Indian veg cuisine

DHAABAY DI DAAL

2009-12-14T06:07:00.000-08:00

INGREDIENTS:

1) Black gram split(with skin)or Chilkewali urad dal-Half cup
2) Bengal gram split (chana dal)-1/4th cup
3) Red kidney beans(Rajma)-1/4th cup
4) Onions-2 medium sized
5) Garlic-8 to 10 cloves
6) Green chillies-3
7) Tomatoes-3 medium sized
8) Fresh coriander leaves-1/4th medium bunch
9) Oil-4 tbsps
10) Red chilli powder-1 tbsp
11) Cumin powder- 1/2 tbsp
12) Butter-3 tbsps
13) Salt- To taste
14) Dried fenugreek leaves(Kasoori methi)-1 tbsp

METHOD:
1) Clean, wash and soak urad dal, chana dal and rajma in sufficient water for at least 6 hours.
2) Peel, wash and finely chop onions and garlic. Wash, remove stems and finely chop green chillies. Wash and finely chop tomatoes. Clean, wash and chop coriander leaves.
3) Measure the water in the dals were soaked so that the total volume can be made up to 6 cups and pressure cook the dals for an hour in this water or till the dals are completely cooked. Mix them properly with a round laddle.
4) Heat oil in a pan, add garlic and stir fry briefly till golden brown. Add onions, green chillies and saute for four or five minutes.
5) Add red chilli powder, cumin powder and stir fry briefly. Add tomatoes and cook on high heat for three or four minutes, stirring continuosly. Stir in the cooked dals and butter and mix well.
6) Add salt, coriander leaves and cook for ten minuteson low heat, stirring occasionally.
7) Crush kasoori methi between your palms, sprinkle on dal and serve hot with rotis or rice.

ANDHRA'S TAMARIND RASAM

2009-11-02T05:13:00.000-08:00

INGREDIENTS:
1) Tamarind= 2 lemon sized balls (Brown coloured without seeds)
2) Water= 5 cups
3) Coriander leaves( finely chopped)= 1/2 cup
4) Curry leaves( finely chopped)= 1/2 cup
5) Jeera powder= 1 tsp
6) Pepper powder= 1tsp
7) Roasted dhaniya powder= 1stp
8) Mustard seeds=1/4th tsp
9) Jeera= 1/4th tsp
10) Salt= According to taste
11) Oil= 2tsp
12) Garlic cloves(crushed)= 3

METHOD:
1) Immerse the tamarind in a bowl containing water for 15 min & extract the juice. Filter this juice.
2) Take enough water for rasam in a medium sized bowl. Add tamarind juice, coriander leaves, curry leaves jeera powder, pepper powder and roasted dhaniya powder. Boil on a medium flame for 20 min.
3) Add salt to taste.
4) Heat oil in a small frying pan.
5) Add mustard seeds & jeera seeds when the oil becomes hot.
6) Now add crushed garlic cloves & fry till raw smell of garlic stops coming.
7) Add this seasoning to the rasam prepared before, cover it with a lid & serve hot with rice.

TIP- This rasam can be drunk hot during cold,cough and sour throat to get some relief.

NOTE

2009-10-17T23:12:00.000-07:00

While frying the mashed potatoes add the ground masala paste also.

AALOO KE PARATHE (CHAPATHIS STUFFED WITH POTATO CURRY)

2009-10-17T22:48:00.000-07:00

INGREDIENTS:
1) Onions= 5
2) Ginger= 2 Inch long
3) Coriander leaves (finely chopped)= 1 cup
4) Potatoes- 1/2 kg

5) Grind together-
(a) Cloves= 2 teaspoons
(b) Dry ginger= 1/2 Inch piece
(c) Cardamom (Ilaychi)= 1 teaspoon
(d) Jayphal = 1 teaspoon
(e) Pepper= 2 teaspoons
(f) Bay leaves= 2 medium sized

6) Roughly grind together-
(a) Somph= 2 tablespoons
(b) Ajwain seeds= 2 tablespoons

7) Hing= 1 teaspoon
8) Jeera= 2 teaspoons
9) Sunflower oil= 2 tablespoons
10) Garam masala powder= 2 teaspoons
11) Wheat flour= 3/4 kg
12) Salt= According to taste

METHOD:
1) Heat oil in a frying pan. Add roughly ground powder of somph and ajwain seeds. Then, add hing and jeera and fry for a minute on low flame.
2) Add finely chpooed onions and fry till the pieces become golden brown in colour.
3) Add mashed potatoes and garam masala powder, some more somph seeds, finely chopped coriander leaves and salt. Fry on low flame till all the ingridients are cooked well.
4) Cool the stuffing prepared above. Make small balls of this stuffing.
5) Make small pooris of wheat flour and keep the balls of stuffing inside them, in the centre and close them.
6) Now make them into parathas and fry with oil on a hot tawa.

BESAN KE LADDOO

2009-01-18T01:55:00.000-08:00

INGRIDIENTS:
1) Gram flour(besan)= 4 cups
2) Almonds= 20-25
3) Ghee= 2 cups
4) Green cardamom powder = 1/2 tsp
5) Powdered sugar= 2 cups

METHOD:
1) Heat ghee in a kadai and add green cardamom powder.
2) Add gram flour and roast on low heat for approximately ten minutes.
3) Crush almonds.
4) Transfer roasted gram flour to a bowl and add crushed almonds and mix.
5) Allow the mixture to cool slightly befire adding powdered sugar.
6) Add sugar and mix. Roll into even sized laddoos. Cool and store.

STUFFED CAPSICUMS

2009-01-18T01:37:00.000-08:00

INGRIDIENTS:
1) Capsicums= 12 medium sized
2) Potatoes= 3 medium sized
3) Green chillies= 3
4) Onion= 1 large sized
5) Ginger= 1 inch piece
6) Fresh coriander leaves= A few sprigs
7) Cashewnuts= 10-12
8) Raisins= 12-15
9) Dry mango powder(amchur) = 2 tsps
10) Red chilli powder= 1.5 tsps
11) Cumin powder= 1 tsp
12) Garam masala powder= 1 tsp
13) Salt = To taste
14) Oil= 2 tbsps
15) Ceese(grated)= 1/2 cup

METHOD:
1) Wash capsicums, slice off thinly from the top and remove seeds to make it hollow. Similarly slice off thinly from the bottom so that capsicums stand steady when placed on a baking tray. Wash, boil, cool, peel and mash potatoes.
2) Remove stems, wash and chop green chillies. Peel, wash and cjhop onion and ginger. Clean, wash and finely chop coriander leaves. Grate paneer. Grind cashewnuts coarsely. Wash and pat dry raisins.
3) Mix well potatoes, paneer, cashewnuts, raisins, amchur,red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside.
4) Preheat oven to 225 C
5) Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies. Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into 12 portions and stuff into the prepared capsicum shells, sprinkle cheese and place on baking tray.
6) Bake capsicums at 225 C for 15 minutes. Serve immediately.

Feedback

2008-11-16T22:30:00.000-08:00

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TIP

2008-11-16T22:25:00.000-08:00

To prepare hydrabadi biriyani, soak the rice in specified quantity of water for half an hour and fry the rice in ghee. Don't drain the water, retain it and mix it with sour curds and pour over cooked vegetables (which have been fried with ground masala).

Hyderabadi Biriyani

2008-11-14T02:21:00.000-08:00

Ingredients :
1) Rice = 4 cups
2) Sour curds = 2 cups
3) Water = 2 cups
4) Ghee = 2 teaspoons
5) Mixed chopped vegetables = 1/2 cup (1 potato, 1/2 Beetroot, few french beans and shelled peas )
6) Ginger-garlic paste = 2 teaspoons
7) Onions cut lengthwise = 3 medium sized
8) Garlic flakes = 5
9) Cashew nuts = 10
Grind together these ingredients in the order specified-
1) Baby onions = 6
2) Green chillies = 3
3) Cardamons = 5
4) Daal-cheeni = 1/2 Inch long
METHOD:
1) Heat a little ghee in a non-stick container and fry rice in it.
2) Fry a little oil in a cooker and fry garlic flakes till they are brown.
3) Fry onions in a cooker till they are golden brown.
4) Add the ground masala and chopped vegetables and cook them.
5) When they are done, pour sour curds, water and rice alongwith a salt.
6) Close the cooker and continue cooking till a whistle comes.
7) After the pressure gets reduced open the cooker and garnish with cashewnuts fried in ghee.
8) Transfer in a casserole, if u intend to eat this dish later.
9) serve with raitha (optional).

Instruction

2008-11-14T02:20:00.000-08:00

All the recipes mentioned in this blog serve 2 people.

Palak Paneer

2008-10-16T23:33:00.001-07:00

INGRIDIENTS :

Paalak (Spinach) = 4
Oninons = 5
Moong daal = 3 Tablespoons
Oil = Little
Salt = As required
Green chillies = 3
Paneer = 1

MASALA :
1)Grind together the following after frying in a little oil.
2)Heat a little oil and when it is done, add mustard seeds.
3)When they crackle add onions and fry till they are golden brown.
4)Add greean chillies and fry, later add the masala (Ginger garlic paste and tomatoes).
5)Fry till the raw smell goes. Cool it and grind it into a smooth paste.

METHOD :
1) Take some water in a vessel. Put finely chopped spinach in it. Wait til the water boils.
2) Don't throw the water, retain it into a vessel.
3) Add this water in wheat flour and knead it into a dough. Leave it for some time.
4) Heat a little oil and put moong dal in it, when they crackle put finely chpped onioins and fry.
5) Later put ginger-garlic paste in it and fry till the raw smell goes.
6) Now put the ground palak.
8) Let the mixture boil, add salt as required.
9) Now take a little ghee in a saucepan and heat it. Then, fry paneer (Cut into small pieces, see that they wont get brown in colour).
10) Add little water to the palak mixture, by checking its consistency.
11) Now put fried paneer pieces along with moong dal soaked in water for sometime.
12) Garnish with coriander or kaju if desired.
13) Serve with patience and love.

GOBHI KE PARATHE (CAULIFLOWER PARATHE)

2008-09-17T05:24:00.000-07:00

INGRIDIENTS :
1) Cauliflower - 1 medium sized cut into small pieces
2) Black crystal salt - Half a teaspoon
3) Saunf - 1 teaspoon
4) Ajwain seeds - 1 teaspoon
5) Wheat flour - 2.5 cups
6) Salt - as per your requirements
7) Oil - 2 teaspoons
8) Onions - 2
GRIND TOGETHER THESE INGRIDIENTS AFTER FRYING THEM IN A LITTLE OIL IN THE ORDER SPECIFIED :
1) Ginger - 1.5 Inch long (finely cut)
2) Garlic - 5 cloves
3) Green chillies - 5

METHOD :
1) Mix all the ingridients in the wheat flour along with water.
2) Heat a little oil and fry finely chopped onions.
3) When they turn golden brown, add the ground mixture and fry till the raw smell goes.
4) Add cauliflower pieces and powdered black crystal salt.
5) Add a little turmeric and salt as required. Fry for 5-10 min.
6) Make medium sized balls out of the dough and flatten them. Put the stuffing inside them, cover them and roll out into triangular shaped parathas.
7) Fry them on a pre-heated tawa with oil or ghee and serve hot with a chutney.

Bisi Bhele Bhath (Karnataka special)

2008-09-15T19:58:00.000-07:00

INGRIDIENTS :
Rice - 2 cups
Bengal gram (Tuar dal) - 2 cups
Mixed diced vegetables (1 Potato, 1 carrot, shelled peas, french beans-few etc.)
Tamarind - Small lemon sized
Water - 8 cups
Grind these after frying in a little oil :
Dry coconut - Half
Bengal gram - 2 Teaspoons
Cloves - Half a teaspoon
Pepper - Half a teaspoon
Coriander seeds - Half a teaspoon
Red chillies - 5

METHOD :
1) Soak dal and rice together in 8 cups of water for half an hour.
2) In a pressure cooker heat some oil and fry the ground mixture.
3) Once the raw smell of the powder goes, add diced vegetables and pressure cook for some time (i.e. 1 whistle).
4) Now add rice and dal mixture and stirr for some time.
5) Add salt as per your requirements and boil for some time. The consistency of this dish should be semi solid.
6) Soak tamarind in half a cup of water and add this liquid into the pressure cooker.
7) Mix thoroughly and serve hot with ghee and mixture or chips and papad.
8) Alternatively, you can also use readymade masala powder too.

Who wants to tickle your taste buds?

2008-09-14T01:58:00.000-07:00

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