Archive | April, 2012

Bhindi Aam Masala

28 Apr

So I couldn’t find a recipe which was telecast on Food Food called Bhindi Aam ki katiyal. So I searched around and found some recipe which used raw mango and modified it as I wanted. Turned out reasonably well. Here it is:

a) Cut Bhindi vertically, so the seeds are exposed. Make sure all of them are tender .. and break easily. If they don’t just chuck them away; they spoil the food.

b) Cut and grind Raw mango into a paste. You can use 1 or 2 small mangoes…as a large part is just consumed by the seed.

c) Heat Oil and fry 1 or 2 onions along with all of the following:- Jeera, Salt, Turmeric, Chilly Powder, Ginger Powder, Curry Leaves, Methi Leaves and some Garam Masala.

d) Once the Onion starts to turn Golden and has properly absorbed all of the masalas..add the Bhindi to it.

e) Cook the Bhindi till it starts turning brownish..as long as its green..it means its raw. Once all the Bhindi turns brown , add the mango paste to it and stir well so the Onion, Bhindi and Mango are well mixed.

f) Add a little more Garam Masala and Chilly Powder at the end if you’d like it a little spicier.

g) Cut 1 or 2 tomatoes in rings and garnish the Bhindi with it. You can add a little coriander on top as well.

h) Serve with Roti or Rice. Rice is probably better. Again make sure that the Bhindi that you use is good..if its not it’ll spoil the vegetable and all your efforts will be wasted.

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Stuffed Paratha

25 Apr

So I had a lot of vegetables at hand today and thought of making some stuffed Parathas.  I’d already tried out single veggie parathas before and that’d been okay so today I thought ..why not a mix veg thing? So here goes:

1. Cut up onion, green capsicum, carrots, some raw mango and some cabbage into small pieces; make it as even as you can.

2. Shell some peas.

3. Take some cauliflower and separate the florets. Wash the cauliflower in boiling water to remove any dirt there might be. Cool it after boiling it.

4. Mix all of this in a vessel. Allow the mixture to cool.

5. Put all this in a mixi and grind it to a paste. Stop before the paste becomes too fine.

6. Fry a litle jeera. Add the paste as soon as the jeera turns brown.

7. Add Salt, pepper, chilly powder, turmeric, garam masala, kasuri methi and dry ginger powder to the mixture. Mix it well and keep frying gently, with little oil till its nearly cooked.

8. Powder a few curry leaves and sprinkle on top and mix again.

9. Take it off the flame and cool it.

10. Once cool, add atta to this mixture and water as required to make this into a dough. Make sure that you don’t add TOO much atta, then it starts tasting like a normal chapati.

11. Once dough is ready, roll it out into circles or whatever shapes you want and bake on Tava.

12. Serve with Dal or raita or curd. Tastes quite good..although the taste of all the veggies put did not kind of permeate through.

Vegetable Biryani

23 Apr

This came out really well. I largely followed what was given here with a few largely Mom inspired modifications ;). You can follow the recipe on the main link; but I’ll write down the modifications separately.

1. Boil the cauliflower separately for 3-4 minutes and throw the remaining water away. This is to remove the dirt between the cauliflower florets.

2. Cut the carrot, beans,green capsicum and onions into longish strips, instead of small pieces.

3. Boil the carrot,beans and peas in a pressure cooker for some 10 minutes to soften them up.

4. Fry the onions and capsicum separately; you don’t need to boil those as they cook very fast. Midway through frying the onions and capsicum, add the boiled veggies too.

5. Add all the various pastes and masalas in the order given on the link; that’s what I followed as well.

6. Add the yoghurt right at the end; and ensure that you don’t heat the vessel for too long after mixing the rice-veggie combo with the yoghurt; it’ll break the curd up and make it very watery.

7. Serve with a bowl of curd/raita and maybe a few papads or chips. Don’t need to make a separate side dish; this is quite heavy as it is 🙂

Boondi Raita

13 Apr

Followed this exactly. Tastes quite good 🙂

Corn Soup

13 Apr

So I followed this recipe here and it tastes quite good. The only thing I changed was to not use any Beans.

The other thing was that while I could taste the Corn, it was the taste of the other vegetables that came through much more…so if you like Corn add more of that and less of the vegetables :). Otherwise the recipe was good.

Coconut chutney

13 Apr

A quick one here to be used as a side dish with Idlis, Dosas, Poha or whatever you want really 🙂

1. Take a coconut; break it open and cut a few pieces of coconut from inside it. Smaller the pieces the better.

2. Cut 2 to 3 green chillies

3. Add a little Daliya.  4 spoons should be enough.

4. Add a little salt, few corriander leaves and a couple of curry leaves.

5. Grind it in a mixi. Once it becomes a fine powder add a little water (just enough to make it into a paste; not TOO watery) and grind again

6. Fry a little bit of Rai in 1 spoon of oil till the Rai splutters. Add the Rai to the Chutney and mix it. You’re done 🙂

Aloo Poha

13 Apr

So I already knew how to make Poha in a very simple way. So here it is:

1) Soak the Poha in water and let it absorb the water. Drain the excess water. You can keep the Poha here for around 5 minutes.

2) Mix all your dry masalas in a small cup: Salt, Chilly Powder, Turmeric, Garam Masala

3) Add to the Poha and mix well.

4) Add a little oil. Dump the Poha into the frying pan. Roast a little bit; don’t let it get too crisp though. Eat 🙂

But doing this, while efficient enough is not very tasty; so I was Googling for better ways and found one here. This recipe works really well and is very tasty too. I’d leave the Chana Dal out though and add a few cashews and almonds if you happen to have them.

Serve it with a little Coconut Chutney and it tastes awesome 🙂