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.
2. In a pressure cooker, boil dal with 1 & 1/2 or 2 cups water. Wash the whole tomato and put it in the cooker along with dal.
3. When you open the cooker, remove the tomato and peel it. The skin comes off easily. Blend in a mixie.
4. Heat a little oil in a pan and add the tempering ingredients. When they crackle, tip in the crushed garlic. Saute.
5. Now stir in the blended dal and tomato. 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.
6. 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.)

BESAN KI MIRCHI




This is a Rajasthani recipe.. green chillies with roasted besan and spices

Ingredients:
Chillies ........ 4-5 large ones
Amchoor powder .... 1 tsp.
Salt .................... to taste
Gram flour ..... 2 tbsps.
Turmeric powder ... 1/8 tsp.
Oil ........ 2 tbsps. ( preferably mustard oil)

Method:
1. Cut 4 large green chillies into small pieces as shown in the picture.


2. Heat a pan. Add 2 tbsp gram flour (besan) and heat it till brown without adding oil. Keep aside.

3. Heat oil. Add the green chillies, salt, little turmeric powder. Cover & cook on low flame till the water of the green chillies dries and they become tender.( sprinkle a little water if you want the chillies to be a little softer)
4. Add the gram flour, sprinkle some dry mango powder (amchur powder). Mix and remove from flame.
Note: These chillies are not very hot. If you like it spicy you may add a little red chilli powder.

MISSI ROTI


Missi roti served with any chutney, picked 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.

SINDHI KADHI



Sindhi Kadhi is the most popular dish among all the Sindhi recipes. Unlike kadhis from other regions this has no curd added to it. The besan is roasted or fried in oil until it gives out a nice aroma. Then the water is added along with assorted vegetables and tempering.It cooks for about an hour on low flame until you get the desired consistency and the vegetables are done. We serve this with rice and malpuras or sweet boondi along with this kadhi.

Ingredients:
Besan ............. 1/2 cup
Methi seeds .... 1 tbsp.
Cumin seeds .... 1 tbsp.
Asafoetida ....... 1/4 tsp.
Turmeric powder ... 1 tsp.
Chilli powder ........... 1-2 tsp.
Green chillies .......... 3-4 chopped
Ginger paste............ 1 tbsp.
Curry leaves ........... 1 sprig
Potatoes ................. 5-6 (small) peel and cut into halves
Carrots ................... 1 peel and cut into round pieces
Beans .................... cut into 1 inch pieces
Drumsticks ......... scrape and cut into 2 inch pieces
Bhindi.................... 8-10 Slit them and half fry.
Tamarind juice ....... 5-6 tbsp
Sugar .................... 1 tbsp. (or) Jaggery
Salt ...to taste
Oil.
Coriander


Method:
1. Heat 5-6 tbsp. oil and add the methi and cumin seeds. When they splutter add the asafoetida, ginger and curry leaves. Stir it and then add the besan.
2. Fry it for 5 minutes on low flame till you get a nice aroma.
3. Now add enough water and keep stirring to avoid lumps.( remember that the kadhi has to simmer for almost 1 hour and add water accordingly)
4. Add all the vegetables except bhindi. Add the salt, sugar, chillies, turmeric powder and tamarind juice.
5. Simmer it till the kadhi is thick and the vegetables are done. Usually it has to boil for at least for 45 minutes to 1 hour. Finally add the fried bhindi and coriander leaves.
(Serve with plain rice)

Wednesday, October 10, 2012

BESANA JOON AANYOON (Sindhi Besan Ki Bhaji)



This is a traditional Sindhi recipe. The aanis are made with besan and spices quite similar to Rajasthani gattas and are cooked with onion masala and spices. They are served with rotis.

Ingredients:
For the Aanis:
Gram Flour/ Besan......1 cup
Poppy Seeds..................1 tbsp
Turmeric Powder.........1/4 tsp
Coriander Powder........1 tsp
Red Chilli Powder.........3/4 tsp
Soda................................a pinch
Garam Masala...............1/2 tsp
Cumin powder .............. 1tsp.
Coriander powder ........1 tsp.
Oil....................................2 tbsp
Salt to taste

For the curry:
Onions.......... 3 (chopped finely)
Tomatoes..... 1 big (chopped)
Salt to taste
Turmeric Powder.....1/4 tsp
Coriander Powder.....1/2 tsp
Red Chilli Powder.....1/4 tsp
Green Chillies............2
Garam Masala...........1/2 tsp
Coriander leaves.......a handful

Method:

Preparing the Aanis:

1. Mix all the above mentioned ingredients for aanis in a bowl, including oil. Now add some water and mix into a dough. ( add with a spoon so that you dont add too much to make it sticky)As you mix the dough, it starts becoming hard and sticks to the bowl.

2. Spread 2 to 3 drops of oil on a flat surface. Put the dough on it and roll it into a cylinder. Flatten it with your palm and cut rectangles out of it.

3.Heat water in a pan and add 1/2 tsp turmeric powder. Add the aanis into it and boil them for 5 minutes. Remove & strain them. Let them dry.

4. Heat oil & fry the boiled aanis for 3 to 4 minutes.


Preparing the curry:
1. Heat 3 to 4 tbsp oil. Add the onions, green chillies, salt, turmeric powder,red chilli powder, coriander powder, tomatoes. Mix & cook on low flame till tomatoes become tender.
2.Now add garam masala, the fried aanis and sprinke a little water over the aanis to cook on low flame for 5-7 minutes.Turn them carefully once. Garnish with coriander leaves.

Wednesday, October 3, 2012

DAL PAKWAN & SEERO ( Sindhi Breakfast)



This is a popular Sindhi breakfast dish. Cooked chana dal with spice powders tadka is served with crispy fried maida pakwans. Usually Seero is also prepared along with this. Mostly everyone prepares this on a Sunday morning so that the whole family can relish this special breakfast/brunch together.

Dal



Ingredients:
Chana dal ... 2 cups
Green chillies .. 2 (chopped)
Salt ................ to taste
Turmeric powder .... 1/2 tsp.

For tempering:
Amchoor powder .. 1 tsp.
Coriander powder ... 1 tsp.
Cumin powder ......... 1 tsp.
Red chilli powder ... 1 tsp.
Garam masala ........ 1/2 tsp.
Oil ...... 2-3 tbsps.

Method:
1. Wash and soak dal for at least 2-3 hours. Cook it adding enough water, green chillies, salt and turmeric. Dal should remain whole and not over cooked. Just stir with the spoon to mash it a little. ( You may pressure cook it also but take care not to over cook it )
2. Sprinkle all the tempering spice powders mentioned above and pour hot oil over them just before serving.

Pakwans




Ingredients:
Maida ..... 2-3 cups
Salt ........ to taste
Oil ........ 2 tbsps. to mix with the flour
Caraway/kummel seeds .. 1 tbsp
Water ......... to knead the dough
Oil to fry the pakwans.

Method:
1. Mix the salt, oil and caraway seeds with the flour. Knead into a soft dough adding enough water. Set aside.
2. Heat oil in a kadai to fry the pakwans.

3. Roll out thin rotis. Prick with the fork or knife all over the roti so that it does not puff up while frying. It has to be flat and crisp like papdi. Let them cool. Store in an air-tight container.

(Tip: always fry 2 pakwans together in a kadai one on top of the other, turning each one from time to time. This way they will not puff up. You can store them for a few days and use the left over pakwans to make Bhel or Papdi Chat)

Seero




Click HERE to see the Seero recipe.