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Posts Tagged ‘Indian’

Lauki (Bottle Gourd) Kofta Curry

Lauki (Bottle Gourd) Kofta Curry

Ingredients:

For Koftas:

1 medium Bottlegourd (lauki/doodhi)
1 small onion
3-4 green chilies, finely chopped
3 tbsp chickpea flour (besan/gram flour))
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chili powder
1 tbsp finely chopped coriander(cilantro) leaves
Oil for frying
Salt to taste

For Gravy:

1 big onion, finely chopped
2 tsp ginger garlic paste
2 medium sized tomatoes, blanched and pureed
1-2 green chilies, chopped
1 bay leaf
1 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Finely chopped coriander(cilantro) leaves
Oil as required
Salt to taste

Method:

For Koftas:

Dry roast the chick pea flour in pan. Keep aside.
Peel and grate lauki(bottle gourd). Grate the onion in the same mixture.
Squeeze out water completely from the grated lauki and onion by pressing between the palms.
Keep the water aside, to be used as stock later.
Add all the other ingredients and roasted chick pea flour to the grated lauki,except oil and mix nicely.
If the mixture looks too runny, add a little more chickpea flour.
Shape the lauki (bottle gourd) mix into round balls (koftas).
Deep-fry the koftas to golden brown over medium flame.

For Gravy:

Heat oil in a pan. Add cumin seeds, bay leaf and saute for 10 seconds.
Add chopped onion, green chilies and saute till the onions turn transparent.
Add ginger garlic paste and saute till the raw smell disappears.
Add red chili powder, turmeric powder, garam masala powder, coriander powder,tomato puree and salt.
Fry, stirring constantly, for about 5 minutes, or till the oil begins to separate from the masala.
Add the lauki stock and 2 cups of water to the masala and let the gravy boil for 5-10 minutes.
Lower the heat and add the koftas. Simmer the gravy uncovered for about 2-3 minutes.
Turn off the flame and allow it to rest for 10 minutes. Koftas absorb the gravy and swell.
Garnish with chopped cilantro and serve hot with chapatis, rotis or Naan.

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Dahi Bhaat

Curd Rice

Ingredients:

1 cup cooked (steamed) white rice
2 cups plain yogurt (Curd)
2-3 green chilies, slit lenghtwise
1 tsp mustard seeds
1/4 tsp Hing (Asafoetida)
7-8 curry leaves
2 tbsp Oil
Finely chopped coriander(cilantro) leaves
Salt to taste

Method:

Add yogurt, salt and coriander leaves to the cooked rice and mix. Add little water, if the mixture is too thick.
Heat oil in a small pan. Add mustard seeds, when they start crackling, add curry leaves, green chilies, hing and stir for 10 seconds.
Pour this mixture over the rice and mix well.
Curd rice is ready. Serve with pickle and papad.

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Alu Chorchori

Curried Potatoes

Ingredients:

2 large-sized Potatoes
1 onion,finely chopped
1 tomato,finely chopped
3-4 green chilies,slit lengthwise
1 tsp red chili powder
1 tsp turmeric powder
1/2 tsp fennel seeds (saunf)
1/2 cumin seeds
1/2 mustard seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp fenugreek seeds
Salt to taste
Oil as required

Method:

Peel the potatoes and cut fine round slices of potato, then take a bunch of the round slices and cut them lengthwise finely (like French Fries).
Heat oil in a pan and add mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.
When the mustard seeds start crackling, add onion and green chilies and saute till the onion is transperant.
Add tomatoes, red chili powder, turmeric powder and stir for a minute.
Add potatoes, salt and 2 cups water and mix nicely.
Cover and cook on a low flame till the potatoes are done and the gravy is thick.
If it is watery, cook on high flame, stirring continously till the gravy is of desired thickness.
Serve hot with chaptis or puris.

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Bread Fritters (Bread Pakoda)

Bread Fritters (Bread Pakoda)

Ingredients:

6 slices of firm white bread
1 cup gram flour(chickpea flour/besan)
2 tsp rice flour
Pinch of baking soda (optional)
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp carom seeds (ajwain)
Salt to taste
Oil to fry

Method:

Remove the crust(edges) from all sides of the bread and cut the bread slices in to desired shapes (like triangle, square or rectangle).
In a bowl, mix gram flour with rice flour, carom seeds, red chili powder,coriander powder,turmeric powder and salt.
Add water slowly to make a smooth batter, so that there are no lumps in it.(Batter should be the consistency of pancake batter or dosa batter)
Add baking soda and mix nicely.
Heat oil in a pan on medium flame. Dip the bread piece into the batter and deep fry till both sides are golden.
Serve hot with tomato ketchup or mint chutney.

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Kadai Paneer

Kadai Paneer

Ingredients:

250 gms Paneer
1 Capsicum (green pepper), deseeded and cubed
2 medium onions, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, finely chopped
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 bay leaf
1 small piece cinnamon
Finely chopped coriander(cilantro) leaves
Salt to taste
Oil as required

Method:

Cut the paneer into thin long strips and deep fry lightly in oil. Place in lukewarm water.
Heat oil in a pan and add cinnamon, bayleaf and cumin. Saute for about 5 seconds.
Add the chopped onion and fry till the onion becomes transperant.
Add the ginger garlic paste, green chilies and saute for about 2 minutes.
Add tomatoes, red chili powder, coriander powder, turmeric powder, garam masala powder, salt and mix well.
If the masala is very dry, add little water.
Add capsicum and cover the pan and simmer it for about 5 minutes until the capsicum is cooked.
Finally add the paneer pieces and mix it well. Cover and cook on a low flame for about 3-4 minutes.
Add chopped coriander(cilantro) leaves,stir and switch off the heat. Serve hot with rotis.

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Vegetable Puffs

Vegetable Puffs

Ingredients:

2 Frozen Puff Pastry Sheets (I used Pepperidge)
1 medium onion, thinly sliced
3 green chilies, finely chopped
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp curry powder(or garam masala powder)
1/2 capsicum (green pepper), thinly sliced
1/4 cup corn kernels
1 Egg
2 tsp oil
Salt to taste

Method:

Thaw the puff pastry sheets for 40 minutes at room temperature (or as per the packet instructions)
Dust the board with little bit of all purpose flour and spread the puff pastry sheet, it prevents from sticking to the board.
One pastry sheet will have 3 columns, so cut into 9 pieces by splitting the column first and then rows. You would finally get 9 squares.
Meanwhile, in a pan heat oil, add onions, green chilies and saute till the onions become transperant.
Add ginger garlic paste and saute for another minute. Add capiscum, corn kernels, red chili powder, turmeric powder and curry powder.
Mix nicely. Cover and cook for 10 minutes. Do not forget to stir often to prevent it from burning.
Remove from heat and keep aside to cool. This is the filling.
Using a spoon, scoop in enough filling in each of the pastry sheet squares and fold in a desired shape (rectangle or triangle).
Close the edges carefully with hand or you can use a fork to give it a nice edged shape.
Prepare egg wash by whisking a egg with about 1 tbsp water.
Preheat the oven to 400 °F. Place the sealed puffs in a baking sheet, lined with aluminum foil.
Brush eggs wash on the top of each puff, and bake for 10 minutes at 400 °F or until they become nice golden in color.
Once the puffs are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
Serve warm with or without ketchup.

Tips:

*The filling for the puffs is very flexible. Use any vegetable,meat and spice combination for the Puffs.
*Do not over fill the pastry as you will not be able to close the edges.
*The egg wash gives the puffs, a nice glazed look and color. If you don’t eat egg, you can use milk instead of  the egg wash.

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Modak is a famous sweet dumpling popular in India.The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. Modak is prepared especially on the occasion of Ganesh Chaturthi. It is known to be Lord Ganesha’s favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi.

Modak

Ukadiche Modak

Ingredients:

For rice dough:

1 cup rice flour
1 cup water
2 tsp ghee
A pinch of salt

For the stuffing:

1 cup freshly grated coconut
1 cup grated jaggery
1 tsp cardamom powder

Method:

For the stuffing:

Heat a pan over medium heat and put jaggery and coconut in it.
Keep stirring for 10-15 minutes until jaggery is completely melted and the mixture is moist.
Add a tsp of ghee and mix. Add cardamom powder and cook for another minute.
Avoid overcooking, else the mixture starts drying out.
Now turn off the heat and let the mixture cool.
This is the stuffing for Modaks.

For Rice Dough:

Boil 1 cup of water. Once it starts boiling, lower the heat and add ghee and salt.
Add rice flour to the boiling water and mix well, stirring continuously. Cook covered for 2-3 minutes.
Remove the lid and mix properly. Turn off the heat.
Remove the rice dough in a flat plate (dish).
While the dough is still warm, knead the dough, so that there are no lumps and it is soft and smooth.

Making Modaks:

Divide the dough into equal sized balls. While working on one ball, keep the rest covered under a damp cloth.
Flatten the small ball shaped dough with both your hands like a puri. Hold it in your hand to form a bowl.
Spoon some stuffing at the center of the bowl.
Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.
Bring all the ends together at the top and seal to form a peak. The pleated shape looks like a whole garlic bulb.
Trim off the excess part of the peak. Seal cracks (if any) with some dough.
Similarly, make rest of the modaks. Dip the bottom of each modak into water. (This helps to lift them out easily when they are done)
Put these modaks in a steamer and steam for 15-20 minutes.
Serve the modaks hot with ghee drizzled on top.

* If using, pressure cooker for steaming, do not put the whistle.

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Egg Omelette

Masala Omelette

Ingredients:

2 Eggs
1 small onion, finely chopped
2-3 green chilies, chopped
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp turmeric powder
Finely chopped cilantro leaves as required
Salt to taste
Oil as required

Method:

In a bowl, add onions, green chilies, red chili powder, turmeric powder, salt and mix. Keep aside for 10 minutes.
After 10 minutes, add cilantro leaves and mix again. Add eggs and whisk all the ingredients thoroughly.
Coat a small frying pan with 2 tsp oil and add the egg mixture.
Cover the pan with a lid and let the omlette cook on a medium flame for about 5 minutes.
Flip the omlette and cook for another 5 minutes or till it is crispy around the sides.
Serve hot with ketchup or bread slices.

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Dal Khichdi

Dal Khichdi

Ingredients:

1 cup Toor dal (split pigeon pea lentil)
1 cup Yellow moong dal(split green gram lentil)
3 cups Rice
1 small onion, finely chopped
1 tomato, finely chopped
3-4 garlic cloves, crushed
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
2 tsp garam masala powder
1/4 tsp Hing (Asafoetida)
5-6 curry leaves
Chopped cilantro (coriander)leaves as required
1 tsp ghee
Salt to taste
Oil as required

Method:

Wash rice and soak in little water.Keep aside.
Wash and drain toor and moong dal and put into a pressure cooker along with tumeric powder, fenugreek seeds, ghee, 1 cup water and cook for upto 2 whistles.
When the cooker cools down, open the lid and mash the daal nicely.
Heat oil in a pan, add mustard seeds, when they crackle, add cumin seeds, onion, garlic, curry leaves and saute till the onion becomes transperant.
Add hing, red chili powder, garam masala powder and tomatoes.Mix and immediately add boiled dal and salt.
Add 3 cups of water. Bring the daal to a boil. Add rice and mix thoroughly.
Cook on medium heat till the rice is cooked. Add cilantro leaves and mix gently.
If the khichdi is too thick or dry then add more water. If it is watery then cook it little longer.
The texture of the khichdi should be gooey just like risotto.
Serve hot with yogurt and/or pickle and papad.

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Mutton Biryani

Goat Biryani

Ingredients:

For Rice:

2 cups Basmati Rice
2 pieces of cinnamon
1 tsp cumin seeds
2 bay leaves
5 pepper corns
1 masala elaichi (black cardamom)
5 cloves
6 cardamoms
3 tsp Oil
Salt to taste
Hot water – 4 1/2 cup

For Marinade:

1 lb ( 1/2 kg) Goat meat cut into pieces
1 cup Yogurt (Curd)
3 tsp ginger garlic paste
1 small onion, thinly sliced and fried in little oil till golden brown
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp mutton biryani masala (or garam masala powder)
few mint leaves, chopped
few cilantro (coriander) leaves, chopped
1 tsp salt

For Goat  Masala (Gravy):

2 large onions, thinly sliced
2 large potatoes
4 green chilies, chopped
1 tsp ginger garlic paste
1 tomato, chopped
1 tsp red chili powder
2 tsp mutton biryani masala(or garam masala powder)
1 tsp coriander powder
2 bay leaves
1 masala elaichi (black cardamom)
1/4 cup chopped coriander leaves
1/4 cup mint leaves
Salt to taste
Oil as required

For garnish:

1 small onion, thinly sliced and fried in little oil till golden brown
3 tsp ghee
few mint leaves, chopped
few cilantro (coriander) leaves, chopped

Method:

Marinate the goat pieces with the ingredients in the “Marinade section“.Keep aside for 1 hour in a refridgerator.
Peel the potatoes.Halve and cut them in large chunks.Fry the potatoes in oil till golden brown.Keep aside.
Wash the rice and soak in little water for 30 minutes.
Heat about 2 tsp oil in a pressure cooker,add the marinated meat into the pressure cooker and fry on medium heat for 2 minutes.
Add about 1/2 cup water and bring to boil.Close the lid of the pressure cooker.
Pressure cook the meat till it is almost cooked, upto 3 whistles.Turn off the heat and let it cool.
Meanwhile,drain the soaking rice and keep aside.Add whole garam masalas mentioned in the “Rice section” to 4 1/2 cups of water and bring it to a boil.
As soon as the water starts boiling,add salt,oil and the drained rice and let it cook till the rice grains are just done.
Drain the extra water if any from the rice and keep aside.
Heat oil in a pan,add cumin seeds,bay leaves,masala elaichi and saute for a minute.
Add onions and green chilies and saute till the onions turn golden brown.
Add ginger garlic paste and saute till the raw smell evaporates.
Add red chili powder,tomatoes,coriander powder,mutton biryani masala powder,salt and saute.
Open the lid of the pressure cooker and add the meat to the above sauteed mixture and mix.Add the fried potatoes.
Cover and cook for about 10-15 minutes.There should a thick gravy left when goat is finished cooking.
If necessary cook uncovered for a few minutes to reduce the gravy.
Adjust the seasoning.Add chopped cilantro and mint leaves and mix well.Remove from the heat.
Now, for the layering of the biryani,take a deep thick bottomed pan wide enough to hold the meat and the rice.
Spread some ghee on the bottom of the pan.Add half of the rice in a layer at the bottom of the dish. Sprinkle some fried onions.
Now add the whole meat mixture in one layer.Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.
Top it off with the remaining ghee,fried onions,some chopped cilantro and mint leaves. (Looks like this)
Cover the pan with aluminum foil and put a tight lid over the pan, so that it is sealed thoroughly.
Keep the pan on top of a heavy tawa (flat griddle) and heat it on a medium flame for 15-20 minutes,till a nice steam forms inside.
Alternatively, preheat oven to 400º F. Place the Biryani pot in the oven for 15-20 minutes.
After 15-20 minutes, remove from heat ( or from the oven) and let it rest for another 10 minutes before serving.
Serve hot with raita.

* If using the oven, make sure the pot is oven proof.

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