After I’ve grated the squash, measured the flour, the baking powder, and the baking soda. After I’ve finished mixing the oil and the maple syrup and the vanilla into an unholy-looking mess. After I’ve shoveled spoonfuls of the batter into my mouth because it’s so tasty and nearly finished baking the goddamn cake, I start to agonize. Should I be baking this cake at all? Is there any way on earth I will be able to exercise moderation with this one?

The answer, even in my heart, is a pretty cocky “no.” But then who could be convinced that a cake with a vegetable baked inside it, and a fruit on top of it, a cake made of whole-wheat flour, could be anything but good?

 

And it is, oh, it is.

I had a whole mess of yellow squash left over from our Pennsylvania adventure, and instead of making more squash bread (which is delicious, by the way), I thought I’d try instead to make a squash cake. A rectangular one, with a goeey, glaze-like icing of pineapple buttercream.

The cake itself is moist, dense, and tender. The squash flecks it with pale, yellow tendrils, and the icing has these tasty little bits of pineapple in it that will make your tastebuds dance. The coconut oil gives the whole thing a certain je ne sais quoi without being even slightly obvious.

I know you have a ton of squash (zucchini’s good here too) sitting in your refrigerator, so there’s really nothing standing between you and this cake. I’ll get out of the way right now and leave you with the recipe.

Ingredients :

1. Oil - 3 tbsp
2. Bay leaf - 1 no
3. Cardamom - 5 nos
4. Cinnamon - 2 stick
5. Cloves - 3 nos
6. Onion - 1 large sized
7. Ginger garlic paste - 1 tbsp
8. Chicken - 500 gms, cut into pieces
9. Turmeric - 1/2 tsp
10. Salt to taste
11. Green chillies - 2 nos
12. Curry leaves 
13. Red chilly powder - 1 tsp
14. Cashew nuts - 16 nos
15. Poppy seeds - 1 tbsp
16. Milk - 1 cup
17. Kasoori methi - 1 tbsp
18. Garam masala - 1 tsp
19. Coriander powder - 2 tsp
20. Coriander leaves for garnishing
21. Water as required

Ginger garlic paste is essential & ingredients in every Indian Kitchen. The paste is simple fresh ginger, fresh garlic, mashes into a paste and diluted with a little bit of water & salt.  Ginger garlic paste is typically fried and used with other ingredients in most of the dishes.  This is simple to make & keeps well in the refrigerator for 2 to 3 weeks.  

Ingredients :

1. Ginger pieces - 1/2 cup
2. Garlic - 1/2 cup
3. Salt - 1 tsp
4. Oil - 1 tsp

puraN poLi aaNi saajook toop

PuranPoLi is the epitome of a Maharashtrian woman's cooking skills [Probably, along with Ukadiche Modak]. I have made Puran Poli Gujarati (using toor daal) and Mangaloori style (Yellow colored due to turmeric powder) but I always postponed making traditional Maharashtrian Puran PoLi. Just the very idea appears very daunting to me! But I wanted to make Puran PoLi for my blog so I ventured out. I had to gather all my courage. This is my very first Marathi Puran PoLi and I do realize that in order to make Puran PoLi like my grandmothers used to make, I still have a looooong way to go. :-) But I wanted to share my efforts. So here it is -
For those who find making Puranpoli as daunting as I do, I have a little secret. If I can make it, so can you!!

I have quartered our family recipe and converted it into cups and spoons since it was easier for me to follow it that way than comprehend the metric measurement [Kgs and Gms]. My mom guided me through this process.

Ingredients:

• Almond -- 3 cups
• Sugar -- 3 3/4 cups
• Cardamom powder -- a pinch
• Ghee -- 1 1/2 cups
• Saffron -- a pinch
• Orange colour powder -- a pinch
• Salt -- a pinch

 

 Method:

• Soak the badham over nite else heat sufficient water to a boil and add the badhams to it. Wait for few minutes.Peel the skin and place in a mixie jar. 
• Add enough water just enough to cover the almonds and grind finely (It's ur choice  may grind it slightly coarsely as well)
• Heat a pan with 3 cups of water and dissolve the sugar, salt. Add the ground badham paste and stir continuously so that no lumps formed.

•  Melt the 1 1/2 cups of ghee and add everything into the badham mixture. Combine well.
• Now cook over a medium low flame stirring at regular intervals until the mixture starts leaving the sides.
• Keep on stirring the mixture for the next 7 to 10 minutes,( for this measurement), once it forms a mass without sticking the pan, remove from the heat, though the mixture is still little bit runny and loose.
• Add the cardamom powder and mix well. Grease the storing container, transfer the hot badham halwa to it and let it cool down to room temperature.

Notes/Suggestions:

• I've used almost 1 cup of ghee only nevertheless it's yummy and delicious.
• Though I've already posted one version, this is completely dairy free.
• This recipe yields a great quantity for a big family. Please be informed about this and use as per ur requirement.
• I din't have saffron at home,so used artificial colouring and that's obvious from the pic.

Cheers,
Shanavi

Source: Kitchen Secrets

Ingredients for Kichdi:
§ 1 cup rice
§ 2 tablespoon ghee (Clarified butter)
§ 1/2 Cup green gram or golden gram (moong dal)
§ 1/2 Cup French beans (Chopped)
§ 1 t-spoon cumin seeds
§ 1 Cup cauliflower florets
§ 1/2 Cup carrots chopped
§ A pinch asafoetida
§ 1 cup peas
§ 4 cup water
§ Salt
§ 1/2 tablespoon turmeric powder

How to make vegetable khichdi :

§ Wash rice and dal (green gram) together.
§ Heat up the ghee in a vessel and drop in cumin seeds and asafoetida (when the seeds crackle mix in the
Vegetables and dal and stir fry for 2-3 minutes.
§ Mix in the rice and turmeric powder and continue to stir fry for 2 minutes.
§ Pour 4 cups of boiling water and ½ t-spoon salt.
§ Cover and let it cook on low heat until cooked.
§ Serve with pure ghee for added flavour.

This recipe can also be made with a mix of different dals (lentils) like masoor dal, toor dal ,Chana dal etc.

The following different spices can also be mixed and matched when doing the tempering of the rice to get a different flavour, but surely do this only if you know your flavours right.

Jeera (Cumin Seeds) - 1/2 tsp
Rai (Mustard Seeds) - 1/2 tsp
Saunf (Fennel Seeds) - 1/2 tsp
Methi (Fenugreek Seeds) - 1/4 tsp
Kalaunji (Nigella Seeds) - 1/2 tsp
Tej Patta (Bay Leaves) - 2-3
Dalchini - 2 one inch pieces
Badi Ilaichi (Black Cardamoms) - 1
Laung (Cloves) - 4-5

There are other rajasthani recipes as well like Bajra kichdi, Bikaneri kichdi, Jouthpuri pulao which are all vegetarian dishes with vegies or lentils in the mix.

Most of the vegetarian rajasthani recipes are cooked in pure ghee is famous for its mouth- watering aroma. Rajasthan's best delicious curries are based on the use of pulses or gram flour. Rajasthan also has a vast array of savouries and sun-dried snacks like dal baati and churma or missi roti. Enjoy

 Source: INDIAN CURRY RECIPES

For the 2nd day of BM#21, here is a savory snack from Andhra. This recipe uses only maida unlike the general chegodi version. I came across this in a Telugu cookbook many years ago and had tried once earlier. I had then shaped them into tiny rings like the bakery ones and it had become a tedious job. This time I remembered to prepare bigger chegodis. Making rings may be a little bit trickier for novices. They tend to open up during frying and become "C"s instead of "O"s, if chegodis are smaller. Or shape them into small logs for a more easy version. They taste almost like the bakery version, non spicy little kodbale rings.

Ingredients:

• 2 cups all purpose flour / maida
• 3 - 4 Tbsp butter
• 1 tsp cumin seeds
• Salt to taste
• Chili powder to taste (optional)
• Oil to deep fry

Method:
1. Mix everything except the oil. Add water gradually and make a firm dough. Allow to rest it for about an hour.
2. After the resting period, knead the dough once and divide it into tiny balls.
3. Take a dough ball, roll it using fingers to a thin log and join the ends to form a ring. When enough are made, heat the oil in kadai or pan.
4. When oil is ready for deep frying, drop as many rings as the kadai can fit. Fry on low flame turning them in between, until golden brown. Repeat the steps with the remaining dough. Don't be tempted to increase the flame and get it done quickly. They don't come crunchy if done that way. Remove them with a slotted spoon and drain them on paper towels. 

Source: Veggie Platter

 

Vermicelli - capsicum upma is going to be my Day 2 entry of BM #21. When I am tired of the regular vegetable or the coconut version of vermicelli upmas, I go with this spicy one. Add your choice of vegetables and vangibhath powder instead of chillies, you will end up with a delicious meal. Regular semolina or a combo of semolina and vermicelli can be substituted for vermicelli.

Ingredients for 2 - 3 servings:

• 2 cups vermicelli
• 1 capsicum finely chopped
• 1/4 cup green peas (I used frozen ones.)
• 3 - 4 Tbsp vangibhath powder
• Salt to taste

For tadka: 3 - 4 tsp oil / ghee, 1 tsp chana dal / Bengal gram, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds and few curry leaves 

Method:

* Heat oil in a pan and then add the dals and mustard seeds. When dals start turning reddish, add curry leaves and capsicum. Mix them once with a spatula, cover and cook on low flame until capsicum turns tender. 

*  Meanwhile, dry toast the vermicelli in another pan until it turns golden brown and keep aside. If using pre-roasted vermicelli, skip this step.

* Next add (about 2.5 to 3 cups) water to the capsicum pan and bring it to a rolling boil. Lower the heat and add salt, vangibhath powder, peas and toasted vermicelli.

* Mix well, cover and cook until vermicelli is done. Don't forget to stir in between.

Note:

If the concoction of spices in the vangibhath powder is strong for your taste,  the quantity of vangibhath powder can be reduced. If you prefer more heat, add a bit of chili powder. Home made or store bought powder can be used. Check here for my version of the vangibhath powder.

 

Source: 

When I had blogged about "Kirla Chakko", Purnima had mentioned about "Kadge Chakko". For some reason, I couldn't remember eating it in my grandma's kitchen. So I asked my mom who shared this delicacy. The recipe is exactly similar to Kirla chakko.

Kadge Chakko

Jackfruit Curry

Ingredients

• 1 can of raw jackfruit, chopped to make about 2 cups
• 1/2 tsp turmeric powder
• 1 sprig curry leaves, torn
• 1/2 cup water
• Salt to taste
• 1 tbsp jaggery

Grind to a coarse paste

• 3/4 cup fresh coconut
• 5 byadgi chilies *
• 1 tbsp coriander seeds *
• 1/8 tsp fenugreek seeds *
• 1 tsp urad daal *
• 1 1/2 tsp tamarind pulp
• (The ingredients with * must be roasted before grinding with coconut and tamarind)

Tempering

• 1 tsp coconut oil
• 1 curry leaves, torn
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida

Method
1. Add jackfruit pieces, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till soft. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked jackfruit mixture.
4. Add salt and jaggery.
5. Let the mixture cook on a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.

Note -
1. Since we are not using fresh jackfruit, soak the canned jackfruit for 3-4 hours before using  to remove the "can" taste of the veggies.
2. Do not use ripe jackfruit for this recipe.
3. This curry should have a dry consistency. So do not add too much water.

Source:  Enjoy Indian Food

A simple delicious chutney is a great way to start a meal in andhra.It is a common practise to have this chutney as a accompaniment with rice. However this goes well with rotis too. Here is the recipe.

Ingredients

• 250 gms ridge gourd
• 1 1/2 tbsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• 1/2 tsp mustard seeds
• pinch of fenugreek seeds
• pinch sugar
• little tamarind
• 2 tsp oil
• salt to taste

For tempering

• 1/4 tsp mustard seeds
• 1 red chilli
• pinch of hing/asafoetida
• 1 spring curry leaves

Procedure

Wash the ridge gourd and chop it into medium size chucks.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the choped ridge gourd and fry for 1-2 minutes or until it becomes translucent. Do not overcook it. Switch off the flame.

Once it cools add the ridge gourd to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.

Mix and serve it with rice or chappati.

Note: 
1.Do not peel the ridge gourd as it gives a unique flavor and it is full of fibre.
2.Do not overcook the ridge gourd as it will loose its flavor. 

 

Source: 

Potato and spinach simmered in milk with some traditional indian spices which make this gravy have a heavenly flavor .If you have some guests at home and want to make something easy,delightful and healthy this would be the ideal choice. It is the perfect accompaniment for roti and rice. So here is the recipe

Ingredients

• 1 cup diced potato
• 1/4 cup chopped onion
• 1 bunch palak/spinach
• 1/2 tsp urad dal /
• 1/4 tsp cummin seeds
• 1 cup milk
• 1-2 green chillies
• 1 tbsp oil
• 1/2 tsp besan / chickpea flour
• salt to taste

Procedure

Mix the besan with the milk and keep aside .

Heat oil in a pan, add cummin seeds, urad dal, green chilli and fry. Add the onions and fry till translucent then add the potato and salt fry till it become tender.

Now add chopped palak stir, then add the milk mixture and mix nicely. And let it cook till palak is done.Serve immediately with roti or rice.

Note: Adding besan to milk will avoid the milk to curdle.

 

Source:  Super Yummy Recipes

This is my first cake recipe without eggs and believe me you won’t miss the eggs! With it unique blend of ingredients you can still make a eggless cake that can rock a party.The original recipe was adopted from Jayshris Kitchen who inspired me to try this recipe. I changed it a bit to suit my taste-buds. It came out very well soft, moist with a tender flavor of bananas. Here is the recipe ...

Ingredients

• 3/4 cup wholewheat flour
• 1/2 cup all purpose flour
• 3/4 cup brown sugar
• 2 ripe bananas
• 1/4 cup milk
• 2 tbsp yogurt
• 1/4 cup oil
• 1/2 tsp cinnamon powder
• 1 tsp vanilla essence
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp tutty fruity
• 1/8 tsp salt

Procedure
Preheat the oven to 180 degree Celsius.Grease the loaf pan and keep aside. Sieve the dry ingredients,wheat flour, all purpose flour, baking soda, baking powder, salt and cinnamon powder together 3 times.

Beat milk and sugar together till sugar dissolves.Add oil,yogurt,mashed banana, vanilla extract and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear. Pour the batter in a 9x5x3 inch loaf pan upto 3/4 level.Sprinkle some tutty fruity over it. Bake for 50 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.

Note:
1.You can replace brown sugar with normal sugar but it will be more sweeter.
2.Adding cinnamon powder is optional however it gives a good flavor

Source:  Super Yummy Recipes

Jaggery is not easily available outside India, so you might have to substitute it with brown sugar.  For variety, you might like to use cauliflower or peas instead of broccoli, both of which go well with the fruity tartness of the tamarind.

Ingredients :

1. Oil - 2 tbsp
2. Urad dal - 1 tap
3. Corriander seeds - 1 tsp
4. Red chillies - 5 nos
5. Freshly grated coconut (or desiccated coconut) - 4 tbsp
6. Tamarind paste, mixed with 6 tbsp of water - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Broccoli, cut into florets - 300 g
9. Salt, to taste
10. Jaggery - 1/2 tsp (or soft brown sugar)

Method :

1.   Heat 1 tbsp oil in a heavy bottomed pan, fry the lentils, corriander seeds and chillies until they start to change colour.

2.   Add the coconut and fry until brown, stirring to prevent it from sticking.  Take off the heat and cool slightly.  Transfer the mixture to a blender and blitz to a smooth puree with the tamarind juice and a few tbsp water. The final mixture should be the same consistency as pouring cream.  Stir in the turmeric.

3.   Heat the remaining 1 tbsp of oil over a high heat in a pan and add the broccoli.  Season with salt and jaggery  and then pour in the blended mixture.

4.   Bring to the boil, stirring and then reduce the heat and cook for 8-9 mins until the broccoli is tender.

Serve with rice.

 

Source:  Cooking With Swapna

Hello people, today am gonna post a very simple recipe which hardly takes five minutes to put together the ingredients and u may leisurely sit back for the time it takes to cook. Also I thank everyone who had visited my space and left ur valuable comment. Sorry guys, will definitely visit ur space when I am alright.It's almost sleeping time now..I better rush up to the recipe.

Ingredients :

• Eggs -- 3 nos.
• Choice of ur veggie's -- 1 cup (cauliflower,carrot,beans,corn)
• Olive oil -- 1 tbsp + to grease
• Cheddar cheese -- 1/2 cup,grated
• Milk -- 1/2 cup,boiled
• Red capsicum -- 1/4 cup,cubed (optional)
• Salt -- to taste
• Onion-- 1/4 cup,chopped roughly
• Red chilli flakes / Pepper powder -- 1/2 tsp (optional)
• Rosemary -- 1 tsp,crushed

Method :

• Preheat the oven to 190 deg F. Clean and chop the vegetables to bite size pieces. Boil the veggie's in the microwave for 2 to 3 minutes.Drain the liquid and keep aside.
• Whisk the egg until it's frothy and add in the milk and whisk again. Dump in the boiled veggie's ,red capsicum,salt,onions and red chilli powder and combine well.
• Add the crushed rosemary herb and olive oil together and mix well. Finally add in the grated cheddar cheese as well and give it a good mix.
• Grease the pan with olive oil and pour the mixture . Bake the quiche for 23 to 25 minutes / until it's done.
• Ur delicious quiche is ready to serve.

Notes/Suggestions:

• U may add chicken pieces / sea food as well.
• Use any herb,even coriander and mint also goes great with this dish.
• This recipe is so versatile ,u  may change as per ur taste..
• I've reduced adding cheese to make it lighter and also this recipe is adapted from here.

Cheers,

Shanavi

 

 

Source: Kitchen Secrets

I wanted to make "Mishti Doi" from a long time. I was always concerned about setting the yogurt correctly. So last several times, I always made "Bhappa Doi - Steamed Yogurt" because it always works okay.

In my home, Mishti Doi recipe is summarized in one sentence - "बासुंदीला विरजण लावणे " -  or "Add active yogurt cultures to the sweetened evaporated milk". That's exactly what  I did.

Mishti Doi
Bengali Sweetened Evaporated Milk Yogurt
Ingredients
4 cups full fat milk
1/2 - 3/4 cup sugar
1 can (12 oz) evaporated milk (not fat free)
2 tbsp full fat plain yogurt (I used brown cow brand)

Kulhad - Terracotta container for setting the yogurt

Method
1. Heat milk on a low flame. Keep a ladle in the milk pan so the milk won't boil over. Stir from time to time so the cream that gets on top is mixed with the milk.
2. Simmer for 3 hours on low flame till the milk is almost reduced to half.
3. Now, add evaporated milk and simmer again on low flame for 1 more hour.
4. Add sugar and stir till sugar is dissolved.
5. Switch off the gas and let it cool down.
6. Pour milk in the container - preferably terracotta or ceramic or glass container. Place a lid.
7. Stir in yogurt and mix.
8. Place in the oven with the light on.
9. Keep it overnight or for 6 - 8 hours till the yogurt is set.
10. Refrigerate and serve chilled.

Note -
1. Only oven light is switched on. Oven is not set on.
2. Use full fat milk products for this recipe.
3. Adjust sugar per your taste.
4. I used "kulhad" for setting my yogurt. A terracotta container is the first preference for this recipe followed by ceramic and then glass.
5. You can divide and pour milk into 4 - 6 individual containers. Add the yogurt culture in each container.

I discovered Fresh Chow Mein noodles at Whole foods. It was by Annie Chun's and it was organic too. So I had to buy it. Its texture reminded me of Maggie noodles.  I followed the recipe on the back of the packet for "Chicken Chow Mein". Instead of chicken, I used tofu cubes.

 I tweaked the original recipe to our taste.

Here's what I did -

Tofu Chow Mein
Ingrdients

• 1 Annie Chun's Freshpak Chow Mein Noodles
• salt to taste
• 1/2 block of tofu, cubed

For Sauce - Whisk together and set aside

• 3 tbsp Soy Sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp tomato ketchup (I use Westbrae brand which does not use additional sugar)
• A pinch of black pepper, preferably freshly ground
• 1/2 tsp paprika for color

Vegetables

• 3-4 cups frozen mixed vegetables
• 1 big chunk of green cabbage, shredded
• 1 small red onion, thinly sliced

Tempering

• 1 tbsp oil
• 1/2 tbsp minced garlic
• 1/2 tbsp minced ginger

Garnish

• Freshly ground black pepper - as needed
• 1 spring onion, thinly cut greens

Suggested accompaniment
Green chilies in vinegar

Method
1. In a wok or pan, heat oil. Add ginger, garlic. Saute for 1 minute.
2. Add thinly sliced onion. Saute for 1 minute.
3. Add shredded cabbage. saute for 2 minutes. Add salt to taste.
4. Now add frozen veggies - I used them right from the freezer. Let them thaw as you continue to cook.
5. Let the veggies be completely thawed. It may take about 7 - 10 minutes on a high flame.
6. Now add noodles. Add sauce and 1 cup water. Let the noodles absorb the liquid and get all the flavor.
7. Continue cooking when they are nicely incorporated with veggie and sauce. Add tofu chunks. Mix while taking care not to break noodles or tofu.
8. Switch off the gas.
9. Garnish with black pepper and spring onion.
10. Serve with Green chilies in vinegar

Note-
1. The original recipe calls for sauteing the noodles in 1 tbsp of oil for 1 minute in a separate pan, before adding to the veggies. I avoided this step to save on extra 1 tbsp of oil.
2. I am known to add an insane amount of vegetables in my noodles and rice preparations. Please adjust to your own likings.
3. My mixed veggie packet had green peas, carrots, green beans, yellow corn. You could easily add bamboo shoots, baby corn, mushrooms etc.

Source: Enjoy Indian Food

Olympics is going on in London. Though, I hardly find any time to sit and watch, some sports legends are just larger than life. Michael Phelps, Serena Williams, Gabbie Douglas of the United States, Saina Nehwal, Gagan Narang, Vijay Kumar,  Mary Kom of India, Yusain Bolt of Jamaica, Andrew Murray of Great Britain - They all are heroes. I cheered, hoped and bit my nails whenever I watched or read about them. But only one person, while doing what he does the best, left me speechless and spellbound was Oscar Pistorius of South Africa. You are a winner, Oscar! Kudos to your tenacity.

Alrighty, let's go to the recipes. I receive Tarla Dalal's recipes every week in my email. I generally just save the recipes to browse later. Some time back, I received "Darbari Daal" which sounded interesting. However, when I was actually cooking, I was not in a mood to turn the computer on and check the recipe. I went on creating my own darbari daal based on whatever I remembered and whatever was available in the pantry and fridge.

Tarla Dalal's real recipe is here for reference.

Darbari Daal

Ingredients

• 1/2 cup toor daal
• 1/4 cup masoor daal
• 2 tbsp plain yogurt
• salt to taste
• 1 tsp garam masala
• 1 tsp paprika or mild chili powder

Tempering

• 1/2 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tbsp kasoori methi
• 1/2 tbsp ginger-garlic paste
• 1 small onion, finely chopped
• 1 small tomato, finely chopped

Suggested Accompaniment

Onion Kulcha

or

Plain Paratha

or

Jeera Rice

Method

1. Pressure cook daal mixture and mash and set aside.

2. Heat oil in a saucepan. Add cumin seeds, asafoetida and turmeric powder.

3. As they splutter, add onion. Saute for 2 minutes. Now add ginger-garlic paste and saute for 1 minute.

4. Now, add tomato, kasoori methi. Saute for 2 minutes.

5. Stir in yogurt and saute for 5 minutes.

6. Add garam masala, paprika, cooked daal, salt. Add 1/4 cup water.

7. Simmer.

Note-

1. This daal should be thick.

 

Source:  Enjoy Indian Food

I love to try out these different combinations of vegetables that are staple in the Gujarati Cuisine. Let's savor round eggplants with valor - valpapdi today.

Vaalor Ringna nu Shaak

Indian string beans with Eggplants

Ingredients

• 2 cups vaalor/vaalpapdi, strings and both ends removed, halved and torn into bite sized pieces
• 1 longish or 2-3 round eggplants, chopped
• salt to taste
• 1/2 cup water
• A pinch of sugar
• 1/2 tsp paprika or mild chili powder
• 1 tbsp coriander-cumin powder/dhana jiru

Tempering

• 2 tsp oil
• 1/2 tsp sesame seeds
• 1/4 tsp ajmo/owa/ajwain
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 2 tsp ginger-green chili  paste

Garnish

• 1 tbsp chopped cilantro (optional)

Method

1. Rinse, cut and set veggies aside.

2. Heat oil in a pan/kadai. Add all the tempering ingredients. Saute ginger-chili paste for 1 minute.

3. Add vegetables, chili powder and coriandercumin powder.

4. Add water. Cover with a lid and let it cook for15-20 minutes on medium flame. Keep checking in between so veggies aren't burnt.

5. Add more water if needed. Add salt and sugar after veggies are cooked.

6. Serve with rotla or thepla.

7. Garnish with chopped cilantro if desired.

Note -

1. Keep a little gravy to this preparation. So you may need to add more water after veggies are cooked. But be sure not to make it too watery.

 

Source: Enjoy Indian Food

Its July, and i want to declare that i failed miserably in my resolutions. one of my resolution was to blog frequently. i don't know, something in me is keeping me away from blogging. probably i should change my mindset, go ahead and fight. coming over to bhindi sabzi. 

Bhindi sabzi is one side-dish that i am trying very frequently now a days. this can be prepared quick and makes a great pair with roti or chapathi. Dry vegetable curry is called as sabzi. what i like about this sabzi is, its tangy, as we add amchur powder or lemon juice. and the kasuri methi(dried methi leaves) gives an extra taste. 

If you have sabzi masala, you can use it. you need not add any other spice powders. if you dont have sabzi masala then you have to use various spice powders like cumin powder, curry powder, garam masala, amchur powder and kasuri methi. 

Bhindi Sabzi
serves - 2
preparation and cooking time: less than 30 minutes




Ingredients:

• Okra / Bhindi - 250gms
• Onion -1
• Tomato - 1
• Green chilli - 1
• Ginger - 1 inch size (finely chopped)
• Garlic - 3 cloves (finely chopped)
• Turmeric powder - 1/2 tsp
• Curry powder or Sambhar powder - 2 tsp
• Cumin powder - 1/4 tsp
• Garam masala / Kitchen King masala - 1/4 tsp
• Amchur powder - 1/4 tsp or Lemon juice - 1 tsp
• Kasuri methi - 1/2 tsp
• Oil - 3 tbsp
• Cumin - 1/2 tsp
• Curry leaves - 1 sprig

Method:

Chop the onions and tomatoes finely. slit the green chilli and set apart. chop the head and tail of bhindi's and cut them diagonally as 2 inch sized pieces. 

Heat 2 tbsp of oil in a pan and fry the bhindi pieces for about 2 minutes. remove them from pan and set apart.

Heat the rest of oil in a pan, add cumin, garlic, ginger, green chilli and curry leaves, saute them at medium flame, till they are almost roasted.

Add finely chopped onions and saute till they turn translucent. then add finely chopped tomato and saute till till they turn soft and mushy. add salt, turmeric powder and mix well. 

Add salt to taste, curry powder, cumin powder, garam masala and amchur powder and mix well with the onion and tomato mix. 

Then add the fried bhindi to the pan and mix well with the masala's. keep the flame in medium and cook the bhindi in the pan with its lid covered for about 3 - 4 minutes. make sure to check the bhindi in between, so that they don't stick to the bottom of the pan and get burned.

Once the bhindi is cooked, add kasuri methi and lemon juice(if amchur powder is not added) and mix well. switch off the flame and garnish with corriander leaves.

Serve with roti or chapathi.

 

Source:  Home Cook's Receipes

This recipe i have inspired by Sanjeev Kapoor Potli samosa (deep fried). Samosa is one of the favorite snack which we love to have any time not only tea time. Normally samosa is a deep fried snack and made by maida(allpurpose flour). I have seen in some food websites they made this deep fried snack in a baking version. But i wanted to try this snack in much more healthy way. So tried I them steamed my first attempt is with maida. I mixed the dough maida and prepared just like how we make for deep fried samosa. I use the filling also same like as deep fried samosa filling with potato curry. I must say this attempt is a failure because the puri which i made was thick like normal samosa. And stuffing is potato curry is so soft without any crunches. When we deep fry samosa the out side crust will be crunchy so if the fill is soft also the out side crunchy crust will give a tempting taste to samosa. Now when we steam them the out side crust will not be crisp it will be soft. And when we make the crust thick like normal samosa that the  in side of the samosa dough did not cooked properly . I find that raw taste in that samosas.

This time I changed the flour to wheat flour to make the crust and made a very thin puri. For filling I used mixed vegetables like carrot and beans along with potato so that you can find the filling crunchy.So do not over cook the vegetables for this steamed samosa. Serve this delicious and healthy potli samosa with chili garlic sause. Because the filling is less spicy so you have to serve a dip which is spicy. They did not  taste like deep fried samosa but the filling will give you a  feel like that you ate samosa. I want to make them more healthy way so i used wheat flour. You can use All purpose flour(maida) also but make the crust as thin as possible. So lets check how I made them....

INGREDIENTS:---

• Atta (wheat flour)  --- 1 cup
• Salt  to taste
• Water  --- 1/4 cup
• Onion --- 1 big finely chopped
• Carrot  --- 1 finely chopped
• Green beans  -- finely chopped 1/2 cup
• Potato  --- 1 medium finely hopped
• Green chillies  --- 2 finely chopped
• Ginger  --- 1/2 inch piece finely chopped
• Garlic cloves  --- 5 finely chopped
• Oil  -- 1 tab sp
• Cumin seeds  --- 1 tea sp
• Salt  --- 1/4 tea sp
• Garam masala  --- 1/2 tea sp
• Chat masala  -- 1/4 tea sp
• Dry mango powder   -- 1/4 tea sp

 

METHOD:--

For filling:--

1. Heat oil in a pan add cuminseeds let them popup then add chopped onion, green chillies, ginger, garlic fry till onion turn into trasperent.

2. Add choped potato, salt mix well cover and cook in a low heat for 5 minutes by the time potato will be half cooked.

3. Then add chopped cattot, beans cover and cook till vegetables are cooked.

4. Open the lid and add garam masala, chat masala, dry mango powder mix well and remove from heat and set a side.

5. Now take atta in a mixing bowl add salt sprinkle water and knead a little stiff then chapathi dough.

6. Knead well and make small balls out of this dough

7 . take small portions how we do for puris.

8. Press this dough ball in to very thin circle.

9. Press this puri as thin as possible like how i made check the above picture you can see my finger shadow trough the puri.

10. Now apply little water on the edeges of the thin puri.

11. Keep a table spoon full curry in the center of the puri.

12. Bring up the edges and lightly press to stick and give a bundle shape (potli)

13. Press well to make sure that stuffing should not come out.

14. Heat 1 cup water in a pan.

15. Place a idli plate in that pan and grease with a drop of oil.

16. Place the potlis in the greased idli plate.

17. cover and cook for 7 minutes

After 7 minutes when you remove the lid they looks like this with a shining like in the above picture.
Serve this healthy steamed potlis with chilli garlic sauce.