Wednesday 14 December 2011

No fry gobhi manchurian

Ingredients:
  • Cauliflower – 1 no (medium-sized; cut into florets and soaked in hot salt water)
  • Ginger – 1″ long piece; finely chopped/minced
  • Garlic – 10-12 pods; finely chopped/minced
  • Spring Onion Shoots – 10-15 nos (chopped to 1/2″ pieces)
  • Soy-sauce – 1 tbsp
  • Tomato ketchup – 1 tbsp
  • Red pepper sauce (optional) – 1-2 tbsps (as per your taste)
  • Hot Water – 1 1/2 cups (omit if making a dry, crispy version)
  • Salt – to taste
  • Oil – 2-3 tbsps for shallow-frying the florets + 1-2 tbsps for the manchurian
For the coating:
  • Maida/All-purpose flour – 5-6 tbsps
  • Cornstarch powder – 3-4 tbsps
  • Soy-sauce – 2-3 tsps
  • Red Chilli powder – 1 tsp (alter to suit your taste)
  • Salt – to taste

Procedure:
  • Drain the water from the cauliflower florets, and transfer to a clean, dry bowl.
  • Add all the ingredients mentioned for the coating – maida, cornstarch powder, soy sauce, red chilli powder, salt to taste, and toss the bowl so all the cauliflower florets are well-coated. Set aside for about 10 minutes to allow the florets to absorb some of that wonderful flavour. Since the florets are damp, the coating ingredients will stick on well, and easily.
  • In a non-stick wok, heat the oil.
  • Shallow-fry the marinated cauliflower florets till they turn golden brown on the edges and tips.
  • Transfer to a clean plate covered with a tissue to absorb any excess oil.
  • In the wok, heat some more oil.
  • Add the finely chopped ginger and garlic. Saute for half a minute.
  • Throw in the cauliflower florets and spring onions, and fry for a minute.
  • Lower the flame and add the tomato ketchup, soya sauce, red pepper sauce, more salt to taste (if required).
  • Immediately pour in the hot water, and cook this gravy over a low flame for about 3-4 minutes. The cornstarch powder that you added to the florets initially helps thicken the gravy, so your gravy doesn’t really need any other agent to thicken up.
  • Bring the gravy to a boil on a low flame, about 3-5 minutes at the most.
  • Lastly, add the soya sauce and allow to boil another minute on a low flame, before you remove from flame.
  • Serve hot with noodles or rice. I served mine with vegetable hakka noodles, and like I said earlier, it was a marriage made in heaven! Will definitely be posting the veg hakka noodles soon, so watch this space.

 http://cookcurrynook.wordpress.com/2010/09/28/no-fry-cauliflower-manchurian-gravy/


have to try this one too
http://www.yaio.net/food/2011/09/07/gobi-cauliflower-manchurian-recipe-deep-fry-and-no-fry-dry-and-gravy-manchurian-recipe.html

Tuesday 13 December 2011

Lahsuni Kundru

Kundru: 2 Cup
Garlic: 20 24 Cloves
Ginger 1 inch
oil: 1tbsp
Cumin 1/4 tsp
Sabut Lal Mirch 4- 6
Dhania Powder
Haldi: 1 tsp
Salt


Method
wash and cut kundru in quarters.
make a paste of 12 garlic and gginger.
Heat Oil add jeera sabut lal mirch and ginger garlic paste and cook for 1 min.
add rest of the garlic (mota mota chopped )  and cook for a min to lightly brown them
add kudru and cook till done stirring continuosly till risp.
Add dhania haldi and salt powder mix well.
garnish with hara dhania and serve.

Bhutte ke Cutlet

Frozen corn: 1 Cup
Onion: 2 Medium chopped
Green Chilli chopped
Ginger 2 Inch chopped
Fresh Coriander Finely Chooped
For Tadka:
Cumin: 1 tsp
Saunf: 1 tsp
Turmeric powder 1/2Tsp
Coriander powder 1tsp
Red chilli powder: 1 tsp
Garam masala: 1 tsp
Fresh Breadcrumb: 1/4 Cup
Lemon juice: 2 tbsp
Chaat masala: 2tbsp

Method:


  1. Heat 2 tbsp oil and add cumin and saunf till it change colour.
  2. Add chopped onion and saute
  3. Add haldi, dhania, Garam masala and chilli powderstir to mix well
  4. now add corn and let it cook  once done and dry remove from heat and grind it in food processor. Save a little corn  mixture to add later.
  5. mix fresh bread crumbs and mix well to make dough .
  6. divide it into sixteen pices and shallow fry.
  7. Sprinkle lemon juice and chaat masala. and serve.:) make cocktail size and serve in a stick.

Friday 25 November 2011

Mushroom Masala

 http://www.spicytasty.com/veggie-entrees-sides/mushroom-masala/


mm
I have always wanted my gravy to taste like the one in restaurants. But I have never got that. Finally, with this mushroom masala, I got both the smell and taste as i want it to be. I got this mushroom recipe from my sister. She is a good cook and shares a lot of good recipes with me. I have not used tomatoes in this gravy. But for other dishes, you can follow the same method and just add the tomato puree to it so that you will get the desired taste for your gravy. You can also shred some cheese over it if you want a rich and delicious gravy.
Ingredients:
  • Mushroom – 220 g
  • Chopped onion – 2 cups
  • Garlic cloves – 4
  • Ginger – 1″
  • Green chillies – 2
  • Cashew nut paste – 3 tbsp
  • Cardamom – 2
  • Cloves – 2
  • Bay leaf – 1
  • Chilly powder – 1 1/2 tsp (adjust to taste)
  • Garam masala – 3/4 tsp
  • Curd – 3/4 cup
  • Coriander leaves – a few
  • Oil/Ghee/Butter – 2 tbsp
Method of Preparation:
  1. Soak cashew nuts in water for 15 mins
  2. Boil 2 cups of water and add onions
  3. When the onions become soft, add garlic and chopped ginger. Remove from heat and keep it aside till it gets back to the normal temperature
  4. Now drain them and grind to a fine paste along with cashew nut (after draining)
  5. Heat oil/ghee/butter in a pan and add ground cardamom and cloves followed by bay leaf and saute for 2 minutes
  6. Add the onion paste to it and saute for 3 minutes
  7. Now add the red chilly powder, garam masala, salt, green chillies to the onion paste and combine them well. Leave it for 2 minutes
  8. Simmer the heat and add curd to it and mix thoroughly
  9. Keep on stirring at low heat for a minute and then add the mushrooms
  10. Cook for 5 more minutes and remove from heat
  11. Garnish with coriander leaves
mushroom masala
Today I have tried Paneer Masala with the above method :)

Saturday 19 November 2011

Achari Paneer

Ingredients

2 tsp dhania powder

1 tsp garam masala
3 tbsp chopped corriander(dhania)
1 tbsp oil
salt to taste


Method
  1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
  2. Heat the oil and add the seed mixture.
  3. When they crackle, add the onion and saute till it turns translucent.
  4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
  5. Add the curds, sprinkle the plain flour and mix well.
  6. Add the coriander and salt and bring to a boil.
  7. Serve hot with rice or rotis.

Handy tip:
  1. If it is sour, add 1 tsp of milk and serve.
 http://www.tarladalal.com/Achari-Paneer-1736r

Friday 18 November 2011

Mung Dal k Kabab

1 cup yellow moong dal (split yellow gram)
1 cup boiled and grated potatoes
3 tbsp Finely chopped onions
2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
1 tsp ginger-garlic (adrak-lehsun) paste
2 tsp chaat masala
2 tbsp chopped coriander (dhania)
salt to taste
oil for brushing
phudina chutney

Method
  1. put the dal in a cup and cover with enough water till its soft then cook in a cooker in medium heat for one whistle only till the dal is soft and cooked and all the water has evaporated.
  2. Combine the cooked dal with the rest of the ingredients, except the oil, and mix well.
  3. Divide the mixture into 4 equal portions.
  4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.
  5. Brush each kebab with a little oil.
  6. Cook the kebabs (approx. 3 to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides.
  7. Cut into pieces and serve hot with phudina chutney.
http://www.tarladalal.com/Moong-Dal-Seekh-Kebab-30936r

Sunday 17 July 2011

American Chopsuey Baked style

Ingredients and Method to make American Chopsuey

For the sauce
1/2 cup plain tomato ketchup
1 tsp oil
3/4 tsp minced garlic
1/4 tsp red chilli powder
2 tbsp sugar
1 tbsp corn starch mixed with 1/2 cup water (see notes)
Additional 1/2 cup water
salt to taste ( I used about 1 1/4 tsp salt)
soy sauce 1 tsp


Veggies for chopsuey
1 large yellow onion cut into long slices
2 large green bell peppers (cut into long slices)
3 1/2 cups of shredded cabbage
2 tbsp oil
pinch of salt


Noodles
250 gms egg noodles (or hakka noodles)(or even Maggie / Top ramen noodles)
few drops of oil to brush on the noodles

Method 
To make sauce
Mix corn starch in 1/2 cup water and keep aside
Mix tomato ketchup, red chilli powder, 1/2 cup water, sugar, salt and soy sauce in a large bowl and keep aside
Heat oil in a heavy bottomed pan and add the minced garlic to it and saute until the garlic starts turning slightly brown.
Lower heat and slowly add the tomato ketchup + all other spices kept aside.
Add the corn starch +water to this mixture and let it simmer for a few minutes until the sauce begins to thicken.
Remove from heat and keep aside.

For the noodles
Pre heat oven to 400 deg F
Line a baking tray or sheet with aluminum foil or parchment paper. Place the noodles on the tray/ sheet and brush with a few drops of oil on top of the noodles
Bake for about 10 minutes or until the top of the noodles begins to turn brown.


For the veggies
Heat oil in a large heavy bottomed pan
Add the onions to the oil and saute until the onions are transparent.
Add the rest of the vegetables and saute until the veggies are cooked but crisp on a medium high heat.


For the chopsuey.
Assemble all three components of the dish in a large bowl and serve immediately.
If you like your noodles a little softer let the noodles soak the sauce for a few minutes and then serve.

From 

Tuesday 12 July 2011

Simple fish curry

3 tbsp vegetable oil
¼ tsp fenugreek seeds
4 medium cooking tomatoes, puréed

¾ tsp turmeric
½ - ¾ tsp red chilli powder, or to taste
½ tsp garam masala
2 handfuls of fresh coriander stalks and leaves, roughly chopped
600g any firm white fish stakes

400ml water
Masala
25g garlic (approximately 9 large cloves), peeled
4g fresh ginger, peeled
¾ tsp cumin powder
½ tsp black pepper
½ tsp mustard seeds, ground
1 tbsp coriander powder
salt, to taste
40ml water
1 Blend the masala ingredients together to make a fine paste.
2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.
3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.
4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.
5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.
Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.


from Anjum Anand  http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/anjum_anand/article2863977.ece

Fish curry North Indian style

3 tbsp vegetable oil
¼ tsp fenugreek seeds
4 medium cooking tomatoes, puréed
¾ tsp turmeric
½ - ¾ tsp red chilli powder, or to taste
½ tsp garam masala
2 handfuls of fresh coriander stalks and leaves, roughly chopped
600g any firm white fish stakes
400ml water
Masala
25g garlic (approximately 9 large cloves), peeled
4g fresh ginger, peeled
¾ tsp cumin powder
½ tsp black pepper
½ tsp mustard seeds, ground
1 tbsp coriander powder
salt, to taste
40ml water
1 Blend the masala ingredients together to make a fine paste.
2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.
3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.
4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.
5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.
Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.

Sunday 10 July 2011

Capsicum Zunka

Three capsicums, chopped into half cm squares, like in the picture.
Two medium Onions, chopped fine.
1 tsp of mustard seeds.
Half tsp of red chilli powder, and dhania powder.
A pinch of turmeric and salt to taste.
1 cup of besan.
Peanut or vegetable oil.

Steps:

Heat 3 tbs oil in a thick bottom kadhai.
Add the mustard seeds and let sputter.
Add the onions, reduce heat and cover the kadhai.
After 2-3 minutes when the onions are limp, add the chopped capsicum.
Sauté for a few minutes.
Add the red chilli, dhania, turmeric and salt to taste.
Add the besan and mix very well.
In low heat, keep stirring the mixture. It takes a lot of stirring to cook the besan uniformly.
Cover it, keep for 1 minute, open it, stir it, cover it again.
Repeat for 4-5 times till done.


you can make kundru zunka the same way and add tomatoes too..

Thursday 7 July 2011

Katori Chaat- baked version

For the katoris1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 tsp salt

For the filling
1 cup mixed sprouts (boiled)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp dried mango powder (amchur)
1 tsp chole masala
oil
salt to taste

For serving
beaten curds (dahi)
Khajur Imli ki Chutney
Green Chutney
Sev or nylon sev
chaat masala

Method 


    for the katoris

    1. Combine the flour, butter and salt and make a stiff dough using a little water. knead very well.
    2. Divide the dough into 2 equal portions.
    3. Roll out each dough portion into a sheet of 6 mm. (â¼") thickness.
    4. Cut rounds of pastry using a large 50 mm. (2") diameter cookie cutter and press into tart moulds.
    5. Prick all over with a fork.
    6. Bake in a hot oven at 230â°c (450â°f) for 10 to 15 minutes.
    7. Cool the tart cases.

    for the filling

    1. Heat the oil in a pan and add the cumin seeds. when they crackle, add the asafoetida.
    2. Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. cook on a slow flame for 4 to 5 minutes. keep aside.

    how to proceed

    1. Fill each tart with a portion of the filling.
    2. Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
    3. Serve immediately

    From Tarla dalal

    Katori Chaat

    For the katoris

    1/2 cup plain flour (maida)
    oil for moyan
    1 tblsp Rava
    1/4 tsp salt
    Mix Maida, rava and salt then add oil and rub the mixture. add enough oil till you can  make a ladoo of the flour. knead dough a bit tight with  warm water .deep fry them.


    make aloo tikki and put them in the katoris and add green chutney, Mithi imli chutney and serve.




    Someone else's version http://365daysveg.wordpress.com/2010/08/28/asli-katori-chaat/
    need to try this next time:)



    Ingredients
    1. 1 Cup Atta
    2. Water
    3. 1/2 tsp salt
    4. 1/2 tsp Ajwain seeds
    5. Boiled Aloo
    6. 1 medium onion chopped
    7. 1 medium tomato chopped
    8. lemon or lime juice as per taste
    9. Meethi Chutney (see recipe here under NOTE)
    10. Dhania Chutney (see recipe here)
    11. Dahi, beaten and smoothed
    12. Chaat masala powder
    13. Black Channa soaked overnight and cooked
    14. Sev or Bhujia for garnish
    15. 1 Small bunch fresh cilantro
    16. Red Chili powder as per taste
    17. Salt as per taste
    18. Oil for frying
    Recipe:
    It looks like a lot of ingredients, but most of it is store bought. Add water to atta, salt, ajwain and knead into a dough much like for making roti, pizza etc. Cover it and kee it aside. Cut all the vegetables into small pieces. Add salt, chaat masala, lime/lemon juice, chili powder to aloo and also channa and keep aside. Take a small portion of the atta and roll it into a small roti. Take 2 katori’s. Drizzle little oil on the bottom side of it and stick this rolled atta and cover the bottom completely ensuring no where the atta is too thick (see picture).
     
    Using a fork prick holes all over so that it does not fluff. Heat oil in a kadai and place this katori. The atta will start to separate from the katori. Using a spatula, hold the katori and using a spoon or knife slowly try to release the atta from the katori. The katori from atta has formed shape now. Turn this katori to fry on all sides and crisp. While this is cooking, keep the other katori with atta stuck to it’s bottom ready. Alternate with both of them. The reason we need two katori’s to alternate is because when you place the katori in oil to fry, it becomes hot after we remove it from oil, so it will be hard to handle. So we use the other katori while the first one cools down.
    Once all the katori’s are ready, place a spoonful of aloo, channa, onions, tomato inside the katori. Drizzle with dahi, meethi chutney, dhania chutney, cilantro and sev. Time to dig in!

    Tuesday 10 May 2011

    Mirch ki sabzi


    Ingredients :
    • 10 Big chillies
    • 1 Big onion
    • 1/2 teaspoon Jeera
    • 1/4 teaspoon ajwain
    • 1/2 teaspoon dhania seeds
    • 1/2 teaspoon saunf seeds
    • 1/2 teaspoon kalaunji
    • Amchur or dry mango powder
    Procedure :
    1. The Chillies are basically the big light green pakoda chillies. You need to cut off the head of the chillie. Then slit it in the side and cut it into 2 halves.
    2. Heat the oil. Add jeera, ajwain, dhania, saunf seeds,kalaunji. When seeds begin to crackle, add the sliced onions.
    3. Once onions turn glossy, add the chillies and salt. Cook till chillies are done.
    4. Add  amchur and continue to cook till besan coats the chillies.

    Friday 29 April 2011

    Vegetable Manchurian


    Makes: 15 - 20 balls
    Preparation Time: 20 minutes
    Cooking Time: 20 minutes

    Ingredients for Manchurian
    • 3 cups of finely minced cabbage
    • 1 cup of finely grated carrot
    • 1/2 cup of finely chopped onions
    • 1/4 cup of corn flour
    • 1/4 cup of Maida
    • 1/4 teaspoon of red chilli powder
    • salt to taste
    • oil for deep frying
    Ingredients for Sauce 
    • ½ cup chopped spring onions
    • 1 tablespoon finely chopped garlic
    • 2 teaspoons finely chopped green chillies
    • 2 teaspoons finely chopped ginger
    • 1 tablespoon corn flour
    • 1 cup water or vegetable stock
    • 1 tablespoon soy sauce
    • 1 tablespoon tomato ketchup
    • 1 tablespoon vegetable/sunflower oil
    • Salt to taste
    Method for Manchurian 

    Heat oil in a wok.

    In the meanwhile, combine all the ingredients adding just a little water if required.

    Divide the mixture into 15 - 20 balls of bite size or a little bigger.

    Add about 5 balls (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until dark/ golden brown but not burnt brown.

    Remove from oil and drain in paper towels.Fry the remaining balls the similar way and keep aside.

    Method for Sauce 

    Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.

    Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

    Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.

    Turn off heat.

    Serving the Manchurian with Sauce 

    Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.


    Serve with Egg Fried rice..

    Tuesday 19 April 2011

    Soya Keema to try

    For Masala
    1. Make a fine powder with the following and set aside-
    • 4 tbsp. dry coconut powder
    • 3 tbsp. coriander seeds
    • 2 tbsp. poppy seeds
    • cloves
    • 14 inch cinnamon
    • 2 pods cardamom
    • 6-8 black peppercorns
    2. Boil 2 cups of water, turn off the heat and add 2 cups of  soy keema granules. Cover and set aside to rehydrate.

    3. Heat 1 tbsp. oil. Saute 2 medium finely diced onions until light brown.

    4. Add the following and saute well for several minutes:
    • 1 tsp. green chili paste
    • 1 heaped tsp. ginger garlic paste
    • 1 tsp. red chili powder (if you like it spicy)
    • 12 tsp. turmeric
    • 1 tsp. Kolhapuri masala or garam masala
    • 3-4 chopped tomatoes
    5. Add spice mixture (made earlier) and stir for a minute.

    6. Stir in rehydrated soya, 2 tsp. tamarind paste, salt to taste and water as necessary to make a curry of the desired consistency.

    7. Simmer for 5 minutes. Garnish with plenty of hari dhania.

    Friday 15 April 2011

    Butter Chicken my style


    Butter chicken is an all time favourite in my house and  this is my version of butter chicken....


    Marination:
    1/4 kg boneless chicken pieces
    1 tbsp strained yogurt
    1/4 tea spn ginger paste
    1/4 tea spn garlic paste
    A pinch turmeric
    Salt
    Apply all the ingredients to chicken pieces and keep aside for about 1hr.

    For Gravy:
    1/2 cup finely chopped onion
    1/4 tbl spn ginger paste
    1/4 tea spn garlic paste
    1 cup tomato paste(boiled n grind after taking out the skin)
    1 tbl spn cashews ground into smooth paste (optional)
    1 tea spn kasoori methi(dry roasted to make powder)
    1 tea spn garam masala
    1/2 tea spn chili powder
     2 tbl spns butter
     2-3 strands coriander leaves
     Salt
    Method:
    Heat 1 tbl spn butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.Heat remaining butter and add onions, ginger, garlic, fry till onions turn translucent. Add chilli powder, garam masala and kasoori methi. Add tomato paste, salt, cashew paste, chicken pieces. Cover and cook till the gravy thickens.  Serve hot garnished with coriander leaves.