Sunday, 27 September 2015

Gobhi Masala



Here's a lovely cauliflower recipe I picked up from www.vegrecipesofindia.com - my favorite online destination for any vegetarian recipe.

Main ingredients:

2  cups chopped cauliflower/gobi
1 tbsp oil
1/4 tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
1 tsp coriander powder/dhania powder (optional)
½ tsp garam masala powder
3 cups water for blanching cauliflower
½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
few coriander leaves/dhania patta for garnishing

    Grind to paste

1 large onion
1 large tomato
½ inch ginger
2-3 garlic


INSTRUCTIONS


Firstly remove the gobi/cauliflower florets. Wash them in running water. Boil 3 cups of water in a pan with salt. Add the gobi/cauliflower florets in the salted water and cook for 10 minutes till the cauliflower is just cooked. Don’t let it get too mushy.


Make a smooth paste in a blender with the onion, tomato, ginger and garlic. No need to add water while making the paste.


Heat oil in a pan or kadai. Add cumin seeds.



When they start spluttering, add the ground paste and stir.


Add all the spice powders one by one.



Keep it covered and on a simmer for a few minutes till the oil leaves the sides of the paste.



Add the chopped cauliflower, required quantity of water, salt and  stir.



Cover and cook till the cauliflower is cooked and tender. Lastly add crushed kasuri methi and simmer for 1-2 minutes. Stir in chopped coriander leaves or garnish.


Serve hot with rotis, naan or steamed rice or jeera rice.




Tuesday, 22 September 2015

Hakka Noodles


Hakka noodles is a popular dish among kids and adults. Soft noodles with succulent vegetables and select seasoning result in a mouthwatering dish. I have used Soba wheat noodles to make this healthy and wholesome. Do try this, its very simple.

Ingredients :

2  tbsp olive oil
1 cup onion finely chopped
1 cup capsicum chopped
½ cup parboiled vegetable like beans and carrot
1 tsp ginger garlic paste
1 tbsp vinegar
1 tsp soya sauce
1 tsp green chilli sauve
1 tbsp tomato ketchup
1 packet hakka noodles (I used ¼ packet soba wheat noodles)
salt to taste

Method:

Cook noodles as instructed on the packet and keep aside.




Heat oil in a pan and add onions and ginger garlic paste. Saute till the onions turn translucent. 



Add capsicum and sauté till they are semi-cooked. 



Add cooked vegetables, soya sauce, chilli sauce, vinegar, tomato ketchup, salt and mix thoroughly. Now add the cooked noodles and mix well.




Wednesday, 16 September 2015

Sundal



Sundal is a popular South Indian snack made with lentils or legumes and tempered with spices. It is protein rich and a very nutritious snack. Sundal made with chickpeas/channa is offered to Lord Ganesha on the day of Ganesha Chathurthi.

Ingredients :

1 cup chickpeas/white channa (soaked overnight)
2 tablespoons coconut
A pinch of turmeric powder
1 tsp lemon juice
Salt to taste

For tempering:

2 teaspoons oil
1/2 teaspoon mustard seeds
1 teaspoon grated ginger
1 teaspoon green chilli paster
a pinch of asafoetida
curry leaves

Method :

Pressure cook chickpeas for 3 whistles or till it is soft. Drain all excess water and keep aside.




Heat oil in a pan and add mustard seeds. When the mustard seeds start spluttering, add green chilli paste, grated ginger, hing, curry leaves and saute for a few minutes.




Add cooked chickpeas, salt, turmeric powder and mix well. Finally add coconut, lemon juice and mix well. Switch off gas.










Iradye (Steamed dessert)



Iradye is a steamed delicacy prepared in the Udupi district of Karnataka. It is made of rice, coconut and jaggery. A thick batter of rice and coconut is prepared and smeared on turmeric leaves, a filling of jaggery and coconut is placed in this and steamed. The result is a delicious, healthy and steamed dessert with the wonderful aroma of turmeric leaves. This is offered to Lord Ganesha on the day of Ganesha Chathurthi. 




Ingredients :

1 cup raw rice
1/2 cup grated coconut
a pinch of salt
10 turmeric leaves

for the filling

1/2 cup jaggery (grated)
1/2 cup coconut

Method:

Soak 1 cup of rice in water for 3 hours. Drain the water and grind it with half grated coconut to make a paste. Do not add too much water. 




For the filling mix jaggery and coconut.





Apply ghee on the turmeric leaves and spread. 




Spread the paste on the leaf to form a thin layer. Apply the filling in the center and fold the leaf. 






Place the leaf in the steamer and steam for 10 minutes. Remove the leaf and serve.






This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

Paal Paayasam



Paal Paayasam is a traditional South Indian dessert made of milk and rice. It is usually made on auspicious occasions and offered to God. It is traditionally made in a heavy bottom vessel and simmered till the rice is thoroughly cooked and milk is almost reduced to half the quantity.  Here, I have given the process of making Paal Paayasam in a pressure cooker.

Ingredients :

1 litre milk
1 tablespoon ghee
2 tablespoons raw rice
1/2 cup sugar

Method :

Heat ghee in a pressure cooker and add the raw rice to it. Saute for a few minutes.



Add milk and pressure cook for one or two whistles. Place a small plate or spoon in the pressure cooker to avoid milk from spilling over. (Make sure the pressure cooker is only half full). Switch off and open the lid after the pressure is released. 



Check consistency of Paayasam, add sugar and keep it on simmer for another 15 to 20 minutes or till it turns to a cream colour. Keep stirring in between and ensure that the Paayasam does not stick to the bottom of the cooker.


Serve hot or cold.




This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

Saturday, 12 September 2015

Chawli Masala




Chawli masala is a very nutritious and tasty recipe made with Chawli, tomatoes, onion, mint etc (Lobhia/Karamani/Black eyed beans/Cow pea). I find that Lobhia is easier to cook than Rajma. It is also rich in iron and other vitamins. The addition of mint in this recipe contributes a wonderful flavour.

Adapted from "Tarla Dalal"

Ingredients:

1/2 cup chawli (cow pea / lobhia) , soaked overnight and drained
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1 cup fresh tomato pulp
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)

To Be Ground Into A Smooth Mint Paste (without Using Any Water)

1/2 cup chopped mint leaves (phudina) , washed and drained
1 tsp roughly chopped ginger (adrak)
1 tsp roughly chopped green chillies
1/2 tsp lemon juice

Method :

Combine the chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.


Allow the steam to escape before opening the lid. Do not discard the water. Keep aside.

Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.



Add the fresh tomato pulp and the dried fenugreek leaves, turmeric powder and a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.




Add the cooked chawli, along with the water and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.



Serve hot with phulkas or steamed rice.


Aloo Methi


Traditionally, Aloo Methi is done without onion, tomatoes and any other masala. In this recipe, I have added tomatoes, onion, coriander powder etc for a different touch. Serve this hot with phulkas.

Ingredients:


Potatoes – 4 (cubed and boiled)
Methi leaves cleaned and chopped – 1 bunch or 1 cup
Tomatoes finely chopped – 2
Onions finely chopped– 2
Cumin seeds/jeera – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 1tsp
Turmeric powder – ¼ tsp
Salt to taste


Method:

Heat oil in a pan and add cumin seeds.





When they start spluttering, add onions and sauté till they turn translucent.




Add tomatoes, methi leaves, chilli powder, turmeric powder and salt. Saute till the tomatoes turn soft and methi leaves are cooked.




Add potatoes, coriander powder and mix well. Switch off gas.




 Serve hot with phulkas and dal.



Sunday, 6 September 2015

Heerakai Dosa (Ridge Gourd Dosa)


Here is an interesting recipe for breakfast with veggies. I have already given the recipe for Uppu Huli Dosa. This is a variation using Ridge Gourd in the dosa. You can also use vegetables like sliced brinjal, zucchini and onions too.

Ingredients

Ridge Gourd - 1
Uppu Huli Dosa Batter (click here for recipe)
Oil - 4 tsp

Method

Peel and slice the ridge gourd into slices as shown below.




Heat the dosa tava. Dip the slices in the dosa batter and place on the dosa tava as shown below. Keep the gas on simmer.




Add a little oil to the sides of the dosa.Turn over after a few minutes.



Serve the yummy dosas with butter and chutney powder.