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Archive for February, 2010

I have been inactive for a week now.I am too much into browsing and stuff that I hands ache every night.I had to take it slow as per the physio doctor’s advice.So did not even peek in here.I hope to unwind for sometime and see how I fare.

Ingredients:

Mixed vegetables- 2 cups ( I used brinjals, chayote squash,carrot,potato)but any kind of vegetable will be good

Asafoetida-a pinch

Mustard seeds-1 tea spoon

Cumin seeds-1 tea spoon

Fenugreek seeds-1 tea spoon

Gram flour-6 table spoon

Curry leaves- a few

Coriander powder-1 tea spoon

Cumin powder-1 tea spoon

green chillies-5

Turmeric powder-1/2 tea spoon

Tamarind water-1/2 cup

Sugar-1 tea spoon

Oil-5 table spoon

Cilantro leaves- for garnish

Salt

Method:

1.Microwave the veggies for 7 minutes and set aside.

2.Heat oil in a cooking pan, splutter asafoetida,mustard seeds,cumin seeds, fenugreek seeds, curry leaves and the slit green chillies.

3.After they stop spluttering, add gram flour and fry until brown, stirring continuously.Cool it slightly and add some water to mix it without any lumps.

4.Drop the cooked veggies,turmeric powder, cumin powder, coriander powder,sugar  salt and finally the tamarind water.

5.Give it a boil such that all the spices get cooked and mixed.Remove from stove and garnish with cilantro leaves.Serve warm with plain rice and pickle.

Serves:6

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Baingan Achari

Ingredients:

Small brinjals-16 nos

Tomatoes-4-5, pureed

Green chillies-5

Ginger garlic paste-1 tea spoon

Coriander powder-3/4 tea spoon

Turmeric powder-1/2 tea spoon

Red chilli powder-1 tea spoon

Onion seeds ( Kalonji)-3/4 tea spoon

Fennel seeds-3/4 tea spoon

Oil-2 table spoon + deep frying

Salt

Cilantro- for garnish

Method:

1.Slit the brinjals 4 sides midway through and rub salt inside and keep aside.

2.heat oil in a wok and deep fry the brinjals.Keep them in a paper towel amd drain excess oil.

3.Heat 2 table spoon oil in a kadai, splutter fennel seeds and onion seeds.Add ginger garlic paste,turmeric powder, coriander powder and chilli powder and fry for 2-3 minutes.

4.Pour the tomato puree and cook until the oil starts to seperate at the edges.

5.Fold in the fried brinjals, salt and add a few table spoons of water to make a thick clinging gravy.Cook for a couple of minutes till it all blends and remove from stove.

6.Sprinkle chopped cilantro leaves and serve with chappathi/roti.

Serves:4

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Ingredients:

All purpose flour-3/4 cup

Pinch of salt

Ground cinnmon-1/2 tea spoon

Warm water-3/4 cup

Vegetable oil-4 tea spoon

Egg whites-2

Apples-2( I used granny smith apple),peeled

Vegetable oil- for deep frying

Sugar, cinnamon- to decorate

Sauce:

Yogurt-1 1/4 cup

Almond essence-1/2 tea spoon

Honey-2 tea spoon

Method:

1.Sieve the flour and salt into a mixing bowl.

2.Add cinnamon and mix well.Stir in warm water and vegetable oil to make a smooth batter.

3.Whisk egg whites until stiff peaks form

4.Using a knife, cut apples into chunks and dip into the batter.

5.Heat oil and fry the apple pieces until golden brown.Remove apple fritters and drain excess oil.

6.Mix sugar and cinnamon and sprinkle over the fritters.

7.Mix the sauce ingredients in a serving bowl and serve with fritters.

This is being sent to Pari’s “Combo event”

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Serves:4

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Ingredients:

Basmathi rice- 1 1/2 cup

Onion-2

Cauliflower-1 medium sized

Green chillies-6

Fresh thick curd-1/4 cup

Oil-3 table spoon

Grated coconut-2 table spoon

Coriander powder-1/2 tea spoon

Cumin powder-1/2 tea spoon

Curry masala powder-1 tea spoon

Salt

Ghee-2 tea spoon

Cashew nuts-2 table spoon

Curry leaves- few

Cilantro- a small bunch

Water-3 cups

Mustard seeds-1/2 tea spoon

Turmeric powder-1/2 tea spoon

Asafoetida- a pinch

Fried onions- (optional)

Method:

1.Wash and soak rice for 15 minutes.Cut onions  into thin long pieces.

2.Wash and cut cauliflower into small flowerettes.

3.Heat oil in a heavy bottomed vessel and add mustard.When it crackles, add cut green chillies,asafoetida,curry leaves and cashew nuts.

4.Add cut onions and cauliflower.Fry until it becomes soft.

5.Drain water from the soaked rice and fry it with the flowerettes for few minutes.Add 3 cups of boiling water with salt and turmeric powder.

6.When it starts boiling again, add beaten curd, cumin powder, coriander powder and curry masala powder.Cover the vessel with a lid and reduce flame.Cook for 15-20 minutes.

7.Before removing from fire,add ghee.Garnish with grated coconut and cut cilantro.Fry some thin sliced onions to crisp brown and top it over the rice.

Serves:2

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Ingredients:

Unsalted butter-1/2 cup

Peanut butter-1/2 cup

Sugar-1 cup

Egg-1,beaten

All purpose flour-1 1/4 cup

Baking powder-1/2 tea spoon

Pinch of salt

Unsalted natural peanuts-3/4 cup

Method:

1.Grease 2 ookie sheets and keep it aside.

2.Beat together butter and peanut butter in a bowl.Then add sugar and then the egg.Beat well.

3.Sift the flour, baking powder and salt into the peanut butter mix.Add natural peanuts and bring all the ingredients together to form a dough.

4.Wrap and chill in the refrigerator for 30 minutes.

5.Roll the dough and cut them into desired size or shape with cookie cutters.

6.Bake @ 375 degree F for 15 minutes.Cool and serve. Store the rest in air tight container.

Makes:20

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Paneer Kofta Curry

Ingredients:
For the kofta:
Paneer-400 gms packet -1
All purpose flour-3 table spoon
Corn flour-1 table spoon
Red chilli powder-1 tea spoon
Ginger garlic paste- 1 tea spoon
Salt
Oil- for deep frying
For the gravy:
Onion-2
Tomatoes-5
Ginger garlic paste- 1 tea spoon
Turmeric powder-1 tea spoon
Cumin powder-1 tea spoon
Garam masala-2 tea spoon
Red chilli powder-1 ta spoon
Cashew nuts soaked in warm water-12-15 nos
Cloves-3
Cinnamon stick-1
Kasoori methi-1 tea spoon
Cilantro-for garnish
Oil-3-4 table spoon
Method:
1.Shred the paneer in a grater and set aside.
2.Mix the grated paneer,all purpose flour, corn flour,salt,red chilli powder and ginger garlic pwoder adding very little water if necessary and make into  dough.Make small balls and set aside.
3.Heat oil in a kadai and deep fry the paneer balls and set aside.
4.For the gravy, slice onions to thin long pieces.Blanch tomatoes in hot water,remove the skin and make it into a paste along with the soaked cashew nuts.
5.Heat oil in a cooking pan,fry cloves and cinnamon.Then the ginger garlic paste  and finally the onions until light pink.
6.Add turmeric powder, red chilli powder,garam masala, cumin powder and fry for a couple of minutes.
7.Pour the tomto puree and cook until the raw smell gives away. Add enough water to thicken the gravy.Cook for 5-10 minutes and add kasoori methi before removing from fire.
8.Arrange the koftas in a serving dish,pour the gravy and top it with corrinder leaves as a garnish.Serve with rotis/rice
Serves:5

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