This action might not be possible to undo. Are you sure you want to continue?
Yield: 2 cups Ingredients: 3 cloves garlic 2 tablespoons cilantro 1 jalepeno pepper, seeded 1/2 medium onion 6 tomatillos 1 ripe mango salt to taste
Instructions: Place all ingredients except mango and salt in a food processor. Process until finely chopped. Peel and cut the mango into small pieces, add to the mixture. Add salt to taste. Keep refrigerated. Notes: At Alma de Sedona Inn we've created a wonderful recipe for the delicious mangos. Our guests rave about this salsa that we serve in the afternoons by the pool. It's light and refreshing and tastes great with chips, pork or chicken dishes, and we love it wi
Salsa Recipe Recipe
Ingredients: Chop together in food processor until well blended: 4 cans regular tomatoes 1 large onion 1 small can jalapenos 1 can green chilies (large) 1 tsp garlic powder 1/2 tsp salt and pepper juice of 4 lime 1 1/2 tsp cilantro 1 tsp chili powder Instructions: Put in jars in fridge.
Cinnamon Rolls Recipe
Ingredients: 1 can texas style biscuits 3/4 cup brown sugar 1 Tbls cinnamon Dots of butter Instructions: Break each biscuit in two and roll slightly until rounded. Toss in brown sugar cinnamon mixture. Place coated biscuits in greased pan. Top with remaining sugar mixture. Dot with butter. Bake at 350 for 25 minutes.
Tomatillo Salsa Recipe
Yield: 1 servings Ingredients: 1 pound tomatillos 1 tsp salt 1 tsp garlic -- minced 4 whole jalapenos -- seeded
Instructions: Blend all until no chunks are left. About 30 seconds. Store in the refrigerator at least one hour. Drain and use over the black bean-goat cheese mix or use as you would any salsa. NOTES : Taste the peppers for heat and add more to taste.
Homemade Salsa Recipe
Ingredients: 6-9 jalapeno peppers 1 clove garlic 1 small yellow onion, chopped 1 32 oz. Can plum tomatoes 1 bunch cilantro 3 limes Instructions: Cook the jalapenos on high in a small microwave bowl with water to cover 1/2 way for 1 1/2 minutes. Let stand for approximately 2 minutes. Wearing rubber gloves remove the stems and seeds of the jalapenos. In the food processor with the blade running drop the peeled garlic. Once it is finely minced, add the jalapenos and their cooking liquid and chop finely, but do not puree. Add the chopped onion and the canned tomatoes and pulse twice. Wash and dry the cilantro and add the leaves together with the juice of three limes to the salsa in the food processor. Pulse two times to mix. The salsa should be chunky with definite red and green colors. It will save in the refrigerator for up to one week. In as much as jalapenos differ in size and intensity of flavor, I will frequently remove the chopped jalapeno mixture from the processor and add it back in little by little after mixing the onion and tomatoes, just to make sure that the salsa won't take our heads off. The finished product will be hot when eaten with chips but quite mild when cooked.
Mediterranean Salsa Recipe
Yield: 3 cups Ingredients: 2 or 3 fresh jalapeno peppers 28 oz. canned tomatoes, drained and chopped 1 can chopped green chiles 1 can chopped ripe olives 2 bunches green onions, chopped 1/2 green pepper, chopped 1/2 cup vinegar 1 tsp garlic powder 1 tsp salt 1 tsp cumin 1 tsp oregano Instructions: Put all ingredients into food processor. Process only until blended (not pureed). Put in covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator. Serve with corn ships as a dip, or as a condiment to grilled chicken or fish. Note: Add more tomatoes if sauce is too hot or more jalpeno peppers if not hot enough.
Pasta and Shrimp in Crabmeat Sauce Recipe
Yield: 4 servings Ingredients: 1/2 lb peeled and deveined shrimp 1 lb Penne or any tubular pasta 1 pint heavy cream 1 Tbsp fresh snipped dill 2 oz butter 8 oz shredded crabmeat 1 cup white wine 1/4 cup clam juice 1 finely chopped shallot Instructions: 1. Saute shrimp until just done. Remove and keep warm 2. Saute the shallots until translucent. Add wine and clam juice and reduce "au sec." Add the cream and reduce until slightly thickened. Drain the crabmeat, add to the cream sauce and heat through. Remove from heat, swirl in dill, butter and adjust the seasonings. 3. Cook the pasta; drain and toss the pasta in the jot sauce. Spoon onto warm plates. Garnish with crabmeat, shrimp and a sprig of dill. Serve immediately.
Gingerbread Waffles Recipe
Yield: 5 servings Ingredients: 3 eggs separated (or egg substitute equivalent) 1 cup milk (or skim milk) 1/2 cup dark molasses 1/2 cup firmly packed brown sugar 1-3/4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon cloves 1 stick butter (or margarine) melted Instructions: Beat egg yolks with whisk and add milk, molasses and brown sugar. In a separate bowl sift flour, baking powder and spices. Add liquid ingredients to dry along with melted butter. Beat egg whites (if using) until they form stiff peaks and fold into batter. Bake in a hot waffle iron.
Banana Bread Cake Recipe
Ingredients: Cream together: 1 cup butter, softened at room temperature 3/4 cup brown sugar Add: 3 cups ripe, mashed bananas Whisk together and add to to wet ingredients, mix well: 1/2 cup milk 4 eggs 1 tsp. Vanilla extract 1/2 tsp. Almond extract Sift together and fold into wet ingredients: 3 cups flour 2 tsp. Baking powder 2 tsp. Baking soda 1/2 tsp salt 1 teaspoon cinnamon 1/2 tsp. Cardamon Add: 1 cup chopped walnuts 1 cup granola - topping Pour into 9x13 prepared baking pan. Sprinkle top of cake with granola. Bake about 30-40 minutes in 375 degree oven.
Herb & Cheddar Quiche Recipe
Ingredients: 9x13 baking dish Your own pie crust or a purchased one 2 medium sized potatoes, boiled & diced 2 cups grated cheddar cheese (extra to top) 8 eggs, beaten 2 cups milk (can use 1 cup milk + 1 cup half & half) fresh chives chopped small salt and pepper to taste Heat oven to 400 degrees. 1. Roll out dough, line baking dish, going slightly up the side. 2. Sprinkle about 1 cup cheese on crust. 3. Whisk eggs with milk (half & half) and chives 4. Season with salt and pepper 5. Evenly spread potoatoes on top of cheese 6. Top with remaining cheese Instructions: Bake for about 20-25 minutes until it starts to color, lower oven to 350 degrees. Continue to cook until just set. Take out and sprinkle with a little extra cheese. Let rest a few minutes. Slice and serve.
Potato & Egg Breakfast Bake Recipe
Yield: 3 servings Ingredients: 1/2 bag frozen O'Brien potatoes 1/2 cup grated cheese (jack, swiss, cheddar...) 1/4 tsp seasoned salt Pepper to taste 1/4 tsp dry mustard 6 eggs, beaten well Dried parsley flakes Instructions: Here's a solid breakfast dish that's easy and a real kidpleaser. Prepare at least one hour before you plan to put into oven to allow potatoes to thaw at least partially. Preheat oven to 350 F. In a bowl mix all ingredients except the parsley flakes well. Spray four individual casserole dishes or four large muffin tins with vegetable spray. Spoon mixture into each dish until full. Sprinkle parsley flakes on top of each one. Bake for 30 minutes, or until eggs are set.
Oven Baked French Toast Recipe
Ingredients: 10 oz French bread 3 cups milk 1 1/2 tsp vanilla 8 large eggs 1 Tbsp sugar 2 Tbsp butter
Instructions: Coat 10x6 baking dish with butter. Layer with bread slices. Combine remaining ingredients and pour over bread. Sprinkle with cinnamon & refrigerate overnight. Bake at 350 for 40-45 minutes. Let sit 5 minutes before serving.
Summer Veggi Pie Recipe
visit inns website print recipe add recipe to album
Yield: 12 servings Ingredients: 13 ounces frozen shredded potatoes salt and pepper to taste 1 large onion, sliced thinly 1/2 c green onions, chopped 1 tsp garlic, minced 1 Tbsp oil 1 1/2 c mushrooms, sliced thinly 3/4 c broccoli, chopped 1 c zucchini, sliced 1 lbs extra firm tofu, drained 2 Tbsp oil 2 Tbsp lemon juice 1/2 tsp garlic powder or granules 1 tsp salt 3 Tbsp flour paprika Instructions: More and more often these days we have guests who, for health or ethical reasons, are abstaining from animal products. We've been very careful to eliminate meat from all of our dishes, but this request is a little more challenging since we rely so much on milk and eggs in our recipes, especially for the quiches. However, we have found that this quiche is so creamy, tangy and satisfying that no one seems to notice that it is not a "traditional"quiche. Oil a glass pie plate and distribute potatoes over bottom of pan. Season with salt and pepper and bake for 20-25 minutes at 350 degrees, stirring occasionally, until slightly browned. Spread softened potatoes evenly over bottom and sides of pans. Saute green onions, yellow onions and garlic in oil until tender. Add broccoli, zucchini and mushrooms and saute until tender. Drain well and place in a large mixing bowl. Set aside. In food processor, blend tofu, oil, lemon juice, garlic powder, salt and flour until very smooth. Add to vegetable mixture
and mix well. Spread mixture evenly into the pie plate. Sprinkle top with paprika. Bake at 350 degrees for 45 minutes until firm and lightly browned on top.
Vegetarian Frittata Recipe
Yield: 4 servings Ingredients: 3 new potatoes 2 tsp cooking oil 1 yellow squash 3 mushrooms 1 small yellow onion 1 tomato 2 tsp olive oil or butter 4 eggs 1 tbsp parmesan cheese, grated 1/3 cup milk 1/8 tsp oregano salt and pepper to taste any cheese, optional
Pot Roast with Garlic Sauce Recipe
(This sauce is very garlicky so you may want to cut the amount of garlic powder the first time you make it - you can always add more.) 1 to 2 tablespoons oil or vegetable shortening 4 pounds pot roast (sirloin tip, bottom round, eye of the round, rump or chuck. We use eye of round.) salt freshly ground pepper water Sauce: 1/4 cup butter or margarine 1/4 cup flour 1 teaspoon salt 2 cups milk 1/2 teaspoon white pepper 1 tablespoon garlic powder chopped watercress or minced parsley (optional) Instructions: Heat oil in Dutch oven or heavy pan large enough to hold roast. Sprinkle meat generously with salt and pepper, pressing seasoning into meat with hands. Brown roast in hot oil in 400 degree oven. Turn meat to brown on all sides. Pour off any excess oil or collected fat; cover roast with boiling water, cover and simmer 2 hours or until tender. Make sauce while meat is cooking. Melt butter in saucepan or large skillet. Add flour and salt and stir with a wire whisk to blend into a roux - do not allow flour and butter to brown. Add milk, stirring until thickened and smooth. Whisk in pepper and garlic powder. Cook over low heat 5 to 10 minutes, stirring constantly. Think with water if sauce becomes too thick. Sauce will be smooth and velvety. Remove meat from water (save broth for soup or other use), slice and arrange on platter. Ladle sauce over meat and sprinkle with watercress or minced parsley if desired.
Chile Relleno Puff Recipe
Yield: 4 servings Ingredients: 5 eggs 1/4 cup flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 pint lowfat or nonfat cottage cheese 1 large can (7 oz) Ortega mild green chiles, chopped 1/2-1 cup part skim mozzarella, shredded 1/4 cup sharp cheddar, shredded, for top
Instructions: A mild and cheesy breakfast entree (or light supper) that's suprisingly low in fat. Great with warm flour tortillas or english muffins and an orange compote. Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Whisk in flour, then baking powder, salt, cottage cheese and mozzarella. Blend until smooth. Stir in chiles. Pour into a glass pie dish or similar baking pan. Sprinkle cheddar cheese on top. Bake at 350 degrees for 20-25 minutes until the center is firm and the top lightly browned.
Mayonnaise Makes 2 cups 2 egg yolks 1/2 tsp salt 1 tsp mustard 1 tsp sugary 1/2 tsp pepper powder 1 1/2 cups salad oil 1 tbsp lemon juice or white vinegar Beat the egg yolks in a bowl until thick. Beat in the salt, pepper, mustard and sugar. Add the oil, drop by drop, whisking vigorously between each addition of oil so that it is absorbed completely before the next drop. As the mayonnaise becomes thick and shiny the oil may be added in a thin steam. Finally add the lemon juice or vinegar.
Note : The mayonnaise may curdle if the oil is cold, or is added too quickly or if the yolks are stale. To serve a curdled mayonnaise whisk a fresh egg yolk and gradually whisk in the curdled mayonnaise. Alternatively whisk in a teaspoon of warm water until the mayonnaise is thick and shiny. The mayonnaise may be conveniently made in a mixer. The procedure remains the same. If a lighter mayonnaise is required the whites of the eggs may be used along with the yolks. In this case it is necessary to use a mixer for complete blendings.
Garam Masala Makes 100 gm 15 gm Cinnamon 10 gm Cardamom 10 gm Cloves 50 gm Cummin Seed 10 gm bay leaf 5 gm Pepper Black Roast cumminseed till it becomes brown. Heat all other ingredients slightly so that they do not have any moisture. Grind together all the ingredients to a fine powder.
Dhara: Zaike Ka Safar: Pao Bhaji Ingredients: Potato - 500 gms Tomato - 150 gms Green Peas - 60 gms Cabbage - 100 gms Green Chilli - 6 nos Ginger Garlic Paste - 25 gms Salt - to taste Oil - 70 gms Garam Masala - 1/2 tsp Pao Bhaji Masala - 2 tsp Fresh Coriander - 20 gms Red Chilli Powder - 1 tsp Onion Sliced - 60 gms Preparation : 1. Boil the potatoes, peas and cabbage. 2. Take oil in a flat pan and add chopped ginger, green chillies and tomatoes. Stir for 3 minutes. 3. Add potatoes, peas and cabbage and toss. Add red chilli powder and pao bhaji masala. Toss well. 4. Take a potato masher and mash the vegetables. Add some water and salt. Cook for 2 minutes, add garam masala, lemon juice and fresh coriander leaves. 5. Serve hot with sliced onions and buttered pao buns.
French dressing Makes about 4 cups 8 tbsp salad oil 4 tbsp vinegar 2 tsp mustard 1/2 tsp salt 1/2 tsp pepper powder 2 cloves garlic (optional) - crushed 1/2 tsp sugar (optiona) Whisk or shake all the ingredients together seasoning with sugar (optional). Serve as required.
Dhara: Zaike Ka Safar: Khaman Ingredients: Besan - 1/2 kg. Tartaric (Nimbu ka phool) - 18 gms. Cooking Soda - 15 gms. Salt - 25 gms. Sugar - 75 gms. Dhara Oil - 50 gms. Mustard Seed - 2 tsp. Sesame Seed - 2 tsp. Green Chilli - 15 Nos. Coconut Grated - 1/2 cup Sugar - 2 tsp. Salt - to taste. Preparation : 1. Dissolve salt, tartaric and sugar in water to make a homogenous mixture. 2. Sieve the soda into the besan and add it to the mixture. Beat well for a long time till the dough appears to rise. 3. Put the steamer on the fire with water and heat the deep tray or thali on which the khaman is to be set. 4. Pour the batter onto the tray and steam for 25 minutes at medium temperature. 5. Cut into pieces. 6. Prepare a dressing by taking hot oil and adding mustard seeds, sesame seeds, diced green chillies, sugar and salt. Pour onto the khaman and garnish with grated coconut. 7. Serve hot. (Serves - 6)
Amul cheese sauce Makes 2 1/2 Cups 2 tbsp Amul Butter 2 tbsp flour 2 cups milk 1/2 tsp salt 1/4 tsp pepper powder 1/2 tsp mustard 100 gm Amul Cheese - grated Melt butter. Stir in flour to make a smooth paste. Cook till bubbly. Add the milk gradually. Cook, stirring till smooth and slightly thickened. Season with salt, pepper and mustard. Stir in grated cheese and cook till cheese melts.
Dhara: Zaike Ka Safar: Aloor Dum Ingredients: Potato (small & round) - 1/2 kg. Dhara Oil - for frying Salt - to taste Onion Paste - 125 gms. Ginger Paste - 30 gms. Curd - 50 gms. Red Chilli Powder - 1 1/2 tsp. Clove - 6 Nos. Cinnamon - 2 sticks Cardamom - 5 Nos. Cummin Seed - 1 tsp. Turmeric Powder - 1 1/2 tsp. Garam Masala Powder - 1/2 tsp Sugar - 1/2 tsp. Lemon Juice - 1 lemon Green Chilli - 5 Nos. Fresh Coriander Leaves - 25 gms. Preparation : 1. Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside. 2. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides. 3. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric powder. Bhunno (simmer). 4. Broil cummin seeds in a dry pan and grind them to a powder. 5. Add sugar and broiled cummin powder and stir for 2 minutes. 6. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. 7. Add garam masala powder and close the lid. Take off the fire. 8. Serve hot garnished with slit green chillies and chopped coriander leaves (Serves - 6)
Chilled salad soup with cheese Serves 6 750 gm ripe tomatoes - blanced, skinned and chopped 4 large 2 cm thick slices stale bread - crusts removed and crumbled 2 large cloves garlic - crushed 2 tbsp red vinegar 3-4 tbsp salad oil 1 small tin tomato juice 1 large onion - grated 1 small cucumber - grated 2 tbsp mayonnaise 1 1/2 tsp salt 1/2 tsp pepper powder 2 cups iced water 100 gm Amul Cheese - grated Garnish 1 small cucumber - peeled and cubed 2 small onions - cut into thin rounds 2 eggs - hard boiled shelled and sliced 1 cup croutons 100 gm Amul Cheese grated Take a large bowl and put the crushed garlic in it. Stir in the vinegar and salad oil. Add the chopped tomato juice and mix thoroughly. Stir in the grated cucumber, onion and breadcrumbs. Add the mayonnaise and season with salt and pepper. Put the mixture into a liquidiser or rub it through a fine sieve. The soup should be perfectly smooth. Dilute with iced water till it is the consistency of thin cream. Stir in the grated cheese gently and chill in refrigerator. Serve the garnishes in separate bowls along with chilled soup. Float a few ice cubes on the soup if desired.
Tomato soup Serves 6 1/2 kg ripe tomatoes - quartered 6 cups water 1 tsp salt 1 tbsp sugar 1 sprig mint 1 tsp Amul Butter 1 tsp pepper powder 1/2 cup cream 6 tbsp Amul Cheese Powder 2 slices bread - cut 1 1/2 cm squares Oil for frying Place tomatoes in a heavy pan. Add water and bring to the boil. Add salt, mint and continue boiling for 10 minutes. When cool, blend the tomatoes in a mixer. Sieve to separate seeds and skin. If mixer is not available use a soup strainer for 2 minutes. Serve hot, each serving with 1 tbsp cream, 1 tbsp Amul Cheese powder and a few crunchy croutons. Croutons Heat oil in deep pan till smoking. Fry the pieces of bread till golden brown. Drain on paper.
Dhara: Zaike Ka Safar: Tandoori Chooza Ingredients: Chicken Whole (650 gms) - 1 no Salt - to taste Red Chilli Paste - 20 gms Lemon Juice - 2 lemons Yoghurt - 100 gms Ginger Paste - 15 gms Garlic Paste - 10 gms Cummin Powder - 1/2 tsp Cream - 30 gms Saffron - a pinch Rose Petal Powder - 1/2 tsp Shahi Jeera - 1/2 tsp Green Cardamom Powder - 1/2 tsp Black Cardamom Powder - 1/2 tsp Clove Powder - 1/4 tsp Cinnamon Powder - 1/2 tsp Coriander Powder - 1 tsp Black Pepper Corn - 1 tsp Fennel Seed - 1/2 tsp Mace - 1/2 tsp Nutmeg - 1 gm Orange Colour (Bush) - to colour Oil - 40 gms Preparation :
Take the whole chicken and wash thoroughly. Slit the flesh evenly on all sides and break the joints to make 4 Rub in salt, red chilli paste and lemon juice and leave aside for 2
hours. Whip the yoghurt, add all the ground spices and marinate the chicken in this for 2 hours. • Place in an oven at 230o C. and roast, basting (brushing) with the oil regularly till done. Turn the chicken well so as to cook all the sides. • Serve hot.
(Serves - 4)
Amul cheese potato puri Makes about 10 2 medium sized potatoes - boiled, skinned and mashed while still hot 8 tbsp flour 100 gm Amul Cheese - grated 1/2 tsp salt 2 green chillies - chopped 2 tbsp green coriander - chopped 1/2 tsp garam masala Oil for frying Mix the flour, cheese and spices. Make a stiff smooth dough kneading in the potatoes (no water should be added). Roll dough into small thin 4 cm rounds and fry in deep hot fat. Serve hot
Dhara: Zaike Ka Safar: Shukto Ingredients: Broad Beans (scm/papi) - 70 gms. Vadi (lentil) - 50 gms. Bitter Gourd (karela) - 120 gms. Ridge Gourd (turai) - 120 gms. Parval - 120 gms. Drumstick (sajina) - 4 nos. White Pumpkin - 120 gms. Radhuni - 1 tsp. Khus Khus - 3 tsp. Mustard - 3 tsp. Dhara Oil - 40 gms. Salt - to taste Coconut Milk - 100 ml. Preparation: 1. Cut the vegetables into sticks and keep aside. 2. Grind to a smooth paste the radhuni, khus khus and mustard. 3. Take oil in a kadai and saute the vegetables. Cover for 5 minutes till tender. 4. Add the ground masala and stir for 3 minutes. Add the coconut milk and salt. Add some water. 5. Cook till vegetables are tender. 6. Fry vadi till golden brown. Mix with shukto. 7. Serve hot (Serves - 6)
Kofta lajawab Koftas 125 gm Amul Cheese - mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion - grated 200 gm tomatoes - pured 3 cm piece ginger - ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt
Mix mashed cheese with cornflour and pepper. Knead well. Form into walnut sized koftas and deep fry till light brown. Drain and keep aside. To make gravy, heat oil in a pan and brown onions. Add ginger and fry well. Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates. Add water according to consistency of gravy required. Correct seasoning. Boil for 5 minutes. Add koftas and boil for a further two minutes. Serve hot with parathas or tandoori rotis. Makes about 8
Ingredients: Refined Flour - 500 gms. Salt - to taste Vanaspati - 200 gms. Milk - 250 ml. Fenned Seed - 2 1/2 tsp. Ajwain - 1 tsp. Vanaspati - to fry. Preparation : 1. Sieve flour with salt into a flat dish. 2. Pour the milk and some water and knead to a smooth dough. Cover with cloth and set aside for 1 hour. 3. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft. Make 12-15 balls and keep aside covered with a wet cloth for 1 hour. 4. Roll out into a disc about 5 inches in diameter, layer with vanaspati and dust with some flour. 5. Cut a radius and keeping the centre as pivot, roll into a cone. Cut the top of the cone and insert at the back. Flatten the dough with your palm to make a pedha. 6. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes. 7. Shallow fry fry on a tawa till golden brown and serve hot. (Serves - 4)
Ingredients: Soya Chunks - 1.2 Kg. Chana Dal - 30 gms. Salt - to taste. Green Chilli - 30 gms. Red Chilli - 6 Nos. Bay Leaves - 5 Nos. Cinnamon - 4 sticks. Clove - 100 gms. Garam Masala Powder - 1 tsp. Fresh Coriander Leaves - 25 gms. Lemon Juice - 3 lemons. Cream - 350 gms. Cornflour - 3 tssp. Vanaspati - for frying. Preparation : 1. Take about 1 1/2 litres of water in a handi and boil soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon. boil till water is dry. Select the whole spices and chillies and discard. Grin coarsely. 2. Freeze the cream in the ice compartment of the fridge. 3. To the boiled mixture, add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves amd mix like a dough to make it smooth. Check seasoning. 4. Cut the frozen cream into pieces and stuff each kebab roll with it. Wet hands to avoid sticking. Keep in a cool place. 5. Heat a tawa and smoke vanaspati. Shallow fry the kebab roundels for about 4 minutes and serve hot. (Serves - 6)
BAKED CHEESE PRAWNS
Serves about 4 1/4 kg fresh prawns - boiled 2 medium sized potatoes - boiled, peeled and mashed 50 gm Amul Cheese - grated 3/4 tsp pepper powder 3/4 mustard 1 tbsp home made butter 1 tbsp chilli sauce or tabasco sauce 1 tsp soya sauce 1 cup cheese sauce 1/2 tsp salt Garnish 1 tomato - sliced 1 onion - sliced 1 small bunch green coriander - chopped Mix prawns with cheese sauce. Add pepper, mustard, salt and chilli or tabasco sauce. With a light hand, mix in the mashed potatoes. Grease a baking dish with butter and pour all the mixture in it. Garnish. Bake in hot over (200 C, Gas 6) for 5-7 minutes. Srpinkle coriander and serve hot with toasted buns.
INSTANT JALEBI ES
Makes about 12 1 1/2 cup flour (Maida) 1/2 tsp sifted baking powder 1/4 tsp salt 1 cup fresh curds 1/2 cup water (blend together with curd) 70 gm Amul Cheese-grated Oil for frying Syrup 1 cup sugar 1 cup water 1 tbsp milk Pinch of saffron Mix together the blended curds and sifted flour. blend in the cheese. Whisk briskly and keep aside, for 15-20 minutes. Meanwhile make the syrup by boiling together the sugar and water. Add the milk and remove the scum from the surface. Boil till you get a syrup of `one thread' consistency. Heat oil, preferably in a non-stick frying pan. Put the jalebi mixture in a plastic bag or piping nozzle and pipe 7 cm rings in hot fat. Fry till golden and immerse in warm syrup for 5-7 minutes. Serve hot.
Dhara: Zaike Ka Safar: Bafela Nu Eda Curry Ingredients: Eggs - 4 nos Oil - 45 gms Onion (chopped) - 80 gms Ginger Garlic Paste -30 gms Coconut Grated - 1 nos Red Chilli Whole - 6 nos Coriander Seed - 1 tsp Cummin Seed - 1 tsp Peanuts Shelled - 10 gms Gram Roasted - 2 tsp Poppy Seed - 1 tsp Tamarind Paste - 20 gms Jaggery - 15 gms Salt - to taste Fresh Coriander Leaves - 20 gms Preparation : Boil the eggs for 8 minutes and shell Fry onion in oil till golden brown and add ginger garlic paste. Bhunno (simmer) for 3 minutes. • Add the paste of coconut, chilli, coriander seed, cummin seed, peanuts, gram and poppy seeds and stir till fat leaves the masala. • Add tamarind paste, jaggery and water and simmer for 5 minutes. • Season with salt and add eggs. • Serve hot garnished with fresh coriander leaves.
(Serves - 4)
AMUL CHEESE MINI PURI SANDWICHES
Makes about 20 100 gm Wheat flour 1 tsp Amul butter 4 tbsp thin cream or top of the milk 75 gm Amul Cheese - grated 1 small oinion - chopped 2 green chillies - finely sliced Amul Cheese Mixture Mash the cheese. Add cream and mix till a smooth paste is obtained. Add onions and green chillies. Mini Puris Rub the Butter into the flour. Add a litle water and make a stiff dough which can be easily rolled out. Roll out into two large rounds. With the top of a squash bottle, cut out small round puris. Deep fry in hot fat. Sandwich two mini puris with Amul Cheese mixture and serve hot.
1 french loaf - slice the loaf in 2 cm slices but do not slice through. Leave a 2 cm base undisturbed. 1 pod garlic - flaked, peeled and ground 100 gm Amul Butter 1/2 tsp salt 1/2 tsp pepper powder 40 cm x 30 cm cooking foil Mix the butter with garlic paste, salt and pepper. Butter the half cut clices on both sides with 80 gm of the butter - garlic paste. Place the loaf on cooking foil and spread the rest of the butter on it. Close the foil to cover the loaf completely and bake in a hot over (200 C, Gas 6) for 10 minutes. Open the foil the top and rebake for 5 minutes. Serve in foil.
Gosht Dahi Wada
Ingredients: Minced Mutton - 1/2 kg Cummin Seed - 1/2 tsp Turmeric Powder - 1/2 tsp Coriander Powder - 2 tsp Red Chilli Powder - 2 tsp Salt - to taste Onion Paste - 80 gms Ginger Garlic Paste - 25 gms Yoghurt - 600 gms Chana Dal - 50 gms Mint Leaves - 2 tsp Sugar Powder - 3 tsp ButterMilk - 500 ml Roasted Cummin Powder - 1 tsp Anardana Powder - 1/2 tsp Rock Salt - 1/2 tsp Mustard Seed - 1/2 tsp Vanaspati - to fry. Preparation : Boil meat with red chilli powder, coriander powder, turmeric powder, salt, onion paste, ginger garlic paste and chana dal till tender and the liquid has dried up. Grind to a paste and add garam masala powder. • Make even shaped roundels and smoothen with wet hands. • Smoke vanaspati in a kadai and fry the wadas till rich brown. Transfer to buttermilk. When heavy, squeeze out the water and preserve. • Beat the yoghurt well and add salt, rock salt, roasted cummin powder, anardana powder and sugar powder. • Crackle mustard seeds in a little vanaspati and add to the beaten curd. Immerse the mutton wadas in the seasoned curd and steep till the wadas are juicy.
(Serves - 6)
Dhara: Zaike Ka Safar: Titori Ingredients: Val Beans - 500 gms Oil - 45 gms Onion (chopped) - 90 gms Ginger Garlic Paste - 30 gms Red Chilli Whole - 4 nos Turmeric Powder - 1 tsp Cummin Seed - 1 tsp Coconut Milk - 200 gms Tamarind Water - 20 ml Jaggery - 15 gms Fresh Coriander Leaves - 20 gms Preparation : 1. Grind to a masala red chilli, turmeric, cummin and coriander. 2. Boil the val in 1 litre water with salt till tender. 3. Fry onions in oil till golden brown and add ginger garlic paste. Bhunno till oil leaves the masala. 4. Add the ground masala and cook for 5 minutes. 5. Add the val and coconut milk and simmer, stirring occasionally till gravy is thick. 6. Add salt, tamarind water and jaggery, cook for 5 minutes more till thick. 7. Serve hot sprinkled with fresh coriander leaves. (Serves - 6)
Dhara: Zaike Ka Safar: Kosha Mangsho Ingredients: Mutton - 700 gms Onion Sliced - 125 gms Clove - 6 nos Cardamom (small) - 5 nos Cardamom (big) - 4 nos Cinnamon - 2 sticks Red Chilli Paste - 2 tsp Turmeric Powder - 1 1/2 tsp Roasted Cummin Powder - 1 1/2 Curd - 60 gms Salt - to taste Mustard Oil - 120 ml Ginger Garlic Paste - 30 gms Preparation : Cut the mutton into small pieces and set aside. Take oil in a handi and add the whole spices. When they crackle, add sliced onions and cook till soft. Add ginger garlic paste. • Stir for 3 minutes and add red chilli paste and turmeric powder. Add the mutton pieces and bhunno well till oil leaves the masala. Add beaten curd, roasted cummin powder and salt. Bhunno for about 15 minutes till the onion seems to blend into the masala. • Cover with a lid and dum for 20 minutes on a tawa (indirect heat). Check for tenderness of meat. • Serve hot. (Note that no water is useed.)
(Serves - 4)
Dab Chingri Malai Curry
Ingredients: Small Prawn - 600 gms Onion Paste - 80 gms Milk - 120 ml Coconut Milk - 80 ml Cummin Paste - 2 tsp Green Chilli Paste - 2 tsp Ginger Paste - 1 tbsp Poppy Seed Paste - 2 tsp Cashew Paste - 2 tsp Lemon Juice - 1 lemon Salt - to taste Oil - 100 gms Fresh Coriander Leaves - 15 gms Whole Green Coconut - 4 nos Preparation : Completely shell and de-vein the prawns, wash in cold water. Rub with lemon juice and salt and keep aside for 30 minutes. Taken oil in a handi and add onion paste. Bhunno (simmer) till oil leaves the sides. Add ginger paste. Stir. • Add poppy and cashew paste and bhunno till it smells of roasted nut. Add cummin and green chilli paste. • Cook for 2 minutes and add milk and coconut milk. Simmer for about 15 minutes till gravy is set. • Add the prawns and simmer till cooked. • Add the water of green tender coconut and reduce to pouring consistency. Add salt to season. • Cut the ends of the green coconut and preserve the shell of the head for covering. • Pour the curry into the shell and cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level. • Serve hot in the shell garnished with fresh coriander leaves.
• • •
(Serves - 4)
Dhara: Zaike Ka Safar: Bhapa Ilish Patey Ingredients: Hilsa Fish - 600 gms Turmeric Powder - 1 1/2 tsp Salt - to taste Mustard Seed Paste - 40 gms Green Chilli Paste - 20 gms Green Chilli Slit - 4 nos Cream - 25 ml Mustard Oil - 75 gms Preparation : Cut the hilsa fish into darnes and wash well in cold water. Apply turmeric and salt on the fish and set aside for 20 minutes. Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp). • Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker. • Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam. • Serve hot with boiled rice garnished with slit green chillies.
• • •
(Serves - 4)
Dhara: Zaike Ka Safar: Amritsari Machhi Fry Ingredients: Bangda Fish - 1 kg Lemon Juice - 4 lemons Salt - to taste Ginger Garlic Paste - 40 gms Ajwain - 2 tsp Red Chilli Paste - 1 tbsp Besan - 100 gms Pepper Powder - 1 tsp Oil - 100 gms Chaat Masala - 1 1/2 tsp Orange Colour - a pinch Lemon (slices) - 2 nos Onion Slices - 120 gms Preparation : Cut the fish into darnes with the centre bone. Marinate fish in lemon juice and salt for 1 hour. Drain extra moisture on absorbent paper or cloth after marination time to make the fish dry. • Make a paste of the remaining spices and ingredients and beat to make it smooth, marinate for second time all the pieces of fish for 2 hours. • Deep fry the fish in oil till crisp. • Serve hot garnished with onion slices and lemon.
• • •
(Serves - 4)
Dhara: Zaike Ka Safar: Chiria Mutter Pulao Ingredients: Basmati - 260 gms Chicken (curry cut) - 600 gm Green Peas - 100 gms Clove - 6 nos Cinnamon - 2 sticks Cardamom - 6 nos Mace - 1 piece Nutmeg - 1/2 no Bay Leaf - 2 nos Ginger - 1/2 inch Coriander Roots - 15 gms Ginger Garlic Paste - 30 gms Yoghurt - 50 gms Salt - to taste Oil - 60 ml Mint Leaves - 3 tsp Fried Onion - 25 gms Milk - 200 ml Big Cardamom - 4 nos Preparation : 1. Take oil in a thick bottomed handi (vessel) and put into it the cloves, cinnamon, cardamom, mace nutmeg powder, bay leaf, ginger and coriander roots. Stir, add chicken pieces and fry for 3 minutes. Add yoghurt and stir. Top with water and boil for 20 minutes. 2. Strain the liquid and reserve the chicken pieces. Preserve the stock. 3. Take some oil in a handi and crackle big cardamom. Add ginger garlic paste, stir and add basmati rice. When rice crackles, add green peas and chicken. Stir and top with milk and stock till about one inch clear of rice level. Cover with a well fitting lid and cook (simmer) for 20 minutes. Dry any moisture left. 4. Serve hot garnished with fried onion and mint leaves. (Serves - 4)
Dhara: Zaike Ka Safar: Gholar Dal Ingredients Bengal Gram Dal - 250 gms. Coconut - 1/2 No. Cummin Seed - 1 tsp. Red Chilli Whole - 4 Nos. Asafoetida - a pinch Sugar - 1 tsp., Salt to taste Vanaspati - 50 gms. Bay Leaves - 2 Nos. Soda - a pinch. Preparation : 1. Soak the dal in a soda for about 1 hour. 2. Boil dal with bay leaves and salt till cooked. Make sure it is not fully mashed. 3. Cut coconut into small dices and fry in vanaspati till golden brown. 4. Prepare a tempering by heating vanaspati in a frying pan and adding cummin seeds, red chilli whole and asafoetida. 5. Add this to the dal. Add the coconut and sugar and cook for another 2 minutes. 6. Serve hot with phulko luch (Serves - 4)
400 g. potatoes, boiled and grated 200 g. cheese, grated 1 cup cauliflower, chopped, boiled and mashed 1 cup carrot, grated 1 cup french beans, chopped and boiled 1 cup cabbage, chopped and boiled 1 capsicum, chopped fine 3/4 cup breadcrumbs 1/4 cup groundnuts, crushed 1/2 bunch coriander leaves 1 onion, chopped fine 2 tbsp. rawa 10 raisins, chopped 8 cashewnuts, chopped fine 6 slices bread, soaked in a little water 1.5 cm. ginger, grated 1/2 tsp. pepper powder Chilli powder Salt Ghee Mix all the ingredients well, except breadcrumbs and ghee. Divide the mixture into small portions and roll into heart shaped cutlets. Roll the cutlets in breadcrumbs. Heat ghee in a frying pan and fry the cutlets till brown.
Ingredients 1/2 kg. mutton chops 1 cup curd, well beaten 3/4 cup coriander leaves, chopped fine 1/2 cup methi leaves (fresh), chopped fine 2 potatoes, cubed 1 tomato, cubed 8 peppercorns 4 Kashmiri chillies 3-4 green chillies 3 cloves Method
2 cardamoms 2 sprigs mint leaves 2.5 cm. cinnamon stick 5 tsp. coriander seeds 1 tsp. cummin seeds 1 tsp. poppy seeds 1 tsp. ginger-garlic paste 1 tsp. dried methi leaves, crushed Salt to taste Ghee for frying
Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cummin seeds and red chillies and grind to a fine powder. Fry green chillies and onions with a little ghee and grind them along with half cup coriander leaves, mint leaves and powdered spices, to a fine paste. Heat ghee in a pan. Add mutton pieces and fry for a minute. Add methi leaves and salt and fry for three minutes. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water. Add curds and mix well. Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done. Uncover the pan and add dry methi leaves. Simmer for few minutes. Serve hot with remaining coriander leaves.
100 gm Potatoes 100 gm Papdi (Sem) Flat beans 100 gm Peas 100 gm Brinjals (small) 2 Bananas 2 Sweet Potatoes 1/2 Coconut (grated) 1 Kand (small) 1 tsp Ginger paste 1 tsp Green chilli paste 1/2 tsp Chilli powder 3 tsp Coriander powder 1/2 tsp Tumeric Powder 1 1/2 tsp Sugar 6 tsp Oil 1 Asafoetida (pinch) 1 tsp Ajwain or Oregano 1/2 tsp Soda bi-carbonate Salt to taste FOR OONDHIYA Heat 6 tbsp oil in a pan. Add Ajwain and Asafoetida. Add Soda bicarbonate. Put in all the vegetables. Add all the masalas to the grated coconut and add to the vegetables. Add salt and Muthiyas. Cook. Sprinkle lime juice and garnished coriander. Serve hot. FOR MUTHIAS Mix the gram flour with Methi leaves and masala and curd and oil. Add very little water and make a stiff dough. Make small sausages and deep fry. Keep aside. INGREDIENTS FOR MUTHIAS: 1 cup Gram flour 2 cups Methi or Fenugreek leaves 1/2 tsp Ginger paste 1/2 tsp Green chilli paste 1/4 tsp Chilli Powder 1/2 tsp Corainder powder 1/4 tsp Tumeric Powder 1 tbsp Curds 1/2 tsp Sugar 1 tbsp Oil
12 Arvi leaves - colacacia leaves 1 1/2 cups Gram flour 1/2 tsp Tumeric Powder 1 tsp Coriander 1 tsp Cumin powder 1 Onion grated (optional) 1 tsp Chilli, ginger paste 1 cup Methi leaves 2 tbsp Sesame seeds (Til) roasted 2 tsp Sugar 2 tbsp Lime juice 1 cup Coriander (fresh) chopped 1 tsp Coconut grated 1 tsp Mustard seeds Salt to taste Oil to fry Wash the seeds, remove the stems. Make a batter with gram flour and all the ingredients except Mustard seeds. Divide into 12 portions in the wrong side of the leaf. Spread one portion of the mixture and cover with the right side of the leaf. Make a stack with 6 leaves, similarly make another stack of 6 leaves. Roll each stack tightly and make a roll. Tie with a thread and steam well. Remove thread and slice into 8-9 pieces. Heat 2 tbsp oil in a pan and add Mustard seeds. Add the sliced Patra. Saute lightly and remove. Serve with Chutney.
GRIND TOGETHER Whole pepper 6 Cumin seeds 1 tsp Garam masala 1 tsp Almonds 1 tsp
400 gm Boneless Chicken 2 beaten Eggs 1 tbsp Curds 1 tsp Butter Ghee for frying Salt to taste
Mix Chicken Kheema with masala, salt, butter and curds. Mix well and form small balls. Dip in beaten eggs and fry in hot ghee. Serve with green chutney.
1 kg Boneless Mutton cubed 1 tsp Turmeric powder 3 tsp Chilli 3 tbsp Ginger, garlic paste 2 tbsp Garam Masala 1 tsp Cummin seed powder 1 tsp Coriander powder 1 1/2 cups Curds 5 tbsp Oil Salt to taste In a pressure cooker add 5 tbsp of oil. Add meat and brown. Add the other ingredients and mix well. Fry till oil separates from Masala. Add 3 cups hot water and cook till done. Garnish with sliced onions and green coriander and serve hot.
1-cup besan (Bengal gram flour) ¾ cup Hari methi leaves (fenugreek leaves) 1 tsp salt 1tsp chilli powder Oil for frying For Curry 6 medium sized potatoes 3 mediums sized sweet potatoes 3 raw bananas 4-5 round brinjals 100 Gm yam 4-5 big tomatoes (cubes) 100 gm French beans 100gm sem (sheet beans) 4 tbsp till roasted and pounded (sesames) 4 tbsp wet groundnuts ¼ tsp thymol seeds ½ tsp cumin seeds ½ tsp gram masala A large pinch of asafoetida 1 tbsp sugar ½-grated coconut ¾ “ piece ginger (paste) 4-5 green chillies (paste) 1 lemon juice 2tsp salt Fresh coriander leaves for garnish
Method To make Muthias first mix smooth dough with water. Make small round balls and steam-cook them in a steamer. Then fry them in oil and keep them aside. Peel bananas, yam and cut them into pieces. Slit beans, potatoes and brinjals. Soak the groundnuts in water and remove the skin. Add grated coconut, salt, lemon juice, sugar into green chilli and ginger paste. Smear some paste mixture on yam and other vegetables that cannot be stuffed. Stuff the rest of paste in the brinjals and potatoes. Heat oil in a heavy pan, add thymol seeds, asafoetida and add the cubed tomatoes and fry for 2minutes and put the rest of the spices and fry the paste for another 3 minutes. Now add all vegetables and toss well. Simmer on low flame with lid covered. When the vegetables were nearly cooked then add the fried Muthias and cover for 5 minutes. Garnish and serve. besan, methi leaves, salt and chilli powder and make a
1-cup grated doodhi ½-cup besan (Bengal gram flour) ¾ cup rice flour 1 tsp salt ½ tsp chilli powder 1 tbsp Oil ½ tsp mustard seeds 1/3 tsp turmeric powder 1 tsp coriander-cumin powder A pinch of asafoetida 1 tbsp sugar 1 tbsp grated coconut 1 piece ginger (grated) 2 green chilies (finely cut) Fresh coriander leaves and grated coconut for garnish
To make Muthias first mix besan and rice flour well then add salt, chilli, turmeric, and coriandercumin powder and sugar. Then add doodhi, grated coconut, green chilies and ginger. Bind the dough with the help of water. Now roll it into thin rolls and steam this roll in steamer. Once the rolls are steam-cooked then remove and cut in rounds. Heat oil in a pan and add mustard seeds and temper the Muthias. Garnish with coriander leaves and grated coconut and serve.
Method Wash and boil gram dal with 3 cups of water in pressure pan for 20 minute and mash it properly. Mix tamarind paste in a cup of water in a separate pan and boil for 5 minutes. Add cooked dal, jaggery, and salt and samber masala in it and continue boiling on a low flame. Heat oil in a pan and add mustard seeds, asafoetida, and turmeric powder and curry leaves. Add this seasoning into boiling dal. Add grated coconut and boil for further 10 minutes. Garnish with coriander leaves Serve kattin saru with hot plain rice and a spoonful deshi ghee.
1-cup gram dal 1 tsp salt 1 tbsp Oil 2 tbsp grated coconut 1 tsp mustard seeds A pinch of turmeric powder 2 tsp samber masala 1 tsp tamarind paste A pinch of asafoetida A walnut size jaggery 2 stalks of curry leaves Fresh coriander leaves for garnish
1-cup Tur (Arhar) dal 1 tsp salt 1 tbsp Oil 2 red dry chilies 1 tsp cumin seeds 1 tsp mustard seeds 1/4 turmeric powder ¾ tsp chilli powder 1 tsp coriander-cumin powder 2-3 kokum A pinch of asafoetida 2 tbsp jaggery Few curry leaves Fresh coriander leaves for garnish
Wash and cook dal in a pressure cooker and mesh properly. Now mix kokum and jaggery and keep it aside. Heat oil in a pan and then add cumin, mustard seeds. After a few seconds add curry leaves, asafoetida and rest of the spices. Now pour the cooked dal into the pan. Add salt to taste and boil dal till the consistency is fairly thick. Garnish with coriander leaves, serve hot. Taste good with rice or chapattis.
Allergies: Problem Foods: Is It an Allergy or Intolerance? What Is a Food Allergy? A food allergy is an immune system response. It occurs when the body mistakes an ingredient in food -- usually a protein -- as harmful and creates a defense system (antibodies) to fight it. Allergy symptoms develop when the antibodies are battling the "invading" food. The most common food allergies in adults are peanuts, tree nuts (such as walnuts, pecans and almonds), fish, and shellfish. The most common food allergies in children are milk, eggs, soy products, peanuts, tree nuts, wheat, fish and shellfish. What Is Food Intolerance? Food intolerance is a digestive system response rather than an immune system response. It occurs when something in a food irritates a person's digestive system or when a person is unable to properly digest or breakdown, the food. Intolerance to lactose, which is found in milk and other dairy products, is the most common food intolerance. What Are the Symptoms of Food Allergy? Symptoms of a food allergy can range from mild to severe, and the amount of food necessary to trigger a reaction varies from person to person. Symptoms of food allergy may include:
• • • • • • • • •
Rash or hives Nausea Stomach pain Diarrhea Itchy skin Shortness of breath Chest pain Swelling of the airways to the lungs
What Are the Symptoms of Food Intolerance? Symptoms of food intolerance include:
• • • • • • •
Nausea Stomach pain Gas, cramps, or bloating Vomiting Heartburn Diarrhea Headaches
Irritability or nervousness
How Common Are Food Allergies and Intolerances? Food allergies affect about 1% of adults and 7% of children, although some children outgrow their allergies. Food intolerances are much more common. In fact, nearly everyone at one time has had an unpleasant reaction to something they ate. Some people have specific food intolerances. Lactose intolerance, the most common food intolerance, affects about 10% of Americans. What Causes Food Allergies and Intolerances? Food allergies arise from sensitivity to chemical compounds (proteins) in food. They develop after you are exposed to a food protein that your body thinks is harmful. The first time you eat the food containing the protein, your immune system responds by creating specific disease-fighting antibodies (called immunoglobulin E or IgE). When you eat the food again, it triggers the release of IgE antibodies and other chemicals, including histamine, in an effort to expel the protein "invader" from your body. Histamine is a powerful chemical that can affect the respiratory system, gastrointestinal tract, skin or cardiovascular system. As a result of this response, allergy symptoms occur. The allergy symptoms you have depend on where in the body the histamine is released. If it is released in the ears, nose and throat, you may have an itchy nose and mouth, or trouble breathing or swallowing. If histamine is released in the skin, you may develop hives or a rash. If histamine is released in the gastrointestinal tract, you likely will develop stomach pains, cramps or diarrhea. Many people experience a combination of symptoms as the food is eaten and digested. Food allergies often run in families, suggesting that the condition can be inherited. There are many factors that may contribute to food intolerance. In some cases, as with lactose intolerance, the person lacks the chemicals, called enzymes, necessary to properly digest certain proteins found in food. Also common are intolerances to some chemical ingredients added to food to provide color, enhance taste, and protect against the growth of bacteria. These ingredients include various dyes and monosodium glutamate (MSG), a flavor enhancer. Substances called sulfites are also a source of intolerance for some people. They may occur naturally, as in red wines or may be added to prevent the growth of mold.
Salicylates are a group of plant chemicals found naturally in many fruits, vegetables, nuts,
coffee, juices, beer and wine. Aspirin also is a compound of the salicylate family. Foods containing salicylates may trigger symptoms in people who are sensitive to aspirin. Of course, any food consumed in excessive quantities can cause digestive symptoms. How Can You Tell the Difference Between a Food Allergy and Intolerance?
Food allergies can be triggered by even a small amount of the food and occur every time the food is consumed. People with food allergies are generally advised to avoid the offending foods completely. On the other hand, food intolerances often are dose related. People with food intolerance may not have symptoms unless they eat a large portion of the food or eat the food frequently. For example, a person with lactose intolerance may be able to drink milk in coffee or a single glass of milk, but becomes sick if he or she drinks several glasses of milk. Food allergies and intolerances also are different from food poisoning, which generally results from spoiled or tainted food and affects more than one person eating the food. Your healthcare provider can help determine if you have an allergy or intolerance, and establish a plan to help control your symptoms. How Are Food Intolerances Diagnosed? Most food intolerances are found through trial and error to determine which food or foods cause symptoms. You may be asked to keep a food diary to record what you eat and when you get symptoms, and then look for common factors. Another way to identify problem foods is to go on an elimination diet. This involves completely eliminating any suspect foods from your diet until you are symptom-free. You then begin to reintroduce the foods, one at a time. This can help you pinpoint which foods cause symptoms. Seek the advice of your healthcare provider or a registered dietitian before beginning an elimination diet to be sure your diet provides adequate nutrition. How Are Food Intolerances Treated? Treatment is based on avoiding or reducing your intake of problem foods and treating symptoms when they arise. Can Food Intolerances Be Prevented? Taking a few simple steps can help you prevent the symptoms associated with food intolerance.
Learn which foods in which amounts cause you to have symptoms and limit your intake to amounts you can handle. When you dine out, ask your server about how your meal will be prepared. Some meals may contain foods you cannot tolerate and that may not be evident from the description on the menu. Learn to read food labels and check the ingredients for problem foods. Don't forget to check condiments and seasonings. They may contain MSG or another additive that can lead to symptoms.
Egg Paratha By Visalakshi Sankaran
Ingredients 1/2 kg maida salt to taste 1 egg for each parotha 1 tsp pepper powder 1 cup ghee or dalda Method: 1. 2. 3. 4. 5. Add maida salt ghee with little water kneed well Roll into a parotha fry both sides with ghee Add one egg to a parothaon top add little salt Smash every thing with a spoon add pepper powder Serve hot with gonkura pachadi
Kababs' form a part of the menu in Big Dinners and Feasts, and are also served in Tea Parties. These are relished at Picnics and equally at Domestic Meals, Breakfast and Teas. Ingredients 1 kg Lean Meat of the Leg of Sheep or Goat 2 nos Eggs 1 tsp Black Cardamom Seeds 1/2 tsp Cinnamon Powder 1/2 tsp Ginger Powder 1/2 tsp Aniseed Powder 1/2 tsp Red Chili Powder 1/2 tsp Caraway Seeds Salt to taste Optional: 1 Onion, medium size 5 cloves Garlic 1 tsp Dry Mint leaves crushed 1/2 cup Clarified Butter or Deodorized Oil Method: 1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine. 2. Crush the Cardamom Seeds. 3. Cut the Meat into small pieces and then chop together fine. 4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter. 5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed. 6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. ) 7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven. 8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour. How to Serve: 1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served. 2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
Neni Roganjosh Ingredients 1 kg Mutton 1 tea cup Mustard oil 1 tea cup Curd 5 nos Cloves 2 tsps Salt 1 tsp Sugar 1 tbsp Red Chili Powder 1/2 tsp Turmeric 2 tsps Dry Ginger Powder 2 tsps Aniseed Powder 1 tsp Cumin Seeds 1 tsp Garam Masala 1 tsp Ghee (oil is optional) 1 pinch Asafoetida Powder Method: 1. Take a heavy round bottomed 'patila' (deep vessel) of tinned brass or copper (or steel), of about 3 litres capacity. 2. Pour the mustard oil in it and heat it on moderate flame. 3. Meanwhile marinate the meat pieces with the curd nicely, so that all pieces get evenly covered by it. 4. When the foam disappears from the oil, add the Meat pieces covered with curd, and also any surplus curd. 5. Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the cloves, cumin seeds, salt and a pinch of asafoetida. 6. When the liquid coming out of both the meat and the curd dries up, and the meat begins to get fried in the oil, continue turning it till meat pieces turn golden-brown. 7. Now add half a cup of water, the red chili powder, turmeric and the sugar. 8. Go on turning the meat till it acquires a brownish red colour and almost all water evaporates. 9. Be careful that the meat pieces do not stick to the bottom of the 'Patila' and get charred. 10. Add again 2 cups of water, dry ginger and aniseed powders. 11. Stir and mix well and let simmer on low heat, till the meat becomes tender and the gravy is red, thick and oily. 12. Now add the pure ghee and garam masala. 13. Cook for 2 or 3 minutes more. 14. 'Rogan Josh' is ready for serving. 15. If this is not to be served immediately, or is kept in a refrigerator for later use, then before serving heat the 'Patila' on medium heat again, after adding a
tablespoon or two of water, while turning the meat till it boils again and no caking takes place at the bottom of the 'Patila'.
Tortilla soup Ingredients 14 1/2 oz chicken broth 14 1/2 oz beef broth 1 med onion -- chopped 1 cup salsa 1/2 tsp ground cumin 2 tbsp vegetable oil 4 corn tortillas -- cut in 1/8" strips 4 oz Monterey jack cheese Method 1. In a large saucepan, combine the chicken and beef broths, the onion, salsa, and cumin over medium heat. 2. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. 3. Meanwhile, in a medium skillet, heat the oil over medium heat. 4. Sauté the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels. 5. When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese. 6. Serve immediately. Serving Size: 6 Preparation Time: 0:30
Ranith Gada (Fish Curry)
This is a special preparation of Kashmiri Pandits and is savoured both by Hindus and Muslims alike. Fish of bigger size, each weighing about a kg. or more, are used usually in making the curry. Ingredients 2 kg Fish 2 cups Mustard oil 1 tbsp Red Chili Powder 2 tsps Turmeric 2 tsps Ginger Powder 1 tsp Aniseed Powder 3 nos Cloves A pinch Asafoetida 1 tsp or 15 gm Garam Masala or crushed 'Vari Masala' 1 tsp Cumin Seeds 1/2 tsps Caraway Seeds 2 tsps Salt Method: 1. With a knife cut off fins, gills and opercula of the fishes, and take out their Innards, after making slits lengthwise in the middle of their bellies. 2. Scrape the scales and inside of every fish, and then wash these with several waters, thoroughly both inside and outside. 3. With a sharp knife, first cut the heads and about 3" tail pieces. 4. Then again chop the remaining fish horizontally into 2" to 3" pieces. 5. If these are too big, cut further through the spine each piece into two. 6. In case of fish of smaller size, slice horizontally each into 3 pieces of equal length, consisting of head, tail and middle piece. 7. Wipe all the pieces with a cloth, and keep in a plate. 8. Deep fry in oil the dressed fish pieces including the heads, in a 'Kadahi', till these are brown and stiff. 9. Only 5 to 6 pieces should be fried at a time, to facilitate fuming with a perforated ladle, and for uniform frying on all sides. 10. Take out the fully fried pieces from the 'Kadahi', with the perforated ladle, after draining all oil. 11. Keep aside in a plate.
12. Now in an earthenware cooking pot, or a steel or tinned brass or copper 'Patila', of about 3 litres capacity or more, pour a litre of water, and add the spices, ingredients no. 3 to 8, and also the oil left over, after frying of fish pieces. 13. Sometimes more oil is used in deep frying to save time. 14. In that case, the extra oil is kept for future use but only for frying of fish and cooking its curry, as the used oil picks the odour of the fish. 15. Stir the 'masala', oil and water, by a ladle and bring the cooking pot to a boil. 16. Add the fried fish pieces to the boiling gravy. 17. Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins to show. 18. Add 'garam masala' or 'vari masala', and cook for a few minutes more. 19. The curry is served cold usually with plain cooked rice. It can keep for a couple of days even in hot weather, but for a longer time during winter. The fish curry is therefore usually cooked at one time, to be served for several days. Cold fish curry is relished more, than when it is hot, because of its thick congealed gelatinous gravy. Tamarind, tomatoes, tart Apples, prunes, fresh Plums, or fresh or dry apricots, are also added some-times, in addition to 'Masala', to impart a pleasant tart taste to the curry. For the above recipe we would require about 50 gm. Of tamarind or 100 gm. Of tomatoes, or a couple of tart apples, or a dozen of plums or prunes or fresh or dry apricots. The tamarind is kept soaking in a cup of boiling water, before hand, cooled and mashed and the strained pulp is added, after the fish pieces have boiled for a few minutes. If tomatoes are used, these are dipped in boiling water for a minute, and then plunged in cold water. Thereby their skins are peeled off easily. After mashing and straining, the sauce is added, while the curry is boiling. Pared tart apple quarters, after coring, or prunes, or fresh whole tart plums or fresh or dry apricots, are also added, while the fish pieces are boiling. Sour dried apricot halves; with stones removed, are available in the market and are called 'chera naem'. A cried variety of plums called prunes, are also sold in the market.
Shredded Beef soft tacos Ingredients 1 1/2 pounds top sirloin steak or sirloin tip roast, all visible fat removed 3 cups chopped yellow onion (6 medium) 1 cup chopped green bell pepper 1/4 cup dry red wine (regular or nonalcoholic) 1/2-cup low-sodium ketchup 2 tablespoons cider vinegar 6 medium cloves garlic, minced, or 1 tablespoon bottled minced garlic 2 teaspoons low-sodium beef bouillon granules 2 bay leaves 3/4-teaspoon liquid smoke 1 teaspoon ground cumin, divided 1/2-teaspoon red hot pepper sauce 1/4-teaspoon pepper 1-teaspoon dark brown, light brown or granulated sugar 8 8-inch nonfat or low-fat flour tortillas Method 1. Put meat in slow cooker. 2. Add onions and bell pepper. 3. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2-teaspoon cumin, hot pepper sauce and pepper. 4. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender. 5. Shred meat using two forks, and return it to slow cooker. 6. Remove and discard bay leaves. Add 1/2-teaspoon cumin and sugar and let mixture stand for 1 hour to allow flavors to blend. 7. Preheat oven to 325oc. 8. Wrap tortillas in aluminum foil and warm in oven for 6 to 8 minutes. 9. Spoon meat mixture down center of a tortilla. 10. If you want to add garnishes, such as chopped tomatoes, salsa, shredded lettuce or nonfat or low-fat cheese and sour cream, do it now. 11. Roll and repeat with remaining tortillas. 12. Serve immediately.
Neni Yakhean ( Mutton cooked with curd)
Both vegetarian and non-vegetarian 'yakhni' have a thick whitish and curdy gravy. Curd is an integeral part in their preparation. No chillies or turmeric is used. Plain cooked rice and 'yakhni' form a very good combination. It is especially liked by those who do not relish hot spicy dishes. Ingredients Part A 1 kg Fatty Mutton cuts (preferably from breast, neck, tail - approx 20 pieces) 2 tsp Aniseed whole 15 gm Green Ginger or 7 gm Dry Ginger 2 tsps Salt A pinch of Asafoetida Part B Half tea cup Mustard oil 1 tsp Cumin Seeds 5 nos Cloves A pinch of Asafoetida 1/2 kg Curd 1 tea cup Milk 1 tsp Sugar 1 tsp Dry Ginger Powder 2 tsps Aniseed Powder 1 tsp Garam Masala 1/2 tsp Caraway Seeds 10 nos Green Cardamoms 1 tsp Black Pepper Corns 1 tsp Black Cardamom Seeds 1 tbsp Pure 'Ghee' (Optional) Method: 1. From ingredients of part A shred timely the green ginger after scraping. 2. If dry ginger is used, pound it into small pieces. 3. From ingredients of part 'B', in a bowl, mix and churn together, with a churning stick, the curd, milk, sugar, ginger and aniseed powders. 4. Keep it aside. 5. Pound the black pepper corns and black cardamom seeds into a coarse powder, and keep ready for use.
6. Take a tinned copper or brass or a stainless steel 'Patila' (depp vessel) of about 3 litres capacity. 7. Put in it the Meat and add a litre of water, the whole aniseeds, shredded green ginger or broken dry ginger, salt and asafoetida powder. 8. Place the 'Patila' on the stove and let it boil on a medium flame for 1/2 hour or so till the meat become somewhat tender. 9. Remove, the 'Patila' from fire and let it cool a bit. 10. Strain through a colander or a cloth, collecting the soup in a separate bowl. 11. Sort out the meat pieces, discarding the boiled aniseeds, ginger and bone pieces etc. 12. Add the soup to the churned curd, milk, ginger and aniseed mixture and again mix it well with a ladle. 13. After cleaning the 'Patila', used for boiling the meat 14. Pour the mustard oil in it and heat it till the froth disappears and the oil begins to smoke a little. 15. Remove the 'Patila' from the heat for a few minutes, to let the temperature of the oil come down a bit. 16. Add cloves, cumin seeds and a pinch of asafoetida and stir with a steel or wooden ladle, till the cloves and cumin seeds fry a bit, but do not get burnt.. 17. Now add the mixture of curd and soup etc., 18. Resume heating the 'Patila', while continuing to stir the contents so that the curd does not crack and separate. 19. Bring to a boil. 20. When curd, soup etc. blend nicely, and the boiled meat pieces. 21. Let boil for a little while stirring the contents with a ladle now and then. 22. Now let the meat etc. simmer on low heat, till the gravy thickens, oil begins to show and the meat gets soft. 23. Remove from heat if the 'Yakhni' has to be served later. 24. In that case, before serving, heat the 'Patila' again on low flame and add the garam masala , pounded black cardamom seeds and black pepper corns. 25. Caraway Seeds and the Green Cardamoms after crushing these a little . 26. Pure ghee , if desired, may also be added. 27. After stirring gently and boiling for a minute serve hot . 28. If the Dish is to be served immediately after the gravy thickens, then these condiments are added that very time. Note: For cooking 'Yakhni' and 'Qaliya', both non- vegetarian or vegetarian, generally an earthenware pot, a 'leij' a 'deg' or a 'degul' is used in Kashmir.
Hoga da ta Hak ya bum It means "Dried Fish with 'Karam' Sag or dried Water-lily Stems" . Dried Fish is available freely in Kashmir. Smaller Fish are dried whole in sun and are called 'Raze Hogada'. Bigger ones, after slitting open their bellies and discarding their Innards, are pressed flat and dried in sun. These are called 'Pacha Hogada'. In fish markets, mostly in cities and towns near sea shores in India, dried whole fishes, and also fishes cut into pieces, are available freely. Those, who get used to eat it, like its appetizing odour. They greatly relish it, when cooked alone or in combination with 'Hak' or 'Bum', in Kashmir Dried Lotus and Water-lily Stems, got from lakes etc., in Kashmir, are called 'Bum', and in Hindi 'Kamal ke Nal' Ingredients 250 gm Dried Fish ('Hogada') 125 gm 'Hak' ('Karam Sag') or 'Bum' 1/2 cup Mustard Oil 1 tsp Red Chili Powder 1/2 tsp Salt 1/2 tsp Turmeric A pinch of Asafoetida 10 gms 'Vari Masala' or 1/2 tsp 'Garam Masala' Method: 1. The fins of Dried Fish are cut and skins scraped clean. 2. Any dry Innards found in 'Raza Hogada' are also scrapped off. 3. These are then roasted on a smokeless flame, or on live charcoals, washed and cleaned in hot water twice or thrice, and cut into desired pieces. 4. 'Hak' leaves are sorted, after discarding coarse stems, withered, stained or insect-eaten portions, and then washed. 5. If 'Bum' is to be cooked with Dried Fish, it is cut into 3" or 4" lengths, and soaked in hot water before cooking for 1/2 an hour. 6. Thus after reconstituting the dry 'Bum', extra water is squeezed out by hand. 7. In a 'Kadahi', heat oil on medium flame, and when foam disappears, add half a litre of water, the salt, turmeric, chili powder and asafoetida. 8. Bring to boil and add prepared dried fish pieces and sorted 'hak' leaves or the prepared 'bum'. 9. Turn and stir with a ladle and cook for half an hour, to soften the fish and the 'hak' or 'bum'. 10. Then add crushed 'vari masala' or 'garam masala'.
Serve with plain cooked rice.
Tex-Mex Quiche Ingredients 2 "Ready to Bake" pie crusts 5 large eggs 1 1/2 cups Half & Half 8 oz. Cheddar/Monterey Jack Cheese (shredded fine) 12 oz. bacon (fried crisp) 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1/2 cup diced green onion tops 1/2 cup diced yellow onion 1 large pickled jalapeno (seeded & vein removed) chopped fine 4 oz. button mushrooms (sliced) 2 Tablespoons fresh garlic, chopped fine 1/2 stick butter or margarine 2 Tablespoons Olive oil 1 Tablespoon Gebhardt's Chili Powder 1 Tablespoon Fiesta Fajita Seasoning 1 Tablespoon Salt 1 Tablespoon Coarse ground Black Pepper Method 1. Preheat oven to 350 degrees. 2. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. 3. Remove from oven and set on a cookie cooling rack. 4. Fry the bacon until crisp, remove and drain on paper towel. 5. When cool and crisp, chop until fine (1/8"). 6. In a small frying pan, heat the olive oil and 1/2 of the butter or margarine. 7. Add the mushrooms, bell peppers, yellow onions and garlic. 8. Sauté until mushrooms change to a light tan color (about 10 minutes). 9. Remove from heat and cool in a bowl. 10. At this time, take the remaining 1/2 of butter or margarine and put in the freezer section. 11. In a large bowl, break eggs and beat by hand like making scrambled eggs. 12. Add the 1/2 & 1/2 and mix well. 13. Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed. 14. Add the chopped bacon and mix again.
15. Add the sautéed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid. 16. Mix again until egg mixture is combined with all other ingredients. 17. With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge. 18. Take the 'frozen' butter or margarine and cut into 1/4 inch pieces. 19. At random, put about 10 pieces of the 'butter chunks' on top of the egg mixture. 20. Bake in a 350-degree oven for 35 minutes or until top (egg mixture) just starts to turn a golden brown. 21. Remove from oven and place on a cooling rack. Let sit 1 hour. 22. Slice into 8 equal portions and serve with a fresh Caesar salad. 23. Cover any leftovers with plastic wrap and keep refrigerated. 24. Best served when slightly warmed or at room temperature. Yield: Two 9" quiche pies
The following is a Recipe for only one kilogram of minced meat prepared for a small dinner or a domestic meal. The ingredients are increased proportionally, for larger quantities to be cooked for big dinners. Ingredients 1 kg Mutton or Goat's Meat, of Leg without bones, preferably freshly slaughtered animal 250 gms Suet (Fat around kidneys and from loins). Sometimes clarified butter (ghee) is added partly in place of suet. 1 tsp Ginger Powder 1 tsp Aniseed Powder 1 tsp Black Cardamom Seeds Crushed 2 tsps Garam Masala 1 tsp Salt 1 tbsp Arrowroot Powder Method: 1. For mincing, a wooden mallet and a flat hard Stone is used. 2. Cut the meat into about 1" cubic pieces, by a chopping knife, on a wooden block. 3. Put the suet in a bowl of hot water to warm it and make it soft. 4. Pound on the flat stone the meat pieces, one at a time, alongwith a piece of warm suet, added at regular intervals, so that it goes with all the meat and mixes evenly. 5. To begin, place one piece of meat on the stone, and pound it by striking with the mallet two or three times. 6. When it is well minced, add another piece of meat and pound as before. 7. After three or four pieces get minced together, add a piece of warm suet, and again pound together to mix it evenly. 8. Continue this process till all the meat and the suet is pounded. 9. Make a paste of arrowroot, spice, garam masala and salt with a little water, and knead it into the minced meat. 10. Again, pound the mass on the stone, to convert it into a homogeneous dough like mass. 11. This prepared minced meat, is then pressed by hands and rolled between palms, into compact balls of 2" to 3" diameter, for making 'Goashtaba', or rolled into smaller, a little flattened balls, for making 'Rista' or 'Palak-Rista'. Note:
Nowadays, mincing of smaller quantities of meat and suet, is done by as electric food processor or an electric grinder, using a chopping blade. 'Goashtaba 'Goashtaba' is called by Muslims as 'The King of Dishes' or 'Dish of Kings'. It is famous for its flavour and taste. It is served as the last Meat Dish in a 'Vazavan' Feast, before the Dessert. Ingredients Spiced and Condimented Minced Meat (See the recipe) 1.5 kg Curd 50 gm Green Mint or Green Coriander sprigs 4 tbsp 'Emulsion' of Shallots and Onions (See Recipe). 2 tbsps Mustard oil, or any other Edible Oil 2 tbsps Ghee (clarified butter) 1/2 tsp Aniseed Powder 1/2 tsp Ginger Powder 1/2 tsp Cumin Seeds and Black Cardamom Seeds Powder 1/4 tsp Caraway Seeds 3 nos Cloves 5 nos Garlic Cloves 1 tsp Garam Masala Salt to taste 10 nos. Green Cardamom Method: 1. After moisteninG the palms with a little water and oil, take enough quantity of the prepared minced meat, to make into a 2" to 3" diameter compact Ball. 2. First press the minced meat in the right hand palm by fingers and thumb, and then roll between palms of both hands. 3. Repeat the process. (By dividing in the very beginning, the whole Minced Meat approximately into equal portions, Balls of uniform size will be made. ) 4. Wash thoroughly the green mint or green coriander sprigs, after discarding coarse stems and bad leaves. 5. Chop finely and keep aside in a plate also. 6. Beat the Curd, in a steel or glass bowl, after adding the Caraway Seeds. 7. Peel the Garlic cloves and chop these too. 8. In a round bottomed, tinned copper or a heavy steel 'Patila' of about 3 litres capacity, boil the prepared minced meat balls, in sufficient water to immerse these wholly.
9. Before boiling starts, add to the water the salt and the aniseed and ginger powders. 10. After half an hour remove the pot from heat and strain the soup in a bowl, and keep the boiled meat balls separately in a plate. 11. Discard the residue left after straining and clean the cooking vessel. 12. Heat the Oil in the vessel till foam disappears. 13. Add ghee, cloves and chopped garlic. 14. Stir again and add the prepared curd and the soup thoroughly mixed together. 15. Go on stirring with a steel or wooden ladle, so that the curd does not crack. 16. When the oil, ghee, curd and soup boil and blend nicely, add the boiled minced meat balls, and the onion and shallot seasoning. 17. Let cook on a low heat till the gravy becomes somewhat thick and oil and 'Ghi' begins to show. 18. Now add the garam masala, cinnamon and black cardamom powder, the slightly crushed green cardamoms and the finely chopped green mint or green coriander leaves. 19. Turn the balls with a broad steel spatula and the 'Goashtaba' is ready to be served hot, along with a ladleful of it delicious Gravy. Note: In case Green Mint or Green Coriander Leaves are not available Dried crushed, and preserved Mint Leaves, may be used.
An emulsion of onions and shallots, is used in most of the Mulsim dishes, and is prepared at the very start of a 'Vazavan' dinner. In fact, this very skillfully prepared seasoning imparts a special aroma and a distinct flavour to most of the 'Vazavan' dishes, so much so that preparation of this emulsion alongwith the right method of using garlic, is believed to be the secret of 'Vazavan' specialities. Apart from a 'Vazavan', even in home cooking, one can find most women of Kashmir,adapt at cooking various delicious dishes. The skill has been handed over from mother to her daughters, and daughters-in-law or the younger sisters, for genera-tions. Here also, spices, condiments and seasoning play an important part, in addition to their methods of traditional cooking. Ingredients 1 kg Onions 1 kg Shallots (pran in kashmir) 1/2 kg Mustard Oil 100 gms Clarified Butter Sometimes Suet is partly or wholly used in place of oil. Method: 1. Peel and cut off the hairy roots and green tops of onions and shallots. 2. Chop these, lengthwise, into uniform pieces. 3. In a pan, heat the oil till foam disappears, and then add butter. 4. Deep fry the chopped onions and shallots on medium heat, turning these regularly by means of a per-forated ladle. 5. When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer. 6. Grind these fried onions and shallots in a stone mortar by means of a wooden pestle. 7. Then, while adding enough hot water slowly, continue grinding till it turns into a milky emulsion, which is now ready for use in various dishes as a seasoning. 8. This emulsion replaces asafoetida used by Kashmiri Pandits. 9. In daily domestic preparation of various dishes, onions, shallots and also garlic, in smaller quantities, are fried and ground and made into an emulsion etc., according to the need, side by side, during cooking.
Jalapeno Egg pie
Ingredients 6-8 eggs (beaten) 1 lb. Sharp Cheddar cheese or Swiss, shredded 1/4 cup drained, chopped pimentos or tomatoes 2-3 jalapeno peppers, seeded & chopped Method 1. 2. 3. 4.
Bow Tie shrimp
Mix all ingredients and pour into a 9" of 10" greased pie plate. Bake at 350degrees for 30 mts. or until firm. Cool before cutting. For a hotter pie, add more jalapeno peppers or hot salsa.
Ingredients 2 lbs. Peeled & cleaned shrimp 1/2 stick butter 1 16oz. jar mild salsa 1 1/2 tbsp. McCormick's Lemon & Herbs seasoning 2 cloves garlic, crushed 1 16oz. bow tie pasta. Method 1. Cook pasta as indicated, drain, rinse with cold water. 2. Melt 1/2 stick butter in 9" skillet, add crushed garlic and cook until garlic begins to brown. 3. Add shrimp and cook 5 min. 4. Remove shrimp from skillet with serrated spoon and set aside. 5. In large sauce pan, pour one jar Tejano Salsa, add lemon & herb seasoning and cook on medium heat for 5 min. 6. Add shrimp, and simmer on low for 10 min. 7. Place bow tie pasta in large serving dish, pour shrimp sauce over it and serve. Serves: 6 (best be ready for a crowd).
Ingredients 4 oranges 2 lemons 2 limes 1 cup sugar 1 liter of dry red wine 15-20oz. club soda Method 1. 2. 3. 4. 5. 6. 7. Cut fruits into thin slices. Squeeze juice from the slices into a pitcher. Add slices and sugar to the pitcher. Stir well. Add red wine and club soda. Have tall, ice-filled glasses ready. Garnish with floating fruit of choice.
Hot Mexi guacamole dip
Ingredients 2 avocados 1 cup salad shrimp 8 oz. green onion dip, finely diced 1/2 cup cilantro, finely chopped 2 large garlic cloves, minced 1 tablespoon olive oil 1/2 cup green pimento olives, diced 1/3 cup water Method 1. 2. 3. 4. 5. 6. 7. Mash avocados to a paste, add garlic. Combine all ingredients. Thoroughly mix. Add 1/3 cup of water to hold green color. Add salt and pepper to taste. Cover and refrigerate. Serve with chips or vegetables
Ingredients 2 lbs. ground beef. 1 1/2 cups pinto beans. 1 16oz. jar Tejano salsa, medium 8 oz. sour cream. 1 lb. Velveeta cheese. 1 chopped onion. 1 can or 1 1/2 cups shoe peg corn (add juice if canned). 1 16oz. jar Tejano Taco Mex (click here to order) 1 pkg. dry Ranch dressing. Garlic, salt and pepper to taste. Method 1. Add enough water for soup consistency. 2. Brown ground beef and throw everything into one big pot as they say down here. 3. Simmer for 30 minutes. 4. Serve with grated cheddar cheese on top. 5. And if you're lucky to have any left-over, it's even better on the second and third day!
It is a delicious dish, and usually a couple of 'rista', along with a ladleful of its gravy, are served per 'traem', for 4 guests. It is also a good dish for domestic meals. Ingredients 1 kg Minced Spiced Meat of Sheep or Goat (See the recipe) 1/2 cup Mustard Oil 1/2 tsp Aniseed Powder 1/2 tsp Ginger Powder 1/2 tsp Cumin Seeds 5 cloves Garlic 2 nos Cloves 1/2 tsp Turmeric 1/2 tsp Red Chili Powder 1/2 cup Red Decoction of Cockscomb Flowers 1/2 tsp Garam Masala 1/2 tsp Black Cardamom and Cinnamon Powder 2 tbsps Onion and Shallot Seasoning (See Recipe). Salt to taste Saffron a pinch (optional) Method: 1. Boil cockscomb flower in a cup of water, and strain to prepare the red decocation. 2. Make somewhat flattened Balls, of about 1" diameter, out of the prepared Spiced minced meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. 3. Greasing and moistening the palm with a little oil and water, facilitates this work. 4. Peel and chop timely the garlic cloves. 5. Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity. 6. When foam disappears, add chopped garlic and the cumin seeds. 7. Stir till garlic turns light brown. 8. Add a ladleful of water along with red chili powder and turmeric. 9. Stir again, and add a litre of water, along with aniseed and ginger powders, red cockscomb decoction, onion and shallot seasoning, and salt to taste. 10. Now add the minced meat balls gently one by one. 11. After boiling, on medium heat, for half an hour or more, till the meat balls cook well and the gravy thickens, add cardamom and cinnamon powder, garam masala and saffron.
Let it simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, along with gravy.
Ingredients 1 kg Meat 100 gms Suet and Fatty portions of Intestines (cut into pieces) 1 tea cup Milk 1 tea cup Curd 2 pcs Green or Dry Ginger (Approx 10 gms) 1 tbsp Aniseed unground 2 nos. Cardamoms Big 1/2 tsp Chili Powder 1/2 tsp Turmeric 2 tsp Aniseed Powder 1 tsp Dry Ginger Powder 1 tsp. garam masala 10 nos. Green Cardamoms 3 nos. Cloves 1/2 tsp Caraway Seeds 2 pinches Asafoetida Powder 1/2 tea cup Mustard Oil 1 tsp Cumin Seeds Salt to taste Method: 1. In a steel or tinned brass or copper 'Patila' of about three to four litres capacity, pour a litre of water and put in it the meat, along with the suet and fatty intestine pieces. 2. Add green or dry ginger pieces, after crushing these a little by pounding. 3. Also add 2 tsps. each of turmeric and whole aniseeds, along with half a tea spoon of chili powder, 2 crushed big cardamoms, 2 tsps of salt and a pinch of asafoetida. 4. Stir well and put the 'Patila', after covering it with a lid, on medium heat to boil slowly for half an hour. 5. Generally in Kashmir, to prepare this dish earthenware vessels, a 'Leij' for a kg. and a 'Deg' for 3 to 5 kgs. of meat, are used. These give a special aroma to this cherished Dish, which is a must in all big Dinners.
6. Remove the vessel from the fire, and by straining through a colander or a strainer or a coarse cloth, collect all the soup in a bowl. 7. Sort out all the semi-cooked meat pieces from the strained mass and discard all the boiled ginger pieces, aniseed, cardamoms, bone pieces etc. 8. Wash the vessel and pour in it the soup. 9. Add the milk and curd, after thoroughly churning these together along with powdered aniseed, remaining turmeric and powdered dry ginger. 10. Bring it to boil again, while the contents of the 'Patila' are constantly being stirred by a wooden or a steel ladle, so that the curd and milk do not crack, and separate from the soup. 11. When a homogeneously blended gravy is formed, add the sorted and half cooked meat, fatty intestines and suet. 12. Occasionally stir the contents gently. 13. Let it simmer on low heat. 14. Meanwhile in a pan or a 'Kadahi' heat the mustard oil, till the foam disappears, and after removing the pan from the fire, let the oil cool a bit. 15. Add a pinch of asafoetida, cloves and the cumin seeds. 16. Stir till the cloves, cumin seeds and the asafoetida gets fried but not charred. This imparts an aroma to the oil. 17. Add this oil along with fried Spices to the meat, while it is simmering. 18. Stir with a ladle and let cook on low heat, till the meat is tender. 19. Now add garam masala and caraway seeds, and a bit crushed green cardamoms. stir and remove the 'Patila' from the fire for serving the dish. Note: If the dish is not to be served immediately, then the garam masala, caraway seeds and green cardamoms, are added a little time before serving, while the dish is again brought to boil. 'Qaliya' should be piping hot while being served. In feasts it is always served as a first course, directly ladling it on the 'Bata' (Plain Cooked Rice). Sometimes saffron, some blanched almond kernels and a tablespoon of ghee, are also added, while the meat is simmering. Then this Dish is called 'Dara Shahi Qaliya'. The quantity of green cardamoms added, is also increased in that case.
Ingredients 4 dz. corn husks 1 lb. pork lard 2 tsp. salt 2 tbsp. chili powder 3 lbs. masa 5 tbsp. water For Mixture 2 lbs. ground pork 2 medium onions, minced 2 cloves garlic, crushed Chili powder to taste 1 tsp. mashed comino seed (cumin) 6 tbsp. raisins, finely chopped 1 cup water 1 tbs. lard 2 tbsp. chili powder Method for Filling 1. Fry meat in hot fat, adding onion, garlic, chili powder, comino seed and raisins. 2. Add one cup water & let simmer until the meat is done & liquid has been absorbed. 1. Soak corn husks in water 1 day before using. 2. Work lard, chili powder, salt into masa. 3. Add water & knead with hands until smooth. 4. Using the back of a spoon, spread mixture thinly & evenly on the inside of husk, covering about half. 5. Place 1 tbsp. of mixture on masa covered portion of husk, spreading thinly. 6. Lap one side of husk over the other folding under the portion of the husk which does not contain the masa. 7. Place tamales, pyramid fashion, on shallow steaming rack in the bottom of a large cooker. 8. Add 1 tbsp. lard & 2 tbsp. chili powder to one quart of water and pour over tamales. 9. Cover with additional husks and steam for 4- 5 hours. 10. When masa is done, it will pull away from the husks when unfolded.
Ingredients 1 1/2 lbs beef skirt steak, cut in strips 6 garlic cloves, chopped juice of 1 lime large pinch of mild chili powder & paprika & cumin 1-2 Tbsp extra virgin olive oil 12 flour tortillas vegetable oil (for frying) salt & pepper to taste Directions 1. Combine beef with 1/2 the garlic cloves, 1/2 the lime juice, chili powder, paprika, cumin and olive oil. 2. Add salt & pepper. 3. Mix well & marinate for at least 30 minutes at room temperature or overnight, sealed & refrigerated. 4. Cut meat into bite size strips and grill in 1 Tbsp oil in large skillet over high to medium high heat until browned & cooked through. 5. Serve with pico de gallo, sour cream, guacamole & cheese.
Tamale pie Ingredients 1lb. hamburger 1/2 tbsp. olive oil 1/2 tbsp. butter 2 onions, chopped 1 garlic clove, chopped 1 whole pimento, chopped 1/2 green pepper, chopped 2- 8oz. cans tomato sauce 1/4 cup water 1 tbsp. Gebhardt Chili powder Dash of hot sauce 1 tbsp. flour 2 tbsp. cold water 2 cups Monterrey Jack grated cheese 2 cups corn chips, crushed Method 1. Brown hamburger in oil & butter. 2. Add chopped onions, garlic, pimento & green pepper & cook for 5 minutes. 3. Add tomato sauce, water & chili powder & hot sauce. 4. Make a paste with flour and water. 5. Slowly pour and stir into meat sauce. 6. Simmer for 20 minutes. 7. Layer in casserole: 1/2 meat sauce, 1 cup cheese & 1 cup crushed corn chips. 8. Repeat layer, making 2 layers in all. 9. Bake @350 degrees for 20 - 25 minutes
Kabargah ta tabaq maz
It means Fried Pre-cooked Mutton Pieces. It is a gravy-less fried meat preparation, generally served as a last meat course by Kashmiri Pandits, and is very delicious. Ingredients 1 kg About 2" x 4" oblong pieces of Mutton from Ribs with fatty layer and skin intact, and each piece with 2 or 3 Rib Bones. 250 gms ghee 1 cup curd 2 tsp Red Kashmiri Chili Powder 1 tsp Ginger Powder 1 tsp Aniseed Powder 1 tsp Turmeric Asafoetida - a pinch 1 tsp garam masala 2 tsps salt 1/2 cup Milk 2 nos. cloves Method: 1. In a 'Patila', of about 3 litres capacity, pour 1/2 litre of water, and the l/2 cup of milk. 2. Add turmeric, ginger and aniseed powders along with cloves, a tsp salt and the asafoetida. 3. Stir and place the meat pieces in the 'Patila', and boil on a medium flame. 4. After l/2 hour or so, when the meat becomes tender, and almost all water gets absorbed and evaporated, remove the 'Patila' from the stove and let it cool down to some exetent. 5. In a bowl, add to the curd, the chili powder, garam masala, and a tea spoon of salt, and make a batter of these by beating with a spoon, or by means of a hand churner. 6. Take out the cooked meat pieces from the little gravy left, which, after straining, can be used for some soup or mixed with the above batter. 7. Keep aside the meat pieces. 8. Heat the ghee, in a kadai, on slow fire and deep fry the meat pieces on by one, after dipping each in the prepared batter. 9. Fried brown, these 'Kabargah' pieces are ready to be served piping hot.
Note: 'Tabaq Maz' varies from 'Kabargah', because of its last process of cooking. Instead of deep trying in ghee, as in case of 'Kabargah', in this case, the cooked and battered pieces of cooked meat, are placed in baked clay plates, called 'Tabaqs' or 'Tabchi' in Kashmiri, after smearing 'Ghi' inside the plates. Covering, each plate with another 'Tabaq', the rims are sealed with kneaded wheat flour dough. These 'Tabaqs' are then placed on a slow fire of live charcoals or smokeless burning cow-dung cakes to that the meat pieces get sauteed, in an hour or so, to a deep brown colour. Some live coals are also placed on the top of these 'Tabaqs'. This slow steam cooking of meat getting grilled in earthenware plates, imparts a special flavour and aroma to the Dish. Remember that this Dish should always be served steaming hot.
It means minced mutton cutlets cooked with curd. Ingredients Part A: 1 kg Minced Mutton, of Leg, Shank and Shoulder mixed with some fatty pieces 1 kg pure ghee 1 tsp Ginger Powder 1 tsp Aniseed Powder 1 tsp Salt 1 tsp Garam Masala 1 tsp Curd 1 tsp Asafoetida Solution Part B: 1/2 cup Mustard Oil 3 nos Cloves 1/2 tsp Cumin Seeds A pinch of Asafoetida 1/2 kg curd 1 cup milk 1 tsp ginger powder 2 tsp aniseed powder 1 tsp garam masala 1/2 tsp caraway seeds Crushed Seeds of 5 Green Cardamoms 1 tsp Black Pepper Powder 1 tsp Black Cardamom Powder 1/2 tsp Cinnamon Powder 1 tsbp ghee Salt as per taste 1/2 tsp Sugar Preparation: 1. In a basin mix nicely, by hand, all the in-gredients, items 1 to 8 of part A. Then by means of a wooden pestle and a stone mortar, pound it into fine homogenous mass. If the mortar is not big enough, pound small portions at a time, and then mix and pound the whole together. This facilitates the process. Often the meat with condiments, instead of being
pounded in a 'Havan Dasta', is pounded on a flat stone by means of a wooden mallet. This turns it into a fine putty like mass. 2. Now divide this Mince into four to eight por-tions, according to the desired size of 'Shyami' slices. With oiled hands mould each portion into a compact cylindrical shaped sausage of about 1.5'' to 2'' diameter, and put these aside in a plate. 3. In a bowl of about a litre capacity, mix and churn together, with a churning stick, the 1/2 kg. of curd, 1 cup of milk, 1 tsp ginger powder, 2 tsps aniseed powder, 1 tsp salt and 1/2 tsp sugar, out of the list B of ingredients, and put aside. Method: 1. Take a steel or tinned copper or brass 'Patila' of about 2 litres capacity. 2. Pour 2 cups of water in it and bring it to boil on a stove. 3. Gently put the prepared minced meat cylindrical pieces, one by one, and side by the side in the 'Patila', and allow these to boil for about 15 minutes, till these turn stiff and get somewhat cooked. 4. Remove the 'Patila' from the heat, and take out the pieces by a perforated ladle to let these get cooled in a plate. 5. Keep the Soup in a separate bowl to cool down. 6. Cut the cooled cylindrical pieces, into 1/2" thick round slices, by a sharp bread knife, and keep aside in the plate. 7. Add the soup to the curd mixture (part b) and mix nicely by a steel ladle. 8. After wiping the inside of the 'Patila', pour into it the mustard oil and heat it on a medium flame. 9. When froth disappears and oil begins to smoke a little, remove the 'Patila' from the fire for a few minutes to let the oil cool a bit. 10. Add cloves, cumin seeds and a pinch of asafoetida powder. 11. Stir, add the curd and soup mixture, and resume heating the 'Patila', while stirring the contents constantly, so that the curd does not crack and separate. 12. After boiling for a few minutes, the contents blend into a homogenous gravy. 13. Add the minced meat slices to the boiling gravy, to get cooked for 10 minutes on low heat. 14. Shake the 'Patila', or stir gently with a steel or wooden ladle, now and then. 15. Now let simmer for half an hour or so till the gravy thickens and the oil begins to separate. 16. Add the remaining ingredients of 'B' list, i.e., garam masala, caraway seeds, crushed green cardamom seeds, powdered black pepper, black cardamom and cinnamon, along with the ghee.
17. Mix with the ladle, or by holding the rim of the 'Patila' with a cloth and shaking it gently. 18. The 'Shyaem' is ready for serving. Note: In case the dish is not to be served immediately, then the above mentioned remaining condiments etc., of ingredient list 'B' part are added just before serving when the 'Patila' is reheated on a medium flame.
Eggs are not only used to make omelette but many interesting things. Eggs contain the highest quality protein you can buy. Egg protein has just the right mix of essential amino acids needed by humans to build you own tissues. In addition, eggs have thirteen essential vitamins and minerals. Egg yolk is the major source of the egg's vitamins and minerals. A large egg contains only 75 calories and 5 grams of fat. Some of the Egg facts are: 1. 2. 3. 4. 5. The egg yolk and white separate best when cold. A fresh egg will sink in water while an older egg will stand up. To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw. Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks beyond the pack date. A hard-cooked egg will peel more easily if it is a week or two old before it is cooked.
How to hard boiled the eggs 1. 2. 3. Keep the eggs standing in hot water for about 15 minutes. The immediately put them in ice water till cooled Remove the shell by peeling it off
How to scramble eggs 1. 2. 3. 4. 5. 6. 7. Break the eggs (approx 4) Add salt and pepper to taste Beat the eggs till frothy Heat a pan with 1 tbsp butter When butter melts, pour the eggs Cook the egg on slow flame, stirring continuously upside down Eggs are scrambled once thickened.
Poached Eggs 1. 2. 3. 4. 5. Boil 2 cups of water in a pan Break the egg Pour it in the boiling water Let the egg set Then remove from the water
Ingredients 1 medium sized onions 1 table spoon of garlic and ginger 1 kg or 2 lb of skinless chicken Spices pinch of turmeric powder 1 tablespoon of salt mild curry powder dried chili powder- if u want it hot Method 1. First of all fry the onion and when it is golden brown add the garlic and ginger paste and the spices 2. Then add the tomatoes and simmer it until the tomatoes are turned into a paste. 3. Add the chicken and put the lid on and cook it on low heat. 4. Check it every 5 minutes and when the it is dry garnish it with corianders. 5. Serve it hot with rice or naan bread.
Ingredients 1 egg 1 cup sugar 1/4 cup butter 1 cup maida (plain flour), sifted 1/2 cup walnuts 1 tsp baking powder 1 cup peeled and chopped apples 1 tsp cinnamon powder 1/4 tsp salt Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. Beat sugar and butter well till sugar melts Add egg and beat lightly Add maida, apples, baking powder, salt Mix well Add walnuts and mix it again Pour in a baking dish of 9" pie plate Sprinkle the cinnamon powder all over Bake at 350 degrees for 40 min at moderate temperature Serve with ice creams or whipped cream
Ingredients 2 cups rice 4 hard boiled eggs 1 onion, chopped finely 3 green chillies, chopped finely 1" ginger 3 garlic flakes 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp garam masala 2 bay leaves 1 big cardamoms 3 cloves 3 tbsp oil Salt as per taste 3-1/2 cup water Chopped corrinader leaves for garnishing Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Make a paste of ginger and garlic Wash the rice and soak for 1/2 hour shell and halve the eggs, lengthwise Heat oil in a pan Fry onion till golden brown Add ginger-garlic paste and simmer for 3 minutes Add chopped chillies and simmer for a minute Add bay leaves, cloves and cardamoms Add turmeric powder, red chilli powder and garam masala Add halved eggs Add rice, salt and water Cook till rice is done Garnish with coriander leaves Serve hot
Ingredients 4 eggs 4 tsp butter (1 tsp for each omellete) Mix together: 1 small onion, chopped finely 1 tomato, chopped finely 3 green chillies, chopped finely 1/4 tsp ginger paste 1 tsp black pepper powder salt as per taste 1 tbsp chopped corrinader leaves Method: 1. 2. 3. 4. 5. 6. 7. 8. Remove the yolk and beat till frothy Add the above mixture of the ingredients Mix well Heat a pan, add 1 tsp butter Pour the egg mixture (required for 1 omelette) Cook on low flame till bottom is golden brown Turn the omelette and let the other side cook till light brown Remove from the fire and serve hot
Ingredients 8 slices of bread 2 eggs, beaten 1-1/2 cups milk 1/4 cup plain flour (maida) 3 tbsp powdered sugar (as per taste) 1 tsp cinnamon 1 tsp vanilla essence 2 tbsp butter (for frying) Method: 1. In a bowl, put the flour 2. Slowly add the milk, stirring continuously 3. Mix it well 4. Add cinnamon powder, beaten eggs, vanilla essence and powdered sugar 5. Blend it well 6. Heat a griddle and spread little butter over it (approx 1/2 tbsp for each toast) 7. Dip each bread slice and put it on the griddle 8. Let it cook till golden brown (approx 2-3 min) 9. Turn it around and let the other side also cook 10. Remove from fire and serve with maple syrup 11. Do the other toast in the same manner using butter as needed
Egg fried rice
Ingredients 3 cups cooked rice 4 eggs, beaten well 1 onion, chopped finely 1/2 cup boiled peas 1/4 cup finely chopped french beans, boiled 1/4 cup carrots, chopped and boiled 1" ginger, grounded 4 garlic flakes, grounded 3 green chillies, chopped finely 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt as per taste Chopped corriander leaves for garnishing 1 tsp soy sauce (optional) Method: 1. 2. 3. 4. 5. min) 6. 7. 8. 9. 10. 11. 12. Heat oil in a pan Fry onion till golden brown Add ginger-garlic paste and green chillies, simmer for a minute Add turmeric powder, red chilli powder and simmer for 2 minute Add the beaten eggs and stir continuously till well set (for about 5 Add chopped and boiled vegetables and stir for 2 minutes Add Salt and garam masala Add cooked rice and mix it well If soy sauce needed add it and stir once again Cover the pan and let it cook for 5 minutes Garnish with corriander leaves Serve hot
Ingredients 6 eggs 1/4 cup plain flour (maida) 1/2 tsp baking powder 1/4 tsp salt 1/2 cup shredded cheese 1/2 cup grated paneer 1/4 cup melted butter 1/4 tsp black pepper powder Method: 1. Beat the eggs till fluffy 2. Mix rest of the ingredients (if the mixture is very thick then add 1 tbsp water) 3. Mix it with beaten egg and blend well 4. Pour it in the baking dish 5. Put it in preheated oven at 350 o and bake it for 30-35 minutes
Ingredients 6 hard-boiled eggs, peeled 5 green chillies, slitted 1/4 tsp red chilli powder 1/4 tsp turmeric powder 1 tbsp soy sauce 1 tsp garlic paste 1 tsp ginger paste 1/8 tsp pepper powder 2 tbsp finely chopped onion 3tbsp finely chopped tomatoes Salt as per taste Oil for frying Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Deep fry the peeled eggs till golden Drain and keep aside In a wok, heat 2 tbsp oil Fry onion till golden brown Add tomatoes, ginger-garlic, and simmer for 2 mins Add chillies, red chilli powder, turmeric, pepper powder Add soy sauce, salt and simmer for a minute Add 1/2 cup water and let it boil till gravy thickens Add egg and coat in the gravy Cook for 5 mins. Serve with toasted bread
Egg Tikka (kofta)
Ingredients 6 hard boiled eggs, peeled and Halved lengthwise 2 egg whites, beaten properly 1 cup bread crumbs Oil for frying Mix together: 3 boiled potatoes, peeled and smashed 1/4 tsp garam masala 1/2" ginger, grounded 2 green chillies, chopped finely 1 tbsp coriander leaves 1/4 tsp amchoor powder Salt as per taste Method: 1. 2. 3. 4. 5. 6. Coat the halved eggs properly with potato mixture Heat the oil for frying Dip the coated eggs in the egg white Roll in the bread crumbs Deep fry till golden brown Serve hot with green chutney or tamarind chutney
Ingredients For omelette: 2 eggs Salt as per taste 1/4 tsp pepper powder 2 tsp butter (It will make 2 omelettes) For Curry: 1 onion, chopped finely 1 cup coconut milk 2 green chillies, chopped finely 1/2 tsp ginger paste 1/2 tsp garlic paste 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp coriander powder 1/2 tsp cumin seeds powder 1/4 tsp curry powder Salt as per taste 2 tbsp oil Chopped coriander leaves Method for Omelette: 1. Blend eggs, salt and pepper powder till frothy 2. Heat a pan, add 1 tsp butter 3. Pour half the egg mixture 4. Cook on slow flame till golden brown 5. Turn the omelette and let the other side cook till golden brown 6. Remove from fire 7. Follow the same procedure (from point 2) to make the other omelette 8. Cut the omelette in to 1" pieces 9. Keep aside Method for Curry: 1. 2. 3. 4. 5. 6. Heat oil in kadai Fry onion till golden brown Add ginger-garlic paste and simmer for a minute Add green chillies Add all the powders and salt Add coconut milk and cook for 8-10 minutes on slow flame
7. 8. 9. 10.
When gravy thickens add omelette pieces Cook for another 3-4 minutes Garnish with coriander leaves Serve hot with rice
Ingredients 4 hard-boiled eggs, shelled 1 tbsp soy sauce (as per your taste) 2 tbsp butter 2 sprig of spring onion, chopped finely 3 cloves Salt as per taste Method: 1. Heat a pan 2. Melt butter in it 3. Add Soy sauce and cloves 4. Add eggs and let it cook for 5-7 minutes, turning them slowly all the time 5. When brown in colour, remove them 6. Slice them in a plate 7. Garnish with spring onion
Ingredients 5 eggs 2 potatoes, thinly sliced 1/2 cups sliced mushrooms 1 capsicum, cut into thin strips 1/2 garlic paste 1/4 cup cauliflower florets, small 1 onion, chopped finely 1 tbsp chopped coriander leaves Salt as per taste 1/4 tsp oregano 1/2 tsp white pepper powder 1/2 cup cream 1/2 cup shredded cheese 2 tbsp oil Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Heat oil Saute onion, garlic and mushroom till onions are transparent Add potatoes, capsicum and cauliflower Saute till potatoes are browned Remove from fire and put in a bowl Beat eggs with cream, salt, oregano and pepper till fluffy Pour egg over potato-mushroom mixture Add cheese and coriander leaves But in a greased baking dish Bake in pre-heated oven at 350 o for 40 mins. Cool for 10 mins. Cut and serve
Ingredients 1 egg, beaten 1 pinch of salt 1 cup bread crumbs oil for frying Mix together properly: 4 hard boiled eggs, shelled and chopped finely 2 boiled potatoes, peeled and smashed 1/2 cup finely chopped carrots, boiled 1/4 cup finely chopped French beans, boiled 1/4 cup boiled peas 2 green chillies, chopped finely 1/2 tsp ginger paste 1 tbsp chopped coriander leaves 1/2 tsp garam masala 1 tsp red chilli powder 1/4 tsp turmeric powder 1/2 tbsp lemon juice Salt as per taste 1 cup bread crumbs Method: 1. 2. 3. 4. 5. 6. 7. 8. Make small balls of the mixture Press them slightly (like flat cutlet) Mix pinch of salt and beaten egg Heat oil for frying Dip the cutlets in the beaten egg Roll them in the bread crumb (1 cup) Deep fry till golden brown Serve hot
Ingredients 6 hard boiled eggs 1/4 cup mayonnaise 1/4 cup shredded cheese 1/4 tsp mustard powder 1/2 tsp black pepper powder (preferable freshly grounded) 1 tbsp finely chopped cerelry Salt to taste 1 tbsp finely chopped coriander leaves Method: 1. Peel and half the hard boiled eggs 2. Carefully remove the yolks without the whites cracking 3. Add mayonnaise, cheese, mustard powder, cerelry, pepper powder, salt to the yolk 4. Beat well with fork till frothy 5. Fill the egg whites with the yolk mixture 6. Garnish with coriander leaves 7. Refrigerate for 1 hour 8. Serve Variation: 1. You can garnish with small pieces of capsicum, or dill sprigs, or parsley 2. In the filling you can add cooked, finely chopped chicken pieces or meat pieces
Ingredients 4 hardboiled eggs, shelled and halved lengthwise Oil for frying Make a thick paste of: 1 cup gram flour (besan) 2 tsp rice flour 1/2 tsp oil Salt as per taste 1 green chillies, chopped finely 1 tbsp chopped coriander leaves 1 tbsp red chilli powder 1/4 tsp turmeric powder Water as required Method: 1. Heat oil in a pan 2. Dip egg pieces in the paste (the pieces should be completely covered with the paste) 3. Deep fry the eggs till golden brown 4. Serve the pakoras hot with green chutney
Stuffed Okra Bhaaji (Bharleli Bhendichi Bhaaji)
Ingredients 1/2 kg okra (Bhendi), 1/2 tsp asafoetida, 2 tsp mustard seeds, 2 tbsp oil, For the stuffing: 2 tbsp fresh coconut, 1/2 cup peanut powder, 2 big garlic cloves, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, 2 tsp chili powder, 1 tsp lemon juice, salt and sugar to taste, coriander leaves.
Method 1. Wash okra. Wipe dry, remove stems and trim the tail part. Give them vertical slits. Do not rinse them in water again. 2. For the stuffing, mix together peanut powder, coconut, crushed garlic, coriander-cumin powder, chili powder, turmeric powder, chopped coriander leaves, salt and sugar. Stuff each okra with the mixture. Keep aside. 3. Heat 2 tbsp oil in a pan. Add mustard seeds and asafoetida. Add stuffed okra and stir gently. Add remaining masala. Fry for sometime. Cook over low heat without the lid on the pan. Keep stirring occassionally until the pieces turn soft. 4. Once done, remove from the heat. Garnish with coriander leaves and coconut if desired. Serve hot with chapati. Tip: Do not cover the pan while cooking to avoid stickiness in the bhaaji.
Batata (Potato) bhaaji
Ingredients 4 medium sized boiled potatoes, 1 small piece ginger(optional) , 2-3 nos. green chilies, coriander leaves, 7-8 nos. curry leaves, 1 tsp cumin seeds, salt and sugar as per the taste, some oil Method 1. Peel and cut the potatoes into small pieces. Rub some salt & sugar to them. 3. Grind ginger, chop green chilies & coriander leaves. 4. Then take some of oil in a kadai or a pan. Add mustard seeds. As they crackle, add asafoetida, turmeric powder & curry leaves. 5. Now add green chilies, ground ginger & potatoes. Mix well & cover. 6. Remove lid & stir the bhaaji and again cover for 5 minutes. 7. Garnish with coriander leaves. Tip: Excellent when served with puris. Variation: 1 tsp udad dal or cumin seeds can be added along with the mustard seeds.
Garlic chutney - type 1
Ingredients <<photo>> 1 cup dry grated coconut, 4 big garlic cloves, red chili powder (adjust the quantity as per your taste), 2 tsp white sesame seeds (optional), 1/2 tsp tamarind pulp (optional), salt and a pinch of sugar to taste. Method 1. Toast grated coconut over medium heat until light brown and crisp. Avoid burning. 2. Also toast sesame seeds until golden. Now grind sesame seeds and garlic cloves together to form a coarse powder. 3. Mix the ground powder, coconut, chili powder, tamarind pulp, salt and sugar. Do not add water in it. 4. Crush the mixture using a mortar and pestle until all the ingredients are well blended. The mixture turns into a soft ball as coconut and sesame seeds release oil. Garlic chutney is ready. Serve as an accompaniment with dal-rice or with any spicy snacks. This chutney goes well with Maharashtrian bread bhakri or potato vadas. Tips: You can add other ingredients such as cumin seeds, chana dalia or dry roasted peanuts. Garlic chutney can be made in a food processor. Yet, chutney made using a mortar and pestle is more flavorful.
Garlic chutney - type 2
Ingredients <<photo>> 1 1/2 cup dry coconut, 1/2 cup white sesame seeds, 10-15 small garlic cloves (peeled), 2 tsp peanut powder 1 small onion chili powder (quantity as desired) salt Method 1. Roast coconut till it turns red. 2. Roast white sesame seeds separately. Then roast garlic cloves in a tsp of oil till they become light red. 3. Now grind coconut, sesame seeds, garlic cloves, onion pieces, chili powder and salt. 4. Finally add peanut powder and mix well. This chutney goes well with bhakri or potato vada.
Ingredients slices of bread (take a dry, leftover bread, not the fresh one) red chili powder salt
Method Grind together bread slices, red chili powder and salt to make a coarse chutney. Tip: This chutney goes excellent with vada pav
Ingredients Rice flour, salt, warm water.
Method 1. Add salt to rice flour and knead it using warm water. Knead well to make a smooth dough. 2. Make round balls of this dough. 3. On a flat plate or a plastic paper, sprinkle some rice flour and pat the ball with palms. Use some more flour to make patting easier. Keep flattening in circular motion to make a round shape like chapati. Take care not to make it too thin. 4. Heat a flat pan. Turn heat on low and place the bhakri on the pan. Sprinkle some water on the surface and spread. 5. Flip and roast the other side for a second. 6. Now remove it from pan and hold on a direct flame. Roast on the flame till it gets small black burns on both the surfaces. Avoid burning. 7. Serve nice crisp bhakris with homemade butter or ghee on top, with garlic chutney or pithale. Tip: Preparing bhakris for the first time can be hasslesome. Modern houses are equipped with electric cooking range where it is a bit difficult to make good bhakris. For well cooked bhakri, put it in a microwave for 20-30 seconds after removing from the pan. Hold it on the coil of an electric range and roast. Millet flour can be used instead of rice flour.
Pithale : type 1
Ingredients 1 cup gram flour, 1 onion, 3-4 green chilies, coriander leaves, salt, asafoetida, turmeric powder, 2 teaspoon mustard seeds, 4 teaspoon oil Method 1. Mix together gram flour, salt and some water for desired consistency. Remove the lumps. (There is an alternative method for this. First follow the step 2, and add water directly to it. When water starts boiling, add gram flour and stir. Watch out for lumps.) 2. In a deep pan, heat oil. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Give vertical slits to the chilies and add them. 3. When onion pieces become transperent, add the paste of gram flour. Now keep stirring to avoid lump formation. 4. Cover and turn the heat on medium. 5. Remove the lid and stir after 5 minutes. Pithale is ready to serve when the raw smell goes. 6. Garnish with coriander leaves and serve with plain rice or bhakri. Variation : 1) Use 1 tsp cumin seeds instead of mustard seeds. 2) Add 2-3 mashed garlic cloves in the oil when mustard seeds splutter in the step 2. 3) Replace chilies with chili powder. 4) Add chopped tomato / chopped drumsticks in the step 2. 5) Add 1 kokum in the step 2. Also check Zunka, Pithale-type 2 and Pithale-type 3 <<photo>>
Ingredients 1 cup gram flour, 1 onion, 3-4 green chilies, coriander leaves, salt, asafoetida, turmeric powder, 2 teaspoon mustard seeds, 4 teaspoon oil Method 1. Roast gram flour on medium heat till the raw smell goes. Mix together gram flour and salt. 2. In a deep pan, heat oil. Add mustard seeds, asafoetida and turmeric powder. 3. Add chopped onions and crushed garlic cloves. Give vertical slits to the chilies and add them. 4. When onion pieces become translucent, add the roasted gram flour and mix well. Now add some water and keep stirring to avoid lump formation. 6. Cover and turn the heat on medium. 7. Remove the lid and stir after 5 minutes. Add lots of coriander leaves. Zunka is ready to serve now. 8. Zunka is excellent with bhakri. However, can be eaten with chapati also. Tips: Zunka is a dry version of pithale. Variation : 1) Use 1 tsp cumin seeds instead of mustard seeds or you can add both. 2) Replace chilies with chili powder. 3) Add one chopped tomato in the step 3. Also check Pithale-type 1, Pithale-type 2 and Pithaletype 3 <<photo>>
Pithale : type 2
Ingredients 1 cup gram flour, 1 onion (optional), 3-4 green chilies, 1/4 cup dessicated or fresh coconut. coriander leaves, salt, asafoetida, turmeric powder, 2 teaspoon cumin seeds, 4 teaspoon oil Method 1. Mix together gram flour, coconut, salt and water. Remove the lumps. 2. In a deep pan, heat oil. Add cumin seeds, asafoetida and turmeric powder. 3. Add chopped chilies and fry for some time. 4. Add the paste of gram flour and mix well. Keep stirring to avoid lump formation. 6. Cover and turn the heat on medium and cook for 5 minutes. 7. Pithale is ready when the raw smell of flour goes. 8. Garnish with coriander leaves and serve with bhakri. Also can be eaten with chapati. Variation : 1) Dry roast coconut and cumin seeds. Coarse grind them and add this masala to pithale. Also check Zunka, Pithale-type 1 and Pithale-type 3 <<photo>>
Pithale (Kulith): type 3
Ingredients 1 cup kulith (horse gram) flour, 1 onion, mashed garlic cloves, 3-4 green chilies or red chilies, coriander leaves, salt, asafoetida, turmeric powder, 2 teaspoon mustard seeds, 4 teaspoon oil Method 1. Mix together kulith flour, salt and some water for desired consistency. Remove the lumps. (Alternatively, first follow the step 2, and add water directly to it. When water starts boiling, add the flour and stir. Watch out for lumps.) 2. In a deep pan, heat oil. Add mustard seeds, asafoetida, turmeric powder and garlic cloves. Add chopped onions. Give vertical slits to the green chilies and add them to the oil. Fry for some time. 3. When onion pieces become translucent, add the paste of flour. Now keep stirring to avoid lump formation. You may add some more water. 4. Cover and turn the heat on medium. 5. Remove the lid and stir after 5 minutes. Pithale is ready when the raw smell goes. 6. Garnish with coriander leaves and serve with plain rice or bhakri. Tip: This pithale tastes different than the gram flour pithale. Variation : Add 1 kokum in the step 2. Also check Pithale-type 1, Pithale-type 2, and Zunka <<photo>>
Green bell peppers / capsicum curry (Simla mirchi / bhopli mirchi chi peeth perun bhaaji)
Ingredients (serves 4) 4 medium sized green bell peppers / capsicums, (or take 2 bigger ones) 3/4 cup chick pea flour / gram flour (besan), 2 tsp chili powder, 1 tsp turmeric powder, salt, sugar (optional) to taste, cilantro/coriander leaves. 1/2 tsp asafoetida, 2 tsp mustard seeds, 2 tbsp oil,
Method 1. Wash the peppers. Pat dry with a kitchen towel. Chop into 1/2 inch square pieces. In a bowl, combine gram flour, chili powder, 1/2 tsp turmeric, salt and sugar. Do not add water. 2. Heat oil in a wok. Add mustard seeds, asafoetida and the remaining turmeric powder. 3. Add peppers and fry till peppers are half tender. 4. Add gram flour and mix well until all the pieces are well coated with the flour. Fry for sometime over medium heat. 5. Keep tossing the bhaaji until crisp and golden. Do not add water at any stage since this is a dry curry. Garnish with cilantro/coriander leaves and serve hot with chapati. Tip: You may dry roast the flour until the raw smell goes away (approx 10 minutes). For variation, 1. Add 2 tsp peanut powder in the flour. 2. Add 1 tsp coriander powder and 1/2 tsp cumin powder in the flour. 3. Try the same recipe with cabbage or onions.
Ingredients (for approx. 10 chapatis) 2 cups wheat flour, 1/2 teaspoon salt, 1 teaspoon oil, warm water,
Method 1. Mix flour, salt and oil. 2. Add warm water and keep mixing with hands to form a soft, pliable dough. Cover the dough with a damp cloth and let stand for at least 20 minutes. 3. Knead the dough again using some oil. Make small balls of 2 inch diameter out of this dough. 4. Heat a griddle first on high heat. Once hot, turn the heat to medium. 5. Spread some wheat flour or rice flour on the rolling board. Place the ball on the board. Roll each ball with a rolling pin into thin circles. Apply rice flour or wheat flour to make the rolling easier. 6. Put on the hot griddle and roast one side. When the bubbles begin to form on the bottom side, immediately flip over. 7. Similarly roast the other side. Remove from the griddle and pat it to make fluffy. 8. Top with ghee and serve with any curry or pickle. See tips for making soft chapatis.
Chapati: Important Tips
Here are a few tips for good chapatis. 1. Use pure wheat flour. Avoid the flour which has all purpose flour mixed in it. 2. For the chapati dough, proportion of water is also important. Do not add plenty of water. Also take care not to add very less. 3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not keep it for more than an hour) Then knead once more using some oil or water just before making the chapatis. 4. Cover the dough with a damp cloth as you roll out the chapatis. It keeps the dough soft. 5. The type and quality of chapati flour you get may vary from place to place. If chapati turns out to be hard after roasting, next time when you try chapatis, do not use oil in the dough. Or use very less. 6. Do not leave chapati on the griddle for long. Once done from both the sides, remove from the griddle. 7. After roasting, pat the chapati to remove any air out of it. It retains the softness.
Plain rice (Sadha Bhaat)
Ingredients (for approx. 4-5 people) 1 cup raw rice, 1/2 teaspoon salt (optional), 2 cups water (for pressure cook method, use a little less than 2 cups),
Method 1. Wash rice twice. 2. Add water and salt. 3. Let boil on high heat. Once bubbles rise on top, simmer till all the water contents dry out and the rice is tender. Cover the vessel and remove from the heat. Pressure cook method : Add water a little less than double the quantity of rice. Pressure cook it for 10 minutes. Microwave Method: Add water double the amount of rice. Cook in a microwaveble vessel with a lid half opened. (settings may vary)
Masala Rice (Masale Bhaat)
Ingredients (for approx. 6 people) 1 1/2 cup long grain raw rice, 3 cups water, 1/4 cup boiled peas, 1/4 cup gherkins chopped vertically, 1/4 cup brinjal pieces, 7-8 no. fried cashewnuts, 10 no. curry leaves, 2 teaspoon Maharashtrian goda masala or garam masala powder, 2 teaspoon turmeric powder, 1/2 teaspoon asafoetida, salt, sugar to taste, 2 teaspoon ghee, chopped coriander leaves and, fresh grated coconut for garnishing Whole garam masala (can be skipped) 2 cinnamon sticks, 3-4 cloves, 3-4 bay leaves, For the masala: 1/4 cup dry shredded coconut, 4 red chilies, 2 teaspoon coriander seeds 1 teaspoon cumin seeds, Lightly roast all the items and grind.
Method 1. Wash rice and drain. Keep aside for 1/2 an hour. 2. Heat a thick bottom vessel. Heat 1/4 cup oil. Add the whole garam masala. When all the masala ingredients sizzle, add turmeric powder and asafoetida. 3. Add curry leaves, and chopped gherkins. Once soft, add peas and brinjal pieces and fry. 4. Mix in the rice and fry for some time on a medium heat. Pour boiling water
into it. Stir. 5. Let the rice boil till it shows bubbles on the top. 6. Now turn the heat to low and add the ground masala, goda masala or garam masala, ghee, salt and sugar. Cover and cook. 7. Rice is done when all the water evaporates. Garnish with cashewnuts, coconut and coriander leaves. Top with ghee. Serve hot.
Mix vegetable pulao
Ingredients (for 4 people) 1 1/2 cup long grain (basmati) rice, cauliflower, potatoes, french beans, green peas, carrots, each of the above 1/4 cup, 2 onions, cashewnuts whole or broken, coriander leaves (cilantro), salt, sugar. 1/4 cup ghee or oil, some oil for deep frying, whole garam masala 5 cloves,, 1 cinnamon stick, 3 green cardamoms, whole, 6 black peppercorns, 4 bayleaves,
Method 1. Wash rice and drain. Set aside for 1/2 an hour. 2. Chop cauliflower, potatoes, onion and carrots into vertical pieces. 3. Chop french beans into 1/2 inch pieces. 4. Deep fry cashewnuts till golden brown. Fry onion pieces till light brown. 5. Heat ghee or oil in a heavy bottomed pan. Add all the whole garam masala ingredients and let them pop. 6. Add all the vegetables except fried onions and fry for sometime. Cover till the vegetables are half cooked. Meanwhile boil 3 cups water in a separate pan. 7. Next add rice to the vegetables and fry for 2 minutes. Pour boiling water over the rice. Add salt, sugar and mix. 8. When half of the water is soaked in the rice, cover and cook further over low heat till rice is tender. 9. Add 1 tsp ghee and mix gently taking care not to break the grains. Garnish with fried cashewnuts, fried onions and coriander leaves.
Serve hot with any dal and raita. Tips: The proportion of water in any rice depends on whether the rice is new-crop or aged. For new-crop rice, the amount of water should be 1.5 times in proportion to the rice. Or if it is aged rice, use double amount of water.
Beans rice (Dalimbi / Birde bhaat)
Ingredients (for 4 people) 1 1/2 cup long grain (basmati) rice, 1/2 cup field beans (dalimbi/kadwe val/surti val), Maharashtrian black masala, 1 tbsp shredded dry coconut, 2 tsp cumin seeds, 4 green chilies, 6-7 curry leaves, 1 tsp jaggery or sugar, salt to taste, fresh grated coconut, coriander leaves/cilantro, 1 tbsp oil, Method 1. Wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Tie the beans in a muslin cloth or place them in a strainer. Keep them in a warm place for 24 hours or till they sprout. 2. Now soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily. The best method to remove their skins is to press each one between thumb and index finger and pull the skin off. 3. Once they are peeled, wash and keep them aside. 4. Wash and drain the rice. Set aside for 1/2 an hour. Meanwhile bring 3 cups of water to a boil. 5. In a skillet, toast dry coconut and cumin seeds lightly and grind them into a fine powder. Chop chilies and coriander leaves. 6. Heat oil in a heavy bottomed pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, curry leaves and chilies. 7. Add beans and fry them for 2-3 minutes. Add rice and again fry for sometime. Then add boiling water to it. 8. When the water is half soaked in the rice, add black masala, ground powder, salt, jaggery. Stir it gently taking care not to break the rice grains or the beans. Lastly add ghee and mix. Garnish with fresh coconut and coriander leaves. Tips: You can add chopped onions and/or crushed garlic along with the beans.
Moong dal khichdi (Moogachya dalichi khichdi)
Ingredients (for approx. 4-5 people) 1 cup raw rice, 1/4 cup green gram, split (moong dal) 2 cups water, any vegetables (peas, brinjals, potatoes, gherkins, onions and peanuts etc - optional). 2 teaspoon Maharashtrian black masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon asafoetida, salt, 1 teaspoon sugar or jaggery, chopped coriander leaves and, fresh grated coconut for garnishing
Method 1. Mix rice and split green gram, wash and drain. Keep aside for 15-20 minutes. Meanwhile heat a pan. 2. Add oil. When it is hot, add mustard seeds and let them pop. Add asafoetida and turmeric powder. Add the vegetables and fry until tender. 3. Add the rice and dal mixture and fry. 4. Heat water until it starts boling. Pour it into the rice and dal mixture. 5. Allow the mixture to boil. Then simmer and add black masala, coriandercumin powder, salt, chili powder and sugar to it. Cover and cook till done. 7. Garnish with coconut and coriander leaves. Top with ghee and serve hot with pickle and tomato-onion salad or tomato saar.
Spicy Potato Slices (Batatyache Kaap)
Ingredients 1 big potato, turmeric powder, chili powder, 1/2 tsp asafoetida, 1 tsp coriander powder, 1 tsp cumin powder, some oil, salt to taste.
Method 1. Wash and chop potato into round thin slices. 2. Soak the slices in salt water for 10 minutes. Drain excess water and wipe the slices with a kitchen towel. 3. Mix coriander and cumin powder, turmeric powder, asafoetida, chili powder and salt. Do not add water. 4. Heat a griddle. Pour some oil. 5. Dip each potato slice into the prepared masala. Make sure to coat both the sides with the mixture. Coat all the slices with masala and arrange them on the griddle. 6. Turn heat to medium. Flip over slices once the bottom side is crisp and golden brown. Pour oil little by little if desired. Fry the other side. Check doneness by slightly inserting a spatula into the slice. Slice is done if spatula easily goes down. Remove from the heat and serve with any meal.
Baby Potato Bhaaji (Batatyachi Thecha Bhaaji)
Ingredients serves 4 10-12 baby potatoes, 4-5 green chilies, 1 tsp ginger and garlic each, 2 tsp peanut powder, coriander leaves. 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon mustard seeds, salt and sugar to taste, 1 tbsp oil,
Method 1. Wash potatoes. Do not peel off their skin. Crush each potato into fine pieces using a pestle. 3. Make a paste of ginger, garlic and green chilies. 4. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add crushed potatoes and fry for sometime. Do not add water since this is a dry curry. 5. Add peanut powder, coriander leaves, salt, sugar and cover the pan until potatoes turn soft. 6. Thecha Bhaaji is ready. Serve hot with chapati.
Potato Curry (Batatyacha Rassa) type 1
Ingredients serves 4 4 medium sized potatoes, 2 tomatoes, 4-5 green chilies, 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon cumin seeds or mustard seeds, salt and sugar to taste, black maharashtrian masala or garam masala, 1 tbsp oil, coriander leaves,
Method 1. Boil potatoes and tomatoes. Chop potatoes into 1" dice. Chop tomatoes and green chilies. Keep aside. 3. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add chopped tomatoes. Fry for some time. 4. Add potatoes and 1 cup water. Stir and bring it to a boil. 5. Remove the lid. Add masala, salt, sugar and mix well. 6. Garnish with coriander leaves and serve hot with chapati or rice. Variation: Add chopped ginger and garlic for different taste.
Potato Curry type 2 (Batatyacha Rassa: ChinchGulacha)
Ingredients serves 4 4 medium sized potatoes, 2 medium sized onions, 4 green chilies or chili powder , black maharashtrian masala, 2 teaspoon tamarind paste, 3 teaspoon jaggery, 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon mustard seeds, salt to taste, 1 tbsp oil, coriander leaves.
Method 1. Chop potatoes into 1" dice. Rinse and keep aside. 3. Chop chilies. Cut onions into thin pieces. 4. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Fry for some time. 5. When onions turn transparent, add potatoes, 2 cups water and stir. Cover with a lid and cook on medium heat. 6. As potatoes turn soft, add black masala, tamarind paste, jaggery and salt. Cook for 5 minutes. 7. Rassa is ready. Garnish with coriander leaves and serve hot with chapati and rice. Variation: Add 1 teaspoon peanut powder for thickness.
Okra Bhaaji (Bhendichi Bhaaji - Kaachrya)
Ingredients 1/2 kg okra (Bhendi), 1 potato (optional), 3 green chilies or 1 tsp chili powder, 1 tsp turmeric powder, salt and sugar to taste, coriander leaves. 1/2 tsp asafoetida, 2 tsp mustard seeds, 1 tbsp oil,
Method 1. Wash okra. Wipe dry, remove stems and make thin round slices or chop them vertically. Do not rinse them in water again.Chop potato. 2. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add potatoes and fry. Cover till potatoes are tender. Add chopped okra and fry for sometime. Cook over low heat without lid. To keep it from sticking to the bottom of pan, keep tossing the bhaaji constantly. 5. Check if the okra has turned soft. Add salt, sugar, chili powder and stir. Remove from the heat. Garnish with coriander leaves and serve hot with chapati. For variation, 1. Use coriander and cumin powder. 2. Add finely chopped onions along with potatoes.
Black Eyed Beans Curry (Chavlichi usal)
Ingredients (for 4 people) 1 1/2 cup kidney beans/black eyed beans (chavli), 1 tbsp shredded dry coconut, 2 tsp cumin seeds, 4 green chilies, 4-5 small garlic cloves, 2 tsp mustard seeds, 1/4 tsp asafoetida, 1 tsp turmeric powder, 1 tsp jaggery or sugar, salt to taste, 1 tsp tamarind pulp or 2 kokum, coriander leaves/cilantro, 1 tbsp oil,
Method 1. Wash and soak the beans in plenty of water for 7-8 hours. Wash and boil the beans till soft. Quick method: Instead of soaking the beans, roast the beans very lightly and rinse. Now boil them till soft. 2. In a skillet, toast dry coconut and cumin seeds lightly. Grind toasted coconut, cumin seeds and chilies into a fine paste. Chop coriander leaves. 3. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder and garlic. Add onions pieces and fry till they are translucent. 4. Add boiled beans followed by some water for desired consistency. Once it reaches the boiling stage, add ground paste, tamarind, salt and jaggery. Mix well and cook further for 5 minutes. If required, add some more water. 7. Garnish with coriander leaves and serve with rice or chapati.
Field Beans Curry (Dalimbi Usal/Valache Birde)
Ingredients (for 4 people) 1 1/2 cup field beans (dalimbi/kadwe val/surti val), 1 tbsp shredded dry coconut, 2 tsp cumin seeds, 4 green chilies, 6-7 curry leaves, 1 tbsp jaggery or sugar, salt to taste, 2 tsp mustard seeds, 1/4 tsp asafoetida, 1 tsp turmeric powder, 1 cup fresh grated coconut, coriander leaves/cilantro, 1 tbsp oil,
Method 1. Wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Tie the beans in a muslin cloth or place them in a strainer. Keep them in a warm place for 24 hours or till they sprout. 2. Now soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily. The best method to remove their skins is to press each one between thumb and index finger and pull the skin off. 3. Once they are peeled, wash and keep them aside. 4. In a skillet, toast dry coconut and cumin seeds lightly. Grind toasted coconut, cumin seeds and chilied into a fine paste. Chop coriander leaves. 5. Heat oil in a heavy bottomed pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder and curry leaves. 6. Add beans and fry them for 2-3 minutes. Cover for a minute. Remove the lid and add 2 cups water. Also add ground paste, salt and jaggery. Cover till the beans turn soft. Add half of the fresh coconut and simmer for sometime. 7. Remove and garnish with the rest of fresh coconut and coriander leaves. Tips: Jaggery or sugar reduces the bitterness of lentils. However, you can increase or decrease the amount according to your taste.
Bottle gourd curry (dudhi bhoplyachi bhaaji)
Ingredients 1 medium sized bottle gourd, 1/4 cup fresh grated coconut 4 green chilies, 1 tsp fresh grated ginger, 1/4 cup peanuts, salt sugar 1/2 tsp asafoetida, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 tbsp oil cilantro / coriander leaves. Method 1. Peel the bottle gourd and cut into two vertical halves. Scoop out the inner flesh and the seeds. Make 1 inch dice of the remaining part. Wash, drain and set aside. Soak peanuts in water for 10 minutes. 2. Chop chilies and coriander leaves. 3. In a pan, heat oil. Add mustard seeds in the heated oil. When they splutter, add cumin seeds and asafoetida. 4. Now add chilies, peanuts, ginger, coconut and a few coriander leaves. Fry for sometime over medium heat or till the peanuts turn golden brown. 5. Add the bottle gourd and cover pan with a lid. Let this cook for 15 minutes. 6. Remove the lid and check if the pieces have turned tender. Add salt, sugar and mix. 7. Take off the heat. Top with remaining coriander leaves and serve with chapati. Tip: This is a dry version of the curry. However, you may add a little bit of water if you prefer. Do not throw away the bottle gourd peel, save it for chutney.
Eggplant-potato curry (vangi-batata bhaaji)
Ingredients serves 4 people 1 big eggplant (aubergine), 2 potatoes, 4 green chilies, 1 teaspoon turmeric powder, a pinch of asafoetida, 1 1/2 teaspoon mustard seeds or cumin seeds, tamarind pulp, black Maharashtrian masala,(optional) 2 tsp coriander powder, 1 tsp cumin powder, salt, sugar/jaggery as per the taste, 1 tbsp oil, cilantro/coriander leaves,
Method 1. Chop eggplant into 1 inch pieces. Soak in salt water to keep them from turning dark. . 3. Make 1 inch pieces of potatoes. Chop chilies and cilantro. 4. Heat oil in a pan. Add mustard seeds or cumin seeds. As the seeds crackle, add asafoetida, turmeric powder. 5. Add chopped chilies and fry. Add potatoes and stir. Cover and cook them until partially cooked. 6. Drain water from the soaked eggplant pieces. Add them and fry for 5 minutes. Add 1/2 cup water, tamarind pulp, black masala, coriander-cumin powder, salt, sugar or jaggery and cover until the pieces turn soft and the curry thickens. 7. Garnish with coriander leaves. Serve hot. Variation: Add green peas. Also, crushed ginger and garlic enhance the flavor. To thicken the curry, you may add 2 tsp peanut powder.
Maharashtrian bharli vaangi (stuffed brinjal)
Ingredients 10/12 small round brinjals, 1 cup dry shredded coconut 3/4 cup peanut powder or peanuts (roasted) 1/4 cup sesame seeds 1/2 tbsp each coriander-cumin seeds 2 tbsp Maharashtrian goda Masala a pinch of tamarind jaggery chili powder salt ginger-garlic paste (optional) asafoetida turmeric powder Method 1. Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water and keep aside. 2. Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and mix tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala into it. Alternatively, grind all these ingreadients together with the roasted mixture. 3. Fill all the brinjals with above masala. 4. In a pan heat oil and add mustard seeds. When they splutter, add asafoetida, turmeric powder. 5. Add the brinjals. Pour in some water just to cover the top of brinjals. 6. Cover and cook over medium heat for about 15 min. 7. Remove the lid and stir. Garnish with coriander leaves. Serve hot with chapati or rice. Tip: For variation, add finely chopped onions into the stuffing. Try gherkins (tondli) instead of brinjals and keep rest of the method same as above. <<photo>>
Baingan bharta (Eggplant curry - Vangyache bharit)
Ingredients 1 big eggplant, 2 medium sized onions, 1 small tomato (optional), 4-5 green chilies, 4 small garlic cloves, 1 inch piece of ginger, 1 tsp garam masala powder, coriander leaves, salt, 1 tbsp oil, 2 tsp mustard seeds, 1 tsp turmeric powdr, 1/2 tsp asafoetida. Method 1. Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting. Roasting can be done in a conventional oven or a toaster oven at 475deg.F for around 45 minutes.(Do not use microwave). 2. After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire. 3. Peel the skin off and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder. 4. Chop chilies, onions and tomatoes. Crush garlic cloves. Also grate ginger. 5. Heat oil in a pan. When the oil is enough hot, add mustard seeds. As they splutter, add asafoetida and turmeric powder. Add chilies, onions and fry till onions are translucent. Add tomatoes and again fry till the oil separates from the mixture. Now add mashed eggplant and give it a good stir. 6. Add garam masala powder and salt. Cover and cook for 10 minutes. Finally garnish with coriander leaves and serve with bhakri or any Indian bread. Variation: Add some curry leaves along with the chilies.
Cauliflower and Cabbage bhaaji
Ingredients serves 4 people 1/2 bunch cauliflower, 1/2 cabbage, 4 green chilies, 1 teaspoon turmeric powder, 1/2 tsp asafoetida, 1 teaspoon mustard seeds or cumin seeds, salt and sugar to taste, 1 tbsp oil, coriander leaves.
Method 1. Break cauliflower into small florets. Rinse in salt water. Also chop cabbgae into thin pieces. Rinse and set aside. Chop chilies finely. 2.Heat oil in a pan. Add mustard seeds or cumin seeds. As the seeds crackle, add asafoetida, turmeric powder. 3. Add chopped chilies and fry. Then put cauliflower and cabbage together and mix well. Cover with a lid and let it cook for 15 minutes. 4. When the vegetables turn soft, add salt and sugar. Mix gently. 5. Lastly turn the heat off and top with coriander leaves. Serve with rice or indian bread. Tip: You may vary the proportion of the vegetables as per your liking.
Cauliflower-Potato curry (flower-batata rassa)
Ingredients serves 4-5 people 1 bunch cauliflower, 3 medium sized potatoes, 1 medium sized onion, 4 green chilies or chili powder , 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon mustard seeds or cumin seeds, 1 tsp ginger and garlic paste each, 1 tsp garam masala or black maharashtrian masala, salt to taste, 1 tbsp oil, coriander leaves.
Method 1. Break cauliflower into medium sized florets. Rinse in salt water. Set aside. 2. Chop onions and chilies finely. Chop potatoes into 1 inch cubes. 3. Heat oil in a pan. Add mustard seeds or cumin seeds. As the seeds crackle, add asafoetida, turmeric powder. Add ginger and garlic and fry for 30 seconds. 4. Add chopped chilies and onions. Fry until onions turn golden. 5. Now add potatoes and cauliflower florets, 2 cups water and mix. Cover for 10 minutes or till they turn nice and tender. Add garam masala or black Maharashtrian masala, salt and mix gently taking care not to break the florets. Now to thicken the gravy, let it simmer for 5 minutes without the lid. 6. Lastly turn the heat off and top with coriander leaves. Serve with rice or indian bread. Tip: Potatoes are optional. You can also add green peas and/or tomatoes. If you want the curry to be dry, do not add water as the vegetables release water while getting cooked. To make the curry more flavorful, add coriandercumin powder, 1 tsp each or fresh ground masala.
Ingredients serves 4 people 1 bunch cauliflower, 4 green chilies or chili powder , 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon mustard seeds or cumin seeds, salt and sugar to taste, 1 tbsp oil, coriander leaves, and grated fresh coconut for garnishing (optional) Method 1. Chop cauliflower into small pieces. Wash in salt water. Set aside. 3. Chop chilies and coriander leaves. 4. Heat oil in a pan. Add mustard seeds and cumin seeds. As the seeds crackle, add asafoetida, turmeric powder. 5. Add chopped chilies and cauliflower florets. Mix and cover till soft. 6. Remove the lid, add salt, sugar and stir. Remove from the heat once done. 7. Garnish with coriander leaves and coconut.
Kobi chi bhaaji
Ingredients 225 gms cabbage, 1/4 cup bengal gram, split,(chana dal) 3-4 green chilies, coriander leaves, salt and sugar, asafoetida, turmeric powder, 2 teaspoon mustard seeds, 4 teaspoon oil Method 1. Remove outermost leaves of cabbage and chop it finely. Wash in a salt water. 2. Soak chana dal in the water for half an hour. 3. Chop green chilies and coriander leaves. 4. In a pan, heat oil & add mustard seeds. When start spluttering, add asafoetida and turmeric powder. 5. Add soaked dal to it. Fry for sometime. 6. Now add chopped cabbage and mix well. Cover. 7. Remove the lid and stir after 10-15 minutes. Once the cabbage is cooked, add salt and sugar. Mix and cook for a min. 8. Garnish with coriander leaves. Serve hot with Chapati. Tip: Variation can be done using 1 tsp cumin seeds along with the mustard seeds. Replace chana dal with chopped potato pieces or green peas. <<photo>>
Stuffed gherkin bhaaji (Bharleli tondlichi bhaaji)
Ingredients 1/2 kg gherkin (tondli), 1/2 tsp asafoetida, 2 tsp mustard seeds, 3 tbsp oil, For the stuffing: 1 cup gram flour (besan), 1/4 cup peanut powder, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, 2 tsp chili powder, salt and sugar to taste, coriander leaves.
Method 1. Wash gherkins. Half boil them in a pressure cooker. Give vertical slit to each gherkin keeping one of the end intact. Do not rinse them in water again. 2. For the stuffing, mix together gram flour, peanut powder, coriander-cumin powder, chili powder, turmeric powder, chopped coriander leaves, salt and sugar. Fill the gherkins with the stuffing. Keep aside. 3. Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida. Add stuffed gherkins and stir gently. Sprinkle remaining masala on top. Fry for sometime. Cover. Keep stirring occassionally till the gherkins turn soft. 4. Once done, remove from the heat. Garnish with coriander leaves. Serve hot with chapati. Tip: for another method, refer the recipe of stuffed brinjals (Bharli Vaangi).
Gherkin Bhaaji (Tondlichi Bhaaji - Kaachrya)
Ingredients 1/2 kg gherkins, 1 tsp chili powder, 1 tsp turmeric powder, salt and sugar to taste, coriander leaves. 1/2 tsp asafoetida, 2 tsp mustard seeds, 1 tbsp oil,
Method 1. Wash gherkins. Make thin round slices, rinse them in salt water and keep aside. 2. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add sliced ghekins and fry for sometime. Cover and let it cook. 5. Check if the gherkins turn soft. Add salt, sugar, chili powder and stir. Cover and remove from the heat. Garnish with coriander leaves.
Tomato saar: type 2
Ingredients 4 medium sized ripe (red) tomatoes coconut milk 1/2 cup, 3 tsp peanut powder, 2 garlic cloves, 1 small piece ginger, 3-4 green chilies (vary the amount as per the taste), 4-5 curry leaves (optional), chopped coriander leaves, 1 tsp cumin seeds, 1/4 tsp asafoetida, salt to taste 2-3 tsp ghee 2 tsp sugar or jaggery
Method 1. Boil tomatoes till soft. (Microwave is useful for this) 2. Remove the shells and purée tomatoes in a grinder. 3. Grind together green chilies, garlic and ginger with a tsp of peanut powder. 4. Add coconut milk, peanut powder, chili paste, salt, sugar and water to the tomato purée. Let it boil over medium heat. 5. Now heat another small pan. Add 2-3 tsp ghee. When the ghee is heated, add cumin seeds, asafoetida, curry leaves. 6. When tomato purée starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes. Garnish with lots of coriander leaves. Tip: Peanut powder is used to thicken the saar as well as for good flavor. alternative method for the tomato saar.
Tomato saar: type 1
Ingredients 4 medium sized ripe (red) tomatoes 2-3 garlic cloves, 1 small piece ginger, 3-4 green chilies (vary the amount as per the taste), 4-5 curry leaves, chopped coriander leaves, 1 tsp cumin seeds, 1 tsp turmeric powder, 1/4 tsp asafoetida salt to taste 2-3 tsp ghee 1 tsp sugar
Method 1. Boil tomatoes till soft. (Microwave is useful for this) 2. Remove the shells and purée tomatoes in a grinder. 3. Add water to this purée as per the desired consistency. Also add salt and sugar and let it boil over medium heat. 4. Make a paste of green chilies, garlic and ginger. 5. Now, heat another small pan. Add 2-3 tsp ghee. When the ghee is heated, add cumin seeds, asafoetida, turmeric powder , curry leaves and chili-gingergarlic paste. This is 'tempering' (also called phodni in Marathi) for the saar. 6. When tomato purée starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes. Garnish with lots of coriander leaves and serve hot with rice. Tip: To thicken the saar, add 1 tsp rice flour or 1 tsp all purpose flour or 1 small grated boiled potato and again bring it to a boil. alternative method for the tomato saar.
Ingredients Some Peanuts 1 small tsp oil (optional)
Method 1. Rub very little amount of oil on peanuts and roast them in a pan on medium heat or in the oven (quantity as per your requirement) till light brown. 2. Remove their shells when they are warm by rubbing them in hands. 3. After all the shells are removed, grind them in a grinder. The powder is fine or coarse as desired. This powder can be used to thicken the curries or in raitas and chutneys. It lasts more than six months if stored dry at room temperature.
Palakchi patal bhaaji (spinach curry)
Ingredients 1 bunch of spinach washed & chopped, 1/4 cup chana dal, some peanuts, buttermilk, 1 tbspoon gram flour (i.e besan - to give thickness to curry), 2 to 3 green chilies chopped finely, 2 tbsp coconut (roasted & ground), chopped coriander leaves, salt & sugar. For phodani (tempering) 2-3 tsp ghee, 1 tsp cumin seeds, a pinch of Asafoetida
Method 1. Wash chana dal & peanuts. Boil dal, peanuts & spinach together. 2. Mash it properly & add salt, sugar, chopped green chilies to it. 3. Cook this mixture on a medium flame. 4. Now mix besan with buttermilk & stir continuously. (1 tbspoon peanut powder can also be added) 5. Allow it to boil for sometime. 6. Add roasted coconut & coriander leaves. 7. After bhaaji is cooked properly, give tadka (tempering) Tempering: Heat some ghee, add asafoetida & cumin seeds. Pour this on the curry. Serve hot with Chapati or rice. Tip: Always temper the bhaaji just before serving.
Ingredients (for 2 to 4 people) 2 cups stock removed from the boiled chana dal when used for Puran Poli 1/4 cup dry shredded coconut, 2 cloves, 1 small piece cinnamon, 2 bay leaves, 1 teaspoon tamarind pulp, 2 teaspoon Maharashtrian goda masala 5-6 curry leaves, 2 teaspoon turmeric powder, 2-3 teaspoon red chili powder, 1/4 teaspoon asafoetida, 2 teaspoon cumin seeds, 1 teaspoon mustard seeds, 4 teaspoon jaggery or 4 teaspoon sugar, coriander leaves salt to taste Method 1. Just as for Puran Poli, pressure cook chana dal with plenty of water. When it turns soft, remove from the cooker and use only the water for making aamati. 2. Add tamarind pulp, Maharashtrian masala, salt, chili powder, jaggery in the water and bring to boil. 3. Roast coconut and cumin seeds together till golden brown. Grind them to form a coarse paste. 4. While the water is boiling. mix in the ground masala and simmer. 5. Tempering (Phodni) : In a pan, heat 2 teaspoon oil. Add mustard seeds, cloves, cinnamon, and bay leaves. When they sizzle, add turmeric powder, asafoetida and curry leaves. 6. Pour the tempering over the boiling aamati and stir. Cook for some time. Garnish with coriander leaves. Variation: Use peanuts or drumsticks in the Aamati.
Maharashtrian aamati (dal)- type 2
Ingredients 1/2 cup toor dal 1 medium sized onion, 1 teaspoon tamarind pulp, 3-4 green chilies, curry leaves, 2 teaspoon Maharashtrian goda masala, 1 teaspoon turmeric powder, 1/4 teaspoon asafoetida (hing), 1 teaspoon mustard seeds or cumin seeds, 1 small piece jaggery or 1 teaspoon sugar grated fresh or dry coconut, coriander leaves, salt to taste Method 1. Pressure cook dal till soft. Remove from the cooker and mash it. 2. Chop onions into vertical thin pieces. Chop chilies. 3. Heat 2 teaspoon oil in a pan. Add mustard seeds or cumin seeds. When they pop up, add asafoetida, turmeric powder curry leaves, and onion pieces and chilies. Fry for sometime or till the onion turns light brown. Add mashed dal and 1 cup water. Stir. 4. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add salt, jaggery, goda masala, tamarind pulp and coconut. Mix well and simmer. 5. Decorate with coriander leaves. Serve with plain rice, pulao, or chapatis. Tips: Add crushed garlic cloves for variation.
Maharashtrian aamati (dal)- type 1
Ingredients (for 2 to 4 people) 1/2 cup toor dal 1 medium sized onion, 1 tomato, 3 green chilies, 2 teaspoon Maharashtrian goda masala or garam masala, 1 teaspoon turmeric powder, 1/4 teaspoon asafoetida (hing), 1 teaspoon mustard seeds, 1 small piece jaggery or 1 teaspoon sugar coriander leaves salt to taste Method 1. Pressure cook dal till soft. Remove from the cooker and mash it. 2. Chop onions into vertical thin pieces. Chop tomato and chilies. Or give vertical slits to the chilies instead of chopping them. 3. Heat 2 teaspoon oil in a pan. Add mustard seeds. As they pop up, add asafoetida, turmeric powder and onion pieces and chilies. Fry for sometime or till the onion turns light brown. Add chopped tomato pieces and fry again till tomato pieces turn soft. Add mashed dal and 1 cup water. Stir. 4. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add salt, jaggery and goda masala. Mix well and simmer. 5. Remove Aamati from the heat and decorate with coriander leaves. Serve with plain rice, pulao, or chapatis. Tip: For variation add chopped drumsticks or eggplants. See another version of Aamati
Varan (Simple Dal)
Ingredients 1 cup toor dal turmeric powder salt sugar asafoetida 1teaspoon oil <<photo>>
Method 1. Boil toor dal & mash properly 2. Take 1 teaspoon oil in a pan. Add mustard seeds. Add turmeric powder & asafoetida as soon as they start crackling. 3. Pour dal into it. Add salt & sugar. Mix well. Add some water for desired consistency. Cook on high heat till you see bubbles on the top & then simmer for 1 minute. 4. Serve with plain rice. Tip : You can use Moong dal instead of toor dal. But don't forget to garnish with lots of chopped coriander leaves. It tastes good!
Ingredients 2 cups white peas (soaked for 5-6 hrs), 2 medium sized onion, 1 boiled potato (optional) 2 tsp cumin powder, 2 tsp red chili powder, 2-3 green chilies grated coconut and chopped coriander leaves, 1 tsp mustard seeds, 1 tsp turmeric powder, a pinch of asafoetida salt to taste, lemon juice Pav (Indian bread)
Method 1. Soak white peas for 5-6 hours and boil them with enough water. 2. Chop onions and green chilies. 3. Heat some oil in a pan. Add mustard seeds, asafoetida, turmeric powder and then half of the chopped onion pieces. 4. Saute onion pieces till they turn brown, add boiled peas and water. 5. Cover and cook till the gravy thickens slightly. 6. Now add cumin powder, chili powder, salt. Stir and cook for some time. Remove from the heat. Garnish with coconut and coriander leaves and some chopped onion. Serve with pav. Tip: You may also add garam masala and ginger-garlic paste for more flavor.
Whole Green Gram Usal (Moogachi usal)
Ingredients 1 cup green gram, whole (Moong), 2 crushed garlic cloves (optional), 2 tsp grated jaggery, 1 tbsp fresh grated coconut, 2 tsp cumin seeds, 2 tsp black maharashtrian masala, 3 dry red chilies or green chilies, 1 tsp mustard seeds, 1 tsp turmeric powder, 1 tsp asafoetida, chopped coriander leaves, 3 tsp oil, salt to taste.
Method 1. Put unwashed whole green gram in a pan. Fry for 5 minutes without oil. 2. Wash them and keep aside. 3. Roast cumin seeds and coconut together. Grind into a fine paste. 4. Heat 1 tsp oil. Add mustard seeds. When they crackle, add turmeric powder and garlic cloves. Add green gram and water. Cover and cook till soft. 5. Add ground coconut, black masala, salt, jaggery to the usal and mix. Simmer for few more minutes. Crush red chilies or if you are using green chilies, chop them finely. In a separate pan, heat 2 tsp oil. Add asafoetida and crushed red chilies and asafoetida. Pour it over the usal. Mix well. 6. Garnish with coriander leaves and serve. Tip: This is a quick method to make usal. The pulses are not required to sprout in this method. You can pressure cook or boil the beans in enough water before making usal. Use the water to make Kalan (soup). Also, green gram can be replaced with black eyed beans for Chavlichi usal.
Ingredients 2 cups stock of any pressure cooked pulses (such as whole green gram or moth beans), 1 cup coconut milk, 1/2 cup buttermilk, 1 inch fresh ginger root, 2 tsp cumin seeds, 4 green chilies, lots of chopped coriander leaves, jaggery or sugar to taste, salt to taste.
Method 1. How to get the stock: Boil any pulses in plenty of water. Strain them and use only water as the stock. 2. Grind chilies, ginger root and cumin seeds together. 3. Add the ground masala to the stock. Add coconut milk, jaggery and salt. Keep it over medium heat. 4. Keep stirring constantly to avoid curdling. Finally turn the heat to low, slowly add buttermilk and again stir. 5. Garnish with coriander leaves just before serving. Serve hot. Tip: You can refrigerate the stock for 2-3 days.
Ingredients 1/2 kg matki (moth beans - soaked overnight and sprouted), 1 medium sized onion (optional), 2 crushed garlic cloves (optional), 2 to 3 tsp black masala, 2 tsp red chili powder, 2 tsp grated jaggery or sugar, coconut and chopped coriander leaves, 1 tsp mustard seeds, 1 tsp turmeric powder, a pinch of asafoetida salt to taste
Method 1. Chop onions into small pieces. 2. Heat some oil in a pan 3. Add mustard seeds, asafoetida, turmeric powder and then onions and garlic. 4. After onion pieces turn transperent, add matki and mix well. Add 1 cup water. 5. Cover and cook over medium heat for 8-10 minutes till it is half cooked. 6. Now add black masala, jaggery, chili powder and salt. Cook again for 5 minutes. Garnish with coconut and coriander leaves Tip: You can pressure cook or boil the beans in water before making the curry. Then, do not discard the water, but use it to make Kalan (soup).
Colacassia leaves curry (Aluchi patal bhaaji)
Ingredients Serves 4 people 12 leaves of colocassia washed in salt water and drained, (take the stems also - called 'dethi' in Marathi), 1/4 cup peanuts, cashewnuts (optional), 3-4 green chilies, 1 tbsp gram flour (i.e besan - to thicken the curry), 1 tbsp coconut, 2 tsp cumin seeds, chopped coriander leaves, curry leaves, 2 tsp Black Maharashtrian Masala, 2 teaspoon tamarind pulp, salt, jaggery for the desired sweetness. For tempering (phodni) 1 tbsp oil, 2 tsp mustard seeds, 1/2 tsp Asafoetida
Method 1. Chop the leaves and stems. Steam together. Drain the excess water and mash them. 2. In a pan put the mashed mixture. Add peanuts, cashewnuts, tamarind, jaggery, black masala, salt. Add some water if required. Bring to a boil. 3. Meanwhile roast coconut and cumin seeds. Grind them. 6. Make a paste of gram flour and add it to the boiling mixture. (Instead you can add peanut powder) Add the ground masala. Stir and simmer the bhaaji for 10 minutes. 7. Once cooked, temper the bhaaji and serve hot. Tempering: Heat some oil, add asafoetida & mustard seeds. Add chilies. Pour it over the hot curry. Tip: Always temper the bhaaji just before serving.
Dal with fenugreek seeds (Dal-methi varan)
Ingredients serves 4 people. 1 cup toor dal, 1 tsp fenugreek (methi) seeds, 2-3 small garlic cloves, 4 green chilies, 1/2 tsp tamarind paste or 2 nos.kokum (amsul), 2 tbsp dry/desiccated shredded coconut, 2 tsp cumin seeds, chopped coriander leaves, 1 tsp turmeric powder, 1/2 tsp asafoetida, salt and jaggary/sugar to taste. 1 tbsp oil.
Method 1. Wash dal and fenugreek seeds. Add fenugreek seeds, 1/2 tsp turmeric powder, asafoetida, 1/2 tsp oil and water to the dal. Pressure cook until soft. 2. Mash dal. Keep aside. 3. Heat a pan. Add coconut and toast it over medium heat until light brown. Then add cumin seeds and toss the mixture once. Remove and grind into a paste. 4. Chop chilies and crush the garlic cloves. 5. Heat oil in the pan. Once the oil is hot, let the mustard seeds sizzle. Add asafoetida, 1/2 tsp turmeric powder and crushed garlic cloves and chilies. Fry and add dal and water for desired thickness. Bring it to a boil. 6. Once bubbles float on top, turn the heat to medium. Add ground coconut masala and tamarind paste or kokum and stir well. Add salt and jaggary or sugar. Let simmer for another 10 minutes. 7. Top with coriander leaves and serve hot with rice or chapati. Tip: Add red chilies instead of green chilies in the tempering.
Dal with eggplant (Dal-vang)
Ingredients serves 4 people. 1 cup toor dal, eggplant, 4 green chilies, 8 curry leaves, tamarind paste or 2 nos. kokum (amsul), 2 tbsp dry/desiccated shredded coconut, 1 tsp cumin seeds, 2 tsp coriander seeds, chopped coriander leaves (cilantro), 1 tsp turmeric powder, 1/2 tsp asafoetida, salt and jaggary/sugar to taste. 1 tbsp oil.
Method 1. Wash dal twice. Add 1/2 tsp turmeric powder, asafoetida, 1/2 tsp oil and water to the dal. Pressure cook it until soft and mushy. 2. Mash dal and keep aside. 3. Chop the eggplant into small cubes and rub some salt to the pieces. Soak them in water for 10 minutes. Then drain and set aside. 5. Heat a pan. Add coriander seeds, coconut and toast it over medium heat until light brown. Then add cumin seeds and toss once (as cumin seeds get roasted faster than coconut). Remove and grind into a fine paste. 6. Chop chilies and coriander leaves. 7. Again, heat oil in a pan. Once the oil is hot, let the mustard seeds sizzle. Add asafoetida, 1/2 tsp turmeric powder and curry leaves and chopped chilies. Add eggplant pieces and fry until half cooked. Add dal and water for desired thickness. Let it boil over hight heat. 8. Once bubbles float on top, turn the heat to medium. Add ground coconut masala, tamarind paste or kokum and stir well. Add salt and jaggary or sugar. Simmer for another 10 minutes. 9. Top with coriander leaves and serve hot with rice or chapati. Tips: You can use red chili powder instead of green chilies.
Spinach dal curry (Dal-palak)
Ingredients serves 4 people. 1/2 bunch of spinach washed & chopped, 1 cup toor dal, 2-3 tsp peanuts, 4 dry red chilies crushed into pieces, 1 onion, 5 small garlic cloves, chopped coriander leaves, 2 tsp turmeric powder, 1/2 tsp asafoetida, salt & sugar to taste. 1 tbsp oil.
Method 1. Wash dal. Wash spinach leaves in salt water. Chop them. Mix together dal, spinach leaves, 1 tsp oil, turmeric powder and enough water. Boil them till soft. 2. Mash dal and spinach. Keep aside. 3. Chop onion. Crush garlic cloves. Wash peanuts. 4. Heat a pan. Put 1 tbsp oil into it. Once the oil is hot, add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies and garlic cloves. Add peanuts and fry. Add chopped onions and fry them till translucent. 5. Pour dal and spinach mixture into the pan. Add water for desired thickness. Bring it to a boil. 6. Add salt, sugar and simmer for 10 minutes. 7. Garnish with coriander leaves while serving. Serve hot with chapati or rice. Tip: Vary the proportion of spinach and dal as per the liking.
Kadhi - type 2
Ingredients 2 cups buttermilk, or 1 cup curd/yogurt 1 tbsp gram flour, 7-8 curry leaves, 2 to 3 green chilies, 1 tsp crushed ginger, 2 tsp cumin seeds, 4-5 fenugreek(methi) seeds, 1 cinnamon stick, 1 inch, 4 cloves, 1/4 tsp asafoetida, lots of coriander leaves, 2 tsp clarified butter (ghee), salt and sugar to taste.
Method 1. If fresh curd/yogurt is used for the recipe, add 1 cup water and whisk it to get the buttermilk. 2. Add gram flour to the buttermilk and using a wire whisk, mix it. Remove the lumps. 3. Chop chilies and coriander leaves. Add salt, sugar, chopped chilies and ginger to the buttermilk. 4. Heat a pan. Heat 2 tsp ghee. Add cumin seeds, fenugreek seeds, cloves, cinnamon. When the masala ingredients crackle, add asafoetida and curry leaves. Pour the buttermilk into it. Add some water if required. 5. Keep stirring continuously to prevent the buttermilk from spoiling. Bring it to a boil. Then simmer for 5 minutes. Top with coriander leaves and serve with rice.
Kadhi - type 1
Ingredients 2 cups buttermilk, or 1 cup curd/yogurt 1 tbsp gram flour, 7-8 curry leaves, 2 to 3 green chilies, 1 tsp crushed ginger, 2 tsp cumin seeds, 1 tsp turmeric powder, 1/4 tsp asafoetida, lots of coriander leaves, 2 tsp clarified butter (ghee), salt to taste.
Method 1. If fresh curd/yogurt is used for the recipe, add 1 cup water and whisk it to get the buttermilk. 2. Add gram flour to the buttermilk and using a wire whisk, mix it. Remove the lumps. 3. Chop chilies and coriander leaves. Add salt, chopped chilies and ginger to the buttermilk. 4. Heat a pan. Heat 2 tsp ghee. Add cumin seeds. When they crackle, add asafoetida and turmeric powder. Add curry leaves. Pour the buttermilk into it. Add some water if required. 5. Keep stirring continuously to prevent the buttermilk from spoiling. Bring it to a boil. Then simmer for 5 minutes. Top with coriander leaves and serve with rice Tip: You may add small gram flour bhajis (fritters) to the kadhi for variation. Recipe for gram flour bhaji (fritters): 1. Mix together, gram flour, salt, coriander-cumin powder, chili powder and turmeric powder. 2. Add some water to make a soft pliable dough. 3. Make small balls of 1 inch diameter. Deep fry the balls till golden brown. 4. Remove and serve as an appetizer or add them in the kadhi. Variation: Add 2 crushed garlic cloves to the kadhi.
Ingredients (The exact amount of the ingredients is not given as one <<photo>> can vary the amount of each as desired) fresh grated coconut, green chilies, coriander leaves, salt and sugar, 2 tsp lemon juice Method 1. Grind together coconut, chilies, salt, sugar and coriander leaves. 2. Add lemon juice and serve with snacks like vadas, bhajis or even with chapati and rice. Tip: Variation can be made in following ways. 1. Add peanut powder, curry leaves, or cumin seeds while grinding. 2. Add tamarind or yogurt while grinding (skip lemon juice). 3. Add ginger or garlic. 4. Add one small onion.
Onion coconut masala
Ingredients 2 big onions, 10 garlic cloves, 1 piece ginger, 2 teaspoon poppy seeds, 5 cloves, 2 cinnamon sticks, 1/2 cup grated dry coconut, salt to taste Method 1. Slice onions. Heat 1 teaspoon oil in a pan. 2. Add cinnamon, cloves, onions, poppy seeds, and coconut. Keep mixing. 3. When the mixture turns golden brown, remove from the heat. Let cool and then grind into a fine paste. This masala is hot and enhances the flavour of any veg/non-veg. curry or usal. Best if used fresh. Add 1 teaspoon peppercorns for variation.
Fresh green masala
Ingredients 1/4 cup grated fresh coconut, 10-15 green chilies, 1 bunch coriander leaves, 1 small piece ginger 5-6 big garlic cloves (or if small use 15-16) salt to taste Method 1. Chop chilies, coriander leaves, ginger and garlic. 2. Grind coconut and all the above items together to form a fine paste. Fresh green masala is ready. This can be used in curries or pulao. If kept frozen, lasts for a month.
Fresh curry masala
Ingredients 2 big onions, 1 cup grated dry coconut, 7-8 green chilies, 10 garlic cloves, 1 big piece ginger, 8 peppercorns, 5 cloves, 2 cinnamon sticks, 2 teaspoon fennel seeds, 1 small piece nutmeg, salt to taste Method 1.Slice onions. Heat 1 teaspoon oil in a pan. 2. Add cinnamon, cloves, peppercorns, fennel seeds, nutmeg, onions, ginger, garlic and coconut. 3. Fry till the onions turn brown. 4. Let cool. Mix green chilies and grind into a paste. Very hot curry masala.. As the name suggests, it is used in curries to enhance the flavor. Best if used fresh. Variations: 1) Replace dry coconut with fresh one. 2) Replace green chilies with dry whole red chilies. 3) Add 2 tsp coriander and cumin seeds each and 2 tsp poppy seeds. 4) Add 4 green cardamoms. 5) Add 1 black cardamom (masala velachi).
Maharashtrian goda (black) masala
Ingredients 4 cups coriander seeds 1 cup dry coconut 1/2 cup white sesame seeds 1/2 cup black sesame seeds 1/4 cup cumin seeds 4-5 teaspoon caraway seeds (black cumin seeds) 2 teaspoon asafoetida (hing) 1-2 stick of cinnamon 3-4 cloves 1 black cardamom 3 dry red chilies 1 teaspoon turmeric powder & salt to taste Method 1. Roast all the ingredients except coconut & coriander seeds with a little amount(1 teaspoon) of oil. 2. Roast coconut & coriander seeds separately without oil. 3. Now grind all these items and 2 teaspoon raw (unroasted) cumin seeds and salt(to taste) together. 4. Let it cool & store in an airtight container. This masala is just like garam masala and can be used in curries or rice. Tip: If you are trying this masala for the first time, make it in small quantity.
Ingredients Wheat 2 cups Rice 1 cup Black Gram Split (urad Dal) 1/4 cup Green Gram Split (moong Dal) 1/4 cup Bengal Gram Split (chana Dal) 1/4 cup Green Chillies 2-3 Ginger 1 inch Salt to taste Soda Bi Carbonate 1 pinch Yogurt 1/4 cup Oil to fry Turmeric Powder 1/2 tsp. Sugar 1/2 tsp. Coriander Leaves (chopped) 1/2 bunch Asafoetida 1 pinch Method : Dry grind the wheat, rice and the dals coarsely. Make ginger and green chilli paste. Add salt, soda-bi-carbonate, yogurt, two teaspoons of oil and little warm water to the flour and make a thick batter. Ferment it for eight to ten hours in a warm place. Add turmeric powder, sugar, ginger-green chilli paste, chopped coriander leaves and asafoetida. Mix well. Heat oil and drop the teaspoonfuls of batter into the hot oil. Deep fry till golden. Drain onto an absorbent paper and serve hot.
Ingredients Whole Wheat Flour (atta) 1 1/4 cups Gram Flour (besan) 2/3 cup Fenugreek Leaves (methi) 1 cup Salt to taste Red Chilli Powder 1 tsp. Oil 3 tbsps. Method: Clean, wash, drain the fenugreek leaves thoroughly. Chop them fine. Sieve wheat flour and besan separately. Mix wheat flour, besan, chopped methi leaves, salt, red chilli powder and then add water to make a semi hard dough, knead it well and rest it for ten minutes. Divide into eight equal portions. Roll out each portion and cook on a hot griddle on both sides, applying a little oil. Cook till lightly browned on both sides.
Ingredients: Pigeon Pea Split (tuvar Dal) 3/4 cup Whole Wheat Flour (atta) 3/4 cup Bengal Gram Flour (besan) 2 tbsps. Salt to taste Turmeric Powder 3/4 tsp. Red Chilli Powder 3/4 tsp. Asafoetida 2 pinches Oil 1/2 tsp. Peanuts 1 1/2 tbsps. Ghee 1 tbsp. Mustard Seeds 1/2 tsp. Cumin Seeds 3/4 tsp. Garlic (chopped) 4 cloves Curry Leaves 4 Gamboge (kokum) 3 Jaggery (grated) 1 1/2 tsps. Coriander Leaves (chopped) 3/4 cup Method: Soak toor dal for some time. Then boil. Mix whole wheat flour and gram flour. Add salt, turmeric powder, red chilli powder, half the asafoetida, oil and sufficient water to knead into a hard dough. Add peanuts and turmeric powder to the dal when it is half done. Roll out thin rotis of the dough and cut into desired shape. Keep aside. Heat ghee in a pan, add mustard seeds, cumin seeds, asafoetida and chopped garlic and curry leaves. Add this to the dal. Add the dough strips to the dal and allow to cook. Add kokum for tanginess. Adjust salt and serve hot garnished with chopped coriander leaves.
Ingredients: 1 1/2 cups maida (all-purpose) flour 1 tbsp oil app.1/2 cup fresh yogurt 1/4 tsp baking soda Warm milk for kneading Salt to taste Method: Sieve all the dry ingredients into a large plate, add salt, butter, yogurt, and knead into a smooth dough by adding warm milk little at a time. Cover with a plate and keep aside for 5-6 hours. Take a medium potato size of dough and roll into a thick triangle, using dry dough if required. Place on a pre-warmed griddle or a tawa. Apply water on the top part with hands, invert the naan and stick to griddle. Invert griddle and roast over the gas flame direct. Serve hot with butter on it. Serves: 2 Preparation time: 20 minutes
Ingredients: raw rice - 2 cups (heaped) whole black gram (debusked) 2 levelled cups salt - 3 tsps (heaped) oil - 5 Tbl.sps melted ghee - 4 tsps whole black pepper - 2 tsps cumin seeds - 2 tsps fresh thick curd - 1/2 litre cooking soda - 1/4 tsp Method: Soak dhal and rice together for 2 to 3 hours. Grind till coarse rawa consistency. (Batter should be thick. Do not add washed water.) Allow to ferment till next day. Before steaming add oil, ghee, pepper, cumin, curd and soda, to the batter. Grease big cooker plates and pour batter for 1 inch thickness. Steam till it is cooked. (Approximately for 30 to 40 minutes). Serve hot along with chutney poeder
Ingredients: Rice flour - 2 cups (Plain) fine rawa - 3/4 cup maida - 1/4 cup powder salt - 2 tsps finely cut onions - 1/4 cup chopped green chillies - 1 Tbl.sp cumin seeds - 1/2 tsp cut coriander leaves - 1 Tbl.sp sour curd - 2 Tbl.sps (optional) finely chopped ginger - 1 tsp (optional) oil - enough for frying coarsely crushed pepper - 1 tsp (optional) Method: Mix rice flour, maida and rawa together. Add salt, enough water and make a thick batter without forming lumps. Keep aside for 1 or 2 hours. Dilute the dough by adding more water and mix other ingredients. Place a heavy 'tawa' on fire. Pour a laddle full of batter in circular motion and fill the centre with batter. Add a teaspoon of oil around. Fry till golden brown. Turn over and fry for another minute. Serve hot with coconut chutney.
Ingredients : 2 cups kabuli channa (white chickpeas) 4 onions 1 tsp. ginger grated 1 tsp. garlic crushed 3 tomatoes grated 1 tbsp. coriander finely chopped 1/2 tsp. turmeric powder 1 tsp. dhania (coriander seed powder) 1/2 tsp. black pepper powder 1/2 tsp. garam masala powder 1 tsp. amchur (dried mango powder) 2-3 pinches asafoetida salt to taste 2 cardamoms black 7 cloves 2 bayleaves 10 peppercorns 1 tsp. cumin seeds 2 tbsp. oil Method : Wash and soak chickpeas in plenty of water overnight. Drain add fresh water (4 -5 cups) and transfer to pressure cooker. Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 chopped onion. Pressure cook till channa is soft (approx. 7-8 whistles). Cool, drain, keep aside, channa, whole spices, water aside separately. Meanwhile, puree 2 onions, chop 1 fine. If desired, add spices while pureeing onions. Or discard, since their flavour is induced in channa water. Heat oil in large heavy saucepan. Add asafoetida, ginger, garlic, chopped onion, stirfry till onions are light brown. Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes. Add drained water. Boil for 7-8 minutes. Add peas, salt, stir and cook till gravy is thick. Garnish with chopped coriander. Serve hot with parathas, roti, or over bread. Accompany with slices of lemon and chopped onions.
Ingredients : Refined Flour (maida) 1 1/2 cups Milk Solids (khoya) 100 gms. Sugar 1 1/4 cups Milk 1 cup Ghee 2 tbsps + to deep fry Method : Make a thick sugar syrup (3-string consistency) and keep it warm. Take the flour and add 2 tablespoons ghee and mix well. Grate khoya. Mix with the flour. Make stiff dough using milk. Divide the dough into 4 parts. Roll it out into ½ cm. thick chapatis. Cut into squares with a sharp knife. Deep fry in hot ghee till golden brown. Drain and transfer immediately to the syrup. Stir till sugar coats each piece properly and is dry. Cool and serve. It can be stored for a week.
SHAHJHANI BIRYANI(LAYERED RICE&LAMB)
This is a dish from northern India and forms part of the cuisine introduced into India by Mughals. INGREDIENT : METHOD : Lamb(pieces)- 2 1/2 kg. The lamb Onion (sliced)Blend onion, garlic and ginger with a little water 60gm. till finely ground. Add almonds and other spices Ginger/Garlic pasteand blend for a few seconds. Heat ghee in a 45gm. heavy bottomed pan and fry the blended masala Poppy seeds (paste) over medium heat, stirring constantly. Add 1/4 -9 gm. cup water to pan and stir till liquid evaporates. Red chilies - 2nos. Add salt and lamb pieces. Lower heat cover and Ground almonds-45gm. simmer for 1 hour or till lamb is almost done. Ground cumin-10gm. Adding water if required. Add beaten yogurt to Cardamom - 2.5 gm. lamb and cook for some time. Set aside. Cinnamon - 2.5 gm. The Rice Nutmeg - 2.5 gm. Wash rice several times in running water. Drain, Ghee(clarifiedbutter) add fresh water, salt, cinnamon, cardamom and 38gm. black cumin. Bring to boil and cook till rice is Yogurt - 112 gm. almost done. Salt To taste. In a greased baking tray, Spread a layer of rice RICE : and cover with a layer of lamb. Cover with Longgrained riceanother layer of rice and add 2 tbspn of boiling 1000 gm. water, sprinkling all over. Cook in hot oven for Water - 1920 ml. 20 mins, till rice turns fluffy. Serve hot. Cinnamon - 2 gm. Time taken -- 50 mins. Cardamom - 8 nos. Serves -- 10. Rose essence-1tspn. Vetivier essence2 drops. Saffron strands2.5 gm.
DOSA (RICE & LENTILS PANCAKE)
A crisp pancake from the southern part of India. INGREDIENT : Rice flour- 600 gm. Fugreek seeds- 30 gm. Toor-dal - 50 gm. Split black beans - 300 gm. Rice flakes - 50 gm. Oil Salt to taste METHOD : Soak rice flour, fenugreek seeds, toor-dal in a bowl for 6 hrs. Soak black beans in another bowl for 3 hrs. And in a third container soak rice flakes for 1 hrs. Combine all ingredients other than salt and oil in a blender, add water and make smooth paste. Keep mixture overnight or until it begins to froth. Add salt, oil and mix well. Spread heaped table spoons of mixture into a greased flat frying pan spread thin with the back of a spoon, cook over medium heat till brown and crisp. Serve hot with sambar . Timetaken -- 24 hrs. Serves -- 30.
This dish is from the state of Karnataka, in South India. INGREDIENT : Long grained rice - 500 gm. Ghee (clarified butter)-25gm. Onions (sliced) - 160 gm. Black pepper corns - 10 nos. Cinnamon - 1 stick (small) Cloves - 6 nos. Turmeric powder - 12 gm. Coconut-milk - 960 ml. Cashewnuts - 70 gm. Salt To taste. METHOD : Wash rice and drain for 30 mins. Heat ghee in a heavy bottomed pan and fry onions till golden in color. Add turmeric and rice and fry. Stirring, till rice is coated with ghee ( approx 4 mins ). Add coconut-milk and salt, stir and bring to boil. Cover with a well fitting lid, and cook for 25 mins. on low heat. If coconut-milk is not totally absorbed, cook for a further minute. Garnish with cashewnuts and serve hot. Time taken -- 1 hr. Serves -- 6.
NARIYAL BHAT(COCONUT RICE)
NAAN (INDIAN YEAST BREAD)
North Indian style bread, eaten with tandoori cuisine, and other north Indian dishes. INGREDIENT : Dry yeast - 6 gm. Sugar - 15 gm. Plain yogurt -28gm. Melted ghee -100gm. (clarified butter) White flour -500gm. Cumin seeds - 23gm. Water for kneading - 240 ml.(approx) METHOD : Dissolve yeast in 2 tbspn water. Mix sugar and set aside for 10 mins. till it begins to froth. Add yogurt, the rest of the water, melted ##ghee and salt, and mix well. Knead flour into this mixture to make a stiff dough. Continue to press and fold and knead for at least 15 mins. Grease a large bowl, add dough, cover with a moist cloth and keep aside for ten mins. By this time the dough would double in volume. Divide into 10 portions, and make into triangular shapes with fingers or rolling pin. Brush with melted ghee or white butter, sprinkle cumin seeds and place in preheated oven for 10 mins or till the naans puff up and turn golden brown, Serve hot. Time taken -- 45 mins. Serves -- 10.
MUGHLAI MURGH PULAO(SPICED RICE WITH CHICKEN) This dish is also part of traditional Mughalai Cusine. INGREDIENT : Chicken(pieces) 2kg. Potatoes - 400gm. (peeled and halves) Ghee(clarified butter}- 75gm Onions (sliced) - 295gm. Ginger/garlicpaste-20gm. Chili powder - 5gm. Black pepper - 3.3gm. Turmeric powder - 5gm. Cumin seeds - 10gm. Tomatoes (diced) -250gm. Yogurt - 170gm. Fresh mint - 16gm. Green chilies - 10gm. Cardamom - 5gm. Salt To taste. PULAO RICE: Long grained rice-1kg. Ghee (clarified butter)-50 gm. Onions (sliced)-110gm. Saffron - 2.5gm. Hot water - 1200ml. Cardamom - 10no. Cloves - 6nos. Cinnamon stick - 1no. Ginger - 8gm. Rose water - 60ml. Chicken stock - 1920ml. Salt To taste. METHOD : Heat ghee in frying pan and fry potato halves till brown. Remove potatoes, and fry onions, Ginger/garlic paste till golden brown and soft . Add chili powder, pepper , turmeric, cumin, salt and tomatoes. fry, stirring constantly for 5 mins. Add yogurt, mint, green chilies, cardamom and cinnamon. Cover, cook over low heat, stirring occasionally till tomatoes are cooked to a pulp. Add chicken pieces , mix well with gravy. Cover and cook till tender. Keep aside. RICE : Wash rice and soak for 10 mins and drain in colander for 30 mins. Heat ghee in a pan. Add cinnamon and cloves and when these begin to splutter, add onion slices and fry till golden brown. Add ginger, stir and add salt, chicken stock and bring to boil. lower heat and cook till rice is almost done. Grease a baking dish add rice and chicken after mixing. Add potatoes, sprinkle dissolved saffron and rose water and hot water. Bake in hot oven for 20 mins, till rice is fluffy. Serve hot. Time taken -- 1 hr. Serves -- 10.
MURG KOLHAPURI(CHICKEN KOLHAPURI)
This recipe is from Kolhapur, a city in western India. INGREDIENT: METHOD: Chicken (pieces) - 1 1/2kg. Onions Puree onion and Ginger/garlic paste. Heat oil in (sliced) - 110 gm. pan and fry the mixture for 10 mins. Add Ginger/garlic paste-13.5gm. turmeric, coriander, cumin and chili powder Turmeric powder - 5 gm. and cook for 1 min. Add half of the tomatoes Tomatoes (sliced) - 250 gm. and cook for 5 mins. Add remaining tomatoes Green chilies - 22 gm. and chicken pieces and cook till half done. Add Garam-masala - 5 gm. 1 cup of water and salt and cook till done. Add Cumin powder - 5 gm. green chilies and garam-masala and cook for a Green coriander - 8 gm. further 5 mins. Garnish with coriander and (chopped) serve hot. Oil - 60 ml. Time taken -- 1 1/4 hrs. Serves -- 6. Salt To taste.
Accompaniments Banana Raita
Breads Hoppers Poori Roti
Main Courses Aloo Dam (spiced potatoes, tomato and pepper) Aloo Gobi (spiced potatoes and cauliflower) Aloo Gobi (potatoes and cauliflower in a spicy curry sauce) Cauliflower in a Cashew and Sesame Seed Sauce Dum Aloo (Moghlai potatoes in a thick brown sauce) Kutchi Stew (potatoes in tomato and coconut stew) Mattar Paneer (cheese and peas) Potatoes with Spices and Sesame Seeds Samosas Spiced Florets and Parsnips
Desserts Gulab Jamun Jalebi Kulfi Mango Kulfi
Ingredients: 3 tbsp oil 1 bay leaf 1 onion 1/2 tsp ginger 1/2 tsp garlic 1/2 tsp cumin seeds 1/4 tsp turmeric 1 tsp chilli powder 2/3 cup yoghurt 1/4 tsp salt
2 tsp ground coriander 1 lb potatoes, washed and sliced 1 tomato, washed and chopped 1 pepper, washed, deseeded and chopped Method: Heat oil, then add the bay leaf and onion. Fry for 3-4 minutes. Add the ginger and garlic and fry for another minute. Add the cumin seeds. Add the potatoes, tomato and pepper. Mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chilli powder. Beat the yogurt and add the yoghurt and salt. Mix gently, and cover and cook for about 10 minutes on a low heat.
Ingredients: 1 cauliflower 4 potatoes 1/4 cup oil 1 tsp cumin seeds 1" stick of ginger 3 cloves garlic, crushed 3/4 tsp turmeric 1 tin plum tomatoes 1 tsp red chilli powder 1 tsp garam masala 2 tsp ground coriander Method: Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Add turmeric and chilli powder, stir, cook for a few minutes, then add tomatoes and simmer for about 5 minutes. Add cauliflower and put on high heat for about a minute. Lower heat, cover and let simmer for about 15 minutes. Should be damp-dry by the end.
Aloo Gobi Curry
Ingredients: 1 large onion, chopped 2 tbsp oil
2 cloves of garlic, crushed 1/2 cauliflower, chopped into bite-sized florets 3 large potatoes, chopped into small cubes 1/2 tin of plum tomatoes in juice 1/4 pint stock 1 sachet of creamed coconut tandoori spice curry powder flour Method: In a pan fry the onion and garlic, then add the potatoes and cauliflower. Fry until the potatoes are just starting to turn mushy, adding more oil if necessary. Add the tomatoes, stock, and the sachet of creamed coconut made up according to instructions. Add 2 teaspoons of each of tandoori spices and curry powder, or to taste. Simmer gently for a while. If necessary, the sauce can be thickened by sprinkling a little flour on top and stirring well and cooking for a few minutes. Serve hot with cooked rice. (Serves 4)
Cauliflower in a Cashew and Sesame Seed Sauce
Delicious. Ingredients: 1 medium head of cauliflower 2 oz desiccated coconut 2 tbsp sesame seeds 5 tbsp vegetable oil 2 oz raw cashew nuts 1 tsp black mustard seeds 1 tsp salt 1 tsp sugar 1 tbsp lemon juice Method: Cut the cauliflower into small florets. Heat a large deep frying pan and dry-roast the coconut until brown. Tip coconut into a bowl. Then the same for the sesame seeds, and put them with the coconut. Then heat 1 tbsp of oil, roast the cashew nuts until golden brown, and remove them with a slotted spoon and add to the bowl. Leave to cool, then put in a blender with 1/4 pint of water. Blend. Heat remaining oil in the pan. When hot, add the mustard seeds, then add the cauliflower. Stir fry for 3 or 4 minutes. Now add the paste from the blender, 1/2 pint of water, and the remaining ingredients. Stir to mix. Bring to the boil, then cover, lower the heat and simmer gently for about 10 to 15 minutes, stirring occasionally.
Serve with hot boiled rice. (Serves 4)
The "dum" refers to the cooking method - letting foods cook in their own steam withoutusing an oven. The Moghuls would seal the pot completely and put coals on the lid, but this is a more modern version, adapted from one of Madhur Jaffrey's recipes to take less time and not be quite so fiddly (it's still a fiddly recipe). It's worth the effort though! Ingredients: 3 medium potatoes, peeled and cut into 1" dice or slices salt 1/2 oz flaked almonds 2 tbsp poppy seeds 2 tsp ground coriander 1 1/2 tsp whole cumin seeds 4 cloves of garlic, peeled and chopped 1/2 tsp ground ginger 8 tbsp vegetable oil 1 medium onion, peeled and finely chopped 1/4 tsp ground turmeric 1/8 tsp cayenne pepper 8 fl oz plain yoghurt 1 tsp garam masala Method: Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside. Blend garlic and ginger with 3 fl oz of water in a food processor. Set aside. Heat the oil in a heavy wide saute pan, and fry the potatoes until they turn brown on all sides. Remove potatoes with a slotted spoon and set aside on a plate. Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown. Add turmeric, and the cayenne, and fry and stir for a few seconds. Add the dry mix from the first pan, and the wet mixture from the food processor, and 3/4 tsp salt. Stir and fry the mixture. Whenever it seems to dry up add a tbsp of yoghurt. Keeping stirring, frying, adding tbsps of yoghurt, until all the yoghurt is used (it's important to add the yoghurt slowly). Add the garam masala and 4 fl oz of water. Mix well, and cover the pot tightly. Cook for about 30 minutes or until the potatoes are cooked through, stirring occasionally but always replacing the lid. The potatoes should have a thick sauce clinging to them when they are done.
Spiced Florets and Parsnips
Exceedingly yummy! You can substitute equivalent volume of cauliflower for the broccoli, and equivalent volume of potato for the parsnips. Ingredients: 6 tbsp vegetable oil 1 tsp whole cumin seeds 4 parsnips, peeled, topped and sliced 1 head of broccoli, washed and cut into small florets pinch of cayenne pepper 1/4 tsp ground fenugreek 3/4 tsp ground turmeric 1 tsp ground coriander seeds 1 tsp salt pinch of black pepper 1 tsp garam masala Method: Heat oil in a frying/saute pan over a high heat. When oil is hot, add cumin seeds. Stir once and quickly add the florets and parsnips. Stir again and turn the heat to medium. Sprinkle the cayenne pepper, fenugreek, turmeric, coriander, salt and pepper over the vegetables and fry for about 810 minutes. Now add 2 fl oz of water and cover immediately. Turn heat to very low and steam vegetables tenderly for about 7-10 minutes or until vegetables are tender. Sprinkle the garama masala over the vegetables, stir once, and serve.
These are cake-like fried milk balls in scented syrup. The dough for this dish takes only minutes to assemble, but the balls must be fried very slowly under carefully controlled temperatures. Some recipes increase the flour content in order to minimize the importance of the heat regulation; but the less flour there is in the dough, the better the quality of the gulab jamun. If the balls are browned too quickly or not fried long enough, they tend to collapse in the sugar syrup. Because the balls must be constantly agitated while they fry, unplug the phone, pull up a stool and put on your favourite record. Gulab jamuns are good sweets for festive moments, such as holidays and entertaining. They may be served warm or at room temperature. Ingredients: 2 1/2 cups (600ml) water 2 1/4 cups (480g) sugar 1 tbsp (15ml) rose water or 1/2 tsp (2ml) rose essence ghee for deep frying 2 cups (195g) instant nonfat dried milk powder
1 1/2 tbsp (22ml) self-raising flour 1/2 cup warm milk, or as needed 1 tsp (5ml) ghee or unsalted butter Method: Combine the water and sugar in a 3 quart/litre pan over moderate heat and stir constantly until the sugar is dissolved. Raise the heat to high, and boil for 5 minutes. Remove the pan from the heat, stir in the rose water or essence, and set aside. Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10" in diameter. (A bowl-shaped karai or wok makes the best use of the frying medium.) Place over very low heat while making your dough. Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee or butter in a large mixing bowl. While sprinkling in the dry mixture with one hand, stir with your other hand to quickly mix into a pliable dough. Working quickly, wash and dry your hands and rub them with a film of oil, Divide the dough into 24 portions and, exerting gentle pressure, roll each portion between your palms into a smooth ball. Place the balls on a plate. Raise the heat to moderately low and when the ghee reaches 215F/102C, slip in the balls, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5mins, the balls will rise to the surface. Now they must be gently and constantly agitated with a wooden spoon to ensure even browning. After 5mins, the temperature should increase to 220F/104C; after 10mins, to 225F/107C; after 15mins, to 230F/110C. After 25 mins, the balls should be golden brown and the temperature between 245F-250F/118C-121C. Remove one ball and slip it into the syrup. If it does not collapse within 3 mins, add the remaining balls. Otherwise, fry the balls for about 5mins more. The balls should soak in the syrup for at least 2 hours before serving, and may be stored, well sealed and refridgerated, for up to 4 days. Return to room temperature or warm before serving. (makes approximately 24)
These are a cross between pancakes and crumpets. They originate from Sri Lanka. Ingredients: 1 tsp active dry yeast 1 tbsp sugar 1 tsp salt 6 oz plain flour 2 1/2 oz rice flour 8 fl oz coconut milk a little vegetable oil
Method: Put the yeast in a large bowl; add 8 fl oz of warm water, the sugar and salt, and mix. Then add the flours, mixing with a wooden spoon as you do so. Cover the bowl with a damp tea towel, and leave in a dark warm spot (the airing cupboard is good) for about 10 hours. Add the coconut milk to the batter, mixing thoroughly. Then get ready for making hoppers. Put a little oil in a cup, and brush the bottom of a wok with a pastry brush. Turn the heat on low-ish. When the wok is hot, pour in about 3 fl oz of batter, then quickly swish around the mixture like you would a pancake, so that the radius of the hopper is extended. Cover the wok, and cook on a low heat for about 12 minutes. The edges should be light brown, and the bottom a reddish-golden colour. Lift the hopper up with a spatula, and serve. Make the other hoppers in the same way. Hoppers are best served immediately, but can be reheated later. They are good eaten with butter and jam, or they can be served with a fiery sambal (sauce), or with an Indian meal as a bread. (makes about 8)
These are deep-fried pretzel-shaped loops in saffron syrup. Jalebis are a striking dessert with their impressive shapes, brilliant colour and intriguing texture. Though the fried loops do not take long to cook, the batter must be started at least 18 hours before it is required. A simple flour-water mixture is allowed to ferment slightly and become what the French call en ruban - when the batter falls from a spoon, it flows in a broad solid band, without breaking. The consistency appears gooey and somewhat gelatinous when whisked. The batter is forced through a plain nozzle of a pastry bag, the arm and hand rhythmically moving over the surface of the hot ghee, forming interlocking three-ring spirals or double figure-eights, either individually or in a chain. After they are fried on both sides until golden and crisp, the jalebis are submerged for several seconds in a hot saffron-scented syrup, which saturates their hollow insides. Although skill is required to master the uniform shapes of jalebis, novice squiggles will taste just as good. If you are new to making jalebis, call in a helper to soak the sweets while you shape them and keep the heat regulated. This is a wonderful dessert for buffet entertaining. With only two burners and two people, batch after batch can be turned out in no time. Ingredients: 2 cups (235g) unbleached white flour 1 1/2 tbsp (22ml) fine-grained semolina or rice flour 1/4 tsp (1ml) baking powder 2 tbsp (30ml) plain yoghurt 1 1/4 cups (300ml) warm water (100F/38C) 1/2 tsp (2ml) saffron threads, slowly dry-roasted and powdered 3 cups (635g) sugar 2 2/3 cups (630ml) water 1 1/2 tbsp (22ml) kewra water, rose water or orange flower water ghee or vegetable oil for deep-frying
Method: Combine the white flour, semolina or rice flour, baking powder, yoghurt and 3/4 cup (180ml) of the warm water in a ceramic bowl. Mix well with a whisk, then add the remaining water and 1/8tsp (0.5ml) of the powdered saffron, and whisk until smooth. Cover with a clean tea-towel and set aside in a warm nook (80-85F/26-32C) for 18-24 hours. The batter should ferment slightly and appear en ruban, as described above. Combine the sugar, remaining saffron powder and water in a 3-quart/litre saute pan and place over moderate hear. Stir until the sugar dissolves, then raise the heat to high and boil for 8 minutes. Remove the pan from the heat and stir in the scented water. Arrange a cake rack resting on a baking tray near the frying area. Heat ghee or oil to a depth of 1 1/2" (4cm) in a large electric frying pan, paella pan or skillet until it reaches 355F (180C). While it is heating, pour 1-1 1/2 cups (240-360ml) of batter into a pastry bag or squeeze bottle. To shape the jalebis, hold the pastry bag in one hand and direct it with the other. Squeezing the batter into the hot oil, shape three-ring connecting spirals or loose double figure-eights, each piece about 2x3" (5x7.5cm) wide. Fry for about 30 seconds on the first side and 20-30 seconds on the second side or until they turn crisp and just begin to brown. (You will have to turn them the moment you finish shaping them. Do not allow the loops to brown.) Using a slotted spoon, lift the fried jalebis out of the oil and drop them into the hot syrup. With another slotted spoon, submerge them for 15-20 seconds in the syrup to allow the hollow centres to fill with syrup while the outsides remain crisp. (If they soak too long they will become limp.) Transfer with a slotted spoon to a cake rack to drain. Shape, fry, soak and drain the remaining jalebis. Serve immediately. (serves 6 to 8)
Kulfi is the traditional Indian ice-cream. The original way of making it is by a method of reducing a large volume of milk down to a small volume of condensed milk. This is a quick version, which may fall short of the original taste, but that is hard to believe, as this turns out so fantastically. The taste is incredible. Hope you enjoy! Ingredients: 5 cardamom pods 1 1/4 cup (8 1/4 oz) of sugar 8 fl oz of milk 1 tablespoon rose water 8 fl oz evaporated milk 8 fl oz of whipping cream Method: Remove the cardamom seeds from the pods and grind using a pestle and mortar.
Combine the ground seeds, milks, sugar, cream and rosewater, and stir until the sugar has dissolved. Pour into kulfi moulds, or use a normal freezerproof container, and still-freeze. Hint: for getting the ice-cream out of kulfi moulds, unscrew the lid and rub the sides using the palms of your hands. This produces warmth and loosens the ice-cream from the mould. Set on a plate to serve. (makes enough for about 7 kulfi moulds)
Don't use an aluminium pot for this dish. Ingredients: 5 medium potatoes, peeled and cut into 3/4" dice 4 tbsp vegetable oil 6 cloves of garlic, finely chopped 1 tsp whole cumin seeds 5oz desiccated coconut 1/2 tsp ground turmeric 2 tsp ground cumin a 450g-560g tin of italian tomatoes 2 tsp salt 2 tsp sugar 1 tsp wine vinegar Method: Heat the oil in a large saucepan, over a medium heat. When hot, add the garlic, stir, then after 5 seconds, add the cumin seeds. Stir, then put in the coconut. Add the potatoes, turmeric, ground cumin, tomatoes and their juice, salt and 12 fl oz of water. Bring to the boil. Cover, turn the heat to low, and simmer for about 45 minutes or until the potatoes are tender. Stir gently occasionally during the cooking period. Put in the sugar and vinegar, stir, and cook uncovered for a minute.
Kulfi is the traditional Indian ice-cream. The original way of making it is by a method of reducing a large volume of milk down to a small volume of condensed milk. This is a quick version, but not inferior in taste, I promise you! Ingredients:
2 cardamom pods 1 can of mango slices (about 850g with syrup) 8 oz caster sugar 1 medium tin of evaporated milk 10 fl oz of whipping cream 1 tbsp lemon juice Method: Remove the cardamom seeds from the pods and grind using a pestle and mortar. Drain the mangoes, discarding the syrup, and puree in a blender, with the sugar. Mix together the puree, milk, cream, cardamom, and lemon juice. Pour into kulfi moulds, or use a normal freezerproof container, and still-freeze. Hint: for getting the ice-cream out of kulfi moulds, unscrew the lid and rub the sides using the palms of your hands. This produces warmth and loosens the ice-cream from the mould. Set on a plate to serve. (makes enough for about 8 kulfi moulds)
This is home-made cheese with peas. Ingredients: 5 tbsp ghee 2 tbsp finely chopped ginger root 1 tbsp finely chopped garlic clove 1 cup finely chopped onion 1 tsp salt 1 tsp turmeric 1/4 tsp hot ground red pepper 1 tsp coriander 1 tbsp garam masala 1 cup water or whey left over from paneer-making 2 cups finely chopped tomatoes 1 1/2 cups of fresh peas, or 10 oz frozen defrosted peas 1 tsp granulated sugar 3 tbsp finely chopped coriander a quantity of paneer Method: Heat ghee in a large frying pan, add the cheese cubes and fry 4-5 minutes, turning gently until golden brown on all sides. Transfer to a plate as they brown.
Add ginger and garlic to ghee remaining in pan. Fry for 30 seconds, stirring constantly. Add onions and salt, fry 7-8 minutes, stirring occasionally, until onions are soft and golden brown. Stir in 1/4 cup whey, add turmeric, red pepper, ground coriander and garam masala. When well blended, stir in remain whey and tomatoes. Bring to a boil over high heat. Reduce to low and simmer covered for 10 minutes, stirring occassionaly. Add peas and taste for seasoning. If too acid, add up to 1 teaspoon sugar. Remove cover, cook 3 minutes, stirring occasionally. Add cheese cubes and 1 tablespoon coriander. Cover tightly, simmer over low heat 10-20 minutes or until fresh peas are tender. Transfer contents to a heated bowl, garnish with remaining coriander and serve. (Serves 4)
Paneer, once made is quite crumbly, and is often fried in cubes. It is not a strong tasting cheese, but is rich in protein. Ingredients: 1 quart / 1150ml of whole milk 2 1/2 tbsp lemon juice Method: Bring milk to the boil over high heat in a large saucepan. As soon as the foam begins to rise, add the lemon juice, stir once, and remove from the heat. Curds will begin to solidify immediately and separate from the whey. Pour contents of pan into a sieve lined with a double thickness of cheesecloth. Drain undisturbed until cool enough to handle. Whey may be reserved for use in cooking - use as water or stock. Tie up the curds in the cheesecloth and hang up the bundle so it can drip overnight. Next day, gently flatten the cheese, still wrapped up loosely in the cloth, to make a patty shape. Put it on a plate and put a heavy weight (a large pan filled with water will do) on it. Leave for 4 or 5 hours.
A traditional Indian bread for entertaining. Travelling through India, from bazaar stalls to campsite festival kitchens, it is customary to see a bowl-shaped karai, at least 2 1/2 feet in diameter, resting on a single-burner stove. Two or three men gather around the stove and cook poori after poori, which are then served, still filled with steam, in cups made from leaves. Oversize pooris are festive and perfect when you want something spectacular, but they must be served piping hot and puffed - whisked from the pan to the table. If possible, schedule frying pooris just before serving. In a pinch, they can be held in warm oven for up to 1/2 hour. After that, the breads lose their
sheen, soften and are called baasi - tired or deflated breads. In this form, they go well in a lunchbox. Ingredients: 2 cups of sieved chapati flour, or 1 cup wholewheat flour with either 1 cup unbleached flour or 1 cup self-raising flour 1/2 tsp salt 2 tbsp (30ml) melted ghee or vegetable oil 2/3 cup (160ml) warm water or as needed ghee or vegetable oil for deep frying Method: Place the flour and salt in a large mixing bowl and blend well. Drizzle in the ghee or oil and rub it into the flour with your fingertips until thoroughly incorporated. Add 1/3 cup water all at once and work the mixture into a mass. Then, while still mixing with your hand, add water slowly, in dribbles, until the dough is formed and kneadable. (You want a pliable, but moderately stiff dough; you may use more than 2/3 cup (160ml) of water to achieve this, depending on the flour.) Place the dough on a clean work surface, wash and dry your hands, rub them with oil and knead the dough until it is silky smooth and pliable (about 8 minutes). You can also make the dough in a food processor. Form the dough into a smooth ball, rub it with ghee or oil and cover with an inverted bowl. Let the dough rest for 1/2 to 3 hours. If you want to leave it longer, keep it well sealed in a fridge for up to 24 hours. Remove it at least 1 hour before use. Collect the items you will need for rolling and cooking: a rolling pin, two or three cookie sheets, a slotted spoon for frying, a tray lined with double-thick paper towels for draining the fried breads, and a karai, wok, or deep-walled Dutch oven. Place the dough on a work surface and knead briefly. The dough should be stiff enough to roll out without extra flour. If it has softened too much during its rest period, knead in flour as necessary. To make 16 pooris, divide the dough in half and roll one portion into a rope. Cut into 8 pieces and roll each piece into a smooth ball. Place the balls on a plate without letting them touch and cover with damp cloth. Repeat the procedure for the other half of the dough. To make 8 party pooris, divide the dough into 8 pieces and roll into smooth balls. Take one ball of dough, keeping the others covered, and flatten it out into a 1/2" patty. Dip a corner of the patty in melted ghee or oil and roll it out, exerting firm but even pressure, into a 4 1/2" - 5" (or 10") round. Place it on a cookie sheet and roll out all of the pooris this way. o not allow the rounds to touch; lay them out in one layer on several cookie sheets or another clean flat surface. Cover with plastic wrap. Heat the ghee or oil over moderately high heat until it reaches about 365F/185C on a deep-frying thermometer. Lift up a rolled-out poori and carefully slip it into the hot oil so that it remains flat and does not fold over. The bread will sink to the bottom of the pan but quickly wants to bob to the surface. As it begins to rise, cover it with the back of the slotted spoon, and keep it submerged under the frying surface until it puffs into a steam-filled balloon. (Take care not to press the poori harshly - a tear in the delicate crust could fill the poori with oil.) When it is lightly browned on the first side, carefully turn it over and brown the second side. The frying time is under a minute for both sides. Remove the puffed bread with the slotted spoon and drain on paper towels. Repeat the procedure for all of the pooris, adjusting the heat to keep the oil at an even temperature. It if overheats, remove the pan from the burner.
Serve immediately or, to keep the batch warm for up to 1/2 hour, place the drained breads on paper-towel-lined cookie sheets, letting them overlap very slightly, and set in a preheated 275F/180C oven. As pooris cool, they deflate. At room temperature, the baasi pooris can be stacked and wrapped in a clean tea towel for up to 12 hours. (makes about 16) Variations: Masala Poori As for regular poori but add the following along with the salt 1/4 tsp cayenne pepper 1/2 tsp turmeric 1 1/2 tsp ground cumin 2 tsp ground coriander Sweet Poori Add 1/2 cup golden or brown granulated sugar to the flour in the recipe for regular poori. Also 1 tsp of cardamom is nice. Semolina Poori As for regular poori but use semolina not flour, milk not water Luchi As for regular poori but use unbleached white flour and increase ghee to 3 tbsp. Reduce salt to 1/4 tsp. Banana Poori 1 1/3 cup chapati flour 1 cup gram flour 1/2 tsp salt 1/2 ground cumin 1 tbsp brown sugar 2 tbsp ghee Make as for regular pooris adding the sugar and spice to the flours with the salt. Use mashed bananas instead of water.
Potatoes with Spices and Sesame Seeds
8 smallish potatoes 2 tsp whole cumin seeds 1/4 tsp whole fenugreek seeds 2 tsp whole black mustard seeds 6 tbsp vegetable oil 2 tbsp sesame seeds 1/4 ground turmeric 2 tsp salt black pepper, ground 2 tsp lemon juice Method: Boil the potatoes (unpeeled), then drain and allow to cool for about 3 or 4 hours. Peel and cut into 3/4 inch cubes. Heat the oil in a frying pan. Add the spices one after the other in this order, stirring once after each addition: cumin, fenugreek and black mustard seeds, then the sesame seeds, then the turmeric. Finally add the potatoes. WIth the heat on medium, fry the potatoes for 5 minutes. Add the salt, a dash of pepper and the lemon juice. Fry for another 5 minutes. (Serves 4)
A raita is a cooling, yoghurt based accompaniment to curries. Ingredients: 1 tsp butter 1 1/2 tsp cumin seeds 1/4 tsp cardamom seeds 1/4 tsp ground coriander 1/2 tsp cayenne pepper 3 ripe bananas, mashed 2 cups plain yoghurt Method: Pounds the spices together in a mortar; they should not be completely crushed. Melt the butter in a frying pan. Add the spices to the butter and stir for a minute, then quickly add the mashed bananas. Stir together for a minute. Remove from the heat and stir in the yoghurt. Transfer to a serving dish and chill well, before serving as a curry accompaniment.
This is an Indian recipe for flat whole-wheat bread. Ingredients: 8 oz chapati flour, or 4 oz each of whole-wheat and plain flour, plus additional flour for dusting Method: Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes. Form twelve equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up. Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up. Serve the roti hot.
Ingredients:(tip! to save time use ready made spring roll pastry for the wrap) 2 cups flour 1/2 tsp salt 8 tbsp (sunflower) oil 7 tbsp water 4 or 5 medium potatoes, boiled in their jackets and allowed to cool 1 onion, finely chopped 6 oz / 175g shelled peas 1 tbsp grated peeled ginger 3 tbsp finely chopped fresh coriander 1 1/2 tsp salt 1 tsp ground coriander 1 tsp garam masala 1 tsp ground cumin 1/4 tsp cayenne pepper 2 tbsp lemon juice oil for deep frying Method:
Sift the flour and salt in a bowl. Add 4 tablespoons of the oil and rub it in until the mixture resembles breadcrumbs. Add (slowly) about 4 tablespoons of water (possibly slightly more) and gather the dough into a stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make the dough into a ball, then rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer. Meanwhile, make the stuffing. Heat 4 tablespoons of oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, fresh coriander, and 3 tablespoons of water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3 or 4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas. Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or a wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
Kancheepuram idli par-boiled rice - 200g, Raw rice - 200g, Urud dal - 200g Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd. Roast 6 cashewnuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour. Take a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove. Sambhar powder
Whole red peppers - 1/4 kg Coriander seeds - 1/4 kg Toor Dal - 200 g Gram dal - 200 g whole black peppers - 25 g asafoetida - a pinch. or whole red peppers - 10 cups, coriander seeds - 10 cups, toor dal - 1 cup, gram dal - 1 cup, black peppers - 1/4 cups, asafoetida powder - 1 tsp. Dry the above ingredients in sun and grind into a nice powder.
Coconut podi (Thengai podi) grated coconut - 1 cup, urud dal - 3/4 cup, gram dal - 1 tsp, whole dried red chillies - 6-7, salt - 1/2 tsp, tamarind - a pinch, asafoetida - a pinch. In a little oil, roast all the ingredients except coconut until the aroma appears. Roast the coconut separately in little oil. Then grind them (without coconut) into a fine powder. Add the coconut and grind roughly once or twice. This can be stored and taken along with rice and sesame oil.
Sweet puttu Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in sesame balls Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts. Kari Masala Coriander seeds - 1 cup Gram Dal - 1 cup Cumin seeds - 1/2 cup Urud Dal - 1/2 tsp fenugreek seeds - 1/4 tsp whole red peppers-10 asafoetida - 1/4 tsp (add last) Slightly heat in little oil until the ingredients turn golden red in a fry pan and grind the above ingredients. Dosai Milagai powder Whole red peppers - 15 Urud dal - 50 g Gram dal - 50 g sesame seeds - 2 teaspoons asafoetida - a pinch tamarind - a pinch, sugar - 1/2 spoon, salt to taste Slightly heat in little oil until the ingredients turn golden red in a fry pan and grind the above ingredients. Onion vadam Rice flour - 2 cups, green chillies - 4, asafoetida - 1/2 tsp, salt - 1/2 tsp, lemon - 1, onions - 2 cups Heat some water and when it boils add rice flour and heat for 2-3 minutes with constant stirring. Grind green hot chillies, lemon juice , asafoetida and salt.Add this to cooked rice flour and knead well.Add equal amoint of chopped onions and mix well. Make this into small uniform balls and place them on a large sheet of plastic paper.Dry this in the sun or place it in the oven so that they become crisp and then store in a tight container. Fry the vadam in oil for serving.
Curry leaves powder gram dal - 2 tsp, whole red peppers - 4, asafoetida-1/4 tsp. Roast the above in a little oil.Roast a cup a fresh curry leaves until it becomes crisp. Add a pinch of tamarind, 1/4 tsp salt to these and grind. Paruppu podi gram dal - 1 cup toor dal or Pottu kadalai - 1 cup whole red peppers - 5 Roast the above without oil, add 1/3 tsp salt and 1/4 tsp asafoetida and grind into a very fine powder. Ellu podi (Sesame powder) Roast sesame seeds - 100g in a dry pan until it starts to burst. You may use black sesame seeds, but it should be washed well and drained. Black sesame will have better aroma. White sesame seeds may also be used. Slightly heat 5 red whole peppers, add salt and grind. Garlic powder garlic (big) -2, red chillies-4, urud dal - 4 tsp, gram dal - 4 tsp, oil - 2 tsp, salt - 1/4 tsp (or to taste) Roast red chillies, urud dal and gram dal in 2 tsp oil.Cool to room temperature and grind to a coarse powder. Separate garlic into cloves and peel.In the same oil, fry the garlic cloves until well cooked. Add it to the ground powder and grind once again until it mixes well. This can be taken with rice and ghee. Vallaraj powder vallarai leaves - 2 cups, salt - 1/4 tsp Roast the leaves of vallarai in a dry pan. Add salt and powder it in a mixie.This can be taken along with rice.
Masala dosai Par Boiled rice - 2 cups Raw rice - 2cups Urud Dal - 1 cup Fenugreek seeds - 1 tsp Rinse the above ingredients in water for about 2-3 hours.Then grind in a blender (with adding water in steps) into a very fine flour.Add salt and keep it aside (to get sour)for 12 hours. Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour and spread it on the pan into a round shape.Turn it over so that both sides are cooked well.When it is almost cooked spread a teaspoon of coconut chutney over it.Place some potato curry and roll the dosai on both sides and move it to a plate.
Adai Rice - 1 cup Gram dal,toor dal,urud dal in the ratio 3:3:2 - 1 cup. Rinse and soak the above ingredients for about 1 - 2 hours.Add 1/2 tsp salt, 4 whole red peppers and 1/4 tsp asafoetida and grind it coarsely.Add a few curry leaves. Grated coconut, chopped cabbage, chopped onions, chopped drumstick leaves or chopped plantain flower may be added to the flour. Heat the pan and when it is ready take this flour and make into a round flat shape.Make small holes on it using a spoon and spread oil along the edges and into the holes.Turn over until it is fully cooked. Side dish - Dosai Milagai podi and curd Venpongal Mix 1 cup rice and 1 cup moong dal .Add 3 times water(6 cups) and steam until it is overcooked.Cut 3 green chillies and 1/4 inch ginger into fine pieces.Take 2 tsp ghee in a fry pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder. You should be cautious while adding the black peppers and green chillie pieces in hot oil. They may burst all over. Therefore use low heat and a deep hollow vessel for this. Add 10 - 15 cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice mix.Add 1/2 tsp salt, a sprig of curry leaves and mix well. Add some ghee while serving.
Vegetable samosa vegetables - potatoes and green peas combind - 1/4 kg, onions - 2, mint leaves - 2 twigs, green chillies - 2, cilantro - 2 twigs. Steam the potatoes and peas separately.Cut the onions into small slices.Take some oil in a fry pan.Add onions and cut green hot chillies and fry the onions until it turns transparent.Add the vegetables and fry them with stirring until they are completely cooked. Add mint leaves and coriander leaves(cilantro). Mix maida with water, knead it well.Roll into even sized balls and make into round shape using a roller.Cut into 2 semi-circles.Place the curry and fold on three sides to make into a cone shape.Deep fry until it becomes crisp. Side dish - tomato ketchup
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.