Sunday, July 31, 2011

BROWN ONION GRAVY PASTE / DAAG



This is the basic gravy for all most of the veg or non veg curries. Preparing this ahead saves us the time and effort of chopping and frying specially when we are busy or having some guests. You can freeze it in small plastic containers or zip lock bags.

Ingredients: Onions ........... 6-8 (sliced)
Tomatoes ...... 2 (chopped)
Green chillies ... 4-5 (chopped)
Ginger paste .... 1 tbsp
Garlic paste ...... 2 tbsp
Oil ...................... 6 -7 tbsp

Method:
1. Heat oil in a pan and pour oil. Add the sliced onions and saute them until brown.

2. Add the chopped tomatoes, chillies, ginger and garlic pastes.

3. Pour 1 cup water and simmer it till the onion is cooked.

4. Let it cool and grind it with a hand grinder or in a mixer.

5. This is a basic gravy used for most of the curries and non-vegetarian dishes.

Saturday, July 30, 2011

GREEN MASALA / CORIANDER MINT GRAVY PASTE



Making masala pastes ahead of time helps a lot when you have unexpected guests.This is such a flavourful masala paste with the freshness of the mint and coriander leaves combined with garlic, ginger, onion, tomato and green chillies. Tomato is optional.. some don't add it and use other ingredients like amchoor or tamarind for the tanginess. 

Ingredients:
Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece


Method:
Grind the above ingredients to make the green masala.
You can even store it in the freezer for later use.

Divide it into small portions and store in plastic containers or zip lock bags.
You can use it in many curries. Some of them are here. Click on them to see the recipe.


HARE BHARE BAIGAN




LADY'S FINGERS IN SAO MASALO



GREEN MASALA CHICKEN



SEYALA MAANI

Friday, July 29, 2011

BESANI SHIMLA MIRCH


This is a simple jhatpat side dish to serve with rotis or  dal chawal.

Ingredients:
Shimla Mirch/Capsicums/Bell peppers ... 2 (cut into small pieces)
Besan /gram flour ..................... 2 tbsp (roasted without oil)
Onion ................. 1 (chopped)
Saunf/aniseeds ..... 1/2 tsp (crushed)
Turmeric powder .... 1/4 tsp
Coriander powder .... 1/2 tsp
Cumin powder ......... 1/2 tsp
Red chilli powder .... 1/4 tsp
Mango powder ........ 1/4 tsp
Salt .... to taste
Mustard oil ....... 2 tbsp

Method:
1. Heat mustard oil and add the crushed aniseeds/saunf.
2. Add the onions and saute for 2 minutes.
3. Now put the chopped capsicums, salt and all the spice powders.
4. Stir well and simmer on low flame until the capsicum is cooked. Sprinkle a little water if needed.
5. Mix the roasted gram flour/besan. Stir well and saute for half a minute.

CABBAGE & GREEN PEAS SABZI


Here is a simple stir fry of cabbage with green peas. This combo really tastes good.

Ingredients:
Cabbage ............ 2 cups (chopped)
Green peas ...... 1/2 cup (boiled)
Onions .............. 1/2 cup (sliced)
Tomatoes ......... 1
Green chillies... 1-2
Ginger paste .... 1 tsp.
Garlic paste ..... 1 tsp
Turmeric powder ... 1/4 tsp
Cumin powder ....... 1/2 tsp
Coriander powder ... 1/2 tsp
Red chilli powder ... 1/4 tsp
Salt ........... to taste
Oil
Coriander leaves ... to garnish
Method:
1. Heat a little oil and saute the onions till golden brown.
2. Add ginger, garlic, green chillies and tomato. Add 1/4 cup water and simmer to cook.
3. Now put the chopped cabbage, salt and the spice powders and simmer. 4. Keep mixing at regular intervels, taking care not to burn until it is cooked. Sprinkle water if needed.
5. Finish it by adding the boiled green peas.
Garnish with coriander leaves.

Thursday, July 28, 2011

KEEME JA SAMBOSA ( Keema Samosas)


Who can ever say no to samosas.. !!!
Made some with kheema filling.. Delicious and crispy !

Ingredients:
Mutton mince .... 250 gms
Onions ................. 2 sliced
Ginger paste....... 1 tsp
Garlic paste ......... 1 tsp
Green chillies ... 1-2
Turmeric powder.... 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ...... 1/2 tsp
Garam masala ........ 1/2 tsp
Red chilli powder .... 1/4 tsp
Salt ................ to taste
Oil.
Coriander leaves.
Potato ........ 1 small. ( boiled )

For the dough:
White flour/maida ...... 2-3 cups
Oil.......................... 2 -3 tbsp
Salt ................... to taste
Ajwain or caraway seeds ..... 1/2 tsp

Knead the dough with water and set aside.

To prepare keema filling :
1. Heat oil in a pan and fry the onions till golden brown.

;2. Add the ginger garlic paste and green chillies. Saute and add the mince.
3. Add the masalas and salt.

4. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.

5. Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.


To Make Samosas:


1. Roll out a small quantity of dough. Cut it into two.

2. Make a cone shape and fill with the keema mixture.

3. Apply water to the edges with your fingers and seal the samosa.

4. Deep fry the samosas and serve with mint chutney or sauce.

Wednesday, July 20, 2011

CARROT RAITA / PACHADI


 Raita is a nice accompaniment with meals and we can try out a variety of them with different veggies and fruits. Here is a simple one with carrots. I have given a South Indian touch with a light tempering. You can skip it if you like and sprinkle some chaat masala instead.

Ingredients:
Carrots .... 1/2 cup (grated)
Yogurt ..... 1 cup
Salt ........... to taste
Coriander leaves ... 1 tbsp.
Green chillies ..... 1 chopped finely

For tempering:
Mustard seeds .... 1/4 tsp
Asafoetida ........... a pinch
Oil .................. 1 tsp


Method:

1. In a pan heat the oil. Add the tempering ingredients.

2. When they crackle, add the grated carrot and saute for a minute. Switch off the gas and let it cool.

3. Mix the prepared carrot into beaten yogurt. Season with salt and stir in the coriander leaves and green chillies.

Friday, July 8, 2011

SPRING ONION FLOWERS ( Table Decoration)



Things Required:
Spring onions ... 1 bunch ( select big ones)
Apple or Orange ... to use for base
Satay sticks ........ small ones
Foil paper

Method:

1. Cut out the leaves of the spring onions, leaving a 2-3 inch stem intact.



2. With a sharp knife give cuts in criss-cross manner on the bulb as shown in the picture.

3. Leave the onion bulbs in ice cold water in the refrigerator at least for 1 hour. This will make the bulbs open up like a flower. ( you can add ice cubes for better results.)

4. Cut a thin slice off the apple and wrap it with a foil paper.

5. Fix the flowers on the apple to make a small bouquet. This can be placed in the center of the salad plate. Looks decorative in a party.
6. Single flowers can also be used as a garnish with the snacks.

Sunday, July 3, 2011

GROUNDNUT CHUTNEY



Here is a nice recipe of groundnut or peanut chutney to serve with breakfast items like idlis, dosas and uttapams..

Ingredients:
Groundnuts........... 1 cup
Onions.................... 2 large
Cumin Seeds.......... 1 tsp
Dry red chillies...... 4-5
Curry leaves.......... 1 sprig
Tomatoes............... 2 sm
Tamarind Paste.... 1 tsp to 1 1/2 tsp
Salt to taste

For tempering:
Mustard seeds ....... 1 tsp.
Dry red chillies....... 2 (broken)
Curry leaves ......... 1 sprig
Asafoetida (hing).... a pinch
Method:
1. Heat 2 tbsp oil and deep fry roasted n peeled groundnuts until light brown. Drain and keep aside.
2. In the same oil, crackle cumin seeds, add curry leaves, dry red chillies, and hing. Then add the finely sliced onions and fry until light brown.
3. Add salt, tomatoes and stir until tomatoes are tender.
4. Remove from fire & keep to cool.
5. Transfer into a mixie and add tamarind paste. Grind to a fine consistency using a little water.
Variation:
You may add 2 pods of garlic while frying onions.
Also, another tempering of fried onions maybe added before serving.
You may also use about 6-8 green chillies instead of the dry red chillies.

Friday, July 1, 2011

KARELA PEELS CHUTNEY



Whenever you make karela sabzi do not throw the peels. We can use them in many ways... one of them is making a spicy chutney..

Ingredients:
Karela peels .... 1 bowl ( Peels of 3 small karelas)
Onion.............. 1 small
Green chillies ... 6-8
Garlic ............. 8-10 pods
Ginger ............ 1 small piece
Mint leaves ..... handful ( optional)
Curry leaves ... 1 sprig
Coriander seeds .... 1 tsp
Cumin seeds ......... 1 tsp
Chana dal ............. 1 tsp
Urad dal .............. 1 tbsp.
Tamarind ............ lemon sized
Asafoetida ........ a pinch
Red chilli powder .... 1/2 tsp
Salt .................. to taste
Jaggery ........... 1-2 tsp. ( according to your taste)
Oil ........ 4 tbsps.


Method:

1. Heat 2 tbsps. oil and fry the karela peels.

2. After 2-3 minutes add the onion and whole garlic. Stir fry for 2-3 minutes and put the curry leaves mint and tamarind lump ( no need to soak it), salt and jaggery. Stir for a minute and switch off the gas and let it cool.

3. In a different pan dry roast the dals and coriander and cumin seeds.
4. Grind the dry masala first and tip in the fried ingredients. Grind the chutney adding a very little water if required.
5. Heat 2 tbsps. oil and add asafoetida and red chilli powder. Mix it into the chutney. You may add mustard seeds also if you like. ( Add or reduce chillies according to your liking )
This stays good in the refrigerator for a few days. If you need to preserve it for a longer period, add more oil to the chutney while tempering

DOLLS (Table Decoration)



Things required:
Lettuce leaves
Orange
Radish or potato (small)
Carrots
Cloves
Pins & toothpicks

For Decoration:
Cherry
Tutti-Frutti
Ribbon

Method:
1. Cut a thin slice from the orange to make it stand on a flat surface.
2. Take a round radish, smaller than the orange and fix it on top of the orange with toothpicks.
3. Make a small cylindrical piece for the neck and fix it on radish.
4. For the face use a small round potato or radish (peeled).
5. use cloves for the eyes and make a nose and mouth from the cherry.
6. Fix the lettuce leaves around the radish to make the dress.
7. Cut thin, long strips of carrot and fix them on the lettuce leaves.
8. Make a hat from carrot and decorate it with cherry (half) and tutti-frutti pieces on the brim.
9. Tie a ribbon around the dress to make it decorative
.


In this doll I have used fresh corn.
The dress is from the peels and the fibre is used for the hair.
You can add details to the dress with anything ... cut in the desired shapes and secure with toothpicks or bob pins...here I have used a tomato.

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