Friday, May 2, 2014
Thursday, May 1, 2014
Garlic Chutney | Lahsun ki Chutney
Prep Time - 10mins | Cook Time- 15mins | Serves - 4people
Ingredients
2Garlic bulbs {24 garlic cloves}
12Red chili's
1Tsp jeera
1Tbs tamarind pulp
1Tsp sugar
1&1/2Tbs oil
1Tsp mustard seeds
1/4Tsp methi seeds
Water as needed
Few curry leaves
Salt to taste
Directions
- Peel skin off garlic pods.
- Grind garlic pods, red chili's & jeera. Add little water to make it a smooth paste.
- Heat pan with with 1Tbs oil. To that add garlic paste. Along with it add tamarind pulp, salt & sugar. Adjust salt & sugar if needed.
- Now cook on low heat & keep stirring it once in a while.
- You can see oil leaving on the sides. Then switch off heat.
- In a small pan heat the left 1/2Tbs oil. To that add mustards, fenugreek seeds & curry leaves.
- Cook till mustards start jumping. Switch off heat & add seasoning to garlic chutney & mix it.
- Serve along with rice , roti or any of your choice.
Note
- Adding tamarind adds a dash of tanginess to the dish.
- Omit tamarind if you want to.
- Spiciness is just perfect in this dish. If needed more add red chili powder accordingly.
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Wednesday, April 30, 2014
Shorshe Dharosh
Shorshe Dharosh or Okra in Mustard sauce is a deliciously tasting dish with interesting flavors. This bengali dish is made of fried okra cooked in mustard sauce to a thick gravy. This is a simple gravy curry easy to make for your busy days.
Adapted : A Mad Tea Party
Ingredients
15Okra's {cut them into half if they are too long}
1/4Cup water
1Tsp red chili powder {optional}
Pinch of sugar
Salt to taste
For gravy
2Tbs mustard seeds
1Tbs poppy seeds
4Tbs grated coconut
1/4Tsp turmeric
2Green chili's
2Tbs yogurt
2Tbs water
Seasoning
1Tsp fenugreek seeds
1Tsp nigella seeds
Few curry leaves
1Tbs oil
Directions
- Soak mustard & poppy seeds for 20mins.
- Grin all the ingredients under gravy to a smooth paste. You can use use a mortar & pestle or your grinder to make the paste.
- Wash & pat dry okras. Cut them to half if they are too long.
- Heat pan with oil. Add the seasoning to pan & after few seconds of frying them add okra to pan.
- Fry them for 2mins. Add the gravy paste & red chili powder to pan along with water.
- Cook with a closed lid for 5mins on a medium heat. Okra will be cooked perfect by now.
- Add salt & sugar to pan. Balance the flavor if needed.
- Cook for 1mins & switch off heat.
- Serve with rice or roti.
Note
- You can reduce mustard to 1Tbs & increase poppy seeds to 2tbs to reduce the mustard taste.
- Red chili powder is optional. If you green chili's aren't hot enough then use red chili powder.
BWW #127 - Round Up
The round up of Black & White Wednesdays #127 is here. Enjoy the beautiful images.
Armoniche Mushrooms by Sudha of Spicy, Quirky and Serendipitous
Strangers - Beans and Shot Glasses by Aparna of Stories From The Mahe Coast
Old Iron Waffle Maker by Cinzia of Cindystarblog
Grilled Asparagus and Ricotta Pizzettes by Lynne Daley of Cafe Lynnylu
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Wher's The Hen Party? by Rosa Mayland of Rosa's Yummy Yums
Kidney Beans by Me
Tuesday, April 29, 2014
Aloo Tamatar ka Jhol
Aloo Tamatar ka Jhol is a traditional Uttaranchal dish. This dish is very simple & easy to make for busy days. Other than the main ingredients this dish is cooked using ghee & tempered with methi seeds. This is suppose to be a gravy dish but I made it a dry one.
Prep Time-10mins
Cook Time-20mins
Serves-2people
Ingredients
2Potatoes cubed
2Tomatoes chopped
1Small onion sliced
1Tsp ginger chopped
2Garlic chopped
1Tsp chili powder
1/4Tsp turmeric
1/2 Tsp garam masala
1Tsp cumin
1/4Tsp fenugreek seeds
1Tbs ghee {oil}
Few coriander branches for garnish
Directions
- Heat pan with oil. Add jeera to pan & fry it till changes to light brown.
- Now add chopped garlic & ginger pieces. Fry them for few seconds & add onion's to pan.
- Fry them till they are translucent.
- Add tomatoes to pan. Add turmeric, red chili powder & salt to pan.
- Add cut potatoes to pan & close pan with a lid.
- Cook till potatoes are soft & done with a closed lid.
- Add garam masala to pan & fry for 2mins. Adjust salt & chili powder if needed.
- Garnish with coriander & switch off heat.
- Serve warm with rice & roti.
Note
- Instead of ghee use oil if you like.
- To make it a gravy add 2cups water before adding potatoes to pan.
Monday, April 28, 2014
Kesari Mishthan | Kesari Kheer
Prep Time-5mins
Cook Time-1hr
Serves-2people
Ingredients
1/4Cup rice
3/4Cup water
2Cups milk
1/2Cup condensed milk {optional}
1/4Cup sugar
1/2Tsp saffron strands
Dry fruits {almonds, raisins}
1Tsp cardamon powder
Directions
- Soak saffron starnds in 4Tbs warm milk.
- Pressure cook rice with 3/4cup water for 2whistles. Switch off heat & allow pressure cooker to cool.
- In a deep vessel mix cooked rice with milk & cook it on low heat till the mixture becomes thick.
- Add sugar, saffron milk & cardamon powder to milk.
- Cook for few seconds & add dry fruits to kheer. Switch off heat.
- Refrigerate kheer & serve chill.
Note
- Condensed milk is sweet so if you want to use condensed milk add it before adding sugar to kheer & check the taste before mixing sugar.
- If you think the consistency of kheer is too thick add another cup of milk.
Saturday, April 26, 2014
Mosdeng
Prep Time - 20mins
Cook time - 10mins
Serves - 2people
Adapted From : Tripura Society
Ingredients
2Tomatoes chopped
1Garlic chopped
1Small onion chopped
6Red chili's
1Tbs oil
Salt to taste
Few coriander bunches for garnish
Directions
- Soak red chili's with enough water for 10mins or more if needed. Grind it to smooth paste by adding needed water & keep aside.
- Heat pan with oil. Add chopped onion & garlic to pan & fry it translucent.
- To the pan add chili paste & fry till the water evaporates.
- Next add chopped tomatoes & salt to pan. Cook them soft with a closed lid.
- Once the tomatoes are soft switch off heat & garnish with coriander leaves.
- Serve with rice with a dollop of ghee.
Note
- You can replace red chili's with green chili's.
Friday, April 25, 2014
Keerai Kootu
Kootu is a speciality of Tamil Nadu cuisine. This green kootu dish is filled with proteins, vitamins & packed with lots of goodness to it. Kootu dish has variations to it as it can be cooked with different vegetables mixing either with toor dal or moon dal. My mom version is little different & it will be on a little dry side than this dish. She adds black peppers to the spice paste as I did here & no onion or garlic in the dish.
Prep Time-5mins
Cook Time-45mins
Serves - 3 to 4 People
Ingredients
1/2Cup moong dal
1Cup water
Salt to tate
To grind
1/4Cup +1Tbs grated coconut
1/2Tsp jeera
1Tsp black pepper
1/4Tsp turmeric
1Green chilli
3Cups chopped spinach
Seasoning
2Tbs oil
1Tbs urad dal
1Tsp mustard seeds
2Red chili's cut equally
Few curry leaves
1/2Tsp hing {asafetida}
Directions
- Wash moong dal with water & pressure cook it with 1cup water for 2whistles. Switch off heat & allow pressure cooker to cool.
- Grind the ingredients to coarse paste.
- In a pan mix grind paste, cooked dal & salt. Now cook dal on low heat for 15mins. Stir it once in a while to avoid lumps.
- Slowly raw smell of spinach vanishes. Adjust salt if needed.
- Heat another small pan with oil. To that add mustards, urad dal & red chili's. Once the mustard starts jumping add curry leaves & hing to pan. Cook for 10sec & switch off heat.
- Now add seasoning to dal & mix well. Cook dal on low heat for 2mins & switch off heat.
- Serve it warm with rice, ghee & papadums.
Note
- You can pressure cook spinach along with moong dal, but it will loose it's green color changing to darkish green.
- I used a little more of black pepper while reducing green chili's. Add one more green chili if you like it spicy.
- Onion can be added to the grinding ingredients if desired.
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