Saturday, February 26, 2011

CEYLONESE CURRY

INGREDIENTS:
1. 2 Fresh coconuts
2. 1 Liter water
3. 1Kg mix vegetables ( carrot, peas, beans cauliflower etc.)
4. 1/4 Tsp turmeric powder (buy here)
5. 1-1/2 Tsp coriander powder (buy here )
6. 1-1/2 Tsp cumin powder (buy here )
7. 2 Tsp chillie powder ( buy here )
8. 3 Small cinnamon sticks ( buy here )
9. 5 Black peeper corns ( buy here )
10. 1/2 Tsp fenugreek seed ( buy here ) powder
11. 2 Onions chopped
12. Few curry leaves ( buy here )
13. 2 Green chillies slit
14. Salt to taste
15. 2 Potatoes boiled and finely chopped
16. 3 Large tomatoes finely chopped
STEPS TO FOLLOW:
1. Pierce two of the eyes in the top of each coconut and drain off the coconut water. Crack open the nuts, remove and grate the flesh.
2. Place the grated coconut in a bowl with 300 ml of water. Leave to stand for 30 minutes, then gradually blend the mixture in a liquidiser and strain it through a strainer ( buy here ) to obtain thick coconut milk.
3. Add the remaining water to the seived coconut flesh and allow to stand for a further 30 minutes. Blend and sieve this mixture as before to obtain thin coconut milk.
4. Meanwhile, preaper the mixed vegetables cutting any large ones into bite sized pieces.
5. Pour the thin coconut milk into a saucepan. Add the vegetables, turmeric, coriander, cumin, chillie powder, cinnamon sticks, pepper corns, fenugreek powder, chopped onions, curry leaves, slit chillies and salt. Bring to the boil, reduce the heat and cook until the vegetables are tender- about 15 minutes.
6. Stir in the potatoes, tomatoes and half of the thick coconut milk. Cook for a few minutes before adding the last of the thick coconut milk.
7. Serve the hot curry with plain cooked rice or thin noodles.

Thursday, January 27, 2011

BHARELA BAINGAN

INGREDIENTS: FOR THE MASALA
1. 1 Tbsp oil
2. 1Tbsp coriander seeds (buy here)
3. 1Tbsp cumin seeds (buy here)
4. 1Tsp fenugreek seeds (buy here)
5. 10 Dry red chillies (buy here)
6. 1 Medium coconut -greated (buy here)
7. 1Tsp turmeric powder (buy here)
8. 1 3cm lump of tamarind (buy here)
9. Salt to taste
FOR THE BRINJALS:
1. 8 Small long brinjals
2. 1 1/2 Tbsp ghee (buy here)
3. 1 Large onion greated
4. 1 Tsp mustard seeds (buy here)
5. 10-15 Dry curry leaves (buy here)
6. 1/2 Cup water
7. 1 Tbsp chopped coriender
STEPS TO FOLLOW : FOR THE MASALA PASTE
1. Heat oil in a pan
2. Add coriender, cumin, fenugreek seeds and red chillies
3. Fry for 30 seconds
4. Remove and roast coconut for 2 minutes
5. Griend all the ingredients with a little water
FOR THE BRINJALS:
1. Cut brinjals in quarter
2. Put in a bowl of water
3. Stuff brinjals with three-fourth of the ground paste
4. Heat ghee in a wide pan
5. Add mustard seeds and when they sputters add curry leaves and onion
6. Fry till light brown
7. Add the remaining masala paste and mix
8. Put in stuffed brinjals
9. Sprinkle half a cup of water, cover and cook over low heat
10. Turn brinjals over at regular intervals
11. Remove when brinjals are cooked
12. Garnish with coriander leaves

Wednesday, December 22, 2010

ACHAARI GOBHI

INGREDIENTS:

1. 1 Medium cauliflower

2. 11/2 Tablespoon mustard oil

3. 1/2 Teaspoon mustard seeds (Buy here)

4. 1/2 Teaspoon cumin seeds (Buy here )

5. 1/4 Teaspoon fenugreek seeds (Buy here)

6. 1/2 Teaspoon fennel seeds (Buy here )

7. 1/4 Teaspoon onion seeds/kalonji/nigella seeds (Buy here )

8. 1 Teaspoon coriender seeds (Buy here )

9. 1/4 Teaspoon asafoetida powder (Buy here )

10. 1/2 Teaspoon turmeric powder (Buy here )

11. 1 Medium onion chopped

12. 1 Teaspoon ginger paste

13. 1 Teaspoon garlic paste

14. 3 Green chillies, chopped

15. Salt to taste

16. 3/4 cup skimmed milk yogurt

STEPS TO FOLLOW:

1. Separate the cauliflower into large florets

2. Heat the mustard oil to smoking point in a non-stick kadai (Buy here )

3. Add the mustard seeds, cumin seeds, crushed coriender seeds and asfoetida, and saute till they begin to change colour

4. Add the onion and saute till translucent. Add the ginger paste, garlic paste and green chillies and saute till the onion turns light brown

5. Add the cauliflower and salt and saute over medium heat till brown

6. Add turmeric powder and one cup of water and cook, covered,for ten to fifteen minutes, or till cooked

7. Add the yogurt and continue to cook till the water evaporates and the gravy coats the cauliflower

8. Serve hot

Friday, December 10, 2010

SOONTH AND PIPARAMUL KI GOLI

This goli helps in cold, cough and fever. Also very useful in winter season to fight some common ailments.
Preparation time: 10 minutes.
INGREDIENTS
1. 50 Grams dried ginger powder (soonth powder) (Buy here)
2. 50 Grams dried piparamul powder (Buy here)
3. 50 Grams powdered sugar (peethi shakkar) (Buy here)
4. Ghee as per use (Buy here)
STEPS TO FOLLOW
1. Mix soonth, piparamul and sugar powder well.
2. Add warm ghee in it.
3. Mix all the ingredients.
4. Add ghee until it makes a smooth paste.
5. After mixing , make small normal size round golis from the paste.

Saturday, November 27, 2010

CABBAGE THOREN

INGREDIENTS:
1. 1 medium cabbage, finely shreded
2. 3 dry red chillies (Buy here)
3. 1 tsp cumin seeds (Buy here)
4. 2 clove garlic
5. 1 small onion chopped
6. 1 cup greated coconut (Buy here)
7. 1 1/2 tsp salt
8. 1/2 tsp turmeric powder (Buy here)
9. 1 tbsp coconut oil (Buy here)
10. 1/2 tsp mustard seeds (Buy here)
11. 1 tsp black gram dal (Buy here)
12. 6-7 dry curry leaves (Buy here)
13. 1 small onion finely sliced
14. salt to taste
STEPS TP FOLLOW
1. coarsely grind the chillies, cumin seeds, garlic and onion.
2. add coconut and turmeric and crush so that it mixes with the coarsely ground ingredients.
3. put cabbage in a pan.
4. make a well in the center and the ground ingredients.
5. cover it with a little cabbage.
6. sprinkle three tbsps of water, add salt and cover the pan .
7. cook over moderate heat for five minutes.
8. stir well and remove.
9. heat oil.
10. add mustard seeds and black gram dal.
11. when mustard seeds sputter add curry leaves and onion.
12. brown the onion slices.
13. pour over the cooked cabbage.
14. stir well and serve with rice or chapatis.

Thursday, October 21, 2010

BUTTER CHAKLI

INGREDIENTS
1. 250g Rice flour (Buy here)
2. 2 and 1/2 Tbsps Butter
3. 3 Tbsps Sesame seeds (Til) (Buy here)
4. 2 Tsps Green Chilly- Ginger paste
5.3 Tsps Yoghurt
6. 1 Tsp Red Chilly Powder (Buy here)
7. Oil ( For frying)
8. Salt ( As per taste)
STEPS TO FOLLOW
1. Mix together rice flour, butter, sesame seeds, chilly-ginger paste, yoghurt and salt and make a soft dough using water.
2. Grease the Kitchen Press (Buy here) using oil.
3. Fill the Kitchen Press with the dough and make spiral shaped chaklis on a plastic sheet.
4. Deep fry till golden brown over medium flame.

BAALUSHAHI

INGREDIENTS
For Baalushahi Balls:
1. 250g Maida (Buy here)
2. 4 Tbsp Yoghurt
3. 100g warm Ghee (To mix in the baalushahi dough) (Buy here)
4. Ghee ( for frying) (Buy here)
For the Syrup:
1. 1 and1/2 cups Sugar
2. Cardamom powder (Buy here)
3. Water
STEPS TO FOLLOW
1. Dissolve sugar in water and heat it till a two-string syrup is prepared.
2. Mix all the ingredients for baalushahi balls and prepare a dough using yoghurt.
3. Cover this dough with a muslin cloth and set aside for 10 minutes.
4. Make small balls of this dough n slightly flatten them.
5. Fry these balls on low flame.
6. Soak these balls in the sugar syrup for 15 minutes and serve.