Pleasing My Palate

Gond Ki Burfi

2012-01-23T06:34:00.038-06:00

Ingredients:

Gond (Edible Gum)-1 Cup
Sugar-2 Cups
Dry Fruits (Pistachios, Cashew Nuts, Almonds, Walnuts)-1 Cup
Ghee (Clarified Butter)-1 & 1/2 Cups (You may need more if gum swells up a lot and absorb more ghee)
Water-3/4 Cup
Nutmeg Powder-1-2 Pinch

Recipe:

Cut dry fruits in small pieces. Keep aside.

Heat ghee in a deep-frying pan or kadhai on medium-low flame. Keep the gas at low flame otherwise gum will burn very fast.

Add a handful of edible gum in the hot ghee. Fry them, stirring all the time. Ensure that every single piece is fried. It will fluff up to almost double of the size. Remove from the ghee as soon as it fluffs up. Don't let them burn otherwise the taste of gum will be bitter.

Now, add the dry fruits in the remaining ghee. Fry them till change color to light brown. Turn off the gas. Keep the dry fruits aside.

Keep the fried gum aside to cool.

Crush them between your fingers to make powder of granular consistency. Or you can pound them with rolling pin. Remove the undone pieces. Keep them aside. Fry undone pieces in the ghee again till every single piece is fluffed up. Let them cool. Again crush them between your fingers to make powder. Keep the fried gum powder aside.

To make syrup, transfer water and sugar to a pan or same kadhai. Mix well. Heat it up on medium flame. Let it boil once.

Cook for another 4-5 minutes after boiling. Make syrup of one wire consistency. To check the wire consistency, take a drop of sugar mixture between your fingers. when a syrup drop is stretched between a finger and the thumb, it should make a single wire. Be careful not to burn your fingers, while checking the single wire consistency. When the syrup is of single wire consistency, turn off the gas.

Add fried powdered gum and fried dry fruits immediately in the sugar syrup. Mix well.

Transfer this mixture to a greased plate. Flatten with the spatula or back of the spoon. Sprinkle nutmeg powder. Make cuts into square or triangular shapes with the use of sharp knife before it cools down. The mixture will be very hard after cooled down and then it will be very difficult to make cuts. Now, let it cool to room temperature.

Cut into pieces and serve. Store in the airtight container. Enjoy!!!

Wada Pav

2011-12-27T08:37:00.038-06:00

Ingredients:
For Wada:

Potato-4-Medium
Onion-1-Medium
Green Chili-2
Cilantro-1 tbsp
Turmeric Powder-1/2 tsp
Red Chili Powder-3/4 tsp
Asafoetida (Hing)-A Pinch
Cumin Seeds-3/4 tsp
Lemon Juice-1 & 1/2 tsp
Salt-To Taste
Oil-For Deep Frying

For Batter:

Chickpea Flour-1 & 1/2 Cups
Turmeric Powder-1/2 tsp
Red Chili Powder-1/2 tsp
Cumin Seeds-3/4 tsp
Salt-To Taste
Water-As Required

For Wada Pav:

Pav-4
Red Chutney-2-3 tsp (See recipe in the Chutney Section-Chaat Chutneys)
Green Chutney-4-5 tsp (See recipe in the Chutney Section-Chaat Chutneys)
Butter-1/2 tbsp

Recipe:

Boil potatoes in the pressure cooker with 2 cups of water on medium flame till 3-4 whistles come. Let the cooker cool. Peel potatoes. Keep aside. Peel onion. Clean and wash cilantro. Wash onion and green chilies. Chop onion, green chilies and cilantro finely. Keep aside.

Take peeled potatoes in a bowl.Crush and mash them.

Add onion, green chilies, cilantro, turmeric powder, red chili powder, cumin seeds, asafoetida,lemon juice and salt. Mix well.

Take a spoonful of potato mixture and form it into a round ball. Repeat the procedure for the rest of the mixture. Keep aside.

Take chickpea flour in a mixing bowl. Add red chili powder, cumin seeds, turmeric powder and salt. Add enough water to make smooth and thick batter. Keep aside.

Heat oil in deep-frying pan or kadhai on medium-high flame.

When oil is hot, add 1/2 to 1 tsp of it to the batter. It makes wada crispy. Dip each potato mixture ball in the batter and cover it entirely with the batter. Now, add the ball to the hot oil.Deep fry till all sides are golden brown.

Place them on paper towels to remove excess oil. Wadas for wada Pav are ready. Keep aside.

To assemble wada pav, heat butter on a griddle or tava. Slice the pav in the middle leaving its end intact. Place the sliced pav on the hot griddle. Fry the pav till both sides are golden brown.

Now, spread red chutney on one side of the toasted pav and green chutney on the other side of the pav. Flat the wada by pressing between hands. Sandwich the wada between the two layers of the pav. Serve immediately. Enjoy!!!

Dabeli

2011-12-22T06:25:00.043-06:00

Ingredients:

1. For Dabeli Masala:

Whole Red Chili-1
Cinnamon-1" Piece
Cloves-2
Peppercorn-5-6
Cumin Seeds-1 tsp
Coriander Seeds-2 & 1/2 tsp

2. For Dabeli Stuffing:

Potato-4-Small
Tomato-2-Small
Green Chili-1
Ginger-1" Piece
Oil-1/2 tbsp
Butter-1/2 tbsp
Cumin Seeds-1 tsp
Asafoetida(Hing)- A Pinch
Turmeric Powder-1/2 tsp
Salt-To Taste
Lemon Juice-1 tsp

3. For Dabeli:

Pav-5-6
Butter-1-2 tbsp
Nylon/Fine Sev-1/2 Cup
Masala Peanuts-1/4 Cup
Pomegranate Seeds-1/4 Cup
Green Chutney-1/4 Cup
Tamarind Chutney-1/4 Cup
Red Chutney-1/4 Cup
Cilantro-1/2 tbsp

Recipe:

1. Dabeli Masala

Dry roast coriander seeds, cumin seeds, cloves, peppercorn and cinnamon on a griddle till change color to light brown. Turn off the gas. Do not roast the dry red chili.

Transfer the roasted masala to a plate. Let it cool. Remove the stem of red chili.

Transfer the roasted masala along with whole red chili to the blender. Blend till gets fine powder. Dabeli Masala is ready. Keep aside.

2. Dabeli Stuffing

Boil the potatoes in a pressure cooker with 1 cup of water. Peel and mash potatoes. Keep aside. Peel and wash ginger. Wash tomatoes and green chili. Chop tomatoes, green chili and ginger finely. Keep aside.

Heat oil and butter in a frying pan or kadhai on medium flame.

Add cumin seeds and asafoetida. Fry for 20 seconds.

Add green chili, ginger, tomatoes and turmeric powder. Mix well. Fry till tomatoes become mushy.

Add mashed potatoes, salt and 2 tsp of Dabeli Masala. Mix well.

Fry for 3-4 minutes. Stir occasionally. Add lemon juice and mix well. Turn off the gas.

Dabeli Stuffing is ready. Keep aside.

3. Dabeli

Cut pomegranate in half. Pull pomegranate seeds from membrane. Wash the seeds. Keep aside. Clean, wash and chop cilantro. Keep aside.

Slice the pav in the middle leaving its end intact.

Place 2-3 pav on a hot griddle. Spread a spoonful of butter on the griddle. Fry each pav on both sides till golden brown.

To assemble, keep everything by your side. Take one pav. Now spread green chutney on one side of toasted pav and tamarind and red chutney on the other side of the pav. Take a spoonful of Dabeli Stuffing and place on lower side of the pav.

Top the stuffing with masala peanuts, pomegranate seeds, nylon sev and chopped cilantro. Do the same with the rest of the pav. Dabeli is ready. Serve immediately. Enjoy!!!

Papdi Chaat (North India Style)

2011-11-29T04:49:00.053-06:00

Ingredients:

Small Puffed/Crushed Puris-7-8
Yogurt-1/2 Cup
Potato-1-Medium
Tomato-1-Small
Onion-1-Small
Cilantro-1/2 tbsp
Nylon/Fine Sev-1/2 tbsp
Green Chutney-1/2 tbsp
Tamarind Chutney-1/2 tbsp
Red Chili Powder-1/4 tsp
Chaat Masala-1 tsp
Salt-To Taste
Water-As Required

Recipe:

Boil potato in a pressure cooker with 1 cup of water. Let the cooker cool. Peel and coarsely mash potato. Add 1/2 tsp of chaat masala and salt. Mix well. Keep aside. Whisk yogurt with 1-2 tbsp of water. You can also add little sugar and salt to the whisked yogurt. Keep aside. Peel and wash onion. Clean and wash cilantro. Wash tomato. Chop tomato, onion and cilantro finely. Keep aside. Prepare green and tamarind chutneys as shown in Chaat Chutneys Post. Keep aside.

Lightly crush the 5-6 puris and place them in a serving plate.

Layer crushed puris with potato mixture.

Pour 1/2 or 3/4 tbsp of whisked yogurt on top of crushed puris and potato mixture.

Pour 1/2 or 1 tsp of green and tamarind chutneys on top of yogurt.

Top with chopped onion and chopped tomato.

Sprinkle red chili powder, chaat masala and salt to taste.

Garnish with chopped cilantro, 1-2 crushed puris and/or nylon/fine sev. Serve immediately. Enjoy!!!

Dahi Batata Sev Puri

2011-11-29T04:49:00.043-06:00

Ingredients:

Small Puffed Puri-6
Potato-1-Medium
Onion-1-Small
Cilantro-1/2 tbsp
Nylon/Fine Sev-1 tbsp
Yogurt-1/2 Cup
Green Chutney-1/2 tbsp
Tamarind Chutney-1/2 tbsp
Chaat Masala-1 tsp
Red Chili Powder-1/4 tsp
Salt-To Taste
Water-As Required

Recipe:

Boil potato in pressure cooker with 1 cup of water. Let the cooker cool. Peel and mash potato. Add 1/2 tsp of chaat masala and salt. Mix well. Keep aside. Whisk yogurt with 1-2 tbsp of water. Keep aside. Peel and wash onion. Clean and wash cilantro. Chop onion and cilantro finely. Keep aside. Prepare green and tamarind chutney as shown in Chaat Chutneys Post. Keep aside.

Arrange puris on a serving plate. Tap each puri in the middle to make a hole. Be careful not to break the puri.

Stuff a little potato mixture inside each puri.

Pour half or a tsp of green and tamarind chutney on each stuffed puri.

Pour the yogurt on each puri.

Top them with chopped onion.

Sprinkle red chili powder, chaat masala and salt to taste.

Garnish with chopped cilantro and nylon/fine sev. Dahi Batata Sev Puri is ready. Serve immediately. Enjoy!!!

Masala Puri Chaat (Dry & With Chutneys)

2011-11-28T22:45:00.052-06:00

1. Masala Puri Chaat (Dry)

Ingredients:

Puri-6
Potato-1-Medium
Onion-1-Small
Tomato-1-Medium
Cilantro-1/2 tbsp
Nylon/Fine Sev-1 tbsp
Chaat Masala-1 tsp
Salt-To Taste

Recipe:

Boil potato in a pressure cooker with 1 cup of water. Turn off the gas. Let the cooker cool. Peel and mash potato. Add 1/2 tsp of chaat masala and salt. Mix well. Peel and wash onion. Wash tomato. Clean and wash cilantro. Chop onion, tomato and cilantro finely. Keep aside.

Arrange puris on a serving plate. Tap each puri in the middle to make a hole. Be careful not to break them.

Stuff a little potato mixture inside each puri.

Top them with chopped onion and chopped tomato one by one. Sprinkle chaat masala and salt.

Garnish with chopped cilantro and nylon/fine sev. Masala Puri Chaat (Dry) is ready. Serve immediately. Enjoy!!!

2. Masala Puri Chaat With Chutneys

Ingredients:

Puri-6
Potato-1-Medium
Onion-1-Small
Tomato-1-Medium
Cilantro-1/2 tbsp
Green Chutney-1/2 tbsp
Tamarind Chutney-1/2 tbsp
Red Chutney-1/4 tbsp
Nylon/Fine Sev-1 tbsp
Chaat Masala-1 tsp
Salt-To Taste

Recipe:

Boil potato in pressure cooker with 1 cup of water. Turn off the gas. Let the cooker cool. Peel and mash potato. Add 1/2 tsp of chaat masala and salt. Mix well. Peel and wash onion. Wash tomato. Clean and wash cilantro. Chop onion, tomato and cilantro finely. Keep aside. Prepare green,tamarind and red chutney as shown in previous post. Keep aside.

Arrange puris on a serving plate. Tap each puri in the middle to make a hole. Be careful not to break the puri.

Stuff a little potato mixture inside each puri.

Top them with chopped onion and chopped tomato one by one.

Pour half or a tsp of green, tamarind and red chutney on each stuffed puri.

Garnish with cilantro and nylon/fine sev. Masala Puri Chaat With Chutneys is ready. Serve immediately. Enjoy!!!

Chaat Chutneys

2011-11-28T21:16:00.035-06:00

Chutneys are generally served with chaats and snacks. Three chutneys are usually served with chaats: Green Chutney, Tamarind Chutney and Red chutney. Green chutney is prepared with mint leaves and cilantro leaves. Tamarind chutney is sweet and sour chutney, made of dates, tamarind and Jaggery. Red chutney is spicy and hot chutney which is made by whole dry red chilies and garlic cloves. Following is the preparation and method of three chutneys.

1. Green Chutney

Ingredients:

Cilantro Leaves-2 Cups
Mint Leaves-1 & 1/2 Cups
Green Chili-2
Garlic Cloves-2
Lemon Juice-1/2 tbsp
Salt-To Taste
Water-As Required

Recipe:

Thoroughly clean and wash cilantro and mint leaves. Remove any hard stalks. Remove stems and wash green chili. Peel and wash garlic.

Transfer cilantro leaves, mint leaves, garlic cloves, green chili and salt to the blender. Make a smooth paste adding sufficient water.

Transfer the green paste to a bowl. Add lemon juice and mix well. Taste and add salt if required. Green Chutney is ready.

2. Tamarind Chutney

Ingredients:

Tamarind-1/4 Cup
Dates-1/2 Cup
Jaggery-1" Block
Red Chili Powder-1/2 tsp
Salt-To Taste
Water-As Required
Ginger-1" Piece-Optional
Cumin Powder-1/2 tsp-Optional

Recipe:

Transfer tamarind, dates and jaggery along with 1 & 1/2 cups of water to a sauce pan.

Heat this mixture on medium-low flame. Cook till dates turn soft and jaggery dissolves.

Turn off the gas. Cool the mixture to the room temperature.

Transfer the mixture of tamarind, dates and jaggery along with red chili powder and salt to the blender. Blend until pureed.

Transfer the paste to a bowl. Taste and add salt if required. Tamarind Chutney is ready.

3. Red Chutney

Ingredients:

Whole Red Chili-6
Garlic Cloves-9
Salt-To Taste
Water-As Required

Recipe:

Remove the stems of red chilies. Peel and wash garlic cloves.

Soak red chilies in the warm water for 15 minutes.

Transfer soaked red chilies, garlic cloves and salt to the blender. Blend to make smooth paste adding sufficient water.

Transfer the red paste to a bowl. Taste and add salt if required. Red Chutney is ready.

Green Chutney, Tamarind Chutney and Red Chutney are ready. Serve with chaat or snacks. Enjoy!!!

Matar Masala

2011-11-28T02:46:00.029-06:00

Ingredients:

Peas(Matar)-1/2 Kg
Onion-1-Medium
Tomato-2-Medium
Green Chili-1
Garlic-4-5 Cloves
Ginger-1"-2" Piece
Cilantro-1/4 tbsp-Cleaned, Washed and Finely Chopped-For Garnishing
Oil-1 tbsp
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Red Chili Powder-1/4 tsp
Garam Masala-1 tsp
Salt-To Taste
Water-2-3 Cups

Recipe:

Wash peas thoroughly under running water. Transfer them to the pressure cooker along with 2 cups of water. Boil them on high flame till 2 whistles come. Turn off the gas. Let the cooker cool. Drain water from peas and keep aside.

Peel and wash onion, ginger and garlic. Wash tomatoes and green chili. Cut tomatoes and onion. Transfer onion pieces, tomato pieces, green chili, ginger and garlic cloves to the blender. Blend to make smooth puree. Keep aside.

Heat oil in a frying pan or kadhai on medium-high flame.

When oil is hot, add cumin seeds. Let them splutter.

Add tomato-onion puree and mix well.

Add turmeric powder, red chili powder, garam masala and salt. Mix well.

Cook the gravy till water has completely evaporated and oil starts to separate. Stir occasionally.

Add boiled peas and mix well.

Add 1-2 tbsp of water. Mix well. Turn the gas to low heat. Cover the pan with lid. Cook for 5-10 minutes. Sir occasionally. Turn off the gas. Matar Masala is now ready.

Garnish with chopped cilantro. Serve hot with paratha and dal. Enjoy!!!

Chana Leaves Saag

2011-11-24T03:14:00.058-06:00

Ingredients:

Bengal Gram Leaves (Chana Leaves)-A Bunch
Tomato-3-Medium
Green Chili-3
Ginger-1"-2" Piece
Garlic-4-5 Cloves
Corn Flour-2 tbsp
Oil-1 & 1/4 tbsp
Cumin Seeds-1 tsp
Red Chili Powder-1/2 tsp
Garam Masala- 1 tsp
Salt-To Taste
Water As Required

Recipe:

Pick chana leaves. Get rid off hard and long stems. Keep leaves and soft stems. Wash the leaves thoroughly under the running water to remove dirt. Drain excess water. Chop chana leaves finely. Keep aside.

Wash tomatoes and green chilies. Peel and wash ginger and garlic. Cut tomatoes. Transfer tomato pieces, green chilies, garlic cloves and ginger to the blender. Blend to make puree. Keep aside.

Take corn flour in a bowl. Add 1/2 cup of water. Mix thoroughly with the help of spoon until there are no lumps. Make a smooth paste. Keep aside.

Transfer chopped chana leaves to a pan. Add 2 cups of water.

Place the pan on medium-high gas flame. Cook till leaves are wilt.

Add corn flour paste, red chili powder and salt. Mix well. Stir continuously to avoid forming lumps in the mixture.

Once the mixture is boiled, set the heat to the low/simmer flame. Cook for 10-12 minutes. Stir occasionally. Add water if required. Turn off the gas. Let it cool.

Transfer cooked mixture of chana leaves to the blender. Blend to make coarse paste.

Heat oil in a frying pan or kadhai on medium flame.

Add cumin seeds. Let them splutter.

Add tomato-ginger-garlic-green chili puree. Mix well.

Fry until water has evaporated and mixture starts to get thick. Stir occasionally.

Add blended chana leaves and garam masala. Add salt if required. Mix well. Cook for 3-4 minutes. Turn off the gas.

Chana Leaves Saag is now ready. Garnish with onion and cilantro. Add 1-2 tsp of butter. Serve hot with makke ki roti or bajre ki roti. Enjoy!!!

Baby Potato-Methi Sabzi

2011-11-23T01:10:00.036-06:00

Ingredients:

Fenugreek (Methi) Leaves-A Bunch
Baby Potatoes-250 gms or 10
Tomato-1-Medium
Green Chili-1
Oil-2 tbsp
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Red Chili Powder-1/2 tsp
Coriander (Dhania) Powder-3/4 tsp
Salt- To Taste
Water-As Required

Recipe:

Clean methi leaves. Wash the methi leaves twice in water or until the dirt is removed from the leaves. Chop methi leaves finely. Keep aside.

Cut the tomato. Transfer tomato pieces and green chili to the blender. Prepare puree. Keep aside.

Prick the baby potatoes with knife or fork. Boil baby potatoes in pressure cooker on high flame till 6-7 whistles come. Turn off the gas. Once the potatoes are cool, peel off the skin. Prick boiled potatoes again with fork or knife.

Heat 2 tbsp of oil in a frying pan or kadhai on medium flame.

Add peeled and boiled potatoes. Fry until they turn to golder brown in color.

Remove fried baby potatoes from oil and drain excess oil. Place them in a bowl. Keep aside.

Heat same used oil (in which baby potatoes are fried) in the frying pan or kadhai on medium flame. Add cumin seeds. Let them splutter.

Add tomato-green chili paste. Mix well. Fry the paste for 2 minutes.

Add turmeric powder, red chili powder, coriander powder and salt. Mix well. Fry for a minute.

Add chopped methi leaves and 1/4 cup of water. Mix well.

Turn the gas to low flame. Cover the pan/kadhai with lid. Allow methi to cook for 2-3 minutes. Stir occasionally.

Now, add fried baby potatoes. Mix well.

Cover the pan/kadhai again. Cook for 5-6 minutes on low flame. Once cooked, turn off the gas.

Baby Potato-Methi Sabzi is ready. Serve hot with paratha or roti and daal. Enjoy!!!

Sabudana Khichdi

2011-11-22T05:53:00.030-06:00

Ingredients:

Tapioca (Sabudana or Sago)-1 Cup
Potato-1-Large
Raw Peanuts-1/4 Cup
Green Chili-1
Ginger-1 tsp
Cilantro-1/2 tbsp
Clarified Butter (Ghee)-1 tbsp
Cumin Seeds-1 tsp
Asafoetida (Hing)-A Pinch
Black Pepper Powder-1/4 tsp
Salt-To Taste
Water-As Required

Recipe:

Wash sabudana. Soak it in 2 cups of water for an hour.

After 1 hour, drain excess water from sabudana. Keep aside.

Boil potato in pressure cooker. Let it cool and peel off the skin. Crush potato with your hands. Keep aside. Peel and wash ginger. Wash green chili. Clean and wash cilantro. Chop ginger, green chili and cilantro finely. Keep aside. Roast peanuts on a griddle on medium flame till the skin tends to be crispy and nice aroma comes. Let them cool. Peel off the skin. Keep aside.

Heat ghee in a frying pan or kadhai on medium flame.

Add cumin seeds and asafoetida. Let the cumin seeds splutter.

Add green chili and ginger. Fry for 15-20 seconds.

Add peanuts and potato. Mix well. Fry for 1 minute.

Add soaked sabudana, black pepper powder and salt. Mix well.

Add 1-2 tbsp of water. Cover the pan/kadhai. Turn the gas to low flame. Cook for 7-8 minutes. Stir occasionally.

Open lid and check if sabudana is soft and cooked. If sabudana is not done then add 1-2 tbsp of water and cook for another 5 minutes with closed lid. Turn off the gas.

Sabudana Khichdi is ready. Garnish with chopped cilantro. Serve hot with yogurt. Enjoy!!!

Coconut Raita

2011-11-14T06:18:00.025-06:00

Ingredients:

Yogurt-1 & 1/4 Cups
Fresh Raw Coconut-1 Cup
Green Chili-1
Ginger-1" Piece
Salt-To Taste
Oil-1/2 tbsp
Mustard Seeds-2 tsp
Water-1/4-1/2 Cup

Recipe:

Wash and grate coconut. Peel and wash ginger. Wash green chili. Chop ginger and green chili finely.

Whisk yogurt till smooth and consistent. Add 1/4-1/2 cup of water if yogurt is too thick.

Add grated coconut, chopped ginger, chopped green chili and salt. Mix well.

Heat oil in a seasoning/tempering pan on medium-low flame. Add mustard seeds and let them splutter. Turn off the gas.

Add this seasoning to the yogurt-coconut mixture. Mix well.

Coconut Raita is ready. Keep it in the refrigerator for at least half an hour before serving. Serve with pulao or biryani. Enjoy!!!

Bhindi Fry

2011-11-14T06:10:00.027-06:00

Ingredients:
Okra (Bhindi)-250 gms
Oil-1 & 1/4 tbsp
Cumin Seeds-1 tsp
Asafoetida (Hing)-A Pinch
Turmeric Powder-1/2 tsp
Red Chili Powder-1/2 tsp
Garam Masala-1 tsp
Salt-To Taste
Cilantro-1/4 tbsp-Finely Chopped-For Garnishing

Recipe:

Wash the okra properly. Wipe them with clean hand towel. Trim both the ends of each piece.

Cut okra in 1/4" to 1/2" pieces.

Heat oil in a pan or kadhai on medium-high flame. Add cumin seeds and asafoetida. Let them splutter.

Add turmeric powder and let it fry for few seconds.

Add cut okra and mix well.

Add red chili powder, garam masala and salt. Mix well.

Fry okra on medium-high flame for 2-3 minutes. Stir frequently.

Turn gas to medium-low flame. Cook okra till tender. Stir occasionally.Do not cover the pan/kadhai with lid.

Bhindi Fry is ready. Garnish with chopped cilantro. Serve hot with roti and dal. Enjoy!!!

Chipotle Burrito Bowl

2011-10-30T02:55:00.124-05:00

Chipotle Burrito Bowl was one of my favorite meal in USA. A Burrito Bowl is just what it sound like: all the contents of burrito piled on top of each other in a bowl. I tried to prepare Burrito Bowl in India. Here I replaced jalapeno with hot green chilies, black beans with kidney beans (Rajma) because it was hard to find jalapeno and black beans where I live. I also did not add sour cream and guacamole because I did not find them here. Following are all the contents of Burrito bowl I prepared:

Cilantro and Lime Rice
Seasoned Beans
Saute Vegetables
Pico De Gallo
Corn and Chili Salsa
Medium Salsa
Cheese
Lettuce

Here goes the step by step recipe. Enjoy!!!

1. Pico De Gallo Or Mild Salsa:
Ingredients:

Tomatoes-3-Medium
Onion-1-Small
Jalapeno-1 or Green Chili-2
Garlic-2 Cloves
Cilantro-A Handful
Lemon Juice-1 tbsp
Black Pepper Powder-To Taste
Salt-To Taste

Recipe:

Peel and wash onion and garlic cloves. Wash green chilies and tomatoes. Clean and wash cilantro.

Chop tomatoes, green chilies, onion, garlic cloves and cilantro finely.

Take tomatoes, onion, garlic cloves, green chilies and cilantro in a bowl. Add lemon juice, salt and black pepper powder. Combine well.

Pico De Gallo is ready. Keep aside.

2. Corn and Chili Salsa:
Ingredients:

Yellow Corn -1 Cup
Onion-1-Small
Jalapeno/Green Chili-1
Cilantro-1/2 tbsp
Lemon Juice-1/2 Lemon
Black Pepper Powder-To Taste
Salt- To Taste

Recipe:

Wash corn and drain water. Dry roast them on a griddle for 5 minutes. Stir occasionally.

Transfer them in a plate. Let them cool. Wash onion, green chili and cilantro. Chop them finely.

When corn is cool, transfer them to a bowl with chopped cilantro, onion and green chili. Add lemon juice. Sprinkle black pepper powder and salt. Mix thoroughly.

Corn and Chili Salsa is ready. Keep aside.

3. Medium Salsa:
Ingredients:

Red Tomatoes-4-Medium Size
Onion-1/4 Cup
Garlic-1 Clove
Green Chili-3 or Jalapeno-3
Cilantro-A Handful
Lemon Juice-3-4 tsp
Black Pepper Pepper-To Taste
Salt-To Taste

Recipe:

Wash tomatoes. Cut them in half. Preheat the oven to 200 degree centigrade for 10 minutes. Place tomatoes pieces on a baking tray lined with aluminum foil. Place the tray in the middle rack and roast them for 25-30 minutes at 200 degree centigrade. Remove the tray from oven and let it cool.

Transfer roasted tomatoes, onion, garlic, green chili, cilantro, lemon juice, salt and pepper to a blender. Blend until pureed.

Medium Salsa is ready. Keep aside.

4. & 5. Other Ingredients:

Cheddar Cheese-1/4 Cup
Lettuce-1 Cup

Recipe:

Grate cheese. Wash lettuce properly. Shred them. Keep cheese and lettuce aside.

6. Saute Vegetables:
Ingredients:

Green Pepper-2-Medium
Onion-2-Medium
Oil-1 & 1/2 tbsp

Recipe:

Peel and wash onions. Wash green pepper. Slice the onions and peppers.

Heat oil in a pan or kadhai on high flame.

When oil is smoking hot, add green pepper and onion. Stir well.

Continue to cook until green pepper and onion are tender but crunchy (about 3-5 minutes). Stir occasionally. Remove from the heat. Saute Vegetables Dish is ready. Keep aside.

7. Seasoned Beans:
Ingredients:

Kidney Beans-2 Cups
Onion-1-Small
Jalapeno/Green Chili-1
Garlic-2 Cloves
Cilantro-1/2 tbsp-Finely Chopped
Water-3 Cups
Oil-3/4 tbsp
Cumin Seeds-1 tsp
Bay Leaves-2
Salt-To Taste

Recipe:

Soak kidney beans overnight. Wash them properly. Transfer them in a pressure cooker with 2 and 1/2 cups of water. Boil them on high flame till 1 whistle comes then cook them on low flame for 15-20 minutes. Turn off the gas. Let the pressure cooker cool.

Peel and wash onion and garlic. Wash green chili. Chop them finely.

Heat oil in a pan or kadahi on medium flame.

Add cumin seeds and bay leaves. Let them fry till change color to brown.

Now add onion, green chili and garlic. Fry them till onion turns light brown.

Add boiled beans along with water. Add 1/2 cup of water and salt. Mix well.

Bring the beans to the boil.

Turn the gas to simmer flame. Cook beans, stirring occasionally, until most of the water has evaporated. Turn off the gas.

Beans are ready. Transfer them in a bowl. Garnish with 1/2 tbsp of chopped cilantro. Keep aside.

8. Cilantro and Lime Rice:
Ingredients:

Basmati or Whole Grain Rice-1/2 Cup
Green Onion-2 or 1/2 Cup-Finely Chopped
Fresh Cilantro-3 tbsp-Finely Chopped
Green Chili or Jalapeno-1/2-Chopped
Garlic-2 Cloves-Finely Chopped
Lemon-1
Oil-1 tsp
Salt-To Taste
Water-1 Cup

Recipe:

Wash rice 3-4 times. Drain water. Transfer it to a pressure cooker with 1 cup of water, 1 tsp of oil, salt, chopped green chili and garlic. Cook rice on high flame till 1 whistle comes. Turn off the gas. Let the cooker cool.

When rice is cool enough, transfer it to a bowl. Add chopped green onion and cilantro along with lime juice. Combine Well. Cilantro and Lime Rice is ready. Keep aside.

Now the main part=>Assembly

Take 1-2 spoonful of cilantro and lime rice into the bottom of your bowl or plate. Pour 1-2 spoon of seasoned beans over rice. Spoon saute vegetables on the top of beans. Layer this with all or your choice of salsa (Pico de Gallo, Corn and Chili Salsa and Medium Salsa). Finally, Layer the bowl with cheese, lettuce and/or sour cream.

Chipotle Burrito Bowl is ready. Enjoy with drinks!!!

Roasted Red Pepper Hummus

2011-09-15T23:36:00.018-05:00

Ingredients:

Chickpeas (Kabuli Chana)-2 Cups-After Soaked
Red Peppers-2
Green Chilies-2
Garlic Cloves-2
Lemon Juice-2-3 tsp
Tahini Sauce-1/4 Cup
Extra-Virgin Olive Oil-2 tbsp
Black Pepper Powder- To Taste
Salt-To Taste
Water-If Required
Extra Virgin Olive Oil-1 tsp-For Garnishing

Recipe:

Soak chickpeas in water overnight. Wash them 3-4 times. Boil them in the pressure cooker on high flame till one whistle comes and then on simmer flame for 25-30 minutes. Let the cooker cool. Drain water.

Wash red peppers. Cut them in half. Remove the stem and seeds.

Place cut red peppers in the baking tray with the cut side facing down. Preheat the oven at 200 degree centigrade for 10 minutes and change it to the grill. Place the baking tray on the top shelf in the oven and grill them at 230 degree centigrade for 20 minutes. The outer layer of the skin of red peppers should be blackened. Let the pepper cool.

Remove the charred skin of red pepper. Peel and wash garlic cloves. Wash green chilies.

Transfer chickpeas, tahini sauce, roasted red peppers, garlic, green chilies, olive oil, lemon juice, black pepper and salt to the blender. Blend until gets smooth paste. Add water or olive oil for smooth blending.

Roasted Red Pepper Hummus is ready. Garnish with olive oil. It goes well with pita chips or unsalted crackers. You can also use it as bread spread. Enjoy!!!

Coconut-Dry Red Chili Chutney

2011-08-26T04:03:00.011-05:00

Ingredients:
Fresh Coconut Pieces-3/4 Cup
Whole Dry Red Chili-5
Cumin Seeds/Roasted Cumin Seeds Powder-1/2 tsp
Rock Salt (Kala Namak)-1 tsp
Lemon Juice-1-2 tsp
Water-1/2 Cup
Regular Salt-If Required

Recipe:

Transfer coconut pieces, dry red chili, rock salt and roasted cumin seeds powder and/or cumin seeds to the blender. Add 1/4 cup of water. Blend until pureed. Add more water if required. When perfectly smooth, taste and add more salt if required.

Add lemon juice and mix well. Coconut-Dry Red Chili Chutney is ready. Serve with Dhokla or Idli. Enjoy!!!

Sooji-Mawa Ladoo

2011-08-25T23:58:00.041-05:00

Ingredients:

Sooji (Semolina)-2 Cups
Mawa/Khoya (Dried Whole Milk)-2 Cups
Ghee (Clarified Butter)-1/3-1/2 Cup
Boora Sugar-2&1/2-3 Cups
Cashew Nuts-9-10-Chopped
Almonds-9-10-Chopped

Recipe:

Heat ghee in a pan or kadhai on medium flame.

When ghee is hot, add sooji and combine well.

Turn the gas to low flame. Roast sooji till change color to brown. Stir occasionally.

Turn off the gas. Transfer roasted sooji to a plate. Let it cool completely.

Transfer khoya/mawa to a pan or kadhai. Turn the gas to medium-low flame. Roast it for 15-20 minutes, stirring occasionally. Turn off the gas. Let it cool completely. If you are using Market-Bought Mawa/Khoya then roast it on low flame till change color to brown.

When mawa is completely cool, add roasted sooji, chopped almonds, chopped cashew nuts and boora sugar to the roasted mawa. Combine well. Taste the mixture and add more boora sugar if required.

Scoop up some of the mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of golf ball. As you finish making each ball, put it on a plate or bowl and continue making next ball. Sooji-Mawa Ladoos are ready. Keep them in air-tight container for at least 2 weeks. Enjoy!!!

Palak Thepla

2011-08-18T00:34:00.038-05:00

Ingredients:
Spinach (Palak)-2 Cups
Whole Wheat Flour-3-4 Cups
Yogurt-2-3 tbsp
Sesame Seeds-2 tbsp
Green Chili-1-Finely Chopped
Cumin Seeds-1 tsp
Carom Seeds (Ajwain)-1 tsp
Turmeric Powder-1 tsp
Red Chili Powder-1 tsp
Salt-To Taste
Oil-2 tsp
Water-As Required
Oil-For Frying

Recipe:

Clean and wash spinach leaves. Chop them finely.

Sieve the wheat flour. Add yogurt, sesame seeds, oil, green chili, cumin seeds, carom seeds, turmeric powder, red chili powder, and salt.

Add chopped spinach leaves. Combine well.

Add water if required to make soft and smooth dough. Cover dough with little bit of oil. Cover the container and keep aside for 1/2 an hour.

Pinch dough to form it into a ball. Roll it between palms till it is smooth and without cracks. Then, make a flat ball.

Sprinkle dry wheat flour on both sides of the ball. Roll out the ball into 5-6 inch circle.

Heat a tava or griddle on medium-low flame. Put a thepla on the griddle.

Do the first flip when you see tiny bubbles rise on the surface of the thepla.

As soon as the first flip is done, drizzle a bit of oil on the top and spread the well over the surface of thepla.

Do the second flip in 30 seconds or so.

Drizzle and spread oil on this surface too.

The thepla is done when both sides are crispy and golden brown. Remove thepla from griddle. Repeat the procedure for the rest.

Palak Thepla is ready. Serve hot with sabzi and yogurt. Enjoy!!!

Nariyal-Mawa Ladoo

2011-08-17T00:01:00.064-05:00

Ingredients:

Dry Coconut-2 Cups
Mawa/Khoya (Dried Whole Milk)-1 Cup
Boora Sugar -1 & 1/4 Cups
Cashew Nuts-9-10
Almonds-9-10
Green Cardamom-5-6

Recipe:

Grate Coconut. Keep aside.

Chop almonds and cashew nuts. Crack open the cardamom pods and remove the seeds. Crush the seeds. Keep aside.

This is homemade mawa/khoya made out of full cream buffalo milk. 1 liter of full cream milk gives you approximately 1 cup or 250 gms of mawa/khoya. Khoya can be made at home, though the method is little tedious. Boil the milk in a heavy bottom pan on medium flame. When milk is boiled once, turn the gas to simmer flame. Cook the milk till thickens. Stir occasionally. When the milk in semi-solid stage, remove from fire and set into moulds. Use this mawa/khoya for ladoo and burfi. It will take approximately 2-3 hours to make mawa.

In this recipe, I used fresh homemade mawa to make ladoo. Roast mawa in a pan or kadhai till change color to light pink. Stir continuously. Turn off the gas. Let it cool for 2-3 minutes.

Add grated coconut, boora sugar, almond pieces, cashew nuts pieces and crushed green cardamom to the roasted mawa. Combine well. Taste the mixture and add more boora sugar if required.

Transfer the mixture to a plate. It will be hard to make round balls out of cold mixture so keep the mixture warm and start making ladoo as soon as you take out the mixture from the pan.

Scoop up some of the mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you finish making each ball, put it on a plate or bowl and continue making next ladoo. Nariyal-Mawa Ladoos are ready. Garnish with 1 tsp of grated coconut. You can keep them in air-tight container for at least 1 week. Enjoy!!!

Masala Soy Beans

2011-08-17T00:01:00.063-05:00

Ingredients:
Soy Beans-1/2 Cup
Tomato-3-Small
Onion-1-Medium
Green Chili-1
Garlic-5 Cloves
Ginger-1" Piece
Cilantro-1/2 tbsp-Cleaned,Washed and Finely Chopped
Oil-1 tbsp
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Red Chili Powder-1/2 tsp
Garam Masala-1 tsp
Salt-To Taste
Water-2 Cups

Recipe:

Soak soy beans in water overnight. Wash 3-4 times. Keep aside.

Peel and wash onion, garlic and ginger. Wash tomatoes and green chili. Chop onion, tomatoes, green chili, ginger and garlic finely.

Heat oil in a pressure cooker on medium flame.

Add cumin seeds. Fry till cumin seeds change color.

Add onion and garlic. Mix well. Fry till onion becomes translucent.

Add tomatoes, ginger and green chili. Mix well. Fry till tomatoes get mushy.

Add turmeric powder, red chili powder and salt. Mix well. Fry for 1 minute.

Add soy beans, garam masala and 2 cups of water. Mix well.

Close the lid. Pressure cook soy beans on high flame till 1 whistle comes and on simmer flame for 15-20 minutes. Turn off the gas. Let the cooker cool.

Masala Soy Beans are ready. Garnish with chopped cilantro. Serve hot with rice or roti. Enjoy!!!

Peas-Soybean Chunks Sabzi

2011-08-10T23:56:00.039-05:00

Ingredients:
Nutrela High Protein Soy Chunks-3/4 Cup
Peas-1 Cup
Onion-1-Medium
Tomato-2-Medium
Green Chili-1-Medium
Cilantro-1/2 tbsp-Cleaned, Washed and Finely Chopped
Oil-1 tbsp
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-3/4 tsp
Red Chili Powder-1/2 tsp
Garam Masala-1 tsp
Salt-To Taste
Water-1-2 Cups

Recipe:

Put soy chunks, 1 cup of water and 1/4 tsp of salt in a pan. Boil it on medium-low flame till soy chunks are soft and tender. Turn off the gas. Wash out with cold water. Squeeze excess water from them. Keep aside.

Wash peas. Keep aside.

Peel and wash onion. Wash tomatoes and green chili. Julienne the onion. Chop tomatoes and green chili finely.

Heat oil in a pan or kadhai on medium flame.

When oil is hot, add cumin seeds. Fry till change color.

Add turmeric powder and coriander powder. Fry for few seconds.

Add onion and mix well. Fry for 1-2 minutes.

Now, add tomato and green chili. Mix well. Fry for 1 minute.

Add red chili powder, garam masala and salt. Mix well. Fry for few seconds.

Add peas and 1 cup of water. Mix well. Turn the gas to simmer flame. Cover the pan.

Cook till peas are almost tender. Stir occasionally.

Now, add boiled soy chunks and mix well.

Cover the pan. Cook till peas are tender and water is evaporated. Stir occasionally.

Peas-Soy Sabzi is ready.

Garnish with chopped cilantro. Serve hot with roti and daal. Enjoy!!!

Kabuli Chana Kebab (Chickpea Kebab)

2011-08-07T22:58:00.030-05:00

Here is a new, healthy and delicious appetizer. Chickpea Kebabs are made with less oil. I served this mouth-watering dish with cilantro chutney, onion, tomato and lemon. You may also put them in between two slices of bread with some ketchup to serve a quick sandwich. Try and Enjoy.

Ingredients:

Chickpeas (Kabuli Chana)-1 Cup
Potato-1-Medium
White Bread-4-Small
Green Chili-1
Cilantro-1 tbsp
Red Chili Powder-1/2 tsp
Chaat Masala-1 tsp
Cumin Powder-1 tsp
Garam Masala-3/4 tsp
Salt-To Taste
Olive Oil-1 tsp
Water-As Required

Recipe:

Soak chickpeas in water overnight. Wash and boil them. Drain water. Transfer them to a bowl.

Dip white bread slices in the cold water for 1-2 seconds. Squeeze them to remove water. Crush them. Add mashed potato, crushed white bread, green chili, cilantro, red chili powder, cumin powder, chaat masala, garam masala and salt to the boiled chickpeas.

Mash it with hand(s) to get smooth dough.

Divide the dough into 9-10 equal parts. Flatten each portion into desired shape patty.

Preheat the oven to 200 degree centigrade for 10 minutes. Place the patties on a baking tray lined with aluminum foil. Grease the aluminum foil with 1 tsp of olive oil.

Place the tray in the top rack. Grill them for 30 minutes at 200 degree centigrade or until patties are red-brown from both sides. Turn in between after 15 minutes to the other side. Take the tray out.

Chickpea Kebab is ready. Serve hot with green chutney accompanied with sliced raw onion, tomato and lemon.

Garlic Paratha

2011-08-05T00:46:00.077-05:00

Garlic Paratha is an Indian pan fried stuffed bread which is made with fresh and crushed garlic. The crushed garlic can be mixed with wheat flour or stuffed in dough. For stuffing, I added other ingredients like cilantro, mint leaves and green chilies with garlic. This paratha goes well with Potato Curry and Yogurt. Try and enjoy this recipe.

Ingredients:
Whole Wheat Flour-2 and 1/2 Cups
Garlic-14-15 Cloves
Green Chili-2
Cilantro-2 tbsp
Mint Leaves-3/4 tbsp
Chaat Masala-3/4 tbsp
Salt-To Taste
Oil-1 tbsp & 2 tsp
Carom Seeds (Ajwain)-1/2 tsp
Clarified Butter (Ghee)-For Frying
Water-As Required

Recipe:

Clean and wash cilantro and mint leaves. Wash green chilies. Peel and wash garlic.

Chop cilantro, mint leaves and green chilies. Crush and chop garlic.

Take cilantro leaves, mint leaves, garlic, green chili, chaat masala and salt in a bowl. Add 1 tbsp of oil and mix well. Keep aside.

Take wheat flour in a container. Add 2 tsp of oil, carom seeds and salt. Combine well.

Add water in small quantity. Knead well to make smooth and firm dough. Cover the dough with 1 tsp of oil. Keep aside.

Pinch dough to form it into a ball. Roll it between your palms till it is smooth and without cracks. Then, make a flat ball. Sprinkle dry wheat flour on both sides of ball. Put this ball on a flat surface.

Use a rolling pin and roll the ball into a flat circle approximately 4"-5" in diameter.

Sprinkle and spread the garlic mixture on the top surface.

Roll it into a cylinder starting from one end to another. Do not apply pressure.

Flatten and roll it into a tight roll.

Press the roll between your palms and make a flat ball.

Lightly dust the ball with dry wheat flour.

Use the rolling pin and roll the ball into a flat circle approximately 5"-6" diameter.

Heat the griddle on medium flame. Put a paratha over it.

Cook it for about 1 minute. Flip it over.

As soon as first flip is done, drizzle a bit of ghee on the top and spread over the surface of paratha.

Do the second flip in 1 minute or so.

Drizzle and spread ghee on this surface too. Cook for 30 seconds. Flip again.

The paratha is done when both sides are crispy and golden brown. Remove paratha from riddle. Do the same for rest of the dough.

Garlic Paratha is ready. Serve hot with curry or vegetables and raita/yogurt. Enjoy!!!

Aloo Ki Dahi Vaali Sabzi (Potato In Yogurt Curry)

2011-08-05T00:46:00.062-05:00

Potato in yogurt curry is a very popular Bihari dish which goes well with poori or paratha. In this dish, yogurt has been used to make curry thick and sour. Other important ingredient is chickpea flour which should be properly roasted otherwise it will give you stomach ache. We do not use tomatoes in this curry otherwise it will be very sour and difficult to eat. Cook and enjoy this recipe.

Ingredients:
Potato-3-Medium
Green Chili-1-Washed and Finely Chopped
Ginger-1 tsp-Peeled, Washed and Finely Chopped
Cilantro-Cleaned, Washed and Finely Chopped
Yogurt-1/2 Cup
Chickpea Flour (Besan)-2 tsp
Oil-1 tbsp
Cumin Seeds-1 tsp
Asafoetida (Hing)-A Pinch
Turmeric Powder-1/4 tsp
Red Chili Powder-1/2 tsp
Salt-To Taste
Water-2-3 Cups

Recipe:

Wash and boil potatoes with 2 cups of water. Let them cool. Peel and cut in big chunks. Keep aside.

Take yogurt in a bowl. Add 1/4 cup of water and mix well. Keep aside. Yogurt should be on room temperature.

Heat oil in a pan or kadhai on medium flame.

Add cumin seeds and asafoetida. Fry till cumin seeds change color.

Add ginger, green chili, chickpea flour, turmeric powder and red chili powder. Fry till chickpea flour turns brown. Stir continuously.

Add boiled potato pieces. Mix well. Fry for 2-3 minutes.

Add 2 cups of water and salt. Mix well.

Turn the gas to medium-low flame. Let it boil for 2-3 minutes.

Add yogurt and mix well. Cook for 4-5 minutes. Stir continuously. Curry is ready.

Garnish with chopped cilantro. Serve hot with poori or paratha. Enjoy!!!

Moong Daal Kebab

2011-08-02T23:48:00.027-05:00

Ingredients:

Yellow Moong Daal-1 Cup
Onion-1-Medium-Peeled, Washed and Finely Chopped
Garlic-2-3 Cloves-Peeled, Washed and Finely Chopped
Ginger-2 tsp-Peeled, Washed and Finely Chopped
Green Chili-1-Washed and Finely Chopped
Cilantro-1 tbsp-Cleaned, Washed and Finely Chopped
Oil-1 & 1/2 tbsp
Red Chili Powder-1/2 tsp
Cumin Powder-1 tsp
Chat Masala-3/4 tsp
Garam Masala-1 tsp
Salt-To Taste
Oil-1 tsp-For Greasing the Baking Tray
Water-As Required

Recipe:

Wash moong daal 2-3 times. Soak it in the water for 2-3 hours.

Transfer moong daal to the blender. Grind it to a thick paste using minimum water.

Heat oil in a pan or kadhai on medium flame.

When oil is hot, add onion, ginger and garlic. Fry till onion becomes translucent.

Add moong daal paste and mix well. Fry for 3-4 minutes until daal is dehydrated and can be shaped into balls or patty. Turn off the gas.

Transfer the moong daal mixture to a plate. Let it cool.

Add cilantro, green chili, red chili powder, chat masala, cumin powder, garam masala and salt to the moong daal mixture.

Mash it with hand(s) to get smooth daal dough.

Divide the dough into 7-8 equal parts. Flatten each portion into round patty.

Preheat the oven to 200 degree centigrade for 10 minutes. Place the patties on a baking tray lined with aluminum foil. Grease aluminum foil with 1 tsp of oil if you want.

Place the tray in the top rack. Grill them for 20-25 minutes at 200 degree centigrade or until patties are red-brown from both sides. Turn in between after 10 minutes to the other side. Take the tray out.

Moong Daal Kebab is ready. Serve hot with cilantro chutney accompanied with sliced raw onion and tomato.

Roasted Green Tomato Salsa

2011-08-02T02:02:00.021-05:00

Ingredients:

Green Tomato-1/2 Kg or 7
Onion-1-Small
Green Chili-2-3 or Jalapeno-2
Garlic-2 Cloves
Cilantro-1 & 1/2 tbsp
Lemon Juice-1/2 Lemon
Black Pepper Powder-To Taste
Salt-To Taste

Recipe:

Peel and wash onion and garlic. Wash green tomatoes and green chilies. Clean and wash cilantro.

Preheat the oven to 200 degree centigrade for 10 minutes. Place the green tomatoes, onion, garlic and green chili on a baking tray lined with aluminum foil.

Place the tray in the top rack. Grill them for 30-35 minutes at 200 degree centigrade, until nicely roasted. Remove green chili and garlic in 5-10 minutes as they will be roasted in less time. Take the tray out when done and let it cool.

Transfer green tomatoes, onion, green chili and garlic to the blender.

Add cilantro, lemon juice, black pepper powder and salt. Blend until pureed. Taste and add more lemon juice, salt or pepper if required.

Salsa is ready. Serve with Tostitos Corn Chips. Enjoy!!!

Aloo Halwa

2011-07-28T00:41:00.027-05:00

Ingredients:

Potato-2-Medium
Clarified Butter (Ghee)-1/4 Cup
Sugar-1/2 Cup
Green Cardamom-1/4 tsp-Crushed/Powder
Cashew Nuts-7-8-Chopped
Almonds-7-8-Chopped
Pistachios-6-7-Chopped

Recipe:

Boil the potatoes in the pressure cooker with 2 cups of water on medium-high flame till 3-4 whistles come. Turn off the gas. Let the potatoes cool. Peel them.

Mash or grate potatoes.

Heat ghee in a pan or kadhai on medium heat.

Add mashed potatoes and mix well.

Stir and cook till the ghee starts separating from the potato mixture. It will take about 10-15 minutes.

Add sugar and mix well. Continue stirring till sugar is completely incorporated in the potato mixture. It will take another 10-15 minutes.

Add green cardamom powder. Mix well. Turn off the gas. Aloo Halwa is ready.

Garnish with almonds, pistachios and cashew nuts. Serve warm. Enjoy!!!

Roasted Baigan Bharta

2011-07-14T01:36:00.039-05:00

Ingredients:
Eggplant (Baigan)-1-Big
Onion-1-Medium
Tomato-3-Small
Green Chili-3
Garlic-5 Cloves
Ginger-1 & 1/2" Piece
Cilantro-1/2 tbsp-Cleaned, Washed and Finely Chopped-For Garnishing
Oil-1 & 1/2 tbsp
Cumin Seeds-1 tsp
Asafoetida (Hing)-1-2 Pinch
Turmeric Powder-3/4 tsp
Red Chili Powder-1/4 tsp
Coriander Powder-1 tsp
Garam Masala-1 tsp
Salt-To Taste
Water-As Required

Recipe:

Wash the eggplant. Pat dry.

Rub some oil on eggplant. Make some slits lengthwise around the eggplant using knife. Make sure that eggplant does not have insects inside.

Put it over gas flame and roast till cooked from all sides. Turn continuously. The eggplant should be cooked soft.

Allow it to cool. Remove the outer skin. Mash well and keep aside.

Peel and wash onion, ginger and garlic. Wash tomatoes and green chilies.

Transfer onion, tomatoes, garlic cloves, ginger and green chilies to the blender. Blend until Pureed. Keep aside.

Heat oil in a pan or kadhai on medium flame.

Add cumin seeds and asafoetida. Fry till cumin seeds change color.

Add onion-tomato-green chili-ginger-garlic puree. Mix well.

Add turmeric powder, red chili powder, coriander powder, garam masala and salt. Mix well.

Cook till water is almost evaporated. Stir occasionally. It will take 10-15 minutes.

Now, add roasted eggplant. Mix well.

Add 1 cup of water and mix well.

Turn the gas to simmer flame. Cover the kadhai. Cook till water is completely evaporated. Stir occasionally.

Baigan Bharta is ready. Garnish with chopped cilantro. Serve hot with roti and daal. Enjoy!!!

Palak-Matar Curry

2011-07-12T23:43:00.052-05:00

Ingredients:
Spinach (Palak)-A Bunch
Peas (Matar)-1/2 Cup
Chickpea Flour (Besan)-1 tbsp
Tomato-2-Small
Onion-1-Small
Green Chili-3-Small
Garlic-4 Cloves
Ginger-2" Piece
Oil-2-3 tbsp
Cumin Seeds-1 tsp
Asafoetida (Hing)-A Pinch
Turmeric Powder-1/2 tsp
Coriander powder-1/2 tsp
Red Chili Powder-1/4 tsp
Garam Masala-1 tsp
Salt-To Taste
Water-As Required

Recipe:

Heat 1/2 tbsp of oil in a pan or kadhai on medium Flame.

Add chickpea flour and mix well. Fry till turns to brown color. Turn off the gas. Keep aside.

Wash tomatoes and green chili. Peel and wash onion, ginger and garlic.

Transfer tomatoes, green chili and ginger to the blender. Blend until pureed. Keep aside.

Wash peas. Transfer them to the pressure cooker. Add 1 cup of water. Pressure cook them on high flame till 2 whistles come. Turn off the gas. Drain water. Keep peas aside.

Clean and wash spinach.

Heat 1 tbsp of oil in a pan or kadhai on medium flame.

Add washed spinach and mix well. Fry for 6-7 minutes. Turn off the gas. Let it cool.

Transfer the cooked spinach to the blender. Blend until pureed. Keep aside.

Peel and wash onion and garlic. Chop them finely.

Heat 1 tbsp of oil in the same pan or kadhai on medium flame.

Add cumin seeds and asafoetida. Fry till change color.

Add onion and garlic. Mix well. Fry till onion becomes translucent.

Add turmeric powder, red chili powder and coriander powder. Mix well. Fry for few seconds.

Add tomato-green chili-ginger paste. Mix well.

Fry till water is evaporated. Stir occasionally.

Add boiled peas and mix well. Fry for 1-2 minutes.

Now, add roasted chickpea flour and spinach paste one by one. Add 1 cup of water. Mix well.

Add garam masala and salt. Mix well.

Cook for 5-6 minutes. Turn off the gas.

Palak-Matar Curry is ready. Serve hot with Roti or Paratha. Enjoy!!!

Potato-Green Chawli Beans Sabzi

2011-07-11T01:40:00.034-05:00

Ingredients:
Potato-2-Small
Green Chawli Beans-250 Gms
Onion-1-Medium
Ginger-1 tsp
Cilantro-1/2 tbsp-Finely Chopped-For Garnishing
Oil-1 tbsp
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-1/2 tsp
Red Chili Powder-1/2 tsp
Garam Masala-1 tsp
Salt- To Taste
Water-As Required

Recipe:

Wash chawli beans properly. Remove dirt.

Get rid both ends off each green chawli bean. Cut chawli beans in small pieces. Keep aside.

Peel and wash potatoes, onion and ginger. Cut potatoes in small cubes. Julienne the onion. Chop ginger finely.

Heat oil in a pan or kadhai on medium flame.

Add cumin seeds and let them splutter.

Add onion and ginger pieces. Mix well. Fry till onion becomes translucent.

Add turmeric powder and coriander powder. Mix well. Fry for few seconds.

Now add potato and green chawli bean pieces. Mix well.

Add red chili powder, garam masala and salt. Mix well.

Add 3/4 cup of water and mix well.

Cover the pan. Turn the gas to simmer flame. Cook till potatoes and green chawli beans are tender. Stir occasionally.

Potato-Green Chawli Beans Sabzi is ready. Garnish with chopped cilantro. Serve hot with Roti and Daal. Enjoy!!!

Fruit Salad With Honey

2011-07-07T00:16:00.019-05:00

Ingredients:

Apple-1-Big
Mango-1-Big
Pomegranate-1
Cashew Nuts-8-9
Pistachio-4-5
Lemon Juice-1/2 Lemon
Honey-2-3 tbsp

Recipe:

Peel and wash mango. Wash apple. Cut apple and mango in chunks or cubes. Cut pomegranate in half. Pull pomegranate seeds from membrane.Wash the seeds.

Take mango, apple, pomegranate, pistachio and cashew nuts in a bowl.

Add honey and lemon juice. Toss well.

Salad is ready. You can also add orange juice and other fruits like banana and pineapple. Serve with your meal. Enjoy!!!

Raw Mango Raita

2011-07-07T00:15:00.018-05:00

Ingredients:
Yogurt-2 & 1/2 Cups
Raw Mango-3
Cucumber-1-Medium
Cilantro-2 tbsp
Green Chili-1
Sugar-2 tbsp
Roasted Cumin Seeds Powder-2 tsp
Salt-To Taste
Water-As Required
For Seasoning:
Oil-1/2 tbsp
Mustard Seeds-1 tsp
Curry Leaves-7-8

Recipe:

Clean and wash cilantro. Peel and wash raw mango and cucumber. Rinse green chili. Chop cilantro and green chili finely. Cut cucumber in small cubes. Grate raw mangoes.

Take yogurt in a bowl. Add water if yogurt is too thick. Beat the yogurt till smooth.

Add raw mangoes, cucumber, cilantro, sugar, roasted cumin seeds powder and salt. Mix well.

Heat oil in a pan or small kadhai for seasoning.

When oil is hot, add mustard seeds. Let them splutter. Add green chili and curry leaves. Fry for few seconds.

Add this seasoning to the yogurt. Mix well.

Raw Mango Raita is ready. Keep in the refrigerator before serving. Serve with your meal. This raita goes well with pulao or rice. Enjoy!!!