Thursday, October 31, 2013

VEGETABLE KEEMA



This is a lovely option for vegetarians. You can have it like a sabzi or even use it for fillings in samosas / buns and pies

Ingredients:
Cauliflower .. 1 and half cups (shredded finely)
Onion .... 1  (about 1 cup)
Green peas .. 1/4 cup
Tomato ... 1
Green chillies .. 1-2
Ginger ... 1 tsp
Garlic .... 1 tsp
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
Kasoori methi ... dried and powdered .. to sprinkle on top.
Salt ... to taste
Oil

Method:
1. Shred the cauliflower finely and put it in hot water to remove the impurities.
2. Boil the green peas and set aside.
3. In a pan heat oil and add the finely chopped onions. Saute until brown.
4. Add the ginger, garlic, green chillies, tomatoes and a little water to cook.
5. Now tip in the cauliflower and start sauteeing until you get a nice brown colour of the keema.You can sprinkle a little water if needed.
6. Add all the spice powders, salt and coriander leaves.
7. Finally add the green peas and  stir it.

Tip: Adding boiled green peas in the end gives a better look to the curry.




Wednesday, October 30, 2013

VEGETABLE PULAO ( With Shan Biriyani Masala )


Veg pulao is the most healthiest option for one pot meals.. I keep trying out variations with different spice mixes and masala pastes. Today's version is with the flavourful Shan Biriyani Masala. I just love the flavours of this powder.

Ingredients:
Rice ... 1 & 1/2 cups
Cauliflower ... 8-10 florets
Capsicum/bell pepper ... 1 cup of green and red colours,cubed
Green peas .......... handful
(add any vegetables of your choice)
Onion ............ 1 small, sliced
Ginger garlic paste .... 1 tbsp.
Green chillies ............ 1-2
Tomato ... .... 1 medium
Cardamoms ......... 3-4
Cloves ................. 3-4
Cinnamon .......... 1 " piece
Bay leaf .............. 1-2
Turmeric powder ... 1/4 tsp
Yogurt ............. half cup
Biriyani Masala... 1 & 1/2 tbsp.



(I used Shan Sindhi Biriyani Masala)
( available at all Indian grocery stores in USA)
Mint leaves ........... handful
Coriander leaves ... handful
Salt
Oil
Method:
1. Wash the rice and soak it for 1 hour.


2. In a pressure cooker heat oil and add the whole spices, the ginger garlic paste and saute. Add the onions and stir fry till golden brown.
3. Tip in the vegetables,green chillies, tomato, salt, turmeric.


4. Mix the biriyani masala with the yogurt and add to the vegetables.(The measurement given on the packet is a lot..makes it too strong in spices.. I usually add one tbsp. for one cup of rice)
5. Simmer for a few minutes.


6. Now add the rice and double quantity of water.( If using Basmati, add a little less than double). Check the salt and close the pressure cooker.
7. After 2 whistles, simmer it a little and close the gas. Leave it for 5-7 minutes before opening the cooker.


8. Carefully seperate the rice with the back of the spoon. I use a chop stick to do this.
Serve with raita or fried potatoes.



Monday, October 28, 2013

DAL VADA KADHI ( LENTIL FRITTERS IN YOGURT GRAVY )


This month I have been paired with Shazia of  Cutchi Kitchen  in the Potluck Party Cyber Style hosted by Jagruti.. The kadhi is very simple to make and so delicious. We loved it and it is going to be a regular feature in our house. I recommend you all to try it out.

Ingredients:
Chana dal ... 1/2 cup
Toor dal ..... 1/2 cup
Dry red chillies .. 1-2
Fennel seeds / saunf ... 1 tsp
Coriander seeds ...... 1 tsp
Onion ............. 1 small
Garlic ............ 3-4 cloves (optional)
Ginger .......... 1 small piece
Asafoetida ... a pinch
Turmeric powder .. 1/4 tsp
Baking powder ... 1/8 tsp
Salt .... to taste
Sugar ... little (optional)
Yogurt ...... 1 cup
Besan / gram flour .. 2 tbsps
Oil .. to fry and for tempering.


Tempering ingredients:
Mustard seeds .... 1 tsp
Cumin seeds ....... 1 tsp
Dry red chillies ... 2 - 3
Curry leaves ..... few
Asafoetida ..... a pinch
Red chilli powder .. a pinch ( for colour)
Oil ... 1-2 tbsps


Method:
1. Soak dals for 2-3 hours. You can soak the dry red chillies with them too.
2. Grind them coarsely without adding water. Add the fennel seeds and coriander seeds while grinding.
3. Mix turmeric powder, salt and baking powder.
4. Make lemon sized balls and flatten them a bit. Deep fry these and set them aside.
5. In a pan mix the yogurt and the besan. Blend together adding sufficient water. ( 2-3 cups)
6. Bring the kadhi to a boil and simmer it. Add salt and turmeric powder and a little sugar if you like.
7. When the kadhi is thicker, tip in the dal fritters and simmer for about 4-5 minutes.
8. Heat a little oil and add the tempering ingredients except red chilli powder. When they crackle, remove from the gas and let it cool a little. Now add the chilli powder and temper the kadhi just before serving.


Linking to Potluck Party Event @ Jagruti's Cooking Odyssey

Wednesday, October 23, 2013

VEG STEW WITH OATS



A very healthy and nutritious dish with a combination of vegetables like carrot, potato and spinach.In addition we also have green gram for protiens and all of us know the health benifits of oats. This stew can even be relished without any roti or bread. I sometimes take a bowl full for lunch and it is quite filling.

Ingredients:
Oats .... 2 tbsps
Spinach ... 1 piece (30 grms. frozen) or (handful fresh)
Green gram .. handful (soaked for few hours)
Potato ........ 1 small
Carrot ........ half
Onion ........ 1 small
Tomato .... 1 small
Green chilli ... 1
Turmeric powder ... 1/8 tsp
Cumin powder ...... 1/4 tsp
Red chilli powder ... 1/4 tsp (add if you like it spicy)
Oil.................. 1-2 tbsp

METHOD:
1. Cut all the vegetables into small pieces and soak the moong gram.

2. Heat oil in a pressure cooker and add the oats. Saute for a minute on low flame.

3. Now tip in the onion, tomato, chilli and all the vegetables and the soaked green gram.
4. Add the salt and spices mentioned above ( note: very little quantity of masalas required)

5. Add 2 cups of water and close the cooker. Cook for 4-5 whistles.
6. After opening the cooker, just give a gentle mash with a ladle/spoon and check for the salt.
I have served it with dinner rolls.. even garlic bread goes well with it.

Monday, October 21, 2013

FISH GRILLED WITH SPINACH PUREE

We usually prepare grilled dishes with basic ginger garlic marinations. For a change I tried out something different and healthy.. used blanched spinach in addition to that and it gave a lovely colour too.along with the nutritions

Ingredients:
Fish fillet ..... 1
Spinach ...... 2 cups
Garlic ........ few cloves
Ginger ....... small piece
Onion ...... 2 tbsps
Green chillies .. 1-2
Lemon juice .... 2 tbsps
Turmeric powder ... 1/4 tsp
Cumin powder .... 1 tsp
Salt .... to taste
Oil ... 2 tbsps



Method:
1. Select a fish without bones. Clean the fillet.
2. Blanch the spinach and saute with the rest of the ingredients.( except lemon juice)
3. Grind it to a paste and add the lemon juice.
4. Marinate the fish fillet with the spinach puree.
5. Grease the baking tray or oven proof dish and place the fish fillet. Grill it for 20-25 minutes or until done.
Serve it hot with boiled vegetables or salad or garlic bread.
I have served with broccoli stir-fried with garlic.

Note: The grilling time may vary according to the size of the fish and the type of the oven.