Tuesday, April 30, 2013

METHI MACHI ( Methi Fish)



Ingredients:
Fish ..... 1/4 kg
Onions ..... 3-4 (Chopped finely)
Methi leaves ....... 2-3 small bunches
Coriander leaves .... handful
Green chillies .. 1-2
Ginger-garlic paste.... 2 tbsps.
Tomato ................ 1
Flour .....1 tbsp.
Coriander powder .... 2 tsp.
Cumin powder .......... 1 tsp.
Garam masala ........... 1 tsp.
Turmeric ................... 1/4 tsp
Salt ................. to taste
Oil.

Method:
1. Wash and marinate the fish with salt.
2. Heat oil in a pan and add the ginger garlic paste...saute and add the onions.
3. Stir fry the onions for 3-4 minutes and put the methi leaves,tomato, green chilli, salt and all the spices.
4. Now put the fish slices and cook on medium flame until the fish is cooked turning it once.
5. At this point mix the flour with a little water and stir it into the cooking fish carefully.Simmer for a minute.


 Garnish with coriander leaves and serve with moong dal khichdi or rotis.

BREAD UPMA


Here is a Bread Upma recipe with a South Indian touch.
Recipe source -  Homely Food
The only little change I made is adding a little Sambar powder instead of Coriander powder and the original recipe has no ginger garlic.

Ingredients:
Bread slices ... 5-6 ( you can even make use of the edges of the bread that we trim away while making sandwiches)
Onion ..... 1 (chopped finely)
Tomato ... 1
Ginger ... 1 tsp .. (grated)
Garlic .... 1 tsp
Green chllies ... 1-2 ( as you like it )
Curry leaves .... a sprig
Coriander leaves .. handful
Mustard seeds ..... 1 tsp
Cumin seeds ........ 1 tsp
Asafoetida .......... a pinch
Turmeric powder .. 1/4 tsp
Sambar powder ... 1/2 tsp
Red chilli powder .... 1/4 tsp (add more if you like it spicy)
Salt ............. to taste
Oil ............. 2-3  tbsps

Method:
1. Heat oil in a pan and add the mustard and cumin seeds and a pinch of asafoetida.
2. Now put the chopped onions and ginger garlic and green chillies. Saute a little.
3.Now add the tomato pieces, coriander and curry leaves and simmer until the tomato cooks.
4. Add the salt, spice powders and about one cup water. Bring it to a boil.
5. Put the bread pieces and mix. Simmer to cook. It just takes a couple of minutes.
Serve immediately.




Monday, April 29, 2013

GRILLED PANEER BHURJI SANDWICH


These are the sandwiches made from leftover paneer bhurji. I always love to make some extra bhurji to make them. Bhurji can be made plain or with the addition of vegetables like capsicums, green peas. Today's recipe is with green peas and methi.

Ingredients:
Bread slices ... as many required.
Butter ... for spreading on the bread slices.


For Bhurji :
Paneer chena ... 1 cup (boil 1 ltr. milk and curdle by adding lime juice or vinegar.Strain it )
Green peas ....... 1/4 cup (boiled)
Methi leaves ..... 1/4 cup
Ginger paste ..... 1 tsp.
Garlic paste ...... 1 tbsp.
Green chillies ... 1-2
Onion ............. 1 big (chopped finely)
Tomato ......... 1 small
Coriander leaves.. to garnish
Turmeric powder .. 1/4 tsp.
Coriander powder ... 1/2 tsp.
Cumin powder ........ 1/2 tsp.
Salt ............... to taste
Oil
Method:
1. In a pan heat a little oil. Add the ginger garlic paste and methi leaves. Saute and add the chopped tomato, green chillies and onion.
2. Stir fry and simmer it for a 1-2 minutes till the onion is cooked.
3.Now stir in the paneer chena and the greenpeas. Add all the dry spices, salt and mix well.

To Make sandwiches:
1. Butter the slices and spread the bhurji on them.
2. Grill them in a toaster.
3. Serve them hot.


SARSON KA SAAG



This is the most Traditional and popular dish of Punjabi Cuisine. This nutritious green saag is made with pungent mustard leaves. Spinach and Bathua leaves are added to balance the taste. Some people also like to add a small radish or turnip while boiling. This saag is usually available in winter season in abundance. Nothing can beat the taste of this lip-smacking flavourful Sarson ka Saag and Makki ki Roti.

Ingredients:
Mustard leaves (sarson ) ... 1 bunch
Bathua or Spinach ........... 1 bunch
Radish ............................. small one (cut into small pieces)
Green chillies ................ 4-5 (depends on your taste)
Onion ........................... 1 (grated or chopped very finely)
Ginger ...................... 1 tsp
Garlic ................... 1 tbsp (crushed coarsely)
Makki ka ata / maize flour .... 1 tbsp ( if you are not using radish, add 2 tbsp)
Cumin powder ...... 1 tsp
Garam Masala ...... 1 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt ............... to taste
Lemon juice .
Ghee / oil

Method:
1. Wash and cut the mustard and spinach leaves.
2. In a pan or a pressure cooker, boil the greens, chillies and radish adding a little salt.
(add just enough water so that you don't have to drain it away as you will loose all the nutrients. Let it cool.
3. Grind it to a coarse paste. (Some prefer to grind it to a very smooth paste)
4. In a pan add ghee and fry the finely chopped onion until translucent. Add the ginger, garlic and saute. Add the spice powders. add this tempering to the greens.
5. Heat a little more ghee/oil and fry the maize flour. Stir it into the saag. Squeeze the lime juice into it.
6. Bring to a boil to blend all the spices with the saag. You have to be liberal with the ghee in this dish.
Serve it with Makki ki Roti.

See recipe for  - Makki ki Roti





Sunday, April 28, 2013

PATRA ( GUJARATI SNACK )


Patra is a very famous Gujrati snack made with colocasia leaves. They are stuffed with gram flour paste to which spices, salt and jaggery are added and then rolled and steamed. After cooling the roll it is sliced and tempered. I have seen some of my friends mixing other flours to the gram flour to make it more healthier.Today I have made it for the potluck party event, hosted by  Jagruti's Cooking Odyssey where we are supposed to make and taste a fellow participant's recipe...this is from Pradnya.'s Blog  - Pranuvi's World
Since we don't find some of the Indian ingredients in Brazil I have replaced them with the local ingredients and tried the patra and to my surprise the results were excellent.. the taste is as good as the original.

The leaf I have used is COUVE  - a Brazilian green which is wide like cococasia and it served the purpose well.
I have replaced the gram flour with CHICK-PEA FLOUR  and CORN FLOUR ( Makki ka ata )
Here is the recipe:

Ingredients:
Arbi Leaves .... 3
Besan / Gram flour ....2 cups
Asafoetida ....  !/4 tsp
Ginger green chilli paste .. 1 tsp ( as per your taste)
Red chilli powder ........ 1/2 tsp
Coriander powder ....... 1/2 tsp
Cumin powder .......... 1/2 tsp
Grated jaggery .......... 1 &  1/2  to 2 tbsps
Tamarind pulp .......... 3 tbsps
Baking powder .........  1/4 tsp
Oil ....................... 1 tbsp
Salt ................... to tatse
Water ............. as much as required to make a thick batter

For Tempering:
Crushed sesame seeds ... 1 tbsp
Mustard seeds .............. 1 tsp
Asafoetida .............. a pinch
Oil .... as required

For Garnishing:
Dessicated coconut
Coriander leaves

Method:
1. Wash the leaves and wipe them with a kitchen towel. With a knofe remove the thick stems.

2. In a large bowl mix the ingredients mentioned in the ingredients list on top, to make a smooth and thick batter of spreading consistency.

3. Place the leaf reverse siide up and spread the batter evenly. Place another leaf on top of this and repeat the procedure. Usually 3 leaves are perfect for one roll.

4. Now roll the leaves carefully to make a thick roll.

5. Place it in a foil wrap and close the edges.

6. Put water in a steamer and place the roll to steam for 10 minutes, turning the side after 5  minutes. (If you don't have a steamer you can make use of a bigger pan by placing a wire mesh and the roll on top of it as shown in the picture)

7. Remove the steamed roll and let it cool. Cut it into slices.

8. In a flat-bottomed pan fry the tempering ingredients and toss the slices carefully.

9 . Place them on the serving platter and garnish with grated coconut and finely chopped coriander leaves.

This snack has a unique taste of it's own and can even be served without any chutneys.



Recieved KAABIL-E-TAARIF AWARD in the potluck party event for this recipe, specially for being innovative in making it with Brazilian ingredients due to the non-availability of Indian groceries here.






Saturday, April 27, 2013

SANNA PAKORA (Sindhi Pakoras)


Sindhi Sana Pakoras are a bit different than the normal ones. Here we double-fry them. First the thick batter is fried into big chunks. These are broken into smaller pieces and fried again until crisp and crunchy.

Ingredients:
Besan / Gram flour .... 2 cups
Onion ................. 1 (finely chopped -  about half cup)
Green chillies .... 2-3 (finely chopped)
Coriander leaves .. handful
Mint leaves ........ few
Whole coriander seeds .. 1 tbsp
Anardana .......... 1 tsp (crushed) - optional
Baking soda ..............  2 pinches
Red chilli powder ..... 1/4 tsp
Salt ............................ to taste
Oil ............ to fry

Method:
1. Mix all the ingredients to make a thick batter.
2. Heat oil in a kadai and drop big chunks of this batter. Fry on medium flame to half done. Remove and set aside.
3. Just before serving, cut these into smaller pieces and fry until crisp.
Serve hot with mint chutney or any sauce of your choice.


MIXED VEGETABLES WITH CHANA DAL


Dal is a basic dish which is loved by one and all.. There are so many variations one can try out with different lentils. Today's recipe is a combination of chana dal and mixed vegetables, a wholesome & nutritious dish. Use any vegetables of your choice. 

Ingredients:
Chana dal / Bengal gram .... 1/2 cup
Potato ......... 1
Carrot ...... 1/2
Green beans .. 6
Capsicums / Bell peppers . ( I used Green & Red  few pieces of each)
Small brinjals ... 4
Tomato ......... 1 large
Green chillies ... 2-3
Garlic ........... 1 tsp crushed (optional)
Ginger ....... 1 tbsp (grated)
Cumin seeds .. 1 tbsp
Curry leaves .... 1 sprig
Asafoetida ...... 2-3 pinches
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Red chilli powder ... 1/4 tsp (optional)
Salt .......... to taste
Oil ............ 2-3 tbsps
Coriander leaves ... for garnishing.


Method:
1. Wash and soak dal for few hours.
2. Cut the vegetables into cubes.
3. In a pressure cooker, heat oil and add the cumin seeds and asafoetida. When the seeds crackle add the curry leaves, garlic and ginger. Saute and tip in the vegetables, green chillies and tomato.
4. Add the salt and spice powders and saute.
5. Add the chana dal and cook for 2-3 whistles.( I leave the chana dal on top without mixing so that it is easy to check if it is done and then mix later)
6. Open the cooker after the steam is let out and carefully give a stir without mashing the vegetables.
Garnish with coriander leaves.


Wednesday, April 24, 2013

KARELA PEELS PICKLE


Karela is a vegetable with lot of health benefits. Do not throw away the peels when you make curry.. There are many ways of putting them to use. Today I have made a pickle with the peels. I had about 3 cups of peels and the recipe is according to it. You may adjust the ingredients as per the quantity you make.
Here is the recipe:


Ingredients:
Karela peels... 3 cups  (marinade them with salt and leave them overnight.)
Asafoetida ... 1/4 tsp
Turmeric powder .. 1/2 tsp
Garlic ............ 1-2  tbsp (crushed or whole)
Ginger ........... 1-2 tbsp (grated)
Mustard seeds ... 1 tbsp
Vinegar .... 2 - 3 tbsps
Oil   

For the Masala:
Dry Roast and grind the following:
Coriander seeds .. 1 tbsp.
Cumin seeds ....... 1 tbsp.
Methi seeds ....... 1 tsp.
Mustard seeds ... 1 tsp.
Dry red chillies .... 6-8


Method:
1. Heat oil in a frying pan and deep fry the karela peels. ( the pickle stays longer when you fry and use them) Drain them and set aside.
2. In a different pan heat half cup oil and add the mustard seeds and asafoetida.
3. When they crackle, add the ginger and garlic and saute for a minute.
4. Now ad the roasted and ground masala powder and turmeric powder.
5. Check the salt, add if needed because the peels are already salted.
6. Stir in the vinegar and the peels. Mix well.
7. Remove from the gas and let it cool.
8. Store in a bottle and refrigerate.
It stays longer if you add more oil to it.

Other recipes with Karela Peels:
Click on the name to see the recipe.

Karela Peels Chutney

Karela peels Kachri

Karela & Coriander Juice



GARLIC KULCHAS


Kulchas are Indian flat breads similar to naans. The only difference is baking soda is used instead of yeast to ferment the dough. You can have various different flavours like garlic, mint, coriander, paneer etc etc..Sesame seeds or poppy seeds are often used while rolling. Hot flavourful kulchas served with a knob of butter taste Heavenly with any side dish.

Ingredients:
Flour / Maida .... 3 cups
Yogurt ............. 3 tbsps
Baking soda .... 1/4 tsp
Baking powder .. 1/2 tsp
Sugar .......... 1tsp
Salt .......... to taste
Oil .......... 2 tbsps
Garlic ....... 1 pod (crushed)
Sesame seeds .. to sprinkle

 Method:
1. In a large bowl mix the flour with garlic, yogurt, baking powder, soda, salt, sugar and 1 tbsp oil. 
2. Knead to a soft dough using water. Knead it well with greased hands.Cover with a wet muslin cloth and set aside for 4-5 hours.
3.Remove from the cloth and knead again with greased hands.

4. Roll into round or oblong shape using oil. (do not use flour to roll)
5. Sprinkle sesame seeds on the surface and loghtly roll again so that the seeds don't fall out while roasting.

6. Heat a griddle / tawa and roast the kulchas. 
7. Serve hot with a knob of butter or as you prefer.



Tuesday, April 23, 2013

SHAKARKANDI KI SABZI ( Sweet Potato Curry )


 I could never believe that we could make a curry with sweet potato until I came across it in Meena's blog, Homely Food. It is very simple and basic recipe but the taste was really awesome. The only little change I made was replacing amchoor powder with anardana powder.


Ingredients:
Sweet potatoes ... 3-4
Onion ....... 1
Tomato ..... 1
Green chillies .... 2-3
Garlic paste .... 1 tsp
Ginger ......... 1 tsp (grated)
Cumin seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ..... 1/2 tsp
Anardana powder .. 1 tsp ( you may also use amchoor powder or tamarind pulp )
Salt ........ to taste
Oil ...... 2-3 tbsps
Coriander leaves ... to garnish

Method:
1. Wash the sweet potato and cut into cubes with the skin. (It peels off easily after boiling)
2. Boil the sweet potato until half done. Cool and peel the skin.
3. In a pan heat oil and add the cumin seeds. When they crackle add the chopped onion and saute until translucent.
4. Now add the tomato, green chillies, ginger, garlic and saute. Add 1/4 cup water and simmer to cook.
5. Tip in the peeled sweet potato pieces. Add all the spice powders,salt and 1/4 cup water.
6. Simmer to cook until the spices are incorporated and the sweet potatoes are cooked.

This curry tastes good with rotis or puris.





Sunday, April 21, 2013

INSTANT RED CHILLI PICKLE


Ingredients:
Red Chillies (fresh) ...... 15 - 20
Methi seeds ................ 1tsp
Cumin seeds ............... 1 tsp
Mustard seeds ............. 1 tsp
Asafoetida ................... abig pinch
Turmeric powder ....... 1/2 tsp
Salt ..................... to taste
Vinegar .............. 2 tbsp
Oil..................... 2-3 tbsp
Method:

1. Wash the red chillies and cut them into small pieces.
2. Grind the methi and cumin seeds coarsely.

3. Heat the oil in a saucepan. Add the asafoetida and mustard seeds. When they crackle, add the chillies, salt and saute them a little.
4. Now add the turmeric powder, salt and the crushed methi and cumin seeds. Add the vinegar and simmer for 2-3 minutes.
5. The pickle is ready to be consumed. I store it in the refrigerator but I guess it may stay good for a few days if kept outside.


INSTANT KARELA PICKLE



Ingredients:
Karelas/bittergourd ..... 200 gms
Garlic .................. 1 tbsp (crushed)
Mustard seeds ..... 1 tbsp
Asafoetida .......... 1/8 tsp
Turmeric powder .. 1/4 tsp
Jaggery ............. 1 tsp. or little more (as per your taste)
Vinegar .......... 1-2 tbsp.
Oil
Dry Roast & grind:
Cumin seeds ...... 1 tbsp
Coriander seeds .. 1 tbsp
sesame seeds ....... 1 tsp
Dry red chillies ... 5-6
Method:
1. Peel and cut the karelas into small pieces. Sprinkle salt and leave them for few hours or overnight in a refrigerator. Drain the water and set aside.

2. Dry roast and grind the mentioned spices coarsely.

3. In a pan heat oil and add the asafoetida and mustard seeds. When they crackle, add the garlic and saute.

4. Now put the karela pieces and simmer for one more minute, turning in between.

5. Tip in the dry ground masala and jaggery. Check the salt and finally stir in the vinegar and mix well.
The pickle is ready to be consumed right away. It can also be preserved in the refrigerator like any other pickle. Only ensure there is enough oil.

PS: Do not throw away the peels. Use them to make:

KARELA PEELS CHUTNEY

KARELA PEELS KACHRI

KARELA CORIANDER JUICE

SEYALA BHINDYOON PATATA (Green Masala Bhindi & Potato Curry)



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
Salt..............................to taste
Red Chilli Powder.....1/2 tsp
Turmeric Powder.....3/4 tsp
Coriander Powder....1 to 2 tsp
Lady's Fingers..........1/2 kg
Potatoes.....................2 sliced
Oil

Method:




1. Grind coriander leaves, mint leaves,ginger, garlic, tomato, onion and green chillies adding a little water while grinding.
2. Wash the lady's fingers, cut into long pieces. Give a slit, sprinkle a little salt and fry them until half-done.
3. Cut the potatoes into round pieces, sprinkle salt and fry them.
4. In a shallow sauce pan take a little oil, add the ground paste and sauté till the oil separates from the paste.
5. Then add the lady's fingers and potatoes, sprinkle a little water and simmer for 4-5 minutes.If you want to have gravy, then add more water.


Saturday, April 20, 2013

SEYALA CHICKEN


Seyala chicken is the easiest dish that anyone can ever cook.Perfect for bachelors. Marinated chicken pieces along with onion, mint leaves, tomato and spices are just mixed and left to cook on a low flame until done. It tastes so delicious with the mint added to it. Sometimes I also add a few spinach leaves or methi leaves if I have them. I prefer using boneless thigh pieces but you can even use chicken pieces with bone or even chicken legs.

Ingredients:
Boneless Chicken .... 250 grams (cut into big cubes)
Onions .................  2-3 ( cut into cubes)
Tomato .............. 1 large (cut into cubes)
Green chillies ..... 2-3
Mint leaves ....... handful
Coriander leaves .. handful
Garlic ............ 1 tbsp (crushed)
Ginger ........... 1 tbsp (grated)
Yogurt ........... 1/2 cup
Garam masala .... 1 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Red chilli powder .. 1/4 tsp ( or more )
Turmeric powder ... 1/2 tsp
Salt ... to taste
Oil .... 2-3 tbsps.



Method:
1. Clean the chicken pieces. Marinate them with yogurt,garlic, salt, and half portion of each spice powder mentioned above. The rest will be added later while cooking.

2. Heat oil in a pan. Add the onions, ginger, tomato cubes, and the marinated chicken.

3. Add the remaining spice powders, mint, coriander and green chillies. Mix everything well.
4. Reduce the flame and let it simmer to cook until done.

5. No water needs to be added as the chicken leaves water and there is yogurt. Stir it a couple of times after 15 minutes gap.
6. Keep check towards the end so that it does not burn. This usually takes 30 - 40 minutes, depending on the size of the chicken pieces.

This goes well with Rotis / Naans / Rice .. anything.