Wednesday, August 29, 2018

GOBHI 65


This is inspired from a South Indian spicy non veg snack, Chicken 65. Vegetarians can replace the chicken with cauliflower and relish it too. This is a nice and crispy snack and has to be served immediately after making. You can half fry the florets with the batter and do the finishing touches just before serving.


 Ingredients:
Cauliflower ... 1 small
Ginger paste ... 1 tsp
Garlic paste .. 1 tbsp
Maida ............ 3 tbsps
Rice flour ... 2 tbsps
Corn flour ...... 2 tbsps
Red chilli powder .. 1 tsp (add more if you like)
 Garam masala powder .. 1 tsp
 Kesari colour ... 1 pinch
Curry leaves .. 2 sprigs
Green chillies .. 3-4 slit
Yogurt....... 2 tbsps
Salt ......... to taste
Oil ......... to fry

Method:

Cut the cauliflower into big florets. Boil it for half a minute with little salt.







Drain the water. Sprinkle some spice powders and set aside.









Mix the flours together adding salt, ginger garlic paste, red chilli powder, garam masala and a pinch of saffron colour.






Make a thick batter.









Tip in the cauliflower pieces into the batter. Alternatively you can also dip each piece separately before frying.







Heat oil in a pan and fry the cauliflower pieces coated with the batter.
Fry them to a very crispy texture on medium flame.








Remove on a paper towel and set aside.








Just before serving heat a little oil in a pan. Add curry leaves and slit green chillies.






Add a little turmeric powder and dhaniya jeera powder.










Saute and add the yogurt. Stir quickly to avoid curdling.









Now tip in the fried cauliflower pieces and saute for a minute.









Add some coriander leaves. Serve it as a snack or a side dish with dal chawal.

Saturday, August 25, 2018

MUJ GAAD / KASHMIRI FISH WITH RADISH


Muj Gaad is a Kashmiri Pandit delicacy. Deep fried fish and radish pieces are cooked together with Kashmiri ver masala and other spices like powdered fennel, Kashmiri chilli powder and asafoetida.
Mustard oil is preferred for this preparation. This is usually served with rice.
This is specially prepared on "Gada Bhatta" Festival which literally means "Fish and Cooked Rice". A plateful of rice and fish is first offered to the deity of the house, "Ghar Devata". After that feast begins and all the near and dear ones enjoy this special meal together.

Ingredients:
Fish ............. 250 gms
Radish .......... 1
Kashmiri ver masala .. 1 tsp
Kashmiri chilli powder .. 1 tsp
Asafoetida ..................... 1/4 tsp
Fennel powder ............ 1 tsp
Salt ....................... to taste
Turmeric powder ... 1/4 tsp
Mustard oil ............ 1/2 cup

Method:

1. Wash the fish slices and marinate them with salt, turmeric and chilli powder.








2. Cut the Radish into long thick chunks.









3. Heat mustard oil in a pan and bring it to a smoking point. Allow it to cool a little. Now tip in the fish slices. Fry them until crispy and golden brown. Remove and set aside.







4. Now in the same oil fry the radish chunks until done. Remove and set aside.








5. If the oil is too much you can remove a little in a bowl. Now add asafoetida and chilli powder followed by a cup of water. Let it boil.








6. Now season with fennel powder, ver masala and salt.









7. Tip in the fried radish pieces first. Simmer for few minutes









.
8. Next add the fried fish slices and simmer until the liquid is absorbed into the fish. You may keep a little gravy if you like. Add water accordingly.








9. Transfer them into a serving dish carefully. Serve with rice.

Monday, August 20, 2018

PAV BHAJI MASALA PASTA


Try out this Indo-Italian fusion pasta recipe. It tasted so delicious. You can use any variety of pasta of your choice.

Ingredients:
Macaroni .... 1 cup
Red capsicum.. 1
Yellow capsicum .. 1
Green capsicum ... 1
Tomatoes .......... 4-5
Garlic paste ..... 1 tbsp
Red chilli powder .. 1/4 tsp
Pav bhaji masala ... 1 tbsp 
Salt .................. to taste
Olive oil .......... 3-4 tbsps

Method:

Blanch the tomatoes giving light cuts.







Peel and blend them into a puree.









Wash the capsicums and cut into long strips.









Boil the macaroni adding a little salt and a tbsp of oil until almost done. Do not over cook them. Drain the water and set aside. You can mix little oil so that they don't stick.







In a pan heat 1 tbsp oil and lightly saute the capsicum strips adding a little salt. Remove them into a bowl.







Now add 2 tbsps oil. Saute the garlic and add the tomato puree.








Season with salt, red chilli powder and pav bhaji masala.









Saute to mix and tip in the macaroni and the sauteed capsicum strips saving few for garnishing.








Stir well . Garnish with some sauteed capsicum strips and serve immediately.

Thursday, August 16, 2018

NOODLE DOODLE / NOODLES STUFFED POTATO ROLLS


Noodle Doodle is a snack that all the kids will surely love as they are so fond of noodles. Vegetables and noodles are stuffed into potato rolls and deep fried to a crispy texture.

Ingredients:
Potatoes ... 5-6
Carrots ... 1/2
Capsicum .. 1/2
Bread crumbs ... 3-4 tbsps or 2 slices of fresh bread
Maggi noodles .. 1 pkt (any flavour)
Salt .. to taste
Cumin powder .. 1/2 tsp
Red chilli powder .. 1/4 tsp or chilli sauce
Oil ................. to fry

Method:
1. Boil the potatoes. Peel and mash them.










2. Grate the carrot and cut the capsicum into thin strips.










3. Boil the noodles without the masala adding very little water not making them mushy.







4. In a pan heat 1 tsp oil and saute the carrot and capsicum. Add a little salt, cumin and chilli powders.. Let them cool.







5. Mix the noodles and sauteed vegetables together.









6. Now soak the bread slices in water, squeeze them and add to the mashed potato. Add little salt.









7. Take a portion of the potato mixture, flatten it and spoon the noodle and vegetable stuffing.









8.  Seal the roll well.









9. Make the remaining rolls in the same way.




10. Heat oil in a pan and deep fry the rolls to a golden brown colour.








11. Drain the excess oil on a kitchen tissue. Serve hot.











Monday, August 13, 2018

PALAK KA SHORBA


Palak ka shorba is an Indian version of spinach soup. The flavours of whole spices added while cooking give a lovely taste to it. Spinach is loaded with nutrition which makes this soup the most healthiest one. For variation sometimes people like to add tomatoes or lentils to it. You may also add milk or cream to it.

Ingredients:
Baby spinach ... 2 cups
Onion .... 1 small
Garlic [aste.... 1 tsp
Ginger paste .. 1/2 tsp
Black or white pepper .. 2 pinches
Black cardamom .. 1
Bay leaf ............... 1
Cinnamon stick .... 1 small piece
Salt ................ to taste
Butter or oil .... 1 tbsp
Vegetable stock or water .. as needed.
Cream ......... 1 tbsp (optional)

Method:
1. In a pan melt the butter (or add oil)
2.Tip in the back cardamom, cinnamon and bay leaf.
3. When they give out an aroma add the ginger garlic followed by diced onion.
4. Saute until translucent.
5. Add the spinach and salt.
6. Stir fry for a minute and add cumin powder 2 cups of vegetable stock or water.
7. Simmer to cook for about 8-10 minutes.
8. Discard the whole spices and blend the shorba.
9. Adjust the consistency to your liking.
10. You may add cream at this stage if you like.
11. Garnish with black or white pepper powder before serving.

Monday, August 6, 2018

SRILANKAN CURRY POWDER / JAFFNA CURRY POWDER


The Srilankan curry powder is very easy to prepare and home made fresh powder gives a better taste to the curry. This has an ingredient called pandan leaf which is not easily available everywhere. I have skipped it. Kashmiri chillies are mild. If you like your curry spicy then you can add some normal dry red chillies.
This spice powder can be made in large quantity and stored for later use.


Ingredients:
Dry red Kashmiri chillies ... 5-6
Cumin seeds .................... 1 tbsp
Saunf / fennel seeds ........ 1 tbsp
Coriander seeds ............... 1 tbsp
Black pepper corns .......... 8-10
Green cardamoms ............. 4
Cinnamon stick .............. 1" piece
Fenugreek seeds ............ 1/2 tsp
Rice ............................... 2 tbsps
Curry leaves .................. 1-2 sprigs
Pandan leaf .................... 1 small piece (add if available)

Method:

Dry roast all the ingredients on medium flame until they give out a nice aroma.








Grind them to make a slightly coarse powder.










Note: This quantity is for 1 kg chicken . You may add less or more according to your liking. 

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