- Cut the potatoes length wise in two and pressure cook them till done.
- Cut the raw bananas in half and pressure cook them for 1 whistle.
- Peel the skin of boiled potatoes and mash them.
- Peel the skin of bananas and grate them.
- Soak the bread in little water for few seconds and squeeze them. Keep aside.
- Mix together potatoes, bananas, bread, green chillies, coriander leaves, salt, red chilli powder and amchoor. Knead everything to a nice dough.
- Take small ball of dough and shape as desired.
- Fry 2-3 at a time in hot oil in medium heat until golden brown.
- Serve hot with green chutney or ketchup.
Friday, December 31, 2010
Thursday, December 30, 2010
- Wash and soak the daal for at least 4-5 hrs. After that drain and rinse with water and keep aside.
- Grind daal , mint leaves, ginger and chillies together by adding water little by little. Don't make the batter very thin.
- Mix in salt and make thin and crisp dosas using little oil.
- Heat oil and add urad daal, once it turns light golden add the chillies and saute for a minute.
- Then add in chopped ginger pieces and fry for 5 minutes. Remove from heat.
- After this mixture cools, grind in the mixie along with jaggery, tamarind and salt.
Wednesday, December 29, 2010
Pav buns - 12
Potatoes - 2 big
Capsicum - 1 big
Cabbage - 1 cup
Cauliflower - 1/2 cup
Green peas - 1/2 cup
Tomatoes - 3 big
Onions- 2 big
Ginger, garlic paste- 1tsp
Coriander leaves - 2 tblsp
Pav bhaji masala - 2 tblsp
Salt, Red chilli powder - to taste
Lemon - 1/2
Oil - 2 tblsp
Butter - 2 tblsp and extra to toast the pavs
- Peel the skin of the potatoes and cut in small cubes, chop cabbage and cauliflower.
- Pressure cook the potatoes, cabbage, cauliflower, green peas along with some salt and turmeric powder for 4-5 whistles.
- Chop the onions, tomatoes and capsicum finely.
- Heat oil and add the onions, saute till it gets translucent, then add the ginger garlic paste and saute till the raw smell is gone.
- Add the tomatoes and capsicum. Fry for sometime till soft.
- Add pavbhaji masala , salt and red chilli powder. Mix everthing nicely. Add 2-3 tbsps of water.
- Keep mashing with a masher in between so that everything gets mushy and mixture starts leaving oil.
- Then add the pressure cooked vegetables and keep on mixing and mashing.
- Adjust seasoning according to your taste buds. Mix in 2 tbsp of butter and switch off gas and add lemon juice.
- In a flat tava put butter and toast the pav buns. The pavs can also be toasted by adding little salt and pavbhaji masala in the butter.
Enjoy pav bhaji hot with some chopped onions. Perfect food for cold evenings.
Tuesday, December 28, 2010
- Pre heat the oven to 220 degree C and grease a baking tray
- Sift together both flours , baking powder, seasoning and salt.
- Mix in grated pumpkin , cheese and coriander leaves.
- In a mixer pulse 2-3 times flaxseed meal and 3 tbsp water and pour this in the flour mix.
- Rub the butter till mixture resembles coarse crumbs.
- Add the milk and bring everything together.
- Do not knead the mixture very much.
- Roll the dough in a floured surface about 1 cm thick and cut in square shapes.
- Place in the greased baking tray and brush the top with milk and sprinkle some sesame seeds.
- Bake in the pre heated oven for about 17-20 mins or till golden brown in colour and when toothpick is inserted it should come clean.
Sunday, December 26, 2010
- Grind the chick peas without any water.
- Soak the bread slices in milk just for few seconds then squeeze the bread.
- Mix the chick peas, bread, besan, lemon juice, coriander leaves, amchoor, salt and chilli powder. Mix everything together to form a smooth dough. The dough will look like this-
- Make small balls of the mixture and flatten little to look like buttons.
- Heat oil and fry the buttons on medium to high flame till nice golden brown.
- The buttons will disintegrate if the flame is low.
Thursday, December 23, 2010
Wednesday, December 22, 2010
- Drain the water from the daal and coarsely grind in mixie without adding water.
- Pulse almonds in the mixer for 2-3 times.
- In 2 tblsp ghee roast the almonds for 5-7 mins taking care not to let the colour change and keep aside.
- In the remaining ghee roast daal till it turns golden brown ( more of biscuit colour)
- Meanwhile make sugar syrup by mixing sugar and just enough water so that sugar gets soaked.
- Boil the syrup for 5 mins... strings are not required.
- Then mix the almonds, daal and pour the sugar syrup.
- Keep stirring till it attains halwa consistency.
Tuesday, December 21, 2010
- Blanch the spinach leaves, drain and squeeze the water and chop the leaves.
- Mix the potatoes, spinach leaves, coriander leaves, green peas, cornflour and all the spices and mash and mix nicely.
- Mix all the ingredients for filling.
- Take the kabab mixture and make balls out of the mixture, make a hole in the centre of the ball and stuff the cheese filling.
- Flatten the balls little and fry in hot oil till it turns golden brown in colour.
- Drain on absorbent paper.
- Serve hot with chutney of your choice.
Thursday, December 9, 2010
Initially i wanted to bake some puff pastry cones and stuff them with some fruits and cream but that was not what was suppose to happen...
I saw this recipe in masterchef india and thats how these chaat cones were created.
The chutneys and the cones can be made in advance.
For the cones-
Maida : 1 Cup ( I got 6 cones)
Ghee : 1 Tblsp
Salt to taste
Boiled and mashed potatoes
Saturday, December 4, 2010
Ingredients required :
Besan (Gramflour) : 1 Cup
Ghee ( Clarified butter) : 1/2 Cup + 1 tblsp
Milk : 1 Cup
Water : 3/4 Cup
Sugar : 3/4 Cup to 1 Cup ( depending on your taste buds)
Cardamom powder : 2 Pinches
Cashewnuts : To garnish
Can add some raisins also.. but my little one is not fond of them so i didn't add them.
In a heavy bottomed kadhai put the ghee and let it heat. Once the ghee is hot add the milk and allow the milk to curdle.. can add a spoon of vinegar to fasten the process... but don't add much else the halwa will be sour. After the milk curdles add the besan and roast till the raw smell goes and the besan turns slight golden brown in colour. Add the cashewnuts now and mix in. Add the sugar and the water and cook till the mixture thickens and takes the consistency of halwa , add the cardamom powder and switch off the gas.
My little one couldn't wait till I clicked some pictures :)
Thursday, December 2, 2010
Paneer (Cottage Cheese) - 200 gms (crumbled)
Peas - 1/2 cup ( I used frozen)
Puree of 2-3 tomatoes
Cashewnuts - around 10
Poppy seeds (Khus khus)- 1 tblsp
Mustard, Cumin seeds - 1 tsp each
Coriander leaves - to garnish
Salt and Chilli powder to taste
Turmeric- 1/2 tsp
Coriander powder, Shahi paneer masala or garam masala - 1 tsp
- Soak cashewnuts and khus khus in around 1/2 cup of water for 3-4 hrs. Then grind a fine paste and keep aside.
- Boil the peas till tender.
- In oil add the mustard and cumin seeds, once they splutter add the boiled peas and stir fry for about 2-3 mins.
- Then add the tomato puree and the spices and cook till the mixture starts leaving oil and the spices release flavour. If the mixture is very dry add little water.
- Then add the crumbled panner and cashewnut-khus khus paste, mix everthing nicely.
- At this stage fresh cream can be added to increase the richness of the dish. I did not add the cream as I dont want to add extra flabs to my ever increasing waistline.
- Switch off the gas and add coriander leaves.