Sunday, October 28, 2012

STUFFED BUNS


Try out these delicious egg less buns stuffed with pav bhaji.. good tea time snack..
They are also perfect for lunch box/ picnic basket / travels




Try out these buns stuffed with flavourful filling of spicy vegetable mix.

Ingredients:
(For the dough)
White flour......... 2 cups
Fresh yeast ...... 1 tablet/cube
Salt .................... 1 tsp.
Sugar ................. 2 tsp.
Ghee .................. 2 tsp.
Luke warm water for kneading (you can also use water+milk)

For the filling:
Carrots ..............1/2 cup (finely chopped)
Potato ................ 1/2 cup (finely chopped)
Green peas ....... 1/2 cup (finely chopped)
Beans ..............1/2 cup (finely chopped)
Onion ................ 1/4 cup (finely chopped)
Ginger-garlic paste ...... 1 tbsp.
Turmeric powder ......... 1/4 tsp.
Garam masala ................ 1 tsp.
Pav-Bhaji masala ........... 1 tbsp.
Salt to taste
Oil

Method:

1. In a pan, saute the ginger-garlic paste. Add onion and stir fry.
2. Add all the chopped vegetables, salt and stir fry for a minute.
3. Add the spices, sprinkle little water and simmer till done.(it should be dry)
Let it cool
.
4. Take the white flour, make a well in the middle.Put only sugar and break the yeast on top of the sugar.
5. Sprinkle the salt on the side (there should be no contact between salt and yeast)
6. Now take water and milk, (make sure the water is not HOT. just luke warm) pour it on the yeast, mix well and knead it, adding the ghee.

7.Knead the dough well for 3-4 minutes (preferably on the kitchen platform, using both hands)and keep it in a covered dish in a warm place till it is risen to double.

(about 15-20 minutes in summer ... in winter it takes a little longer)

8. Now take a small portion of the dough, roll it (do not use dry flour to roll ..if needed use oil with finger tip)

9. Place the filling in the middle and close it.

10. Place the stuffed buns on a greased baking tray, leaving enough space beween each.

11. Leave them in the oven again for 15-20 minutes to rise.(brush them with egg-white if desired (vegetarians can use milk),this gives a glossy look when ready)


11.Now bake them in the pre-heated oven ( 250 C ) It takes 15-17 minutes.
(If you have not used egg-white to brush, you may brush them with ghee after they are baked and still hot.)


Saturday, October 27, 2012

MALVANI CHICKEN



Malvani is the Cuisine of the Konkan region of Maharashtra and Goa. The dishes are usually spicy, tangy and coconut based. The 'Konkanastha Brahmin' style of food is quite bland yet very tasty and vegetarian too.


I had jotted down this recipe long back from Aditya Bal's TV show "Chakhle India".

Ingredients:














Malvani Masala ... 4-5 tbsps.( see recipe - HERE )
Chicken ......... 1/2 kg
Onions..... 3 chopped (about 1 and half cups)
Salt
Oil

Grind to paste :


Fresh grated coconut ... 1/2 cup
Garlic................... 8-10 cloves
Ginger ................ 1 inch piece
Green chillies ..... 1-2 ( add only if you like it very hot. I skipped them as the Malvani masala is already spicy)
Coriander leaves .... to garnish.

Method:


1. Heat oil in a pan add the chopped onions. Fry until brown.

2. Add the wet masala ( ground paste of fresh coconut, ginger,garlic)

3. Saute for a minute and add the dry Malwani masala and mix.

4. Now add the chicken pieces ( chicken with bones tastes better in this preparation). Add salt and saute. Add sufficient water (depending on the consistency you want) and simmer it to cook.
Garnish coriander leaves and serve.
I made little gravy because I prefer it with rice. If you want to serve with rotis you can make it dry.

Monday, October 22, 2012

MOONG DAL PAKODIS


This is such an addictive snack that you can go on eating.Very simple cocktail pakodis made from the moong dal batter.

Ingredients:
Moong dal .. 1 cup
Cumin seeds .. 1 tsp
Ginger/garlic ........... 1 tsp (optional)
Green chillies .... 2-3 (finely chopped)
Coriander leaves .. handful
Baking soda ..... a pinch
Asafoetida ....... a pinch
Salt ......... to taste
Oil .......... to fry

Method:
1. Soak the moong dal for 2-3 hours.
2. Grind it adding cumin seeds, ginger-garlic, green chillies and coriander leaves. Grind coarsely adding very little water.
3. Just before frying the pakodis, add the salt, asafoetida and baking soda.
4. Drop tiny pakodis in hot oil and fry until crisp and golden.
Serve hot with any chutney..they make a very good cocktail snack.

Sunday, October 21, 2012

MOONG DAL RASAM





Rasam and rice is really a comfort food for me. I keep making umpteen variations of rasam and one of it is - moong dal rasam. Simple healthy and light on the stomach.

Ingredients:
Moong dal .. 1/4 cup
Tomato ....... 1 large
Tamarind .... lemon sized (soak in water)
Turmeric powder .. 1/4 tsp
Rasam powder .... 1/2 tsp
Jaggery ............. a small piece - or- little sugar
Salt .............. to taste
Coriander leaves ... handful
Tempering:
Mustard seeds ... 1 tsp
Asafoetida ......... a pinch
Curry leaves ...... few
Garlic ........... 1 tsp (crushed)
Oil ................. 1-2 tbsp


Method:

1. Soak dal for at least one hour. In a pressure cooker, boil dal with 1 and  1/2 or 2 cups water. Wash the whole tomato and put it in the cooker along with dal.





2. When you open the cooker, remove the tomato and peel it. The skin comes off easily.






3. Blend the tomato and dal using a hand blender












4 Heat a little oil in a pan and add the tempering ingredients. When they crackle, tip in the crushed garlic. Saute.. Now stir in the blended dal and tomato.







5. Add the rasam powder, turmeric powder, salt and tamarind juice.(as per your taste) also add a little jaggery or sugar to balance the taste. Boil it to the consistency you like. Finally put the freshly chopped coriander leaves.
Serve with plain rice.

NUTTY QUINOA CORN FRITTERS (MY GUEST POST 4) ( Random Ramblings )



Dear Friends,
This is my guest post in Meena's Blog - RANDOM RAMBLINGS
Check it out.

See the detailed recipe here:    NUTTY QUINOA CORN FRITTERS



A perfect tea-time snack !

Thanks Meena for giving me the opportunity to do a guest post in your blog and for this lovely award.

Friday, October 12, 2012

CASHEWNUT CHICKEN CURRY


This chicken dish is cooked with Curry Powder, which is normally used in other Countries to make a curry. We don't make use of this spice powder in India. It is a mixture of many spices based on South Asian Cuisine.


Ingredients:
Chicken .... 250 gms (boneless, preferably thigh pieces cut into cubes)
Onions ..... 2 (chopped finely)
Tomato .... 1
Garlic paste ... 1 tbsp
Ginger .......... 1 tsp (grated)
Curry powder .. 2-3 tbsps
Cayenne pepper... 1 tsp
Cashew nuts ... 8-10 powdered + 5 fried for garnishing.
Coconut milk ... 1/4 cup (you can also use cream)
Salt ............. to taste
Oil

Method:



1. Heat oil in a pan and saute the ginger and garlic. Add onions and stir fry until golden brown.

2. Now add the curry powder, cayenne pepper and stir to blend.

3. Add the chicken pieces, tomato and salt and saute for a couple of minutes. Add about one cup water and simmer to cook.

4. When almost done, stir in the cashewnut powder and coconut milk. Keep the consistency of the gravy as per your choice. If you want to serve with rice, you can add 1 cup water and simmer for some time.Garnish with fried cashewnuts and serve.

ALOO BONDAS / BATATA VADAS



Aloo bonda is a popular snack and is also used to make the most popular Maharashtrian street snack Vada Pav

Ingredients:
Potatoes ............ 1/2 kg
Besan ................ 2 cups
Onion ................ 1 (chopped finely)
Green chillies ... 3-4
Coriander leaves ..... handful
Coriander powder .... 1 tsp.
Jeera powder ............ 1 tsp.
Turmeric powder...... 1/2 tsp.
Mustard seeds .......... 1 tbsp.
Cumin seeds ............... 1 tbsp.
Asafoetida .................. a pinch
Baking soda .............. a pinch
Salt .........................to taste
Oil

Method:
1. Boil and peel the potatoes.Cut then into small pieces.
2. In a pan pour 2 tblsp. oil, when hot add the mustard seeds and asafoetida.

3.Now add the onion and saute for 2-3 minutes and add the potatoes, salt, coriander powder, Jeera powder, turmeric powder, green chillies and the coriander leaves.

4. Make round balls with this mixture.

5. Make a thick batter with besan adding baking soda, salt , cumin seeds and the required quantity of water.
6. Dip the potato balls in this batter and deep fry.


In Maharashtra this dish is known as BATATA VADA and is served with pav bread and chutneys (like a burger/ sandwich).... it is called VADA-PAV
(Refer to the chutneys page for the dry garlic chutney recipe which is served with Vada-pav.)


Thursday, October 11, 2012

BOW-TIE KHARA BISCUITS


Make these easy khara biscuits from the puff pastry dough... a perfect tea time snack.

Ingredients:
Puff pastry dough - I bought the ready one
(will post the recipe of home made one soon)

Method:


1. Cut the puff pastry dough into one inch by four, rectangular pieces.
2. Twist them in the middle to give a bow-tie shape.
3. Place them on a greased baking tray.
4. Bake in a pre-heated oven for about 15-20 minutes on medium temperature, or until they become crisp.
( The temperature and time varies according to the size of the oven.)

MISSI ROTI



Missi roti served with any chutney, pickled onion and a simple dal to go with it .... tastes so delicious. It is a traditional dish of Rajasthan.

Ingredients:
Wholewheat flour...  1cup
Gram flour/Besan ... 1 cup
Coriander leaves ...... finely chopped (handful)
Kasoori methi ......... 1 tbsp
Onion ..................... 1 small (finely chopped- optional.I have not added)
Green chillies ....... 2 crushed or finely chopped.
Cumin seed or kummel seeds or ajwain... 1 tsp
Turmeric powder .......... 1/4 tsp
Salt ................  to taste
Oil / ghee



Method:
1. Mix the 2 flours and all the ingredients together adding 2 tbsps oil. Knead to a soft dough adding a little water. (you can even knead it with curd..tastes better)
2. Roll out rotis and roast them on a griddle, spooning a little oil or ghee.

PALAK DAL
Ingredients:
Palak / spinach ... half bunch
Toor dal .............. 1/4 cup (soaked)
Potato ................... 1 small 9cut into small pieces)
Baby onions .......... 6-7 (peeled and halved)
Tomato .................. 1
Green chillies ......... 1
Ginger ................... 1 tsp grated
Garlic ................. 1 tsp crushed
Salt.... to taste
Turmeric powder .... 1/8 tsp
Cumin powder ...... 1 tsp
Red chilli powder ... 1/2 tsp

For Tempering:
Cumin seeds ... 1 tbsp
Asafoetida ..... a pinch
Oil

Method:
1. Heat a little oil and saute the onion,ginger and garlic.
2. Add the soaked dal and other ingredients and sufficient water to cook.
Simmer until done.
3. Add the tempering.




PICKLED ONIONS
Peel the baby onions. Put them in a bottle with vinegar, salt and red colour.
Keep shaking them a couple of times. They can be consumed after a few hours.

SPINACH and  ONION CHUTNEY
See Recipe - HERE

Red Cabbage Sabzi 
See Recipe - HERE

KHANDVI



Khandvi is a very popular Gujrati snack.It is a very healthy one too as there is no frying involved. Besan, blended with yogurt and tempering is cooked to perfection and then spread out on a smooth surface. It is then cut into strips and rolled. Fresh tadka is added just before serving.
Ingredients:
Besan (Gram Flour)……1 cup
Buttermilk………………….2 cups (Whip SOUR yogurt with water and make it into thin consistency)
Ginger………………….1” piece
Green Chillies…………. 3-4
Salt to taste
Turmeric Powder……….1/4 tsp
Mustard Seeds………….1-2 tsps,
Asafoetida ..... a pinch
Coriander Leaves………for garnishing
Coconut (grated)………..for garnishing

Method:
1. Grind ginger & green chillies to a fine paste.

2. Whisk besan with buttermilk, salt, turmeric powder, ginger-green chillies paste. There should be no lumps.

3. Transfer onto a thick bottomed pan, cook on medium flame (without adding oil) stirring continuously till it thickens. Remove from fire and the next step has to be done very quickly before the mixture hardens beyond spreading.

4. Pour the mixture on a clean, flat kitchen top surface or the back of a thali. Now, quickly using the lower end of a flat-bottomed bowl, spread into very thin large circle. (This should be done immediately after removing the pan from fire or else the mixture will harden.)
5. The spread mixture sets immediately in about 2 minutes.
6. Now roll the whole layer like a swiss roll and cut into 1” pieces carefully. Alternately, you may cut 1" width strips and roll each separately. (whichever method you find easy)
7. Add tempering of mustard seeds and asafoetida.
8. Garnish with coriander leaves and grated coconut.
For variation you can mix mint chutney, grated coconut and coriander leaves and spread this mixture on the khandvi before rolling.

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