Thursday, January 28, 2016

Gavaar Batata Bhaji - Cluster Beans & Potatoes Vegetable

Gavaar or Cluster Beans as its called is one of the healthiest vegetable around. Not many people are fan of this veggie due to its slight bitter taste but with addition of potatoes the whole texture and taste of this humble vegetable changes.  

Loaded with fiber & vitamins, this vegetable is a must atleast one or twice a week to be included in our diet.



Ingredients:
  •  200 gms Gavaar - Cluster Beans
  • 1 Small Onion finely chopped
  • 3 Medium Sized Potatoes
  • 1tsp Mustard Seeds
  • 1 tsp Hing (Asafoetida)
  • 1 tsp Turmeric Powder
  • 2 tsp Goda Masala OR Coriander Cumin Powder
  • 1 tsp Red Chilly Powder
  • 1 tbsp Jaggery (Gul)
  • Salt to taste
  • 1 tbsp Roasted Peanut Powder ( Optional)
  • 1/4th Cup Coriander Leaves for garnishing
  • Water as per your preference for the gravy 
  • 1 tbsp Oil
Method:
  • Wash cluster beans under running water and transfer it onto kitchen towel & pat dry the beans. Peel and cut potatoes into cubes and place them in salted water.
  • Remove both the ends of the beans and cut into 1" size pieces. (Normally we break the cluster beans with hand instead of cutting it with knife).
  • Now heat oil in kadhai / pan, add mustard seeds. When mustard seeds crackle add hing (asafoetida), turmeric powder & finely chopped onion. 
  • Saute onions till translucent. Add diced potatoes and mix well, saute potatoes for 30 seconds while stirring continuously
  • Now add the cluster beans and mix properly. Add water, salt & jaggery. Close pan with lid and let the vegetable cook on medium flame, keep on stirring occasionally.
  • After 15 minutes of simmering, now add red chilly powder, goda masala OR coriander cumin seeds powder and mix well. 
  • Again cover the pan with lid and cook for 5 minutes.
  • Check if the beans & potatoes are cooked through and adjust the consistency of the gravy by adding water.
  • Normally dry version of this vegetable tastes good, in that case cook by adding little water at a time.
  • Once the cluster beans & potatoes are well cooked, switch off the flame and add roasted peanut powder (optional)
  • Gavar Batata Bhaji - Cluster Bean & Potatoes vegeable is ready.
  • Garnish with chopped Coriander Leaves & serve hot with roti, phulka or Bhakri!

Wednesday, January 27, 2016

Chicken Pulao - Chicken Pilaf

A one pot meal for those lazy evenings!!! Chicken Pulao - Pilaf is that kind of recipe where you just wanna throw everything into one pot without marinating or searing the meat for long hours. 

Its a  perfect midweek family meal. I prefer using Chicken Biryani Masala as I love the aroma of it in My pilaf.


Ingredients: (Serves approx. 4)
  •  300gms Basmati Rice 
  • 400gms Skinless Boneless Chicken
  •  200gms Yogurt
  •  500ml Water OR Chicken Stock
  • 3 tbsp Ghee OR Vegetable Oil
  • 1 tbsp Cumin Seeds
  • 2 Large Onions sliced
  • 1 tbsp Ginger Garlic Paste
  • 6 Cloves
  • 7-8 Black Pepper Corns
  • 2" Cinnamon Stick
  • 3-4 Green Cardamon Pods
  • 2 tsp Red Chilly Powder
  • 1⁄2 tsp Turmeric Powder
  • 1 tbsp Chicken Biryani Masala OR Garam Masala
  • Salt to taste
  • 1⁄2 Lemon Juice
  • Coriander Leaves to garnish
Method:
  • Wash the rice and leave it to soak in water for 30 minutes.
  • In a saucepan heat ghee or oil. Add the cumin seeds, cloves, black peppercorns, cardamon pods and cinnamon stick. 
  • Once these whole spices sizzles and infuse their aroma into the oil, add sliced onions and fry over a medium heat till it turns golden brown. 
  • Add the ginger garlic paste, reduce the heat and cook till raw flavour from the paste fades away.
  • Add the whipped yogurt, red chilly powder, garam masala OR chicken biryani masala, turmeric powder  & salt.Cook over a high heat, stirring constantly, until the mixture comes to a boil. 
  • Now add the chicken pieces and mix well. Make sure all chicken pieces are coated with the yogurt spice mixture. Cook till most of the yogurt has been absorbed and the masala releases oil back into the pan.
  • Drain the water from rice and add it to the chicken. Add water and check for seasoning. Bring to a boil, cover and reduce the heat to as low as possible
  • Simmer for 20 minutes till all the liquid has been absorbed in the pilaf and chicken and rice are cooked through.
  • Turn off the heat and leave to steam for 10 minutes, with the lid on.
  • Chicken Pulao - Chicken Pilaf is ready.
  • Before serving sprinkle some lemon juice and roughly chopped coriander leaves.

  • Serve hot with raita or pickle.
Note: Be careful once you add the whole spice in ghee/oil as they splutter a lot. Roughly bruise the cardamon pods while adding to the oil.

Friday, January 22, 2016

Methi Pakoda - Fenugreek Leaves Fritters

One of the best comfort snack generally served along with hot cup of tea & coffee. Methi Pakoda's (Fenugreek Fritters) are one of the flavourful fritters with the goodness of healthy methi (fenugreek) leaves mixed along with different flours and spices.



Ingredients: (Serves approx. 4)
  • 2 Cups Methi Leaves (Fenugreek Leaves) washed and finely chopped
  • 1 1/2 Cups Besan (Gram Flour)
  • 2 tbsp Rice Flour
  • 1 tsp Red Chilly Powder
  • 1 tbsp Coriander Powder

  • 1 tsp Sugar
  • 1 1/2 tbsp Oil (for tempering)
  • Salt to taste
  • Oil for frying 
  • Water as per requirement
Method:
  • In a mixing bowl add finely chopped methi leaves (fenugreek leaves), besan (gram flour), rice flour, red chilly powder, salt, sugar & coriander powder. 
  • Mix all the ingredients and add water to make a thick batter of pouring consistency.
  • In a kadhai / pan heat oil for frying. Once the oil is hot take 1 1/2 tbsp of oil and pour in the pakoda batter. This tempering of oil in the batter makes this pakoda (fritters) crispier.
  • Mix oil well in the pakoda batter. 
  • Now take a spoonful of batter and drop into the hot oil and deep fry the pakoda's till they turn golden brown from all sides.
  • Transfer the methi pakoda's (fenugreek fritters) onto an absorbent paper to drain excess oil.
  • Methi Pakoda - Fenugreek Fritters are ready.
  • Serve hot along with your favourite chutney, tomato ketchup or enjoy as it is with a hot cup of tea.

Saturday, January 16, 2016

Matar Pulao - Green Peas Pilaf

One of the simplest Pulao (Pilaf) preparation with a heavenly combo of rice and green peas tossed into flavourful spices served along with Papad or raita!!!

Best one pot meal for those lazy evenings!!  


 Ingredients:
  • 1 Cup Basmati rice
  • 1/2 tsp Shahi Jeera Or Cumin seeds
  • 3 Peppercorns
  • 2 Cloves 
  • 1/4 tsp Turmeric powder
  • 1 Onion sliced
  • 1 tsp Green chilly Ginger Paste
  • 1/2 cup Green peas
  • Salt to taste
  • 1/2 tsp Goda Masala OR Coriander-Cumin Powder OR Garam masala use either one.
  • 1 tsp Coriander powder
  • 2 cups water
  • 2 tbsp Oil
Method:

Ingredients:

  • 1 Cup Basmati rice
  • 1/2 tsp Cumin seeds
  • 2 Bay leafs
  • 1 Onion sliced
  • 4 Green chillies
  • 1 inch piece of Ginger
  • 1/2 cup Green peas
  • Salt to taste
  • 1/2 tsp Garam masala
  • 1 tsp Corriandar powder
  • 1/4 tsp Turmeric powder
  • 2 cups water
- See more at: http://www.madhurasrecipe.com/veg-rice/Peas-Pulav#sthash.nQtC62Pm.dpuf
  • Wash and soak rice in water for 30 minutes.
  • In a pan heat oil. When oil is hot enough add sahi jeera or cumin seeds, black pepper corns, cloves and saute for 30 seconds.
  • Add sliced onions and saute till onions are translucent. Add ginger green chilly paste and turmeric powder and saute till raw smell of ginger fades away.
  • Now add Goda Masala (OR Coriander-Cumin Powder OR Garam masala use either one) & coriander powder. Mix all the spices well.
  • Add soaked rice and green peas.
  • Add 2 cups of water and salt to taste. Check for seasoning.
  • Cover the pan with lid and cook the rice on medium flame till rice granules and peas are cooked completely
  • Matar Pulao - Green Peas Pilaf is ready.
  • If you like garnish with finely chopped coriander leaves and scrapped fresh coconut over the rice and serve hot with your favourite raita and papad.
  • First take ginger and green chillies in a blender and crush them. Wash rice 2 to 3 times and soak in water for 30 mts.
  • Heat oil in a pan on a medium flame. Once oil is hot add cumin seeds and bay leaf. Then add sliced onion and fry till it becomes
  • translucent.
  • Add turmeric powder and crushed ginger and green chillies. Saute it for 1 mt. Then add garam masala and coriander powder and mix it well.
  • Add green peas and rice. Pour 2 cups of water. Sprinkle salt.
  • Cover it and cook on a high flame for 5 mts. After cooking rice on a high flame for 5 mts reduce the flame to medium  and cook for 10 mts.
  • After 10 mts reduce the flame to low and cook for 15 mts.
  • After 15 mts switch off the stove and let it rest for 15 mts.
  • Peas Pulav is ready now.
- See more at: http://www.madhurasrecipe.com/veg-rice/Peas-Pulav#sthash.nQtC62Pm.dpuf

Friday, January 15, 2016

Fodnicha Bhat - Spicy Tempered Rice

One of the simplest yet delicious breakfast preparation made from leftover rice. 


Ingredients:
  • 1 Cup Leftover Cooked Rice
  • 1 Onion finely chopped
  • 3 Garlic Cloves roughly crushed
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds (Optional)
  • 1/4th tsp Hing (Asafoetida)
  • 1 tsp Turmeric Powder
  • 1 tbsp Red Chilly Powder
  • 1 tsp Sugar
  • Salt to taste
  • Coriander Leaves finely chopped for garnish
  • 2 tbsp Oil
Method:
  • In a kadhai / Pan heat oil. When oil is hot add mustard seeds, when mustard seeds crackle add cumin seeds, hing, crushed garlic cloves & finely chopped onions.Cook onions till translucent. 
  • Now add turmeric powder, red chilly powder & leftover cooked rice and mix well.
  • Add sugar & salt and mix well. Check for seasoning.
  • Cover the kadhai / pan with a lid and let the rice get heated through for 5 mins on low flame stirring occasionally till all the spices gets nicely incorporated into rice.
  • Fodnicha Bhat - Spicy Tempered Rice is ready.
  • Garnish with chopped coriander leaves and serve hot.

Thursday, January 14, 2016

Cheesy Garlic Bread

One of the best accompaniments to any Italian meal! An heavenly combination of butter, garlic, herbs put together to make this scrumptious Garlic Bread!.

Garlic bread is made in varieties of ways using different herbs and different kinds of breads.

My version include cheesy, garlicky, soft in the center with crunchy crust made in a pan instead of oven & topped with mixed herbs!
 

Ingredients: (Serves approx. 3)
  • Plain Bread Loaf ( I use normal Indian Pav)
  • 3 tbsp Butter at room temperature
  • 8-9 Garlic Cloves minced
  • Mixed Herbs as per requirement
  • Chilly Flakes as per requirement
  • 2 cups Grated Cheese (Mozzarella OR Processed)
Method:

1) Cut bread into thick slices.

2) In a bowl mix butter and minced garlic paste.

3) Now apply this garlic butter mixture onto each bread slice.

 4) Grate cheese and keep herbs ready to sprinkle over the bread.

 
5) Top each slice of bread with grated cheese.


6) Sprinkle herbs & chilly flakes over the cheese. If you want, you can completely avoid herbs and enjoy plain cheesy garlic bread.


7) Now take a deep non-stick pan. Apply little butter, place the bread slice and cover the pan with a lid and let the bread toast on low flame for about 15 minutes till the cheese melts and the crust becomes crunchy.

8) After 15 minutes when the cheese has melted and the crust is crunchy enough as per your preference, switch of the flame and serve this delicious cheesy garlic bread along with your favourite pasta, soup or any Itailian meal.


9) Incase you want to prepare it in an oven, pre heat the oven and bake the bread slices at 180 degree C for 7-10 mins.

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Monday, January 11, 2016

Kelyache Kaap - Spicy Plantain (Raw Banana) Slices

Simple & delicious snack served as a side dish in Indian meals. A comfort food in itself. Easy to prepare with minimal ingredients. 

Believe me, You can't get enough of it!!!


Ingredients:
  • 2 Kachi Keli / Raw Banana (Plantains)
  • 5 tbsp Besan (Gram Flour)
  • 3 tbsp Rice Flour
  • 3 tsp Coriander Powder
  • 2 tsp Red Chilly Powder
  • 1 tsp Garam Masala
  • Pinch of Hing (Asafoetida)
  • Salt to taste
  • Oil for frying
Method:
  • De-skin the banana using peeler or knief and cut the banana into medium vertical slices.(Not too thick or thin)
  • Keep the banana slices completely immersed into salt water.
  • Now in a mixing bowl add besan (gram flour), rice flour, coriander powder, red chilly powder, garam masala,hing & salt.


  • Mix everything well. Check for seasoning.
  • Now take a slice of banana and coat with the besan mixture and pat the slice from both sides so that the mixture sticks to the slice. Likewise coat all the banana slices in besan mixture and keep aside.
  • Heat oil in a frying pan. Shallow fry the banana slice from both sides till crisp.
  • Transfer onto an absorbent paper to drain excess oil if any.
  • Kelyache Kaap - Spicy Plantain (Raw Banana) Slices are ready.
  • Serve hot as a side dish in your meal.
Tip: You many also sprinkle dry mango powder over the hot slices for that chatpata tangy taste.

You may also use coriander cumin powder instead of garam masala.

Wednesday, January 6, 2016

Pasta Delight - Penne Arrabiata

One of the most loved pasta! Simple delightful Penne Arrabiata simmered in rich flavourful tomato sauce served with tasty garlic bread.

This is my version of Penne Arrabiata.


Ingredients:
  • 100 gms Boiled Penna Pasta
  • 2 tbsp Oil
  • 4 Garlic Cloves finely chopped
  • 1 Medium Sized Onion finely chopped
  • 200 gms Tomato Puree 
  • 3 tbsp Tomato Ketchup
  • 1 tbsp Oregano
  • 1 tbsp Chilly Flakes OR use Mixed Herbs
  • 1 tsp Crushed Black Pepper Powder
  • 1 Cup Grated Cheese 
  • 1/4th tsp Sugar
  • Salt to taste
  • Water as per requirement
Method:

Boiling of Pasta:
  • In a big sauce pan, add water till the pan is half filled and bring it to boil. Add salt to the boiling water. Now add penne pasta. Cook pasta on high flame and keep on stirring occasionally for about 10-12 minutes or as per instructions given on the pasta pack. Before draining the pasta check whether it is cooked to your liking.
  • Normally cook the pasta till "Al Dente" where you will feel slight resistance when you give a bite to it.

  • Keep 1 cup of pasta water aside as we will need it later. 
  • Drain the water from pasta using sieve and run it under cold water to stop it from over cooking. Now drizzle 1 tbsp Oil over the pasta immediately so avoid sticking. 
For Sauce:
  • In a pan heat oil. Add finely chopped garlic and saute for a minute, do not brown the garlic. 
  • Add finely chopped onions and saute till translucent. Now add tomato puree (I normally used store bought tomato puree for this preparation as it gives an extra kick to this dish), tomato ketchup and mix well. 
  • Cook the tomato puree till oil separates from it. Now add mixed herbs, crushed black pepper powder, salt and sugar. Adjust the salt as the pasta and ketchup already has salt in it.
  • Once the sauce is cooked add the boiled penne pasta and mix gently. Add 1/4th cup of pasta water if your pasta feels too dry and simmer the pasta for 5 minutes on low to medium flame.
  • Lastly add grated cheese over the pasta and mix well. (I use normal processed cheese mainly Amul brand, you can use cheese of your choice)
  • Penne Arrabiata is ready.
  • Garnish with grated cheese.
  • Serve hot with garlic bread.

Monday, January 4, 2016

Egg Curry

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with roti, bread or garma garam rice. 


Ingredients: (Serves 2)
  • 4 Hard Boiled Eggs
  • 1 Cup Dry Shredded Coconut
  • 1/2 Cup Coriander Leaves
  • 1 tbsp Cumin Seeds
  • 2 Inch Long Cinamon Stick (Dalchini)
  • 1 tbsp Ginger Garlic Paste
  • 1 Green Chilly
  • 2 Medium Sized Onion finely chopped
  • 1 Medium Sized Tomato finely chopped
  • 1 tbsp Red Chilly Powder
  • 2 tbsp Coriander Powder
  • 4 tspn Chicken or Mutton Masala of your choice
  • 1/2 Lemon Wedge
  • Salt to taste
  • 2 tbsp Oil
Method:
  • Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down. 
  • Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.
  • Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.
  • Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.
  • Once onion & tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4th cup of water. Mix well. 
  • Cook till oil starts separating from the coconut paste mixture. Now add red chilly powder, coriander powder, chicken or mutton masala and salt. Mix well
  • Check for seasoning at this stage. 
  • Add 3 cups of water or as per your preference depending on how much thick curry you require.
  • Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add hard boiled eggs. ( If you want slit eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can sweep into it).
  • Atlast let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.
  • Egg Curry is ready!
  • Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread.
  • While serving squeeze little lemon juice in the egg curry.