Bharli Vangi

This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". Whenever
you feel like eating something spicy in meals, this is a favorite option in all Marathi
families. For this recipe what you need is fresh and small eggplant. It goes great with
poli, bhakri or rice.

Ingredients

Small Eggplants (Vangi) - 6-8

For stuffing
Grated dry coconut - 3 tablespoon
Roasted Peanut Powder - 1/2 cup
Roasted Sesame seeds Powder - 2 tablespoon
Nicely chopped onion - 2 medium
Chopped coriander - 1 tablespoon
Garlic paste - 1/2 teaspoon (optional)
Red chili powder - 1, 1/2 teasppon
Goda Masala - 1 teaspoon
Lemon juice - 1 teaspoon
Jaggery - 1 teaspoon
Salt as per taste
For Tadka
Oil - 2 tablespoon
mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon

Procedure

The first step is to mix all the ingredients of stuffing in a bowl. Now remove the stem of
eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Then stuff
each eggplant with the above prepared masala. Heat oil in kadai and make tadka of
given ingredients. Now place all the stuffed eggplants. The open side should be facing
the oil. Cover it with plate and pour some water on it and let it cook in the oil. By this
method eggplants will not stick to the bottom. (this is my Mai aaji's idea). When
eggplants changes it's colour, add remaining stuffing, mix wel and cover it again to cook
for two minutes. Now add water just to cover the top of the eggplants. Again cover up till
eggplants get fully cooked. Garnish it with coriander leaves. As mentioned earlier, goes
very well with bhakri, Poli or rice

I think most of you must have knew about this recipe but I specially post this recipe for
Sanghai's Fall in Love with purplish Brinjal event. And I wanted to dedicate this recipe to
My Grandmother, Mai Aaji. She taught me most of the traditional Maharashtrian recipes.
She was a very great cook (In Marathi we say 'Sugran'). I think I can write one separate
blog of her recipes and cooking tips & tricks.

FRIDAY, JUNE 5, 2009

Palak Soup

Last month my niece Aadyaa was here. She loves Palak soup like anything. As we all
know Palak (spinach) is an iron rich vegetable. So I prepared this soup for her……..
And she just loved it and was asking more ('ajun' in Marathi) in her bowl…… So a
healthy soup for the rainy season.

Ingredients

Palak (spinach) - 1 bunch

Milk - 1,1/2 cup
Onion - 1 small
Garlic - 4-5 cloves
Ginger - 1 inch
Green chili - 1 (optional)
Black pepper powder - 1/4 tea spoon
Corn flour - 1 teaspoon
Sugar - 1 teaspoon
Butter - 1 teaspoon
Salt to taste

Procedure

Wash the spinach neatly. Now cook spinach, 1/2 cup milk, onion, chili, garlic and ginger
in pressure cooker for 2-3 whistles. Let it get cool. Now make a thin paste in the mixer.
Sieve it with 1 cup of milk added into it. Add sugar, salt and butter and boil it for a
minute. Now make a thin paste of corn flour and pour it in the soup and boil it for 30
seconds. Sprinkle some black pepper powder. Garma garam Palak soup is ready.

I would like to send this recipe to Pavani's Cooking For Kids-Leafy Greens started by
Sharmi's original CKF announcement.
And
Soumya's SWC- Cooking with greens event

TUESDAY, SEPTEMBER 29, 2009

Hara Bhara Kabab

"Hara bhara kabab", Naam se hi pata chal jata hain……Hara (Green) colour is because
of spinach. As a teenager, it was one of my favorite starter in restaurant. Then after
marriage, I started making this at home. In our home everybody likes this 'Ghasphus ke
Kababs'.

Ingredients
Spinach - 1 bunch
Boiled Green peas - 1 cup
Boiled potato - 4
Green chilli, ginger and garlic paste - 1 tablespoon
Chopped Coriander leaves - 2 tablespoon
Chat Masala - 1 teaspoon
Corn flour - 2 tablespoon
Salt to taste
Oil for shallow fry

Procedure
Wash and clean Spinach leaves. Blanch spinach leaves in salted water. After 3-4
minutes, drain it. Mash boiled green peas and potatoes. Make a paste of spinach. Now
mix all the ingredients except oil. Make a round tikki shape of the mixture. Now shalow
fry tikkis on low flame for 3-4 minutes. Serve hot Hara bhara kabab with tomato ketchup
or green chutney.

THURSDAY, MARCH 18, 2010

Palak Kadhi

This is a very simple Kadhi with lots of iron into it. It's very easy to make . Procedure is
almost same as Maharashtrian Kadhi or Gujrathi Kadhi. Spinach, that is palak into the
Kadhi makes it iron and calcium rich. In some places of Maharashtra it is also called as
'Palakache Alan'

Ingredient
Spinach (palak) - 1 bunch
Curd (Dahi) - 1 cup
Gram flour (Besan) - 2-3 tablespoon
Garlic cloves - 4-5
Red chilli powder - 1 teaspoon
Sugar - 1/2 teaspoon
Salt to taste
Water - 2 cups

For Tempering
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric Powder - 1/2 teaspoon
Procedure
Clean and wash spinach neatly. Chop it very finely. Now whisk together curd, gram flour
and water. No lumps of gram flour should form. Now add salt and sugar into it and mix
well. Take a kadai and make a tempering of given ingredients. Add chopped garlic and
saute it till it becomes slightly brown. Add spinach and cook it until done. Then add
whisk mixture of curd, red chilli powder. Now allow it to come to a boil. Boil it for 2-3
minute or till the consistency you want. Serve hot with Rice, roti or Bhakri.

Gujarati Kadhi

I love GUJARATI food. Specially the little sweetness in every recipe. At my hometown
Nashik, there is a famous restaurant for Gujarati Thali, "Hotel Panchavati". I freak out on
that Thali. Frequently I make Gujarati Kadhi like Panchavati Hotel.

Ingredients
Curd - 1 Cup
Water - 1, 1/2 cup
Gram flour - 1 table spoon
Grated ginger - 1 tea spoon
Sugar - 1 table spoon
Salt to taste
For Tadka
Ghee - 2 tea spoon
Cumin seeds - 1/2 tea spoon
Curry leaves - 2-3
Fenugreek seeds - 1/8 tea spoon
Cardamom - 1
Black pepper - 2-3
Cloves -1-2
asafoetida - a pinch
Round red chili (bor mirchi) - 2-3
Procedure
Mix curd, water and gram flour. Beat it properly so that no lumps will form. Add sugar
,salt & ginger and mix well. Heat ghee in small kadai add cumin seeds, fenugreek
seeds, curry leaves, cardamom, black pepper, cloves and asafoetida. Lastly add red
chili and turn off the flame. Pour the tadka on kadhi and mix well. Boil for few minutes
on low flame. Serve hot with rice, phulkas or mungdal khichadi with papad and Gorkairi
pickle.

Sol Kadhi

Solkadhi is a traditional digestive cool pink drink. It is so tasty that we call it as "SOUL
KADHI". It not only touches your tongue but your soul also. It's Baby pink color is also
sooo … cute. It contains Kokum which is also called as Amsol or Sola. So Kadhi with
Sola is SolKadhi. It's a good Appetizer.

Ingredients
Kokum Petals - 5-6
Coconut Milk - 3/4 Cup
Green Chili- 1
Garlic Cloves - 2-3
Rosted cumin seeds - 1/4 Tea spoon
Chopped Coriander - 1 Tea spoon
Salt & Sugar as per taste.
Procedure
Take a coconut milk in vessel. I generally use Dabur Hommade Coconut Milk. But if you
want you can take fresh coconut milk. Soak Kokum petals for 1-2 hours. Squeeze petals
and strain the kokum water. Make a paste of Rosted cumin seeds, Garlic Cloves and
Green Chili in mixer. Blend Kokum water, coconut milk and the paste. Add salt and
sugar and mix wel. If you find it very thick, you can add some water to it. Refrigerate it.
Serve cool SolKadhi with a garnishing of chopped coriander. Some people have
solkadhi with Roti or Rice, but I love to drink it as it is.

KokMok

"Kokum Sharbat" is another very popular summer drink in Maharashtra. Usually Kokum
sharbat is prepared with kokum syrup (which is available in market with added sugar)
and water. But now a days nobody wants a traditional drink they needs something
different so I prepared it with soda. And named it as "KokMok' .
Ingredient
Kokum Syrup - 1,1/2 teaspoon
Soda - 1 glass
Crushed Ice - 2-3 table spoon
Chat Masala - 1/8 teaspoon

Procedure

In a glass (I took Champagne Flute just for lovely presentation) add some crushed ice,
then pour Kokum Syrup. Sprinkle some chat masala over it. Now slightly tilt the glass
and pour soda very slowly. I used sprite here, you can use limca also. Now Serve this
chilled drink in hot hot summer.

THURSDAY, JULY 2, 2009

Mango Mastani

Mango Mastani …… sounds strange?…… you must have heard about Bajirao- Mastani
in history ( Mastani was a very beautiful woman and mistress of the great maratha
warrior, Bajirao Peshwa. )………. But I know if you have visited Pune once in your life,
you must be knowing MASTANI……. It is a most famous dessert in Pune. Sujata
Mastani house chain is very famous in Pune. There are many flavours like rose,
strawberry, Orange,pistabadam etc. in Mastani but I love the most is Mango Mastani.
It's a thick Mango milk shake topped with Mango Ice-cream. I can say, I am in love with
Mango Mastani as good as Bajirao was in love with his Mastani…..

Ingredients
Mango Pulp - 1 cup (preferably Alphonso mango.)
Chilled Milk - 1 cup
Sugar - 2 tablespoon
Ice cubes -3-4
Mango Ice-cream - 2 scoops

Procedure
It is very simple method. Mix mango pulp, milk, sugar and ice cubes. Blend it by blender
or in Mixer. Make a thick Mango shake. Pour thick shake in glass. Put a big scoop of
Mango ice-cream on the top. Put a long spoon in it and serve as chilled as you can.

I would like to contribute this recipe for cooking4allseason's Mango Mela!

Mango Sheera

Now a days I am busy with my parents, sis and her family. My little niece keeps me
busy through out the day. Today I took a chance to post this very special seasonal
recipe for u. Sheera is a traditional dish of Maharashtra. It's a Mango season, so my co-
sister, Shrawani suggested me to make it with Alphanso Mango Pulp.

Ingredients
Medium Rava (Semolina) - 1, 1/4 Cup
Sugar - 1 Cup
Mango Pulp - 1 cup
Pure Ghee - 1 cup
Milk - 4 cups
Cashew nuts for garnishing

Procedure
Heat ghee in a heavy bottom Kadai. Roast rava on low flame till it turns slightly golden
brown. You will get nice smell of roasted rava now. Transfer it into a plate and let it cool.
Blend Mango pulp and milk together. Now in same Kadai, take 1 teaspoon of ghee and
add Pup and milk mixture to it. Let it boil for few seconds. Add roasted rava stirring
continuously so that no lumps will form. Cook it for one minute. Add sugar and mix
properly. Cook till all the liquid has been absorbed and sheera leaves the sides. I have
used Alphanso mango, so the colour of Sheera is natural. If you want, you can add
yellow colour. Garnish it with Cashew.

SUNDAY, SEPTEMBER 20, 2009

Shubha Navratri with Shevayachi Kheer

On last Saturday, one of my friend was shifting to another place. I called up her for
dinner and made her favorite dish Pav bhaji and shevayachi kheer. Her son, Harsh just
loved it. Today is Eid, So Eid Mubarak to all of you. This dish is similar to Shirkhurma.

Ingredients
Shevaya / Vermicelli - 1 cup
Milk - 6 cups
Sugar - 5 teaspoons
Pure Ghee - 1/2 teaspoon
Cardamom Powder - 1/8 teaspoon
Cashew chopped - 5-6
Almond and pista for garnishing
Procedure
Roast shevaya in ghee till it turns slightly brown. Keep aside Roast cashew and keep
aside. Put milk to boil in a big vessel. When it started boiling, sim the gas and add
shevaya stirring continuously. Add sugar. Boil it for another 5 minutes. Keep stirring in
between else it will stick to the bottom. When shevaya cooked properly add cardamom
powder and cashew nuts. Mix wel. Switch off the gas. Garnish it with almond and pista.
Serve hot with purees. You can serve chilled Kheer as dessert.

Showing newest posts with label soya. Show older posts

Showing newest posts with label soya. Show older posts
Chilli Soya Chunks

From so many days, I wanted to try something of Soya. May be with soya chunks or
granules or from Tofu. On this weekend, I went to grocery shop and buy some soya
chunks and tofu. I made tofu hariyali a very healthy side dish with Tofu. After going
through so many recipes, I finally selected Chilli Soya Chunks. It turned out very wel.
Taste and feel was very near to chicken chilli. ;)
Ingredients
Soya chunks - 1 cup
Dry red chilli - 5-6
Capsicum cut in cubes - 1
Onion cut in cubes - 2 medium
Green chillies - 1
Garlic Cloves - 5-6 (chopped finely)
Ginger - 1 inch (Grated)
Spring onion Chopped for garnishing
Soya sauce - 2 teaspoon
Red chilli sauce - 1 teaspoon
Tomato sauce - 2-3 teaspoon (optional)
Oil - 3 tablespoon
Salt to taste
Procedure
Take 5 cups of water and add little salt into it. Boil the water . Remove from the flame.
Now soak soya chunks for 30 minutes. Drain the chunks. Heat oil in a pan. Add red
chilli, chopped garlic and ginger . Saute it for a minute. Now add onions and capsicum.
Saute it till onion becomes slightly transparent. Add soya chunks into pan. Saute it for a
minute. Then add all sauces and salt. Add 2 cups of water and mix wel. Cover it and let
it cook for 10-12 minutes. After that remove the cover and again cook for 5 minutes. If u
want more gravy with it you can add little water to it and cook for 2 minutes.
Garnish it with spring onions and serve hot with fried rice.

Chilli Soya Chunks

Serves: 3 to 4
Source: eCurry
What I Used:

1 cup uncooked Soya Chunks/Meal Maker

1 onion, chopped into rough squares
1 large tomato, pureed
2 green chillies (I used Thai chilli padi)
1 small capsicum, cut into squares
2 tbsp ginger garlic paste (I used freshly minced ginger and garlic)
6 dry red chillies (adjust to taste)
2 tbsp soya sauce
1 tbsp tomato sauce/ketchup/hot and sweet sauce
2 tbsp oil
Spring onions or scallions for garnishing
Salt to taste

How I Made It:

1. Boil about 4 cups of water and add about 2 tsp salt and the soya chunks to it. Keep
closed and let it soak for 30 mins.

2. Heat the oil in a pan and add the dry red chillies. To this, add the onions, capsicum,
green chillies and ginger-garlic mixture. Fry for 2-3 mins on medium heat until the red
chillies turn brown and the onions get transparent.

3. Drain the soaked chunks and reserve the water. Squeeze them gently to remove
excess water and add to the pan. Add salt and toss well, letting it cook for about 5 mins
and until well combined.

4. In the reserved water (adjust to get 1.5 cups water, adding more plain water if
required), add the soya sauce, pureed tomato and tomato sauce. Mix well.

5. Turn the heat to high and add this to the pan with the soya nuggets. Mix well on high
for 30 seconds and then lower the heat to medium-low. Cook closed for 8-10 mins.

6. Garnish with the spring onions, scallions and serve with rice or roti.

Note: The quantity of sauce in this recipe can be varied according to personal choice.
Since I serve it with chapatis, I wanted more gravy than normal. Make sure you adjust
water accordingly because as you keep this dish longer, the soya nuggets will absord
more and more water making the dish drier than you may wish it to be.
Edited to add tips from The Wandering Minstrel and Soma:

- To remove the 'stink' present in soya chunks which some of you may not like, add
some minced garlic and boil in water for 5 mins. Cool, squeeze out extra water and use
as above.

- Soak those nuggets in a bowl of hot water, along with 3-4 spoons of milk - that takes
away the raw soya taste and leaves the soya nuggets creamy and smooth.

Please feel free to share how you go about prepating the soya chunks before cooking.

Soya Chunks / Meal Maker Kurma Recipe

Serves: 2
Preparation time: 30 mins
Ingredients:
1.5 cup soya chunks
1 large onion, sliced long
1/2 cup chopped mixed vegetables (carrots, pea, beans, cauliflower, anything you have
in the fridge)
1/4 cup grated coconut, ground in a mixer
1/2 cup coconut milk
1 tsp ginger garlic paste
2 green chillies
1 tsp red chilli powder (optional, or adjust to taste)
A pinch of turmeric powder
1 tbsp oil
Salt to taste
Spices:
1 bay leaf
2 pods cardamom
3 cloves 
1" piece of cinnamon
1 star anise (optional)
1 tsp roasted jeera / cumin powder
1 tbsp coriander / malli powder
How I Made It:
1. Soak soya chunks in a bowl of hot water along with 3-4 spoons of milk. After about 20
mins, drain, squeeze out all excess water and set aside.
2. Heat oil in a pan and add the sliced onions. Fry until transparent and add all the
spices. Fry for 2 mins until the flavour and smell comes out. Then add the ginger garlic
paste, turmeric and chilly powder/green chillies. Fry for another 30 mins. 
3. Next, add the ground coconut, mixed vegetables and soya chunks. Mix well and cook
closed for about 10-12 mins until the vegetables are soft. There's no need to add any
water, the soya chunks will give out water as they cook. 
4. Once the vegetables are done, add salt, lower flame to sim and add the coconut milk.
Mix well, bring to a soft boil and remove from fire. 

Goes very well with chapatis, rotis, nan and pulao.

Mixed Vegetable Saagu Recipe

Labels: Mixed Vegetables , Vegan , Vegetarian Recipes

I tried potato saagu a while back and loved it. However, I never knew it was a Karnataka
/ Mangalore dish. Ever since Sia announced her RCI event, its been nagging at the
back of my head, constantly coming back during the weekend when I try to decide what
to make. Finally, last weekend, I took the plunge and browsed through the blogs she
had listed in her event announcement. The first one itself did not disappoint me.
Ramya's Mane Adige is a chock full of awesome Karnataka recipes and I found just the
one - Mixed Vegetable Saagu Recipe! I tweaked the recipe a little bit depending on the
ingredients I had in hand.
Mixed Vegetable Saagu Recipe
Serves: 2
Recipe adapted from Mane Adige
What I Used:
1 cup chopped mixed vegetables (I used beans, carrots, peas and potatoes)
4 tbsp thick coconut milk
4 shallots, finely chopped (or use 1 small onion)
A generous pinch of hing /asafoetida / perungaayam
A pinch of turmeric
Salt to taste taste
For Masala:
2 tbsp grated coconut (fresh or frozen)
A 1" cinnamon stick
3 cloves
4 black peppercorn (or 1/2 tsp crushed pepper/pepper powder)
1 tsp grated ginger
2 shallots / small onions
2 tsp Pottukadalai / chana dahlia / split chickpeas
2 green chilies (adjust to taste)
For Tempering:
1 tbsp oil
1/4 tsp mustard seeds
A few curry leaves
How I Made It:
1. Cook the vegetables in a closed pan until soft with very little water. Don't cook them
too mushy.
2. Grind the ingredients listed under 'For Masala'.
3. Heat oil in a pan and add the ingredients listed under 'For Tempering'. When the
mustard seed start spluttering, add the chopped shallots or onion. Fry until golden
brown. Add turmeric powder and hing to this.
4. Next add the ground masala and fry for another minute or so before adding the
cooked vegetables.
5. Add 1 cup water and let the curry simmer for about 5 mins. You can adjust the
consistency at this stage by adjusting the water. Add salt.
6. Turn off heat and pour the coconut milk over the curry. Mix well.
Serve hot with poori, chapati, roti or rice.

Palak Paneer/Cottage Cheese in Spinach Gravy

Labels: Paneer , Vegetarian Recipes

TH loves Palak Paneer. If you give him butter naan and palak paneer every day, I don't
think he would tire of it so easily. That and pizza!

I got some fresh organic red spinach from the wet market complete with roots and
snatched up the last bunch before it was all gone. I knew there are so many great
recipes for palak paneer in our blogosphere so wasn't too worried about finding one.

Zeroed in on Sailu's blog, finally. I didn't make many changes to her recipe, except for
quantities of some. Be warned that this is not one of those quick and easy recipes. It
takes time to cook but is definitely worth the effort and time.
What I Used:

Serves 2
Recipe source

Paneer - 1 cup
Spinach/Palak - 4 cups, shredded
Onions - 1 medium, chopped
Ripe tomatoes - 2 big, pureed
Ginger garlic paste - 2 tsp
Green chillies - 2, slit
Cumin - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tbsp
Curry masala - 1 tsp (optional)
Cream/malai - 1 tbsp (optional)
Ghee - 1 tbsp

How I Made It:

1. Heat ghee in a pan and fry the paneer cubes lightly. Drain and set aside.

2. Add cumin seeds to the leftover ghee and let them splutter. Then add the onions and
green chillies, frying lightly.

3. Add ginger garlic paste, red chilli powder, coriander and curry masala and fry for 2-3
minutes.

4. Add the tomato puree and let this paste cook for a good 10 minutes. It will splutter
and fall all over your cook top so reduce flame to sim. Stir occasionally. Meanwhile,
blanch* the spinach and make a paste in the same blender you used to puree the
tomatoes.

Blanching is a cooking term that describes a process of food wherein the food
substance, usually a vegetable or fruit, is plunged into boiling water, removed after a
brief, timed interval and finally plunged into iced water or placed under cold running
water (shocked) to halt the cooking process. - Source
5. Add the blanched spinach to the above paste and cook for another 10 minutes or so.
The ghee will start separating at this point.

6. Add the fried paneer and required water with salt. I added very little water since I like
a thick gravy for this dish. Combine and cook for another 2-3 minutes, depending on
how much water you have added.

7. Finally blend in the cream and stir in well before removing from fire.
I served it with chappathis but next time its going to be naan :)

Notes

- Its not necessary to blanch the spinach if you don't feel comfortable with the process.
Boiling it in some water is also fine. Use that water later to make the gravy thinner as
desired.

- The original recipe called for blanching and peeling the tomatoes. I avoided that too.

- Next time, I will try making a paste of the onions too because it was irritating to bite
into it when the rest of the gravy was so creamy.

I am sending this to Manina's Eating with the Season, Srivalli's Curry Mela and
Vandana's Paneer: A Delicacy

Aloo Palak - Potatoes in a Spinach Gravy

Labels: Palak/Spinach , Potato , Vegan , Vegetarian Recipes

I really can't believe how fast time is flying. Its been week since my last post. I have
been making mostly simple sabzis the past week since we have been apartment
hunting almost every evening after work. A subzi and some steamed rice is all I have
energy for after work and poking around strangers' houses.

Aloo Palak
Aloo Palak is a sure-shot winner at home since TH loves both potatoes and palak. And
its generally a quick recipe for me since I chop the spinach during weekends and freeze
it or sometimes buy it chopped.
Aloo Palak is originally a Punjabi recipe, (which reminds me - what happened to RCI??)
and the authentic recipe includes addition of some methi or fenugreek leaves to it. My
version is very customized to my laziness so you may or may not find it to resemble
something you would get in a Punjabi restaurant ;)

What I Used:

Palak / Spinach / Cheera - 2 cups, chopped

Potatoes / Aloo - 2, cubed
Onion - 1 small, chooped (I used 5-6 shallots so that works as well)
Garlic pods - 2 to 3, minced (or 1/2 tsp garlic paste. This is optional but I love the
flavour so added it)
Ginger - a small piece
(Alternately, you can use 1 tsp ginger garlic paste but the taste is going to differ by a lot,
downwards!)
Cumin / jeera / jeerakam powder - 2 tsp
Coriander / malli powder - 1 tsp
Red chilli powder - 1/2 tsp, or to taste (I used 3 green chillies)
Turmeric powder - a pinch
Salt - to taste
Oil - 1.5 tbsp (I used 1 tbsp ghee / clarified butter for a better flavour)
How I Made It

1. Heat oil in a pan and fry the onions till they turn soft and transparent. Add the cumin,
coriander, chilli and turmeric powders and fry for another minute.

2. Mince the garlic and ginger together. Add to the above.

3. Add the potatoes and very little water. Keep covered and cook till potatoes are almost
done. (A fork inserted should come out clean)

4. Now add the spinach and some salt. Mix well and cook on a low flame for 15 to 20
mins.

This goes very well with phulkas, chapatis, rice and even dosa.
I am sending this over to Mansi's Vegetarian Thanksgiving Event. 

 rava dosai

1 cup rice flour

1 cup rava
1 cup maida flour
2 big onion cut small
2 green chili
ginger sliced
curry and coriander leaf cut small
mustard seed, jeera and salt

mix the flour with water. a bit watery. mix the other ingrediant and pour the batter
on the hot
tava. add a bit of ghee on top. serve with hot chutney.

Hi swana15 ,
I tried this receipe and worked excellent . i too was searching for rava dosa
receipe served in restaurants ,i found this and it worked out .
Rava : Rice flour = 3:1 Mix this with sour buttermilk .allow this for 1 hour .Then
add water ,salt .The batter should be watery , and u should pour the dosa from
outside . add gehhe r oil for dosas ..
optional : u can add green chillies , pepper , cumin to the batter ..
try this and post ur feedback

Hi Swarnal5,
I tried making RAVA DOSA with the receipe from "Tiffin variety" cookbook by
Mallika Badrinath. It came out well. The dosa was crispy and tasty. I also tried
with other receipes. They all come out well. These books are now available in
U.S.A from Inno Concepts. The link is http://innoconcepts.com/mallika.htm

THIS IS FROM AMMA'S WEBSITE

two cups rawa

two cups rice flour
one cup curd
one tablespoon coconut bits
1 teaspoon black pepper
1 teaspoon jeera
4 green chillies
half cup oil
1 teaspoon salt

Cooking procedure:
Mix rawa, rice flour, beaten curd, salt with water and make a batter. The batter
should not be too thick, it should be like thick butter milk. Keep this batter for
about one to two hours. Add whole pepper, green chillies cut finely, jeera,
coconut bits to the batter and mix well. . Heat tawa and grease it. Put one serving
spoon of batter round on the tawa . (Start from the edges of the tawa and finish it
on the middle since you cannot spread easily like rice dosai). Put one teaspoon
oil round the dosai and cook for three minutes and turn it and cook it for three
minutes
 Hello everybody,
I made Rava dosai to saw your receipe. It was so delicious.Last 3 days onwards
in my house breakfast is RAVA DOSA, RAVA DOSA!!!
Thank you all.

Well, I follow this recipe that has these proportions:

1 cup rava, 1/4 cup rice flour, 1/4 cup maida, 1 cup sour curds, let the mixture of
these sit for an hour and add any chillies, jeera as per your preferences, and thus
the batter for ravadosa.

I used to make the rave dosa with curd. It gets stuck to the iron tawa that I use.
So now i use the electric non-stick Tawa and the dosas come without sticking. If
you do not have an electric tawa, omit the curd and the dosas won't stick to the
tawa.

Hi the proportion for rava dosa is 1 cup rava i cup rice flour 1/2 cup maida if u
want add a teaspoon of corn flour for that golden colour and crispiness. add
chillie jeera asafoetida little jeera pepper powder curry leaves finely cut kothmir
etc with 4 yablespoons sour curds. leave it for half an hr. I bet your dosas will be
better than any of the restaurant dosas!

Vegetable Rava Upma Recipe

Serves: 2

What I Used:

1 cup rava / semolina

1 onion, finely chopped
1/4 cup peas (fresh or frozen)
1 cup mixed vegetables, chopped (carrots, potatoes and beans)
2 green chillies, chopped (adjust to taste)
1" piece ginger, grated
A few curry leaves
1/2 tsp urad dal / uluntham paruppu / uzhunnu parippu
1/4 tsp mustard seeds / kaduku
A few roasted cashewnuts to garnish (optional)
Coriander leaves, chopped, for garnish (didn't have any this time)
2 tsp oil
Salt to taste

How I Made It:

1. Dry roast the rava in a pan until it turns a light brown (about 7-10 mins). Transfer to a
bowl when done and set aside to cool.
2. Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves.
When the dal turns golden brown and the mustard seeds splutter, add the onions, green
chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
3. Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed
until the vegetables turn soft.
4. Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a
time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.
5. Remove and serve hot with sambar and chutney.

 SOYA FRY.
Soak 1 cup of soya chunks or soya balls in hot water for 15 minutes. Then drain
the water completely. Squeeze the water out of the soya balls with the help of yr
fingers. Then pour cold water on it and again soak for 5 minutes. Then again
drain the water completely and squeeze out the extra water.

Then put them in a mixi and run for a second. They will change like shredded
coconut. Heat a kadai and pour 4tbsp oil. When the oil becomes hot, add 1/2 cup
of chopped onions and fry them to a light brown colour. Then add 1/2 cup of
chopped tomatoes, 1tsp chopped green chillies, 1sp chilli powder, 1sp turmeric
powder, 1/2 cup of chopped capsicum , 1/2sp ginger paste, 1/2sp garlic paste
and 1sp fennel seeds powder and fry well until all the water is evaporated and
the vegetables are mashed well. Now add the soya chucnks with 2tbsp chopped
coriander leaves and fry well for a few minutes. Lastly add ¼ cup of fresh
coconut, put off the fire and mix well .

SOYA BALLS VEGETABLE MASALA:

Soak 1 cup of soya balls in hot water for 15 minutes. Then drain the water
completely. Squeeze the water out of the soya balls with the help of yr fingers.
Then pour cold water on it and again soak for 5 minutes. Then again drain the
water completely and squeeze out the extra water. Heat a kadai and pour 4 or 5
tbsp oil. When the oil becomes hot, add 1sp cumin seeds, 1 cup of chopped
onions, 2 cups of chopped tomatoes and 1sp turmeric powder. Fry the
vegetables until the tomatoes are mashed finely and the oil oozes on the surface.

Now add 1 cup of diced potato, 2 handfuls of diced cauliflower and the soya balls
with 4 cups of water. Add enough salt to it. When the vegetables are half-cooked,
grind 1 cup of shredded coconut with 1sp fennel seeds, 3 garlic flakes and 4
green chillies into a paste and add this to the masala. Also add 1sp chili powder
 and mix well. Let the gravy simmer until you get the desired consistency. Add
2tbsp chopped coriander leaves and mix well.

Hi, this is Sanjeev Kapoor's receipe.

Soak soya chunks in hot water for 15mts. squeeze out the extra water and take.
Make paste of green coriander one bunch along with required green chillies.
In a pan, heat oil, add jeera, cut garlic pods, ginger and onion one by one. Saute
until golden brown.
then add soya chunks. Add little water, close and cook for sometime. Then add
chopped tomatoes in high flame and mix well. Now add salt, garam masala and
mix well. Then add the ground paste. Cook until dry. This SOYA DHANIA
MASALA will be good with roti.

Vegetable Pulao
Ingredients: 2 cups Basmati rice, 1/4 cup oil and ghee mixed (any oil), 2 small onions
finely diced,2 cups vegetables cut into small pieces(carrot,beans,cauliflower and peas)
TO MAKE GRAVY: 2 tomatoes, 3 cloves, garlic, 1/2" fresh ginger, 1/4" cinnamon stick,
bunch of coriander leaves, 1 green chillie,1/4 cup grated coconut
METHOD:
1. Soak the rice in cold water for about 30 mins. Set it aside.
2. Grind the ingredients mentioned to form a gravy.
Pour the oil and ghee combined in a big pan. To this add the diced onions.Fry till it turns
golden brown. Later add the gravy and mix it well for about 2 mins.
3. Add the vegetables and make sure they are coated well with the gravy. Stir well. After
a couple of mins, add the rice and mix.
4. Finally add water(for 1 cup of rice add 2 cups water) and salt. Allow it to come to a
boil before putting the lid on. Simmer the gas and let it cook for about 20 to 25 mins or
until rice is done. For garnish you can use some bay leaves and corriander leaves. To
make the recipe more enticing you can add some toasted cashews in the end. Onion
pacchidi will be a good accompaniment.
Paneer Burji / Bhurji Recipe

Labels: Capsicum/Bell Pepper , Paneer , Simplest Recipes , Vegetarian Recipes

Some time back, I had asked people to share their favourite paneer dish in the Edible
Garden Facebook page. I was quite surprised to see that Paneer Burji got the most
votes, only followed by paneer tikka masala. I was surprised that this simple dish that I
hadn't even bothered to blog about impresses so many people.

So here goes, my most versatile paneer recipe - Paneer Burji. The beauty of this recipe
is, its entirely flexible. You can change around the masala powders (like using pav bhaji
masala) you use and experiment with adding different vegetables (like adding
tomatoes).

Paneer Burji Recipe

Serves 2

What I Used:

1.5 cups paneer, crumbled

1 small onion, chopped fine
2 green chillies, chopped fine (adjust to taste)
1/2 of a capsicum, chopped fine
A pinch of turmeric
1/2 tsp jeera powder
1/2 tsp garam masala
Fresh coriander leaves to garnish
2 tsp oil
Salt to taste

How I Made It:

1. Heat oil in a pan and add the onions and green chillies. Once the onions turn soft and
pink, add the jeera, salt, and turmeric. Fry for a minute.

2. Now add the paneer, garam masala and capsicum. Stir well and cook on low fire for
7-8 mins, stirring in between. The capsicum should be crunchy. Adjust salt.

3. Garnish with the coriander leaves and serve warm with rotis or use in a sandwich.
Yum!
That's so ridiculously simple that if you use store-bought paneer cubes, this should be
done in less than 15 mins. How's that for a quick dinner idea?

Easy Gobi Manchurian Recipe

Labels: Capsicum/Bell Pepper , Cauliflower , Snacks Wraps and Appetizers , Vegan ,

Vegetarian Recipes

You are away from home for an extended period of time. You have tasted most of what
the local cuisine has to offer you. Your mind wanders back to the dosa and sambar,
chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for
granted back home.

Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi
manchurian and I want it now. Its easy to find Indian food in Singapore, especially North
Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little
India, literally.

That evening we went, and I was happy only after I polished off an entire plate of gobi
manchurian all by myself.

The next day, I made it at home. Yes, the very next day, why do you ask?
I really wish I had step by step pictures, especially to show the batter consistency, but I
have measured out the ingredients quite accurately so this should come out well for
you.

Gobi Manchurian Recipe

What I Used:
2 cups cauliflower, cut into florets
Oil to deep fry
For the batter:
5 tbsp maida / plain flour
3 tbsp cornflour
1/2 tsp red chilli powder (optional, depending on heat level preferred)
1/4 tsp pepper powder
1 garlic clove, minced
A pinch of salt
About 1/4 cup water
For the sauce:
1 small onion, chopped fine
1/4 cup capsicum, chopped fine
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato ketchup
1 tsp green chilli sauce (optional but recommended)
2 tsp soy sauce
2 tsp vinegar
2 tsp cornflour mixed with 4 tbsp water
Salt, check before adding
How I Made It:
1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if
using, and garlic until the onions turn golden brown.
2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30
seconds.
3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and
lower heat back down. Fry for 30 more seconds.
4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and
add more only if necessary, since the soy sauce and chilly sauce may have salt. Set
sauce aside.
5. Mix ingredients for the batter until you get a slightly loose batter of pouring
consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the
batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels.
Repeat.
6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve
hot garnished with coriander leaves or green onions.
Note: this recipe is for the dry version of gobi manchurian that's usually served as an
appetizer. You can stick toothpicks into the florets and serve as an appetizer or add
more water-cornflour mixture and make the sauce looser to serve with fried rice.

Fried Rice

Serves 2

What I Used:
Cooked Basmati rice - 2 cups
Chopped carrots - 1/2 cup
Chopped beans - 1/2 cup
Chopped onions - 1/2 cup
Capsicum - half of a medium sized one
Ginger garlic paste - 1 tbsp
Soy sauce - 2 tbsp
Pepper - 2-3 tsp
Oil - 2 tbsp
Salt - to taste
How I Made It:
1. Heat the oil in a pan and lightly saute the onions till translucent.
2. Add the ginger garlic paste and fry for another minute.
3. Now add the carrots and beans and keep frying till the vegetables are half cooked.
4. Next add the capsicum and pepper and mix well.
5. Increase the heat to maximum and pour the soy sauce in, stirring continuously. Keep
stirring for 10-15 seconds and then lower the heat.
6. Add the cooked rice with required salt and mix well. Let it fry for another 3-4 mins and
then remove.
Baby Corn Manchurian

This is a dish I have only tried in restaurants. I have never tasted a home-made version
so I was a bit apprehensive. I followed my sister's recipe for Gobi Manchurian and that I
have tasted and verified is yummy! So I am just replicating her recipe here, for easy
reference, with slight changes in quantity.
What I Used
(Serves 2)
Baby corn - about 10-12, cut into half.
For the batter
Cornflour - 2 tbsp
Maida - 4 tbsp
Ginger garlic paste - 2 tsp
Crushed shallots - 2-3 (optional)
Chilli powder - 1/2 tsp
Salt
For the gravy

Ginger garlic paste - 2 tsp

Capsicum - 1/2 of one, cubed

Onion - 1, cubed
Soy sauce - 2 tbsp
Pepper powder - 1 tsp
Cornflour - 1 tsp, mixed in half cup water
Spring onion - to make your dish look prettier and smell nicer - optional
Salt - add ONLY after checking because the soy sauce has salt in it!
How I Made It:

1. Make a thick batter with all the ingredients. Add the halved baby corn in this and deep
fry till golden brown. Set aside on a kitchen towel to drain excess oil.
2. Heat some oil in a pan and fry the ginger garlic paste for about 10 seconds. Add the
onions and saute for another minute. Then add the capsicum and saute for another
minute. Its important not to brown them and retain the crunch.
3. Increase the heat to maximum and add the soy sauce mixing well for about 30
seconds. Lower the heat, add pepper powder and the fried baby corn pieces. Mix well.
If you want a dry dish to serve as an appetizer, or just prefer it that way, you can stop at
this stage and serve it. If you want some gravy then proceed to step 4.
4. Pour in the cornflour+water mixture and stir well. Don't let it boil. Cornflour tends to
thicken the gravy so remove once you have mixed it in.
5. Garnish with some spring onions and serve hot.

Hyderabad Style Bagara Baingan Recipe - Step by Step

Labels: Brinjal , Onions , Peanuts , Sesame Seeds , Vegan , Vegetarian Recipes

I am getting increasingly lazy these days. I feel like I have lost the mojo to try out new stuff with
as much frequency as I used to or click pictures with as much interest. I have about 4 food
photography basics posts in my drafts just lying there because I have to edit and upload
pictures to go as examples with the posts. I also haven't been visiting as many blogs as I used
to and my unread blogs list on reader just keeps getting longer and longer.

I made this Bagara Baingan ages ago. Its loosely based on a recipe I saw in a Nita Mehta book
at the library. I didn't borrow it so made this based on what I could remember from her recipe.
The amount of ingredients are all my own approximation but it turned out very tasty, a perfect
combo with roti, pulao or biryani (like they serve it in Hyderabad).

Ok now for the step by step. First, dry roast about 2 tbsp of white sesame seeds / til / ellu until
golden brown. Set aside.

Then, dry roast 2 tbsp peanuts until roasted and brown. Mine was raw and unsalted so if you
are going to use the salted kind, then make sure you keep that in mind while adding salt to the

final dish. Set aside.

Next, heat 1 tbsp oil in the same kadai and throw in the washed and slit baby brinjal. We are
using the same kind used for ennai kathirikkai kuzhambu. Fry until soft and set aside.

In the same oil, add 1 onion, chopped fine.

To this, add a 1" piece ginger and 2 garlic pods ground together. Alternately, add 2 tsp
readymade ginger garlic paste.

While you let that fry, grind the sesame and peanuts with 2 tbsp grated coconut to a smooth
paste.

Which looks like this. Yes, you can add a little bit of water while grinding.

By now, the onions would have started to brown. Add the ground paste and mix well.

To this, add 1/4 tsp turmeric powder, 1 tsp jeera, 1 tbsp coriander powder and 1-2 tsp red chilli
powder, with salt.

Mix well and stir for a minute until the paste thickens.

I know this looks kinda gross so let's quickly get this over with. Add the tamarind water made
with a small lemon sized ball of tamarind and 1 cup warm water. Ok next step, quick!
*Please ignore the stains on my stove. They are from a dish I made just before this. Thank you*

Ah, not so bad once its mixed. So mix well and then..

.. add the fried baby brinjal.

Cook closed for 5-10 mins until the gravy thickens.

Serve warm with a garnish of chopped coriander leaves. This tasted really really good and I
really think I should make more curries with roasted peanut paste as the base. The sesame
really helps enhance the taste too!
Bagara Baingan Recipe
Serves: 2

What I Used:

6 purple baby brinjals

2 tbsp white sesame seeds

2 tbsp peanuts

2 tbsp grated coconut

1 onion, chopped fine

1" piece of ginger

2 garlic pods (or 2 tsp ginger garlic paste)

1/4 tsp turmeric powder

1 tsp jeera/cumin seeds

1 tbsp coriander powder/malli podi

1 tsp red chilli powder (or to taste)

A small lemon sized ball of tamarind

1 tbsp oil

Salt

Fresh coriander leaves for garnish

How I Made It:

1. Dry roast the peanuts and sesame seeds separately until golden brown. Set aside to cool.
Then, grind together with the coconut and little water to form a smooth paste.

2. Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using
fresh gg paste.

3. Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry
the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute.

4. To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry
for another minute.

5. Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish
with fresh coriander leaves before serving.

Ranjani made a video of this recipe so if you want to check it, click here.
Recipe:

1 medium size Lauki cubed

1 large tomato
2 tsp red chili powder
1 tbsp dhania powder
1 tsp haldi powder
salt to taste
1 tsp jeera
2 -3 tsp oil
Dhania (herb) for garnish

Purée tomato in a blender. If you prefer you can remove the skin by blanching the
tomato into boiling water and then purée as well. Heat oil in a pressure cooker, add
jeera. Then add the lauki and saute for a couple of minutes. Add the spices listed and
mix well. Now add the purée, salt, cover the lid and pressure cook it just before the
whistle starts to come. Remove from heat and open it after the pressure has settled.
Garnish with dhania & serve hot with roti. It’s that simple and takes no time. The tomato
purée gives a bit of a tang which makes this dish interesting. Enjoy!

Garam (Hot) lauki ki sabzi with roti ~ my entry for VOW-bottlegourd event

NOTE: We call the liquid in the sabzi as “jhol”. So the name of the dish as my Mom calls
it is Jhol ki Lauki
TIP: Instead of tomato purée, you can also substitute it with dahi. Also do not add more
water while pressure cooking, because lauki tends to leave water as it is.

लौकी की सादा सब्जी कम पसन्द की जाती है , लेकिन अगर लौकी को चने की दाल (Chane ki Dal and
Ghiya ki sabzi) मिला कर बनाया जाय तो वह अधिक स्वादिष्ट बनती है .

आवश्यक सामग्री

 लौकी ———– 300 ग्राम

 चने की दाल ———– 50 ग्राम ( आधा कटोरी )
 टमाटर ———– 2
  हरी मिर्च ———– 1
 अदरक ———– 1 इंच लम्बा टुकड़ा ( एक चम्मच पेस्ट )
 तेल या घी ———- 1 टे बिल स्पन
ू
 हींग ———- 1 पिन्च
 जीरा ———- एक चौथाई छोटी चम्मच
 हल्दी पाउडर ———- 1/5 छोटी चम्मच
 धनियां पाउडर ———- 1 छोटी चम्मच
 लाल मिर्च पाउडर ——– 1/5 छोटी चम्मच
 नमक ——— स्वादानुसार
 हरा धनियां ——— एक चौथाई छोटी कटोरी ( बारीक कटा हुआ )

विधि
चने की दाल को 2 घंटे पहले पानी में भिगो दें .

लौकी को छील कर धो लें. चाकू से लौकी को छोटे छोटे टुकडों में काट लें.

टमाटर, हरी मिर्च और अदरक को मिक्सी से बारीक पीस लें. कुकर में
तेल डाल कर गरम करें . अब हींग और जीरा डाल दें . हींग, जीरा भन
ु ने के
बाद, हल्दी पाउडर, धनियां पाउडर और लाल मिर्च पाउडर डाल दें . चमचे
से मसाले को चलायें, और पिसा हुआ टमाटर का मिश्रण डाल दें . मसाले
को तब तक भन
ू ें जब तक कि उसके ऊपर तेल तैरने लगे. भन
ु े हुये
मसाले में लौकी और चने की दाल डाल दें . चमचे से चला कर 2-3 मिनिट
तक भन
ू ें . एक गिलास पानी और नमक डाल कर कुकर बन्द कर दें .

कुकर में सीटी आने के बाद गैस धीमी कर दें . 3-4 मिनिट तक
धीमी गैस पर सब्जी पकने दें . गैस बन्द कर दें . कुकर में प्रेसर
खतम होने के बाद कुकर खोलें और हरा धनियां मिला दें .

चने की दाल की लौकी (Chane ki Dal and Dhodhi ki sabzi)

तैयार है . सब्जी को बाउल में निकाल लीजिये. हरे धनिये की
पत्तियों और मलाई डाल कर सजाइये. चपाती, नान, परांठे के
साथ परोसिये और खाइये.
Kaddu Ki Sabzi Recipe

Ingredients

 1/2 kg Kaddu (pumpkin/ sitaphal), peeled and cubed

 1/2 tsp Turmeric Powder
 2-3 Green Chilies, chopped
 Salt to taste
 1/4 tsp Garam Masala Powder
 1/2 tsp Coriander Powder
 1 tsp Sugar
 1/2 tsp Amchoor (dried mango powder)
 1/2 tsp Methi Dana (fenugreek seeds)
 A pinch of Hing (asafetida)
 1 tbsp Oil

Method

 Heat oil in a pan and add methi dana and when it changes color, add hing, green chilies and sauté for 1
minute.
 Now add kaddu pieces, turmeric, coriander powders, and salt and mix it well. Add 1 tsp water and cook on a
lower heat till kaddu turns tender.
 Add sugar, amchoor and garam masala powder and mix well. Cook on low heat for 2 minutes and continue
cooking till all the water evaporates

Ingredients:

3/4 kg. Red/Yellow pumpkin, peeled and cubed

3 red Chillies, broken into pieces
1/2 tsp. Cumin seeds/ mustard seeds
3 tbsps. Oil
1/2 tsp. Turmeric powder
1 tbsp. Sugar
Salt to taste

Method:

    * Heat oil; add mustard and cumin seeds, red chillies and turmeric powder.
    * Add the pumpkin pieces and stir-fry.
    * Add ½ cup water, sugar and salt.
    * Cook till done.