Vegetable Jaipuri

Vegetable Jaipuri is a North Indian dish from Rajasthan. The Indian state of Rajasthan is very famous for its colourful dressing and handicrafts and so these dish keeps on the tradition of Rajasthan . It has a perfect blend of vegetable and spices which makes it different and delicious.

Ingredients:

Vegetables:

Green Peas - 1 cup

Carrot - 3/4 cup chopped

French Beans - 1/2 cup chopped

Green Bell Pepper (Capsicum) - 1/2 cup chopped

Cauliflower florets - 1/2 cup

Potato - 1/2 cup chopped

For Paste:

Onion - 1 chopped

Tomato - 1 chopped

Cumin seeds - 1 tbsp

Coriander seeds - 1 tbsp

Cashew Nuts - 10 whole

Spices:

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Cloves - 5

Cinnamon stick - 1 (around one inch)

Other Ingredients:

Salt to taste

Coriander leaves for garnish

Ghee - 2 tbsp

Method:

Combine cumin and coriander seeds in a small skillet and dry-roast over medium heat. Now combine cumin-coriander seeds, onions, tomatoes and cashew nuts and blend into smooth paste and set aside.

Heat ghee in a saucepan over medium-high heat, add cloves and cinnamon and stir for few seconds. Now add all chopped vegetables and saute for 5 mins on medium heat. Add the paste and 1/2 cup of water, red chilli powder, turmeric powder, salt and mix it well. Cover with the lid and cook on medium heat until vegetables are tender. Garnish with coriander leaves.

Serve this dish with anykind of Indian Bread.

Hara-Bhara Mirchi

Sometime back I had seen the recipe for this on web but never got a chance to make it, infact I even forgot where I had seen it. I thought of making it with whatever I had in my memory and added ingredients to my taste and based on my gut-filing. Believe me it taste awesome and I think you can make this with any kind of mild pepper.

Ingredients:
Anaheim Peppers - 3
Roasted peanuts - 3/4 cup coarsely crushed
Turmeric powder - 1/4 tsp
Cummin-Corainder (Dhana Jeeru) powder - 1 tsp
Dry Mango (Amchur) powder OR lime juice - 1 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method:
Cut the peppers lengthwise and remove all seeds. Mix together crushed peanut, turmeric, cummin-corainder, red chilli, dry mango powder, salt and little oil in a bowl. Fill the mixture in the pepper. Coat outerside of the pepper with little oil. Place peppers in a microwave safe dish and microwave high for 2-3 mins. Heat the oil in flat pan and then place semi cooked peppers in it and cook till the pepper turns light brown.

Hara Bhara Mirchi is now ready to serve.

I am sending this recipe to WYF series is "Salad/Starters/Soups" hosted by Easycrafts.

Paneer Bhurji

My hubby talked about his college days were he used to have paneer bhurji with Pav in canteen. So I thought to prepare it for him to make him recall his college days. He enjoyed it and so did I, hope you will enjoy too.

Ingredients:

Paneer - 1/2 Lbs. grated

Onion - 1 finely chopped

Tomato - 1 finely chopped

Green chillies - 2 finely chopped (or to taste)

Ginger garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Coriander leaves - chopped for garnishing

Salt to taste

Oil - 1 tbsp

Method:

Heat oil in a pan, add onions and ginger garlic paste fry till onions are translucent. Add the chillies and tomatoes fry till they are soft. Add turmeric and garam masala powder, salt and little water so that all the masalas mix well. Add the grated paneer and fry for 5 mins, till the paneer blends into the masala. Garnish with chopped coriander and serve.

Noodles Chaat

Noodles Chaat is merger of Chinese food with Indian taste. This can provide a good change to your regular Chaat. This is my version of Noodles Chaat, you can adjust the spices according to your taste.

Ingredients:

Noodles - 1 pack

Sprouted Mung Beans - 3 tbsp

Potato - 1 Boiled, peeled, cut into pieces

onion - 1 finely chopped

tomato - 1 finely chopped

Green chilli - 1 finely chopped (optional)

Tomato ketchup - 1 tsp

Green Chilli Sauce - 1 tsp

Soy sauce - 1 tsp

White Vinegar - 1/2 tsp

Coriander leaves for garnishing

Method:

Break noodles into small pieces and put in the microwave safe bowl. Microwave high for 2 mins to make noodles crispy. Stir often to make sure noodles do not get burned. Now add all the ingredients in the noodles except coriander leaves and some onions and tomatoes for garnishing.

Mix it well.

Put noodles in a plate and garnish with onions, tomatoes and coriander leaves. here's your Noodles Chaat ready to enjoy.

Green Paneer Tikki

If you are very hungry before your dinner, Green Paneer Tikki will satisfy your hunger for while until dinner arrives. It's spicy flavour will tickle your tongue.

Ingredients:
Paneer Pieces
Coriander-Mint Chutney
Tomato slices (for garnishing)
Chat Masala powder
Lemon Juice
Cooking Oil Spray

Method:

Take a bowl put paneer pieces with chutney and mix well. Keep it in refrigerator for 30 to 40 mins. After that line a backing sheet with foil and spray cooking oil. Arrange paneer pieces on the foil and broil on high temperature for 5 to 7 mins, ensure that your paneer does not burnout during broiling.

When the paneer pieces start turning slightly brown at the edges, turn over them and apply some chutney on the top. Broil again about 2 to 3 mins until the paneer starts turning brown on the edges on this side.

Remove paneer from oven and arrange it on a plate. Sprinkle chat masala powder and lime juice on it and garnish with tomato slices.

Your Green Paneer Tikki is ready to serve. Enjoy!!!

I am sending this recipe to WYF series is "Salad/Starters/Soups" hosted by Easycrafts.

Rice Pudding (Kheer)

Rice pudding or Kheer as it is called, is very famous Indian sweet prepared on many auspicious days of festivals in India. You can also have it as a dessert dish. Since it contains sugar and rice it is not advisable for people having diabetes but you can use sweetener instead of sugar. I love kheer so much and you will like it for sure. Enjoy and have fun !!!


Ingredients:
Rice - 1/4 cup
Milk - 5 cups
Sugar - 1/3 cup or to taste
Almonds & Pistachios - 2 tbsp sliced
Cardamom (Elaichi) powder - 1/4 tsp or to taste
Few strands of Saffron (Kesar)
Ghee (clarified butter) - 1 tsp

Method:
Wash the rice thoroughly and keep it aside. Melt the ghee in a pan on medium heat then add rice and saute it for 2 mins. Add the milk and cook until the milk reduces to half & creamy and rice is tender. Stir often to make sure the milk does not burn at bottom and also rice does not stick in the bottom of the pan. Now add sugar, saffron, cardamom powder and half of the almonds & pistachios slices. Let it simmer for 10 mins at low heat. Switch-off the heat and let it cool. Garnish with remaining almonds & pistachios slices.

You can serve warm Kheer as a side dish with meal. You can also serve chilled Kheer as a dessert. Enjoy!!!

Tip:- Use non-stick pan to avoid stickiness of the Rice at the bottom.

Cabbage-Paneer Paratha

I love stuffed paratha because it is stomach filler as well as it contains nutritious ingredients in it. Today my mood was to have stuffed paratha but I didn't want to eat potatoes so I thought to try with cabbage and paneer and here you go with my experiment.

Ingredients:

For the dough:
Whole Wheat flour - 2 cup
Salt to taste
Oil to cover the dough

For stuffing:
Grated Cabbage - 1 & 1/2 cups
Crumbled Paneer - 3/4 cup
Ginger-Green Chilli paste - 1 tbsp (to taste)
Red chilli powder - 1 tsp (to taste)
Garam Masala powder - 1 tsp (to taste)
Coriander leaves - 2 tbsp chopped
Salt and Lemon Juice to taste
Oil or Ghee for cooking

Method:

For the Dough:
Mix flour and salt in a bowl and use warm water to knead the dough until a pliable but non-sticky dough is formed. Cover the dough with oil and keep aside for at least 30 mins. After 30 mins divide the dough intoequal portions and make balls.

For Stuffing:
After grating the cabbage squeeze out the excess water. Put all the ingredients in another bowl and mix it well. Now divide the stuffing into equal portions and make small balls and place them aside.

For making Paratha:

Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all balls. To make it easier to roll the balls, first roll them in dry whole wheat flour. Lightly press the ball on the sealed side and keep it on the top-side when rolling. Roll the ball light handle into 6 inch circles to reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole wheat flour on both side of semi-rolled paratha.

Heat the skillet on medium high, once skillet is hot place the paratha over the skillet. You will see the color change and the paratha will bubble in different places. Then turn the paratha over, it should have golden brown spots. spread oil/ghee over paratha on both sides. Flip the paratha and gently press with spatula. Flip again and press with spatula, make sure paratha is golden brown on both sides. Make all the parathas this way.

Serve hot Paratha with Plain Yogurt and Green Chutney.

Tip: If you do not want more oil in paratha you can use cooking spray oil instead.

Gobi Manchurian (Dry)

Gobi Manchurian is a famous Chinese (Indian style) appetizer. If you do not like the cauliflower in vegetables then think again and try this. The sauce of this dish gives cauliflower a different look, different taste and very nice aroma. My Mom-in-law likes this dish very much, this is for you Mummy.

Ingredients:
Cauliflower - Medium, cut into bite size florets
Oil for deep frying

For the batter:
All purpose flour (maida) - 5 tbsp
Corn starch - 3 tbsp
Ginger - 2 tsp minced
Garlic - 1 tbsp minced
Red chilli powder - 1 tsp
Soy Sauce - 1 tsp
White Vinegar - 1/2 tsp
Black Pepper powder - 1/4 tsp
Salt to taste

For Sauce:
Onion - 1 diced
Green Bell Pepper - 1 diced
Green chillies - 4 slitted and cut in halves
Ginger-Garlic paste - 1 tsp
Green Spring Onions - 3 tbsp finely chopped
Soy sauce - 1 tbsp
White Vinegar - 1 tsp
Tomato Ketchup - 2 tbsp
Red chilli sauce - 2 tsp
Salt to taste
Coriander leaves - 2 tbsp chopped (for garnishing)
Oil - 2 tbsp

Method:

To make batter:
Take a small bowl add all purpose flour, corn starch, salt, black pepper powder, red chilli powder, minced ginger-garlic, soy sauce and white vinegar, mix well. Add some water and make a thick paste without any lumps.

For deep frying:
Wash the cauliflower florets and pat dry with a kitchen towel. Now coat cauliflower pieces well with batter and deep fry until cauliflower is a medium dark brown in color. Drain the excess oil with a paper towel and set aside.

For Sauce:
Heat oil in a wide saucepan on high flame. Then saute the onions, green bell peppers, green chillies and ginger-garlic for couple of mins. Once they turns slightly tender add soy sauce, white vinegar, tomato ketchup, red chilli sauce and salt, mix it well. Now add fried cauliflower toss everything and mix well until the masala becomes dry. Now add spring onions and lower the heat to low flame and toss again for a min.

Garnish with chopped coriander leaves and serve.

Cluster (Guvar) Beans and Dhokli

The combination of Guvar (Cluster beans) with Dhokli is very uncommon but because of presence of Ajwain and Garlic it adds flavour to the curry which you will never forget. This is my one of the best experiment and believe me its awesome.

Ingredients:
Cluster (Guvar) Beans - 2 cups (cut into pieces)
Tomato - 1 medium finely chopped
Garlic cloves - 2 big finely chopped
Ajwain seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
A pinch of Asafoetida (Hing)
Salt to taste
Oil - 1 1/2 tbsp

For Dhokli:
Besan - 3 tbsp
A pinch of Salt, Turmeric powder and Red chilli powder
A little Oil

Method:

For Dhokli:
Mix all the ingredients and make a dough by using a very little water. The dough consistency should be slightly harder than chapati dough.

For making curry:
Heat the oil in a pan and add ajwain seeds. Once seeds starts to cook, it will release an aroma, then add hing. After few seconds add cluster beans with some water. Add chilli, turmeric powder and salt then saute the beans for 3 to 4 mins on medium heat to make beans little crunchy. Then cover the pan and cook on low heat for around 5 mins, until the beans becomes soft, add some more water to ensure cluster beans don't get dry. We want to steam the beans not boil. Now add chopped tomatoes and garlic in the curry and mix it well.

Now we add dhokli by taking a marble size piece of dhokli dough and flatten with fingers and thumb. Press to form a small circle and add in the curry. Cover the pan and cook for around 10 mins on low heat. May need to keep adding some more water. Dhoklis tend to thicken the curry as it cooks, so be mindful that the curry should not be watery but moist.

Once the dhoklis are cooked the curry is ready to have it. Serve with Chapatis or Rice. Enjoy!!!

Banana Raita

Banana Raita is one of the favourite side dish which is normally taken with any main course. It is very easy to make and helps in digestion of food.

Ingredients:
Ripe Banana - 2
Yogurt - 2 cups
Mustard seeds - 1 tsp
Salt and Sugar to taste
Few Coriander leaves
Few Mint leaves (optional)

Method:
Cut the banana into thin rings. Beat the yogurt till it becomes uniform. Grind the mustard seeds to fine powder. Now add mustard powder, salt and sugar in the beaten yogurt and mix it well. Then add banana rings to this mixture and mix it but make sure the rings are not broken. Keep the raita in refrigerator to cool.

Serve chilled raita garnished with coriander and mint leaves.

Crushed Eggplant (Baingan Bharta)

Eggplant or Baingan as it is called is not at all my favourite vegetable but my hubby just loves it. Whenever I want to make my hubby happy I prepare this dish and he just forgets everything, believe me. Oops!!! I hope he does not see this else I will loose this golden key.

Ingredients:
Baingan (Eggplant) - 1 large
Onion - 1 medium chopped length wise
Tomatoes - 2 medium chopped
Frozen Peas - 1/2 cup (optional)
Garlic cloves - 2 (optional)
Ginger-Green chilli paste - 1 tsp
Red chilli powder - 1 tsp
Cumin-Coriander (Dhana-Jeeru) powder -1 tbsp
Asafoetida (Hing) - a pinch
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish

Method:
Rub some oil on the baingan (eggplant) and roast directly on the flame until the skin chars and the flesh is completely cooked. or else you can broil it on high in oven until the eggplant is cooked (keep checking and turning when required). Once cooked let it cool a little and then peel off the skin (it will come off very easily), cut cubes of the flesh and keep aside.

Heat the oil in a nonstick pan after the oil gets hot add asafoetida, ginger-chilli paste, onions and garlic. Once the onions are translucent add tomatoes and cook till the oil separates from the mixture this will take a little while. Don't forget to keep stirring, tomatoes tend to burn fast. After the tomatoes are cooked add the cumin-coriander (dhana-jeeru), chilli, turmeric and garam masala powder and mix well. Now add chopped baingan (eggplant) and mix, while mixing the cubes will fall apart and become one big mixture. Add the frozen peas and salt mix it well and cover with the lid. Let it cook together for another 5 mins. The is dish is ready now garnish with chopped coriander leaves and serve with Chapatis.

Masala Okra (Bhindi)

Though you find Okra (Bhindi) a sticky vegetable but my recipe will make you love this vegetable as my method reduces the stickiness and adds a good taste. I bet you will love this Bhindi Masala.

Ingredients:
Bhindi/Okra - 15 to 20 washed, towel dried & cut into pieces
Onion - 1 small finely chopped
Tomato - 1 large finely chopped
Ginger-Green chilli paste - 1 tsp
Garlic cloves - 3 big finely chopped
Turmeric powder - 1/2 tsp
Garam Masala powder - 1 tsp
Amchur powder - 1 tsp
Sugar - 1/2 tsp (optional)
Cumin (Jeera) seeds - 1 tsp
Salt to taste
Lemon juice - 1 tbsp
Oil - 1 tbsp + 1 tsp
Coriander leaves - finely chopped for garnishing

Method:
Heat 1 tbsp oil in a pan and add bhindi to it. Saute them on high to medium flame continuously till the stickiness is reduced and they start to brown. In other pan heat 1 tsp of oil and add cumin seeds to it when they sizzle add finely chopped onion. Saute the onion till it turns translucent. Now add garlic and ginger-chilli paste and saute till onion turns golden brown in colour. Add garam masala and turmeric powder and saute for another min till you get nice aroma of spices. Add finely chopped tomatoes, sugar (if using) and cook on a medium flame for about a minute or two. Add amchur powder, bhindi and salt. Keep stirring for another couple of mins till all the flavours blend well. Turn off the flame and after few seconds add lemon juice mix it well and garnish with coriander leaves and serve with Chapati or Rice.

Microwave Khandvi

Khandvi is a very famous Gujrati snacks (farsan) often taken with sweets. I like Khandvi very much and hence posting this item. The traditional way of making Khandvi is little difficult hence I have brought this recipe to cook in microwave, which is easier and faster.

Ingredients:

For batter-
Besan (Gram flour) - 1 cup
Sour butter milk - 3 cups (1 cup sour yogurt+2 cups water)
Green chilli-Ginger paste - 1 tbsp
A pinch of Asafoetida (Hing)
A big pinch of Turmeric powder
Salt to taste

For tempering:
Mustard seeds - 1 tsp
Green chilli - 2 finely chopped
Fresh Coconut - 1 tbsp grated
Coriander leaves - 2 tbsp finely chopped
Sesame seeds - 1 tsp
Oil - 1 tbsp

Method:

Take the gram flour, turmeric powder, green chilli-ginger paste, hing and salt in a microwave safe bowl and mix well. Add buttermilk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed.The batter should be thin and flowing without any lumps.

Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well. Place again in a microwave and cook for another 5 mins. Mix well and check if is still runny (watery), place it again in microwave and cook for another 3 to 4 mins. Mean while, keep ready 3 steel plates and spatula to spread the batter. Don't grease them with oil.

Spread the thick batter quickly on the back side of steel plates. Spread it as thiny as possible. Let it cool for 2-3 mins. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.

For tempering-

Heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter add sesame seeds and chopped green chillies and saute it for few seconds. Spread them evenly over rolled khandvi. Garnish with coconut grates and chopped coriander leaves. Serve them and enjoy!!!

Jaggery Laddoo

Gur ke laddoo is most famous and favourite sweet item in India. This item even favourite of Lord Ganesha. Though it is sweet, normal diabetic patients can have it as it contains jaggerry instead of sugar. It is easy to digest because it contains wheat and its considered light sweet. So Enjoy this delicious item and provide me your opinion about it, chao.





Ingredients:
Wheat flour - 1 cup
Oil - 1 tbsp
Jaggery - 1/2 cup Shredded OR thinly sliced
Ghee - 3/4 cup
Cardamom powder - 1 tsp
Nutmeg powder - 1/2 tsp (optional)
Poppy seeds (Khus-khus) - 1 tbsp (optional)
Oil OR Ghee for frying

Method:

Take the flour and 1 tbsp oil and use warm water to knead a very hard dough. Then use your palms to form first-sized koftas/rolls from the dough. It should be very hard, if you drop them they should not break or crumble. Now take a oil OR ghee and fry these balls on medium flame till they turn a little more than light brown in colour. Set them aside to cool.

Once the fried rolls come down to room temperature, crust them in a dry grinder to form a coarse powder. Do not grind it too smooth. Now take this powder in a dish with edge. Add the cardamom and nutmeg powder to the mixture and mix it well.

Warm the ghee to make it liquid, now add the jaggery and mix it well until the jaggery evenly mixes with the ghee but make sure jaggery is not over cook. Now add this mixture in the flour and mix it well. Once you feel the mixture is reasonably soft, take a small portion and roll it into a medium sized Laddoo. Remove the poppy seeds in a dish and rollover each laddoo in this.

Laddoo is now ready to eat, Enjoy it !!!!

Khasta Kachori

Khasta Kachori is one of the famous Rajasthani Chaat which has blend of north Indian Chaat and sweetness of the west. The memories of Khasta Kachori goes to my sweet old college days where I use to pounch it with my friends. Hope you will enjoy this....

Ingredients:

For the crust-
Plain flour (Maida) - 2 cups
Ghee - 1/4 cup melted
Fruit salt (soda) - 1/4 tsp
Salt to taste

For the filling-
Yellow moong dal - 1/2 cup
Besan - 2 tbsp
Ginger - green chilli paste - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Dry mango (Amchur) powder - 1 tbsp
Asafoetida (hing) - 1/4 tsp
Oil - 3 tbsp
Salt to taste

To serve-
Coriander (green) chutney
Khajur - Imli (sweet) chutney
Garlic chutney (optional)
Thin yogurt
Boiled Potatoes - chopped finely
Onions - chopped finely
Coriander choped
Thin sev

Method:

To make Crust-

Make the dough for the crust, mix all the ingredients and knead into a firm dough by using a little water at a time. Knead properly for atleast 5 to 6 mins, but keep it hard and firm. As the Kachori's need to thick and flaky cover with a wet muslin cloth and leave for 30 mins.

To make filling-

Soak the moong dal in water for atleast 6 hours. Then drain the water and set aside. Heat the oil in a pan, at the jeera and asafoetida. When the seeds crackle put the soaked and drained moongdal and fry for few seconds. Add the green chilli - ginger paste, chilli powder, garam masala, gram flour, amchur and salt. Stir for 5 mins. till all the masala's are cooked properly.

Pulse this mixture in a food processor to form a coarse to fine powder. Divide the mixture into 12 equal parts.

To make the Kachori's-

Take the dough and knead it for few minutes. Divide the dough in 12 equal parts. Take one part in your palm and with your fingers flatten the edges so that it becomes the circle of about 1 1/2 inches in diameter. Mould the dough into a cup and add about 1 tsp of dal mixture in the center. Seal by pulling over all the edges. Repeat with the rest. Now heat about 1 1/2 inches of oil in a frying pan on medium heat.

Set the Kachori's on a surface with the seams facing up. Using the base of your palm, slowly flatten them into circles about 2 1/2 inches in diameter. Fry them on medium-low heat. After they start to puff slowly turn them over. Fry until golden-brown on both sides. If the Kachori's are fried on high heat, they will get soft and will not be crispy.

Serving the Khasta Kachori-

Keep one kachori on a plate and crack a hole in the center of it. Fill it with 3-4 tbsp of the beaten yogurt. Add the chopped potatoes and onions, then pour the green, tamarind and garlic chutneys and sprinkle coriander and sev on the top.

Enjoy this delicious chaat ....

Garlic chutney

The garlic chutney is must for any kind of chaat. You may not like to peel the garlic but it definitely adds a good taste to your recipe. Garlic is also considered good for diabetic patients and cancer patients (proved by Ayurved but not clinically proven yet). It is good to have garlic especially in winters.

Ingredients:
Garlic cloves - 1 cup peeled
Chilli powder - 1 tbsp

Salt to taste
Juice of 1/2 lemon (optional)

Method:
Combine all the ingredients in a blender with 1/4 cup of water and grind to a fine paste.

Before using dilute with water and use as required.

Tip:

Soaking garlic cloves in hot water makes it easier to peel them.

Oil your hands before you peel garlic to prevent having a lingering garlic aroma throughout the day.

Coriander chutney

Green Corainder chutney which is great for sandwich spreads, chaat and snacks. The addition of lemon juice enhance the flavours of mint & corainder and prevent discoloration of the greens. This chutney can be stored refrigerated for upto a week.

Ingredients:
Coriander (fresh) - 1 bunch chopped
Green chillies - 3 chopped
Ginger - 1 tsp chopped
Mint leaves - 5-6 (optional)
Salt, sugar & lemon juice to taste
Asafoetida (Hing) - a pinch
A fistful of raw peanuts

Method:
Take a blender and add the peanuts to it first. Grind them for a min. Now add the remaining ingredients, add water as needed and blend together to achieve a thick paste like consistency.

There, your chutney is ready to be serve with any kind of snacks and chaat.

Tamarind-Date chutney

The sweet & sour chutney is the main ingredient in all chaat recipes. The jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.

Ingredients:

Traditional-
Dates (Khajur) - 2 cups de-seeded
Tamarind (Imli) - 1/4 cup de-seeded
Jaggery (Gur) - 1 cup grated
Chilli powder - 1 tsp
Asafoetida (hing) - a pinch
Salt to taste
Water - 4 cups

Microwave-
Tamarind - 1 big lemon size
Dates syrup - 4 tbsp OR a small lemon size
Jaggery - 1/4 cup OR to taste
Red chilli powder to taste
Salt to taste

Method:

Traditional-
Wash the dates and tamarind and place them in a sauce pan. Add the jaggery, chill powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 mins. Cool and strain the mixture through a sieve. You can also puree the chutney in a food processor and then strain it.

Microwave-
Soak the tamarind and dates (if not using syrup) for half an hour and extract the juice. Add it to a microwave safe bowl and microwave on high for 4 mins. Add the rest of the ingredients and microwave on high again for 3 mins. If it is still very watery, microwave on high for another 2 mins.

Tip:
Tamarind - Date chutney can be stored refrigerated for upto a month and deep frozen for upto 6 months.

Handvo

Handvo is a delicious gujrati snacks. It is considered to be a low fat healthy diet and often taken as an evening snacks and also eaten while on long drive. Handvo is favourite dish at my home so I often make it for dinner. You all will love it too, I am pretty much sure.

Ingredients:
Handva flour - 2 cups
buttermilk - 3 cups
Bottle gourd - 1/2 cup
Carrot shredded - 3 tsp
spinach leaves - 1/4 cup
Green chillies - 2 finely chopped
Garlic cloves - 4 to 5
Ginger paste - 1/2 tsp
Fruit salt - 1 tsp
Salt to taste
Lemon juice - 1 tsp
Sugar - 1/2 tsp

For Tempering:
Mustard seeds - 1 tsp
Sesame seeds - 2 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Oil - 2 tbsp

Method:
Take a handva flour in a large vessel add salt, soda (fruit salt), buttermilk and mix well. Cover the vessel and set aside for 6 to 7 hours for fermentation.

Grate the bottle gourd (you can use zucchini or cabbage instead of bottle gourd) and squeeze out all excess water. Do this after the fermentation is done. Now add all the vegetables, spices and green chillies to the flour mixture.

Heat oil in a pan, add urad & channa dals, mustard seeds and half of sesame seeds allow to splutter, then pour half of it into the batter and mix thoroughly.

Backing:
Put in a greased oven proof deep container. Pour remaining seasoning and sesame seeds on the top. Place in a preheated oven at 350 degree F for 10 mins. Then reduce to 300 and bake for another 30 mins until done. Check by inserting a toothpick, which should come out clean. Slice into wedges and serve hot with tomato ketchup and green chutney.

Bitter gourd with lentils

Bitter gourd has a good medical benefits and hence I prefer this dish for a healthy diet. Also Lentils (Dal) is good source of protein. Bitter gourd has proven medical benefits for diabetic patients and I would suggest all to eat this dish atleast in a week to remain healthy.

Ingredients:
Bitter gourd(karela) - 100 gm
Tur dal - 100 gm
Tomatoes - 2 big size
Green chillies - 8 to 9 (acc. to taste)
Oil - 3 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
pinch of Asafoetida (hing)
Lemon juice - 3 tbsp
Sugar or Jaggery - 2 tbsp (optional)
Salt to taste

Method:
Soak the tur dal for 1 hour, after that microwave for 5 to 6 mins on high so it becomes soft but not like smooth dal and keep aside. Peel and cut the bitter gourd into long slices and remove the seeds. Soak into salted water for 1/2 hour for reducing the bitterness.

Drain the excess water from the bitter gourd and place over the tissue paper. Split the chillies, cut the tomatoes into medium size pieces and keep aside. Heat the oil into a pan, add mustard seeds, cumin seeds and hing. Now add small green chillies and fry for 1 min, after that add dry bitter gourd slices in it, cook into medium flame for 5 mins and add turmeric powder. When bitter gourd slices become crispy then add red chilli powder and salt in it. After that add cook tur dal in it and mix it, cook into low flame for 3 mins. Now add chopped tomatoes and garam masala in it. Cook on medium flame until tomatoes mix with curry very well. Now add sugar or jaggery alongwith lemon juice, mix it well and then turn off the flame and garnish with coriander leaves.

Serve with hot chapati and banana or serve with dal and rice.

Enjoy your meal !!!

Palak Paneer

Palak Paneer is one of most popular north Indian dish and I am presenting this dish with my modification to add further taste. Palak (Spinach) is a good source of iron which helps in cleaning the blood. It is one of the healthy food items. I hope you all will like it.



Ingredients:
Spinach(Palak) - 1 bunch - chopped along with the stem
Onion - 1 big - chopped
Tomato - 1 big - chopped
Ginger - Garlic paste - 1 tsp
Green Chillies -3
Butter - 1 tbsp
Paneer in pieces - as desired
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Half & half or milk - 1/2 cup
Salt to taste

Method:
Fry onion, ginger-garlic paste and tomatoes one after the other in a little oil for a few mins. Now add the red chilli, turmeric and garam masala powder and fry for another min. Cool and blend it nicely to a smooth paste. Meanwhile fry the chopped spinach with a tbsp of water and little salt sprinkled on it. I usually don't cover and cook spinach here to avoid sweating.

Now mix the onion - tomato paste in the cooked spinach and add milk and some water and cook on high flame for about 5 mins uncovered. Now reduce the flame and cook for another 2 mins. The gravy nicely thickens up by this time and is ready for to add paneer. Fry paneer in about 1 tbsp of butter until lightly browned on both sides and pop up them into the gravy and cook alongwith gravy for 2 mins.

Serve hot with plain Chapatis/Parathas or Jeera rice.

Sukhdi (Gor Papdi)

This item is sweet by its name. It is very popular Gujrati non-milk sweet. In Gujrat every single home has this sweet. You will just love it, Yummy Yummy...

Gor Papdi

Ingredients:
Wheat Flour - 2 cup
Grated Jaggery - 1 cup
Ghee - 1 cup
Poppy seeds - 1 tbsp (optional for garnish)

Method:
Heat the ghee in pan then add wheat flour on medium heat, mix well and roast until it becomes pinkish brown. Tame on the flame and jaggery to it. Mix this mixture quickly and throughly & pour it in a plate. Spread very well and sprinkle the poppy seeds and cut it into pieces.

Isn't that simple and easy ? :-) Whenever you want a sweet taste in your mouth grab one and place in your mouth, you will feel good.

Eggless Banana Bread

I like to eat banana and always have it in either lunch or dinner atleast twice in a week. But one day the banana riped fully so I got an innovative idea to use this banana and create banana bread. I am pretty sure you will love this item. Here's the recipe.

Banana Bread

Ingredients:
All purpose flour (Maida) - 1 and 1/2 cup
Cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking Soda - 1 and 1/2 tsp
Salt - 1 tsp (if you want to have sweet bread then use 1/4 tsp)
Brown Sugar - 1 cup
Unsalted butter - 1/4 cup (room temperature)
Ripe Banana - 3 large
Milk - 1 tbsp
Walnuts - 3 tbsp
Poppy seeds (Khus khus) - 1 tbsp

Method:
Preheat the oven to 350 F (180 C). Spread butter in 9 x 9 inch cake pan and place aside. Mix unsalted butter and brown sugar in a large bowl until light and fluffy. Now smash banana in another bowl with the fork and add milk. In another bowl , mix together the flour, cocoa powder, baking powder, baking soda, salt, poppy seeds and walnuts. You can also add almonds in the mixture if you like it. Add the banana to the creamed sugar mixture and stir until combined. Add the dry ingredients, mixing just until flour disappears.

Pour the batter into prepared cake pan and bake for about 40-45 minutes or until tooth pick inserted in the center comes out clean. Set aside to cool for 15 mins. Cut the slices and bread is ready to eat. Enjoy !!!

Bread Rolls in Dahi (Yogurt)

Bread Rolls, whenever I hear this name I remember my good old days of college canteen. I was very fond of this item and used to have fun eating with my friends in college canteen. Also I like Dahi vada very much and it's my one of favourite dish, I am eveready to have it. So one day I thought of experimenting to create a fusion of two of my favourite dishes and here I am with this new discovery. So friends taste it and let me have your comments on this dish.

Ingedients:

Bread Slice - 8 (one slice for each roll)
Boiled Potatoes - 2 (large size)
Onion - 1 small finely chopped (optional)
Ginger chilli paste* - 1 tbsp
Garlic paste* - 1 tsp (optional)
Red chilli powder* - 1 tsp ( optional - to make it more spicy)
Turmeric powder - 1 tsp
Garam masala powder* - 1 tsp
Salt and lime to taste
Oil for frying
Plain yogurt - 1 cup
Chat Masala
Tamarind chutney, Green chutney and Garlic* chutney.

* This ingredients are spicy.

Preparation Method :
For Bread Rolls
Peel and mash potatoes and add all ingredients except bread slice and mix well. Now take a bread slice dip in bowl of water (if you like then add little milk in bowl this will add some milk flavour to bread roll) and remove immediately from it and remove excess water from slice by pressing between your palms. The next step is to place prepared potato mixture at the center of the slice and roll it. Prepare all rolls similarly and then keep these rolls in refrigerator for 5 mins in the meantime heat the oil for frying. Once the oil is heated enough remove the rolls from refrigerator and fry it to redish brown. Remove excess oil with blotting paper and your Bread Rolls is ready.

For making Bread Roll Dahi Vada
Place the 4 rolls in each plate, pour plain yogurt on rolls and sprinkle the chat masala and put all chutneys. Bread Roll Dahi Vada is ready to serve.

Finally!!! I am here...

I have finally created my blog without wasting much time. This blog is all about food, drinks, reciepes and there on. I will post simple, comferting food yet not compromising on the taste; and yes, it's all vegetarian! Now, do you see why the title of my blog?