tag:blogger.com,1999:blog-17206855935845364092024-02-07T22:25:35.908-08:00Kitchen AromasIntroductionRoma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-1720685593584536409.post-54396540228203550942020-03-23T00:37:00.001-07:002022-06-30T08:40:54.950-07:00Peppy happy SWEET POTATO CHAAT<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients<br />
<br />
2 medium size sweet potatoes<br />
<br />
5 green chillies chopped fine<br />
<br />
1" piece ginger chopped very fine<br />
<br />
1/4 cup or more Coriander leaves chopped fine<br />
<br />
Rock salt and common salt to taste<br />
<br />
Red chillie flakes or powder to taste<br />
<br />
3/4 tsp.Roasted and ground cumin seeds (Bhuna jeera)<br />
<br />
A pinch of Hing optional<br />
<br />
Tamarind chutney to taste<br />
<br />
Coriander chutney optional<br />
<br />
1large lime or lemon squeezed<br />
<br />
<br />
Method<br />
<br />
<br />
<ul style="text-align: left;">
<li>Wash the sweet potato well and boil till tender.</li>
<li>Let it cool and then peel and cut into slices ( not too thick or too thin).If the sweet potato is very big you can cut it length wise first and then slice it. </li>
<li>Sprinkle all the ingredients and mix them well.</li>
<li>Taste and adjust the spices. It should be tangy and hot.</li>
<li>Transfer to a platter and sprinkle some coriander leaves on top. Enjoy the chaat while you are quarantined at home and the blues will disappear. </li>
</ul>
<div style="text-align: left;">
</div>
<br />
<br />
<br />
Note<br />
Vary the ingredients to your liking..Try replacing the sweet potato with bananas and apples sprinkle the masalas and coriander, a squeeze of lime and lick your fingers all the way. Feed yourself with this mouthwatering chaat and see the blues disappear and an aura of content 😌 and happiness take over.<br />
<br />
<br /></div>
Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-23915181032292844292017-03-11T01:47:00.000-08:002017-03-11T01:52:46.428-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Lauki/ Bottle Gourd Tamatar ki sabzi<br />
<br />
Ingredients<br />
<br />
250gms lauki<br />
2 medium sized juicy tomatoes chopped roughly<br />
1" piece ginger chopped fine<br />
3t.sps cooking oil<br />
A pinch of haldi / turmeric powder<br />
chilli powder to taste<br />
Salt to taste<br />
<br />
<br />
Method<br />
<br />
<ul style="text-align: left;">
<li>Peel the lauki and cut it into four long pieces. Now slice it into 1/4 " thick pieces.</li>
<li>Heat oil in a kadai/ saucepan on medium heat, add the lauki and mix well with the oil.</li>
<li>Add haldi, chilli powder and and cook till the raw smell goes, about a minute.</li>
<li>Add the chopped tomatoes, chopped ginger and salt, mix well, turn the flame to low and when the tomatoes begin to soften, cover with a lid.</li>
<li>Cook for about 2 minutes, remove the cover and check if there are enough juices.Add about 1/4 cup water if needed. If the lauki is very tender you may not even need to add water.</li>
<li>Cover and cook on a very low flame for about 5 minutes or till the lauki is tender and the tomatoes well blended.</li>
<li>Serve with hot rotis or rice and dal.</li>
</ul>
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<div>
<br /></div>
<div>
Note: Can be made in a pressure cooker but you need to be careful and take it off the heat before a whistle.</div>
<div>
The flavour should be predominantly tomato and ginger but you can adjust it to your liking.</div>
<div>
Used to be a hot favourite with my kids, hope you enjoy it too.</div>
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</div>
</div>
Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-87225148517873659952014-06-03T02:06:00.001-07:002017-03-11T01:49:14.670-08:00Meze Mazaa with Bean Sprouts and Egg Plant/ Aubergine<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"> Ingredients</span><br />
<br />
<span style="font-size: large;"> 1 medium sized eggplant/aubergine</span><br />
<span style="font-size: large;"> 1 tomato sliced</span><br />
<span style="font-size: large;"> 100 gmsbean sprouts</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"> Topping </span><br />
<span style="font-size: large;">Any soft cheese of your choice( Ricotta, crem cheese, cottage cheese) </span><br />
<span style="font-size: large;"> or</span><br />
<span style="font-size: large;"> 200 gms of thick yoghurt( this may be a little time conuming but the results are excellent)</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"> Spices</span><br />
<span style="font-size: large;"> 1//2 t sp coriander powder</span><br />
<span style="font-size: large;"> 1/4 tsp cilli flakes or powder</span><br />
<span style="font-size: large;"> a pinch of rasted cumin powder</span><br />
<span style="font-size: large;"> salt to taste</span><br />
<br />
<span style="font-size: large;"> Garnish</span><br />
<span style="font-size: large;"> 1 finely chopped spring onion</span><br />
<span style="font-size: large;"> 1 tb sp chopped parsley or coriander leaves</span><br />
<span style="font-size: large;"> 1 small green chilli optonal</span><br />
<span style="font-size: large;"> 1/2 t sp finely chopped garlic</span><br />
<span style="font-size: large;"> julliens of raw mango ( sliced olives or gherkins could be an option) </span><br />
<span style="font-size: large;"> roasted p nuts coarsely pounded</span><br />
<span style="font-size: large;"> Olive oil for frying</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> Method</span><br />
<span style="font-size: large;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-size: large;"> If using yoghurt topping, put the yoghurt into a muslin cloth, secure with a rubber band and hang it over the sink for 4-5 hours so that the liquid drains out and you are left with a cream cheese consistency. Add salt and minced garlic</span><span style="font-size: large;"> and mix well. Your topping is ready.</span></li>
<li><span style="font-size: large;">Cut the egg plant into3/4 " thick slices and soak for 15 minutes.</span></li>
<li><span style="font-size: large;"> Pat dry on a paper towel and sprinkle with salt.</span></li>
<li><span style="font-size: large;">Heat 1tb sp oil in a flat fry pan or tawa and lay the egg plant slices on it. Flip the side when golden brown and do the same on the other side. Add a little more oil all around if needed. Cover with a lid for 4-5 minutes to cook through).</span></li>
<li><span style="font-size: large;">Drain on a paper towel, arrange on a platter and sprinkle with spices.</span></li>
<li><span style="font-size: large;">Place a slice of tomato on each piece.</span></li>
<li><span style="font-size: large;">Put a dollop of your topping over it and spread it thickly.</span></li>
<li><span style="font-size: large;">Mix bean sprouts with the chopped spring onion, parsley/coriander leaves, chopped garlic, a pinch of salt and lime/lemon juice.</span></li>
<li><span style="font-size: large;">Put a tb sp full of the mixture over each slice.</span></li>
<li><span style="font-size: large;">Garnish with raw mango Julienes and the pea nuts.</span></li>
<li><span style="font-size: large;">Tastes as good as it looks.</span></li>
</ul>
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Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com2tag:blogger.com,1999:blog-1720685593584536409.post-70401671429383369172013-10-06T00:41:00.000-07:002013-10-07T00:41:46.485-07:00Devilled Eggs (A hearty quick meal to beat the autumn chill)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
Ingredients<br />
<br />
2 hard boiled eggs<br />
1 tb sp cooking oil ( a bit more if you like.)<br />
11/2 t sp chilli powder<br />
A pinch of oregano ( optional)<br />
Salt to taste<br />
Chopped black olives<br />
Grated cheese to taste<br />
<br />
<br />
Method<br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li> Cut the hard boiled eggs into half length wise.</li>
<li>Heat the oil in a fry pan till smoking.</li>
<li>Lower heat and add the chilli powder taking care not to burn it. The oil should turn a nice red colour.</li>
<li>Add the salt and oregano.</li>
<li>Place the egg halves in the hot oil and let them colour lightly.</li>
<li>Flip them over and cook the other side as well. Total cooking time should not be more than 2 minutes after putting the egg halves in the oil.</li>
<li>Place on a plate and sprinkle cheese and the chopped olives on top.</li>
<li>Garnish with any fresh green herbs of your choice.</li>
<li>Enjoy with toasted or plain bread which has been rubbed with the remaining chilli oil.</li>
<li>Will certainly hearten a cold gloomy autumn evening.</li>
</ul>
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<br />
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Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-45921376845198669152013-06-06T03:06:00.000-07:002013-06-06T03:06:55.671-07:00Carrot Burst with Pine Nuts ( a refreshing summer salad) <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
Ingredients<br />
<br />
2 cups grated carrots<br />
1/2 cup grated raddish(optional)<br />
1 1/2 tb sps mung daal (yellow lentils)<br />
1 tb sp roasted pine nuts<br />
1 t sp finely chopped ginger<br />
Chopped mint leaves<br />
few drops of lemon/lime juice<br />
salt to taste<br />
<br />
<br />
<br />
Method<br />
<ul>
<li>Wash and soak mung daal for 3-4 hours or till its soft enough to eat raw.</li>
<li>Scrape ,wash and coarsely grate the carrots.</li>
<li>Scrape, wash and grate the raddish.</li>
<li>Toss all the ingredients together and season with salt and lime juice.</li>
<li>Cool and serve with rice and curry, rolls or simple bread and cheese.</li>
</ul>
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</div>
Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-48532578228981813902013-05-13T05:42:00.001-07:002013-05-13T05:44:41.347-07:00Sunny Yellow Daal Salad (A light nutrtious summer salad)<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients<br />
<br />
1/2 cup yellow mung daal<br />
2 tb sps finely chopped onion<br />
2 tb sps chopped tomato<br />
Finely chopped ginger (optional)<br />
chopped corriander and mint leaves<br />
1/2- 1 green chilly finely chopped<br />
1/4 t sp haldi/turmeric<br />
salt to taste<br />
1/4 t sp red chilli powder<br />
1/4 t sp whole jeera/ cumin seeds<br />
A pinch of hing/ asafoteda<br />
2 t sps ghee or clarified butter/ cooking oil<br />
<br />
<br />
<br />
Method<br />
<ul>
<li>Wash the daal well till the water runs clear,soak it for 15 minutes and drain.</li>
<li>Add 1 cup of water, haldi and salt and cook in the pressure cooker till high pressure is reached.Switch off the heat and let the pressure reduce on its own. Open the cooker and check if the daal is cooked. Dry out excess water if any.</li>
<li> If not using the pressure cooker, cook the daal in 1+3/4th cups of water.Reduce heat when it comes to a boil and cover with a lid leaving slightly open for the steam to escape.Stir after 5 minutes. The daal should be done when the water evaporates.It should have separate grains like boiled rice.</li>
<li>Put in a flat serving dish and garnish with onions, tomatoes,ginger, corriander, mint and green chilly.</li>
<li>Heat the ghee/ oil in a tempering pan till smoking. Lower heat, add whole cumin and bring to a splutter taking care not to let it burn. Take off the heat and quickly add red chilli powder and hing. Pour all over the garnished daal .</li>
<li>Serve at room temparature as a salad or as an accompaniment to vegetables and rotis.</li>
</ul>
<br />
----------------------------------------------------<br />
<br />
<br />
Note: Another version is to mix olive oil and a few drops of lemmon juice to the cooked and garnished daal instead of the ghee tempering.</div>
Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-69705422717173229612013-05-05T23:37:00.000-07:002014-08-05T13:32:18.544-07:00Red Lady with Walnuts (A refreshing salad for the summer heat)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrfm-RPjPtkEV8meGMbLdTqhowf-Vo53cOJeDDeQS65DG2aYxwaH08LMg6XIKEzUgt3RPIzdPShh6vW6UofEPeHgw-nQXyJHcA40T8jNMqrAxeERusCtgnSZF2Sb1DGsc0s9YWBMxIHTP/s640/blogger-image--1723502064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrfm-RPjPtkEV8meGMbLdTqhowf-Vo53cOJeDDeQS65DG2aYxwaH08LMg6XIKEzUgt3RPIzdPShh6vW6UofEPeHgw-nQXyJHcA40T8jNMqrAxeERusCtgnSZF2Sb1DGsc0s9YWBMxIHTP/s640/blogger-image--1723502064.jpg"></a></div>X<br>
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<br>
Ingredients<br>
1 cup red cabbage shredded fine<br>
Juliennes of 1/4 red pepper and 1/4 yellow pepper<br>
a few slices of zuccini cut very fine<br>
peeled segments of 1/2 an orange<br>
10 mint leaves chopped fine<br>
finely chopped ginger ( optional)<br>
2 walnuts broken into quarters<br>
<br>
Seasoning<br>
2tb sps malt vinegar<br>
1 t sp powdered jaggery or brown sugar<br>
salt to taste<br>
<br>
<br>
Method<br>
Mix all the ingredients in a salad bowl and refrigerate. add the seasoning just before serving.<br>
A very refreshing accompaniment with shammi kebabs, tangri kebabs cutlets or hard boiled eggs.</div>
<br><div class="separator" style="clear: both;"><br></div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0London London51.535957 -0.088788tag:blogger.com,1999:blog-1720685593584536409.post-49185703549214731652012-07-28T03:51:00.001-07:002012-07-28T09:56:15.182-07:00Paneer/Tofu bhurji<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients<br />
200 gms paneer/ tofu cumbled up<br />
100 gms coarsely chopped onions<br />
2 large tomaotoes skinned and chopped roughly<br />
2-3 green chillies<br />
freshly chopped coriander/cilantro leaves 3/4 t sp cumin seeds<br />
11/2 tb sp cooking oil<br />
salt and red chilli powder to taste<br />
<br />
<br />
Method<br />
<ul>
<li>Heat oil in a kadai/ fry pan.</li>
<li>Add cumin but do not let it brown.</li>
<li>Add chopped onions and fry on high flame till golden brown.</li>
<li>Add chopped tomatoes and cookon medium flame till soft.</li>
<li>Add salt and chilli powder to taste.</li>
<li>Add the crumbled paneer/tofu and mix well.</li>
<li>Add green chillies broken into two.</li>
<li>Cook for 3-4 minutes and switch off the flame.</li>
<li>Do not over cook or the paneer will become hard.</li>
<li>Transfer to a dish and garnish with coriander leaves.</li>
<li>Serve with hot roties or on toasted bread.</li>
<li>Enjoy with lime pickle.</li>
</ul>
<br />
------------------------------------------------------- </div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-35736945679088201852012-02-24T04:16:00.001-08:002012-02-24T04:21:17.661-08:00Masi's Pepper Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
Ingredients<br />
2 breasts of chicken <br />
3 tb sps onion paste<br />
1 t sp ginger paste<br />
1 t sp garlic paste<br />
3 cloves of fresh garlic crushed<br />
2 t sp crushed black pepper<br />
salt to taste<br />
1 tb sp yogurt<br />
1 1/2 tb sp cooking oil<br />
coriander leaves for garnish<br />
<br />
<br />
Method<br />
<ul><li>Wash the chicken breast and pat dry with a kitchen towel.</li>
<li>Poke the chicken all over with a fork for the marinade to soak in.</li>
<li>Marinate the chicken with all the ingredients except oil and coriander leaves and let it soak for as long as possible. You could do it over night and leave it in the fridge.</li>
<li>Heat oil in a frypan or kadai till smoking. Lower heat , place the chicken pieces flat in the frypan and cook for a minute or so to seal . Turn and do the same to the other side.</li>
<li>Add any extra marinade and cover. Cook on a very low flame, turning the chicken once or twice.</li>
<li>Check to see if the chicken is cooked through.Dry out any extra liquid.It should be just coated with the masala.</li>
<li>Sprinkle fresh coriander leaves and serve with a salad and mashed potatoes.</li>
</ul> ------------------------------------------------</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-60011007749987524102012-02-19T23:16:00.000-08:002012-02-19T23:16:35.472-08:00Shahi Paneer/Tofu<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
Ingredients<br />
200 gms paneer/tofu<br />
7 cahews <br />
1/2 cup milk<br />
jeera/cumin powder<br />
1/4 t sp haldi / turmeric<br />
red chilli powder to taste<br />
salt to taste<br />
kasturi methi(dry fenugeric leaves)<br />
1tb sp cooking oil<br />
1 tb sp ghee/ butter<br />
1/2 t sp of sugar<br />
<br />
<br />
<br />
Method<br />
<ul><li>Soak the cashew nuts in milk till soft. Grind and make a paste and keep aside.</li>
<li>Cut the paneer into large triangles.</li>
<li>Heat oil in a kadai. Turn the heat off and now add jeera and haldi powder.Quickly add the paneer pieces and stir so that the masalas do not discolour.</li>
<li>Turn on the heat and cook for 1 minute.</li>
<li>Add the salt and chilli powder and stir it gently.</li>
<li>Add the cashew paste and stir to coat the paneer.Add the sugar and cook to melt it. </li>
<li>Add the kasturi methi and cook for 3 minutes.</li>
<li>Serve with hot rotis or pulao.</li>
</ul> ________________________________________<br />
<br />
<br />
<br />
Note: Adjust the amount of the cashew paste to your liking.</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-71419410426330104812012-01-28T06:28:00.000-08:002013-07-08T00:48:00.646-07:00Chatpatti Gajar( carrot)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
Ingredients<br />
2 long red or orange carrots<br />
1 t sp. finely chopped ginger<br />
1 tb sp. finely chopped coriander leaves<br />
juice of 1/2 alime or lemon<br />
3/4th t sp. roasted ground jeera(cumin powder)<br />
chilli flakes to taste<br />
salt to taste<br />
cayene pepper to taste<br />
olive oil<br />
<br />
<br />
Method<br />
<ul>
<li>Scrape, wash and cut the carrots into 1/2" thick slices.</li>
<li>Put carrots into boiling water for 1 minute and turn off the heat.Let them be in the water for another minute or so. It should be crunchy.</li>
<li>Drain and add all the ingredients and a drizzle of olive oil.</li>
<li>Mix well and chill in the fridge.</li>
<li>Serve as short eats with cocktails or enjoy it as a side dish with an omelette, or grilled fish.</li>
<li>Takes not more than ten minutes for the entire process. an excellent healthy snack when you are short of time annd hungry.</li>
</ul>
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Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-63808370085767174642012-01-05T03:06:00.000-08:002012-01-05T03:06:38.897-08:00Mangalore Prawn/ Fish /veg. curry<div dir="ltr" style="text-align: left;" trbidi="on"> Ingredients<br />
200 gms prawns or your favourite fish cut into cubes<br />
1/2 cup chopped onions<br />
2 cloves of garlic<br />
small piece ginger<br />
2 medium size tomatoes chopped roughly<br />
3/4 dhania (coriander powder)<br />
1/2 t sp jeera (cumin) powder<br />
chilli powder to taste<br />
salt to taste<br />
2-3 green chillies slit and cut into half<br />
1 tb sp cooking oil<br />
1/4 piece of fresh coconut or 2 tbsps of coconut powder/dessicated coconut<br />
<br />
<br />
Method<br />
<ul><li>Heat oil in a frypan, add chopped oniond and fry till golden brown .</li>
<li>Add chopped ginger, garlic, dhania powder and jeera powder and fry till the raw smell goes.</li>
<li>Add chopped tomaoes and salt and cook till soft.Remove from heat, cool and grind to a paste along with the coconut.</li>
<li>Put the ground masala back in the fry pan. add the slit green chillies,and ginger julliens and cook for 5 minutes. Add 1/2 cup water if the masala is too thick and bring to a boil.</li>
<li> Now add the prawns/ fish and cook till tender. Do not over cook the prawns or they'll turn hard.</li>
<li>Serve with boiled rice.</li>
</ul> <br />
Vegetarian option<br />
Replace the fish with mushrooms or fried cubes of brinjal(egg plant) or try any of your favourite vegetable that you feel will taste good with this strong robust masala.I repeat, use your imagination.<br />
<br />
_________________________________<br />
<br />
Note:<br />
A quicker version is to grind the raw ingredients, fry for 5 minutes, add the fish/ prawns and cook till done.<br />
Tamrind pulp can be added before adding the prawns to give it a slightly sour taste.<br />
A really satisfying quick dish for a cold winter evening . <br />
<br />
</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-16597536724039941662011-12-10T03:58:00.000-08:002011-12-20T00:31:51.278-08:00Dum Biryani<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Ingredients<br />
<br />
3/4th cups black channa(Bengal Gram) soaked overnight<br />
2 cups Basmati rice<br />
3 tb sps chopped onions<br />
1t sp ginger paste<br />
11/2 t sp garlic paste<br />
2 tomatoes chopped or 2tb sps tomato puree <br />
<br />
<br />
Whole masalas for the rice<br />
5-7 green cardmoms<br />
5 cloves<br />
3 1" sticks of cinamon<br />
11 pepper corns<br />
3 bay leaves<br />
<br />
Dry masalas for the channa<br />
1 tb sp dhania(coriander) powder<br />
1/2 t sp chilli powder<br />
1/2 t sp haldi (turmeric) powder<br />
1 t sp garam masala made with coarsely ground (3green cardmoms, 1" stick cinamon, 3 cloves 5 peppercorns)<br />
<br />
Msalas for the layers<br />
1 large onion sliced fine and fried crisp.<br />
1 cup fresh chopped mint and coriander leaves and 3 green chillies<br />
<br />
<br />
2 tb sps cooking oil<br />
2 tb sps pure ghee (clarified butter)<br />
a good pinch of saffron strands soaked in 1 tb sp milk<br />
1/2 - 1 t sp kewra essence for the aroma<br />
<div style="text-align: left;"> </div><br />
Method<br />
<ul><li>Wash and soak the rice for 1/2 an hour.</li>
<li>Boil 8 cups of water in a large saucepan with 2 t sps of salt and all the whole masalas. Add the washed rice and boil till its almost cooked.</li>
<li>Drain the excess water and spread the rice in a platter so that the grains stay separate.</li>
<li>Heat the oil in a pressure cooker, fry the chopped onions till golden brown.</li>
<li>Add the ginger garlic pastes and fry till the raw smell goes.</li>
<li>Add the dry masalas with a little bit of water and fry for 3 minutes.</li>
<li>Now add the channa that has been soaked over night.</li>
<li>Add the tomatoes/tomato puree and cook for a further 5 minutes.</li>
<li>Add the coarsely ground garam masala and mix well.</li>
<li>Add 21/2 cups of water, close the lid and pressure cook on high heat till high pressure is reached.Lower heat and cook for 10 minutes.</li>
<li>Let the cooker cool down , open the lid and dry out the excess water if any.It should be moist with thick masala but no curry.</li>
<li>Now you are ready to put the biryani together.</li>
<li>Take an over proof dish and spread the ghee at the bottom.</li>
<li>Divide the rice into 3 portions and spread 1 part in the dish.</li>
<li>Layer the rice with the fried onion, green mint , coriander and green chillies.</li>
<li>Add a layer of 1/2 the cooked channa and top with a layer of rice.</li>
<li>Repeat another layer similarly and top with the 3rd portion of rice.You are ready to add the flavours.</li>
<li>With your finger ,make holes in the layers of rice . Pour a few drops of the saffron milk into each hole along with a few drops of Kewra essence (optinal).</li>
<li>Cover and seal with aluminium foil .Cook in a pre heated oven for about 20 minutes.Alternately cook on an indirect low flame (on dum).</li>
<li>Open the foil just before serving.</li>
<li>Serve with raita of your choice.</li>
</ul> <br />
______________________________________<br />
<br />
<br />
<br />
<br />
</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-49133391467608134572011-11-10T03:24:00.000-08:002011-11-10T03:24:44.304-08:00Kadai Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
Ingredients<br />
<br />
800 gms chicken<br />
200 gms/ approximately 1cup chopped onions <br />
1tbsp ginger paste<br />
1 1/2 tb sps garlic paste<br />
200 gms /1 cup yogurt<br />
3 tbsps oil<br />
1" stick cinnamon<br />
4-5 cloves<br />
5 green cardmoms<br />
1 tb sp coriander powder<br />
1 t sp red chilli powder<br />
2 tb sps kasuri methi /dry fenugreek leaves crushed and soaked in 1/2 cup warm water<br />
salt to taste<br />
1 tb sp chopped green coriander<br />
ginger julliens<br />
<br />
<br />
Method<br />
<br />
<ul><li>Wash and cut the chicken into 8 pieces skin removed.</li>
<li>Heat oil in a kadai/ large frypan.</li>
<li>Add all the whole masalas, add the chopped onions and fry till golden brown and a bit soft.</li>
<li>Add ginger paste and fry well ,not letting it stick to the pan.</li>
<li>Add the chicken pieces and fry till brown on all sides.</li>
<li>Now add the garlic paste and Kasuri methi/ dry fenugrrek leaves that have been soaked in water for 10 minutes and fry well for atleast 5 minutes.</li>
<li>Add the dry masalas and let it cook till the raw smell goes. Sprinkle a little water if too dry.</li>
<li>The chicken should be well browned by now.</li>
<li>Lower heat and add well beaten yogurt, stirring all the time so that it does not split.</li>
<li>Mix well with the chicken and cover the kadai /pan with a lid and cook for 10 minutes.</li>
<li>Remove the cover and gently turn the chicken, it should have enough liquid, if not add 1/4 cup water, mix well and cover for another 5-7 minutes.</li>
<li>Check if the chicken is tender and cook on slow heat without the lid for another 2-3 minutes, taking care not to break the pieces.The masala should coat the chiken well but should not be too dry.</li>
<li>Sprinkle chopped green coriander and ginger julliens on top and serve with rotis/parathas or rice.</li>
</ul><br />
<br />
_________________________________</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-68501205373898187142011-10-17T04:06:00.000-07:002011-10-17T04:08:57.772-07:00Meal In One (Daal saag)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
Ingredients<br />
<br />
1/2 cup channa daal (split gram)<br />
250 gms spinach<br />
1/2 cup chopped onions<br />
2 large tomatoes<br />
2 tsps chopped garlic<br />
1 tsp chopped ginger<br />
1tb sp cooking oil/ghee<br />
1/2 t sp haldi/turmeric<br />
1/2 t sp chilli powder<br />
3 t sps dhania/ coriander powder<br />
1/2 t sp whole jeera/cumin<br />
1 pinch of asafoetida<br />
1 dry red chilli<br />
salt to taste<br />
<br />
<br />
Method<br />
<ul style="text-align: left;"><li>Wash and soak daal for 2-3 hours.</li>
<li>Heat oil /ghee in a fry pan or pressure cooker, add the dry red chilli broken into two and as it changes colour add whole jeera and asafoetida.</li>
<li>Add chopped onions as jeera begins to crackle and cook till soft and golden brown.</li>
<li>Add ginger, garlic and cook till the raw smell goes.</li>
<li>Add the dry masalas and salt to taste and cook for 2 minutes , taking care not to burn the masalas.</li>
<li>Add chopped tomatoes and cook well till oil begins to show on the side.</li>
<li>Now add the drained daal and spinach and mix well with the masala.</li>
<li>Add 2 1/2 cups of water and pressure cook for 5 minutes or till the daal is tender.</li>
<li>Let the pressure reduce naturally, open the cooker and stir really well so that the spinach and daal are mixed well.</li>
<li>Adjust the consistency to your liking by letting it cook without the lid for 2-3 minutes.</li>
<li>A delicious meal is ready full of proteins and iron from the spinach.</li>
<li><div style="text-align: left;">Enjoy with roties or parathas or steamed rice.Pickle and chutney will be a good accompaniment.</div></li>
</ul><div style="text-align: left;"><br />
</div><div style="text-align: left;"> ------------------------------------------------------</div><br />
<br />
<br />
<br />
<br />
</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-8446465506587218822011-10-10T08:14:00.000-07:002011-10-10T10:47:12.586-07:00Tomato Magic<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Ingredients<br />
<br />
4 large tomatoes chopped thick<br />
1 medium onion chopped thick<br />
1 green chilli chopped (optional) or 1/2 green bell pepper cut into small squares<br />
2 tb sps chopped coriander/cilantro<br />
salt to taste<br />
chilli powder to taste<br />
sprinkling of coarsely ground black pepper<br />
1tb sp sugar<br />
1 tb sp olive oil or any other cookin oil<br />
<br />
<br />
<br />
Method<br />
<ul><li>Heat oil in a fry pan, add onions and cook till transparent.</li>
<li>Add chopped tomatoes, mix well and cook for about 3-4 minutes.</li>
<li>Add salt and chilli powder, mix and cover with a lid for 2-3 minutes or till the tomatoes are tender.</li>
<li>Add the bell peppers and cook till its soft.</li>
<li>Mix in the sugar and cook till it dissolves and thickens to the consistency you want.</li>
<li>Turn the heat off and sprinkle with coriander, green chillies and black pepper.</li>
</ul><br />
Serving Suggestions<br />
<br />
Its great to have on toasted bread or use it as a filling for a sandwich.<br />
You could mix it with pasta, top it with grated cheese and put it under the grill till the cheese melts.<br />
Use it as a base for paneer/ tofu cut into cubes and mixed together.Add chilli sauce to spike it a bit.<br />
Serve in a flat dish with hard boiled eggs cut into halves, arranged around the dish, sprinkled with pepper, finely chopped green onions and coriander.<br />
Last but not the least, try it as a dip with french fries or crisps.<br />
A slightly thinner version is a good accompaniment with kidchri or pulao.<br />
So make the tomatoes do magic for you. <br />
<br />
--------------------------------------------------<br />
</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-9163405820130939892011-09-09T08:06:00.000-07:002011-09-10T12:14:07.024-07:00Quick Fix Dahi Kadhi ( Yoghurt kadhi)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Ingredients<br />
<br />
1 cup /200gm dahi/yogurt<br />
1 small tomato<br />
1 green chilli chopped<br />
1 t sp chopped ginger<br />
1/2 t sp methi (fenugreek seeds)<br />
1/2 t sp rai (mustard seeds)<br />
1/4 t sp haldi (turmeric)<br />
a pinch of hing (asaphoetida)<br />
chilli powder to taste (optional)<br />
salt to taste<br />
3tsps cooking oil<br />
<br />
<br />
Method<br />
<ul><li>Heat oil in a small saucepan, add hing, methi seeds,mustard seeds and as they begin to crackle add finely chopped tomatoes and cook till soft.</li>
<li>Add haldi ,salt and chilli powder.</li>
<li>Add chopped ginger, green chillies,chopped coriander leaves and mix well for a minute or two.</li>
<li>Lower heat, add well beaten dahi, stir well to mix all the ingredients and turn off the heat. Continue to stir for two minutes even after switching off the heat so that the dahi does not split.</li>
<li>Dahi Kadi is ready. Enjoy it with boiled rice and vegetables .</li>
</ul> ____________________________________________<br />
Note: You can change the consistency to your liking by adding water to the dahi when you beat it.<br />
Try the thick version as a dip with nachos,crisps or french fries.</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com1tag:blogger.com,1999:blog-1720685593584536409.post-71486968624756027062011-09-02T02:29:00.000-07:002011-09-04T09:35:59.398-07:00Green Crunch (crunchy green salad with spices)<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_kp9uul="121"> Ingredients</div><div closure_uid_kp9uul="121"><br />
</div><div closure_uid_kp9uul="121"> 2 cups finely shreded cabbage</div><div closure_uid_kp9uul="121"> 1/2 cup finely sliced green beans</div><div closure_uid_kp9uul="121"> 1/4 cup carrot julliens</div><div closure_uid_kp9uul="121"> 7 curry leaves washed and dried</div><div closure_uid_kp9uul="121"> 1 green chilli</div><div closure_uid_kp9uul="121"> 1/4t sp cumin seeds</div><div closure_uid_kp9uul="121"> 1/tsp mustard seeds</div><div closure_uid_kp9uul="121"> 1/4 tsp methi (fenugreek seeds)</div><div closure_uid_kp9uul="121"> salt to taste</div><div closure_uid_kp9uul="121"> 1tb sp olive oil or any other cooking oil</div><div closure_uid_kp9uul="121"><br />
</div><div closure_uid_kp9uul="121"><br />
</div><div closure_uid_kp9uul="121"> Method</div><ul><li closure_uid_kp9uul="129"><div closure_uid_kp9uul="121">Heat oil in a kadai or frypan.</div></li>
<li closure_uid_kp9uul="129"><div closure_uid_kp9uul="121">Add mustard, cumin and methi seeds. When the seeds begin to crackle, add curry leaves and broken green chilli.</div></li>
<li closure_uid_kp9uul="129"><div closure_uid_kp9uul="121">Add the cabbage, beans and carrots,stir fry for a minute and cover and cook for 3 minutes on low heat or till the vegetables are cooked to your liking.Do not over cook as the veg's should be crunchy.</div></li>
<li closure_uid_kp9uul="129"><div closure_uid_kp9uul="121">Take the lid off, add salt and stir fry for a minute or till no moisture is left.</div></li>
<li closure_uid_kp9uul="129"><div closure_uid_kp9uul="121">Can be served hot with rice and daal or at room temparature as a salad.</div></li>
<li closure_uid_kp9uul="129"><div closure_uid_kp9uul="121">Add grated coconut for an exotic touch.</div></li>
</ul><div closure_uid_kp9uul="121"> </div><div closure_uid_kp9uul="121"><br />
</div><div closure_uid_kp9uul="121"> Note:Innovate as one of the layers of a club sandwich or use it in a tortilla or paratha roll with other accompaniments.Try it out as a raita mixed with well beaten yoghurt, topped with roasted and powdered cumin seeds and coarsely ground black pepper.</div></div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-51408179066047325792011-08-20T04:29:00.000-07:002011-08-20T09:49:09.862-07:00Lucknow ki aloo tikiya ( Fried potato cakes with chutney)<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> Ingredients</div><div closure_uid_k78vm2="121"> 4 large potatoes</div><div closure_uid_k78vm2="121"> salt to taste</div><div closure_uid_k78vm2="121"> Oil for frying</div><div closure_uid_k78vm2="121"> 2t sps ghee(clarified butter)</div><div closure_uid_k78vm2="121"> 1 cup beaten youghurt</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> Green chutnney</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> 1 cup coriander /cilantro leaves</div><div closure_uid_k78vm2="121"> 1 small onion</div><div closure_uid_k78vm2="121"> 3 cloves of garlic</div><div closure_uid_k78vm2="121"> 1green chilli</div><div closure_uid_k78vm2="121"> 1/2 t sp salt</div><div closure_uid_k78vm2="121"> juice of 1/2 a lemon or lime</div><div closure_uid_k78vm2="121"> </div><div closure_uid_k78vm2="121"><div closure_uid_43hcu2="104"> Grind all the ingredients in a grinder and your chutney is ready.</div></div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> Tamarind chutney</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> 1/2 cup tamarind paste</div><div closure_uid_k78vm2="121"> 1 cup jaggery powder or brown sugar or refined sugar</div><div closure_uid_k78vm2="121"> 2 tsps dhania (coriander powder)</div><div closure_uid_k78vm2="121"> 1/2 t sp rock salt </div><div closure_uid_k78vm2="121"> 1/2 t sp jeera /cumin powder ( dry roast jeera /cumin seeds and pound them coarsely or grind in a grinder)</div><div closure_uid_k78vm2="121"> red chilli powder to taste</div><div closure_uid_k78vm2="121"><div closure_uid_43hcu2="106"> coarsely ground black pepper</div></div><div closure_uid_k78vm2="121"> Table salt to taste</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"><div closure_uid_43hcu2="105">Boil the tamarind paste with 1/4 cup water, add the jaggery powder, add all the masalas and cook till it thickens. Should be a syrupy consistency.Pour into a small jar when cool and store in the fridge.</div></div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> Method</div><ul><li><div closure_uid_k78vm2="121">Boil poatatoes with the skin.</div></li>
<li closure_uid_k78vm2="128"><div closure_uid_k78vm2="121">When cool peel the skin and mash potatoes to a smooth paste with the salt.Should be like a soft dough. </div></li>
<li closure_uid_k78vm2="128"><div closure_uid_k78vm2="121">Make tikiyas / round balls with the mash and flatten them on your palm about 1/4" thick and 1 1/2" diameter.</div></li>
<li closure_uid_k78vm2="128"><div closure_uid_k78vm2="121"><div closure_uid_n0u2y3="106">Heat 2 tb sps oil in a heavy bottom fry pan or a griddle till smoking and spread it around the pan. </div></div></li>
<li closure_uid_k78vm2="126"><div closure_uid_k78vm2="121">Place the tikiyas in the fry pan and adjust the heat so that it browns slowly and evenly.</div></li>
<li closure_uid_k78vm2="126"><div closure_uid_k78vm2="121">Turn the side with a flat spatula taking care not to break it and let it brown evenly.</div></li>
<li closure_uid_k78vm2="126"><div closure_uid_k78vm2="121"><div closure_uid_n0u2y3="107">Add a few drops of oil around the sides if required.</div></div></li>
<li closure_uid_k78vm2="126"><div closure_uid_k78vm2="121">Keep turning the tikiyas till both sides are well browned and crisp.</div></li>
<li closure_uid_k78vm2="126"><div closure_uid_k78vm2="121">Spread the ghee or butter on the tikiyas and turn the side. Now spread the ghee on the other side,turn again and fry till you get the aroma of the ghee.</div></li>
<li closure_uid_k78vm2="126"><div closure_uid_k78vm2="121">Slide on to a small plate, put 1 tb spoon of beaten yoghurt, over the tikiya, top with the green and red chutney and sprinkle chaat masala.</div></li>
<li closure_uid_k78vm2="126"><div closure_uid_k78vm2="121"><div closure_uid_n0u2y3="105">Take a bite, close your eyes and find yourself transported to the land of the Nawabs.</div></div></li>
</ul><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> ----------------------------------------------------------------</div><div closure_uid_k78vm2="121"><br />
</div><div closure_uid_k78vm2="121"> Note: The tikiyas in Lucknow are actually made with pure ghee only and are really yummy.</div><div closure_uid_k78vm2="121">Try it when you are in an indulgent mood or go for this watered down version as often as you wish.</div></div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-55166818836457276702011-08-11T00:48:00.000-07:002011-08-11T00:52:02.285-07:00Quick Fix.......Tawa Paneer (cottage cheese)/Tofu<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_iezfzh="125">Just the thing when you are too tired to cook but can't look at another pre cooked meal.</div><br />
<div closure_uid_iezfzh="126"> Ingredients</div><div closure_uid_iezfzh="126"><br />
</div><div closure_uid_iezfzh="126"> 10, 1" cubes of paneer/tofu</div><div closure_uid_iezfzh="126"> amchur/ mango powder</div><div closure_uid_iezfzh="126"> red chilli powder</div><div closure_uid_iezfzh="126"> salt to taste</div><div closure_uid_iezfzh="126"> 3 t sps cooking oil</div><div closure_uid_iezfzh="126"><br />
</div><div closure_uid_iezfzh="126"> Method</div><ul><li><div closure_uid_iezfzh="126">Heat a tawa/ gridle or a non stick frypan.</div></li>
<li><div closure_uid_iezfzh="126">Add 1 tsp oil and spread it around when smoking.</div></li>
<li><div closure_uid_iezfzh="126">Lower heat and place the paneer/tofu on the tawa, fry till lightly browned.</div></li>
<li><div closure_uid_iezfzh="126">Turn the paneer and add another t spoon of oil all around.</div></li>
<li><div closure_uid_iezfzh="126">Keep turning the sides and adding few drops of oil till all the sides are done to your liking.</div></li>
<li><div closure_uid_iezfzh="126">Transfer to a plate and sprinkle, amchur, chilli powder and salt to taste.</div></li>
<li closure_uid_iezfzh="133"><div closure_uid_iezfzh="126">Magic!!Your main dish is ready in two minutes.Enjoy it plain or toast two slices of bread,spread it with your favourie chutney or pickle,top it with thin tomato and cuchmber slices, place the paneer cubes on top,close your eyes take a bite,remember Roma and feel your tiredness vanish.</div></li>
<li closure_uid_iezfzh="133"><div closure_uid_iezfzh="126"> Little more effort??? Cut an onion into half and then slice it roughly.Sprinkle amcur powder, a few drops of lemon juice.Heat a paratha or roti, spread your favourite chutney or pickle and roll it with the fried paneer and onions,sit in front of the TV and enjoy your kathi roll.</div></li>
</ul><div closure_uid_iezfzh="134"> -------------------------------------------------</div> </div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-70229000545131272832011-08-07T06:50:00.000-07:002011-08-07T07:02:50.346-07:00Kashmiri koftas (Meat Balls)<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_b47v8k="120"> Ingredients</div><div closure_uid_b47v8k="120"><br />
</div><div closure_uid_b47v8k="120"> 500 gms mutton keema(mince)</div><div closure_uid_b47v8k="120"><div closure_uid_klp8rn="103"> 1 1/2 tb sp yogurt</div><div closure_uid_klp8rn="103"> 300 ml water</div></div><div closure_uid_b47v8k="120"><div closure_uid_klp8rn="105"> 3 tb sps ghee/ cooking oil</div></div><div closure_uid_b47v8k="120"><br />
</div><div closure_uid_b47v8k="120"> Marinade</div><div closure_uid_b47v8k="120"><br />
</div><div closure_uid_b47v8k="120"> 2 medium sized onions chopped fine</div><div closure_uid_b47v8k="120"> 11/2 tb sp garlic chopped fine</div><div closure_uid_b47v8k="120"> 1 tb sp chopped ginger</div><div closure_uid_b47v8k="120"> 1t sp whole jeera(cumin seeds)</div><div closure_uid_b47v8k="120"> a good pinch of hing (asaphoteida)</div><div closure_uid_b47v8k="120"> 1/4 t sp ginger powder</div><div closure_uid_b47v8k="120"> 1/2 t sp chilli powder</div><div closure_uid_b47v8k="120"> salt to taste</div><div closure_uid_b47v8k="120"> </div><div closure_uid_b47v8k="120"> 2 tb sps chopped coriander leaves</div><div closure_uid_b47v8k="120"> 2-3 green chillies chopped fine</div><div closure_uid_b47v8k="120"> 1 tb sp mustard oil</div><div closure_uid_b47v8k="120"><br />
</div><div closure_uid_b47v8k="120"><br />
</div><div closure_uid_b47v8k="120"><br />
</div><div closure_uid_b47v8k="120"> Method</div><ul closure_uid_ww86x5="106" style="text-align: left;"><li><div closure_uid_b47v8k="120">Fry onions and garlic together till golden brown.</div></li>
<li><div closure_uid_b47v8k="120">Add half of the fried onion/ garlic mixture to the mince and reserve half.</div></li>
<li><div closure_uid_b47v8k="120">Marinate the keema with all the marinade ingredients including the mustard oil,green chillies and coriander leaves and mix well.Leave aside for atleast 2-3 hours.</div></li>
<li><div closure_uid_b47v8k="120">Heat ghee/ oil in a very heavy bottomed pan.</div></li>
<li><div closure_uid_b47v8k="120"><div closure_uid_ww86x5="104">Add the fried onion /garlic paste .</div></div></li>
<li><div closure_uid_b47v8k="120"><div closure_uid_ww86x5="105">Beat the curd well and mix with 1 1/2 glasses of water. Add to the onion mixture and let it come to a simmer.Keep the flame low so that the mixture doesn't curdle.</div></div></li>
<li><div closure_uid_b47v8k="120"><div closure_uid_ww86x5="121">Form koftas (round balls) about the size of a lime, with the marinated keema and drop them gently into the simmering curry.Keep the flame low and let the koftas bind and cook gently.Do not cover.</div></div></li>
<li><div closure_uid_b47v8k="120">Do not stir with a spoon , just shake the pan gently, taking care not to break the koftas.</div></li>
<li><div closure_uid_b47v8k="120">When the water dries up, sprinkle some more and let it cook till ghee separates and the koftas are well coated and golden brown.</div></li>
<li><div closure_uid_b47v8k="120">Garnish with fresh coriander leaves chopped fine.</div></li>
<li><div closure_uid_b47v8k="120" style="text-align: left;">Serve with hot parathas or enjoy as a snack.</div></li>
</ul><div closure_uid_b47v8k="120"> ------------------------------------------------------------</div><div closure_uid_b47v8k="120"> </div><div closure_uid_b47v8k="120"> </div><div closure_uid_b47v8k="120"><br />
</div><div closure_uid_b47v8k="120"><div closure_uid_3vqyz8="105"> Thanks to Raj aunty and Raina uncle who fed us generously and shared their recipes enthusiastically.</div></div></div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-851718603746186102011-07-18T06:57:00.000-07:002011-07-18T07:00:06.574-07:00Mutton Pasandas <br />
Ingredients<br />
<br />
1 kg lean mutton cut into pasandas (method given below)<br />
3/4 ccup curd<br />
1 1/2 t sp red chilli powder<br />
1 tb sp dhania/coriander powder<br />
1/2 t sp haldi/turmeric powder<br />
1/2 t sp whole jeera/cumin seeds<br />
salt to taste<br />
2 tsps Kasoori methi/ dry methi leaves or 2tb sps fresh methi leaves chopped fine<br />
3 green chillies finely chopped<br />
2 medium sized onions sliced fine<br />
1/2 cup ground onion<br />
11/2 tb sps ground garlic<br />
1 tb sp ground ginger<br />
3 black cardamoms<br />
7 cloves<br />
two 2" sticks cinnamon<br />
3 tbsps oil<br />
2 tbsps ghee <br />
<br />
<br />
Method<br />
<ul><li>Clean and cut the meat into1/2" thick and 2" square pieces.(Your butcher will do this for you.)</li>
<li>Beat each piece into pasandas with the back of a wet a knife or hammer ,till it is flat and fibres separate.</li>
<li>Mix curd, salt chillies, dhania powder, cumin seeds, haldi, methi leaves, ground onions,ginger and garlic with the meat and marinate for atleast 1/2 an hour.</li>
<li>Heat the oil in a large fry pan, add the cardamom, cloves and cinnamon.</li>
<li>Add sliced onions and fry till golden brown.</li>
<li>Remove the pan from fire and place the pasandas flat and evenly.</li>
<li>Add 1 cup water and cook covered with a lid on medium heat till tender and very little water remains.</li>
<li>Add ghee and place the pan on a hot tawa/ griddle with the lid on tight till water dries up and ghee remains.Serve with hot roties or parathas.</li>
</ul> ___________________________________________Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-63941054692766751942011-07-18T04:46:00.000-07:002011-07-18T05:38:08.377-07:00Dilli ki Aloo Matar Chaat ( Peas and Potato Chaat from Delhi) Ingredients<br />
<br />
1 cup boiled peas<br />
2 medium size potatoes boiled and cut into halves<br />
1green chilli, slit<br />
1 tb spoon ginger julliens<br />
juice of 1/2 a lime or lemon<br />
1/2 tsp whole jeera (cumin)<br />
1 tb sp roasted dhania (coriander powder)<br />
1/2 t sp roasted chilli flakes<br />
1/2 tsp amchur (mango powder)<br />
1/4 t sp hing (asafoetida)<br />
1tb sp cooking oil<br />
1t sp ghee or butter<br />
fresh coriander for garnish<br />
<br />
Method<br />
<ul><li>Heat oil in a fry pan till smoking.</li>
<li>Add whole jeera and as it begins to crackle, lower heat and add hing/asafoetida.</li>
<li>Add coriander powder, chilli flakes and quickly add the potato halves taking care not to burn the masalas.</li>
<li>Fry the potatoes till evenly browned on all sides and well coated with the masalas.</li>
<li>Add boiled peas and fry for 2-3 minutes.</li>
<li>Add the ginger julliens and mango powder,and toss.</li>
<li>Garnish with fresh chopped dhania/coriander/cilantro leaves.</li>
<li>Add a tea spoon of ghee or a knob of butter and fry till aromatic. </li>
<li>Serve hot, on a platter with a good squeeze of lime juice.</li>
</ul> ______________________________________<br />
<br />
<br />
<br />
Note: Jingling glass bangles......colourful bindies in all shapes and sizes........long "parandies" with silk and gold tassles...........mehendiwallies calling out for clientele............finger licking ALOO MATAR CHAAT!!!!<br />
Oh take me back to the excitement of Tuesday evenings outside Delhi's Hanuman Mandir and the giggling company of college friends !Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-73818044860895892342011-07-08T04:40:00.000-07:002011-07-08T06:33:37.840-07:00Jeera Aloo (Potatoes with Cumin) Ingredients<br />
250 gms new potatoes or any potatoes of your choice<br />
1/2 t sp whole jeera/cumin<br />
1/4 t sp chilli powder<br />
1 t sp coriander powder<br />
1/2 t sp amchur/mango powder optional<br />
salt to taste<br />
1t sp ginger julliens or chopped ginger<br />
2 tb sps chopped fresh coriander/cilantro<br />
1/2 tb sps cooking oil<br />
<br />
<br />
Method<br />
<ul><li>Wash and boil potatoes with the skin and let them cool.</li>
<li>Peel the potatoes and cut them into 3/4" pieces.</li>
<li>Heat oil in a kadai or frypan, add jeera /cumin and as it begins to splutter add the potato cubes.</li>
<li>Stir fry for a minute, sprinkle all the dry masalas and salt.and mix to coat the potatoes.</li>
<li>Lower heat,add finely chopped ginger and cover with a lid for two minutes to let the masalas assimilate with the potatoes.</li>
<li>Uncover and let the poatoes cook on low heat for 7- 10 minutes, stirring of and on and letting them crumble a bit.</li>
<li>Finally raise the heat and fry for 2-3 minutes until lightly browned.</li>
<li>Sprinkle the fresh herbs and stir once or twice.</li>
<li>Serve on a platter garnished with fresh coriander and ginger julliens.</li>
</ul> ------------------------------------------------------<br />
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<br />
Note: A good side dish for any meal or can be enjoyed as a snack rolled with roties.<br />
To serve it as a cocktail snack,cut the potatoes into bite size cubes or wedges.<br />
Squeeze a few drops of lime juice to give it an extra zing.Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0tag:blogger.com,1999:blog-1720685593584536409.post-28712201802753533632011-07-02T05:53:00.000-07:002011-07-02T05:53:56.657-07:00Channa Kebabs<div dir="ltr" style="text-align: left;" trbidi="on"> Ingredients<br />
1 cup black channa ( Bengal gram) soaked for atleast 4 hours or over night<br />
1/2 cup soya granules soaked foe 1/2 an hour or as per instructions on the packet<br />
1 medium sized onion sliced<br />
1"" piece ginger chopped<br />
2 1/2 t sps coriander powder<br />
11/2 big cardamom<br />
3 small cardmoms<br />
1 t sp peppercorns<br />
1 whole red chilli or chilli powder to taste<br />
1 '' stick cinamom<br />
Oil for frying<br />
1finely chopped onion<br />
1/2 cup chopped coriander<br />
A few chopped mint leaves<br />
Green chilli chopped fine<br />
<br />
<br />
<br />
Method<br />
<ul><li>Drain the channa and soya granules and put them in a pressure cooker with 1 1/2 cups of water.</li>
<li>Add all the ingredients except oil , green chillies chopped onions and coriander leaves and pressure cook for 7 minutes.</li>
<li>Let the steam escape naturally, open the pressure cooker and dry out the extra water if any and let it cool.</li>
<li>Grind the mixture to a fine paste in a grinder or food processor.</li>
<li>Add finely chopped onions, green chillies(optional),chopped coriander leaves and a few drops of lemon juice and mix well with the kebab mixture</li>
<li>Shape into round flat kebabs and shallow fry in a hot frypan evenly browned on both sides. Keep ad justing the heat so that the kebabs are crisp on the outside but soft in the centre.</li>
<li>Serve on lettuce leaves with sliced onions and coriander/mint chutney.</li>
</ul> -----------------------------------------------------------------<br />
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Note: Channa kebab can be served as a snack or rolled up as frankies or sandwiched between bread rolls to make burgers.........Let your imagination run !!and have fun</div>Roma Khannahttp://www.blogger.com/profile/13115950049922849695noreply@blogger.com0