Peanut Chutney

16 Jan

Placeholder post for a chutney that came out okay. Just wanted to try something different from the usual coconut chutney.

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Kaju Katli

15 Jan

This one is an all time favorite and such a simple recipe that I wonder why I never made it more often. They key tips in this are:

  1. Make sure the cashews are dry before grinding them.
  2. Add a little water to the sugar while boiling it but not too much as otherwise it will take too long to evaporate
  3. Don’t keep the flame too high while mixing the cashew powder and the sugar
  4. The paste shouldn’t be too sticky or too dry – you should be able to roll it out with a rolling pin, so you can cut it into a shape you desire.

When I made it, it was so sticky that I couldn’t roll it or cut it at all – and had to eat it as uneven blobs. Still tastes good, but doesn’t look good at all – I’ll aim to fix it next time 🙂

Alu Methi

15 Jan

This one’s very simple in that you just cook the potatoes as usual, in whatever way you prefer. Make sure that the pieces are a little big though.

  1. Add the usual dry spices (mustard, cumin, turmeric, coriander powder and chilly powder) while cooking the potato
  2. Chop the fenugreek up and discard the stalks and then separate the leaves.
  3. If the leaves are too big chop them up too
  4. Once the potatoes are nearly cooked, sprinkle the fenugreek leaves on the potatoes and let it all cook together.

That’s it really – just ensure that you have enough fenugreek to cover all the potato, so you get the flavor of both vegetables in every bite.

Vegan pineapple cake

15 Jan

This was a nice cake we baked recently that came out quite well. We did modify it a bit ingredient wise:

  1. For 2 eggs we used 1/2 a cup of soy yoghurt instead
  2. Instead of Dole pineapple we used a real pineapple and cut it into pieces instead
  3. Didn’t use any icing but topped it off with a variety of fruits instead
  4. We added some chocolate sauce right on the top of the cake

Rasam

15 Jan

I’m not a fan of Rasam anyday but sometimes I guess it is good for you. Here’s some tips:

  1. Soak a little tamarind, not too much – you get quite some juice even with a little bit tamarind
  2. Fry some mustard, jeera, chopped garlic and a little black pepper
  3. Squeeze out some tamarind juice into a cup
  4. Boil some water and add the juice and spices to it. Let it all boil a bit

That’s it really. If you like some tomato you can use that instead of the tamarind juice.

Gobi Paratha

15 Jan

This one came out quite well frankly. We made it in a different way than usual. Of course my inspiration, as almost always was the recipe on the site of the greatest cooking website in the world.

Here’s a few tips I would like to add too:

1. The cauliflower mixture should be cooked and ready to eat as it is before you stuff it into the roti balls.

2. Take big balls of flour when you are stuffing vegetable in. If you don’t you cannot roll it out and it will break.

3. Seal the ball well. Again, this will not be possible if you do not do Step 2 properly.

4. Roll gently else it will break and the mixture will spill out.

That’s all really, and for the rest just follow what she says 🙂 – it works perfectly.

 

Tomato Black Bean Rice

15 Jan

This one is a simple recipe that I got from Vegetarian times. If there’s not too many veggies at home, this one is a good recipe to try.

  1. Cook some rice in a pressure cooker.
  2. Cook some red/black beans as well – try to cook them so their structure still stays intact after cooking and the beans do not become too soft.
  3. Stir Fry some tomatoes, chillies and onions. Add some salt, chilly powder, cumin and black pepper to this.
  4. Mix everything together and squeeze some lime over the mixture.
  5. Garnish with cilantro if you’d like to.

The salt’s key in this one because otherwise it tastes too flat – as I found out to my detriment 🙂