Month: February 2019

Ingredients:

For Bon Bons

200 grams  lotus stem ( Pressure cooked, chopped and blended in a blender without using any water)

8- 10 slices of lotus stem (fried) for garnisasafoetida .

1/3 cup Bengal gram flour (Lightly roasted)

1 green chilli – chopped

½ Tbsp. cumin seeds (Roasted)

¼ Tbsp. red chilli powder

¼ Tbsp. Turmeric Powder

1/8 Tbsp. Asafoetida

¼ Tbsp. garam masala powder

¼ Tbsp. coriander powder

salt to taste

Cooking oil for deep frying

For gravy

3 Medium size onion chopped

1 Tbsp. Ginger Garlic Paste

1 cup Tomato puree

1 Tbsp. kashmiri red chili powder (paprika)

½ Tbsp. Turmeric

1 ½ Tbsp. Coriander Powder

2 tablespoons oil

1  bay leaf

1 inch cinnamon

2 green cardamoms

2 cloves

1 black cardamom

¼ Tbsp. caraway seeds

 Water as required

½ Tbsp. Brown  sugar (Optional)

½ Tbsp. Dry Fenugreek Leaves)

salt to taste

Method :

Before you pressure cook the lotus stem , make sure you have rinsed them well , with the help of a peeler , remove the outer skin, slice them and then pressure cook (with 1 cup of water) them with some salt . Cook for 4 to 5 whistles on medium flame. They should be cooked by now. Take them off heat . and blend the cooked lotus stem in a blender to get a smooth but not runny paste. In a bowl , add the paste and roasted gram flour , chopped chill, roasted cumin seeds, red chilli powder, turmeric powder garam masala powder, coriander powder, salt to taste and asafoetida. Mix well with spoon or hand. Make sure it takes shape of very soft dogh. Rest this mixture for 20 minutes in a refrigerator.

In a deep frying pan and on low to medium heat, take spoonful of the dough make a small ball (wet palm) and add in hot oil. Turn over , once one side looks golden brown and fry the second side . Fry till you get even colour on both the sides. Your Bob Bons are done.

Making gravy

In the same frying pan where you have fried Lotus Stem Bob Bons , add oil , on

medium heat add bay leaf, cinnamon, cardamom, cloves and caraway seeds, wait for

splutter , now add onion saute till onion become light brown, add ginger –garlic paste

and tomato puree , saute for 2 more minutes now add red chili and turmeric powder

stir well , now ads coriander powder . Saute for a minute then add water ( As per the

consistency you are looking for) , simmer and take it off heat. Once cools down make a

paste of this mixture ( Do not forget to remove bay leaf) . In the same pan pour the

onion-tomato sauce , add little water if required give it a boil ,and then simmer . Add Dried Fenugreek Leaves and sugar in a minute your gravy is ready. Pour this hot gravy on top of your fried Bon Bons , garnish with ginger, drizzle some heavy cream and give the finisasafoetida touch by freshly chopped coriander and fried lotus stem chips.

Ingredients:

1 medium carrot (Blanched Diced)

½ cup Cabbage (Shredded)

1 Raw Banana (Blanched and Diced)

½ Cup French Beans ( Blanched and Cut in length)

1 Medium size Potato ( Blanched and diced )

1 green chili (chopped)

1 Tbsp. Black Lentil (Husked)

1 Tbsp. mustard seed

8-10 curry leaves 

1/8 Tbsp. asafoetida 

1/4 Tbsp. turmeric powder 

¼ Tbsp. white pepper powder

1 Tbsp. Coconut oil

3 Tbsp. fresh grated coconut

2Tbsp. Coconut Milk

salt to taste

Use sliced grilled raw banana for garnisasafoetida

Method:

On low flame , heat the oil in a pan. add the mustard seeds and black lentil. Fry till the black lentil turn brown ( but not burnt). Now add green chilies, curry leaves, turmeric powder and asafoetida, saute for half a minute and now add the veggies. sprinkle salt and stir for a minute .Add coconut milk ,cover and let the veggies cook till they are done. Check in between to make sure veggies are cooked ( Shouldn’t take much time as veggies are blanched before hand . Once veggies are cooked and look dry with very little moisture ,add fresh grated coconut and white pepper powder. Garnish with grilled banana slices.

For Kofta Shell

200 grams spinach or 4.5 to 5 cups chopped spinach

1 green chili

1 Tbsp. chopped garlic or 3 to 4 medium garlic cloves, chopped

1 Tbsp. chopped ginger or 1 inch ginger, chopped

½ cup gram flour (Roasted)

50 gram paneer

¼ Tbsp. garam masala powder (Spice Mix)

salt as per taste

For gravy

3 Medium size onion chopped

1 Tbsp. chopped ginger 

1 Tbsp. chopped garlic 

4 medium size Tomatoes (chopped)

1 Tbsp. kashmiri red chili powder (paprika)

½ Tbsp. Turmeric

1 ½ Tbsp. Coriander Powder

2 tablespoons oil

1  bay leaf

1 inch cinnamon

2 green cardamoms

2 cloves

1 black cardamom

¼ Tbsp. caraway seeds

 Water as required

½ Tbsp. Brown  sugar (Optional)

½ Tbsp. Dry Fenugreek Leaves)

salt to taste

Method

Making palak kofta

Thoroughly rinse spinach , chop, add paneer and roasted gram flour , add chill, ginger and garlic while making the puree. Mix very well, add garam masala powder and salt as per taste. Stir well for a minute . The Koftas are done keep it in a refrigerator for 45 minutes.

Now frying palak kofta

Heat oil for deep frying in pan (on medium heat) gently place the palak kofta in the medium hot oil. Depending upon size of your pan fry koftas in batches Gently turn over each kofta when you get golden brown colour and kofta look crisp. Keep frying till you get even brown colour on all the sides. Remove fried koftas with a slotted spoon and keep on paper towel to absorb the excess fat.

Making gravy

In the same frying pan where you have fried koftas, add 2 Tbsp. oil , on medium heat add bay leaf, cinnamon, cardamom, cloves and caraway seeds, wait for splutter , now add onion saute till onion become light brown, add ginger and garlic and chopped tomatoes , saute for 2 more minutes now add red chili and turmeric powder ,stir well , now ads coriander powder . Saute for a minute then add water ( As per the consistency you are looking for) , simmer and take it off heat. Once cools down make a paste of this mixture (Do not forget to remove bay leaf) . In the same pan pour the onion–tomato sauce , add little water if required give it a boil ,and then simmer . Add Dried Fenugreek Leaves and sugar in a minute your gravy is ready. Pour this hot gravy on top of your fried koftas , garnish with ginger, drizzle some heavy cream and give the finisasafoetida touch by freshly chopped coriander.

This very easy and yum dish is prepared by me for my parents , who do not eat onion and garlic.

Ingredients:

For spinach puree

200 grams spinach, blanched and pureed with 1 green chili, ½ inch ginger and 8-10 blanched cashews.

2 tablespoons cooking oil

¼ Tbsp. Carom seeds 

2 single mace strands 

1 dry red chili 

½ Tbsp. asafoetida 

½ Tbsp. finely chopped ginger 

¼ Tbsp. Green or White Pepper powder 

½  cup water or add as required

salt to taste

¼ Tbsp. lemon juice (optional)

200 grams paneer,  cubed

2 Tbsp. Cream

¼ Tbsp. garam masala powder (Spice Mix)

Method

Heat 2 tablespoons oil in a pan. Keep the low flame to, add carom seeds and let them crackle.

 Now add strands of mace, dry red chili and asafoetida, stir well.  Saute and add finely chopped ginger. Stir for a minute saute for 3-4 minute till you get a nice aroma ,now add pepper powder. Stir well and now add the spinach puree and continue stirring for a minute.

Add salt as per taste and water as required. Now let the gravy simmer for 5-6 minutes. Stir occasionally . Add cubed paneer, cream and stir for a minute , when you are about to take it off heat , add garam masala (Spice Mix) . Your Palak Paneer is ready. This can go with rice of your choice or bread of your choice.

(Stuffed Tinda (apple gourd), Parwal (pointed gourd), Bhindi (Okra) , Chili, Karela (Bitter gourd).

Ingredients:

100 grams each of Tinda, Parwal, Bhindi, Chili and Karela

Ingredients:

200 grams chopped Onions

100 grams chopped Tomatoes

2 Tbsp. chopped Garlic

1 Tbsp. chopped Ginger

1 Tbsp. turmeric powder 

1 Tbsp. Fennel Powder (You can also use crushed fennel)

½ Tbsp. Nigella Seed

1 Tbsp. red chilli powder 

2 Tbsp. coriander powder 

1 Tbsp. cumin powder (Roasted)

1 ½ Tbsp. garam masala powder (Spice Mix, I use my secret MM {Magic Masala})

1 Tbsp. dry mango powder 

½ Tbsp. asafoetida 

salt To taste and to rub on the veggies

6 tablespoons oil

2 to 3 tablespoons chopped coriander leaves

Method :

Blanch Tinda, Parwal and Bitter gourd in batches , rice Chili and Bhindi ( Pat Dry), Slit Tinda (Cross Section) and other veggies slit, but make sure you do not cut them entirely (single slit from the Centre) . Karela needs to be treated differently (Before blancasafoetida karelas , you must peel the outer layer by using a scrapper, Slit and remove all the seeds . Rub salt and turmeric in and outside of the veggies . ( Keep Aside)

Its time to work on the stuffing , it requires 2 Tbsp. of cooking oil ( I use Mustard Oil) in a pan and on medium heat, add nigella seeds , and crushed fennel seed , once starts splutter , add onion, garlic and ginger saute till oil starts leaving the sides ,add chopped tomatoes, saute for minutes , add asafoetida ,turmeric, red chili, Cumin powder, coriander powder, garam masala powder, dry mango powder, and salt to taste . Stir and suate the mixture till you get a nice brown colour . At this point check for seasoning, adjust as required.

Take the stuffing mixture off heat , let it cool down , before you start stuffing the veggies with this mixture.

Stuffing Veggies

Take each vegetable and stuff the mixture inside of the cavity you made by slitting , prepare all your veggies , do not over or under stuff them.

The final step involves pan frying these veggies on a girdle or pan. If you do not have a large girdle or pan, you may try to fry in batches. Handle each vegetable carefully, flip them , make sure all the sides are fried properly. In between frying, cover the pan with a lid to make sure the veggies are cooked perfectly.

Once done place veggies on a hot girdle , on very low heat , , if you have any left over stuffed masala, sprinkle on top of your stuffed veggies. You can also try these pan fried veggies with onion tomato gravy.

Ingredients:

1 cup mint leaves, chopped

½ cup coriander leaves, chopped

1 to 2 green chillies, chopped

½ inch ginger, chopped

½ Tbsp. chopped garlic

2 Tbsp. coconut milk

½ Tbsp. cumin seeds (jeera)

Prepare paste by grinding the above ingredients

1 inch cinnamon,

1 Bay leaf ,

1 green cardamom,

2 cloves,

2 single strands of mace

1 Tbsp. Cooking Oil

4 cups cooked Basmati Rice.

1 Tbsp. lemon juice

Salt to taste

Method

Heat oil in a wok, add 1 inch cinnamon, 1 bay leaf, 1 green cardamom, 2 cloves, 2 single strands of mace, fry the spices for a minute till you smell aroma of the spices. Now it time to add the ground mint paste. Stir and saute the masala paste for a minute or two. Add cooked basmati rice at this time and toss for a minute ,add salt and lemon juice. Garnish with chopped mint leaves and julienned ginger. Serve pudina rice with stew, or raita of your choice.

Ingredients:

250 grams potatoes  diced

2 tablespoons coconut oil

½ cup  sliced onions

1 small bay leaf

1 inch ginger (Chopped)

1 Tbsp. crushed black pepper

2 cloves (Crushed)

1 sprig curry leaves

2 cups thin coconut milk

1/2 cup  coconut cream

salt to taste

Method:

In a frying pan ,heat 2 tablespoons coconut oil add onions, bay leaf, ginger, curry leave sprig. Saute for a minute then add crushed black pepper and cloves. Sauté the onions till translucent. do not brown them. Now add diced potatoes and mix them well with the  onions and spices.Saute further for few more minute then add thin coconut milk, add salt and simmer on medium heat , cover the pan. After 5-6 minute check if potatoes are cooked well, Cover the pan and simmer till the potatoes have softened but make sure they are not overcooked. On low flame add Coconut Cream mix well stir lightly the potatoes need to be cooked well, but do not overcook the potatoes. Keep the flame low and add 1 cup thick coconut milk. Mix well and gently stir for a minute or two. Potato Stew is ready to be served with idiyappams, soft dosa , appams,or rice.

Ingredients:

1 cup basmati rice (soaked for 1 hour)

4 cups water for cooking the rice

Two strands of mace (javitri)

5 green cardamoms ( chhoti elaichi)

1 inch cinnamon (dalchini)

6 cloves (laung)

1 bay leaf

1 Tbsp. Salt

400 grams raw unripe chopped jackfruit ( Big Chunks) kept in bowl of warm water

1 cup yogurt

½ Tbsp. turmeric 

½ Tbsp. red chili powder 

a small piece of stone flower (patthar ke phool) Optional

1 Tbsp. shah jeera (caraway seeds)

2 medium to large onions, thinly sliced

1 medium tomato, chopped

1.5 tablespoon chopped coriander leaves 

1.5 tablespoon chopped mint leaves 

5 tablespoon clarified butter (Desi ghee)

1 inch ginger (Chopped)

4 garlic cloves (chopped)

1 green chili (crushed)

1.5 to 2 cups water

salt to Taste

1 Tbsp. ghee

pinch of saffron (kesar) soaked in warm milk and kept aside

1/4 Tbsp. rose water

Method:

Boil 4 cups of water in a large pot, drain the rice and then add it to the boiling water.

add all the whole spices (1 string of mace, 2cardamoms, ½ inch cinnamon, 3cloves and 1 bay leaf) , add salt and cook the rice till the grains are 80% cooked. Drain and keep the rice aside.

Now we should start work on jackfruit , remove the seeds from the chopped jackfruit, heat clarified butter in a pot, add all the whole spices ( mace, stone flower, cinnamon, cloves, caraway seeds, cardamoms. saute for a minute. Add the sliced onions and fry them till they begun to get caramelized or golden. When the onions begin to get golden, remove half of the onions and drain them on paper towels. Add crushed ginger, garlic and green chili . Saute for a minute. Now add the Chopped Jackfruit. saute for 2 minutes, add red chili and turmeric powder stir and saute for 7 to 8 minutes, add the beaten yogurt. Stir and add water. add salt and cover the pot with its lid. Simmer the gravy till the jackfruit is cooked and tender. Add water if required to make sure jackfruit is cooked properly. Once cooked add Tomatoes , mint leaves and coriander leaves. Let the gravey simmer til you are ready with layering.

Layering the kathal biryani

Take a Pot (I use my clay pot), spread first layer of the jackfruit gravy, add half of the fried onions, Spread a second layer of rice. Third layer of Jackfruit Gravy some fried onion and on top of it add all the rice in this layer. Sprinkle the saffron flavored milk along with the saffron threads, rose water, remaining fried onions and fresh chopped mint and dollop of clarified butter to enhance the flavour. Cover the pot with lid and cook on very very low heat (on Dum) for 20-30 minutes . For Dum you must avoid direct contact of pot with the flame/heat, instead you may keep the pot on top of a girdle or in large pan with boiling water. The Kathal Biryani is ready.Serve the kathal biryani with Mirch ka salan or Cucumber Raita.

Ingredients:

for kadhi

1 cups  sour curd 

5 tablespoon gram flour

2 cups water 

½ Tbsp. asafoetida 

½ Tbsp. red chilli powder 

½ Tbsp. turmeric powder 

½ Tbsp. garam masala powder

 salt to taste

for pakoras (Fritters)

1/2 cup besan (gram flour)

½ Tbsp. red chilli powder 

½ Tbsp. turmeric powder

½ Tbsp.  carom seeds (ajwain)

salt to taste

¼ cup water or as required to make a batter (Gooey Consistancy)

Vegetable oil for deep frying pakoras

For tempering kadhi

1 Tbsp. chopped ginger

¼ Tbsp. fenugreek seeds 

2 green chillies, chopped

2 red chillies, broken

1 Tbsp. cumin seeds 

a generous pinch of asafoetida 

1 sprig curry leaves

2 tablespoons mustard oil

Method

For Kadhi

In a large bowl take yogurt ,whisk it well till smooth, add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked yogurt. Mix well add water ,continue stirring to make a smooth mixture without lumps. Your Kadhi Batter is ready.

Now take a large deep frying pan ( Kadhai) , heat 2 Tbsp. oil, add cumin seeds, fenugreek seeds and asafoetida. Stir and saute for 3 minutes on a low flame. Now add chopped ginger and chopped green chillies, stir and saute for a minute. Now add curry leave sprig and saute for a minute on a low flame. Finely add yogurt and gram flour mixture ,stir very well. Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not burn. Simmer for 15 minutes. If the kadhi becomes too thick, then add some hot water. Your Kadhi is ready, but you should keep it on low heat. While making the kadhi you must work on the fritters (Pakoda).

Take the 1 cup gram flour in a bowl and add carom seeds, red chili powder and pinch of salt ,mix well to make a thick batter and keep aside covered for 30 minutes.

Now heat oil for deep frying in a pan or kadhai. with a spoon or with your hands drop the pakora batter in the oil. when the pakoras are partly cooked, then turn over and fry the other side. Fry till the pakoras are crisp and golden. Remove the fried pakoras and place them in a warm water bowl . Now add the pakoras in the kadhi. stir gently. Cover the kadhi with a lid and let the pakoras be soaked in the kadhi for 8 to 10 minutes. Serve kadhi pakora with steamed rice.

Garnish with tempering of red chilli powder, carom seeds , curry leaves and sliced green chili.

Variation: If you want to try this kadhi with methi (Green fenugreek) , Palak (Spinach) or onion pakora , add the required portion while making pakoda batter. The only difference is to add very little water while making the batter .