Food from all across the world and lots more...

Garlic Spiked Drumstick Fritters

2011-08-08T03:56:00.000-07:00

Drumsticks are seen as boring vegetables.This interesting spicy version makes a lip-smacking accompaniment and stand-alone version of this nutritious vegetable.This recipe can be made with beans,potatoes and cauliflowers too!Be free to experiment.A personal favourite, especially in hot summers with "Pakhala" or rice.

Ingredients

Drumsticks- 6
Garlic- 7 to 8 cloves (can increase if you like the flavour)
Green chilies-2
Salt- 1/2 tsp and more to boil
Rice flour- 2 to 3 tbsp
Oil - 3 tbsp
Water to boil the drumsticks in
Oregano- 1/2 tsp (Optional)

Chop drumsticks in to French fries sized (3 inch) long pieces)

Boil in sufficient water with salt to taste.
Cook till tender,but not very soft.
* You can see the seed getting separated from the flesh inside,the drumsticks shouldn't start splitting. Can press one and check-not raw not totally cooked.
Chop garlic and green chilli into small pieces.
Pound together coarsely.
Drain water from drumsticks and transfer to broad bowl to mix.
Add paste.mix wel and leave for 15-20 minutes atleast.
Add DRY rice flour (rice powder) and toss.
Heat oil in a pan (non stick preferred).
When hot,shallow fry till brown and crisp on all sides.
Serve with rice dishes or as a tasty snack/appetizer.

Sumi says: The crushed garlic-green chilli combo can be substituted with 1 tbsp of readymade ginger-garlic paste.Add in step 4 and leave to marinate!Continue similarly

Stuffed Cucumber Snack

2011-07-03T10:25:00.000-07:00

Try this snack of chopped cucumbers stuffed with seasoned cottage cheese.Makes a great eat for parties or barbecue lunches.

Cucumbers-3 to 4
Cottage Cheese-200 gms (can be altered)
OR
Hung curd- 150-200 gms

I am giving 3 suggested combinations. These ingredients are to be blended with Crumbled or Grated cottage cheese or hung curd.
The proportion is suggestive,adjust according to taste

Combo 1
Sslt-to taste
Chilli flakes or pepper- 1 1/2 tbsp
Oregano - to taste
Basil- optional

Combo 2
Honey- 2 tbsp
Pepper- 1 1/2 tbsp
Salt- to taste
Oregano-1 tbsp

Combo 3
Carrot grated- 1/2 cup
Green chilli (chopped fine)
Chopped coriander- 1 to 2 tbsp
Oregano- sprinkle
Salt-to taste

Peel the cucumbers and cut into 2-3 pieces vertically. Carefully scoop out the seeds,an apple corer is quite useful. Make the pieces stand and stuff with the desired stuffing.
Make about 15 minutes before serving
Top with grated cheese,carrot or sprinkle seasoning.
Can be served on a bed of lettuce or basil.Crackers or Nachos make a good bite with it

Try:The scooped out portions can be blended with the stuffing if liked.
Mustard powder is a good addition,it has a heightened flavour, you can add it if your guests would like it.

Stuffed Tomato-Onion Sandwich

2011-04-30T00:27:00.001-07:00

INGREDIENTS
(To serve 2)
Wholemeal bread-8 slices
http://quezi.com/4450
Tomatoes-2
Onions- 1-2
Green chillies- 1
Coriander leaves- a handful
Chaat Masala or Oregano- 1 tsp (to taste)
Butter
Salt- if required
Cheese-4 slices or grated as required.

Chop tomatoes,onions,chillies and coriander and mix.
Add seasoning and butter slices.
Toast on skillet and place filling and cheese on toasted bread.
Seal with second toasted slice and let cheese melt before serving.
If grilling,butter slices and fill with chopped vegs and cheese.
Make crisp and brown.
Serve with ketchup or chutney.
Makes for a good meal with Hot Soup.

Paneer Dosa

2011-03-04T22:20:00.000-08:00

An interesting variation from the potato filling of the masala dosa.I did not have enough 'alu' and just about enough 'paneer' to make the last 2 dosas when I tried this about 2 and and a half years ago at Bangalore.It was really yummy and is a welcome break when we don't feel like eating Potato stuffed Dosai at home.

Ingredients
Dosa batter- to make enough dosas

I give the requirements for filling about 6-7 dosas
Paneer-250 grams
Onions-2
Green chillies-2
Tomatoes-1 to 2
Mustard seeds- 1 tsp
Jeera seeds (optional)- a pinch
Red Chilli powder- 1/2 tsp
Rasam powder- 1 1/2 tsp (can add less according to taste)
(will post the family recipe soon)
Salt- to taste
Turmeric (haldi) pd- 1/4 tsp
Oil- to fry

Heat a pan and add oil.
Add mustard and jeera seeds.
When they splutter, add finely chopped onions and chillies.
Fry till onions are soft.
Add chopped tomatoes and fry well till oil leaves the side of the cooking mixture.
Now,add crumbled paneer,salt and haldi.
Fry till soft.
Add Rasam powder.
Mix well and cook for 2 more minutes till smell of rasam powder changes.
Garnish with Coriander leaves if desired.

After dosa is cooked on both sides,place in centre and fold.
Tastes best when served with ketchup and tomato-based chutneys.

Cream of Mushroom Soup

2010-12-24T01:24:00.000-08:00

This soup is inspired and dedicated to my aunt,Geeta athai (paternal aunt)

My aunt,PGT,Biology and The Eco-Club of D.T.E.A. Sr.Sec.School, Moti Bagh [II], New Delhi, India, had successfully cultivated a type of edible mushroom “Pleurotus florida” totally on bio-degradable waste like hay, fallen leaves, waste paper, rags, kitchen waste etc.
I quote from an interview “We started this project hoping to utilise the waste that a space like a school creates: like plastic bags, newspapers and kitchen waste. We started growing mushrooms on newspaper scraps and kitchen waste in 2007. It was a success,”
A great cook,herself,I made the soup first from the 1st crop grown from the seedsshe sent Appa.And the soup was delicious!

Serves 4
Ingredients
Button Mushrooms(preferable)-200 gms
Oyster mushrooms may also be used
Garlic- 10 cloves
Onion shoots (shredded)-3 to 4
Water(to boil)-600 ml.
Butter/ Olive oil-2 tbsp
Salt-to taste
Pepper-to taste
Cornflour-1 1/2 tbsp
Milk-200 ml(atleast)
Cream- 1 tbsp
Garnish
Oregano-1/2 tsp
Garlic flakes-a sprinkle
Red chilli flakes-a sprinkle

Chop mushrooms into bite sized pieces and boil with salt and water.
Drain water and retain as stock.
Mix cornflor with required milk to make paste and keep aside.
Chop garlic and onion finely.
Heat butter or olive oil and add garlic and onion.
Add boiled mushroom and fry lightly till starts shrinking.
Add Onion shoots.
Add stock,salt,pepper and more water if required.
Bring to a boil and simmer for 5 minutes.
Add cornflour paste and oregano.
Mix well.
Stir in milk and boil for a minute.
Whip the cream and add. Switch off.
Serve hot with garnishing of your choice or as it is.

Yummy layered cutlets

2010-04-29T23:20:00.000-07:00

Came up as a A+B+C+D dish.Tasted yummy and filled everyone's stomach. Has vegetables,cottage cheese,bread and spices.

Ingredients

Inner Layer
Cottage Cheese-150 grams
OR
Hung Curd(yummy healthy option)
Chaat Masala-2 tsp
Black salt-to taste
Black pepper powder-1 tsp or to taste

Crumble Cottage Cheese or roughly press hung curd.
Mix spices into it and make soft stuffing.

Alternate-Crumbled cheese to which red chilli flakes/oregano may be added. Gives a gooey yummy centre that children can't get enough of!

Outer Layer
Boiled vegetables(carrot,corn,green peas,cauliflower,beetroot)-250 gms
Potatoes-2
Bread-2 slices
Onion-2
Crushed Ginger-green chilli:1 tbsp
Salt-to taste
Pepper-to taste
Breadcrumbs or semolina(sooji)- to coat
Oil- to shallow fry

Do not boil the vegetables till too soft.
Drain water and leave on strainer till dry.
Mash lightly,mix salt,pepper and crushed ginger-chilli.
Mix in mashed potatoes and crumbled bread slices to make mix for outer layer.
Stuff in cottage cheese mix.Seal well.
Roll in semolina or breadcrumbs.
This can be shallow fried or cooked on a skillet(tava)
Serve hot with ketchup or mint and chilli chutney

Dhoka Tarkari-Besan ki Subzi

2010-04-17T02:22:00.000-07:00

Tarkari in oriya means curry and is typically made of vegetables.Dhoka in hindi or oriya means to decieve,delude or cheat.This is mede of Besan or gramflour chunks cooked in a onion-tomato masala gravy and served as a curry. Hence, the 'dhoka'.

This is a family recipe which is quite tasty and a good accompaniment to rice-dal fares.

If there are no vegetables to make a curry,this becomes a convenient and tasty substitute.

Ingredients (serves 4)
For the Gramflour bits
Besan or gramflour- 1 bowl
Red chilli pd-1 tsp (to taste)
Dry Mango pd(Amchur)-1 1/2 tsp
Baking or cooking soda- a pinch
Salt- to taste
Water- to get desired consistency

Gravy
Onion-2 small
Tomatoes-2
Cumin seeds-1/2 tsp
Oil

PASTE
Onion- 1/2
Ginger- 1 inch
garlic- 6 cloves
Green Chilli- 1 or 2 (as desired)

Powders
Turmeric pd-1 tsp.
Red chilli pd(opt.)-1/2 tsp
Cumin (Jeera)pd-1-2 tsp
Coriander (Dhania)pd- 1 1/2 tsp
Curry pd- 1 1/2 tsp
Garam Masala-a sprinkle
Salt- to taste
water-1 to 1 1/2 bowl
Chopped coriander leaves-to garnish

Mix contents to make gramflour batter.Make it semi thick-fluid enough to pour with a spoon.
Heat about 2 tbsp of oil and pour 1/2 or 1/3 of batter like a thick pancake,enough to cut into pieces.
when one side gets brown,turn and cook other side till brown.
Make 2 to 3 pancakes and cut into inch-sized rectangular pieces after cooled.

Heat oil,add cumin seeds.
Fry onion till light brown.
Add paste and fry till dry.
Fry tomatoes till soft and add spice powders.
Let it change colour and add water.
Stir and let boil till gravy thickens.
Add fried gramflour bits and cook for 2-3 minutes till slightly soft.
Sprinkle coriander leaves and garam masala.
Serve immediately.

Light and Healthy Beetroot Soup

2009-09-18T05:21:00.000-07:00

My mom gave me this soup during my pregnancy and post-natal days and I absolutely loved it! The flavour is light,subtle and interesting.I had it as a starter before meals.Absolutely light on the stomach,enjoy it.

Ingredients
(For 2 large bowls of soup)
Beetroot-2
Water-2 bowls
Salt-1 1/2 tsp
Pepper-1 tsp
Juice of 1/2 to 1 lemon as per taste

Suggestions for taste
Mint leaves(crushed)-5 to 6
Cream- 1 tsp

Peel the beetroot and slice it into roundels.
Steam the beetroot with salt and 2 soup bowls of water.
It takes about 10 minutes in a pressure cooker or 20-20 minutes in a covered dish.
When soft,sprinkle pepper powder,squeeze lemon juice and serve hot.
The steamed beetroot tastes good to eat while you drink thsoup or can alternately be used in other dishes.
Chop the pieces and toss them into the soup bowl before serving for ease of eating.

Suggestions:
Mint Leaves:When the soup is done,add the mint leaves and leave coverd for a few minutes before serving to infuse the flavour.
Cream-Serve with a garnish of cream.

Low fat Sandwich Spread

2009-07-06T23:17:00.000-07:00

INGREDIENTS
Curd/Yoghurt-500 gms
Salt-1 1/2 tbsp (can be adjusted to taste)

Options for flavours to be added
1.Garlic flakes
2.Freshly ground pepper
3.Red chilli Flakes
4.Oregano
5.Basil

Hang the curd(preferably overnight) till all the water drains out.
Hang in the refrigerator if possible.
The Hung Curd is to be used.

Whisk well adding salt and any of the desired flavours
Use 100 gms. of a flavour if using in isolation or 50 gms. if in combination with another.
Suggested combinations:
1.Salt and Pepper
2.Oregano and Pepper
3.Garlic flakes,Red chilli flakes and Pepper
4.Garlic flakes and Red chilli flakes
5.Basil and Oregano

Whisk well and serve with breads and sandwiches.
Is a healthy and tasty alternative that tastes exactly like cheese spread.
Best used within 2 to 3 days when kept refrigerated.

And actually,i realized the spread lasts a lot longer when kept in the fridge, only if we kept our hands off it!!

Cholle/Channa Masala

2009-07-02T00:07:00.000-07:00

Chickpeas(Channa)- 200 gms
Potatoes (optional)- 2 small
Onions- 2
Tomatoes- 3to4

PASTE
Onion- 1
Ginger- 1 inch
garlic- 6 cloves
Green Chilli- 2

Whole spices- 3 cloves,1 Cardamom, 1' cardamon,2 Black pepper
Bay leaf- 1
Coriander pd- 2 tbsp
Cumin pd- 1 tbsp
Red chilli pd- 1 tsp
Channa Masala -2 tsp
Black salt- 1 tsp
Salt- to taste
Oil- to cook
Coriander leaves- for garnishing

Soak the chickpeas overnight.
Steam with potatoes till cooked.
Cut potatoes into medium-sized portions.
Chop the onion for the gravy.
Grind the paste.
Puree the tomatoes.
Coarsely powder the whole spices.

Heat oil.
Add the bay leaf and powdered whole spices.
Fry till a light scent of roasted spices starts coming.
Add chopped onion and fry till it starts brown.
Add pureed tomatoes.
Fry till puree starts drying.
Add spice powders and salt and fry till colour turns dark.
Put in steamed chickpeas and potatoes and stir.
Add 2 cups of water and let it cook for 5-7 minutes.
If you like it thick, simmer for some more time.
Garnish with chopped coriander leaves.

Potato Paneer Cutlets

2009-07-01T23:41:00.000-07:00

Makes for a tasty party snack or for a rainy day.

Makes about 15 cutlets
Potatoes- 5
Bread Slices- 4
Stale bread can also be used
Onions-1 (optional)
Dry Mango Powder (Amchur)-2 Tsp
Chaat Masala- 2 tsp or more to taste
Salt- to taste
Pepper- 2 tbsp
Oil to fry
Semolina- 1 small bowl (optional-use if deep frying)

STUFFING
Cottage Cheese (Paneer)- 200 gms
Onions-1-2
Red chilli pd- 2 tsp
Coriander(Dhania) pd- 1 tbsp
Cumin (Jeera) pd- 1 tsp
Salt- to taste
Oil- 2 tsp

Boil the potatoes till soft.
Crumble the bread.
Mash the potatoes, add salt, pepper,Amchur,chaat masala and bread.
Knead lightly after adding chopped onion.
Keep aside.

Stuffing
Heat oil in frying pan.
Add chopped onions and fry till pink.
Add crumbled cottage cheese, spice powders, salt and fry till dry.
Let it cool.

Cutlet
Take Potato-bread mix and make small cups.
Fill stuffing.
Shape around the stuffing into cutlets.
Roll in semolina to deep fry.
If shallow frying,semolina may be omitted.
Fry till golden.

Serve with Green Chutney or Ketchup.

Shahi Paneer Bhurjee

2009-06-29T23:19:00.000-07:00

Serves 4

A spiced up mildly sweet and spicy version of the classic Paneer Bhurjee.The dry fruits add an interesting flavour and crunch.

Cottage Cheese (Paneer)- 500 gms
Ginger-garlic paste- 2 tbsp
Tomatoes- 2 large chopped
Onions- 3
Capsicum (optional)- 2
Green chilies-2
Cashew nut(Kaju)- 100 gms
Raisins (Kishmish)- 100 gms
Coriander leaves- 100 gms
Coriander (Dhania) pd- 1 1/2 tbsp
Tomato ketchup- 2 tbsp(half bowl)
Chilli powder- 2 tsp
Pepper- 1 1/2 tsp
Black salt (optional)- 1 tsp
Cumin seeds-1 tsp
Oil- 4-5 tbsp
Salt- to taste

Crumble the cottage cheese or grate the same.
Chop the tomatoes, onions and capsicum into small pieces.
Slice the green chillies and chop the coriander leaves.
Heat the oil in a frying pan or Kadai.
Break the kaju into halves and fry the kaju and kismis lightly till kishmish start swelling.
Remove from heat and keep aside.
Add cumin seeds to oil, fry and add ginger-garlic paste.
Add onions,chillies frying till onions turn pink.
Fry till it starts turns brown and capsicum becomes soft.
Add tomatoes and let soften.
Add spice powders except blact salt.
Add ketchup, salt to taste and crumbled cottage cheese.
Add 1 tbsp oil and fry cottage cheese till it attains a golden brown colour.
Put in the Cashew-rasins and mix.
Cook for 2 minutes.
Garnish with chopped coriander leaves.
Tatstes best with Indian Breads-Rotis and Parathas or Pulao.

MIXED VEGETABLE-WATER PICKLE

2009-06-10T00:52:00.000-07:00

I came across this amazing idea of a tasty pickle and absolutely oil-free on the blog of who is undoubtedly one of the best chefs of India.Enjoy it absolutely guilt-free.

This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners.
An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten.
Fresh green peppercorns with their stalks can be added if they are in season.
This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.

Storage upto 10 days : At room temperature.
Cooking Time : 5 mins.
Preparation Time : 10 mins.
Maturing Time : 1 to 2 days.

Makes 4 cups.

Ingredients

1 cup carrots, cut into thin strips
1 cup cauliflower, cut into florets
½ cup Madras onions (shallots), peeled
3 to 4 green peppercorns with stalks (optional)
4 tablespoons chopped fresh green garlic or garlic cloves, peeled
2 tablespoons split mustard seeds (rai na kuria)
½ teaspoon turmeric (haldi) powder
2 tablespoons chilli powder
8 to 10 peppercorns
3 teaspoons nigella seeds (kalonji)
1 teaspoon asafoetida (hing)
2 teaspoons crushed fenugreek seeds (methi na kuria)
1 tablespoon salt

Method

1. In a large bowl, combine all the ingredients and mix well.

2. In a pan, boil 1 cup of water. Cool completely and add to the prepared pickle.

3. Bottle in a sterilised glass jar and keep aside to mature for 1 to 2 days.

4. Store refrigerated for upto 1 month.

Tips

You can add 1 teaspoon of sugar to the pickle, if it becomes sour.

Courtesy: www.tarladalal.com

Chilled Cucumber Refresher

2009-05-21T23:42:00.000-07:00

A delightful coolant and a lip-smacking drink for summers.

Serves 3 to 4
Ingredients
Curd- 1 large glass
Cucumber- 1 large or 2 small
Ginger- 1 inch
Mint leaves- 20
Coriander leaves- a generous sprig ( a handful)
Salt- to taste
Rock Salt- a pinch(optional)
Green Chillies- 1(optional)
Water- 1 glass

Grate the cucumber.
Chop the Ginger,Mint and coriander leaves.
Crush the ginger slightly.
Add chopped chilli if you would like to spice it up.
In a grinder, add the cucumber, ginger, chilli(op), coriander and mint leaves.
Grind till smooth.
Add the curd, water, salt and whip.
Serve in a tall glass garnised with mint leaves.
Sip and enjoy!

Adai (Lentils Crepe)

2009-05-15T00:23:00.000-07:00

This is an adapted Dosa, prepared with lentils and rice.
I prepare with solely Channa dal and it is quite tasty.It has a taste different from traditional Dosas and is a filling meal.

Method 1
Channa Dal- 1 bowl
Ginger- 2 inches
Chillies- 3-4
Black pepper- 1 tbsp
Curry leaves- 2 sprigs
Red chillies - 5
Salt- 2 tbsp
Water- 2 bowls
Oil- to cook
Onions (chopped)- 2 to 3

Method 2
Channa Dal-1/4 cup
Toor/Thuvar/Arhar Dal-1/4 cup
Moong Dal-1/4 cup
Urad Dal-1/4 cup
Rice- 1/2 cup
Ginger- 2 inches
Chillies- 3-4
Black pepper- 1 tbsp
Curry leaves- 2 sprigs
Red chillies - 5
Salt- 2 tbsp
Water- 2 bowls
Oil- to cook
Onions (chopped)- 2 to 3

Soak the channa dal(method 1) for atleast 5 to 6 hours. Can be soaked overnight.
METHOD 2- Soak Pulses and rice seperately in water for atleast 6 hours.
Grind with some water.
When half ground, add salt, chopped ginger, green & red chillies, black pepper and curry leaves and grind.
Heat a griddle.
Put a few drops of oil.
Put a ladle of the ground batter and spread to form a dosa.
Traditionally spread with one’s fingers, It is easier with a flat spoon.

Pour oil on the sides.
Cover with a lid and let it cook.
Sprinkle chopped onion, a little oil and press.
Turn over and repeat cooking for the other side.
Sprinkle oil and cover till done and browned.
My mother always serves it with homemade white butter and jaggery, to be mixed and eaten.
I am not a sweets person, so I like it with spicy chutney, gunpowder or pickles.

Raw banana (Vazhakai) Cutlets

2009-05-04T23:24:00.000-07:00

Raw Banana- 4

Onion- 2
Garlic- 6 to 7
Green chillies- 3
Coriander Leaves- 50 gms
Mint leaves (chopped)- 1 tbsp
Cumin powder- 2 tsp
Red chilli powder- 1 tsp
Salt- to taste
Water- to boil
Oil- To shallow fry
Potato (optional)- 1 large

Peel the banana and boil in water for 10 to 15 minutes.
Check if done, not very soft.
Chop the onion, chillies and coriander leaves finely.
Chop the garlic.
I crush them slightly for enhanced flavour.
Mash the banana, add mashed potatoes.
Add chopped onion, chillies, garlic, coriander, mint leaves and powders.
(Doesn’t need any water unless banana is stiff or stringy)
Shape into round balls and flatten into cutlets.
Heat oil in a frying pan.
Fry on both sides till brown.
Alternately,they can be deep fried.
Serve with coriander chutney or fried tomato chutney.

Seppankizhangai Vadakkal -Colocassia/Arbi Fry

2009-04-28T00:29:00.001-07:00

Colocassia/Arbi/Taro Root – 250 gms

Red Chilli powder – 1 ½ tbsp
Turmeric pd -1 tsp
Salt – 2 tsp
Tamarind- 1 lemon sized ball
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves-1 sprig
Oil- 3-4 tbsp

Soak the tamarind in ¼ cup water for 10-15 minutes.
Squeeze the tamarind in it to make a pulp.
Boil the Arbi in water or pressure cook till partially cooked,not mushy.
Peel and chop into small pieces.
In a vessel, mix the turmeric powder, 1 tbsp chilli powder and salt with the tamarind pulp.
Add the colocassia pieces, prick slightly with a fork and mix well.
Leave to marinate for atleast half an hour.
Heat oil in a wok or kadai.
Add mustard seeds, urad dal and curry leaves.
When the mustard splutters and the urad dal starts changing colour, add the marinated pieces.
Add ½ tbsp of red chilli powder (optional) and fry till crisp.
Is a yummy dish and sometimes can’t be differentiated from potatoes.

Bombay (Besan) Chutney

2009-04-23T21:36:00.000-07:00

My 'grand-uncle', my Mother's uncle was a regular visitor to our house when we were young.He is no more and we miss him. He used to reside in Bombay/Nairobi and travel the world. he used to make this chutney and that's how we know this as 'Bombay Chutney'.
One of my favourte chutneys as an accompaniment to Dosas, I remember him and our Icecream trips everytime I make it.

Besan (Gramflour) – 1 cup
Chilli powder- 2 tsp
Salt – 2 tsp
Asafoetida (Hing) powder- a generous pinch
Onion – 1 large
Green chillies- 2
Curry leaves- 1 bunch
Mustard seeds- 1 tsp
Oil- 2 tbsp (more if reqd.)
Lemon juice – of 1 lemon
Water- 1 1 /2 cup or more to make a batter

Chop onion finely and slit the green chillies into 4 long pieces.
In a bowl, mix together besan, salt, chilli powder, asafetida pd and water to make a batter.
It should be free-flowing consistency like cake batter.
In a pan, heat the oil, add the mustard seeds and curry leaves.
When the seeds splutter, add the onions and fry till pink.
Add green chillies and sauté.
Add the gramflour mixture and keep stirring till it attains a soft consistency.
The batter changes colour and thickens.
Cook till the gramflour is completely cooked.
It should be semi-solid.
You can add more water while cooking and leave it watery too.
Squeeze lemon juice after turning off, mix well and serve with Dosas or Idlis.
Tastes good with puris too.

Sabudana(Tapioca Pearl) and Groundnut Cutlets

2009-04-23T21:31:00.000-07:00

I had tasted this during my student days in Pune and fished out its recipe from my Mom's collection.
It is eaten on fasting days and is great on a rainy day with a hot cup of tea.

Sago(Sabudana)- 150 gms

Groundnut- 100 gms
Potatoes- 3
Chillies- 2+2 or 1+2
Coriander leaves- 50 gms
Lemon Juice- 2 tsp
OR
Dry Mango powder (amchur)- 2 tsp
Red chilli pd (optional)- 2 tsp
Salt- to taste
Oil- as reqd
Water- to soak

Soak sago in just enough water to cover it for atleast 2-3 hours.
It can be soaked overnight too.
Squeeze out the water gently and keep the sago aside.
Boil potatoes till 80% cooked.
Mash and keep aside. Do not make it like a pulp.
Chop the green chillies and coriander leaves fine.
Grind groundnuts with one or two green chillies coarsely.
In a bowl, mix the potatoes, sago, groundnut-chilli mix, chopped chillies, coriander leaves, lemon juice, chilli pd (optional) and salt roughly.
Make cutlets, these should be tight balls.
Heat oil and deep fry.
Alternately, Shallow fry on a frying pan.

Chick pea Chaat

2009-04-22T06:58:00.000-07:00

A fast nutritious,tasty timepass snack.

Ingredients

Serves 2

Black Chickpeas (kaale channe)- 100 grams

Boiled Potato (optional)- 1 large
Tomato-1 large
Onion - 2
Fresh Coriander leaves- 25 gms
Green chillies- 2
Lemon juice- of 1 lemon
Salt or Black salt- to taste
Chaat Masala- 1-2 tsp

Soak chick peas overnight.
Chop onion, tomato, green chillies and coriander leaves fine.
Chop the potato into cubes.
Cook the chickpeas after adding a little salt-till done, not soft.
In a bowl, mix the chopped ingredients.
Add the cooked chickpeas.
Add lemon juice,salt, chaat masala and toss well.
Serve.
Is a tasty crunchy snack.

Sumi says: You can chopped diced cucumber and Murmura(Puffed Rice) and serve as a variation.

Stuffed Parwal/ Potol(Pointed Gourd)

2009-04-17T01:17:00.000-07:00

My Mother's recipe of stuffing this otherwise tasteless vegetable with a paste of spice powders and then cooking it. It turns out quite nice, pulling in the flavours and stewing in the tastes.
I am giving the number of vegetables to be used and not the weight as I find this easier to determine the stuffing ratio.

Ingredients
Parwal- 12

Onion- 2
Powders
Coriander pd (Dhania pd)- 3 tbsp
Cumin powder (Jeera pd)- 2 tbsp
Chilli powder- 1 tbsp
Turmeric pd (optional)- 1 tsp
Dry mango powder (Amchur) -2 tsp
Salt- 2 tsp or to taste
Water - 1/4 cup ( to make a thick paste)

Oil- to fry
Water- to cook

Wash the Parwal and make a deep slit taking care not to cut it in half.
Slice the onion fine.
Mix the spice powders and water to make a thick paste.
Take a small spoon and fill the parwal with the masala.
Heat the oil, put the onions in and fry slightly.
When it starts turning brwn, put the parwal in and fry.
leave to cook.
Sprinkle some water, cover and let it become soft.
Should take about 15-20 minutes.
Add some oil and toss for a minute or two.

Serve hot.

Sumi says: You can add sliced potatoes and fry with the parwal. Keep some of the paste,watered down and add to the potatoes while frying.

Tomato Sauce and Cheese Layered Omelette

2009-04-17T00:48:00.000-07:00

I made this for breakfast this morning and my husband asked if I have posted it yet! He loves it,without the cheese though. It was an idea that I tried to made the morning 'make-me-a-fast' omelette tastier, and it clicked.

For 1 Omelette
Eggs-2
Milk- 1 tbsp
Salt- 1 tsp or to taste
Pepper- 1 tsp
Oil- 2 tbsp

Tomato Sauce
Tomato- 1 large
Onion- 1
Green chilli- 1

Garlic flakes- 1/2 tsp
OR
Garlic- 2
Salt- to taste
Pepper-a pinch
Ketchup- 1 tbsp
I use Chilli-garlic ketchup
Water-2 to 3 tbsp
Oil- 2 tbsp
Cheese- 25 gms(optional)

Chop the onion, garlic(if using the same), chillies and the tomatoes fine.
Grate the cheese.
Heat oil in a pan.
Add the chillies, onion and fry till the onion start turning brown.
Add the garlic,tomatoes and fry till soft,adding a little water.
Add salt,pepper and ketchup and fry till soft and sauce like.
Remove and keep aside

Beat the eggs with milk,salt and pepper till frothy.
Heat oil and pour the mix.
Let the omelette set.
I whisk it lightly once when i pour in into the pan BEFORE it sets setting so it becomes thicker and flullier.
Take care if trying that-is a tricky thing!
When one side is done, flip over.
Spread the prepared sauce over half the omelette.
Sprinkle the cheese.
Fold when done and serve hot.
I love it with buttered golden toasts.

Cabbage and Groundnut Salad

2009-04-16T00:16:00.000-07:00

This was 'tossed' up by my aunt at a barbeque meal on a beachhouse at a family outing. The taste was unforgettable, though I tasted it about 12 years ago or something. My Mother got the recipe and this was a lunchtime treat for us on holidays. It's nutritious and got us to eat the otherwise disliked "Cabbage" in huge quantities without any complaints.

INGREDIENTS
Cabbage or Lettuce- 1 medium sized
Roasted Groundnuts- 400 gms
Green chillies- 2
Salt- to taste
Lemon juice- of 1 lemon
Olive Oil or Salad Oil- 1 tsp
Coriander Leaves- 100 gms.

Chop the cabbage into bite sized pieces
Grind the groundnut, green chillies and salt together coarsely.
TAKE CARE not to grind it fine- it spoils your salad.
In the salad bowl, put in the chopped cabbage, add the groundnut mix, add chopped coriander leaves, lemon juice and toss well.
Sprinkle Olive Oil or Salad Oil.
Toss and serve immediately.
I love this crunchy salad!

Pakoda Kadhi

2009-04-16T00:10:00.000-07:00

Pakoda
Gramflour- 4 tbsp
Water- 1 cup
Spinach leaves (chopped) - ½ cup
Ginger-1/2 inch
garlic- 3
Green chilli- 1
Onion- 1
Salt- to taste
Oil- to fry

Kadhi
Besan- ½ cup
Thick Curd- ¾ cup
Water- ¾ cup
(If curd is not very thick, reduce the amount of water)
Ginger- 1 inch
Chilli – 1
Chilli powder- 1 tsp
Dry red chilli- 2
Fennel seed- ½ tsp
Asafoetida (hing) pd- a pinch
Fenugreek (Methi) seeds- ¼ tsp
Mustard seeds- 1 tsp
Salt- to taste
Oil- 1 tsp
Coriander leaves- to garnish

PAKODA
Chop the onion. Crush together the garlic, ginger and green chilli.
Mix together the spinach leaves and all other ingredients for the pakodas except the oil.
Mix together to make a drop-consistency batter.
Heat the oil and fry the pakodas.
Strain and keep aside.

KADHI
Crush together the ginger and green chilli.
In a bowl, mix the gramflour, salt, asafetida, crushed ginger-chilli, chilli powder, curd and water.
Whisk together to get rid of any lumps.
In a pan, heat oil. Add the mustard seeds and red chillies.
When mustard seeds splutter, add the fenugreek seeds and stir. You can add a pinch of asafetida here.
Add the gramflour mix, add in fennel seeds and let it boil.
When it starts boiling, add the pakodas and let it cook for about 3-5 minutes taking care that they don’t start breaking.
Garnish with coriander leaves.
Serve hot with rice, parantha or rotis.

Sumi says: IOf you do not have spinach leaves, you can use 2 finely chopped potaoes or onions and finely chopped coriander leaves.

Vegetable Raita

2009-04-08T02:38:00.000-07:00

Is a cool, refreshing, healthy accompaniment to rice dishes. Children love this and relish the vegetables too! Omit the green chillies and increase the vegetable they like and see them asking for more.

Serves 4
Cucumber- 2
Tomato -2
Onion- 1
Carrot- 2
Curd- 2 cups
Coriander leaves- ½ cup
Mint leaves (optional)- 7 to 8
Green chillies- 2
Pepper- 1 tsp
Black salt- 2 tsp
Salt- to taste

Chop the vegetables and add some salt. This will cause it to let out some juices.
Mix the curd, chopped coriander leaves, chillies and powders.
Add the vegetables and stir.
Crush the mint leaves slightly and mix in.
Serve with any seasoned rice.

Tomato Coriander Bhaath

2009-04-08T02:36:00.000-07:00

INGREDIENTS
Rice- 200 gms
Tomatoes- 4
Ginger- 2 inches
Green Chillies- 2
Coriander leaves (for paste)- 30 grams
Chopped coriander leaves- 2 sprigs
Onion- 1
Onion Shoots (optional)- 4
Salt- 2
Black salt- 1
Chilli powder- 1 tsp
Turmeric powder- 1 tsp
Oil- 4 tbsp
Cinnamon Powder (optional)- 1 tsp
Water- 3 cups or as required

PROCEDURE
Wash the rice and leave on strainer for atleast half an hour before cooking.
Grind together tomatoes, chopped coriander leaves, ginger and green chillies.
Chop the onion and onion shoots into fine slices.
In a pressure cooker or pan, heat the oil.
Fry the onion till it starts turning crisp. Add the onion shoots and fry.
Add the rice and fry till the grains separate and are well fried.
Add the ground tomato mixture, turmeric, chilli powder and salt.
Fry well till tomato thickens.
Add the chopped coriander, cinnamon powder, water.
Steam or cook till done.
Serve with Onion-Cucumber Raita and gravy subzis.

Morkalli

2009-04-08T02:22:00.000-07:00

I Loved this as a breakfast prepearation. My mother adds Urad Dal and Channa Dal, though I like it without the same. I also tried adding "Thazir Molaghai", which are typically chillies coated with curd and salt and left to dry in the sun, similar to the 'Papad' making process. They dry and attain a slightly wilted form. Then,before eating, they are deep fried and are eaten typically with 'Thallichikotti Thazir Chaadam" or Seasoned Curd Rice. A long time- fave of mine, this chilli is quite tasty with morkalli too!

INGREDIENTS:
Thick Curd: 200 ml
Water:200 ml
Or
Buttermilk: 400 ml
Rice Flour( fine rice powder): 6- 7 tablespoons (200 gms)
Green chilli- 1 to 2
Ginger- 1 inch
Salt- to taste (2 tsp would suffice for me)
Asafetida (Hing) powder- 1 pinch
Red Chilles (dry)- 2-3
or
Thazir Molaghai (Chillies coated with curd and dried in the sun)- 2-3
Mustard Seeds- ¾ tsp
Curry leaves - 5-6
Channa Dal- 1/2 tsp
Urad Dal- 1/2 tsp
Oil- to cook. 3-4 tbsp and more

Chop the green chilli and ginger. Pound or crush them together.
In a bowl, Mix the curd and water or buttermilk with the rice flour together.
Add the salt, asafetida, ginger-chilli and mix well. The mix should be slightly watery compared to cake batter.
(You may need more rice flour depending on the curd)
Deep fry 'Thazir Molaghai' if using the same.
In a pan, pour 3 tbsp oil, put in the mustard, curry leaves and red chillies/Molaghai and fry.
Add the dals and fry till slightly brown.
Keep on low flame.
Now, pour in the curd-flour mixture gently and keep stirring.
Pour more oil from the sides and blend into the mixture. Cook till it leaves the sides and forms a soft ball like mixture.
Grease a serving plate and spread the mixture.
When cool, cut into pieces and enjoy.

Fried Tomato and Coriander Chutney

2009-04-06T00:08:00.000-07:00

Tomatoes- 2 large
Onion- 1 large (can add 1 medium if desired)
Coriander Leaves chopped- 1/2 cup
Green chillies- 2
Salt- as per taste
Oil- to fry
Water

Chop onions and tomatoes fine. Chop chilles into small pieces.
Heat oil, add onions and fry till well fried(start turning brown).
Add more oil if reqd.
Add tomatoes and fry till totally soft and well fried.
Tomatoes should turn dark red and get mashed.
Remove from heat and let cool.
Grind with chopped chillies, coriander leaves and salt.
**To add a punch, add 4-6 sweet green grapes when grinding.Tastes chatpata,tangy!

An awesome accompaniment with breakfast, typically idlis, dosas and dhoklas and fried snack items.

Achari Khichdi

2009-04-05T23:54:00.000-07:00

(Serves 2)
INGREDIENTS
Rice-1/2 cup
Moong Dal(Split Yellow Gram)- 1/2 cup
Chopped Mixed Vegetables(Carrot,Peas,Beans,Potatoes)- 1/2 cup
Onion-1
Tomato-2 small
Green chilli- 1 to 2
Ginger - 1 inch
Turmeric powder- 1/2 tsp
Cumin (Jeera) powder- 1 tsp
Cumin seeds- 1/2 tsp
Salt- to taste
Oil- as required
Pickle- 1 tsp (Optional)
Coriander Leaves chopped-1/2 cup

METHOD
Soak the rice and moong dal for atleast half an hour. Drain and leave on a sieve for 20 minutes before cooking.
Chop onion and tomatoes fine. Slice 1 chilli (optional).
Chop the ginger and 1 chilli and crush or pound these well together.
In a pressure cooker or deep dish, heat oil, fry cumin seeds.
Add the onion and fry well. Add tomatoes and crushed ginger-chilli.
Cook till soft and paste like. Add salt,turmeric and cumin powders.Add the pickle(optional)
Mix well. Add the rice-dal,vegetables and mix well,frying for 2-3 minutes.
Add 2 and a quarter cups of water and cook till done.(ADD 2 and a half cups if you like your khichdi soft.)
Steam for two whistles if cooker or cook till soft.
When done,Garnish with chopped coriander leaves and stir in some leaves too.

Is a full,nutritious and yummy meal and can be eaten with salad,pickle or papad.
The traditional accompaniment is "Kadhi", the recipe for which i will be posting soon. You can also eat it with Papad Curry or Dahiwale Aloo posted elsewhere on the blog.

**Even if you don't add achar or pickle,it is "Achari Khichdi" bcoz of the flavour obtained by the combination of ingredients.

Raita with a twist

2009-04-03T02:26:00.000-07:00

My dear mother-in-law's recipe.
I is quite a good accompaniment with rice dishes and daily rice-dal meals.

Boondi- 200 grams
Warm water- 1 cup
Red chili powder- 1 tsp
Salt – 2 tsp
Sugar- 2 tsp
Fresh Curd- 2 cups
Mustard seeds- 2 tsp
Green chillies- 2
Curry leaves- 1 stalk

Add red chilli powder and salt to the warm water and soak boondi in it.
After 10 minutes, add sugar, green chillies and curd.
Mix well.
Heat oil for tempering, add mustard seeds and curry leaves.
Pour over boondi raita.
Adjust salt and sugar according to taste of curd.
This has a sweet and salty taste and is a good accompaniment to spicy, masala dishes.
Serve with hot, spicy Biriyanis, Rice-dal-Currys and Pulaos.

Punjabi Boondi Raita

2009-04-03T02:15:00.000-07:00

INGREDIENTS
Boondi- 200 grams
Rock Salt- 1 tbsp
Chaat Masala- 1 tbsp
Red chili powder- 1 tsp
Cumin powder- 1 tsp
Onion – 1 small
Green chilli – 1
Fresh Curd- 2 cups
Warm water- 1 cup
Fresh coriander leaves – 1 tbsp

Chop the coriander leaves, chilli and the onion.
Add red chilli powder and ½ tbsp salt to the warm water and soak boondi in it.
Mix the remaining rock salt, chaat salt, cumin powder in the curd.
Add in curd and the mixed powders to the soaked boondi after ten minutes.
Leave for 10 minutes.
Add the chopped onion and chilli.
Mix in coriander leaves and garnish with some sprigs.
Serve with stuffed paranthas and flavoured rice dishes.

Healthy vegetarian Biryani (Soya Chunks Biryani)

2009-04-03T02:03:00.000-07:00

INGREDIENTS

Rice- 200 grams (1 cup)
Soya Chunks (Nutrela brand is famous)- 15

Red chilli powder- 1-2 tsp
Onion- 2
Ginger- garlic paste- 1 tsp
Pudina- chilli paste- 1 tbsp
(Paste made from ½ bowl of mint leaves and 1 green chilli)
Mint leaves- 8
Curd- ½ cup
Saffron (optional)- 6 to 7 strands soaked in ½ cup milk
Oil or Ghee to fry
Water- 2 cups
Biryani masala – 2 tsp
I use Everest Shahi Biryani Masala- is quite tasty
Or
Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder)
Salt- to taste

PROCEDURE
Wash rice rice well, strain and leave for atleast half to one hour before cooking.

Heat 2 cups of water.
Remove from heat.
Add 1 tsp salt and red chilli powder.
Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes.
Squeeze out water, taking care not to break any and leave aside.

Slice onions into thin slices.
Fry one onion till golden brown and crisp to garnish. Keep aside.
Wash the mint leaves.
Heat ghee in the pressure cooker.
Add the other sliced onion and fry till brown.
Add ginger- garlic paste and fry till slightly brown.
Add soya chunks.
Add the rice and fry till grains separate and turn slightly brown.
Now, add pudina paste,leaves, curd, salt and biryani masala.
Stir well.
Add the saffron mix.
Add the water and cook for 2 to 3 whistles.
My cooker requires 2 whistles for rice dishes, others’ require 3. So judge yours.
Garnish with fried onion.
Serve hot with Mushroom Malai Curry or Boondi Raita.

Mushroom Malai Curry

2009-04-03T01:47:00.000-07:00

I tried an exception to the usual tomato gravy for Mushroom curries.
This is similar to Methi Mutter Malai curries srved at restaurants.

INGREDIENTS

Button Mushrooms- 200 grams
Onions- 1
Ginger-garlic paste- 2 tsp
Tomatoes- 2 large pureed
Capsicum- 1
Coriander (dhania) powder- 2 tsp
Turmeric (haldi) powder- 1 tsp
Chilli powder- 1 ½ tsp
Garam Masala- 1 tsp
Salt- to taste
Cumin seeds- 1 tsp
Bay leaves- 2
Milk- ½ cup
Cream – 2 tbsp
Oil- 3-4 tbsp
Water- 1 ½ cup
Coriander leaves- to garnish

Chop the capsicum and mushrooms into small pieces.
Grind the onion into a paste. Use the onion as a separate paste.
Heat 2 tbsp of the oil. Add the cumin seeds and bay leaves.
Next add the ginger-garlic paste and fry till well done.
Now add the onion paste and fry till turns thick and slightly brown.
Add the tomato puree and fry adding more oil.
When it starts leaving the sides of the dish and turning dark in colour, add the turmeric, coriander, chilli and salt.
Fry well and add the capsicum. Sprinkle a little water and cover for 2 minutes.
Open and stir.
Now add the mushroom and stir well.
Cover and let it cook in its own juices.
Keep checking; after about 5 minutes when both the mushroom and capsicum are softening, add ½ tsp of Garam masala and water.
Let it cook till soft and the gravy thickens.
Now stir in milk and cream.
Cook for a minute, adding the remaining garam masala
Serve Garnished with coriander leaves.

Sumi says: Mushrooms can be substituted by 200 grams of Cottage Cheese (Paneer) shallow fried and green peas can be added. The rest of the process remains the same

Eastern Masala Gobhi

2009-04-02T04:25:00.001-07:00

INGREDIENTS

Cauliflower- 1
Batta Masala (Ground Masala)
Whole Coriander seeds- 1 tbsp
Whole Cumin seeds – 1 tbsp
Red chillies- 5
My Eastern Curry Paste
Onion – 1 large
Ginger- 1 inch
Garlic- 10 to 12 large
Green chilies- 2
Tomatoes – 2 large
Onions- 2
Turmeric powder- 2 tsp
Red chilli powder- 1 tsp
Kasuri Methi- 2 tsp
Sugar- ½ tsp
Salt- to taste
Oil
Water

Preparation
Puree the tomatoes by grinding them.
Make the Eastern Curry Paste.
Slice the onions thin.
Soak the kasuri methi in about 50 ml. of water
Prepare the Batta masala by soaking the seeds and chillies in about 50 ml of water for atleast an hour. Then remove them and grind them while gradually adding the water in between.
Cut the Cauliflower into florets, soak in water to which turmeric and a pinch of salt has been added.

Cooking procedure
Heat 2 tbsp of oil.
Fry the drained cauliflower till slightly brown. Remove from heat.
Add a little oil if required and when heated, the curry paste to the pan.
Fry till it gets well fried and turns slightly pink.
Add the sliced onions. Sprinkle the sugar and fry well till they turn brown.
Add the ‘batta masala’ and fry a little.
Add a little oil and the tomato puree.
When it starts losing the water content in it, add the red chilli powder, turmeric powder and salt.
Fry till it dries a little and changes colour to a rich red.
Now, toss in the fried cauliflower and mix till coated.
Add the kasuri methi and 2 cups of water.
Cover and let simmer for ten minutes or till done.
It can be made as a wet dish or with gravy.
Garnish with coriander leaves and serve hot with rice or rotis and parathas.

Sumi Says: Kasuri methi is not typically East Indian,but North Indian. I add it for flavour and aroma.

Papita ke Kofte(Green Papaya Dumplings in Gravy)

2009-04-02T03:35:00.000-07:00

For Kofta
Raw (green) papaya- 1
Salt- 1.5 tsp
Chilli powder- 1 tsp (to taste)
Besan- 1/2 cup
Ajwain- 1/2 to 1 tsp
Water - as reqd

For Gravy
Tomato Puree (Thick)- 1 cup
Onion grated- 2
Ginger- garlic paste- 1 tbsp
Turmeic powder- 1 tsp
Coriander powder- 1.5 tsp
Cumin powder- 1 tsp
Chilli powder- 1 tsp
Garam Masala- 1 tsp
Chopped Coriander leaves- to garnish
Oil- as required
Salt- as per taste
Water- 1.5 cup
Can sprinkle a little black salt(kala namak) if u like the flavour- I love it

To make koftas
Grate the papaya. sprinkle salt and leave for sometime.
Papaya lets go of water. Squeeze out water, add salt,chilli powder,ajwain and 2-3 tbsp besan. Form balls, if balls are tight, roll in dry besan and fry.Test fry one. Or else, Mix besan with salt and water to form batter. dip koftas and fry. Drain and keep aside

For gravy
Heat Oil.Add ginger-garlic paste and fry well. Then, put in grated onions and fry till golden.
Pour in tomato puree and fry till it changes colour to a dark blood red.
Add spices except garam masala and salt and fry adding some more oil till paste leaves sides of the vessel and thickens.
Now add the fried koftas and toss. Pour in water,stir and let boil till koftas soften, approximately 7 minutes.
Sprinkle garam masala and let Simmer for 2 minutes.
Add chopped coriander leaves and serve hot.

Mushroom Rice Pilaf

2009-02-18T23:00:00.000-08:00

Long grained rice-250 grams
Mushroom (preferably button) - 200 grams
Peppercorns-4 to 6
Cinnamon-1
Bay Leaves-2
Large Cardamom(Black)-1

Cumin - 1/2 tsp
Onion -2
Garlic Paste- 2 tsp
Green chilli- 1
Salt- to taste
Water - to cook
Flour Dough- to seal the cooking vessel

Soak the rice for atleast 20 minutes. STrain and keep for half an hour before cooking.
Chop onions into slices and slit the chilli.
Clean the mushroom and cut into slivers.
Heat oil.Fry whole spices,cumin and bay leaves.
Add onions, fry well
Fry the garlic paste till done.
Add in the mushroom and cook till soft.
Add rice and toss.
Add water, salt,mix well.
Cover the vessel with a lid that fits perfectly.
Roll the dough around the rim to cover completely and not allow any steam to go out.

Cook on dum for 20 minutes.
Garnish with mint leaves.

Cottage Cheese and Greens-Indian style

2009-02-18T22:30:00.000-08:00

Palak Methi mein Bhune Paneer

INGREDIENTS
Spinach leaves (palak leaves)-250 grams
Fenugreek leaves (methi leaves) -250 grams
Cottage Cheese (Paneer) - 200 grams
Sliced Onion-1 large
Tomatoes pureed-5
Chopped Ginger- 1 tsp
Chopped Garlic- 1 tsp
Cumin powder- 1 tsp
Chilli powder- 1 1/2 tsp
Salt- to tste
Oil- 5 to 7 tbsp
water

Boil whole spinach and fenugreek leaves till soft.
Remove from pan and chop into small pieces.
Chop cottage cheese into inch-sized cubes.
Shallow fry till golden brown on all sides.
Remove from the pan.
Fry ginger, garlic and add cumin powder together.
Toss in onions and fry, add tomato puree.
Add salt,chilli powder and fry till tomato puree starts thickening.
Add cottage cheese and cook for 2 minutes.
Mix in greens and mix well.Stir for 2 minutes
Serve hot with phulke,rotis or Rice.

Dahiwada Aludum (Lentil Dumplings in Flavoured Curd and Spicy Potato Curry)

2009-02-17T23:19:00.000-08:00

This is the evergreen favourite eaten enytime in Orissa. Famous near Barabati stadium in Cuttack, it is delicious and leaves you wanting more. I remember the stall near the college, where I was a lecturer in Bhubaneshwar before we moved here, for his awesome fare. We lecturers used to go for our snack at 11.30 a.m. under the tree.
It beats the summer heat and for a person like me who loves spices and lots of flavours, this mix of mild curd and spicy 'masala' is Wow!
I mustered the courage to try the difficult Aludum on my own by tracing the flavours and ingredients by thinking of the flavours and not bad, it turned out exactly like the Cuttackwala.
My husband and me had a great meal last week remembering our evenings out back home.

DAHIWADA
Can be eaten independently as a snack with garnishings.

INGREDIENTS (To make 20)
Split Black Gram(Urad Dal)- 150 grams
Salt- to taste
Ginger- 2 Inches
Green Chillies- 3
Curd- 350 to 400 grams
Cumin powder- 3 tsp
Chilli powder (optional)- 2 tsp
Mustard Seeds- 1 tsp
Red Chilles- 3 to 4
Oil-2 tbsp and to fry
Warm water- to soak wadas

Wash dal well to clean.
Soak overnight. Grind to a fine paste, add salt and leave to ferment.
In the evening,wadas can be made.
Heat water till hot.Wadas will be pre-soaked in this before curd.
Heat oil to fry wadas.
Beat curd and add about 100-150 ml of water.
Add crushed ginger,chilli and powders.
Heat a little oil, fry mustard and red chillies and pour into curd.
Mix well into curd.

Shape batter into wadas, making a thick circle with a hole in the centre.
Doesn't matter if you get a hole, drop as whole portions into very hot oil.
When brown on both sides, drain and remove wadas.
Drop into hot water.
Squeeze lightly,remove after soaking for 3 minutes.
Soak in curd for 2 to 4 hours.
can be served with Aludum

Sumi says: Serve with tamarind chutney, boondi, sev,chopped coriander leaves,a sprinkling of rock salt,cumin powder and chaat masala. This in itself is a great snack.

ALU DUM- Oriya Style

INGREDIENTS
Small Potatoes- 1/2 kg
Alternatively, you can use large potatoes.
Tomatoes- 2 large
Onion- 1 large
Coriander leaves- 10 sprigs chopped
Oil-as required

Masala Paste
Coriander Seeds- 1 tbsp
Cumin Seeds-1 tsp
Red Chillies-2
Onion- 1 large
Garlic- 8 to 10
Ginger- 1 1/2 "

Powders
Turmeric pd-1 tsp
Red Chilli pd- 1 to 2 tsp
Black Salt (kala namak)- 1/2 to 1 tsp
Pepper pd- 2 tsp
Garam Masala pd-1 tsp
Salt- to taste
Sugar-1/2 tsp

Whole Spices
Cloves-3
Cinnamon-1 inch
Large Cardamom (Badi Elaichi)- 1 or 2 small
Bay Leaves-2

Masala Paste
Soak the chillies,coriander and cumin seeds in water for atleast 2 hours. Chop the onion,ginger and garlic. Strain the soaked seed-chilli mix and grind with the onion,ginger and garlic.

Chop the onion for the gravy. Puree the tomatoes.

Boil the potatoes till 80% done. They should not be very soft.
If using large potatoes, cut them into 6 or 8 pieces.
Cool, peel and shallow fry till crisp and just browning. (You can deep fry them if you desire).

In a pan, heat oil and add the whole spices and bay leaves. when you get a slight aroma, add the onion and fry till golden.
Add the ground masala paste and fry till dry.
Add turmeric,chilli,1/2 tsp garam masala powders,black salt and salt,Mix.
Add Tomato Puree, sugar and fry well.
The puree needs to darken and get thick.
It turns a sinful, luscious,dark red wine like colour.
Add the fried potatoes and toss slowly till well coated.
Add 1 1/2 cups of water and cook covered for 5 to 7 minutes.
If you want it thick, open and cook for 2 minutes.
Add pepper, remeaining garam masala pd and stir.
Garnish with chopped coriander and serve hot and fragrant!

SERVE: On a plate, Place 3 pieces of Dahiwada,sprinkle some kala namak,cumin powder and chilli powder,put some pieces of alu on the wada and pour some gravy.Add some pieces of chopped onion and coriander leaves if you like the flavour.

Baked Vegetables with Penne in Tomato Sauce

2009-02-16T03:23:00.000-08:00

Beans- 1/4 cup
Carrot and Peas- 1/4 cup
Cauliflower- 3 to 4 florets
Potaoes- 2
Penne - 200 grams
WHITE SAUCE
Butter- 2 tbsp
Refined flour- 2 tbsp
Milk- 1 cup (can be increased if reqd)
Salt- 1 tsp
TOMATO SAUCE
Tomatoes- 2 small
Garlic- 4 to 6
Onion - 1
Oregano - 1 tsp

Pepper- 2 tsp
Processed Cheese- 100 gms
Breadcrumbs(optional)- 3 tbsp

Chop the vegetables into inch sized pieces.
Boil in mildly salted water till almost done.
Drain.
Boil penne in salted water with a tsp of oil till done.
Drain and rinse with cold water.

White Sauce
In a pan, melt the butter.
Fry the flour till the butter starts changing colour.
Turn it off and add the milk. Stir well ensuring no lumps.
Put on the stove and cook till it thickens to porridge consistency.
Remove

Tomato Sauce
Heat Oil. Fry Garlic and onion.
Add tomato cook with a little water till done.
Add a dash of pepper and oregano.Put half of the cheese and mix till melted.
Add the prepared white sauce to the tomato sauce.
Mix in the cooked vegetables, pepper and stir well.
Grease a baking dish.
Put the vegetable mix in.
Top with the grated cheese and put the crumbs on top pressing lichtly.
Bake at 180 degrees for 20 minutes.

Baked Vegetables

2009-02-16T03:05:00.000-08:00

A winter meal favourite since childhood. Loved helping our mom bake it.

Beans- 1/2 cup
Carrot- 1/4 cup
Cauliflower- 3 to 4 florets
Peas- 1/2 cup
Potaoes- 2
Butter- 2 tbsp
Refined flour- 2 tbsp
Milk- 1 cup (can be increased if reqd)
Salt- 1 tsp
Pepper- 2 tsp
Processed Cheese- 75 to 100 gms
Breadcrumbs(optional)- 3 tbsp

Chop the vegetables into inch sized pieces.
Boil in mildly salted water till almost done.
Drain.
In a pan, melt the butter.
Fry the flour till the butter starts changing colour.
Turn it off and add the milk. Stir well ensuring no lumps.
Put on the stove and cook till it thickens to porridge consistency.
Mix in the cooked vegetables, pepper and stir well.
Grease a baking dish.
Put the vegetable mix in.
Top with the grated cheese and put the crumbs on top pressing lichtly.
Bake at 180 degrees for 20 minutes.

Mushroom Fried RIce

2009-02-16T02:42:00.000-08:00

Was a quick contraption for a hungry stomach on a lonely afternoon.

Rice- 200 grams
Button Mushroom- 200 to 250 gms
Garlic- 5 to 6 cloves
Onion- 1
Capsicum- 1 small to medium
Spring Onions- 5 to 6
Chilli Sauce- 1 tbsp
Soya Sauce- 1 tsp
Pepper- 1 tsp
Oil- as per requirement
Salt- to taste

Wash rice well. Strain and leave aside for atleast 10 minutes.
heat oil, fry rice till water dries and rice grains start changing colour and don't stick. Cook till 80% done.
Chop capsicum, onion and garlic into small juliennes.
Chop spring onion into small roundels.
Wash and clean mushrooms. Cut into small pieces.
Heat oil in a wok. Add garlic and onion.
Fry till onion turns pink.
Add capsicum and fry till capsicum shrink to half their size.
Now add mushroom and fry till soft.
Add sauces,pepper and salt
Toss in cooked rice and mix well, adding oil if needed.
Fry the spring onion a little (optional) and garnish the fried rice before serving hot.

Spaghetti in Tomato-Cheese Sauce

2009-01-23T21:27:00.000-08:00

I make this as a quick breakfast or evening snack. It is tasty and carries a combination of interesting flavours.Children like this and enjoy it.

INGREDIENTS
Spaghetti- 200 gms

Tomatoes- 2
Garlic- 6
Onion- 1 large
Pepper powder- 1 tbsp
Oregano seasoning - 1 tsp
Processed Cheese (grated)- 50 gms
Tomato Sauce- 2 tbsp
Olive oil- 2 tbsp to cook and 1 tbsp to boil . You can use Olive oil if preferred.
Salt- to taste
Basil Leaves (optional) - As per taste
Water- to boil and 1/4 th cup to cook.

Method
Boil spaghetti in hot water with 1 1/2 tsp salt and 1 tbsp of oil.
When done, strain and run under cold water to prevent stickiness.
Chop tomatoes,onion and garlic finely.
Grate the cheese.

In a pan heat oil.
Add onion, fry well.
Add garlic and fry till it starts turning golden.
Now add choped tomatoes and saute well till soft.
Add the salt, pepper and about 35 gms of the grated cheese.
Add tomato sauce.
Mix well till cheese dissolves and is incorporated into the sauce.
Pour water to make a slightly thick sauce base.
Now add spaghetti and mix well.(Add a little oil if required)
Sprinkle remaining grated cheese, oregano seasoning and chopped basil leaves.
Toss well for a minute.
Serve hot.

Dahiwale Aloo

2009-01-21T21:02:00.000-08:00

SERVES 4

This follows almost the same ingredients as the Papad curry posted elsewhere on my blog. It is quite interesting and a cool, calm,non-spicy dish.A healthy break from spicy Indian curries.

INGREDIENTS
Potatoes- 6
Onion (medium)-2
Garlic- 6
Turmeric powder- 1 tsp
Red chilli powder- 1-2 tsp
Coriander powder- 1 ½ tsp
Asafoetida (Hing)- A pinch
Curd (Not sour)- 2 cups
Cumin seeds- 1 tsp
Bay Leaves- 1 or 2 (optional)
Water- 1 cup (Depending on consistency of curd)
Salt- to taste
Oil- to shallow fry and for preparation
Fresh coriander leaves- to garnish

Boil the potatoes till partially done.
They should be half done.
Peel and shallow fry till slightly brown.
Grind the onion and garlic together into a paste.

Heat oil in a pan, add cumin seeds, bay leaves (optional) and fry.
Add ground paste and fry well till pink and raw smell is gone.
Add some more oil and fry paste till almost dry and well fried.
Add spice powders except asafoetida, add salt and fry.
Add water and cook till it boils.
Boil for a minute or two
Add beaten curd and asafoetida on slow flame. Stir well.
Add the fried potatoes.Stir well taking care not to break the potatoes.
Let simmer for 2-3 minutes.
Garnish with fresh coriander leaves.
Serve with hot Jeera rice and any Indian breads.

Sumi says: You can garnish with a sprinkling of freshly ground pepper if you like the flavour

Palak Paneer Bhurjee

2008-10-31T00:19:00.001-07:00

Lots of Flavours. A different Palak Paneer. Has a rich and chatpata (tangy) taste.
I love the flavours of fresh spices, Kasuri Methi and Garlic in my food.

Ingredients:
500 gm paneer
250 gms Spinach

1 kg tomatoes
2 tbsp desi ghee
2 bay leaves
3 whole red chillies
1 piece mace
5 green cardamoms
4-5 cloves
2 black pepper corns
3 tsp garlic paste
1/2 tsp ginger paste
2 tsp cumin seeds
Chopped green chillies
2 tsp chopped garlic & ginger

1 chopped onion
Kasuri methi leaves
1 cup cashew nut paste
1/2 cup cream
1 tsp red chilli powder
1 tsp cumin seed powder
2 tbs chopped coriander leaves
Salt to taste
A squeeze of lemon juice

For the marinade:
2 tsp ginger paste
2 tsp garlic paste
1 tsp red chilli powder

Method:
Cut half the paneer into cubes and crumble the other half. Marinate cubes with ginger and garlic paste, salt and red chilli powder for half an hour.

Heat oil in a pan. Add half the chopped garlic. After a minute, add chopped spinach. Add a teaspoon of salt and coriander powder when half done. Sauté till done and soft. Remove and keep aside.

Slice tomatoes into quarters. Heat desi ghee in a pan, add bay leaves, whole red chillies, mace, green cardamoms, cloves, black pepper corns, garlic paste and ginger paste. As the garlic turns brown, add the tomatoes, salt and cook on low heat. Grind the tomato mixture and strain it.

Grind the cashews and add the tomato gravy to the blended cashew. Cook for some time in low heat and add crumbled paneer and mix it well.

Heat desi ghee in a pan, add cumin seeds, chopped green chillies, chopped garlic and chopped ginger. As the garlic starts to turn brown, add the onions. When the onions turn golden brown, add red chilli powder, cumin powder, tomato-cashew paste,Kasuri Methi, cream and cook for some time. Now add the spinach, paneer cubes and cook for a minute on low heat.

Then add the crumbled paneer mix and cook for a minute.Squeeze a little lemon juice. Garnish with coriander leaves and serve hot.

Serve with Naan, Lachcha Paratha or Hot Phulke.Any Indian Breads will taste good with this

Sumi Says: Kasuri Methi should be soaked in water atleast for 10 minutes. Then take the leaves out of the water and add to the gravy or preparation for enhanced flavour.

Papad Curry

2008-09-25T21:04:00.000-07:00

The Name has got me quite a few 'Umms' and 'Ayes' from people when I offered to make it for them. But, the unique taste and flavour is quite tasty and is enjoyed by many. A welcome break from usual vegetable curries.

The recipe was given to me by an aunty and is quite a combination of strong flavours like onion-garlic in the paste and calming flavours like curd. It is different from the typical Rajasthani Kadhi.

INGREDIENTS
Masala Papad – 4
Masala papad here means Urad dal ki papad commonly ingrained with peppercorns or green chillies. Can use Punjabi masala papad or similarly flavoured papad

Onion (large) -1
Garlic- 6
Turmeric powder- 1 tsp
Red chilli powder- 2 tsp
Coriander powder- 1 ½ tsp
Asafoetida (Hing)- A pinch (Optional)
Curd (Not sour)- 1 ½ cup
Cumin seeds- 1 tsp
Water- 1 cup (Depending on consistency of curd)
Salt- to taste
Oil- to shallow fry and for preparation
Fresh coriander leaves- to garnish

Break the masala papad into 4 pieces and shallow fry or deep fry till done.
Strain and place on tissue paper to soak all oil.
Break into smaller pieces atleast inch sized if desired.
Grind the onion and garlic together into a paste.

Heat oil in a pan, add cumin seeds and fry.
Add paste and fry till pink and raw smell is gone.
The paste should be dry and well fried.
Add spice powders, salt and fry.
Add water and cook till it boils.
Add beaten curd on slow flame. Stir well.
Add the papad.
Let simmer for 2-3 minutes.
Garnish with fresh coriander leaves.
Serve with hot Jeera rice or Rotis

Sumi Says: Instead of papad, you can substitute boiled potatoes shallow fried till light brown and pricked before being put into the gravy.Add potatoes after adding curd to the gravy and simmer for 3-4 minutes.

Sweet Dal(Flavoured)

2008-09-03T21:26:00.000-07:00

The taste is distict and gets a unique taste from its coconut and spices' content. Quite similar to the Bengali Dal and the "Abhara" (Mahaprasad) Dal served at the Puri Jagannath Temple and other temples in Orissa, my first attempt was a superhit and surprised me.

INGREDIENTS for the DAL
Channa Dal- 1 cup
*Coriander powder- 2 tsp
*Garam masala- 1 ½ tsp
*Turmeris powder- 1 tsp
Sugar- 3 tsp
Salt to taste (Add lesser than for normal dal)
Water- 2 cups
Wash and soak chana dal for atleast half an hour prior to steaming.
Drain and pressure cook with 2 cups of water and salt till done. it takes 4 whistles in the cooker. This takes about half an hour or more.
Alternately, cook with 2 cups of water in a covered pan till done. You may need to add more water.
When the dal is done,open the pan, add powders and sugar, stir and boil for 5 minutes.

Masala and tempering for dal
Ghee
Mustard seeds – 1 tsp
Cumin seeds- 1 tsp
Cardamom (whole)- 5
Cloves – 5
Cinnamon – 2 inch stick ( break into small pieces)
Dry red chillies- 4
Coconut- 1 to 1 ½ cup ( grated)

Heat ghee. Add cumin, mustard, whole spices, red chillies and fry.
Add coconut and fry till golden.
Add cooked dal. Cover and simmer till done.
*You may add powders mentioned earlier according to taste while boiling.

Is delicious and goes very well with steaming rice or mild flavoured rice.
Try adding a spoon of ghee or oil to the rice and then mix in the dal.

Accompaniments- Mildly fried vegetable curries (Bhajja/ Bhaji)

Baingan Bharta

2008-08-11T04:17:00.000-07:00

Smoked and mashed brinjal cooked with punjabi masala
An interesting twist to be tried!I was surprised at the version when we ate it at an aunt's. Was an instant success. Became a creamy,luscious Bhartha!

Aubergines/brinjals (large purple ones)- 3
Garlic cloves - 6 to insert and 4 to fry
Onion-2
Tomato-1
Green Chillies-2
Coriander (Dhania) powder- 1 ½ tbsp
Chilli powder- ½ tsp
Black pepper powder-1 tsp
Chaat masala-1 tbsp
Black salt (kala namak) – 1 tsp
Cumin seeds (optional)- 1 tsp
Salt to taste
Oil as required
For garnishing-Fresh coriander leaves chopped

1. Chop onion, tomato, green chillies and 4 cloves of garlic.
2. Wash the brinjal well and wipe. Make little slits and insert 2 in each brinjal.
3. Roast over flame till the skin gets totally charred or alternately roast in preheated oven at 300 degrees for 5 minutes or till done.

4. When cool, remove skin and mash the brinjal well along with inserted garlic.
5. Heat oil in a pan. Add cumin seeds, when slightly brown, fry garlic,green chilli, onion till onion turns pink.
6. Add chopped tomato and fry till soft. Now, add coriander powder, chilli powder and some salt.
7. Fry for some time.
8. Add the brinjal, pepper, chaat masala and black salt. You may require some more oil to be added at this point for frying.
9. Cover for two minutes. Fry till done
10. Serve garnished with fresh coriander leaves.
Tastes well with roti, paranthas,naan.

TRY THIS
A delicious twist: Crumble 200 grams paneer (cottage cheese). Mix in some salt.
After you fry the onion and tomatoes i.e. after step 7, add the paneer-salt.
Cook for some time till slightly soft.
Then add brinjal and continue.
The paneer gives a creamy, tasty texture to the dish.

Cajun Spicy Potatoes

2008-08-07T02:42:00.000-07:00

Potatoes- 250 grams
Red chilli powder-1 tsp
Red chilli flakes- 1 tbsp
Salt-1 tsp
Rock Salt-1 tsp
Pepper-1 tsp
Dried Herbs (Thyme,Oregano)-2 tsp
Fresh mint leaves- 2 sprigs (roughly 12 leaves)
Olive Oil(can be susbtituted by refined oil)- 2 tbsp

Preheat oven to 180 degrees.
Wash Potatoes well.
Slice into wedges with skin on.
Chop mint leaves into small pieces.
Put into bowl,add rest of dry seasonings,mint leaves and toss well.
Place in oven-proof bowl and pour oil to coat all wedges.
Grill in preheated oven for 18-20 minutes till done.
Turn over once in between
Serve with sauce or cheese dip.

Sumi says:I use Red chilli flakes and the herb pouches left over from Pizza orders!They work great. The seasoning pouches work good for these kind of dishes

Interesting Salads

2008-07-22T05:22:00.000-07:00

Thane is a locality in Mumbai,Maharashtra,India.
I stumbled upon this page that goes by the name of the place.
Click on the theme to access the link and try some salads.

Low Calorie Three Layer Salad

2008-07-22T04:59:00.000-07:00

This is an exciting and fresh salad.It contains ingredients easily available in your kitchen.

Serves 2

Layer 1
Sprouts – 1 cup
http://food.sify.com/fullstory.php?id=14678073
Soak Chickpeas ( Channa) , kidney beans (Rajma) and Green gram (Sabut moong) overnight.
Drain the water and leave moist till it sprouts.
it takes about 4 to 6 hours
The healthiest option is to eat them as they are with the dressing.
Alternatively, steam in salted water for 20 minutes or till done.
Dressing
Curd- 1 cup beaten
Mint leaves – 20 grams
Coriander leaves – 20 grams
Green chilly- 1
Salt
Wash the leaves well. Chop the green chilly well. Grind them together and beat together with the curd.
Toss the sprouts in half of the dressing and keep aside.

Layer 2
Bread croutons
Croutons is normally deep fried cubes of bread. Try this low cal version
Low Cal Croutons -Preheat the oven to 200 degrees Centigrade. Cut the Bread into small cubes and place on a baking tray.
Brush with Oil, then bake for 15 minutes, until golden and crisp. Leave to cool slightly.

Layer 3
Cucumber – 1
Tomato -1
Lettuce- 1
Carrot – 1 small
Salt
Pepper
Lemon Juice
Chop the vegetables into small pieces. Sprinkle salt and pepper and toss them in some lemon juice.

Assembling
1 large serving dish
Cucumbers-2 sliced
Arrange the cucumber slices along the periphery of the serving dish
Make three imaginary divisions of the serving dish
On one, arrange the sprouts, pour the dressing on the sprouts.
In the centre, arrange the croutons. You may add some curd and mint dressing to it. Place some mint leaves on it.
In the last segment, arrange the fresh vegetable salad and place some lime segments on it

Black Forest Cake

2008-07-14T04:01:00.000-07:00

This is a superhit family favourite and relished by all the people i know!

Not bragging- is vegetarian too! and quite tasty, not very difficult. can be served without the frills and fancies of the icing too!

INGREDIENTS

Refined/ All purpose flour – 250 gms
Cocoa powder – 3 to 4 heaped tbsp
Condensed milk- 400 gms (1 tin)
Aerated cola drink( E.g. Pepsi) – 200 ml
Vanilla Essence – 1 tsp
Butter (preferably white) – 125 gms
Baking powder -1 ½ tsp

Centre filling :Grated dark chocolate

Chocolate icing
1/2 cup butter, softened
2 - 2/3 cups confectioner's sugar or icing sugar
1/3 cup unwhipped whipping cream or milk
1 1/2 teaspoons vanilla essence
1/2 cup unsweetened cocoa powder, sifted (for medium)
Cream the butter in a small bowl.
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
Beat with an electric mixer or whip well, until the desired texture is achieved.
More cream may have to be added in order to reach desired consistency.

Directions for Cake:
Sieve together the flour, cocoa powder and baking powder.
Melt the butter, let cool to room temperature.
Pour in condensed milk into butter and mix well.
Grease and flour a baking dish.
In another bowl, place the flour-baking powder-cocoa.
Into this, in parts, pour the cola, then the butter-condensed milk mixture and mix.
Pour till both get over. Add the vanilla essence
Pour immediately into baking dish and bake at 180 degree c for 35 to 40 minutes.
Insert knife in the centre of cake to check, if it comes out clean, it is done, or else, let it cook for 10 more minutes.

Let it stand in oven for 5 minutes atleast before finally removing.

hey! i tried my darling cake in the microwave-with a lot of trepidation,came out perfect,just increase butter by 25 grams and bake on HIGH for 5 minutes. Stand for 3-4 minutes. comes out G-R-E-A-T!!

The cake tastes great as it is. If desired, when cool, cut in half horizontally.
Grate dark chocolate and place on one half, place the other on it.
On the top of cake, top with icing and glazed cherries.
If not wanting the icing, you can top with grated dark chocolate and cherries.

Alternatively, you can use vanilla icing.

Microwave Paneer Kebab

2008-07-10T08:06:00.000-07:00

(Does not require Tandoor Masala)

Cottage Cheese- 200 grams
Ginger garlic chilli paste- 2 tbsp
Salt- to taste
Gramflour. (Besan) -1 to 1 ½ tbsp
Thick Curd (preferably hung curd)- 100 ml
Chaat Masala- 2 tsp
Kasuri Methi- 1tsp
Pepper – 1 tsp
Onion ( optional) - 1 large
Capsicum (Optional) – 1

Ensure the paneer is firm and does not have too much water content.
Cut the paneer into inch sized cubes. Give them a small prick with a tooth prick. Be careful not to pierce lest they break while cooking.
Cut the onion into quarters and separate the layers to make pieces.
Cut capsicum into large pieces.
Beat the curd well. Skip if using hung curd.
Mix in the paste, chaat masala, salt, pepper and kasuri methi.
Add the gramflour and mix.
Put the paneer pieces in and toss lightly to ensure each piece is coated well. Repeat for onion and capsicum.
Refrigerate for 45 minutes.
Microwave on high for 7 to 10 minutes.
Turn over after 5 minutes to ensure both sides get done well. It may need more time depending on the paneer.
Sprinkle chaat masala and serve with pudina chutney or sauce.

Alternative on stove:
Heat a skillet or tava.
Pour some oil and cook the kebabs on both sides till they turn golden brown.

Paneer Chaman

2008-07-09T03:11:00.000-07:00

A mildly spiced fresh flavoured curry.The taste of freshly ground spices,tomatoes and honey make a great combination. An unusual kind of curry.

Serves 2

Cottage Cheese (Paneer)- 200 gms
Tomato Puree – 200 ml
Whole Spices
Cinnamon – 1 to 2 inch stick broken into 4
Cardamom – 5
Cloves- 4
Bay Leaves- 2
Coriander (Dhania) powder – 1 tsp
Cumin (Jeera ) powder – 1 tsp
Garam masala- 1 tsp

(Alternatively,you can powder 2 cardamom,2 cloves,2 pepper corn and an 1/2 inch long stick of cinnamon and use as Garam Masala)
Turmeric (Haldi) powder- 1 tsp
Chilli powder – 1 tsp
Honey – 1 tsp
Salt – to taste
Oil
Coriander Leaves to garnish

Cut paneer into inch sized cubes.
Heat Oil.
Fry paneer till they start turning brown. They should be slightly soft.
Remove paneer cubes.
Add whole spices and fry slightly.
Pour in tomato puree. Fry till puree thickens slightly,then add garam masala.

Cook till puree changes colour to a deep red.
Add honey and some water. Stir.
Add salt, coriander, cumin, turmeric and chilli powder.
Add Paneer cubes.
Pour the gravy to coat the paneer.
Add 50 ml of water or more for gravy and stir.
Cook slightly till gravy thickens and paneer has absorbed flavours.
Sprinkle coriander leaves and serve.

N.B. In the end,You can add a tbsp of beaten fresh cream and stir for a minute to get a rich taste.

Tastes very good with Butter Naan and Stuffed Parathas

Alu Chakkata

2008-06-30T23:40:00.000-07:00

Mashed and spiced potato

Ingredients
Boiled potato- 4 large
Onions- 2
Green chillies-2
Garlic- 4
Oil- Refined or Mustard
Coriander leaves – chopped (optional)

Method 1
Mash the boiled potato.
Chop the green chillies, garlic and onions into small bits.
Add the raw onions, garlic and onions to the potato.
Add salt as per taste.
Add a few drops of mustard oil.
This is an excellent accompaniment to Dahi Pakhala and can be tried with various other dishes.
Those who like strong tastes will like the flavour in this.

Method 2
Mash the potato.
Chop the green chillies, garlic and onions into small bits
Heat some oil in a pan.
Add the chopped garlic and fry till raw taste goes.
Add onion and chillies and fry till onions turn pink.
Add the mashed potatoes and mix to form a whole.
Fry for sometime till potato changes colour slightly.
Add coriander leaves.
This can also be served with Dahi Pakhala. Parathas and sandwiches also enjoy its company.

Dahi Pakhala (Orissa)

2008-06-30T23:32:00.000-07:00

Cooked rice soaked in water and seasoned.
This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration.
Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice.
I give my father’s recipe and as we enjoy it at home, well seasoned.

To serve two
Ingredients
Cooked Rice- as required
Water- twice the amount of rice
Salt
Lemon leaves- 5 to 6
Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch
(http://www.asiafood.org/glossary_1.cfm?alpha=M&wordid=2757&startno=1&endno=25)
Green Chilli -2 to 3
Curry leaves- 7 to 8
Curd- 1 medium sized bowl
(The amount of curd can be incresed to suit your taste)

The rice should be cooked soft and cooled. Left over rice can also be used.
Chop the ginger and green chilli.
In a large vessel, put the ginger, chilli, salt. Pour in the curd.
Crush the lemon leaves and curry leaves and add.
Add the rice and the water. Stir well.
Leave for atleast two hours before eating.
The water and curd are excellent to cool the stomach and are tasty with all the flavour
Best accompaniments are tomato chutney (khatta), tomato ‘poda’, fritters (bhajja), mashed and spiced potato (alu Chakkkata), fish fry or Baingan Bharata. Pickles also go well with it.

Quick Chinese Style Potatoes

2008-06-20T04:29:00.000-07:00

INGREDIENTS

Potatoes- 3 large
Tomato sauce- 3 tbsp
Chilli sauce – 2 tbsp
Soya sauce – 1 tbsp
Ginger- 1 inch
Garlic- 6 to 7
Green chilli -2
Oil
Salt
Spring onions –to garnish

Method 1

Chilli Potato

Cornflour- 1tbsp
Water- to make a paste with cornflour

Boil Potatoes till 80 percent done i.e. not totally soft. You should be able to cut them into fingers. Reduce boiling time by 20 %.
Peel and cut into Fingers
Cut ginger, garlic and chilies into small pieces.
Heat the oil and fry ginger, garlic and chilli for half a minute.
Add potato fingers and fry till slightly crisp.
Mix the 3 sauces in a bowl and pour in.
Fry the potatoes with the sauces.
Sprinkle salt as required and mix.
Make a paste of cornflour and water.
Pour in and coat the potatoes with it.
Add more oil if required. Fry for a minute or two.

Garnish with chopped spring onions.

Method 2

Mashed Potaoes Chinese style
My sister liked this adaptation of the recipe. She used to wake me up at 7 when she was in school (and me in college) and get me to make it , so she could take it to school for her whole group.

Pepper – 1 tsp

You can add more garlic and sauce if required for this version, it tastes good.
Mash the boiled potatoes.
Heat the oil.
Cut ginger, garlic and chilies into small pieces.
Heat the oil and fry ginger, garlic and chilli for half a minute.
Mix the 3 sauces in a bowl.
Pour the mixed sauces in.
Add the mashed potatoes, salt and some pepper.
Add some more oil and fry for 4 to 5 minutes.
Sprinkle spring onions.
Goes well with roti, paratha, toasts, as a topping for sandwiches.
Children like it as a snack and a lunch box item.

Tamatar (Tomato) Khatta

2008-06-19T04:20:00.000-07:00

This is my adaptation of a traditional Oriya Chutney. It is served with Rice, Dal and Curry. This is my simple and tasty recipe.

Ingredients
3-4 tomatoes
2 Onions
2 green chillies
1 tsp Chilli Powder (optional)
1 tsp Cumin Powder
½ tsp Turmeric powder
Mustard seeds
Cumin Seeds
Salt
Sugar- a pinch
Mustard oil (You can use refined oil instead)
Water- 1 to 2 cups

Chop Onions, Tomatoes and Green chillies.
Heat the oil.
Add the green chillies and onions.
Fry till onions turn pink.
Add tomatoes.
Fry a little till turns slightly soft but not like a paste
Add salt, cumin powder, tumeric powder and a little chilli powder (optional) and a pinch of sugar.
Add water and cook.
Cook till it is cooked and reduces to a soft chutney consistency.
Serve with Pulao, rice-dal and goes well even with dosa or paratha.

Paneer Malai Kofta

2008-06-18T00:58:00.000-07:00

Cottage Cheese Dumplings in Creamy Gravy
(Serves 4)
This is a favourite among adults and children alike. The flavours are fresh and give a nice succulent flavour. I serve with Jeera Rice, Pulaos and other flavoured rice.

INGREDIENTS:
For Kofta:
500 gms Paneer (Cottage Cheese)
1tsp Amchur (Dry mango powder)
2 tsp red chilli powder (can reduce it to reduce spice)
2 tsp Coriander Powder
2 tsp Chaat Masala
Kala Namak (Black Salt) powder- to taste
Refined Flour- 2-3 tbsp and to roll kofta in
Oil to deep fry

For Gravy
To be ground to a paste
½ inch ginger
8 cloves of garlic
2 green chillies
Fresh Garam Masala:
Powder together 6 cloves, 1 inch Cinnamon, 6 Cardamom or 1 Large Cardamom (Badi Elaichi)
Cashewnut (Kaju) Paste:
Soak 30 gms of Cashewnut in just enough water to cover it for 15 minutes. Grind to a smooth paste. The paste should be of sauce consistency.

3 large tomatoes pureed
2 Large Onions chopped
2 tsp Kasuri Methi (soak in water for 30 minutes)
1 tsp coriander powder
Fresh coriander leaves to garnish
1 tsp Cumin seeds
Salt to taste
Oil to cook

METHOD OF PREPARATION:
KOFTA:
Crumble the Paneer to fine bits. For this, make sure the paneer does not have much water content. Dry and tough paneer is better
Add the spices and refined flour powder.
Knead lightly and form small,tight balls.
Roll in dry flour.
Dust off extra flour and deep fry. Drop one in oil and test, if the kofta splits open, add some flour to paneer and knead.
Place on paper napkin to drain off excess oil.

Gravy:
Heat Oil. At least 2-3 tbsp of oil will be needed.
Add Cumin Seeds, when it begins to splatter, add onion and fry till golden brown.
Add ginger-garlic-chilli paste and fry till raw smell goes.
Add tomato puree and cook till it loses water and changes colour to a maroon shade.
Add coriander powder, salt, freshly powdered Garam masala. Fry.
Add 2 cups of water and soaked Kasuri Methi.
Cover and cook till reduces slightly.
Now add kaju paste, stir. If it becomes very thick,add some hot water now slowly and stir.
After 2 minutes, add fried koftas.
Cook for a minute or two.
Serve garnished with coriander leaves.

If you do not have kaju, sustitute with 2 tbsp of thick cream.

Goes well with flavoured rice. Naans, kulchas and parathas also make a good combination.

Mirchi Ka Saalan

2008-06-17T04:32:00.000-07:00

The ultimate combination for Biryanis and many other Hyderabadi dishes. Is a must try whenever I am in Hyderabad and i eat a lot of it.

The chillies used are the slightly stouter, long green chillies normally used for snacks and 'Pakodas' or 'Bajjis"

Ingredients:

8 or 10 medium sized green chillies or 4 big green chillies

1 medium sized onion

1 tsp sesame seeds (white thil)

1/4 cup coconut flakes/desiccated coconut/copra

2 tsps coriander seeds (dhania)

1 tsp cumin seeds (jeera)

1/4 cup peanuts (groundnuts)

1 tsp ginger garlic paste

1/2 cup fresh yogurt
1 tsp sour cream

1 tsp tamarind paste/pulp

Salt to taste

Fresh coriander for garnish

Oil as required to cook

Method

1. Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan.

2. Sauté the onion in 1 tsp of oil until transparent.

3. Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut.

4. Slit the green chillies and sauté them in a little oil and set aside. You can remove the seeds from the chillies to reduce the spice. I used big green chillies, so I just chopped them into big pieces.

5. Set the chillies aside and in the same pan add some oil and sauté the ground masala paste along with the ginger garlic paste and tamarind concentrate for about 3-4 minutes

.6. Next add the yogurt, sour cream and salt and mix well till the yogurt is incorporated in the masala.

7. Add water to reach the desired consistency. Make sure you boil the masala well after adding water.

8. Garnish with fresh coriander

9.Serve with Biryani,Roti, Paratha or Naan

Hyderabadi Egg Biryani Dum Style

2008-06-17T04:16:00.000-07:00

Ingredients:

Basmathi Rice 4 cups

Hard boiled Eggs 6 nos

Yogurt 1/2 cup

Onions 2 medium sized Green Chillies 6 nos

Mint leaves 20-30 Coriander leaves 1/2 bunch

Red Chilli powder 1 tea spoon Turmeric 1/2 tea spoon

Salt according to taste

Oil for frying Ghee 1 table spoon

Whole Garam Masala 1/2 table spoon Garam Masala powder 1/2 tea spoon

Lemon Juice 1 table spoon

Method:1.Wash the basmathi rice and half boil with a large amount of water with whole garam masala and 4 to 5 green chillies (slit vertically) and little salt.

2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.

3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.

4.In a thick bottomed vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.

5.Seal the id with dough and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.

Sprinkle some deep fried slivers of onion fried till crisp on top and serve with tangy Raita for a good combination.

Mushroom Dum Biryani

2008-06-17T04:04:00.000-07:00

Ingredients:

Fresh button mushrooms, quartered 15-20

MediumBasmati rice, soaked - 3 cups

Bay leaf - 1 Cloves - 4

Green cardamoms - 2 Black cardamoms - 2

Cinnamon - 1 inch piece Mace - 1 blade

Salt to taste Oil - 5 tbps

Onions, finely sliced - 2 medium

Ginger paste - 2 tsp Garlic paste - 2 tsp

Red chilli powder - 1 tsp Coriander powder - 1 tbsp

Peppercorns, crushed - ½ tsp

Cumin powder - ½ tsp Turmeric powder - ½ tsp

Tomatoes - 2 medium

Skimmed milk yogurt, whisked - ½ cup

Garam masala powder -1 tsp

Fresh coriander leaves, finely chopped - ¼ cup

Fresh mint leaves, torn - ¼ cup

Saffron a pinch

Skimmed milk - ¼ cup

Method:1. Disslove saffron in the milk and keep it aside. This enhance aroma and taste and makes it comsumable.Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling, drain the soaked basmati rice and add.

2. Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. Drain in a colander.

3. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly.

4. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the tomatoes.

5. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.

6. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more.

7. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat.

8. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice.

9. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required).Knead dough like for Roti or Tortilla. Press onto sides of dish where lid comes into contact with the container.'Dum'cooking means cooking in a sealed container to seal in the taste, flavour and aroma.

10. Keep the sealed dish on a medium hot tawa and leave for 10-15 minutes. Alternatively, leave the sealed dish in a preheated oven at 200 degree C for 10-15 minutes.

11. Break the seal and open the biryani dish, just before serving. Serve with Mirchi ka Saalan or Raita.

Courtesy..Sapna

Cakes- Baker's Den

2008-06-16T05:26:00.001-07:00

Cakes!
The most delicious thing on Earth- when made of chocolate!I personally love the Black Forest Cake I make- is vegetarian!I welcome recipes of cakes- veg and non- vegetarian to kick off my site!

Me and food

2008-06-16T02:44:00.000-07:00

HI!
I'm Sumitra. Am from India. Was born in a South Indian family, my parents are settled in Orissa in East India,studied in Pune in the West,worked in Delhi in the North and married into an Oriya family and my husband and me are in Bangalore now. Whew! my life has me travelling the country!
I love cooking and experimenting with all types of recipes and ingredients.I am welcome to and love all types of cuisines.Sharing recipes and tasting new things makes me try them out on my own at home.
Looking forward to sharing and adding a lot of recipes and lots more..