Baby corn - Soya in cream gravy Tuesday, Nov 20 2007

I got so bored with tomato gravies and tried this out yesterday. I really didn’t have patience to click any snap. Infact, these days, just because I don’t click snaps, I stopped posting anything. So, I decided , snap or no snap I am going to post the recipe

This recipe is quite high in calories as I use a lot of fresh cream. But, if you are bored using tomatoes, you can try this once in a while. We really liked the taste.

Ingredients:

8 - 9 long baby corns - sliced into thin strips and cooked

10-15 soya chunks - soaked in warm water

1 - 2 big onion(s)

2 tsp cumin seeds

a pinch asfoetida

1 tsp garlic paste

1/4 tsp turmeric powder

salt to taste

1 tsp coriander powder

1.5 tsp garam masala

1/2 tsp aamchur powder

1 tsp jeera powder

2 green chilles slit

1 - 1.5 tbsp dried kasuri methi crushed between fingers

4-5 tbsp full fresh cream ( i don’t know how much I used :), more the cream, richer the taste)

2 tbsp tomato sauce/ketch up - ( optional - just for a li’l sour taste)

2 tbsp oil

Method:

1. Take oil in a pan. Once hot add cumin seeds and asafoetida. Once it starts to splutter, add onions, turmeric powder, garlic paste, salt to taste and sauté well till onions turn soft.

2. Now add green chillies, coriander powder, garam masala, jeera powder, aamchur powder and roast well.

3. Add the baby corns. I used canned baby corns. So once I added baby corns, I added water in the kadai, closed it and cooked. Can add good amount of water.

4. When done add fresh cream and kasuri methi and mix well. Add soya chunks and if required more water. Dont make it too liquid, as the cream, when boils becomes watery. But normally the soya chunks absorb all the water. So, in case water gets more, needn’t worry.

5. Close and let them cook for 5 minutes with occasional mixing. Add tomato sauce/ketchup in between.

6. Once done, sprinkle coriander leaves and serve hot with phulka/roti. It tastes delicious.

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Tamil New year - RCI Sunday, Oct 21 2007

This is my post for RCI event hosted by Viji.

Kadalaparuppu Poli is made on many occasions like Tamil new year, Aavani Avittam, Ugadi etc. My mom makes it very well. She is an expert in making this. I learnt this from her and now I too make it quite well . What me and my mom observed on this is that the Maida we use should be of a very very good quality. Then the Poli turns out easy to make and comes out quite well.

Ingredients

For the outer cover
1 cup maida
1/4 tsp turmeric
2 tbsp oil + little more
a pinch salt

For the stuffing
1 cup channa dal
1 and 1/2 cup jaggery
1/4 tsp cardamom powder
1.5 tbsp cashewnuts very very finely broken into pieces and roasted lightly
1.5 tbsp grated coconut

Method:

For the outer cover:
1. In a bowl, take maida. Add salt, turmeric and 2 tbsp oil and mix well. Add water and knead it into a soft dough. Don’t knead it very hard. After kneading well, add little more oil spread on the dough. Keep the dough closed for around 3 hours atleast.

For the stuffing:
1. Take channa dal in a bowl. Add water just enough to cover it. Steam it in a pressure cooker only upto 2 whistles or less. It shouldn’t be over cooked. This is very important. It should be just cooked. When we press with fingers it should be done. It shouldn’t be sticky. You can leave upto one whistle, check and if required steam again. If the dal is not done properly, then the whole process gets ruined.
2. Once removed from the cooker, just put it into a colander and let the water drain. Keep in the open for some time to let it get dried. Can mix occasionally so that it is dried from within too.
3. Now, put this into a mixer and grind it. Don’t fill the mixer. Should fill only till the blade. So should grind in 2-3 instalments. Grind lightly. Normally it just powders out.Yesterday mine was a little sticky, but somehow I managed and made it fine. Keep it aside.
4. In a pan, put the grated jaggery and 1 tbsp water. Allow it to melt. First keep mixing it and then occasionally. Allow it to boil for a little while. It shouldn’t get very thick nor should it be very thin. The consistency should be in between. Just after the too thin stage. Now add the ground dal, cardamom powder, cashewnuts, grated coconut and mix very well. remove from fire.

Now to proceed:

1. Make very small balls out of the dough and keep aside. Normally for a cup, we can make around 15-16 balls.
2. Also make balls out of the jaggery-dal mixture and keep aside. These balls are fairly bigger in size compared to the maida ones.
3. Heat a heavy non-stick griddle.
4. Now take a maida ball, and flatten it to a small circle with the palm wetted with ghee on a plastic cover. I used a ziplock cover. On the small flat dough , place the dal-jaggery ball and close the ends of the dough like we do for a paratha.
5. With the closed end above, again flatten the dough, wetting the hands with ghee. Do it gently, so that the stuffing doesn’t come out.
6. Place this on the griddle. Keep turning the sides adding ghee once on each side. Keep turning till they are done like in the image above.
7. Serve hot with ghee spread on it

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Need a break! Friday, Oct 19 2007

I know I am not posting much here for a long time. Its getting quite busy here and I am very busy reading other blogs. I know I am just giving excuses, but somehow I just don’t get to post much here. May be I am just repeating whatever I have done before or may be I feel whatever I make is too simple to post it here.

Whatever, I guess I need a break. I have loads of tasks to be completed. I just hope to complete some important tasks and get back here.  May be will post something after a week or so. But in between if I feel like, will definitely post something.

See you soon…………..

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Gobi Paratha Friday, Oct 19 2007

This is some what similar to aloo parathas and obviously instead of aloo , we use grated gobi. It is advisable not to grate Gobis well before making it as Gobi leaves a lot of water and it gets difficult to stuff. And salt should be added just before making it and mixed.

Ingredients:

For the stuffing:

1 big cauliflower - seperated into big florets and grated with a grater.

1/4 tsp turmeric

1 tsp salt

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp aamchur powder

1.5 tsp grated ginger

1/2 - 1 tsp garam masala

2 tbsp chopped coriander leaves.

For the dough:

2 cups wheat flour

salt to taste

2 tbsp refined oil

enough water to knead the dough

Method:

1. Make a dough with the ingredients listed under dough. The dough shouldn’t be hard. It should be soft and elastic. Now make small balls ( not very big) of the dough of similar size and keep aside.

2. Mix all the ingredients listed under stuffing, adding salt only just before making it. Otherwise it would turn very watery.

3. Take a ball of the dough and roll it into a small circle with the help of a rolling pin.

4. Take a fistful of stuffing, squeeze it very well and place on the dough. Don’t place them with water else it will get very difficult to roll it.

5. Gather all the ends of the dough carefully one by one and close it carefully.

6. With the help of a rolling pin roll the dough gently, slowly and carefully so that the stuffing doesnt come out. You can also sprinkle some flour on it while rolling so that the dough doesn’t stick with the rolling pin or the board.

7. Heat a heavy griddle and place the paratha on it. Keep turning on both sides adding enough oil.

8. Serve hot with pickle or yoghurt.

tip : Add little salt, red chilly powder and chaat masala with the yoghurt and serve with hot parathas. It tastes very good.

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Dal Dhokli - Rajasthani Monday, Oct 8 2007

I had met my Rajasthani friend recently who had shared this recipe with me. As soon as I was back I had tried this out and it had come out very good. But I am very sorry, That I didn’t click any images. If I make it again, will add the images here.

Basically this recipe is flour dumplings in dal gravy.

For the recipe…..

Ingredients:

For dhokli:

1 very small cup each of wheat flour, gram flour ( besan), maize flour ( makki ka aatta), sooji ( semolina).

1 tsp red chilli powder

salt to taste

1 tsp jeera

1 tsp or more ajwain seeds

Mix all the above ingredients. Knead it into a dough adding sufficient water. The dough shouldn’t be very smooth. It should be a little hard.

Make very very small balls of this dough , and flatten them between the palms ( of the size of a coin). Keep them aside. You can also do this when you keep the dal to boil.

For the dal:

Take equal quantities of toor dal, moong dal with or without the outer cover, channa dal and urad dal with cover. Not the whole black grams but the half ones with cover.  Soak them for around 1 hour or more in water.

Seasoning:

1 big onion cut into small pieces

2 tsp cumin seeds

1/4 tsp turmeric

salt to taste

1 tsp red chilli powder

1 tsp coriander powder

1 tsp jeera powder

1/2 tsp garam masala

1/2 tsp black pepper powder

1 tsp garlic paste

1 tbsp grated ginger

2 big tomatoes cut into small pieces

2 tbsp dried kasuri methi

Method:

1. Take a tall , heavy bottomed vessel. Add the soaked dals and 3-4 cups of water along with garlic paste, grated ginger, turmeric .

2. Allow them to come to a boil. when it comes to a boil add the dhoklis one by one, so that they don’t stick to each other. Take care to mix them in between.

3. Now leave them for a while, for the dal and the dhoklis to be cooked well. This light take around 15-20 minutes or even more. Keep stirring in between..occasionally.

4. Meanwhile in a pan add 2 tsp oil. Add cumin seeds. Once they start to splutter add the onions. Sauté for a while.

5. Now add the tomatoes, salt, coriander powder, cumin powder, red chilli powder, garam masala, black pepper powder, kasuri methi and sauté for a while.

6. Check if  the dal and dhoklis are done.The dhoklis should split into two when cut without sticking to each other. And the dals when pressed between the fingers should be smashed easily.

7. Now add the onion-tomato mixture  to the dal and allow them to boil well for a while. Do this only when you are sure that the dal and dhoklis are cooked well.

8. Sprinkle chopped coriander leaves and serve.

9. Dal dhokli by itself is a complete meal and there is no need of rice or roti to be served along. Just serve along with pickles and pappad. It tastes wonderful.

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Bhindi Masala in sesame gravy Monday, Oct 8 2007

I am very sorry for the bad image. I couldn’t click it better as  the light was not fine and I had used black sesame seeds which made the gravy too dark. And my camera flash wasn’t working fine. Anyway.. the actual recipe you can find it here.

Once again, this is a recipe from Viji’s kitchen. This gravy dish tastes very awesome. Do give it a try. Thanks Viji for sharing such great recipes with us. I had done almost the same way and except for peanuts I had added cashew nuts as I didn’t have peanuts in stock.

Ingredients:

200 gms - okra

4 tbsp oil for deep frying

2 tbsp tomato puree

Gravy:

1 big onion sliced and sauted till brown

1 tsp grated ginger

1 green chilli

1 tbsp mint leaves chopped

Grind the above into a fine paste

Sesame sauce  :

2 tbsp sesame seeds - dry roasted

1 tbsp lemon juice

2 tbsp cashew nuts soaked on warm water for 10min

1 tbsp grated jaggery

grind all the above into a fine paste

To temper:

2 tbsp butter

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 cloves

2 cinnamon

2 bay leaves

spices:

1/4 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp red chilli powder

1/4 tsp elaichi powder

salt to taste

Method:

1. Wash and dry the okras well. Cut into 1.5 inch pieces. Deep fry them till they are crisp. I used 4 tbsp oil in a non-stick pan and sautéd for a while. They were done easily. No need to deep fry in excess oil. After frying spread them in a kitchen tissue to absorb the excess oil.

2. Grind the onion and sesame paste seperately.

3. In a pan, temper as given and add the onion paste. Sauté for a while.

4. Now add tomato puree and spices. Cook well.

5. Now add the sesame paste, a cup of water and salt and allow them to boil for a while.

6. Now add the fried okras, mix well and roast them for a while.

7. Garnish with chopped coriander leaves and serve hot with phulkas or rice. It tastes very good with rice.

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Bhindi ( Okra) sabji - South Indian Style Monday, Oct 8 2007

This is a south indian style of making bhindi. We have it with any rice - sambhar, rasam, and personally I like it very much with curd rice. It tastes awesome. I don’t get okras here. But when my husband had been toParis he had got some from the Indian market. I made full use of it. I made this south Indian style and also made them in sesame sauce for which the recipe would follow soon. Basically we love okras at home. And how much ever I make is never sufficient and we end up finishing it all

Ingredients:

500 gms - okra

2-3 tbsp oil ( or more for better frying and taste)

1 tsp mustard seeds

1 tsp urad dal

salt to taste

2 tsp yoghurt

1 tsp red chilli powder

1/4 tsp turmeric

Method

1. Wash okras well and allow them to dry for some time. Then cut them into small pieces after removing its head and the end.

2. In a pan add oil. The more the quantity of oil , the better the taste. Add mustard seeds. Once they start to splutter add urad dal andallow them tu turn pinkish.

3. Now add the pieced okras , turmeric, salt and yoghurt.

4. Mix well. And keep turning every 2-3 minutes.

5. There is no need to close the pan. Okras get done automatically though it might take a little longer. Don’t keep turning too very often too as they might break. Yoghurt is added so that they don’t stick to each other.

6. After 5-10 minutes, when the okras are done add red chilli powder and sauté for a little while and serve. Can also be had with phulkas.

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Will post soon Wednesday, Sep 26 2007

Its been quite long that I posted something new. Will definitely do it next week. I hope I don’t get lazy and I want to keep posting here regularly

Also, going to meet my Rajasthani friend this week. Will get new recipes from her , will try them out and post here soon.

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Mushroom - Soya Masala Thursday, Sep 20 2007

This is another masala gravy side dish. Infact this is the same masala gravy I make quite often. I am really in search of other gravies too. A little bored to make the same kinda gravy again and again. Will soon search for something nice and different.

Last evening had made this along with Palak Parathas. It had come out quite good. Mushroom is quite good for health and I had used soya granules. Soaked them in water for 30 minutes and used them.

Ingredients

7 Button mushrooms sliced

10-12 Soya Granules - soaked in hot water for 30 minutes

2 tbsp oil + 1 tbsp olive oil

1.5 tsp cumin seeds

1/4 tsp asafoetida

1 big onion cut into small pieces

1/4 tsp turmeric powder

salt to taste

1.5 tsp garlic paste

1 tsp grated ginger

3 - 4 tomatoes cut into very small pieces

1 tsp red chilly powder

1 tsp Coriander powder

1 tsp cumin powder

1/2 tsp aamchur powder

1/2 tsp or more garam masala

2 tbsp light cream

Method:

1. In a pan , add olive oil and the mushrooms and little salt. Sauté for a while, till the mushrooms are well cooked and soft. Remove them from the pan and keep it aside. ( My hubby liked the taste of these mushrooms ( salted, roasted in olive oil) very well )

2. In the same pan, add oil. When hot add cumin seeds and asafoetida.

3. When cumin seeds starts to splutter add the onions, turmeric, garlic paste ( or grated garlic), grated ginger and salt; Sauté for a while, till the onions are soft.

4. Now add the tomatoes, red chilli powder, coriander powder, cumin powder, aamchur powder, garam masala and sauté well.

5. Now add the mushrooms and soya granules and if required some water.

6. Close the pan and let it cook for around 5 minutes.

7. Now add fresh cream , mix well and when it comes to a boil switch off the fire.

8. Sprinkle finely chopped coriander leaves. I didn’t have it in stock, so couldn’t add.

9. Serve hot with phulkas, parathas.

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The new look Monday, Sep 10 2007

I have shifted from Blogger to WordPress..hope you all like the new look Happy cooking and do keep visiting my blog.

In case you find that any link doesn’t work or if there is any problem with any page please let me know. Just recently found that most of my internal links weren’t working and have tried to correct them. Thanks for bearing with me.

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