Wednesday, December 21, 2011

Healthy 16 beans soup with bread



Ingredients

1 cup 16 beans

1 cup tomato puree

1/2 cup celery, chopped

1/2 cup Carrots, chopped

1 small potato cubed

1 tsp paprika

1 tsp salt

1 tsp freshly ground pepper

Dash of hot sauce (optional )


Here's what you need


  • Rinse the beans thoroughly and soak them in 3 cups of water overnight.
  • Pressure cook the beans in the water it was soaked in until the beans are tender.Mine were done in 4 whistle.
  • Transfer the content in a pot and add the remaining ingredients.
  • Simmer till the desired consistency is reached.
  • Serve hot with homemade bread.



Bread

Ingredients

1 cup Wheal flour (Atta)

2 cup All Purpose flour

1 1/2 tsp salt

1 tsp sugar

1 packet active dry yeast

1 tbsp olive oil

1 tbsp butter (room temp)

1/4 -1/2 cup low fat pizza ( I used a mixture of mozzarella and mild cheddar)

Here's what you need to do

  • Dissolve yeast in 1/4 cup of lukewarm water along with the sugar.Set it aside for 10 mins. until frothy.
  • In a bowl mix together all ingredients except oil an butter.
  • Make a well at the center and add the yeast mixture and 1 1/4 cup of warm water.
  • Slowly incorporate the wet and dry mixture and knead it for 2-3 mins.
  • Smear the oil all over and continue to knead for another 10 mins.
  • Now smear the butter and again knead it for 3 mins.
  • The dough will now be smooth and when you pat it lightly it will bounce back.
  • Place it in a lightly greased bowl and cover with a damp cloth and place aside in a warm place for couple of hours.
  • After the stand time the dough will almost get double in volume.
  • Punch in down and knead it just for a min.
  • Grease a round pizza pan or a cookie sheet and pat the dough on the with your palm till you get a circle almost an inch thick.Cover with a damp cloth and set aside for 30 mins.
  • Preheat the oven at 400 deg F for 10 mins.
  • Spray the pot the the dough with olive oil spray and spread the cheese evenly over the dough..
  • Bake until the bread st golden on the top and cheese melts, about 20-25 mins.

Wednesday, November 30, 2011

Four Ingredients Eggless Peanut butter cookies





Ingredients

1 cup Whole Wheat Flour/Atta

1/4 cup salted butter (I used Lank O Lakes)

1/4 cup creamy  peanut butter

1/2 cup confectioner's sugar


Here's what you need to do

  • Sift the wheat flour and sugar separately.
  • Cream the butter and sugar.
  • Add the peanut butter and mix.
  • Add the flour to this mixture and combine it to form a ball.You might need to add a couple of tbsp of milk at this stage if the mixture is dry.
  • Wrap the dough in a cling wrap and let it rest for 15 mins.in the meantime, preheat the oven to 350 deg F and spray a cookies sheet with a cooking spray.
  • Make small balls of the dough and press them lightly between your palms and set them on the cookie sheet an inch apart from each other.
  • Bake for 20  mins.Rotate the cookie sheet once by 180 deg at 17th min.
  • Let them cool for 10 mins on the cookie sheet and then transfer them on a wire rack.
  • Once cooled completely store in an airtight container.
Makes: 12 bite-size cookies

Note:
  • All Ingredients must be at room temperature.
  • The cookies are soft when done but once they cool down they will be just fine.Do not over bake.
  • Make them a day ahead and they will taste even better.

Variation:
  • Add 2 tbsp of semi-sweet chocolate chip to make them chocolate chip peanut butter cookies.

Wednesday, September 7, 2011

Eggless Chocolate cupcake



Ingredients

1 1/2 cups All purpose flour

1 cup sugar

1/3 cup unsweetened cocoa (i used Hershey's)

1 tsp baking soda

2 tsp vinegar

1/2 cup oil

2 tsp pure vanilla

1/2 tsp salt

1/2 cup semi-sweet mini chocolate chips

1 cup cold water (i stored a cup of water in refrigerator for 30 mins)


Here's what you need to do:

  • Grease and line 15 muffin cups and preheat the oven to 325 deg F.
  • Sift the flour,cocoa,baking soda and salt thrice.
  • In a bowl mix the water,oil and vanilla.
  • Add 1 tbsp of the dry mix to the chocolate chips and mix till they are coated well.Set aside.This prevents the chips to sink at the bottom.
  • Add the dry ingredients to the water mixture and gently fold until you get a smooth batter.If you want to store the batter for later use this is the perfect time.Drop the batter in a clean airtight container and store it up to a week.
  • Add the vinegar and mix well.Fold in the chips.
  • Pour the batter in the muffin cups until they are 2/3 full.Use a ice cream scoop or a 1/3 cup to distribute the batter evenly.
  • Pat the muffin tray lightly on the counter top to release any air bubbles in the batter and place in the center rack of the oven and bake them for 22-25 mins or until the toothpick comes out clean.
  • One done let them cool in the pan for 4-5 mins and the cool them on a wire rack.
  • One completely cooled store them in an airtight container at room temp for up to 3 days.
Note:
  • I used a non stick 12 cup muffin pan.If you are not using non stick pan bake at 350 deg F for the suggested time.
  • I rotated the pan at 17th min by 180 deg.
  • The batter is thin but the end result is fabulous.
  • You could add 1/2 tsp coffee to the water.Coffee enhances the flavor of chocolate.

Saturday, August 6, 2011

Paneer Butter Masala aka Paneer Makhani

Ingredients

250 gms paneer cubed

1 large red onion,cubed (or 2 medium onions)

3 large tomatoes

4 garlic cloves

1 inch ginger

1 inch cinnamon stick

1 tbsp coriander powder

1 tsp cumin powder

1 tsp kitchen king masala

1 tbsp kasoori methi,crushed between your palms

5 cashews ,soaked for 30 mins

1 tsp chilli powder

1 tsp kashmiri mirch powder

2 tbsp oil

1/2 cup whole milk (or cream)

1 tbsp butter/ghee

1 tsp sugar

2 tbsp finely chopped cilantro


Here's what you need to do

  • Wash the tomatoes and make a not so deep + on one of their narrow side.
  • Boil 1 1/2 cups of water in a sauce pan and drop the tomatoes .
  • After 4 mins,switch off the heat cover the pan and set aside for 10 mins.
  • Fish the tomatoes out.Peel the skin and chop them roughly.Reserve the juice they release while chopping.
  • Put the sauce pan along with the water remaining back on stove and let the water come to a boil.
  • Now add the cubed onion and cook covered till they are soft,about 5 mins.Cover and set aside.
  • Drain the boiled onion and reserve the remaining water.
  • Puree onions to a smooth paste.Do not use water.
  • Heat a heavy bottom kadhai, add 1 tbsp oil.When hot add the cinnamon and fry for a min.Add the ginger garlic and fry till light brown.
  • Now add chopped boiled tomatoes and fry for 4 -5 mins.Cool and puree along with its reserved juice,chilli powder,kashmiri mirch powder,coriander and cumin powder to a very smooth paste.
  • Heat remaining oil and butter in the same kadhai,add the onion puree and fry for 7-8 mins.
  • Add the tomato puree and fry till oil (hmm...and butter separates),about 8-10 mins on medium heat.
  • Add the reserved water from the onion,milk,sugar salt ,mix and cook covered for 5-6 mins.
  • Drop the cubed paneer,kitchen king masala and kasuri methi.
  • Let it simmer for 8 mins cover.
  • Check for spice (get your tastebuds working) and garnish with cilantro.
  • Serve hot with roti/naan/tandoori roti or any type of rice with lemon wedges and sliced onion.
Note:

  • For better result shallow fry paneer in a tbsp of oil until light golden and drop it in a cup of lightly salted water and set aside.Use the same kadhai or pan for frying the tomatoes and proceed with the recipe.You can use this salted water to adjust the consistency of the gravy.

Tuesday, July 26, 2011

Vegetable Stuffed Buns

Ingredients

For buns

3 cups All purpose flour

1 packet of  Active Dry Yeast

2 Tbsp Sugar

3 Tbsp Butter

1 tsp salt

1 1/4 cup warm milk

1/4 cup lukewarm water

2 tbsp milk for brushing

3 tbsp white sesame seeds

1 tbsp of oil

For stuffing

1 cup boiled potato

1 cup cauliflower

1/2 cup green peas

1/2 cup carrot

1/2 cup green pepper

1 tsp chilli powder

1 tsp turmeric

1 tsp coriander powder

1 tbsp kitchen king masala

salt to taste

1 tbsp lemon juice

1 tbsp cilantro.finely chopped

1 small onion,finely chopped

1 tbsp oil

1 tsp cumin seeds

Here what you need to do:

For stuffing:

  • Heat oil in a pan,when hot add cumin and when they change colour, add onion and saute till they turn translucent.
  • Add the cauliflower,carrot ,peas and green pepper and cover and cook until they are almost done.
  • Add the red chilli,turmeric,coriander powder,kitchen king masala and salt.Cover and cook for 2-3 mins.
  • Add the potatoes and cover and cook for 2 mins.
  • Add cilantro and lemon and mix.
  • The filling shouldn't be too dry.
  • Let this mixture cool completely.
For the buns:

  • Mix water with yeast and sugar.Set aside till frothy,about 15 mins.
  • Add butter to the  milk and mix until the butter melts.
  • Mix flour and salt.Sift twice.
  • Make a well in the center and add the yeast and the butter and milk mixture.
  • Gently mix the flour to form a sticky ball.Grease your palm with little oil and start kneading.
  • Do not add more flour.Continue kneading for atleast 10 min still you have a silky smooth dough.
  • Lightly coat it with a tsp of oil and place it in a large bowl and cover the bowl with a cling wrap or a damp kitchen towel and place it in a warm place for 2 hours.
  • Now the dough will be almost double its original volume.
  • Punch the dough down and knead it for couple of mins.
  • Divide it in 15 balls.Lightly flour the surface and roll each ball in a 5 inch disc.
  • Add a Tsbp of the filling, seal the edges and gently roll it over your  greased palm till it forms a ball.Give it a gentle press.
  • Grease a cookie sheet and place the buns one and half inch apart.Cover with a damp cloth and set aside for an hour.
  • Brush the buns with milk and sprinkle few sesame seeds on top.
  • Preheat the oven at 350 F for 10 mins.Bake the buns for 25-30 mins.
  • Serve warm.
Note:

  • Edges should be sealed properly.
  • Stuffing should be neither too wet nor too dry.
Variation:

  • Use 2 cup wheat flour and a cup of All purpose flour for buns.
  • Use any combination of vegetable for the stuffing.
  • You could even stuff it with dabeli masala (dabeli potato mixture) to make it a stuffed dabeli.
  • Leftover sabzi will make a great stuffing.
  • You could use your choice of non veg for the filling too.

Monday, July 18, 2011

Moong Dal Dhokla

Ingredients


1 cup yellow moong dal

1 inch ginger

2 green chillis (adjust as per your taste)

3 tbsp curd/plain yogurt -preferrably sour

1 tbsp sugar

1/4 tsp turmeric

salt to taste

1 1/2 tsp eno fruit sat

For tempering:

1 tbsp mustard seeds

1 tbsp sesame seeds

1/8 tsp hing

7-8 curry leaves

1 green chilli,finely chopped

1 tbsp oil

2 tbsp of finely chopped cilantro for ganishing

What you need to do:


  • Soak the dal in 4 cups for water for 4-5 hours.
  • Drain and grind in along with the ginger,chillis and curd to a smooth batter ans set aside for 5-6 hours, preferably over night to ferment.
  • Pour water in the steamer ,close the lid and let the water come to a rolling boil.
  • Grease an 8 inch deep plate/thali with a tsp of oil.
  • Add turmeric,salt and sugar to the batter and mix.
  • When the steamer is ready ,add a mixture of 1 tbsp of water and eno to the batter and mix gently.
  • Pour the batter in the thali.
  • Place a wired rack or inverted plate at the inner bottom of the steamer so that the thali doesn't stick to the bottom.Place the dhokla thali and then the lid.
  • Steam for 20 mins on high or until the toothpick inserted comes out clean.
  • Let it cool for 5 mins.
  • Prick with a toothpick all over the dhokla.
  • Heat oil ,when hot add hing,mustard seeds.
  • When they splutter add sesame seeds,curry leaves and chilli.
  • Take it off the healt and sowly add a tsp of water to the tadka.
  • Pour the evenly on the dhokla.
  • Cut the dhokla in desired shape and garnish with cilantro.
  • Serve hot or warm.
Variation

Add a tsp of emons juice along with the water to the tadka.




Friday, July 15, 2011

Soya Chunks Masala

Ingredients

1 cup soya nuggets (I used Nutrella brand)

2 tbsp curd/plain yogurt

2 tsp chilli powder

1 tsp kashmiri chilli powder

1/4 tsp turmeric

2 medium red onions, finely chopped

1 large tomato, finely chopped

1 tbsp ginger-garlic paste

1 tsp coriander powder

3 tbsp dessicated dry coconut-dry roated until light golden

1 tbsp crushed kasuri methi

5 whole cashew nuts

4 tbsp oil

2 cups hot water

1 tsp sugar

4 tbsp milk

2 tbsp finely chopped cilantro

salt to taste

whole masala:

1" cinnamon stick,3 cloves,4 black peppers

Lightly dry roast the above whole masala for a minutes.

What you need to do:

  • Add 1 tsp of salt to hot water and drop in the soya chunks.Set aside for 1/2 an hour.
  • Gently squeeze the chunks to remove the water and cut them in half.
  • In a bowl beat the curd with turmeric , a tsp of chilli powder and 1/2 tsp salt.
  • Drop the soya chunks in this and gently mix till they are coated with the mixture.Set aside till you make the gravy ready,about 15-20 mins.
  • In a kadhai,add 2 tbsp of oil,when hot drop in the onion and saute till light brown.
  • Add the ginger garlic paste and fry till its raw smell goes,about 3-4 mins.
  • Add the tomato and fry till mushy and oil separates.
  • Once the oil separates,add the coriander powder and chilli powder and fry for a min.
  • Let this mixture cool.
  • Grind the mixture along with the whole masala,coconut and cashew nuts to a smooth paste.
  • In the same kadhai,heat the ramaining oil when hot add hing,mustard seeds when the splutter add kashmiri chilli powder and the marinated chunks and fry for couple of mins.
  • Add the ground paste,salt ,kasuri methi,sugar,milk and 1/2 cup water and let it simmer for 10 mis.
  • Check for seasoning and adjust the consistency of the gravy.Garnish with cilantro.
  • Serve hot with bread ,rice or roti with sliced onions and lemon wedges.

Friday, June 24, 2011

A phone call and relationships

The phone rang and I rushed to pick it up.


“Hello” said the caller.

“Hey Sheetal, how are you? How was the reunion ? “

“Amazing”

“Howz everyone?Radha,Sailu,Smita,Priya ,Sonali,Vijay,Rohan….?”I just spoke up as many names as I could remember of my batchmates in a breath.

Sheetal was among the few friends I was in touch with since I moved to US.She almost called me every week from India giving me all the updates she had from her so called”links”.

Sheetal had just returned from a reunion organized for my graduate class.

“Oh,everyone is doing great.
Radha still wears those old fashioned dresses.
Priya is good but you know what she has many problems with her inlaws.”

“I never knew she’s married?”

“Yup,she is. Actually her husband is wonderful.Highly qualified n all.Solid salary hogi re uski.They have a bunglow in Juhu.”

“Wow great. She was such a slow learner but she got lucky.”

“Yeah,but arey when she goes to her in-laws place na she has to wear ghunghat”

“Ok .“I didn't think much about it.Every home has a few rules.I knew Priya's mom she was quite orthodox,so I thought Priya must be ok with it.

“What ok? In this modern world who wears ghunghat."

“hmm”

“And Sonali got divorced.She has a 3 years old kid.Bacche ke liye adjust karna chahiye na.”

“hmm sad.”I was shocked but did not react much as I thought its not a good idea to share my feeling with Sheetal at this very moment.

And our converstion continued for a while.

Some friends got what they deserved while some didn't.

That night I was thinking about Sonali.” Bacche ke liye adjust karna chahiye na.”

Sheetal who thought wearing a ghunghat was a strict no-no ,thought Sonali should make a BIG compromise.

Sonali whom I had not meet for about 7 years ruled my mind for a couple of days.I spoke about her to my husband.

Some part of me had started hating her.

She was a mature girl. Always among brilliant students and a pretty good actress.She won the best actress award for all the dramas she acted in.I always felt the guy who will marry her will be lucky.

But maybe as days pass by things had changed.

That night mom called and thought I was sounding nervous.

I told her about Sheetal’s call.She never knew who Sonali was,so I had to explain her from start to finish and after 30 mins I hanged up.

Then the following week Sheetal called back and I said I was upset for Sonali.

She told me that she saw Sonali with another man last night.She was having dinner and seemed happy.

Maybe he’s just a friend I thought but I started hating her more.

I was then in India for a vacation.I gave a visit to mom’s place and then she took up Sonali’s topic and we had a long conversation. Mom gave me example of a few “K” and Saas bahu serials in which a few mad ladies took few silly decisions and ended their marriage .Grandma told me how my generation has changed compared to theirs and we don’t call and treat our husband pati parmeshwar.To be true my 4 hours visit to mom’s place was highly influenced by Sonali,a person no one except me had ever met.

On my way back ,I accidentally met Sonali. As soon as she saw me, she gave me a tight hug. Her touch said it all.She was sad. She told me she tried to save her marriage but could not. She was working for a MNC and had just return from a corporate dinner. I have to work hard and pretend to be happy at least for my kid.I could sense that.She told me how hard she had tried to convince her husband (even though he had an extramarital affair) not to go for divorce as she was worried what impact it would have on her little one.

She invited me at her home the very next day.She had a lovely son and she was an amazing mother.
Not for a moment did she show in front of her son that she was having a touch time.

I advised her to stay in touch and assured her that things will work out well.

She said with a smile and tears in her eyes, ”Very few people recognize my fate smile and you know I am a very good actress.”

That day passed by and I thought to myself how much I have hated her for past few days.

Just a phone call had changed my, my husband’s and my parent’s thoughts. I wondered “Do I have to make a phone to fix the matter up?”

Thursday, June 23, 2011

Eggless Strawberry Ice cream

Ingredients

2 cups fresh strawberry puree
3 tbsp +2 tbsp  sugar
14 oz can of condensed milk
8 oz tub of Any brand whipped topping such as CoolWhip
3 strawberries, finely chopped

What you need to do
  • In a glass bowl mix together strawberry puree,3tbsp sugar,condensed milk with a hand mixer for 3 mins on medium speed till well combined.
  • Fold in the whipped topping and beat with a hand mixer for 2 mins on low speed.
  • Don't overmix or else the whipped topping will fall flat.
  • Pour in a airtight container,place the lid and freeze it for atleat 5-6 hours.
  • In a small bowl, mix the chopped strawberries and 2 tbsp sugar and refrigerate for 2 hrs.
  • Remove the ice cream from the freezer 5 mins before it needs to be served.
  • For serving,scoop the icecream in a small glass bowl and drizzle the sugar strawberry mixture on the top.
  • Have a wonderful dessert.
Variation:

  • You can add few chopped strawberry pieces in the ice cream itself.
  • I have tried mango ice cream with the same recipe,just replace strawberry puree with an 30 oz can of alphanso mango pulp available in indian grocery store.

Tuesday, June 21, 2011

Tondli/tindora masala

Ingredients

1/2 lb tindora,ends snipped off and sliced into thin circles.
1 medium onion,finely chopped
1 small potato chopped into small cubes
1/2 tsp ginger,grated
1/2 tsp coriander powder
1 tsp chilli powder
1 tsp turmeric
salt to taste
few curry leaves
1 tsp mustard seeds
1/8 tsp hing/asafoetida
2 tbsp oil


What you need to do

  • Heat a tbsp of oil in a pan,when hot drop in the sliced tindora and stir fry for 3-4 mins on medium heat.Add 1/2 tsp each of salt and turmeric.Mix.
  • Cover and cook on low flame for 15 mins.Give them a couple of shakes so that they don't burn.
  • After 15 mins remove them in a plate and in the same pan heat the remaining oil,when hot add hing,mustard seeds.
  • When they splutter add curry leaves ,ginger and mix.
  • Add the onion and cook till they are pink.
  • Now drop in the potato,1/2 tsp  each of turmeric and salt.
  • Saute for couple of mins and cover and cook for 2 mins.
  • Add in the tindora ,coriander powder and chilli powder.Combine and cover and cook for 15 mins.
  • Check for spices and salt.
  • Serve hot with roti or rice.

Sunday, June 19, 2011

Eggless Marble Cake

Ingredients:


Dry ingredients
2 cups All purpose flour
1 cup milk powder
1 tsp baking soda
2 tsp baking powder
1 cup sugar
1/8 tsp salt


Wet ingredients
1/2 cup oil
1/2 cup yogurt
1 cup water
1 tsp vanilla


What you need to do:

  • Preheat the oven to 350 deg F.Grease the cake pan with oil and dust it lightly with flour.
  • Mix and sieve the dry ingredients thrice.
  • Cream the oil and sugar till smooth.Add rest of the wet ingredients and combine.
  • Gentle fold in the flour a tbsp at a time into smooth batter.
  • Pour out a cup of this batter in a bowl add 2 tbsp of cocoa powder and mix.
  • In the cake pan add a tbsp of white batter then a tbsp of cocoa batter and continue in similar manner until both batters are finished.With a knife make random zig-zag patters a couple of times.
  • Bake in a preheated oven for 40 mins or until the toothpick comes out clean.
Variation

Tricolor cake : 
  • Just equally divide the batter in 3 bowls.
  • Add 1 1/2 tbsp of cocoa powder to one and 1/4 tsp of any food color of your choose to another.
  • Add a tbsp of batter from each bowl to the cake pan and bake
You can substitute oil with butter.



Thursday, June 9, 2011

Vaalachi (Dalimbi) usal

Ingredients

1 1/2 cup  sprouted vaal

1 medium potato,diced in 1" cubes

1 1/2 tsp chilli powder

1 tsp turmeric

1 tsp jaggery

salt to taste

1 tbsp oil

1 tsp mustard seeds

1/2 tsp hing

2 tbsp chopped cilantro

Here's what you need to do

  • Heat oil in a kadhi,when hot add hing ,mustard seeds and when they crackle add the potato and vaal,cover and cook for 5 mins.
  • Add 1 1/2 cup of boiling water,chilli powder,turmeric,jaggery,salt.
  • Cover and cook until the vaal are tender,about 15 mins.
  • Uncover and cook till water evaporates.
  • Transfer in a serving bowl and garnish with cilantro.

Note:
Sprouting process
Soak 3/4 cup dry vaal in water for 10 -12 hours.Drain and wrapped them tighly in damp cloth and set aside for 18-24 hours.Transfer the sprouts in warm, water and set aside for 30 mins.With your thumb gently peel out the skin from the vaal.wash the vaal before use.

Green beans aloo

Ingredients

2 cups green beans,ends trimmed and chopped 3/4 cm long.

1 large potato,washed peeled and cubed

1 1/2  tsp chilli powder

1 tsp turmeric

1 tsp garam masala

1 tsp mustard seeds

1/2  tsp hing

2 tbsp oil

salt to taste

Here's what you need to do

  • In a heavy bottom pan,heat oil when hot add hing,mustard seeds and when they crackle add potato, beans,chilli powder and turmeric.
  • Saute for couple of mins.Cover and cook for 5 mins.
  • Add salt and garam masala saute and cooked covered until done.

Wednesday, June 8, 2011

Sol kadhi

Sol kadhi is paired with a non veg meal in maharshtra and Goa especially when the meal comprises of fish.Sol kadhi is drank at the end of meal to aid digestion.

Ingredients

1 coconut grated

7-8 sol/kokum

8 cloves garlic

4-5 black peppers

1 tsp salt

2 Tbsp cilantro,finely chopped

Here's what you need to do

  • Boil 2 cups of water.Add the kokum to it and set aside for 1 hour.
  • Grind coconut,black peppers,garlic with water and extract milk from it.Strain.
  • Fish the kokums out of the water and add the coconut milk to il.
  • Add salt and cilantro.
Tip:

If you have access to canned coconut milk the recipe goes as below.

Boil 2 cups of water.Add the kokum to it and set aside for 1 hour.Fish the kokum out add canned coconut milk to it.Heat a saucepan,add a tsp ghee.When hot add jeera 1 tbsp minced garlic and a tsp chopped green chillis.Add this tempering to the kokum coconut milk mixture.Add salt and cilantro.

Golyachi aamti (Gram flour balls in gravy)

This is a typical Maharashtrian recipe with a concept of North Indian koftas but with just a touch of spice to enhance the gravy.

Ingredients

1 cup gram flour (besan)

1 medium red onion,finely chopped

2 tsp chilli powder

1/2 tsp turmeric

1 1/2 tsp salt or as per taste

1 tsp sugar

1 tbsp oil

handful of chopped cilantro

tamarind extract from a lemon size tamarind bowl

Grind to paste

1 cup fresh/frozen coconut

3 garlic cloves,minced

1 tsp onion

1/2 tsp coriander seeds

Grind the above ingredients with little water to a smooth paste



Here's what you need to do

  • In a bowl mix together besan ,half of the chopped onion,1/2 tsp chilli powder,1/4 tsp turmeric,1/4 tsp salt,1/2 tsp sugar and 2 tbsp cilantro and with little water mix to form a stiff dough.
  • Grease your hand with little oil and make lemon size bolwls of this dough.
  • Heat oil in a kadhai,when hot add the onion and fry till translucent.
  • Add the ground paste,chilli powder and  turmeric.Saute this mixture for couple of minutes.
  • Now add salt sugar,tamarind juice and 2 cups of water.
  • Let the curry come to a rolling boil.At this stage add the besan balls.Simmer and let this mixture bowl for 5-7 minutes.Check for  spices and adjust the gravy consistency as needed.
  • Pour in a serving bowl and garnish with cilantro.

Thursday, May 19, 2011

Low Fat Yogurt cake (Eggless) - Easy and Tasty



Ingredients:

1 cup All purpose flour

3/4 cup sugar

1 cup yogurt (low fat)

2 tbsp unsalted butter (at room temperature)

1/2 tsp baking soda

1 tsp vanilla


Here's what you need to do


  • Preheat the oven to 350 Deg F.Grease the baking dish with olive oil or butter.
  • Sieve the Flour and baking soda thrice.
  • Cream the butter and sugar till light and fluffy.Add Vanilla and mix.
  • Beat the yogurt and add it to the sugar butter mixture.
  • Add the flour a few tbsp at a time and fold it gently in the wet mixture.
  • Pour in the greased dish and bake for 40 mins or until the toothpick comes out clean when inserted in the center of the cake.
  • Cool and slice it.Enjoy with a cup of coffee.

Note:
If the consistency of the yogurt is very thick the batter will be thick and the cake will be dense. Add 2 tbsp of water to the batter in this case.


For variation: 

  • You could add nuts and/or tutti frutti to this cake.
  • Reduce the yogurt to 3/4 cup and add 1/4 cup lemon juice and 1 tbsp of  lemon zest instead to make it a lemon yogurt cake.

Monday, May 16, 2011

Microwave Parle-G Biscuit cake



Ingredients:

 2 packets Parle-G glucose biscuits (total 30 biscuits )

  1 tbsp coco powder.

 
4-5 tbsp sugar. (Adjust according to your taste)


 1 tsp baking powder.

 1 cup milk (at room temp)

 1 tsp vanilla 


2 tbsp unsalted butter or  clarified butter.


Here's  what you need to do

  • Grind glucose biscuits into a fine powder.
  • Mix coco powder, baking powder and the biscuit powder.
  • Sieve the above mixture thrice.
  • Cream the butter and sugar well.Add Vanilla and mix.
  • Mix the dry ingredients the sugar butter mixture.
  • Slowly incorporate the milk to form a smooth batter.
  • Grease a microwave safe bowl and pour the above mixture and microwave the above mixture for 5 mins on full power.Let it stand for another 2 mins in the microwave.
  • When it cools down slice it in pieces and enjoy.
Note:
  • You can use 15 Parle-G biscuit and 15 any brand chocolate biscuits like Hide and seek,Oreo,Bourbon and skip the cocoa powder.

Thursday, May 12, 2011

Instant Dhokla

Ingredients:

1 cup Besan (sieved)

1 1/2 tbsp Sooji

1 tbsp ginger chilli paste

1 cup water

a pinch of turmeric

1 tsp salt

3 tsp sugar

1 tbsp oil

1 1/2 tbsp eno fruit salt

For tempering

1 tsp musturd seeds

1/2 tsp hing

1 tsp sesame seeds

5 -6 curry leaves torn into pieces

2tbsp oil

2 tbsp water

Method

Get the steamer ready for steaming-Fill it with enough water,place an inverted thali at the bottom cover the lid and turn the stove on,

Grease a 8 -10 in deep thali for the dhokla.

In a bowl,add the besan sugar,salt,turmeric and then add water little at a time to form a smmoth mixture,

When the steamer is ready add the oil , the fruit salt,lemon juice and mix well.Immediately pour in the grease thali and steam for 10 mins.

Remove from the steamer.Let it cool for 5 mins.
Heat oil.when hot add hing mustard seeds when they splutter add sesame seeds,curry leaves and turn off the heat,Add the 2tbsp of water mix and pour over the dhokla evenly.

After 5 mins cut the dhokla and garnish it with cilantro before serving.

Serve hot.

Sunday, January 30, 2011

Aloo Matar

Here's what you need

1 cup frozen peas, thawed

1 large potato,cubed
 ( Add 1/2 tsp salt and 1/2 tsp oil to the cubed potatoes spread them on a cookie sheet and baked them in a preheated oven at 350 deg F until light golden)

1 cup fried onions (Store bought-almost all indian store carry them)

1 tbsp garlic paste

1 tbsp ginger paste

8 whole cashews, halved

2 tbsp plain yogurt,preferably at room temperature

2 tbsp tomato sauce (Store bought-canned one not ketchup)

1 tsp chilli powder

1 tbsp coriander powder

1 tsp cumin powder

1 1/2 tsp sugar

1 tbsp kasuri methi,crushed

1 tsp Kitchen King Masala (substitute :garam masala)

1 tbsp lemon juice

2 tbsp cilantro, finely chopped

1 tsp ghee (optional)

1 tsp oil

salt to taste

Let's start cooking

  1. Blend fried onions,cashews,yogurt to a smooth paste.Use a few tablespoons of warm water if necessary.
  2. In a kadhai ,heat a tsp of oil fry the onion paste on medium high heat,stirring continuously until oil separates, approx. 4-5 mins.Remember we are using fried onions,so don't be surprised to see a considerable amount of oil oozing out.It is necessary that this paste is cooked till oil separation stage for a flavorful gravy.
  3. Lower the heat to medium low,add the ginger garlic paste and fry till the raw smell goes,approx.2 mins.
  4. Add the chilli powder,coriander powder,cumin powder and half of the Kitchen king masala.Fry for couple of minutes.
  5. Add the tomato sauce and fry for 2 more minutes.
  6. Add salt,sugar, kasuri methi and 1 cup of water and cook covered for 10 mins.
  7. Add the peas and potatoes mix and cook covered for 5 more minutes.
  8. Remove the lid,check and adjust the salt, spices and the consistency of the gravy.
  9. Finally turn off the heat add lemon juice,remaining KK masala ,ghee and cilantro.
  10. Serve hot with roti,naan or jeera rice.
Note:
Tomato sauce improves texture and color of the gravy.Try not to substitute it with tomato puree.You can get it in US for less then 0.50 c per can.I usually stock them when they are on sale.It give beautiful color to all north indian dishes and even use it in pav-bhaji.

Variation:
Substitute paneer for aloo to make a yummy paneer matar.

Tuesday, January 18, 2011

Microwave Spicy capsicum aloo

Here's what you need

1 large potato peeled and cubed
2 capsicum/green pepper cut into big chunks
1 medium onion sliced lengthwise
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp dhania-jeera powder
1/2 tsp pav bhaji masala
2 tbsp cilantro finely chopped
3 tbsp oil
salt to taste

Let's start cooking

  1. In a glass bowl,add all the above ingredients,mix well.
  2. Cover will a microwave safe plastic wrap.Punch 5-6 hole on the wrap to allow steam to escape.
  3. Cook on full power in microwave for 20 minutes.
  4. Serve hot with rotis or rice.
Note:

Add a tbsp of lemon juice to enhance the flavor after you remove it from the microwave.

Masoor Palak

Here's what you need:

1 bunch spinach
Trim and wash the spinach leaves and drop them in boiling water and let them boil for couple of minutes.Fish the leaves out and drop them in ice cold water.Let them rest for 5 mins.Later make a puree of the leaves.

1 cup masoor
 soaked overnite and cooked just until done but not mushy.

1 medium red onion chopped

2 green chillis slit

1 medium tomato chopped

7 cloves of garlic minced

4 tbsp dessicated coconut
Dry roasted till light golden.

1 tbsp coriander powder

1 tsp cumin powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

2 tbsp oil

salt to taste

Let's start cooking

  1.  Heat a fry pan ,add a tbsp of oil when hot drop in  garlic and saute for a couple of mins till light brown.
  2. Add the onion and fry till transparent,about 4 mins.
  3. Add green chillis,tomato,coriander powder,cumin powder,red chilli powder and fry till oil separates,about 5 mins.Remember we have used very less oil so you won't see a lot of oil oozing out.At this stage the mixture forms a mass and starts leaving the pan.
  4. When warm grind this tomato-onion mixture to a fine paste along with the roasted coconut.
  5. Heat the remaining oil,when hot fry the above prepared onion- tomato paste for 2-3 mins.
  6. Add the cooked masoor,salt to taste and let it boil.
  7. When the paste begins to boil add the spinach puree and garam masala powder.Cook for couple of mins.Serve hot with rotis.
Note:
I use lentils available at american grocery store instead of masoor from indian grocery store.They cook well in microwave even in 10 mins if soaked an hour ahead.