SCHEZWAN POTATOES

December 10, 2015, 6:23 pm

SCHEZWAN POTATOES

This recipe for an easy to make Indo-Chinese starter is adapted from Schezwan Potatoes by gourmet Chef Harsh Shodhan of Chop, Eat, Repeat in the India Food Network. I was attracted by the innovative plating using shot glasses.

I have used baby potatoes instead of the more commonly used potato wedges. It is useful to choose baby potatoes of roughly the same size. I have also substituted celery with coriander leaves. Since this dish is meant to be spicy, you can adjust the number of green chillies as per your taste.

Ingredients:

Baby Potatoes, 12-14
Schezwan Sauce, 2 tbsp,
Chinese Garlic, chopped, 6 pods
Green Chillies, chopped, 3, or to taste
Coriander Leaves, chopped, 1 tbsp
Spring Onion Greens, chopped, for garnishing
Oil, 1 to 1 and 1/2 tbsp

Method:

Wash, boil, and peel the baby potatoes

Heat oil in a pan and when it is hot add the chopped garlic and saute

Then add the green chillies, followed by celery/coriander leaves, and saute till the garlic turns golden

Next add the Schezwan sauce and keep stirring on low/medium flame till the sauce thickens

Now add the boiled baby potatoes, mix well and toss to ensure they are well coated with the sauce

Sprinkle some salt, keeping in mind that the sauce also contains salt

Mix well

Transfer to shot glasses and garnish with chopped spring onion greens.

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MINTY BABY POTATOES

December 14, 2015, 5:31 pm

≫ Next: CORIANDER LEAVES & FRIED GRAM CHUTNEY

≪ Previous: SCHEZWAN POTATOES

MINTY BABY POTATOES

Recently, I got a fair amount of one of my favourites, baby potatoes, in our local supermarket. I made Schezwan Potatoes which were delicious. Our fondness for baby potatoes can be seen from a number of recipes you will find in this blog such as Urulai Idacha Masala ( Potatoes in Crushed Masala), Batata Losne Saung, and Potato Roast.

Today's dish, Minty Baby Potatoes has, as the name suggests, a rich flavour of mint supplemented with the tangy flavour of lime juice. As you might know, another advantage of using lime juice is that it helps the dish retain its distinctive colour.

I have used 5 slit Green Chillies today but if you don't want it that spicy, you may add fewer chillies. You can vary the thickness of the gravy by adding water as required.

Ingredients:

Baby Potatoes, 15-20
Mint Leaves, 1 cup
Coriander Leaves, 1/2 cup
Onions, 2 ( 1 large + 1 small)
Coriander seeds, 1 tsp
Cumin Seeds, 1/2 tsp
Pepper Corns, 8-10
Grated Ginger, 1/2 tsp
Green Chillies, slit, 4-5
Coconut Gratings, 2 tbsp
Lime Juice, juice of 1/2 a lime
Oil, 1 and 1/2 tbsp
Salt, to taste

Method:

Wash and boil the baby potatoes. Allow them to cool, peel them and keep aside

Wash the mint and coriander leaves thoroughly and keep aside
Roughly chop 1 large onion, and finely chop 1 small onion and keep aside

Take 1 tsp of oil in a pan and roast the coriander seeds, cumin seeds and pepper corns and keep aside

In the same pan, add another 1 tsp of oil and saute the roughly chopped onion, along with the grated ginger and slit green chillies, till the onions turn golden brown
Add the mint and coriander leaves and saute till they wilt

Allow it to cool

Transfer this cooled mixture to a grinder and grind along with the coconut gratings, the mixture of roasted coriander, cumin, and pepper, and the juice of half a lime to form a smooth paste using the required amount of water. Keep aside.

Heat the remaining oil in the pan and when it gets hot, add the finely chopped onion and fry till it changes colour

Now add the boiled and peeled baby potatoes, and salt to taste

Mix well and saute for about 3-4 minutes till the potatoes turn a light brown

Add the ground paste and mix well

Add water as required to get a gravy-like consistency and bring it to a boil

Lower the flame and allow it to simmer for about 5-7 minutes
Serve hot with rotis or as a side dish with pulao or jeera rice.

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CORIANDER LEAVES & FRIED GRAM CHUTNEY

December 18, 2015, 9:58 am

≫ Next: SABUDANA APPOS & CORIANDER CHUTNEY

≪ Previous: MINTY BABY POTATOES

CORIANDER LEAVES & FRIED GRAM CHUTNEY

We in South India make a wide variety of chutneys, as we often have them as accompaniments for our breakfast dishes such as dosas, idlis, upma etc. Elsewhere in my blog, you will find recipes for some interesting chutneys such as Tomato Chutney ( Chettinad style) , Kara Chutney, and Garlic Chutney.

I make this Coriander Leaves & Fried Gram Chutney quite often. For your information, Fried Gram is called Hurigadale in Kannada, Udaitha Kadle in Tamil, and Bhuna Chana in Hindi.
As you know, apart from adding to the taste, coriander leaves have many health benefits.

I make a more healthy version of this chutney by not adding coconut gratings. However, if you wish, you can add 2 tbsp as indicated in the recipe below.

Ingredients:

Coriander leaves, (Cilantro), 1 cup
Fried Gram, 1/4 cup
Coconut Gratings, 2 tbsp (optional)
Green Chillies, 2-3 (de-seed if you want to reduce spice level)
Garlic Pods, peeled, 1-2
Lemon Juice, 2 tsp
Salt, to taste

Method:

Remove the coriander leaves from their stems and wash them thoroughly
In a mixer, add the coriander leaves, fried gram, coconut gratings, green chillies, garlic pods, lemon juice, and salt
Grind this to a smooth paste using the required amount of water
Your Coriander & Fried Gram Chutney is ready to be served as an accompaniment to dosa, idli etc.

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SABUDANA APPOS & CORIANDER CHUTNEY

December 18, 2015, 5:55 pm

≫ Next: EGGLESS RED VELVET CAKE/MUFFINS: GUEST POST BY SANDHYA KINI MAYENKAR

≪ Previous: CORIANDER LEAVES & FRIED GRAM CHUTNEY

SABUDANA APPOS & CORIANDER CHUTNEY

SABUDANA APPOS

We make Appos as a breakfast item from time to time. There are different variations of Appos and here in this blog you will find recipes for the healthy Oats Appos, the more spicy Masala Appos, and the very popular easy to make Instant Rava Appos. On some religious occasions, we also make a sweet version, which we call Godu (Sweet) Appos.

I got this recipe for Appos made with Sabudana ( Sago) from my friend Priya R. Shenoy, to whom I am thankful. I made this recently with Coriander Leaves & Fried Gram Chutney and loved the combination.

Ingredients:

Sabudana, ( Sago) 1/4 cup
Urad Dal, 1/4 cup
Raw Rice, 1 and 1/2 cups
Moong Dal, 2 tsp
Chana Dal, 2 tsp
Methi, (Fenugreek Seeds) 1/2 tsp
Curds, 2-3 tsp
Salt, to taste
Sugar, 1 tsp
Oil, for making appos

Method:

Wash and soak the sabudana separately for about 3 hours

In another bowl, wash and soak the urad dal, raw rice, moong dal, chana dal, and methi together for about 3 hours
Next, in a mixer grind together the soaked sabudana along with all the other ingredients which are also soaked, mentioned above, to a smooth paste, adding water as required.
Do not make the batter too runny. It should be of the dosa batter consistency.
Add salt, and keep the batter for fermentation overnight or for 10-12 hours

In the morning, add the curds and sugar to the batter and mix well
You are now ready to make appos in an Appe pan/kayali

To make the Appos:

Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, fill each of the sockets to a quarter with oil
When the oil is hot, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on low flame
Using a skewer, flip the appos carefully and fry the other side
Once they are cooked, take out the appos using a spoon or the skewer
Serve hot with chutney of your choice

Hints:

Take care not to overload the sockets with batter.
If you are not sure whether the appo is cooked, you can poke it with a skewer to check
Keeping the appo for too long on one side results in it getting burnt. Flip it to the other side at the right time.
When the appos turn a golden brown, you will know that they are well cooked.

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EGGLESS RED VELVET CAKE/MUFFINS: GUEST POST BY SANDHYA KINI MAYENKAR

December 22, 2015, 5:20 pm

≫ Next: DATES AND ALMONDS KHEER

≪ Previous: SABUDANA APPOS & CORIANDER CHUTNEY

EGGLESS RED VELVET CAKE/MUFFINS : GUEST POST BY SANDHYA KINI MAYENKAR

As we are in the festive season, let me wish you, my readers, a very Merry Christmas and a Happy New Year.

I am grateful to my friend, Sandhya Kini Mayenkar for so readily agreeing to contribute a guest post to my blog despite the busy Christmas season when she does what she loves- teach people to bake cakes in sunny Goa. Do check out her Facebook Page: Skm Kitchen D'lites.

She says, "All these cake pics are of the same recipe, done in 3 different ways

For heart shaped plain red velvet I just sieved icing sugar on a decoration template over the cake."

Many thanks, Sandhya for your recipe and pictures.

Ingredients:

Maida, 1 and 1/2 cups
Thick Yogurt, 1 cup OR Warm Milk + white vinegar, 1 tsp*
Granulated Sugar, 3/4 cup
Baking Soda, 1/2 tsp
Baking Powder, 1 and 1/4 tsp
Refined Oil/Melted Unsalted Butter, 1/2 cup
Vanilla Essence, 1 tsp
Salt, 1/2 tsp
Cocoa Powder, 1/2 tsp
Red Colour, a pinch, or as required

*Please note warm milk + vinegar is equivalent to yogurt so you can use either.

Method:

Sieve all the dry ingredients (maida, baking powder, baking soda, salt, colour, and cocoa) three times and keep aside

Cream the sugar and curds till all the sugar is dissolved

Add the oil and vanilla essence and mix well

Fold in the dry ingredients into the wet mixture

Pour into cake tin or muffin moulds and bake in a pre heated oven to 180 degrees for 15-20 minutes

Cool completely before you do any icings

Usually topped with cream cheese frostings

For Cream Cheese Frostings: 1 cup unsalted cream cheese combined with 1 cup heavy whipped cream. Colour and essence as per choice.
Combine well and pipe on your cake with the required decorations.

With the same batter, we can also make these yummy, beautiful muffins!

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DATES AND ALMONDS KHEER

December 31, 2015, 5:36 pm

≫ Next: CAPSICUM & PEANUT SUBZI

≪ Previous: EGGLESS RED VELVET CAKE/MUFFINS: GUEST POST BY SANDHYA KINI MAYENKAR

DATES AND ALMONDS KHEER

As this is the first post for 2016, let me wish you a bright, happy, and prosperous New Year. It is customary to start the year with a sweet, so today I present to you one of my favourites: a kheer made of dates and almonds.

It is well-known that dates have many health benefits. Likewise, almonds too are a source of many health benefits. So, apart from the taste dates are good for more reasons than one.
Elsewhere in this blog, you will find another interesting recipe for Dates, Figs, & Dry Fruit Ladoos, a guest post by Tanushree Aich.

Dates are available in many varieties. The amount of sugar you add to this kheer will therefore depend on the sweetness of the dates, as also on how sweet you want the dish to be.

While this kheer can be served either hot or chilled, I always prefer to serve it chilled. I hope you will enjoy the Dates and Almond Kheer as much as I did.

Ingredients:

Pitted Dates, 15
Milk, 500 ml ( 400 + 100)
Almonds, 15-20
Sugar, 1/4 cup, or to taste
Cashewnuts, chopped, 6-8,
Ghee, 2-3 tsp
Powdered Cardamom, from 2-3 pods

Method:

Boil 400 ml of milk ( 2 cups) in a thick-bottomed vessel and keep aside

Soak the almonds in warm water for about half an hour. Keep aside

In a pan, heat 1 tsp of ghee and add the chopped cashewnuts and roast them till they turn slightly golden brown and keep aside

In the same pan, roast the raisins and keep aside

Add the remaining ghee and on low flame lightly roast the dates for a few minutes till you get a good aroma

Let them cool then grind the roasted dates along with the soaked almonds to a paste, adding 100 ml (1/2 cup) of milk, a little by little, while grinding.

Add the ground paste and the sugar to the boiled milk, mix well and bring it again to a boil stirring continuously so that it doesn't get burnt at the bottom

Switch off the gas, add the powdered cardamom and mix well

Garnish with roasted cashewnuts and raisins
Serve hot or chilled, as per taste

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CAPSICUM & PEANUT SUBZI

January 3, 2016, 6:21 pm

≫ Next: NELLIKAYI THOKKU

≪ Previous: DATES AND ALMONDS KHEER

CAPSICUM & PEANUT SUBZI

Capsicum is a versatile vegetable and I use it fairly often to make dishes as diverse as Capsicum Raita , Capsicum Masala Rice, and Capsicum Tomato Curry. This vegetable also provides several health benefits.

Capsicum and potatoes make a good combination.This dish is adapted from a recipe shared by my friend Vidya Nayak Shenoy. In this easy to make dish, I liked the crunchiness of the capsicum and the taste being enhanced by the coarse peanut powder. I have not used this, but if you so prefer you can garnish with coconut gratings.

Ingredients:

Capsicum, medium-sized, 3
Boiled Potatoes, medium-sized, 2
Cumin Seeds (Jeera), 1/2 tsp
Red Chilli Powder, 1 tsp, or to taste
Coriander Powder, 1 tsp
Cumin (Jeera) Powder, 1/2 tsp
Turmeric Powder (Haldi), 1/4 tsp
Peanuts, roasted and crushed, 3 tbsp
Oil, 1 tbsp
Salt, to taste

Method:

Wash and cut the capsicum into cubes after discarding the seeds.

Peel the boiled potatoes and cut them into cubes

In a small pan, dry roast the peanuts and when they cool, remove the skin and grind to a coarse powder

Heat oil in a thick-bottomed kadhai. When it gets hot, add the cumin seeds and when they sizzle add the capsicum cubes and a little salt and cook covered for a few minutes. There is no need to add water. Ensure that the capsicum gets cooked yet remains crunchy

Next add the turmeric powder, red chilli powder, coriander powder, cumin powder, and a little salt and mix well. Remember that some salt has already been added.
Now add the cubed potatoes, and cook over medium flame till the capsicum and potatoes are well-blended with the spices

Lastly, add the roasted and crushed peanut powder and mix well.

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NELLIKAYI THOKKU

January 6, 2016, 6:29 pm

≫ Next: PALAK SHORBA

≪ Previous: CAPSICUM & PEANUT SUBZI

NELLIKAYI THOKKU

This is the time of year when Indian Gooseberries are available in plenty. Called Nellikayi in Tamil and Kannada, Amla in Hindi, and Avalo in Konkani, gooseberries have many health benefits and traditionally have been used in South Indian cooking to make dishes such as Nellikayi Chitranna, Avale Kadi, chutneys/pickles, etc.

Today's dish is Nellikayi Thokku, which my husband's grandmother made every year as they had lived for decades in Tamil Nadu. A thokku is a pickle -like preparation which is an accompaniment for dosas, idlis, as also with the main meal.

Ingredients:

Nellikayi ( Gooseberries), 15
Fenugreek Seeds (Methi), 1 tsp
Mustard Seeds, 1 tsp
Oil, 4 tbsp (for seasoning)
Mustard Seeds, 1 tsp (for seasoning)
Asafoetida Powder ( Hing), 1/4 tsp
Chilli Powder, 3 tsp, or to taste
Turmeric Powder, 1/4 tsp
Salt, to taste
Lemon Juice, 1 tbsp

Method:

Wash the gooseberries, and boil them in a pan of water to which salt and a little turmeric powder are added

Cook for about 5 minutes then cover it with a lid and let it rest for a few minutes

Let the gooseberries cool and gently de-seed them retaining the pods
Discard the seeds, place the gooseberry pods in a mixer and grind them to a paste without adding any water

In a small pan, dry roast the fenugreek seeds till they change colour. Remove and keep aside.

In the same pan, dry roast the mustard seeds till they pop

Next, in a small grinder jar, grind together the roasted fenugreek seeds and the roasted mustard seeds to a powder. Keep aside.

Heat oil in a kadhai and when it gets hot add mustard seeds and when they splutter add the asafoetida powder, fry for a few seconds then add the ground gooseberries paste and fry for a few more seconds

Add the chilli powder, turmeric powder, and salt

Mix well and keep stirring till they get well-blended and the thokku becomes thick

Now add the ground fenugreek and mustard powder and mix well again

Lastly, add the lime juice, mix well, and switch off the gas

Your nellikayi thokku is ready to be served.

Remember to cool it completely before storing in air tight jars

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PALAK SHORBA

January 10, 2016, 6:09 pm

≫ Next: MUSHROOM TIKKIS

≪ Previous: NELLIKAYI THOKKU

PALAK SHORBA

Now that the winter days are upon us, we feel particularly in need of something warm and nutritious in the evenings. A shorba meets this need admirably. This is a thick soup whose origins come from the Middle East as "Shurbah" is the Arabic word for soup. Elsewhere in this blog, you will find recipes for Matar ka Shorba (Peas Shorba), and Red Pumpkin Soup.

Today's recipe is adapted from Palak Shorba by one of my favourite cookery experts, Tarlaji Dalal. I used oil instead of the recommended ghee. The quantity is perfect for a family of four. I loved the minty taste of the shorba which was supplemented by the garlic seasoning and the final garnish of ginger juliennes.

Ingredients:

Palak (Spinach), chopped, 4 cups
Pudhina (Mint Leaves), 2 tbsp
Green Chillies, 2-3
Milk, 1 cup
Salt, to taste
Lemon Juice, 1 tsp
Kalimirch (Black Pepper), freshly ground, 1 tsp
Oil, 1 tbsp
Garlic, 1 tbsp
Ginger Juliennes, for garnish, 1 tbsp

Method:

Wash the palak and mint leaves thoroughly in several changes of water

Chop the palak and keep aside
Lightly crush the garlic and keep aside
In a pan, boil 2 cups of water. Add the chopped palak and cook it for 3-4 minutes. Drain the water and keep the cooked palak aside to cool
In a blender, grind together the palak, mint leaves, and green chillies, to a smooth puree.
Transfer the puree to a pan, add 1 cup of milk, and 1 and 1/2 cups of water and bring to boil
Now add salt, as required, black pepper powder, and lemon juice.
Mix well and let it simmer for 1-2 minutes
In a small pan, heat oil and when it is hot add the crushed garlic
Saute till the garlic gives off a good aroma and turns golden
Add the garlic seasoning to the palak shorba
Mix well and let it simmer for 2-3 minutes
Finally, garnish with ginger juliennes
Serve hot

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MUSHROOM TIKKIS

January 14, 2016, 6:07 pm

≫ Next: BEANS TALASANI

≪ Previous: PALAK SHORBA

MUSHROOM TIKKIS

Tikkis (which are like small cutlets if you are not familiar with this Hindi word) are a welcome snack which can be served during tea time or as a starter. Elsewhere in this blog you will find recipes for
Aloo Tikkis and Oats & Moong Dal Tikkis.

Today I will share my experience of trying out Mushroom Tikkis adapted from the recipe in this YouTube video by Masterchef Sanjeev Kapoor.

We enjoyed the tikkis with its interesting blend of mushrooms and potatoes, and the crispness given by the coating of semolina. I also liked the fact that this could be shallow fried.

Ingredients:

Button Mushrooms, 6-8
Onion, small-sized, chopped, 2
Potatoes, large-sized, boiled and mashed, 2
Green Chillies, chopped, 3, or to taste
Fresh Coriander Leaves, chopped, 1 tbsp
Semolina, (Rawa/Sooji), 1/2 cup
Oil, 1 tbsp + for shallow frying
Salt, to taste

Method:

Clean the mushrooms and boil them in water for about 10 minutes

Drain the water and once they are cooled, chop the mushrooms finely and keep aside
In a pan, heat a little oil, when it gets hot add the chopped onion and saute till it becomes translucent
Add the chopped mushrooms and saute till all the moisture fully evaporates
In a bowl place the boiled and mashed potato, to this add the chopped green chillies and the onion-mushroom mixture, and mix well
Add the chopped coriander leaves, salt to taste, and mix well.
Using your palms and fingers shape the mixture into tikkis
Place the semolina in a plate and dip each of the tikkis and press it slightly so that the tikkis are evenly coated with the semolina on both sides
Heat oil in a pan and shallow fry 3-4 tikkis at a time
Serve hot with ketchup

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BEANS TALASANI

January 18, 2016, 6:35 pm

≫ Next: BLOCKBUSTERS FROM FOODCINEMAS

≪ Previous: MUSHROOM TIKKIS

BEANS TALASANI

In our GSB cooking, Talasanis are like our upkaris or vegetable stir frys, but they generally require a little more oil. Elsewhere in this blog you will find the recipe for Tendle Talasani which is made with gherkins.

For making any talasani, you can use either red chilli powder or red chillies broken into halves for seasoning. I have chosen to use red chilli powder. As is evident, you can vary the amount of red chilli powder as per your taste.

This Beans Talasani goes well with rice and dhal.

Ingredients:

French Beans, 250 gms
Garlic pods, 10
Chilli Powder, 1 tsp or Red Chillies (broken into halves), 2
Salt, to taste
Oil, 1 tbsp

Method:

Wash and de-string the beans. Cut them diagonally into 1 " pieces.

Lightly crush the garlic pods

Heat oil in a thick-bottomed kadhai, and when it gets heated add the crushed garlic and saute till they give off a good aroma and they turn golden brown

Lower the heat and add the chilli powder

Mix well and take care the chilli powder does not get burnt

Add the beans and salt, mix well and cook covered over medium flame, (there is no need to add water) stirring from time to time till the beans get cooked

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BLOCKBUSTERS FROM FOODCINEMAS

January 20, 2016, 6:43 pm

≫ Next: SCHEZWAN RICE

≪ Previous: BEANS TALASANI

BLOCKBUSTERS FROM FOODCINEMAS

I have been sharing recipes till now in this blog. For a change, today I shall share something else: an experience of ordering in online. It was a delightful one at that, I may add. Yesterday we ordered in from FoodCinemas.com, a start up in the online food business which is just a couple of weeks old but has made a positive impact on those who have experienced their products and services. Details of their products and rates are mentioned in their simple but effective website.

As a tea time snack, we asked for the Veg Medley Cutlets which were light and accompanied with a rich mint chutney and fresh salad. They lived up to their description of being "a crisp melody of vegetables in a juicy cutlet."

Later for dinner, we had Chicken Tikkas as starters " a delightful marinated and char grilled starter"followed by the Nilgiri Niche, a veg combo meal of "Nilgiri veg curry, paneer tawa masala, and coin parottas." The perfectly marinated tikkas were succulent and delicious, and the best of what we had ordered. The veg curry too was aromatic and tasty with a liberal use of spices.

The food was excellent and we were more than satisfied that it was a value for money deal. The packaging was efficient and hygienic, the service prompt and courteous.

You will, I am sure, hear more about FoodCinemas as they grow over time. At present, they offer evening snacks and dinners delivered around a limited vicinity in South Bengaluru but based on our experience, I daresay they will spread their wings and grow to be a blockbuster in the online food business- like the Blockbuster Platters they serve.

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SCHEZWAN RICE

January 23, 2016, 6:25 pm

≫ Next: BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

≪ Previous: BLOCKBUSTERS FROM FOODCINEMAS

SCHEZWAN RICE

Many of us in India are fond of what we call Indo-Chinese cuisine. Elsewhere in this blog you will find a few recipes from this type of cuisine, such as Mushroom Pepper Fry, Schezwan Potatoes, and Hakka Mushrooms.

Today's recipe is for the popular Schezwan Rice adapted from this YouTube video from Sanjeev Kapoor Khazana.

You can use home made or store bought Schezwan Sauce. I used the store bought Ching's Schezwan Sauce today. When adding salt to this dish, please remember that the Schezwan Sauce already has some amount of salt in it.

Ingredients:

Cooked Rice, 4 cups
Carrots, finely chopped, 1/2 cup
Capsicum, finely chopped, 1/2 cup
French Beans, finely chopped, 1/4 cup
Chinese Garlic, finely chopped, 5 cloves
Spring Onion Whites, chopped, 1/2 cup
White Pepper Powder, 1/2 tsp
Schezwan Sauce, 5 tbsp
Spring Onion Greens, chopped, 4 tbsp
Vinegar, 2 tsp
Chilli Sauce, 1 tsp
Oil, 2 tbsp

Method:

In a wok, heat oil and when it is hot add the finely chopped carrots, capsicum and beans and saute.
Next add the finely chopped garlic and saute till it gives off a good aroma
Add the finely chopped spring onion whites, and a little salt. Mix well.
Add white pepper powder, mix it well
Add the Schezwan sauce, lower the gas so that it does not get burnt and mix

Add the cooked rice, a little salt and the spring onion greens

Add the vinegar and the chilli sauce, lightly mix and toss

Mix and toss again till they are all well- blended
Your Schezwan Fried Rice is now ready

Finally, garnish with spring onions

↧

BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

January 27, 2016, 5:39 pm

≫ Next: ALVAMANDE (COLOCASIA) FRY

≪ Previous: SCHEZWAN RICE

BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

Today's dish is a starter which comes out to be visually quite appealing when served on skewers. This is adapted from a recipe by renowned cookery expert, Tarla Dalal.

The major advantage I saw in this was that it was much more healthy since no oil at all is used in its preparation. For a more healthy version, you can use Low Fat Curds though I have used the regular dahi (curds).

It is important that the vegetables are well marinated to get the best out of this dish.

Ingredients:

Baby Corn, 1/2 cup,
Capsicum, 1/2 cup
Paneer, 1/2 cup
Tomatoes, 1/2 cup
Onion, 1/2 cup

For The Marinade

Curds, 3/4 cup
Ginger Paste, 1/2 tsp
Garlic paste, 1 tsp
Kasuri Methi, (Dried Fenugreek Leaves), roasted and crushed, 1/2 tsp
Carom Seeds, (Ajwain), roasted and crushed, 1/4 tsp
Chilli Powder, 1 tsp
Turmeric Powder, 1/4 tsp
Besan, (Bengal Gram Flour), 1/2 tsp
Salt, to taste

Method:

Blanch the babycorn and cut into 1/2 inch pieces

Wash, de-seed and cut the capsicum into cubes
Wash, de-seed and cut the tomatoes into cubes
Peel and cut the onion into cubes
Cut the paneer into cubes
In a large bowl, whisk the curds and to this add all the ingredients mentioned for the marinade and mix well
Add the babycorn, and the cubed capsicum, paneer, tomato, and onion.
Mix well and refrigerate to marinate for at least half an hour
Heat a non-stick pan and without adding any oil, dry roast the marinated vegetables on medium flame for 10 minutes or till they change colour
Remove from the pan and when it is cool enough to handle, on each skewer or toothpick, pierce a piece each of babycorn, capsicum, paneer, tomato, and onion
Repeat this process with the remaining vegetables to make more skewers
Serve hot

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ALVAMANDE (COLOCASIA) FRY

February 1, 2016, 6:08 pm

≫ Next: POHA (BEATEN RICE) CUTLETS

≪ Previous: BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

ALVAMANDE (COLOCASIA) FRY

The recipe today is made of a potato- like vegetable called Colocasia ( also called Taro Root) which in India is known as "Arbi" in Hindi, "Arvi" in Gujarati, "Kesuvina Gedde" in Kannada, and ''Alva Mande" in Konkani. I have shared earlier the recipe for "Dum Arbi"and Arbi Masala Fry elsewhere in this blog.

This dish is adapted from a recipe provided to a cooking group in which we are members by my friend, Asha Radhakrishna Shenoy. I have used my own quantities for the ingredients.

Ingredients:

Colocasia, 500 gms
Chilli Powder, 2 tsp, or as per taste
Turmeric Powder, 1/2 tsp
Asafoetida, (Hing), 1/4 tsp
Rice Flour, 1 tbsp
Garlic Pods, lightly crushed, 8-10
Mustard Seeds, 1/2 tsp
Curry Leaves, a few
Salt, to taste
Oil, 2 tbsp

Method:

Wash and place the colocasia in a vessel without adding any water

Place this vessel in a pressure cooker with the required quantity of water

Keep the colocasia uncovered and close the lid of the cooker and pressure cook for 4-5 whistles

Take care to ensure the colocasia is well cooked but not over cooked

Switch off the gas and when the cooker is cool enough, remove the cooked colocasia

Peel the colocasia and cut them into roundels

To the colocasia roundels, add chilli powder, turmeric powder, salt, asafoetida, and rice flour and mix well. Keep aside.

Heat oil in a thick bottomed kadhai and when it is hot, add the mustard. When they splutter, add the curry leaves and crushed garlic pods

Fry till you get a good aroma and the garlic pods turn golden

Add the spiced colocasia roundels and cook on medium/low flame till the colocasia gets nicely roasted and coated.

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POHA (BEATEN RICE) CUTLETS

February 4, 2016, 6:09 pm

≫ Next: KIMCHI

≪ Previous: ALVAMANDE (COLOCASIA) FRY

POHA (BEATEN RICE) CUTLETS

Cutlets are a popular choice when you are looking for a snack in the evenings. Elsewhere in this blog you will find the recipes for cutlets that I make from time to time such as Palak and Corn Cutlets, and Sprouted Moong Cutlets.

Poha is "Beaten Rice" in Hindi and this recipe for Poha Cutlet is adapted from the one given by the legendary Tarlaji Dalal. It makes for a filling snack and goes best with a green chutney.

There are different types of beaten rice available in the market, please choose the thick variety for making these cutlets.

Ingredients:

Poha, (Beaten Rice), 2 cups
Yellow Moong Dal, (Split Yellow Gram), 1/4 cup
Green Chillies, finely chopped, 1 tbsp
Palak (Spinach), finely chopped, 1/4 cup
Coriander Leaves, finely chopped, 1 tbsp
Sugar, 2 tsp
Lemon Juice, 2 tsp
Salt, to taste
Oil, as required, for greasing and making the cutlets

Method:

Firstly, wash the moong dal and soak it in enough water for about an hour and then drain completely

Take the poha in a colander, and wash it under running water for a few seconds. Keep aside until the water drains out completely

In a mixer, add the soaked moong dal, poha, and green chillies and grind to a coarse paste without adding any water

Transfer this mixture to a bowl, add the chopped spinach, coriander leaves, sugar, lemon juice and salt. Mix thoroughly

Divide this mixture into 10 equal portions and shape each of them into flat cutlets of the same size

Heat a non-stick tawa and grease it with 1 tsp of oil

Place five of the cutlets and shallow fry them using oil as required, till they turn golden then flip and fry them on the other side too.

Repeat this procedure for the remaining cutlets.

Serve hot with a green chutney of your choice.

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KIMCHI

February 8, 2016, 5:24 pm

≫ Next: GARLICKY CHILLI PANEER

≪ Previous: POHA (BEATEN RICE) CUTLETS

KIMCHI

Whenever I make fried rice at home, I generally make a kimchi as an easy to prepare accompaniment. This traditional Korean dish is so frequently served in Chinese restaurants in India that it has become a part of Indo-Chinese cooking. It is most often made using cabbage but you can make kimchi with several other seasoned vegetables.

This dish was made by adapting the recipe for Easy Kimchi by Tarlaji Dalal. I really enjoyed the crunch of the cabbage coupled with the tang of the vinegar.

Kimchi goes well with any type of fried rice or noodles.

Ingredients:

Cabbage, cut into 1" cubes, 2 cups
Carrot, cut into strips, 1/2
Chilli Powder, 2 tsp
Powdered Sugar, 2 tbsp
White Vinegar, 2 tbsp
Salt, to taste

Method:

Wash and cut the cabbage into cubes and the carrot into strips

In a salad bowl, mix all the ingredients thoroughly.
The ingredients need to get marinated well so place the bowl in the refrigerator for about an hour
before serving.
The kimchi will remain fresh for a few days if stored in an air tight container in the refrigerator

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GARLICKY CHILLI PANEER

February 12, 2016, 5:31 pm

≫ Next: CAULIFLOWER TALASANI

≪ Previous: KIMCHI

GARLICKY CHILLI PANEER

For vegetarians in India, one of the most popular ingredients in their cuisine is paneer, or cottage cheese. It is common across the country though it traditionally emanated from the North and is now found in dishes in every nook and corner of India. I too have a few of my favourite recipes using paneer elsewhere in this blog, like Paneer Peas Masala, Paneer Jhalfrezi, and Paneer Lababdar.

Today's recipe for a starter has a great blend of garlic and chilli and is adapted from Garlic Paneer by Swasthi of Swasthi's Recipes. I loved the garlic and chilli flavours which make this dish a perfect starter. While you can garnish the dish with celery, or coriander leaves, I have chosen to garnish it with spring onion greens.

Ingredients:

Paneer, 200 gms
Chinese Garlic, 5 pods
Roasted Byadgi Red Chillies, 5
Salt, to taste
Sugar, 1 tsp
Vinegar, 1 tsp
Oil, 1 tbsp
Cumin Seeds, 1/2 tsp
Medium-sized Onion, finely chopped, 1
Spring Onion Greens, finely chopped, for garnishing

Method:

Cut the paneer into cubes and keep aside

In a small mixer jar, grind together garlic, red chillies, salt, sugar, and vinegar, adding 2 tbsp of water, to form a coarse paste, and keep aside
Heat oil in a thick bottomed pan and when it gets hot, add the cumin seeds and when they sizzle add the finely chopped onion and saute till it turns light brown
Now to this add the ground paste, mix well and saute till the oil separates and the mixture gives off a nice fragrance
Next add the paneer cubes and toss gently taking care that they don't crumble till they are well-coated with the mixture
Saute the paneer for 2-3 minutes
Finally, garnish with spring onions greens.

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CAULIFLOWER TALASANI

February 15, 2016, 5:53 pm

≫ Next: BEETROOT SOUP

≪ Previous: GARLICKY CHILLI PANEER

CAULIFLOWER TALASANI

One of the vegetables I use often is cauliflower. Apart from it being used in a variety of dishes, cauliflowers have many health benefits as well. It is very handy when you are short of time, as it gets cooked very soon. Elsewhere in this blog, you will find recipes for Masala Cauliflower, Gobhi ka Kheema, and Shahi Masala Gobhi.

Today's recipe is from my friend, Shamala Bhat and is called, "Cauliflower Talasani." In Konkani, talasani is a stir fry with a distinctive seasoning of garlic. They can be also made with different vegetables like, for example, ivy gourd or beans.

Ingredients:

Cauliflower, large-sized, 1
Turmeric powder, 1/2 tsp
Chilli Powder, 2 tsp, or to taste
Juice of 1/2 a Lemon
Garlic Cloves, 15-20
Salt, to taste
Oil, 2-3 tsp

Method:

Wash the cauliflower and cut it into florets
Peel the garlic cloves and keep aside
Soak the cauliflower florets in a mixture of turmeric powder, salt and water for about 15-20 minutes

Then drain the water fully from the cauliflower florets

In a thick-bottomed kadhai, heat oil and when it gets hot add the peeled garlic

Fry the garlic till it becomes light brown in colour

Lower the flame, add the chilli powder and salt and fry for a few seconds, taking care that it does not get burnt

Add the cauliflower florets and then the lemon juice and mix well till the cauliflower florets are evenly coated with the mixture
Cover the dish and cook over medium flame without adding any water, stirring from time to time, till the cauliflower florets get done
Serve hot as a side dish

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BEETROOT SOUP

February 19, 2016, 5:43 pm

≫ Next: CHATPATA CORN CHAAT

≪ Previous: CAULIFLOWER TALASANI

BEETROOT SOUP

I try to make soups from time to time as they are both nutritious and healthy. Elsewhere in this blog, you will find recipes for Mushroom Soup, Spinach Soup, and Lemon & Coriander Soup.

The recipe I share today is for Beetroot Soup which I particularly like as beetroots have many health benefits. The use of other vegetables in this soup makes it that much more nutritious too.

If you wish you can enhance the taste of the soup by adding fresh cream.

Ingredients:

Beetroot, large-sized, 1
Onion, 1,
Garlic Cloves, grated, 2
Oil, 2 tsp
Carrot, 1
Potato, medium-sized, 1
Tomato, medium-sized, 1
Salt, to taste
Pepper Powder, 1/4 tsp or to taste
Juice of 1/2 a Lemon
Mint leaves, for garnish

Method:

Wash, peel and cut the beetroot, onion, carrot, potato, and tomato into small pieces

Heat oil in a cooker, add the chopped onion and grated garlic and saute on medium flame for a couple of minutes

Next add the chopped beetroot, carrot, and potato and saute on medium flame for 2-3 minutes

Then add the chopped tomato and saute for another couple of minutes till they become soft

Pressure cook these vegetables by adding 2 and 1/2 cups of water for 3-4 whistles

Allow the cooker to cool completely
Transfer the contents to a mixer and blend till smooth
Pour the soup into a pan
Adjust the consistency of the soup by adding water, if required
Add salt, pepper powder, and lemon juice
Mix well and cook on medium flame for 2-3 minutes

Garnish with mint leaves

Serve hot

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