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Showing posts from May, 2016

Tomato – Onion Chutney

Ingredients 2 big tomatoes 10-15 shallots  (can be replaced with 1 medium sized red onions) 1tsp – urad daal 1tsp – chana daal 1 tsp – mustard seeds 5-6 curry leaves 1-2 red dry chili pepper Salt to taste Heeng – few dashes 1-2 tbsp sesame seed oil (can be replaced by any other cooking oil) 2 tsp – sambar powder Tamarind paste to taste. Method Heat oil, add all the ingredient under tadka in order. Add chopped onion, salt and cook till pinkish. Add chopped tomatoes and cook for 3-5 minutes on low heat. Add sambar powder and tamarind paste. Adjust seasoning. Turn off the heat and grind the moisture after it has cooled down. Pour it over serving dish and enjoy !

Roasted Daal-Coconut Chutney

Ingredients: ½ cup – roasted chana daal ½ cup - dehydrated or fresh coconut 2 – green chili pepper 1 cup – thick yogurt Salt to taste Tadka Curry leaves – 3-4 Mustard seed – ¼ tsp Dry red chili - ½
Method
Grind all the ingredient except under tadka. Adjust salt and pour over serving dish. In a separate pan, heat oil. Add mustard seeds and wait for it to splatter. Add chopped curry leaves and red pepper. Pour the tadka over chutney and serve Dosa, Uttapam !

Instant Pot Recipe: Aloo Baigan Curry (Eggplant - Potato Curry)

Eggplant-Potoes Curry with Pancphoran Ingredients Baby eggplant – 6 Potatoes – 1, large Ginger – 1 inch Garlic – 3-4 cloves Tomatoes – 2 medium Onion – 1 medium Green pepper – 1 Asafoteda (heeng) – 2 dashes Coriander powder – 1.5 tsp Panchphoran mix: 1.Cumin – 1tsp 2.Mustard seed – 1 tsp 3.Fennel seed – 1 tsp 4.Nigella (kalonji) – 1 tsp 5.Fenugreek seed – ½ tsp Cooking oil Cilantro leaves for garnishing
Method: Instant Pot Method 1.Dice potatoes and eggplants (potatoes are diced smaller than eggplants to ensure they both cook equally well) 2.Roughly chop onions and tomatoes 3.Turn on Instant pot at saute mode on medium heat. Add oil and let it warm. 4.Add panchphoran mix and heeng followed by crushed ginger, garlic, green pepper. 5.Next add onions and saute for 1 minute. 6.Add chopped tomatoes. Add salt and cook for a minute on sauté mode. 7.Add chopped eggplant, potatoes and coriander powder. 8.Cancel sauté mode. Put the lid back on the IP and seal the valve. Cook on medium for 3 minutes…

Instant Pot Recipe: Achari Aloo (Pickled Potatoes)

Ingredients Baby potatoes
Ginger – 2 inches long
Green Chilies – 1-2
Cilantro powder
Whole spice mix
- Coriander seeds – 1 .5 tsp
- Fenugreek seeds – ¼ tsp
- Fennel seeds – 2 tsp
- Mustard seeds – 1 tsp
- cumin seeds – 1 tsp
Salt
Turmeric
Coriander powder
Amchoor powder
Vegetable oil – 4-5 tbsp Method Instant Pot Method 1.Dice baby photos into half. You can peel or leave the peel on. 2.Slice ginger and pepper and crush them together 3.Turn on sauté mode on medium. Add cooking oil followed by cumin and mustard seeds. 4.Add chopped/crushed ginger- pepper mix. Stir and add diced baby potatoes 5.Add coarsely ground whole spice mix, salt, turmeric. 6.Coat the masala mix to potatoes and cancel sauté mode 7.Put the lid on and cook on manual mode, vent closed for 2 minutes and NPR (natural release pressure). 8.Open the lid. Turn on sauté mode on high. Add coriander powder, amchoor powder and gently mix the spices. Cook with minimum stirring to evaporate water. Believe me or not, there will be e…

Bisebele Bhath

Ingredients: Rice - 1 cup Toor daal - 3/4 cup Mixed veggie - 2 cups  carrots, beans, peas, potatoes, corn) Tomato - 1 Onion - 1 medium Tamarind paste - to taste  salt  turmeric - 1 tsp cumin seeds - 1 tsp bisebele bhath powder - I prefer MTR brand - 1-2 tbsp vegetable oil 
Tadka Ghee Heeng Peanuts, roasted - 1/4  cup Curry leaves - 1-2 sprig Mustard seeds - 1 tbsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp 
Method  soak daal and rice together for 30 minutes. If you are in rush soak them in warm water as soon you decide to cook this dish  Chop onions, garlic, green chilies 
Heat oil in a pressure cooker and add cumin. Once it crackles , add chopped ginger and onions and saute for 1 minutes. Next add tomatoes followed by chopped vegetables. Stir and cook for 1-2 minutes.  Add turmeric powder, corriander powder, bisibele bhat powder and give a nice stir. Next add soaked rice and daal with 3 cups of water.  Add salt and pressure cook on medium heat for 3-4 whistles Turn off the heat, relsease…

Jhatpat Maalpua

Ingredients Whole wheat flour – 1 cup Water - add accordingly to adjust the consistency of the batter Raisins – handful Chopped coconut – ¼ cup Chironji seeds – handful Sugar – ½ cup Vegetable oil for frying
Method Mix all the ingredients and leave it at room temperature for 5-6 h to ferment. Adjust the consistency of batter to a thick paste. Heat oil oil and deep fry spoonfuls of batter on medium heat till the the puaas turn golden and crispy on the sides.

Green Peas Nimona

Ingredients Green peas – 1 bag Onion -1 Tomatoes -2 Ginger – 1 inch, sliced Garlic – 4-5 cloves Green chilies – 1-2 Cumin seeds – 1 tsp Heeng( Fenugreek) – generous amount Cloves – 2 Bay leaves – 2 Cinnamon – 1 inch stick Black cardamom – 1 Turmeric – 1 tsp Coriander powder – 1 tsp Garam masala – 1 tsp Salt Optional Urad daal vadi – ½ cup Potatoes – diced Vegetable oil
Method Sauté green peas and keep it aside. Mash around 1/3 of peas.
Fry urad daal vadi and keep it aside.
Chop tomatoes, onion, ginger, garlic, green chilies.
Heat oil in a pressure cooker, add cumin and let it crackle. 
Next add heeng, followed by bay leaves, cardamom, cloves, cinnamon. Give a quick stir and immediately add chopped ginger, garlic and green chilies.  Immediately add chopped onions and salt and cook till onions look glossy and slight pink. Next add tomatoes, stir and pressure cook the entire mixture on high heat for 5-6 whistles.
Quickly release the pressure and cook down the mix till it starts concentrati…

Egg Curry

Ingredients

Boiled eggs - 4

Onions - 1
Tomatoes - 1.5
Ginger - 1/2 inch
Garlic - 4-5 cloves

Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1.5 tsp
Garam masala - 1/2 tsp

Salt - to taste
Vegetable oil

Chopped cilanto

Method:

Grate or chop tomatoes and onions and keep them separately Prick boiled eggs and shallow fry and keep it asideHeat oil in a pan and add cumin seeds to hot oil.Add chopped ginger/garlic mixture, stir to keep it from burningAdd chopped onions, salt and cook till its pinkish brownish.Next add chopped tomatoes and cook the mixture till it starts to lose oilAdd turmeric, coriander powder, red chili powder and cook the entire mixture for 30 seconds.Now add boiled eggs and mix to coat the egg with masala.Add 1 cup water and cook with closed lid for 5 minutes on medium heat.Garnish with chopped cilantro and serve with steamed rice.

Popcorn in a pot

Ingredients 
Popcorn kernels
Ghee
Butter
Salt, preferably pink himalyan salt or काला नमक

Method

Heat generous ghee and when it is hot add 2-3 popcorn kernels and cover the pan. When the kernels pop, add rest of the kernels. Cover the lid and reduce the heat to medium and wait for the kernels to pop. Keep shaking the pot occasionally so that the popped kernels don't burn. Once, the popping slows down, turn off the heat and open the lid. top it with some butter for rich creamy flavor.

Uttapam

Ingredients
Urad daal (white color) - 1 cup
Rice - 2 cups
Fenugreek seeds - 1/2 tsp
Salt - to taste
Vegetables
- bell pepper
- onion
- peppers

Method
Soak urad daal, rice, fenugreek seeds in the same bowl for 7-8 hours. Drain the excess water and grind into fine paste. The consistency should be thick and pour-able. Add salt and cover the bowl loosely and leave it in the sun to ferment for 7-8 h. The batter will become foamy, light and rise.
Chop the vegetables of choice and keep aside.
Proceed to making uttapam by pouring one laddle of batter on medium hot gridle. Spread the batter and sprinkle chopped vegetables. Pour a trail of oil around and cook covered for 2-3 minutes.
Once the edges start getting brown, flip to cook the other side.
Serve hot with coconut-peanut chutney, tomato-onion chutneyor sambhar.

Poha

Ingredients 
Poha (चूड़ा ) - 1 cup
Roasted panuts - 1/4 cup.
Onions, chopped - 1/2 cup
Green chilli - 1
Ginger - 1/2 inch, chopped
Lemon juice - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1/2 tsp
Curry leaves (मीठी  नीम ) - 1 spring
Vegetable oil
Boiled potato - optional

Method:

Rinse poha in water and drain excess water.Add mustard seeds to hot oil and once it crackles, add ginger, green chilies followed by chopped onions.When onion is pinkish and glossy add curry leaves, turmeric, salt and coriander powder.Add moist poha, peanuts (potatoes) and mix thoroughlyCook covered at low heat.Adjust for seasoning. Squeeze some fresh lemon juice and enjoy.

Marble Cake

Ingredients:

Chocolate ingredients
Bittersweet or semisweet chocolate - 5 oz
Brewed coffee or instant coffee - 1 tbsp

Dry mixture
All purpose flour - 2-1/4 cup
Baking soda - 1/4 tsp
Baking powder - 2.5 tsp
Salt - 1/2 tsp

Liquid mixture
Butter, unsalted - 3/4 cup
Sugar - 1-1/4 cup
Egg - 3 large
Vanilla extract - 1.5 tsp
Sour cream or plain yogurt - 1/3 cup

Other ingredients
Milk, cold - 1/2

Method


Pre-heat oven at 350 F (180 C). Grease a regular loaf pan Melt chocolate with coffee using double boiler method. Place chocolate in a heatproof bowl and place it on boiling water. Once the chocolate is melted, keep it aside to cool down.In a separate bowl whisk ingredients under dry mixture.In a food processor, mix all the ingredients under liquid mixture. First beat the butter followed by other ingredients in order. add eggs one at a time. Next add the dry mixture and milk alternatively to the liquid mix. Take out half of the mixed batter in a separate bowl.Add melted chocolate mix to the remainin…

Date Bread (with and without egg)

Ingredients

Date paste
Pitted dates, chopped - 1 cup
Hot water - 1 cup
Baking soda - 1/2 tsp
Salt - 1/8 tsp

Dry ingredients
All purpose flour - 2 cups
Sugar - 1/2 cup
Baking powder - 1.5 tsp
Salt - 1/4 tsp
Cinnamon powder - 1/2 tsp (optional)

Liquid ingredients
Butter, unsalted - 1/2 cup
Egg - 1
Vanilla extract - 1 tsp

Optional
Walnuts - 1/2 cup

Method


Soak dates in hot water and salt for 15 minutes and then grind into paste.Grease 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.Pre-heat oven at 350 F (180 C)Chop walnuts and coat with some all purpose flour and keep it aside.In a dry bowl mix all the ingredients under 'dry ingredients'.In a food processor whisk the liquid ingredients.Add the flour mixture and chopped dates to the food processor and process until combined. In the end add the chopped walnuts.Transfer the contents in the loaf pan and bake for about 50-60 minutes or until an inserted toothpick comes out clean. Cool the bread before slicing.

Notes

you can make date paste instead …

Kothimbir Vadi

Besan - 1 cup
Rice flour - 2 tbsp
Lemon juice - to taste
Sesame seeds (toasted)- 2 tbsp
Cilantro leaves - 1 cup, chopped
Turmeric powder - 1/2 tsp
Corriander powder - 1/2 tsp
Heeng - pinch
Ginger paste - 1/2 tsp
Peanuts, roasted - 1/4 cup
Water
Cooking oil

Method:

Coarsely grind roasted peanuts. Mix all the ingredients and make thick paste. The batter should not be very thin. Pour the batter into the greased microwave safe bowl. Microwave for 2-3 minutes. The mixture is cooked if the inserted toothpick comes out clean. After the cooked mixture is cooled, release it on a empty plate. Cut in to small squares.Shallow fry or deep fry in cooking oil of choice.Serve warm vadi with ketchup or green chutney.