Friday, November 4, 2022

RAJMA DHOKLAS ( No Fermentation Required)


Here is a healthy and protein rich snack recipe for you.... Rajma dhoklas
This easy to make and tempting recipe is surely going to win your hearts. No fermentation is required. Just soak the dhoklas overnight, grind and prepare them. These can be enjoyed at any time of the day. 

 Ingredients:
Rajma (kidney beans) .... 1 cup ( soak overnight) 
Ginger paste ....................1 tsp
Green chilli paste ............ 1 tsp
Sugar .............................. 1 tsp
Salt .................................. to taste
Eno fruit salt .................. 1 tsp
Lemon juice .................. 1 tbsp
Yogurt .......................... 1/2 cup
Oil ............................... 2 tsps

For tempering:
Mustard seeds .......... 1 tbsp
Crushed sesame seeds .. 1 tbsp
Asafoetida ................ 1/4 tsp
Curry leaves .......... few 
Kashmiri chilli powder - 2 pinches for colour (optional)
Oil ...................... 2 tsps

For garnishing:
Slit green chillies 1 0r 2 (lightly sauteed)
Grated coconut ..... 1 tbsp



Method:
1. Wash and soak the rajma overnight or 8-10 hrs.
2. Grind them to a slightly coarser texture.
3. Add the ginger and chilli paste, 1 tsp oil, sugar, salt and yogurt. Mix them well.
4. Just before steaming, add the eno fruit salt and lemon juice over it. 
5. Mix it quickly. 
6. Grease the dhokla tray with the remaining oil and pour the batter into it.
7. Steam them until done.
8. Let it cool a bit before cutting into pieces.
9. Heat oil in a pan and add the tempering ingredients. 
10. As soon as they crackle toss the dhokla pieces gently. Alternately you can pour the tempering over the steamed dhoklas.
11. Garnish with coriander leaves, slit green chillies and grated coconut.
12. Serve them with mint and coriander chutney.

Check out the video




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This recipe is for A-Z challenge - Season 2 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is R



Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
- Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

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Monday, October 31, 2022

MUMBAI STYLE QEEMA PAV / BHUNA QEEMA / MUTTON MINCE SERVED WITH PAV BREAD



 Here is the recipe of Mumbai style Keema Pav. The scrumptious mutton mince is served with soft pillowy pav that is lightly toasted with butter. Top it with tangy onion slices and enjoy the delectable preparation.




Ingredients:
Pav breads --- as needed
Some butter for pav bread
Keema / mutton mince -- 500 gms
Onions --- 3-4 (about 2 cups sliced)
Green peas ---- handful
Tomato Puree -- 1 tbsp
Tomatoes ----- 2
Oil ----------- 1/4 cup
Green chillies --- 2-3
Ginger ------------ 1 tbsp (grated or crushed)
Garlic ------------- 1 tbsp (minced or crushed)
Salt ---------------- to taste
Turmeric powder ----- 1/2 tsp
Cumin powder --- 1 tsp
Coriander powder -- 1 tsp
Red chilli powder ---- 1/2 tsp
Kasoori methi ---- 1 tbsp
Garam masala powder----- 1 tsp

Method:
1. Heat oil in a pan. Add the sliced onions.
2. Saute them until golden brown.
3. Add the green chillies, ginger, garlic and tomatoes.
4. Add 1 cup water and cook until the onions and tomatoes are soft..
5. Now add the mutton mince and saute.
6. Continue stirring and cooking until the colour turns brown. While sauteeing add water little by little whenever required.
7. Add the salt, green peas, kasoori methi and spice powders.
8. Simmer to cook until done. Adjust the consistency as you like and add water accordingly.
9. Heat the pav breads with butter. Serve with the cooked qeema.

Watch the video


This recipe is for A-Z challenge - Season 2 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is Q


Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
- Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)


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Sunday, October 2, 2022

KADAI PANEER

 

Kadai paneer is a very delicious and most popular dish. Paneer chunks are cooked in a flavourful gravy along with onion and bell pepper cubes. This uniquely flavoured paneer preparation is very different than the other paneer dishes like Butter Paneer /Shahi Paneer. This restaurant style curry pairs well with rotis and naans. 

Ingredients:
Paneer - 200 gms 
Capsicum / Bell pepper - Few pieces of red, yellow & green 
Onion - 1 (cut into cubes)
Onion - 1 (sliced)
Tomato - 1 
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Kasoori methi - 1 tbsp 
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Kashmiri chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Cream - 1-2 tbsps or as required
Salt - to taste
Oil - as needed



Method:
1. Heat 2 tbsps of oil. Fry the paneer cubes lightly and put them in hot water. This is a tip to get a soft and spongy texture of paneer.
2. Same way fry the capsicum and onion pieces separately and set aside.
3. Heat 2 more tbsps of oil and fry the sliced onions until translucent. 
4. Add ginger, garlic and tomato. Slow cook until the tomato is soft.
5. Add little water and grind to a paste after it is cooled.
6. In a pan heat 2 tbsps of oil and reduce the flame. Add the spice powders, salt and little water.
7. Now stir in the blended onion mixture and simmer it until the oil is separated.
8. Drain the water from the paneer cubes. Add them to the gravy along with the fried onion and capsicum cubes. Check the salt and adjust if required. 
9. Crush the kasoori methi and sprinkle over the simmering gravy.
10. Add little cream and give it a gentle stir. Simmer it a bit. 
11. Curry is done. Serve it with naans or rotis.

This recipe is for A-Z challenge - Season 2 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is P 


Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
- Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

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Check out some more Paneer Recipes:















Saturday, September 3, 2022

OAL KA KEEMA / JIMIKAND KA KEEMA / YAM KEEMA

 

This is a traditional Sindhi style preparation of keema made with yam also known as elephant foot yam. A good option for vegetarians. It really tastes like mutton keema. You can relish it with Sindhi khichdi or rotis.

Ingredients:
Yam ........... 350 grms or as needed
Onions ..... 4 medium 
Tomato ..... 1 or 2
Green chillies .. 2
Garlic ............... 1 tbsp
Ginger ............. 1/2 tbsp
Salt ............. to taste
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp
Turmeric powder ...... 1/2 tsp
Red chilli powder ..... 1/2 tsp
Garam masala powder ... 1/2 tsp
Kasoori methi ................. 1 tbsp
Coriander leaves ............ handful
Oil as needed for frying and cooking.

Method:
1. Peel the yam and wash it well. Grate it from the large side of the grater.
2. Heat oil for frying. Fry the grated yam in batches putting it in a metal strainer which can be immersed in hot oil. This makes your work easy.
3. Fry to a crispy texture and set aside repeating with the remaining yam.
4. Now in a pan heat 3-4 tbsps of oil and saute the onion until golden brown.
5. Add tomato, ginger garlic paste, green chillies and 1 cup water. Simmer until cooked.
6. Grind it after cooling. 
7. In a different pan heat 2 tbsps of oil and reduce the heat.
8. Add spice powders and the onion paste. Saute. Add salt.
9. Now tip in the fried yam and saute for a minute.
10. Add 1/4 cup water and cook on low flame.
11. Crush the kasoori methi and add while simmering. 
12. When the moisture is dried up garnish with coriander leaves. 

This recipe is for A-Z challenge - Season 2 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is O




Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
- Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)


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Tuesday, August 30, 2022

SRI LANKAN EGG HOPPERS / APPAMS / APPA / SPICY POL SAMBOL



Appam or Appa (as it is known in Sri Lanka) is a very popular dish of Sri lanka and South India. It is usually had for breakfast or even lunch and dinner. The taste is similar to dosa. 

What is Appam ?
Appam is a thin bowl shaped pancake made with fermented batter of rice (or rice powder) and coconut milk. It is made in a special round bottomed pan called Appa Chatti like a small wok. Traditionally the fermentation of the batter was done with the addition of little toddy which is a liquid extracted from a palm tree that becomes alcoholic after fermentation. These days we make use of yeast as toddy is not available easily in cities. 

How do we serve Appam ?
It could be served with a variety of chutneys, veg and non veg stews or kurma.
In Sri Lanka it is served with Pol Sambol (spicy coconut chutney) Breakfast appams are sometimes made with the egg poached in it while it is being made. Whereas in the Indian state of Kerala they serve it with veg or non veg stews. In Tamilnadu it is relished with spicy Chettinad style non veg curries.

Varieties of Appams
We have savoury as well as sweet appams. Jaggery or sugar is used as a sweetener. Sweet version is usually made on festive days. 
The other version is Idiappam / String Hoppers. These resemble vermicelli. The process of making these is very different. These are steamed and served with chutneys or coconut based gravies.



Ingredients for Appams:

Rice flour ...... 1 & 1/2 cups
Coconut milk .... 200 ml 
Yeast .................. 1 tsp
Salt ................... to taste
Sugar ............... 1 tbsp
Luke warm water ... 1 cup + little more if required
Baking soda ........... 2 pinches
Eggs ................... as needed (one per appam )

Ingredients for Pol Sambol / Coconut Sambol:

Finely grated coconut ..... 1 cup
Spicy chilli powder ....... 1 tsp
Kashmiri chilli powder .. 1 tbsp
Lemon juice ............... 1 tbsp
Onions ...................... 1 small (finely chopped )
Garlic ....................... 10 - 12 cloves

To Make Pol Sambol:

1. Crush the garlic in a pestle and mortar adding little salt. This hepls to crush it easily.
2. Same way crush the onions. Remove them in a bowl.
3. Add the coconut, both the chilli powders, salt as needed and lemon juice. 
4. Give them a nice mix. Spice level can be less or more as you like.
5. Remove in a serving bowl.

To Make Egg Appams or Hoppers:

1. Mix yeast and sugar in luke warm water and allow it to activate. This may take 4-5 mins.
2. Mix the salt to the rice flour in a mixing bowl.
3. Add the frothy yeast and mix it well until the flour resembles bread crumbs.
4. Cover and set it aside for 2 hours.
5. Now add the coconut milk and baling soda. Mix well and add little more water if needed. We need dosa batter consistency.
6. Set aside again for 2 hours or until it ferments. In winter it may take a bit longer.
7. Now pour 2-3 ladleful in a appam pan and swirl it to coat the edges of the pan. Leave it uncovered until you see the bubbles formed on the surface of the appam.
8. Now cover the lid for half a minute, Open and break an egg in the center. Sprinkle salt on it.
9. Spray little oil and cover the pan. Cook on low to medium flame until the egg is firm. 
10. Serve with pol sambol / spicy coconut chutney. You may also relish the plain appams with kurma for lunch and dinner.
 

Watch the video of making Egg Hoppers or Appams 



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About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Sri Lankan Cuisine suggested by Narmadha. My partner is Renu Agarwal Dongre who gave me my secret ingredients for my dish - Coconut Milk and Yeast. 
I chose Pandan Leaves and Coconut Oil for her. 

Monday, August 1, 2022

NEEMBU GUD KI SHIKANJI / INDIAN SUMMER DRINK


Shikanji is the most popular Indian summer drink. It can be made with sugar or jaggery. This is really a cool and refreshing drink and also good for digestion.

Ingredients: Jaggery ---- 3/4 cup (I used organic jaggery powder) Water ------- 3/4 cup Lemons ----- 3 Ginger ----- 2" piece (grated) Mint leaves ---- handful Roasted cumin powder ---- 1/2 tsp Chaat masala powder ----- 1/2 tsp Crushed black pepper ---- 1/4 tsp Salt --------------------------- as needed.

Method:
1. Boil the jaggery and water for 30 - 40 seconds.
2. Add all the ingredients except lemon juice.
3. Boil them a bit until the flavours are incorporated into the syrup.
4. Add the lemon juice and give one or two boils.
5. Switch off the flame and let it cool.
6. Strain the mixture and fill it in bottle. This concentrate can be stored in the refrigerator for few days.
7. Add 5-6 tbsps of this syrup in a medium size glass. Top it up wiith chilled water or soda.
8. Garnish with mint and lemon wedges and serve.

Watch the Video:


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Yield: 4 servings.

This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is N - 



Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

Monday, July 4, 2022

MOONG DAL WITH SARSON KA SAAG / SPLIT YELLOW MOONG LENTILS WITH MUSTARD GREENS

 


This is a delicious and healthy dal recipe for day to day cooking. Moong dal is slow cooked with the addition of tender mustard greens and tempered with onion, garlic, asafoetida and cumin seed tadka which really enhances the flavours. This can be served with rice or rotis. 


Ingredients:
yellow split moong dal .... 1 cup
Mustard greens ................ 1 small bunch (I have used home grown tender mustard leaves)
Green chillies ................. 2
Onion .......................... 1 small
Tomato ....................... 1 small
Garlic ......................... 7-8 cloves
Turmeric powder ........ 1/4 tsp
Salt ............................. to taste
Red chilli powder ...... 1/4 tsp
Cumin seeds ............... 1/2 tsp
Asafoetida ................. 1/8 tsp
Oil .............................. 2 -3 tbsps

Method:
1. Wash and soak the moong dal for 1 or 2 hours.
2. In a pan slow cook dal with the addition of mustard greens, salt, turmeric powder, green chillies, tomato and 1 cup of water. 
3. Stir in between and add little water if required. Keep a grainy texture and do not over cook.
4. Lightly mash with the ladle to mix everything.
5. Heat oil in a small pan and add the cumin seeds. When they crackle, add the crushed garlic and finely diced onion. Reduce the flame and fry until they are golden brown. Switch off the flame and add the red chilli powder. Stir the tempering into the cooked dal saving little for garnishing.
6. Serve with rice or rotis.

Check out the video




This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is M - So here is the recipe of Moong Dal with Mustard greens 


Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud Ki Shikanji (Indian summer drink with lemon)

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Dal Pakwan

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