Saturday, August 31, 2013

APPLE CRUMBLE


This is such a simple dessert with few ingredients.. It can be eaten by itself or served with ice cream.

Ingredients:
Apples - 2
Flour ...          1/2 cup
Brown sugar .. 1/2 cup
Butter .......... 3 - 4  tbsps
Cinnamon .... 1 tbsp


Method:



 1. Mix together the flour, sugar & butter using a pastry blender until it resembles crumbs.
( I have used organic sugar but brown sugar gives the crust a nice brown colour )

2. Brush the oven proof dish with butter.



3. Slice the apples finely and spread them in a single layer in the dish.

4. Sprinkle the cinnamon on top of them.

5. Spread the mix on top of the slices evenly.

6. Pre-heat the oven and bake it until the crust is crisp. It takes about 22 - 25 minutes.







Note: The time may vary a little depending on the oven and the quantity.
 

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Friday, August 30, 2013

BEEHA / BEA JA PAKORA


Beeha / bea  ( lotus stem / kamal kakdi ) is one of the delicacy in the Sindhi Cuisine. We have a variety of preparations with this vegetable like daag wari bhaji, seyala bhaji, palak mei beeha, beeha ji tikki, chutney wara beeha etc etc... When in season we add it to almost all the curries and meats.Cleaning this is the toughest part because it is covered with mud and kept fresh by sprinkling water over it. We have to wash it very well before using. Scrape the outer skin and cut into slanting slices. This way it will not be very hairy when you bite it. Today's recipe is pakoras / fritters made with the boiled lotus stem slices.

Ingredients:
Lotus stem slices .. 10 - 12  or as needed
Amchoor powder .. 1/2 tsp
Red chilli powder .. 1/4 tsp
Cumin powder ..... 1/4 tsp
Chaat masala or garam masala .. 1/2 tsp
 Besan / gram flour ... 1 & 1/2 cups ( or as needed )
Baking soda ... a pinch 
Salt ...... to taste
Oil ...... to fry




Method:
1. Boil the lotus stem slices in a pressure cooker adding a little salt. Drain and set aside.
2. Mix all the dry spice powders and sprinkle on the slices.
3. Make a smooth and thick batter with besan, salt and baking soda.
4. Dip the slices in the batter and fry them until half done.
5. When you are ready to serve, press each pakora to make it little flat and fry again until crisp. ( double frying makes them nice and crisp )
Serve with any chutney or sauce.



Note: You can also stir-fry them with mint chutney instead of the dry masalas and make pakoras in the same way.

CHUTNEY WARA BEEHA / BEA ( Lotus Stem with Mint Chutney)


Beeha / bea  ( lotus stem / kamal kakdi ) is one of the delicacy in the Sindhi Cuisine. We have a variety of preparations with this vegetable like daag wari bhaji, seyala bhaji, palak mei beeha, beeha ji tikki, beeha ja pakora. Thin boiled slices can also be relished with mint chutney. When in season we add it to almost all the curries and meats.Cleaning this is the toughest part because it is covered with mud and kept fresh by sprinkling water over it. We have to wash it very well before using. Scrape the outer skin and cut into slanting slices. This way it will not be very hairy when you bite it. Today's recipe is a healthy and chatpata snack made with boiled lotus stem and mint chutney.

Ingredients :
Lotus stem - 1 ( about 10-12 slices)
Cumin powder (dry roasted).. 1/2 tsp 
Chaat Masala or Garam masala .. 1/2 tsp
Mint chutney .. 3-4 tbsps
Oil .... 1-2 tbsps.

For Mint Chutney:
Ingredients:
Mint leaves ........... 2 cups
Coriander leaves ... 1 cup
Green chillies .......... 3-4
Onion ....................... 1 chopped
Roasted chana/dalia ... 1 tbsp (optional)
Garlic ............... 8-10 cloves
Ginger ............ small piece
Vinegar or lime juice .. 1 tbsp.
Salt to taste
Sugar .................... 1 tsp.(optional)

(Grind all the above ingredients, adding a little water if required.)

Method:
1. Scrape the lotus stem and cut the slices slanting. Boil adding a little salt, preferably in a pressure cooker. Drain and set aside.
2. In a pan, heat the oil and add 3-4 tbsps of mint chutney. Saute and add the mentioned spice powders.
3. Toss the boiled lotus stem slices until they are well coated with the chutney.
Serve it as a snack, hot or cold.

Note: You can also dip these in the besan batter and fry pakoras.




Monday, August 26, 2013

DRY GARLIC CHUTNEY


This is a very popular chutney of Maharashtra.. It is usually served with vada pav. It tastes good with puris and bhakri as well.

Ingredients:
Garlic ...... 2 pods (crushed)
Onion ....... 1 (grated) - optional
Red chilli Powder ....2-3 tbsp.
Dry coconut grated .... 1 tbsp.
Coriander powder ....1 tsp.
Cumin powder ......... 1 tsp.
Turmeric powder .... 1/2 tsp.
Salt ... to taste
Oil ... 1-2 tbsp.

Method:

In a pan heat the oil and saute the onion till water dries, add garlic... stir fry and add all the other ingredients. The consistency has to be dry like crumbs.

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Ginger Chutney

Saturday, August 24, 2013

ALOO KACHORI


These kachoris brought back childhood memories. Mom would make all these yummy snacks to carry for the train journey and how we relished them.


Ingredients:

For the dough:
Maida ..... 1 cup
Oil ......... 2-3 tbsps
Salt ....... to taste
Knead into a soft dough adding water. Set aside.


For the filling:
Potatoes .... 2
Turmeric powder .. 1/4 tsp
Garam Masala ...... 1/4 tsp
Crushed cumin seeds .. 1/4 tsp
Red chilli powder ....... 1/2 tsp
Amchoor powder .... 1/4 tsp
Coriander leaves ....... handful
Salt .... to taste
Oil ..... for frying.


Method:
1.Boil the potatoes, peel them and cut into small pieces.
2. In a pan heat a little oil and add the potatoes and spice powders.
3. Add salt and coriander leaves and mix well mashing with the spoon.
4. Let it cool.
5. Now roll out a small quantity of dough and stuff it with the aloo filling.
6. Seal the edges into a bundle and roll it lightly.
7. Deep fry the kachories until crisp.
Serve hot with sweet tamarind chutney.

See Sweet Tamarind Chutney Recipe - HERE


Thursday, August 22, 2013

SPRING ROLL PRAWNS




Marinated jumbo prawns wrapped in spring roll wrappers and deep fried... Very simple and delicious treat for sea food lovers.. I had eaten these in a sea food restaurant in Houston and liked them a lot. I gave it a try making them at home and they tasted exactly the same..Those of you who love prawns are surely going to like them.


Ingredients:
Jumbo prawns  .... 4  ( or as needed)
Garlic paste .... 1 tsp
Soya sauce .... 1 tbsp
Chilli sauce .... 1/4 tsp (add more if you like)
Spring roll wrappers  .. Cut into 3 inch wide strips 
(I bought the ready wrappers from the store. See the recipe  HERE  for home made ones)
Oil ... to fry

For the paste:
Flour / maida .... 2 tbsps
Water ............ 1/2 cup
Dilute the maida with water and cook it in a pan whisking all the time to avoid lumps until it is thick. 


Method:
1. Clean the prawns and leave the tails intact. 
2. Marinate them with soya, chilli sauce and garlic paste.( at least for 1 hour )
3. Drain the liquid out completely. 
4. Take a strip of 3 inch wide and wrap it around the prawn sealing it with the maida  paste.
5. Heat oil and deep fry the prawn spring rolls to a golden colour until crisp on medium flame first and reducing it to low so that the prawns get cooked.
Serve hot with chilli sauce 

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Wednesday, August 21, 2013

VADAKARI


Vadakari is a traditional South Indian side dish, which is often made from the left-over vadas / masala vadas.

Ingredients:


For vadas:
Chana dal ... 1 cup
fennel seeds / saunf ..  1 tsp
Red chillies ....... 1-2
Garlic cloves ... 2-3
Salt ... to taste

Soak dal for 2-3 hours. Grind coarsely adding all the ingredients.
Fry the vadas and set aside.


For the gravy:
Onions ... 1
Tomato ... 1
Red chilli powder .. 1/2 tsp
Garam masala ...... 1/4 tsp
Turmeric powder .. 1/4 tsp
Salt ... to taste.
Coconut milk ..... 3-4 tbsps

For tempering:
Mustard seeds ... 1 tsp
Fennel seeds ...... 1 tsp
Cinnamon stick .. 1 small piece
Dry red chillies ... 1-2
Curry leaves .... 1 sprig
Asafoetida ..... a pinch
Oil


Method :
1.In a pan heat a little oil and add the tempering ingredients.
2. When they crackle, add the onion and saute until golden brown in colour.
3. Add the tomatoes, salt and spice powders.Saute until the tomatoes are cooked.
4. Add the coconut milk and give one boil.
5. When you are ready to serve, put the vada pieces and boil once.
Serve immediately.

RAGDA PATTIES




Ragda Patties is a very popular chaat item .Aloo Tikkis topped with spicy ragda and chutneys, onion and thin sev..  It is usually made with vatanas .. But some people also make it with chana (chick peas ) . I have made with chick peas since we don't get vatanas in Brazil.


For Patties:
Potatoes ... 4-5
Bread crumbs ... 2 tbsps
Roasted and crushed cumin seeds ... 1 tsp
Salt ............. to taste
Green chillies .. 1 finely chopped (optional)
Coriander leaves .. 1 tbsp .. (finely chopped)
Oil .......... 2-3 tbsps (to pan-fry )

Method:
1. Boil the potatoes and mash them.
2. Mix all the ingredients and make cutlets.
3. Pan-fry them when you are ready to eat.


For Ragda:
Chana / chickpeas .. 1 cup
Onion ............. 1 sliced
Ginger garlic paste .. 1 tsp each
Tamarind juice ...... 2 tbsps ( or as per your preference )
(I have used sumac / anardana powder)
Turmeric powder ... 1/4 tsp
Garam masala ...... 1/2 tsp
Red chilli powder ... 1/4 tsp (or more if you like it spicy)
Salt ........... to taste
Oil ........ 2 tbsps

Method:
1. Soak the chana preferably over-night. Boil them adding salt.
2. Heat oil in a pan and fry the onion to golden brown colour.
3. Add the ginger garlic paste and half cup water. Simmer to cook.
4. Grind the onions to a paste.
5. Add all the spice powders, salt and tamarind. Add water and the boiled chana.
6. Simmer until the chana is soft and keep the gravy according to your preference.

To Assemble:
Sev ... ready from the stores (thin variety) 
Onion .... finely sliced
Coriander leaves .. finely chopped
Sweet chutney... see recipe - HERE
Mint Chutney .... see recipe - HERE

1.Place the pan-fried tikkis / cutlets in a deep plate.
2.Spread the prepared ragda / chana on them.
3.Spoon a little chutney and garnish with fine sev and coriander leaves.
Enjoy the chatpata ragda patties.

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SPINACH & ONION CHUTNEY


Pickles and chutneys make our meal complete. We have varieties of them in the Indian Cuisine and there is no end to new innovations. I made this tangy spinach and onion chutney. Tastes really good.

Ingredients:
Spinach ....       1 cup (chopped)
Coriander leaves ..   1/2 cup
Onion .............. 1 medium ( sliced)
Garlic .......... 1 tbsp (crushed)
Green chillies .. 2-3 ( as per your taste)
Cumin seeds .... 1 tbsp
Turmeric powder .. 1/8 tsp
Asafoetida ............. a pinch
Tamarind .............. 1 small piece (marble sized)
Salt .................. to taste
Oil .................3-4 tbsps

Method:
1. Heat oil in a pan. Add the cumin seeds. Don't let them become too brown.
2. Add the asafoetida, onion and garlic. Saute for a minute or two.
3. Now tip in the spinach, coriander leaves and green chillies.
4. Add the salt,turmeric powder and  tamarind piece ( remove the seeds if any)
5. Mix and simmer for a while, stirring it occasionally.
6. Let it cool. Grind it in a mixer.

It stays good for a longer time if you add more oil to it.


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Thecha / Maharashtrian Green Chilli Chutney







MISAL PAV


Misal pav is a popular street food of Mumbai.. In the interiors of Maharashtra it is made really hot and spicy with a variation in masalas. Kolhapuri Misal Pav is very famous and the most spiciest. Misal in its original form is prepared using onion, ginger, garlic and other spices. It has two parts, a thick curry of matki called "Usal" which has less water content and a watery and spicy "cut" or "bite". Usually people mix these two according to their taste and requirement. In most restaurants which serve misal-pav, usal and cut are served together. Cool buttermilk / chaas / lassi is usually served along with this dish. Its sweeter version is famously known as Brahman Misal.
Some people also make USAL with fresh peas, dry white peas, kala chana .. I am using dry soya beans. We do not get the Indian lentils in Brazil.

Information source - Wikipedia

For Usal


Matki (moth beans) ... 1 cup (soaked overnight) I used Soya instead.
Boil them with salt, drain and set aside. They should be cooked well but not mushy.

 For Wet Masala :
Fry 2 cups onion to golden colour, add 1 tsp each of ginger garlic paste and one tomato.add a little water to cook. Cool it and grind to paste. ( Will be used for Ussal and Rassa )

Spices Needed:
Mustard seeds ... 1 tsp
Asafoetida ....... a pinch
Turmeric powder .. 1/2 tsp
Red chilli powder ... 1 tsp ( as hot as you like it)
Kolhapuri Masala .... 2 tsps See Recipe -HERE
Sugar or Jaggery ..... 1 tsp
Curry leaves ..... 1 sprig
Salt to taste 
Oil ..... 2-3 tbsps

In a pan heat oil and add  the mustard seeds and asafoetida. When they crackle, add the curry leaves and reduce the flame. Add all the dry spice powders and the wet masala paste.( Set aside little for Rassa / Katt (spicy thin curry). Saute and add the boiled matki or any beans that you are using. Add enough water ( as per your preference of the consistency of the gravy) Kolhapuri masala, sugar or jaggery. Check the salt.Cook for a minute so that the spices are incorporated with the matki beans.
In case you don't have Kolhapuri Masala you can use Garam Masala.


For Rassa / Cut / Katt ( The spicy thin gravy )


Wet masala that we had saved for this.(2 tbsps)
Mustard seeds 1 tsp
Asafoetida .. a pinch
Turmeric powder ... 1/4 tsp
Red chilli powder .... 1/2 tsp ( add more or less as you like it )
Kolhapuri Masala or Garam Masala ... 1 tsp .. See recipe - HERE
Tamarind pulp ... 203 tbsps
Salt .. to taste
Oil ...... 3-4 tbsps ( This is usually made with more oil )

In a pan, heat oil and add the mustard seeds and asafoetida. When the seeds crackle, reduce the flame and add the dry spice powders and the wet masala. saute and add the tamarind pulp and salt. Add enough water for the gravy and boil for a few minutes.


For the topping or garnishing:


Farsan / Sev ( Indian Savoury )
Finely chopped onion and coriander leaves.
You may also add roasted peanuts or  boiled potatoes - (optional)
I have replaced the Farsan with Thin Potato sticks as we don't get it here.

How to Serve MISAL PAV

You need Pav Bread
In a deep bowl take some USAL spread some onion and coriander, pour a little RASSA and garnish with Farsan or Sev. Serve immediately with Pav Bread.

Kolhapuri Masala Recipe  .. see   HERE

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