Crispy potato with honey chilly sauce

Ingredients:

2 cup Finger cut potato
2 tbsp Honey chilli sauce
1 tbsp Scallion stamp
1 tbsp Corn flour

Method:

• Coat the finger cut potato pieces with corn flour and deep fry it.
• Add honey chilli sauce to the sautéed potatoes.
• Garnish with Scallion and serve hot.
  

Dum Aloo

Ingredients

1 kg Small Aloo (Potatoes)

1 large Onion (finely chopped)

4 tbsp tomato puree

150 ml curd

1 green pepper (seeds removed and sliced)

1tsp garam masala powder
5 cloves

4 bay leaves

6 black peppercorns

5 green cardamoms

1 brown cardamom

1piece cinnamon stick
Salt to Taste
Ghee or oil for deep-frying

Ingredients For Paste

1 large onion (chopped)

12 flakes garlic

2 tbsp ginger

6 black peppercorns

1 tsp poppy seeds

1 tsp cumin seeds
1 tbsp coriander seeds

2 dry red chilies

1 tsp turmeric powder

A pinch of ground jaayfal (nutmeg)

Method:

• Peel potatoes, pierce all over with a fork and soak in the water with little salt for 2 hours.
• Remove potatoes from the water and let it dry for 10 minutes.
• Heat ghee or oil in a wok and deep fry the potatoes until golden brown. Drain and set aside.
• Heat ghee in a flameproof pan and add cloves, bay leaves, black peppercorns, green cardamoms, brown cardamoms and cinnamon sticks. After 30 seconds fry onions until golden.
• Grind the paste ingredients to a fairly smooth paste and mix into the onions.
• Cook for 10 minutes. Add tomato puree, curd and salt.
• Add the fried potatoes and hot water and stir over a low heat for 5 minutes.
• Shower the dum aloo with pepper and garam masala and let it cook .
• Serve hot with Indian chapatti or Rice.

Aloo Gobhi Adraki

Ingredients:

2 medium sized Potatoes
1 large Cauliflower
3 tbsp Cumin seeds
1 tsp Green chillies
1 tbsp Ginger paste
1/4 tsp turmeric powder
1/4 tsp Red chilli powder
Salt to taste
2 tbsp Oil
2 tbsp Ginger, cut into thin strips
1 Tomato, chopped (optional)
2 bunch Fresh coriander leaves

Method:

• Peel the potatoes n cut into 1ninch small cubes.chop cauliflower in big peaces.
• Heat oil in a wok and add cumin seeds.
• As it changes its color add green chillies and ginger paste. Leave it for about 30 secconds
• Add potatoes and cauliflower and stir. Sauté for few minutes minutes.
• Add turmeric powder, red chilli powder ,salt and mix.
• Cover and cook on medium heat till done.
• Add ginger strips and stir well. Garnish with tomato and coriander leaves and serve hot.

Chutney of Guava (Amrood)

Ingredients:

5 Ripened guavas (Amrood)
¼ tsp Cumin seeds (Jeera)
1 tsp lemon juice/vinegar (Sirka)
1 green chili (Hari Mirchi)
1 tsp Salt (Namak)
1 tsp grated Ginger (Adrak),
2 small cloves Garlic (Lahsun)
1 cup Water

Method:

• Peel the guavas, cut each into four pieces and remove the seeds if require.
• Mix the entire ingredient with the help of grinder.
• Serve with main course.

2010

A very Happy New Year to all readers.

Herbed vegetable risotto

Ingredients:

For the rice:
1½ cup cooked Rice
2 tbsps Butter
2 cloves Garlic chopped
2 Spring onions chopped
¼ cup Tomatoes chopped
½ cup Zucchini cubed
Salt and pepper to taste

For the herb sauce:
1 tsp Butter 1 cup White sauce 1 tsp Tabasco 1 tbsp Chopped parsley 1 tbsp Chopped basil Salt to taste

Method:

For the rice:

• Melt the butter and add the garlic and spring onions. Deep-fry for a few minutes.
• Add tomatoes and zucchini. Cook on medium heat until done but still crisp.
• Add salt and pepper to taste.

For the sauce:

• Melt the butter and add the parsley and basil. Cook for a few seconds.
• Add white sauce, Tabasco and salt. Now mix rice, vegetables and the sauce.
• Take out in a serving bowl and serve warm. It can be warmed in the microwave or in an oven.

Vegetable Biryani

Ingredients:

2 cups Rice
2 Onions, sliced
¾ cup Ghee
6-8 Cardamom
5 to 6 Clove
8-10 Black peppercorns
6 Cloves Garlic, chopped
2 Green chillies, chopped
½ inch Ginger, crushed
3 Large potatoes, peeled and cut into large pieces
½ cup Green peas
1 Large tomato, chopped
3 tbsps Fresh coconut, grated
A little yellow colour or saffron
½ cup Milk
½ cup Sliced onions
Cinnamon a few sticks
Bay leaves a few
Salt to taste
6 to 7 Cashew nuts, fried

Method:

• Fry the onions in a little ghee till golden brown. Add half the cardamom, clove, cinnamon, bay leaves, pepper, garlic, chillies and ginger.
• Fry for a minute. Then add one and a half cups of water and salt and boil. Now mix in the potato pieces, green peas and tomatoes.
• Cover and cook till done and a little gravy remains. Mix in the coconut.
• Heat two tablespoons of ghee in another wok. Add the remaining spices and three cups of water. Add rice and salt and cook until done.
• In a thick vessel, spread half the rice. Cover with potatoes and green peas with gravy. Spread the remaining rice over it.
• Cover the vessel let it cook for about 10 minutes on a low flame. Heat the remaining ghee and pour over biryani.
• Garnish with golden fried onions and fried cashew nuts. Melt saffron in the milk and pour over the rice.

Spinach pullao

Ingredients:

1 cup Rice
¼ cup onions Chopped
1 cup Spinach Chopped
2 Green chillies
2 tbsp Ghee
1 tsp Cumin seeds
4 to 5 Cashew nuts
2 tbsp Curd
Salt to taste

Method:

1. Make a paste out of the onions, spinach and chillies.
2. Wash the rice and soak for 15 minutes.
3. Melt the ghee in a wok. Fry the cashew nuts till light golden.
4. Remove from the ghee and keep aside to garnish.
5. Add cumin seed to the remaining ghee and let it fry till dark brown. Add the spinach paste and Fry for about 2 to 3 minutes.
6. Drain the rice and add to the paste. Cook for a few minutes. Add two cups of hot water and salt.
7. Cover and let it cook on medium heat. Mix the curd.
8. Garnish with cashew nuts and serve hot.

Kappa puzhukku

Ingredients:

1 kg Tapioca (good soft variety)
½ tsp Saunf
1 tsp Chilli powder
4 to 5 Curry leaves
1 cup Grated coconut
2 cloves Garlic
¼ tsp Turmeric powder
Salt to taste

Method:

Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes).
Drain the water keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth.
Grind the coconut with saunf and garlic to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Serve with hot.

Kappa pakkoda

Ingredients:

½ kg Tapioca
3 Green chillies (chopped)
¼ tsp Turmeric powder
1 Big onion (chopped)
½ cup Rice flour
½ tbsp Chilli powder
2 to 3 Curry leaves (chopped)
Salt to taste
oil for frying.

Method:

1. Peel and grate the tapioca for the puttu. Remove from the water and drain. Add all the ingredients except the oil.
2. Mix till blended. Heat the oil. Take a little batter in your hands and sprinkle it with your fingers like pakkodas in the hot oil. Fry till crisp.
3. Remove to a strainer and drain the oil.
4. Seve hot with tea/coffee.

Kappa Puttu

Ingredients:
1/2 kg Tapioca (soft variety without much strings)
1 Coconut (grated)
Salt to taste

Method:

• Wash and peel the tapioca. Grate into a dish with water. Strain and press it to remove the water completely. Add a pinch of salt and mix.
• Take a puttu vessel, pour some water (it should fill only half the vessel) and boil. Take the Puttu Kutti (mould), put a handful of grated coconut and two handfuls of grated tapioca on the coconut.
• Repeat till the kutti is full. The last layer should be of coconut.
• Keep this in the vessel with boiling water.
• Cover and cook till the steam comes out. Keep for few seconds more.
• Remove the kutti from the vessel. Remove the contents to a plate from the kutti with the help of a chappati roller.
• Serve hot with banana and sugar or with any curry.

Mint Chutney (Pudina Chutney)

Ingredients:

2 Bunch Mint (Pudina) Leaves

1 Bunch Coriander Leaves

1 Green Chili
1 Small Onion chopped (optional)
2 tsp Water

1tbsp Lemon Juice/1 tbsp plain yogurt

Salt to taste

Method:

To begin with wash mint and coriander leaves well.
Take all ingredients in a bowl and blend it on medium speed.
Blend until the mixture has a smooth consistency.
Empty the mixture into a bowl, and serve.

Note: Refrigerated mint chutney can be used for a week or two.

Kappa-Bonda

Ingredients:

Tapioca ½ kg
Onion (chopped) 1 (big)
Coriander leaves (chopped)
2 tbsp
Curry leaves (chopped) 3 sprigs
Green chillies (chopped) 4
Salt to taste
Oil 1 tbsp
For the batter
Gram flour 1 cup
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Oil for frying

Method:

• Peel and cut the tapioca into large pieces. Pressure cook till soft.


• Strain and mash well. Heat a tablespoon of oil and add the mustard.


• When it splutters, add the onions, chillies and curry leaves.


• When the onions are cooked, add mashed tapioca, salt and coriander leaves and remove from fire.


• Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt.


• Heat oil in a wok. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.


• Serve with coconut chutney.

Carrot Tapioca Pudding

Ingredients:

Grated tapioca 1 cup
Milk 2 cups
Sugar ½ cup
Grated carrot ½ cup
Condensed milk 1 tin
Agar-Agar (China grass) 10 gm

For garnishing:
Cashewnuts, carrots (grated) co
conut (grated)

Method:

Soak china grass in ½ cup milk. Wash the tapioca and drain the water.
Boil sugar and milk. Add tapioca and carrot and cook till soft. Add the agar-agar and cook till dissolved.
Continue to cook for a few more minutes. Add the condensed milk and stir well.
When it becomes custard-like in consistency, remove from the fire. Pour in a shallow dish and keep aside.
When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set.
Cut into pieces and serve.

Herbal Raita

Every individual is now conscious of healthy eating — but our taste buds do not want insipid and nutritive food. Here are some lunchtime recipes, which are not only a delight to the taste buds — but are also rich sources of nutrients.



Ingredients:

Beaten thick curds 1¼ cups
Chopped coriander leaves 1 cup
Coconut ½ cup
Ghee or oil ½ tsp
Green chilli ½ tsp
Pepper pods ½ tsp
Cumin seeds ½ tsp
Salt ½ to ¾ tsp
Mustard seeds ¼ tsp

Method:

• Heat half a tablespoon of ghee or oil, in a pan, and fry the coriander leaves along with the chilli, pepper and cumin seeds, till you get an aroma.
• Add the coconut, salt and curds, and grind into a smooth mixture. Keep aside in a bowl.
  Heat the remaining ghee or oil and the mustard seeds. When the seeds splutter, pour it into the raitha — serve this herbal raitha with steaming rice.
• A similar raitha can be made with tender curry leaves, or any other tender edible leaves, like mango, lime, guava and pomegranate. In that case, use only two or three tablespoons of the leaves.
• Coriander leaves are food for digestion, especially for cases of anorexia and biliousness.

Mixed steamed rice

(Serves 6)

Ingredients:

Boiled peas 3/4 cup
Boiled corn kernels 3/4 cup
Peeled and diced tomatoes 3/4 cup
Rice 1/2 cup
Chopped capsicum 1/2 cup
Chopped onion 1/2 cup
Oil 2 tbsps
Chopped garlic 1 tsp
Chopped green chilli
1 Water 1 3/4 cups
Salt 1 tsp
Garam masala powder 1/4 tsp

Method:

• Heat oil in a pan, add onion and garlic, and fry till the onion becomes light gold.
• Add rice, fry well, add salt and water, cover and cook on a slow flame, till the water is absorbed.
• Remove from heat, add the other ingredients and mix well. Grease a ring mold or any other mold, put the rice mixture into it, and level properly.
• Steam this mold, covered, for 15 minutes. Uncover on to a decorative plate.
• Decorate it with dryfruits and serve with curry or Raita.
• This dish is a wholesome meal by itself.

Chilled Coffee Parfait

It is one of my favorite desserts. The parfaits are easy to serve if you have a big family, and they look very elegant whenever served at a formal dinner at home.

Serves: 4 to 6

Ingredients:

2 Tbs (30 ml) cornstarch (cornflour)

3/4 cup (180 ml) sugar

A pinch of salt

2 Tbs (30 ml) milk

2 egg yolks, beaten

1 cup strong black coffee or espresso

1+1/2 cups (375 ml) whipping cream

Additional whipped cream for topping

Ground cinnamon

Method:

1. Mix all ingredients except the whipping cream in a saucepan and hold over another pot of simmering water. Stir constantly until the mixture thickens and coats the back of a spoon. 2. Chill in the refrigerator for 1 to 2 hours. Whip the cream until it is light but not stiff and fold into the coffee mixture.

3. Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon.

Nutritious parathas

(Serves 6)

Ingredients:

Finely chopped fenugreek leaves 1 cup
Finely chopped spinach 1 cup
Grated carrot 1 cup
Wheat flour 3 cups
Oil 2 tabs
Salt 1 1/4 tsps
Sugar 1 tsp
Chilli powder 1 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1/4 tsp

Method:

Heat oil in a kadai; fry the spinach, fenugreek and carrot. Cool. Mix the wheat flour with the other ingredients, and knead into firm dough, using a little water to bind it.
Divide into medium-sized balls, and roll out into parathas. Shallow fry, with a little oil, on a tawa, till golden brown on both sides. Serve hot with curds and pickle. Fenugreek leaves have medicinal value, and its mineral and vitamin content is high.

Moong Dal with spinach

(Serves 6)

Ingredients:

Chopped spinach 2 cups
Chopped and peeled tomatoes
2 cups
Split moong dal (without skin)
1 cup
Oil 1
Chopped onion 1
Chopped green chilli 1
Chopped fresh ginger 1 tsp
Cumin seeds 1 tsp
Salt 2 tsps
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Lime 1/2

Method:

Pressure-cook the dal with two cups of water for five minutes. Cover the dal, so that it does not scatter. Grind to a smooth paste. Heat oil in a saucepan and add the cumin.

When it splutters, add the onion, green chilli and ginger, and sauté till the onion turns light gold. Add the tomatoes, spinach, chilli and turmeric powders and fry till the spinach wilts a bit and the tomatoes are well cooled.

Mix in the dal, two cups of water and salt and simmer till the gravy is thick. Squeeze limejuice on it and serve hot with rice or rotis.

Spinach is rich in amino acids, iron, Vitamin A and folic acid. It is a cheap vegetable and supplies the same amount of protein as one gets from fish, chicken or meat. Cooked green gram is easily digested, and its nutritive value is high.

Cheese Corn Tikki

Ingredients :

100 gm American corn, 25 gm cheddar cheese (grated), 50 gm paneer (grated), 3 gm cumin powder, 3 gm cardamom powder, 3 gm salt, 2 gm green chilli (finely chopped), 3 gm coriander leaves, 5 gm corn flour

Method :

Blanch the American corn, squeeze to remove excess water. Mince roughly in blender. Mix with cheese, paneer , cumin powder, garam masala , cardamom powder, salt, green chillies and corn flour. Divide mixture into small balls and pat them into coin shaped tikkis . Shallow fry till they turn light brown and serve with mint chutney.

Source: TOI