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Friday, October 23, 2009
IngredientsPaneer 1 cup
Big Onion 2
Tomato 2
Green Chilly 1
Ginger-garlic Paste 1 tbsp
Almond Paste( Can substitute with cashewnut paste also) 2 tbsp
Turmeric powder 1/4 tsp
Red Chilly Powder 1tbsp
Coriander powder 1/2 tsp
Kasoori Meth powder 1tbsp
Garam Masala 1/4 tsp
Coriander leaves
Butter 3tbsp
Salt as required
Fresh Cream 1 tbsp
Preparation method
1. Saute the onions,green chilly in little butter till it becomes light brown colour and let it cool .Grind to a thick paste.
2. Make tomato puree by boiling tomatoes in water for 10 mins.Remove from water and dip it in cold water to remove the outer skin.Blend in a mixer till smooth.Strain to remove seeds.
3. Fry paneer cubes till light brown on all sides and soak the cubes in warm water to make it soft.
4. Soak about 5-6 nos almonds in water for about 30 mins and grind it to a fine paste adding 1/4 cup of water.
5. Heat butter in a kadai and add the onion paste and saute till brown in color.Then add ginger-garlic paste and saute for 2-3 mins.
6. Add almond paste,tomato puree,turmeric powder,red chilly powder,coriander powder, garam masala powder,kasoori methi powder ,salt and mix well and cook for 4 mins.
7. Add Paneer cubes with little water and cook on medium heat for 5 mins.Garnish with coriander leaves and fresh cream.
8. Serve with chappathis or Naan.
Tuesday, October 13, 2009
IngredientsFor cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
IngredientsChicken cut into big pieces 1 kg
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Soya sauce 1 tbsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Black pepper powder 1 tsp
Salt as per requirement
Water 1 1/2 cup
Ingredients for batter:
Maida (cake flour, all purpose flour) 1 1/2 cup
Egg 1
Turmeric 1/2 tsp
Black pepper powder 1/2 tsp
Water 2 cups
Salt as per taste
Other ingredients:
Bread crumbs as per requirement
Oil for frying
Cornflour 1 1/2 tbsp
Preparation method
1. Cook the washed chicken pieces along with ginger paste, garlic paste, soya sauce, chilli sauce, tomato sauce, black pepper powder, salt and water (adjust the water in this era of frozen chickens).
2. Drain the cooked chicken pieces and keep it aside. Keep the liquid/chicken stock separate.
3. Make a batter with maida, egg, turmeric powder, black pepper powder, salt and water. The batter should not be too thick or thin.
4. Dip the cooked chicken pieces in this batter and then roll it in bread crumbs.
5. Fry the rolled chicken in hot oil and remove when they are of a golden colour.
6. Now boil the liquid, which was removed earlier. Add the cornflour mixed with 1/4 cup water to this liquid and mix.
7. Remove this brown sauce when it starts to thicken. (You may add one big spoon butter to the sauce).This sauce can be used as a dip for the fried chicken.
Tuesday, October 6, 2009
Ingredients
1. ½ prawns
For the masala
1. 1 tsp chilli powder
2. 1 tsp coriander powder
3. 1/8 tsp pepper powder
4. 10 button onions
5. 2” ginger
6. 10 garlic cloves
7. 3 pieces cocum, washed and soaked in water
8. 8-10 curry leaves
9. 2 cups water
10. Salt to taste
11. 1 tsp ginger, julienned
For the seasoning
1. ½ cup coconut oil or any refined vegetable oil
2. 1 tsp mustard seeds
3. 2 cups onion, sliced
4. A few curry leaves
Preparation method
1. Wash prawns, shell and devein.
2. Coarsely grind ingredients 1 to 6.
3. In an earthenware vessel, mix the ground ingredients with cocum, a few of the curry leaves, water and salt.
4. Immerse and cook prawns until soft with 1 tsp ginger. When the curry is almost dry, remove from fire.
5. Heat the oil in a pan. Splutter the mustard seeds, add the sliced onions and fry till brown. Add the remaining curry leaves.
6. Add the prawn mixture and fry well. Remove from fire and serve hot.
Cooking Time : 30 mins.
Baking Time : 30 mins.
Baking Temperature : 180°C (360°F).
Preparation Time : 20 mins.
Nutritive value per serving :
Fat 4.1 gm
Iron 1.9 mg
Protein 7.9 gm
Carbo 38.5 gm
Energy 225 cal
Ingredients
For the rice
Soyabeans, soaked overnight 1/2 cup
Cooked long grained rice 1 cup
Cinnamon 1 stick
Cardamom 1
Bay leaf 1
Salt to taste
For the masala mixture
Sliced onions 1/2 cup
Cumin seeds ½ tsp
Ginger-garlic paste 1 tsp
Chopped tomatoes 1 cup
Turmeric powder ½ tsp
Chilli powder ½ tsp
Coriander powder ½ tsp
Fresh thick curds ¼ cup
Mixed boiled vegetables (peas, french beans, cauliflower etc.) 1½ cups
Chopped mint ¼ cup
Chopped coriander ¼ cup
Oil 1 tsp
Salt to taste
Method
1. Wash and drain the soyabeans. Add approx. 2 cups of water and the spices- cinnamon, cardamom, bay leaf and salt.Cook over a medium flame till they are cooked. Drain.
2. Combine the cooked rice and soyabeans. Keep aside.
Method for preparing the masala mixture:
1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When they sputter, add the onions and ginger-garlic paste and sauté till the onions are lightly browned.
3. Add the tomatoes, turmeric powder, chilli powder, coriander powder and ¼ cup of water and cook till the water evaporates and the tomatoes are soft and tender.
4. Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi-dry. Then add the coriander and mint leaves.
Directions for baking:
1. Spread half the rice and soyabeans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top.
2. Top with the remaining rice and soyabeans and cover with an aluminum foil.
3. Bake in a pre-heated oven at 180°C (360°F) for 20 to 30 minutes.
4. Serve hot.
Preparation time: 5-10 mins.
Cooking time: 10-15 mins
Ingredients:
Eggs 2
Onion,chopped 1
Tomato, chopped 1
Green chilly,chopped 1
Ginger, chopped 1/4 inch
Red chilly powder 1/4 tsp
Turmeric powder 1/4 tsp
Cilantro a handful
Preparation:
2. Add the chopped green chilly,ginger and the tomato. Cook for a few minutes.
3. Add red chilly powder, turmeric and fry for a minute. Add the beaten eggs also.
4. Combine everything together and cook for about 3 to 4 mins or until the egg is done.
5. Garnish with cilantro and serve hot.
Optional:
You can add grated coconut.
Mix 2 tbsps of milk to the egg and beat it together.
Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh
Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry
Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh
Ingredients:Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.
Ingredients:2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies
Method:
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.
Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh
Ingredients:250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.
Ingredients:1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida
METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh
INGREDIENTS:
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Monday, October 5, 2009
Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Thursday, October 1, 2009
Skinless, boneless chicken breast halves - 4
Lemon juice - 1/2 cup
Olive oil - 1/8 cup
Dried rosemary - 2 tbsp
Lemon - 1, sliced
Preparation time: 15 minutes
Cooking Time: 15 minutes
Servings:- 4
Preparation method
1. Mix lemon juice, olive oil, and rosemary in a large resealable plastic bag.
2. Place chicken and lemon slices in the bag. Seal and shake to coat.
3. Marinate in the refrigerator 8 hours or overnight.
4. Preheat the grill for high heat, and lightly oil the grill grate
5. Discard marinade and grill chicken 8 minutes per side, or until juices run clear.
While grilling, rosemary may stick to the chicken. It tastes great when it is grilled.
If you use fresh rosemary sprigs, throw the stems onto the coals.
They give the chicken even more of a smoky rosemary flavor.