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Ingredients
cauliflower, small florets ¼ medium
Potatoes, ½ inch cubes 2 medium
Sweet potato, ½ inch cubes 1 medium
Red pumpkin, ½ inch cubes 100 grams
Brinjal, ½ inch cubes 1 medium
French beans, ½ inch pieces 6-8
Fresh spinach leaves (palak), shredded 6-8
Oil 1½ tablespoons
Paanch phoron 1½ teaspoons
Green chillies, slit 2
Salt to taste
Turmeric powder ¼ teaspoon
Sugar ½ teaspoon
Method
1.Heat oil in a pan. Add paanch phoron and sauté till fragrant.
2.Add potatoes, sweet potatoes, pumpkin, cauliflower, brinjals and French beans and stir.
3.Add green chillies and toss well.
4.Chop spinach and add to the other vegetables. Add salt, turmeric powder, sugar and mix. Cover and cook till all the vegetables are done.
Monday, June 9, 2008
DHOODHI MOONGEDI
Ingredients
Bottle gourd (lauki), 1 inch pieces 1 kilogram
Oil 2 tablespoons
Moong badi ½ cup
Whole dry red chillies 3
Onion, chopped 1 large
Salt to taste
Turmeric powder ¼ teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder ½ teaspoon
Garam masala powder ½ teaspoon
Ginger, chopped 1 inch piece
Tomatoes, ¼ inch pieces 2 medium
Green capsicum, seeded, ¼ inch pieces 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat one tablespoon oil in a pan and sauté the moong badi for two to three minutes. Drain and set aside.
2.Add the remaining oil to the pan and heat. Add whole red chillies and onion and sauté for two minutes.
3.Add lauki n salt n mix. Cover n cook for 2 minutes. Add turmeric pwd, coriander pwd, cumin pwd, red chilli pwd, garam masala pwd, ginger n tomatoes. Mix well n continue to cook2 to 3 minutes.
4.Add moong badi and half a cup of water. Mix, reduce heat, cover and cook till the lauki is done. 5.Add green capsicums and coriander leaves. Mix and cook for a minute. Serve hot
Bottle gourd (lauki), 1 inch pieces 1 kilogram
Oil 2 tablespoons
Moong badi ½ cup
Whole dry red chillies 3
Onion, chopped 1 large
Salt to taste
Turmeric powder ¼ teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder ½ teaspoon
Garam masala powder ½ teaspoon
Ginger, chopped 1 inch piece
Tomatoes, ¼ inch pieces 2 medium
Green capsicum, seeded, ¼ inch pieces 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat one tablespoon oil in a pan and sauté the moong badi for two to three minutes. Drain and set aside.
2.Add the remaining oil to the pan and heat. Add whole red chillies and onion and sauté for two minutes.
3.Add lauki n salt n mix. Cover n cook for 2 minutes. Add turmeric pwd, coriander pwd, cumin pwd, red chilli pwd, garam masala pwd, ginger n tomatoes. Mix well n continue to cook2 to 3 minutes.
4.Add moong badi and half a cup of water. Mix, reduce heat, cover and cook till the lauki is done. 5.Add green capsicums and coriander leaves. Mix and cook for a minute. Serve hot
PYAZ KI SUBZI
Ingredients
Onions, thickly sliced 8 large
Oil 4 tablespoons
Salt to taste
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 1 tablespoon
Method
1.Heat oil in a kadai. Add onions and sauté till they begin to change colour.
2.Add salt, garlic paste and ginger paste. Stir and continue to sauté till lightly browned.
3.Add haldi pwd, red chilli pwd n stir. Add a quarter cup of water n mix. Add tamarind pulp n mix.
4.Reduce heat, cover and cook for three to four minutes. Serve hot.
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Onions, thickly sliced 8 large
Oil 4 tablespoons
Salt to taste
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 1 tablespoon
Method
1.Heat oil in a kadai. Add onions and sauté till they begin to change colour.
2.Add salt, garlic paste and ginger paste. Stir and continue to sauté till lightly browned.
3.Add haldi pwd, red chilli pwd n stir. Add a quarter cup of water n mix. Add tamarind pulp n mix.
4.Reduce heat, cover and cook for three to four minutes. Serve hot.
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DAHIWALE ALU
INGREDIENTS
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish
2 to 3 tablespoons coriander
METHOD
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5. Garnish with the coriander.
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish
2 to 3 tablespoons coriander
METHOD
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5. Garnish with the coriander.
MAKAI KA DHOKLA
Ingredients
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil salt to taste
For the tempering
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil
Other ingredients oil for greasing
For the garnish 1 tablespoon chopped coriander
Method
1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.
4. Prepare the tempering by heating oil,adding the mustard seeds,sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
5. Garnish with the chopped coriander. Cut into pieces and serve hot.
NOTE-Add the Eno's fruit salt just before you put the dhoklas to steam.
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil salt to taste
For the tempering
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil
Other ingredients oil for greasing
For the garnish 1 tablespoon chopped coriander
Method
1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.
4. Prepare the tempering by heating oil,adding the mustard seeds,sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
5. Garnish with the chopped coriander. Cut into pieces and serve hot.
NOTE-Add the Eno's fruit salt just before you put the dhoklas to steam.
CAULIFLOWER PARATHA
Ingredients
2½ cups whole wheat flour (gehun ka atta)
½ tsp turmeric powder (haldi)
1 tbsp ghee
½ tsp salt
To be mixed into a stuffing 1½ cups finely grated cauliflower
½ cup freshly grated coconut
¼ cup roasted and coarsely pounded peanuts
2 tsp finely chopped green chillies
2 tbsp chopped coriander
Salt to taste
Other ingredients Oil for deep-frying
For the sweet and sour sauce (for serving) 10 to 12 green chillies, slit lenghtwise
½ cup jaggery (gur)
3 tbsp tamarind (imli)
½ tsp mustard seeds (rai / sarson)
1 tsp fenugreek (methi) seeds
1 tbsp oil
Salt to taste
Method
1. For the sweet and sour sauce (for serving)
2. Soak the tamarind in ½ cup of water. Strain and squeeze out the tamarind water.
3. Mix the tamarind water, jaggery and green chillies. Boil on a low flame for a few minutes. Keep aside.
4. Heat the oil and add the mustard seeds and fenugreek seeds. Cook until the fenugreek seeds become red. Pour over the sauce.
5. Boil again for 2 minutes. Keep aside.
For the dough
1. Mix all the ingredients and add enough water to make a soft dough.
2. Knead for 5 minutes and divide the dough into 32 equal portions.
3. Roll out each portion in to small puris. Keep aside..
How to proceed
1. Divide the stuffing mixture into 16 equal portions.
2. Spread a one portion of the stuffing mixture on one puri and put another on top.
3. Stick the edges, applying a little water if necessary. Roll once and keep aside. Repeat with the remaining puri to make 15 more puris.
4. Deep-fry in hot oil till they puff.
5. Serve hot with the sweet and sour sauce.
2½ cups whole wheat flour (gehun ka atta)
½ tsp turmeric powder (haldi)
1 tbsp ghee
½ tsp salt
To be mixed into a stuffing 1½ cups finely grated cauliflower
½ cup freshly grated coconut
¼ cup roasted and coarsely pounded peanuts
2 tsp finely chopped green chillies
2 tbsp chopped coriander
Salt to taste
Other ingredients Oil for deep-frying
For the sweet and sour sauce (for serving) 10 to 12 green chillies, slit lenghtwise
½ cup jaggery (gur)
3 tbsp tamarind (imli)
½ tsp mustard seeds (rai / sarson)
1 tsp fenugreek (methi) seeds
1 tbsp oil
Salt to taste
Method
1. For the sweet and sour sauce (for serving)
2. Soak the tamarind in ½ cup of water. Strain and squeeze out the tamarind water.
3. Mix the tamarind water, jaggery and green chillies. Boil on a low flame for a few minutes. Keep aside.
4. Heat the oil and add the mustard seeds and fenugreek seeds. Cook until the fenugreek seeds become red. Pour over the sauce.
5. Boil again for 2 minutes. Keep aside.
For the dough
1. Mix all the ingredients and add enough water to make a soft dough.
2. Knead for 5 minutes and divide the dough into 32 equal portions.
3. Roll out each portion in to small puris. Keep aside..
How to proceed
1. Divide the stuffing mixture into 16 equal portions.
2. Spread a one portion of the stuffing mixture on one puri and put another on top.
3. Stick the edges, applying a little water if necessary. Roll once and keep aside. Repeat with the remaining puri to make 15 more puris.
4. Deep-fry in hot oil till they puff.
5. Serve hot with the sweet and sour sauce.
METHI THEPLAS
Ingredients:
1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain
1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed
METHOD
1.Put wheat flour in a flat vessel bowl.
2.Mix all the ingredients int it including the methi leaves.
3.Add 1 tsp oil and knead it. Let it stay for 15 minutes.
4.Then make even size small balls of the dough.
5.Roll them separately with a rolling pin into a round shape.
6.Heat the griddle and roast each of the rolled out theplas one by one.
7.First roast one side,turn it upside down. 8.Then put 1/2 tsp oil on the turned side and again it upside down.
9.Repeat the same with the other side.
10.When evenly roasted remove it from griddle.
11.Repeat this for all the balls. Serve them hot with butter or chutney or curd.
1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain
1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed
METHOD
1.Put wheat flour in a flat vessel bowl.
2.Mix all the ingredients int it including the methi leaves.
3.Add 1 tsp oil and knead it. Let it stay for 15 minutes.
4.Then make even size small balls of the dough.
5.Roll them separately with a rolling pin into a round shape.
6.Heat the griddle and roast each of the rolled out theplas one by one.
7.First roast one side,turn it upside down. 8.Then put 1/2 tsp oil on the turned side and again it upside down.
9.Repeat the same with the other side.
10.When evenly roasted remove it from griddle.
11.Repeat this for all the balls. Serve them hot with butter or chutney or curd.
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