Boil the onions in water for 4-5 minutes and let them cool. Add just suffecient water while cooking so that you don't throw it away and use the same to grind it.
You can freeze it in plastic containers.
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Tuesday, March 19, 2013
WHITE ONION GRAVY FOR SHAHI CURRIES
Boil the onions in water for 4-5 minutes and let them cool. Add just suffecient water while cooking so that you don't throw it away and use the same to grind it.
You can freeze it in plastic containers.
Monday, March 18, 2013
RAW MANGO CHUTNEY
Here is a recipe of a nice tangy sweet and sour chutney made with raw mangoes. You can serve it with parathas, puris...
Ingredients:
Raw mangoes ..... 2 (grated)
Ginger ................ 1 tbsp
Garlic ................. 1 tbsp.
Mint leaves ......... 8-10 (for flavour)
Jaggery ............... 2 tbsps.
Red chilli powder ... 1 tsp.
Salt ...................... to taste
Oil ....................... 3 tbsp.
Method:
1. Grind the mango, ginger, garlic and mint leaves.
2. Heat oil in a pan and add the ground mixture and season it with chilli powder, salt and jaggery.
3. Stir fry on low flame for 3-4 minutes.
4. Let it cool and you can store it in the refrigerator.
Goes well with puris, parathas and snacks.
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RAJMA PULAO
Pulao is such a versatile dish. We can make many varieties Veg/Non-veg, varying the ingredients. I have tried it out with Rajma as it is my husband's favourite dish.
Ingredients:
Rice ........ 1 cup
Rajma ..... 1/4 cup (soaked overnight)
Onions ..... 2 (sliced)
Green chillies ... 1-2
Ginger ............. 1 tsp. (Grated)
Garlic paste ...... 1 tsp.
Tomato ............ 1
Black cardamom ... 1
Cloves ............... 3-4
Bay leaf .............. 1
Cinnamon ......... 1 small piece
Garam masala .. 1/2 tsp.
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp.
Red chilli powder ... 1/4 tsp.
Turmeric ............... 1/8 tsp.
Salt ..................... to taste.
Ghee ................. 1-2 tbsp.
Oil
For garnishing :
Onion ... 1
Sprinkle salt on sliced onion and deep fry to a brown colour.
Method:
1. Pressure cook the rajma until done and set aside.
2.Boil rice adding salt, cardamom, cloves, bay leaf and cinnamon.Drain and set aside.
3. In a pan heat a little oil and fry the onions until brown. Add the tomato, green chillies, ginger and the garlic paste. Add a little water and simmer to cook.
4. Add the boiled rajma, salt and the dry spice powders and sprinkle a little water. Stir and simmer for 4-5 minutes. Keep the consistency thick.
5. In a sauce pan layer the rice and rajma pouring a little hot ghee between each layer. Keep covered on a low flame for a minute.
6. Garnish with fried onions.
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RASAM
Any South Indian meal is incomplete without Rasam. We have an amazing variety of rasams with different flavours. It is good for digestion too.
Ingredients:
Boiled tur dal: 1/2 cup (makes from 1/4 cup lentils)
Tamarind paste : 2 tbsp
Black pepper: 1 tsp
Rasam powder: 4 tsp (See recipe in spice powders)
Turmeric powder: 1/4 tsp
Red chilli powder: 1/2 tsp
Tomatoes : 2 finely chopped
Coriander leaves
Tempering Ingredients:
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chillies - 2
Curry Leaves - 5-6
Asafoetida - a pinch
Garlic - 3 pods (optional)
Method:
1. Mash the boiled tur dal into a fine paste and add 3-4 cups of water.
2. Keep to boil in a pan. Add turmeric, red chilly powder, black pepper, salt to taste, coriander leaves and tamarind paste.
3. Allow to boil for 5 minutes. (This is supposed to be a watery dish and is considered a good digestive)
4. Heat 1 tbsp oil in a pan, add cumin & mustard seeds. When they splutter, add curry leaves, dry red chillies and hing. Also add crushed garlic.
5. When garlic turns brown, finally, add the Rasam powder, stir promptly and shift the tempering onto the rasam immediately.
Alternately, you may add the garlic into the rasam while boiling itself.
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KARELA & CORIANDER JUICE
Karela ( bitter gourd ), as we all know, has lot of medicinal properties and is very rich in iron. One should try to consume some amount of karela in our diet, especially those suffering with diabetes.
The juice of coriander( also known as cilantro) is beneficial in producing vitamin A, B1, B2, C and iron. It is also highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and colitis.
Here is a recipe with the blend of both the juices. Some people find it difficult to consume karela juice because of the bitter taste, but when blended with coriander, lime and salt it is not as bad as we think.
Ingredients:
Karela .... 1
Coriander leaves ... handful
Lime juice ........ 1-2 tbsps. ( as per your taste)
Salt .................. 1/2 tsp.
Water ............... 1 small glass.
Method:
1. Wash and cut the karela into pieces.( do not peel)
2. Blend it with all the above ingredients.
3. Strain and serve chilled.
Check out the recipe video :
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Sunday, March 17, 2013
RUMALI ROTI
The way they make them in the restaurants is really very interesting part as they throw them up in the air to make them thinner. I don't think we can ever do the same at home. I have rolled them as thin as possible and they were really good.
Ingredients:
Flour/maida ..... 2 cups
Oil / ghee ......... 2 tbsps
Salt ................ to taste
Baking soda ... a pinch
Water / milk ... to knead
Method:
1. Knead the dough with all the above ingredients. Set it aside well covered or wrapped in a cellophane for atleast 1 hour.
2. Roll out a small portion of it into a very thin roti.
3. Invert a wok/kadai on the gas burner. Let it become hot. Place the roti on it and turn it for a couple of times quickly until done. It has to remain soft..so don't over-cook it.
4. Fold it and keep in a foil immediately so that it remains soft.
Serve it with tikkas/makhni dal/butter chicken....it goes with anything.
RED AMARANTH LEAVES SABJI
Red amaranth leaves are highly nutritious and contain three times more calcium than spinach. The youngest leaves have a milder flavour and are good to use in salads, the mature leaves are better cooked like spinach. Anything you would use spinach for, just use amaranth leaves exactly the same way.
Ingredients:
Red amaranth leaves ... 1 bunch
Onion ...................... 1 ( sliced )
Chana dal ............... 1/4 cup ( soaked in water )
Green chillies ......... 1-2
Tomatoes ................ 1
Tamarind juice ... 1 tbsp.
Salt ....................... to taste
Turmeric powder ... 1/4 tsp.
Cumin powder ....... 1/2 tsp.
Coriander powder ... 1/2 tsp.
Ginger-garlic paste .... 1tbsp.
For tempering:
Cumin seeds ..... 1 tsp.
Mustard seeds ... 1 tsp.
Asafoetida .... a pinch
Whole red chillies ... 2
Dessicated coconut ..... 1 tbsp.
Oil
Method:
1. Soak the chana dal for at least one hour.
2. Separate the amaranth leaves from the stalks ( use only leaves) and wash them well.
3. In a pan heat a little oil and add the tempering ingredients. When they crackle, add the onion, green chillies and ginger garlic paste. Saute for 2 minutes.
4. Now add the tomato and the spice powders and put the amaranth leaves and the soaked chana dal.
5. Add one and half cups water, tamarind juice and let it simmer on very low flame until done.
Dal should remain whole ( do not overcook or mash it)
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NIRAMISH OR PRASHADI MANGSHO (MUTTON CURRY WITHOUT ONION AND GARLIC)
He is an Engineer by profession and has many hobbies. One of them is cooking. He loves to try out various dishes from different cuisines. Do visit his blog.(The name of the dish is bit deceptive, it actually means, meat cooked without onion and garlic. When an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore onion and garlic can't be used. Nowadays animal sacrifice is not seen any more in most of the places. But in many parts of the Himalayas it continues, particularly during Navaratra.)
The explanation given by him about this particular dish made it more interesting and I had ever since been wanting to try this one out. It came out quite good and I found it somewhat similar to Elaichi Chicken ( Sindhi ) . It is mild and not spicy. ...a very healthy dish !
Ingredients:
Mutton .... 500 gms
Potatoes ... 2-3
Ginger ..... 1 tsp
Turmeric .. 1 tsp
Curd ........ 2 tbsp
Sugar ......2 tsp ( I used only 1 )
Green chillies ... 3-4
Green cardamoms .. 13
Bay leaf ... 1
Black pepper ... 8 ( optional)
Mustard oil .. 2 tsp ( for marination)
Ghee/clarified butter ... 3 tbsp
Salt ... to taste
Method:
1. Marinate the mutton in turmeric and mustard oil ( raw) for 15 minutes
2.Grind cardamoms along with the peel and keep 1/2 tsp aside.
3.Chop ginger and green chili and grind to a fine paste. Add Curd, coriander powder, cardamom powder and whisk to a smooth mix.
4. Mix the paste with the meat and leave for 1 hr.
5. In a pressure cooker , heat the ghee and give seasoning of 1 bay leaf and black pepper.
6. Add the potato and stir fry for 3-4 minutes.
7. Add the marinated mutton, salt and sugar, heat with stirring, for 3 - 4 minutes.
8 Add 2 cups of water. It will be of thin consistency and bit runny. .
9. Pressure cook, after 2 whistle, remove the potatoes and close the cooker. Cook for 7-8 whistles or until the meat is cooked.
Cool down the cooker, open and mix the 1/2 tsp cardamom powder and cover.
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RAJMA
Rajma is a very popular curry from the Punjabi Cuisine. Red kidney beans are soaked overnight and simmered in the gravy od fried onion and spices. These days we use pressure cookers due to lack of time but the traditional way of simmering it gives out rustic flavours specially when done on charcoal sigri. This makes a perfect meal with steamed Basmati rice.
Ingredients:
Rajma ..... 1/2 cup
Onion ...... 1 small (Chopped finely)
Tomato .... 1 (cut into pieces)
Garlic paste....... 1 tsp.
Ginger ........... 1 tbsp (julienned)
Black cardamom.... 1
Cinnamon ............. 1 small piece
Turmeric powder .... 1/4 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder .... 1/2 tsp
Salt ............ to taste
Oil .............. 2 tbsp
Coriander leaves .. to garnish
Method:
1. Soak the rajma for 5-6 hours at least.
2. Heat oil in a pressure cooker and pour oil. Add the black cardamom and cinnamon stick.Tip in the onion and saute until light brown.
3. Add the tomato pieces, garlic paste and half of the julienned ginger. Save the rest for garnishing.
4. Add the soaked rajma, salt and the spice powders mentioned above. Add 2 cups water and close the cooker.
5. Cook it for 6-7 whistles and check it after it cools. If the rajma is not done, add more water and cook again for 3-4 whistles.
Garnish with coriander leaves and the ginger juliennes.
Serve with Basmati rice.
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