeds - 10 grams
Dry Mango Powder - 25 grams
Turmeric Powder - 1 tbsp



Recipe :
Dry roast all the masala's separately in a pan. Cool them off completely. After cooling, grind them all together. Shift the powder. Now add dry mango powder and turmeric and mix it well.

Store in a air tight bottle.

Bread Roll

Sending this as my entry for Helen & Sarah's Breakfast Club - Bread

Ingredients :
Bread Medium Slice - 5
Boiled Potatoes - 1
Carrot - 1/2 Finely Chopped
Boiled Green Peas - 2 tbsp
Green Chillies - 1 Chopped
Coriander Leaves - 2 tbsp
Dry Mango Powder - 1 tsp
Black Pepper - 1 tsp
Salt - To Taste
Oil : For Frying
Water : 2 cups



Recipe :
Take a bowl. Mash the potatoes. Add carrot, peas, chillies, coriander, salt, pepper and dry mango powder. Mix it all together. Divide it into 5 parts.

Take another bowl. Add water in it. The bowl should be big enough to fit the bread.

Heat oil in a pan. Take 1 slice of bread. Dip it mildly in the water. Change the side of the bread and dip mildly again. Take it out carefully. Keep the bread between both the palms of your hand and squeeze out water gently. Now take 1 part of the potato stuffing and keep it in centre of the bread. Close the edges of the bread, by getting them to 1 point. Press them mildly together and lock it. Put the stuffed bread in the oil. Fry till light brown on all sides. Now remove from oil. Drain it well. Keep it on kitchen tissue to drain excess oil.

Serve hot with Ketchup and / or Coriander Mint Chutney.

Masala Rice

Hubby dear took me for a movie last night. Had to cook in a hurry. So made this rice. Easy and quick to make.

Ingredients :
Basmati Rice : 2 cups
Onion : 1 Sliced
Tomato : 1 Cut into Cubes
Potato : 1 Cut into Cubes
Green Peas : 1 Cup
Cumin Seeds : 1 tsp
Bay Leaves : 1-2
Garam Masala : 1 tbsp
Salt : To Taste
Oil : 2 tbsp
Water : 4 cups



Recipe :
Heat oil in a pressure pan. Add cumin seeds and bay leaves. When they splutter, add onions. Saute them till translucent. Add the tomatoes and saute some more. No add potato, peas, salt and garam masala. Cook for 2-3 min. Add the rice and water. Close pan and cook till 1 whistle.

Garnish with coriander leaves. Serve with Raita, popadums, pickle etc

Broccoli Masala

Its winters and it is getting difficult to find fresh vegetables. Today my Co-sister R mentioned that she tried this recipe of broccoli and it turned out quite well. So I have borrowed this recipe from her along with the picture to share with you guys.

Also I am sending this recipe for Siri's - Healing Foods Event which is guest hosted by Sayali - Treat Your Tongue. The theme for this month is Broccoli.

Ingredients :
Broccoli : 250 grams - cut into pieces
Onion : 1 Chopped
Tomatoes : 2 Chopped
Mustard Seeds : 1 tsp
Turmeric Powder : 1 tsp
Coriander Powder : 1 tsp
Garam Masala : 1 tsp
Lemon Juice : 1 tbsp
Yogurt : 2 tbsp
Shredded Coconut : 2 tbsp
Oil : 1 tbsp



Recipe :
Steam the broccoli for 5 minutes. It should still be firm. Alternatively, you can boil water. remove it from flame and then soak the broccoli in it for 10 minutes.

Heat oil in a pan. Add the mustard seeds. Let them pop. When the popping slows down, add the onion. Saute till the onions are transculent. Now add the tomatoes, turmeric, coriander powder and the garam masala. Saute them all together till tomatoes are cooked. Now add the yogurt and coconut and stir well.

Add some water, around 1/4 cup. Bring it to a boil. Now add the broccoli. Stir well. Cook till the broccoli is tender. It will take approximately 5-7 minutes. Remove from flame. Put the lemon juice. Stir well and serve.

Cabbage Dumplings - Kofta's

Ingredients :

For Dumplings :

Cabbage : 200 gms
Gram Flour : 3-4 tbsp
Carom Seeds : 1 tsp
Green chillies : 1-2 Finely Chopped
Coriander Leaves : 3 tbsp Chopped
Salt : To Taste

For Gravy :

Onions : 2 - Pureed
Tomato : 2 - Pureed
Cumin Seeds : 1 tsp
Bay Leaves : 2
Ginger : 1 inch Grated
Garlic : 3-4 Cloves Grated
Turmeric Powder : 1 tsp
Red Chilli Powder : 1 tsp
Garam Masala : 2 tsp
Salt : To Taste
Oil
Cream (optional) for Garnishing.






Recipe :
Take a bowl. Grate the cabbage in it. Add the salt, carom seeds, gram flour, chilli and coriander leaves. Mix it well and make into into a dough. Don't add water.
Heat oil for deep frying in a wok on medium flame. Make sure that the oil is not too hot or the dumplings will burn and not get cooked from inside. Take a spoonful of the dough and drop it into the oil. Fry it till it goes brown. Make dumplings like this from all the dough. Remove and strain it on a kitchen tissue to remove excess oil.

Heat 3 tbsp oil in a pan. Add cumin seeds and bay leaves. Let it crackle. Now add the ginger and garlic. Stir it till it turns brown. Add the onion paste. Saute till it turns brown. Now add the salt, turmeric, chilli powder and garam masala. Stir it well. Now add the tomato puree and cook till the oil leaves the side. Add a cup of water. Let it boil 2-3 times. Add the cream and let it boil once. Now add the dumplings and remove from flame.
Garnish with chopped Coriander Leaves and serve with Rice or Naan / Chapati.

Carrot Peas Masala

This post goes to the Event - Dish Name Starts With C by Akhila.

Ingredients :
Carrot : 3 medium sized (preferably red carrots)
Peas : 1/2 cup
Onion : 1 small
Tomato : 1 1/2 small
Cumin Seeds : 1 tsp
Turmeric Powder : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tsp
Salt : To Taste
Oil : 2 tbsp
Coriander Leaves for Garnishing



Recipe :
Cut the carrots in round circular shape. Keep aside.

Roughly cut onions and tomatoes. In a blender - add onions, tomatoes, turmeric, red chilli powder, coriander powder. Add little water and make it into a paste.

Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Now add the onion and tomato paste. Cook till all water eveaporates. Add the salt. Stir well. Now add the carrots and the peas. Stir well. Cook till the oil leaves the sides. Add water for gravy as per required consistency. I like to keep it thick. Cover the pressure cooker and let 1 whistle come. Remove from flame.

Garnish with coriander leaves and serve.

Morning Glory

A refreshing drink for those summer evenings.

Sending it as my entry for Aipi & Shabitha's Virtual Party - Beverages

For 1 serving

Ingredients :
Mango Juice - 4 parts
Guava Juice - 1 part
Lemon Juice - 1/2 a lemon
Sugar - 1 tsp
Crushed Ice
Sprite



Recipe :
Take a Wine glass. Put lemon and sugar. Stir well till sugar dissolves. Add crushed ice.

Now add the juices. Stir well. Top up with sprite.

Garnish with a lemon wedge.

Galka - Tomato Chutney

Recently I came across an event - Food Palette Red by Akheela. The theme was to cook a dish whose main ingredient would be red in colour. I saw the posts by other participants and just couldn't think what special I could add to this. Contemplating this, I opened my refrigerator and came across a box of tomatoes. That is when I remembered this recipe and decided to send it as my entry for the event.


Ingredients :
Tomato : 400 grams
Dates : 8-10 de-seeded and Chopped
Almonds : 5-6 Thinly Sliced
Raisins : 10-15
Cumin Seeds : 2 tsp
Whole Red chilli : 4-5
Kalonji : 2 tbsp
Fennel Seeds : 2 tbsp
Jaggery : 300 grams
Rock Salt : To taste
Oil : 2 tbsp
Lime juice : 2 tbsp



Recipe :
Cut the tomatoes into big pieces. 8 pieces from each tomato.

Heat Oil in a wok. Add cumin seeds and let them splutter.

Now add the tomatoes, dates, almonds and raisins. Let it cook for some time. Let the tomatoes go soft. Now add the Whole red chillies, Kalonji, Fennel Seeds and salt. Stir it well and cook for another 2-3 minutes. Add the jaggery and stir it well. Cook till the jaggery melts completely. Remove from flame. Add the lime juice and mix it well.

Now cool it completely and store in an air tight jar. Keep refrigerated. You can store it for atleast 15 days.

Tomato Chutney

Pav Bhaji

Ingredients :
Potatoes : 3
Cauliflower : 5-6 Florets
Carrot : 1
French Beans : 5-6
Capsicum : 1/4 Chopped
Green Peas : 1/2 Cup
Onions : 2 Chopped
Tomatoes : 2 Pureed
Garlic : 2-3 Cloves Chopped
Paneer : 50 gms Grated
Oil : 2 tbsp
Pav Bhaji Masala : 3-4 tbsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Soft Buns : As Required
(Check the link above if you wish to make Pav bhaji Masala at home)

For The Garnishing :
Red Onions : 2 Finely Chopped
Lemon : Cut into wedges
Butter




Recipe :

Boil the potatoes, carrot, cauliflower and beans. Once they are boiled, mash them. or can either mash them completely or partly as per your choice.

Heat oil in a wok. Add onions. Saute them till light brown. Add garlic. Saute a bit more. Add the tomatoes and mix well. Saute for a minute more. Put pav bhaji masala, salt n chili powder and mix it well. Add the capsicum and the peas. Let it cook till oil leaves the sides. Now simmer the flame and add the mashed vegetables. Mix it well and let it cook. Keep adding little water, just enough so that the veggie's dont touch the bottom. I prefer adding the vegetable stock in which I boiled the vegetables. Cook for another 3-4 minutes. Remove from flame

To Serve :
Cut the soft buns in half. Heat a pan. Take 1 half of the bun. Apply butter on both sides of the bun. Put it in the pan. Cook both sides till they are light brown. Do the same for all buns.

Serve the buns with the Vegetables, chopped red onions and lemon wedges.

Mushroom Do Pyaza

Ingredients :
Mushrooms : 250 gms Sliced
Onions : 3 Medium sized
Garlic paste : 2 tsp
Ginger paste : 1 tsp
Kasoori methi : 1tbsp
Red chilli powder : 1 tsp
Desi Ghee : 2tbsp
Tomatoes : 2 Pureed
Yoghurt : 3-4 tbsp
Turmeric powder : 1 tsp
Coriander Powder : 1 tbsp
Cumin Powder : 2 tsp
Cream : 2 tbsp
Coriander Leaves : Chopped
Mint Leaves : Chopped
Green Chillies : Chopped
Salt : To Taste



Recipe :
Finely chop one onion and cut the other 2 into large pieces.

Heat desi ghee in a pan. Add garlic and ginger paste. When it turns brown, add chopped onions. Saute till it turns golden brown. Now add tomato puree and salt. Cook it till the ghee leaves the sides of the pan.

Take some yoghurt in a bowl. Add turmeric and red chilli powder and mix it well. Add this mixture to the tomato puree and cook for some time. Add coriander powder, cumin powder, and garam masala. Stir it well. Saute some more. Now add the mushrooms and the large cut onions. Stir well. add some water and cover the lid. Let it cook till mushrooms are soft.

Heat cream, coriander leaves, mint leaves, green chillies and kasoori methi. Garnish the mushroom and serve hot.

Kolhapuri Masala

Ingredients :

10 Whole Red Chilli
1/4 cup Coriander Seeds
1 tsp Jeera/Cumin Seeds
2 tbsp Dry Coconut. Shredded (unsweetened variety)
1 tsp Sesame Seeds
1 tsp Black Peppercorns
1/2 inch Cinnamon Stick
2-3 Cloves
1/2 tsp Fennel Seeds
1 medium Onion, thinly sliced
2-3 Garlic Cloves, thinly sliced
1/4 cup Coriander Leaves, patted dry and finely chopped
1/2 tbsp Oil





Recipe :

Dry roast coriander seeds, jeera, sesame seeds, black peppercorns, cinnamon stick, cloves, whole red chillies and fennel seeds in a pan separately. Roast each till they are fragrant and roasted fine, about 1-2 mins. Set it aside to cool.

Heat oil in a same pan and roast finely sliced onion, garlic and coriander leaves till they are nicely browned and crisp. Set them aside to cool completely.
Now grind all these ingredients to fine powder.

Cool and store this spice powder in an air-tight container in the refrigerator.

Note:
1) Since the spice powder is made using fresh ingredients like onion, garlic and coriander leaves, make sure that they are nicely browned (but not burnt) and dry. Or else the spice powder will have shorter shelf life.

2) If you would like to store it for a longer shelf period, then don't add the onions, garlic and coriander leaves. Just roast and grind the dry masala. Also you can use this masala for few other recipes which I will mention in my blog in a few days.

Chicken Tikka Masala

My Entry for Dr. Sameena's - Chicken Recipe Event.

Chicken Tikka Masala is known to be the most famous Indian dish in Britain. It came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'

The old story is that Chicken Tikka Masala, or CTM as it is known in short in UK, is one of those dishes that was invented for British palate by an astute Bangladeshi chef. It is said that when a customer in his restaurant was served Chicken Tikka, a well known Indian dish, he complained, “where is my gravy”? The chef called the dish back to the kitchen, just fried some sliced onion, ginger, garlic, added a little of tinned, Condensed Cream of Tomato Soup, a few more curry spices and sent it back to the ignorant customer. He loved it and Chicken Tikka Masala was born!

I am not aware of the authenticity of this story, but I found it interesting enough to share it with you all. This is my version of the well-known dish.

Ingredients :
Chicken : 750 grams - Cut into Cubes
Onions : 2 Sliced
Tomato : 2 Roughly Cut
Cumin Seeds : 1 tsp
Cloves : 7-8
Cinnamon : 1 Inch Stick
Black Cardamom : 1 Seeded
Nutmeg : 1/4 tsp
Bay Leaves : 2-3
Ginger : 1 inch piece Sliced
Garlic : 5-6 Cloves Sliced
Turmeric Powder : 1/2 tsp
Garam Masala : 1 tsp
Salt : To Taste
Coriander Leaves : For Garnishing
Cream (Optional) : 2 tbsp

For Marinade :
Yogurt : 1/2 Cup
Ginger Garlic Paste : 2 tsp
Lemon : 1 - Juice
Coriander Powder : 1 tsp
Tandoori Masala : 2 tsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Oil



Recipe :
Take a Bowl. Mix all the ingredients of the marinade in the bowl. Whisk it well. Add the Chicken pieces and mix it well. All of chicken should be coated with marinate. Refrigerate it for atleast a hour.

Heat 5-6 tbsp Oil in a wok. Add Bay leaves, Cumin, cloves, cinnamon,cardamom and nutmeg. Let them splutter. Now add ginger and garlic and then the onions. saute till onions turn brown. Now add the tomatoes. Stir well and cook till tomatoes go soft. Now add the salt, turmeric and garam masala. Saute till oil leaves the sides. Remove from flame and let it cool completely. Now remove the bay leaves and keep aside. Make a paste of the onion and tomato masala in the blender / mixer.

Heat 2-3 tbsp oil in a wok. Add the marinated chicken in this. Cook till the chicken turns brown. Remove from the wok. Alternatively, you can also grill or barbecue the chicken.

In the same wok, add the onion tomato paste. Heat it up well. Now add the chicken in this and stir well. Add water as per desired consistency and cover the pan. Reduce flame and cook till the chicken is done. Now add the cream and stir well.

Garnish with coriander leaves and serve hot.

Mutton Kolhapuri

Hubby dear was not feeling well. Had a bad cold and cough. All choked up. My mom used to say that hot and spicy stuff helps in eliminating cold, esp Mutton. So heading my mom's advice, I prepared this dish for hubby dear over the weekend. When I mentioned it to a friend, she said she would like the recipe as her hubby is very fond of spicy food. So this recipe goes to my friend Mish. Hope you and V enjoy it.

Ingredients :
Mutton : 500 gms
Onions : 2 Medium Chopped
Ginger Paste : 1tbsp
Garlic Paste : 1 tbsp
Curry Leaves : 8-10
Bay Leaves : 2-3
Turmeric : 2 tsp
Salt : To Taste
Oil : 4-5 tbsp

Kolhapuri Masala:
Onion : 2 medium sliced
Ginger : 1/2 inch piece sliced
Garlic : 4-5 cloves sliced
Shredded Coconut : 2 tbsp
Coriander Leaves : 1/4 cup Chopped
Kolhapuri Masala Powder : 2-3 tbsp

Firstly, we will make the kolhapuri masala. Take a pan. Add 1 tbsp oil. Saute the oil till light brown. Now add the ginger, garlic and the kolhapuri masala. Saute some more. Now add the coconut and the coriander leaves. Stir well and remove from flame. Cool it and then grind into a paste.
You can buy the kolhapuri masala from the market. If you wish to make it at home, Check my Kolhapuri Masala.



Heat 4-5 tbsp oil in pan. Put mutton and cook it well. Atleast for 10-15 min. Keep stirring after few minutes. When the mutton starts to get brown, add ginger garlic paste, curry leaves, bay leaves, turmeric, salt & chopped onions. Mix it well. Cook it some more.

Add the kolhapuri masala to the gravy. Stir it well. Add li'll water. Cover with a lid. Cook on low flame for 45-50 min or till mutton is cooked. Serve hot.

Baked Stuffed Potatoes

Ingredients :
Potatoes : 3 Medium Sized
Onions : 1 Chopped
Paneer : 50 grams - Chopped
Mushrooms : 50 grams - Chopped
Green Chilli : 1-2 Chopped
Ginger : 1 inch piece finely grated
Green Peas : 1/2 cup boiled
Tomato : 1 chopped
Salt : To Taste
Black Pepper : 2 tsp
Cheese Slices : 3
Butter : 1 tbsp Melted
Oil : 1 tbsp



Recipe :
Boil the Potatoes. They should not crack or break. Now cut it in half and scoop out the centre. Mash the scooped out portion and keep aside.

Heat oil in a wok. Add the onions. Cook till translucent. Add the green chillies and ginger. Stir in well. Now add paneer, mushrooms and the peas. Stir fry it for 3-4 min. Add salt and pepper. Now add the mashed potatoes and the tomatoes. Stir it well and remove from flame.

Now take the scooped potatoes. Rub the skin of the potatoes with salt, pepper and butter. Now fill it with the cooked vegetable mixture.

Place the potatoes on a microwavabe dish. Put it in the microwave and cook on HIGH speed for 1 minute. Remove and place 1/2 slice cheese on each potato half. Pt it back in the microwave and cook on HIGH for 1-2 min. Serve Hot.

Moong Dal Mutter

Ingredients:
Moong dal : 200 grams
Asafoetida : A Pinch
Oil : 6-7 tbsp
Peas : 500 grams
Bay leaves : 2-3
Garlic Paste : Made fresh from 1 pod of garlic
Ginger paste : Made fresh from 2 inch piece of ginger
Onions : 4 Pureed
Turmeric : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Lime - Sliced

Recipe :
Wash the dal properly and soak it for two hours. Then grind it to a thick paste, adding as less water as possible.

Heat 2 tbsp of oil in a deep pan. Now put in the asafoetida and let it crackle. Add the dal and fry it till it turns brown. Keep stirring continuously or it will stick to the bottom of the pan.

When the dal stops sticking to the pan, its done. Now take it out of the pan and keep aside.

In the same pan heat 4 tbsp of oil, add the bay leaves and quickly stir. Add the garlic paste and ginger paste and fry.

Then add the onion paste and fry till light brown. Now add the turmeric powder, red chilli powder and fry some more till the oil leaves the side.Now add the peas, salt and garam masala.

When the peas are cooked, add the dal, mix well and fry again for about 10 minutes.

Garnish with lime and serve hot.

Spinach (Palak) Kofta Curry

Spinach is one of my favourite foods. It is packed with antioxidants and vitamins, it freezes well and, without defrosting, it can be stirred into curries, chicken and rice dishes to add loads of nutrients, colour and a wonderful flavour. I don't get fresh spinach thru out the year. So mostly have to rely on the frozen or canned ones.

When I came to know about the Flavours of Punjab Event hosted by Pari of Foodelicious and Nayana of Simply Food, I decided to send this as my entry. Being born as a Punjabi, I know the relevance of Spinach and Paneer in Punjabi food recipes. So it goes.

Also sending this as my entry for the event Only Greens by Pari & Sara.

For the Kofta's :
Paneer : 250 gms
Potato : 1 boiled
Green Chillies : 1-2 (optional)
Coriander : Chopped
Salt - To taste

For the Gravy :
Onions : 2 Pureed
Tomatoes : 2 Pureed
Spinach : 1 Big bunch
Chana Dal : 2 tbsp
Ginger Puree : 1 tsp
Garlic Puree : 2 tsp
Oil : 2 tbsp
Cumin Seeds : 1 tsp
Salt : To Taste
Red Pepper : 1 tsp
Turmeric : 1tsp
Dhaniya Powder : 2 tsp
Garam Masala : 1 tsp





Recipe For Kofta :

Take a bowl. Grate paneer and potato. Add all the remaining ingredients in the bowl. Mash them all together. Make round shape dumplings. Keep aside.
Now heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them and keep it on tissue Paper to remove excess oil.

Recipe For Gravy :

Take a pressure cooker. Add spinach and half a cup water. Add the chana dal. Give it a whistle. Remove from flame and let it cool down completely. Now put it in the blender and make a coarse paste.

Heat 3-4 tbsp oil in a wok. Add cumin seeds and let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side.

Now add the Spinach paste. Stir it well. Cook on low flame for 5-7 min. Now add water for the gravy as per required consistency. Give it 3-4 boils.

Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.

Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.

Radish ( Mooli) Raita

Radish is very good for loosing weight. So to increase the intake of radish in our diet, I have started making a lot of radish raita nowadays. Moreover, its a great accompaniment to lot of gravies.

Ingredients :
Yogurt : 2 cups, Well Beaten
Radish : 1 cup, Grated
Salt : To Taste
Coriander Leaves : Chopped for Garnishing

For Tempering :
Ghee : 1 tsp (you can use oil instead)
Mustard Seeds : 1/2 tsp
Curry Leaves : 5-6
Red Whole Chillies : 2 Broken in Half
Chana Dal : 8-10




Recipe :
Take a bowl. Add yogurt. Beat it well. Add the grated radish, coriander leaves and the salt. Mix it well.

Now for tempering. Take a pan. Add the ghee and heat it. Now add mustard seeds. Let it crackle. Then add red chillies, curry leaves and the chana dal. Let it all splutter. Remove from flame and pour immediately on the yogurt. Stir it well.

Its ready to serve.

Eggplant Tomato Curry - Andhra Style

I have borrowed this recipe from a friend P. Its a result of my search for new recipes. I am not a big fan of eggplant. And so I never try and make an effort to experiment with eggplant. But hubby is fond of them. And today hubby has put me in a good mood by getting me a surprise gift. So this is my surprise for him.

Ingredients :
Eggplant : 1 big - Cut into big cubes
Onion : 1 finely chopped
Tomato : 2 finely chopped
Mustard seeds : 1 tsp
Jeera : 1 tsp
Red Whole Chilli : 2-3 broken into half
Curry Leaves : 5-7
Garlic Paste : 1 tsp
Peanuts : Roasted & Crushed - 2 tbsp
Sesame Seeds : Roasted & Crushed - 1 tsp
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Salt : to Taste
Oil for Deep Frying




Recipe :
Heat oil in a wok. Add the eggplant and deep fry it till brown. Drain it and remove on a tissue to remove excess oil.
Now take a pan and add 2-3 tbsp oil in it. Add mustard seeds and let it crackle. Then add jeera and whole red chillies. When it splutters, add the onion.
Saute the onion till transculent. Now add the tomatoes and stir well. Add the dry masala's and salt. Fry till oil leaves side and tomatoes are soft.
Now add the eggplant. Mix it well.
Lower flame and cover the pan with a lid. Let it cook till eggplant is soft. Approx 10-12 minutes.
Remove the lid. Add the peanuts and sesame powder. Stir it well. Cook for 3-4 minutes more. Remove from flame.
Garnish it with fresh coriander leaves.

Okra with a Twist

A twist in the tale.

Ingredients :
Okra : 500 grams
Onions : 2 - Finely Chopped
Peanuts : Roasted & Crushed 4-5 tbsp
Dessicated Coconut : 1 tbsp
Mustard Seeds (Rai): 1 tsp
Fenugreek Leaves (Methe): 8-10
Curry Leaves : 6-8
Garlic : 2-3 Cloves Crushed
Turmeric : 1tsp
Garam Masala : 1 tbsp
Salt : To Taste
Oil : 8-10 tbsp



Recipe :
Heat oil in a pan. Add okra in it. Fry it while stirring often so that it doesn't get burned. Fry it till the Okra is crisp and its stickiness is gone.

Now take 2 tbsp oil in a pan. Add Mustard seeds and fenugreek seeds. As it splutters, add curry leaves and crushed garlic. Stir it for a minute or so. Add the onions. Saute them till brown. Now add the turmeric, garam masala and salt. Saute it for a minute more.

Add the Peanuts and the coconut and fry some more. Now add the okra. Stir it well. Lower the flame. Cover the pan with a lid and cook till the okra is tender. Should take around 8-10 minutes.

Remove and serve.

Malai Kofta

Diwali has just gone by. I had a gr8 Diwali esp being outside India. We had organised a Diwali dinner Potluck. I wanted to make something rich and royal. So decided to make Malai Kofta. The additional reason to make this dish was that all the kids could eat it too without me having to compromise on the masala's. And we had quite a few kids including my Li'll Angel. So here goes the recipe.



To serve 4 people
Ingredients :

For the Kofta's :
Paneer - 250 gms
Khoya - 50 gms
Green Chillies - 1-2 (optional)
Coriander - Chopped
Almonds - 10-12 chopped
Raisins - 15-20
Maida - 1-2 tbsp (optional)
Salt - To taste

For the Gravy :
Onions - 2 Pureed
Tomatoes - 2 Pureed
Ginger Puree - 1 tsp
Garlic Puree - 2 tsp
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaves - 1-2
Salt - To Taste
Black Pepper - 1 tsp
Red Pepper - 1 tsp
Turmeric - 1tsp
Dhaniya Powder - 2 tsp
Garam Masala - 1 tsp
Fresh Cream - 100 ml
Kasuri Methi - 1 tsp

Recipe For Kofta :

Take a bowl and grate the paneer and khoya in it. Add all the remaining ingredients in the bowl. Mash it well. Make round shape dumplings. Heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them an keep on Tissue Paper to remove excess oil.

Recipe For Gravy :

Heat oil in a wok. Add cumin seeds and bay leaves. Let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side. Now add water for the gravy as per required consistency. Give it 3-4 boils. Now add cream and give 1 more boil. Remove from flame. Sprinkle crushed kasuri methi on top and give it a stir.

Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.

Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.