Monday, March 29, 2010

Dal Makhani

Boiled lentils, mixed with fried Onions,Tomatoes. garished with Coriander and a dash of Butter : ) = Dal Makhni.
Yes, the smile is the part of the recipe.. isn't that required in all the recipes.

Here we go

The ingredients

1. Lentils, Mixed (below I have taken Black Urad,Masoor,Whole Moong and other locally avalable Lentils). Also can add a hand full of kidney beans. This has to be soaked for 2-3 hrs minimum and boiled.


2.Finely chopped Onions(2 medium sized)


3. Ginger and Chillies


4.Ungrounded spices such as Cinnamom,Bay leaves,Cloves, Cardomom and black pepper


5. Finely chopped tomotoes (2 medium sized)


6. Grounded spices such as Turmeric,Chilli powder,Coriander and Salt.

7. Green fresh Coriander and Butter

The Steps
1. Saute the un-grounded spices in Oil for 2-3 mins


2. Add the ginger,chillies and Onion. Saute for 10 mins. on medium flame


3. Add the tomotoes,grounded spices


4.Saute for 10 mins on medium flame


5. Take the boiled lentils and add to the above mixture.


6. Add Salt and Water as required. Boil for 10 mins. Ensure that you add little more water as the dish will get thicker due to boiling and cooling thereoff.


7. Garnish with Coriander and Butter. Serve hot with Roti/Naan/Rice



Comments are welcome!!

Saturday, March 20, 2010

Kabuli Channa

Kabuli Channa.. a yummy dish made from Chickpeas and served with Indian Bread,Parantha,Rice or with the Oily Bhatura.
The below recipe is little different,since we are using the whole spices here instead of using the grounded spices. The taste justifies the extra efforts put in the recipe.

The Ingredients
1. Soaked and Boiled chickpeas(kabuli channa) with handfull of chickpea lentils(channe ki daal) for minimum 6 hrs.Boil it so that it becomes soft.(250 gms when soaked and cooked , serves 5 person)



2.Whole Spices, which include Cumin,Cloves,Green and Black Cardomom,Coriander and Bay leaves.The below spices were used with 500 gm of Chickpeas.


3.Tomatoes (2 medium sized)


4. Finely chopped Onion,Ginger and Chilli


5. 2-3 tbsp tamarind juice(for 250 gms),salt as per taste.

The Steps
1. Roast the whole spices in a pan for 10 mins on medium flame


2.Take it off the heat and keep aside


3. Saute the Onion,ginger and Chillies for 10 mins, utill the Onion is golden brown


4. Blend the grounded spices with tomatoes and friend Onions in a mixer or a blender.
(Be sure to add some water around 500 ml). Take off the blended mixture and heat it in a Pan


5. Add the boiled chickpeas and lentil,add salt and tamarind juice and allow to cook for 10 minutes.If the checkpeas are not yet soft then cook more....


6. Serve hot!!


7. Here it is served with white bread.

Friday, March 12, 2010

Poha

Poha:Flattenned Rice. Wiki link

This dish makes me nostalgic and reminds about the college days, when we used to have this mostly for our b'fast or snack at any time of day,sometimes late nights.
Again, this can be made with just simple ingredients as Salt,Onion,turmeric and Oil, but we have something more added here.

The ingredients

1. Poha (soaked in water for 10-15 mins). The water should be drained and the Poha should be left in the sieve to moisten up.



2. Onion,Chillies and ginger(optional)


3. Oil,Groundnut,mustard seeds,Green peas,Curry leaves, Turmeric,Chilli powder,Salt(as per taste).
Lemon and Coriander for garnish

The steps

1. Saute groundnut in Oil for 2 mins,ensure that it does not turn black.
Add the mustard seeds and curry leaves and Saute for a minute.



2. Add Onion,Chillies and Ginger. Saute for 5 mins,add the peas and saute for 5 mins.
Add Chilli powder


3. Mix the turmeric and salt with Poha before mixing with the cooked masala, so that it mixes well.Add the Poha to the above mixture. Turn off the heat after 2 minutes. Cover the pan and let it get soft. Sprinkle with some drops of water before covering so that it gets some steam.


4. Add the Poha to the prepared mix. in the Pan



5. Garnish with lemon juice and coriander.



Comments are welcome!!!

Thursday, March 11, 2010

Pyaz ke Paranthe

Pyaz ke Paranthe(Indian flat bread , flavored with Onion).Wiki link
How can you resist a Parantha?? It comes in different flavors,sizes and varieties.
Below I am trying to make a parantha with some basic ingredients such as Onion,Ginger and Chillies

The Ingredients

1. Whole wheat flour


2. Onion


3. Ginger and Chillies


4. Salt (as per taste), Oil/Ghee/Butter

The Steps

1. Knead the dough with warm water and all ingredient including 1 tbs. of Oil,I am not an expert at this,so I would suggest
to google out for this.


2. Take a small amount of dough and flatten it using a rolling pin.



3. Take a flat pan(Tava as we call it in Hindi), heat it up and roast the Parantha on it



4. Add some Oil/Ghee/Butter to roast it.Using butter will result in some smoke while roasting.


5. Serve it HOT with Chutney/Raita!! add a dash of butter/ghee..


Comments are welcome

Wednesday, March 3, 2010

Spaghetti

I was inspired to make the below dish after my recent trip to Italy. Though it is customized to suite vegeterians, it tastes wonderfull.

The Ingredeients
1. Sphagetti, plain or flavored


2. Green vegetables such as Brocolli,Beans,Peas,Cabbage,Carrot etc..(I have taken frozed veg. below as the fresh ones are not available at this time of the year)


3. Ginger,Chilli and garlic(optional)


4.Tomato puree,Pepper and Salt

The Steps

1.Boil the spaghetti in adequate water and salt for 8-10 mins.Saute ginger,chilli and garlic in oil for 1 minute


2. Add the vegetables and saute for 8-10 mins.(I prefer to soften the vegetables by heating them in microwave for 3-4 mins)





3. Add the tomato puree, season with Salt and Pepper
Let it cook for 3-4 mins


4. Spread the spaghetti in the serving dish


5. Add the prepared dish over spaghetti, Serve hot!!


comments are welcome

Tuesday, March 2, 2010

Cabbage and Peas

This is a simple dish which can be prepared in a matter of 20 mins.
This is best served with Roti(Indian Bread)

The Ingredients
1. Shredded cabbage (around 250 gms, serves 2)


2. 1/2 chilli,small piece of ginger


3. Peas (around 100 gms). if using frozen peas, then thaw(warm) them


4. Cumin,Turmeric,Chilli powder and Salt

The Steps

1. Saute the Cumin seeds with garlic and chillies in oil for 2 mins


2. Add the shredded cabbage and saute for 10 mins, after covering the Pan on medium flame. Add the peas and spices. Let it cook on medium flame for 10 mins. If it sticks at the bottom of the pan, add a small quantity of water (1/2 cup)


3. Thats it... serve hot