Ingredients
1/2 kg eggplant
1/2 cup tomatoes, diced
1/2 cup green chilli, chopped
1/2 cup onion chopped, finely
1/2 tsp chilli powder
1 tbls green coriander, chopped
2 tbls gram flour
Salt to taste
Method
1. Wash eggplants and roast them on fire till blackish. Put in a plastic bag and seal (not in coloured one,) and let it cool a bit.
2. Rub lightly to take of the skin, clean any leftover skin and mash.
3. Add all the ingredients and shape into kebabs.
4. Heat oil in a pan and fry till golden brown. Serve hot.
Ingredients
1/2 cup gram daal (chana)
1/2 cup yellow moong daal
2 cloves garlic
3 peppercorns
2 black cardamoms
1/2 tsp cumin seeds
4 cups wheat flour (use half maida and half wheat flour, if so desired)
4 tbls oil
Salt to taste Oil for frying
Method
1. Wash and soak daals for at least three to four hours.
2. Drain and blend to a paste using little water. Keep aside.
3. Grind the spices. Put two tablespoons oil in a frying pan and fry the lentil paste till brown and aroma comes out.
4. Add a little more oil if needed, but remember that the paste should be dry.
5. Add salt for taste.
6. Add the remaining oil to the flours and knead out stiff dough. Add a pinch of baking powder while kneading. Roll out the dough into big rotis. Cut out small rounds using a cutter.
7. Place a little daal on one and cover with another round. Make as many as you can. Heat oil and fry to a golden brown. It’s a delicious accompaniment to this tomato dish.
8. For convenience and to save time, you can prepare daal and freeze it and take out and thaw at room temperature whenever you need it and fill inside the puris. It will soften as the puris fry so no need to rewarm it separately.
Chilly winter weather affects more than just your wardrobe and heating bill. Your body also experiences changes in energy levels, metabolism and even food prefer
Green chilly which is the one among the best to bring spicy taste to the food. Capsaicin or green bell pepper is the chemical compound that makes chili peppers taste hot; most of the people will eat chilies in raw, fried or roasted form along with salads and as a side dish in the main meals.
INGREDIENTS
2 tbls oil
1 large onion, diced
2 green peppers, diced
2 carrots, diced
3 stalks of celery, diced
4 cloves of garlic, finely minced
1 tbls chilli powder
2 tbls cumin
1 tsp oregano
Salt to taste
1 tsp chilli flakes
1 1/2kg crushed tomatoes
2 cans beans, drained and rinsed
2 (300g) cans corn kernels
METHOD
1. Heat oil in a large pot, add onion, and sauté for about three minutes.
2. Add garlic and sauté one minute more.
3. Add spices and cook stirring for about 30 seconds.
4. Add peppers, carrots, and celery and cook for about five minutes, or until they just start to soften.
5. Add tomatoes, beans, and corn then bring to a boil.
6. Once the chilli begins to bubble, reduce to low heat and let it simmer with the lid on.
7. Serve the chilli on its own or with sour cream, cheddar cheese, cilantro, diced avocados, green onions and flour tortillas.
Ingredients
6 eggs,
3 tablespoons butter
1 small white onion, finely chopped
2 teaspoons cumin seed (zeera)
1 medium tomato, finely chopped
2-3 tablespoons fresh cilantro/coriander (both leaves&stems), finely chopped
2-3 thai bird chillies, sliced straight into the mixture in the pan with kitchen shears.
Salt to taste
Method
1. Break the eggs into a bowl, add salt and whisk lightly together, just enough so that the yolks combine with the whites.
2. Place pan over a fairly medium heat, add the butter and tilt the pan from side to side so the pan is coated evenly.
3. As soon as the butter stops foaming and begins to turn a nutty brown, add the onions and stir for 5-7 minutes till soft and golden.
4. Add the cumin seeds and fry for 2 minutes till aromatic. To this, add the tomatoes and stir till warmed over and slightly soft.
5. Turn the heat to low. Add cilantro, the egg mixture and chilies. Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble a soft custard.
6. Make sure to keep scraping the bottom and sides of the pan. Serve immediately; while warm and creamy.
Serves 4
Ingredients
Cottage cheese 500gms
Khoya ½ cup
Sugar ½cup
Almond and pistachio 50g
Crushed cardamom ½tsp
Kewra 2tbsp
Powder milk 4tbsp
Method
1. Chop almond and pistachios and keep aside.
2. Break cottage cheese into little pieces and add sugar to it.
3. Heat the mixture in a pan, on low heat.
4. Add kewra water, most of the chopped almonds and pistachios and mix well.
5. Leave some nuts aside for garnishing. After three to four minutes add khoya in it, the mixture will start to thicken.
6. Turn off the flame and pour mixture onto a plate. Let it cool.
7. Make balls, garnish with more almonds and pistachio and serve.
Ingredients
1 Kg broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 50 Grm), cut crosswise into 1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 tsp of freshly cracked black pepper
1/2 tsp salt
2 tsp Dijon mustard
250 Grm cheddar cheese, grated
Method
1. Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water).
2. Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
3. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
4. Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
5. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.
6. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
7. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Yield: Serves 5 as a main course, 10 as a side.
Cook time: 1 Hour
Ingredients
3 large tomatoes, seeded and chopped
2 tbls chopped fresh parsley
2 tbls chopped fresh chives
2 cloves garlic, minced
4 tbls minced fresh basil
1/3 cup extra virgin olive oil
salt and pepper to taste
Method
1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper.
2. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving.
A refreshing salad, good any time of the year. One can substitute blueberries for the pomegranate seeds, and it’s really nice with arugula instead of romaine, if you like spicy greens.
Ingredients
150g baby rocket, rinsed and dried
1 ripe pomegranate
½ red onion, thinly sliced
100g goats cheese
2 tablespoons balsamic vinegar
5 tablespoons olive oil
Sea salt & Blackpepper to taste
Method
1. Discard the outer leaves of lettuce, if they are icky – you want the more tender leaves underneath. Break each leaf into very small pieces – the smaller you make the pieces, the more elegant the salad appears. Place the lettuce in a salad bowl.
2. Cut the pomegranate in half and use a fork to pick out the seeds. Let them fall directly into the salad bowl.
3. Add rocket, red onion and crumble in the goats cheese.
4. In a jar, mix together the vinegar, oil, salt and pepper, put the lid on top and shake it up. Pour onto the salad.
5. Toss the salad with the dressing just before serving.
Useful Tip:
- Substitute baby spinach or other salad greens for the rocket if you prefer.
- The salad can be prepared in advance, covered with plastic wrap and stored in the fridge. Dress just before serving.
Ingredients
1 medium pumpkin
cheesecloth (or any Light weighted cloth)
Method
1. Cut the skin off the pumpkin.
2. Cut pumpkin into 1 or 2 inch cubes.
3. Place in casserole.
4. Cook in 175 degree celsius oven for one hour.
5. Pumpkin is done when it is soft and "mushy" when pressed with a fork.
6. With hand blender or food processor, blend until smooth.
7. To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
8. Use right away or freeze in small amounts to be used in cooking and backing.
9. Cover large slices of pumpkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.
Ingredients
1 cup cabbage cut in strips
1 carrot cut in strips
½ onion cut in strips
½ aubergine cut in strips
1 capsicum cut in strips
½ cup spring onion cut in strips
1 egg
½ cup iced water
1 cup flour
Salt and black pepper to taste
Oil for deep frying
Method
1. Put the cabbage, aubergine, carrot, capsicum, spring onion into a colander and sprinkle liberally with salt. Leave for about 30 minutes, then rinse thoroughly under cold running water. Drain well.
2. Mix all the vegetable in a bowl and season with salt and pepper.
For the batter
3. Mix the egg and iced water in a bowl, then sift in the flour. Mix briefly with a fork.
4. Add the vegetables to the batter and mix to combine. Heat oil in a wok.
5. Scoop up one heaped tablespoon of the mixture at a time and carefully lower it into the oil.
6. Deep fry in batches for about three minutes, until golden brown and crisp.
7. Serve with ketchup.
Is a very popular and common dish cooked all over India. Bhindi bhaji is Indian curried okra dish made with fresh okra or ladyfinger stir fried with onions, tomatoes, herbs, and spices garnished with freshly chopped coriander leaves.
Ingredients
chopped cilantro - 1/2 cup
coriander paste or powder - 1/4 tsp
cumin - 1/8 tsp
garlic paste or powder - 1/4 tsp
medium onions, chopped - 2 nos
oil - 2 tsp
okra - 1 lbs
tomatoes - 3 large
Method
- Cut the tip and the very bottom from the okra just to clean it, but do not slice.
- Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
- Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
- Serve the bhindi bhaji with rice, naan or pita bread.
Ingredients
¼ Kg. Gowar phalli
3 cloves garlic – chopped
50 ml oil
¼ tsp. Turmeric (Haldi) powder
¼ tsp. chili crushed
1 tsp. salt or (as per taste)
1 green chilies – chopped
½ tsp. cumin seeds
3-4 tbs. Imli paste or lemon juice OR
1 tbs. amchur powder
Method
1. Chop Gowar beans into half inch pieces. Boil in 1 cup of water till it is tender.
2. Let the water dry up. Mesh the boiled beans and add all spices except Zeera and garlic and amchur powder.
3. Lightly fry garlic and Zeera in oil and add the Gowar. Roast the mixture and then add Imli paste or lemon juice or amchur powder.
4. Cook it for a couple of minutes.
5. Serve with chapati or besni, bajra or makai roti.
Ingredients
Gram Flour 1 Cup
Potato Chopped 1/4 Cup
Ginger Chopped 1 Tsp or Ginger paste
Onion Chopped 1/4 Cup
Spinach Chopped 1/4 Cup
Red Chili Powder 1 Tsp.
Oregano Dry 1 Tsp.
Salt To Taste.
Baking Powder 1/2 Tsp.
Oil For Deep Frying.
For Kadhi
Yogurt 1 Cup
Gram Flour 1/4 Cup
Oil 2 Tsp.
Red Chili whole/paste To Taste.
Salt to Taste.
Mustard Seeds 1 Tsp.
Fenugreek Seeds 1/2 Tsp.
Turmeric 1/2 Tsp.
Method
Mix all Pakora Ingredients in 1/2 of water.
Heat Oil in frying pan. Take small amount of paste in hand & drop small balls of it. Deep fry the mixture
till golden brown.Drain .
Beat Yogurt & Gram Flour thick without any lumps.
Heat Oil in pan , add mustard,red chili if using whole,
& fenugreek. Add Yogurt mixture ,bring to boil & simmer for about 10-15 minutes.
Keep Stirring to prevent lumps.
Add Pakoras & again simmer for about 5 minutes.
Adjust the Seasoning & serve hot with Steamed rice.
Make sure to make enough Pakoras as it very Yummy to eat as it is.
Achari Panner is a spicy vegetarian paneer recipe made with the spices which go into pickle. Spices are roasted and grounded in a pestle mortal or grinder. In the Achari Paneer , I have added curd and lemon juice, which gives a sour and tangy taste. In the Achari Paneer, I have added thick chillies; you can add any green chillies you like. I have used mustard oil for Achari Paneer (traditionally mustard oil is used) cooking, but you can use vegetable or sunflower oil. Mustard oil is unique from other oils, as it is heated, till it starts to smoke, as it will improve both its flavour and nutrional value. This Achari Paneer goes well with chapathi (roti), plain rice, pulav, Nan. With the same spices can try with chicken, cauliflower, fish, mutton or mixed vegetable.
Ingredients
Paneer – 1/4 kg
Mustard oil – 3 tbsp
Onion seeds – 1/4 to 1/2 tsp
Methi seeds – 1/4 tsp
Onion (medium, sliced) – 1
Garlic cloves (crushed)– 3
Dry chillies (broken into pieces) – 2
Ginger paste – 2 tsp
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Curd – 3 tbsp
Water – 3/4 cup
Tomato (medium, sliced) – 1
Salt as per taste
Green chillies (sliced) – 1
Lemon juice – 1 tbsp
Coriander leaves (optional) – few
Achari masala (pickle masala)
Coriander seeds – 3 tsp or 1 tbsp
Cumin seeds – 1 tsp
Saunf seeds – 2 tsp
Onion seeds – 1/2 tsp
Method
- Slice onion, tomato and green chilli, and crush garlic, keep aside.
- Roast all the spices on medium or lower flame, till aroma and flavour comes from it.
- Let it cool and ground it to powder form, in a pestle mortal or spice grinder.
- Preheat the pan with mustard oil, you need to make mustard oil very hot first smoky, and then reduce the mustard oil temperatue, as if garlic is added in a very hot oil then it can burnt, let the temperature of the oil be slightly hot.
- Add garlic and dry chillies in the hot oil, when it starts sizzling, add Methi seeds and onion seeds, let it splutter for few seconds, do not burn garlic, as it can give bitter taste.
- Add sliced onion, cook till it is transparent and becomes soft.
- Add ginger paste, stir for few seconds, then add curd, chilli powder, turmeric powder, roasted pickle masala 2tsp and roast for 1 to 2min and immediately add water, mix well , cook till the spices are cooked and it starts leaving oil, cook on the medium flame.
- When the spices are cooked well, and it becomes like masala type, add tomato slices and paneer pieces, mix well, cook for 3 to 4min, till the paneer pieces is well blended and coated with the onion mixture.
- Add sliced green chillies, again roasted pickle masala , lemon juice and little water 1/3rd cup, mix well, cook on simmer for 8 to 10min.
- After 10min, the achari paneer is ready to serve, as a starter or main meal.
- Serve with plain rice, pulav ,chapathi(roti) or naan or as a starter.
INGREDIENTS
1 piece pumpkin (about 1kg)
1 tbsp olive oil
3 tbsp yellow curry paste
2 onions , finely chopped
3 large stalks lemon grass , bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpeas , drained and rinsed
2 leamon
large handful mint leaves
naan bread or chapati , to serve
METHOD
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant.
- Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads or chapati.
Ingredients
300g potatoes , cut into small pieces
2 onions , sliced
2 garlic cloves , crushed
1 tsp cooking oil
1 tsp each ground coriander , turmeric and mild chilli powder
1 tbsp cumin seeds
410g tin chickpeas , drained and rinsed
2 tbsp tomato purée
200g baby spinach
coriander leaves - chopped
Salt to taste
Method
- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a pan for a few mins.
- Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
- When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season.
- When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.
Ingredients
250g paneer, cut into chunks
4 ripe tomatoes, roughly chopped
1 onion , chopped and whizzed to a purée with a thumb sized piece of ginger and clove of garlic
300g frozen peas, defrosted
cooking oil
spice mix made from 2 tsp garam masala , ½ tsp turmeric and a pinch cayenne
300ml water
Method
- Fry the paneer in 2 tbsp of cooking oil until golden brown then Scoop out.
- Fry the onion mix until fragrant, about 5 minutes. Stir in the spices, then the tomatoes and stock, and simmer for 10 mins until thickened.
- Add the paneer and peas and cook for 5 minutes.
Ingredients
250g button mushrooms
1 tbsp cooking oil
1 onion , roughly chopped
1 large potato , chopped into small chunks
1 aubergine , trimmed and chopped into chunks
2-4 tbsp curry paste (depending on how hot you like it)
150ml water
400ml can reduced-fat coconut milk
chopped coriander , to serve
Method
- Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften.
- Throw in the aubergine and mushrooms, then cook for a few more mins.
- Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender.
- Stir through the coriander and serve with rice or naan bread.
INGREDIENTS
4 bell peppers
500g cooked tomato rice
2 tbsp pesto
Pitted black olives , chopped
200g cheese , sliced
METHOD
- Use a small knife to cut the top out of the peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix the rice together with the pesto and olives and two-thirds of the cheese. Scoop the rice into the peppers, top with the remaining cheese and continue to cook for 8-10 mins.
Ingredients
1 large mango
1/4 tsp turmeric powder
1 tbsp thinly sliced shallots
2 small thai green chilies
1 tbsp thinly chopped ginger
1.5 cups yogurt
Salt to taste
For the garnish
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1 tbsp diced shallots
2 dry red chilies
1 tsp oil
a few curry leaves
Method
- Skin and dice the mango into very small pieces.
- In a pan, place the mango pieces, shallots, slit green chilies, ginger, turmeric powder and salt, and pour just enough water to cover the ingredients.
- Cook covered till the water is boiling, remove the cover and cook it on medium heat till the mango pieces are really soft, and most of the water is gone.
- Mash the mango pieces with the back of a heavy wooden spoon to break up the pieces.
- Reduce the heat to the lowest flame, and pour the yogurt into the saucepan.
- Stir well to combine the mashed mango pieces with the yogurt. Keep stirring till the gravy is heated through, don’t let it boil. Remove from the heat.
- In a small frying pan, heat oil and add the mustard seeds. When they start to splutter, add the cumin and fenugreek seeds and fry for a few seconds. Add the shallots, curry leaves and red chilies and fry till the shallots are brown.
- Pour this over the prepared mango-yogurt gravy and mix well.
- Serve with rice or chapati.
