Pav Bhaji, every Mumbaiite's street favorite!! I have grown up eating pav bhaji atleast once a week, where bhaji is the mixed vegetables and pav is the buttery soft moist bread! My mom used to make pav bhaji for our birthdays inviting all our friends, and everyone remembers her pav bhaji and her chocolate cake with chocolate ganache frosting till today!
Here is how we make it :)
Ingredients:
4 medium potatoes
1 green bell pepper diced into small pieces
1 cup green peas
3/4 cup cauliflower coarsely chopped
1 medium sized onion finely chopped
3-4 cloves of garlic
3 heapfuls pav bhaji masala
1/2 teaspoon chilli powder
2 tomatoes finely chopped
2 tablespoons tomato paste
1 lemon
3-4 tablespoons of salted butter
2 tablespoons chopped cilantro
salt to taste
sourdough bread or pugliese bread(my version of pav in the US!)
Butter to spread on the bread
Method:
Put the potatoes, cauliflower and green peas in a pressure cooker, cover with 5-6 cups of water, and pressure cook it until 4-5 whistles. Once done, let the mixture cool down. Drain the water into a separate bowl to preserve it(water has all the vitamins). Peel the skin off the potatoes. Now mash the entire mixture really well into a mush.
In a morter and pestel, add the garlic, 1 teaspoon of salt and the chilli powder and grind it until really fine.
In a medium saucepan, on medium heat, put in the butter, and melt it. Add the chopped onions. Saute it until golden brown. Add in the garlic mixture. Add in the chopped tomatoes, and saute it for 2-3 minutes. Add in the chopped bell pepper and saute for about 2-3 minutes. Add in the pav bhaji masala, and let it cook on low to medium heat for 5 minutes, until it looks well blended.
Add in the potato mixture and add in about a cup of the preserved water, and mix this really well. Squeeze the juice of one lemon. Now mix the entire bhaji well, stirring it occassionally and keep it at low heat. Cook it for about 10 minutes. Add in the chopped cilantro as garnish and a tad bit of butter that melts beautifully on top to make it look silky!
Slice the bread loaf into about 2-3 slices/person. Slather it with butter on both sides. Now at medium heat on a saucepan, add the slices and let it brown and crisp nicely on both sides! The pav bhaji is ready to eat! :)
You can garnish the bhaji once on your plate with cilantro, some chopped onions and a dash of lemon! Yum!
Showing posts with label Indian Vegetarian dishes. Show all posts
Showing posts with label Indian Vegetarian dishes. Show all posts
Friday, February 26, 2010
Thursday, December 24, 2009
Shrikhand
I realised that I had put up the recipe of oondhiyo, but NOT shrikhand! Cant have oondhiyo without shrikhand, can u!?!? Its oondhiyo season in India, and hence the shrikhand recipe :) This is the way my mom made it, and it turns out silky and smooth, and its perfect! I do NOT like shrikhand from indian stores, coz they make them too sweet!
Here is the recipe!
Ingredients:
1 container Pavel yogurt
3/4 cup confectioners sugar
1 teaspoon finely ground cardamom(from pods)
a pinch of saffron
fine slices of a few almonds and pistachios for garnish
Method:
Using a muslin cloth, add the entire container of yogurt into the cloth, and use a large strainer to drain out all the water in the yogurt. Keep it this way for a couple of hours.
In a small pan over medium heat, add in the saffron, and let it crisp up for a couple minutes, until the strands break. This ensures more flavor and a deeper richer color. Add the saffron pieces to the yogurt, once all the water is drained, into a big strainer. Add in the sugar as well. Now strain the entire yogurt mixture into a big bowl to ensure it is smooth and silky. Mix in the cardomom powder as well.
Put in the final product in a serving bowl and garnish generously with the almonds and pistachios! Enjoy :)
Here is the recipe!
Ingredients:
1 container Pavel yogurt
3/4 cup confectioners sugar
1 teaspoon finely ground cardamom(from pods)
a pinch of saffron
fine slices of a few almonds and pistachios for garnish
Method:
Using a muslin cloth, add the entire container of yogurt into the cloth, and use a large strainer to drain out all the water in the yogurt. Keep it this way for a couple of hours.
In a small pan over medium heat, add in the saffron, and let it crisp up for a couple minutes, until the strands break. This ensures more flavor and a deeper richer color. Add the saffron pieces to the yogurt, once all the water is drained, into a big strainer. Add in the sugar as well. Now strain the entire yogurt mixture into a big bowl to ensure it is smooth and silky. Mix in the cardomom powder as well.
Put in the final product in a serving bowl and garnish generously with the almonds and pistachios! Enjoy :)
Sunday, November 16, 2008
Vegetable Makhanwala
I tried this recipe when I had some friends over and it came out awesome! Few of my friends wanted the recipe so here it is.
Ingredients:
1 cup small cauliflower florets
1 large potato peeled and chopped(small pieces)
1/2 cup peas
2 carrots peeled and diced small
1 cup paneer, sauted in oil and browned
1 cup green beans, with ends chopped and cut into small pieces
For the dry masala:
1 teaspoon cinnamon
3-4 cloves
1/2 teaspoon whole peppercorns
1/2 teaspoon fennel seeds(sauf)
1/4 teaspoon cardamom seeds
2 whole dried red chillies
2 tablespoons broken cashew nuts
1 teaspoon cumin seeds
1 teaspoon red chilli powder
salt to taste
1 yellow onion finely chopped
2 tablespoon finely chopped garlic and ginger
2 tomatoes finely chopped
3 tablespoon tomato paste
3 tablespoons butter
2 tablespoons ghee
1/2 cup half and half
Garnish:
1 tablespoon finely chopped coriander
1 tablespoon chopped cashewnuts
Method:
Use the dry masala ingredients and toast them in a shallow pan for 5 min. Toasting dry spices brings out the flavor to the fullest. Grind them into a fine paste.
In a large deep pot, put the ghee, and the butter, on medium heat. Saute the dry masala paste for about 4 minutes till its golden brown. Put in the onions and the ginger garlic paste, and saute till the onions are golden brown for about 6 minutes. Put in the chopped tomatoes, and the paste. Saute for 6-7 minutes again. Put in the chopped veggies, and saute for 10 minutes. Add in th salt and red chilli powder. Add in the half and half, and 1/2 cup water, and cover it, and let it cook for 30 minutes on low to medium heat. Add the paneer and garnish with finely chopped coriander and chopped cashewnuts.
Eat it with rotis!
Ingredients:
1 cup small cauliflower florets
1 large potato peeled and chopped(small pieces)
1/2 cup peas
2 carrots peeled and diced small
1 cup paneer, sauted in oil and browned
1 cup green beans, with ends chopped and cut into small pieces
For the dry masala:
1 teaspoon cinnamon
3-4 cloves
1/2 teaspoon whole peppercorns
1/2 teaspoon fennel seeds(sauf)
1/4 teaspoon cardamom seeds
2 whole dried red chillies
2 tablespoons broken cashew nuts
1 teaspoon cumin seeds
1 teaspoon red chilli powder
salt to taste
1 yellow onion finely chopped
2 tablespoon finely chopped garlic and ginger
2 tomatoes finely chopped
3 tablespoon tomato paste
3 tablespoons butter
2 tablespoons ghee
1/2 cup half and half
Garnish:
1 tablespoon finely chopped coriander
1 tablespoon chopped cashewnuts
Method:
Use the dry masala ingredients and toast them in a shallow pan for 5 min. Toasting dry spices brings out the flavor to the fullest. Grind them into a fine paste.
In a large deep pot, put the ghee, and the butter, on medium heat. Saute the dry masala paste for about 4 minutes till its golden brown. Put in the onions and the ginger garlic paste, and saute till the onions are golden brown for about 6 minutes. Put in the chopped tomatoes, and the paste. Saute for 6-7 minutes again. Put in the chopped veggies, and saute for 10 minutes. Add in th salt and red chilli powder. Add in the half and half, and 1/2 cup water, and cover it, and let it cook for 30 minutes on low to medium heat. Add the paneer and garnish with finely chopped coriander and chopped cashewnuts.
Eat it with rotis!
Tuesday, November 4, 2008
Ragda Pattice
I had a couple of friends over on Sunday, so I decided to make ragda pattice and dahi wadas. The ragda pattice turned out really good. It is pretty straight forward. I had soaked about 2 cups of the white vatana(white peas) overnight. Here is the recipe:
Ingredients:
For the pattice
2 large potatoes
4 small green chillies finely chopped
2 tablespoons grated ginger
2 tablespoons finely chopped cilantro
3/4 teaspoon turmeric powder
3/4 teaspoon chilli powder
1 teaspoon amchur powder(mango powder)
3 slices soaked bread(without the outer rim - soak the bread slices in water for 30 seconds and squeeze the water out)
salt to taste
Oil for shall frying
For the ragda
Soaked white vatana
6-7 curry leaves(kadi patta)
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
2 tablespoons finely chopped cilantro
3 tablespoons date tamarind chutney
2 tablespoons vegetable oil
salt to taste
Garnish
cilantro chutney
date tamarind chutney
finely chopped onions
finely chopped cilantro
Method:
For the pattice
1) Boil the potatoes, cool them and peel the skin off. Mash the potatoes.
2) In a large bowl, combine all the ingredients for the pattice together, and mix it thoroughly with your bare hands. Make round balls, and flatten them out about 1/2 inch thick with oil brushed on both sides so that they dont stick.
3) Shallow fry the pattice, 4 minutes on each side, until a dark goldenish brown in color and it shows that its crisp enough! Place them on paper towels to soak the excess oil.
For the ragda
1) Pressure cook the vatana for 5 whistles. Dont do more, else it will overcook.
2) In a large vessel, at medium heat, put in the oil, wait for a couple minutes for the oil to heat up. Put in the mustard seeds, cumin seeds, curry leaves, and wait for a minutes for it to splatter.
2) Add the cooked ragda, and all the remaining spices, chutney, cilantro and salt. Add about one cup of water and let it boil for about 10 minutes and then switch off the heat. It is ready!
Final Preparation:
On a plate, place 2 pattice. Add about 2-3 servings of the ragda on top of it. Add a couple teaspoons of cilantro chutney and date tamarind chutney on each pattice. Top with onions and cilantro and its ready to chow down :P Have fun!!
Ingredients:
For the pattice
2 large potatoes
4 small green chillies finely chopped
2 tablespoons grated ginger
2 tablespoons finely chopped cilantro
3/4 teaspoon turmeric powder
3/4 teaspoon chilli powder
1 teaspoon amchur powder(mango powder)
3 slices soaked bread(without the outer rim - soak the bread slices in water for 30 seconds and squeeze the water out)
salt to taste
Oil for shall frying
For the ragda
Soaked white vatana
6-7 curry leaves(kadi patta)
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
2 tablespoons finely chopped cilantro
3 tablespoons date tamarind chutney
2 tablespoons vegetable oil
salt to taste
Garnish
cilantro chutney
date tamarind chutney
finely chopped onions
finely chopped cilantro
Method:
For the pattice
1) Boil the potatoes, cool them and peel the skin off. Mash the potatoes.
2) In a large bowl, combine all the ingredients for the pattice together, and mix it thoroughly with your bare hands. Make round balls, and flatten them out about 1/2 inch thick with oil brushed on both sides so that they dont stick.
3) Shallow fry the pattice, 4 minutes on each side, until a dark goldenish brown in color and it shows that its crisp enough! Place them on paper towels to soak the excess oil.
For the ragda
1) Pressure cook the vatana for 5 whistles. Dont do more, else it will overcook.
2) In a large vessel, at medium heat, put in the oil, wait for a couple minutes for the oil to heat up. Put in the mustard seeds, cumin seeds, curry leaves, and wait for a minutes for it to splatter.
2) Add the cooked ragda, and all the remaining spices, chutney, cilantro and salt. Add about one cup of water and let it boil for about 10 minutes and then switch off the heat. It is ready!
Final Preparation:
On a plate, place 2 pattice. Add about 2-3 servings of the ragda on top of it. Add a couple teaspoons of cilantro chutney and date tamarind chutney on each pattice. Top with onions and cilantro and its ready to chow down :P Have fun!!
Tuesday, August 19, 2008
Bateta nu Shaak(potato veggie)
This is the first vegetable that I learnt to make as a kid when I was 9 years old from my mom:) I had my winter vacation from school, and I had the cooking kicks, and decided to make something new every day of the 2 week vacation! First recipe that I tried was bateta nu shaak. Didn't turn out good, ofcourse ;) But it does NOW :P Its every Gujarati's comfort vegetable, and it goes great with theplas. We used to have methi theplas with this vegetable, and Raj loves it too! How can one NOT like this vegetable, with the thepla combination!? YUM!!
Ingredients:
4 medium potatoes peeled and diced into cubes
3 1/2 cups water
1 teaspoon cumin
5-6 curry leaves
a pinch of asafoetida
3 garlic cloves finely chopped
1 green chilly finely chopped
1/2 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon garam masala
1 tomato finely chopped
salt to taste
1 tablespoon vegetable oil
cilantro to garnish
Method:
In a deep pan, at medium heat, put in the vegetable oil, wait for a minute for it to heat up, and then add in the cumin seeds, asafoetida, curry leaves. Let the seeds splatter, and then add in the garlic, and green chilly. Add in the potatoes and saute it for a minute. Then add in the water, and all the masalas like chilly powder, turmeric powder, coridander powder, garam masala, and salt and tomato, and let it cook until the water reduces to the level of the potatoes. The water helps the potatoes to cook and soften, and get the flavor from the masalas.
Insert a fork through a potato piece and it should be really soft and break easily, that is the consistency you are looking for.
Garnish this dish with chopped cilantro. And its ready to eat with rotis or theplas! :)
Ingredients:
4 medium potatoes peeled and diced into cubes
3 1/2 cups water
1 teaspoon cumin
5-6 curry leaves
a pinch of asafoetida
3 garlic cloves finely chopped
1 green chilly finely chopped
1/2 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon garam masala
1 tomato finely chopped
salt to taste
1 tablespoon vegetable oil
cilantro to garnish
Method:
In a deep pan, at medium heat, put in the vegetable oil, wait for a minute for it to heat up, and then add in the cumin seeds, asafoetida, curry leaves. Let the seeds splatter, and then add in the garlic, and green chilly. Add in the potatoes and saute it for a minute. Then add in the water, and all the masalas like chilly powder, turmeric powder, coridander powder, garam masala, and salt and tomato, and let it cook until the water reduces to the level of the potatoes. The water helps the potatoes to cook and soften, and get the flavor from the masalas.
Insert a fork through a potato piece and it should be really soft and break easily, that is the consistency you are looking for.
Garnish this dish with chopped cilantro. And its ready to eat with rotis or theplas! :)
Friday, December 21, 2007
Oondhiyu
So finally, after seeing my mom make oondhiyu every single year, I FINALLY made it myself, when I went to Bombay this November, and I was really impressed by myself;) simply coz I could actually make it, and well it turned out awesome!!! I made 2 vessels worth of oondhiyu, and it all got over in a DAY!!! NO LEFT OVERS!:)
This is my mom, and Kumud aunty's(my fav aunt) recipe.
The measurements mentioned below make 2 whole pots worth of oondhiyu. This preparation does not even require that much oil, and it is amazingly tasty! Here it is... ENJOY!
Ingredients:
500gms papdi seeds and the papdi
250gms thin papdi, whole
2 raw banana cut into small pieces with skin
500gm small brinjals slit
1kg purple yam, peeled and cut into small pieces
400gm sweet potato, peeled and cut into small pieces
100gm green garlic finely chopped
4 cloves garlic finely chopped
1 1/2 bunches of cilantro, finely chopped
1 coconut freshly ground
4 green chillies finely chopped
4 teaspoon sugar
3/4 cup vegetable oil
salt to taste
a pinch of asafoetida
1 teaspoon baking soda
1/2 cup finely chopped green garlic for garnish
Muthia:
3/4 cup wheat flour
1 tbsp gram flour(chana flour)
a pinch of asaefoetida
1/2 teaspoon turmeric powder
3/4 teaspoon chilli powder
2 teaspoons vegetable oil
4 tablespoons fenugreek leaves finely chopped
water enough to bind the dough
vegetable oil for frying
Method:
Masala preparation:
In a large bowl, put in the freshly ground coconut, same amount of cilantro finely chopped, sugar, chillies, green garlic, garlic and salt to taste. Mix it well in the bowl.
Muthia preparation:
In a large bowl, mix all the muthia ingredients together and form about an inch size long muthias, they should not be round, but more elongated.
In another large pan, heat the oil on medium heat, till ready for frying. Fry all the muthias. Leave them on the side.
Oondhiyu preparation:
In a large dish, start filling the green masala, prepared earlier, into the brinjals and the bananas. Once that is done, put in the yam and sweet potatoes and put the remaining masala in the dish. Leave about 1/2 cup for the papdis. Mix everything in the large dish, except the papdis, properly with your hand.
In another smaller dish, put both, the papdis and the seeds, and the remaining masala, and add the baking soda and about 1 tablespoon of oil. Mix it well with your hand. Now we are ready to cook.
In your largest pot:), on medium heat. Put in the oil and let it heat. Add in the papdi, and cover the pot, and let it cook for about 5 minutes. Then put in the brinjals, let it cook for 5 minutes. Then put in the yam, and bananas, and let it cook again for about 7 minutes. Finally put in the sweet potatoes and all the masala remaining in the dish and let it cook for about 5 minutes. Last but not the least, add in the muthias. Now let it cook slowly, stirring it from time to time for about 30-40 minutes on medium heat, until well cooked. Make sure that the pot is always covered! If needed, transfer into another pot, so that all vegetables can cook evenly. Garnish it with the remaining chopped green garlic.
The oondhiyu is ready to eat!!!:) ENJOY it with puris and shrikhand!! :)
Thursday, October 18, 2007
Bhinda Bateta nu shaak(Okra potatoes vegetable)
This is such a simple vegetable, and so damn yummy!! Especially with yogurt and rotli, it tastes so good! It has always been my brother and my favorite vegetable, and as kids, we would fight over the burnt pieces of bhinda! That was the best part about bhinda! ;)
Bhinda or Okra or Lady fingers :), can NEVER be washed directly under water! The best way is to take a wet paper towel, and clean individually to remove the dirt! Yea tedious for sure, but the end result is awesome ! ;) That's what keeps me going in cleaning it;)
Once that is done, cut the top and bottom of each bhinda. Then start chopping them horizontally into small pieces.
Another TIP while picking bhinda, that my mom had mentioned is that while picking bhinda in the grocery store, take each one in the hand, and snap the end of it with your thumb. If it cracks easily, its good! Another tedious job. LOL, well bhinda sounds like a very tedious vegetable to eat, but as I said, you will NOT regret the effort !! :) I used to go grocery shopping with my mom, and I would observe her, smelling fruits, cracking the ends of bhindas, and various other quarks;)! I get it all now!!
Ingredients:
2 pounds bhinda
2 small potatoes, peeled and diced into cubes
1 1/2 tablespoon vegetable oil
pinch of asafoetida
1 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/2 tablespoon ginger garlic chilli paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder(more if you like it spicy!:) )
3/4 teaspoon garam masala
1 1/2 teaspoon coriander powder
salt to taste
1/2 tomato diced into small pieces
1/2 teaspoon sugar! (I am gujarati after all!;) )
cilantro to garnish
Method:
Firstly, microwave the diced potatoes for about 2 minutes. They will be soft.
In a saucepan, put oil on medium heat. After 2 minutes, put in the potatoes, and fry them till they brown up a bit. Add in the asafoetida, mustard seeds and cumin seeds until they start splattering. Then add in the ginger garlic chilli paste. Saute it for about a minute or two. Then add in the cut okra, and saute it. You MAY need to ad in a little more oil to get them to crisp up! Add in all the remaining spices, like turmeric, chilli powder, garam masala, coriander powder and salt and saute it. Let it cook and crisp up. DO NOT saute it too often else it will become mushy! Add in the tomatoes after about 15 minutes.
This may take about 1/2 hour to cook up completely, in total. But ITS WORTH it! ;) add in the sugar and saute it. Add in the cilantro on the top as garnish. Ready to eat with rotlis and yogurt! YUM! :)
To make it punjabi style, I add in about 1/2 an onion, thinly sliced, when adding in the ginger garlic chilli paste and wait for the onions to become pinkish. It gives a great taste!
Bhinda or Okra or Lady fingers :), can NEVER be washed directly under water! The best way is to take a wet paper towel, and clean individually to remove the dirt! Yea tedious for sure, but the end result is awesome ! ;) That's what keeps me going in cleaning it;)
Once that is done, cut the top and bottom of each bhinda. Then start chopping them horizontally into small pieces.
Another TIP while picking bhinda, that my mom had mentioned is that while picking bhinda in the grocery store, take each one in the hand, and snap the end of it with your thumb. If it cracks easily, its good! Another tedious job. LOL, well bhinda sounds like a very tedious vegetable to eat, but as I said, you will NOT regret the effort !! :) I used to go grocery shopping with my mom, and I would observe her, smelling fruits, cracking the ends of bhindas, and various other quarks;)! I get it all now!!
Ingredients:
2 pounds bhinda
2 small potatoes, peeled and diced into cubes
1 1/2 tablespoon vegetable oil
pinch of asafoetida
1 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/2 tablespoon ginger garlic chilli paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder(more if you like it spicy!:) )
3/4 teaspoon garam masala
1 1/2 teaspoon coriander powder
salt to taste
1/2 tomato diced into small pieces
1/2 teaspoon sugar! (I am gujarati after all!;) )
cilantro to garnish
Method:
Firstly, microwave the diced potatoes for about 2 minutes. They will be soft.
In a saucepan, put oil on medium heat. After 2 minutes, put in the potatoes, and fry them till they brown up a bit. Add in the asafoetida, mustard seeds and cumin seeds until they start splattering. Then add in the ginger garlic chilli paste. Saute it for about a minute or two. Then add in the cut okra, and saute it. You MAY need to ad in a little more oil to get them to crisp up! Add in all the remaining spices, like turmeric, chilli powder, garam masala, coriander powder and salt and saute it. Let it cook and crisp up. DO NOT saute it too often else it will become mushy! Add in the tomatoes after about 15 minutes.
This may take about 1/2 hour to cook up completely, in total. But ITS WORTH it! ;) add in the sugar and saute it. Add in the cilantro on the top as garnish. Ready to eat with rotlis and yogurt! YUM! :)
To make it punjabi style, I add in about 1/2 an onion, thinly sliced, when adding in the ginger garlic chilli paste and wait for the onions to become pinkish. It gives a great taste!
Saturday, September 29, 2007
Cabbage potato vegetable ( patta gobi aloo sabzi )
I love this recipe! It can be made in 15 minutes and its delicious and healthy! :) I love the combination of this veggie with gujarati daal and rotis! YUM!
Ingredients:
1/2 cabbage finely shredded (I shred it in the food processor, its extremely quick!)
1 teaspoon mustard seeds
pinch of asafoetida
4-5 curry leaves
1 clove garlic minced
1 teaspoon ginger minced
1-2 green chillies minced
1 medium sized potato
1/2 - 3/4 teaspoon turmeric
1/2 - 3/4 teaspoon garam masala
pinch of chilli powder
1 1/2 teaspoon coriander powder
salt to taste
1 small tomato chopped into tiny pieces
2 teaspoons of vegetable oil
finely chopped fresh cilantro to garnish
Method:
Peel the potato, dice it into small pieces, and microwave it in a dish for about 2 minutes. Saves the cooking time for the potatoes to soften!
In a large saucepan at medium heat, put the oil and let it heat for a couple minutes. Put in the asafoetida and the mustard seeds, and wait for it to splatter. Once is starts splattering, put in the curry leaves, and the garlic, ginger, chilli paste. Saute for a couple minutes, and then put in the potatoes, and wait for them to brown up on all sides. Then add the shredded cabbage, and saute it again for about 3 minutes till its well coated with the oil and the fresh spices. Put in the masalas and the tomato and saute it again for about 4 minutes. Dont overcook it!
Garnish it with the cilantro and its ready to eat!:)
Ingredients:
1/2 cabbage finely shredded (I shred it in the food processor, its extremely quick!)
1 teaspoon mustard seeds
pinch of asafoetida
4-5 curry leaves
1 clove garlic minced
1 teaspoon ginger minced
1-2 green chillies minced
1 medium sized potato
1/2 - 3/4 teaspoon turmeric
1/2 - 3/4 teaspoon garam masala
pinch of chilli powder
1 1/2 teaspoon coriander powder
salt to taste
1 small tomato chopped into tiny pieces
2 teaspoons of vegetable oil
finely chopped fresh cilantro to garnish
Method:
Peel the potato, dice it into small pieces, and microwave it in a dish for about 2 minutes. Saves the cooking time for the potatoes to soften!
In a large saucepan at medium heat, put the oil and let it heat for a couple minutes. Put in the asafoetida and the mustard seeds, and wait for it to splatter. Once is starts splattering, put in the curry leaves, and the garlic, ginger, chilli paste. Saute for a couple minutes, and then put in the potatoes, and wait for them to brown up on all sides. Then add the shredded cabbage, and saute it again for about 3 minutes till its well coated with the oil and the fresh spices. Put in the masalas and the tomato and saute it again for about 4 minutes. Dont overcook it!
Garnish it with the cilantro and its ready to eat!:)
Tuesday, July 17, 2007
Bengan(Eggplant) Bharta
Eggplant is not a favorite with many people, but try this recipe and its surely gonna be a hit!! ;)
Ingredients:
1 Large eggplant(bengan)
1 small onion finely chopped
1 1/2 - 2 tsp garlic ginger green chilli paste
1 tbsp tomato paste
1 small tomato finely chopped
2 sprigs of green onion finely chopped
1 tsp cumin/mustard seeds
pinch of asafoetida
1/2 tsp turmeric powder
1 - 1 1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp chilli powder(if the green chilli is not spicy enough!!)
salt to taste
1 1/2 tsp vegetable oil
chopped coriander for garnish
Method:
First, roast the eggplant. It can be done in 2 ways:
1.) I usually roast it in the oven for about 30 minutes at 450 degrees and then broil it on all sides for about 4 minutes turning it periodically to burn all sides of the eggplant. I do this cause I have an electric stove and not gas.
2.) A friend of mine suggested to do it on the electric stove and turning it periodically for about 15 minutes or until it starts to wrinkle and the skin is burnt. Basically, we are cooking the eggplant before putting any flavoring into it.
Once that is done, cool it slightly and then remove the contents from the eggplant by removing the outer skin. Mash the mixture completely.
In a deep pan, heat the vegetable oil, put in the cumin/mustard seeds until they start crackling, and put the asefoitida too. Put the chopped onions, garlic, ginger and chilli paste and cook at medium heat until it turns slightly brown. Then put in the tomatoes and the tomato paste and let it simmer for 2-3 minutes. Put in all the masalas, and then the eggplant, and half of the chopped green onions. Let it cook for about 8-10 minutes until the eggplant has caught all the various flavors n garnish with the remaining chopped green onions and coriander.
Eat it with hot rotis!! :)
Ingredients:
1 Large eggplant(bengan)
1 small onion finely chopped
1 1/2 - 2 tsp garlic ginger green chilli paste
1 tbsp tomato paste
1 small tomato finely chopped
2 sprigs of green onion finely chopped
1 tsp cumin/mustard seeds
pinch of asafoetida
1/2 tsp turmeric powder
1 - 1 1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp chilli powder(if the green chilli is not spicy enough!!)
salt to taste
1 1/2 tsp vegetable oil
chopped coriander for garnish
Method:
First, roast the eggplant. It can be done in 2 ways:
1.) I usually roast it in the oven for about 30 minutes at 450 degrees and then broil it on all sides for about 4 minutes turning it periodically to burn all sides of the eggplant. I do this cause I have an electric stove and not gas.
2.) A friend of mine suggested to do it on the electric stove and turning it periodically for about 15 minutes or until it starts to wrinkle and the skin is burnt. Basically, we are cooking the eggplant before putting any flavoring into it.
Once that is done, cool it slightly and then remove the contents from the eggplant by removing the outer skin. Mash the mixture completely.
In a deep pan, heat the vegetable oil, put in the cumin/mustard seeds until they start crackling, and put the asefoitida too. Put the chopped onions, garlic, ginger and chilli paste and cook at medium heat until it turns slightly brown. Then put in the tomatoes and the tomato paste and let it simmer for 2-3 minutes. Put in all the masalas, and then the eggplant, and half of the chopped green onions. Let it cook for about 8-10 minutes until the eggplant has caught all the various flavors n garnish with the remaining chopped green onions and coriander.
Eat it with hot rotis!! :)
Wednesday, June 6, 2007
Paneer Koftas
Ingredients:
For the Kofta:
3 medium sized potatoes peeled
1 cup grated paneer
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tbsp finely ground fresh coriander
2 freshly ground green chillies
salt to taste
Oil to fry
For the ground masala:
1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts
For the curry:
1 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste
1bsp chopped fresh coriander for Garnish.
Method:
For the Koftas, boil the potatoes in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.
Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.
For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.
In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit.
You can now put in the koftas just few minutes before eating. Garnish with chopped coriander.
For the Kofta:
3 medium sized potatoes peeled
1 cup grated paneer
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tbsp finely ground fresh coriander
2 freshly ground green chillies
salt to taste
Oil to fry
For the ground masala:
1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts
For the curry:
1 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste
1bsp chopped fresh coriander for Garnish.
Method:
For the Koftas, boil the potatoes in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.
Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.
For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.
In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit.
You can now put in the koftas just few minutes before eating. Garnish with chopped coriander.
Tuesday, April 17, 2007
Vegetable Koftas
By request from my masi(aunt), although shes a great cook herself. :)
Ingredients:
For the Kofta:
3 medium sized potatoes peeled
1 1/2 cups diced carrots and green beans , peas
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tsp freshly minced garlic
1 tsp freshly ground ginger
2 freshly ground green chillies
1/2 tsp amchur powder
salt to taste
Oil to fry
For the ground masala:
1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts
For the curry:
1 tbsp ghee or oil
1/2 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste
1bsp chopped fresh coriander for Garnish.
Method:
For the Koftas, boil the vegetables in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.
Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.
For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.
In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit. You can now put in the koftas. Garnish with chopped coriander.
Eat this with rotis or rice! It is very tasty, I guarantee you! :)
Ingredients:
For the Kofta:
3 medium sized potatoes peeled
1 1/2 cups diced carrots and green beans , peas
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tsp freshly minced garlic
1 tsp freshly ground ginger
2 freshly ground green chillies
1/2 tsp amchur powder
salt to taste
Oil to fry
For the ground masala:
1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts
For the curry:
1 tbsp ghee or oil
1/2 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste
1bsp chopped fresh coriander for Garnish.
Method:
For the Koftas, boil the vegetables in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.
Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.
For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.
In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit. You can now put in the koftas. Garnish with chopped coriander.
Eat this with rotis or rice! It is very tasty, I guarantee you! :)
Tuesday, March 20, 2007
Methi(fenugreek) theplas
This is a savory bread, like roti but with a lot of fresh and dry spices, and greens! Its really tasty and can be eating with yogurt and pickle or with potato bhaji(potatoes in spices). Its another one my dear mom's concoction.
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
1 1/2 bunch of fenugreek leaves
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
1/4 cup yogurt
Enough water to bind the dough(start off slowly)
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable and not sticky! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, at medium heat, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
1 1/2 bunch of fenugreek leaves
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
1/4 cup yogurt
Enough water to bind the dough(start off slowly)
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable and not sticky! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, at medium heat, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
Dudhi(bottle gourd) theplas
This recipe is for a friend Sonia, who's husband Sameer does not like dudhi!;) Hopefully after she makes these theplas, he will start liking dudhi.
This is a savory bread, like roti but with a lot of fresh and dry spices, and a vegetable! Its really tasty and can be eating with yogurt and pickle or with potato bhaji(potatoes in spices). Its one my dear mom's concoction.
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
About 1/2 dudhi(bottle gourd) peeled and finely grated
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable but not sticky! Use the water from the bottle gourd to bind the dough. If needed, add more water, but ONLY IF needed! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
This is a savory bread, like roti but with a lot of fresh and dry spices, and a vegetable! Its really tasty and can be eating with yogurt and pickle or with potato bhaji(potatoes in spices). Its one my dear mom's concoction.
Ingredients:
2 cups whole wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
salt to taste
About 1/2 dudhi(bottle gourd) peeled and finely grated
2 tsp sesame seeds
2 tsp cumin seeds
2-3 tsp freshly ground garlic
1 tsp ground green chillies
a pinch of asefoitida(optional)
2 tbsp finely chopped fresh coriander
1 1/2 tbsp vegetable oil
Method:
Combine all the ingredients in a bowl and bind it together into a dough like consistency until its malleable but not sticky! Use the water from the bottle gourd to bind the dough. If needed, add more water, but ONLY IF needed! Keep binding it to incorporate it in a proper manner.
Once completed, apply little oil on the entire surface. Cover the bowl and keep it for about half an hour before rolling it out into thin rotis using little flour on the board so that it doesnt stick to the surface.
On the pan, put a little bit of oil, on both sides so that it turns out crisp and delicious!
Eat it hot with yogurt and pickle and relish it!
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