Green Beans in Garlic Butter

Tender green beans, cooked in their own juice, make a mouth watering accompaniment to any rich meat, fish or poultry dish.

Ingredients:

• 25g unsalted butter
• 1/2 tsp cummin seeds
• 4 flakes garlic, crushed or finely chopped
• 1/2 tsp chilli powder
• 450g whole green beans
• 1/2 tsp salt to taste

Preparation:

Melt the butter over low heat and season with cummin seed. Add the garlic and fry for one minute. Add the chilli powder and immediately follow with the beans. Stir fty for a minute. Add the salt and mix thoroughly. Cover the pan and simmer the beans iin their own juice until they are tender for 10 to 12 minutes, stirring occasionally. Remove from the heat.

Seve with chicken korma, fish curry.

For a variation , add cauliflower cut into small flowerettes, instead of beans.

Source:WomensEra

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Besani Bhindi

Ingredients:

• 500 gm bhindi or okra (lady's finger)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp gram flour(besan)
• 1 tbsp lemon juice
• oil to fry
• salt to taste

Preparation:

Wash the bhindis and wipe dry. Remove the stalks and divide into 2 lengthwise. Mix all the ingredients along with bhindi together.

Heat oil in a karahi or pan. Pick bhindi one by one and deep fry in oil until it becomes golden and crisp. When done servw hot.

Source:WomensEra

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Kamal Kakri (Lotus Stem) Kofta Curry

Ingredients:

• 150 gm kamal kakri (bhen)
• 20gm gram flour (besan)
• 1 green chilli choppped
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• oil for frying
• salt to taste

For the gravy:

• 2 onions
• 3-4 toomatoes
• 1" piece of ginger
• 3-4 flakes of garlic
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 tbsp curd
• salt to taste

For garnishing:

• 1/2 tsp garam masala
• some coriander leaves

Preparation:

Scrape, wash and grate the kamal kakri. Add masalas, green chilli and besan to it. Mix well.

Make balls and deep fry in oil till they are golden brown. When all is done, keep aside.

For the gravy:
Grind the onion, ginger and garlic to a fine paste. Blanch tomatoes and make a puree.

Heat oil in a pan and fry the paste to golden brown. Add salt , red chilli powder, turmeric powder, tomato puree, beaten curd and liitle hot water. Cook till gravy is done.

Finally add fried Koftas to the gravy. Simmer over a low flame for 2-3 minutes. Serve hot sprinkled with garam masala and coriander leaves.

Source:WomensEra

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Gobi Mussalam

Ingredients:

• 1 cauliflower
• 250gm onion chopped
• 200gm tomatoes
• 200gm yogurt
• 1tbsp ginger-garlic paste
• 10gm red chilli powder
• 1 tbsp mustard seed
• 1/2 tbsp kalaunji
• 5gm raisins
• 5gm almond without skin
• 5gm cashew nuts halved
• 10gm coriander leaves chopped
• 200gm oil
• 5gm green cardamom and maize powder(makai)
• 50 gm fresh cream

Preparation:

Break the stalk of cauliflower from centre carefully. cauliflower should not fall apart.

Heat oil in a pan. Add mustard and kalaunji. Add onion, ginger, garlic, turmeric, red chilli powder and salt. Saute for 15 minutes. Add chopped tomatoes and whipped curd. Cook till thick consistency is achieved.

Blanch cauliflower in salted water. Drain out the cauliflower.

Place the cauliflower in the gravy. Cover it with a lid and cook it over low heat for 2 minutes. Sprinkle cardamom and maize powder. Add cream and mix.

Take out the cauliflower in a serving dish. Top it up with fried cashew nut, almond and raisins. Add chopped coriander and serve

Source:WomensEra

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Panner Kala Angur

Ingredients:

• 600gm cottage cheese (cubes 1 cm)
• 200 gm black grapes crushhed
• 60gm aam papad (sweet and sour type)
• 5gm black salt
• 2gm red chilli powder
• 80 gm jaggery
• 5gm salt

Preparation:

Crush the black grapes separately. Chop both the types of aampapads and mix together. Make a powder of black salt and crushed jaggery.

Heat the saucepan and put all ingredients other than the cottage cheese together and cook on slow fire till this mixture achieves a jam-like consistency. Add seasoning.

Add cut cottage cheese cubes and mix well. Cook further for 5 minutes and remove from fire. Serve hot.

Source:WomensEra

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Tomato Baked Rice

 

Ingredients:

• 600gm basmati rice
• 25ml oil
• 25gm red chillies whole cut into diamond shape
• 15 gm ginger-garlic paste
• 5gm chilli powder
• 75gm tomato puree
• salt to taste
• ajinomoto a pinch(optional)
• 50gm processed cheese (Amul will do)

Preparation:

Clean, wash and soak the rice in water for 20 minutes. Heat degchi and add oil and then add ingredients 3-8 and cook for 19 seconds.

 Degchi/ Dekchi

Add 1 1/2 litre of water and allow it to boil. Drain out the soaked water from rice. When water comes to a boil, add rice and allow to cook. When 80% of the water gets evaporated , cover with a lid and put on dum for 15 minutes.

When rice is cooked, put it into a baked casserole dish and sprinkle grated cheese over the rice and then bake in the salamander oven till the cheese is golden brown.

Source:WomensEra

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Mukand Vadi Mattar

Ingredients:

• 250gm dal urad washed
• 10 kali mirch
• 1 tsp jeera
• 1 tsp saunf
• a pinch of heeng

For gravy:

• 200ml oil, 1tsp zeera
• 50gm urad dal washed
• 1 tsp turmeric powder
• 1/2 cup yogurt
• 1/2 cup tomato puree
• 1tsp saunf powder
• 1/2 tsp chilli powder
• salt to taste
• 100gm green peas
• 1tsp coriander leaves chopped

Preparation:

Soak dal for 3-4 hours. Make a coarse paste in a mixie or grinder, add kali mirch, jeera, saunf and heeng

Tie the mixture in a muslin cloth and steam for 35-40 minutes in boiling water. Cool and cut into 1/2 inch dices.

Deep fry the prepared vadis in medium hot oil till they are golden brown and start floating on the top of the oil.

To prepare for gravy:
Heat 2 tbsp of oil. Add jeera, ground urad dal and turmeric powder and cook till dal is made. Add yogurt, tomato puree, saunf powder, red chilli powder and salt and also add green peas. Simmer till peas are cooked and the gravy becomes thick. Drop the vadis in the gravy and serve garnished with chopped coriander leaves.

Source:WomensEra

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Stuffed Potatoes in Tomatoes

Ingredients:

• 4 Potatoes
• 250 gm cheese grated
• 1tbsp each cashew nuts and raisins
• 8 red tomatoesjavascript:void(0)
• 100gm garlic chopped
• 1 tbsp sugar
• 1tbsp white pepper
• 4 each of bayleaves, cloves
• 200gm cooking oil
• 1 tsp nutmeg powder
• 200 ml fresh cream
• 10gm parsley chopped
• 20 gm chilli, ginger chopped
• salt to taste
• 1 tbsp chat masala

Preparation:

Slit the tomatoes carefully. Fry them in hot oil for few seconds. Then take out and drop in cold water. Peel and chop them.

Heat some oil in a pan, add bayleaf,cloves and chopped garlic and saute. Add chopped tomatoes. Season with salt, pepper and sugar. Keep aside.

Peel the potatoes and cut them lengthwise into two. Carefully scoop out inside of the potatoes one by one. Fry and drain out extra oil.

Make a filling of grated cheese, cashew nuts, raisins, chilli, ginger. Season with chat masala.

Stuff this into potatoes. Heat tomato sauce. Place potatoes in sauce and simmer. Add in fresh cream. Flavour with nutmeg powder.

Source:WomensEra

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Sabz Phool

Ingredients:

• 1 flower broccoli
• 1cauliflower
• 200gm cheese grated
• 250 ml coconut milk
• 200 gm fresh  tomato puree
• 250 gm onion puree
• 1 tsp of turmeric 
• 1 tsp of chilli powder
• salt to taste

Preparation:

Cut broccoli and cauliflower into flowerets

Boil or fry these flowerets till they are 75% cooked. Drain it.

Take a pan and heat oil in it. Add the onion paste and keep stirring it.

Put in turmeric and chilli powder. Add the tomoto puree and coconut milk. Put in the cauliflower and broccoli. Cook till they are done.

Transfer into a flat dish, top it with grated cheese. Bake it til cheese starts melting.

Garnish with coconut cream and servee hot.

Source:WomensEra

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Tandoori Vegetables

Ingredients:

6-8 cauliflower spears (blanch for a few seconds and cut into chunks)
1/2 cabbage small
1 red capsicum
1 green capsicum or bell pepper
2 large sized onion ,cut into wedges
3 pineapple slices (cut into wedges)
a few mushrooms
a few baby corn
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp chilli powder
2-3 tbsp besan (Chickpea flour , Gram flour)
2-3 tbsp thick yogurt
3 tbsp cooking oil
1 tbsp Worcestershire sauce
Chaat masala

Preparation:

Mix garlic, ginger paste, salt, chilli powder, cooking oil, Worcestershire sauce in a bowl. Pour the mixture on vegetables.

Apply Chickpea flour and yogurt on them. Arrange the vegetables on greased skewers and brush with oil. Barbecue on charcoal fire or keep the skewers on the wire rack. Keep a baking tray underneath to collect the juices.

Grill the vegetables under a hot grill and sprinkle chat masala to this.


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Pao Bhaji

You don't always eat to assuage hunger and get nourishment. At times we eat for pleasure too. And some foods which we love to eat are from street vendors and dhabaa's. The food tastes exotic and we keep returning to such place again and again with friends and family. Pav or Pao Bhaji is a mumbai fast food, Pao meaning the bread and Bhajji - the curry.To prepare Pao bhaji

Ingredients:

• 6 pieces of bread ( Pav bread or Hamburger bread)
• 100gm carrot chopped
• 100gm French beans chopped
• 100gm peas shelled
• 250gm potatoes chopped (small)
• 200gm cauliflower chopped
• 4 onions chopped
• 1 tsp ginger garlic paste
• 3 green chillies chopped
• 200gm butter
• 250gm grated tomatoes
• salt to taste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 4 tsp lime juice
• 1 tsp amchur
• 1 tsp garam masala

For Garnishing:

Chaat masala, onion rings and coriander leaves

Method:

Boil carrots, beans, peas and cauliflower till tender.
Melt 2 tbsp butter in a karahi/kadai
Fry onions, ginger-garlic paste, green chillies till it is brown in colour.
Add tomatoes, salt, red chilli powder, turmeric powder,lime juice, amchur and garam masala.
Cook for 5 minutes. then add this masala to the boiled vegetables
Mash these vegetables
Put butter and garnish with chaat masala, onion rings and coriander leaves.
Melt butter on a griddle , divide the Pav / hamburger bread into two and fry them pressing a liitle
Serve hot with the Bhajji

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