Rich in Calcium & Folic Acid
Low fat paneer stuffing gives a healthy slant to a popular dish.
Preparation Time : 20 mins.
Cooking Time : 20 mins.
Serves 4.
Ingredients
250 grams ladies finger (bhindi) (approx. 30 in nos.)
1 onion, grated
2 large tomatoes
½ tsp red chilli powder
¼ tsp garam masala
1 tbsp oil
Salt to taste
To be mixed into a cottage cheese stuffing
¾ cup grated low fat paneer (cottage cheese)
2 tbsp chopped coriander
½ tsp finely chopped green chillies
Salt to taste
To be ground into a ginger-garlic paste
12 mm. (½") piece of ginger
4 cloves garlic
For the garnish
2 tbsp chopped coriander
Method
1.Wash, dry and slit the ladies fingers lengthwise. Keep aside.
2.Stuff the ladies fingers with the cottage cheese stuffing.
3.Put the tomatoes in a vesselful of boiling water for 10 minutes. Peel and chop finely. Keep aside.
4.Heat 2 tsp of oil in a non-stick pan, add the ladies fingers and cook until slightly soft. Remove the ladies fingers and keep aside.
5.Add the remaining 1 tsp oil in the same pan and fry the onions till golden brown.
6.Add the ginger-garlic paste and the red chilli powder mixed with 1 tbsp of water and fry for a few minutes.
7.Add the tomatoes, garam masala and salt and cook again for a few minutes.
8.Sprinkle a little water and add the sautéed ladies finger and cook again for a few minutes.
9.Serve hot garnished with coriander.
Friday, August 21, 2009
DAHI BHINDI
South Indian style bhindi. My personal favourite.
Preparation Time : 20 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
4 cups bhindi (lady fingers), cut into 1½" pieces
1 teaspoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
1 tablespoon urad dal (split black lentils)
3 whole dry red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
½ cup chopped onions
1 cup chopped tomatoes
1 teaspoon red chilli powder
½ teaspoon turmeric powder (haldi)
¼ cup fresh curds (dahi)
3 tablespoons oil
Salt to taste
To be ground into a paste
½ cup freshly grated coconut
2 tablespoons broken cashewnuts (kaju)
For the bhindi
1.Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
2.Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
3.Add the onions and sauté until it is golden in colour.
4.Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
5.Add 1¼ cups of water to the curds, beat well and add it to the mixture.
6.Add the sautéed bhindi and cook for a few minutes.
7.Serve hot.
Tips
If you don't wish to deep fry the bhindi you can sauté it. But the bhindi.
Preparation Time : 20 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
4 cups bhindi (lady fingers), cut into 1½" pieces
1 teaspoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
1 tablespoon urad dal (split black lentils)
3 whole dry red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
½ cup chopped onions
1 cup chopped tomatoes
1 teaspoon red chilli powder
½ teaspoon turmeric powder (haldi)
¼ cup fresh curds (dahi)
3 tablespoons oil
Salt to taste
To be ground into a paste
½ cup freshly grated coconut
2 tablespoons broken cashewnuts (kaju)
For the bhindi
1.Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
2.Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
3.Add the onions and sauté until it is golden in colour.
4.Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
5.Add 1¼ cups of water to the curds, beat well and add it to the mixture.
6.Add the sautéed bhindi and cook for a few minutes.
7.Serve hot.
Tips
If you don't wish to deep fry the bhindi you can sauté it. But the bhindi.
BHINDI DO PYAZA
"Do pyaza" denotes presence of double the quantity of onions than that found in any other style of preparation. The curds added towards the end of this dish add more sharpness to this dish.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
3 cups bhindi (ladies finger), sliced
1½ cups onions, chopped
3 teaspoons cumin seeds (jeera)
1 teaspoon nigella seeds (kalonji)
¼ teaspoon turmeric powder (haldi)
3 teaspoons ginger paste
1 to 2 green chillies, chopped
¾ cup thick curds, whisked
3 tablespoons oil
salt to taste
Method
1.Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
2.Add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender.
3.Add the bhindi and salt and cook over a medium flame till the bhindi is tender.
4.Add the whisked curds and cook till the curds dry out.
5.Serve hot with parathas or rotis.
Tips
Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam.
Cook the bhindi over a slow flame for best results.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
3 cups bhindi (ladies finger), sliced
1½ cups onions, chopped
3 teaspoons cumin seeds (jeera)
1 teaspoon nigella seeds (kalonji)
¼ teaspoon turmeric powder (haldi)
3 teaspoons ginger paste
1 to 2 green chillies, chopped
¾ cup thick curds, whisked
3 tablespoons oil
salt to taste
Method
1.Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
2.Add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender.
3.Add the bhindi and salt and cook over a medium flame till the bhindi is tender.
4.Add the whisked curds and cook till the curds dry out.
5.Serve hot with parathas or rotis.
Tips
Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam.
Cook the bhindi over a slow flame for best results.
SIRKEWALA PYAZ
This quickly prepared onion relish is usually served with grilled vegetables e.g. paneer tikka, tandoori aloo etc. But I have served it on several occasions as part of a main meal and my family and friends have just loved it.
I have enjoyed making it and sharing this recipe with lots of people. I'm sure you will enjoy it too!
But just a little note of caution before you start . To avoid the strong flavour of onions and vinegar, it is best to cook them covered in a pan and to stir them occasionally. Bottle the pickle in a clean sterilised glass jar. This relish will keep well for upto one month, when stored refrigerated.
Storage upto 1 month : refrigerated.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 1 1/2 cups.
Ingredients
1 cup onions, sliced
4 to 5 green chillies, slit
½ cup white vinegar
½ cup (100 grams) sugar
1 teaspoon salt
Method
1.Combine all the ingredients in a pan, cover and cook till the sugar has dissolved, stirring occasionally.
2.Allow it to cool completely. Pour the mixture into a sterilised glass jar and store refrigerated for upto 1 month.
I have enjoyed making it and sharing this recipe with lots of people. I'm sure you will enjoy it too!
But just a little note of caution before you start . To avoid the strong flavour of onions and vinegar, it is best to cook them covered in a pan and to stir them occasionally. Bottle the pickle in a clean sterilised glass jar. This relish will keep well for upto one month, when stored refrigerated.
Storage upto 1 month : refrigerated.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 1 1/2 cups.
Ingredients
1 cup onions, sliced
4 to 5 green chillies, slit
½ cup white vinegar
½ cup (100 grams) sugar
1 teaspoon salt
Method
1.Combine all the ingredients in a pan, cover and cook till the sugar has dissolved, stirring occasionally.
2.Allow it to cool completely. Pour the mixture into a sterilised glass jar and store refrigerated for upto 1 month.
RED MARINADE
Red marinade is a mixture of split fenugreek seeds, split mustard seeds, lemon juice and mustard oil. Store this marinade in a glass jar refrigerated and it will last for 1months. It is used in many pickles like bhindi til ka achaar, madras onion pickle, spicy mango pickle etc. This marinade is also helpful in the kitchen like sambhaar for making instant pickles.
Storage 1 Month : Refrigerated.
Preparation Time : 5 mins.
Makes 1 cup.
Ingredients
6½ tablespoons crushed fenugreek seeds (methi na kuria)
3 teaspoons split mustard seeds (rai na kuria)
3½ teaspoons lemon juice
6 tablespoons mustard oil
Method
1.Mix all the ingredients in a bowl. Use as required.
Storage 1 Month : Refrigerated.
Preparation Time : 5 mins.
Makes 1 cup.
Ingredients
6½ tablespoons crushed fenugreek seeds (methi na kuria)
3 teaspoons split mustard seeds (rai na kuria)
3½ teaspoons lemon juice
6 tablespoons mustard oil
Method
1.Mix all the ingredients in a bowl. Use as required.
MADRAS ONION PICKLE
Madras onions or shallots are used extensively in recipes throughout South India. You can use sliced onions, if you wish. You could serve this pickle with rice, spicy vegetable, curries or parathas.
This pickle tastes best as soon as its prepared, but you can store it refrigerated for upto 2 weeks.
Preparation Time : 3 to 4 hours.
Storage : upto 2 weeks.
Makes 1/2 cup.
Ingredients
½ cup Madras onions (shallots), peeled
1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
2 teaspoons lemon juice
2 teaspoons red marinade
1 teaspoon chilli powder
2 teaspoons mustard oil
Method
1.In a bowl, combine the onions, salt, turmeric powder and lemon juice and mix well.
2.Allow it to marinate for at least 3 to 4 hours.
3.Drain out the excess liquid extracted by the marinated onions.
4.Add the red marinade, chilli powder and mustard oil and mix well.
5.Store in a sterilised glass jar, refrigerated for upto 2 weeks.
This pickle tastes best as soon as its prepared, but you can store it refrigerated for upto 2 weeks.
Preparation Time : 3 to 4 hours.
Storage : upto 2 weeks.
Makes 1/2 cup.
Ingredients
½ cup Madras onions (shallots), peeled
1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
2 teaspoons lemon juice
2 teaspoons red marinade
1 teaspoon chilli powder
2 teaspoons mustard oil
Method
1.In a bowl, combine the onions, salt, turmeric powder and lemon juice and mix well.
2.Allow it to marinate for at least 3 to 4 hours.
3.Drain out the excess liquid extracted by the marinated onions.
4.Add the red marinade, chilli powder and mustard oil and mix well.
5.Store in a sterilised glass jar, refrigerated for upto 2 weeks.
NIMONA
The cuisine of any region is incomplete unless it includes a homemakers contribution. Nimona is one such example from Lucknow, the capital of Avadh. A strictly home-fare dish, this delectable preparation is made with green peas puréed with tomatoes to make a dal like gravy.
Preparation Time : 15 mins.
Cooking Time : 25 mins.
Serves 4.
Ingredients
1 cup green peas, boiled
1 cup potatoes, boiled and cubed
½ teaspoon cumin seeds (jeera)
½ cup onions, sliced
1 bay leaf
1 black cardamom
½ teaspoon garlic, grated
1 teaspoon ginger, grated
2 teaspoons coriander seed (dhania) powder
1 teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
½ cup puréed tomatoes
½ teaspoon garam masala
1 tablespoon oil
salt to taste
Method
1.Purée the green peas in a blender using a little water and keep aside.
2.Heat the oil in a non-stick pan and add the cumin seeds, onions, bay leaf and cardamom and sauté over a slow flame till the onions turn golden brown.
3.Add the garlic and ginger and sauté for 2 to 3 more minutes.
4.Add the coriander powder, chilli powder, turmeric powder and puréed tomatoes and cook till the oil separates from the gravy.
5.Add the green pea purée and sauté for 2 to 3 minutes till the mixture leaves the sides of the pan.
6.Add the potatoes, salt and 1½ cups of water and mix well.
7.Bring to a boil and simmer till the gravy thickens.
8.Serve hot sprinkled with the garam masala.
Preparation Time : 15 mins.
Cooking Time : 25 mins.
Serves 4.
Ingredients
1 cup green peas, boiled
1 cup potatoes, boiled and cubed
½ teaspoon cumin seeds (jeera)
½ cup onions, sliced
1 bay leaf
1 black cardamom
½ teaspoon garlic, grated
1 teaspoon ginger, grated
2 teaspoons coriander seed (dhania) powder
1 teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
½ cup puréed tomatoes
½ teaspoon garam masala
1 tablespoon oil
salt to taste
Method
1.Purée the green peas in a blender using a little water and keep aside.
2.Heat the oil in a non-stick pan and add the cumin seeds, onions, bay leaf and cardamom and sauté over a slow flame till the onions turn golden brown.
3.Add the garlic and ginger and sauté for 2 to 3 more minutes.
4.Add the coriander powder, chilli powder, turmeric powder and puréed tomatoes and cook till the oil separates from the gravy.
5.Add the green pea purée and sauté for 2 to 3 minutes till the mixture leaves the sides of the pan.
6.Add the potatoes, salt and 1½ cups of water and mix well.
7.Bring to a boil and simmer till the gravy thickens.
8.Serve hot sprinkled with the garam masala.
PYAZ KI SUBZI
An aromatic onion vegetable flavoured with dry masalas. It makes an excellent side dish.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 2.
Ingredients
12 to 15 baby onions, peeled
1 teaspoon chilli powder
1 teaspoon coriander (dhania) powder
1 teaspoon fennel seeds (saunf)
¾ teaspoon amchur (dry mango powder)
2 teaspoons oil
salt to taste
Method
1.Combine the chilli powder, coriander powder, fennel seeds, amchur and salt in a bowl and keep aside.
2.Make criss cross slits on the onions and stuff with the masala mixture.
3.Heat the oil in a non-stick pan, add the stuffed onions and cook over a slow flame for 7 to 8 minutes till the onions have softened and are lightly browned.
4.Serve hot.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 2.
Ingredients
12 to 15 baby onions, peeled
1 teaspoon chilli powder
1 teaspoon coriander (dhania) powder
1 teaspoon fennel seeds (saunf)
¾ teaspoon amchur (dry mango powder)
2 teaspoons oil
salt to taste
Method
1.Combine the chilli powder, coriander powder, fennel seeds, amchur and salt in a bowl and keep aside.
2.Make criss cross slits on the onions and stuff with the masala mixture.
3.Heat the oil in a non-stick pan, add the stuffed onions and cook over a slow flame for 7 to 8 minutes till the onions have softened and are lightly browned.
4.Serve hot.
Wednesday, August 19, 2009
BHARVA BAINGAN
Brinjals are delicate in flavour and absorb other flavours very well. In this recipe, I have used onions and potatoes to fill them along with a host of complimentary spices that enhance the taste of brinjals.
The filling mixture of these brinjals abound in vitamin C and iron.
Serve this vegetable with hot phulkas.
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
125 grams (approx. 6 nos) small brinjals (baingan)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 medium onion, finely chopped
1 small potato, grated
¼ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon Bengal gram flour (besan)
1 teaspoon tamarind (imli) pulp
1 teaspoon jaggery (gur), grated
¼ cup chopped coriander
½ tablespoon roasted chana dal (daria)
1 teaspoon oil
salt to taste
For the garnish
1 tablespoon chopped coriander
Method
1.Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
2.When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
3.Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
4.Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
5.Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
6.Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
7.Serve hot, garnished with the coriander.
The filling mixture of these brinjals abound in vitamin C and iron.
Serve this vegetable with hot phulkas.
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
125 grams (approx. 6 nos) small brinjals (baingan)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 medium onion, finely chopped
1 small potato, grated
¼ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon Bengal gram flour (besan)
1 teaspoon tamarind (imli) pulp
1 teaspoon jaggery (gur), grated
¼ cup chopped coriander
½ tablespoon roasted chana dal (daria)
1 teaspoon oil
salt to taste
For the garnish
1 tablespoon chopped coriander
Method
1.Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
2.When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
3.Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
4.Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
5.Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
6.Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
7.Serve hot, garnished with the coriander.
KAND NA BHAJIA
Thin slices of purple yam coated with a gram flour batter and deep fried.
Cooking Time : 10 to 15 min.
Preparation Time : 30 min.
Makes 20 bhajiyas.
Ingredients
250 grams purple yam (kand)
a pinch black salt (sanchal)
a pinch asafoetida (hing)
1/2 teaspoon chilli powder
juice of 1/2 lemon
For the batter
1 cup Bengal gram flour (besan)
1/4 teaspoon asafoetida (hing0
1/4 teaspoon chilli powder
a pinch turmeric powder (haldi)
1 tablespoon hot oil
salt to taste
1 bottle soda
Other ingredients
1/2 teaspoon coriander seeds , crushed
1/4 teaspoon black pepper , crushed
oil for deep frying
Method
1.Wash and peel the purple yam. Cut into thin slices.
2.Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.
For the batter
1.Mix the gram flour with the asafoetida, chilli powder, turmeric powder, oil and salt.
2.Add enough soda to make a thin batter.
How to proceed
1.Dip each slice of yam in the batter.
2.Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.
3.Deep fry in hot oil till golden brown.
4.Drain on absorbent paper.
5.Serve hot with chutney.
Tips
The thinner the batter, the crisper the bhajias.
Cooking Time : 10 to 15 min.
Preparation Time : 30 min.
Makes 20 bhajiyas.
Ingredients
250 grams purple yam (kand)
a pinch black salt (sanchal)
a pinch asafoetida (hing)
1/2 teaspoon chilli powder
juice of 1/2 lemon
For the batter
1 cup Bengal gram flour (besan)
1/4 teaspoon asafoetida (hing0
1/4 teaspoon chilli powder
a pinch turmeric powder (haldi)
1 tablespoon hot oil
salt to taste
1 bottle soda
Other ingredients
1/2 teaspoon coriander seeds , crushed
1/4 teaspoon black pepper , crushed
oil for deep frying
Method
1.Wash and peel the purple yam. Cut into thin slices.
2.Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.
For the batter
1.Mix the gram flour with the asafoetida, chilli powder, turmeric powder, oil and salt.
2.Add enough soda to make a thin batter.
How to proceed
1.Dip each slice of yam in the batter.
2.Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.
3.Deep fry in hot oil till golden brown.
4.Drain on absorbent paper.
5.Serve hot with chutney.
Tips
The thinner the batter, the crisper the bhajias.
RICE AND CHEESE BALLS
A popular cheesy snack.
Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 30 balls.
Ingredients
3 teacups cooked rice, cold
3 tablespoons plain flour
2 green chillies, chopped
2 pinches soda-bicarb
4 tablespoons grated cheese
1/2 teaspoon mustard powder
salt to taste
oil for deep frying
Method
1.Mash the rice thoroughly.
2.Add all the remaining ingredients amd mix.
3.Shape into round balls
4.Deep fry in oil.
Tips
Serve hot.
Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 30 balls.
Ingredients
3 teacups cooked rice, cold
3 tablespoons plain flour
2 green chillies, chopped
2 pinches soda-bicarb
4 tablespoons grated cheese
1/2 teaspoon mustard powder
salt to taste
oil for deep frying
Method
1.Mash the rice thoroughly.
2.Add all the remaining ingredients amd mix.
3.Shape into round balls
4.Deep fry in oil.
Tips
Serve hot.
CORN PAKODAS
For the corn lovers, spongy and tasty.
Cooking Time : 10 min.
Preparation Time : 10 min.
Makes 30 to 40 pakodas.
Ingredients
6 tender corn on cobs
1 tablespoon chopped coriander
3 green chillies, finely chopped
salt to taste
oil for deep frying
Method
1.Grate the corn cobs. Add the coriander, green chillies and salt and mix.
2.Heat the oil, drop a little mixture and deep fry until golden. Repeat for the remaining mixture.
Tips
Serve hot.
Cooking Time : 10 min.
Preparation Time : 10 min.
Makes 30 to 40 pakodas.
Ingredients
6 tender corn on cobs
1 tablespoon chopped coriander
3 green chillies, finely chopped
salt to taste
oil for deep frying
Method
1.Grate the corn cobs. Add the coriander, green chillies and salt and mix.
2.Heat the oil, drop a little mixture and deep fry until golden. Repeat for the remaining mixture.
Tips
Serve hot.
POHE KE VADA
Tasty vadas made of beaten rice and moong dal.
Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 30 vadas.
Ingredients
2 tablespoons moong dal
2 teacups poha (thick beaten rice)
4 tablespoons finely chopped spinach
1 tablespoon chopped coriander
1 teaspoon lemon juice
2 teaspoons sugar
3 green chillies, finely chopped
salt to taste
oil for deep frying
Method
1.Soak the moong dal in cold water for 1 hour.
2.Wash the beaten rice and leave to drain for 10 minutes.
3.Mix all the ingredients thoroughly, shape into medium size balls and flatten them.
4.Heat the oil. Fry the vadas and cook until golden brown.
Tips
Serve hot with green chutney.
Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 30 vadas.
Ingredients
2 tablespoons moong dal
2 teacups poha (thick beaten rice)
4 tablespoons finely chopped spinach
1 tablespoon chopped coriander
1 teaspoon lemon juice
2 teaspoons sugar
3 green chillies, finely chopped
salt to taste
oil for deep frying
Method
1.Soak the moong dal in cold water for 1 hour.
2.Wash the beaten rice and leave to drain for 10 minutes.
3.Mix all the ingredients thoroughly, shape into medium size balls and flatten them.
4.Heat the oil. Fry the vadas and cook until golden brown.
Tips
Serve hot with green chutney.
AJWAIN PATTA KE PAKODE
Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great 'digestive' element to a plateful of sinful pakodas.
Makes 20.
Ingredients
20 whole ajwain leaves
oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of
soda bi-carb
salt to taste
For the batter
1.Mix all the ingredients together with a little water to make a thick batter.
How to proceed
1.Dip each ajwain leaf in the batter.
2.Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3.Serve hot.
Makes 20.
Ingredients
20 whole ajwain leaves
oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of
soda bi-carb
salt to taste
For the batter
1.Mix all the ingredients together with a little water to make a thick batter.
How to proceed
1.Dip each ajwain leaf in the batter.
2.Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3.Serve hot.
STRAWBERRY NECTAR
Vitamin C laden recipe not only boosts up your immune system but also gives a glow to your skin.
Cooking Time : Nil.
Preparation Time : a few mins.
Makes 2 glasses.
Ingredients
1 cup strawberry purée
2 tablespoons lemon juice
2 tablespoons sugar
10 to12 ice-cubes
For the garnish
a few strawberry slices
Method
1.Blend all the ingredients together in a liquidiser with 1 cup of water.
2.Pour into in 2 tall glasses and serve immediately garnished with strawberry slices.
Cooking Time : Nil.
Preparation Time : a few mins.
Makes 2 glasses.
Ingredients
1 cup strawberry purée
2 tablespoons lemon juice
2 tablespoons sugar
10 to12 ice-cubes
For the garnish
a few strawberry slices
Method
1.Blend all the ingredients together in a liquidiser with 1 cup of water.
2.Pour into in 2 tall glasses and serve immediately garnished with strawberry slices.
PEACH SATIN
Vitamin C boost poured in to a glass should be one's choice to fight infections and common cold.
Cooking Time : Nil.
Preparation Time : a few mins.
Makes 2 glasses.
Ingredients
¼ cup pineapple juice
¾ cup orange juice
½ cup sliced peach
a few ice-cubes
For the garnish
1 tablespoon whipped cream
To decorate
1 cherry
1 lemon slice
Method
1.Put all the ingredients in a blender for a few seconds.
2.Pour in a tall glass. Top with ice-cubes.
3.Serve decorated with a cherry and a lemon slice.
Cooking Time : Nil.
Preparation Time : a few mins.
Makes 2 glasses.
Ingredients
¼ cup pineapple juice
¾ cup orange juice
½ cup sliced peach
a few ice-cubes
For the garnish
1 tablespoon whipped cream
To decorate
1 cherry
1 lemon slice
Method
1.Put all the ingredients in a blender for a few seconds.
2.Pour in a tall glass. Top with ice-cubes.
3.Serve decorated with a cherry and a lemon slice.
MELON TANGO
Vitamin A rich muskmelon blended creatively with vitamin C rich orange juice and coconut water to make a relishing immune booster.
Cooking Time : Nil.
Preparation Time : 5 mins.
Makes 4 glasses.
Ingredients
2 cups muskmelon (kharbooja), cut into cubes
juice of 2 oranges
2 cups tender coconut water
2 teaspoons sugar
a pinch black salt (sanchal)
For the garnish
a few mint leaves
Method
1.Blend the melon in a liquidiser. Strain it.
2.Combine all the ingredients and mix well.
3.Serve chilled poured into glasses and garnished with mint leaves.
Tips
To reduce the amount of sugar required, use a ripe muskmelon.
Cooking Time : Nil.
Preparation Time : 5 mins.
Makes 4 glasses.
Ingredients
2 cups muskmelon (kharbooja), cut into cubes
juice of 2 oranges
2 cups tender coconut water
2 teaspoons sugar
a pinch black salt (sanchal)
For the garnish
a few mint leaves
Method
1.Blend the melon in a liquidiser. Strain it.
2.Combine all the ingredients and mix well.
3.Serve chilled poured into glasses and garnished with mint leaves.
Tips
To reduce the amount of sugar required, use a ripe muskmelon.
MELON AND PAPAYA SCOOPS IN HONEY GINGER DRESSING
Vitamin A rich papaya and melon scoops tossed together in an unusual zinc rich honey ginger dressing to enhance your immunity.
Cooking Time : Nil.
Preparation Time : 15 mins.
Serves 6.
Ingredients
1½ cups papaya scoops (preferably the red variety)
1½ cups muskmelon (kharbooja) scoops
1½ cups watermelon scoops
To be blended into a honey-ginger dressing
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons ginger juice
¼ teaspoon crushed pepper
salt to taste
For the garnish
mint sprigs
Method
1.Arrange the scooped fruits in a bowl, pour the dressing and toss gently.
2.Refrigerate till chill and serve garnished with mint sprigs.
Cooking Time : Nil.
Preparation Time : 15 mins.
Serves 6.
Ingredients
1½ cups papaya scoops (preferably the red variety)
1½ cups muskmelon (kharbooja) scoops
1½ cups watermelon scoops
To be blended into a honey-ginger dressing
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons ginger juice
¼ teaspoon crushed pepper
salt to taste
For the garnish
mint sprigs
Method
1.Arrange the scooped fruits in a bowl, pour the dressing and toss gently.
2.Refrigerate till chill and serve garnished with mint sprigs.
Friday, August 14, 2009
MAKAI JAJARIA
This is a very popular halwa eaten in and around the areas surrounding Udaipur. Here corn is extensively cultivated especially white corn while yellow or sweet corn is grown at a few places.
I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa is simple to prepare and superbly flavoured.
Preparation Time : 10 mins.
Cooking Time : 20 mins.
Serves 4.
Ingredients
2 nos. sweet corn cobs, grated
1 cup milk
½ cup sugar
¼ teaspoon cardamom (elaichi) powder
2 tablespoons ghee
For the garnish
4 corn leaves
4 pistachios, sliced
Method
1.Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour.
2.Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
3.Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
4.Serve hot on 4 corn leaves as shown in the picture no.104, garnished with the sliced pistachios.
I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa is simple to prepare and superbly flavoured.
Preparation Time : 10 mins.
Cooking Time : 20 mins.
Serves 4.
Ingredients
2 nos. sweet corn cobs, grated
1 cup milk
½ cup sugar
¼ teaspoon cardamom (elaichi) powder
2 tablespoons ghee
For the garnish
4 corn leaves
4 pistachios, sliced
Method
1.Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour.
2.Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
3.Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
4.Serve hot on 4 corn leaves as shown in the picture no.104, garnished with the sliced pistachios.
MAKAI JAJARIA
This is a very popular halwa eaten in and around the areas surrounding Udaipur. Here corn is extensively cultivated especially white corn while yellow or sweet corn is grown at a few places.
I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa is simple to prepare and superbly flavoured.
Preparation Time : 10 mins.
Cooking Time : 20 mins.
Serves 4.
Ingredients
2 nos. sweet corn cobs, grated
1 cup milk
½ cup sugar
¼ teaspoon cardamom (elaichi) powder
2 tablespoons ghee
For the garnish
4 corn leaves
4 pistachios, sliced
Method
1.Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour.
2.Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
3.Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
4.Serve hot on 4 corn leaves as shown in the picture no.104, garnished with the sliced pistachios.
I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa is simple to prepare and superbly flavoured.
Preparation Time : 10 mins.
Cooking Time : 20 mins.
Serves 4.
Ingredients
2 nos. sweet corn cobs, grated
1 cup milk
½ cup sugar
¼ teaspoon cardamom (elaichi) powder
2 tablespoons ghee
For the garnish
4 corn leaves
4 pistachios, sliced
Method
1.Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour.
2.Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
3.Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
4.Serve hot on 4 corn leaves as shown in the picture no.104, garnished with the sliced pistachios.
JHAT-PAT SUBZI
Vegetables and chick peas tossed in sesame seeds and chilli sauce. Simple, yet delicious.
Cooking Time : 10 mins.
Preparation Time : 20 mins.
Serves 4.
Ingredients
6 baby potatoes, peeled and boiled
8 baby onions, peeled
6 nos. baby corn
1 carrot, peeled
1 cucumber, peeled
6 cherry tomatoes
1/2 cup cooked kabuli chana (chick peas)
1 1/2 tablespoons sesame seeds (til)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chilli sauce
1 teaspoon chilli flakes (paprika)
1 tablespoon oil
salt to taste
Method
1.Cut the baby corn, carrot and cucumber into thick strips like french fries. Keep aside.
2.Heat the oil in a pan and add the sesame seeds to it. .
3.When they crackle, add the ginger paste and garlic paste and saute for some more time.
4.Add all the vegetables, chick peas and salt and stir.
5.Add the chilli sauce and chilli flakes and mix well .
6.Serve hot.
Cooking Time : 10 mins.
Preparation Time : 20 mins.
Serves 4.
Ingredients
6 baby potatoes, peeled and boiled
8 baby onions, peeled
6 nos. baby corn
1 carrot, peeled
1 cucumber, peeled
6 cherry tomatoes
1/2 cup cooked kabuli chana (chick peas)
1 1/2 tablespoons sesame seeds (til)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chilli sauce
1 teaspoon chilli flakes (paprika)
1 tablespoon oil
salt to taste
Method
1.Cut the baby corn, carrot and cucumber into thick strips like french fries. Keep aside.
2.Heat the oil in a pan and add the sesame seeds to it. .
3.When they crackle, add the ginger paste and garlic paste and saute for some more time.
4.Add all the vegetables, chick peas and salt and stir.
5.Add the chilli sauce and chilli flakes and mix well .
6.Serve hot.
CORN PALAK PULAO
Delicious and healthy, this is a dish that will win the young hearts! It is a tried and tested recipe, especially good for adolescent girls to make for the blood loss (iron) during menstruation.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
1½ cups long grained rice
4 to 6 peppercorns
25 mm. (1") piece cinnamon (dalchini)
2 cloves (laung)
4 green cardamoms (elaichi)
1 cup sliced onions
1 tablespoon ginger-green chilli paste
2 cups chopped spinach (palak) leaves
1 cup tender sweet corn kernels
¼ teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
Method
1.Wash the rice and keep aside.
2.Put 3 cups of water to boil. Keep aside.
3.Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and fry for some time.
4.Then add the ginger-green chilli paste, spinach leaves, corn kernels and turmeric powder and stir for a few seconds.
5.Finally, add the rice and 3 cups of hot water along with the salt and pressure cook for 1 whistle. Allow the steam to escape before opening.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
1½ cups long grained rice
4 to 6 peppercorns
25 mm. (1") piece cinnamon (dalchini)
2 cloves (laung)
4 green cardamoms (elaichi)
1 cup sliced onions
1 tablespoon ginger-green chilli paste
2 cups chopped spinach (palak) leaves
1 cup tender sweet corn kernels
¼ teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
Method
1.Wash the rice and keep aside.
2.Put 3 cups of water to boil. Keep aside.
3.Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and fry for some time.
4.Then add the ginger-green chilli paste, spinach leaves, corn kernels and turmeric powder and stir for a few seconds.
5.Finally, add the rice and 3 cups of hot water along with the salt and pressure cook for 1 whistle. Allow the steam to escape before opening.
CORN AND CHEESE TOAST
Kids are sure to have this delicious corn and cheese toast. Serve this easy to make recipe for breakfast or as an after school snack.
Cooking Time : 8 to 10 mins.
Preparation Time : 10 mins.
Makes 12 toasts.
Ingredients
6 slices whole wheat bread
½ cup corn kernels, boiled
2 tablespoons grated cheese
¼ cup onions, chopped
2 teaspoons plain flour (maida)
¾ cup milk
2 tablespoons chopped capsicum
½ teaspoon mixed herbs
¼ teaspoon mustard (rai) powder
1 tablespoon butter
salt to taste
For serving
Tabasco sauce
Method
1.Cut each slice into 2 lengthwise. Toast them and keep aside.
2.Heat the butter in a pan, add the onions and cook till they are translucent
3.Add the maida and cook for 2 minutes, over a slow flame, till the maida turns golden in colour.
4.Add the milk and whisk till no lumps remain.
5.Cook for another 2 minutes, while stirring continuously till the mixture thickens.
6.Add the capsicum, herbs, cheese, mustard powder, corn and salt and mix well.
7.Spread the corn mixture on each toast piece and serve hot with Tabasco sauce.
Cooking Time : 8 to 10 mins.
Preparation Time : 10 mins.
Makes 12 toasts.
Ingredients
6 slices whole wheat bread
½ cup corn kernels, boiled
2 tablespoons grated cheese
¼ cup onions, chopped
2 teaspoons plain flour (maida)
¾ cup milk
2 tablespoons chopped capsicum
½ teaspoon mixed herbs
¼ teaspoon mustard (rai) powder
1 tablespoon butter
salt to taste
For serving
Tabasco sauce
Method
1.Cut each slice into 2 lengthwise. Toast them and keep aside.
2.Heat the butter in a pan, add the onions and cook till they are translucent
3.Add the maida and cook for 2 minutes, over a slow flame, till the maida turns golden in colour.
4.Add the milk and whisk till no lumps remain.
5.Cook for another 2 minutes, while stirring continuously till the mixture thickens.
6.Add the capsicum, herbs, cheese, mustard powder, corn and salt and mix well.
7.Spread the corn mixture on each toast piece and serve hot with Tabasco sauce.
MAKAI SHORBA
Everyone is sure to relish this tempting, Indian-style corn soup. Serve hot with garlic bread, to make an absolutely healthy and hearty meal.
Preparation Time : 5 mins.
Cooking Time : 15 mins.
Serves 2.
Ingredients
¾ cup sweet corn kernels
1 clove (laung)
25 mm. (1") stick cinnamon (dalchini)
2 peppercorns
1 bay leaf
¼ cup onions, chopped
2 cloves garlic, sliced
½ cup carrots, cubed
½ teaspoon crushed coriander (dhania) seeds
¼ teaspoon cumin (jeera) powder
a pinch turmeric powder
1 cup low fat milk
1 teaspoon oil
salt to taste
For the garnish
roasted corn kernels
sprig of coriander
To serve
lemon juice
Method
1.Heat the oil in a non-stick pan, add the clove, cinnamon, peppercorns, bay leaf, onions and garlic and cook till the onions are translucent.
2.Add the carrots, coriander seeds, cumin powder and turmeric powder and cook for 3 to 4 minutes.
3.Add the corn kernels, 2 cups of water and salt and simmer over a medium flame for 10 to 15 minutes, till the corn is cooked.
4.Cool completely and make a smooth purée in a blender. Transfer back into a pan.
5.Add the milk, bring to a boil garnished with the corn kernels and coriander sprig and with the lemon juice.
Preparation Time : 5 mins.
Cooking Time : 15 mins.
Serves 2.
Ingredients
¾ cup sweet corn kernels
1 clove (laung)
25 mm. (1") stick cinnamon (dalchini)
2 peppercorns
1 bay leaf
¼ cup onions, chopped
2 cloves garlic, sliced
½ cup carrots, cubed
½ teaspoon crushed coriander (dhania) seeds
¼ teaspoon cumin (jeera) powder
a pinch turmeric powder
1 cup low fat milk
1 teaspoon oil
salt to taste
For the garnish
roasted corn kernels
sprig of coriander
To serve
lemon juice
Method
1.Heat the oil in a non-stick pan, add the clove, cinnamon, peppercorns, bay leaf, onions and garlic and cook till the onions are translucent.
2.Add the carrots, coriander seeds, cumin powder and turmeric powder and cook for 3 to 4 minutes.
3.Add the corn kernels, 2 cups of water and salt and simmer over a medium flame for 10 to 15 minutes, till the corn is cooked.
4.Cool completely and make a smooth purée in a blender. Transfer back into a pan.
5.Add the milk, bring to a boil garnished with the corn kernels and coriander sprig and with the lemon juice.
CRISPY BREAD CUPS
A sumptuous bread delight!! These tasty calcium rich cups can equally work well as appetizers to a main meal.
Baking Time : 15 to 20 mins.
Preparation Time : 15 mins.
Baking Temperature : 200°C (400°F).
Cooking Time : 25 mins.
Makes 8 pieces.
For the toast cases
8 slices whole wheat bread
3 teaspoons low fat butter
For the filling
1½ cups Green Giant Niblets Sweet Corn
2 tablespoons chopped onions
2 tablespoons chopped capsicum
2 teaspoons finely chopped green chillies
1 cup low fat milk
1 tablespoon cornflour
1 teaspoon oil
salt to taste
For baking
4 teaspoons grated cheese
For the toast cases
1.Remove the crust from the bread slices.
2.Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
3.Roll out a little and press into the cavities of a muffin tray which is greased with butter.
4.Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.
For the filling
1.Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2.Add the capsicum and green chillies and fry for 1 minute.
3.Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.
How to proceed
1.Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
2.Serve hot.
Baking Time : 15 to 20 mins.
Preparation Time : 15 mins.
Baking Temperature : 200°C (400°F).
Cooking Time : 25 mins.
Makes 8 pieces.
For the toast cases
8 slices whole wheat bread
3 teaspoons low fat butter
For the filling
1½ cups Green Giant Niblets Sweet Corn
2 tablespoons chopped onions
2 tablespoons chopped capsicum
2 teaspoons finely chopped green chillies
1 cup low fat milk
1 tablespoon cornflour
1 teaspoon oil
salt to taste
For baking
4 teaspoons grated cheese
For the toast cases
1.Remove the crust from the bread slices.
2.Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
3.Roll out a little and press into the cavities of a muffin tray which is greased with butter.
4.Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.
For the filling
1.Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2.Add the capsicum and green chillies and fry for 1 minute.
3.Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.
How to proceed
1.Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
2.Serve hot.
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