Friday, January 29, 2010

Rajma Masala

Today , we have Rajma(kidney beans) . This is a punjabi dish and there are many ways to prepare the same. This is best served with Rice (plain white rice)

The ingredients

1. 500 gms Rajma (serves 4-6) . These should be soaked in water for overnight(6-8 hrs)

2. Chopped onions (2-3 medium sized onion, preferably red onions)

3.Tomato paste/puree(200 gms) or 3-4 finely chopped tomatoes

4. Spices such as cinnamon,bayleaf,cardomom (green,black),Cloves,black pepper.
These are optional but recommended.

5. Ginger-Chilli paste

6. Chilli powder(as per taste), Turmeric(1/2 teaspoon), coriander powder(1 tea spoon)

The Steps

1. Boil the overnight soaked rajma in a pressure cooker for 2 whistles on medium flame or put in a microwave with similar quantity of water for 20 mins.

2. Add the spices to the pan with Oil heated up.

3. Saute the onion and ginger-chilli paste

4. Saute , till the onion becomes golden brown(keep on stirring , so that onion does not stick at the bottom of the pan)

6. Add the tomato puree and saute for 5 minutes

7. When the color of the mixture is dark red, its time to add the Rajma(beans) and 2-3 cups of water.

8. Allow it to boil for 10 minutes on medium flame.You may like to put this in a pressure cooker if the Rajma (kidney beans) are not soft yet. Leave it to cool for 5-10 minutes, the gravy(liquid) will become thicker.

Serve with Rice/Indian Bread.

These is dark red colored Rajma served with brown rice

Comments are welcome!!

Tuesday, January 26, 2010

Straaba Shake

Straaba Shake is Strawberry-Apple-banana shake.

This is the simplest of the breakfast I can ever make in the shortest of time.
Try this and you will love to have it again and again..
The requirements are
Half apple and banana,3-4 strawberries,100 ml Milk and Sugar (to taste)
2-3 ice cubes

Just cut the fruits and add to the blender with milk,Sugar,ice cubes

Blend it in the mixer for 15-20 secs and Voila!!

You may add a scoop of ice-cream to make this a desert.

Sunday, January 17, 2010

Onion Pakore and more

Pakore,Bhajji, etc .. who does not relish this snack from India.
For an intro.:Pakora (Hindi: पकोड़ा); is a fried snack found across South Asia. Read more

Below are the snapshots and recipe for making onion pakore. its quite a simple recipe.
(click on the pics to get the actual pics)
The ingredients

1. Finely chopped onion(2-3 nos.) and chillies(depends on how much spicy you would like to make this)

2. Besan (chick pea floor), 200gms
3. Red chilli powder (1 tea spoon), salt(to taste), soda powder(COGA in Lithuania, a pinch)

The steps
1. Mix the ingredients well with water to make a batter. The consistency should be such that you can see the batter dropping from the spoon. It should not be much wet(too much water) since you will face problem while frying with batter with too much water.

2. Heat oil in a vessel (generally we use a kadai on a gas stove in India) but if you have a flat electric hot plate, take a flat vessel made from steel and add oil so that it rises upto at least 2 inches in the vessel.
Keep it on medium flame.Start putting the batter slowly in the oil. I generally use a spoon to do that.


4. Fry till the color turns yellow-orange. And take it out on a plate with tissue paper, so that the excess oil can be soaked up.


5. Serve hot with Ketchup,chutney.

6. To take this ahead, you can prepare a simple dish with these pakora
Just saute some Onion,ginger and red chilli in oil


7. Add tomato puree , along with dry chili powder,coriander,turmeric and Salt to taste. Saute it for 5-6 minutes on medum flame.


Thereafter add some water (around 200ml) to the dish and simmer for 5-10 mins

8. Add the pakora to the above prepared gravy just 10 minsutes before serving and serve with Indian Roti/Bread.(similar to the way kofta is prepared)

Thursday, January 14, 2010

Spinach with Peas and Corn

This recipe for Spinach,Peas and corn is the one of the easiest and fastest recipe that can be made in 20-25 mins.
Its very high in nutrition too..

The Ingredients

1. Thoroughly cleaned and finely chopped Spinach(500 gms, serves 4). I have to depend on frozen stock, due to extreme climate here.

Defrost this for 5 mins in the microwave.

2. Peas,Corn (Frozen or fresh) (100 gms each). I do not prefer the taste from the canned ones.

Defrost this for 2 mins in the microwave.

3. Cumin,Red Chilli,Red Chilli powder,Coriander powder,Turmeric,Salt and any other spices that you generally use.

4. Tomato Puree(200gm) , make it fresh or get it from the store. You may use finely chopped 3-4 tomotoes as well, however, using the Puree will ensure that the dish is cooked fast.

The Steps

1. Saute the cumin and red chilli with some Oil in the Pan for 2-3 mins.

2. Add the tomoto Puree and saute for 5 mins. Add the spices except the Salt.

3. Add the defrosted Spinach in the Pan and saute for 5 mins.

4. Add the peas,corn,Salt and water (half the quantity of the Spinach, around 200ml)

5. Cover the lid for 5 mins and let it cook for 5 mins.Open the lid thereafter and allow the remaining water to evaporate on medium flame.
Thats It. Its ready.

Can be served with Indian Bread or Rice (you would like to keep some water if you would like to have it with Rice)

6. Here I have a Indian Bread/Roti prepared from maize flour (Makke ki Roti)

Thursday, January 7, 2010

Daal (Lentil)

Any Indian meal is incomplete without the daal(any type of Lentil/mix Lentil) The below recipe is the simplest recipe that I can make.There are various variants for the same recipe and all of them give different flavour and taste.

Generally, we use a pressure cooker to make dal but I have made the below recipe without a pressure cooker,but with a microwave, so that my friends who do not have a cooker can also do the same.

The ingredients
1. Daal 200gm(can serve 4-5)
(Any of these or mixed (Tuvar,Moong,Chana,Massor) depending on your taste/availability.

The daal is soaked in water for 1-2 hrs if pressure cooker is not available, else soak for 15-20 mins(in case pressure cooker is used)

2. Onion -- 1
3. Tomato --2
4. Red/green Chilli,Ginger,Garlic (these are optional items, you may leave them if you do not like the specific taste)

and how this looks , after chopping

5. Cumin- 1 TS(tea spoon)
6. Chilli powder 1/2 TS(depending on the amount of spicy you want to make and the Red/green chilli added above)
7. Salt (to taste)
7. Green Coriander (for garnish)

The Steps

1. Cook the daal in the microwave for 15 mins with same quantity of water as of daal.

2. Saute the Onion,ginger,garlic,cumin in the pan with Oil on medium flame/heat, until the onion turns golden .Add the tomatoes and and saute for 5 mintues.

3. Add the Chilli powder (if you want to make it more spicy) and Salt. Saute for 5 more minutes and add the cooked daal. add some water(200 ml) to the above mixture.

Bring it to boil and let it boil for 5 minutes.

4. Garnish with Coriander and serve the daal hot with Rice/Indian Bread(Roti)

Comments are welcome, I hope the quality if photos have improved from the last post.

Wednesday, January 6, 2010

Keep on Improving

The last blog went fine, howeverI received constructive comments on improving the image quality. I am definately looking to work on the same and so I have jumped into the world of food photography and it is getting bigger and bigger.. There is so much to explore, if you have photography as an interest
For example, refer here

Anyways, this is the shot from our New year party 2009-10, lined up are some good Indian items which include

Shahi Paneer
Mix Vegetable
Methi Parantha
Mix vegetable Curry(as my South Indian friends call it :) )
Gajar halwa
Chicken Curry

Saturday, January 2, 2010

Gajar Ka halwa

Lets start with a Sweet dish first..
Gajar ka Halwa.. (carrot pudding)
I have taken the recipe from the Internet and made some touches.

I would recommend to take up this recipe when we have around 2 hrs.

The ingredients
Grated carrot 1 kg
Milk(fat minimum 3.5%) 1 litre
Whole dried milk (mawa) 200 grams or Condensed Milk 1 Can (around 350gm)
Sugar 2 cups
Ghee(clarified butter) 2 tbsp.
Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
Cardamom powder 1/2 tsp.

The Steps
1. Get some carrots, The seasonal red carrots are preferred, however depends on the availability also.(I got the below ones, here in Lithuania)


2. Peel them(if required)and grate them. Thick or thin, preferably I have grated them little thick because of the grater I had.


3.Start boiling the grated carrot with Milk on a medium flame.Add the cardamom powder as well.


4. Keep on stirring , so that the Milk does not fall out of the vessel or sticks at the bottom. I prefer to put a spatula/serving spoon in the vessel so that the milk does not overflow.



5. When, the milk dries up upto half of the quantity, add up the condensed milk/mawa.
Also add some of the dry fruits now, leave some of them(almods and cashewnuts) for garnishing.


6. Add the sugar,Keep on stirring and stirring on medium flame.


7. Now add the ghee(if ghee is not available, I have tried with butter also, the taste is satisfactory but not what you get with Ghee).Else you could try the halwa without roasting with Ghee, might miss just some of the taste.

After adding the Ghee, keep on stirring and roasting the hawla/pudding in the vessel, until the color becomes darker.Just make sure that it does not burn or stick at the bottom.
This is what I got at the end. The color will be much darker and red if the red carrots are used.

8. Garnish with some dry fruits like Almonds,Cashews

9. Or shape it UP(the below item was prepared by my collegue,Thanks Vytenis :) )

Comments are welcome!!