Kadai Paneer

Ingredients

1 kg. Paneer (Cottage Cheese)
2 Green Capsicum Chopped
2 ½ tsp Ginger garlic paste
2 tsp Coriander seed powder
8 Red chilies
3 tsp. Kasuri Methi
4 Chopped green chilies
5 Chopped tomatoes
8 tbsp oil
Salt to taste
1 bunch of chopped coriander leaves to garnish

Direction:

• Cut the Paneer into medium sized cubes.
• Heat oil in a pan. Add ginger garlic paste and cook over a low flame for some time.
• As it popping sound starts coming, add capsicum, chilly powder and the coriander powder; and stir fry for a few minutes.
• Add green chilies along with the diced tomatoes and cook till the oil begins to separate from the mixture.
• Now add kasuri methi and salt and cook for some time.
• At last add the Paneer pieces to it and let it cook for few mins.
• Garnish with chopped coriander leaves and serve hot.
• It can easily go with Roti/ Naan /Paratha

Paneer Makhani

Ingredients:

400 gm paneer/Cottage cheese
2 Bay leaves
4 to 5 green cardamoms
7 to 8 cloves
7 to 8 pepper corn
1 medium sized capsicum
1 tbsp ginger/garlic paste

1 cup Fresh Cream

2 cup Tomato Puree (use 4 to 5 tomatoes for making puree)

3-4 tbsp Butter

2 tsp Fenugreek leaves (dried kasuri methi)

2 tsp Red chilli powder
1 tsp Garam masala powder

2-3 Green ChilliesSalt to taste
1 tbsp Sugar/honey

Method:

• Cut Paneer (Cheese) into small cubes/triangles.
• Heat butter in a pan, As it melts add Bay leaves,Green cardamoms, cloves, Pepper corn , Capsicum , Ginger/garlic paste, Kasuri methi and simmer for 2-3 minutes.
• Add tomato Puree, salt to taste and stir for about 2 mins.
• Add red chilli powder, garam masala powder and sugar and cook it for around 5 to 10 mins.
• Add the paneer pieces and cook for a minute.
• Add the cream and and cook further for 2-3 minutes.
• Garnished with coriander leaves and serve hot with Indian Roti or Rice.

Palak Paneer

Ingredients:

½ kg Palak (Spinach)

100gms Paneer

2 Onions grated
2 tomatoes for tomato puree
¼ tsp Ginger, Garlic paste

5-6 tbsp oil/Ghee

1 tsp cumin powder
2 tsp Dhania Powder

1 tsp Garam masala
¼ tsp amchoor powder

Red chili powder to taste
1 tsp Butter/Cheese thread

Salt To Taste

Direction:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in 1 cup water and when it is done squash it with the help of blender.
• Heat oil in a wok. Add ginger-garlic paste, cumin seeds and stir.
• As popping sound starts coming add grated onions and fry till golden brown.
• Add tomato puree and stir for about 1 min.
• Add all spices including amchoor powder and stir till it separates from oil.
• Now add the spinach (palak) puree and little water if needed and cook for 4-5 minutes.
• Chop paneer into cubes. Add Paneer pieces to the gravy and cook until done.
• Palak paneer is ready. Before serving add 1 tsp butter and serve hot with Indian roti or rice.

      Note: Paneer can be fried to golden brown in a separate pan or can be used as it is.

Paneer Bhurji

Paneer is a type of homemade cottage cheese made from cow's milk. It is made by adding lemon juice to the boiling milk which detaches the cheese in the milk from the whey. Then the cheese is drained and weighed down to remove the entire water.

Ingredients:

250 gram paneer
1 Capsicum
2 Small Onion
1 medium Tomato
½ cup green peas
1 tbsp Oil1/2 tsp Cumin seeds 2 Green Chillies¼ tsp Turmeric Powder ½ tsp Garam Masala Powder1 tsp Ginger-Garlic PasteSalt to taste
1 tbsp Chopped Coriander leaves

Direction:
 

• Grate the paneer by hand and keep aside. Finely chop all the vegetables (Capsicum, Onion, and Tomato).
• Heat oil in a non stick pan, add chillies, cumin seeds, and ginger garlic paste.
• As popping sound starts coming, add chopped onions and cook till golden brown.
• Add tomatoes and fry till they are soft and pulpy.
• Add garam masala powder, turmeric powder, chat masala powder, salt and little water .Mix well.
• Add capsicum and green peas and cook on low flame for about 5 minutes.
  Add grated paneer and stir till the paneer mingle into the masala.
• Cook it for approx. 5 min and turn off the gas.
• Garnish with chopped coriander leaves and serve hot.

Fruit Custard

Ingredients:

2 tbsp Custard powder
2 cup Milk
2 tbsp Sugar (to be added to milk)
½ Apple
1 Banana
1 tbsp Pomegranate seeds
2 to 3 pieces of Pineapple
2 to 3 Strawberries
4 to 5 Grapes (black seedless)
4 to 5 Grapes (green seedless)
Cherries and pomegranate seeds to garnish

 Method:

• Peel apple, banana and pineapple and chop them into small pieces.
• Boil milk in a pan. Add sugar and stir it. You can add more sugar if you want to make it sweeter.
• Meanwhile take the custard powder in a bowl and dilute it by adding a little milk (2 tbsp) to it. Whisk till it dissolves entirely.
• Turn off the gas and add custard liquid to the milk and keep stirring till it becomes thick.
• Heat it up over a low flame and add fruits into it.
• Refrigerate the contents for about 2-3 hours.
• Garnish it with cherry and pomegranate seeds and serve chilled.

Masala Dosa

Tomorrow, some friends are coming over my place and for them I want to cook rather special dish. i.e., Masala Dosa. Though it is not that special for us as we eat it often but for guests certainly it would be unusual.

Ingredients:

For Dosa crust:

3 cups rice

1 cup urad dal

1 cup curd

½ tsp soda bicarbonate/ 1 packet Eno

Salt to taste

For Stuffing:

5 medium sized potatoes

2 medium sized onion (sliced)

1 tbsp green peas

½ tsp mustard seed
1 tsp chana daal

2-3 green chili sliced vertically

½ tsp turmeric powder

1 bunch of Coriander leaves

2 tsp oil

Salt to taste

 

Direction:

 

Masala stuff:

• Boil potatoes and peel it.
• Heat oil in a pan and add green chilli, chana daal, mustard seed in it. Wait till popping sound comes from it and add onions in it.
• Cook onion on medium till golden brown.
• Add peas,salt, turmeric powder and other spices (as per your taste) and stir for about 3 minutes.
• Put in potatoes and mix well.
• Add chopped coriander leaves and stuff is ready to place in.

Dosa crust:

 

• Wash rice and urad dal one by one and soak them for about 4 to 6 hrs or overnight.
• Grind dal and rice separately to a paste but be careful that in case of rice paste would be a little rough.
• Mix them together in a deep pan. Add soda bi-carb/Eno and salt and mix well.
• Sprinkle a little water if required to make batter. Make sure the batter should be rather thick.
• Cover and keep aside in a warm place for about 7 to 10 hours, untouched.
• Add curd and mix well.
• Heat pan on a medium flame and put oil with the help of cotton or tissue paper.
• Pour the batter on pan with the help of bowl in circular motion to make it skinny.
• Flip the side and add previously prepared stuff inside Dosa and turn round.
• Serve hot with Sambhar and Coconut Chutney.

Sprouted Chickpeas Salad

I remember back in school days my parents would always say that ‘Sprouted Black chick peas/Moong’ would be great for your memory. It was logically proven to make you smarter, or do better on exams as it is full of vitamins, proteins, amino acid, minerals which are key nutrients for us. And that always kind of stuck with me.Health is the major concern for everyone and for a healthy and toned body one should have balanced food. I always have it in different forms. One of them is in the form of salad. I hope you would enjoy it.

Ingredients:

1 cup Sprouted Black Chickpeas /Moong
1 Onion chopped
1 Tomato sliced
1 Cucumber chopped
1 ½ tsp lemon juice
1 green chilli finely sliced
Finely chopped coriander leaves
¼ tsp Black pepper powder
Salt to taste
Direction:

 

• Take chickpeas in a bowl, wash with water and soak for around 5-6 hours.
• Take out all water, take a handkerchief and place them in it. Pepper some water and hang it overnight in a tepid environment to let them germinate.
• Once sprouts are ready take it in bowl and rinse it thoroughly.
• Put in chopped tomato, onion and cucumber and mix it uniformly.
• Add green chilli, lemon juice, black paper powder, olive oil and salt, flip and mix again.
• Garnish with Coriander leaves and serve.

Malpua

It has been long since I blogged. Lately I came across a new recipe i.e, 'Malpua'. Malpua is a very popular sweet to make on the Hindu festvals Holi and Diwali.
It is a fritter or pancake served as a dessert or a snack in the Indian subcontinent.
There are several variations, using ingredients. The batter for malpuas in some areas also encompasses fruits.

Ingredients:
4 tbsp plain four
1 tbsp powdered sugar
1 cup milk
1 tsp Grated Coconut (gari)
Finely sliced Cashew nut and Almond
¼ tsp Cardamom powder
Fresh cream sweetened
Rose water
Oil or Ghee to fry
Direction:

• Take Plain flour in a bowl, mix sugar, milk and rose water for smooth batter.
• Left the batter to rest for a around 1 hr.
• After 1 hr add cardamom powder, grated coconut, cashew nut and almond. Stir well.
• Heat oil in a flat bottomed pan.
• Pour the mixture in the pan to form a fizzy pancake which should be crisp around the
  edges.
• Use kitchen tissue to drain out all the oil.
• Serve hot

Apple Pudding

The Navratri (nine nights) festival which is a sign of the arrival of autumn is celebrated in different ways all over India. This festival is celebrated from the first to ninth date of Ashwin Shukla Paksha of the Hindu calendar. The Navaratri festival or ‘nine day festival’ becomes ‘ten day festival’ with the addition of the last day, Vijayadashami which is its culmination.
During all these nine days, the nine forms of Goddess Durga i.e. female divinity are worshipped.
In North India, Navratri is celebrated with much enthusiasm by fasting on all nine days, worshipping the Mother Goddess in her different forms and watching the annual Ramlila performances under the post-monsoon skies full of twinkling stars.
In Western India, mainly in Gujarat, Navratri is celebrated with the famous Garba and Dandiya-Raas dance.
In south India, people set up steps and place idols on them. This is known as “Golu”.
In East India particularly in the state of West Bengal, the last four days of Sharad Navratri take on a particularly dramatic form, where they are celebrated as Durga Puja. This is the biggest festival of the year in this state. Elegantly crafted and decorated life-size clay idols of the Goddess Durga depicting her killing the demon Mahisasura are set up in temples and other places. These idols are then worshipped for five days and immersed in the river on the fifth day.

Ingredient:

4 cup Milk
4 apples, peeled and grated
2 tbsp sugar
1/4 tsp cardamom powder
1 tbsp sliced almonds
1 tbsp sliced Pistachios

Direction :

• Take milk in a heavy bottomed pan and bring it to boil till it reduced to half of its original amount.
• Put in sugar and stir until it dissolves.
• Add grated apples and bring it to boil.
• Add cardamom powder and stir.
• Garnish with sliced almonds and pistachios.
• Turn off the heat and serve hot or cold..!

Balushahi (Indian Glazed Doughnut)

It is an interesting thing to eat out, but I believe it loses its appeal if you do it more frequently.It’s best to get a different meal from time to time, and that we should cook at home more often. In connection with this, let’s try a new recipe. Balushahi is a traditional dessert of northern Indian and Nepali Cuisine, akin to a glazed doughnut. Only difference is that it has a depression in the middle (not hole) unlike glazed doughnut. You can easily discover this recipe in any North Indian wedding ceremony. Why delay! Let’s try this mouth watering recipe at home.

Ingredient:

For Doughnuts

2 cups all-purpose flour (Maida)
¼ tsp baking soda
¼ tsp cardamom powder
½ cup ghee
½ cup yogurt (dahi)

For Syrup

1 ½ cup sugar
1 cups Water

For Garnishing

1 tbsp Crushed Pistachio nuts

Direction:

• Boil water in a deep pan. Add sugar and cook till a two thread consistency. Stir constantly to avoid burning.
• Meanwhile take all-purpose flour in a bowl and mix baking soda and cardamom powder in it.
• Add 1 tbsp yogurt at a time and knead well to form very stiff dough and set aside for about 10-20 minutes.
• Divide dough into 10 to 15 balls of about 1 to 1½" size.
• Flatten each ball between your palms into a disk and depress the center slightly.
• Keep in mind it is just a deep depressions not a hole.
• Heat oil in a frying pan and deep-fry the disks until golden brown; remove and drain on a paper towels or tissue paper.
• Dunk the doughnuts in the syrup with the help of tongs and make sure all disks soak up into it.
• Sprinkle crushed pistachios over the doughnuts.
• At the time of serving, pour some extra syrup over the top to make a shiny surface.

 Note: If you want to save your time you can use any brand 'Biscuit Dough' available in Grocery stores for making Doughnuts.

Shahi Toast/Tukde (Bread Pudding)

Today is my dad’s Birth day. In view of the fact that I am far away from him, I have planned to celebrate it in my way. He is long-suffering from diabetic consequently he can not have anything sugary. However there is a practice maintain by my family (that I also follow at my home) that in any major occasion a dessert is a mandatory part of the menu. No matter that person is there with you or not, we cook rather different and enjoy the event with great ardor. Just to bring a change in our life we go out to a sushi restaurant or do something unusual. Today I am going to make Shahi Toast (Shahi tukde) and I am certain that my hubby would become fond of it.

Ingredients:

4 bread slices
5 tbsp sugar
50 gm condensed milk
50 gm khoya ( Optional)
1 cup milk
½ tsp cardamom powder
Few threads of saffron
½ tsp Rose water
1 tbsp Ghee to fry

For Garnishing

Almond and Pistachio

Direction:

• Take away the crust of bread slices and slice diagonally.
• Heat oil/ghee in a deep pan and fry the slices until golden brown. Keep aside on a tissue paper to eradicate excess oil.
• In the mean time boil milk and add sugar to it.
• Boil to get a thick consistency and add condensed milk, cardamom powder, khoya, a few drops of rose water and saffron strand to it.
• Boil on low flame to a very thick consistency. Once it is done, refrigerate it.
• To serve, arrange two fried bread slices on plate, and pour 2 tbsp refrigerated mixture on top. Sprinkle nuts and silver leaves.

Fruitkhand

Other variations of Shrikhand can be made with pieces of apple, cheeku, pineapple ,cherry,strawberry or other fruits.

Amrakhand

A popular variation is of Shrikhand is Amrakhand. For this just add mango pulp in strained curd along with other ingredients of shrikhand and made uniform with mixer.

Shrikhand (Curd Pudding)

Shrikhand is very popular in western India as part of wedding banquet. In Maharashtrian and Gujarati cuisine it is one of the major desserts. It is made of strained yogurt. In Gujarati cuisine, can be eaten as a side-dish or as a desert.

Ingredients:

3 cup thick curd

½ cup warm milk

3 tbsp powdered sugar

2 tsp cardamom powder (elaichi)

a few strands saffron

For garnishing
 

almonds and pistachios

Direction:

• Tie and hang the curd in a muslin cloth for around 2 to 3 hours until all the water (whey) has drained off
• In the meantime boil the milk and rub the saffron into it until dissolve.
• Now take the strained thick and creamy yogurt in a deep bowl and add sugar, saffron mixture and cardamom powder in it.
• Mix thoroughly by using a hand blender.
• Garnished with pistachios and almonds.
• Place in the refrigerator and serve chilled to provide a refreshing counterpoint to hot and spicy curries.

Note: Other dry fruits can also be added to boost its flavor.

Rasmalai

This is my favorites sweet. In fact I make it every month. Try this easy recipe and you would love it. 

Ingredients:

7 cup milk
2 ½ cup sugar
3 cups of water
Cardamom powder
lemon juice
pistachio, almonds, saffron for garnishing

Direction:

• Bring 3 cups of milk to boil on a medium flame until it remains nearly 1.5 cup.
  On the other side boil 4 cups of milk. Add lemon juice to sour the milk.
• Stir constantly to avoid sticking.
• Drain chenna in a thin muslin cloth or handkerchief.
• Drain the extra water by pressing the cloth. Make sure that there is no water left with chenna.
• Take 3 cups of water and 1 cup of sugar in a pressure cooker.
• Take the chenna out of the cloth in a bowl, squash it and make around 12 to 15 small size of balls out of it.
• Put those balls in the pressure cooker and bring two whistles.
• Meanwhile add the rest sugar, cardamom powder in the boiling milk. Set it aside.
• If the chenna is done, open the cooker take out the flat balls of chenna with the spoon in a dish and let the water drain by pressing it a little.
• When the milk is cool add chenna balls to it.
• Garnish it with Pistachio and saffron.
• Let it cool and serve.

Sooji Ka halwa (Semolina Pudding)

Ingredients:

1 cup of Sooji (Semolina)
4 cardamoms
1 cup sugar
2 cups water
2 tbsp Ghee
Cashew nuts, almonds
Grated coconut (gari) to garnish

Direction:
 

• Heat Ghee in the pan.Add the sooji and roast on a very low heat for about 15 to 20 minutes until it turns light brown and gives a nice fragrance.Stir constantly.
• Add water and stir gently to avoid lump.
• Add sugar and mix smoothly for 5-7 minutes.
• Lastly, add nuts and turn off the heat.
• Garnish with grated coconut and serve hot.

Kheer (Rice Pudding)

Ingredients: 

¼ cup rice
1 liter milk
1 cup sugar
2 cardamoms

1 tbsp grated coconut (gari)
Raisins, nuts to garnish

Direction:

• Wash the rice and place into the pan.
• Meanwhile boil half of the milk in a deep pan.
• Add cardamom and rice and stir to avoid sticking.
• Cover and cook for 15-20 min until cooked.
• Add sugar and bring it to boil for about 5 to 7 minutes. Stir continously and add raisin and grated coconut.
• Remove from the heat and pour into serving dishes.Garnish with nuts.

Note: If the kheer is very thick, add a little extra milk. It can be served hot or cold.

Gajar Halwa (Carrot Pudding)

While we speak about Indian desserts, the recipe that certainly comes into our mind is the traditional "Gajar ka halwa". In wintry weather "Gajar ka Halwa" is an obligatory part of the menu however it requires a little more time and tolerance than any other dessert. It’s not only mouth-watering but nutritious also. After my marriage it is the first recipe I attempted at my in-laws place and to my sheer surprise that halwa is until in demand. I pursue my own approach for cooking this delicious dessert and here is the recipe for you…

Ingredients:


1 kg Carrot grated
200 grams Whole dried milk (khowa)
1 liter Milk
2 cups Sugar
½ tsp Cardamom powder
½ cup Dry fruits (sliced almond ,pistachio, cashew nuts and raisins )
2 tbsp Ghee

Direction:

• Heat ghee in a heavy base pan / deep saucepan and add cardamom powder and grated carrots.
• Cook till it turns golden and keep on stirring to prevent any sticking.
• Add milk and bring it to boil. Cook over medium heat until all the milk gets dried up.
• Add sugar and half of dry fruits. Stir continuously for as a minimum 5 minutes.
• Add khowa and ghee as per taste. Mix well and fry on low heat until ghee starts separating.
• Decorate with left over dry fruits and serve hot.

Note:

1. As a substitute of khowa, extra milk can be used.
2. Few people prefer to add paneer and lemon juice in it.
3. While serving, you can also adorn it with silver leaf just to give it more attractive look.

Try it and share your recipe by email, if you have any...

Badam Halwa (Almond Pudding)

Indian desserts have always been a vital part of Indian food. It has gained popularity all over world. Each celebration in Indian subcontinent is incomplete without sweets and desserts. Preparing dessert with milk is well thought-out to be among the principal feature of Indian sweets. Sweets are eaten generally after heavy meal.

Ingredients:

2 cups Badam
1 cup Milk
2½ cups Sugar
4 tsp Ghee
2 drops Kesar (Saffron)

Direction:

• Soak the almonds in hot water for 1 hour.
• Remove the external skin and grind to a paste with little milk.
• In the meantime make sugar syrup to 1 cup milk and boil till it reaches a one-string consistency.
• Put in the almond paste and boil till it thickens.
• Add the saffron.
• Add ghee gradually and stir continuously on low heat.
• Serve hot

Rasogulla

The rasgulla is a widespread cheese based, syrupy sweet dish that stem from Orissa. The recipe for making rasgulla eventually made its way from Orissa to neighboring West Bengal. In the long run the popularity of rasgulla spread to all other parts of India.

Ingredients:
 

1/2 liter Milk
2 tsp Flattened Flour (maida)
1/4 tsp Lemon Juice
1 cup Sugar
1 cup Water
4-5 drops Rosewater Essence

Direction:

• Heat milk in a pan and bring it to boil. Take away from heat.
• Add lemon juice. Stir gradually and smoothly until white curd forms on the surface and separates from whey.
• On straining this milk, the stuff that is obtained is called "chenna" fresh curd cheese.
• Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
• Knead chenna to make smooth dough. Add flour and knead again.
• Roll them into small balls of equal size of the dough and keep aside. Bear in Mind that it will swell up when drop into syrup.
• Meanwhile make sugar syrup. Mix sugar and water in a pan and bring it to boil.
• Boil balls in the sugar syrup for about 15 minutes with lid partially uncovered. until the syrup permeates the balls.
• Chenna dumpling will puff up.
• On cooling, add rose water essence.

Louki Ki Daal

Ingredients:

1 cup Chana dal/Toor Dal

2 cup Lauki(Bottle gourd) cubically chopped ¼ tsp Turmeric powder

3 cup Water

Salt to taste

4 clove garlic, finely chopped

1 tsp Ginger, finely chopped

½ tsp red chilly powder

2 tbsp deshi ghee/clarified butter

2 tbsp chopped coriender leaves
1 green chilly chopped
½ tsp cumin seeds (jeera)
1 pinch of asafetida (hing)
½ tsp amchoor powder.(Optional, if you like it to be flavorful)
 

Direction:

• Soak dal for about 1 hr.
• Peel Louki and cut into small cubes.
• Wash it well, transfer into the pressure cooker with lauki, turmeric powder, salt and 3 cups of water, cover and cook for 3-4 whistles.
• Undo cooker lid when steam die-off.
• Heat ghee in a pan over medium-high heat, add cumin seeds and whole red chilies and let it splutter, now add ginger, garlic, green chilies and asafetida and cook until lightly browned.
• Pour this tadka over dal.
• Add left over ghee and chopped coriander and stir.
• Server with hot rice or chapatti.

Note: You can also use onion and tomato for tadka.

Aloo Matar

It can be served as a snack,side dish or even can be placed in sandwich.

Ingredients:

4 potatoes
1 cup peas
1 tsp salt (or to taste)
½ tsp green chillies
1 to 2 cloves garlic
Fresh coriander leaves, chopped
1 lemon or amchoor powder
1-2 green chillies, finely chopped
Oil, for shallow-frying


Direction:

• Peel and slice potatoes cubically.
• Boil peas separately.
• Meanwhile grind all ingredients except peas, potato and oil. Mix well.
• Heat oil in a pan and add chopped potato and peas. Stir till cooked.
• Add coriander garlic paste.Mix well.
• Serve hot as a side dish or as a snack.

Crunchy Onion Pakora

What better to go with scorched earth and rain outside your window than some sizzling hot snacks? Every time when it downpour outside I love to have roasted bhutta, or Pakora. Let’s try this mouth-watering delicacy.

Ingredients:

2-4 large sliced onions,

1 cup of gram flour (besan)

4 cup of fresh green finely chopped coriander leaves,

¼ tsp green chilies chopped

¼ tsp red chili

Salt to taste

Water as needed

Oil

 

For Red Chutney

2 Red Chilies
2 tsp Sugar
1 pinch salt

Direction:

Red Chutney

• Mix all ingredient with a little water and blend it for about 1 min.

Onion Pakora

• Make a batter with the gram flour, chopped coriander leaves, chopped green chilies, red chilli, salt and water as per your preference.
• Remember to pour in the water a little at a time to get a batter of medium consistency.
• Mix sliced onion in the batter and deep fry till the coating gets a nice golden brown colour.
• Pakora is ready.Patting it on paper napkin will soak away the excess oil.
• Serve with sauce,green or red chutney.

Baigan Ka Bharta

Ingredients:

2 medium Baigan (eggplant)

½ cup boiled or fried green peas (optional)

2 thinly chopped onions
1 tsp finely cut ginger

1 thinly chopped tomato

1 thinly chopped green chilli

½ tsp Red chilli powder

½ tsp Garam Masala Powder

¼ tsp Turmeric Powder
1 pinch Asafetida (hing)

3 tbsp Vegetable oil

Salt to taste

For garnishing
 

Coarsely chopped green coriander leaves

Direction:

• Lubricate the Egg Plant (Baigan) with some oil, stab two, three holes so it doesn't burst and broil it in the oven. You can also roast it on a gas burner over medium heat. Keep checking it till the outer skin burn a little so the eggplant has a smoky flavor.
• If you are using gas burner turn the eggplant upside down, until fully roasted.
• Once done, allow the eggplant to cool a little and hold it under cold running water. Peel off the blackened skin of eggplant.
• While the skin is removed, squash the eggplant well so that it has an even consistency.
• Heat oil in a wok. Put Asafoetida (hing), cumin seeds (Jeera), ginger in it.
• When the cumin seeds begin to turn darker and give off aroma, add green chilies, chopped onion and stir fry over medium heat until light golden brown.
• Then add tomatoes and stir until this mixture is pulpy and detach from the oil.
• Add turmeric powder, red chilli powder, garam masala and salt. Stir well and cook until tender.
• Add green peas and mashed baigan (eggplant) to it. Crush the eggplant as much as possible. Stir it for 6 to 8 until the egg plant is well blended into the onion and tomato paste mixture.
• The more you cook it, the more enhanced the flavor becomes.
• Garnish it with green coriander leaves and serve hot.

Kadhi

Kadhi is a very well-liked recipe. Let’s find out how to prepare Kadhi by following this simple recipe.
Ingredients:
2 Cups Curd (Sour)
1 cup Gram flour (Besan)
Salt To Taste
Handful Coriander leaves
Oil for deep frying
1 Pinch Turmeric powder

For Seasonings:

¼ tsp Cumin seeds
¼ tsp Mustard seeds
2 Red Chillies
4 to 5 Curry leaves
1 Pinch Asafetida (Hing)

Direction:

• Take 1 cup gram flour in a bowl and mix it with 1/2 cup water.Add red chilli and salt in it and mix well. Remember if you want to make soft pakories, the batter should not be very thick.
• Heat Oil in Wok in a midium flame. Take small amount of batter in hand and & drop small balls of it. Deep fry till golden brown,and drain it.
• Meanwhile Beat Curd/Yogurt and mix 1 cup gram flour in it. Blend thoroughly to make sure that there are no lumps.
• Add turmeric powder, salt and 3 cups of water.
• Heat Oil in another seal, add mustard,red chili if using whole,asafotida,and curry leaves.As popping starts add Yogurt mixture ,bring to boil & simmer for about 10-15 minutes.
• Keep Stirring to avoid lumps.
• Add Pakoras & again cook for about 5 miuntes.
• Serve hot with Steamed rice.

Note: You can also add green vegetables and potato while making pakories.

Baby Lobster Tails

This is a great way to use baby lobster tails without much fuss, and can easily be done at home, if the ingredients are handy.Even if they are not one can source them easily. Bisque (lobster shell soup)can be made with little patience. The other thing is that one can substitute baby lobsters with prawns or scampi with equally good results.

Ingredients:

2 cups Arborio rice
1 cup lobster bisque
2 tbsp tomato salsa
1/2 kg lobster tails (shelled and de veined)
1/4 cup Shallots (sambhar onion,roasted and peeled)
1 tbsp minced garlic
1/4 cup white wine
1 tsp minced fresh thyme
1 tbsp minced parsley
5 cups stock (chicken,vegetable or shellfish)
handful aragula leaves (coarsely chopped)
2 tbsp grated parmesan cheese
1 tbsp butter
1/4 tsp pepper
Salt to taste.

Direction:

• Place a heavy based medium sized saucepan on the flame and put olive oil in it.Add chopped garlic and lobster meat and saute till garlic turns golden.Remove from the pan and set aside.
• Return the pan to the flame and add Arborio rice with extra spoons of olive oil.Stir vgtill all the grains glisten upon being coated.Deglaze withwhite wine and stir.
• Gradually add the lobster bisque and continue to stir the rice.Add the thyme and the stock (preferably simmering)gradually and continue stiring.
• When the risotto begins to look creamy and runny,add tomato salsa,fresh herbs and shallots,check to see if the rice is cooked (about 12-15 minutes).
• Many people do not prefer al dente risotto.Excess cooking leads to loss of quality.Take it to over al dente if you so please,but stop right there.
• Return the sauteed baby lobster tails to the risotto,in one swift movement,garnish with aragula leaves,Parmesan and butter.Give it a few final turns and serve piping hot.

Note: To make shellfish stock, you need to simmer the lobster shells and heads with some vegetables (mire poix),aromatics and water for about half an hour.if you roast and crush the shells and simmer them for an hour or so,while skimming away the froth, and blend the whole concoction with the vegetables and other good stuff,strain it through a fine sieve,you will get the bisque.