Archive for January, 2008

• Special Snacks.

  Date: 2008.01.31 | Category: Indian Recipes | Response: 0

  Channa snack
  Ingredients: – :- 200 grams black channa(chickpeas), 1 medium sized onion, 2 green chillies, 2 table spoons oil, 1 pinch mustard, 1 pinch urad dal, few curry leaves,1 teaspoon lemon juice and salt to taste.

  Preparation time : – 10 minutes
  Serves : – 2

  HOW TO PREPARE: -Soak the channa for 5-6 hours. Boil the channa with a little salt and a pinch of cooking soda. Cut the onions and chilly into really tiny pieces. Take a frying pan and pour the oil and bring to heat. Add the urad dal and mustard and let it crackle. Then add the chilly, curry leaves and let it crackle. Add the onions and sauté till the onions turn soft and then add the channa. Add a little salt and sauté. Pour the lemon juice and serve.

  Sprouted green gram snack
  Ingredients : 1 cup whole green gram, 1 medium sized onion, 2 green chillies, 1 teaspoon lime juice, 1/2 teaspoon garam masala, 1 pinch turmeric, 1 pinch asafoetida,1 tablespoon chopped coriander, 1 tablespoon oil and salt to taste.

  Preparation time : – 15 minutes Serves : – 2

  HOW TO PREPARE : -Soak the green gram overnight. Put the green gram, water, salt and turmeric and cook in a pan on a low flame for 10 minutes. The gram must be cooked yet firm. Take another pan and pour the oil. Bring to heat and add the green chillies and let them crackle. Next put in the asafoetida powder and sauté briefly. Add the onions and sauté till they are soft and golden brown. Add the garam masala (hot spice mix), green gram and salt to taste. Mix well and sauté for a while. Put the coriander, simmer cover with a lid and cook for minute. Remove from flame, add the lime juice and garnish with coriander and serve.

  Bharatiya brussel sprouts
  Ingredients : – :-:- 8 brussel sprouts, 4 green chillies, 1/2 teaspoon urad dal, 1/2 teaspoon channa dal, 1/4 teaspoon mustard seeds,2 tablespoons grated coconut, 1 tablespoon oil and salt to taste.

  Preparation time : – 15 minutes Serves : – 2

  HOW TO PREPARE :Wash the brussel sprouts and dry them nicely. Finely chop them and set aside. Finely chop the green chillies and set them aside too. Take a frying pan and pour the oil and bring to heat. Once the oil is very hot add the mustard seeds and let them crackle. Next put in the urad dal, channa dal and sauté till they turn a light brown. Then add the chillies and let them crackle. Put the finely cut brussel sprouts and fry for about ten minutes. Once its nice and soft add the salt and grated coconut stir once and remove from flame.

• potatoe Dishes

  Date: 2008.01.23 | Category: Indian Recipes | Response: 0

  Konkani potatoes
  Ingredients: – :- 2 big potatoes, 1 medium sized onion, 1 medium sized tomato, 1 teaspoon red chilly powder, 1/4 teaspoon tamarind paste, 2 tablespoons oil and salt to taste.

  Preparation time : – 10 minutes   Serves : – 2

  HOW TO PREPARE: -:- Boil the potatoes and cut it into cubes. Don’t boil the potatoes for too long. Finely chop the onions and the tomato. Take a frying pan and pour the oil and bring to heat. Once it is well heated add the onions and sauté till they turn golden brown. Now add the red chilly powder and cook till the raw smell leaves. Cook on a low flame. Add the tomatoes and fry for two to three minutes till the tomatoes turn soft and begin giving out the oil. Add the tamarind paste and boiled potato cubes. Sprinkle some water and stir well. Add salt to taste and cover and keep on a low fame for three minutes. Serve with curd rice.
  Aaloo mattar
  Ingredients : 250gms mattar(peas), 1 medium sized potato, 2 big onions, 2 medium sized tomatoes, 1 teaspoon turmeric, 2 green chillies, 2 tablespoons oil, 1 pinch cumin seeds, butter and salt to taste.

  Preparation time : – 20 minutes      Serves : – 2

  HOW TO PREPARE : -Cut the potato into little cubes. Grate the onions. Blend the tomatoes, chillies, turmeric and keep it aside. Take a pressure pan and pour the oil. Let it come to heat and add the cumin seeds. After they turn golden brown add the grated onions. Sauté till the onions turn golden brown. Then add the tomato paste and cook until the raw smell leaves. The tomatoes will then begin giving out oil. Add the potato cubes and mattar. Stir well. Add a little water and bring to boil. Once its boiling add the salt stir well and close the pan. Keep it on a low flame for about ten minutes or for two whistles. If you want it to be dry then after opening the pressure pan, keep it on the stove and keep stirring till the water reduces and it becomes dry. Garnish with coriander or grated butter and serve.
  Methi Aaloo
  Ingredients : – :-:- 250 grams methi leaves (fenugreek), 1 big potato, 1 pinch cumin seeds, 1/2 teaspoon coriander seeds powder, 20 grams ginger, 5 garlic flakes, 1 green chilly, 1/2 teaspoon turmeric, 1 pinch asafoetida, 2 tablespoons oil and salt to taste.

  Preparation time : – 15 minutes Serves : – 2

  HOW TO PREPARE :Assort the methi leaves and remove any stems and roots. Only the leafy part should be left. Chop it real fine. Wash it in salted water and set it aside for a while. Peel the potato and cut it into medium sized cubes. Chop the ginger, garlic and green chillies into tiny pieces. Take a frying pan and heat the oil. Once the oil is hot add the cumin seeds and let it turn brown. Once it is brown add the green chillies and let it crackle. Then add the ginger and garlic. Add the turmeric, coriander seed powder and asafoetida. Mix well and cook till the raw smell leaves. Then add the methi and potato cubes. The methi will let out water and so don’t add any water. Cover with a lid and cook till all the water evaporates and the potatoes turn soft. Sprinkle grated butter and serve.

• Dahi Recipes

  Date: 2008.01.21 | Category: Indian Recipes | Response: 0

  Rajasthani Dahi Poppadoms
  Ingredients: – 2 medium sized poppadoms, 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard, 1 pinch asafoetida, 1 pinch turmeric powder, 1 teaspoon red chilly powder, 1 teaspoon besan( gram flour), 1 teaspoon chopped coriander, 1 tablespoon curd(yoghurt), 1 tablespoon oil/ghee and salt to taste.

  Preparation time : – 5 minutes     Serves : – 2

  HOW TO PREPARE: – Cut the poppadoms into little squares. Take frying pan and pour in the oil. Bring to heat and add the mustard and let it crackle. Add the cumin seeds next and sauté till they turn dark brown. Next add the asafoetida and turmeric powder and fry briefly. Pour the curd and add the red chilly powder and stir well. Cook for two minutes. Reduce the flame and mix the besan (gram flour). Stir well, pour water and add salt to taste. Let it boil. Once it’s boiling nicely add the poppadoms and the coriander. Simmer and cook till the mix becomes a nice thick paste.
  Dahi sabzi
  Ingredients: – 100 grams mushroom, 100 grams carrots, 100 grams peas, 100 grams cauliflower, 100 grams potato,1/2 cup coriander,15 cardamoms, 3 garlic flakes, 1 inch ginger, 250ml curd, 1 tablespoon lemon juice, 2 medium sized onions, 2 teaspoon coriander powder, 1 teaspoon turmeric,1/2 teaspoon pepper, 1 teaspoon red chilly powder, 1 teaspoon cinnamon powder, 2 tablespoon ghee( clarified butter) and salt to taste.

  Preparation time: – 15 minutes     Serves : – 2

  HOW TO PREPARE: – Finely chop the onions, ginger and garlic separately and set them aside. Cut all the vegetables into tiny pieces excluding the peas. Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste. Now put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds. Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat. When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals. Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft. To check if it’s cooked just press the vegetables with a spoon. If the spoon goes through turn of the flame and serve hot.