21
Jun 13

Poha (rice flakes) namkin

Ingredients:

  • Poha:  100 gm
  • Ground nut/peanut: 50 gm
  • Salt: half teaspoon
  • Black pepper: half teaspoon (powder)
  • Oil: for deep fry

Method:

  1. Heat oil in a big and heavy bottom pan on high flame till smoke comes.
  2. Drop one poha, poha should float immediately.
  3. Now, put one forth cup of poha in a big soup strainer and immerse this into hot oil.
  4.  And lower the flame immediately.
  5. After few seconds poha will turn puffy.
  6. Take out the strainer and allow the extra oil to drop back in to the pan.
  7. Again heat the oil and put the remaining poha and repeat the process.
  8. Note: if the oil temperature is low, poha does not become puffy.
  9. Now, fry the peanuts at low flame and take it out, put on the fried poha.
  10. Mix salt and black pepper powder well with fried poha and peanut.
  11. Allow it to cool.
           
            Enjoy, the quick snacks with tea or coffee.

 

 


11
Jun 13

Royal Mawa kofta masala

Ingredient for kofta outer layer:

Ingredients for kofta  filling:

  • Dry grapes: 5gm
  • Crushed cashew nut: 20gm
  • Grated paneer/cottage cheese: 20gm
  • Green coriander: 20gm (fine chopped)
  • Salt: 2pinch black
  • Pepper powder: half teaspoon

Ingredients for kofta  gravy:

Preparation:

  1.  Boil/microwave onion, garlic and ginger with little water.
  2. Take out extra water.
  3.  Grind boiled onion, garlic and ginger all together, keep aside.
  4. Boil tomato and grind it separately, sieve this paste and make puree, keep aside.
  5. Grind ground nut and cashew nut together with little water to make mixed paste, keep aside.
  6. Boil the potato, peel and grate them, keep aside.

Method for making kofta filling:

  1. Take a ball, put all ingredients for filling together and mix it well, keep aside.

Method for making kofta outer layer:

  1. Take big bowl; mix Salt, Mawa, Maida, boiled & grated potato and baking soda in it. It will become soft dough (if required add little amount of water).Divide into 20 equal portions and shape into balls.
  2.  Flatten the edge of each ball with the help of finger, make 2’’ diameter circle (leaving centre little thicker than edge).
  3. Stuff with filling in little quantity, and pull the edge to wrap the stuffing (filling), Shape this stuffing ball in cylindrical shape
  4. Repeat with the rest, Keep aside.

Method for frying kofta:

  1. Deep fry each kofta till it gets golden brown. Slowly kofta will rise and float. (Temperature of the oil should be lower medium); if temperature is high it will remain under cooked inside). Keep aside.

Method for making gravy:

  1. Take a pan heat ghee/butter. Add whole cardamom, cinnamon and clove .
  2. Fry for few seconds.
  3. Add onion, ginger and garlic paste fry on low heat for 10 – 15 minutes.
  4.  Put tomato puree and fry on low flame for 5 – 7 minutes.
  5. Add ground nut and cashew nut paste and fry until the ghee separates from masala.
  6. Add chilly power and salt. Fry 2 minutes
  7. Add malai /fresh cream and fry again till ghee separates from masala
  8. Add 1 cup of water.
  9. Boil well for 2-3 minutes, put off the flame
  10. Take a serving bowl. Arrange the kofta in it. Transfer the gravy on the kofta.
  11. Garnish with Chandi ka verak 🙁 edible silver leaf used to garnish)
  12. Chopped coriander and cream/malai
        
       
       
       Serve with tandoori roti/Nan/Indian bread/pulav

03
Jun 13

Baghare baigan (brinjal masala)

Today, as I was taking a stroll through the veggie market trying to find something unusual for a vegetarian menu I thought of preparing this particular variety of Small eggplant/brinjal(baigan)which was available as a fresh vegetable kind instead of the usual big  variety. This is a winter food and despite being heavy it is easily digestible in this season.

Tomatoes and tamarind pulp are sparingly used to give it that tangy taste. The taste and texture of this small egg plant recipe is completely thrilling due to natty taste of peanut, sesame seed, and very different from the big egg plant preparation.

Have this delicious Baghare baigan with either rice or some paratha, chapati to satiate your stomach’s craving delightfully.

Ingredients:

  • Brinjal(egg plant): 500 gm (10-12 no.small size)
  • Ground nut: 1 cup
  • Fresh coconut: one forth cup
  • Sesame seed (white): one forth cup
  • Cumin seed: 3 teaspoon
  • Curry leaves: 2 twig (12-15 leaves)
  • Green chilly: 2-3 no.
  • Coriander leaves: 50 gm
  • Chili powder: 2 teaspoon
  • Salt: 2 teaspoon, as per your taste
  • Turmeric powder: half teaspoon
  • Ginger: 2” pieces (crushed)
  • Garlic: 3-4 cloves (crushed)
  • Tamarind pulp: 2 table spoon
  • Tomato: 2-4 no. (Medium size)
  • Mustard oil/cooking oil: 3 serving spoon
  • Mustard seed: 1 teaspoon
  • Kalongi: half teaspoon
preparation:
  1. Wash the brinjal, and trim the end.
  2. Carefully cut the brinjal into length wise so that it joined with one end and put it in a bowl filled with water (other wise it will turn dark brown as it contains lot of iron)
  3. Slit the green chilly.
  4. Cut the coriander leaves.
  5. Cut each tomato into 4 pieces.
  6. Light roast ground nut on low flame and keep aside.
  7. Let it be cool then remove the upper layer or skin.
  8. Roast coconut and sesame seed separately and keep aside.
  9. Roast 2 teaspoon cumin seed.
  10. Grind the ground nut, coconut, sesame seed and cumin seed with the help of water and make fine paste.
  11. Keep aside in a big bowl. Put curry leaves, green chili, coriander leaves, turmeric and chili powder
  12. Mix all ingredients well. Now wet masala is ready.

Method:

  1. Take a non stick fry pan.
  2. Deep fry the brinjal and keep aside.
  3. Take another pan and Pour 2- 3 serving spoon mustard oil/cooking oil, when oil becomes hot and smoke starts coming from it. Add mustard seed, cumin seed and Kalongi one by one. Allow to sputter it few seconds.
  4. Add crushed ginger and garlic and stir it for  1 minute.
  5. Add wet masala and fry 8-10 minutes on low flame.
  6. Stir continuously the masala.
  7. Add tamarind pulp and again fry till oil separate from the masala.
  8.  Add salt, fried brinjal and tomatoes.
  9. Let it boil for 2-3 minutes.
    Enjoy hot Baghare baigan is ready to serve with steamed rice/ chapatti.

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Ingredients

    Ingredients

    Add mustard seed, cumin seed and Kalongi

    Add mustard seed, cumin seed and Kalongi

    Add crushed ginger and garlic

    Add crushed ginger and garlic

    frying

    frying

    Add wet masala

    Add wet masala

    Stir continuously

    Stir continuously

    Add salt,turmeric and chili powder

    Add salt,turmeric and chili powder

    frying

    frying

    Add tamarind pulp water

    Add tamarind pulp water

    Let it boil

    Let it boil

    Let it boil

    Let it boil

     Add salt, fried brinjal and tomatoes

    Add salt, fried brinjal and tomatoes

     Add salt, fried brinjal and tomatoes

    Add salt, fried brinjal and tomatoes

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)


01
Jun 13

Gutki kachori (urad dal ki kachori) Hing(Asafoetida) ki kachori

Ingredient:

For stuffing:

  • Urad dal: 200 gm
  • Salt: 1 teaspoon
  • Cumin powder: 2 tablespoon (roasted)
  • Ginger: 3” pieces (crushed/grated)
  • Asafoetida powder: half teaspoon
  • Black pepper powder: 1 tablespoon
  • Red chili powder: 2 tablespoon
  • Green chilly: 2 no. (Cut into fine pieces)
  • Saunf (funnel seed):1 tablespoon (crushed)
  • Oil: 1 serving spoon
  • Cashew nut: 10-15 no. (Cut into 2-3 pieces)
  • Dry grapes: 50 gm

For dough (outer layer):

Preparation:

  1. Soak urad dal minimum 2-3 hours or overnight, grind them and make fine and smooth paste with help of water.

Method:

For stuffing:

  1. Take a non stick fry pan. Pour 1 serving spoon of oil, when oil become hot add grated ginger, asafoetida  powder then grounded urad dal paste and fry this paste continuously on medium flame, when half is done add 1 teaspoon of salt.
  2. Stir continuously and fry them till brown chocolate color is coming. It becomes similar to black gram.
  3. Add black pepper powder, roasted jeera powder, red chili powder and crushed Saunf.
  4. Now add cashew nut and dry grapes, stir it.
  5. Sprinkle little water and fry evenly. It will take about 30-35 minutes.
  6. Now, stuffing is ready. Keep aside.

For making dough:

  1. Take a wide vessel/food processor.
  2. Pour Maida,kalonji,ajwain, salt and ghee.mix well by rubbing between palm.
  3. Mix well and prepare hard dough with the help of water.
  4. Keep aside for half an hour.
   For making kachori:
  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving center little thicker than edge)
  2.  And stuff 1 teaspoon stuffing in the center.
  3. And pull the edge of dough to wrap the dal (stuffing) repeat with the rest.
  4. Make it round in shape.
  5. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it comes up slowly.
  6. Deep fry the kachori on medium low heat.
  7. After they start to puff slowly turn over.
  8.  Fry till it becomes golden brown.
  9. Note: if the kachori is fried on high heat, it will be soft. It will be not crunchy.

Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).