NOTE: Simple and very easy to make and simply delicious to eat. You can make this dish with white and green brinjal too.
U need:
Purple brinjal : 2 cups cleaned and diced to pieces
Potato: 1 medium washed, peeled and diced
Channa dal: 1/2 cup soaked for 20 mins
Garlic pod:2 peeled and chopped fine
Green chillies: 4 minced fine
Turmeric powder: 1/2 tsp
Tomato: 1 chopped fine
Lemon juice: 2 tsp
Curry powder: 1 tsp
or
Dhaniya powder: 1 tsp
Red chilli powder: 1/2 tsp
Ghee: 2 tablsp
Oil to fry the brinjals and potato
Salt to taste
Sugar: 3/4 th tsp(optional)
Jeera: 1 tsp
Method:
1. Drain the water from the soaked channa dal and pressure cook the dal with 3 tablsp water and turmeric.
When cooked,cool and mash well with a spoon.Add a little lemon juice, little minced green chillies and keep aside.
2. Heat enough oil in a kadai.When hot quickly fry the brinjals first till crisp and then fry the potatoes till brown.Drain excess oil from both and keep in a bowl.
3. In another kadai heat ghee.Add jeera and saute.Add minced garlic,continue stirring.Add the remaining minced chillies and the curry powder/dhaniya powder. Stir well.Add tomatoes.Cook till the tomatoes are soft.
3. Add the fried brinjals and the fried potatoes and cook further.Add salt and sugar. Now add 1/2 cup water and cook till the potatoes are done.Add the mashed channa dal and red chilli powder.
4. Continue cooking till the vegetables and dal is well blended.Add 1 tsp lemon juice.
5. Transfer to a serving bowl and serve hot with rotis or parathas.
NOTE: Besan or gram flour is the one of the most versatile flour used in Indian cooking and the best quality of this flour is that it blends well into dishes without giving any odour.It is widely used in Western India more in Gujrat and Maharashtra.The humble and tasty Kadhi is one such dish.Presenting you Bhindi Kadhi which is yummy and can be had with rotis and khichdi or even plain rice.
U need;
Besan: 1 tabslp
Curd: 1&1/2 cups
Fresh bhindis: 1/2 cup (cut to two)
Ginger grated:2 tsp
Oil: as needed
Green chillies minced: 3 tsp
Red chillies: 2 broken
Curry leaves: 1 tsp chopped fine
Red chilli powder: 1 tsp
Haldi powder: 1/2 tsp
Jaggery: 1 tsp
Salt to taste
Jeera: 1 tsp
Methi seeds: few
Cloves: 4
Asefodita: 1/2 tsp
Water: 2 cups
Method:
1.In a bow add the besan and 1/2 tsp salt,add beaten curd and mix well .Ensure there are no lumps.Add the haldi,red chilli powder and beat well.
2. Heat 2 tablsp oil in a kadai. Fry the bhindis till they are light brown.Remove from kadai and set aside.
3.Heat 3 tabslp oil in the same kadai.When hot lower heat add the cloves,asefodita ,jeera and quickly sauté.Add the grated ginger,minced green chillies,red chillies,methi seeds and curry leaves.Continue stirring. Add the jaggery. Now pour the prepared besan and continue stirring. Add 2 cups water,salt and simmer gently .As the besan starts to boil and thickening add the fried bhindis and 1/2 cup water.Simmer on low heat till the kadi starts to thickening again and the bhindis are cooked. Add some more curry leaves if you want..The more the kadi simmers,the better the taste. If you want you can add some more jaggery.
4.Transfer to a serving bowl and serve hot with rotis or rice.This kadhi tastes best with khichdi.
Bonn!!!Appetite!!!
NOTE: Whole wheat flour,honey and walnuts together makes this a nutritious bread ideal for morning breakfast.Served warm with butter and jam or honey try this simple easy to make bread. Fresh yeast is better to dry yeast.When using fresh yeast the quantity should be less than dry yeast.We add a little white flour as the gluten in it will give elasticity to the dough.
U need:
Whole wheat flour: 1&1/2 cup
Maida: 1/2 cup
Fresh yeast: 1&1/4 tsp or
Dry active yeast: 1&1/2 tsp
Warm water:1/4 cup
Warm milk: 2 tablsp
Walnuts: 1/4 cup
Kishmish: 2 tablsp
Sugar: 1/2 tsp
Honey: 3 tablsp
Salt : 1 tsp
Olive oil: 2 tabslp
Warm water to knead the dough
Topping:
Plain oats: 2 tablsp
Method:
1. If using dry yeast ,in a bowl add the warm water,warm milk and sugar and stir.Now add the yeast allow it to rise well.
2. In a bowl add both the flours,fresh yeast,( if using dry yeast then add the already fermented yeast),honey,salt,walnuts,kishmish and rub together well with light fingers.Using some warm water knead to a soft slightly sticky dough.Add 1 tabslp olive oil and knead further using very light fingers..Transfer to a greased bowl and cover with a cling film.Let it rise. approx 2 hrs. The dough would have risen well.
2. Remove cling film,punch the raised dough slightly to let the air out. Knead a little and roll to a loaf shape.Grease a bread loaf tin with 1/2 tsp olive oil and transfer the loaf to the tin.Cover with the cling film and let it rise .approx 1 hr.
3. Pre heat oven gas mark 200 degree centigrate for 5 mins .Remove the cling film and drizzle some honey over the raised loaf.Spread the oats over it and press gently.Make 2 to three cuts in the loaf .
4.Bake the loaf in the preheated oven for 30 mins.Once done remove the bread from the oven, drizzle some olive oil and bake for another 10 mins.A nice brown crust will be formed with a wonderful aroma coming from the loaf.
5. Remove the loaf from oven and cool.Tap gently to check if a light hollow sound comes which means the bread is done.
5.Once cooled slice and serve warm with butter and jam.
Bonn!!!!Appetite!!!!!
NOTE: Parathas flaky,crispy,stuffed,buttered,fried in tons of ghee.....is one yummy dish which is an eternal favourite all over India. Popularly eaten either for breakfast as in North or for dinner down South I am giving you a new version of this humble paratha. Have it either for breakfast with fresh curd or for dinner with alu ki subji.
U need: Dough 1 Dough 2
Maida: 1 cup Maida:1/2 cup
Palak leaves: 1/2 cup Peeled beetroot: 1
Coriander leaves: 1/4 cup Tomato ketchup: 3 tsp
Green chillies:3 Jeera powder: 3/4th tsp
Salt to taste Red chilli powder:1/2 tsp
Oil: 2 tablsp Oil : 2 tablsp
Sugar: 1/2 tsp Salt to taste
Cardamom powder:3/4 tsp
Dough:3
Maida:3/4 cup
Haldi powder: 1/2 tsp
Oil: 2 tablsp
Salt to taste
Sugar:1/2 tsp
METHOD:
1.Dough 1: Clean,wash the palak leaves and coriander leaves.Grind together with green chillies to a smooth paste. Put the maida in a bowl.Add the ground paste,salt,sugar,oil and knead to a smooth dough.Knead well.Use a little warm water if needed.Cover and set aside.
2. Dough 2: Wash beetroot well.Peel the skin and chop to pieces. Grind together along with tomato ketchup,jeera powder,red chilli powder,cardamom powder,salt.Put maida in a bowl.To this add the beetroot paste,oil,and knead to a smooth dough.Again if needed you can use a little warm water.
3. Dough 3: In a bowl add all the ingredients and knead to a smooth dough.
4.Paratha:
Take a small ball from the three dough.It should be slightly bigger than a marble(goli).Gently roll each ball to a slightly long rope. Join them together at both ends and twist them together.Roll them to a Swiss roll shape.Press gently and roll to a medium sized roti using a little oil,while rolling with the rolling pin.You can see the three dough merging together and having three colours.
Heat a tava.Put the paratha and fry well on both sides using a little ghee.The heat should be medium and the parathas should be cooked well on both sides.
5. Serve hot with Alu ki subji and chutney of your choice.Or with fresh curd.
ALU KI SABJI:
Boil 3 potatoes.Cut the potatoes into 2 .Don't peel the skin. Lightly fry in oil till light brown.Cut one onion to slightly large pieces.Chop fine another onion along with 2 pods garlic. Heat oil in a kadai. Add 1 bay leaf,1/2 tsp jeera and saute. To this add 4 or 5 slit green chillies.Add the large pieces of onions and fry well.Now add the finely chopped onion-garlic and continue frying till the onions turn translucent. Add fried potatoes and fry further. Add turmeric powder,salt and sugar and add 1 cup water.Simmer till the gravy thickens.Add 1/2 tsp cinnamon powder.Garnish with chopped coriander leaves. Serve with the teenrangi parathas.
Bonn!!!Appetite!!!!
NOTE: Baking, especially bread is my passion.The freshly baked bread with its lingering aroma is my eternal favourite. Given here is a wonderful bread baked by me.Very easy to make this can be had with a bowl of hot soup for dinner. Try baking this and give me your feedback!!
U need: ( for 1 loaf)
Maida: 1 cup
Dry yeast: 1&1/2 tsp
Warm water to knead.
Dried basil: 1 tsp
Dried oregano: 1/2 tsp
Dried chilli flakes: 2 tsp
Green chilli paste: 1 tsp
Salt to taste
Sugar: 1/2 tsp
Grated cheese: 2 tablsp
Olive oil: 2 tsp
Method:
For topping:
1.Mix together grated cheese, 1 tsp chilli flakes,pinch salt together.
2. In a small bowl put 1/2 cup warm water,sugar and the yeast.Let the yeast rise and a forth is formed.
3.In a big bowl add the maida,salt,1 tsp chilli flakes,basil, dried oregano ,green chilli paste and mix well. Now add the well risen yeast mix and gently mix well.Using a little water knead to a smooth and pliable dough.Add the olive oil and knead further(7 mins). Keep the dough in the bowl,cover with a cling wrap and let it rise ( 1&1/2 to 2 hrs).
4.Once the dough is well risen,remove the cling film and gently press the dough.Shape to an oblong and put it in a well greased(with olive oil) bread tin. Spread the topping over the dough pressing the cheese gently. Cover with the cling wrap and let it rest for further 1 hr.
5.Remove the cling wrap.Bake the bread in a pre-heated oven at 200 degree C for 20mins.
6. Take out the tin,drizzle with 1 tsp olive oil and further bake for another 10 mins or till the top is lightly browned and a wonderful aroma comes.
7. Rest the bread for 20 to 25 mins till it is lightly warm.Slice and serve with a hot nourishing soup of your choice.
Bonn!!!!Appetite!!!!!!
NOTE: Dry white peas is a very versatile pulse which tastes good cooked with potatoes or with mixed vegetables.On its own too made into ghuguni (recipe already given) or sundal is also a heathy and tasty option to have this in our meals. This is a semi dry dish.
U need:
Dry white peas: 1 cup
Mixed vegetables: 1 cup (choice is yours) chopped
Ginger julliene:2 tsp
Green chillies: 2 ( minced fine)
Channa masala powder: 1 tsp
Red chilli powder: 1 tsp
Cinnamon stick: 2
Cloves: 2
Cardamom pods: 3
Roasted jeera powder: 1/2 tsp
Tomato puree: 2 tsp
Salt to taste
Oil: 2 tablsp
Ghee: 1 tsp
Saunf: 1 tsp
Kala jeera: 1/2 tsp
METHOD:
1. Clean,and soak the dry peas for 2 hrs. Pressure cook with a little turmeric powder till just cooked.
2. Heat oil in a kadai. When hot add the saunf ,kala jeera,cinnamon stick,cloves and cardamom pods and sauté for 2 seconds.Add the minced green chillies.
3. Now add the chopped mixed vegetables and stir well on medium flame for 5 to 6 mins.
4.Add the red chilli powder,roasted jeera powder and stir.Cover with a lid and let the vegetables cook till semi cooked.
5. Add the drained ,cooked white peas keeping a little for garnishing. Add salt ,tomato purée and cover with a lid for 3 mins. on low flame Cook.
6. Remove lid.Add the ginger julienne, and stir well.Check whether the vegetables are cooked.Off the gas.
7.Heat ghee in a kadai. Add the channa masala powder ,toss well and add to the mixed curry.
8.Cover with a lid for 5 mins.Transfer to a serving bowl ,garnish with the balance cooked white peas serve hot with rotis.
NOTE: Bisi Bele Huli Anna a traditional dish from Karnataka where the use of traditional spices and copra enriches the dish and makes it delicious to eat.I have prepared this dish with a slight twist. Instead of copra I have used fresh coconut scraping fried it to a light brown colour along with curry leaves and powdered it with some jaggery .The dish tastes just yum!!!Try this version too.Since this dish has vegetables too all it needs is some fresh chips as side dish.
U need:
Mixed vegetables ( drumstick,red sweet pumpkin,brinjal,carrot,potato): 2 cups
Rice:1 cup
Toover dal :3/4th cup
Tamarind paste: 2 tsp
To fry in 2 tablsp ghee and grind to a fine powder:
Dhaniya seeds: 2 and 1/2 tsp
Black pepper corns: 1/2 tsp
Urad dal: 1tsp
Chana dal: 1 tsp
Cloves: 3
Turmeric powder: 1 tsp
Cinnamon stick: 2
Cardamom pods: 3
Red chillies: 4 or 5 ( as per individual taste)
Asefodita powder : 1/2 tsp
To lightly fry in 2 tsp ghee:
1/4 cup fresh coconut
2 tsp fresh curry leaves
Salt to taste
Jaggery: 1 tsp
Garnish:
Ghee: 2 tablsp
Broken cashews: 2 tsp
Mustard seeds: 1 tsp
METHOD:
1.
Wash rice and dal together and soak for 15 mins. Pressure cook in a pressure pan with turmeric powder till it is cooked well.
2. In a kadai add the mixed vegetables,2and 1/2 cups water,some salt and cook till the vegetables are semi cooked.
3. Grind to powder the golden fried coconut and curry leaves.Add the jaggery to it.Mix this powder to the spice powder already prepared.
4. Open the pressure cooker. Mash the dal and rice well.Add the semi cooked vegetables and simmer on low heat.Add salt to taste along with the tamarind paste.Add 1/2 cup water and continue simmering for few mins,stirring occasionally till the vegetable is cooked and blended well with dal and rice.
5. Add the spice,and coconut powder and mix well.If needed add another 1/2 cup water.Simmer for another 5 mins.Meanwhile in a small pan add 2 tablsp ghee.When hot add the cashews and toss well.Add the mustard seeds and pour this over the simmering beisi bele huli anna.
6. Cover with a lid for 15 mins.Now just before serving transfer to a serving bowl,add some more chopped curry leaves and serve piping hot with pappads or potato chips.
Bonn!!!!Appetite!!!!
