Tuesday, December 27, 2016

Kadai Paneer

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home.



Ingredients: (Serves 4)

Kadai Masala:
  • 2 Cloves
  • 2 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1 Dry Red Chilli
  • 1 inch Cinnamon 
  • 5-6 Black Peppercorns
  • 1 tsp Fennel Seeds
For Onion Tomato Masala:
  • 2 Onion cut lengthwise
  • 1 Tomato roughly cut
For Gravy:
  • 1 tbsp Ginger Garlic Paste
  • 2 Green Chilies cut lengthwise
  • 1 Onion cut in squares  
  • 1 Capsicum cut in squares ( You may use any colour capsicum of your choice)
  • 1 tsp Red Chilli Powder
  • 2 tbsp Cream or Homemade Malai
  • 150 gms Paneer cut in Cubes
  • 1 tsp Tomato Sauce (Optional)
  • 1 tbsp Amchur Powder ( Raw Mango Powder)
  • Water to cook 
  • Salt as per taste
  • 2 tbsp Oil for cooking
Method:

For Kadai Masala:



  • Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.
  • Once roasted transfer the spices onto a plate and let them cool to room temperature.
  • In a blender add the above cooled spices and grind to a powder.
  • Kadai Masala is ready.
For Onion Tomato Masala:


  • In a pan heat 1tspn of oil and add onions (julliene cut) and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.
  • Once this onion tomato mixture comes to room temperature, blend it along with 1tbsp of amchur powder to a fine paste. Add a teaspoon of water if required while blending.
For Gravy:


  • In a pan/kadai heat oil, add green chilies along with ginger garlic paste. Saute till raw smell of ginger garlic fades away.
  • Add onions and capsicum cut in squares and saute for 2 minutes. Now add the onion tomato masala paste and mix well. Add red chilli powder, kadai masala which we prepared along with a teaspoon of tomato sauce and mix well.
  • Add water as per the consistency of  gravy required and cook this masala till oil starts separating from the mixture.
  • Add salt and cream, check for seasoning. Add the paneer cubes and mix very gently taking care that the paneer pieces do not break. 
  • Cover and cook for 5-7 minutes.Stir occasionally.
  • Kadai Paneer is ready.
  • While serving drizzle cream on top and serve with Nan or Paratha.

Tip: You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed.



Tuesday, December 6, 2016

Sambar - Lentil Based Vegetable Stew

Sambar, also spelt sambhar, is a lentil-based vegetable stew. Sweet, Spicy and tangy this nutritious dal is cooked along with many different vegetables and is so versatile that a South Indian Meal is almost incomplete without it.



Ingredients: (Serves 4)
  • 2 Cups turdal / tuvar / arhar / split pigeon peas
  • 1 tsp Mustard Seeds
  • 2-3 Dry Red Chilies
  • 1 tsp  Cumin Seeds
  • 1/4th tsp Methi (Fenugreek Seeds)
  • 1 tsp Turmeric Powder  
  • 1/2 tsp Hing (Asafoetida)
  • 5-6 Curry Leaves
  • 2 tsp Red Chili Powder
  • 1 Big Onion finely chopped
  • 2 Tomatoes finely chopped
  • 2 Egg plants cut into 8 pieces
  • 2 Drumsticks cut into finger size pieces
  • 100 gms Red Pumpkin cut into bite size pieces
  • 100 gms Dudhi (Bottle Guard) cut into bite size pieces   
  • 4 tsp Sambar Masala
  • 7-8 tsp Tamarind Pulp or as per the sourness you prefer
  • 1 tbsp Jaggery or as per your preference
  • 2 1/2 Cups of Water approximately
  • Salt to taste
  • 2 tbsp Coriander leaves
  • 2 tbsp Oil   
Method:
  • Wash & pressure cook turdal till 4-5 whistle.
  • In a sauce pan heat oil, add mustard seeds and dry red chillies.  Once the mustard seeds crackle add curry leaves, methi (fenugreek seeds), cumin seeds, hing (asafoetida), turmeric powder, red chili powder. Saute for 30 seconds and add finely chopped onion and tomatoes. 
  • Once the onions become translucent add the chopped vegetables ie Egg Plant, Red Pumpkin, Dudhi (Bottle Guard), Drumstick and mix well.
  • Now add sambar powder, (I normally use Everest Samabar Masala), tamarind juice, jaggery and salt. 
  • Add 2 cups of water and cook the vegetables till they are half done.When vegetables are half cooked add the boiled dal to this mixture & mix well. 
  • Now let the dal boil along with all the vegetables for about 20-25 minutes on low to medium flame. Stir occasionally. Check for the seasoning. 
  • Once all the vegetables are perfectly cooked in the dal, switch off the flame and sprinkle finely choped coriander leaves.
  • Sambar is ready.
  • Serve hot with any South Indian dishes or with rice.

Tuesday, October 25, 2016

Pav Bhaji

A famous street food of Mumbai. Pav bhaji is more than just a snack! It’s a one dish tasty meal that can be eaten at lunch or dinner. Loved by one and all.

Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.



Watch the fast version of making Pav Bhaji here: https://www.youtube.com/watch?v=9B9z73y8noU&t=1s
 

Ingredients: (Serves 3)
  • 1/2kg Cauliflower florets
  • 4nos. medium sized Potatoes cut in cubes
  • 1/2 cup Green peas
  • 2 Onions (Finely Chopped)
  • 2 Tomatoes (Finely Chopped)
  • 2 Capsicum (Finely Chopped)
  • 11/2 tbsp Ginger Garlic Paste
  • 3 tbsp Pav bhaji masala
  • 1 tbsp Kashmiri Red chilli powder
  • 5 tbsp Butter
  • 1 tsp Oil
  • Ladi Pav as per requirement
  • Lemon Wedges
  • Salt to taste
Method:

For Bhaji: 
  • Pressure cook cauliflower, potatoes and green peas using water till 5 whistle.
  • When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..
  • In a kadhai, add 1tsp oil & butter. Add ginger garlic paste and saute till raw smell of the paste fades away. Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixture well.
  • Now add kashmiri red chilli powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency.
  • Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally
  • Bhaji is ready.
For Pav:
  • Slit pav's vertically and keep aside.
  • Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.
  • Cook on a medium flame till they turn light brown and crisp on both the sides.
  • Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.

Tuesday, August 30, 2016

Kharwas - Milk Pudding

A silky smooth textured milk pudding made from the milk given by buffalo or cow in a day after she has calved. This milk we call as "Cheek" in Marathi. In English its called Colostrum. Across India you will find people preparing this pudding more or less in similar manner but the names differs from region to region.

By using this Cheek (Colostrum Milk) and regular milk we make a custard like sweet which is know as "Kharwas" in Marathi. Its very easy to prepare with just a minimal amount of ingredients.




Ingredients:
  • 1/2 Liter Cheek ( Colostrum Milk)
  • 1/2 Liter Regular Milk
  • 2 Cups Sugar
  • 1/2 tsp Cardamon Powder
Method:
  • In a mixing bowl add cheek (colostrum milk), regular milk and sugar. Stir this mixture till sugar is completely dissolved.
  • Now pour this mixture into a container which fits in a steamer or pressure cooker. Sprinkle cardamon powder over the mixture. In case you are using pressure cooker, remove the whistle. 
  • Steam this kharvas mixture for 30 minutes on medium flame. 
  • Once the kharvas is steamed, keep kharvas aside to cool. Cool it completely till it comes to room temperature. Then keep it in the fridge for about 4 hours so that it will be chilled enough.
  • Now cut the kharvas into diamond or square shapes.
  • Serve Chilled.   
Note: You may also add saffron strands in the mixture while mixing the milk and cheek (colostrum milk), which will give it a nice pale yellow colour and would enhance the taste. 
 

Tuesday, July 19, 2016

Dhapate - Mixed Flour Flatbread

This dish is one of the authentic Maharashtrian dish prepared using mixed flours which is not only healthy but tasty as well. I came across this dish 5 years back when I first travelled to Solapur in Maharashtra. There this dhapate is served with a special spicy chutney made out of raw peanuts and spices, famously known as Shenga Chutney. 

I was totally in love with this dish since I had it and it was inevitable to try it out. Since then dhapate has been prepared in our house for breakfast or as a meal in itself.

This dhapate goes best with shenga chutney, curry leaves chutney or a plain curd.


Ingredients:
  • 1/2 Cup Jowar Flour (Sorghum Flour)
  • 1/2 Cup Bajara Flour (Millet Flour)
  • 1/2 Cup Wheat Flour
  • 1/2 Cup Besan (Gram Flour)
  • 4-5 Green Chilles
  • 4-5 Garlic Cloves
  • 1 Onion finely chopped
  • 1 tsp Turmeric Powder
  • 2 tbsp Coriander leaves finely chopped
  • 4 tbsp Til (Sesame Seeds)
  • Salt to taste
  • Oil to roast 
  • Water to knead the dough
Method:
  • In a bowl add all the above ingredients except oil and water, mix well. Check for seasoning.
  • Now gradually add water and knead the dough. This dough should neither be very hard nor very soft.
  • Take a plastic sheet and apply a teaspoon of oil to it. Take a handful of this dough and pat it over the plastic sheet and spread in circular motion using your fingers and palm.
  • Make a hole in the between, so that the dhapate cooks evenly.
  • Now sprinkle a teaspoon of sesame seeds over the dough and again pat so that the  seeds stick to the mixture.
  • Now on a hot griddle add a teaspoon of oil and place the dhapate and cook from both sides.Drizzle oil around the edges aswell as in the center so that the dhapate cooks evenly from all side. Roast them till brown spot appears on the surface of the dhapate.
  • Tasty and healthy dhapate are ready.
  • Enjoy this dhapate with shenga chutney, curry leaves chutney or a plain curd.


Tuesday, June 21, 2016

Moong Dal Kachori - Mung Bean stuffed Fritters

With the first rain of the season relished this unique snack instead of usual pakoda's!! Crispy, spicy, sweet, tangy all in one mini kachori's enjoyed with hot cup of tea.


Ingredients: (Makes approx. 10 Mini Kachori's)
  • 1/2 Cup Yellow Moong Dal
  • 1 Cup Plain Flour (Maida)
  • 1/2 Cup Rawa (Fine Semolina)
  • 2 tsp Roasted Fennel Seeds Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • 1 tbsp Chaat Masala OR Amchur Powder (Raw Mango Powder)
  • 3 tsp Sugar
  • 1 tsp Turmeric Powder
  • Salt to taste
  • 2 tsp Ghee
  • Oil for frying
Method:
  • Soak moong dal (mung bean) for 6-7 hours. After soaking, blend moong dal into paste by adding very little amount of water. 
  • Soak rawa (semolina) in water for 10 minutes.
  • Heat oil in a pan and add cumin seeds. When cumin seeds begins to sizzle add roasted fennel powder, turmeric powder, red chilli powder, garam masala powder, sugar and mix well.
  • Now in this masala add moong dal paste and mix it well. Add salt to taste & chaat masala. Add 1/4th cup of water to moong dal mixture and let it cook on slow flame for 7-10 minutes till the moong dal is cooked well and its raw flavour fades away. 
  • Once cooked, cool the moong dal mixture.
For outer cover: 
  • In a bowl take plain flour. Add 2 tbsp hot ghee (clarified butter), salt and soaked rawa (semolina). Add little water and knead a stiff dough. Let the dough rest for 20 minutes.
Kachori Procedure: 
  • Now take a small portion of the dough and roll into 3  to 4 inches diameter disc.  
  • Take a spoonful of moong dal mixture and place this stuffing in the middle of this disc and bringing the edges together in the center, seal it completely.
  • Using your palm pat the kachori into small round disc or you can roll them using rolling board & pin. Be gentle while rolling as the moongdal mixture should not come out.
  • Now deep fry these kachoris in hot oil till golden brown on a medium flame.
  • Moong Dal Kachori - Mung Bean Stuffed Fritters are ready.
  • Serve with dates & tamarind chutney or wet garlic chutney or ketchup or as it is!!

Tuesday, April 26, 2016

Chicken Schezwan Noodles

Spicy indulgence in juicy chicken, soft noodles & crunchy veggies is all that is needed to enjoy a weekend supper!! A lip-smacking Indo-Chinese fusion of chicken schezwan noodles prepared using very minimal ingredients without compromising on taste.

   
Ingredients: (Serves 2)
  • 100gms Boneless Chicken cut into julienne
  •  2 Dry Red Chilies teared into pieces 
  • 4-5 Garlic Cloves finely chopped
  • 1/4th cup Water
  • 1/4th cup Cabbage cut into julienne
  • 1/4th cup Carrot cut into julienne
  • 1/4th cup Capsicum cut into julienne
  • 1/4th cup Spring Onion Whites cut into julienne
  • Finely chopped Spring Onion greens for garnishing
  • 4 tbsp Schezwan Chutney OR Schezwan Sauce
  • 100gms Boiled Noodles
  • Salt to taste
  • 3 tbsp Oil

Method:
  • Heat oil in pan. Add red dry chilies & finely chopped garlic. Saute for 30 seconds on high flame.
  • Now add chicken julienne, salt and saute them on high flame. Add 1/4th cup of water so that the chicken doesn't dry out and cooks well.
  • Once the chicken is 90% cooked, add cabbage, carrots, spring onion whites & capsicum. Saute the vegetables for 2 minutes. 
  • Then add schezwan chutney or sauce and mix well. Check for seasoning and add salt as per requirement.
  • Add boiled noodles and toss them. Make sure that each & every strand of the noodle is coated with schezwan chutney or sauce.
  • Chicken Schezwan Noodles are ready.
  • Garnish with finely chopped spring onion greens and serve hot.

Tuesday, April 19, 2016

Kairi Panha - Raw Mango Summer Drink

A refreshing summer drink made from raw mangoes (Kairi) is an absolute necessity to beat Indian Summer! Sweet, tangy & refreshingly tasty!! You may prepare this Panha in advance and stock in your refrigerator to enjoy a glassful whenever you want.




Ingredients: (Serves 4)
  • 3 Kairi (Raw Mangoes)
  • 1 cup Gul (Jaggery) grated
  • 1 tsp Velichi / Ilaichi (Cardamon) seeds roughly crushed
  • Salt to taste
  • Ice cubes
  • Water
Method:
  • Pressure cook Kairi (Raw Mangoes) until 4 whistle. When they are cooled, remove the skin & separate pulp from the seed.
  • In a blender add the Kairi (Raw Mangoes) pulp, 2 cups water, gul (Jaggery) and grind to a smooth paste. Adjust the consistency of the mixture as per your preference.
  • Transfer the mixture into a Jar. Add a pinch of salt just to enhance the taste.
  • Add Velichi / Ilaichi (Cardamon) seeds which are roughly crushed and mix well.
  • Sweet tangy Kairi Panha - Raw Mango Summer Drink is ready.
  •  Refrigerate the Panha for atleast 2hours before serving.
  •  Serve chilled with ice cubes.
Note: 1) You may also use sugar instead of gul (Jaggery). But gul (Jaggery) taste far more better than sugar.

2) You may need to adjust the quantity of Jaggery depending upon how sour the raw mango is.

3) If you don't have pressure cooker then you may boil the raw mangoes in water.


Tuesday, March 29, 2016

Chana Masala - Black Chickpeas Stir Fry

One of the healthy & easiest recipe without compromising on the taste. Healthy can be delicious when you have right blend of spices that accompany the main ingredient. 

Protein rich black chickpeas ( Desi Chana) are high in fiber content & low on glycemic index, which makes them suitable for people with Diabetes.  


 Ingredients:
  • 1 Cup Desi Chana / Black Cheakpeas
  • 1 Onion
  • 1 tsp Mustard seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 1 tsp Red Chilly Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Kasuri Methi Powder
  • 1/2 Lemon (Optional)
  •  Coriander Leaves to garnish 
  • Pinch of  Sugar (Optional)
  • Salt to taste
  • 2tbsp Oil 
Method:
  • Soak Chana / chickpeas overnight or for 8 hours in water.
  • After 8 hours of soaking, drain out the water and wash the chana / chickpeas with fresh water.
  • Pressure cook till 7-8 whistle.
  • In a pan heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (Asafoetida), turmeric powder and finely chopped onions. Saute the onions till they are translucent and cooked properly.
  • Now add all the dry masala's and mix well. Add the cooked chana / chickpeas and 1/4th cup of  water. Add salt and sugar and mix all the ingredients.
  • Cover the pan with a lid and let the chana / chickpeas cook on steam for 3-4minutes. Stir occasionally.
  • Chana Masala - Black Chickpeas Stir Fry is ready.
  • Garnish with coriander leaves and squeeze lemon over it. Serve hot as it is or with any of your favourite flat breads.
Note: 1) These sprouts can be prepared in dry version or with gravy. So adjust the water as per your preference. Dry version of this chana tastes best than the gravy one. 

Tuesday, March 15, 2016

Moong Dal Dhokla - Split Yellow Gram Savoury Cake

Soft, spongy & nutritious dhokla's enjoyed during breakfast or evening snack. 


Ingredients: (Serves approx. 4)

For Dhokla Batter: 

  • 1 Cup Yellow Moong Dal (Split Yellow Gram)
  • 3 Green Chillies
  • 1" Ginger Piece
  • 1/2 tsp Hing (Asafoetida)
  • 1 1/2 tsp sugar 
  • Salt to taste
  • 1 tbsp oil
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Besan (Gram Flour)
  • 2 tbsp Dahi (Yogurt)
  • 1tbsp Lemon Juice
  • 1 1/2 tsp Fruit Salt
  • Water approximately 1/2 cup
For Tempering:
  • 2 tbsp oil
  • 1 tsp Mustard Seeds
  • 1 tsp Hing ( Asafoetida)
  • 1 Slit Green Chilli
To Garnish:
  • 1/4th Cup Coriander Leaves finely chopped
  • 1/4th Cup Freshly Greated Coconut
Method:
  • Wash and soak moong dal in water for 4 hours. After soaking, remove the water and keep the moong dal aside.
  • In a blender, add a piece of ginger, chillies and soaked moong dal. Using 1/4th cup of water grind the dal to a fine paste
  • Transfer the moong dal paste into a mixing bowl, add salt, sugar, turmeric powder, oil, besan (gram flour), Lemon juice, yogurt, 1/2 cup water and mix well.
  • Grease the dhokla tin with oil. Keep your steamer ready to place the dhokla tin.
  • Now add fruit salt to the moong dal batter and mix gently. 
  • Transfer the batter into the greased dhokla tin and place it in the steamer immediately. 
  • Steam dhokla for 15-20 minutes or till dhokla is cooked through.
  • Once dhokla is cooked, keep it aside to cool. By that time prepare the tempering.
  • In a small kadhai / pan, heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (asafoetida) and turn of the flame. Now add one slit green chilli. Be careful as the green chilli splatters.
  • Pour this tempering over the dhokla and spread evenly
  • Garnish with finely chopped coriander leaves & freshly grated coconut
  • Cut the dhokla into square or dimond pieces.
  • Moond Dal Dhokla - Split Yellow Gram Savoury Cake is ready.    
  • Serve as it is or with green chutney.