Thechwani

Preparation time 10 minutes

Cooking time 20 minutes

For 4 persons

 

Ingredients:

Oil 1 tbsp

Cumin Seeds 1 ts

Mustard Seeds ½ ts

Ginger-Garlic-Chilli Paste ½ ts

Onion chopped 1

Tomato chopped 1

Potato peeled and chopped 1

Daikon (Mooli) chopped 1

Black Eyed Beans soaked 1 cup

Salt to taste

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Corinader-Cumin Powder 1 ts

Garam Masala 1 ts

Fresh Coriander Leaves 1 tbsp

Steamed or Boiled Rice for serving

 

Method:

Take chopped Potato and Daikon in a beating bowl and beat well. Keep a side.

 

Heat Oil in a pressure cooker on high flame. Add Cumin Seeds and Mustard Seeds. When spluttered, add Ginger-Garlic-Chilli Paste and chopped Onion. When sautéed, add chopped Tomato. When sautéed, add beaten Potato and Daikon. Milx well. Add soaked Black Eyed Beans. Mix well.

 

Add Salt, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Garam Masala. Mix well.

 

Cover the lid of pressure cooker. Pressure cool to 2 whistle.

 

Leave pressure cooker to cool down.

 

Open pressure cooker, Mix well slowly taking care of not mashing the stuff. Remove from pressure cooker in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

Serve with Steamed or Boiled Rice.

 

Daikon is not just for Salad…Cook and Enjoy the Flavour…

Khas Kash Badam ni Khir / Almond Kheer

Preparation time 5 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Ghee 1 ts

Poppy Seeds 2 tbsp

Milk 1 cup

Condensed Milk 2 tbsp

Almond Paste 1 tbsp

Almond Chips ¼ cup

Cardamom Powder ¼ ts

Almond Chips and Holy Basil Leaves for garnishing

 

Method:

Heat Ghee in a pan on low flame.

 

Add Poppy Seeds and roast well.

 

Add Milk and boil while stirring occasionally.

 

Add Condensed Milk, Almond Paste, Almost Chips and Cardamom Powder and continue boiling on low-medium flame while stirring occasionally to prevent boil over until it becomes little thick.

 

Remove it in a serving bowl.

 

Garnish with few Almond Chips and 1 or 2 Holy Basil Leaves.

 

Serve Hot and Fresh.

 

Enjoy Healthy and Energising Almond Kheer.

Kashmiri Roti

Preparation time 10 minutes

Cooking time 10 minutes

Servings 6

Ingredients:

For Khameer:

Buttermilk sour taste ¼ cup

Refined White Wheat Flour (maida) ¼ cup

For Roti:

Refined White Wheat Flour (maida) 1 cup

Milk ½ cup

Ghee 1 tbsp

Sugar 1 ts

Salt to taste

Sugar Water with Saffron for garnishing

Fennel Seeds, Black Pepper Powder and Poppy Seeds for toppings

 

Clay Pan for roasting.

 

Method:

For Khameer:

Take Buttermilk and Refined White Wheat Flour in a bowl. Mix well and make sure for no lumps. Leave it for 6-7 hours to prepare Khameer.

 

For Roti:

Take prepared Khameer in a bowl. Add Refined White Wheat Flour, Milk, Sugar and Salt. Mix well and knead soft dough. Add little water only if needed. Add Ghee and knead it repeatedly for 5-7 minutes.

 

Leave to rest for approx 2 hours.

 

Knead it again for 1-2 minutes. Take small lump of prepared dough and pet it between palms and shape it like oval. Make number of oval shape Roti.

 

Brush Sugar Water with Saffron on each Roti.

 

Sprinkle Fennel Seeds, Black Pepper Powder and Poppy Seeds for Topping on each Roti.

 

Preheat Clay Pan on medium flame.

 

Apply water on the bottom side of prepared Roti and put it on preheated Clay Pan. Press it with palm to stick it on the pan. Flip the pan to face the Roti on it to the flame. When it is roasted, flip the pan and remove the Roti on a serving plate. No need to worry to roast another side as you will find it already roasted.

 

Alternatively, Roti can be roasted in Coal Oven, Electric Oven or Tandoor. The taste will vary.

 

Repeat to roast all Roti.

 

Serve Hot with Kashmiri Apple Curry.

Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Gram Flour Vermicelli (Sev):

Gram Flour 1 cup

Oil 1 ts

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

For Curry:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Fenugreek granules ½ cup

(boiled)

Garlic Paste ½ ts

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 2 ts

Salt to taste

Jaggery 1 ts

 

Fresh Coriander Leaves for garnishing

Paratha for serving

 

Method:

For Gram Flour Vermicelli (Sev):

Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.

 

For Curry:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.

 

Take it in a serving bowl.

 

Garnish with Fresh Coriander Leaves.

 

Leave it to cool down to room temperature.

 

No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…

 

Be Healthy with Fenugreek

 

mixed with

 

Tasty Gram Flour Vermicelli…with Paratha…

Mitho Lolo – Sweet Flat Bread

Preparation time 10 minutes

Cooking time 15 minutes

Servings 10

Ingredients:

Sugar ½ cup

Cardamom granules of 3-4 cardamom

Whole Wheat Flour 1 cup

Ghee 2 tbsp

Oil to deep fry

 

Sugar Powder and Dry Rose Petals for garnishing.

 

Method:

Take Sugar and Cardamom granules in a pan. Add ½ cup of water and boil on medium flame until Sugar is diluted.

 

Take Whole Wheat Flour in a bowl. Add Ghee and mix well. Knead very stiff dough adding prepared Sugar-Cardamom water gradually as needed.

 

Roll number of thick round Roti of prepared dough. Cut number of small rounds from rolled Roti with a cookie cutter or a lid with sharp edge.

 

Heat Oil to deep fry. Deep fry all small round cuts in heated Oil. Flip occasionally to fry both sides well. Deep fry to dark brownish to make crispy.

 

Arrange them on a serving plate.

 

Sprinkle Sugar Powder over them and arrange 1-2 Dry Rose Petal on each. Pour 3-4 drops of prepared Sugar-Cardamom syrup over each of them.

 

Leave them to cool down to room temperature.

 

Serve anytime later.

 

Make Your Shitla Satam day a Sweet Day with Mitho Lolo…Sweet Flat Bread…

 

(Shitla Satam is a Hindu Festival Day which is celebrated in the name of one of The Hindu Goddess and the day is celebrated as Non-cooking day)

Sri Lankan Carrot Curry

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

Carrot 1

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Curry Leaves 5

Onion fine chopped 1

Ginger-Garlic-Chilli Paste 1 ts

Salt to taste

Coconut Milk 200g

Black Pepper Powder ½ ts

Garam Masala Pinch

Tamarind Pulp 1 ts

Sugar Pinch

Fresh Coriander Leaves 1 tbsp

 

Steamed or Boiled Rice or Roti for serving

 

Method:

Peel and slice cut Carrot and parboil. Keep a side.

 

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves, finely chopped Onion and Ginger-Garlic-Chilli Paste. Sauté it well. Add salt and mix well.

 

Add parboiled Carrot slices and sauté.

 

Add Coconut Milk, Black Pepper Powder, Garam Masala, Tamarind Pulp and Sugar. Mix well and cook for a while.

 

Take it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

Serve with Steamed or Boiled Rice or Roti.

 

Simple and Quick to Cook Curry…Carrot Curry…from our beloved neighbour Sri Lanka…

Koshary – An Egyptian Dish

Preparation time 15 minutes

Cooking time 30 minutes

For 4 Persons

Ingredients:

For Rice:

Rice ½ cup

Split Red Lentils ¼ cup

Salt to taste

Freshly Ground Black Pepper to taste

Butter 1 tbsp

For Macaroni:

Macaroni boiled 1 cup

Butter 2 tbsp

Freshly Ground Black Pepper to taste

Salt to taste

For Sauce:

Oil 1 tbsp

Garlic buds finely chopped 1 ts

Tomato Puree 1 cup

Vinegar 1 ts

Salt to taste

Sugar ½ ts

Red Chilli Powder 1 ts

For Chickpeas:

Chickpeas boiled ! cup

Cinnamon Powder Pinch

Nutmeg Powder Pinch

Red Chilli Powder 1 ts

Black Salt Powder ½ ts

Lemon Juice 1 ts

 

Fried Onion Rings and Cheese grate for garnishing.

 

Method:

For Rice:

Soak Rice and Split Red Lentils for approx 1 hour, then, boil.

 

Heat Butter in a pan. Add Freshly Ground Black Pepper, boiled Rice and Split Red Lentils and Salt. Mix well and cook for 2-3 minutes while tossing.

 

For Macaroni:

Heat Butter in a pan. Add boiled Macaroni, Freshly Ground Black Pepper and Salt. Mix well while tossing.

 

For Sauce:

Heat Oil in a pan. Add finely chopped Garlic. When sautéed, add Tomato Puree, Vinegar, Salt, Sugar and Red Chilli Powder. Stir and cook for 2-3 minutes on medium flame.

 

For Chickpeas:

Take boiled Chickpeas in a mixing bowl. Add Cinnamon Powder, Nutmeg Powder, Red Chilli Powder and Black Salt Powder. Mix well. Add Lemon Juice and mix well.

 

For Assembling:

Take prepared Rice Mixture in a serving plate.

 

Top it with boiled Macaroni.

 

Spread prepared Sauce over it.

 

Top it with prepared Chickpeas mixture.

 

Garnish with fried Onion Rings and sprinkle of Cheese grate.

 

Serve immediately after assembling to enjoy freshness of the dish.

 

Enjoy Tummy Filler KOSHARY…A Starchy Dish from Egypt

Tava Schezwan Rice – Pan Rice Schezwan

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

Oil 2 tbsp

Garlic chopped 1 tbsp

Ginger grated 1 tbsp

Onion chopped 1

Capsicum chopped 1

Carrot chopped 1

Cabbage chopped  ½ cup

Cauliflower chopped ½ cup

Salt to taste

Monosodium Glutamate-MSG Pinch

(Aji-No-Moto)

Schezwan Masala  2 tbsp

Rice boiled or steamed 1 cup

Onion Rings and Capsicum Rings for garnishing

Method:

Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.

 

Garnish with Onion Rings and Capsicum Rings.

 

Serve with Schezwan Soup.

 

Enjoy Irresistible Rice in Chinese Flavour.

Posho Beans

Preparation time 10 minutes

Cooking time 25 minutes

For 2 Persons

 

Ingredients:

For Posho:

Maze Flour 1 cup

Ginger-Chilli Paste 1 ts

Salt to taste

Water 4 ½ cup

For Beans:

Kidney Beans boiled 1 cup

Ginger-Garlic-Chilli Paste 1 tbsp

Onion chopped small 1 onion

Tomato chopped small 1 tomato

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Garam Masala 1 ts

Peanuts Powder 3 tbsp

Lemon Juice of ½ lemon

Fresh Coriander Leaves  1 tbsp

Oil 1 tbsp

Cummins Seeds 1 ts

Cinnamon Leaf 1

Curry Leaves 4-5

Dry Red Chilli  2

Method:

For Posho:

Take Maize Flour in a bowl. Add 1 cup water.

 

Boil 3 cups of water in a pan. Add Ginger-Chilli Paste and Salt. Add Maize Flour mixture. On medium flame, stir continuously with wooden stick until the mixture becomes thick lump. Remove the pan from the flame. Keep a side. This is Posho.

 

For Beans:

Heat oil in a pan. Add Cummins Seeds, Cinnamon Leaf, Curry Leaves and Dry Red Chilli. Add Ginger-Garlic-Chilli Paste, chopped Onion and Tomato. Stir slowly on low-medium flame until onion becomes soft and brownish. Add Turmeric Powder, Red Chilli Powder and Garam Masala. Mix well. Add boiled Kidney Beans and little water. Cook for 2-3 minutes on medium flame.  Add Lemon Juice and Peanuts Powder. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and cover the pan with a lid for 2-3 minutes.

 

Take Posho on a serving plate. Pour Beans on top of that.

 

Serve Hot.

 

Enjoy Authentic African Routine Food with little Indian touch, full of Iron and Carbohydrates.

Cheese Spinach Khandvi

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts

Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.

Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.

Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.

Cut in strips. Roll each strip. Khandvi is ready.

Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.

Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.

Enjoy Traditional Gujarati Savoury with Twist…

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