29
Nov 17

Peas (Matar) Pulao

My earliest memory of this recipe is of my childhood days where my mother paired this Pulao with my favorite ‘chana dal tadka’ and Boondi Raita.

This preparation is packed with bags of flavorful spices combined with fresh peas and onion. Above all the protein in the peas is dairy free, gluten free and a great alternative of the ordinary protein which we are used to consuming through dairy etc.

Believe me you cannot get done with one serving of this and it will keep you wanting more and more!

Ingredients:

  • Basmati rice: 200 gm
  • Onion: 50 gm
  • Fresh peas: 300 gm.
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Hot water: 400 ml
  • Garam masala: (Clove: 3 no., Black pepper: 10-12 no., Star anise: 1 no., Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Ghee/clarified butter: 3-4 tablespoon

Preparation:

  1. Clean and wash the rice. Keep it aside in a sieve.
  2. Chop onion longitudinally. Keep aside.
  3. Grate ginger, keep aside.

Method:

  1. Heat ghee in a cooker; add Garam masala, allow spluttering for few seconds, add chopped onion and grated ginger; fry it on a high flame till it gets light brown in color. Add peas and stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
  2. The moment some of the rice begins to change color; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure. Put off the flame.
  3. Allow the cooker to cool. After cooling, stir the Pulao lightly with the help of a fork or spoon.
  4. Transfer Pulao in rice plate.
  5. Mouth watering Pulao is ready to be served. Try this with delicious Boondi ka Raita.
Peas (Matar) Pulao

Peas (Matar) Pulao

Ingredients

Ingredients

add Garam masala

add Garam masala

add chopped onion

add chopped onion

Add peas

Add peas

Add peas

Add peas

add washed rice

add washed rice

add washed rice and fry

add washed rice and fry

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

bring to full cooking pressure

bring to full cooking pressure

Put off the flame

Put off the flame

stir the Pulao lightly

stir the Pulao lightly

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao


27
Nov 17

Chapati/tawa roti (phulka)

My husband is out of station; I entered the kitchen to cook a cozy dinner and made some ‘chapati’ and ‘raw papaya kofta curry’. Chapati is staple food for Indians and a regular diet of everyone’s. It is important to prepare soft chapati, depends a lot on how you knead the dough.

I relished my meal as savored every bite.

Ingredients:

  • Aatta (wheat flour): 2 cup
  • Salt: 2 pinch (optional)
  • Water: ¾ cup
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aatta and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled chapati into the hot tawa; cook for few seconds on high flame till it changes the color, Turn the other side this side to be cooked slightly more than 1st side. Now hold the chapati with tong and put directly on fire, first side on flame, the chapati will start to puff up. Take it off the flame before it start burning. The chapati is ready.
  3. You can puff chapati on tawa instead of flame, and press it lightly with kitchen towel it will puff up.
  4. Smear some ghee all over on the chapati and it is ready to serve hot or warm.

Note:

  1. It is important to cook chapati on high flame, it will be soft.
  2. Kneading with hot water makes chapati soft.
  3. You can knead with milk or whey (left over water of paneer).
Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

 dough

dough

Make lemon size balls

Make lemon size balls

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

Put this rolled chapati into the hot tawa

Put this rolled chapati into the hot tawa

Turn the other side

Turn the other side

cook for few seconds on high flame till it changes the color

cook for few seconds on high flame till it changes the color

put directly on fire

put directly on fire

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)


11
Nov 17

Naan (Indian bread)

However satiated my stomach may be, the sight and smell of certain food always makes me crave for them.

“Naan” is one such umpteen varieties of Indian oven-baked flat breads which is also one of the favorite breads served across the globe. The main ingredients used are refined flour, curd and milk which give it a rich flavor and make it dissolve in the mouth instantly. Butter is sure to enhance its taste manifold. Nigella seeds are popularly added in India (and internationally also). Alternatively, you may use Poppy seeds instead of Nigella seeds.

Ingredients:

  • Maida (refined flour):200 gm.
  • Curd: 4 tablespoon
  • Milk: 4 tablespoon
  • Salt: ½ teaspoon
  • Sugar: ½ teaspoon
  • Dry yeast: ½ teaspoon (readily available in foodstores)
  • Butter: 1 pat
  • Egg: 1no. (Optional)

For topping:

  • Poppy seed (khus khus):1 tablespoon
  • Kalonji (nigella seed):1 teaspoon

Preparation:

  1. Take the yeast; dissolve it in lukewarm water, add sugar, salt, butter and curd. Knead the Maida (refined flour) with this mixture to make dough soft, if needed add milk slowly, keep aside for 5-6 hours in a warm place.
  2. Knead it again and divide the dough into 4-5 parts; make smooth round ball shapes of these and let them ferment again for 10-15 minutes. Put(sprinkle) Kalonji(poppy seeds) on the rolling stone and roll out each part as depicted in photo…

Method:

  1. Leave the wire mesh in the gas tandoor and preheat the tandoor for 4-6 minutes.
  2. With wet hands stick this Naan from the plain side(non kalonji side) facing the inside of the preheated lid of the tandoor, remove after couple of minutes.
  3. If you wish to cook more crisp, put the naan on wire mesh, Naan (Indian bread) is ready to be served.
  4. Naan is best tasted with side dishes such as Chhole masala, Paneer tikka masala, Chicken curry or any other gravy rich Indian side dish (visit indiancookingmanual.com for detailed menus).
  5. Please visit my recipe for whole broccoli masala to get a delicious taste of the Naan.
    Naan (Indian bread)

    Naan (Indian bread)

    ingredients

    ingredients

    dough soft

    dough soft

    divide the dough into 4-5 parts

    divide the dough into 4-5 parts

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    roll out each part

    roll out each part

    remove after couple of minutes

    remove after couple of minutes

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)


09
Nov 17

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Traditionally India has so many occasion/fasting days; it is mandatory to have home cooked food without onion and garlic. So on upcoming occasion without much bothering you; prepare this simple recipe.

Stir fry cauliflower in the ghee (clarified butter) and use green chili, black pepper & ginger paste, which gives the delicious twist.

It is cooked on the occasion of ‘nahay-khay of chhath pooja’ in Bihar; you can cook any time; like Friday fast or Satyanarayan pooja etc.

Ingredients:

  • Potato: 200 gm
  • Cauliflower: 250-300 gm
  • Tomato: 1-2 no.
  • Green chili: 1 no.
  • Black pepper: 10-12 no.
  • Ginger: 2” pieces
  • Coriander powder: 1 tablespoon
  • Salt: 1 ½ teaspoon
  • Cumin: 1 teaspoon
  • Ghee (clarified butter): 2 tablespoon
  • Turmeric powder: 1 teaspoon
  • Green coriander leaves: 10 gm

Preparation:

  1. Wash and Cut the cauliflower in small pieces, dip it into hot water with half spoon salt (about 10 minutes), take out the cauliflower from the water, keep aside.
  2. Peel off and chop the potatoes, keep aside.
  3. Grind the ginger, black pepper and green chili into fine masala paste, keep aside.
  4. Grind the tomatoes and keep aside.

Method:

  1. Heat ghee in a fry pan, add cumin and sputter it for few seconds, add cauliflower; stir fry on medium low flame till color changes, add chopped potatoes, stir and put lid.
  2. Stir occasionally till 80% done; add salt, turmeric powder and coriander powder, tomato paste and masala paste, stir fry till liquid dries up, add half cup of water, cook on medium flame till  it is done, put of the flame, add fresh coriander leaves.
  3. ‘Aaloo Gobhi (potato and cauliflower) without onion and garlic’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin

add cumin

add cauliflower

add cauliflower

add chopped potatoes

add chopped potatoes

stir and put lid

stir and put lid

add salt, turmeric powder and coriander powder

add salt, turmeric powder and coriander powder

add half cup of water

add half cup of water

cook on medium flame till it is done

cook on medium flame till it is done

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic