Crispy Arbi

This dish can be eaten as a tea time snack too. If one want they can sprinkle some chat masala on top. Have them just like it or with chutneys or ketchup.

Ingredients:

1/2 kg colocassia (arbi)

1 cup beaten rice (poha)

3 whole dry red chillies, dry roasted and broken

1/4 tsp asafoetida (hing)

1 tsp turmeric powder (haldi)

1 tsp mustard seeds ( rai / sarson)

2 tbsp oil

salt to taste

Method:

Wash the colocasia thoroughly. Pressure cook in a vessel over water for 2 whistles. Make sure the colocasia is cooked but not overcooked.

Remove and peel the colocasia. Cut into ¼" thick roundels. Keep aside.

Grind together the beaten rice, red chillies, asafoetida and turmeric powder to a fine powder. Keep aside.

Heat the oil in a pan and add the cumin seeds in it.

When they crackle, add the colocasia, salt and the ground powder. Stir-fry till the mixture is crisp.

Serve hot.

**This dry dish of crispy rice-coated arbi pieces goes extremely well with moist dal and Parathas.

Stir-fried Spinach Pancakes

One can experiment by using this interesting spinach filling in varied ways!
The sesame adds not just crunch but a liberal quota of iron as well to this interesting stuffing of spinach sautéed with garlic and a little oil. Spinach adds to the health factor too – it is rich in vitamin a and folic acid.  

Ingredients:

For The Stir-fried Spinach

2 tsp oil

2 tsp finely chopped garlic (lehsun)

6 cups shredded spinach (palak)

2 tsp sesame seeds (til) , toasted

2 tsp soy sauce

salt to taste

For The Pancakes

3 tbsp corn (makai ke dane) flour

2 tbsp plain flour (maida)

2 tbsp low fat milk 

1 tsp melted low fat butter

a pinch of salt
1 tsp oil for cooking

Method:

For the stir-fried spinach

Heat the oil in a non-stick kadhai, add the garlic and sauté on high flame for a minute, while stirring continuously add the spinach and sauté 5 to 7 minutes over a high flame or till all the water evaporates, while stirring continuously. (remember to sauté the spinach on a high flame to retain its colour and nutrients. ) 

Add the sesame seeds, soya sauce and salt and toss gently.

Divide it into 4 equal portions and keep aside.

For the pancakes

Combine all the ingredients together in a bowl, add 2 tbsp of water and mix well to a smooth batter (add 1 tbsp water if required to make it of pouring consistency).

Divide the batter into 4 equal portions and keep aside.

Procedure

Heat a non-stick pan, pour a portion of the batter and tilt the pan around quickly to make a 125 mm. (5”) diameter thin circle.

Cook on using ¼ tsp oil till both sides turn brown.

Repeat with the remaining batter to make 3 more pancakes and keep aside.

Place a pancake on a clean, dry surface and spread one portion of the stir-fried spinach at one corner.

Fold to make a roll and press it lightly to seal the stuffing.

Repeat with the remaining ingredients to make 3 more stir-fried spinach pancakes.

Eggplant Cooked in Yogurt

I saw this recipe in of the cooking show. I have tried this recipe many times over and I love it. Why I love it because of its simplicity and easy to make. Yes of course!! it tastes delicious every time. Try it out.

Ingredients:
14 ounces small eggplants, thinly sliced into rounds

Good pinch ground turmeric

salt

1/2 teaspoon red chilli powder

2 tablespoons vegetable oil

9 ounces plain yogurt

1 to 1 1/2 teaspoons sugar

1 rounded teaspoon cumin seeds powder

Handful fresh cilantro leaves, chopped, for garnish

Method:

Dust the eggplants slices with the turmeric, salt, and 1/4 teaspoon red chilli powder.

Heat the oil in a large, nonstick frying pan and fry the eggplant pieces until soft (you may have to do this in two batches). Set the fried eggplant aside.

In a bowl, beat 3/4 of the yogurt with the sugar, salt, and the remaining red chilli powder. Pour the mixture into a small saucepan and heat gently, stirring often to prevent the sauce from splitting or breaking, for about 5 minutes.

Stir in the ground cumin and the fried eggplant slices. Heat gently and stir to combine.

Stir in the remaining yogurt, check and adjust the seasonings, as necessary and garnish with the fresh chopped cilantro.
Add the fried eggplant slices which were kept aside slowly into the sauce. Cook for a minute then remove it from the stove.

** eat it with plain rotis or naan.

Corn Kebabs

The addition of rice flour makes these kebabs more crispy and they also absorb lesser oil when deep fried. You can make these kebabs ahead of time, store them refrigerated and deep fry them just before serving.

Ingredients:

1/2 cup white corn (makai ke dane)

1/4 cup capsicum , finely chopped

2 green chillies, finely chopped

3 tsp rice flour (chawal ka atta)

salt to taste

oil for deep-frying

For serving

Green Chutney

Method"

Purée the corn in a blender, without using any water, to get a coarse paste.

Combine the corn, capsicum, green chillies, rice flour and salt and mix well.

Divide this mixture into equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs.

Deep fry the kebabs in hot oil till they are golden brown.

Drain on absorbent paper.

Serve hot with green chutney.

Chatakedar Paneer

As the name suggest, this dish is very hot and spicy. It is a nice, dry preparation. 

Ingredients:

400 gms paneer , cut into 25 mm (1”) cubes and deep-fried
1 tbsp oil
1/2 tbsp green chilli paste
1/3 cup finely chopped tomatoes
2 1/2 tbsp tomato puree
1 tsp chilli powder
1 1/2 tsp coriander (dhania) seed powder
1 tsp pav bhaji masala
1/2 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1 tbsp lemon juice

Method:

Heat the oil in a kadhai, add the green chilli paste and sauté for 30 seconds.

Add the tomatoes, tomato puree , chilli powder, coriander seeds powder, pav bhaji masala, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 to 5 minutes, stirring once in between.

Add the fried paneer cubes and sauté for 2 to 3 minutes on a medium flame.

Remove from the flame, add the lemon juice and mix well. 

Serve hot.

** It can be eaten as a chat.

Pasta and Vegetable Casserole

An assortment of veggies are roasted with chopped garlic and olive oil and baked in layers with cooked pasta, a gooey cheese sauce made of grated cheese, flour and butter and with a generous sprinkling of cheese on top. Enjoy it hot, with molten cheese in every bite!

Preparation Time: 15 mins.
Cooking Time: 30 mins.
Baking Time: 25 to 30 minutes.
Baking Temperture: 200°C (400°F).

Ingredients

2 cups cooked pasta ( penne, fussilli, etc.)

For the roasted vegetables

2 cups blanched peeled and quatered tomatoes

1/2 cup red capsicum cubes

1/2 cup green capsicum cubes

1/2 cup onion cubes

2 tbsp chopped garlic

3 tsp olive oil

1 tsp sugar

salt to taste

For baking

4 tbsp grated cheese

For the cheese sauce

1 tbsp plain flour (maida)

2 cups milk

4 tbsp grated cheese

2 tbsp butter

salt to taste

pepper to taste

Method

For the roasted vegetables

Combined all the ingredients in a baking tray and toss well.

Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes, stirring once in between.

For the cheese sauce

Melt the butter in a pan, add the flour and sauté on a slow flame for ½ minute or till you get the aroma of cooked flour

Add the milk gradually, while stirring continuously, so that lumps do not form Bring to a boil.

Add the cheese, salt and pepper, mix well and heat till the sauce thickens.

Keep aside.

How to proceed

Spread a layer of the roasted vegetables in a baking dish.

Top with the cooked pasta.

Cover with the cheese sauce and top with the grated cheese. Bake in a pre-heat

Serve hot.

Dhabey Ki Dal

Everyone loves dhabey ki dal. We take a long drive to nearest dhaba for the delicious food. A pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just 2 teaspoons of oil. This dal tastes best with a bowl of rice.

Ingredients

1/2 cup urad dal (split black lentils) , with skin

1/4 cup chana dal (split bengal gram)

1/4 cup red rajma (kidney beans)

1 cup onions , finely chopped

1 tbsp garlic (lehsun) , finely chopped

2 green chillies , slit green chillies into 2

1 cup finely chopped tomatoes

1 tsp chilli powder

2 tsp cumin seeds (jeera) powder

1/4 cup chopped corriander (dhania)

1 tbsp dried fenugreek leaves (kasuri methi)

2 tsp oil

salt to taste

Method

Clean, wash and soak the urad dal, chana dal and kidney beans in sufficient water for at least 6 hours.

Drain the soaked dals, add six cups water and pressure cook for 15 to 20 minutes or unitl the dals completely cooked.

Heat the oil in a non-stick pan, add the garlic, onions and green chillies and sauté for 4 to 5 minutes till the onions are golden brown in colour.

Add the tomatoes, chilli powder, cumin powder and salt and cook over a high flame for 3 to 4 minutes.

Add the cooked dals and coriander, mix well and simmer for 5 to 7 minutes.

Add the kasuri methi, mix well and serve hot.

Gobi Manchurian

One of my favourite dish. It is not so very complicated to make but it has a great taste. It also looks good on serving table when guests are around.

Ingredients for Manchurian

15 cauliflower florets of lemon size

3 tablespoons corn flour

5 tablespoons all purpose flour

¼ cup water

1 teaspoon black pepper powder

Salt to taste

Ingredients for Sauce

½ cup chopped spring onions

1 tablespoon finely chopped garlic

2 teaspoons finely chopped green chillies

2 teaspoons finely chopped ginger

1 tablespoon corn flour

1 cup water or vegetable stock

1 tablespoon soy sauce

1 tablespoon tomato ketchup

1 tablespoon vegetable/sunflower oil

Salt to taste

Method for Manchurian

Heat oil in a wok or a deep fryer.

In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.

Add the cauliflower florets and mix until the florets get coated with the flour mixture.

Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown.

Remove from oil and drain in paper towels. Keep aside.

Method for Sauce

Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.

Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.

Turn off heat.

Serving the Manchurian with Sauce

Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.

Khatta Meetha Karela

I love my bitter gourds. I love the bitterness which one gets while eating. So, when I came across this recipe I was surprised that how a bitter can turn into khatta and meetha. I tried the recipe with small changes. Instead of jaggery I added sugar and I skipped peanuts. Jaggery may have added to the taste but, it was still surprisingly delicious to eat. It was something new for me.

Ingredients

2 tender Bitter Gourds/Karela (washed)

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon cumin powder

1/2 teaspoon red chilli powder

1 teaspoon dry mango powder

1/4 teaspoon asafoetida

4-5 curry leaves

1 tablespoon of jaggery

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

3 tablespoons of roasted crushed peanuts

2 tablespoon oil

2 tablespoons of freshly chopped coriander leaves

Salt to taste

Method

There are two ways you can choose to cut the bitter gourd. If you have a thick bitter gourd it will most likely contain seeds. In this case split the bitter gourd into half and remove the seeds. Cut the bitter gourd into cubes.

If you have a thin and long bitter gourd, you can slice them into thin rings.

Once you have cubed or sliced them, you can steam them in a pressure cooker or a steamer with salt and turmeric powder and set aside.

Heat oil in a non stick or a heavy bottomed pan. Add the mustard seeds, cumin seeds and curry leaves. Allow them to crackle. To this add the asafoetida and stir in low heat for a few seconds.

Add the steamed bitter gourd, red chilli powder, dry mango powder, coriander powder and cumin powder. Stir all the ingredients and allow the gourd mixture to simmer for a few minutes. Add the jaggery and stir on medium high until the vegetable tends to get crispier. This happens due to the addition of jaggery which tends to caramelize.

Stir in the crushed peanuts and coriander leaves and serve hot with phulka's or even mix it with plain hot rice and ghee.

Sambhar

One of my comfort food. I simply love sambhar. If it really well made, I think I can have two to three bowls. After going through this recipe I started making my own masala. Someone will say why the trouble when you can get the readymade masala in the market. But, the trouble tastes awesome. :)

Ingredients

For the sambhar

1 cup toovar dal (arhar)

1 tomato, chopped

1 onion, chopped

2 brinjals, cubed

1 drumstick, cut into 4 pieces

1 potato, peeled and cubed

1 tablespoon tamarind pulp (imli)

salt to taste

For the sambhar masala

6 to 8 red chillies

1 tablespoon coriander seeds

1 teaspoon fenugreek seeds (methi)

1 tablespoon toovar dal (arhar)

1 tablespoon split Bengal gram (chana dal)

1 tablespoon split black gram (urad dal)

1 teaspoon turmeric powder (haldi)

1/2 teaspoon asafoetida (hing)

1 teaspoon oil

For the tempering

1 teaspoon mustard seeds

6 curry leaves

1/4 teaspoon asafoetida (hing)

2 tablespoons oil

Method

For the sambhar masala

Heat the oil and roast all the ingredients for the sambhar masala in it.

Grind to a fine paste in a blender using a little water after it cools down a bit. Keep aside.

How to proceed

Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.

Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.

Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.

Serve hot.

Doi Fulkopi

Okay, this is a bengali dish. It is not very popular but, still liked by all. I must add that all the bengali dishes are lengthy in process. I have no idea why but a simple dish is also quite lengthy. But I should also add that end result is always delicious. I think that is why bengalis love their food.

Chop 1 medium sized cauliflower in big florets. Wash well and soak in warm water with a little salt for 15-20 mins. Remove from water after 20 mins. Keep aside.

In a big bowl add

1 cup of yogurt,

1 tsp of Ginger paste ,

1 tsp Garlic Paste,

1 tsp Red Chili powder,

1 tsp Biryani Masala/Garam masala

and salt. 

Mix well till smooth.

Add the cauliflower florets to the above and mix so that the marinade coats each floret. Keep aside for 30 minutes.

Heat white oil in a Kadhai/Saute Pan

Temper the oil with

1-2 small Bay leaf/TejPatta,

1"Cinnamon stick/Dalchini,

4 Cardamom/Elaichi,

4 Clove/Laung

When the spices sputter add 1 fat clove of garlic minced and paste of 1 onion. 

Fry with a sprinkle of sugar(optional) till the onion turns a pinkish brown

Add 1" ginger peeled and grated and saute.

Add 1/2 tsp of Paprika for color and 1/2 tsp of red chili powder for heat. Adjust chilli powder to taste. Mix well.

Pick the cauliflower florets from the marinade with a slotted spoon (or use your hands) and add to the above masala in the saute pan. Don't dunk the marinade at this time and keep it aside.

Sprinkle 1/4 tsp or more of Turmeric powder and fry the cauliflower.

Once the cauliflower takes on some color, golden yellow with tinges of brown, lower heat and add the marinade.

Cook the masala for a few minutes.

Add salt about 1/3 cup of water and mix well.

Cook till the cauliflower is just done. If you need to add more water to cook the cauliflower add some but this dish does not have a flowing gravy . Taste for seasonings and adjust.

Sprinkle 1/2-1 tsp of Garam Masala on the cauliflower, mix well and let it sit to absorb the flavors. Serve hot with Roti or rice.