Saturday, April 2, 2011

Creamy Spinach and Corn - Perfect for Roti

Ingredients: 1 bunch spinach 1 small can sweet corn 1 big onion chopped 3 chopped tomatoes 1 small onion thinly sliced 2 tbs ginger/garlic paste 1 tbs coriander/cumin powder 1/2 tbs red chilli powder 1/4 tbs black pepper powder 1/2 tbs cumin powder salt as per taste 1 tbs butter 3-4 tbs oil Method: 1. Blench spinach and keep it separate. 2. Heat 1 tbs oil, fry chopped onion till it gets translucent, added chopped tomatoes and stir it for few times and then blind it with blenched spinach. 3. Heat 2 tbs oil, add cumin, sliced onion and let onion get nice brown color, add ginger/garlic paste, cumin/coriander powder and fry it for couple of minutes in medium flame, add spinach paste and stir it properly. 4. Add salt and let it cook for a minute and corn, red chilli powder, black pepper powder and sauté it properly. Cover the lid and cook for 2 min, add butter stir it properly and ready to serve with your choice of roti.

Sunday, March 27, 2011

My Hometown Sweet Lavang Lata

Ingredients: 2 cups Maida or Atta (level) 20 Cloves 2 tbs butter softened a pinch of Salt Oil or ghee - for frying Syrup: 1 cup Sugar(heaped) 1/2 cup Water 1/4 tbs Lemon juice Filling: 1 cup grated coconut 1/2 cup Powdered sugar 2 tbs chopped nuts Method: 1. Rub butter well on a plate and then mix with flour, salt gently 2. When it is mixed, sprinkle water and gradually knead into a stiff dough, cover with wet cloth and keep it for about 30 min. 3. Mix the ingredients under filling together in a bowl. 4. Make syrup with sugar and water of one string consistency than add lemon juice after removing from fire and keep it warm. 5. Prepare small balls from maida dough and roll out into very thin circles, keep 1 tbs of stuffing in the centre and fold both sides to the centre to cover filling, then fold other two sides to centre overlapping each other to form a square. Insert two clove on top, cover all lavang lata with a wet cloth. 6. Heat ghee or oil in a heavy bottom pan till it becomes moderately hot, reduce flame to low. 7. Deep fry few at a time till crisp on both sides, turning over gently and dip it in the syrup. Take it out from the syrup to a serving plate after about 15 min and enjoy. (Optionally you can flood color to make it more colorful)

Saturday, March 26, 2011

Egg Drumstick Curry

6 egg hard boiled
3 medium potatoes boiled
12 drumstick 2-3 inch long
1 medium onion, thinly sliced
¼ tbs mustard seeds
1 bay leaf
1 tbs garam masala (optional)
1/2 tbs tamarind paste
Salt as per taste
4 tbs oil

Make paste:
2 tomato chopped
2-3 red chilli
2 garlic cloves
1 inch ginger piece
1 tbs cumin/coriander powder (or whole coriander and cumin)

1) Boil drumstick with little salt, 1 cup of water and tamarind for 1 whistle and let it cool down.
2) Grind the ingredient listed under paste to a smooth paste.
3) Cut potatoes into 2 inch big pieces or you can cut into 2 inch size and then boil.
4) Take the shell out of the eggs and poke couple of times in each egg and keep it aside.
5) Heat 2 tbs of oil in a non stick frying pan and then fry the eggs, 2 at a time till golden brown. Keep stirring so that all side of the egg gets nice brown color.
6) Add remaining oil to the same frying pan and let it heat. Add the bay leaves, mustard seeds and let it finish popping.
7) Add the sliced onion and fry it and cover the lid and low the flame and keep it for another 2 minutes till it turns brown add the masala paste and fry it for about 5 minutes in medium flame.
8) Add 2 cups of water and let it boil for about 5 minutes, add salt, turmeric, boiled potatoes, drumstick along with the water and let it get cook for 4 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masala and your egg drumstick curry is ready to serve with Rice.

Saturday, March 19, 2011

Whole Moong Khichidi

1/2 cup dal
1/2 cup rice
1/2 cup whole moong (preferred if soaked at least 2 hours) or sprout moong
1/2 cup chopped pumpkin
1/4 cup chopped beet root
1 tomato chopped
1 tbs ginger/garlic paste
1/2 tbs coriander/cumin powder
1/2 tbs red chilli powder
1/2 kasoori methi
1/2 tbs haldi powder
1/2 tbs mustard seeds
a pinch of hing
1 tbs oil

1)Heat oil in pressure cooker, add hing, mustard seeds, after finish popping add ginger/garlic paste, fry for a sec add red chilli powder, turmeric, coriander/cumin powder and add 3-4 cup of water and let it boil.
2)Add chopped beet root and pumpkin and let it boil add daal, rice, moong, chopped tomatoes and salt and stir well.
3)Cover the lid and let it cook for up to 3 whistle and your nutritious moong khichidi is ready.

Monday, March 14, 2011

Sweet and Sour Shrimp Pineapple

3-4 tbs ginger/garlic paste
12-15 roasted peanuts
1/2 tbs red chilli powder
1/2 tbs paprika
1/2 tbs turmeric
1/2 tbs cumin seeds
2 tbs prawn curry powder
Half of a ripen pineapple (but not too over ripe), cut into 1.5 inch pieces
10 to 12 large shrimps(Shelled and deveined)
salt as per taste
oil to cook

1)Grind peanuts with few spoon of water to a smooth paste.
2)Heat 3/4 cup oil in a heavy bottom frying pan and add cumin seeds, ginger garlic paste, turmeric, red chilli powder and prawn masala and fry it for
about a 1 to 2 minutes and then add 3 cup of water and let it boil for about 15 minutes till the sweetness from pineapple is released into the gravy.
3)Add peanut paste stir it properly, add shrimp, paprika and salt and stir and let it cook for about 2 minutes and your sweet and sour shrimp pineapple is ready to serve hot with your choice of rice or roti.

Wednesday, March 9, 2011

Minced Dudhi Chana Daal

1 cup chana daal
3 cup grated/minced dudhi
1/2 cup chopped onion
2 chopped tomatoes
1 stick of cinnamon
1 tbs red chilli powder
1 tbs turmeric powder
1 tbs garam masala powder
2 tbs oil
1 onion thinly slice
1/2 tbs cumin seeds
salt as per taste

1.Take daal, grated dudhi, onion, cinnamon stick, chopped tomatoes with 3-4 cups of water in a pressure cooker and cook in low flame till 1 whistle.
2.Open the cooker when it cools off, add garam masala, turmeric powder, red chilli powder and salt and mix it properly.
3.Heat oil in a frying pan, add cumin seeds and allow it to pop and fry sliced onion till nice golden brown and add boiled dudhi daal, mix it properly and cover the lid and let it cook for 2 minutes is medium flame and Minced Dudhi Chana Daal is ready to serve.

Sunday, March 6, 2011

Egg Poach Curry

4 eggs
2 Large Tomatoes made to a puree
1 Large Onion chopped finely
1 tbs Ginger and garlic paste
½ tbs Turmeric Powder
1 tbs Red Chilli Powder
1 tbs Garam Masala Powder
1 Bay leaf
Coriander leaves to garlish
Salt to taste
2 tbs oil

1) Make a paste with Turmeric, Chilli, Garam Masala powder and Garlic and Ginger paste.
2) Heat Oil in a non-stick frying pand, add bay leaf and chopped onion and fry till onion turn brown color.
3) Add the masala paste to it and fry for about a minute and add tomato puree and fry it for another minute and add 3 cups of water, stir it and bring it to boil and let it boil for about 5-7 minutes in high heat.
4) Now reduce the heat, add salt and carefully break eggs and pour in the boiling gravy.
5) Do it slowly to avoid too much spreading of the white and do it one by one.
6) Cook for about 5-7 minutes or till the yolk forms a farm a round shape.
7) Egg Poached curry is ready to serve, optionally you serve with chopped coriander leaves.