Tuesday, May 18, 2010

Mughlai Dum Aloo

Potatoes 10-12 nos. small size
Cloves 4 nos.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger grated 50 gms
Garlic 3 small cloves
Natural yogurt 150 ml.
Tomato 3 nos. medium size
Ghee 50 gms.
Grated onions 2 nos.
Ground coriander powder 1 tsp.
Ground cumin powder 1 tsp.
Chili powder 1 tsp.
Turmeric 1/2 tsp.
Salt As per taste
Kasuri Methi crushed 1/4 tsp

1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick. Deep fry until it turns out golden brown.
2. Grind the cloves, cardamoms, chilies, ginger and garlic and onion to a paste.
3. Melt the Ghee in a heavy-based saucepan and fry the grated paste in it for a few minutes. Add the coriander, cumin, chili power and turmeric,kasuri methi powder. Continue to fry for 2-3 minutes.
4. Add tomatos and stir for another 10-15 minutes or till this masala leaves oil then add curd and stir.This should take about 15-20 minutes.
5. Add the potatos and water, stir well and cook for a few minutes until the potatos are tender, then serve hot.

Here is the link to my friend Manjula's blog from where I got this lip smacking recipe.

Wednesday, May 12, 2010

Palak Paneer

Palak Paneer

chopped onion 1
chilly power 1/2 tsp
ginger garlic paste 1 tsp
chopped green chilly 2
chopped tomato 1
coriander powder 1 tsp
cumin pwdr 1 tsp
turmeric pinch
whipping cream optional
whole garam masala - cloves cardamom cinnamom
fenugreek leaves 1 tsp
spinach and oil
chopped garlic
nutneg powder

Process :
add spinach to boiling water.Dont cover it.It is done in 2 mins.
blend spinach
put oil in a wok.Then add whole garam masala
add cumin,chopped garlic,onions + lil salt
cook little more..
then add ginger garlic paste,turmeric,tomatoes and fully cook them on medium flame
then add cumin pwdr, corinder pwdr
thn add chilly pwdr.
Rub fenugreek leaves and add
add green chilly
To this add the spinach .when it starts cooking it oozes out oil.
Cook it til it has small oil droplets on top
Then add small cubes of paneer
Let it simmer for few min and then add little cream(optional)

Fish Fry

Fish  fry ( King Fish / Surmai Or Pomfret can be used )
This is my mom in laws super delicious and easy recipe

Ingredients :

King fish fillets cut to 1 inch in thickness ( Whole pomfret can also be used)
Marination : vinegar,salt,turmeric and chilly powder
Shallow fry : Rawa (sooji) and rice flour

Process:  Clean fish fillets and marinate it with 4-5 drops of vinegar,turmeric powder, salt and chilly powder to taste.You can also add little lemn juice.Salt should be more than usual.

Refrigerate it for 8 hours.Then take rawa and rice flour in a dish and mix it together.rice flour should be used in a very less quantity.Roll the fish fillets in this mixture so that it is coated properly on all sides with Flour.
Heat the pan and shallow fry fish till crisp brown.Vegetable oil or Parachute coconut oil can be used for frying fish.I use both oils mixed in equal quantities.It tastes good.

It takes 15 - 20 mins for king fish to cook thoroughly on low flame.
Note : If you use pomfret then clean it properly and apply the marination to the inside of the fish properly.It will taste bland if marination is not done properly on the inside.Also it takes more time to cook properlt than king fish.

Friday, April 30, 2010

Nan Katai ( Biscuits)

Nan Katai

Ingredients : 
1/3 cup of Rawa 
1/3 cup of all purpose flour( maida )
1/2 cup of Besan(gram flour)
1/4 tspn baking powder
1/4 tspn cardamom powder
2/3 cup of powdered sugar
1 stick (1/4 lb) butter
Cashewnuts / pistachio / almonds for garnishing

Mix all flours, baking powder,cardamom powder together.
In a separate pan mix butter(room temperature) and sugar.n mix it thoroughly untill soft and fluffy.It takes 5 mins to get this consistency.Then add above mix flour and knead a soft dough.Make 15 equal parts and roll it and press with palm lightly.garnish with nuts and place them on greased cookie sheet.
Preheat oven to 375 degree and bake the nankatai for 13 mins.
Remove from oven and allow to cool for 10 min before removing them from sheet.
Store in airtight container.

IMP : Nankatai should not be disturbed when it is just done else it will fall apart .It should be allowed to cool down and become stiff.Also check in between when its baking.Just when it gets golden color, it is done.Believe me.I did it the first time and overbaked it.It will become good after it cools down.

Oh my God....believe me..its melting in my mouth .....yummy, easy and fast !! Njoy...

Wednesday, April 28, 2010

Ragda Pattis

Its one of my favourites.
For Pattis :
4 medium potato
half the amount of bread( the crushed quantities of potato and bread should be in 2:1 ratio)
turmeric powder
chilly powder

Mix the above together and mash it properly.It will be like dough.Make a ball in hand and press it gently to give the pattis shape.Shallow fry on low flame in less oil till brown and crispy.

For Ragda
White watana (Yellow peas) Soaked overnight and pressure cooked.
1 small Onion
ginger garlic paste 1/2 tspn
1 tomato
1/2 tspn red chilly powder
turmeric powder
 1/2 tspn Garam masala powder
1/2 tspn Cumin powder
1/2 tspn coriander powder

Heat oil in a pan and saute onion in it till fully cooked.Add Ginger garlic paste n mix.Add tomatoes and salt.Cover it and let it cook for 5 min.
Then add masala, cumin powder, coriander powder and Salt.
Mix well and add pressure cooked watana(peas) along with the water.Adjust the gravy according to your choice.I like a little more gravy so that its juicy to eat.

To serve : take pattis and add ragda on it.Garnish with tamarind - date chutney, chopped onion , coriander, thin shev.

Note : Tamarind - Date chutney is available in Indian store and also can be made as follows :

Soak Tamarind and dates( seedless) in water for about and hour.
Remove water from it and add 1 green chilly, jaggery to taste and salt .If you like mint then add few mint leaves.Also add lil ginger and crush it thoroughly in a mixie/blender.
Adjust water for its thickness.Use less tamarind and more dates.It tastes good.

Yummy....Isnt it?

Kothimbir(Coriander) Wadi

This is my mother in law's super fast and yummy recipe.

Ingredients :
Chick Pea flour (Besan)
Cumin powder 
green chilly
turmeric powder
Wheat Flour 
Process : 
Mix besan onion and more kothimbir(coriander - cleaned , washed and chopped finely)
Add cumin powder and crushed green chilly according to taste.
Add salt and turmeric powder
Add wheat flour
The consistency of the batter should be not so thick and not very thin.Grease pot and pour this batter in it.Steam in pressure cooker for 10 mins.

Kothimbir wadi is ready.Now at the time of serving you can either deep fry it or shallow fry on griddle / Tawa with less oil.
For shallow fry, use low flame so that wadi gets cooked well and gets a nice brown color.

Khare Shankarpale (Baked)

Tea time Snack

Ingredients :
wheat flour (aata) - 1/2 cup
All purpose flour (maida) - 1/2 cup
Ghee - 1/4 cup
Ajwain - 1/2 teaspoon
Baking powder - 1 teaspoon
Salt as per taste( Beware : a lil more salt can make it salty so add salt sparingly)

Process : 
Sift the flours and baking powder together.Add ajwain and salt.Mix ghee and rub it so that it forms crumbs.Add cold water to make stiff dough.Let it rest for around half an hour.
Preheat the oven to 355 degree and roll the dough like roti and cut into diamond shape.
Grease the pan and put shankarpale on it.Bake for 15 min.Healthy and yummy snack is ready.