AMU'S RECIPES

Cream of Green Pea and Mint Soup

2012-02-15T01:52:00.000-08:00

A few days back I read the recipe of Minty Green Pea Soup created by Masterchef Pankaj Bhadouria. I thought it would be a good idea to try it out. The soup turned out to be really tasty, however, I was not happy with the green colour that I got at the end. Take a look at the recipe.

Ingredients :

For stock :
5-6 cups water
1/4 cup green peas
2-3 spring onion greens
2-3 lemon grass stalk
1 small onion
Handful of fresh corriander stems
Any green vegetable of your choice

For Soup :
2 tbsp Butter
1 onion finely chopped
1 tspn garlic paste
2 cups green peas
1 cup mint leaves
3 cups vegetable stock
1/2 tspn Black pepper powder
salt to taste
100 gms fresh cream

For Garnishing :
Fresh Cream
Mint leaves

Method :

To make vegetable stock:
Take water in a deep pan. Add all the green vegetables and onions to it. Bring it to the boil till the water reduces to half. Lower the heat. Now cover the pan with lid and simmer it for half an hour. After cooling, pass it through a strainer. Set this aside for later use.

To make Soup :
Heat the butter in a pan. Add the onions and saute it low heat for 2 minutes or until the onions are soft. Now add garlic paste to the onion and cook it for a minute. Then add green peas, mint leaves and a cup of stock. Bring it to a boil. Now cover the lid, turn the heat to medium and cook till the green peas are soft. Allow the mixture to cool.

Now transfer the cooked ingredients in a blender. Blend it to make a thick puree.

Now take the puree in a pan and re-heat it. Add salt, pepper and balance stock. Give it a stir. Finally add fresh cream and mix it. Simmer it for few minutes.

Garnish it with a spoon of fresh cream and mint leaves. Serve hot.

Notes :

The soup can be served with crunchy bread sticks or soup sticks
You may increase the quantity of mint leaves to make it more minty

Stepwise Pictures :

Award time again!!!!

2012-02-14T02:39:00.000-08:00

I returned to my blog after almost a week's break. And to my surprise, an award was awiting from me. Yesssss. It was the 'Liebster Blog Award' from my blogger friend Rasi of Vegetarian Food & Me.

Thank you so much Rasi for such a lovely and wonderful award... I am really very happy to take this award.. I am honoured....

A little about the award..

"Liebster" means dearest in German and as with any award, there is bit of a ceremony involved.These are the rules

if you accept the award:

Copy and paste the award on your blog. Link back to the blogger who gave you the award.
Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.

Now it is my turn to give this award to five food bloggers. I would like to pass on this award to

1. Chitraj Hegde of Chitranna

2. Ash of Indulge ashscorner

3. Ramya Maja of Veg. Delicacies

4. Maayeka

5. Faseela of Good Food Ends With Good Talk

Please do visit these wonderful blogs.

Lastly I want to thank all my blogger friends for their support. Thank you all.

Fond Regards,
Amarendra

Punjabi Chhole

2012-02-08T00:48:00.000-08:00

Punjabi Chhole (commonly known as Chana Masala) is a very popular and one of my all-time favourite dish from North India. This dish is usually paired with Bhatura, which is a deep fried version of a naan and looks like a very big puri.

Chhole-Bhature is one of the forms in which this dish is consumed. Apart from this, people use Chhole in various chat dishes. One of the popular chat version is where Chhole is served on a potato patty. I had tried this at Geeta Bhavan restaurant located at Mumbai Central.

Ingredients :

To soak chhole or chickpeas:

250 gms chickpeas
1 tspn Soda bicarb
Water

To cook chickpeas:

Soaked chickpeas

1 tea bag

Salt

Water

For Chana Masala:
3 tbspn vegetable oil
1 tspn Shahi Jeera (Cumin)
1 medium sized onions (finely chopped)
1 cup onion paste (Cooked onion paste)
2 tspn garlic paste
1 tbspn ginger paste
1 tspn green chilly paste
2 tomatoes chopped
3 tomatoes pureed
2 tspns coriander powder
1 tspn cumin powder
1/2 tspn turmeric powder
1 tspn red chilly powder
1 tspn Punjabi Chhole Masala or Garam Masala
1 tspn lemon juice
2 tbspn chopped coriander leaves

For Garnishing :
Chopped coriander
Ginger julienne (Optional)
Onion rings

To Serve with :
Bhatura
Sliced onions
Lemon wedge

Method :

To soak chhole or chickpeas:

Wash and drain the chickpeas and soak it over night (or for 6-7 hours) in water containing soda-bicard. Soda bicarb reduces the cooking time of chhole and makes them lighter.

To cook chickpeas:

Pressure cook chickpeas with little water, 1 tea bag and salt. Once cooked, drain the water from the chickpeas and keep it aside for later use in the gravy.

To make Punjabi Chhole :
Heat oil in a Kadhai and add royal cumin seeds. Once it crackles, add chopped onions and saute it until the onions are soft and golden brown in colour. Add ginger paste, garlic paste, chilly paste and onion paste. Saute it for a minute or two.

Add the chopped tomatoes and stir for 2 minutes. Then, add tomato puree and cook it for 6-8 minutes or till the time it starts releasing oil. Add the coriander powder, cumin powder, turmeric powder, chilly powder and chhole masala or garam masala and stir. Add some water to prevent spices from burning. Then, lower the heat and cook for further 2-3 minutes.

Add the chickpeas and stir. Add salt to taste and then add a cup of the chickpeas water kept aside. Simmer for about 20 minutes or until the liquid is absorbed. Add the chopped coriander leaves. Finally, add lemon juice and turn off the flame.

Garnish it with chopped coriander leaves and ginger julienne. Serve hot with Bhatura or puris.

Notes :

Along with Bhatura, you can also serve additional accompaniments such as sliced onions, green chilly and mango pickle and lemon wedges.

The tea bag gives a dark colour to the chickpeas. Alternatively, if you are going to cook this dish in an iron pan, avoid putting tea bags during the cooking process.

Stepwise Pictures :

Mirchi Ka Salan

2012-02-02T22:19:00.000-08:00

Mirchi ka salan (or Green chilly gravy) is a classic Hyderabadi dish. This dish is very unique in taste and is generally eaten with steamed rice or roti. However, traditionally this dish is served with Hyderabadi Biryani.

Even though this dish is very unique in its taste, people with low tolerance for spice find it difficult to pallate this dish as it uses green chillies. As an alternative, I would suggest you to use green bell peppers instead of green chillies to tone down the spicy flavor

Ingredients :

For dry powder :

1/4 cup roasted peanuts
1/4 cup sesame seeds

For fresh masala paste :

2 medium sized onions, coarsely chopped
3 medium sized tomatoes, coarsely chopped
1/4 cup fresh scrapped coconut
1 1/2 tbspn garlic paste
1 1/2 tbspn ginger paste

For cooking Mirchi :

15-18 long green chillies (Bhavnagri mirchi)
Oil for frying

For Salan :

5-6 tbspns oil
8-10 fenugreek seeds(methi seeds)
1 tspn cumin seeds (jeera)
1 tspn mustard seeds (rai)
1/4 tspn nigella seeds (kalonji)
5-6 curry leaves
1/2 tspn turmeric powder
2 tbspns corriander-cumin powder (Dhana-jeera powder)
1 tbspn red chilly powder
1/2 cup thin tamarind water
Salt to taste

For Garnishing :

2 tbspns chopped coriander

Method :

To make Dry Powder :
Take roasted peanuts and seasme seeds in a grinder and make a coarse powder of the the same. This powder may be made well in advance and preserved in a air-tight container.

To make fresh masala paste :
Take onions, tomatoes, ginger, garlic and scrapped coconut into a blender and make a smooth paste.

To make Mirchi ka Salan :
To start with, wash and dry green chillies. Then slit the chillies vertically without cutting through. Gently remove all the seeds from it. Simultaneouly heat sufficient quantity of oil in a pan and deep fry the de-seeded chillies for 3-4 minutes or till the time the colour of chillies change into a milder one. Drain the fried chillies on an absorbent paper.

After frying the chillies, take 5-6 tbspns of oil (reuse the oil used for frying the chillies) in a separate pan. Add fenugreek seeds, cumin seeds, mustard seeds, nigella seeds and curry leaves into the oil. Once the seeds start crackling, add fresh masala paste to it. Cook it till the time the paste releases oil from the sides.

Once the paste is cooked, add turmeric powder, corriander-cumin powder and red chilly powder and mix it well. Quickly add some water to it so that the spices retains its colour and are not brunt. Then add the dry powder of seasme seeds and peanuts to it. Mix it with the sauce. Then add tamarind water to the mixture. Adjust the consistency by adding some water to it. Bring it to a boil and add salt to taste.

Finally add fried green chillies and mix it together. Simmer till the sauce is thick. Garnish it with freshly chopped corriander leaves. Serve hot with Biryani or steamed rice.

Notes :

Ensure that you stand at an appropriate distance while frying chillies as they splutter during the frying process.
The green chillies may be substituted by green bell peppers / capsicum.

Stepwise Pictures :

Sweet Puris (Paakatlya Purya)

2012-01-24T02:35:00.000-08:00

Pakatlya Purya literally means Puris soaked in sugar syrup. This is a traditional Maharashtrian recipe and is prepared on festive occasions. These puris are very easy to make and can be stored for 3-4 days.

Ingredients :

For Puri batter :
1/2 cup Rawa (Semolina)
1/2 cup Maida (Refined flour)
2 tbspns ghee
2-3 tbsns sour curd
Salt to taste

For Syrup
1 cup sugar
1/2 cup water
1 lemon’s juice
2 tbspns Saffron-Cardamom Syrup (OR Cardamom powder and Saffron Strands)

For frying :
Ghee (Or vegetable oil)

For Garnishing :
Saffron strands
Almond flakes

Method:

To make dough :
Take Semolina and all-purpose-flour (maida) in a mixing bowl. Add salt to taste. Then pour hot ghee (Moan) on the flour. Knead it using sour curd. Add approximately 2-3 tablespoons of curd. You may adjust the quantity of curd as required. Knead a tight dough and set it aside for 45 minutes to one hour.

To make sugar syrup :
You need to make the sugar syrup before starting with the frying of puris. To make Sugar syrup, take a cup of sugar in a pan. Pour water that is half the quantity of sugar and heat the mixture. Heat it till an one-string syrup is formed. Turn off the flame and add lemon juice and Saffron-cardamom syrup. Alternatively, you may add cardamom powder and saffron strands into the sugar syrup.

To make Puris :
Before making puris, knead the mixture again. Then beat the dough for 5 minutes with the help of beater. Make 18-20 small balls of the dough. Take each ball on a roller and roll it into flat circles (puris).

Heat ghee / oil in a pan on high flame. Once the ghee / oil is hot, turn the heat to medium. Put puris into the hot ghee / oil one by one (3-4 at a time) and fry till them till they are light brown in colour. Take out the fried puris and dip them immediately into the sugar syrup. Coat both sides of the puris with sugar syrup. In the similar fashion, fry next set of puris. Once these puris get fried, remove the previously set of puris from the sugar syrup. Put the next set of puris into the sugar syrup. Garnish the syrup-coated puris with saffron strands and almond flakes.

Transfer it into an air-tight container and store them for 3-4 days.

Notes:

You may garnish the puris with dry fruits of your choice
Always ensure that the syrup is hot while dipping puris. When the syrup cools down and thickens, re-heat for some time and then dip the fried puris.

Stepwise Pictures:

Sending this entry to Vardhini's event Sweet Luv.

Gajar Halwa

2012-01-20T03:32:00.000-08:00

Gajar ka Halwa is a very popular Indian sweet dish and is especially made during winters when red carrots are available in abundance. This dish is a bit time consuming and also contains high amounts of sugar. However, you can adjust the quantity of sugar as per your preference. The method shared below is very traditional and gives the best outcome. However, you can also try some alternate methods.

Ingredients :

4 cups grated red carrots (approx. 1 kg)
2 - 2 & 1/2 cups boiled full fat milk
250 gms mava (Khoa-milk thickened by heating in an open iron pan)
3 tbspns Ghee + 1 tspn ghee
1 & 1/2 cup Sugar (or as per taste)
1 tspn Cardamom powder
15-18 Saffron strands (soaked in milk)
1/4 cup almonds (blanched in hot water and cut vertically)
3 tbspns raisins (soaked in water)

Method :

Take 3 tbspns ghee in a large pan and heat it. Once it melts, then add grated carrots to it. Saute the grated carrots in ghee for about 2-3 minutes. Then add boiled full fat milk into it. Turn the flame to low and keep stirring the mixture at regular intervals.

Simultaneously heat 1 tspn ghee in another pan and add khoa to it. Saute it in ghee on low flame, till it slightly changes its colour. Set it aside to add it in Gajar Halwa.

Once the milk is absorbed in carrot, add cooked khoa into the mixture and mix it. Then add Sugar to the mixture. Stir the mixture and further cook it till the sugar is melted and absorbed in the carrots.

Lastly add cardamom powder, Saffron strands, blanched and chopped almonds and soaked raisins. Mix it in the halwa. Garnish with dry fruits of your choice. Serve it either hot or cold. It tastes equally good.

Notes :

The above quantity yields for approximately 4 people
Time taken is approximately an hour and half on low flame
I have used Saffron Syrup instead of Saffron strands
You may substitute milk and khoa with condensed milk

Stepwise Pictures :

Sending this entry to Kavi's Kid's Delight : Something Sweet Event, Anzz's Valentines-special event, Teena Mary's Valentine's Day Event and Vardhini's event Sweet Luv.

Chilly Corn Fried Rice

2012-01-14T20:34:00.000-08:00

Fried rice can be made with a combination of many vegetables. One day I had bell-peppers and corn in my refrigerator so I tried this combination. Surprisingly, it turned out very well. So sharing this recipe with you.

Ingredients :
For Rice :
2 cups Basmati rice (or any long rice)
4 cups Water
1 tspn Vegetale oil
1 tspn Salt

Vegetables :
1 Green Bell-pepper (cut into squares)
1 Yellow Bell-pepper (cut into squares)
1 Red Bell-pepper (cut into squares)
1/2 cup American corn (blanched in salt water)
5-6 Baby corns (Choppedlengthwise and blanched in salt water)
1 large onion (chopped vertically)

Other ingredients :
2 tbspns vegetable oil
2 tspns chopped garlic pods
2 tspns red chilly flakes
2 tspns Oregano
1 tspn White pepper powder (or black pepper powder)
1 & half tspns Vinegar (or lemon juice)
4 tbspns green garlic (finely chopped)
2 tspns mixed herbs (Optional)
Salt to taste

Method :
To cook Rice :
Heat water in a deep pan. Add some salt and oil into it. Simultaneously wash rice and keep aside. Once the water starts boiling, add washed rice into it. Keep Stirring at regular intervals. When rice is almost cooked and very less quantity of water remains in it, cover the vessel with lid. Cook it for 5 more minutes on low flame. Once cooked, spread the rice on a plate and allow it to cool.

To make Fried Rice:
Heat oil in a large wok. Add chopped garlic into heated oil and saute it for a minute. Then add choppped onion and saute it. When the onion becomes transculent, add chilly flakes and saute. Then add green capsicum and cook it for a minute. Red and yellow bell-peppers are not added at this stage as it takes less time to cook as compared to the green capsicum.

After green capsicum, add blanched baby-corn and American Corn. Saute it for few seconds. Then add salt to taste. Thereafter, add red bell-peppers, yellow bell peppers, oregano, pepper powder, mixed herbs and vinegar. Then immediately add cooked rice and mix it. Lastly, add the greens of garlic and mix it in the fried rice.

Serve hot with Schezwan sauce or any chinese Gravy.

Notes :
The above ingredients yeild fried rice for approximately 4 persons
If fresh green garlic is not available, then use garlic powder

Stepwise Pictures :

Sending this entry to Radhika's Tickling Palates - Let's Cook Rice Event, Nupur's UK Rasoi's New Year New Dish Event and Dish it Out - Corn & Chillies hosted by Rajitha started by Vardhini

Lilva Curry (Gujarati Style)

2012-01-13T03:41:00.000-08:00

Lilva is a Gujarati word, which means 'fresh pigeon peas' in English. During winters green vegetables like Lilva, Broad Bean seeds, tender garlic, green eggplants, green fenugreek are available in abundance. Using any two or more of these vegetables, you can make the Lilva vegetable.

The recipe that I have shared is not really authentic. But is primarily a mix-n-match that I have done using the available vegetables. This vegetable tastes almost like an Undhiyu. However, the amount of oil and coconut used is far less. Thus making it a low-fat Undhiyu.

Ingredients :
Vegetables :
3/4 cup fresh pigeon peas (Tuvar dana / Lilva)
3/4 cup fresh Broadbean seeds (Papdi dana)
1 cup chopped fresh fenugreek leaves (Methi)
1 cup chopped Spring onions (Scallion)
2 medium sized potatoes (Peeled and chopped in cubes)
4 small sized green eggplants (Chopped in cubes)

Others :
3 tbspns oil
1 tspn carom seeds (Ajwain)
1/2 tspn fruit salt or soda bi-carb
1 tspn Ginger paste
2 tspns Green chillies paste
1/2 cup fresh grated coconut
1/2 cup fresh chopped corriander leaves
1 tspn turmeric powder
2 tspns corrinader-cumin powder
1 tspn lemon juice
2 tspns Sugar
Water as required
Salt to taste

For Garnishing :
Chopped corriander
Chopped fresh garlic

Method :

To start with, heat oil in a large pan. Then add carom seeds and saute it for few seconds. Then add fresh pigeon peas or Lilva and broad bean seeds to it. To help cook the seeds faster, add half teaspoon of soda bi-carb or fruit salt. Pour some water and cover the pan with a lid. Cook till the seeds are semi-cooked.

Then add green chillies paste, ginger paste, fresh grated coconut, spring onions, potatoes, eggplants and fenugreek. Add some more water and place the lid on the pan to cook the vegetables. After the vegetables are cooked, add turmeric powder, cumin-corriander powder, salt, sugar and lemon juice to the vegetables. Switch off the flame and add chopped corriander and chopped fresh garlic (along with the greens). Fresh corriander and fresh garlic make a major difference to the flavour of this dish.

Serve this dish with hot rotis or puris.

Notes :

You may add other available vegetables.
You may also add Garam Masala or Undhiyu masala
A top-up of muthias may further enhance taste of this curry

Stepwise Pictures :

Gul Papdi

2012-01-10T23:39:00.000-08:00

Hope the new year has started on a good note for all of you. As the first recipe post for this new year, I thought let me stick to the basic theme of this blog. So here is a traditional recipe of Gul papdi, a sweet that is especially consumed during winters. This sweet has lots of ghee and jaggery and is a good source of iron. However, dieters beware! It has sinful amounts of calories. Lastly thanks to my mom for sharing this recipe.

Ingredients :

For Gul Papdi:
1 cup Whole wheat flour
1 cup Ghee
1 cup Jaggery Syrup
2 tbspns melon seeds (Magaz)
1 tspn cardamom powder
1/2 tspn nutmeg powder

For Jaggery Syrup :
1 cup Jaggery
1 tspn ghee

For Garnishing :
1 tspn roasted melon seeds
1 tbspn poppy seeds

Method :

Take ghee in a non stick pan and heat it on medium flame. Once the ghee melts, add whole wheat flour to it. Roast the wheat flour on a medium to low flame till it starts changing its colour and releases an aroma. Keep stirring the mixture constantly in order to avoid the flour from sticking to the pan and leaving a burnt smell and flavour.

Once you finish roasting, add melon seeds to the mixture. The seeds start popping up at once, so keep the lid of pan handy to cover the pan, if required. Switch off the flame and set this mixture aside.

Now in a separate pan, heat a tspn of ghee on medium flame. Add the pieces of jaggery (medium to finely grated) into the mixture and stir it continuously till the jaggery changes its form from solid to liquid. Once the jaggery melts, switch off the flame.

Now pour the jaggery syrup into the wheat flour mixture. Stir continously till both the components blend properly with each other. Thereafter, add cardamom powder and nutmeg powder into the mixture and mix it.

Grease a flat plate with adequate ghee (approx 1 tspn) and pour the mixture evenly in it. Sprinkle some poppy seeds and roasted melon seeds over the mixture. While the mixture is hot, use a knife to make squares marking on the mixture. This is because, the mixture hardens as it cool down, making it difficult to mark the squares. Leave the mixture to cool down for one or two hours. Once the mixture cools, separate each square and store them in an air-tight container.

Notes :

You may add lightly roasted dry fruits of your choice while roasting the wheat flour mixture

Try to use a square plate so as to get even shapes

Stepwise Pictures :

Sending this to ABC series Desserts event hosted by Ramya, Mix Helen's Full Plate Thursday 1-12-12 Cast Party Wednesday: Link Party #23, Vardhini's Zesty Palette Series #3 - New "U" and Gayathri Kumar's Walk Through Memory Lane - Event

Gujarati Kitchen - A book review

2012-01-09T03:45:00.000-08:00

I love skimming and reading cookbooks the way as some people love to skim and read magazines. Recently, I got an opportunity to review a cookbook on Blogadda.com and I immediately expressed my interest. Here are my thoughts about ‘Gujarati Kitchen’ authored by Bhanu Hajratwala. Gujarati cuisine being very close to my heart, I enjoyed reading through this cookbook.

Gujarati cuisine has been appropriately termed as ‘The haute cuisine of vegetarianism’ by the famous cookbook writer ‘Madhur Jaffrey’ in ‘Flavours of India’, which is one of the popular Indian food television shows. I feel that Gujarati cuisine offers distinctive flavors and a lot of variety in terms of recipes. In addition to the main meal, the ‘Farsans’ served along side compliment the main meal beautifully. Being a vegetarian, I am also a huge fan of Gujarati recipes and when this book ‘Gujarati Kitchen’ by Bhanu Hajratwala came to my hands, I couldn’t keep it down without reading it in one go. Here are my observations..

About the author :

As given in the book, Bhanu Hajratwala, a cook par-excellence, is fondly called the ‘Martha Stewart’ of Gujarati cooking by her friends and family. The author was raised in a traditional Gujarati family in the Fiji Islands where she developed her initial taste for authentic homemade Gujarati dishes. When she moved to the United States after marriage, she learned to improvise and maintain authentic flavors despite the limited availability of ingredients. Since then, she has compiled several cookbooks for community organizations, recipes for worship during ceremonies and has also conducted cooking demonstrations and classes throughout the US, New Zealand, Fiji, India and Australia

About the book :

Apart from Tarla Dalal’s cookbook, I haven’t come across any cookbook which gives you an assortment of recipes of delectable dishes that Gujarati food lovers would relish. This book by Bhanu Hajratwala is an attempt to document classic Gujarati recipes starting with the basic pickles, rice varieties and rice accompaniments to the more complicated and difficult recipes like the Undhiyu, Mohanthaal etc. In a traditional Gujarati meal, there is no differentiation such as starters, main-course, desserts etc. Everything is served at once in a thali (big plate), like Shrikhand is served with Puri, Kachori or dhokla is served along with main course, and so on. However, you will notice that the author has skillfully bifurcated the Gujarati thali into various courses for easy reference.

Apart from including detailed recipes for meals, the author has included recipes for quick snacks, tea-time snacks, drinks and after-dinner mouth freshners (popularly known as ‘Mukhwaas’ in Gujarati).

The author has also ensured that she provides the names of each ingredient in English. This makes it easier for non-gujaratis to understand the ingredients and the recipe accurately.

Each mouth-watering recipe has been presented in an elegant and easy-to-understand manner. This makes the it easy for the readers to follow the recipe. Also, the various easy-to-make spice blends given in this book can be used in multiple recipes. This book also provides comprehensive information on spices and seasonings, kitchen equipment, authentic preparation techniques and suggested menus.

Some notable recipes :

There are approximately 80 plus recipes included in this book. Majority of the sections contain photographs. Some of the notable recipes include traditional recipes like Kachori, Dudhina Muthia, Khandvi, Methina Gotta, Dal-Dhokli, Undhiyu etc. It also includes basic recipes like Phulka, Puri, Khichdi etc. which are made on daily basis in Gujarati homes. Apart from that it also has recipe of Masala Chai, without which it is impossible for any Gujarati family to start its day.

To my surprise, there are also non-vegetarian Gujarati dishes included in this book. I was totally unaware that Gujarati cuisine includes non-vegetarian dishes also. I will not be in position to comment on the non-vegetarian section due to my limited knowledge. However, the author has included non-vegetarian dishes like Kheema Fataka, Marghanu Shaak etc.

Some more expectations:

Gujarati thali is the most popular thali in Indian cuisine. In my view, some more sample menus from Gujarati thali could have been included in this book.

Also, the author could have included sections like Farali menu (Moryo, Sabudana khichdi), Gujarati street food menu (Dabeli, Surti Locho) etc.

As Gujarati cuisine has a rich variety of recipes, I expect the author to come out with second part of this book and feature more traditional Gujarati recipes like Ubadiyu, Lilva, Kachariyu, Khichu, Adadiyu, Dakor Gota, Methi na Khakra, Handvo, Sambhariya, Lachko, Vagharela Bhaat, Surti Ghari, Sev tameta nu shaak, Osaman, Ringan no ollo, Theplas etc.

Some salient features of Gujarati Kitchen :

Includes most of the traditional Gujarati recipes including popular and everyday recipes

Includes both vegetarian and non-vegetarian Gujarati recipes

Gives general tips like cooking time, preparation time and washing instructions. These are easy to follow and especially goodfor beginners

Lists down key ingredients and information pertaining to basic spices, herbs, seasoning, cooking oil etc. used in Gujarati food

Features information pertaining to various measurements (bifurcated into liquid and solid measures)

Provides an easy to follow recipe of spice blends like Tea masala, Garam masala etc.

Recipes includes 6 vegetarian starters, 4 Non vegetarian starters, 14 vegetarian main-course, 11 non-vegetarian main-course, 7 Indian breads, 3 Rice items, 6 Accompaniments with rice, 12 sweets (Mithai), 7 Chutneys and relishes, 6 Pickles, 5 Tea-time snacks, 4 Drinks and 3 mouth-fresheners.

Photographs are featured in majority of the sections

Gives a sample Vegetarian and Non-vegetarian menu at the end

Total number of pages – 161

Bookprice in INR – Rs. 395

This review is a part of the Book Reviews Program at BlogAdda.com. Participate now to get free books!

Thanks for the Award

2012-01-06T00:09:00.000-08:00

Its a great beginning of this year by receiving an award from my blogger friend!!!

Thank you so much Chitra for such a lovely and wonderful award... I am really very happy to take this award.. I am honoured....

Please do visit the blog Chitranna by Ms. Chitra Hegde for awesome recipes.

Fond Regards,
Amarendra

Khada Pav-Bhaji

2011-12-31T01:00:00.000-08:00

As the year comes to an end, I would like to thank all my blog visitors and followers for their continuous appreciation. New Year is the time to unfold new horizons & realize new dreams, to rediscover the strength & faith within you, to rejoice in simple pleasures & gear up for new challenges. I wish you all a truly fulfilling 2012. A VERY & PROSPEROUS NEW YEAR TO ALL OF YOU!!!

And lastly, I would like to end this year with a spicy and mouth-watering dish, Khada Pav-Bhaji. Pav-bhaji is a very famous street food in Mumbai. It is also available in different forms, Cheese Pav-Bhaji, Mushroom Pav-bhaji, Jain Pav-bhaji and so on. In Khada Pav Bhaji, the vegetables are not mashed and kept whole (or khada). In the original preparation, we normally do not add turmeric powder, tomato puree or vegetable stock. I have added these elements to make the Khada Pav-bhaji a bit more juicy

Ingredients :

For Pav-Bhaji :
5 tbspns oil
3 tbspns butter
1 tbspns garlic paste
1/2 tbspns ginger paste
3 tbspns red chilly paste (as given below)
2 & 1/2 cups finely chopped onion
1/2 cup chopped green capsicum
1/2 cup chopped tomatoes
1/2 cup parboiled green peas
1/4 cup chopped & parboiled cauliflower
1/2 cup boiled and mashed potatoes
1 cup tomato puree
1 cup vegetable stock (See note below)
2-3 tbspns Pav-bhaji Masala
A pinch of turmeric
Salt to taste
1/2 cup fresh chopped corriander

To make red chilly paste :
18-20 red chillies
Water

For Garnishing :
Chopped Corriander
Chopped onion
Dollop of butter

To serve with :
Finely Chopped onion
Lemon wedge
Buttered Pav (Square Bread)

For Pav :
Square breads
Butter

Method:

To make Red chilly paste:
Remove seeds from red chillies
Soak it in water for 3-4 hours
Drain out excess water
Transfer it into a blender
Blend it into a smooth paste

To make Pav-bhaji:
Take oil and butter in a large Wok / pan
Add ginger paste, garlic paste and red chilly paste
Saute it for a minute
Then add chopped onion into the spices
Saute onions for 2 minutes
Then add chopped capsicum
Saute it for 5-6 minutes
Then add chopped tomatoes
Cook till tomatoes are soft and starts releasing oil
Add Pav-bhaji masala and a pinch of turmeric to the mixture
Mix it well
Then add green peas, cauliflower and potatoes to it
Subsequently add tomato puree and vegetable stock
Add salt to taste
At the end add dollop of butter and chopped corriander
Serve hot

To pan-fry Pav:
Cut square bread from the centre into two
Heat a large flat pan
Put some butter over the pan
Place sliced square breads on the pan
Turn the flame to medium
Cook the bread by pressing it on the pan
Cook till it is crisp and light brown in colour

Alternatively, apply butter to all the four sides of the square bread
and follow the abovementioned procedure

To serve :
Transfer bhaji into a serving plate
Sprinkle chopped onion and chopped fresh corriander over it
Lastly add a dollop of butter over it
Serve it with pan-fried square breads, lemon wedge and red chutney

Notes :
The above quantity of ingredients yields pav-bhaji for 6 persons
Use of turmeric is optional.
The water used to boil the vegetables may be used as 'Vegetable stock' in Pav-bhaji

Stepwise Pictures :

Eggless Tiramisu

2011-12-25T04:06:00.000-08:00

Merry Christmas to all of you!!! On this eve of Christmas I made Tiramisu, an Italian Dessert. I do not know the authentic way of making Tiramisu. This is a simplified, easy to make and vegetarian version of Tiramisu adapted from the recipe ‘Hung Curd Tiramisu’ by first Indian Masterchef – Pankaj Bhadouria.

Ingredients :
To make Coffee Decoction:
1 cup water
2 & ½ tspns instant coffee powder

To make Custard:
1 & ½ cup milk
4 tspns Custard powder
6 tspns Sugar
3 tbspns fresh cream

To make whipped cream :
½ cup Fresh Cream
3 tspns powdered sugar

To make Tiramisu :
12 circular pieces of eggless Sponge Cake
1 cup Coffee decoction
1 & ½ cup Custard
½ cup whipped cream

For Garnishing :
Instant Coffee Powder
Choco-nuts

Method :
To make Coffee Decoction :
Heat a cup of water in a pan
Add instant coffee powder into the hot water
Mix it and keep it aside

To make Custard:
Mix custard powder in 4-5 tbspns of cold milk
Heat remaining milk in a pan
Once it is boiled add custard powder mixture into the milk
Stir it continuously till it thickens
Then add sugar to the mixture
Keep on stirring till it is thick
Turn off the flame
Set it aside for cooling
Once it is cool add whipped cream into it
Mix it with the custard
Set it aside to use it in Tiramisu

To make whipped cream :
Take fresh cream in a bowl
Mix it with the help of beater
Then add sugar to it
Again whip it and set it aside

To make Tiramisu :
Take glass bowls in which Tiramisu is to be served
Place a slice of cake in the base of bowl
Pour some coffee decoction over it
Then spread some custard over it
Now place another cake slice over it
Pour coffee decoction and custard as per the earlier step
Now place third slice over it and repeat the process
Finally spread whipped cream layer over it
Sprinkle some instant coffee powder over the top layer
Keep it in refrigerator for at least 45-60 minutes
Garnish it with a chocolate nut
Serve Chilled

Notes :

The above ingredients yield approx 4 small sized dessert cups of Tiramisu
You may add fruit layer in between to make Fruit Tiramisu
The recipe that I referred to contained 4 tbspns of hung curd also.

Stepwise Pictures :

Sending this entry to Julie's Christmas Delicacy!!!

Kashmiri Pulao

2011-12-19T22:42:00.000-08:00

Kashmiri Pulao is a very unconventional pulav loaded with fruits and dry fruits. This is a sweet pulao and is a must-try if you are in a mood to experiment. This pulao is yellow in colour due to Safforon added to the rice (I have avoided using artificial food colour)

Ingredients :

For Rice :
1 tspn Ghee
1/2 cup Basmati rice (Washed)
1 tspn Sugar
15-16 Saffron strands (soaked in milk)
1 and 1/2 cup water
1 and 1/2 cup milk

Spices for Kashmiri Pulao :
1/2 tspn Royal cumin seeds (Shahi Jeera or Saah Jeera)
1-2 Bayleaves
1-2 Cinnamon sticks (Dalchini)
1 Black stone flower (Dagadful)
2-3 Whole cardamom (Elaichi)
2-3 Cloves (Laung)
1 Mace (Javitri)
1/4 tspn Nutmeg Powder (Jaiphal Powder)
1/4 tspn Dried Ginger powder (Soonth Powder)
1/2 tspn Fennel seeds powder (Saunf powder)
1/4 tspn Cardamom powder (Elaichi powder)

Dry fruits for Kashmiri Pulao :
1 tspn ghee
3/4 cup Cashews, almonds, raisins, walnuts etc.

For Kashmiri Pulao :
2 tspns Ghee
Saffron rice (as cooked above)
Dryfruits sauteed in ghee (As above)
1/2 cup chopped and parboiled Carrots
1/2 cup chopped and parboiled French Beans
1 chopped apple
1/4 cup chopped pear
1/4 cup chopped pineapple
3 tbspns cherries or tutti frutti
2 tbspns fresh cream
2 tspns rose water
Salt to taste

For Garnishing :
Dry fruits sauteed in ghee
Chopped apple

Method :

For Dry fruits :
Heat 1 tspn ghee in a pan
Add cashews, almonds and walnuts
Saute for 2 minutes
Lastly add raisins
Trun off the flame

To make rice :
Heat ghee in a pan
Add washed rice in it after removing water
Saute it in ghee for 2 minutes
Add Milk, Water and Sugar
Cook it on medium flame
Lastly add saffron strands soaked in milk
Switch off the flame
Spread the rice on a plate so that it does not stick
Allow it to cool

To make Kashmiri Pulao :
Heat ghee in a pan
Add Shahi Jeera, Bayleaf, Cinnamon, Blackstone flower, Cardamom, Cloves and Mace
Saute it for a minute
Then add carrots and french beans
Saute it for 2 minutes
At this point of time turn off the flame
Then add Nutmeg powder, Fennel Seeds powder, Dried Ginger Powder and Elaichi powder
Also add the dry fruits sauteed in ghee
Turn on the flame
Now add cooked Saffron rice
Mix it in the spices
Then add fresh cream and salt
Again mix it with the rice
Lastly add chopped fruits
Cover it with lid
Cook it for 3-4 minutes
Turn off the flame
Add some rose water and mix
Garnish it with dry fruits and apples

Notes :

The above measure yields pulao for 2-3 persons
You may also add fresh paneer in the pulao
Other vegetables and fruits of your choice like green peas, dates etc.

Stepwise Pictures :

Surti Undhiyu

2011-12-14T23:05:00.000-08:00

Undhiyu (Undhiya or Undhiyo) is a popular Gujarati dish made mostly in southern parts Gujarat. This dish is prepared in winters due to availability of seasonal vegetables.

In this recipe, I have not added water at all as traditionally Undhiyu is cooked in the moisture released by vegetables during the cooking process.

I have lots of sweet memories attached with this dish. My college friends used to gather at my place and we used to do entire process of cutting and preparing Undhiyu as a team. Once cooked, we used to sit and relish the amazing flavors.

I would like to dedicate this recipe to my best friend, Bhavesh's mom. She has been my inspiration whenever I prepare this dish. The flavor of her Undhiyu still lingers on my palate.

Ingredients :

Vegetables for Undhiyu :
500 gms Stringed whole Broad beans (Surti papdi)
1/2 cup fresh pigeon peas (Tuvar dana)
1/2 cup fresh Broadbean seeds (Papdi dana)
250 gms cubes of purple yam
4-5 medium sized potatoes (peeled and slit criss-cross)
4-5 small eggplants (slit criss-cross)
2 ripe bananas (slit criss-cross)
20-25 nos methi muthia (refer to the methi muthia recipe)

For Green spice (Green masala):
2 cups fresh grated coconut
1 cup fresh finely chopped corriander
1 tspn ginger paste
2 tspns green chilly paste
1/2 cup chopped fresh green garlic
1 lemon juice
2-3 tbpns sugar
3-4 tbpns seasme seeds
1 tbspn chopped fresh turmeric (haldi)
Salt to taste

Other Ingredients :
2 cups oil (or more as required)
1 tspn carom seeds (Ajwain)
1/2 tspn fruit salt or soda bi-carb
Salt to taste
Sugar to taste

For Garnishing :
Chopped corriander
Chopped fresh garlic

Method :
To make Green Spice :
Mix all the ingredients together
Set it aside for stuffing

Pre-preparation :
Cut yam into cubes and coat it with the green masala
Marinate yam for 10-15 minutes
Cut potatoes, eggplants and bananas in criss-cross
(Give one cut on upper side and another on opposite side)
Stuff green spice into the cut vegetables

To make Undhiyu :
Heat oil in a large vessel
Add carom seeds, stringed Surti papdi and saute it for a minute
Then add soda-bicarb and half of the green spice prepared
Close the lid of the vessel with a plate and pour some water on it
Let it cook for 5 minutes on very low flame
Then add tuvar dana and papdi dana
Mix it with the semi-cooked surti papdi
Again cover the vessel with lid
After 10 minutes add marinated yam and methi muthia
Add salt and sugar to taste
Above this layer add layer of potatoes and eggplants
Again cover the vessel and let it cook for 15-20 minutes
Lastly add layer of bananas and methi muthias
Cover it with lid and further cook it for 15 minutes
Switch off the flame and do not open the lid
Allow it to cool for 20-30 minutes
Sprinkle chopped corriander and green garlic over it
Serve hot with puris

Notes :
1. Slit potatoes, eggplants and bananas in such a manner that the segments are not separated.
2. If the muthias are soft, layer it at the end (Top layer).
3. If you feel that the final undhiyu is a bit dry or less juicy, then heat some oil and pour over the Undhiyu.
4. Some people also add sweet potatoes, green peas and raw bananas. You may layer it according to the cooking time it takes.
5. Most important part is whenever the vessel is covered with a plate, ensure that there should be water in the covering plate. Otherwise the Undhiyu will stick to the bottom of the vessel.
6. Lastly, ensure that the flame is always low during the entire cooking process

Stepwise Pictures :

Methi Muthiya

2011-12-14T22:32:00.000-08:00

Methi Muthia (મેથી ના મુઠિયા) is a popular Gujrati tea-time snack. Muthias are prepared in two ways: Steamed and Deep-fried. You can store Muthias for upto 10-15 days in air-tight containers. Muthias are a key ingredient in the popular Gujrati dish Undhiyu.

Ingredients :
2 and 1/2 cups chopped fresh fenugreek leaves (methi)
1 cup whole wheat flour
1/2 cup bengal gram flour (besan)
2 tbspns semolina (Suji / rawa)
1 lemon juice
1 tspn turmeric powder
1 tspn red chilly powder
1-2 tbspns corriander-cumin powder (Dhana-jeera powder)
2-3 tbspns seasme seeds
1 tbspn sugar
1/2 tspn fruit salt
2 tbspns vegetable oil
Water as required
Salt to taste
Oil for deep frying

Method :
Take chopped fresh fenugreek leaves in a vessel
Add salt and lemon juice to it
Set it aside for 10 minutes till the leaves are moist
Then add all flours, spices, and all the ingredients except water and oil
Mix it well
Then add oil and again mix it
Now add water as required
Knead the mixture into a hard dough
Make small balls (pedha size) of the mixture
Roll each of ball on your palm to give it an oval shape
Simultaneously heat oil in a deep pan
Fry Muthiyas in oil over low flame till it turns golden brown in colour
Drain it on absorbent paper
Store it in an air-tight container

Notes :
1. The proportion of wheat flour and besan can be interchanged or adjusted as per the taste
2. Garam masala may also be added to enhance the flavour
3. Some people also add ginger-garlic paste

Stepwise Pictures :

Sending this entry to Srivalli's event Snacks Mela.

Stir Fried Vegetables in Tangy Sauce

2011-12-09T20:35:00.000-08:00

Stir Fried Vegetables in Tangy Sauce... sounds like a restaurant dish. But in reality, it is a very easy dish and can be made in less than half an hour.

Ingredients :
For Vegetable :
3 tbspns oil
5-6 finely chopped garlic cloves
3 finely chopped green chillies
1 tspn finely chopped ginger
Mix vegetables (as given below)
1 cup tomato puree
1 cup corn flour slurry (2-3 tbspns of corn flour mixed in 1 cup of water)
1/4 tspn Mono Sodium Glutamate (MSG or ajinomoto)
1 tspn sugar
1/2 cup Water or vegetable stock
Salt to taste

Mix Vegetables :
1/2 cup chopped and blanched broccoli
1/2 cup chopped and blanched cauliflower
1/2 chopped green bell pepper
1/2 chopped yellow bell pepper
1/2 chopped red bell pepper
1/4 cup chopped mushrooms
1/2 chopped yellow zucchini
1/4 cup chopped and blanched carrots
3-4 chopped and blanched baby corns
1/4 cup chopped Spring onions - green portion (Scallion)

Method :
Heat oil in a large pan / chinese wok
When oil starts smoking, add garlic, green chillies and ginger
Saute it for a minute
Then add all the vegetables except green portion of spring onions
Saute it on high flame for 3-4 minutes
Add some vegetable stock or water
Then add MSG and tomato puree
Saute it for a minute
Then add corn flour slurry, sugar and salt
At the end, add green portion of spring onions
Cook till the mixture is thickened
Serve hot with steamed rice or fried rice

Notes :
1. You may avoid using MSG, as I have not used it even though it has been mentioned in the recipe above.
2. Vegetables of your own choice may be used

Stepwise Pictures :

Eggplant Poha (Vangi Pohe)

2011-12-08T23:56:00.000-08:00

Brinjal Poha also known as Wangi Pohe in Marathi is a traditional maharashtrian recipe. Here is the recipe..

Ingredients :

2 cups thick flattened rice (Poha)
2 finely chopped onions
6-7 small chopped eggplants (brinjal)
1/4 cup roasted peanuts
1 tspn turmeric powder
2 tspns lemon juice
2 tspn Sugar
Water
Salt to taste

For tempering :
3 tbspns oil
1 tspn mustard seeds
1 tspn cumin seeds
1/4 tspn asafoetida
8-10 curry leaves
2-3 chopped green chilies

For Garnishing:
Freshly grated coconut
Finely chopped coriander
(I used Besan Sev & Cherry tomatoes)

Method :

Wash Poha
Drain all the water and keep aside for 10 to 15 minutes
After 10-15 minutes add salt and sugar to the soaked poha and keep it aside

To make Poha :
Heat oil in a pan.
Add mustard seeds, cumin seeds, asafoetida, curry leaves and green chillies to the oil
Now add chopped onion and saute it
Once is it semi-cooked add chopped eggplant pieces
Sprinkle some water into the mixture
Cover the mixture with lid and allow it to cook

Remove the lid
Then add roasted peanuts and turmeric powder into the mixture
Mix the entire mixture
Now add soaked poha
Sprinkle some water and cover it with lid
Again cook it for 5 minutes
Add lemon juice in the end

Serve hot by garnishing it with fresh coconut and coriander

Notes :
The chopped eggplants should be kept in salt water. Else it turns black

Stepwise Pictures :

Mushroom Fried Rice

2011-12-06T21:07:00.000-08:00

Whenever I think of Indo-chinese rice, Veg. Fried rice is the first name which comes to my mind. This time I tried substituting vegetables like cabbage, french beans and carrots with Mushrooms and to my surprise, it turned out awesome.

Ingredients :
2 tbspns oil
4-5 finely chopped garlic cloves
1 tspn finely chopped ginger
3-4 finely chopped green chillies
1/2 cup white portion of scallions (Spring onions)
1 cup chopped button mushrooms (stems removed)
1/2 cup green portion of scallions (Sring onions)
2 & 1/2 cups cooked rice
1 tbspn Soy sauce
1 tbspn red chilly sauce
1/2 tspn vinegar
Salt to taste (if required)

Method :
Heat oil in a large pan / Chinese wok
Add ginger, garlic, green chillies
Saute it for few seconds
Then add white portion of spring onions
Saute it for 2-3 minutes
Then add chopped mushrooms
Allow it to cook for 2-3 minutes
Then add soy sauce, red chilly sauce and vinegar
Saute it for few seconds
Then add cooked rice into the mixture
Mix well
Adjust salt if required
At the end, add green portion of spring onions
Serve hot

Notes :
Generally, green peas are also added in Mushroom fried rice. You may add blanched green peas at the stage when mushrooms are added.
MSG may be also be added for taste. But since it is harmful to health, I have avoided.

Stepwise Pictures :

Veg. Thai Green Curry

2011-12-02T23:14:00.000-08:00

Thai vegetable green curry is an easy to make recipe if the curry paste is kept ready. I have used only vegetables to make this curry, however, you may add paneer, tofu, or any other vegetables of your choice. This goes well with Steamed rice.

Ingredients :
2-3 tbspn oil / butter

4 tbspns Thai green curry paste
1/4 green capsicum, chopped in squares
1/4 red bell pepper, chopped in squares

1/4 yellow bell pepper, chopped in squares
1/2 Zucchini chopped in squares
1 cup chopped and blanched broccoli, cauliflower
2 blanched and chopped baby-corns
Water as required
1 tspn sugar
4-5 basil leaves
Salt to taste

To serve with :
Steamed rice

Preparation :
Heat butter / oil in a large pan
Once butter / oil is heated, add thai green curry paste
Stir-fry it for a minute or till it releases aroma
Then add uncooked vegetables to the mixture
Saute it for two minutes
Then add blanched vegetables
Ensure that vegetables are coated with paste
Add some water and cook for a minute
Then add coconut milk
Allow it to cook for further 5 minutes
Then adjust salt and sugar to taste
Add some basil basil leaves at the end
Serve hot with steamed rice

Notes :
1. Consistency may be adjusted by increasing or reducing the amount of coconut milk
2. Vegetables of your choice may be added into this curry

Stepwise Pictures :

Thai Green Curry Paste

2011-12-02T22:08:00.000-08:00

Thai green curry paste can be stored for almost 15 days. So before making main course, this paste can be made well in advance to save time.

Ingredients :
2 -3 small sized chopped onion ( or shallots if available)
1 cup finely chopped corriander (with stems)
5 finely chopped green chillies
3-4 stalks finely chopped tender lemon grass (with stems)
1/2 tspn corriander seeds
1/2 tspn cumin seeds
1/2 tspn lemon zest
4-5 chopped garlic cloves
1/2 inch ginger piece cut into small pieces
1/4 tspn black pepper powder
Salt to taste
Water as required

Preparation :
Take all ingredients in a blender
Blend it into smooth paste
Transfer it into an air-tight container
Store it in refrigerator for almost 15 days

Notes :
1. Few other ingredients like Soy sauce, brown sugar etc. may be added to the thai green curry paste. But it dilutes it colour, so I have not used it.
2. You may blend it with vegetable oil or coconut milk instead of water.

Stepwise Pictures :

Spanish Pulao

2011-11-27T06:56:00.000-08:00

Here is the mouth watering recipe of Spanish Pulao, a guest post by my better half.

Ingredients :
To make rice :
2 cups basmati rice
2 tbspns oil
4 cups water
Salt to taste

For dry spice :
3 cloves
3-4 black pepper cons
3 sticks cinnamon (approx 1/2 inch)

For paste :
10 kashmiri red chillies
10 garlic cloves

To make pulao :

4 tbspns oil
1 medium sized potato (boiled in turmeric water and salt)
1/2 cup blanched green peas
1/2 cup blanched carrot slices (round shaped)
1/2 cup vertically chopped and blanched french beans
2 tomatoes cut in round shape (medium size)
2 finely chopped onions (medium size)
1 vertically chopped capsicum
1/2 cup curd
Cooked rice
Salt to taste

For Garnishing :
Tomato slices

Preparation :
To cook rice :
Heat 2 tbspns of oil in a pan
Then add rice and fry it for 5 minutes
Thereafter, add water and salt
Transfer it into a plate
Allow it to cool for at least 1 hour

To make spice :
Dry roast all the spice ingredients till aroma is released
Grind it into fine powder

To make Paste :
Soak red chillies in water for 3-4 hours
Blend red chillies and garlic into smooth paste

To make pulao
Heat 4 tbspns oil in a pan
Then add chopped onions and capsicum
Saute it for 8-10 minutes or till the onion starts changing its colour
Then add chilly-garlic paste and saute it for 2 minutes
Add all the blanched vegetables, spice powder, salt
Saute it for 2-3 minutes
Bring down the flame to low
Add cooked rice into the mixture * (See Note)
Cook it on low flame for 3-4 minutes
Garnish it with chopped tomato slices
Serve hot

Notes :
* Alternatively, at this stage, transfer the pulao mixture into a tray
Spread 3-4 tablespoons of grated processed cheese over the pulao
Heat it in oven at 160 degrees till the cheese is melted

Stepwise Pictures :

Pasta in Red Sauce

2011-11-22T21:21:00.000-08:00

While shopping at Hypercity I came across section of international food and I saw packet of various pastas. Till now, I have cooked only 'ready to make pasta'. So I picked whole wheat fussili (I am always confused between 'rotini' and 'fussili') and tried this home-made pasta.

Ingredients :

Pasta Cooking :
1 cup Whole wheat pasta [I used Fussili]
2 tspns salt
5-6 cups boiling water

To make red sauce :
6 medium sized tomatoes
1/4 green capsicum chopped in squares
1/4 red bell pepper chopped in squares
1/4 yellow bell pepper chopped in squares
6-8 blanched broccoli florets
1 finely chopped large sized onion
1 tbspn vegetable oil and 2 tbspns butter (Or 3 tbspns olive oil)
3-4 garlic cloves - finely choped
1/2 tspn oregano
1/2 tspn black pepper powder (I used fresh green pepper)
1 tspn mix herbs
2-3 tbspns tomato ketchup
7-8 finely chopped basil leaves
Salt to taste

For Garnishing :
Grated parmesan cheese

Preparation :

To cook pasta :
Heat 5-6 cups water in a deep pan
Add 2 tspns salt into the boiling water
Add pasta in the boiling water
Cook till it is soft
Drain out the water from pasta
Pour cold water over it so that cooking process is stopped
(Drizzle some oil over it if you feel that it is becoming sticky)
Set it aside

To make tomato puree :
Heat 8-10 cups of water in a deep vessel
Give a small prick to tomatoes and put them into boiling water
Let it boil in hot water for 4-5 minutes
Remove it from hot water and immediately pour cold water over the tomatoes
Now remove the skin of tomaotes
Take two tomatoes and cut it into pieces
Blend the balance tomatoes into puree

To make pasta red sauce :
Heat oil in a pan
Once oil is heated add chopped garlic and chopped onions
Cook for 2 minutes
Then add chopped blanched tomatoes
Saute it for a minute on high flame
Lower the flame and add green capsicum pieces
Cook it for 3-4 minutes on medium flame
Then add tomato puree into the mixture
Add Mix herbs, Oregano, fresh green pepper, basil leaves, tomato ketchup and salt
Also add blanched broccoli, yellow and red bell peppers to the sauce
Mix it well and cook for further 2 minutes
Then add cooked pasta into it
Coat pasta with the sauce
Top it with grated parmesan cheese
Serve hot

Notes :

1. While cooking pasta, the instructions given on packet should also be considered and modify the process of cooking given here should be modified to that extent.

2. The green capsicum should not be overcooked.
3. Pasta should be served with Garlic bread and / or fresh vegetable salad
4. In my opinion cheese should be avoided in red pasta, as it takes away the tangy taste.

Stepwise Pictures :

Sabz-e-Nawabi

2011-11-19T02:35:00.000-08:00

Mughlai food is characterized by royal, rich and creamy curries. Sabz-e-Nawabi is a Mughlai curry, a medley of vegetables like cauliflower, green peas and carrots with mild spicy Mughlai gravy. I am sure that the flavours of this recipe will stay in your mind. Just one thing.. this dish has loads of calories.... :-(

Ingredients :

To make paste :
1 tbspn ghee
1 tspn cumin seeds
1 chopped onion
1 chopped tomato
1/4 cup blanched cashew-nuts
1/4 cup blanched almonds
1/2 cup curd

To make Curry :

3 tbspns ghee

1/2 tspn cumin seeds

1 finely chopped onion

1/2 finely chopped green capsicum

1 finely chopped tomato

Blanched mix vegetables (as given below)

1 tspn garlic paste

1/2 tspn ginger paste

1 tspn turmeric powder

1 tspn red chilly powder

2 tspns garam masala powder

4 tbspns milk-cream

Vegetable stock as required (of blanched vegetables)

Salt to taste

For blanched Vegetables :

8-10 Cauliflower florets

1/2 cup Green peas

1 Vertically chopped carrot

6 cups water

2 tspns salt

2 tspns sugar

1/2 tspn black pepper cons

1 bay leaf

1/2 tspn cloves

For Garnishing :

Chopped corriander

Fresh Cream

Preparation :

To blanch vegetables :

Heat water in a deep pan for 15-20 minutes on high flame

Then add salt, sugar, black pepper cons, bay laf and cloves

Also add the cauliflower florets, green peas and chopped carrot

Cook for another 15-20 minutes or till the vegetables are cooked

Ensure that the vegetables are not over-cooked

Once the vegetables are cooked, remove the water by using a strainer
Set the water aside for using in curry as vegetable stock

Immediately pour cold water over the vegetables

Now remove all the spices

Keep it aside

To make paste :

Heat oil in a pan

Add cumin seeds and saute

Then add chopped onion and cook till it is transculent

Once onion is cooked, add tomatoes to it

Cook tomatoes till it starts leaving oil from the sides

Lastly add blanched cashew nuts and almonds

Saute it for 2 minutes

Turn off the flame

Allow the mixture to cool

After cooling, make fine paste of the mixture
Then add curd in paste

Again grind it in a blender

Make smooth paste of it

Keep it aside for making curry

To make curry :

Heat ghee in a pan

Add onions and fry till it changes it is transculent

Then add chopped capsicum

Cook it for 4-5 minutes

Add ginger paste, garlic paste and saute it for a minute

Then add chopped tomatoes to the mixture

Cook till the mixture starts leaving oil from the sides

Add paste and blanched vegetables to the mixture

Saute it for 3-4 minutes

Add garam masala, turmeric powder, red chilly powder and salt to taste

Also add milk cream in the mixture

Adjust the consistency by adding the vegetable stock (water) set aside

Cover the pan with lid

Let it cook for further 5 minutes on low flame

Lastly add chopped corriander in the curry

Garnish it with chopped corriander and fresh cream

Serve hot with Roti, Naan, Kulcha or any indian bread

Notes :

1. In order to make the curry more rich, the process of blanching may be replaced with deep frying of vegetables till they are cooked

2. The ghee may be substituted with 1 tspn oil and 2-3 tbspns butter

3. In addition to blanched vegetables, you may also add blanched dry fruits liked cashews, walnuts, almonds etc. in the curry.

Stepwise Pictures :

Sending this entry to Radhika's event - Lets Cook Mughlai Cuisine which is also an inspiration for me to try this Mughlai style recipe. Also sending this recipe to Pari's ‘Only’ Event For November hosted by Kamalika from Janaki's Kitchen.

Matar Pattice

2011-11-13T21:56:00.000-08:00

I had lots of memories associated with this recipe. During college days we use to hang out at Vinay Health Home, a restaurant located in girgaon, serving maharashtrian snacks. This is still famous for its snacks like Misal, Matar Pattice, kothimbir vadi etc.

I have tried making Matar pattice in the similar manner and it was a hit. Missing those college days..

Ingredients :

For the stuffing:

1 & 1/2 cup blanched green peas
1/2 cup fresh grated coconut
1/2 cup fresh chopped coriander
1 tspns chilly paste
1/2 tspn ginger paste
3 tspns sugar
1/2 cup chopped raisins and cashew nuts
2 tbspns roasted peanuts crush
1/2 lemon juice
1 tspn ghee or oil
1 tspn jeera (Cumin seeds)
salt to taste

For the cover:

6 boiled and peeled potatoes
1/2 tspn ginger paste
1 tspn green chilly paste
1 tbspn cornflour (if required)
1 tspn sugar
Salt to taste

To serve with :

Coconut chutney / Green chutney
Tomato ketchup

Oil for Deep frying

Preparation:
To make Stuffing :

Heat ghee or oil in a pan
Add cumin seeds, ginger paste, chilly paste and saute
Then add blanched green peas
Cook it to 3-4 minutes
Turn off the heat
Then add grated coconut, chopped corriander, cashews and raisins, lemon juice, sugar and salt to the mixture
Mix it and mash a bit
Set it aside for cooling

To make cover :
Take potatoes in a bowl and mash it into fine paste
Add salt, sugar, ginger paste and chilly paste to the mashed potatoes
Also add corn flour if required
Make lemon sized balls of the mixuture

To make pattice :
Grease your plams with oil
With the help of thumb make a deep hole into the potato ball in order to give it a shape of a hollow cup
Make sure that you do not make a hole in the dough.
Press the cup such that it becomes bigger and bigger.
Now add the filling to the hollow cup such that it fill 80% of the cup
Bring together the edges in the centre to seal the stuffing
Now shape it into a round ball
Use circular motion of the hand while doing this
Make sure that potato cover does not break from any side
Roll the pattice in the corn flour till they are evenly coated from all the sides

Now, heat oil in a deep pan
Deep-fry the pattice on a medium flame till they turn light brown in colour
Drain on absorbent paper
Serve hot with fresh coconut chutney

Notes :

1. You may subsitute corn flour with and/or add bread crumbs also to enhance crunchiness
2. The healthier version of these pattice can be made by shallow frying the pattice instead of deep frying

Stepwise Pictures :

Sending this entry to Srivalli's event Snacks Mela and Miz Helen's Full Plate Thursday Event.