Diwali Wishes

Wish all my readers, mail subscribers, Facebook friends, Konkani Amchi Food group, Mangalorean cuisine group, Blog followers, NetworkedBlog friends, Twitter followers, silent readers & all my supporters, .... A very Happy Diwali

Best Regards

Niyaprakash

Besan Ki Roti

Besan Ki Roti

Makes: 4

Ingredients

1 cup ( 100 g ) besan ( gram flour )
1/4 cup ( 25 g ) whole wheat flour ( atta )
1 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
1 teaspoon oil
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
2 pinches hing ( asafoetida )
Water for mixing ( approximately 60 ml to 75 ml )
4 teaspoon cooking oil ( for frying rotis )

Method

Mix all the ingredients in a big bowl and make a soft dough with water. Keep aside in an air tight container for 30 minutes.

Divide dough into 4 equal portions / balls. Roll them into chapatis.

Heat a frying pan / griddle. Place a roti on the frying pan and cook for few seconds until little bubbles appear. Turn over and cook for 1 minute or until little brown specks appear.

Cook each side for 1/2 minute and remove from frying pan. Rub with 1/2 teaspoon oil on both the sides, repeat the rest of the dough and stack them on top of each other. Serve with green chutney / mango pickle / tomato pickle / chutney / dal.

Thepla

Thepla

Makes: 6

Ingredients

1 cup ( 100 g ) whole wheat flour ( atta )
1 cup ( 100 g ) besan ( gram flour )
1 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
1 tablespoon cup curd
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
Water for mixing ( approximately 75 ml to 110 ml )
3 teaspoon cooking oil

Method

Mix all the ingredients ( except oil ) in a big bowl and make a soft dough with water.

Divide dough into 6 equal portions / balls. Roll them into chapatis.

Heat a frying pan / griddle. Place a roti on the frying pan and cook for few seconds until little bubbles appear. Turn over and cook for 1 minute or until little brown specks appear.

Cook each side for 1/2 minute and remove from frying pan. Rub with little oil on both the sides, repeat the rest of the dough and stack them on top of each other. Serve with green chutney / mango pickle / tomato pickle / chutney.

Stir fried egg with grated carrot & French beans

Serves: 1

You will need

1 eggs, beat well
1 tablespoon oil
1 onion, finely sliced
1 carrot, grated
4 French beans, finely chopped
1/2 teaspoon red chilli powder or pepper powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )

Method

Beat egg and keep aside.

In a pan, heat oil. Add finely sliced onions and fry till golden color.

Add grated carrot and finely chopped French beans. Mix well, cover with a lid and cook on a low heat for 8- 10 minutes. Stir occasionally ( do not add water ).

Add beaten egg, salt to taste, red chilli powder ( or pepper powder ) and turmeric powder. Mix well.

Cover with a lid and cook on a low heat for 5 minutes or until done. Open the lid and stir continuously for 3 - 4 minutes.

Serve as side dish with Rice / Rotis.

Tomato Onion Masala

Tomato Onion Masala

Must try ... this easy & tasty curry

Serves: 2

You will need

1 tablespoon oil
1 onion, finely chopped
6 cloves garlic, crushed ( optional )
2 tomatoes, finely chopped
1 spring curry leaves
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt ( or to taste )
1 cup ( 100 ml ) water
1/2 teaspoon garam masala powder
1/2 teaspoon chopped coriander leaves

Method

Heat oil in a deep pan. Add finely chopped onions, crushed garlic ( optional ) and fry till golden brown color and fragrant.

Add chopped tomatoes and saute well.

Add red chilli powder and turmeric powder. Mix all the ingredients well. Saute till the raw smell disappears.

Add 1 cup ( 100 ml ) water, salt to taste and garam masala powder. Cover with a lid and cook on a low heat for 15 minutes or till done / gravy thickens / tomatoes are well blended with onion - spice mixture. Sprinkle chopped coriander leaves.

Serve with Idli / Dosa / Rice / Variety Rice / Rotis ...

Rotli ( Parsi Cuisine )

Rotli ( Parsi cuisine )

Recipe source - Katy Dalal’s Jamva Chaloji cookery book.

Preparation Time: 35 minutes
Cooking Time: 20 minutes
Makes: 5- 6 rotlis

You will need

Whole wheat flour ( atta ) - 200 g ( 1 cup )
Ghee - 2 teaspoon
Salt - 1/4 teaspoon
Water - 100 ml + 1 tablespoon

Method

Place the flour on your work surface. Make a whole in the centre and pour in the ghee. Add the salt and mix with your fingertips. Add a cup ( 100 ml + 1 tablespoon ) in a trickle and knead till soft and smooth. Keep in a cool place for half an hour.

Make small even sized balls out of the dough. Place a skillet or flat tawa on the heat. Roll out each ball neatly into a thin round as big as a saucer. Place on the hot skillet and turn over three to four times till cooked. Do not use any oil on top to help cook the rotlis.

Bhindi Masala

A tasty bhindi masala with Indian spices. Serve as a side dish with Rotis / Rice.

Serves: 2

You will need

Ladyfingers (bhindi) - 250 grams (pick & choose tender bhindis)

Oil - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Onions, sliced - 1

Green chillies, slit - 2

Red chilli powder - 1/2 teaspoon

Coriander powder - 1 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Water - 1 tablespoon

Salt - to taste ( or 1/2 teaspoon )

Dry mango powder (amchur) - 1 teaspoon or 1/2 teaspoon tamarind paste

Method

Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water (spice mix). Keep aside.

Wash and dry the bhindi and wipe with a kitchen cloth.

Cut both the ends of the bhindi and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.

Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden.

Add the green chillies and saute for one minute on a low heat.

Add diluted red chilli, coriander and turmeric powder (spice mix). Stir well on a low heat until the water dries up.

Add bhindi pieces and salt to taste.

Cover with a lid and cook on a low heat or until done / bhindi pieces well coated with spices and onions / softens. Do not add water. Stirring occasionally.

Sprinkle amchur powder. Serve hot as a side dish with Rotis / Rice.

Mini Idlis in Sambar

Mini Idlis in delicious Sambar

We first tasted mini idlis at Hotel Saravana Bhavan when we came to Chennai ( it may be available everywhere as well ). We found it very tasty. My son ( when he was a kid ) liked it very much because it offers a difference from conventional idlis in shape and size also easy to eat.

For mini idli :

Grease mini idli stand with oil and keep aside.

Pour idli batter with a spoon and steam in a pressure cooker ( do not use weight ) / National rice cooker for 10 - 15 minutes.

Final preparation :

Arrange mini idlis in a small bowl. Pour sambar over it. Serve hot.

Sambar

Serves: 4

Ingredients

For dal :

1 cup ( 100 g ) tur dal
2 1/2 cups water
1 teaspoon oil
1 teaspoon turmeric powder
1 onion, roughly chopped
2 tomatoes, roughly chopped

Method

For Dal:

Wash and clean tur dal.

In a steel bowl, mix tur dal, water, oil and turmeric powder. Pressure cook tur dal along with water, turmeric powder, oil, onion and tomatoes for 20 minutes ( reduce heat after 2nd whistle and cook cook on a low heat for 15 minutes. Allow the pressure cooker to cool naturally.

Open the lid. Blend / mix cooked dal- tomato - onion mixture well.

Other ingredients for sambar:

Tip: You can add any vegetables of your choice

15 sambar onions (small onion / shallots / chuvannulli in Malayalam / Piyyavu in Konkani / sambar venkayam in Tamil )
2 drumsticks, cut into 4 cm pieces
3/4 teaspoon salt ( or to taste
2 1/4 teaspoon 777 brand Madras Sambar Powder/ Eastern / Melam / MTR Sambar powder

For seasoning :

2 teaspoon cooking oil
1 teaspoon mustard seeds
1 spring curry leaves
1 red chilli, broken
2 pinches hing ( asafoetida ), optional
1 teaspoon chopped coriander leaves

Method

For sambar :

Boil small onions and drumstick with cooked dal mixture. Adjust with 1/4 cup water if required ( also you can add 1 - 2 teaspoon tamarind paste if you required ). Add salt to taste. Cover with lid and cook on a medium heat for 5 minutes. Stir occasionally.

Add sambar powder and boil again for 15 minutes on a low heat till done ( drumsticks are soft ). You can find slight reduction in the quantity of the sambar and nice aroma of sambar powder / sambar thickens.

For seasoning :

Heat oil in a pan . Add mustard seeds. When they start crackle, add curry leaves and broken red chilli. Saute for 2 - 3 minutes and pour this seasoning over sambar. Sprinkle asafoetida and garnish with chopped coriander leaves. Serve with Idli / Dosa / Pongal / Rice ....

French Beans Foogath

Recipe Source - Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

Serves: 2

You will need

French beans - 200 g
Onion - 1
Green chillies - 1
Cooking oil - 1 tablespoon
Mustard seeds - 3/4 teaspoon
Curry leaves - 4
Salt - as per taste ( or 1/2 teaspoon )
Grated coconut - 1 tablespoon
Lemon juice - 1 teaspoon

Method

String and disc French beans finely. Peel onion and chop them. Wash green chilli and chop finely.

Heat oil in a kadai / frying pan. Add mustard seeds and curry leaves. When mustard seeds begin to crackle, add chopped onion and green chilli. Stir on a medium heat for 2 - 3 minute. Do not brown onion.

Add diced French beans and salt to taste. Cook covered on a low heat for five to seven minutes ( do not add water ) or till beans are cooked but still a little crunchy.

Add grated fresh coconut and lemon juice. Mix well and serve hot.

Chef’s tip: Do not overcook beans as they tend to lose color and also the texture. This dish can be also enjoyed cold. After cooling, or if some of it is leftover, keep the beans foogath in the refrigerator and while serving, garnish with chopped onions, chopped green coriander and a little lime juice.

Channa Dal Vada

Channa Dal Vada

Makes: 8

Ingredients

1 cup ( 100 g ) channa dal
1 onion, finely sliced
1/2 - inch piece ginger, finely chopped
1 green chilli, finely chopped
1 spring curry leaves
1 pinch asafoetida ( hing ) powder
Salt to taste ( 1/2 teaspoon )
1 - 2 tablespoon gram flour ( besan ) for final mixing
200 ml oil for frying

Method

Wash and soak channa dal in water for 3 hours.

Drain out water completely and grind dal in a mixer to a rough paste ( Batter should be thick in consistency. So do not add water during grinding ).

Transfer this vada batter to another container and mix with the other ingredients ( You can make desired shape if you mix with gram flour / besan ).

Take a little of the vada mixture and flatten into desired shape ( doughnut shape or round balls ).

Heat oil in a kadai / frying pan. Reduce heat to medium and fry dal vadas in batches ( 4 vadas at a time ) till golden color and crisp on both the sides.

Serve with coconut chutney / tomato sauce.

Potato Beetroot Bhaji

Potato Beetroot Bhaji

Serves: 3

You will need

2 potatoes ( medium size ), boiled, peeled and mashed
1 beetroot, boiled, peeled and mashed
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon urad dal
1 spring curry leaves
2 green chillies, slit lengthwise
1/2 - inch piece ginger, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt

Method

Heat oil in a deep frying pan or kadai. Add mustard seeds. When they splutter, add cumin seeds ( jeera ) urad dal.

Add finely sliced onions and fry till golden color.

Add slit green chillies, chopped ginger and curry leaves. Saute for 2 - 3 minutes.

Add red chilli powder and turmeric powder. Stir well for 2 -3 minutes or till the raw smell disappears.

Add boiled and mashed potatoes and beetroot. Adjust salt to taste. Do not add water. Mix all the ingredients well.

Cover with a lid and cook on a low heat for 10 - 12 minutes or until potato beetroot mixture well blended with spices and onions. Stir occasionally.

Serve hot with Rotis and Puris.

Assorted Cookies

Assorted Cookies

Oatmeal Raisin Cookies, Chocochip cookies, Honey Almond cookies, Pista Cashew Cookies & Double chocolate chip cookies ( My husband bought from Bakers St, New Delhi )

Butter Pista Biscuit, Chocolate Biscuit & Butter Almond ( Badam ) Biscuit from Sunrise Biscuits, Dehradun

Haldiram's Special Diwali Sweets

Pista Burfee, Moong Dal Burfee, Milk Cake & Kaju Katli

Milkmaid Patishapta

Milkmaid Patishapta ( A very tasty Bengali Sweet )

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 10 - 12 patishaptas

You will need

Milkmaid - 1/4 tin (75 -100 ml )
Maida ( all purpose flour ) - 1 cup ( 100 g )
Rice flour - 2 tablespoon
Water to make thin batter ( approximately 125 - 150 ml )
Ghee / oil for frying ( 2 teaspoon )
Fresh grated coconut - 100 g
1 tablespoon Dry fruits, chopped ( optional )

Method

Mix milkmaid, grated coconut and chopped dry fruits ( optional ) evenly.

Blend maida, rice flour and water to make a smooth batter.

In a flat non stick frying pan, heat 1/2 teaspoon ghee. Add 45 ml ( 3 tablespoons ) of batter and swirl the pan to coat evenly.

When the batter turns creamy brown, place a little coconut and milkmaid filling at one end and roll over to the other end. Remove and serve.

Mixed Vegetable Cutlets

Recipe source - Sanjeev Kapoor

A healthy,tasty and nutritious cutlets

Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

Ingredients

Potatoes, boiled and mashed - 5-6

French beans, blanched and chopped- 5-6

Beetroot, grated - 1 medium ( or carrots - 2 )

Green peas, blanched & crushed- 1/2 cup

Oil - 2 tablespoons + to shallow fry

Cumin seeds - 1/2 teaspoon

Ginger, finely chopped - 1 inch piece

Onion , finely chopped - 1 medium

Green chillies, finely chopped - 1-2

Red chilli powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - to taste

Cashewnuts, crushed - 10

Refined flour (maida) - 2 tablespoons

Fresh coriander leaves, chopped - 2 tablespoons

Lemon juice - 1 tablespoon

Bread crumbs - 1 cup

Method

Heat two tablespoons of oil in a pan. Add cumin seeds, ginger and onion and sauté for two minutes. Add green chillies, red chilli powder, turmeric powder and sauté for a minute.

Add French beans, beetroot, green peas and mix. Add salt and continue to sauté for two minutes.

Add crushed cashew nuts and refined flour and sauté for two minutes. Set aside.

Take mashed potatoes in a deep bowl. Add the vegetable mixture and mix well. Add coriander leaves and adjust salt. Add lemon juice and mix.

Heat sufficient oil in another pan.

Take a portion of the mixture, shape into a ball and roll in breadcrumbs. Press lightly and place the cutlet in the pan.

Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent paper and serve hot.

Bombay Toast

French Toast is usually sweet, either from sweetening the egg-milk mixture, or by adding maple syrup or honey afterwards, in the American style. But this is Indian style. Must try ..

Serves: 2
Makes: 6

You will need

2 eggs
3 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon chopped onion
1/2 teaspoon finely chopped coriander leaves
1/4 teaspoon finely chopped green chillies
3 slices of whole wheat bread, cut into desired shape and size
2 teaspoon oil

Method

In a bowl, beat eggs, milk, salt, pepper, chopped coriander leaves, green chillies and onion.

Heat 1 teaspoon oil in a frying pan.

Dip both sides of each slice of bread into the egg mixture ( till egg mixture well coated ). Fry the slices of bread until golden brown on one side and then turn and fry the other side. 3 bread slices at a time.

Serve hot with Tea / Coffee / Fruit juice and Tomato sauce.

Milkmaid Kalakand for Diwali

Preparation Time : 15 minutes
Cooking Time: 15 minutes
Makes : 12 pieces

Ingredients

Milkmaid : 1/2 tin ( 200 ml )
Paneer : 200 g
Elaichi ( cardamom ) : 1/4 teaspoon, powdered
Full Cream milk powder : 1 heaped tablespoon

Method

Mash Paneer coarsely and add milk powder to it. Add milkmaid and mix.

Heat the mixture in a thick bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick (8 to 10 minutes).

Remove from heat and spread onto a greased plate. Sprinkle elaichi powder.

Cool and cut into squares and serve.

Dahi Bhindi

Recipe source - Sanjeev Kapoor’s Low Calorie Vegetarian Cookbook

A tasty yogurt based okra preparation. Must try ..

Preparation Time : 30 minutes
Cooking Time : 18- 20 minutes
Servings : 4

You will need

Ladyfingers (bhindi) tender - 400 grams

Skimmed milk yogurt - 1 1/2 cups

Ginger - 1 inch piece

Black peppercorns - 5-6

Gram flour (besan) - 1 tablespoon

Oil - 1 1/2 teaspoon

Whole dry red chillies - 2

Cumin seeds - 1 teaspoon

Green chillies, slit - 3-4

Coriander powder 1 tablespoon

Turmeric powder - 1/2 teaspoon

Salt - 1 teaspoon

Method

Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel. Trim the stem and the tip.

Grind ginger with peppercorns to a fine paste.

Whisk skimmed milk yogurt.

Dry roast gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool.

Heat oil in a non-stick pan, add whole red chillies, cumin seeds and stir-fry briefly. Add green chillies, coriander powder, turmeric powder, roasted besan and stir well.

Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes.

Stir in the ginger and peppercorn paste. Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked.

Serve hot as a side dish with Rotis / Rice.

Another variation of this recipe - You can add 1/4 cup water along with bhindi and cook on a low heat for 8 - 10 or till the water dries up and bhindis cooked. Switch off the heat. Finally, add whisked curd / yogurt and mix well for 3 -4 minutes or till bhindis and other spices well coated with curd / yogurt.

Sweet Lassi

Basic recipe

Serves: 1

You will need

100 g curd / yogurt
½ cup cold milk
5 teaspoon sugar
2 - 3 ice cubes
1 pinch cardamom powder (optional)

Method

Blend all the ingredients together in a blender. Add ice- cubes, sprinkle cardamom powder (optional) and serve chilled in tall glasses.

Chicken Xacuti

One of the most popular Goan dish – chicken cooked with a medley of spices.

Recipe credit - Sanjeev Kapoor's Khazana of Indian recipes cookery book.

Preparation Time : 25 minutes
Cooking Time : 40 minutes
Servings : 4

Ingredients

Chicken, cut into 12 pieces - 1 (800 grams)

Oil - 4 tablespoons ( 2 - 4 tablespoons )

Coconut, scraped - 1 cup

Garlic - 4-6 cloves

Whole dry red chillies, broken - 4

Cumin seeds - 1 teaspoon

Coriander seeds - 1 1/2 tablespoons

Black peppercorns - 10

Fennel seeds (saunf) - 1 teaspoon

Carom seeds (ajwain) - 1 teaspoon

Poppy seeds (khuskhus/posto) - 2 tablespoons

Cloves - 6

Cinnamon - 2 inch stick

Star anise - 4

Turmeric powder - 1/2 teaspoon

Onions, chopped - 2 medium

Salt - to taste

Tamarind pulp - 1 tablespoon

Nutmeg, grated - 1/4 teaspoon

Method

Heat one teaspoon of oil in a pan and lightly brown coconut and transfer into a mixer jar. Add garlic cloves.

Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant. Add it to the coconut in the jar. Add turmeric powder and a little water and grind to a smooth paste.

Heat the remaining oil in a deep pan and sauté onions till well browned. Add chicken and sauté on high heat for two to three minutes. Add salt and mix.

Add the masala paste and stir well. Add two cups of water and stir. Add tamarind pulp and mix.

Grate some nutmeg (about ¼ teaspoon) and add. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till the chicken is done.

Serve hot with boiled Goan red rice.

Cabbage Dosa ( Polo ) with Grated cheese topping

Makes: 10 - 12 dosas

You will need

Boiled Rice ( Idli rice ) – 2 cups ( 400 g )

Grated coconut – 1 cup ( 200 g )

Tamarind juice – ½ cup or tamarind paste - 1 tablespoon

Red chilly powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Asafoetida / hing – 1/2 teaspoon

Salt – 1 - 1/4 teaspoon ( or to taste )

Onion finely chopped -1 ( optional )

Shredded Cabbage – 250 g ( pick tender and remove thick nerves )

Cooking oil- 2 teaspoon

Grated cheese - from 3 cheese cubes

Method

Wash and soak raw rice for 5 - 6 hours ( or overnight ). Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency.

Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage. Add extra water and salt if required and batter should be just like '' dosa batter and pouring consistency.

Heat Frying pan / dosa tawa. Apply little oil. Pour 1 ladleful of batter and spread it in a circle. Sprinkle chopped onions ( or you can mix chopped onions in the batter ).

Cover with a lid cook for 5 -8 minutes on medium flame. Turn other side and cook till golden color. Color of cabbage polo should be in golden color with golden brown onions. Repeat for remaining batter. Instead of cabbage you can add Drumstick leaves also. Cabbage is rich in fibre and drumstick contains iron. Sprinkle grated cheese and serve hot with chutney / tomato sauce.

Kitchen tip Cheese grater .. Say Cheese

Apply your grater with 1/2 teaspoon cooking oil to keep the cheese from sticking to the grater. You will get the job done faster and clean up is easier.

Egg fried rice with Spring onion

Egg Fried Rice with Spring onion

Serves: 2

You will need

For Egg:

3 eggs, beat well
1 tablespoon oil
1/4 teaspoon salt

For Fried Rice:

2 cups ( 400 g ) cooked and cooled rice ( rice should not be overcooked )
1 tablespoon oil
1 bunch spring onion, finely chopped
6 cloves garlic, finely chopped
1 - 2 teaspoon soy sauce
1/2 teaspoon salt ( or to taste )
1/2 teaspoon pepper powder ( optional )

Method

For Egg:

Heat oil in a wok / frying pan. Reduce heat to medium, add beaten egg mixture and salt. Stir fry till egg are well cooked and leaves from the side of the pan. Do not cover the pan during cooking.

For Fried Rice:

In another wide pan / wok, heat oil. Add chopped spring onions and garlic and fry for 6 - 8 minutes.

Add cooked and cooled rice, stir - fried egg mixture, soy sauce and salt to taste. Mix well. Do not cover with lid. Stir continuously and fry for 5 minutes on a low heat. Sprinkle pepper powder if you required and serve with any gravy dishes of your choice.

Vermicelli Upma ( Semiya Upma )

Serves: 2

You will need

For semiya / vermicelli:

1/2 teaspoon ghee
200 g ( 1 cup ) semiya / vermicelli
4 cups water
1/2 teaspoon salt

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1/2 - inch piece ginger, finely chopped
1 spring curry leaves
2 green chilli, slit lengthwise
1 onion, finely sliced
1 carrot, finely grated
4 French beans, finely sliced
Extra 1/2 teaspoon salt ( or to taste )
2 tablespoon grated coconut ( optional )

Method

In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).

Heat 4 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside.

Final preparation:

Heat 1 tablespoon cooking oil in a frying pan / kadai. Add mustard seeds. When they start to crackle, add cumin seeds ( jeera ), urad dal, curry leaves, chopped ginger, slit green chilli, sliced onion, grated carrot and finely sliced French beans. Mix all the ingredients well and fry for 3 - 4 minutes. Cover with a lid and cook on a low heat for 5 minutes.

Add cooked vermicelli / semiya and adjust salt to taste. Mix well and stir continuously for 5 minutes. Sprinkle grated coconut ( optional ) and serve hot.

Paneer Jhalfraezi

Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Servings : 4

Ingredients

Cottage cheese (paneer), 2 inch pieces - 400 grams

Tomatoes, halved and seeded - 2 medium

Green capsicums, halved and seeded - 2 medium

Onions, thickly sliced - 2 medium

Oil - 1 tablespoon

Cumin seeds - 1 teaspoon

Whole dry red chillies, halved - 2

Ginger, thin strips - 2 inch piece

Green chillies, chopped - 2 (or slit lengthwise)

Red chilli powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Ginger - garlic paste - 2 teaspoon

Salt - to taste

Vinegar - 1 tablespoon

Garam masala powder -1 teaspoon

Fresh coriander leaves, chopped - 2 teaspoons

Method

Cut tomatoes and capsicums into two inch long and one-fourth wide slices.

Separate the different layers of onions.

Heat oil in a kadai / wide frying pan. Add cumin seeds. When they change colour add red chillies. Add ginger julienne, green chillies and onions. Sauté for half a minute.

Add ginger - garlic paste, red chilli powder and turmeric powder. Stir well and add capsicum. Cook for two to three minutes.

Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes. Stir in tomato pieces and garam masala powder. Serve hot garnished with coriander leaves. Serve as side dish with Rotis / Rice and with other gravy dishes (This recipe partially adapted from Sanjeev Kapoor's cookery book).

Beetroot Salad

Recipe Credit - Vanitha Magazine ( October 15 , 2010 )

Serves: 2

You will need

1 beetroot ( peeled, boiled & cut into desired shape and size )
1 onion, finely chopped
1 green chilli, finely chopped
1/4 teaspoon salt ( or to taste )
1 teaspoon cooking oil
1 teaspoon lemon juice or vinegar
1/2 teaspoon sugar ( or to taste )

Method

Mix all the ingredients together and serve with any dish of your choice or as a snack.

Beetroot Raita

Recipe Source - Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

Try this ...

Serves: 3

You will need

Beetroots - 1 medium

Yogurt - 1 cup ( 100 g ) or curd - 1 1/2 cup ( 150 ml )

Roasted cumin powder- 1 teaspoon

Red chilli powder - 1 teaspoon

Salt - to taste

Fresh mint / coriander leaves - for garnish

Method

Boil beetroot. Peel, cool and cut / grate into small pieces. Set aside.Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint / coriander leaves and serve as a side dish with Rice/ Pulao / Biryani.

Chef’s Tip :

The bright and dark colour of beetroot will bleed and change the colour of the yogurt to the dark pink. Plan the rest of your meal accordingly.

Ghee Mysore Pak @ Adyar Ananda Bhavan, Chennai

This is Navratri & Diwali season. During this festival season among other things one of the important and inevitable component is sweets. Earlier everyone used to make traditional sweets at home during this season. But due to the busy life now a days everyone don’t get an opportunity and patience to make these.

When I think of sweets Ghee Mysore Pak tops the list. It melts in one’s mouth and leaves a very delightful feeling. Yes it is loaded with calories, but I forgive myself and fall for temptations once in a while. Featured here is Ghee Mysore Pak from Adyar Ananda Bhavan. A leading chain of sweet shops in Chennai.

Ghee Mysore Pak for Navratri & Diwali

@

Adyar Ananda Bhavan
2 nd Avenue, 12 th main road signal
Anna Nagar,
Chennai

ADYAR ANANDA BHAVAN SWEETS & SNACKS
HO: Muthulakshmi Bhavan
9, M.G. Road, Shastri Nagar, Adyar
Chennai - 600 020, Tamil Nadu, India.
Phone:91- 44 - 23453050, 24469977, 24462324

Homemade Mishti Doi

Homemade Mishti Doi

I never miss a chance to taste Mishti Doi - a quintessential Bengali sweet prepared traditionally in earthen pots. Its thick, sweet, creamy with a slightly brown-red tinge and never sour. Mishti Doi makes an unforgettable and pleasant experience for anyone who tasted it.

I attempted to make mishti doi at home and it came out perfectly, just like the ones we get in Bengali sweet shops. You may also try this ..

Serves: 3

You will need

500 ml milk
50 g sugar
2 teaspoons extra sugar
3 teaspoons curd

Method

In a bowl, boil milk. Simmer to low heat and stir continuously for 20 minutes until it thickens and reduces to half of the original quantity. Mix sugar and allow it to cool down ( for smoother texture of mishti doi blend the mix in a mixer after adding sugar ).

In a small pan, caramelize 2 teaspoons sugar ( in a pan heat sugar on a low heat till light brown color). Pour this caramelized sugar to thickened milk and stir well.

Add 3 teaspoons curd and stir gently. Pour this mixture in earthen bowls and keep aside for 6 - 7 hours.

Later keep these in refrigerator for 5 hours to set completely. Serve cool.

Tomato Saar

Tomato Saar

Recipe credit - Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

Serves: 3 serving bowl

Serve as a soup or goes well with rice.

You will need

Tomatoes, chopped , ripe and large - 3

Coconut, scraped -1 cup ( 100 g )

Garlic - 3 cloves

Cumin seeds ( jeera ) -1/2 teaspoon

Salt - to taste ( or 1/2 teaspoon )

Red chilli powder -1/2 teaspoon

Cooking oil / ghee - 2 teaspoon

Mustard seeds -1/2 teaspoon

Asafoetida ( hing ) - a pinch

Curry leaves - 1 spring

Green chillies, slit - 2

Sugar - 1 teaspoon ( optional )

Fresh coriander leaves, chopped -1 teaspoon

Method

Grind coconut, garlic and cumin seeds into a paste.

Add salt and red chilli powder to tomatoes. Transfer into a pan, add three cups of water and bring it to a boil. Simmer for fifteen minutes and puree when it is a little cool.

Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves.

Add pureed tomato and slit green chillies and bring it to a boil and add sugar ( optional ).

Add coconut and spice paste. Cook on low heat for ten minutes. Adjust seasoning. Serve hot, garnished with coriander leaves.

Boiled Dal

Boiled Dal

Serves: 3

You will need

1 cup ( 100 g ) moong dal
3 cups water
1/4 teaspoon turmeric powder
1/4 teaspoon oil
Extra 1/2 cup water
1/2 to 3/4 teaspoon salt
1/4 teaspoon hing ( asafoetida )

Method

Wash and clean dal.

In a pressure cooker, mix dal, water, turmeric powder and oil and pressure cook for 15 minutes or till done ( reduce the heat after 2nd whistle and cook on a low heat for 10 minutes). Allow the cooker to cool naturally.

Open the lid. Light the mash the dal. Add extra 1/2 cup ( 50 ml ) water. Add asafoetida and salt to taste. Mix well, cover with a lid and cook on a low heat for another 10 minutes. Serve with rice / rotis.

The benefits are: Simple to make. No spices needs to be added. So good for small children ( up from 2 years) and old people with health problems. For kids mix with rice and a dash of ghee. This provides wholesome meal which is also tasty and is easy to digest.

Fry onions, chopped green chillies, jeera in small quantity of oil, add to this dal to enhance the taste.

Shrikhand ... Elaichi Shrikhand

Shrikhand - A popular Maharashtrian / Gujarati sweet

Serves: 2 - 3

You will need

Fresh curd - 125 g ( hung and drained of liquid )
Sugar – 75 g ( powdered )
Elaichi (Cardamom ) powder - 2 pinches

Method

Boil 500 ml ( half litre ) milk. Once the milk starts boiling reduce the heat and allow it to simmer for 10 - 15 minutes, so as to allow water content in the milk to reduce ( I recommend full cream milk ). Switch off heat.

Allow the milk to cool down to luke warm temperature and then make curd ( overnight or 6 - 8 hours ).

Once the curd is set pour the curd on to a clean muslin cloth and hang and drain the water from the curd for 2 - 3 hours ( see the photo below ).

Once the water drains off remove the contents from the muslin cloth ( approximately 125 g thick curd ).

In a blender, make a smooth paste of thick curd along with powdered sugar.

Pour this shrikhand mixture into separate serving bowls and sprinkle cardamom powder on top and leave in the refrigerator for 3 - 4 hours, so that the mix thickens. Serve when required.

Coriander, Garlic, Tomato & Onion Chutney

Serves: 2

Ingredients

2 teaspoon oil
1 onions, roughly chopped
10 cloves garlic, chopped
1 tomato, finely chopped
1/2 bunch coriander ( 125 g ) , wash & roughly chopped ( including stem )
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )

Method

Heat oil in a pan. Add chopped onions, garlic and fry till light golden color.

Add chopped tomatoes, turmeric powder and red chilli powder. Saute on a low heat for 2 minutes.

Add chopped coriander and salt to taste. Mix all the ingredients well ( do not add water ).

Cover with a lid and cook on a low heat for 10 minutes ( till tomato - onion - coriander mixture thickens ).

Allow the mixture to cool naturally and make a smooth paste in a mixture ( Do not add water ).

Serve with Dosa / Idli / Medu Vada / Pakoda / Bonda ..

Hyderabadi Biryani @ Hyderabadi Biryani Corner, Chennai

Hot N' Spicy Hyderabadi Mutton Biryani @

Hyderabadi Biryani Corner
#20, Moor's Road, Off College Road,
Nungambakam, Chennai

Tel # 9841730617

Landmark - Signal towards Greams Road, Pantheon Road & Anna Salai

Tea in a Samovar @ Thattukada, Chennai

Anyone who ever drank a tea from a street side tea stall would have hardly missed this piece of equipment which prominently occupies its position on the working desk of tea master of the shop. It looks like a vertically positioned copper boiler, venting steam and smoke with coal ambers glowing in its belly.

From my childhood, I always used to watch with big eyes, the trained motions of the person brewing tea. To me, this equipment had lots of compartments – a tap to take out steaming hot water – a container kept on top with milk in it( heated by passing hot air draft) and a slot to keep the tea bag cum sieve. It was much later I knew it name – it was called a Samovar. In olden days, it was a source of perennial hot water – with low fuel inputs – for a tea maker.

Times have changed – now we got many options to get a continuous supply of hot water. Still, some like the traditional way ( at least partially).

Featured here is a Samovar at Thattukada. This is a chain fast food shop which is in many malls in Chennai as well. It fares all popular Malabar dishes – like puttu/kadala, idiyappam chicken curry etc. Also to give justice to the name Thattukada, they have installed a Samovar also ( albeit electric / LPG gas / cooking gas – not the original charcoal ones).

North Indian Fish Curry

North Indian Fish Curry

Serves: 3

Ingredients

Fish (washed and sliced): 250 gms
Turmeric powder: 1/4 teaspoon
Salt to taste
Cooking oil : 1 tablespoon
Coriander leaves (chopped): 1 cup ( 100 g )
Tomatoes (finely chopped): 3
Garlic: 10 cloves
Green chillies (chopped): 4
Methi seeds ( fenugreek ) : 1 1/4 teaspoon
Coriander powder: 2 teaspoon
Turmeric powder: 1/4 teaspoon
Salt - 3/4 teaspoon ( or to taste )
Water : 200 ml ( 1 cup )
Extra 50 ml oil ( for frying fish )

Method

Marinate the fish in salt and turmeric powder for 15 minutes.

Shallow fry the fish pieces, drain and keep aside.

Grind the coriander leaves, garlic and green chillies in a mixer to a smooth paste.

Heat oil, add masala paste and fry till the raw smell goes.

Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.

Add about 1 cup ( 200 ml ) water. Bring the gravy to a boil.

Add the fish slices and cook for 10 - 12 minutes or till done.

Serve fish curry hot with rice.