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Ingredients:
Potato - 6 medium size boiled potato( 20-22 half cut pcs small size boiled )
Cumin Seeds - 1/4th tsp
Musterd Seeds - 1/4th tsp
Hing - 1pinch
Kasuri Methi - 1/4th tsp
Coriander Powder - 1/2 tsp
Dry Mango Powder - 1/4th tsp ( Aam chur Powder)
Turmeric Powder - 1/4th tsp
Green Chili - 3pcs chopped ( or to taste)
Coriander Leaf - 3tsp chopped
Lemon Juice - 1tsp ( If U Like)
Salt To Taste
Oil - 4-5tsp
Method:
1. Heat oil in kadhai, add hing, chopped green chilli ,jeera and musterd seeds.
2. when it splutter add kasuri methi, coriander powder, turmeric powder, Aamchur powder(Dry mango powder), Salt and fry it for 1-2 minutes on medium flame.
3. Add half chopped boiled potato and fry it for 4-5 minutes on medium flame.
4. Garnished with coriander Powder and serve imidiately.
Note: 1. If you want to use lemon juice , just add before serving.
2. Serve Hot.
3. This can be use for upwas item and also pure veg (shakahari )
4. Boiled Potato - You just refrigerate for an hour.
5. Serve with Roti, Paratha and poori.
Serves - 2
STUFFED DAHI VADAS
Rice Dish
By: pooja of
Dahi vadas are eaten all over
Preparation Time: 30 mins. Cooking Time: 20 mins.
Serves 10 people
Ingredients
For the vadas:
¾ cup urad dal (split black lentils)
¼ tsp asafoetida (hing)
a pinch soda bi-carb
salt to taste
To be mixed together into a stuffing:
2 tbsp cashew nuts, chopped
2 tbsp sultanas (kismis)
1 tsp ginger-green chili paste
Other ingredients
oil for deep frying
For serving
1 cup fresh curds, beaten
a pinch black salt (sanchal)
2 tablespoons sugar
salt to taste
For the garnish
chilli powder
roasted cumin seed (jeera) powder
chopped coriander
Directions
Clean, wash and soak the urad dal for 2 to 3 hours.
Drain out all the water. Grind the urad dal to a coarse paste in a blender using a little water.
Add the asafoetida, salt, soda bi-carb and approx. 3 tablespoons of water to the urad dal paste and mix well with your hands.
Spread 2 tablespoons of the urad dal paste onto a 125 mm. x 125 mm. (5 "x5") piece of wet muslin cloth and form a 50 mm. (2 ") diameter circle (using wet hands)
Place ½ teaspoon of the stuffing in the centre of the urad dal paste and fold the muslin cloth over in the centre to make a semi-circle (as shown in the diagram below).
Seal the edges of the semi-circle. Carefully open the muslin cloth and place the stuffed vada on your fingertips (wet your hands before).
Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 4 to 5 vadas at a time over a medium flame till they are golden brown.
Drain and soak the vadas in water for about 45 minutes.
How to proceed
Mix the curds, black salt, sugar and salt together. Keep aside.
Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
Pour the curds over the vadas. Sprinkle chilli powder, cumin seed powder and coriander on top.
Hara bhara soya tikki
By: pooja of
Serves 1 people
The goodness of soya, garlic and spinach is reinforced in these tikkis. Certain compounds in garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels. Serve hot with a fibre rich accompaniment like Carrot Garlic Chutney.
Ingredients
¼ cup soya granules, coarsely ground
1 cup blanched and chopped spinach (palak)
¼ cup chopped coriander
1 tsp ginger-green chilli paste
½ tsp chopped garlic
2 tsp powdered roasted chana dal (daria)
2 tbsp besan (
Salt to taste
1 tsp oil for cooking
To serve Carrot Garlic Chutney
Directions
Soak the soya granules in lukewarm water for ½ an hour. Squeeze out the water. Keep aside.
In a bowl, mix the soya granules with all the other ingredients. Sprinkle a little water and mix well.
Divide the mixture into 6 equal portions and shape them into flat tikkis (approx. 1½" in diameter).
Heat the oil in a non-stick pan and cook the tikkis on both sides till they are golden brown in colour. 5. Serve hot with Carrot Garlic Chutney.
Baked Palak Methi Puri
By: pooja of
Filed in Roti, Paratha, Breads
Serves 10 people
Low fat puris? Absolutely! This non-traditional way of making puris is not only delicious, but it makes them rich in vitamin A and iron.
Ingredients
½ cup chopped spinach (palak)
¼ cup chopped fenugreek (methi) leaves
¼ cup jowar (white millet) flour
¼ cup bajra (black millet) flour
2 tbsp whole-wheat flour (gehun ka atta)
2 tbsp low fat curds
1 tsp ginger-green chilli paste
1 tsp oil
salt to taste
Directions
Combine the spinach and fenugreek, add salt and allow to rest for 10 minutes till the liquid is released. Use this liquid to bind the puri dough. Add all the other ingredients and knead into soft dough, using a little water if required.
Divide the dough into 12 equal portions.
Roll out each portion into a thin circle of about 40 mm. (1 ½ ") diameter.
Prick the rolled out puris with a fork at regular intervals.
Bake in a pre-heated oven at 180 ° C (360 ° F) for 10 to 12 minutes or till the puris are golden brown.
Store in an airtight container.
Baking Time: 15 mins. Baking Temperature: 180 ° C
Handi Biryani
By: Saneha of mumbai, IN
Biryani cooked in eathen pot
Serves 6 people
This is a very involving but very authentic recipe for Biryani. The way it was cooked long time back. Prepare handi few hours ahead, and bake just before serving, to organize your time better.
Ingredients
1-1/2 cups Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1" Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chilli powder
1 tsp Garam Masala
1/4 tsp Turmeric powder
2 or 3 pinch Asafetida
Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander (chopped)
10 to 15 Cashews
10 to 12 Almonds sliced to flakes (optional)
4-5 tbsp Ghee
Directions
A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan.
Wash and soak rice in salted water for 30 mins.
Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
Drains in a large colander, spread in a big plate, cool.
Grind quartered onions, ginger, garlic to a paste.
In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.
TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.
Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.
Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape.
Bake in a preheated oven at 130 degrees for 15-20 mins.
Break seal at the table to get the most out of the aroma.
For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.