Black eyed beans/Lobia Kurma

 

Amazing recipe-easy and delicious!

Amazing recipe-Easy and Delicious.This has been go-to black eyed peas recipe for a few years now. This dish is delicious by itself or pared with Ghee rice or roti.

Black-eyed peas get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye. The nutrition of the black-eyed pea makes it an excellent addition to any menu.If you are new to cooking beans,always presoak beans overnight.

Ingredients:

2 cups-Black eyed beans,pre soaked and cooked.

1onion,Finely chopped

1tbsp oil

1tsp Ginger Julienne for garnishing

1tbsp Coriander leaves freshly chopped for garnishing

For the Masala:

1. 2 Onion ,chopped roughly 
2. 10 Kashmiri red chillies
3. 2 Tomatoes,chopped
4. 7-8 Garlic cloves
5. 1inch Ginger
6. 5-6 Fenugreek/methi seeds
7. 1tsp Cumin/Jeera
8. 1/2tsp saunf
9. 1/2tsp Black Sesame seeds
10. 1/2tsp Turmeric powder
11. 2tbsp oil 

 

 

 

 

 

•  Heat oil in a pan,add Cumin,saunf,sesame seeds ,fenugreek seeds and saute till jeera crackles.
• Add chopped onion and red chillies and saute again for 2-3 minutes on medium flame.
• When onion changes to translucent add turmeric garlic, ginger and tomato,saute further 5 minutes and switch off the flame.
• Let it cool completely before grinding it to a smooth paste with little water.
• Kurma masala* is ready.

Method:

 

 

• Saute the onion in oil till its changes to light brown colour.
• Add the ground kurma masala* and saute for couple of minutes till the raw smell disappears.
• Add the cooked beans and salt .Cover and cook over medium heat for 15 minutes to 20 minutes. Add additional water, if necessary.
• Serve garnished with ginger julienne and coriander leaves.

 

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans. I had a ham bone, and cooked the beans with that, onions, and water until they were close to tender and then removed the ham bone, drained some of the liquid off and added the rest of the ingredients. Delicious!

Amazing recipe-easy and delicious!

Shenga unde/peanut laddu

 Shenga Unde or peanut laddu is very popular in Uttara Karnataka which is usually made during festivals.Spcially during Naaga panchami or nagara panchami. On this day here in belgaum,we make at least 3-4 types of laddus as a offering Naga deva ,later it is shared with the neighbors and friends.This time i have made three types of laddus ie Rava laddu,besan laddu and this pea nut laddu

Peanut laddus

Next time, When you are looking for something to satisfy that sweet tooth and a quick burst of energy, these peanut balls are sure to satisfy that craving . Relish them as many as you want without any guilt.

Ingredients:

1. 500 gms Roasted peanuts
2. 300 gms Jaggery/gud
3.  1 tablespoon Clarified butter/ghee 
4. A pinch of nutmeg power
5. 1/4 Tsp Cardamom powder
6. 1/2tsp Ginger powder (optional)

Process:
Preparation of the jaggery syrup 

• Heat jaggery by adding 1 cup water and 1 spoon of ghee to prepare a syrup ( 1 string consistency – the syrup when stretched between the thumb and the forefinger should give only 1 string) 

How to make laddus:

• Powder the peanuts to a coarse consistency and no need of peeling the skin off...just use as it is.
• Now mix all the other ingredients except ghee in  the hot syrup.Switch off the fire and mix it well.
• Prepare laddus while the mixture is little hot by applying little ghee  to the palms,shape into small round balls .

• Note: One more method of testing jaggery syrup:Keep a small plate/cup with cold water ready by stove side.When you take a bit of hot syrup and put in in water,you should be able to make a ball of it.Then the syrup is ready.
• In this recipe I have used organic jaggery which is dark brown in colour when compared to the usual jaggery which we get in grocery store.It gives a rich brown colour to the laddus.

Egg sukka...

Egg Sukka is a dry dish made with a beautiful blend of spices and lots of grated coconut.It tastes awesome with Brown Rice, Neer Dosa, Dosa or even with Chapathi.

 Ingredients:

• 10 Hard boiled eggs
• 1 onion chopped
• salt to taste

For the 1st masala

1. 1 medium size onion finely sliced
2. 1/2 tsp  turmeric
3. 3 cloves of crushed garlic
4. 4 long red chillies
5. 2 short red chillies
6. 1-1/2 tbsp coriander seeds/Daniya
7. 4-5 peppercorns
8. 1/4 tsp fenugreek seeds/methi
9. 1tsp cumin seeds/jeera
10. Small marble size ball of tamarind or 1 tbsp tamarind paste

For the 2nd masala 

1. 3 cups grated coconut
2. 1/4 tsp cumin

 For the seasoning/tempering

1. 1 medium size onion finely sliced
2. 1tbsp ghee
3. 2 spring curry leaves

Method:

•  Heat a tawa/griddle and dry roast the sliced onion, garlic,red chillies, coriander, cumin, fenugreek, peppercorns and turmeric powder.Roast till you get the nice aroma of the spices and coriander changes to light brown.  Allow to cool and then grind all these ingredients to a fine paste.
• Now heat oil in a pan add chopped onion and curry leaves and saute till onion turns to translucent. add the 1st masala paste and fry till its almost dry.
• Add boiled and peeled eggs and salt and mix it well.Cook on a low flame for about 2-3 minutes
• Now Grind coconut and cumin to a coarse paste and add it to the egg mixture.Cook again for couple of minutes or till its almost dry.
• For the tempering, heat ghee in a smaller pan and fry the onions till golden brown,and add this seasoning to the Egg sukka.
• Turn off the flame and serve hot.

Palak/Spinach parata

This parata/flat bread is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, altogether it’s a total pleasure to eat.

Ingredients:

1. 2Bunches of Spinach (about 300gms)
2. 3 cups Whole wheat flour
3. 10 Green chillies or to taste
4. 1/2tsp Ajwain/carom seeds
5. 1tsp Garam Masala
6. 4-5,finely chopped garlic cloves
7. 1tsp, chopped Ginger
8. 1tbsp oil
9. Ghee or oil for basting
10. Salt to taste
11. 1/2 cup Wheat flour for dusting
    

Method:

• wash and chop spinach leaves and keep aside.
• Heat 1tbsp of oil in a pan,add caram seeds followed by garlic,ginger and green chillies,saute for a 4-5 seconds.
• Now add chopped spinach and salt to taste, saute untill it changes to dark green.It takes about 4-5 minutes.Now add garam masala and saute for couple of minutes.Switch off the fire and let it cool a bit.
• Once the spinach mixture is cooled down,make a coarse puree out of it using a hand blender or food processor until incorporated but make sure it slightly coarse in texture.
• Now take a mixing bowl,add pureed spinach and add little flour at time,till all the flour is used up.if you feel the dough is little hard then use some curd or water to make it softer.Rub few drops of oil or ghee on it to prevent drying.
• Divide the dough into a big lemon sized balls and flatten it out into your palms.
• Dip into dry flour and roll into 7-8 inches big circle.
• Heat tava/skillet,add ghee or butter and fry parata's until bubbles appear and then flip over.wait again for few seconds and flip it over again.
• Now add some ghee and fry again.Press gently with spatula to make the parata swell up a little.when the brown spot appear on both sides remove the parata and serve hot with home made butter,pickle or thick yoghurt....Enjoy ;)

Sankranti special... white sesame seed/thil chikki

 

 Winter special...crunchy n healthy white sesame brittle or chikki a perfect afternoon snack.
Chikki is a sweet, prepared by mixing various types of nuts and other ingredients either with jaggery or sugar. These ingredients are mixed with thick syrup made of jaggery or sugar. thil and ground nut chikki is great for health and very popular in India.
It's normally eaten in winter season. Both protein and iron are found in this chikki, in adequate quantity. If you like peanuts you will definitely like the peanuts chikki. Today, let`s  prepare the  thil and peanut Chikki.Preparation Time: 10-15 minutes
Cooking Time: 15 minutes
Servings: 10

1. 1/2 cup White Sesame Seeds or Til
2. 1/4 cup,Ground nut/shenga
3. 1/4 cup,grated jaggery,ghud
4. 2tbsp sugar
5. 2tsp Ghee
6. Ghee for greasing

Method:

• Over a medium flame, lightly roast the sesame seeds for a few minutes or until the light brown in color.
• Once done, keep the seeds aside to cool and then repeat the process with the Ground nuts 
• once you are done with the roasting,peel off the skin and grind it to coarse powder.
• Grease the back of a flat plate or wooder flat board with a little ghee and keep it aside.
• Next, in a pan, heat the ghee and then add the jaggery and sugar
• Simmer under low flame until the entire jaggery melts and caramelizes such that it forms a hard ball when you place a drop in cold water.
  
• Once the jaggery is melted, mix it thoroughly with the roasted seeds and Ground nut powder. Next, pour the entire mixture over the greased plate and roll it into thin sheets with the help of a greased rolling pin.
• Allow it to cool for some time and then cut it into square pieces.
• Store it in an air tight container, so that you can have the chikki, whenever you feel like it.

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 

When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.

Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes

I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

1. ½ onion- diced (1 cup)
2. 1 tablespoon vegetable or olive oil
3. 3-4 cloves garlic chopped
4. 1 cup shredded chicken breasts,cooked of course
5. 4 well ripened tomatoes- finely chopped
   
6. 1 tsp sugar
7.  salt to taste
8. ½ tsp fresh cracked pepper
9. 4 cups vegetable or chicken stock
10. 1 teaspoon soy sauce  
11. 1tbsp tamarind paste or 1tsp of vinegar
12. 2 tbsp chopped coriander
13. 2tbsp chopped chives/spring onion greens 
14. 1tsp Chilly paste
15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

• ½ onion- diced (1 cup)
• 1 tablespoon vegetable or olive oil
• 3-4 cloves garlic chopped
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp sugar
• 1 tsp kosher salt plus more to taste
• ½ tsp fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce ( if using veggie stock) 
• 8 oz firm tofu, cut into ¾ inch cubes
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped chives or scallions
• Chili flakes or Aleppo pepper to taste

- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

• In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
• Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
• Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
•  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Jeera aloo-gobi

The holy trinity of winter: Jeera aloo gobi.This dish is the highlight of the season and here is the perfect recipe.It combines baby potatoes and cauliflower and gets additional flavor from cumin,garlic and ginger and a hint of chat masala.

Ingredients:
1 medium sized cauliflower
15-20 baby poatoes
2tsp Cumin
4-5 Green chillies slit
2tsp Ginger garlic paste
1/2tsp Chat masala powder
1/4 tsp Black salt powder
1/2tsp Garam masala powder
Salt to taste
2tbsp oil

Method:
Pressure cook baby potatoes in enough water or just boil with little salt till done.
Now feel the potatoes and cut into half
Boil/blanch the cauliflower in enough water with little salt and turmeric powder.It will take about 10 minutes.Then drain the water and keep aside
Mix all the dry masala with 2tsp of water and keep aside
Heat oil in a kadai/pan,add jeera and let it crackle then add the mixture of dry spice powder and immediately add the boiled potatoes and cauliflower and give it a nice toss .Check the seasoning and cover it on low flame for 3-4 minutes or till done.
Serve hot with pulka ,roti or you can try it as filling for dosa's and chapati

 

tip: You can also sprinkle some pepper and squeeze some lemon while serving.

Kashmiri Dum Murgh

Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!

Ingredients 

For marination

1. 1 kg chicken
2. Juice of 1 lemon
3. salt to taste
4. 1 tsp turmeric
5. 1 tsp ginger garlic paste
6. 1 tsp green chilli paste

 For  gravy

1. 1/2 cup curd
2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
3. 2 tsp ginger garlic paste
4. 3-4 tsp Kashmiri red chilli powder
5. 1 tsp turmeric powder
6. wheat dough to seal the pot.
7. 1/2 bunch of coriander
8. salt to taste

For masala to grind

1. 4-5 cloves
2. 1 1/2 inch cinnamon
3. A pinch of nutmeg powder
4. 1 stand of mace
5. 2-3 Cardamom/ elachi
6. 1 tsp black cumin/shahi jeera
7. 1/2 tsp poppy seeds
8. 4-5 cashew nuts
9. 2 tsp Fennel seeds
10. A pinch of asafoetida
11. Dry ginger powder

other ingredients

Directions

1. Marinate the chicken with the above mentioned ingredients at least for an hour.
2. Grind all the masala ingredients to smooth paste and keep aside
3. Heat a thick bottomed pot and add 1tbsp of oil.
4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
9. Serve hot with rice or roti

Restaurant style Matar mushroom Masala....

Who does not love Matar mushroom? Especially in winter season.But the problem is that our regular matar mushroom preparation does not go well with our party menu.

Presenting the restaurant  style matar/peas mushroom for coming new year party or any other special occasion.

Ingredients
 (Serves five):

1. Fresh button Mushroom- 15 
2. Green peas-2 cups
3. Green chillies (slit) 2
4. Cumin seeds 1 tsp
5. Kashmiri Red chilli powder 2 tsp
6. Coriander  powder 2 tsp
7. Garam masala 1 tsp
8. Turmeric powder 1/2 tsp
9. Salt to taste
10. Onions (finely chopped) 2
11. Oil 3 tbsp, 
12. Tomato puree 1 cup
13. Ginger garlic paste 2 tsp
14. Sugar 1 tsp
15. Kasoori methi 2tsp
16. Fresh cream1/4 cup
17. Fresh coriander leaves for garnish.

 

Ground to paste:

Cashew nut 15

Poppy seeds 1 tbsp 

Soak together in 1/2 cup of warm water for 10 minutes and grind it to smooth paste.

 Method: 

• Boil peas in 4 cups of water for about 15 minutes,drain the excess water  and keep aside. you can also add little salt while cooking.
• Heat 1tbsp of butter in a pan and add mushroom and blanched peas and saute for 2-3 minutes on high heat and keep a side.
• Heat oil in a sauce pan,add cumin seeds and wait till its crackles,add chopped  onions and saute till it changes to light pink colour
• Now add ginger garlic paste, green chillies, tomato puree, chilli powder, coriander powder, garam masala kasoori methi,salt and sugar. Fry well till the oil comes on top.
•  Add the sauteed mushroom and peas with one cup of water. Cook for a while. Add the ground paste of cashewnut and poppy seed and cook for some more time. If the curry becomes thick, add little water or some milk accordingly. 
• Lastly Add fresh cream and mix it well and take it off the flame.
• Garnish with fresh coriander leaves and Serve hot with roti or jeera rice. 

Note
During off season you can use frozen peas in this recipe.Just saute the peas with mushrooms instead of blanching as mentioned in the recipe that's all.

 

Tuna pickle

  

Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
 I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.

  

Ingredients:

1. For 1 kg boneless Tuna fish :
2. 2tsp Pepper Powder
3. 2tsp Turmeric powder
4. Salt to taste
5. 1/2 liter sunflower oil
6. 2tsp Mustard seeds
7. 2 spring curry leaves
8. 3Tsp Sliced ginger 
9. 3-4 Onion (Medium) Chopped
10. 1 whole Garlic bulb (peel and chopped)
11. 10 Green chillies ,slit length wise
12. 1 cup Vinegar
13. 2tsp Sugar
14. Salt to taste

 

Grind to a paste :

1. Spicy Chilly powder - 1/2-3/4 cup
2. Kashmiri chilly pwdr - 2 tbsp
3. Ginger (sliced) - 1/4 cup
4. Mustard seeds - 1 tsp
5. Methi seeds - 1 tsp
6. Vinegar - 1cup

 

Method ;

• Cut the fish into boneless bits. Wash, clean and marinate with salt, pepper & turmeric powder. 
• Heat oil in a kadai or in a deep pan. Now deep fry fish pieces on medium flame till golden brown and take it out on to a plate.
• Now prepare the pickle masala in the same oil in which the fish was fried. Add mustard seeds, curry leaves,onion, green chillies, ginger & garlic one-by-one and saute till the onions turns to golden colour.
• Add ground chilly paste and fry over low flame till the mixture leaves the sides of the pan.
• Add vinegar, salt and sugar and mix it well.
• Let it boil once. Now remove from fire.
• Add fish into gravy when its warm. Mix it well.
• Now let it cool completely. Store in air-tight bottles.

Tip:

1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for months....no worries. I hope this helps.
3.  You can use any type of boneless fish or fillet for making this pickle.

Methi Bhath

 

If you are looking for a healthy lunch or dinner ideas this is it. This bhath/rice is my family favorite.The earthy flavour of fenugreek leaves will fill your house with robust aroma. . My recipe is very different from a usual Bhath as i have used pressure cooker to save my time. Do try and let me know..

Ingredient's

2 cups Broken basmathi rice

2 cup Fenugreek leaves

3 medium sized potato, cut into thin triangular pieces

2 Carrots cut into small pieces

1/2 cups French beans, cut into 1/2 inch pieces

2tsp Cumin/ jeera

1 Bay leaf,

1 Cinnamon stick

2 Cardamoms,

2 Onion

1 1/2tsp ginger-garlic paste 

1tsp Kasoori methi

1tsp red chili powder,

 1tsp turmeric, 

2tsp sambar powder

1 tbsp Tamarind pulp or 2 chopped tomatoes ( here i have used tamarind )

 Ghee or oil 4 tbsp

Salt to taste

 Method:

• Wash and soak the rice for about 15 minutes.
• Wash and drain fenugreek leaves .Roughly chop the leaves and keep aside .
• Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the chopped fenugreek leaves and saute for 2-3 minutes. 
• Add  onion and saute for couple of minutes and then add french beans and carrots and stir again till beans changes its colour a bit.
• Add ginger-garlic paste and kasoori methi and saute for 4-5 minutes. Add red chili powder turmeric and sambar powder and salt mix and saute for couple of seconds. Reduce heat, add the soaked rice, mix gently, then add 3cups of water and tamarind pulp ,close the lid and pressure cook for 2 whistles.  Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

Radish kosambari/salad

Radish Salad can be made in minutes and tastes great with any Indian meals..

 Ingredients

2  Radaish ,medium(2 cups grated)

1 tsp Ginger ,grated

1,Green chilly,chopped finely

2 tbsp Coriander leaves,chopped

1tsp Lemon juice

Salt to taste

  1/4 cup hung curd
  1/4 tsp sugar

For tempering:

1. 1/2 tsp Mustard seeds
2. 1/2 tsp Urad /black gram dal
3. 1/4 tsp Jeera/cumin
4. 1 spring curry leaves 
5. 2tsp coconut or any veg oil

Method

1. Wash Radish nicely under the running water,peel and grate coarsely and keep aside.
2. Peel ginger and grate finely.
3. Chop green chilli and coriander leaves finely.
4. Mix curd,sugar and salt.
5. Mix muli, ginger, green chilli and coriander leaves. Add lime juice and curd mixture.Mix again 
6. Now prepare the by heating oil in a small pan,add all the ingredients needed for tempering* and pour over the salad.
7. Now salad is ready to serve.

Soya chunks masala

 
Enjoy this protein-packed recipe of soya chunks, any day of the week to pack on muscle and stay fit. Soya,a quick cooking protein that's tasty as well.

Ingredients:

1. 2 cups Soya Chunks
2.  1tsp Cumin Seeds
3.  2 tsp Kashmiri Red Chilli Powder 
4. 1/2tsp Turmeric Powder
5.  2 tomatoes,pureed
6. 1/2 cup curd,beaten
7. 2 Green chillies,finely chopped
8.  Salt to taste
9. 3tbsp Ghee/Clarified butter
10. Coriander Leaves For garnishing

 For the masala paste:

1.  2-3 Onion chopped
2. 10-12 Garlic cloves
3. 1'inch Ginger
4. 2-3 Cardamoms
5. 4-5 Cloves
6. 1'inch Cinnamon
7. 10-12 Cashew-nuts
8. 1 cup Coconut freshly grated
9. 1tspSugar

Method:

• Boil 5-6 cups of water and completely immerse soya chunks in it. Add a pinch of salt.Cook it for 3-4 minutes.
• Once it is cooked,remove from flame.Rinse  well in cold water and squeeze dry..
• Heat 2 tsps of oil in a pan and fry chopped onion, cardamom,cinnamon,cloves,ginger and garlic cloves until onion turns light brown.
• Blend fried onion and garlic with grated coconut and cashew-nuts into a smooth paste adding about 2 cups of water.
• Heat ghee in a pot, add cumin seeds let it crackle.
• When cumin seeds are done, add tomato puree and drained soya chunks and saute for 5-6 minutes on medium flame.
• Now add ground masala paste, red chilli powder, turmeric powder, chopped green chilly,sugar, salt and saute again till oil comes on top.
• Now add beaten curd and mix it well with the masala, cook on a medium flame for 5-8 min. At this stage you can add little water if the consistency of the gravy is too thick .Continue cooking for 10 more minutes till the gravy is well coated with the soya chunks.
• Garnish with coriander leaves and serve hot.

Serving suggestions:

• Goes well with Naan ,Roti,Dosa or Ghee Rice.

Cooking Tips

• To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
• Clarified butter is the pure butterfat that remains when the milk solids and water have been removed from normal butter. Clarified butter can be used to cook at higher temperatures than normal butter. Ghee is a type of clarified butter common in Indian dishes.
• Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Motte Ghashi/Egg curry

  

Want dinner on the table quick smart? You're going to love these easy egg curry recipe that you can get on the table in around half an hour!

 

Ingredients:

1. 5-6 Eggs,hard boiled
2. 3 cups of Freshly Grated Coconut
3. 2- Onion,chopped
4. 1'inch Ginger
5. 5-6 Garlic cloves
6. 5-6 Dried whole red chillies
7.              or
8. 2 tsp Red chilly powder
9. 1tsp Coriander seeds
10. 4-5 Methi seeds/Fenugreek
11. 8-10 Pepper corns
12. 2 Tomato,chopped

Method:

• Take oil in a pan and fry one chopped onion ,Pepper corns,coriander seeds,fenugreek and garlic till onion turns to light golden colour.
• Now grind all the roasted ingredients along with the freshly grated coconut,ginger and Whole red chillies or chilly  powder to smooth paste using 2- 3 cups of water.Our masala paste* is ready.
• Take a pan and fry remaining chopped onion till its changes to translucent ,add chopped tomato and fry till tomatoes are soft and mushy.
• Add the ground masala paste* to the fried onion and adjust the gravy according to your need,if you are using this curry for the roti or chapati ,then the gravy should be little thicker .Just add some water to adjust the consistency and bring it to a boil.
• After One or two boils add ,slit hard boiled eggs to the gravy and again boil for 5-7 minutes on a low flame .Garnish with freshly chopped coriander leaves and serve hot.

Easy way to boil and peel eggs:

1. Use a pot that’s large enough to lay one layer of eggs on the bottom. Make sure to gently lay the eggs in the pot to avoid cracks in your eggs.  Fill pot with enough cool water to just cover eggs (about 1 to 1.5 inches high).
2. Turn stove to medium-high heat until the water starts to boil for 5-7 minutes
3. Cover pot with a lid, take it off the heat, and let eggs stand with the lid on for about 12 minutes for large, and 10 minutes for medium sized eggs.
4. Place eggs in a bowl of cool water.
5.Now tap the egg on the counter, roll it with the hand on the counter a couple times, and peel it under running water.