Sunday, March 27, 2011

Beetroot pulao

1 1/2 cup basmati rice
1 medium sized beetroot - finely diced
1 medium sized onion - finely diced
1 cup mixed veggies -finely diced
1/2 cup peas
2 Tbsp mint leaves - finely chopped
1 Tbsp ginger garlic paste
2 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala
4 green chilli - finely chopped
2 Tbsp oil
1 Tbsp ghee
8-10 cashewnuts
1/2 cup water
Salt to taste

1) Cook basmati rice and keep aside
2) Heat oil in a pan. Add cumin seeds, fennel seeds. Once it starts to change colour - Add onion and fry for a minute
3) Add ginger-garlic paste, green chilli, turmeric powder and garam masala powder . Fry for another minute.
4) Add mixed veggies, peas and beetroot. Cover and cook on medium heat for 2-3 minutes.
5) Add mint leaves, salt. Cover and cook for a minute.
6) Lower the heat. Add cooked basmati rice and mix. Check for salt. Add 1/2cup water if needed. Cover and cook for a minute.

Sunday, March 20, 2011

Uddina vada

Ingredients (Serves 2):
1 cup black dal (uddina bele)
2 Tbsp shredded coconut
1 tsp crushed pepper
3 green chilli - finely diced
1  tsp grated ginger
1 Tbsp finely chopped curry leaves
1 Tbsp rice flour
Pinch of baking soda
Oil for deep frying

1) Soak black dal in water for 2-3 hours. Remove excess water and grind it into fine paste. Do not add more than 3 Tbsp of water while grinding
2) Mix this with the rest of the ingredients. Check for salt.
3) Cut a baking paper into a square 4x4 inch square and oil it. Take about 2-3 tbsp of the paste and press it into a circle. Make a hole in the centre
4) Gently drop this into heated oil and fry until golden brown.

Serve with sambar and coriander chutney

Sunday, March 13, 2011

Papdi chaat

Chickpea and potato mash:
3 medium sized potatoes
1/2 cup of chick peas
2 tsp Kasoori methi
1 tsp salt
1/2 tsp finely grounded pepper

1) Soak chickpeas overnight. Boil along with potato until tender. Peel the skin off the potato and mash it.
2) Place kasoori methi on one palm and rub it with your thumb. Brings out the aroma and flavor (Thanks Praveena aunty for the tip!). Mix this with potato mash, chickpeas, salt, pepper

Tamarind date chutney:
15 pitted dates
1 cup water
1/2 tsp chilli powder
1/2 tsp black salt
1 lemon sized tamarind

1) Soak tamarind in a hot water for 5 minutes
2) Add about 1/2 cup of water to the dates and microwave for 2-3 minutes to soften it. Else boil it on a stove until soft.
3) Squeeze the juice out of tamarind and add it to the mashed dates. Mix with chilli powder, black salt remaining water.
4) Microwave for another 2-3 minutes. Refrigerate it.

Green chutney:
1 bunch coriander leaves
3 green chilli
1 tsp cumin
1/2 cup water
1 tsp Salt
1 tsp sugar
3 Tbsp lemon juice

1) Grind the ingredients above

DONE!!!! :)

Sweetened curd:
2 cups curds - If using thick yoghurt dilute with water
2 tsp sugar
1 tsp salt
1/2 tsp garam masala

1) Mix all the ingredients above
DONE!!! :)

Papdi and sev:
Buy it! ;)

The final ensemble:
All of above
1/2 onion - finely diced

1) Arrange 4-6 papdi in a plate. Place about 1 Tbsp of chickpea-potato mash on it.
2) Add 1 tsp of tamarind date chutney on each of the papdi. Add more to sweeten
3) Pour 2-3 Tbsp of sweetened curds
4) Drizzle with green chutney.
5) Garnish with onion and sev

DONE!!! :)

Saturday, March 5, 2011

Vegetable noodle soup

Ingredients (Serves 2):
2-3 cups chopped mixed vegetables
1/2 cup soy
1 shallot - sliced
3 garlic pods - chopped
1 can creamed corn
3 green chilli - chopped
1-2 cups vegetable stock
2 cups water
2 tsp cumin seeds
2 bay leaves
3 Tbsp olive oil
3 Tbsp soy sauce
1 tsp grated galangale
2 tsp chopped coriander
Salt to taste

1) Heat oil in a wok, add garlic and fry until it turns golden brown. Add onion and fry until it turns translucent. Add green chilli, cumin seeds, bay leaves and fry for 2 minutes
2) Add vegetable stock, water, creamed corn and mixed vegetables. Bring to boil.
3) Add soy sauce, check for salt. Boil for another 5-10 minutes
4) Add noodles and wait for it to be done as per instructions.
5) Remove from heat, garnish with chopped coriander leaves and serve