Ingredients
300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying,
salt and pepper to taste
Method
Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander leaves, bread pieces,salt and pepper. Shape the mixture into patties.
Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.
Friday, July 27, 2007
Rava Idli
Ingredients
2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste
Method
Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.
2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste
Method
Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.
Chole
Ingredients
1 can chick peas
1 large tomato, sliced
1 medium tomato, chopped
2 tbsp tomato paste
2 large onions
4-5 green chillies
1 tsp. cumin seeds
1 1/2 tbsp. chopped coriander
1 large peice of ginger
3-4 large flakes garlic
2-3 tbsp ghee or oil for frying
2 bay leaves
1-2 cinammon sticks
2-3 cloves
1 1/2 tsp. red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp sugar
1/2 tsp garam masala
1/2 tsp punjabi chole masala
salt to taste
Method
Blend together the large tomato, one onion, cumin seeds, ginger, garlic, greenchillies,cinammon and cloves to a smooth paste using very little water.Slice the other onion.Heat the ghee and add the bay leaves.After 10 seconds, add the sliced onion andfry till the onion turns light brown.Now add the tomato paste and fry till the ghee leaves the sides of the masala.Add the dry powders i.e chili powder, turmeric, sugar and coriander powder.Fry for 1 minute.Now add the chopped tomato and coriander leaves.Fry for about 5 minutes.Now add the chick peas with the water, tomato paste and salt to taste.Add some water to get a gravy.Add the garam masala and punjabi chole masala and mix well.Let it come to a boil on low heat.Simmer for about 5 minutes after it comes to a boil.Serve hot with batura.
1 can chick peas
1 large tomato, sliced
1 medium tomato, chopped
2 tbsp tomato paste
2 large onions
4-5 green chillies
1 tsp. cumin seeds
1 1/2 tbsp. chopped coriander
1 large peice of ginger
3-4 large flakes garlic
2-3 tbsp ghee or oil for frying
2 bay leaves
1-2 cinammon sticks
2-3 cloves
1 1/2 tsp. red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp sugar
1/2 tsp garam masala
1/2 tsp punjabi chole masala
salt to taste
Method
Blend together the large tomato, one onion, cumin seeds, ginger, garlic, greenchillies,cinammon and cloves to a smooth paste using very little water.Slice the other onion.Heat the ghee and add the bay leaves.After 10 seconds, add the sliced onion andfry till the onion turns light brown.Now add the tomato paste and fry till the ghee leaves the sides of the masala.Add the dry powders i.e chili powder, turmeric, sugar and coriander powder.Fry for 1 minute.Now add the chopped tomato and coriander leaves.Fry for about 5 minutes.Now add the chick peas with the water, tomato paste and salt to taste.Add some water to get a gravy.Add the garam masala and punjabi chole masala and mix well.Let it come to a boil on low heat.Simmer for about 5 minutes after it comes to a boil.Serve hot with batura.
Dum Aloo
Ingredients
1/2 tablespoon of powered pomegrant
1 teaspoon Garam masala
powder red chillies (to taste)
salt (to taste)
3 tablespoons of mustard oil
Preparation
Peel Potatoes and prick them with a fork. The place them in salt water for about 5 minutes.
Take the powdered chillies and stir in three tabelspoon water and put it aside.
Take the powdered Pomegranate seeds and stir in three tabelspoon water and put it aside.
Take the Potatoes out of the water and place in heated Oil.
Fry till potatoes become brown.
Put salt, and the red chilly powder (that was earlier put in water) and also the Pomegranate seeds (that was also earlier put in separate water) to the above (Potatoes in Oil).
Heat the above till water dries up.
Then put gram masala over it. Serve with either white rice or chapatti.
1/2 tablespoon of powered pomegrant
1 teaspoon Garam masala
powder red chillies (to taste)
salt (to taste)
3 tablespoons of mustard oil
Preparation
Peel Potatoes and prick them with a fork. The place them in salt water for about 5 minutes.
Take the powdered chillies and stir in three tabelspoon water and put it aside.
Take the powdered Pomegranate seeds and stir in three tabelspoon water and put it aside.
Take the Potatoes out of the water and place in heated Oil.
Fry till potatoes become brown.
Put salt, and the red chilly powder (that was earlier put in water) and also the Pomegranate seeds (that was also earlier put in separate water) to the above (Potatoes in Oil).
Heat the above till water dries up.
Then put gram masala over it. Serve with either white rice or chapatti.
Chicken Tikka Masala
Ingredients
2 Tbsp cumin seeds
2 Tbsp coriander seeds
2 Tbsp paprika
1 tsp chilli powder
red food coloring
juice of lime
10 oz thick yoghurt
salt to taste
1.5 lb chicken, diced
5 cloves garlic, chopped
1 large onion, chopped
1/2 cup water
oil for cooking
Preparation
Grind the spices and mix with marinade ingredients.
Immerse chicken in marinade and leave in the fridge for 24 hours.
Heat oil in a frying pan until very hot. Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm.
Fry onion and garlic until just browning and return chicken with any remaining marinade and water.
Simmer until chicken is cooked and sauce is nice and thick.
2 Tbsp cumin seeds
2 Tbsp coriander seeds
2 Tbsp paprika
1 tsp chilli powder
red food coloring
juice of lime
10 oz thick yoghurt
salt to taste
1.5 lb chicken, diced
5 cloves garlic, chopped
1 large onion, chopped
1/2 cup water
oil for cooking
Preparation
Grind the spices and mix with marinade ingredients.
Immerse chicken in marinade and leave in the fridge for 24 hours.
Heat oil in a frying pan until very hot. Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm.
Fry onion and garlic until just browning and return chicken with any remaining marinade and water.
Simmer until chicken is cooked and sauce is nice and thick.
Tandoori Chicken
Ingredients
3 pds. chicken
2 inch ginger
5-6 cloves garlic
1-2 green chillies
red chilli powder
2 tsp oil
1-1/2 tsp salt
2 cups curd
1/2 tsp red color
Preparation
Skin chicken, wash and dry properly.
Make a paste of ginger garlic and green chillies in the mixer.
Marinate the chicken in this ginger-garlic paste with the curd,salt,red color,red chillie powder for 5-6 hours in the fridge.
Put in a flat bottomed pan and cook on high heat till the liquid dries off partially.
Then cover the pan and simmer for 20-30 min.till chicken is tender.
Sprinkle garam masala and chaat masala.
Serve hot garnished with onion rings,green chillies and lemon halves.
3 pds. chicken
2 inch ginger
5-6 cloves garlic
1-2 green chillies
red chilli powder
2 tsp oil
1-1/2 tsp salt
2 cups curd
1/2 tsp red color
Preparation
Skin chicken, wash and dry properly.
Make a paste of ginger garlic and green chillies in the mixer.
Marinate the chicken in this ginger-garlic paste with the curd,salt,red color,red chillie powder for 5-6 hours in the fridge.
Put in a flat bottomed pan and cook on high heat till the liquid dries off partially.
Then cover the pan and simmer for 20-30 min.till chicken is tender.
Sprinkle garam masala and chaat masala.
Serve hot garnished with onion rings,green chillies and lemon halves.
Thursday, July 26, 2007
Patra Bhajia
Ingredients
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oilsalt to taste
For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine
Method
Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oilsalt to taste
For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine
Method
Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.
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