Thursday, March 26, 2015

Mix Veg Kurma


1 cup cauliflower florets
1/4 cup carrot,cubed
1/4 cup green pepper/capsicum,cubed
1/4 cup green beans,cut an inch long
1/4 cup green peas
1 medium potato,cubed
1 large onion,sliced lengthwise
1 1/2 tbsp ginger-garlic paste
1 tbsp coriander-cumin powder
1 tsp garam masala
1 tsp chilli powder,adjust to taste
1/4 tsp turmeric powder
1/2 tsp kashmiri chilli powder
1 tbsp crushed kasoori methi
1 tbsp white poppy seeds/khuskhus
1 bay leaf
2 medium tomatoes,blanched and pureed
3 tbsp chopped cilantro
2 tbsp oil
2 tbsp ghee/butter
1/2 tsp sugar
1 tbsp lemon juice
salt to taste

What you need to do
  • In a kadhai/pressure cooker,heat 1 tbsp of oil.When hot,add the onion and cook till translucent.
  • Add ginger-garlic paste and cook for couple of mins.
  • Add tomato puree,coriander-cumin powder,poppy seeds and chilli powder and cook till the mixture oozes oil.
  • Add cilantro and turn off the heat.
  • Let the mixture cool.Grind it to a smooth paste.
  • In the same cooker,add a tbsp of oil and a tbsp of ghee.When hot add the vegetables and turmeric powder and saute on medium heat for 4-5 mins till you see few light brown scars on the vegetables.
  • Remove all the vegetables in a plate and set aside.
  • Heat the remaining 1 tbsp ghee.When hot add the bay leaf ,kashmiri chilli powder,1 tbsp cilantro and 1/2 tsp garam masala,Add the ground paste and cook for 3-4 mins.
  • Add the vegetables,kasuri methi,salt,Cover and cook for 4 mins.
  • Add 1 cup water and pressure cook for 2 whistle on medium low heat.Alternatively,cook in kadhai covered for 20-25 mins.
  • Add the remaining 1/2 tsp garam masala,sugar,lemon juice and mix well.
  • Garnish with cilantro.
  • The vegetables used for kurma should be chopped atleast 1-1 1/2 inch thick.

Tuesday, March 3, 2015

Eggless bread pudding


8 slices of white sandwich bread
1/4 cup+3 tbsp of sugar
1/8 tsp cinnamon powder
1 tsp pure vanilla extract
1.5 cups milk

What you need to do

  • Pulse the bread slices in a food processor to form course bread crumbs.Alternately,make small bit size pieces.
  • Warm the milk for a minute in microwave.
  • In a bowl,add the bread crumbs,milk,cinnamon powder,1/4 cup sugar and vanilla.Mix well and set aside.
  • Set the idli cooker/pressure cooker(without whistle) for steaming.Add 1 cup of water in the cooker ,cover with its lid and place in on medium heat.I place a small inverted thali inside the cooker so that the food to be cooker does not come in direct contact with the heat.
  • Heat a deep saucepan,add a tablespoon of water and 3 tbsp of sugar.Stir continuously on low heat till it turns golden.Switch off the heat.
  • Pour this mixture in the container you intend to prepare the caramel.Tilt the container so that the mixture spreads well.
  • Pour the bread mixture in this container.Cover this container with a perforated plate or seal the container with aluminium foil with holes punched for steam to escape.
  • Open the cooker carefully and place this container with lid.Close the cooker and steam for 25 mins.Let it stand for 5 mins.
  • Remove from cooker and let it cool completely.
  • Set in the refrigerator for 2-3 hours.
  • Cut into desired shape while serving.Serve cold.