Bharli Vangi

This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". Whenever

you feel like eating something spicy in meals, this is a favorite option in all Marathi

families. For this recipe what you need is fresh and small eggplant. It goes great with

poli, bhakri or rice.

Ingredients

Small Eggplants (Vangi) - 6-8

For stuffing

Grated dry coconut - 3 tablespoon

Roasted Peanut Powder - 1/2 cup

Roasted Sesame seeds Powder - 2 tablespoon

Nicely chopped onion - 2 medium

Chopped coriander - 1 tablespoon

Garlic paste - 1/2 teaspoon (optional)

Red chili powder - 1, 1/2 teasppon

Goda Masala - 1 teaspoon

Lemon juice - 1 teaspoon

Jaggery - 1 teaspoon

Salt as per taste

For Tadka

Oil - 2 tablespoon

mustard seeds - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Procedure

The first step is to mix all the ingredients of stuffing in a bowl. Now remove the stem of

eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Then stuff

each eggplant with the above prepared masala. Heat oil in kadai and make tadka of

given ingredients. Now place all the stuffed eggplants. The open side should be facing

the oil. Cover it with plate and pour some water on it and let it cook in the oil. By this

method eggplants will not stick to the bottom. (this is my Mai aaji's idea). When

eggplants changes it's colour, add remaining stuffing, mix wel and cover it again to cook

for two minutes. Now add water just to cover the top of the eggplants. Again cover up till

eggplants get fully cooked. Garnish it with coriander leaves. As mentioned earlier, goes

very well with bhakri, Poli or rice

I think most of you must have knew about this recipe but I specially post this recipe for

Sanghai's Fall in Love with purplish Brinjal event. And I wanted to dedicate this recipe to

My Grandmother, Mai Aaji. She taught me most of the traditional Maharashtrian recipes.

She was a very great cook (In Marathi we say 'Sugran'). I think I can write one separate

blog of her recipes and cooking tips & tricks.

F R I D A Y , J U N E 5 , 2 0 0 9

Palak Soup

Last month my niece Aadyaa was here. She loves Palak soup like anything. As we all

know Palak (spinach) is an iron rich vegetable. So I prepared this soup for her……..

And she just loved it and was asking more ('ajun' in Marathi) in her bowl…… So a

healthy soup for the rainy season.

Ingredients

Palak (spinach) - 1 bunch

Milk - 1,1/2 cup

Onion - 1 small

Garlic - 4-5 cloves

Ginger - 1 inch

Green chili - 1 (optional)

Black pepper powder - 1/4 tea spoon

Corn flour - 1 teaspoon

Sugar - 1 teaspoon

Butter - 1 teaspoon

Salt to taste

Procedure

Wash the spinach neatly. Now cook spinach, 1/2 cup milk, onion, chili, garlic and ginger

in pressure cooker for 2-3 whistles. Let it get cool. Now make a thin paste in the mixer.

Sieve it with 1 cup of milk added into it. Add sugar, salt and butter and boil it for a

minute. Now make a thin paste of corn flour and pour it in the soup and boil it for 30

seconds. Sprinkle some black pepper powder. Garma garam Palak soup is ready.

I would like to send this recipe to Pavani's Cooking For Kids-Leafy Greens started by

Sharmi's original CKF announcement.

And

Soumya's SWC- Cooking with greens event

T U E S D A Y , S E P T E M B E R 2 9 , 2 0 0 9

Hara Bhara Kabab

"Hara bhara kabab", Naam se hi pata chal jata hain……Hara (Green) colour is because

of spinach. As a teenager, it was one of my favorite starter in restaurant. Then after

marriage, I started making this at home. In our home everybody likes this 'Ghasphus ke

Kababs'.

Ingredients

Spinach - 1 bunch

Boiled Green peas - 1 cup

Boiled potato - 4

Green chilli, ginger and garlic paste - 1 tablespoon

Chopped Coriander leaves - 2 tablespoon

Chat Masala - 1 teaspoon

Corn flour - 2 tablespoon

Salt to taste

Oil for shallow fry

Procedure

Wash and clean Spinach leaves. Blanch spinach leaves in salted water. After 3-4

minutes, drain it. Mash boiled green peas and potatoes. Make a paste of spinach. Now

mix all the ingredients except oil. Make a round tikki shape of the mixture. Now shalow

fry tikkis on low flame for 3-4 minutes. Serve hot Hara bhara kabab with tomato ketchup

or green chutney.

T H U R S D A Y , M A R C H 1 8 , 2 0 1 0

Palak Kadhi

This is a very simple Kadhi with lots of iron into it. It's very easy to make . Procedure is

almost same as Maharashtrian Kadhi or Gujrathi Kadhi. Spinach, that is palak into the

Kadhi makes it iron and calcium rich. In some places of Maharashtra it is also called as

'Palakache Alan'

Ingredient

Spinach (palak) - 1 bunch

Curd (Dahi) - 1 cup

Gram flour (Besan) - 2-3 tablespoon

Garlic cloves - 4-5

Red chilli powder - 1 teaspoon

Sugar - 1/2 teaspoon

Salt to taste

Water - 2 cups

For Tempering

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Turmeric Powder - 1/2 teaspoon

Procedure

Clean and wash spinach neatly. Chop it very finely. Now whisk together curd, gram flour

and water. No lumps of gram flour should form. Now add salt and sugar into it and mix

well. Take a kadai and make a tempering of given ingredients. Add chopped garlic and

saute it till it becomes slightly brown. Add spinach and cook it until done. Then add

whisk mixture of curd, red chilli powder. Now allow it to come to a boil. Boil it for 2-3

minute or till the consistency you want. Serve hot with Rice, roti or Bhakri.

Gujarati Kadhi

I love GUJARATI food. Specially the little sweetness in every recipe. At my hometown

Nashik, there is a famous restaurant for Gujarati Thali, "Hotel Panchavati". I freak out on

that Thali. Frequently I make Gujarati Kadhi like Panchavati Hotel.

Ingredients

Curd - 1 Cup

Water - 1, 1/2 cup

Gram flour - 1 table spoon

Grated ginger - 1 tea spoon

Sugar - 1 table spoon

Salt to taste

For Tadka

Ghee - 2 tea spoon

Cumin seeds - 1/2 tea spoon

Curry leaves - 2-3

Fenugreek seeds - 1/8 tea spoon

Cardamom - 1

Black pepper - 2-3

Cloves -1-2

asafoetida - a pinch

Round red chili (bor mirchi) - 2-3

Procedure

Mix curd, water and gram flour. Beat it properly so that no lumps will form. Add

sugar ,salt & ginger and mix well. Heat ghee in small kadai add cumin seeds, fenugreek

seeds, curry leaves, cardamom, black pepper, cloves and asafoetida. Lastly add red

chili and turn off the flame. Pour the tadka on kadhi and mix well. Boil for few minutes

on low flame. Serve hot with rice, phulkas or mungdal khichadi with papad and Gorkairi

pickle.

Sol Kadhi

Solkadhi is a traditional digestive cool pink drink. It is so tasty that we call it as "SOUL

KADHI". It not only touches your tongue but your soul also. It's Baby pink color is also

sooo … cute. It contains Kokum which is also called as Amsol or Sola. So Kadhi with

Sola is SolKadhi. It's a good Appetizer.

Ingredients

Kokum Petals - 5-6

Coconut Milk - 3/4 Cup

Green Chili- 1

Garlic Cloves - 2-3

Rosted cumin seeds - 1/4 Tea spoon

Chopped Coriander - 1 Tea spoon

Salt & Sugar as per taste.

Procedure

Take a coconut milk in vessel. I generally use Dabur Hommade Coconut Milk. But if you

want you can take fresh coconut milk. Soak Kokum petals for 1-2 hours. Squeeze petals

and strain the kokum water. Make a paste of Rosted cumin seeds, Garlic Cloves and

Green Chili in mixer. Blend Kokum water, coconut milk and the paste. Add salt and

sugar and mix wel. If you find it very thick, you can add some water to it. Refrigerate it.

Serve cool SolKadhi with a garnishing of chopped coriander. Some people have

solkadhi with Roti or Rice, but I love to drink it as it is.

KokMok

"Kokum Sharbat" is another very popular summer drink in Maharashtra. Usually Kokum

sharbat is prepared with kokum syrup (which is available in market with added sugar)

and water. But now a days nobody wants a traditional drink they needs something

different so I prepared it with soda. And named it as "KokMok' .

Ingredient

Kokum Syrup - 1,1/2 teaspoon

Soda - 1 glass

Crushed Ice - 2-3 table spoon

Chat Masala - 1/8 teaspoon

Procedure

In a glass (I took Champagne Flute just for lovely presentation) add some crushed ice,

then pour Kokum Syrup. Sprinkle some chat masala over it. Now slightly tilt the glass

and pour soda very slowly. I used sprite here, you can use limca also. Now Serve this

chilled drink in hot hot summer.

T H U R S D A Y , J U L Y 2 , 2 0 0 9

Mango Mastani

Mango Mastani …… sounds strange?…… you must have heard about Bajirao- Mastani

in history ( Mastani was a very beautiful woman and mistress of the great maratha

warrior, Bajirao Peshwa. )………. But I know if you have visited Pune once in your life,

you must be knowing MASTANI……. It is a most famous dessert in Pune. Sujata

Mastani house chain is very famous in Pune. There are many flavours like rose,

strawberry, Orange,pistabadam etc. in Mastani but I love the most is Mango Mastani.

It's a thick Mango milk shake topped with Mango Ice-cream. I can say, I am in love with

Mango Mastani as good as Bajirao was in love with his Mastani…..

Ingredients

Mango Pulp - 1 cup (preferably Alphonso mango.)

Chilled Milk - 1 cup

Sugar - 2 tablespoon

Ice cubes -3-4

Mango Ice-cream - 2 scoops

Procedure

It is very simple method. Mix mango pulp, milk, sugar and ice cubes. Blend it by blender

or in Mixer. Make a thick Mango shake. Pour thick shake in glass. Put a big scoop of

Mango ice-cream on the top. Put a long spoon in it and serve as chilled as you can.

I would like to contribute this recipe for cooking4allseason's Mango Mela!

Mango Sheera

Now a days I am busy with my parents, sis and her family. My little niece keeps me

busy through out the day. Today I took a chance to post this very special seasonal

recipe for u. Sheera is a traditional dish of Maharashtra. It's a Mango season, so my co-

sister, Shrawani suggested me to make it with Alphanso Mango Pulp.

Ingredients

Medium Rava (Semolina) - 1, 1/4 Cup

Sugar - 1 Cup

Mango Pulp - 1 cup

Pure Ghee - 1 cup

Milk - 4 cups

Cashew nuts for garnishing

Procedure

Heat ghee in a heavy bottom Kadai. Roast rava on low flame till it turns slightly golden

brown. You will get nice smell of roasted rava now. Transfer it into a plate and let it cool.

Blend Mango pulp and milk together. Now in same Kadai, take 1 teaspoon of ghee and

add Pup and milk mixture to it. Let it boil for few seconds. Add roasted rava stirring

continuously so that no lumps will form. Cook it for one minute. Add sugar and mix

properly. Cook till all the liquid has been absorbed and sheera leaves the sides. I have

used Alphanso mango, so the colour of Sheera is natural. If you want, you can add

yellow colour. Garnish it with Cashew.

S U N D A Y , S E P T E M B E R 2 0 , 2 0 0 9

Shubha Navratri with Shevayachi Kheer

On last Saturday, one of my friend was shifting to another place. I called up her for

dinner and made her favorite dish Pav bhaji and shevayachi kheer. Her son, Harsh just

loved it. Today is Eid, So Eid Mubarak to all of you. This dish is similar to Shirkhurma.

Ingredients

Shevaya / Vermicelli - 1 cup

Milk - 6 cups

Sugar - 5 teaspoons

Pure Ghee - 1/2 teaspoon

Cardamom Powder - 1/8 teaspoon

Cashew chopped - 5-6

Almond and pista for garnishing

Procedure

Roast shevaya in ghee till it turns slightly brown. Keep aside Roast cashew and keep

aside. Put milk to boil in a big vessel. When it started boiling, sim the gas and add

shevaya stirring continuously. Add sugar. Boil it for another 5 minutes. Keep stirring in

between else it will stick to the bottom. When shevaya cooked properly add cardamom

powder and cashew nuts. Mix wel. Switch off the gas. Garnish it with almond and pista.

Serve hot with purees. You can serve chilled Kheer as dessert.

Showing newest posts with label soya. Show older posts Showing newest posts with label soya. Show older posts

Chilli Soya Chunks

From so many days, I wanted to try something of Soya. May be with soya chunks or

granules or from Tofu. On this weekend, I went to grocery shop and buy some soya

chunks and tofu. I made tofu hariyali a very healthy side dish with Tofu. After going

through so many recipes, I finally selected Chilli Soya Chunks. It turned out very wel.

Taste and feel was very near to chicken chilli. ;)

Ingredients

Soya chunks - 1 cup

Dry red chilli - 5-6

Capsicum cut in cubes - 1

Onion cut in cubes - 2 medium

Green chillies - 1

Garlic Cloves - 5-6 (chopped finely)

Ginger - 1 inch (Grated)

Spring onion Chopped for garnishing

Soya sauce - 2 teaspoon

Red chilli sauce - 1 teaspoon

Tomato sauce - 2-3 teaspoon (optional)

Oil - 3 tablespoon

Salt to taste

Procedure

Take 5 cups of water and add little salt into it. Boil the water . Remove from the flame.

Now soak soya chunks for 30 minutes. Drain the chunks. Heat oil in a pan. Add red

chilli, chopped garlic and ginger . Saute it for a minute. Now add onions and capsicum.

Saute it till onion becomes slightly transparent. Add soya chunks into pan. Saute it for a

minute. Then add all sauces and salt. Add 2 cups of water and mix wel. Cover it and let

it cook for 10-12 minutes. After that remove the cover and again cook for 5 minutes. If u

want more gravy with it you can add little water to it and cook for 2 minutes.

Garnish it with spring onions and serve hot with fried rice.

Chilli Soya ChunksServes: 3 to 4Source: eCurry

What I Used:

1 cup uncooked Soya Chunks/Meal Maker1 onion, chopped into rough squares1 large tomato, pureed2 green chillies (I used Thai chilli padi)1 small capsicum, cut into squares2 tbsp ginger garlic paste (I used freshly minced ginger and garlic)6 dry red chillies (adjust to taste)2 tbsp soya sauce1 tbsp tomato sauce/ketchup/hot and sweet sauce2 tbsp oilSpring onions or scallions for garnishingSalt to taste

How I Made It:

1. Boil about 4 cups of water and add about 2 tsp salt and the soya chunks to it. Keep closed and let it soak for 30 mins.

2. Heat the oil in a pan and add the dry red chillies. To this, add the onions, capsicum, green chillies and ginger-garlic mixture. Fry for 2-3 mins on medium heat until the red chillies turn brown and the onions get transparent.

3. Drain the soaked chunks and reserve the water. Squeeze them gently to remove excess water and add to the pan. Add salt and toss well, letting it cook for about 5 mins and until well combined.

4. In the reserved water (adjust to get 1.5 cups water, adding more plain water if required), add the soya sauce, pureed tomato and tomato sauce. Mix well.

5. Turn the heat to high and add this to the pan with the soya nuggets. Mix well on high for 30 seconds and then lower the heat to medium-low. Cook closed for 8-10 mins.

6. Garnish with the spring onions, scallions and serve with rice or roti.

Note: The quantity of sauce in this recipe can be varied according to personal choice. Since I serve it with chapatis, I wanted more gravy than normal. Make sure you adjust water accordingly because as you keep this dish longer, the soya nuggets will absord more and more water making the dish drier than you may wish it to be.

Edited to add tips from The Wandering Minstrel and Soma:

- To remove the 'stink' present in soya chunks which some of you may not like, add some minced garlic and boil in water for 5 mins. Cool, squeeze out extra water and use as above.

- Soak those nuggets in a bowl of hot water, along with 3-4 spoons of milk - that takes away the raw soya taste and leaves the soya nuggets creamy and smooth.

Please feel free to share how you go about prepating the soya chunks before cooking.

Soya Chunks / Meal Maker Kurma Recipe

Serves: 2

Preparation time: 30 mins

Ingredients:

1.5 cup soya chunks

1 large onion, sliced long

1/2 cup chopped mixed vegetables (carrots, pea, beans, cauliflower, anything you have in the fridge)

1/4 cup grated coconut, ground in a mixer

1/2 cup coconut milk

1 tsp ginger garlic paste

2 green chillies

1 tsp red chilli powder (optional, or adjust to taste)

A pinch of turmeric powder

1 tbsp oil

Salt to taste

Spices:

1 bay leaf

2 pods cardamom

3 cloves 

1" piece of cinnamon

1 star anise (optional)

1 tsp roasted jeera / cumin powder

1 tbsp coriander / malli powder

How I Made It:

1. Soak soya chunks in a bowl of hot water along with 3-4 spoons of milk. After about 20 mins, drain, squeeze out all excess water and set aside.

2. Heat oil in a pan and add the sliced onions. Fry until transparent and add all the spices. Fry for 2 mins until the flavour and smell comes out. Then add the ginger garlic paste, turmeric and chilly powder/green chillies. Fry for another 30 mins. 

3. Next, add the ground coconut, mixed vegetables and soya chunks. Mix well and cook closed for about 10-12 mins until the vegetables are soft. There's no need to add any water, the soya chunks will give out water as they cook. 

4. Once the vegetables are done, add salt, lower flame to sim and add the coconut milk. Mix well, bring to a soft boil and remove from fire. 

Goes very well with chapatis, rotis, nan and pulao.

Mixed Vegetable Saagu Recipe

Labels: Mixed Vegetables , Vegan , Vegetarian Recipes

I tried potato saagu a while back and loved it. However, I never knew it was a Karnataka / Mangalore dish. Ever since Sia announced her RCI event, its been nagging at the back of my head, constantly coming back during the weekend when I try to decide what to make. Finally, last weekend, I took the plunge and browsed through the blogs she had listed in her event announcement. The first one itself did not disappoint me. Ramya's Mane Adige is a chock full of awesome Karnataka recipes and I found just the one - Mixed Vegetable Saagu Recipe! I tweaked the recipe a little bit depending on the ingredients I had in hand.

Mixed Vegetable Saagu Recipe

Serves: 2

Recipe adapted from Mane Adige

What I Used:

1 cup chopped mixed vegetables (I used beans, carrots, peas and potatoes)

4 tbsp thick coconut milk

4 shallots, finely chopped (or use 1 small onion)

A generous pinch of hing /asafoetida / perungaayam

A pinch of turmeric

Salt to taste taste

For Masala:

2 tbsp grated coconut (fresh or frozen)

A 1" cinnamon stick

3 cloves

4 black peppercorn (or 1/2 tsp crushed pepper/pepper powder)

1 tsp grated ginger

2 shallots / small onions

2 tsp Pottukadalai / chana dahlia / split chickpeas

2 green chilies (adjust to taste)

For Tempering:

1 tbsp oil

1/4 tsp mustard seeds

A few curry leaves

How I Made It:

1. Cook the vegetables in a closed pan until soft with very little water. Don't cook them too mushy.

2. Grind the ingredients listed under 'For Masala'.

3. Heat oil in a pan and add the ingredients listed under 'For Tempering'. When the mustard seed start spluttering, add the chopped shallots or onion. Fry until golden brown. Add turmeric powder and hing to this.

4. Next add the ground masala and fry for another minute or so before adding the cooked vegetables.

5. Add 1 cup water and let the curry simmer for about 5 mins. You can adjust the consistency at this stage by adjusting the water. Add salt.

6. Turn off heat and pour the coconut milk over the curry. Mix well.

Serve hot with poori, chapati, roti or rice.

Palak Paneer/Cottage Cheese in Spinach Gravy

Labels: Paneer , Vegetarian Recipes

TH loves Palak Paneer. If you give him butter naan and palak paneer every day, I don't think he would tire of it so easily. That and pizza!

I got some fresh organic red spinach from the wet market complete with roots and snatched up the last bunch before it was all gone. I knew there are so many great recipes for palak paneer in our blogosphere so wasn't too worried about finding one.

Zeroed in on Sailu's blog, finally. I didn't make many changes to her recipe, except for quantities of some. Be warned that this is not one of those quick and easy recipes. It takes time to cook but is definitely worth the effort and time.

What I Used:

Serves 2Recipe source

Paneer - 1 cupSpinach/Palak - 4 cups, shreddedOnions - 1 medium, choppedRipe tomatoes - 2 big, pureedGinger garlic paste - 2 tspGreen chillies - 2, slitCumin - 1 tspChilli powder - 1 tspCoriander powder - 2 tbspCurry masala - 1 tsp (optional)Cream/malai - 1 tbsp (optional)Ghee - 1 tbsp

How I Made It:

1. Heat ghee in a pan and fry the paneer cubes lightly. Drain and set aside.

2. Add cumin seeds to the leftover ghee and let them splutter. Then add the onions and green chillies, frying lightly.

3. Add ginger garlic paste, red chilli powder, coriander and curry masala and fry for 2-3 minutes.

4. Add the tomato puree and let this paste cook for a good 10 minutes. It will splutter and fall all over your cook top so reduce flame to sim. Stir occasionally. Meanwhile, blanch* the spinach and make a paste in the same blender you used to puree the tomatoes.

Blanching is a cooking term that describes a process of food wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. - Source

5. Add the blanched spinach to the above paste and cook for another 10 minutes or so. The ghee will start separating at this point.

6. Add the fried paneer and required water with salt. I added very little water since I like a thick gravy for this dish. Combine and cook for another 2-3 minutes, depending on how much water you have added.

7. Finally blend in the cream and stir in well before removing from fire.

I served it with chappathis but next time its going to be naan :)

Notes

- Its not necessary to blanch the spinach if you don't feel comfortable with the process. Boiling it in some water is also fine. Use that water later to make the gravy thinner as desired.

- The original recipe called for blanching and peeling the tomatoes. I avoided that too.

- Next time, I will try making a paste of the onions too because it was irritating to bite into it when the rest of the gravy was so creamy.

I am sending this to Manina's Eating with the Season, Srivalli's Curry Mela and Vandana's Paneer: A Delicacy

Aloo Palak - Potatoes in a Spinach Gravy

Labels: Palak/Spinach , Potato , Vegan , Vegetarian Recipes

I really can't believe how fast time is flying. Its been week since my last post. I have been making mostly simple sabzis the past week since we have been apartment hunting almost every evening after work. A subzi and some steamed rice is all I have energy for after work and poking around strangers' houses.

Aloo Palak

Aloo Palak is a sure-shot winner at home since TH loves both potatoes and palak. And its generally a quick recipe for me since I chop the spinach during weekends and freeze it or sometimes buy it chopped.

Aloo Palak is originally a Punjabi recipe, (which reminds me - what happened to RCI??) and the authentic recipe includes addition of some methi or fenugreek leaves to it. My version is very customized to my laziness so you may or may not find it to resemble something you would get in a Punjabi restaurant ;)

What I Used:

Palak / Spinach / Cheera - 2 cups, choppedPotatoes / Aloo - 2, cubedOnion - 1 small, chooped (I used 5-6 shallots so that works as well)Garlic pods - 2 to 3, minced (or 1/2 tsp garlic paste. This is optional but I love the flavour so added it)Ginger - a small piece(Alternately, you can use 1 tsp ginger garlic paste but the taste is going to differ by a lot, downwards!)Cumin / jeera / jeerakam powder - 2 tspCoriander / malli powder - 1 tspRed chilli powder - 1/2 tsp, or to taste (I used 3 green chillies)Turmeric powder - a pinchSalt - to tasteOil - 1.5 tbsp (I used 1 tbsp ghee / clarified butter for a better flavour)

How I Made It

1. Heat oil in a pan and fry the onions till they turn soft and transparent. Add the cumin, coriander, chilli and turmeric powders and fry for another minute.

2. Mince the garlic and ginger together. Add to the above.

3. Add the potatoes and very little water. Keep covered and cook till potatoes are almost done. (A fork inserted should come out clean)

4. Now add the spinach and some salt. Mix well and cook on a low flame for 15 to 20 mins.

This goes very well with phulkas, chapatis, rice and even dosa.

I am sending this over to Mansi's Vegetarian Thanksgiving Event. 

rava dosai

1 cup rice flour 1 cup rava 1 cup maida flour 2 big onion cut small 2 green chili

ginger sliced curry and coriander leaf cut small mustard seed, jeera and salt

mix the flour with water. a bit watery. mix the other ingrediant and pour the batter on the hot tava. add a bit of ghee on top. serve with hot chutney.

Hi swana15 , I tried this receipe and worked excellent . i too was searching for rava dosa receipe served in restaurants ,i found this and it worked out . Rava : Rice flour = 3:1 Mix this with sour buttermilk .allow this for 1 hour .Then add water ,salt .The batter should be watery , and u should pour the dosa from outside . add gehhe r oil for dosas .. optional : u can add green chillies , pepper , cumin to the batter .. try this and post ur feedback

Hi Swarnal5, I tried making RAVA DOSA with the receipe from "Tiffin variety" cookbook by Mallika Badrinath. It came out well. The dosa was crispy and tasty. I also tried with other receipes. They all come out well. These books are now available in U.S.A from Inno Concepts. The link is http://innoconcepts.com/mallika.htm

THIS IS FROM AMMA'S WEBSITE

two cups rawa two cups rice flour one cup curd one tablespoon coconut bits 1 teaspoon black pepper 1 teaspoon jeera 4 green chillies half cup oil 1 teaspoon salt

Cooking procedure: Mix rawa, rice flour, beaten curd, salt with water and make a batter. The batter should not be too thick, it should be like thick butter milk. Keep this batter for about one to two hours. Add whole pepper, green chillies cut finely, jeera, coconut bits to the batter and mix well. . Heat tawa and grease it. Put one serving spoon of batter round on the tawa . (Start from the edges of the tawa and finish it on the middle since you cannot spread easily like rice dosai). Put one teaspoon oil round the dosai and cook for three minutes and turn it and cook it for three minutes

Hello everybody, I made Rava dosai to saw your receipe. It was so delicious.Last 3 days onwards in my house breakfast is RAVA DOSA, RAVA DOSA!!! Thank you all.

Well, I follow this recipe that has these proportions: 1 cup rava, 1/4 cup rice flour, 1/4 cup maida, 1 cup sour curds, let the mixture of these sit for an hour and add any chillies, jeera as per your preferences, and thus the batter for ravadosa.

I used to make the rave dosa with curd. It gets stuck to the iron tawa that I use. So now i use the electric non-stick Tawa and the dosas come without sticking. If you do not have an electric tawa, omit the curd and the dosas won't stick to the tawa.

Hi the proportion for rava dosa is 1 cup rava i cup rice flour 1/2 cup maida if u want add a teaspoon of corn flour for that golden colour and crispiness. add chillie jeera asafoetida little jeera pepper powder curry leaves finely cut kothmir etc with 4 yablespoons sour curds. leave it for half an hr. I bet your dosas will be better than any of the restaurant dosas!

Vegetable Rava Upma RecipeServes: 2

What I Used:

1 cup rava / semolina1 onion, finely chopped1/4 cup peas (fresh or frozen)1 cup mixed vegetables, chopped (carrots, potatoes and beans)2 green chillies, chopped (adjust to taste)1" piece ginger, gratedA few curry leaves1/2 tsp urad dal / uluntham paruppu / uzhunnu parippu1/4 tsp mustard seeds / kadukuA few roasted cashewnuts to garnish (optional)Coriander leaves, chopped, for garnish (didn't have any this time)2 tsp oilSalt to taste

How I Made It:

1. Dry roast the rava in a pan until it turns a light brown (about 7-10 mins). Transfer to a bowl when done and set aside to cool.

2. Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown. 3. Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft. 4. Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins. 5. Remove and serve hot with sambar and chutney.

SOYA FRY. Soak 1 cup of soya chunks or soya balls in hot water for 15 minutes. Then drain the water completely. Squeeze the water out of the soya balls with the help of yr fingers. Then pour cold water on it and again soak for 5 minutes. Then again drain the water completely and squeeze out the extra water.

Then put them in a mixi and run for a second. They will change like shredded coconut. Heat a kadai and pour 4tbsp oil. When the oil becomes hot, add 1/2 cup of chopped onions and fry them to a light brown colour. Then add 1/2 cup of chopped tomatoes, 1tsp chopped green chillies, 1sp chilli powder, 1sp turmeric powder, 1/2 cup of chopped capsicum , 1/2sp ginger paste, 1/2sp garlic paste and 1sp fennel seeds powder and fry well until all the water is evaporated and the vegetables are mashed well. Now add the soya chucnks with 2tbsp chopped coriander leaves and fry well for a few minutes. Lastly add ¼ cup of fresh coconut, put off the fire and mix well .

SOYA BALLS VEGETABLE MASALA: Soak 1 cup of soya balls in hot water for 15 minutes. Then drain the water completely. Squeeze the water out of the soya balls with the help of yr fingers. Then pour cold water on it and again soak for 5 minutes. Then again drain the water completely and squeeze out the extra water. Heat a kadai and pour 4 or 5 tbsp oil. When the oil becomes hot, add 1sp cumin seeds, 1 cup of chopped onions, 2 cups of chopped tomatoes and 1sp turmeric powder. Fry the vegetables until the tomatoes are mashed finely and the oil oozes on the surface.

Now add 1 cup of diced potato, 2 handfuls of diced cauliflower and the soya balls with 4 cups of water. Add enough salt to it. When the vegetables are half-cooked, grind 1 cup of shredded coconut with 1sp fennel seeds, 3 garlic flakes and 4 green chillies into a paste and add this to the masala. Also add 1sp chili powder

and mix well. Let the gravy simmer until you get the desired consistency. Add 2tbsp chopped coriander leaves and mix well.

Hi, this is Sanjeev Kapoor's receipe. Soak soya chunks in hot water for 15mts. squeeze out the extra water and take. Make paste of green coriander one bunch along with required green chillies. In a pan, heat oil, add jeera, cut garlic pods, ginger and onion one by one. Saute until golden brown. then add soya chunks. Add little water, close and cook for sometime. Then add chopped tomatoes in high flame and mix well. Now add salt, garam masala and mix well. Then add the ground paste. Cook until dry. This SOYA DHANIA MASALA will be good with roti.

Vegetable Pulao Ingredients: 2 cups Basmati rice, 1/4 cup oil and ghee mixed (any oil), 2 small onions finely diced,2 cups vegetables cut into small pieces(carrot,beans,cauliflower and peas) TO MAKE GRAVY: 2 tomatoes, 3 cloves, garlic, 1/2" fresh ginger, 1/4" cinnamon stick, bunch of coriander leaves, 1 green chillie,1/4 cup grated coconut METHOD: 1. Soak the rice in cold water for about 30 mins. Set it aside. 2. Grind the ingredients mentioned to form a gravy. Pour the oil and ghee combined in a big pan. To this add the diced onions.Fry till it turns golden brown. Later add the gravy and mix it well for about 2 mins. 3. Add the vegetables and make sure they are coated well with the gravy. Stir well. After a couple of mins, add the rice and mix. 4. Finally add water(for 1 cup of rice add 2 cups water) and salt. Allow it to come to a boil before putting the lid on. Simmer the gas and let it cook for about 20 to 25 mins or until rice is done. For garnish you can use some bay leaves and corriander leaves. To make the recipe more enticing you can add some toasted cashews in the end. Onion pacchidi will be a good accompaniment.

Paneer Burji / Bhurji Recipe

Labels: Capsicum/Bell Pepper , Paneer , Simplest Recipes , Vegetarian Recipes

Some time back, I had asked people to share their favourite paneer dish in the Edible Garden Facebook page. I was quite surprised to see that Paneer Burji got the most votes, only followed by paneer tikka masala. I was surprised that this simple dish that I hadn't even bothered to blog about impresses so many people.

So here goes, my most versatile paneer recipe - Paneer Burji. The beauty of this recipe is, its entirely flexible. You can change around the masala powders (like using pav bhaji masala) you use and experiment with adding different vegetables (like adding tomatoes).

Paneer Burji RecipeServes 2

What I Used:

1.5 cups paneer, crumbled1 small onion, chopped fine2 green chillies, chopped fine (adjust to taste)1/2 of a capsicum, chopped fineA pinch of turmeric1/2 tsp jeera powder1/2 tsp garam masalaFresh coriander leaves to garnish2 tsp oilSalt to taste

How I Made It:

1. Heat oil in a pan and add the onions and green chillies. Once the onions turn soft and pink, add the jeera, salt, and turmeric. Fry for a minute.

2. Now add the paneer, garam masala and capsicum. Stir well and cook on low fire for 7-8 mins, stirring in between. The capsicum should be crunchy. Adjust salt.

3. Garnish with the coriander leaves and serve warm with rotis or use in a sandwich. Yum!

That's so ridiculously simple that if you use store-bought paneer cubes, this should be done in less than 15 mins. How's that for a quick dinner idea?

Easy Gobi Manchurian Recipe

Labels: Capsicum/Bell Pepper , Cauliflower , Snacks Wraps and Appetizers , Vegan , Vegetarian Recipes

You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home.

Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally.

That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself.

The next day, I made it at home. Yes, the very next day, why do you ask?

I really wish I had step by step pictures, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you.

Gobi Manchurian Recipe

What I Used:

2 cups cauliflower, cut into florets

Oil to deep fry

For the batter:

5 tbsp maida / plain flour

3 tbsp cornflour

1/2 tsp red chilli powder (optional, depending on heat level preferred)

1/4 tsp pepper powder

1 garlic clove, minced

A pinch of salt

About 1/4 cup water

For the sauce:

1 small onion, chopped fine

1/4 cup capsicum, chopped fine

4 cloves garlic, minced

2 green chillies, slit midways (use to taste)

2 tbsp tomato ketchup

1 tsp green chilli sauce (optional but recommended)

2 tsp soy sauce

2 tsp vinegar

2 tsp cornflour mixed with 4 tbsp water

Salt, check before adding

How I Made It:

1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.

2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.

3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.

4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.

5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.

6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.

Note: this recipe is for the dry version of gobi manchurian that's usually served as an appetizer. You can stick toothpicks into the florets and serve as an appetizer or add more water-cornflour mixture and make the sauce looser to serve with fried rice.

Fried Rice

Serves 2

What I Used:Cooked Basmati rice - 2 cupsChopped carrots - 1/2 cupChopped beans - 1/2 cupChopped onions - 1/2 cupCapsicum - half of a medium sized oneGinger garlic paste - 1 tbspSoy sauce - 2 tbspPepper - 2-3 tspOil - 2 tbspSalt - to tasteHow I Made It:1. Heat the oil in a pan and lightly saute the onions till translucent. 2. Add the ginger garlic paste and fry for another minute. 3. Now add the carrots and beans and keep frying till the vegetables are half cooked. 4. Next add the capsicum and pepper and mix well. 5. Increase the heat to maximum and pour the soy sauce in, stirring continuously. Keep stirring for 10-15 seconds and then lower the heat. 6. Add the cooked rice with required salt and mix well. Let it fry for another 3-4 mins and then remove.

Baby Corn Manchurian

This is a dish I have only tried in restaurants. I have never tasted a home-made version so I was a bit apprehensive. I followed my sister's recipe for Gobi Manchurian and that I have tasted and verified is yummy! So I am just replicating her recipe here, for easy reference, with slight changes in quantity. What I Used (Serves 2)Baby corn - about 10-12, cut into half. For the batterCornflour - 2 tbspMaida - 4 tbspGinger garlic paste - 2 tspCrushed shallots - 2-3 (optional)Chilli powder - 1/2 tspSaltFor the gravy

Ginger garlic paste - 2 tsp

Capsicum - 1/2 of one, cubedOnion - 1, cubedSoy sauce - 2 tbspPepper powder - 1 tspCornflour - 1 tsp, mixed in half cup waterSpring onion - to make your dish look prettier and smell nicer - optionalSalt - add ONLY after checking because the soy sauce has salt in it!How I Made It:

1. Make a thick batter with all the ingredients. Add the halved baby corn in this and deep fry till golden brown. Set aside on a kitchen towel to drain excess oil.2. Heat some oil in a pan and fry the ginger garlic paste for about 10 seconds. Add the onions and saute for another minute. Then add the capsicum and saute for another minute. Its important not to brown them and retain the crunch.3. Increase the heat to maximum and add the soy sauce mixing well for about 30 seconds. Lower the heat, add pepper powder and the fried baby corn pieces. Mix well.If you want a dry dish to serve as an appetizer, or just prefer it that way, you can stop at this stage and serve it. If you want some gravy then proceed to step 4.4. Pour in the cornflour+water mixture and stir well. Don't let it boil. Cornflour tends to thicken the gravy so remove once you have mixed it in.

5. Garnish with some spring onions and serve hot.

Hyderabad Style Bagara Baingan Recipe - Step by Step

Labels: Brinjal , Onions , Peanuts , Sesame Seeds , Vegan , Vegetarian Recipes

I am getting increasingly lazy these days. I feel like I have lost the mojo to try out new stuff with as much frequency as I used to or click pictures with as much interest. I have about 4 food photography basics posts in my drafts just lying there because I have to edit and upload pictures to go as examples with the posts. I also haven't been visiting as many blogs as I used to and my unread blogs list on reader just keeps getting longer and longer.

I made this Bagara Baingan ages ago. Its loosely based on a recipe I saw in a Nita Mehta book at the library. I didn't borrow it so made this based on what I could remember from her recipe. The amount of ingredients are all my own approximation but it turned out very tasty, a perfect combo with roti, pulao or biryani (like they serve it in Hyderabad).

Ok now for the step by step. First, dry roast about 2 tbsp of white sesame seeds / til / ellu until golden brown. Set aside.

Then, dry roast 2 tbsp peanuts until roasted and brown. Mine was raw and unsalted so if you are going to use the salted kind, then make sure you keep that in mind while adding salt to the

final dish. Set aside.

Next, heat 1 tbsp oil in the same kadai and throw in the washed and slit baby brinjal. We are using the same kind used for ennai kathirikkai kuzhambu. Fry until soft and set aside.

In the same oil, add 1 onion, chopped fine.

To this, add a 1" piece ginger and 2 garlic pods ground together. Alternately, add 2 tsp readymade ginger garlic paste.

While you let that fry, grind the sesame and peanuts with 2 tbsp grated coconut to a smooth paste.

Which looks like this. Yes, you can add a little bit of water while grinding.

By now, the onions would have started to brown. Add the ground paste and mix well.

To this, add 1/4 tsp turmeric powder, 1 tsp jeera, 1 tbsp coriander powder and 1-2 tsp red chilli powder, with salt.

Mix well and stir for a minute until the paste thickens.

I know this looks kinda gross so let's quickly get this over with. Add the tamarind water made with a small lemon sized ball of tamarind and 1 cup warm water. Ok next step, quick!

*Please ignore the stains on my stove. They are from a dish I made just before this. Thank you*

Ah, not so bad once its mixed. So mix well and then..

.. add the fried baby brinjal.

Cook closed for 5-10 mins until the gravy thickens.

Serve warm with a garnish of chopped coriander leaves. This tasted really really good and I really think I should make more curries with roasted peanut paste as the base. The sesame really helps enhance the taste too!

Bagara Baingan Recipe

Serves: 2

What I Used:

6 purple baby brinjals

2 tbsp white sesame seeds

2 tbsp peanuts

2 tbsp grated coconut

1 onion, chopped fine

1" piece of ginger

2 garlic pods (or 2 tsp ginger garlic paste)

1/4 tsp turmeric powder

1 tsp jeera/cumin seeds

1 tbsp coriander powder/malli podi

1 tsp red chilli powder (or to taste)

A small lemon sized ball of tamarind

1 tbsp oil

Salt

Fresh coriander leaves for garnish

How I Made It:

1. Dry roast the peanuts and sesame seeds separately until golden brown. Set aside to cool. Then, grind together with the coconut and little water to form a smooth paste.

2. Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using fresh gg paste.

3. Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute.

4. To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.

5. Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish with fresh coriander leaves before serving.

Ranjani made a video of this recipe so if you want to check it, click here.

Recipe:

1 medium size Lauki cubed1 large tomato2 tsp red chili powder1 tbsp dhania powder1 tsp haldi powdersalt to taste1 tsp jeera2 -3 tsp oilDhania (herb) for garnish

Purée tomato in a blender. If you prefer you can remove the skin by blanching the tomato into boiling water and then purée as well. Heat oil in a pressure cooker, add jeera. Then add the lauki and saute for a couple of minutes. Add the spices listed and mix well. Now add the purée, salt, cover the lid and pressure cook it just before the whistle starts to come. Remove from heat and open it after the pressure has settled. Garnish with dhania & serve hot with roti. It’s that simple and takes no time. The tomato purée gives a bit of a tang which makes this dish interesting. Enjoy!

Garam (Hot) lauki ki sabzi with roti ~ my entry for VOW-bottlegourd event

NOTE: We call the liquid in the sabzi as “jhol”. So the name of the dish as my Mom calls it is Jhol ki LaukiTIP: Instead of tomato purée, you can also substitute it with dahi. Also do not add more water while pressure cooking, because lauki tends to leave water as it is.

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Kaddu Ki Sabzi Recipe

Ingredients

1/2 kg Kaddu (pumpkin/ sitaphal), peeled and cubed

1/2 tsp Turmeric Powder

2-3 Green Chilies, chopped

Salt to taste

1/4 tsp Garam Masala Powder

1/2 tsp Coriander Powder

1 tsp Sugar

1/2 tsp Amchoor (dried mango powder)

1/2 tsp Methi Dana (fenugreek seeds)

A pinch of Hing (asafetida)

1 tbsp Oil

Method

Heat oil in a pan and add methi dana and when it changes color, add hing, green chilies and sauté for 1

minute.

Now add kaddu pieces, turmeric, coriander powders, and salt and mix it well. Add 1 tsp water and cook on a

lower heat till kaddu turns tender.

Add sugar, amchoor and garam masala powder and mix well. Cook on low heat for 2 minutes and continue

cooking till all the water evaporates

Ingredients:

3/4 kg. Red/Yellow pumpkin, peeled and cubed3 red Chillies, broken into pieces1/2 tsp. Cumin seeds/ mustard seeds3 tbsps. Oil1/2 tsp. Turmeric powder1 tbsp. SugarSalt to taste

Method:

    * Heat oil; add mustard and cumin seeds, red chillies and turmeric powder.    * Add the pumpkin pieces and stir-fry.    * Add ½ cup water, sugar and salt.    * Cook till done.