Sunday 11 September 2011

Vada Pav


Vada Pav

Potato vada

Stuffing

Vada pav

Pav with chutnies and onion


Potatoes (boiled, peeled and mashed roughly) – 3 large
Ginger (peeled and finely chopped) – 1 inch piece
Green chilies (finely chopped) – 2
Garlic (peeled and finely chopped) – I clove
Coriander leaves (destalked and finely chopped|) – two table spoons
Oil for tadka – 1 teaspoon
Turmeric – ¼ spoon
Mustard seeds - ½ spoon
Salt to taste

For the batter


Besan -1/2 cup
Salt to taste
Chilli powder – ½ teaspoon

Oil for frying


For garnish


Green chutney (made of coriander, chilies, ginger, garlic, lemon juice) – 2 table spoons
Red sweet chutney – 2 table spoons (you can use Smith and Jones Bhelpuri chutney for this)
Raw onion (peeled and finely chopped) – 1 small
Fresh pav bread 6-8 pieces

Method of preparation

Prepare the stuffing by heating the oil in the pan, temper with mustard seeds, and add turmeric, ginger, garlic, chilies. Sauté for about one minute then add the mashed potatoes along with salt and coriander. Mix well to form into a rough mixture. Form 8 flat patties out of the mixture.

Mix the besan, salt, chilly powder into a thick batter by using enough water to form a thick paste. Using a large spoon to make this batter ensures that there are no lumps in the batter. Dip the disks of potato mixture in the batter till well coated and deep fry till crisp and golden.

Serve by cutting the pav in half, applying the green and red chutney and placing the hot potato vada in the middle. Garnish with onion before serving.

Tuesday 2 August 2011

Khichdi


Khichdi
Masala Khichdi
This is a very good combination with the kadi. It needs to be served very hot with
ghee and roasted papad.


Rice- 1 cup
Moong dal (pytham paruppu)-1/3 cup
Jeera- 1 tsp
Asafetida-½ tsp
Salt- to taste
Turmeric-½ tsp

Wash the rice and dal together. Pressure cook them along with the rest of the
ingredients and 4 cups of water for about 10 whistles
Masala Khichdi

Rice- 1 cup
Moong dal (pytham paruppu)-1/3 cup
Jeera- 1 tsp
Potato (peeled and cubed| into 1 inch pieces) – 1 medium
Onion( peeled and finely chopped) – 1 medium
Garlic( peeled and finely chopped) -1 clove
Salt- to taste
Turmeric-½ tsp
Chilli powder – ¾ teaspoon or according to taste
Oil – 1 and ½ teaspoons

Heat oil in the cooker pan, crackle jeera, add onion, garlic, potato and sauté for 2 minutes add the washed dal, rice and all the spices and salt. Saute for 1 minute add water (3 times the quantity of rice and dal). Close the lid of the pressure cooker and cook for 7-8 whistles till done.



Gujarati kadi

Gujarati kadi( serves 4)
Kadhi


Sour buttermilk- 500 ml
Besan    - 2 table spoons
Jaggery -2 teaspoons
Salt- to taste
Turmeric -½ teaspoon

For the tadka/tempering

Oil -2 teaspoons
Mustard seeds -1 tsp
Jeera -1 tsp
Methi seeds/fenugreek -7-8 grains
Asafetida -1 pinch
Curry leaves -8-10 leaves
Green chilli (finely chopped) -1           
Ginger (finely chopped) - ½ inch piece
Coriander (finely chopped) -2 tablespoons


Blend the besan into the buttermilk till smooth. Add Jaggery, Salt and turmeric to this mixture.

Heat oil; add mustard seeds, fenugreek and then the jeera. After they have popped add curry leaves, green chilli, ginger and coriander and then at last the asafetida. Add this mixture to the buttermilk mixture. Boil this mixture once on a slow gas till it boils over. Check for salt, jaggery and thickness and adjust accordingly. Serve hot with khichdi

Monday 1 August 2011

Channa dal with capsicum and mushroom

Channa dal with capsicum and mushroom( serves 4)
Channa Dal with Capsicum



Channa Dal with Capsicum



Channa dal (kadalaparuppu) - 1 cup ( approx 100gms)
Ghee- ½ tsp
Turmeric powder- ½ tsp
Salt - to taste
Cloves -3-4
Bay leaf -2


For tadka

Oil -1.5 tbsp
Jeera - 1 teaspoon
Onion    (finely chopped)- 1 big
Tomato (finely chopped)- 1 medium       
Capsicum (finely chopped)    - 2-3
Mushrooms-optional (finely chopped)- 10-12           
Ginger- garlic paste- 1 tsp
Dhaniya powder -2tsp
Chilli powder - to taste
Garam masala (Everest) -one pinch
Coriander leaves (finely chopped)    - for garnish


Pressure cook Channa dal (kadalaparuppu), Ghee, Turmeric powder, Salt, Cloves and Bay leaf with 1 and ½ cups water for one whistle and then keep it on low for eight minutes.                       

Set aside and prepare the  tadka by heating the oil  crackle jeera, add  onion and fry till soft and add tomatoes and cook till soft . Now add the ginger garlic paste, Dhaniya powder and chilli powder. Cook for 1-2 minutes and then add the capsicum and mushroom and lightly sauté for 3-4 minutes till soft. Add the garam masala and add this mixture to the cooked dal and let it boil once till it all blends.   

Note: Please note that the picture of the dal does not have mushrooms as I am allergic to it.

Wednesday 27 July 2011

Raw mango salad with onion



Raw mango salad with onion
Raw Mango and Onion salad


Raw mango (peeled and grated) – 1 medium
Onion (peeled and chopped) – 2 medium
Roasted and lightly crushed peanuts – 50 Gms
Salt and chilly powder to taste
Jaggery – 1 and ½ tablespoons
Roasted and crushed jeera - ½ spoon

Mix all ingredients together and serve with roti, subji or even as an accompaniment with corn chips


Note: Use bangloora/totapuri mango to get the right taste.

Alu muttar ( serves 4)

Alu muttar( without onion and garlic) -  serves 4
Aloo Mutter


Potatoes (peeled and cut into ½ inch cubes) – 2 medium
Tomatoes (diced finely) – 3 large
Green peas (shelled) – 200 gms
Ginger (peeled and finely diced) – ½ inch piece
Oil – 2 tablespoons
Asafetida powder – I pinch
Turmeric – ¼ teaspoon
Jeera – ½ teaspoon
Salt and chilly powder to taste
Jaggery – 1and ½ tablespoons
Garam masala – 1 pinch
Coriander (destalked and finely chopped) – a handful
Water – 250 ml

Heat oil in a cooker pan, add jeera and let it sputter before adding the ginger and tomatoes. Cook for about 4-5 minutes and add the chilly powder, turmeric, asafetida and sauté for 2-3 minutes. Add the jaggery, salt, diced potato, green peas and cook for 1 minute. Add the water, coriander and garam masala. Let it all come to a boil and pressure cook it till soft. (About 3-4 whistles depending on your pressure cooker) Open the cooker and check for consistency and adjust accordingly. Serve hot with hot rotis or Phulkas.

Tuesday 26 July 2011

Palak Paneer

Palak Paneer
Palak Paneer ( serves 4)

Palak – 2 bunches
Paneer – 100 gms
Onion (finely sliced)- 1 big
Garlic (finely sliced) - 1 clove
Ginger (peeled and finely sliced) – I inch
Coconut Milk/ Fresh cream – 50 gms
Red chilli powder- To taste
Dhaniya powder- 1.5 teaspoons
Salt to taste
Garam masala – 1 pinch
Cinnamon stick – ¼ inch piece
Oil – 2 tablespoons

Blanch the leaves and tender stalks of Palak (spinach) in about 2 tablespoons of water for 4-5 minutes, cool and then blend to a paste. Heat oil (leaving aside 1 teaspoon) add the cinnamon stick to the oil, cook for about 30 seconds and then add ginger, garlic and onion; sauté till onion becomes tender. Add the dhaniya powder and chilly powder to this and cook for about 1 minute and then add the spinach puree. Cook the spinach till the raw smell of spinach is gone; add salt and the coconut milk/ fresh cream. Cook till all the ingredients are blended completely. Add  garam masala and cook for 2 minutes.

In a non stick pan heat 1 teaspoon of oil and toast paneer (cut into ½ inch cubes) till soft and light golden, this does not take more than 1 minute on each side. Add the toasted paneer to the palak gravy and cook for one minute. Serve hot with Phulkas or rotis

Tuesday 19 July 2011

Channa Bhatura


Channa Bhatura (serves 4)

Channa Masala with Bhatura

Channa Masala with Bhatura

Channa Masala with Naan

Channa


Kabuli channa:250 gms
Onions: 3 medium
Tomatoes: 2 medium
Ginger: 2 inch piece
Garlic: 2 cloves
Dhaniya powder:2 spoons
Red chilli powder: to taste
Salt: to taste
Garam masala powder: ½ spoon
Coriander leaves (finely chopped):a handful
Oil for cooking: 2 tablespoons

Soak the Kabuli channa (chickpeas) overnight. Drain the water they are soaked in as this helps reduce the flatulence caused by chickpeas. Pressure cook the chickpeas with enough water to submerge the chickpeas generously and salt till tender and not overcooked. (approx.8 whistles)

Blend tomatoes, onions, ginger and garlic in the mixer into a coarse paste. Heat oil in a pan and add the paste. Cook for 15-20m minutes on low heat, stirring constantly. Add the Dhaniya powder and chilli powder and cook for 3 more minutes. Add the cooked channa after draining the water it was cooked in. Fry the masalas and channa together for 2-3 minutes. Now add the water( that the channa was cooked in) and stir the mixture. At this stage remove 15-20 of the cooked channas out of the gravy and mash them thoroughly with the back of a spoon and add this paste to the rest of the channa masala. This will help thicken the gravy and provide a cohesive texture. Cook the channa for about 5-6 more minutes. Finally add the garam masala and stir it in letting it mix well. Garnish with coriander and serve hot with Bhaturas.


Bhatura/ naan (makes 8-10)

Maida: 250gms
Curd: 2 tablespoons
Salt: 1 teaspoon
Sugar: 1and ½ teaspoons
Baking powder: 1 teaspoon
Oil for mixing: 1 teaspoon

Oil for frying

Mix the flour, salt, sugar, baking powder, curd to form a firm dough. If needed add some water to get the right consistency. Rub the oil on top of the dough with your hands. Leave the dough to rise for about 1 hour. Roll out bhaturas (oblong shaped puris) and fry in oil. Serve hot with channa masala and raw onion slices. You can use the same dough to make naans; cook these on the tava without oil like you would cook a phulka/ roti. Apply a little butter while hot to get the butter naan taste.

Hint: In case you find the dough difficult to handle after it has risen, refrigerate it for half hour before using it.

Sunday 17 July 2011

Paani Puri

Potato filling, red and green chutney

Potato filling with sweet date chutney

Paani Puri with potato filling, sweet date chutney and green chutney

Paani Puri

Green chutney

Mint leaves - one bunch
Coriander leaves - ½  bunch           
Ginger - ½ inch piece
Green chilli - 1 or to taste
Salt- to taste
Rock salt - 1 tsp
Paani puri masala (Everest Brand) -1 and ½ tsp
Juice of one big lemon.
Paani puri – Buy good quality puris from a chaat shop or supermarket.

Blend all the ingredients together till smooth. Then add about 750 ml drinking water. Taste to make sure the taste is right. Tastes best when served cold.

Red/ sweet chutney

Dates - 250 gms
Tamarind - 50- 60 gms
Salt - to taste
Rock salt - ½ teaspoon
Jaggery- one lemon sized ball
Roasted jeera powder - ½ teaspoon
Chilli powder- 1 pinch
Pressure cook the dates and tamarind along with sufficient water till soft. Cool it. Then extract thick pulp from the mixture and remove the husky bits. Boil this pulp and add Salt, Rock salt, Jaggery, Roasted jeera powder and Chilli powder. Cool it well before using. This chutney should be thick and not too runny.     ( The same chutney can be used for Bhel puri)
For stuffing inside the Paani puri soak and boil black channa with salt , boil , peel and mash potatoes. Add rock salt, salt and chilli powder to this mixture.

Both chutneys can be kept in the refrigerator and used for 2-3 weeks.                   

Stuffed tomatoes

Stuffed Tomatoes


Gravy
Stuffed tomatoes with gravy
Stuffed tomatoes (serves 4)
Small tomatoes- 8


For the stuffing


Boiled potatoes (peeled and mashed) - 1(medium sized)
Finely chopped onions -1 big
Coriander finely chopped - ¼ bunch
Green peas - 2 table spoons   
French beans (finely diced) - 8-10
Carrot( peeled and finely diced) - 1 big
Ginger( peeled and diced) -1 inch piece
Garlic( peeled and diced) - 1 clove
Oil - 1 table spoon


Masalas


Dhaniya powder - 2 teaspoons
Turmeric powder-1 pinch
Chilli powder - to taste
Garam masala -  ¼ teaspoon
Salt to taste


Oil for cooking the vegetables finally   1.5 table spoons


Gravy(optional)


Onions - 2 large
Tomatoes - 2 large
Ginger -1 inch piece
Garlic-1 clove
Oil for cooking - 2 table spoons
Dhania powder -1 spoon
Red chilli powder - to taste
Salt (to taste)
Coconut milk( from a carton not the  powdered one) -100 ml
Garam masala -1 pinch
Green coriander (destalked and finely chopped) -a handful.


Prepare the stuffing by heating the oil and frying the onions till soft and then add dry masalas and the ginger. Microwave the peas, beans, carrot on high for four minutes along with a  little salt and 1 tablespoon of water or steam them lightly for 5-6 minutes without adding water. Add the mashed potatoes, the cooked vegetables and coriander leaves. Mix well, taste to make sure the salt is adequate.


Prepare the tomatoes by cutting off the tops and scooping out the innards, If doing this is difficult then the slice the vegetables into half lengthwise and scoop out the innards,


Stuff the mixture into the hollowed vegetables and cook the same in the cooker pan by heating the oil and placing the stuffed vegetables flat on the pan. Move them from side to side to make sure it is completely cooked. This should take about 6-7 minutes. You could garnish it with a little grated cheese before serving it to the children.


Gravy


Blend the onions, tomatoes, garlic and ginger roughly in the mixer. Heat oil and cook the mixture for 10- 15 minutes on low heat till the raw smell is gone, add the dry masalas and cook for 3 more minutes. Add the coconut milk and stir till you get a rich look. Add a pinch of garam masala and garnish with coriander.    


To complete the dish place the stuffed and cooked tomatoes on top of the gravy and serve hot with hot rotis or jeera rice.


Note: You can substitute the coconut milk with tender curd or fresh cream. But curd  does not produce the same results and cream is too rich and heavy. Another substitute for making the gravy more well rounded is blanching 8-10 cashew nuts or almonds( need to be peeled after blanching) and grinding them to a paste and adding to the gravy.  You can also add sweet corn, paneer etc into the stuffing if preferred. You can use the same stuffing for small capsicums and cook them the same way. For a better visual effect you can alternate stuffed tomatoes with stuffed capsicums.

Friday 15 July 2011

Welcome to Rama's recipes

I have started this blog because I love cooking and sharing food with friends and family. This blog is going to be my platform for sharing my recipes with those of you who are constantly asking me for me for them. I really cannot claim that all my recipes are original, but one thing I can say about them is that they are easy and most importantly delicious. I hope you enjoy cooking my recipes as much as I do.

I always feel that as with everything else in life if you enjoy doing it, the results are always going to be good. The same applies to cooking.  If you enjoy cooking, the end results are going to be delicious. My recipes are just guidelines you can add/delete/ substitute ingredients on the way - and you will be surprised with the results!

Here is wishing you happy cooking and delicious food!