North indian dishes

Alu-palak

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KONICA MINOLTA DIGITAL CAMERA                                                                                                                             Ready to serve Alu-palakKONICA MINOLTA DIGITAL CAMERA

                                                                                               Ready to serve Alu-palak with chapati

Time taken: 45 minutes

Serves – 3-4

Alu and palak  both are so popular that it needs no introduction at all.  I have already put up a host of palak dishes like the Dal-palak, palak-moongdal masala, palak soup, Palak lachcha paratha and also Plak-paneer to name a few.  Today i would like to put up Alu-palak which is also as popular as palak-paneer  which is a good combo for roti and chapati.  Here it goes….

What you need to have:

1. Chopped Palak – 2 cups and green chili -2 (to be blanched together)

2. Cooked & cubed potatoes – 2 cups

3. Chopped Tomatoes – 1 cup

4. Chopped onions – 3/4 cup

5. Ginger garlic paste – 1 teaspoon

6. Cumin seeds – 1/4 teaspoon

7. Cloves – 2

8. Cinnamon – 1″ piece

9. Turmeric powder – 1/2 teaspoon

10. Coriander powder – 2 teaspoons

11. Garam masala powder – 1/4 teaspoon(home made)

12. Kasuri methi – 1/2 teaspoon

13. Sugar – 1 teaspoon

14. Milk cream – 1 tablespoon (optional)

15. Water – 1 cup (as needed)

16. Cooking oil – 2 tablespoons

17. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA                                                                                                                                   Chopped palakKONICA MINOLTA DIGITAL CAMERA                                                                                                                         Cooked and cubed potatoes

KONICA MINOLTA DIGITAL CAMERA                                                                                                               Ingredients of seasoning & garnishing

1. Wash and peal  also chop potatoes and cook it in cooker without adding water to the veggie till soft.  Remove it and keep it aside on cooling as shown in image-2.

2. Wash and chop palak and cook it in a wide bowl with green chili , sugar and a little salt till done.  On cooling pulse it in the mixer to a medium soft consistency without adding extra water to make puree.

3. Heat oil in a wide skillet  and add cumin seeds, cloves and cinnamon to it and fry till aromatic.KONICA MINOLTA DIGITAL CAMERA                                                                                                                      Spices being fried till aromatic

4. While being aromatic add chopped onions to it also a little salt, turmeric powder and fry till transparent.KONICA MINOLTA DIGITAL CAMERA                                                                                                                     Chopped onions being fried in oil

5. When done, add chopped tomatoes to it and fry till mushy.KONICA MINOLTA DIGITAL CAMERA                                                                                                                     Chopped tomatoes being added to it

6. When done, add ginger garlic paste, dhania powder and stir till aromatic.KONICA MINOLTA DIGITAL CAMERA                                                                                                          Dhania powder & ginger garlic paste being added

7. Add palak puree from step-2 to it and cook for a while adding a little water as well to it to bring it to the desired consistency.KONICA MINOLTA DIGITAL CAMERA                                                                                                                         Spinach puree being added 

8. When done add cooked and cubed potatoes from step-1 to it also add some more water if needed, since on adding potatoes the gravy may turn thicker.KONICA MINOLTA DIGITAL CAMERA                                                                                                         Cooked & cubed potatoes being added to the gravy

9. While being boiled add garam masala powder and crushed kasuri methi to it and bring it to boil on low flame as usual.  Finally add milk cream (optional), stir and transfer it to serving bowl checking for salt.KONICA MINOLTA DIGITAL CAMERA                                                                                                                                 A closer view of the dish

10. Enjoy with chapati or roti .  Yummmmmmmmmmmmm!!!!!KONICA MINOLTA DIGITAL CAMERA                                                                                                                     Ready to serve Alu-palak with chapati

Serves 3-4

Time taken: 45 minutes

Good to remember:

1. One can even use spinach in place of palak.

2. Garam masala is home made and hence only 1/4 teaspoon since it is very strong.

3. This dish can be relished the next day for better flavour.

Baingan bhartha

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KONICA MINOLTA DIGITAL CAMERA                                                                            Ready to serve Baingan bhartha

Time taken : 45 minutes

Serves : 4-5

Baingan is nothing but egg plant and also Brinjal  in english needs no introduction at all.  My family loves Brinjal and especially the smoked Baingan bharith as it is out of the world with its pleasant aroma though it is a little laborious and messy to clean up the place and the veggie too!!!  I have already put up Yengai-stuffed egg plant /Brinjal in north karnataka style and is a very popular recipe on this blog.  Here is my version of this recipe….

What you need to have:

1. Brinjal/Egg plant – 2 cups of mashed egg plantKONICA MINOLTA DIGITAL CAMERA                                                                              Egg plant being roasted

Ingredients of seasoning & garnishing:

1. Chopped Tomatoes – 3/4 Cup

2. Chopped onions – 1 and 1/2 Cup

3. Roasted Cumin powder – 3/4 Teaspoon

4. Coriander powder – 1 and 1/2 Teaspoons

5. Garam masala powder – 1/2 Teaspoon(home made)

6. Ginger-garlic paste – 1 Teaspoon

7. Red chili powder – 1 and 1/2 Teaspoon

8. Turmeric powder – 1/4 Teaspoon

9. Sugar – 1/4 Teaspoon(optional)

10. Salt – As needed

11. Cooking oil – 2 Teaspoons

12. Chopped cilantro – A handful(for garnishing)DSCN0083                                                                  Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash and chop tomatoes.  Also wash, peal and chop onions too and chop cilantro too.  Prepare the ginger garlic paste too and keep it aside.

2. Wash and pat dry the veggie and prick it all over with a fork.  Apply a little oil all over it  and roast it on the fire directly on your gas stove burner adjusting it every now and then till it is  completely done.KONICA MINOLTA DIGITAL CAMERA                                                                 Egg plant being roastedKONICA MINOLTA DIGITAL CAMERA                                                                                Roasted Egg plant 

3. Allow it to cool completely so that one is able to peal it easily.  Pealed egg plant is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                         Roasted and pealed Egg plant

4. Place a skillet with 2-3 teaspoons of cooking oil in it on medium flame.  When heated, add cumin seeds to it and let it splutter.DSCN0087                                            Cumin seeds being added to coking oil to be spluttered

5. Once done, add chopped onions to it along with a little salt and and fry till transparent.  When done, add chopped tomatoes to it and fry till mushy.   KONICA MINOLTA DIGITAL CAMERA                                                    Tomatoes being added to the fried onions

6.  When tomatoes turn mushy, add  ginger-garlic paste and fry for a while.  KONICA MINOLTA DIGITAL CAMERA                                                              Ginger-garlic paste being added

7. Add all powders in a row and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

7. Finally add roasted,  pealed and mashed egg plant from step-3 to it and give a stir adding a little water as well to it to get the right consistency, checking for salt too and not to forget to add a pinch of sugar.  KONICA MINOLTA DIGITAL CAMERA                                                        Mashed and roasted egg plant being added KONICA MINOLTA DIGITAL CAMERA                                                  Dish being adjusted adding water and salt too

8. Add chopped cilantro and transfer it to a serving bowl for a better view of the dish.  Relish with chapati or roti.KONICA MINOLTA DIGITAL CAMERA                                                                        Ready to serve Baingan bhartha

Time taken:45 minutes

Serves:4-5

Good to remember: 1. Use tender and fresh  Egg plant for a better flavour.

2. Adding sugar gives a wonderful taste.

3. Roast it either on gas or on a thick skillet as well.  One can even roast on fire wood too if available.

 

 

Cauliflower Biriyani

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KONICA MINOLTA DIGITAL CAMERA                                                                    Ready to serve Cauliflower biriyani

Serves:3-4

Time taken:1 hour

Cauliflower the favorite veggie of one and all needs no introduction at all. You’ll want to include cauliflower as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. Read more about the health benefits here.

I have already put up cauliflower paratha, cauliflower stir fry, fried pakoras etc.  Today I would like to put up Cauliflower biriyani which tastes yummy and easy to prepare as well. Here goes the recipe.

What you need to have:

1. Basumati rice – 1 cup

2. Water – 2 cups (to cook rice)

3. Cashew pieces – a few

4. Ghee – 1/2 teaspoon (to fry cashews)

5. Florets  – 2 cups

6. Green peas – 1/2 cup

Basumati rice  

Ingredients of seasoning & garnishing:

3. Cooking oil – 1 tablespoon

4. Cumin seeds – 1 teaspoon

5. Chopped onions – 1 cup(for seasoning)

6. Coriander powder – 1 teaspoon

7. Red chili powder – 1/2 teaspoon

8. Turmeric powder – 1/4 teaspoon

9. Garam masala powder – 1/2 teaspoon(home made)

10. Tomato -1 (to be pureed)

11. Chopped cilantro- a handful(for garnishing)

12. Salt – to taste

KONICA MINOLTA DIGITAL CAMERAIngredients of seasoning and masala

Ingredients of masala and seasoning:

1. Cloves – 2-3

2. Cinnamon – 1 piece

3. Cardamom – 1

4. Green chili – 1

5. Ginger – 1 small  piece

6. Garlic pods -2-3

KONICA MINOLTA DIGITAL CAMERAIngredients of seasoning & wet masala

What you do with what you have:

1. Wash and chop cauliflower into medium size florets and soak it in salt water for about 10  minutes.  Drain it and keep it aside along with frozen green peas/fresh peas. KONICA MINOLTA DIGITAL CAMERA                                                                     Chopped florets and green peas

2. Wash and drain water  from rice and keep it aside.   Place cooker with 1/2 teaspoon ghee in it. When heated, add cashew pieces to it and fry till light brown and crispy.KONICA MINOLTA DIGITAL CAMERA                                                                        Cashews being fried till crispy

3. Add rice from step-2 to it and add required quantity of water to it and cook till done.KONICA MINOLTA DIGITAL CAMERA                                                                       Basumati rice being added 

4. Once the pressure is released, empty cooked rice in a wide plate adding 1/2 teaspoon cooking oil. KONICA MINOLTA DIGITAL CAMERA                                                      Cooked rice being spread over in a wide plate

5 .Make a paste of  green chili,ginger, garlic, cinnamon, cardamom and cloves and keep it aside.   Pure the tomato as well and keep it side.KONICA MINOLTA DIGITAL CAMERA                                                                      Tomato being pureed in the mixer

6. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  Once heated add cumin seeds to it and allow it to splutter.KONICA MINOLTA DIGITAL CAMERA                                                                      Cumin seeds being added to oil

7. Add chopped onions to it once cumin seeds splutter adding required quantity of salt and stir it till the onions turn transparent.KONICA MINOLTA DIGITAL CAMERA                                                         Chopped onions being added to the seasoning

8. Once done, add all powders in a row and give a stir.KONICA MINOLTA DIGITAL CAMERA                                                                         All powders being added in a row 

9. Add grind paste from step-5 to it and give stir in such a way that a pleasant aroma oozes out.KONICA MINOLTA DIGITAL CAMERA                                                       Grind masala paste being fried in the seasoning

10. Add pureed tomato from step-5 to it  and fry till it gets mixed up well.KONICA MINOLTA DIGITAL CAMERA                                                                                 Pureed tomato being added

11. Add florets and green peas from step-1 to it an cook it till the masala coats the veggies and later on check for salt. KONICA MINOLTA DIGITAL CAMERA                                                                 Florets and green peas being addedKONICA MINOLTA DIGITAL CAMERA                                                                   The veggies being coated with masala

12. Add cooked rice from step-4 to it and stir with a wooden spatula so that rice coats with masala but veggies in tact(not crushed) KONICA MINOLTA DIGITAL CAMERA                                                                              Cooked rice being added

13. On mixing it is ready to serve.  Transfer the biriyani to a plate and relish it with a salad..(but with out curds) YummmmmmKONICA MINOLTA DIGITAL CAMERA                                                      Ready to serve cauliflower biriyani with salad

Serves :3-4

Time taken: 1 hour

Good to remember:  1. Use fresh Cauliflower for the dish for best results.

. 2. Cook rice so that  grains are separate.  Please do not over cook.

3. The unique grinding of whole garam masala ingredients along with green chili, ginger garlic enhances the flavour of biriyani 4. Adding curds to salad is one’s choice.

Mushroom Peas masala version -2 (Restaurant style)

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KONICA MINOLTA DIGITAL CAMERA                                       Ready to serve MushroomPeas masala with chapatiKONICA MINOLTA DIGITAL CAMERA                                            Ready to serve Mushroom Peas masala

The Mushroom and the Green peas are the most popular veggie which while combined with masala can make wonderful and tasty dishes.  I have already put up a couple of dishes like the mushroom fried rice, Almond peas masala, peas pulav, peas paratha etc and also one version of Mushroom peas masala and this is the second version of the restaurant style with a gravy!!!Here goes the recipe…Do try it out!!!

What you need to have:

1. Sliced Mushrooms – 2 Cups

2. Fresh/ Frozen peas – 1/2 CupsKONICA MINOLTA DIGITAL CAMERA

                                                                              Chopped Mushrooms

Other ingredients:

3. Chopped Onions – 1/2 Cup

4. Chopped Tomatoes – 1/2 Cup

5. Cashews/Almonds – 1/4 Cup

6. Milk – 1/4 Cup

7. Cloves – 3

8. Cinnamon -1″ piece

9. Cumin seeds – 1 Teaspoon

10. Garlic pods – 2 Chopped fine

11. Ginger – 1″ piece

12. Turmeric powder – 1 Teaspoon

13. Dhania jeera powder – 1 Teaspoon

14. Garam masala powder – 1/2 Teaspoon

15. Red chili powder – 1 Teaspoon

16. Salt – As needed

17. Cooking oil – 2-3  TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                    Other ingredients of the dish

What you do with what you have:

1.  Wash, peal and chop onions fine, chop  tomatoes as well and keep it aside.  Soak cashews in water and keep it aside.  Wash and chop cilantro as well fine and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                  Chopped tomatoes, onions, cilantro and others

2. Place a wide pan with 2 Tablespoons of cooking oil in it on medium flame.  When heated add cumin seeds to it.  Once it splutters add cinnamon and cloves to it.  When done add chopped onions to it and a little salt as well so that it does not burn.KONICA MINOLTA DIGITAL CAMERA

                                                                      Seasoning in progressKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped onions being fried

3. When fried till transparent add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                            Chopped tomatoes being added

4. When done, add all powders in a row. and also the pastes too to it and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                           All  powders & pastes being added

5. Grind soaked cashews in the mixy to a fine paste.  Add this paste to the masala seasoning from step-4 to it.  Also add 1 cup of water and cook for about 5 minutes on low flame.KONICA MINOLTA DIGITAL CAMERA

                                                             Cashews being grind to a pasteKONICA MINOLTA DIGITAL CAMERA

                                                     Cashew paste being added to the masala seasoning

6. Once the gravy comes to boil add peas and mushrooms and cook for about 8-10 minutes or till  done adding water if needed.  Simmer gas and add milk and bring it to boil.KONICA MINOLTA DIGITAL CAMERA

                                                 Peas and mushrooms being added to the gravy

7. When done garnish with cilantro checking for salt.KONICA MINOLTA DIGITAL CAMERA                                                                Ready to serve Mushroom peas masala 

8. Transfer it to a bowl for a better view of the dish.(But i feel the one picture above  has a better look)KONICA MINOLTA DIGITAL CAMERA                                                                   A better view of the dish KONICA MINOLTA DIGITAL CAMERA

                                                               Mushroom peas masala with chapati

  Serves 3-4

Time taken: 1 hour

Good to remember:

1. Use fresh mushroom for the dish.  One can even use frozen peas/fresh peas for the dish.

2. I did not have  sufficient time to soak Almonds and hence used cashews which soaks faster.

3. I have not used tomato sauce as it is used in the recipe since i thought it would be too tangy.

Baby corn paneer veg kurma

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KONICA MINOLTA DIGITAL CAMERA

                                                Ready to serve Baby corn paneer veg kurma

Serves 4-5

Time taken – 1 hour in all

Baby corn is so popular these days that we get to relish a lot of dishes of this veggie at the restaurants.  I have already put up baby corn capsicum masala, baby corn soup and also baby corn pulav on this blog a couple of months back.  Today i would like to put up baby corn veg- kurma       along with paneer to give a thumbs up to the dish.  Here is my version of the recipe:

What you need to have:

1. Chopped Baby corn – 1 cup

2. Cauliflower -1/2 cup

3. Green peas – 1/4 cup

4. Chopped carrots – A handful

5. Paneer cubes – 1/2 cupKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped veggie & Paneer cubesKONICA MINOLTA DIGITAL CAMERA

                                                                Fresh chopped veggies

Ingredients of seasoning & grinding:

1. Chopped onions – 1 Cup

2. Ginger-garlic paste – 1 Teaspoon

3. Green chili – 2-3(as per taste)

4. Chili powder – 1/2 Teaspoon

5. Garam masala powder – 1/4 Teaspoon (home made)

6. Pepper powder – 1/4 Teaspoon

7. Coconut milk – 1/2 cup

8. Milk – 1/2 Cup

9. Almonds – 4-5

10. Salt – As per taste

11. Oil to fry – 2 Teaspoon

12. Chopped cilantro – To garnish

13. Grated fresh coconut – 1/2 cup(to extract coconut milk)KONICA MINOLTA DIGITAL CAMERA

                                                           Ingredients of seasoning and grindingKONICA MINOLTA DIGITAL CAMERA

                                                                       Coconut milk and milk

Ingredients of Seasoning:

1. Cooking oil – 1 Tablespoon

2. Cloves – 2

3.Cardamom – 2-3

4. Cinnamon – 1 ” piece

5. Cumin seeds – 2/3 spoon

What you do with what you have:

1. Wash and chop carrots, potato, cauliflower, baby corn as well and cook it in the cooker adding a little salt so that it is not over cooked.  Wash , peal and chop onion lengthwise and keep it aside as shown in the image.

2. Grate coconut and grind it in the mixy adding water in steps and strain it to extract coconut milk and keep it aside.   Soak paneer cubes in water and a little later squeeze out and keep it aside.

3. Place a skillet with 2 Teaspoons of cooking oil in it on medium flame.  When heated, add chopped onions and salt to it and fry till transparent.  Once done add chopped green chili and ginger-garlic paste and fry till done.  Allow it to cool.KONICA MINOLTA DIGITAL CAMERA

                          Chopped onions , green chili fried and ginger garlic paste added KONICA MINOLTA DIGITAL CAMERA

                                                                           All ingredients being fried

4. When cooled grind it with a few pealed almonds  and turmeric powder  adding very little water in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERA

                                                              Fried ingredients in the mixy bowlKONICA MINOLTA DIGITAL CAMERA

                                                                              Grind wet masala

5. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds.  Once it starts spluttering add cloves, cardamom and cinnamon and fry it till done.KONICA MINOLTA DIGITAL CAMERA

                                               Cumin, cloves, cinnamon & cardamom being fried

6. When done, add all powders in a row and stir for a minute.KONICA MINOLTA DIGITAL CAMERA

                                                     Powders being fried in the seasoning

7. Add grind masala from step-2 to it and give a stir  to it.KONICA MINOLTA DIGITAL CAMERA

                                                  Wet masala being fried in the seasoning

8. Add cooked vegetables to it and a little water too and being it to boil.KONICA MINOLTA DIGITAL CAMERA

                                                     Cooked veggies being added to it

9. Add paneer cubes from step-2 as well to it and give a stir.KONICA MINOLTA DIGITAL CAMERA

                                               Paneer cubes being added to the cooked veg gravy

10. Add coconut milk from step-2 to it and bring it to boil simmering the flame.KONICA MINOLTA DIGITAL CAMERA

                                                      Coconut milk being added to the gravy

11. Add milk and bring it to boil simmering the flame.  Garnish with chopped cilantro and enjoy with chapati , roti etc..,  YummmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                          Milk being added to the gravyKONICA MINOLTA DIGITAL CAMERA

                                               Ready to serve Baby corn paneer veg kurma

Serves 4-5

Time taken – 1 hour

Note: 1. Use fresh and tender Baby corn for the dish.  Use also fresh veggies for better result.

2. I have extracted coconut milk at home.  One can even use the one available in the market.

3. I have used Amul thick milk  for the purpose.

4. Almonds is used to thicken the gravy.

5. Always simmering the flame on adding either coconut milk or milk to the gravy is to avoid the dish from curdling.

6. One can even fry the paneer cubes if needed.

Pav-bhaji masala

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                                                                     Ready to serve Pav-Bhaji

Time taken : 45 minutes

Serves – 5-6

I love Pav-bhaji and was enjoying theses dishes during my college days in Bangalore on the karts/gadi on the road side wherein they sell almost all the chat items .  i even visit those karts(may be owner changed) and enjoy these chat items whenever i visit Bangalore.  This recipe was lying my diary for a long time even though we prepare it often  at home.  Here is my version of the recipe:

What you need to have:

1. Boiled and crushed potato – 1 and 1/2 cups

2. Chopped cauliflower – 1 and 1/2 cups

3. Green peas –  2/3 cup(fresh, frozen)

4. Chopped Green Capsicum – 1 cup

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                                                                                  Fresh vegetablesKONICA MINOLTA DIGITAL CAMERA

                                                                    Chopped tomatoes & Capsicum

Ingredients of Seasoning & Garnishing:

1. Chopped onions – 2 cups

2. Chopped Tomatoes – 1 cup

3. Ginger-Garlic paste – 1 teaspoon

4. Red chili powder – 1 teaspoon(not spicy)

5. Pav-bhaji masala powder – 2  teaspoon

6. Chopped cilantro – 2 Tablespoons

7. Chopped onions – 1/2 cup(garnish)

8. Lemon -1/4 piece(for each serving)

9. Butter – 2-3 Tablespoons (for seasoning and to top the dish)

10. Pav bread – as needed

11. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA                                                      Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Place a cooker with potatoes, green peas and flowerets adding a little water  and cook it for about 20 minutes till done adding salt.KONICA MINOLTA DIGITAL CAMERA

                                                             Veggies being cooked in the cooker

2. Place a wide skillet with 2 -3 teaspoons of butter in it.  When it melts add chopped onions and required quantity of salt to it.KONICA MINOLTA DIGITAL CAMERA

                                                         Chopped onions being fried in butter

3. When onions are fried add chopped tomatoes and fry till they are mushy.KONICA MINOLTA DIGITAL CAMERA

                                                          Tomatoes being added to fried onions

4. When done add chopped capsicum and fry till done.KONICA MINOLTA DIGITAL CAMERA

                                      Chopped capsicum being added to fried onion-tomato mix

5. When done add Ginger-garlic paste, and also all powders in a row and give a strong stir with a spatula.KONICA MINOLTA DIGITAL CAMERA

                                                 Ginger-garlic paste & all powders added in a row

6. When done, add cooked and smashed peas, and other veggies from step-1 to it and give a stir adding a little water as well to bring it to a required consistency.  Cover and cook for about 5 minutes on low flame till done and garnish with cilantro.KONICA MINOLTA DIGITAL CAMERA

                                           Cooked veggies being added to the seasoning mix

7. Ready to serve Pav-bhaji masala is as below.KONICA MINOLTA DIGITAL CAMERA

                                                              Ready to serve Pav-bhaji masalaKONICA MINOLTA DIGITAL CAMERA

                                                                                    Fresh pav

8. Place a roti tawa and shallow fry each pav with a little butter till crispy.KONICA MINOLTA DIGITAL CAMERA

                                                                    Pav being shallow fried

9. Transfer it to serving plate and garnish it with chopped onions and a little butter.  Serve hot with shallow fried pav!! and  garnish with a piece of lemon.  Squeeze it if needed!!!YummmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                  Ready to serve Pav-bhaji masala

Time taken :45 minutes

Serves 5-6

Note: 1. One can even add veggies like french beans, carrots etc.

2. I have smashed green peas as they were not cooked right else not needed.

3. I have used  home made red chili powder so one can have their own measurements..

4.  One can even prepare pav at home on the previous day as well

Moong dal puri

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                                             Ready to serve Moongdal puri with peas masala

Makes – 10-12 of the above size

Time taken : 30 minutes(other than soaking)

Moongdal/greengram dal/Hesrubele/Moogadali in hindi , english, kannada and konkani respectively.  Moongdal is the best among all dals   from the point of view of health.    We use it in dishes like the kichadi, kosambari , dalithoy etc.  Today i would like to put up  stuffed moongdal puri which tasted very yummy and tasty too.  Here is my version of the dish.

What you need to have:

1. Moong dal – 1/4 cup

2. Ginger – 1/2 ” piece

3. Cumin seeds – 1/2 teaspoon

4. Salt – as needed

5. Spring onions – 1 tablespoon

6. Wheat atta – 1/2 cup

7. Maida – 1/4 cup

8. Asafoetida powder – a pinch(i have not added)

9. Chili powder – 1/2 teaspoon(i have not added)

10. Cooking oil – 1 teaspoon

11. Cooking oil – 2 cups (to fry puri)

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                                                               Ingredients of moongdal puri

What you do with what you have:

1. Soak moong dal in water for about an hour.  Wash and chop spring onions , ginger and keep it aside.

2. Drain water from soaked dal and grind it with ginger, spring onions, cumin seeds, salt  in the mixer without adding water to a fine consistency.KONICA MINOLTA DIGITAL CAMERA

                                                  Ingredients of grinding in the mixy bowlKONICA MINOLTA DIGITAL CAMERA

                                                                   Grind moong dal mix

3. Transfer the grind mix to a wide bowl and add maida, wheat atta and cooking oil to it and knead it into a stiff dough.KONICA MINOLTA DIGITAL CAMERA                                                       Grind dal mix other ingredients of puri dough                                           4. Make a stiff dough and let it set aside for about 15-20 minutes.  Pinch out required quantity of the dough and roll it into medium thick consistency and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                       Puri dough, pinched out ball and rolled puri  

5. Place a skillet with 2 cups of cooking oil in it on medium flame.  When heated just test the oil by just frying a small pinch of the dough in it.  If it raises instantly then just slip a rolld puri from the side of the skillet.  Press it with your ladle in the middle so that it puffs up.KONICA MINOLTA DIGITAL CAMERA

                                                            Moongdal Puri being fried

6. Flip and fry it on the reverse too.  Repeat the same process with rest of the rolled puri.KONICA MINOLTA DIGITAL CAMERA

                                                      Moongdal Puri being fried on the reverse

7. Enjoy with any side dish of your choice like the potato bhaji, veg-kurma etc.., YummmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                Moong dal puri with peas masala

Makes 10-12 of the above size

Time taken – 30 minutes(other than soaking)

Note: 1. Always drain water completely from moongdal as it tends to make the mix watery.

2. Do not add water at all while grinding the dal mix.

3. One can add only maida to make puri.  I have added wheat atta to make it healthier.

4. Fry puri on medium flame only.

Green chana paratha

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                                Ready to serve Green chana paratha with amul butter & mango pickle

Makes 5-6

Time taken : 30 minutes

Now fresh chana is available in the market.  I had enjoyed it in my young days at Bangalore but i was surprised to see it in a cart for sale  here in Manipal and was taken aback, since for the past 25 years i had hardly seen it any where here.  I bought a few bunches and relished it pealing them  recollecting my good old days at Bangalore.  It is called “Kadle gida” in kannada.    I then prepared stufffed paratha with the fresh green chana.  It was so yummy as it was fresh.

What you need to have: 

1. Fresh pealed chana – 1 cup

2. Chopped onion – 1/2 cup

3. Chili powder – 1/2 teaspoon

4. Turmeric powder – 1/2 teaspoon

5. Dhania-jeera powder – 1/2 teaspoon

6. Garam masala powder – 1/4 teaspoon(home made)

7. Ginger-garlic paste – 1/2 teaspoon

8. Chopped cilntro – 1 tablespoon(to garnish)

9. Lemon juice – 1/2 teaspoon

10. Cooking oil – 1 tablespoon

11. Cooking oil – 1 tablespoon

12. Salt – to tasteKONICA MINOLTA DIGITAL CAMERA

                                                             Fresh green chana bunch(Kadle gida)

What you do with what you have:

1. Just pluck of all the grains and again peal them and the green chana  is as shown in the image-2 below 

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                                                                               Fresh green chana KONICA MINOLTA DIGITAL CAMERA

                                                       Pealed chana with other ingredients

2. Place a skillet with 1 tablespoon of cooking oil in it on low/medium flame.  When heated add chopped onions and salt to it and fry till transparent.  When done add ginger-garlic paste and stir well till fried.  Later on add all powders in a row and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                                  Chopped onions being friedKONICA MINOLTA DIGITAL CAMERA

                                             All powders being added in a row to the fried onions

3. Just crush fresh chana in the mixer and add it to the fried onions and just give a strong stir , add lemon juice, chopped cilantro to make it a homogeneous mix and switch of the flame.  Allow it to cool and make round balls.KONICA MINOLTA DIGITAL CAMERA

                                                              Grind chana being added to fried onion mixKONICA MINOLTA DIGITAL CAMERA

                                                          Stuffing being shaped into round balls

Ingredients of outer dough:

1. Wheat atta – 1 cup

2. Salt – as per taste

3. Cooking oil – 1 teaspoon

4. Water – 1/3 cupKONICA MINOLTA DIGITAL CAMERA

                                                                     Ingredients of the outer dough

4. In a wide bowl pour atta, salt, oil and mix well .  Add water to it in steps to make a soft and paliable dough by kneading.  Let it remain aside for about 15 minutes.  Pinch out a lemon size ball from it and roll into a 4″ disc and place the round stuffing ball from step-3 on it and fold the edges and arrange it on a plate.KONICA MINOLTA DIGITAL CAMERA

                               Paratha dough, pinched out ball, rolled roti on which stuffing is placed 

5. Close the edges of the paratha and dust the same and roll it with the roller to required thickness.KONICA MINOLTA DIGITAL CAMERA

                                             Edges being closed and the ready to roast rolled roti

6. Place a paratha tawa on medium flame add splash a little oil on it.  When heated place the rolled paratha on it and fry till done.KONICA MINOLTA DIGITAL CAMERA

                                                            Rolled paratha being roasted

7. Just flip and fry on the other side too once you see brown dots on it.KONICA MINOLTA DIGITAL CAMERA

                                               paratha being flipped and roasted on the reverse

8. Transfer it to a serving plate and enjoy with amul butter and pickle or even with curds.  yummmmmmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA

                                                Green chana paratha with mango pickle & amul butter

Makes 5-6

Time taken : 30 minutes

1. Make a paliable dough to roll the paratha without breaking open the stuffed ingredients.

2. Do not add water while grinding chana as the stuffing has to be soft.

3. Roll it to a medium thick roti for better texture and taste as well.

Ragda patties

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                                                     Ready to serve Ragada patties

Number of servings: 5-7

How long it takes: 1.5 hours, everything from scratch

Ragda patties is the most popular street food/chat of Bombay and other parts of North india. I wanted  to put up this recipe on my blog, but because of the lengthy write up of text and also the multiple images to be clicked it took me forever to get this done.

Hot Alu tikkis are covered with piping hot Ragda, drenched with green chutney, sweet-sour chutney,sprinkled with generous quantity of Sev, garnished with chopped onions, cilantro and tomato to make the dish tastier and yummmmmmmmmm!

Ingredients of Ragda:

1. White peas – 1 cup and a tea bag (Dipping sachet to add to the peas while cooking)

2. Cumin seeds – 1/2 teaspoon

3. Green chili -2

4. Ginger garlic paste – 1 teaspoon

5. Curry leaves – 2 sprigs

6. Red chili powder – 1 teaspoon

7. Turmeric powder – 1 teaspoon

8. Garam masala powder – 3/4 teaspoon

9. Roasted cumin powder – 1 teaspoon

10. Asafoetida powder – 1 teaspoon

11. Sat – as per taste

12. Black salt – 1/2 teaspoon

13. Tamarind pulp – 2 teaspoons

14. Cooking oil – 2 teaspoons

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                                                                       Ingredients of Ragada

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                                                            Other ingredients of the dish

What you do with what you have:

1. Soak peas in water for about 6 hours.  Cook it as usual in the cooker till done adding a pinch of turmeric powder and the tea sachet. Let it be a little over cooked.  This will turn the dish tastier!!!  On cooking do remember to remove the tea sachet!!!

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                                                                           Cooked white peas

2. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add Ginger-garlic paste and fry it.  When done add chopped green chili and curry leaves and fry till done.

IMG_0789

                                                                              Seasoning in progress

3. Add all the  powders in a row  to it and immediately add cooked peas to it and give a stir to it.

IMG_0790

                                                  All the powders being added to the seasoning

4. Now add cooked peas to it and also add tamarind juice and powdered black salt to it. Check for salt and add required quantity of salt to it.  Also add some more water  and keep it boiling as when it is boiled it thickens on its own. Hence one can keep the ragda consistency little watery.

IMG_0791

                                                                        Cooked peas being added

5. Once it is done it is as shown in the image below. Garmish with cilantro and chopped onions.

IMG_0793

                                                                      Ready to serve Ragda dish

By  now we should keep the patties ready.

Ingredients of patties:

1. Potatoes -3 big

2. Bread slices – 3-4

3. Red chili powder – 1 teaspoon

4. Turmeric powder – 1/2 teaspoon

5. Garam masala powder – 1/2 teaspoon(home made)

6. Chopped cilantro – 2 tablespoons

7. Salt – as needed

8. Cooking oil – as required for shallow frying

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                                                                         Ingredients of patties

What you do with what you have:

1. Wash, peal and cook potatoes in the cooker till soft.  On cooling just grate it and keep it aside. Just chop of the corners of the bread slices and drench it in water and mix it to the grated potato along with chili powder, salt, turmeric powder, garam masala powder and salt. Add chopped cilantro and few drops of lemon juice as well and make small patties and flatten with your palm

IMG_0795

                                                                         Ready to fry patties

2. Place a dosa skillet with 2-3 teaspoons of cooking oil in it on low/medium flame.  When starts heating place these patties on it and shallow fry them till done. By flipping fry them on both the sides. Repeat the same process with the left over more too!                                                                           KONICA MINOLTA DIGITAL CAMERA

                                                             Alu patties being shallow fried

KONICA MINOLTA DIGITAL CAMERA                                                     Alu patties being flipped and shallow fried

Ingredients of Tamarind chutney(sweet & sour chutney):

1. Tamarind – 1/4 cup

2. Seedless dates – 8-10

3. Grated jaggery – Little more than 1/4 cup

4. Black salt – approx 1 teaspoon

5. Roasted cumin powder – 1/2 teaspoon

6. Red chili powder – 1 teaspoon

7. Salt – to adjust and add

IMG_0788

                                                            Ingredients of Sweet & sour chutney

What you do with what you have:

1. Soak  tamarind, dates, jaggery in a cup of water  for about 15 minutes. Bring it to boil adding little more water if needed.  Cool it and grind it into a fine paste in the mixer.

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                                                     Boiled mix of tamarind, jaggery & dates

3. Add a little water if needed and add roasted cumin powder, chili powder and salt to adjust the taste of the tamarind chutney. ( I have shown the images of  both the chutneys further down) 

Ingredients of Green chutney :

1. Chopped cilantro – 1 cup

2. Chopped mint leaves – 1/2 cup

3. Green chili – 2-3

4. Ginger 1 piece -1/2 ”

5. Lemon juice – 2 teaspoons

6. Onion  -1 (small)

7. Garlic pods – 1-2

8. Roasted cumin powder – 1/2 Teaspoon

9. Sugar – to taste

10. Salt – as per taste

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                                                             Ingredients of green chutney

What you do with what you have:

1. Wash and chop cilantro, mint, ginger, green chili, onion, garlic pods, sugar , roasted  cumin powder , salt  and grind all of them in the mixer adding a little water to a fine consistency.  Squeeze lemon juice as well to it.

2. Store the left over chutney in the refrigerator.

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                                                                            Grind green chutney

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                                                     Ready to serve both Tamarind & green chutney

How to arrange:  

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                                                   All the prepared items in a plate to be arranged

Ingredients to garnish:

1. Chopped onions – 1 cup

2. Chopped tomatoes – 1 cup

3. Chopped cilantro – 1/2 cup

4. Bhujia sev –  around 1 and 1/2 cup(s needed)

What you do with what you have:

1. Beat curd in the mixer along with little sugar till soft. (purely optional)

2. Place one or two patties in a plate and pour hot ragda over it.

3. Garnish with chopped onions, tomato, and cilantro.

4. Splash both tamarind and green chutney and sprinkle roasted cumin powder over it.

5. Finally sprinkle bhujia  Sev over it and add whatever required as per taste.

KONICA MINOLTA DIGITAL CAMERAReady to serve ragda patties

1. Cook white peas till soft for extra flavor.

2. Onions in seasoning is optional, so is curd.

3. I normally use home made sev but here it is Haldirams!!!

Palak lachha paratha

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KONICA MINOLTA DIGITAL CAMERA                                            Ready to serve palak lachha paratha with curds & pickle

Time taken : 45 minutes

Makes -6

Palak green needs no introduction at all as it is being so popular that even one can hear about palak dishes like the palak paneer, dal palak , palak methi na muthia through childrens’ menu list as well  .  I have already put up   the above mentioned recipes on this blog and this could be to add to the list of palak recipes and also to add to the long list of parathas put up on this blog.  This paratha though very easy to prepare yet yummy too!!!

What you need to have:

1. Palak leaves – 1 cup (makes 1/2 cup puree)

2. Wheat atta – 1 cup

3. Salt – as required

4. Red chili powder – 1/2 teaspoon

5. Coriander powder – 1/2 teaspoon

6. carom seeds (Ajwain ) – 1/2 teaspoon

7. Cooking oil – 2 Teaspoons                                                                     

                                                                       Fresh palak leaves

What you do with what you have:

1. Wash, chop and  cook palak leaves in the cooker without adding water to the leaves till done.  On cooling grind it to make palk puree.

2. Transfer the puree, wheat atta, red chili powder, salt, ajwain seeds, coriander powder,cooking oil to a wide bowl.

KONICA MINOLTA DIGITAL CAMERA                                                All the ingredients being transfer-ed in a wide bowl

3. Make a paliable dough mixing all the ingredients in such a way you knead well to make it a soft dough.  Pinch out a lemon sized ball knead well and roll it out to 5-6″ round disc in diameter , drizzle a little oil all over and sprinkle a little dough all over.   Using a knife cut 3″ from the centre of the rolled roti to the end of the rolled roti/paratha.

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                                            Roti being cut from the middle to the end and folded

4. Take the cut end and roll it towards the other end of the rolled paratha.(see the image )

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                                                    Paratha being folded & rolled towards the other end

5. Flatten with your palm and is as shown in the image below.

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                                                                     Folded paratha being flattened

6. Dust the working space and roll out a thick paratha.

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                                                                        Rolled palak lachha paratha

7. Place a skillet on low/medium flame.  Splash a little oil/ghee and on heating place the rolled paratha on it.   When it is done just flip it.

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                                                                    Paratha being roasted

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                                                              Paratha being roasted when flipped

8. Again flip to see that the brown dots appear on both the sides.

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                                                 Paratha being roasted on the other side

9. Enjoy with onion rings, curds and mango pickle!!!Yummmmmmmmmm

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                                                       Ready to serve palak lachha paratha

Makes -6

Time taken : 45 minutes

Note: 1. Use fresh palak greens for the dish since it will give pleasant aroma.

2. Do not add extra water to the dough since the grind puree will be enough to make the dough paliable and adding extra water will spoil the taste.

3. I normally do not use ghee for roasting any paratha as it will be rich in fat.

4. One can use any side dish/pickle to relish the paratha.