Wednesday 29 April 2015

Aloo tikki chhole chaat...(Delhi style)

            Honestly Speaking! Growing up in Delhi is the best thing to happen for foodies..Nowhere else have i seen the passion for food that Delhites have..I learnt a lot about north-Indian cuisine (Starters, Main course dishes, snacks, Sweets, Desserts, Savories..) during my stay there in my childhood. Festivals were the time when i was stuffed up by neighbours..Let it be the vrat ka prashad or the chatpate chaats.. Lots of memories to cherish.
            Today i am going to share the typical, Delhi style Aloo tikki chaat..  
Ingredients:
For the tikkis:
3 or 4 medium size potatoes/aloo
1/2 tsp cumin powder/jeera powder
1/2 tsp coriander powder/dhania powder
1/4 tsp fennel/saunf powder
1/2 tsp red chili powder/lal mirch powder
1/4 tsp chaat masala powder
1/4 tsp garam masala powder
1 tbspn corn flour/bread crumbs
1 or 2 tbsp oil for frying the tikkis
salt to taste
For Assembling and garnishing:
1 bowl of chhole
20g chopped onions
20g chopped coriander
20g  green chutney
20g sweet chutney
20g Yoghurt
chaat masala as required
20g Sev
red chili powder as required (optional)
lemon juice as required (optional)
                                             
                               
Method:
  1. Boil the potatoes till they are cooked till soft.
  2. peel the potatoes when they are still warm and then mash them.
  3. Add all the spice powders listed above including salt.
  4. Add the corn flour as well. stir and mix well.
  5. Make medium sized patties from the potato mixture.
  6. Shallow fry or pan fry till the patties are crisp and browned.
  7. serve with chhole; topped with both the green chutney and sweet chutney.
  8. Also add some chopped onions, chaat masala and sev.
  9. Add spiced yogurt. Sprinkle a pinch of chaat masala and red chilli powder and sev on top.
  10. Serve aloo tikki chhole immediately.

Tuesday 28 April 2015

Love bites...Trust me!! you will fall in love.. :-)

            I am not one of those people who experiment with flavors..food. I always prefer the authentic, original versions. But today, it so happened that i used my intuition and  curiosity, i did not make use of any prior knowledge and you know what!! i surprised myselves with a really delicious snack. So, I am sharing it with all of you now. I dedicate this recipe to my angel baby.. :-)
                                                     Love Bites

Ingredients:
Maida- 250g
Milk- 50g
Baking soda- 5g
Salted butter- 30g
vanilla essence- 5ml
For sugar syrup:
Ssugar- 250g
Water- 100ml
Oil-500ml
     
                                           
                       
Method:
1. Sieve together maida and baking soda into a bowl.
2. Melt the butter and add it and mix it gently to form a crumbly texture. Add in the vanilla essence and milk and mix it well and knead it into a soft but firm dough and cover with a moist cloth.
3. Let it rest for 15 to 20 minutes. Then roll the dough into chapatis and cut into heart shapes using a heart-shaped mould and slightly press the edges of each heart with your fingers.
4. Heat oil in a deep-botomed pan till it fumes. Reduce the heat to medium flame and fry the heart in batches till crispy and golden in colour. Drain and keep aside to cool.
5. Heat 100ml of water in a saucepan and add the sugar and make a 2 thread consistency sugar syrup.(when you hold a drop of the syrup between your thumb and index finger and separate your fingers, 2 threads must be formed)hread
6. Switch off the stove and immediately add in the hearts and mix gently till all the hearts are coated with the syrup and place each separately on a butter paper to cool.Store in an airtight container. Top them with powdered sugar.

For the first time in life, i had experimented; with my angel baby in mind, and it turned out to be a really yummy snack... :-) Try it out and enjoy!!!



Monday 27 April 2015

Chhole Bhature...my best friend's request!! :-)

            This brings back college memories...my recipe was a favorite among friends. I remember how Ramya would request me to cook it for her once she tasted it and relished it, and it was on the menu again and again for her..On Demand!! :-).Once she came from Vijaywada to have it.
      Pavani has recently told that she relished that flavor and requested me to add my recipe to the blog.
So today i am sharing my version of Chhole bhature..

Ingredients:
Chhole-200g
Cinnamon- 1 stick
Cardamom-3
Bay leaf- 2
Teabag- 1
Soak the chhole in water overnight or 6 to 8 hours minimum, Put the above ingredients in a pressure cooker along with 500ml of water and cook it for 5 to 6 whistles and let it cool naturally in the cooker itselves.
 
                                 
To roast and grind:
1 tsp -Cumin Seeds/Jeera
1 tsp - Fennel Seeds/Saunf
1/2 tsp - Black Peppercorns
1 - Black Cardamom/Badi Elachi
1 - Green Cardamom/Choti Elachi
1/2 inch - Cinnamon/Dalchini
1 - Star anise/Phool Chakra
1 - Mace/Javitri
4 - Cloves/Laung
1 tsp - Red Chili Powder
2 tsp - dhania powder
1/4 tsp - Turmeric Powder
if you donot have patience and could go easy on authenticity, go ahead with chhole masala. Add as instructed on the pack.
Onion- 2 medium

For the gravy:
2 tbsp - Oil or Ghee
A Pinch - Asafoetida/Hing
1 small - Bayleaf/Tejpatta
1/2 tsp - cumin seeds
1 Medium - Onion
1/2 tbsp - ginger-garlic paste
2 - Green Chillies
3 medium - Tomatoes
1/2 tsp - Dry Mango/Amchur Powder
1 tsp - Lemon Juice
To Taste - Salt, sugar-1/2 tspn
1 tbsp - Chopped Coriander Leaves
Garam masala powder- 1/2 tspn

Method:
1. Rinse chhole 3-4 times  in water and soak overnight with double the amount of water. Next day rinse the soaked chhole 2 times and pressure cook with 1/2 tsp salt, bay leaf,cardamom, cinnamon and tea bag with 500ml water for 5 to 6 whistles. Once pressure is released, discard the bay leaf, cinnamon,cardamom and tea bag, drain the chickpeas and keep the water aside.

2 .Heat a pan, add cumin seeds, fennel seeds, cinnamon, cloves, mace, star anise, peppercorns, black cardamom, green cardamom and saute for a min on medium flame. Off the flame and add red chili powder, dhania powder, turmeric powder, stir for 30 secs to a minute so all the masala gets roasted, allow to cool and grind into fine powder.

3. Peel and roughly chop 2 onions and slice the third onion. Heat 2 tsp oil or ghee in a pressure pan and saute onion until light brown, allow to cool and grind into fine paste, add 1 tbsp water only if needed. Chop and puree the tomatoes, chop green chillies and keep aside.

4.In same pan, heat 30ml of oil or ghee, add hing, bay leaf, cumin seeds and allow to splutter. Add sliced onions, green chillies, ginger-garlic paste and saute until onion becomes golden.

5. Now add the onion paste and cook on medium flame with regular stirring until oil oozes out. Add the tomato puree, 1 tbsp heaped of masala powder prepared or the chhole masala of your preferance, garam masala, 1/2 tspn sugar and mix  it well.

6. Cook until oil oozes out with stirring in intervals on medium  flame, Add chhole and the water in which chhole were boiled that we have  reserved and 1 or 2 cups of water if required and bring it to a boil. Mash few chhole with the back of ladle, this makes gravy thicker, pressure cook for 2 whistles and let it simmer for 5-8 mins or until oil floats on top. Now add a dollop of butter and simmer for a minute. Garnish with coriander leaves and lemon juice. Serve hot with bhature.

For Bhatura:
Ingredients:
2 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)
2 tbsp Semolina (Rava)
1/2 tsp Baking Powder
3 tspn ghee or Vegetable Oil
5 tbsp Thick Yogurt 
4 tbsp Warm Water
3 cups Oil
Salt as per taste
Sugar- 1/2 tspn

Method:
1. Sieve flour, semolina, salt and Baking Powder. Add yogurt, oil  warm water.
2. Combine it with your fingers to knead. Knead for 15 to 20 mins till it shapes into a smooth ball. The more you knead the better your dough would be.
3. Now cover this with a damp cloth and keep in a humid place for 2 hours.
4. Make medium sized balls; about 2 inches and roll them with a roller. Dust some flour before rolling.Shape them into round shape as you make rotis but keep the thickness slightly thicker than a roti. You can roll them into triangular shape too, it looks great. Please don't cut them with cookie cutter or any metal; as it won't puff then. Just take a small ball and roll it round Or oval individually.
5. Now take a deep-bottomed pan and add oil. Wait until oil is fuming. Now gently place each bhatura and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying bhaturas. Flip and fry both sides such that  it should be light golden brown. Please don't burn them.
6. Place the fried bhaturas on paper napkin to remove excess oil. Bhaturas taste great once hot so fry them just before eating.
                 Serve the Chhole with hot  Bhaturas along with some salad or raita.
                                                       MyTreat for you!! :-)

Sunday 26 April 2015

Rajma chawal...simply yummmmm..



         Rajma is the first north indian recipe i had ever tasted in life and it was yummmm!! I learnt the recipe from a punjabi jat. It makes a sumptous,happy meal when accompanied with a plate of  steamy hot rice.

Ingredients: Rajma – 200g soaked overnight
Onions – 2 (medium size)
Garlic – 3 beads
Ginger – 1-inch piece
Oil – 1 tspn
Ghee – 1 tspn
Tomatoes – 2 (medium size & finely chopped)
Salt – as per taste
Red chilli powder – 2 teaspoon (Kashmiri chilli powder preferred)
Garam masala – 1/2 tspn
Coriander powder – ½ tspn
Cumin powder – ½ tspn
Coriander leaves – for garnishing

                   
                   
                               
Method: 
1.Grind the onions, ginger, and garlic to a fine paste. Heat oil and ghee mix in a flat-bottomed vessel and fry the onion paste till golden brown. Add the tomatoes and saute till the oil separates.
2. Add the red chilli, garam masala, coriander & cumin powders, and salt. Fry for a minute. Add drained rajma beans and 4 cupfuls of water. Stir well and bring it to a boil. 
3.Cover and simmer over low heat for approximately 20 minutes or till beans are tender. Garnish with chopped coriander leaves and serve hot with rice. 
       If you are using a pressure cooker, bring it to full cooking pressure on high heat and then simmer and cook over low heat for 20 minutes. Remove from the heat and allow it to cool naturally.
                                    Enjoy!!

Saturday 25 April 2015

Soya Keema bread rolls...the recipe which won me a prize.

             Mine is basically very reserved mentality and am lazy as well.. :-D and i never actively participate in any competitions. But whenever i did, i would surely win a prize.. :-)
so, I came to know about a cookery contest conducted by The Hindu Metro plus. I cooked and presented my creation; Soya keema bread rolls in the contest and the recipe won me prize, being both delicious and healthy.
I proudly share my baby (recipe)..!! :-)

                                                 Soya Keema Bread Rolls

Ingredients:
soya granules (boil along with 250ml of water and squeeze dry)-100g
onion (finely chopped)- 1 big
Green chillies (finely chopped)- 2
Ginger-garlic paste- 1 tspn
Red chilli powder- 1 tspn
Coriander powder- 1/2 tspn
Jeera powder- 1/2 tspn
Garam masala- 1/2 tspn
Salt to taste
Sugar- 1/2 tspn
Coriander leaves (freshly chopped)- 50g
Bread slices- 8 to 10
Bread crumbs- 250g

                                     
Method:
1. Heat 30ml oil in a non-stick pan and fry the ginger-garlic paste till golden. Add in the onions and fry till golden. Add in the green chillies and fry till golden.
2. Add in the squeezed soya granules and fry till the oil oozes out.
3. Add the spice powders and salt, sugar and mix well. Fry for few minutes stirring constantly.
4. sprinkle 75ml water and mix it well. Keep it covered for 3 to 4 minutes and cook till all the moisture is gone. Garnish with coriander leaves.
5. Wet each bread slice with little water and press between your palms to drain excess water.
6. Place a spoonful of keema in the centre of the bread slice and gently close the sides of the slice and join with slight pressure into a roll; covering the keema. Make all the rolls.
7. Roll the bread roll in bread crumbs and shallow fry on a tawa with little bit ghee till rolls turn crispy and golden in color. Serve with tomato ketchup.

This prize-winning recipe really imbibed immense confidence and revived my passion towards cooking.








   

Thursday 23 April 2015

Dal Makhani... a protein-packed classic recipe from a Punjabi rasoi.

          My love for Punjabi cuisine keeps growing with every new recipe i taste. And its my passion to learn and cook it my selves so that  all my near and dear ones get to taste such delicious recipes as well. Today, i share the authentic version from a punjabi neighbour obviously. :-)

                                                        Dal Makhani

Ingredients:
Urad dal- 100 g
chana dal- 75 g
Rajma- 50 g
onion (finely chopped)- 100 g
tomatoes (finely chopped)- 150 g
ginger (crushed)- 1 tspn
garlic (crushed)- 1 tspn
cumin seeds- 1/2 tspn
coriander powder- 1/2 tspn
red chilli powder- 1 tspn
garam masala- 1/2 tspn
kasoori methi- 1 tspn
sugar- 1 pinch
salt to taste
butter- a dollop
Fresh coriander leaves (finely chopped)- 20 g

   
                                               
Method:
1. Rinse all the dals 2 to 3 times in running water under the tap. Drain and soak in 600ml of water overnight.
2. Boil the dals with half the amount of ginger and garlic for half an hour in a pressure cooker.
3. Heat 50 ml of oil  in a pressure pan/cooker and add the cumin seeds and fry till it crackles.
4. Add in the remaining garlic and ginger and fry till golden.
5. Add in the onions and fry till golden.
6. Add the tomatoes and fry till they turn mushy and oil oozes out of the gravy.
7. Add in the spice powders and mix it well and fry for a minute.
8. Add in the boiled dals, salt and give it a good mix and pressure cook for 15 minutes on medium flame.
9. Make a tempering of butter, kasoori methi and sugar and add this to the dal. Garnish with fresh coriander leaves. Have this sumptous dal along with rotis or rice.




Wednesday 15 April 2015

Palak Paneer..(restaurant style)

       I was one of those guys who dreadfully hated green leafy vegetables..till the day I had the tastiest green-looking curry.. :-D
And it was the authentic Palak paneer from a Punjabi rasoi...at my neighbour's home in Delhi. My mother learnt the recipe from my neighbour and since then, spinach has become one of my favourite veggies... :-)
   I am sharing this wonderful recipe with you today..

Ingredients:
Spinach leaves- 500 trams
Paneer- 200 teams
Onions- 2 big (finely chopped)
Tomatoes- 2 big (finely chopped)
Ginger- 1 inch (finely chopped)
Garlic (finely chopped)- 1 tspn
Milk-100ml
Red chilli powder- 1 tspn
Dhania powder- 1 tspn
Cumin powder- 1 tspn
Garam masala- 1 pinch
Butter- 1 tblspn
Kasoori methi- 1 tblspn
Garlic jullienes- 1 tspn (for garnishing)
Water- 200 ml
Sugar-1 tspn

                   
Method:
1. Boil 1 litre water and blanch the spinach in the water for 5 mins. Sprinkle a pinch of sugar and give it a mix. (Sugar retains the fresh green color). Strain it and wash the spinach through running cold water (under tap water). Grind it into a smooth paste.
2. Cut paneer into 1inch pieces.
3. Heat 2 tspns butter in a deep-bottomed pan and add the onions and fry till golden.
Add the chopped ginger and garlic and frybtill crisp and golden.
4. Add tomatoes and cook till mushy.
5. Add the spinach paste and fry on medium flame  till ghee oozes out of the gravy.
6. Add red chilli powder, coriander-cumin powder, garam masala and salt to taste .
7. Fry for 3 to 4 minutes and add in the milk and cook. Add paneer cubes and mix.
8. Add the water and mix it well and cook till the gravy thickens. Add the sugar and mix.
9. Add the butter, kasoori methi and ginger jullienes and mix well. Serve hot.
                            Happy cooking!!!






Monday 13 April 2015

Marwadi Cuisine... the simplest, yet the most addictive!!!

       One of the simplest and also surprisingly, the most addictive cuisines of the country. I have got to learn few original recipes from the genuine Marwari rasoi from a colleague of mine. You might be wondering how come i get to always learn from my colleagues...well, being an introvert, food is the only interesting issue that i love to gossip about... :-D
Herein, in this post, i am going to sharethose yummy.... authentic recipes.


Methi Matar Malai


Ingredients:
Fresh methi leaves- 250 grams
Capsicum-100 grams
Malai (fresh cream)- 200ml
Ginger (chopped)- 1 tspn
Fresh coriander leaves (chopped)- 50 grams
Green chillies- 2
Cumin seeds- 1/4 tspn
Asafoetida (hing)- 1 pinch
Fresh green peas- 100 grams
Garam masala-1/4 tspn
Salt to taste
Ghee- 2 tspns
                                     
   
                               

Method:
1. Grind the methi leaves, capsicum, ginger, coriander leaves, green chillies and malai in to a smooth paste.
2. Heat ghee in a pan, fry cumin seeds, and add hing to it. Then add the paste and roast it till oil oozes out of the gravy.
3. Add garam masala and salt and mix it well.
4. Add the green peas and let it cook on simmer till they turn soft.
5. Add malai and serve.


                                                  Sev aur tamatar ki sabzi

Ingredients:
Moti sev- 100 grams
Buttermilk- 200 grams
Mustard seeds- 1/4 tspn
Cumin seeds- 1/4 tspn
Asafoetida- 1 pinch
Tomato (chopped)- 1
Red chilli powder- 1 tspn
Coriander powder- 1 tspn
Cumin powder- 1 tspn
Turmeric- 1 pinch
Fresh coriander leaves (chopped)- 50 grams
Salt to taste.
                                              
                                         

Method:
1. Heat 3 tspns of oil in a pan and add the mustard, asafoetida and cumin seeds and fry for a minute. Add the chopped tomatoes and cook till mushy.
2. Add red chilli powder, salt, coriander powder, cumin powderturmeric and buttermilk and let it boil.
3. Add the moti sev and cook till soft and gravy thickens.
4. Add coriander leaves and serve.



                                                          Khichdi

Ingredients:
Moong dal- 50 grams
Rice- 50 grams
Ghee- 50 grams
Turmeric- 1 pinch
salt to taste
water- 500 ml
                                                         
             
                   

Method:
1. Soak the moong dal and rice for half an hour.
2. Add them in a pressure cooker along with ghee, turmeric, salt and water.
3. Boil it for 6 whistles ans serve hot.



                                                     Matar Pulav
Ingredients/;
1.Green peas- 100 grams
2.Ghee- 20 grams
3.Cumin seeds- 1/4 tspn
4.Cashews- 50 grams
5. Fresh coriander leaves(chopped)- 1 fist
6. Rice- 200 grams
7.Water- 300 ml and salt to taste
                                                  
                                     

Method:
1. Heat the ghee and make the tempering with cumin seeds, cashews and green peas and fry for a minute.
2. Add the rice, water and salt to taste and pressure cook for 3 whistles.
3. Serve hot.



                                                     Pakode ki kadhi (marwadi style) 

Ingredients:
1. Buttermilk- 200ml
2. Chickpeas flour- 1 tblspn
Mix it and keep aside.

3. Mustard seeds- 1/4 tspn
4. Cumin seeds- 1/4 tspn
5. Asafoetida- 1 pinch
6. Curry leaves- 1 twig
7. Green chillies (chopped)- 2
8. Cloves and Cinnamon- 2 each
9. Methi seeds- 1 pinch
10. Fresh coriander leaves (chopped)- 1 fist
11. Turmeric- 1 pinch
12. Sugar- 1/4 tspn 
13. Pakodas- 100 grams
                                                            
                                         
               
Method:
1. Make the tempering with mustard, cumin seeds, asafoetuda, curry leaves, green chillies, cloves, cinnamon and methi seeds.
2. Add the besan mixture and boil for 3 to 4 minutes.
3. Add the turmeric, fresh coriander leaves and sugar and mix it well.
4.Mix in the pakodas and serve hot.


                                                   Toor Dal (marwadi style)

Ingredients:
1. Toor dal- 1 fist
2. Cinnamon and cloves- 2 each
3. Green chillies-1
4. Curry leaves- 1 twig
5. Tomatoes (chopped)- 2
6. Lemon juice-1 tspn
7. Sugar- 1/2 tspn
8. Turmeric- 1 pinch
9. Red chilli powder- 1/2 tspn
10. Fresh coriander leaves (chopped)- 1 fist
11. Ghee- 1 tspn
                                               
               
                 

Method:
1. Soak, boil and mash the toor dal into a thin consistency.
2. Heat ghee in a pan and make a tempering of cinnamon and cloves, green chillies, curry leaves, tomatoes and add salt to taste.
3. Mix in the red chiili powder, sugar, turmeric .
4. Fry for 3 to 4 minutes and add the dal and simmer it for 5 minutes.
5. Add the fresh coriander leaves and serve the dal with lemon juice and a dollop of butter and serve hot.

                                  
                                                   Moongdal ka Halwa

Ingredients:
1. whole moong- 200 grams (soaked for half an hour)
2. Sugar- 100 grams
3. Ghee- 50 grams
4. Milk (full cream)- 100 ml
5. Water- 100ml
6. Saffron- 1 pinch
7. Cardamon (powdered)- 2
8. Cashew, pistachio and almonds (roasted and chopped)- 20 grams each
                                                         
                              

Method:
1. Grind the soaked moong coarsely in a grinder and fry it in ghee continously, mixing all the time till it becomes  golden brown.

2. Add the milk and water and mix it well.
3. Add the sugar and cook till the halwa becomes dry and the ghee oozes out, stirring it continously.

4. Add the saffron and nuts. Serve hot.



                                                      Thepla

Ingredients:
1. wholewheat flour- 200 grams
2. Refined oil- 2 tspns
3. Green chilli paste- 1 tspn
4. Asafoetida- 1 pinch
5. Turmeric- 1 pinch
6. Coriander-Cumin powder- 1/2 tspn
7. Fresh methi leaves- 1 fist
8. Fresh Coriander leaves- 1/2 fist
9.Salt to taste
                                            
                           

Method:
1. Mix all the ingredients together with water sufficient enough to get a hard-dough consistency.
2. Roll them just like chapathis and roast with oil. Serve with pickle and curd.


                                                 Kadhai Vegetables

 Ingredients:
 1. Green peas, carrots and beans (chopped and boiled)- 150 grams, paneer- 100 grams, capsicum- 50 grams
 2. Ginger paste- 1 tspn and turmeric- 1 pinch
 3. Cashews- 6
 4. Poppy seeds- 1/2 tspn 
 5. Red chillies-1 
soak the cashews, poppy seeds, red chillies and grind into a fine paste
 6. Potatoes-2 
chop and fry till golden.
 7. Tomatoes- 2 (finely chopped)
 8. Tomato ketchup- 1/2 tspn
 9. Ghee- 2 tspns
10. Red chilli powder- 1/2 tspn
11. Garam masala- 1/2 tspn
12. Kitchen king masala- 1/2 tspn
13. Coriander-cumin powder- 1 tspn
14. Fresh cream- 50ml
15. Fresh coriander leaves- 1 fist
16. Kasoori methi- 1/2 tspn and salt to taste
17. Cumin seeds- 1/2 tspn
18. Asafoetida- 1 pinch
                                         
                                         

Method:
1. Heat ghee in a deep-bottomed pan and add the cumin seeds, hing and fry.
2. Add the cashew paste and roast.
3. Add the chopped tomatoes and cook till mushy and add ginger paste and fry.
4. Add boiled vegetables,capsicum,chilli powder, garam masala, kitchen king, coriander-cumin seeds, fried potatoes, tomato ketchup and cook for 5 minutes.
6. Sprinkle water and mix it well and simmer for 5 minutes.'Add cubed paneer and mix well.
7. Garnish with kasoori methi, fresh cream and fresh coriander leaves and serve hot.






Saturday 11 April 2015

Moong Dalfry (restaurant style)


        This is one wonderful recipe that i really loved and noted down the recipe from a cook at a dhaba in Hyderabad. Till that day,i had no idea why the dhabas are so popular. Since then, whoever tasted this recipe made by me, swears that it has become their favorite dal. My cousin seriously liked it so much that not only did she lick her fingers but also requested for the recipe. :-) Thanks to the humble dhabawala.               
   

Ingredients:

1/2 Cup Moong Dal

2 tbsp oil

2 tbsp butter

1/2 tsp turmeric

2 tsp Cumin seeds

4 pieces of Dry red peppers

1 tsp Ginger paste

1 & 1/2 tsp Garlic paste

1/2 Cup chopped onion
1/2 cup Chopped tomato
1/2 tsp Kasoori methi
2 & 1/2 tbsp Chopped coriander (Cilantro)

For Tempering

2 tbsp oil

2 Pieces of Dry red pepper

1/4 tsp Kasoori methi

1/2 tsp Kashmiri red chili powder

For Smoke (Optional)
1 Piece of charcoal
Pinch of garam masala

Method:

       1. Cook the moong dal with 1 cup of water and a pinch of turmeric. Cook till the dal is tender.Heat oil in the pan. Once the oil is hot enough, add cumin seeds and allow spluttering. Add dry red peppers, ginger and garlic paste and saute.

2. Add chopped onion and keep stirring till the onoin becomes soft.Add chopped tomato and saute. Add turmeric and 1/4 tsp kasoori methi.

  3.Add cooked dal and mix well. Add water as per requirment.(Dal should not become too thick). Now add chopped coriander and butter and salt to taste.Boil the dal.

To make the dal restaurant style, the trick is to infuse it with a smoke. Heat a piece of charcoal on a small burner.Once the charcoal is red hot,put it in the small bowl.Put 2-3 drops of oil and a pinch of garam masala on it. Hold this bowl on the dal and cover it with aluminum foil or a lid for a min. Remove the lid and charcoal.

Now it's the time for tempering.Heat oil, add kashmiri red chili powder and dry red chili peppers. Once the dry red chili peppers change, its color turn off the heat and pour it on dal.

Yummy restaurant style dal is ready to serve... :-)






Hyderabad specials- BaghAra Beingan and Mirch ka salan

           Initially when my family got shifted to Hyderabad, i hated it. Hated the very thought of shifting to this city. But now, after almost 4 years, i have got accustomed to the culture and vibe of this city.
Personally, i have avoided this food called Biriyani almost all my life but my conception has totally changed after having the veg. Biriyani at the famous.... Hotel Paradise by the insistence of a colleague. Needless to say, its awwwwwweeesomeee... :-) and  I would never dare to recreate it. Two more recipes which are proudly stated to be the city's specialities are BaghAra beingan and Mirch ka salan which i have fortunately got to learn, as a part of a cooking worshop at Taj Banjara.. :-)
          so here i share these  recipes............


                                                             BaghAra Beingan
Ingredients:

paste 1 :

khuskhus- 1 tblspn
cashews- 1 tspn
 peanuts- 1 tspn
dry coconut/ copra- 1 tblspn
fry the above ingredients in 1 tspn dalda and grind into a fine paste.

paste 2:

chopped onion- 1
chopped tomato-1
 turmeric- 1 pinch
red chilli powder- 1 tspn
salt to taste
fry the chopped onion, chopped tomato and add the turmeric, salt and chilli powder and grind into a fine paste.

                                                   
brinjals - 8 to 10
fry the brinjals till soft and keep aside.

cardamom- 4
cinnamon- 2
cloves-2
curry leaves- 8 to 10

Method:
1. Heat 20 ml of oil in a deep-bottomed pan and roast the cardamon, cinnamon and cloves.
2. Add the fried brinjals and the two pastes and mix well.
3. Add 100 ml water and mix it well and simmer for 5 minutes and serve.



                                                       Mirch ka salan
Ingredients:
Green chillies- 10 (slit and de-seeded)
peanuts- 1/2 cup
coriander seeds- 1 tspn
sesame seeds- 1 &1/2 tspn
cumin seeds- 1 tspn
onion- 1 big (slice and fry the onions)
dry coconut/ copra- 2 tspn
Tamarind water (made of 1 tspn of tamarind)
ginger-garlic paste- 1 tspn
curd- 2 tspn
salt to taste

                                                     
Method:
1. Slit and de-seed the chillies , saute and keep aside.
2. Dry roast peanuts, coriander seeds, cumin seeds, sauteed onions and dry coconut and grind into a smooth paste.
3. In the same pan, add ginger-garlic paste and fry till golden in colour and add the masala paste and tamarind water and mix it well.
4. Add the curd and 100 ml of water and let it cook well.
5. Add salt to taste and green chillies and cook till done and serve.
                                        Happy Cooking!!! :-)






Friday 10 April 2015

vada pav...mumbai style!!!!


       If i were to name a food item as a superstar like Rajnikanth...that would definitely be a Vada Pav. Its the ultimate Superstar of  Mumbai street food. I wasn't aware of it till an year back ,when my husband told me how much he cherishes those memories of having a vada pav  almost every weekend in his childhood days. So i learnt the authentic, original recipe from a Marathi colleague of mine. it has become one of my favorite snacks since then. 
so i am going to share the recipe through this post.



Ingredients:

aloo bonda/ batata vada- 2
(please refer to earlier post for aloo bonda recipe)

butter-50 grams
green chutney- 50 grams 

Ingredients for green chutney :
 1 bunch coriander leaves
 1/2 bunch mint leaves
 3 green chillies
 1/2 a lemon
  pinch of chaat masala
  salt to taste )

Method:
Grind all the ingredients together into a thick paste and add water for achieving the desired consistency.

sweet chutney -50 grams

Ingredients for sweet chutney:
½ cup tamarind paste
 ½ cup seedless dates
½ cup powdered or grated jaggery or as required - adjust as per your taste
2 cups water
½ tsp roasted cumin powder
½ tsp coriander powder
½ tsp dry ginger powder 
¼ or ½ tsp red chili powder 
black salt or rock salt as required

Method:
1. In a pan, add the tamarind paste, jaggery and water and cook for 8 to 10 minutes on a low flame.
2. Add all the spices and mix well and add rock salt too and grind it into a paste till smooth.

Pav -2 (you can get these at More or Ratnadeep stores)

Dry garlic chutney (25 grams)

Ingredients for dry garlic chutney:
                                                         Garlic cloves (chopped)- 3
                                                      Chilli powder-    2 tsp
                                          cumin powder  1 tspn
                                             Coconut powder  100 grams
Hing (asafoetida)  a pinch
peanuts (roasted)  50 grams


Salt to taste
Oil for cooking

Method:
1. In a pan, heat some oil and fry the garlic and coconut till golden in colour . Add the cumin powder and hing and peanuts and mix it well. Add salt to taste and grind this mixture into a coarse powder.

Green chillies- 2 (slightly roasted) 

Method:
1. In a pan, heat a big dollop of butter and add a pinch of chilli powder to it. Roast the pavs in it. Assemble the vada pav by putting a slit across each vada pav and applying green chutney on one side and sweet chutney on one side.
2. Sprinkle the dry garlic powder as per your taste and place an aloo bonda in between the slit pav and top it with a roasted green chilli and serve.

so the wait for the surprise ends. Enjoy your evening snack.

Thursday 9 April 2015

Dominoes-style pan pizza


          I had made a pizza this evening...
That has made me recollect memories of the new year's day Jan 1st, 2004. That day was the firstime when i learnt how to make  a pizza and simultaneously made few pizzas along with the help of my friends at prashanti's home. It was sheer excitement, and lots of fun ...
With a rewarding treat at last!!!
             Since i don't have an oven at my home, i tried to re-create the same; using a frying pan...with the idea of a pan pizza. Here is the recipe for a really easy and yummy pizza that you could make by yourselves in just 10 minutes.

Ingredients:

Choice of vegetables...whichever you like.. (capsicum/ tomato /mushroom/ onion sweetcorn/ paneer /olives /jalapeno peppers etc.-  200 grams (altogether)

Mozzarella cheese-as much as you like :-)
Powdered black pepper - as per your taste
Tomato sauce/ketchup - 50 grams
Salt- a pinch
Oregano/ Italian seasoning- as per taste
Chilli flakes - a pinch
Pizza base -1 large/ medium (you could manage to buy at any of the More Stores or Ratnadeep stores.
Butter - 1 tspn (for frying)

Method:
1. Chop your desired veggies and keep aside.
2. Assemble the pizza base on a plate and spread some tomato ketchup on it. Then sprinkle a pinch of salt on it.
3. Grate some cheese all over and top the pizza base with veggies.
4. Then grate the cheese all over the pizza again and sprinkle some black pepper powder, oregano and chilli flakes.
5. Heat the butter in a frying pan on simmer flame and place the pizza on it and close the lid.
6. After 3 to 4 minutes, remove the lid and check the base of the pizza-base such that it is done frying,  the veggies are cooked and the cheese has melted.
7. Remove it and place on your plate. Top it with tomato ketchup, oregano and chilli flakes. And serve.
     There you go...your own yummy pan pizza.. hope you try it.

Wednesday 8 April 2015

aloo bonda... my irresistible first crush!!


It was a late summer of the year 1996 when i was travelling back to delhi after enjoying a wonderful vacation at vizag , that i chanced upon tasting my first aloo bonda and it was love at first bite :-)
To this day, that irresistible taste lingers on my tastebuds . So i tried to prepare  it myselves with the help of my mom and after many trials; could almost achieve that taste..it came very close. :-)

So for the very firstime, i share my recipe. Hope you like it.



Ingredients:
For stuffing:
Mustards seeds - 1/4th tspn
Turmeric 1 pinch
Cumin seeds - 1/4th tspn
Asafoetida 1 pinch 
Coriander leaves 50 grams (finely chopped)
Garam masala - 1 pinch
Boiled and peeled potatoes -(medium sized) 4
Green chillies - 2 (finely chopped)
Ginger- 1 inch (finely chopped)
Curry leaves - 1 twig
Sugar 1 pinch
Salt to taste

For batter:
Chickpeas flour - 250 grams
Red chilli powder- 1/4th tspn
Salt -1/4th tspn
Turmeric 1pinch
baking soda -1 pinch
Water 100ml or more (to achieve a pouring & thick consistency such that the batter coats the spoon )

Oil  - 500 ml (for deep frying )

Method:
Heat the required amount of oil (2 tblspn )in  a pan till oil starts giving out vapors. 
2. Add the mustard seeds, cumin seeds, hing and fry till they splutter.
3. Add the finely chopped ginger and green chillies and fry for a minute.
4. Add the turmeric, curry leaves ,chilli powder, salt, garam masala, sugar and mix it well.
5. mash the boiled potatoes slightly and add it  along with chopped coriander leaves and give it a mix.
6. Cover with lid and simmer for 5 mins and switch off the stove.
7. Make balls with the potato stuffing and keep aside.
8. In a bowl, mix up the chickpeas flour, turmeric, salt, red chilli powder and baking soda along with water little by little constantly mixing till you achieve the desired consistency.
9. Heat  oil for frying, in a deep bottomed pan till the oil gives out vapors .
10. Dip the potato balls in the chickpeas flour batter and put in the hot oil and fry on medium flame till golden brown in color. Strain and serve with green chutney or tomato sauce, And have a sumptous snack for the evening.


You can make one more mouth-watering snack with these aloo bondas..... vada pav!!! Naam toh suna hi hoga :-D
 so the surprise recipe awaits till my next post...
Have a great day !!