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Sunday, February 22, 2015

Dal BATI - Lentil Gravy with Puffed dough dumplings (Rajasthani dish)










Ingradients 

For daal (Lentil Curry):

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarbonate/Cooking Soda ) alternatively you can use Tuvar Dal(lentils,it doent require overnite soaking)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely 
2 tsp garam masala powder 
2 tsp chilli powder 
1 tsp turmeric powder 
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise 
2 tbsp cream 
4 tbsp ghee 
1 cup coriander leaves, chopped finely 
Oil 
Salt To Taste


For Bati (dumplings):


5 cups whole wheat flour, sieved 
1 cup ghee, melted 
2 tbsps curd 
1/2tsp baking soda 
Salt To Taste




Preparation of Dal 

Pressure cook rajma/tuvar Dal  and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.






Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee.


Making of Baati 

 Knead a soft dough with flour, ghee, curd,baking soda, salt and just enough water.
Roll into lemon-sized balls. Cover and keep for one hour.




 Then roast in batches on hot coals till puffed and golden outside and spongy inside.



















 Keep hot.Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

if you dont find charcoal fryer,you can use kadai(wok) for baking Batis (see the below pic)


Saturday, February 14, 2015

BASIC PUNJABI GARAM MASALA / Indian Garam Masala Powder Recipes

This is formula for basic Indian Garam masala,always used in each and every recipe of Punjabi and other Indian cuisine


Ingradients 


Cup measurement : 240 ml


1 cup coriander
1 tbsp cloves
4 inch cinnamon stick
8 cardamom
1 tbsp cumin
1 tbsp pepper
1mace (optional) Japathri

Optional

1 ½ tsp. Saunf or fennel seeds
1 Bay leaf

Method 


Clean the spices, pick and discard stones and debris. Crush the coriander seeds and check for worms.
In a heavy bottom pan, dry roast coriander seeds lightly, add the other ingredients to the pan.

Switch off and toss till the cumin warms up. Set aside to cool




Powder them (in Mortar or in mixer/blender )in a dry jar and sieve if needed.


















Store in an air tight glass jar and use.

Keeps good for a month without refrigeration, keeps good for several months in refrigerator. Make small packs of this powder in foil and store it, this way when ever needed you can use a pack, the rest remains flavorful.

Friday, February 13, 2015

PANI PURI - GOLGAPPAS-PUCHKAS RECIPE

This is a very popular street food accross Indian sub continent including Pakistan and Bangladesh 
Enjoy this dish with family and friends on any weekend 

Ingredients:


To make puri: 
1 cup Semolina (Rava / Suji) 
3 tblsp Fine Wheat Flour (Maida) 
1/4 tsp Baking Soda
1/2 tsp Salt 
Oil to deep fry 


To make pani: 

1/2 cup Tamarind (Imli) Pulp 
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera) 
1/2 cup Coriander Leaves 
3 Green Chilly (Hari Mirch) 
1 cup Mint Leaves (Pudina Leaves) 
1 tblsp Black Salt (kala namak )
1 tblsp Boondi 
2 tblsp crushed Jaggary (Gur)


To make stuffing: 

2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney


 Method:

To Make Puri:


Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.

Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.




Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.


Points to be noted  before frying :



1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot. 
2. Also the oil should not be smoking hot or the puris will get burnt and dark.
Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
Let them cool. Later store in an airtight container.


How to Make Paani 

Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste

.

Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.


Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.



To Make The Stuffing :



 In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.

To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Enjoy homemade pani puri or golgappa or puchkas....

Tuesday, February 10, 2015

PRAWNS IN COCONUT MILK SAUCE - JHINGA BAGARA

This dish is authentic Indian subcontinent dish Prawns cooked  in coconut milk and tomoto sauce,loved all around India,Nepal,Pakistan,Bangladesh and Sri lanka  









Main Ingradients 


1 tablespoon tomato puree
1/2 teaspoon salt
1 teaspoon  sugar (optional)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons finely chopped fresh coriander
1 fresh green chilli, chopped
1 tablespoon fresh lemon juice
250ml coconut milk (You can buy from any Market store or alternatively you can extract by mincing fresh tender coconut )
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
500g medium prawns, peeled and deveined
1 tablespoon cornflour
1 tablespoon cold water
1 table spoon of Mint leaves

Method 



In a medium bowl, stir together tomato puree, salt, sugar, garam masala, ground cumin seed, ground red pepper, coriander, green chilli, lemon juice and coconut milk. Set coconut sauce aside.






Heat oil in a wok or frying pan over medium-high heat. When oil is hot, 
add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add prawns, and cook until prawns are opaque; this should take only a minute or two. In a small bowl, mix together cornflour and water; stir into the sauce, and continue cooking until thick.



 Pour the coconut sauce over the prawns; cook until the sauce begins to simmer.





In a small bowl, mix together cornflour and water; stir into the sauce, and continue cooking until thick

BASIC IDLI PREPARATION




























Note : 


Urad Dal : Rice Rava ( Raw Rice)  Ratio is  for  1 cup urad Dal  3 cups Idli Rawa or Raw rice 

For Smooth Idlies add 1/4 th cup Poha(flattened Rice)

1 cup = 250 ML


You may add Salt before using the batter ,as this will increase the shelf Life of batter

Monday, February 9, 2015

Kaju Masala Recipe/Cashew curry - Andhra cuisine


Kaju Masala is delicious Indian Side dish,simple and Easy cooking recipe




Ingredients:


1-1½ cups Cashew Nuts
3 medium Tomatoes, pureed
1 tsp Ginger-Garlic Paste
1-2 tbsp Fresh Cream (Optional)
1½-2 tbsp Oil
1 tbsp Oil/Ghee
Salt to taste

For Onion Paste:


2 medium Onions, peeled and quartered
1 inch Cinnamon
3 Cloves
3 Green Cardamoms
1 heaped tbsp Dhania/Coriander Seeds
½ tsp Jeera/Cumin Seeds
1 tsp Sugar (Optional but recommended)
4-5 Dried Red Chillies (Kashmiri/Byadagi or any mild variety. Adjust acc to taste)
6-8 Cashew Nuts

Spices Used:


½ tsp Garam Masala (Adjust acc to taste)
½ tsp  Any Brand Chat Masala (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves, crushed
¼ tsp Amchur Powder/Dried Mango Powder (Optional)
    A pinch of turmeric

Method:


Grind all the ingredients listed under onion paste to smooth paste without adding any water. Keep it aside.



Heat about 1 tbsp of oil or ghee and add cashew nuts. Roast these nuts on medium to low heat till they change colour to golden. Remove from pan and keep it aside.



In a same pan add about 1½ to 2 tbsp of oil or ghee and add ground onion paste. Cook it on medium flame, stirring continuously, till its raw smell disappears and the oil starts to leave the sides, about 7-10 mins. This is a crucial step and be patient as the undercooked onion paste will turn the curry to taste bitter!

Mix in crushed kasuri methi and ginger-garlic paste and stir it for another 2-3 mins.


Add all the spices (garam masala, and amchur powder) and give it a good stir, about 1 minute.

Next, mix in tomato puree and cook it for 3-4 minutes. Mix in salt to taste, a tsp of sugar if needed, and about 1½ -2 cups of water and bring the curry to gentle boil, about 5-7 minutes.


Add fried cashew nuts, and fresh cream if using, and adjust the seasonings. Let it simmer for another 5 minutes for all the flavours to blend well.

Switch off the pan and garnish with chopped coriander leaves. Serve this Kaju Masala along with Indian flat bread(Roti/Chapathi/Phulka) or with Biryanis



Tuesday, February 3, 2015

Moongpalli Chikki /Indian Peanut Brittle

Moongphalli Chikki/Peanut Brittle are Pan Indian sub continent Popular snack.But More famous one is Lonavla ( A Place in Maha Rashtra State in Western India)  Chikki.Simple prepartion using only three Ingradients,Roasted halved Pea nuts,Jaggery and Clarified Indian butter(Ghee)  

Ingradients 


Groundnuts (Moongfali)/Peanuts  - 1 cup De Skinned, roasted
Jaggery (Gud) - 3/4 cup
Clarified butter (Ghee) - 2 tablespoon


Method 

Take a pan and heat it on the medium flame.Heat ghee in a heavy bottomed pan over low flame. Add jaggery and stir continuously on low to medium flame.

Add Little  water and keep stiring continously 
Boil till the syrup becomes thick.(approximately 4-5 minutes on low to medium  Flame 

 
Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the check.
Now add groundnuts and mix it well.

Take a flat plate and grease it.
Spread the mixture on it and let it cool.

Cut it into square pieces and store.

Note : you can use any Nut as alternative to Raosted Pea nuts or you can replace jaggery with Sugar.

AGRA KI PETHA - Indian Desert/Sweet (Ash Gourd candy)

Agra Ki Petha Sweet 




is transluscent Dessert /Sweet preparation usaully be found in recangular or un even shapes made of Ash gourd (Winter melon/White Pumkin ,Wax gourd,Safaid Peetha ,Budida gummadi(telugu)) and sugar
Very Popular desert from Agra City of Northern India.

Ingradients 



• 1 kg Ash Gourd (Petha) (peeled and cut) 
• 1 tsp Alum Powder (Phitkari) OR  alternatively you can use edible Lime (Chuna) available in any Indian stores/For Indian sub continent ,in any Pan shop 


• 800 g Sugar 

• 1 tbsp Lemon Juice




Method :


Peel the outer skin of Ash Gourd and make un even pieces 
•Take the ash gourd pieces and prick it with a fork.
•Place the pieces in a large pan filled with water and add alum powder/Edible Lime powder  to it. Boil it for fifteen minutes and take off from heat.


Now marinate for 5-6 hours 

Drain and wash it thoroughly under cold water.
Place a bowl and add 2/12 Litre water
Add 500 Grams of Sugar and add Ash Gourd pices to it and cook till all the sugar syrup absobed by the Ash Gourd 

Now Remove Ash gourd from syrup and place aside 


•In a pan, take one cup of water and add sugar to it add Lemon juice and cook it till the sugar is dissolved and bring to boil cook till you get 3 string consistency .

• lower the flame and add the cooked ash gourd to it.
•Cook till the ash gourd is completely cooked in  the sugar syrup which has  thread like consistency.
•Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.


•Allow it to cool completely.
•Serve.