Quick Tindora Pickle

Tindora is finely chopped and mixed with paste made of tamarind and green chiles. Finally the tindora mixture is tempered with spices. Serve quick tindora pickle with roti or with dal rice.
Makes: around 2 Cups of Quick Tindora Pickle

Ingredients:

Tindora 1 Cup
Green Chiles 1
Tamarind 2 – 3 inch Piece
Turmeric Powder a big Pinch
Freshly Scraped Coconut 1 Tbsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove ends and finely chop the tindora.

Remove stem, wash and roughly chop the green chile.
Soak tamarind in few tbsps of hot water for some time.
Extract all the thick pulp from the tamarind discarding the veins.
Grind green chile and tamarind extract into smooth paste.

In a mixing bowl, mix together chopped tindora, green chile tamarind mixture, coconut, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat and add it to the tindora mixture.
Serve quick tindora pickle with any dal rice or with roti or with chapati.

Read more »

Quick Cilantro Rice

Cilantro / Coriander leaves are chopped up and blended into smooth paste with green chiles. The fresh cilantro paste is then briefly fried in oil infused with lot of whole spices. Steamed rice is then folded into the cilantro paste and garnished with cashews. Serve quick cilantro rice with raita of your choice.
Makes: around 1 – 2 Servings of Quick Cilantro Rice.

Ingredients:

Steamed Rice 2 Cups
Cilantro 2 Cups (Packed)
Cashews a Small Handful
Ginger Garlic Paste 1/2 tsp
Green Chillies 3-5
Cloves 3
Cinnamon 1 inch stick
Bay Leaf 1
Mace 1/2 inch Piece
Whole Red Chiles 2 – 3
Green Cardamom 1
Cumin Seeds 1/4 tsp
Curry Leaves 5
Salt to taste
Oil 2 Tbsps

Method of preparation:

Remove stems, wash and roughly chop green chillies.
Clean and wash cilantro leaves thoroughly.
Remove hard stems, roughly chop washed cilantro.
Blend the chopped cilantro, green chillies and salt into smooth paste adding sufficient water.

Heat oil in a pan on medium heat, add cashews and fry till golden brown in color.
Remove the cashews from heat and add cumin seeds, cloves, cinnamon, mace, bay leaf, green cardamom, red chiles and curry leaves to the remaining oil.
Fry briefly or until aromatic, stir in ginger garlic paste.
Fry till ginger garlic pastes loses its raw smell.
Then stir in cilantro paste and fry for less than a minute.
Then add the already steamed rice and mix thoroughly to coat the rice with the fried paste.
Remove from heat and keep it covered till required.
Garnish with reserved cashews and serve quick cilantro rice with raita of your choice.

Read more »

Rotti with Spicy Sesame Powder

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick roti. The roti is layered with freshly prepared spicy sesame powder and the rotti is cooked till done. Serve rotti with spicy sesame powder as a breakfast.
Makes: around 5 Servings of Rotti with Spicy Sesame Powder.

Ingredients:

Idly Rawa 1/2 Cup
Urad Dal 1/4 Cup
Sesame Seeds 2 Tbsps
Whole Red Chile 1
Cumin Seeds few Pinches
Red Chile Powder 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Toast the sesame seeds on low heat till they change color. Add red chile and remove from heat.
Grind toasted sesame seeds, red chile, red chile powder and salt into coarse powder.

Heat a flat pan on medium heat, pour a big ladle full of batter on the pan.
Spread the batter into thick roti.
Layer the roti with cumin seeds, a tbsp or two of ground sesame powder.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tbsp of oil and turn over the roti.
Cook the roti for another minute or two on a medium flame.
Serve rotti with spicy sesame powder immediately accompanied with a glass of buttermilk if desired.

Read more »

Punjabi Tinda Gravy Curry

Fresh wet masala is made with roasted spices and onion. Punjabi tinda are chopped up and cooked with freshly ground masala till very soft. Finally whisked yogurt is stirred in to get the creamy consistency. Serve punjabi tinda gravy curry with steamed rice or roti etc.
Makes: around 3 Servings of Punjabi Tinda Gravy Curry.

Ingredients:

Punjabi Tinda 2
Onion 1
Tomato 1
Yogurt 1 Tbsp
Red Chile Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Green Chiles 1
Salt to taste

Masala:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Whole Dried Red Chiles 3 – 4
Coriander Seeds 1/2 Tbsp
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove ends and chop the punjabi tinda.
Peel and dice the onion.
Remove stems, wash and slice the green chiles.
Whisk the yogurt and keep aside.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering and the mixture is aromatic, add diced onion and salt.
Fry till onion turns golden brown and remove from heat.
Cool the mixture to room temperature and grind it into smooth paste with little water.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped punjabi tinda, green chile, tomato, turmeric powder and salt.
Cook covered on low flame for around 5 minutes for tinda to soften.
Stir in ground masala paste and quarter cup water.

Cook covered again on low flame for good 10 -15 minutes or until tinda is soft and kind of transparent.
Uncover, stir in red chile powder, whisked yogurt and season with salt if necessary.
Remove from heat and serve punjabi tinda gravy curry with steamed rice or roti etc.

Read more »

Raita Sandwich

Raita is prepared by mixing thick yogurt with grated vegetables like carrot, cucumber and bell pepper. It is then layered on a toasted bread slice along with spinach and tomato slices. Serve raita sandwich immediately.
Makes: a Serving of Raita Sandwich.

Ingredients:

Wheat Bread 2 Slices
Thick Plain Yogurt 2 Tbsps
Cucumber 2 Tbsps (Grated)
Carrot 1 Tbsp (Grated)
Bell Pepper 1/2 Tbsp (Grated)
Green Chile a Pinch (Finely Chopped)
Spinach 4 Leaves
Tomato 1 – 2 Slices
Toasted Sesame Seeds a Pinch
Cilantro few Sprigs
Red Chile Powder to Taste
Lemon Juice few Drops
Salt to taste
Black Pepper Powder to Taste
Ghee as Required

Method of preparation:

Wash and finely chop the cilantro.
Wash, lightly peel and remove the seeds inside the cucumber before grating it.
Wash, peel, remove ends and grate the carrot.
Wash, remove ends, discard seeds and grate the bell pepper (capsicum).
Dip tomato slices in toasted sesame seeds and keep aside.
Use a food processor to grate the vegetables or grate them using thick side of a stand grater.

Toast the bread in a toaster or on a flat pan till it turns golden brown and crisp.
Apply ghee to the bread and sprinkle salt and red chile powder on one side to taste.

In a mixing bowl, mix together grated cucumber, carrot, bell pepper, cilantro black pepper powder, lemon juice and salt.
Leave for a minute or two to let the flavors penetrate and stir in thick yogurt to finish off the raita.

To prepare the sandwich, layer the bread slice with 2 spinach leaves.
Layer with few tablespoons of prepared raita.
Layer the raita with tomato slices and then the spinach leaves.
Place the bread slice on top and cut the sandwich diagonally.

Read more »

Capsicum with Peanuts

Bell peppers / capsicum is chopped up and cooked in tempered oil. A powder is prepared from roasted peanuts, urad dal and red chiles. Once the bell peppers are cooked while still holding a light crunch, they are seasoned with the ground peanuts powder. This capsicum with peanuts tastes good with steamed rice or with any flat bread.
Makes: around 2 Servings of Capsicum with Peanuts.

Ingredients:

Bell Pepper 2
Raw Peanuts 2 Tbsps
Urad Dal 1 Tbsp
Whole Red Chiles 1 – 2
Tamarind 1/2 inch Piece (optional)
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash the bell pepper, remove ends and chop the bell pepper after discarding the seeds.

Heat a pan on medium heat, add urad dal and fry till it turns light golden brown.
Remove urad dal from heat and add peanuts.
Fry till peanuts are golden brown in color.
Remove from heat and add few drops of oil and broken red chiles and fry till they change color.

Cool all the ingredients to room temperature and grind them into fine powder along with tamarind using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add bell pepper and salt.
Cook covered till bell pepper turns soft.
Uncover and stir in peanuts powder.
Fry briefly and serve capsicum with peanuts over plain steamed rice.

Read more »

Bitter Gourd Tamarind Rasam

In this rasam, tamarind is used raw with out any cooking involved. Tamarind  is soaked in water and the extracted water is mixed with jaggery to help cut the bitterness of the fried bitter gourd. Rasam is finally tempered and is served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bitter Gourd Tamarind Rasam.

Ingredients:

Bitter Gourd 1 Small
Tamarind 3 inch Piece
Onion 1/2 of Small One
Green Chile 1
Turmeric Powder a big Pinch
Jaggery 2 inch Block
Salt to taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 2 -3
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Crush the jaggery into small pieces.
Remove stem, wash and slice the green chile.
Wash, lightly scrape, remove ends and finely chop the bitter gourd.
Peel and finely chop the onion.

Heat a tsp oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and remove the mixture onto a bowl.

Heat remaining oil in the same pan, add bitter gourd.
Fr the bitter gourd on medium high heat till it turns golden brown around the edges.
Stir in chopped onion and fry till it turns translucent and remove the pan from heat.

Soak tamarind in a cup of warm water for sometime and extract all the juice discarding any veins.
In a mixing bowl, add the extracted tamarind juice, jaggery, turmeric powder, curry leaves and salt.
Stir in fried bitter gourd and onion mixture into the above bowl.
Stir in the tempering and adjust the consistency with water if necessary.
Serve bitter gourd tamarind rasam with steamed rice and dollop of ghee.

Read more »

Pav Bhaji

Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves 4. Ingredients

For the pav8 ladi pavs
4 tbsp butter
1 tsp pav bhaji masala (optional)
For the bhaji1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter
To be ground into a chilli-garlic paste3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic (lehsun)
For serving1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander (dhania)

Method

For the bhaji

1.                              Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.

2.                              Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.

3.                              Add the tomatoes and simmer till the oil separates.

4.                              Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.

5.                              Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

1.                              Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

2.                              Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

1.                              Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

2.                              Serve with the hot pav and lemon wedges.

Tips

1.                              Pav bhaji masala is a spice blend which is readily available at most grocery stores.

Read more »

Paav Bhaji

Pav bhaji is a famous street food containing a bun like bread called pav and a vegetable curry called bhaji. To prepare bhaji, mixed vegetables are cooked and mashed. The mashed vegetables are cooked in spice blend mixture (pav bhaji masala) and served with toasted pav.
Makes: around 4 Servings of Pav Bhaji.
Ingredients:
Potato 2 Medium
Tomato 3 Medium
Onion 1 Medium
Cauliflower 1/4th of Small One
Green Bell Pepper 1 Medium
Green Peas 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Garlic 4 Cloves
Cumin Seeds 1/2 tsp
Bay Leaf 1
Red Chile Powder 1/4 tsp
Lime or Lemon 1
Pav or French Rolls etc. 4
Butter 1 tsp
Cilantro a handful of Leaves
Salt to taste
Oil 1 tbsp
Pav Bhaji Masala Powder:
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Fennel Seeds 1/2 tsp
Black Peppercorns 4
Cinnamon 1/2 inch Stick
Clove 1
Green Cardamom 1
Whole Dried Red Chili 1
Dry Mango Powder 1 tbsp
Turmeric Powder a big Pinch
Method of preparation:
Heat a pan on medium heat, add all ingredients in order.
Roast all the ingredients except dry mango powder and turmeric powder until aromatic.
Cool the ingredients to room temperature and grind them into fine powder along with remaining ingredients using a spice blender.
Store tight the pav bhaji masala powder for later use.
Peel and roughly chop potatoes.
Wash and finely chop tomatoes
Wash and break cauliflower into small florets.
Wash, remove stem, discard seeds and finely chop bell pepper.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.
Peel and mash the ginger and garlic.
Clean, wash and finely chop cilantro leaves.
Pressure cook potatoes, cauliflower, bell pepper, green chiles and peas for 3 whistles.
Alternatively, boil all the vegetables in a sauce pot till soft.
Strain the cooked vegetables and reserve the cooking liquid.
Thoroughly mash all the cooked vegetables with help of a masher.
Heat oil in a pan, add cumin seeds, bay leaf and onion.
When onion turns translucent, add ginger garlic paste and salt.
Fry for couple of seconds, add chopped tomatoes.
Cook till tomatoes are mushy and then stir in pav bhaji masala powder and red chile powder.
Fry for a minute, add the mashed vegetables and add reserved water if necessary.
Cook the bhaji for 5 – 8 minutes on medium flame, then add cilantro.
Adjust any seasonings if required and remove from heat.
Garnish the prepared pav bhaji with chopped onion, cilantro and a few drops of lime juice.
To assemble, heat a flat pan on medium high heat.
Slice the pav into two.
Apply butter to both slices, sprinkle pav bhaji masala and place them on hot pan.
Fry the sliced pav on both sides till light golden brown.
Serve the toasted pav with prepared bhaji accompanied by few wedges of lime.

Read more »

Quick Pav Curry.

PAV CURRY

This is a quick curry for pav instead of making bhaji which takes a long time. Here couple of vegetables are chopped up finely and cooked till soft. A freshly ground masala powder is added for taste. The curry is sandwiched between two slices of pav bread and served immediately.
Makes: around 2 Servings of Quick Pav Curry.
Ingredients:
Green Bell Pepper 1 Small
Tomato 1 Large
Onion 1 Small
Fresh Peas 1 tbsp
Ginger Garlic Paste 1/4 tsp
Lemon Juice 1/2 tsp
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Whole Red Chiles 1
Coriander Seeds 1 tsp
Clove 1
Cinnamon 1/4 inch Stick
Salt to taste
Cilantro few Sprigs
Pav / Bread 2
Oil 1 tsp
Butter 1/4 tsp
Method of preparation:
Remove stem, discard seeds and finely chop the bell pepper.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash, remove stems and finely chop the cilantro leaves.
Grind red chile, coriander seeds, clove and cinnamon into fine powder using spice blender.
Heat oil in a pan, add cumin seeds and caraway seeds.
Then stir in chopped onion and cook till onion turns translucent.
Then add chopped bell pepper and cook till bell pepper turns just soft.
Now add ginger garlic paste, ground masala powder and fry for few seconds.
Finally add tomato, peas and fry till tomato breaks a little.
Add red chilli powder, and salt.
Stir in lemon juice, cilantro and remove from heat.
Slice the pav into two.
Apply butter to both slices and place them on hot flat pan.
Toast the sliced pav on both sides till they turn light golden brown in color.
Serve the toasted pav with quick bhaji.

Read more »

Vegetable Idli.

Idli batter is prepared with idli rawa and urad dal. Choice of raw vegetables are finely chopped. Idli batter and the chopped vegetables are layered in the idli moulds and the idlis are steamed till soft and fluffy. Serve vegetable idli with any spicy chutney of your choice.
Makes: around 4 – 8 Vegetable Idli
Ingredients:
Urad Dal 1/2 Cup
Idli Rawa 1 Cup
Carrots 4 Tbsps
Bell Pepper 4 Tbsps
Cilantro few Sprigs
Green Chiles 1
Ginger 1 inch Piece
Salt to taste
Ghee a Dollop
Method of preparation:
Wash and peel carrots.
Wash the bell pepper and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the carrots, bell pepper and cilantro.
Peel and mince the ginger.
Lightly crush the ginger and green chiles with a pinch of salt.
Mix all these ingredients in a small bowl.
Soak urad dal in water for 3 – 4 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.
Grease the idly moulds with little ghee.
Place around a tbsp of the mixed vegetables in the idli mould.
Layer few tbsps of the idli batter on the vegetables.
Finally layer few tsps of the mixed vegetables on the idli batter.
Repeat the same with remaining moulds.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid them drying out before serving.
Serve vegetable idli with any spicy chutney of your choice.

Read more »

Bhindi with Fenugreek Leaves

Ingredients:
Lady’s Finger 2 Cups
Fenugreek Leaves 1/2 Cup Packed
Tamarind 2 inch Piece
Green Chiles 1 – 2
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and pat dry bhindi / lady’s finger.
Remove ends and chop bhindi into big pieces.
Remove stems, separate fenugreek leaves and wash them under fresh water.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in few tablespoons of hot water for couple of minutes and extract all the thick juice.
Grind tamarind extract, green chiles and salt into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bhindi.
Fry the lady’s finger till it turns little soft.
Stir in fenugreek leaves and fry till bhindi turns golden brown around the edges.
Stir in the ground tamarind green chiles paste and salt.
Lightly mash the mixture while coating all the lady’s finger.
Remove from heat and serve bhindi with fenugreek leaves over plain steamed rice.

Read more »