Tuesday, June 19, 2018

KASHMIRI PULAO


Kashmiri pulao is a flavourful and rich dish cooked with dry fruits and flavoured with saffron and whole spices. It can be served with veg and non veg Kashmiri curries. 

Ingredients:
Basmati rice .... 1 cup
Cashewnuts .... few
Almonds ......... few
Walnuts .......... few
Raisins ........... 1 tbsp
Black cardamoms ... 1
Green cardamoms ... 4
Cloves ...................... 4
Cinnamon ............. 1" piece
Saffron ..................  2 pinches
Milk ..................... 1/4 cup
Cherries .............. few (or pine apple pieces)
Salt .................. to taste
Ghee .............. 3 tbsps




Method:
1. Wash the Basmati rice and set aside.
2. Fry the dry fruits in 1 tbsps of ghee and set aside for garnishing.
3. Soak the saffron in warm milk.
4. Heat the remaining ghee in a pan and add the whole spices.
5. When they give out an aroma add the rice and saute for a minute.
6. Add 1 and 3/4th cups of water and salt. Let it boil.
7. When the rice is almost done add the saffron infused milk and stir.
8. Keep it on dum on a low flame.
9. Finally add the fried dry fruits and garnish with lightly fried cherries or pineapple pieces.


Sunday, June 17, 2018

HING WALA AAM KA ACHAR / MANGO PICKLE WITH ASAFOETIDA


Summer is the time when mangoes are available and we start making pickles. There is also enough sunlight to keep the pickles out for maturing. This time I tried out a simple Hing Wala Aam ka Achar. This pickle has a strong flavour of hing or asafoetida compared to other pickles.
If you are making a small quantity then you need very little oil and the pickle can be stored in the refrigerator. But for large quantity it is better to have the oil floating on top which enables the pickle to last longer. Preferably mustard oil is better for pickles. However you may use other oils too if you like.

Ingredients:
Raw mangoes .... 2 cups (diced)
Asafoetida .... 1/2 tsp
Salt ................ 3-4 tbsps
Jaggery ......... 2 tsps
Turmeric powder .. 1/2 tsp
Red chilli powder .. 1/2 tsp
Mustard oil ...... 1/4 cup


Method:
1. Wash the mangoes well and wipe them with a kitchen napkin.
2. Cut them into small pieces with or without the skin as you like.
3. Mix the salt and leave them in a glass jar overnight.
4. Mix the remaining ingredients into the jar using a wooden spoon.
5. Heat the mustard oil to a smoking point and let it cool.
6, Stir it into the jar and shake.
7. Keep the jar in the sunlight for the pickle to mature. Once ready you can refrigerate it as the quantity is small.

Thursday, June 14, 2018

ACHARI MATHIS


Crunchy and tangy achari mathis - a perfect accompaniment with masala chai.

Ingredients:
Whole wheat flour ... 1 cup
Maida ...................... 1 cup
Fine semolina ......... 2 tbsps
Achari masala ......... 1 tbsp
Mashed mango pickle .. 1 tbsp
Salt ............. to taste
Ghee ............ 2 tbsps
Ajwain .......... 1 tsp
Kasoori methi .. 1 tsp (optional)
Oil ........... for frying

Method:

1. Mix all the ingredients together and make a stiff dough adding water as needed.





2. Take small marble sized portions and press with fingers or roll out into small thick roundels.





3. Heat oil in a pan. Reduce the flame and fry the methis to a light brown colour until crisp. When the mathis are done you will notice that they sink down in the pan. 





Drain them on a kitchen paper tissue. Store them in an air tight container when they are completely cold.

Monday, June 11, 2018

SPICY CHICKEN FRY / SPICY CHICKEN CHUKKA


Spicy chicken fry is a delicious treat for spicy food lovers. It pairs well as a side dish with dal chawal or can be relished with rotis, parathas, dosas and appams.

Ingredients:
Chicken ... 500 gms
Onions ..... 1 cup (sliced)
Green chillies .. 2
Curry leaves ... 1 sprig
Yogurt ... 3 tbsps.
Dry red chillies .. 2
Garlic paste .. 1 tbsp
Ginger paste ... 1 tbsp
Tomato puree ... 3 tbsps
Cinnamon .... 2 pieces
Cloves ........ 4-5
Black cardamom ... 1
Cumin seeds ..... 1 tsp
Saunf / aniseeds .. 1 tsp
Turmeric powder .. 1/2 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1/2 tsp
Garam masala powder .. 1/2 tsp
Red chilli powder ... 1 tsp (adjust as per your taste)
Sambar powder ...... 2 tsps (optional)
Oil ....................... 6 tbsps
Salt ................... to taste


Method:

1. Marinate the chicken pieces with yogurt, salt, turmeric powder. Set aside for few hours.






2. Heat oil in a kadai and add the whole spices. (black cardamom, cloves, cinnamon, saunf and cumin seeds)







3. Now add the sliced onions and saute.







4. Tip in the green chillies and dry red chillies, ginger and garlic paste.







5. Add few curry leaves.







6. Continue to stir fry until the onion becomes light brown.








7. Now add the chicken pieces and the spice powders.








8. Saute for few minutes and add the tomato puree.








9. Reduce the flame and cover the chicken stirring it at regular intervals.







10. Add a spoonful of sambar powder which is optional.








11. Simmer until the water from the chicken is completely dried up and the chicken is done.






12. Add some coriander leaves.


Saturday, June 9, 2018

TOMATO BREAD / TAMATE MEI DHABROTI


You have leftover bread ??
Here is a simple breakfast recipe with just few basic ingredients. It tastes really good.

Ingredients:
Bread ............... 6-7 slices
Tomatoes ........ 1 cup (chopped)
Cumin seeds .... 1 tsp
Green chillies ... 1
Ginger paste ... 1 tsp
Garlic paste .... 1 tsp
Red chilli powder .. 1/4 tsp (optional)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Turmeric powder ... 1/4 tsp
Salt ............. to taste
Oil ............ 3-4 tbsps
Coriander leaves ... handful

Method:

1. Heat oil in a pan and add the cumin seeds.









2. When they crackle tip in the chopped tomatoes, ginger garlic paste and green chillies.







3. Cover and simmer until the tomatoes are soft.









4. Now add the salt and the spice powders. Stir to mix them well.








5. Break the bread slices into small pieces and add them to the tomato masala.









6. Stir and sprinkle little water for the bread to cook.










7.  Add the coriander leaves.









8. Simmer for few minutes until done.

Monday, June 4, 2018

PALAK MURGH / PALAK CHICKEN / CHICKEN CURRY WITH SPINACH


Try out this delicious recipe of chicken cooked with spinach. It is a flavourful curry loaded with nutrition. Sometimes kids are picky and avoid eating greens. They will surely relish this one.

Ingredients:
Chicken ............. 250 gms
 Spinach ............. 2 cups (chopped)
Onion ............. 1/2 cup (sliced)
Green Chillies .. 1 - 2
 Garlic paste ...... 1 tbsp
Ginger paste .... 1/2 tbsp
Tomato ............. 1 (chopped)
Cinnamon stick .. 1" piece
Cloves ............ 2-3
Black Cardamom ... 1
Cumin powder ... 1 tsp
 Coriander powder .. 2 tsps
 Turmeric powder .. 1/2 tsp
 Garam Masala powder ... 1/2 tsp
 Red Chilli powder ... 1/4 tsp (optional)
 Salt ........ to taste
Oil .... 3-4 tbsps


 Method: 


1. Wash the chicken and set it aside. Heat oil in a pan and add the whole spices mentioned in the list. When they give out an aroma tip in the sliced onions and saute.




2. Next add the ginger garlic paste, tomato and green chillies. Stir fry.






3.Add the spinach and salt. Saute a little to mix everything.








4. Add the chicken pieces and the spice powders. Saute for 2 minutes. Simmer to cook on low flame. Sprinkle a little water if needed.

Saturday, June 2, 2018

DOZZA ( Pizza Dosa)


Pizza is a very popular Italian dish loved by everyone especially kids. These days we have so many fusion pizzas made with rotis, naans, parathas, bhakris, as a base. One such variation is Dozza made with dosa batter. We can use any toppings of our choice.

Ingredients:
For Dosa Batter:
Urad dal .... 1 cup
Rice ........... 3 cups
Methi seeds .... 1 tsp.
Baking soda ... a pinch
Salt ... to taste

For the Sauce:
Tomatoes ... 1-2
Garlic ......... 1 tbsp
Chilli sauce .. 1 tbsp
Tomato ketchup .. 1 tsp
Oregano / basil ... 1 tsp
Salt ........... to taste
Olive oil .... 2 tbsps

For the Topping:
Capsicums ... Red, Yellow and Green chopped
Pizza seasoning ... as needed
Cheese ....... grated
Cherry Tomatoes... few
Olives ................ few (optional)
Oil .......... to make dosas (as needed)

Method:

Soak the rice and dal for few hours. Grind them to a smooth paste adding a little salt. Set it aside to ferment.






To make the pizza sauce heat oil in a pan and saute the garlic. Add the blanched and chopped tomatoes and simmer to cook. Add the sauces and tempering. Set aside to cool.





Make thick dosas by spreading a ladleful of batter on a hot griddle.









Spoon a little oil and fry both sides lightly.










Place a dosa in a greased baking tray.










Spread the pizza sauce evenly on it.










Spread the finely chopped toppings.g









Spread grated cheese and sprinkle pizza seasoning. Garnish with few cherry tomatoes or olives.









Bake it in the oven until the cheese is melted. Serve hot.

Wednesday, March 7, 2018

KARELE KA HALWA


Karela has various therapeutic properties and it is one of the healthiest vegetables. My mom-in-law used to make a variety of dishes with bitter gourd during my pregnancy and post delivery. This halwa is one of them. She added extra ghee and dry fruits but here I have reduced the quantity.



Ingredients:
Karelas / bitter gourds .... 3
Desi ghee / clarified butter .. 3 tbsps
Sugar ........................ 6 tbsps
Cardamom powder ..... 1/2 tsp
Poppy seeds .............. 2 tbsps (dry roasted)
Khoya ........................ 3 tbsps
Milk ......................... 1/4 cup
Almonds .................. 1 tbsp (sliced)
Pistachios ................ 1 tbsp (sliced)

Method:

1. Wash the karelas, peel them and discard the seeds.









2. Cut them into small pieces.









3. Grind them in a mixie without adding any water.









4. In a pan heat the ghee and add the ground karela paste.









5. Stir fry for about 5 minutes until the water is evaporated.







6. Now add the milk and allow it to simmer for few minutes until the karela mixture gets cooked.






7. Tip in the khoya and mix well.








8. Add the sugar and stir it until it melts.







9. Now add the poppy seeds.







10. Keep stirring until the mixture leaves the sides.







 11. Add a portion of dry fruits to the halwa and save some for garnishing.

Print Recipe