Thursday, 24 December 2015

Whole Wheat Naan


Try this recipe for Whole Wheat Naan and surprise your loved ones. No maida and no tandoor required. You will never want to go to the restaurant any more. This stays soft as it is made of wheat flour unlike the restaurant naan which becomes chewy and rubbery after some time.



Ingredients

2 cups whole wheat flour
1 1/2 teaspoons active dried yeast
3/4 cup lukewarm water
1 teaspoon sugar
2 tbsp yoghurt
2 tbsp kasuri methi
Salt to taste

Method:

Add the yeast and sugar to the water and mix well. 



Leave aside for 15-20 minutes till it starts frothing.



Add this to the wheat flour with salt and yoghurt. 



Keep this covered in a warm place for about ½ to 2 hours till it doubles in size. 


Knock down the dough and make balls. Keep this aside for ten minutes and then roll them into circles.






Heat a non stick pan and cook the naan till you start seeing bubbles and brown spots. 



Place this on an open flame till it puffs up and is completely cooked.



You can add sesame seeds or kasuri methi to the naan for extra flavour. I have used kasuri methi here.



Saturday, 28 November 2015

Chilli Coriander Fried Rice


Here's a simple rice recipe that goes well with Thai curry or Chinese gravies.

Ingredients :

1 tbsp finely chopped fresh red chillies
1/2 cup finely chopped coriander leaves
4 cups cooked rice
1 medium sized onion, finely chopped
1 tbsp finely chopped garlic
1 tsp soy sauce
1 tbsp oil
salt to taste

Method :

1. Grind the red chillies, garlic and coriander leaves to a coarse paste.

2. Heat the oil in a broad non-stick pan, add the prepared paste and onion and sauté on a medium flame for a few seconds.




3. Add the soya sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot.







Friday, 6 November 2015

Kaju Katli



Kaju Katli requires only a few ingredients and can be prepared in a jiffy. But you need to keep certain things in mind to get it right. I have given the tips towards the end of this post. 

Have a Happy Diwali and stay safe !!!




INGREDIENTS

(measuring cup used, 1 cup = 250 ml)
1 cup cashews/kaju
½ cup sugar or as required
1/4 cup water
1 tbsp ghee or coconut oil (optional)




METHOD

1. Powder the cashew in a dry grinder/mixer. Make sure the jar and lid are completely dry. The cashews should be in powdered form and not become pasty or oily.




2.On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai till all the sugar is dissolved in the water. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.




3. Add the cashew powder and stir the cashew mixture on a low flame till it starts thickening. Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.



4. Meanwhile grease a plate or a tray and keep aside.

5. Remove the whole lump of the mixture from the pan and place it on the greased tray.



6.When the heat in the mixture is hot enough to handle, knead the cashew mixture.





7. Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough. Remove the butter paper and let the rolled cashew dough cool.





7. When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.Gently remove the kaju katli with a butter knife.Serve the kaju katli straight away or keep in an air tight container.

IMPORTANT TIPS :

1. You should powder the cashews carefully making sure not to overdo it and make it pasty.

2. The mixture may be a bit grainy, but knead the mixture as mentioned in step 6. This will ensure a smooth finish finally.





Sunday, 1 November 2015

Thai green curry





Here is a heavily indianised version of Thai green curry. I have replaced galangal with ginger and lemongrass with lemon zest. But if you have access to these ingredients, please go ahead and use them for a more authentic touch. This yummy, aromatic curry goes well with plain white rice or any fried rice of your choice.

Source : Adapted from Tarla Dalal

Ingredients :

1/2 cup broccoli , cut into florets
1/2 cup cauliflower florets
1/4 cup baby corn , cut into two diagonally
1/4 cup mushrooms (khumbh) , cut into quaters
1/4 cup red capscium cubes
1/4 cup green capsicum cubes
1 cup sliced onions
2 cups coconut milk
2 tsp oil
1 tsp sugar
salt to taste

for the thai green curry paste:

2 green chillies , chopped
6 garlic cloves
1 onion , chopped
a piece of ginger or galangal
1 cup chopped coriander 
1 lemon rind , grated  
1/2 tbsp lemon juice
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
2 lemongrass stalks (if available)
1 tsp salt
1/2 tsp freshly ground black pepper powder

Method:

Boil all vegetables in salt water. Drain and keep aside.
In a flat pan, heat the oil, add the onions and fry for a few minutes.
Put ½ cup green curry paste and cook on a medium flame for 2 minutes.
Add the coconut milk and 1 cup of water and simmer for 2 minutes.
Add all the vegetables and stir thoroughly. Add the sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes.




for the thai green curry paste:

Grind all the ingredients in a mixer/blender using a little water.


Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.Use as required.


Monday, 19 October 2015

Karamani Sundal


Here's a version of sundal with no coconut. Delight your health conscious friends with this sundal for the upcoming pooja.


Ingredients :


For the powder

2 tablespoon dhania
4 dried red chillies
2 teaspoon chana dal
2 teaspoon urad dal

Other ingredients 

1 cup Karamani/Lobhia/Cowpeas  (soaked overnight)
2 teaspoons oil
1 teaspoon mustard seeds
A few curry leaves


Pressure cook Karamani for 3 whistles. Keep aside.

Dry roast ingredients mentioned under “for the powder” till it turns brown. Grind to a coarse powder in a mixer.




Heat oil in a pan, add mustard seeds. When it splutters, add curry leaves, boiled Karamani, a teaspoon of the powder and mix well.



Serve hot or pack for snack box.



Friday, 16 October 2015

Eggless Chocolate Mousse



I am so excited because this is my 50th post and wanted something special. Chocolate is special for everyone, isn't it ? So here's a melt in mouth Eggless Chocolate Mousse. 

Indulging once in a while is ok ;-)  ;-)  ;-)




Ingredients :

1 cup dark chocolate
1 cup milk chocolate
2 cups whipped cream 
2 tablespoons milk
2 tablespoons powdered sugar

Method :

Take the powder for whipping cream. Mix with required quantity of cold water. Beat for 5-7 minutes till it forms peaks. Keep the whipped cream in the refrigerator for 10-15 minutes. (I have used "Blue Bird whipping cream ". It is my most reliable whipping cream)







 Melt the dark chocolate and milk chocolate with 2 tablespoons of milk in a microwave for 1 - 2 minutes. Mix thoroughly till it is completely melted and blended. Add the powdered sugar when it is still hot and mix thoroughly.






Mix the whipped cream and chocolate mixture thoroughly. Put them in the serving containers. Decorate with chocolate chips. Refrigerate for 2 to 3 hours and serve chilled.







Sunday, 4 October 2015

Golden fried baby corn



Tender baby corn marinated with ginger garlic paste and deep fried to a golden colour. Perfect for the monsoon season.

Ingredients :

1 tablespoon corn flour
1 tablespoon maida
1 teaspoon ginger garlic paste
1 teaspoon pepper
Salt to taste
8 -10 baby corn peeled
Oil for deep frying
1-2 tablespoons of water

Method :

Marinate baby corn with ginger garlic, pepper and salt for an hour.

Make a batter with corn flour, maida, water and salt. Mix the baby corn pieces with this batter. The batter should not be runny.




Deep fry the baby corn pieces in hot oil till golden brown.


Serve hot with onion slices and lemon wedges.