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Showing posts from 2015

Potala (Pointed Gourd) Aloo Tarkari

Back from a long long vacation from India and ready to get back to business as usual. A vacation with family reminds you how good you had till you decided to get married and move miles and miles and miles away from them. And it reminds you what cooks your mother and mother-in-law are ;)
And it connects you to recipes that you had forgotten because you wanted to cook something fancy for the blog . So here is a very basic potala(parwal) curry.
Ingredients: Potala: 15 Potato: 2 medium Onion: 1 small finely choppedGinger garlic paste: 2 tbspTurmeric powder: 1 tspRed chilli powder: 1 tbsp (adjust as per taste)Cumin Powder: 1 tbspCoriander Powder: 2 tbspWhole Cardamon: 2Cinnamon Stick: 1/2 inchSalt: to tasteOil : 2 tbsp water: 1-2 cup
Procedure: To prep the potala you wash and the then script the outer skin of it with a knife and not use a peeler because that will remove too much and not much will be left to cook.
If you find bigger size potala then cut into half but if you get smaller ones like …

Prawn Pulao

Here is another dish that adds to the list of my love for flavored rice dish.
Ingredients:
Marination of prawns:
Prawns: 15-20 shelled and deveined Garlic paste: 1 1/2 tsp Ginger paste: 3/4 tsp Turmeric powder:1/2 tsp tChilli powder: 3/4 tsp Vegetable oil: 2-3 tsp Salt: 1 tsp
For the pulao masala:
Vegetable oil: 2 tbsp Green cardamoms: 4Cinnamon sticks: 2 Nutmeg: 1tsp Star Anish: 2Cloves: 10Onion: 1 large thinly slicedGreen chillies: 2-4 sliced ( adjust as per your taste)Garlic paste:2 1/2 tsp Ginger paste: 2 1/2 tspTurmeric powder: 3/4 tspCoriander powder: 1 Tbsp Tomatoes: 1 large choppedBasmati rice : 2 cups washed and soaked for half an hourWater: 4-5 cupsMint leaves: finely chopped 2 tbspCoriander leaves: finely chopped 2 tbspSalt to tasteProcedure:
Mix all the marinade ingredients.  Coat the prawns well with the marinade and let it marinate for half an hour.  Heat oil in deep cooking pan, add green cardamom, cinnamon sticks, cloves, star Anish and saute for a minute. As the raw spices get…

Poha (chuda santula)

Poha is a simple but hearty breakfast and brunch dish that originated in Northern India. I have had poha quite a few times but never tried making it before few days back. I like having it once in a while and realized that Kiara really liked it, which added another item to the list of items that she loves to eat.
Ingredients: Thick Poha: 2 cups Onion; 1 medium finely choppedGreen Chilli: 2 choppedPotato: 1 medium cut into small cubesCarrot: 1 medium cut into small cubesPeas: 1/2 a cupCurry leaves : 4-5Cumin Seeds: 1/2 tspTurmeric Powder: 1 tspRed Chilli Powder: 1 tspPeanut : 1/2 cup ( I didn't use any as DD is allergic to these :( )Oil:  2 tbspSalt to taste
Procedure: Soak poha in water so that its soft but not mushy, the time of soaking depends on the thickness of the poha. In  a pan heat 1 tbsp of oil, add the cubed potato and carrot with a little salt and cook till cooked thorough and slightly crispy. Remove from the pan . If using peanuts, in the same pan roast the peanuts with littl…

Bhindi Aloo Bhaja (Sauted Okra)

Bhindi (Okra) is one of those vegetables that is loved by almost all or so I thought. Being prepared on a regular basis at home I had the mindset that everyone loves and knows how to handle it. But to my surprise I realized not all know how to cook it properly and despise it for its slimy texture. Many friends of mine mentioned that they tried okra and didn't like it because it was too slimy. I am guessing they didn't cook it right. So here is a simple and delicious recipe for Okra which is for sure not slimy at all. The trick is to find the right okra. When buying okra do this simple test of trying to break the tip off with your thumb and if it breaks easily then its really fresh and young, but if it gives a hard time then let it go, because if you cook it its gonna be a tuff to enjoy it.
Ingredients: Okra: 1/2 pound or about 10 -15Aloo (potato): 1 medium cut into cubesOnion: 1 medium choppedPancha Putana: 1 tspDry red chili: 2 whole Salt: tasteTurmeric powder: 1 tspRed chillo …

Veg Manchurian

Manchurian is one of those chines recipes that I have been trying to master for sometime but everytime something goes missing and I never get the restaurant taste that we all crave for. But finally I tried the  Ching's Manchurian mix and vala perfect manchurians :).
Ingredients: for the veg manchurian balls Grated carrot: 1 cup Cabbage: 1 cup finely chopped Bell pepper: ½ cup finely chopped Spring onion/scallion greens: ¼ cup finely choppedBlack pepper powder: ½ tsp freshly crushedAll purpose flour/maida: 2 tbsp salt to tasteOil for shallow frying
for the sauce: Onions: 4-5 perl onions.Green Chillies: 2 slitGinger: 1 tbsp Garlic: 1 tbsp Chings's Manchurian Mix: 3 tspWater: 2 cupssome chopped spring onion/scallion greens for garnishing
Procedure:
Mix all the ingredients listed under veg balls. keep aside for 15-20 minutes. shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil. drain on kitchen tissues and keep aside.
Preparing the sauce:
Add 3…

Cherry Almond Loaf

Finally the season for fresh farm picked fruits and with it comes the delima of how to use all these beautiful fruits before they go bad. One of the fruits that go bad really soon is cherries. They are really delicious but had to consume a lot. Not advisable as well as it might lead to frequent visits to the loo :). So here is a very delicious and convenient way of using the cherries . A moist quick loaf with sweet cherries.
Ingredients: Almond: 1 Cup Blanched and finely GroundAll-purpose Flour: 1 1/4 Cups Baking Powder: 1 TspUnsalted, Softened Butter: 1 Stick Sugar: 3/4 Cup Large Eggs:3 Ripe Cherries:2 Cups Pitted  and cut Into Quarters
Procedure: Preheat oven to 375 degrees F. Grease an loaf pan In one bowl. Mix together the flour, salt and baking powder. In another bowl beat the butter with the sugar at medium speed with a hand or table mixer until light and fluffy. Add the eggs, one at a time, beating well between each. Add the ground almonds and mix. Add 1/2 the flour mixture and mix briefly…

Amritsari Murgh Makhani

Amritshari Murg Makhani  is a delicacy form state of Panjab which is really famous for its colorful culture, big hearted people and delicious lip smacking food. 
Ingredients: For the marination:
Chicken pieces: 1 poundGinger Garlic paste: 2 tbspCurd: 4 ytbspLemon juice: 1 tbspCoriander powder: 1tsp Cumin powder: 1 tspOnion: 1 medium choppedRed chilli powder: 2 tbspSalt to taste

For the gravy:
Tomato Puree: 1 cupButter: 2 tbspRed chilli powder: 1 tsp Ginger :1 tsp finely choppedGreen chilli: 2 finely choppedOrange color: 1/4 tspFresh cream: 2 1/2 TbspCoriander powder: 1 tspCumin powder: 1tspSugar: 1tspSalt to taste
Procedure: Mix all the ingredients for marination to make a paste. Marinate the chicken pieces with the paste and let it marinate for 2 hours. Heat butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender. In the meanwhile in a saucepan, heat butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and chopped green chilli…

Panasakatha Tarkari (Kathal / jackfruit curry)

Unripe jackfruit is widely known as panasa katha in Odisha. It has a mild flavor and distinctive meat-like texture and is compared to poultry. It is used in curry dishes with spices, in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian (Bengali) and (Odisha) and Keralan cuisines. The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving.
Ingredients:
Raw Jackfruit : 1 medium size (Peel of the outer layer of the raw jackfruit and cut into small pieces)Potato : 2  medium size cut into quartersOnion : 1 medium finely choppedGinger Garlic Paste: 2 tbspTomato: 1 medium finely choppedOil : 2 tbspTurmeric Powder: 1tbspChilli Powder: 2 tbspCumin Powder: 1 tbspCoriander Powder: 2 tbspCinnamon: 1/2 inchCardamom : 2bay leaf: 2Salt to taste
Method: Par boil the pieces of jackfruit with salt and some turmeric powder . Heat oil in a frying pan fry the boiled pieces of potato till slightly golden.

Remove the potat…

Sesame Honey Chilli Potatoes

Its a very popular Indo-chinese dish, which goes well with both vegetarians as well as non-vegeterians. For our last potluck party the theme was chines food and while all the items were decided we needed one more appetizer for the vegetarians so I decided to prepare this very delicious and crunchy dish. Ingredients: Potatoes: 3 Large peeled and cut into fingers like for french friesGarlic: 2 cloves  crushedRed chilli pwd: 1 tsp Tomato sauce: 2 tbpssalt : to tasteoil: 1 1/2 tbspFor sauce: Tomato sauce: 1 tbspRed chilli sauce: 1 tsp Vinegar: 2 tbspGarlic : 2 cloves crushedHoney: 1 1/2 tbpSpring onion greens: 1 tsp choppedoil: 1/2 tbsp Procedure: Mix oil, red chilli pwd, tomato sauce, crushed garlic and salt and place the potato fingers, in a ziplock bag and shake well. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mts. You need to turn the potato fingers once during the baking process. Heat a heavy bottomed vessel, add oil, add the crushed g…

Baingan bharta (Mashed Eggplant)

Its been months since I posted my last recipe. But it has been really hectic with baby Kiara, inlaw visit and trip to India. But finally I got to it and so here is one of my all time fav recipes. Baingan bharta (Mashed Eggplant) is a South Asian dish the national cuisines of both India and Pakistan. Traditionally, the dish is often eaten with roti or paratha and is also served with rice and/or raita, a yogurt salad. Ingredients:
Eggplant: 1 largeOil: 3 tablespoonsOnions: 1 large choppedGreen Peas: 1/2 cupGreen Chilli: 2-3 choppedGarlic: 2-4 cloves choppedTomatoes: 1 medium choppedSalt to tasteRed chilli powder: 1 tspGaram Masala Powder: 2 tspFresh coriander leaves chopped: 2 tbsp
Procedure:  Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Cool, peel and mash. Heat the oil in a non-stick pan and sauté the onions, garlic and green chili  till light golden brown. Add the tomatoes, salt and chilli powder, garam masala powder and sauté till the masala is c…