Tuesday, June 18, 2013

TIL WALE ALOO



During my last visit to India my niece had made this delicious aloo dish...The gravy of this curry is so flavourful.... perfect with puris or rotis. I have used baby potatoes but you can make with big ones too (cut them into cubes).

Ingredients:
Baby potatoes .. 200 gms
Green chillies ... 2-3
Turmeric powder .. 1/4 tsp
Yogurt .......... 2-3 tbsps
Coconut ....... 1/2 cup (grated)
Salt ......... to taste
Oil ....... 2-3 tbsps

Dry roast and grind:
Sesame seeds .... 3 tbsps
Peanuts ........... 3 tbsps
Cumin seeds ..... 1 tsp
Cloves ......... 3-4
Green cardamoms .. 3-4
* (after grinding them to a powder, add the grated coconut and green chillies. Add some water and grind them together to a smooth paste)


Method:
1. Parboil the baby potatoes. Peel and set aside.
2. In a pan heat the oil and Add the masala paste.*
3. Add the salt and turmeric powder and keep stirring so that the masala does not stick to the pan.
4. Blend the yogurt with water ( as much gravy you want to have) and add to the masala.
5. Tip in the potatoes and stir carefully. Bring to a boil and simmer until done. As the potatoes are half boiled they take only a few minutes to cook.


TOMATO SOUP



Ingredients:
Tomatoes : 5
Onions : 1
Corn flour: 1 tbsp made into slurry in 1/4 cup water
Water: 3 cups
Salt to taste
Black Pepper
Milk : 2 tbsp
Sugar : 1 to 1-n-half tsp ( or add 1 tbsp. tomato ketchup)
Cream: 1 tbsp

Method:
1. Boil tomatoes and onions together for 15 minutes. Remove and peel the tomatoes. Grind both in a mixer to a smooth paste. Transfer into a pan.
2. Place the pan on fire and allow the soup to boil.
3. Add salt, sugar, pepper and water.
4.. Boil for a few more minutes. Add milk and simmer for 5 minutes.
5. Finally, add the wheat flour slurry and stir well. Remove from fire when the soup thickens.

Serve garnished with cream and pepper.



Monday, June 17, 2013

TOMATO UPMA / TOMATO BATH



Ingredients:
Semolina .... 1/2 cup
Water ......... 2 & 1/2 cups (boiled)
Tomato ...... 1 chopped finely
Tomato puree ... 1-2 tbsps.
Onion ............... 1 chopped finely
Green chillies .... 1
Red chilli powder ... 1/2 tsp
Turmeric powder ... 1/4 tsp.
Sambar powder ...... 1 tsp. (optional)
Ginger ............. 1tsp. (grated)
Ghee ............ 1 tbsp
Oil ............ 2 tbsp.
Salt .......... to taste

For Tempering:
Dry red chillies .... 2
Curry leaves ....... 7-8
Cashewnuts ........ 4-5
Cumin seeds ....... 1 tsp
Mustard seeds .... 1 tsp.
Asafoetida .......... a pinch

Method:
1. Heat oil in a pan. Add all the tempering ingredients. When they crackle add the chopped onion, green chillies and grated ginger. Stir fry for a minute.
2. Now add the chopped tomato, salt, turmeric powder, red chilli powder, tomato puree and the sambar powder. Mix well and add the semolina and stir fry for a minute till everything is blended.
3. Reduce the flame and add the boiling water stirring continuously to avoid lumps. At this stage add the ghee and mix it well.
Serve hot immediately with any chutney. This upma tastes good even without any chutney.
(you can prepare everything before and add the water when you are ready to serve.For variation you can also put green peas or carrots if you like.



TUNA CUTLETS



Ingredients:
Tuna fish ..... 1 can (200 gms) - you may use freshly steamed fish too.
Potatoes ....... 3-4 (boiled and mashed)
Bread crumbs .. 3-4 tbsps.
Garam masala .. 1 tsp.
Turmeric powder .... 1/4 tsp.
Green chillies ... 2 (finely chopped)
Coriander leaves ..handful (finely chopped)
Caraway seeds/kummel seeds ..... 1 tsp.
Salt .................. to taste
Oil

Method:

1. Mix the tuna, boiled potato, bread crumbs and all the other ingredients.( if using fresh fish, steam it and cool it before mixing)

2. Make cutlets in any shape, round or oval and sprinkle breadcrumbs on them.
3. Fry the cutlets and serve hot.



Saturday, June 15, 2013

TOMATO PICKLE




Ingredients:
Tomatoes ..... 6-8
Tomato Puree .. 1 cup
Red chilli powder ....1tbsp.
Oil ................. 1 cup
Salt ................ to taste
Jaggery ....1tsp.
Garlic ..... 1 pod
(Dry Roast and grind)
Jeera seeds ....... 1tbsp.
Methi seeds ........ 1 tsp.
Mustard seeds.... 1tsp.
3-4 dry red chillies

For tempering:
Mustard seeds ..... 1tbsp.
Dry red chillies ..... 2-3
Curry leaves ......... 1 sprig
Hing .................. a pinch

Method:
1. Wash and cut the tomatoes into small pieces.
2. Heat oil and add the crushed garlic. Saute and add the tomato pieces, salt and simmer.
3. Add the dry ground masala, jaggery and the puree.
4. Stir fry till the oil seperates, add the tempering.

5. Let it cool and store in the refrigerator.





Friday, June 14, 2013

TANDOORI CHICKEN




Ingredients:
Chicken .... 1/2 Kg
Ginger garlic paste ....1 tbsp.
Curd ....1/4 curd
Orange red food colour
Salt to taste
Tandoori masala powder ....1tbsp *
(see recipe in spice powders)

Method:
1. Mix all the ingredients in a bowl.
2. Clean the chicken pieces, rub the masala and marinate for 4-5 hours.
3. Pre-heat the oven at(200 degrees C)and roast the chicken for 30-40 minutes turning it once.


4. For chicken tikka use the same marination and boneless chicken cubes.
Tip: When the chicken is done, hold the pieces over gas using the tongs to give it a burnt (tandoor/restaurant) look.






Thursday, June 13, 2013

POTATO & BROCCOLI CUTLETS


Preparing any broccoli dish brings back memories of my dear friend Sudha . I tasted broccoli in her house for the first time.We were neighbours and had the opportunity to taste each other's dishes practically every day. She always enjoyed my food and I'm sure she would love these cutlets too specially because they are pan-fried as she is always health conscious.

Ingredients:
Potatoes ... 2 -3
Broccoli .... 2 cups (break into florets)
Bread crumbs ... 3-4 tbsps
Garlic .......... 1 tsp
Green chillies .. 2 (chopped finely)
Coriander leaves .. handful
Crushed cumin seeds .. 1 tsp
Salt .......... to taste
Oil



Method:
1. Boil the potatoes, peel and mash them.
2.Boil the broccoli florets in salt water for one minute.Drain them.
3. Heat a little oil and add garlic. Saute and add the broccoli. Stir fry and simmer to cook.
4. Mash the broccoli coarsely and add the mashed potato, salt, coriander leaves, crushed cumin seeds and bread crumbs.( You may add any other masalas or amchoor powder if you like )
5. Mix well and make the cutlets of any shape.
6. Pan-fry the cutlets with little oil in a non-stick frying pan.


TWO-WAY GRILLED FISH



Ingredients:
Pomfret or any fish with a single bone
Mint chutney* ....6-8 tbsp. (depending on the size of the fish)--
(See mint chutney recipe - HERE
Tandoori masala - 1 tsp
( See home-made Tandoori Masala recipe - HERE)
Garam masala .... 1 tsp. ( See Garam Masala recipe - HERE)
Turmeric powder .... 1/2 tsp.
Hung curd ....... 5-6 tbsp.
Red chilli powder..... 1 tsp.
Red food colour ...... a pinch
Salt to taste

Method:
1. Remove carefully the center bone of the fish and give cuts lightly on top.(both sides)

2. Clean and spread the mint chutney inside.

3. Mix all the other ingredients in tandoori masala and rub it on the fish.
4. Grease the baking tray and grill the fish 30-40 minutes, turning it once.





Wednesday, June 12, 2013

MINTY PINEAPPLE JUICE




Ingredients:
Pineapple .... 1
Mint leaves ... 1 sprig ( 7-8 leaves)
Sugar ............ 1-2 tbsps. ( as per your taste)
Water ............ 2 glasses
Salt ............... 1/8 tsp
Ginger .......... 1 small piece (optional)

Method:
1. Peel and cut pineapple into pieces ( use half of it for 2 glasses)
2. Blend all the ingredients and strain the juice.
3. Serve chilled.

GRILLED FISH WITH BASIL & TOMATO DRESSING


Ingredients:
Fish ..... 2 fillets
(select a boneless variety and thin flat fillets)

For marination:
Lemon juice .... 2 tbsps
Garlic ........ 1 tsp
Salt .............. to taste
Black pepper .. 1/2 tsp
Dried basil ....... 1 tsp

For the dressing:
Tomato .... 1 medium
Fresh basil ... handful
Olive oil ..... 2-3 tbsps
White wine .... 1/4 cup (optional)
Salt ........ to taste



Method:
1. Clean the fish fillets and marinate them with the ingredients given in the list.
2. Pre-heat the oven and place the fillets in a greased foil in a baking tray.
3. Bake the fish until done. It takes around 15 - 20 minutes.( time may vary depending on the size and thickness of the fish fillet )
4. Meanwhile prepare the dressing. Heat a little olive oil in a pan and add finely chopped tomato.
5. Temper with salt and tip in the chopped basil leaves and stir.
6. Pour the wine and boil it to reduce.
7. Remove the grilled fish in a serving plate and spoon the dressing on top.

Tuesday, June 11, 2013

TOMATO RASAM



Ingredients:
Tomatoes: 5 large
Salt: to taste
Garlic: 4 pods
Turmeric: a pinch
Red Chilli powder: 1 tsp
Black Pepper: 1/2 tsp
Tamarind paste: 1 tsp
Coriander leaves: 1 tbsp

Tempering:
Mustard seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
Dry red chilli: 3
Curry leaves: 1 sprig
Rasam Powder: 2 tsp [for rasam powder recipe click - HERE]



Method:1. Pressure cook tomatoes in 1 cup water for 1 whistle. Remove the skin and blend the tomatoes coarsely.
2. Heat oil in a pan, and add all the tempering items. Then add crushed garlic and when it turn brown, add the pureed tomatoes and mix well. Add about 3 cups of water to this.
3. Add salt, black pepper, turmeric, rasam powder and coriander leaves.




Monday, June 10, 2013

MANGO SUBMARINE



This is a sweet and tangy drink made with rose syrup,lemon juice, nimbooz or limca, and a spoonful of mango pulp floating on top.. It's really refreshing with a perfect blend of sweet and sour flavours.

Ingredients:
Mango pulp - 2 -3 tbsp.
Rose syrup - 2 tbsp. ( according to the size of the glass)
Lemon juice - 1 tsp.
Any lemony drink - I have used Nimbooz ( 7Up )

Method:
1. Pour the rose syrup in a glass and mix the lemon juice.
2. Spoon out the mango pulp carefully over it.
3. Tilt the glass and pour the lemony drink carefully on the side . The mango pulp has to float on top. (Stir it while drinking.)
Serve chilled.

Recipe source:
Rasoi Se - ETV Rajasthan
Chef : Pushpa Taneja

TULIPA DE FRANGO ( Fried Chicken Wings)



This delicious and crunchy chicken snack is served in the bars and pubs in Brazil.... a perfect accompaniment with the drinks.

Ingredients:Chicken wings ... 10 - 12
Orange juice ..... 4-5 tbsps.
Lime juice .........1- 2 tbsps
Mustard sauce ... 1 tsp
Garlic paste ...... 1 tsp
Salt ............ to taste.
Oil ........... to fry
Plain flour ... 2-3 tbsps to sprinkle on the chicken before frying
.
For the Dipping Sauce
:Olive oil .... 2-3 tbsps
Vinegar ... 2 tbsps
Orange juice .. 2 tbsps
Basil or oregano ... 1 tsp. (dried) If using fresh, take a few leaves and chop very finely.
Salt ... a pinch or two
Mix all the ingredients and serve as a dipping sauce with the chicken wings.

Method:1. Marinate the chicken wings with the juices, garlic paste and mustard sauce. (at least for an hour)
2. Heat oil for frying. Sprinkle the flour on the chicken wings and mix.
3. Deep fry until crispy and done.
Serve hot with the dipping sauce.
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KARELA PEELS PURIS


We have all learnt from our elders not to waste anything in the kitchen. How innovative they were in creating tasty dishes even from the peels of various vegetables. Today I have made karela peels puris for the  potluck event at Jagruti's Cooking Odyssey.

Here's the recipe..



Ingredients:
Wheat flour .. 1 cup (or more as required)
Karela peels ... 1/4 cup ( finely chopped)
Crushed cumin seeds .. 1/2 tsp
Green chillies ......... 1-2 (finely chopped)
Coriander leaves ..1-2 tbsps ( finely chopped )
Turmeric powder .... 1/8 tsp
Yogurt ...... for kneading the dough (optional )
Salt ....... to taste
Oil


Method:
1. In a pan heat a little oil . Tip in the Finely chopped karela peels and stir fry them.
2. Add the green chillies, coriander leaves, turmeric powder, crushed cumin seds and salt to taste.
3. Saute until the karela peels are cooked. 
4. Add them to the wheat flour and knead to a soft dough adding enough water or yogurt.
5. Roll out into small puris and deep fry them.
Can be served with any curry , dal or even relished with dahi and pickles.


Potluck Party @ Jagruti's Cooking Odyssey

TUK PATATA (Crispy Fried Potatoes)



Ingredients:
Potatoes
Salt ..... to taste
Oil ..... to fry

To Sprinkle:
Cumin powder (roasted and ground)
Amchoor powder
Red chilli powder
Black pepper
Garam masala (optional)
Salt

Method:
1. Peel and cut the potatoes into half inch thick circles.

2. Marinate them in salt water for at least half an hour.

3. Drain the water and deep fry them till half done. (4-5 mins.)

4. Keep them in a covered dish to make them soft.

5. Press each potato slice with the palm of your hand and deep fry them on medium flame to make them crispy. (fry them just before you serve)

6. Sprinkle all the above mentioned dry spice powders and salt ( if required ) on the hot potatoes.
These potatoes are usually served as an accompaniment to kadhi-chawal, dal-chawal, pulao-dal.



Saturday, June 8, 2013

MURGH PASANDA


This is a traditional chicken preparation cooked in a rich and creamy gravy. Perfect dish for a party. 

Ingredients:
Chicken ..... 250 gms  ( preferably boneless)
Cinnamon stick ... 1 inch piece
Bay leaves ...... 1-2
Black cardamoms .. 1
Slivered almonds ... for garnishing


For marination:
Lemon juice .... 2-3 tbsps
Turmeric powder .. 1/8 tsp
Garam masala ...... 1/2 tsp
Salt ................... to taste

For Gravy:
Onion ..... 1
Ginger .. 1 tsp
garlic ... 1 tsp
Red chilli powder .. 1/4 tsp
Garam masala .../ 1/2 tsp
Tomato puree ... 1 tbsp ( optional)
Cashewnuts .... 7-8
Cream ... 2-3 tbsps
Salt ... to taste
Oil



Method:
1. Clean and cut the chicken into cubes. (for best results use the boneless thigh portion)
2. Marinate them with the ingredients mentioned in the marination list.
3. Meanwhile prepare the gravy. 
4. Heat oil in a pan and fry the onion to a light pink colour.
5. Add the ginger garlic and saute. Tip in the cashews and add half cup water and simmer.
6. Grind the onion to make a puree.
7. Heat oil in a pan and add the cinnamon, bay leaf and cardamom. Add the marinated chicken and saute. Add the tomato puree and simmer to cook in its own water.
8. If it is not done you can add a little water to the chicken. Cook until three fourths done.
9. Now add the ground onion cashew paste and the mentioned spice powders. Check for salt and add if needed.
10. Finally stir in the cream and give one boil.
Garnish with slivered almonds.

TEEVAN ( Sindhi Mutton Curry )


This is Sindhi style mutton curry cooked with daag (brown onion gravy). We call it radhala teevan. In this curry we sometimes also add tindas or lotus stem if they are in season. Otherwise commonly potato is preferred by most. This can be served with plain rice, pulao or fulkas. (rotis)

Ingredients:
Mutton .... 250 gms.
Onions .... 2 medium sized (sliced)
Tomatoes... 1 (chopped)
Ginger paste ... 1 tsp
Garlic paste .... 1 tsp
Green chillies ... 1-2 (Chopped)
Coriander powder .. 1 tsp
Cumin powder ........ 1 tsp
Turmeric powder .... 1/4 tsp
Garam Masala ......... 1/2 tsp
Red chilli powder ... 1/2 tsp ( according to your taste )
Green cardamoms .... 2-3
Salt ...... to taste
Oil
Coriander leaves ... to garnish


Method:
1. Clean the mutton and set aside.

2. Heat oil and fry the onion for a few minutes.

3. Add the tomatoes, ginger-garlic paste, green chillies and a little water and simmer it to cook. Grind it with a hand grinder or in a mixer.

4. Now add the mutton and saute it. Keep adding a little water in between and continue to saute ( Bhuno) until you get a nice brown colour.

5. Now add the salt and dry spice powders. Crush the cardamoms and put them along with the skin. Also add a little chopped coriander leaves.

6. Pour sufficient water for the gravy and simmer it until done. Or Pressure-cook it. (If you are using pressure cooker add less water)

7. In India the mutton is really tender and cooks easily. But abroad we need to pressure-cook it because the mutton is frozen.
8. Garnish with coriander leaves and serve.


Friday, June 7, 2013

SOYA NUGGETS CURRY


This is a great source of vegetable protein, specially for vegetarians. 

Ingredients:
Soya nuggets .... 2 cups
Onion .......... 1 large (1 cup sliced)
Tomato ...... 1
Ginger ...... 1 tsp grated
Garlic ..... 1 tsp (crushed)
Green chillies ... 2
Tomato puree ... 2-3 tbsps
Yogurt .......... 4-5 tbsps
Turmeric powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder ... 1/4 tsp
Garam masala ........ 1/2 tsp
Coriander leaves ... handful.
Salt ...... to taste
Oil ...... 3-4 tbsps


Method:
1. Soak the nuggets in hot water until they become double the size.
2. Heat oil in a pan and fry the onion to golden brown.
3. Add the tomato, ginger, garlic, green chillies and half cup water. Simmer to cook.
4. Mash the onion. Squeeze out the water from the nuggets.
5. In a pressure cooker, add a little oil and the spice powders (on low flame taking care not to burn the spices.)
6. Add the mashed onion paste, tomato puree and the nuggets and stir fry for a minute.
7. Add sufficient water to cook and close the cooker, Cook for 2-3 whistles.
8. Open the cooker after a few minutes. Stir in the whisked yogurt and coriander leaves.
9. Bring it to a boil and simmer for half a minute.
Keep the consistency of the gravy as per your preference and add water accordingly. You may cook it in a pan too. You will have to add more water and simmer to cook for a longer time.

Thursday, June 6, 2013

SEERO ( Sheera with Wheat flour, Besan, Sooji )



Ingredients:
Wheat flour ........ 2 tbsps.
Gram flour / besan .. 2 tbsps.
Semolina ................. 1 tbsp.
Green cardamoms.... 4-5
Sugar ......................1/2 - 3/4 cup
Ghee or oil ............... 3-4 tbsp.
Almonds & Pistachios ..... for garnishing

Method:
1. Heat ghee /oil in a pan. Add slit cardamoms and the flour, besan and semolina.

2. Keep stirring on low flame until the flour is golden brown in colour and leaves an aroma.

3. Now pour carefully approximately one cup water and keep stirring continuously to avoid lumps

4. Now mix in the sugar well. Continue to stir until the sugar is well blended.( Adjust sugar according to your taste)
5. Garnish with chopped nuts.


TOMATO SALSA


This is a simple and basic Mexican dip served with nachos.

Ingredients:
Onion .... 1
Tomato .. 1
Fresh coriander leaves .. handful
Lemon juice ......... 2 - 3 tbsps
Tabasco sauce........... 1/2 tsp (or more as per your taste)
Salt ...... to taste
Dorritos or Corn Chips .. 1 packet

Method:
1. Chop the onion, tomato (remove the seeds) and coriander very finely.
2. In a bowl mix all these and season with salt and tabasco sauce.
3. Serve as a dip with Dorritos / Nachos or Corn chips.
For variation you can also add finely chopped mango or pine apple pieces.