Serves 7
Ingredients:
4 cups refined flour (maida)
2 spring onions
4-6 mushrooms
1 tbsp oil
½ cup sweet corn kernels
2 red chillies
1 tbsp brown bean sauce
Salt to taste
Pepper to taste
Preparation:
Sift flour in a bowl. Add sufficient water and mix into a soft dough. Peel, wash, and roughly chop spring onions. Remove stems, wash, and chop mushrooms. Heat oil in a pan and stir fry mushrooms, onion, and sweet corn kernels for two minutes. Stir in brown bean sauce, salt, and pepper and remove from the heat. Divide the dough into 16 balls. Flatten each in your palms and place one tablespoon of filling in the centre.Gather the edges to a point together and twist to seal. Steam for 10 to 12 minutes. Serve this rare Indian dish with a spicy sauce.
Thursday, January 17, 2008
Wednesday, January 16, 2008
Masala Bhutte
Serves 4
Ingredients:
6 large fresh corn cobs (bhutta)
4 tbsp oil
10-12 curry leaves
7-8 green chillies
1 inch piece of ginger (adrak)
1 tbsp mustard (sarson) seeds
salt to taste
2 tsp sugar
lemon juice to taste
2 tbsp coconut, scraped
Preparation:
Wash and grate the corn. Wash and pat dry the curry leaves. Remove stems, wash, and chop the green chillies. Peel, wash, and grate the ginger. Heat oil in a thick-bottomed kadai. Add mustard seeds. When they begin to sputter, add curry leaves and green chillies. Add grated corn, ginger, and salt to taste. Stir fry on medium heat till the corn is done. Add sugar, lemon juice, and scraped coconut. Serve hot.
Ingredients:
6 large fresh corn cobs (bhutta)
4 tbsp oil
10-12 curry leaves
7-8 green chillies
1 inch piece of ginger (adrak)
1 tbsp mustard (sarson) seeds
salt to taste
2 tsp sugar
lemon juice to taste
2 tbsp coconut, scraped
Preparation:
Wash and grate the corn. Wash and pat dry the curry leaves. Remove stems, wash, and chop the green chillies. Peel, wash, and grate the ginger. Heat oil in a thick-bottomed kadai. Add mustard seeds. When they begin to sputter, add curry leaves and green chillies. Add grated corn, ginger, and salt to taste. Stir fry on medium heat till the corn is done. Add sugar, lemon juice, and scraped coconut. Serve hot.
Methi Papad
Serves 4
Ingredients:
4 papads (North Indian variety)
3½ tsp methi seeds
¾ cup oil
50 gms chopped garlic (lahsun)
1 tbsp garlic paste
Salt to taste
¼ tsp turmeric (haldi) powder
2 tsp coriander (dhaniya) powder
1½ tsp chilli powder
¾ cup curd
3 cups water
Preparation:
Dry roast the papad on an open gas flame, hot oven, or grill top and break into medium-sized pieces. Boil the methi seeds, wash with fresh water and strain. Heat oil and lightly fry chopped garlic. Now mix salt, turmeric powder, coriander powder, chilli powder, and garlic paste in curd and simmer for 8-10 min. When the masala is fried thoroughly, add the methi seeds and cook for 2-3 min. Add the pieces of roasted papad with three cups of water. Reduce the heat and cool till the papad becomes soft. This preparation should have a gravy of medium thickness.
Ingredients:
4 papads (North Indian variety)
3½ tsp methi seeds
¾ cup oil
50 gms chopped garlic (lahsun)
1 tbsp garlic paste
Salt to taste
¼ tsp turmeric (haldi) powder
2 tsp coriander (dhaniya) powder
1½ tsp chilli powder
¾ cup curd
3 cups water
Preparation:
Dry roast the papad on an open gas flame, hot oven, or grill top and break into medium-sized pieces. Boil the methi seeds, wash with fresh water and strain. Heat oil and lightly fry chopped garlic. Now mix salt, turmeric powder, coriander powder, chilli powder, and garlic paste in curd and simmer for 8-10 min. When the masala is fried thoroughly, add the methi seeds and cook for 2-3 min. Add the pieces of roasted papad with three cups of water. Reduce the heat and cool till the papad becomes soft. This preparation should have a gravy of medium thickness.
Raj Kachori
Serves 20
Ingredients:
500 gms refined flour (maida)
150 gms semolina (suji)
25 gms salt
15 gms red chilli powder
10 gms chaat masala
10 gms chopped coriander (dhaniya)
5 gms chopped green chillies
150 gms kala chana (black gram)
150 gms moong moth
100 ml tamarind chutney (imli)
100 ml mint chutney (pudina)
100 ml hung curd, whisked
100 gms pithi
120 gms boiled and diced potatoes
Preparation:
Mix maida, suji, salt, ½ tsp baking soda and warm oil into a stiff dough. Leave to rise. Mix pithi (paste) with a little red chilli powder, salt and remaining baking soda. Make 20-25 balls of the dough and fill with prepared pithi. Roll with rolling pin. Deep fry, turning sides till evenly coloured. Cool the kachori. Make stuffing of moong moth, potatoes, coriander, chilies and black gram. Season with chat masala and red chili powder.Top the Raj Kachoris with both chutneys and beaten curd.
Ingredients:
500 gms refined flour (maida)
150 gms semolina (suji)
25 gms salt
15 gms red chilli powder
10 gms chaat masala
10 gms chopped coriander (dhaniya)
5 gms chopped green chillies
150 gms kala chana (black gram)
150 gms moong moth
100 ml tamarind chutney (imli)
100 ml mint chutney (pudina)
100 ml hung curd, whisked
100 gms pithi
120 gms boiled and diced potatoes
Preparation:
Mix maida, suji, salt, ½ tsp baking soda and warm oil into a stiff dough. Leave to rise. Mix pithi (paste) with a little red chilli powder, salt and remaining baking soda. Make 20-25 balls of the dough and fill with prepared pithi. Roll with rolling pin. Deep fry, turning sides till evenly coloured. Cool the kachori. Make stuffing of moong moth, potatoes, coriander, chilies and black gram. Season with chat masala and red chili powder.Top the Raj Kachoris with both chutneys and beaten curd.
Sakkarai Pongal
Ingredients:
1 cup or 200 gms raw rice
50 gms green gram dal
2 cups or 400 gms jaggery (gud)
1 cup ghee
½ litre milk
¼ cup cashew nut (kaju)
¼ cup raisins (kishmish)
2 tsp cardamom powder (elaichi)
A pinch of menthol
Preparation:
Fry rice and green gram dal in a pan with ghee on fire. Boil the milk in a thick pressure pan. Add the fried rice and dal into the milk, add water and cook under pressure. Prepare syrup with jaggery and water. Add the syrup to the cooked rice and stir well. Stir the sakkarai Pongal well while adding ghee. Mix fried cashewnuts, fried raisins, cardamom powder and menthol. Stir well and remove from fire after it becomes solid and soft. Serve hot.
1 cup or 200 gms raw rice
50 gms green gram dal
2 cups or 400 gms jaggery (gud)
1 cup ghee
½ litre milk
¼ cup cashew nut (kaju)
¼ cup raisins (kishmish)
2 tsp cardamom powder (elaichi)
A pinch of menthol
Preparation:
Fry rice and green gram dal in a pan with ghee on fire. Boil the milk in a thick pressure pan. Add the fried rice and dal into the milk, add water and cook under pressure. Prepare syrup with jaggery and water. Add the syrup to the cooked rice and stir well. Stir the sakkarai Pongal well while adding ghee. Mix fried cashewnuts, fried raisins, cardamom powder and menthol. Stir well and remove from fire after it becomes solid and soft. Serve hot.
Til Laddoo
Ingredients:
1 cup white Sesame seeds
1 cup jaggery
½ cup raw peanuts roasted
¼ cup canna daal
¼ cup ghee or clarified butter
½ tsp cardamom powder
Preparation:
Roast the sesame seeds and peanuts separately. Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle into big pieces. Heat the ghee in a vessel. When its hot, add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring. Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/ladoos. Store in a container.
1 cup white Sesame seeds
1 cup jaggery
½ cup raw peanuts roasted
¼ cup canna daal
¼ cup ghee or clarified butter
½ tsp cardamom powder
Preparation:
Roast the sesame seeds and peanuts separately. Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle into big pieces. Heat the ghee in a vessel. When its hot, add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring. Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/ladoos. Store in a container.
Pinni ( a punjabi sweet)
Ingredients:
250 gms wheat flour (atta)
250 gms clarified butter (ghee)
250 gms sugar, ground
3-4 tbsp milk
1 tsp cardamom powder (elaichi)
Preparation:
Melt ghee in a heavy pan. Add, flour and cook on medium to low flame. Stir continuously, till medium brown. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies.
250 gms wheat flour (atta)
250 gms clarified butter (ghee)
250 gms sugar, ground
3-4 tbsp milk
1 tsp cardamom powder (elaichi)
Preparation:
Melt ghee in a heavy pan. Add, flour and cook on medium to low flame. Stir continuously, till medium brown. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies.
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