Thursday, June 5, 2008

Mumbai style Pav Bhaji

· 2 cup: Boiled vegetables (peas, Capsicum, cauliflower)
· 2 cup: Potatoes-boiled & mashed
· 11/2 cup: Onions-grated
· 1 tsp: Chopped Garlic/garlic paste
· 1 cup: Tomato-grated
· 1 cup: Tomato puree
· 2 tsp: Cumin seeds
· ½ tsp: Turmeric
· 1 tsp: Pav bhaji masala
· ½ tsp: Red chilly Powder
· Salt –to-taste
· 8 pcs: Pav breads
· 8 tbsp: Butter for the bread
· ½ cup: Oil / butter
· 1 lemon ( slices)
1. Heat oil and add cumin seeds, then the onions, garlic paste.
2. Add tomatoes and puree, turmeric, salt, pav bhaji masala and red chilly and continue cooking till the oil separates
3. Mash all Boil vegetables & Add the vegetables and potatoes and sauté, till cooked through. Keep mashing the vegetables with the stirrer as it cooks.
4. To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
5. Serve pav with Bhaji Roasted papad & Chopped onions
6. Add lemon juice if required.
7. With Pav Bhaji You can serve cold drink or butter milk
8. Your Complete meal ready now

Wednesday, June 4, 2008

Kanchipuram Idli

1 cup urad dal1 cup rice - uncooked¾ cup sour curds10 cashewnuts- cuted in to two parts3 green chillies, chopped ½ grated coconut1 tsp paste of ginger½ tbsp Whole black pepper 8 to 10 curry leaves2 tbsp ghee
Pinch of turmeric
1salt to tasteoil for greasing on idli mould

Recipe :
1. Wash and soak the urad dal and rice together for 7 hours.2. Grind the urad dal and rice to a smooth paste by adding enough water.3. Keep it to ferment in a warm place for 5 to 7 hours.4. Put the curds, cashew nuts, green chillies, coconut, ginger, black pepper, curry leaves, ghee, salt and turmeric and stir well.5. Spoon the batter into greased idli moulds and steam for at least 15 to 18 minutes.6.Repeat the same procedure for the remaining batter.
7. Serve hot Idli with sambhar & Chuteny
8. Your breakfast is ready now.

Moong Dal Halwa (Siro)

Moong dal - 100 gm
Ghee - 100 gm
Mawa - 50 gm
Sugar - 150 gm
Cashew Nuts - 10 (Cut into 4 pieces)
Dried Raisins(kishmish) - 10
Cardamom - 4 powder 1tsp
Almonds - 5 (Cut length wise)
1. Wash the moong dal and soak it in water for 4 to 5 hours.
2. Take moong dal from water and grind it, don't add water.
3. Heat the frying pan and put ghee and moong dal paste in the frying pan, then stir on medium flame for 20 to 25 minutes.Now you can see the ghee getting separated from moong dal. Moong dal paste is cooked now.4. Put Mawa in other pan and cook on low flame. Then mix it in the moong dal.5. Put sugar and water in a utensil and heat it. When the water starts boiling cook and prepare a wire like syrup.6. Mix this syrup in the moong dal paste, Now stir this halwa on low flame. In about 8 to10 minutes halwa will be ready. Mix the grinded cardamoms in the halwa.
7.Take out the halwa in a bowl/plate and garnish it with almonds cashew & raisins.
8. Halwa serve hot only.

Methi Pakoda

1 Besan(Gram flour) -- 1 1/2 cups2. Green chilli Paste 1 tsp. 3. Salt to taste4. Onions -- 3/4 th cup (Chopped)5. Pinch of hing (Assofedia)6. Methi leaves -- 1/4th cup
7. Oil for deep frying
8. ¼ tsp soda-bi-carb
9.10-12 whole black pepper

* Mix the onions, green chilli paste, salt and besan
* Add methi, black pepper, hing & Soda- bi-carb.
* Add some water to make into a very thick paste.* Heat the oil. Pour a spoonful of the paste in the oil and let fry until golden brown. Stir in between. Remove from oil
* Serve with tamarind chutney and green chutney.
For jain pakoda do not add Onion

Tuesday, June 3, 2008

Dal baati

For Dal * 3/4 cup whole black gram (urad)
* 3/4 cup moong dal & chana dal * 3 onions, chopped finely* 2 tomatoes, chopped finely * 2 tsp garam masala powder * 2 tsp chilli powder * 1 tsp turmeric powder * 1 tbsp ginger-garlic paste
* 2 green chillies paste* 4 tbsp ghee * 1 cup coriander leaves, chopped finely * Oil * Salt To Taste
For Bati * 5 cups whole wheat flour, sieved
* 1 cup ghee, melted * 2 tbsps curd * Salt To Taste

· Pressure cook moong dal, chana dal & black gram till it becomes soft.
· Heat 4 tbsps oil. Add onions. Brown them.
· Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, dal, gram and salt. Simmer till well blended. The gravy should be thick. Pour over ghee.
· Knead a soft dough with flour, ghee, curd, salt and just enough water.
· Roll into lemon-sized balls. Cover and keep for one hour. Then roast in microwave like biscuits
· Garnish the dal with coriander leaves and slit green chillies.
· Dip hot (baati) in the dal while eating.

Sunday, June 1, 2008

Cucumber salad

3 big cucumbers (finely chopped)
1 bowl Daliya powder (Channa un skinned)
2 green chilly (finely chopped)
1 bowl coriander leaves (finely chopped)
1 cup fresh curd
1 tsp sugar
Pinch of mustard powder
Salt to taste
1 Mix all above things in one big glass bowl.
2. Mix well. Keep in refrigerator & cool it.
3. Serve with your meal.

Bombay style Wada Pav

· ½ kg potatoes, boiled & mashed
· Pav – as per your requirement
· 5-6 green chilies paste
· 3 cloves of garlic paste
· 1 tsp turmeric
· 1 tsp ginger paste
· 5-6 curry leaves
· 1 tsp mustard seeds
· 1 tsp urad dal
· A pinch of asafetida
· 1½ cup gram flour
· ½ tsp sodium bicarbonate
· 2 tsp coriander leaves(Chopped)
· water
· oil for frying
· salt to taste
1. Take Mash the boiled potatoes in big bowl.
2. Heat 2 tablespoons of oil in a pan, then add curry leaves, mustard seeds, urad dal & asafetida.
3. Fry until they turn golden brown.
4. Add turmeric powder, chili paste and Garlic paste mix well.
5. Add salt according to taste.

Kashmiri Pulao

· 3 cup Basmati rice
· 2 cups: Milk
· 2 tbsp fresh Cream
· 1 cup: Fruits like: grapes, pineapple, apple, pomegranate(chopped)
· 1 tsp: Sugar
· 2 tsp: Ghee
· 3-4: Cloves
· 1-2: Bay leaf
· 2-3 Cinnamon
· 3-4: Cardamom
· ½ tsp: Cumin seeds
· 1tbsp coriander leaves (chopped)
· Salt to taste
1. Gently wash rice and soak in water for about 1 hour.
2. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms.
3. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt.
4. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
5. When cooked, mix in chopped mixed fruit.
6. Sprinkle coriander leaves before serving.