- Heat oil in a pan, add the mustard seeds and when they splutter add the chopped onion and green chilly, cook for few minutes then add the cut beans, salt, sugar, turmeric powder and a sprinkle of water and mix well.
- Cover the pan with a lid and reduce the heat to low and cook on low flame till the beans are cooked but not mushy.
Sunday, November 29, 2009
Saturday, November 28, 2009
Mixed Dal Dosa served with Aam ras and mixed vegetable Stir fry.
- Wash and soak dals and methi seeds for 4-5 hours. Drain and grind to a fine paste. Add the rest of the ingredients and mix well. (Pancake like batter.)
- Heat non stick pan and grease it slightly with 1/2 tsp of oil.
- Then pour 1/4 cup of batter and spread around thin like for a dosa .
Let cook for a minute and drizzle some oil on the dosa and on the sides, then flip to other side with a spatula and let cook on other side for few minutes.
- Serve hot with chutney or ketchup or any vegetables side dish.
This is the best way for young kids to eat any kind of dals without a fuss.
Drizzling the oil on the dosa makes the dosa crispy.
This is a nice recipe to use up any small amounts of dals that you have in the pantry.
Can vary the amounts of dals.
Friday, November 27, 2009
Thursday, November 26, 2009
I love baking a lot. And I am always on the look out for recipes that do not use much butter for baking.
Now a days I rarely bake cakes with butter. I try to use olive oil for baking whenever possible.
This is one cake that I bake very often. It is so moist and rich, tastes almost like a pound cake without any butter.
3/4 cup sugar,
1/2 cup oil(olive or vegetable oil),
1/2 cup milk,
1 and 1/4 cups all purpose flour,
1/2 tbsp baking powder,
1 tbsp vanilla.
- Beat eggs well. Add sugar to eggs and beat well.
- Next add oil and milk and beat well.
- In another bowl mix flour and baking powder.
- Gradually keep adding a tbsp at a time of flour mixture to the egg mixture and mix, till all the flour is used and everything is well incorporated.Finally add the vanilla and mix.
- Preheat oven to 350F.
- Grease and flour a loaf pan(8x4) or a 7 inch round pan.
- Pour the batter in the pan and bake for about 50-55 minutes, till cake is done.
- To test for doneness insert a toothpick in the centre of the cake and see.
- When done take out of oven and cool for 15 minutes and then invert the cake out of the pan and cool completely on a wire rack.
- Frost if desired. We prefer ours plain.
Can double the recipe and bake in a Bundt pan.
Add 2 tbsp cocoa powder to the above batter to make chocolate cake.
Add chopped nuts or raisins if desired.
If eaten the same day the cake is usually crusty and a bit dry but if eaten the next day it becomes very soft and moist.
Can substitute any other liquid(orange juice/coffee/wine) for the milk.
Monday, November 16, 2009
- Mix all ingredients except oil in a bowl, add few tbsp of water to make bhajiya batter.
- Heat 1 tsp oil in a 8 inch non stick pan on medium heat.
- Pour all the batter in the hot pan and spread(like a thick dosa).
- Let cook few minutes, take a spatula and flip the bhaji pancake.
- Drizzle 1 tsp oil on the edges of the circle and let cook on other side for 1-2 minutes.
- Turn off heat. Take the bhaji pancake off the pan and cut into triangles or squares and enjoy with some ketchup or chutney and a hot cup of tea.
Saturday, November 7, 2009
- Heat oil in a pan on medium heat.
- When hot add the jeera and mustard seeds, when they splutter add the chopped onion and saute well.
- Next add the tomato and bhindi and mix well.
- Add the rest of the ingredients, sprinkle a few teaspoons of water and reduce heat to low and allow the bhindi to cook till tender but not mushy.
- Sprinkle some chopped coriander leaves if desired for garnish.
Wednesday, November 4, 2009
For a novice blogger like me who just started my blog recently it is really a matter of joy to be mentioned in a prestigious magazine like FEMINA.
- Heat oil in a pan, add the hing, mustard seeds and cumin seeds.
- When they splutter add the chopped onions, garlic and green chilly and fry till the onion in translucent and cooked.
- Next add the chopped tomatoes, turmeric powder, garam masala, salt, sugar and grated coconut and mix well.
- Let cook for few minutes uncovered(if you cover there will be lot of liquid in the dish).
- Add chopped coriander leaves and serve hot with bread or chappati.
Tuesday, November 3, 2009
I do make paneer pulao, paneer makhni, palak paneer, etc, but my son loves this simple paneer bhaaji the most. So this bhaaji is a regular fare at our house.
2 cups diced paneer(cheese),
1/2 medium onion , diced,
1/2 cup diced bell pepper,
2 tsp oil,
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,
1-2 tsp garam masala,
1/2 tsp turmeric powder,
salt to taste,
2 tsp dry kasoori methi leaves, crushed,fenugreek leaves),
1 tbsp lemon juice.
Coriander leaves to garnish.
Heat oil in a pan on medium heat.
Add the mustard and cumin seeds and when they splutter add the onions.
Cook till onions are translucent.
Next add the bell pepper, garam masala, turmeric, salt and mix well.
Add the chopped paneer and mix till everything is coated well with the spices.
Finally add the crushed methi leaves and lemon juice, mix, cover and keep for few minutes on slow fire.
Turn off heat and add chopped coriander leaves for garnish.
Add any colored bell pepper.
Add red chilly powder to make more spicy.
This post is off to JFI-Paneer hosted by Trupti, an event started by Indira of Mahanandi.
This recipe falls in one of those categories where I "dump" everything in the pressure cooker and pressure cooker for a couple of whistles and voila quick gravy with beans is ready to devour with simple hot phulkas/rotis(flat bread) or rice.
- Heat oil in the pressure cooker, add the hing and cumin seeds and when they splutter add the chopped onions , garlic, ginger and mix well.
- Next add the drained masoor and the turmeric, everyday masala, salt and sugar.
- Mix well till everything is coated with the masala.
- Add about 1 and 1/2 cups of water and put the pressure cooker lid on with the whistle and pressure cook on medium high heat for 2-3 whistles.
- When you open the cooker adjust the amount of gravy consistency as you desire.
- Add chopped coriander leaves for garnish.
- There you go quick masoor thondak ready to eat.
Sunday, November 1, 2009
- Heat oil in a pan on medium heat.
- Add mustard and cumin seeds, when they splutter, add the potatoes and stir well.
- Add the turmeric powder, garam masala and salt, mix well.
- Sprinkle a few teaspoons of water.
- Cover with a lid,reduce heat to very low and let the potatoes cook till tender.
- Add the chopped bell pepper and mix and cover again and let the pepper cook.
- Finally add the lemon juice, mix and garnish with chopped coriander leaves.
Saturday, October 31, 2009
Aloo paratha, with some yogurt and pickle, ummm....... who can decline an offer of such a combo. At least I cannot. Made this for dinner the other day, my kids enjoyed it very much.
1 and 1/2 cups whole wheat flour,
1/2 tsp salt,
2 tsp oil,
water to make dough.
3 potatoes cooked, peeled and mashed,
1/2 tsp cumin powder(jeera ),
1/2 tsp coriander powder(dhania),
1/2 tsp dry mango powder(amchur),
1 tsp turmeric powder(haldi),
1 tsp white pepper powder,
salt to taste.
extra ghee or oil to apply on the cooked paratha.
- Take whole wheat flour in a bowl, add salt and the oil to it. Slowly add water and make a soft pliable dough. Keep aside covered for about 20 minutes.
- Mix all filling ingredients.
- Make lemon sized balls of the dough(about 8). Divide the filling also into 8 portions.
- Roll out the dough into a circle about 4 inches in diameter, spread one portion of the filling on one side of the circle and cover to make semi circle, press the edges to seal ,dredge in flour and roll out into a thin paratha.
- Heat a tava or non stick pan on medium high heat and roast the paratha for about 2-3 minute on each side till it is cooked.
- Take it off the pan and apply oil or ghee on both sides.
- Cook the rest in same manner.
- Serve with yogurt and pickles.
I know this is not the authentic way to make and roll a paratha, but this method works fine for me without the stuffing coming out. The authentic method of making a circle of 3 inches in diameter and then putting stuffing and covering the stuffing and then making a ball and trying to roll it flat into a paratha is a disaster for me :(
Even though I fold it in a semi circle I still almost manage to roll it out to an almost circle paratha :)
I picked this knack of making circles from my mom :)
Friday, October 30, 2009
- Heat oil in a pan, add cumin seeds, chopped onion, green chilly, garlic and fry well till cooked but not brown,
- Add flour and cook for few more minutes till raw smell of flour goes away.
- Then add 1/2 cup water and then add the marinated fish.
- When the fish is cooked reduce heat to very low.
- In the meanwhile beat eggs and mix vinegar and sugar in egg mixture and mix well.
- Slowly add the egg mixture to the fish mixture on the stove.
- DO NOT STIR.
- Hold and lift the vessel and swirl the ingredients in the pan gently.
- Cook for few minutes, do not boil or else the gravy will curdle.
- When the sauce is thick take off heat and add chopped coriander leaves.
- Serve with steaming rice.
The recipe called for crispy fried onions along with coriander leaves for garnish, but I did not have crispy fried onions so just omitted it, but the dish tasted good anyways.
Thursday, October 29, 2009
One day I came up with this concoction to add sufficient flavour but not overpowering taste of spices to the dishes that I make.
I have been making this masala and using a few teaspoons for any kind of lentils(masoor or moong) or channa(vatana or Kabuli channa). This gives the lentils and channa dish a beautiful fragrance of spices without the heat.
Wednesday, October 28, 2009
- Mix yogurt, sour cream, salt, sugar, red chilly powder, cumin powder, and coriander leaves.
- Add the grated carrots and grated broccoli stems.
- Serve cold.
Tuesday, October 27, 2009
2 tbsp tomato sauce or ketchup,
- Heat the pressure cooker on medium high heat and add 2 tsp oil.
- Add the rest of the ingredients and water to cover the rajma. The water should be about 1 inch above the rajma, approximately 1 and 1/2 cups water. Mix well.
- Put the lid on with the whistle and pressure cook for 5-6 whistles.
- Once you open the cooker and if it has to much liquid then cook a few minutes uncovered till you get the desired consistency.
- There you go , pressure cooked "baked" beans ready to enjoy along with grilled chicken or fish and a salad.
2 tbsp chopped coriander leaves for garnish.
2 tbsp grated coconut(optional).
- Mix semolina, besan, yogurt, lemon juice, turmeric powder, sugar salt, and add warm water to this to make a batter. Consistency should be like pancake/ dosa batter.
- Heat a large pan with water, put steamer insert.
- Take a deep tray or thali/plate that fits in the large pan, about 8-9 inches in diameter, apply little oil to the plate and keep it in the steamer insert.
- Put the Eno fruit salt in the batter and beat well till frothy for a minute and immediately pour in the greased plate.
- Cover the large pan with a lid and let steam on high for about 10-15 minutes.
- To check for doneness insert a toothpick in the centre of the dhokla.
- Take the plate out of the steamer and let cool slightly for 5-8 minutes and cut into squares or diamond shapes.
- Heat the oil for the tempering in a small pan , add the mustard seeds, sesame seeds and when they splutter pour this tempering all over the dhokla.
- Sprinkle with shopped coriander leaves and grated coconut(optional).
- Serve with ketchup or chutney of your choice.
You can add 1 tsp of green chilly ginger paste but I prefer the dhokla without the ginger chilly paste.
Also can saute a couple of green chillies in some oil till they get blisters and change color and accompany this with the dhokla.
Monday, October 26, 2009
These other Goodies my hubby got from Mumbai.
Sunday, October 25, 2009
It has blossoms of white flowers in spring and then these apples start off the size of olives, from green to light pinkish to bright scarlet red. They are very tart and are usually used to make jelly(tedious process).
I make crab apple sasav (goan dish) and also throw a couple in dal , it gives a nice tangy flavour to the dal.
Ice Halwa(the flat squares), Pista Elaichi(cardamom) flavour(white) and Pineapple flavour(Yellow)
Saturday, October 24, 2009
Wednesday, October 21, 2009
- Put the yogurt in a cheese cloth and hang to drain for 4-5 hours.
- Mix the drained yogurt, condensed milk, regular milk well.
- Add the cardamom powder, cumin powder, coconut powder and turmeric powder and mix well.
- Pour in a vessel that fits in the pressure cooker(I used a 6 inch glass vessel) and put a lid on the glass vessel.
- Put some water in the pressure cooker, invert a small plate in the pressure cooker and then put the glass vessel over the plate.
- Put the lid on the pressure cooker and pressure cook for 5-6 whistles.
- Serve warm or chilled.
Friday, October 16, 2009
This is what we had for diwali this year. Usually I make at least 5 kinds of sweets and 5 savouries, 5 kinds of fav(pohe), yellow vatana usal and ambade/mango sasav, but as this year my hubby was out of town so made just a few goodies.
I made batat fav(batata pohe/yellow ones), doodhatle fav(milk pohe), chiroti, shankarpali, khobarachi kappa(coconut barfi) , and in the centre a couple of dates. My mom always kept dates in the diwali faral plates, I have no idea why.
Wednesday, October 7, 2009
Cherry Tomato Salad
Sunday, October 4, 2009
Mix all the spices with lemon juice and apply to potato slices.
- Heat a non stick pan on medium heat and drizzle 2 tsp oil on it and take one potato slice dip it in the semolina on all sides and keep it on the hot pan, repeat for other slices of potato in same manner.
- Drizzle another 2 tsp oil on the potato slices and the turn the slices on the other side, then sprinkle a few tablespoons of water on the potatoes and immediately cover with a pan, reduce heat to low and let the potato slices cook till tender.
- To test prick a fork in the slices of the potatoes.
- Then take the cover off and increase heat to medium and let the slices crisp up, again turn and let crisp on the other side. Serve hot or room temperature.
Use similar method to fry pumpkin slices, brinjal slices, okra.
Friday, October 2, 2009
Saturday, September 5, 2009
- Heat oil in a pan on medium heat add the chopped onions and potatoes and stir fry till they are well coated with the oil.
- Next add the salt, turmeric powder, paprika, garam masala and a couple of tbsp of water.
- Reduce heat to low , cover the pan and let the potatoes cook til tender.
- Then add the washed galmo(dry shrimp), chopped tomato, sola(kokum) and the coconut milk. Adjust water for the consistency.
- Cover again and cook till everything is well cooked and blended.
- Serve with hot steamed rice and may be a simple bhaji like beans bhaji.
Friday, September 4, 2009
- Heat oil in a pan on medium heat. Add the mustard and cumin seeds and let them splutter, then add onion and diced potato and the salt.
Mix well and add few tbsps of water, cover the pan and reduce heat to low and let the potato cook slightly.
- Next add the chopped french beans and the rest of the ingredients.
- Cover and let the beans and the potato cook till tender.
Thursday, September 3, 2009
- Mix yogurt, water, besan, sugar, salt, minced ginger, minced green chilly, and turmeric powder till everything is well mixed and there are no lumps.
- Pour this mixture in a pan and keep the flame on medium heat, keep stirring till there is a rolling boil in the mixture.
- Then reduce heat to low and cook for 15-18 minutes , stirring all the while.
- Heat oil in another pan on medium heat and add mustard seeds, cumin seeds, hing, cloves, cinnamon, curry leaves, dry red chilly.
- When the seeds start to splutter pour it in the yogurt besan mixture, stir well and cook for another 5-8 minutes till the kadhi gets a smooth velvety look.
- Garnish with chopped coriander leaves and serve with rice.
Wednesday, September 2, 2009
- Preheat oven to 350 F.
- In a bowl mix flour, baking powder and baking soda, keep aside.
- In another bowl beat eggs for 2 minutes with an electric beater, then add soft butter and beat for another 2 minutes.
- Next add the sugar and beat till everything is well incorporated.
- Gradually add the flour mixture 1 tbsp at a time, till all the flour mixture is used up.
- Finally add the vanilla essence and mix well.
- Grease and flour a deep 10 inch baking pan(round or square). Pour the batter into the pan and bake in oven for 45-50 minutes. test by pricking a clean toothpick into the cake, if the toothpick comes out clean then the cake is done, if there is some sticky batter on the toothpick then allow cake to bake for some more minutes.
- Once cake is done, take it out of the oven and let cool for 10 minutes.
- Run a knife around the edge of the cake pan.
- Then take cake out of pan and cool on wire rack till cooled completely.
- Eat plain or apply frosting of your choice.
Monday, August 31, 2009
I am not much of a chutney or bhaji with polae person, I like mine plain dunked in chai(tea) as all the holes get soaked in tea and ummm... that's a totally different taste.
My Aayi(maternal grandma) makes the best polae in the whole wide world. When she makes them there are tiny holes(due to fermentation) all over the polae. Usually she serves it with channa ros.
When Ma made polae she never ever added udit dal, it was just rice and methi seeds along with sometimes a handful of cooked rice or soaked poha. So the polaes were always snowy white in color. Ma served the polae with coconut chutney.
Since coming to Canada I have missed the polae made by Aayi and Ma.
I do not have either of their recipe so I came up with my own proportions to make these dosa.
4 cups raw rice,
1 cup udit dal(split black lentil),
1 tbsp methi seeds,
1 cup cooked rice or soaked poha.
1 and 1/2 tsp salt and pinch of sugar.
- Wash and soak rice, dal and the methi seeds in water separately for 5-6 hours.
- Put soaked rice and cooked rice /soaked poha in a blender and grind to a fine paste, pour in a vessel big enough to allow fermentation.
- Next grind the soaked udit dal and methi seeds till you get a fine paste.
- Pour into the vessel containing the ground rice, add salt and sugar and mix well with a whisk.
- Cover and let ferment overnight or for 8-10 hours in a warm place.
- Next day the batter will be fermented and bubbly.
- Heat a 8 inch non stick tava on medium heat, add 1/2 tsp of oil, use a paper towel and spread the oil and pour 3/4 cup of the batter on the tava, spread to make a circle, cover with lid and let cook for 2 minutes, then take off the cover and using a spatula flip the pola(dosa) over so that it cooks on the other side for another minute so that the other side gets cooked too.
- If using non stick pan there is no need of adding more oil to the pan. Prepare the rest of the polae in similar manner. Serve hot with chutney and potato bhaji.
Traditionally in goa we use cast iron tava(bhidyacho tavo), but here I use non stick tava.
Whisk makes the mixing of the batter easy and even.
I use the same proportion to make thin polae or crispy masala dosa and idlis too.
Vary the amount of batter poured on the tava to get thin, thick or very thick dosa.
1 cup coconut,
1 green chilly(more if you like spicy),
2 tbsp chopped coriander leaves,
1 tsp grated ginger,
1/2 tsp sugar,
salt to taste,
2 tbsp lemon juice,
water to puree the chutney.
- Put all ingredients in a blender and puree to a fine paste adding water as required.
- Serve with dosa.
Sunday, August 30, 2009
- Apply g-g-g paste to chicken keep aside for 15 minutes.
- Heat oil in a pan on medium heat. Add onions and cook for 5 minutes till onion is translucent. Next add tomato and cook till tomato is soft.
- Then add all other ingredients except chicken. Mix well till all the ingredients are well blended. Finally add the chicken and mix well, cover and allow the chicken to cook till tender. Sprinkle chopped cilantro and mix well.
- Serve with hot steamed rice and enjoy.
Add some more chilly powder or slit green chillies for a spicier version.
Tuesday, August 25, 2009
I make microwave pedas using condensed milk or the stove top method using paneer. Today I decided to make the pedas using paneer.
- Heat butter in a pan on medium heat, when melted add the paneer, milk powder and milk.
- Keep stirring on medium heat for about 18-20 minutes till the paneer mixture forms a lump and leaves the sides of the pan.
- Add the sugar and cardamom powder (the mixture will become watery again) and stir for about 10-12 minutes till the mixture again becomes a big lump and leaves the sides of the pan.
- Take off heat and let cool slightly, divide into 20-25 portions and roll into balls, press each ball slightly to flatten like a peda and stick a few strands of saffron and some slivered almonds on the top.
Monday, August 24, 2009
- Heat oil in a pan on medium heat and add cumin seeds. Then add the chopped onion and fry till onion is cooked, then add the tomato and fry again for few minutes.
- Next add the chopped snap peas and green peas, stir again.
- Finally add the salt, sugar, turmeric powder, garam masala and the coconut.
- Mix well and add few tbsp of water and cover the pan with a lid. Reduce the heat to very low and allow the vegetables to cook till tender.