Sunday, October 31, 2010

Eggplant fry

You need
Big Eggplant - 1
Salt
Chilli powder - 1 teaspoon
Chaat masala - 1 tablespoon
Garam masala - 1 teaspoon
Curry leaves - finely chopped
Coriander leaves - finely chopped
Oil
Lemon juice 

Method
  • Slice the eggplant into discs not too thin.
  • In a bowl mix all the spices, curry leaves, coriander leaves and lemon juice and add enough oil to make bring to sauce consistency.
  • Rub the eggplant slices with this sauce mixture on both sides and place it on a tray.
  • Heat a skillet and place the eggplant slices on the skillet and fry both sides until brown and done.
  • It is not needed to add oil to the skillet before frying since the eggplant marinate itself has oil.
  • Remove onto a plate and squeeze a juice of lemon and serve warm







Aalu Bhonda

You need
Potatoes - 2 (boiled)
Onions (optional) - 1/2 (finely chopped)
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Mustard seeds - 1 teaspoon
Green chillies - 1 (finely chopped)
Turmeric powder - 1/2 teaspoon
Coriander leaves 
Curry leaves
Besan flour - 2-4 tablespoons
Rice flour - 1 tablespoon
Salt
Chilli powder - 1 teaspoon
Asafoetida - 2 pinches
Oil
Lemon - 1/2


Method


  • For the potato patties 
  • In a pan add oil, splutter mustard seeds, turmeric powder, urad dal, channa dal, Asafoetida, curry leaves, onions, mashed potatoes, salt and green chillies and saute well for about 5 minutes until the potatoes are coated well.
  • Garnish with coriander leaves and lemon juice and set aside to cool.
  • Once cool make balls out of the potato mixture and place them on a plate.
  • For the batter
  • Mix the flours, salt, chilli powder and Asafoetida with required quantity of water to make a thick batter.
  • For frying
  • In a pan heat enough oil to deep fry the bhondas.
  • When the oil is hot dip the potato balls in the batter, coat them well with batter and drop them in hot oil one-two at a time.
  • Allow to become golden brown and remove onto paper towel.
  • Serve hot with any chutney of your choice.



French fries

An irresistible snack for everyone. It has never been tough for anyone to finish a bag of french fries . We could still slip in a few more wedges even if we are almost stuffed. An absolute craving snack for the kids. Potatoes are one of the foods that have umami flavor in them naturally and no wonder french fries are loved so much by all. You could bake them if you like but it is not going to taste as good as the fried ones. 


You need
Potatoes - 2
Salt
All purpose flour - 2 tablespoons
Pepper
Dried seasoning (optional)
Oil


Method


  • Cut the potatoes as you would to make french fries and wash them in cold water and pat them dry on a paper towel.
  • Add flour and pepper to the potatoes and toss them to coat the potatoes with the flour.
  • Heat enough oil in a pan to deep fry the potato wedges.
  • Drop a handful of the potatoes into the pan and fry until golden yellow.
  • Remove onto paper towel, sprinkle required salt and serve hot.





Corn chaat

The simplest and healthiest snack that anyone could ever make. 


You need
Corn kernels - 2 cups (boiled)
Salt
Lemon - 1/2-1
Chaat masala - 1 teaspoon
Coriander leaves - finely chopped
Butter - 1 tablespoon
Chilli powder - 1teaspoon
Garam masala - 1/2 teaspoon


Method


  • In a pan add butter, chilli powder, garam masala, corn kernels and salt and saute for 2 minutes.
  • Add chaat masala, coriander leaves and lemon juice and mix well.
  • Serve warm



Sabudana kichidi

This is a similar version of the sabudana vada in that it has the same ingredients but this is more like Upma. A smart breakfast item which sits heavy on your tummy until lunch. 


You need
Sabudana/Sago pearls - 2 cups
Cumin seeds - 1 tablespoon
Ground peanuts (coarse)- 1 cup
Coriander leaves - finely chopped
Potatoes - 1 medium size (finely chopped)
Salt
Green chillies - 2 (finely chopped)
Oil
Lemon - 1


Method
  • Soak the sago pearls overnight in just water just enough to immerse the pearls. Do not soak in more water than this quantity.
  • Microwave the potatoes until they are done and set aside. 
  • In a medium pan start by adding oil, cumin seeds, green chillies, potatoes and saute' for 2 minutes.
  • Add the sabudana and mix well. Add the peanut powder, salt and mix well. Cook until the sabudana gets a little moist and transparent.
  • Garnish with coriander leaves and lemon juice.
  • Serve hot with Yogurt or your choice of pickle

Guacamole

You need
Avocados - 2 (mashed)
Onions - 1/2 (finely chopped)
Garlic - 1 clove (finely chopped)
Tomatoes - 1/2 (finely chopped)
Lemon - 1/2- 1
Corinader leaves - Finely chopped
Salt
Pepper


Method


  • In a bowl add the mashed avocados, salt, pepper, onions, garlic, tomatoes, coriander leaves and lemon juice and mix well. 
  • You could mash them one more time.
  • Set aside for 1 hour and serve with Tortilla chips.

Pineapple Salsa

Add pineapple chunks to Tomato Salsa Recipe

Peach Salsa

Add peach chunks to Tomato salsa recipe

Mango Salsa

Add mango chunks to Tomato Salsa Recipe

Tomato Salsa

You need
Tomatoes - 3 ripe (finely chopped)
Onions - 1/2 (finely chopped)
Jalapenos - 3 (finely chopped)
Coriander leaves - finely chopped
Garlic cloves - 2 (finely chopped)
Red pepper - 1/2 (finely chopped)
Mango chunks (optional)
Peach chunks (optional)
Pineapple chunks (optional)
Olive oil - 1 tablspoon
Salt
Lemon - 1
Pepper


Method
  • Combine all the above ingredients in a bowl.
  • Refrigerate for 1 hr and serve with Tortilla chips.

Cauliflower Manchurian

One of the best Indo-chinese recipes I have come across and never found it on the American menu. The following recipe is a restaurant style version, so it has food color and Ajinomoto. You could choose to omit them, if you want and it surely will taste good even without it. Ajinomoto/chinese salt gives a Umami flavor to the food, which is why food tastes even better with it. They are basically flavor enhancers, and of course should be used minimally in any dish.


You need
Cauliflower - 1 medium (florets separated)
Onions - 1/2 (diced)
Red/Green pepper - 1/2 (diced)
Green chillies (Optional) - 2 (sliced long)
Spring onions - finely chopped
Pepper powder - 1 teaspoon
Salt
All purpose flour - 2 tablespoons
Corn flour - 1 tablespoon
Rice flour - 1 tablepspoon
Ajinomoto - 2 pinches
Soy sauce - 1 -2 tablespoons
Tuang sauce/red chilly sauce - 2 tablespoons
Tomato sauce - 1 tablepsoon
Ginger garlic paste - 1 tablespoon
Garlic - 2 cloves (finely chopped)
Ginger - small piece (finely chopped)
Red/Orange food color - a pinch
Oil


Method


  • In a bowl place the washed and cleaned florets and add ginger garlic paste, salt, soy sauce, pepper powder and 1 pinch of ajinomoto and mix well.
  • In a separate bowl add all the flours together, salt and make a thick batter using water.
  • Heat enough oil in a pan to fry the florets. Dip the florets in the batter and drop them in hot oil.
  • Remove them onto paper towels when they turn golden brown.
  • In a wok start by adding oil, finely chopped ginger and garlic, green chillies, onions, red/green pepper, salt, 1 pinch of ajinomoto, soy sauce, tuang sauce, tomato sauce and stir fry on medium high heat. 
  • Mix the food color in little water and add it to the wok. 
  • At this point the contents in the wok will look like a thick sauce. If not add little water to bring it to sauce texture.
  • Add the fried florets to the wok and mix well to coat all the florets with the sauce. 
  • Stir fry on medium high heat for - 2-5 minutes and garnish with spring onions.
  • Serve hot



Saturday, October 30, 2010

Vazhapoo Vadai (Banana flower patties)

One other interesting form to eat these flowers. This is exactly the same way of preparing a Masala vadai or Paruppu Vadai. Except that you add Vazhapoo to the batter. 


You need
Vazhapoo (Banana flower) - 1 cup (finely chopped)
Onions - 1/2 (finely chopped)
Channa dal - 1 cup
Toor dal - 1/4 cup
Turmeric powder - a pinch
Asafoetida - a pinch
Red chillies - 2 
Green chillies - 1-2 (finely chopped)
Curry leaves - finely chopped
Coriander leaves - finely chopped
Salt
Oil


Method
  • Soak channa dal, toor dal and red chillies in some water for about 1 hr.
  • Drain all the water and grind this into a coarse batter with a few dals visible as whole.
  • Finely chop the vazhapoo, place them in a microwave bowl with water and microwave for 4 -8 minutes and drain the water.

Batter

Patties

  • Add the vazhapoo, onions, turmeric powder, Asafoetida, green chillies, curry leaves, coriander leaves and salt and mix well. 
  • Make disc shaped patties and keep them aside. 
  • Heat oil in a pan for deep frying the patties.
  • Drop the patties one by one into the hot oil and allow them to turn golden brown on both sides.
  • Remove onto paper towels
  • Serve hot with mint chutney









Friday, October 29, 2010

Vazhapoo Biryani (Banana flower Pulav)

Every part of this tropical beauty is useful in the kitchen. From top to bottom, the ripe fruit, the unripe fruit, the flower, the stem and even the leaves are not spared in this tree which are all used in any Asian's kitchen. I
don't know of any other plant that serves so much than this one. Probably the most loved plant down South of India, it deserves a better status next to the Lotus as our national plant.


Residing in the US, I never get to cook or eat this plant as often as I do back in Chennai. But thanks to the city of Atlanta, which gifted me this wonderful banana flower on time for me to try out this Biryani, which was long time pending. There is just one trick to this dish that I have mentioned below, which is most important in removing the bitterness from the flowers. After which you simply make any version of pulav. You have to try it to believe the beauty of these flowers in the kitchen....


You need
Vazhapoo (Banana Flowers) - 1 cup (chopped)
Onions - 1/2 (finely chopped)
Tomatoes - 1 (finely chopped)
Garlic cloves - 2 (finely chopped)
Mint leaves - few sprigs (finely chopped)
Green chilly - 2 (slit)
Cloves - 4
Cinnamon Powder - 1 tablespoon
Chilli powder - 1 teaspoon
Garam masala (Optional) - 1 teaspoon
Bay leaves - Optional
Ghee - 1 tablespoon
Basmati rice - 1 cup
Turmeric powder - 1/2 teaspoon
Salt
Oil
Coriander leaves


Method
  • Soak the basmati rice in water for 30 minutes.
  • In a microwaveable bowl, add the finely chopped vazhapoo, some water and microwave for 4 minutes until it is steamed.
  • Drain the water from the vazhapoo.
  • You can repeat this process again for another 2 minutes and drain the water, if needed. Keep this aside.
  • In a deep pan start by adding oil followed by green chillies, garlic, onions, turmeric powder, cloves and bay leaves and saute for a minute.
  • Add chilli powder and tomatoes and saute until tomatoes turn soft.
  • Add the vazhapoo, cinnamon powder, garam masala and mint leaves and saute for 3-4 minutes.
  • Add 3 cups of water to the pan and bring it to a boil.
  • When the water bubbles, add the drained basmati rice, salt, ghee, cover and cook.
  • When you see holes on the rice, reduce the heat to low heat , cover and cook until rice is done. 
  • Garnish with coriander leaves and serve warm.



Thursday, October 28, 2010

Aalu jeera

You need
Baby Potatoes -10-15
Cumin seeds - 1 tablespoon
Chilli powder - 1 teaspoon
Asafoetida - A pinch
Turmeric powder - 1/2 teaspoon
Curry leaves
Coriander leaves
Salt
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Oil


Method
  • Boil the baby potatoes in microwave and set aside.
  • In a thick bottomed pan add oil, cumin seeds, curry leaves, turmeric powder, chilli powder, coriander powder, cumin powder and mix well.
  • Add the potatoes and mix until the potatoes are coated well with the spices.
  • Add salt and cook until the potatoes turn golden brown.
  • Garnish with coriander leaves and serve warm.







Rava Kesari

You need
Rava -1 cup
Sugar - 1.5 cups
Raisins - a handful
Cardamom Powder - 2 pinches
Orange food color - a pinch
Cashew - 1/2 a handful
Ghee - 5 tablespoons
Saffron - a pinch


Method


  • In a medium sized pan add 1 tablespoon of ghee and fry the raisins and cashew until light golden brown and set aside.
  • In the same pan fry the rava until slightly yellow and set aside.
  • In the same pan boil 3 cups of water.
  • Add saffron and food color and the rava slowly.
  • Stir well and keep the flame on low and mix well until rava is cooked well.
  • When the rava is cooked add the sugar and mix well. Keep stirring and cook until the kesari starts leaving the sides of the pan.
  • Use 4 tablespoons of ghee during this time. 
  • Add cardamom powder and mix in the fried raisins and cashew.
  • Serve warm

Aalu methi

You need
Potatoes -2 (cut lengthwise/wedges)
Onions - 1 medium (cut lengthwise)
Mustard seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Asafoetida - a pinch
Urad dal - 1 teaspoon
Kasoori methi - 2-3 tablespoons 
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Amchur powder - 1/2 teaspoon
Salt
Oil


Method


  • Cook the cut potatoes in a microwave safe bowl and set aside.
  • In a pan add oil, splutter mustard seeds, turn urad dal to light brown, add asafoetida, turmeric powder, onions and sauté until onions turn translucent. 
  • Add the potatoes, chilli powder, salt, coriander powder, cumin powder, Amchur powder and little more oil if needed and mix well to coat the potatoes with all the spices.
  • Cook for sometime until the potatoes turn golden brown/get roasted slightly.
  • At this point add the kasoori methi and mix well.
  • Cook for another minute and turn off the heat.
  • Serve warm with hot parathas
  • Note - Optional to use fresh methi leaves instead of dried kasoori methi.



Pav bhaaji

You need
Burger buns 
Potatoes - 2 cups (diced)
Carrots - 1 cup (diced)
Beans - 1 cup (diced)
Capsicum - 1/2 cup (finely chopped)
Onions - 1 cup (finely chopped)
Tomatoes -1 cup (finely chopped)
Red food color (optional)- a pinch 
Coriander powder - 1 tablespoon
Chilli powder - 1 teaspoon
Cumin powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon powder - 1/2 teaspoon
Amchur powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Garam masala - 1 teaspoon
Salt
Oil
Butter - 3 tablespoons
Lemon 


Method
  • Boil the potatoes, carrots and beans in a cooker until soft.
  • In a thick bottomed pan add oil, cumin seeds, turmeric powder, 1/2 cup of onions, a pinch of salt and saute until onions turn translucent.
  • Add the capsicum and tomatoes and sauté until the tomatoes turn really soft and oil oozes out.
  • Mash the vegetables in the cooker and add them to the pan and mix well.
  • Add corinader powder, cumin powder, cinnamon powder, chilli powder, Amchur powder, chaat masala, garam masala, salt, butter and mix well. 
  • Cook for around 5-10 minutes mixing well. Add water if required to bring it to the required bhaaji consistency.
  • Mix the red food color in little water and add it to the bhaaji.
  • Cook for another 10 minutes until done. You can partially cover the pan if it bubbles a lot.
  • Garnish with coriander leaves, finely chopped onions and lemon juice and serve along with pav bread/burger buns.
  • Pav bread - In a skillet spread butter on both sides of bun and place is on hot skillet. Turn both sides until golden and serve with Bhaaji.





Biryani

The authenticity for this dish goes to the city of Hyderabad, being one of the few cities serving this specialty. It may be common everywhere but Moroccans, Arabs and Egyptians have there own way of making Biryani and maybe coin a different term for it. The ultimate taste goes to Hyderabad - be it vegetarian or not. This is definitely going to be worth a try and will become a weekend hit.


You need
Vegetables - Carrots, beans, Potatoes, Peas, Cauliflower (all diced long)
Paneer - 1/2 cup (cubed)
Basmati rice - 2 cups
Salt
Biryani masala - 3-4 tablespoons
Green chillies - 3
Onions - 1 (sliced)
Cashew - 1/4 cup
Raisins - 1/4 cup
Coriander leaves - 1 cup (finely chopped)
Mint leaves - 1 cup (finely chopped)
Saffron - a pinch soaked in water
Cumin seeds - 1 tablespoon
Cinnamon powder - 1 tablespoon
Cardamom powder - 1/2 tablespoon
Cardamom - 2-3
Cinnamon sticks - 2
Yogurt - 2 cups
Oil
Ghee - 2 3 tablespoons


Method
  • Wash and soak rice in water for about 30 minutes.
  • In a deep vessel add enough water and allow to boil. Add some oil, cumin seeds, cardamom and cinnamon sticks and salt to add more flavor.
  • Add the right amount of salt at this point for the rice.
  • Drain the rice and add it to the boiling water.
  • Cook the rice until it is half done, about 70% cooked.
  • Drain the rice and set aside.
  • For the Fried onions
  • In a separate wide pan start by adding oil, followed by onions, salt and sauté until the onions turn brown.
  • Remove the onions from the pan and keep aside.
  • In the same pan add oil, ghee, cumin seeds, ginger garlic paste, all the vegetables, biryani masala, cardamom powder, cinnamon powder, salt, green chillies and cook until the vegetables are also half done, about 70% done.
  • Add 1/2 cup of coriander leaves and mint leaves and sauté well.
  • Now add 1 cup of yogurt, paneer and mix well. Keep this aside.
  • In a deep vessel start by adding some oil, add half of the vegetables, 1 cup of yogurt, raisins and cashew nuts and little fried onions. This is the first layer.
  • The second layer is rice.
  • The third layer is vegetables, coriander leaves, mint leaves, fried onions.
  • The fourth layer is again rice followed by saffron.
  • Cover and cook until rice is fully done. Keep the flame in very low heat so the bottom does not get burnt.
  • Serve hot with raita





Mini Bread Pizzas

This is an instant pizza with whatever you have in your kitchen. You don't have to strictly follow the below recipe. It is a fun snack for kids too. 


You need
Brown Bread - 6 slices
Salsa 
Cheese combo - Monterey jack and cheddar cheese or anyother combo
Green chillies (optional) - finely chopped
Capers 
Olive oil


Method


  • Top the bread slices with a spoon of salsa, cheese and capers and optional ingredients.
  • Place foil paper on baking tray and drizzle with olive oil.
  • Place the bread slices on top and drizzle again with olive oil.
  • Bake at 350F until cheese melts.

Basic White sauce

The following is a recipe of a simple version of white sauce that you can use over pasta or ravioli or Au Gratin or as a dip for vegetables. I most often have this over spinach and cheese ravioli from Costco. That was when I started making this more often. It could get very heavy on your tummy, since the sauce itself has cream and butter as the main ingredients. Nevertheless a try to savor your taste buds to this yummy treat. 


You need
Heavy cream
Butter - 1 tablespoon
Salt
Pepper
Garlic cloves - 2 (finely chopped)
Red pepper flakes (optional)
White wine - 2 tablespoons


Method
  • In a pan start with butter and add the garlic cloves and sauté along with red pepper flakes.
  • Pour in the heavy cream, salt and pepper and simmer for a few minutes.
  • Add the wine towards the end and cook for a few minutes and switch off.
  • Serve over pasta/ravioli
Variations - Sauté finely chopped mushrooms and add it to white sauce

Saturday, October 16, 2010

Kalakand

The ultimate sweet for all occasions. Well, if you have had Kalakand I am sure you would all be thinking it is going to take your soul out to bring it to this form. I never knew it would be this easy until I tried it out. 


You need
Ricotta cheese (whole milk)- 1 tub (15oz)
Condensed milk - 1 can
Cardamom powder - 2 pinches
Saffron - a pinch
Almonds & Pistachios - (slivered)


Method


  • In a wide bowl pour the condensed milk and Ricotta cheese (1:1 ratio). Mix together well until they are combined.


  • Add the cardamom powder, stir well and microwave for 5 minutes.
  • Take it out stir well and microwave for another 5 minutes. (Keep checking inside the microwave so the contents do not bubble out of the container)
  • At this point it will begin to start getting grainy but still has more of liquid.
  • Take it out, stir and microwave for 2 minutes. (Keep checking so the contents do not bubble out)
  • Take it out, stir and microwave for 1 minute. Repeat this for another 4 minutes microwaving for every one minute only. Do not place it all together for 5 minutes.
  • Between 15-17 minutes you will notice the contents becoming grainy and thick coming to the right consistency that you can pour it out onto a plate. It will not be runny. 
  • Garnish with almonds, pistachios and saffron and set aside to cool.
  • Once cool cut into diamonds and serve.
  • Relish your ultimate sweet



Sabudana vada

Maharashtra is a state that basically lives on potatoes for everything I guess. I love this dish and I must thank my maid who introduced me to this. Pearl sago (Sabudana) and potatoes were mainly used to make dishes during fasting. No wonder they keep your tummy full the whole day....hehe


You need
Sabudana or Pearl Sago  - 1 cup
Potatoes - 2 (boiled)
Peanuts - 1/2 cup (coarsely ground)
Coriander leaves 
Cumin seeds - 1 teaspoon
Green chillies - 2 (finely chopped)
Amchur powder/Dry mango powder - 1 teaspoon
Salt
Oil


Method
  • Soak the Pearl sago overnight in just enough water to cover the pearls. 
  • To this add the boiled potatoes, peanuts, coriander leaves, salt, green chillies, amchur powder and cumin seeds and mix well.
  • Add a little oil to your palm and make patties of the above mix.
  • Deep fry the above patties in hot oil until they turn golden.
  • Remove onto paper towels
  • Serve hot with any chutney/ketchup