Monday, March 30, 2015

Dal fry with a twist


Ingredients:

Moong dal: 1/2 cup
Masoor dal: 1/2 cup
Cooking oil: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Ginger (crushed): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Whole dried red chilli: 1
Garlic (chopped): 1
Asafoetida: 1 pinch
Garam masala: 1/2 tsp.


  1. Heat 2 tsp. oil in a pressure cooker and add the chopped onions, let fry until they are transparent. 
  2. Add the ginger, tomato and green chilli and sprinkle salt. Mix well and let cook until the tomatoes are beginning to become mushy. 
  3. Add the washed dals and mix, add turmeric and red chilli powder and mix everything well. Add in 3 cups of water and close the lid, pressure cook until the dals are done, it usually takes about 2-3 whistles. Let the pressure release by itself.
  4. Prepare the tempering: heat the remaining 1 tsp. oil and crackle the cumin seeds. Add asafoetida, dried red chilli and garlic. Fry on medium flame until the garlic is browned.
  5. Open the pressure cooker and add this tempering to the dal. Do not mix. Add the garam masala and cover the cooker again. 
  6. Open the cooker after 10 minutes and mix well. Serve hot !!

Friday, March 27, 2015

Mint poha



Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few
Urad dal: 1/2 tsp.
Onion (chopped): 1
Potato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Peas: 1/2 cup
Mint leaves (finely chopped): a bunch
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Sugar: 1/2 tsp.


  1. Put the poha (flattened rice) in a colander and run under water. When the poha is wet but not soaked, keep aside.
  2. Heat oil and crackle the mustard seeds. Add the curry leaves and urad dal and add the chopped onions after about 30 seconds. Let them fry until they are transparent.
  3. Add the potatoes and sprinkle salt. Mix well and let cook on medium flame until the potatoes are done.
  4. Add the green chilli, peas and mint leaves and mix well. Add red chilli, cumin powder, coriander powder and garam masala and mix everything well. Let cook until the peas are completely done. 
  5. Add the poha and sugar. Mix everything well and serve as a snacks/breakfast topped with bhujiya and lemon juice.


Thursday, March 26, 2015

3-minute Microwave Dhokla: in Idli mould




Ingredients:

Gram flour (besan): 8 tablespoon
Semolina (sooji): 2 tablespoon (basically ratio 1:4 for semolina:gram flour)
Ginger (grated): 1 inch piece
Sugar: 2 tsp.
Salt to taste
Lemon juice: 1 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Green chilli (sliced): 2
Eno (fruit salt): 1 tsp. (a 50-50 combination of baking powder and baking soda can be used in place of Eno fruit salt)
Cooking oil: 2 tsp.
Oil to grease the mould



  1. Mix the gram flour and semolina together. To this add the grated ginger, lemon juice, 1 tsp. sugar and salt. Now slowly add water to make a batter, ensuring no lumps remain, whisk well. Batter should not be too runny or too thick. Keep this batter aside for 20 minutes.
  2. After 20 minutes, stir the batter and add a little water if required. Otherwise add the eno fruit salt and give a gentle stir to mix in the powder. Do not stir a lot. Keep aside for about a minute in which you will grease the idli molds with little oil. 
  3. Slowly add the batter in the microwavable idli mold and steam it on high power for 3 minutes. 
  4. Remove from the microwave and let sit. By the time, make the tempering.
  5. Heat oil in a pan and add the mustard seeds. When they crackle, add the green chilli and curry leaves. Mix and let cook for about 2 minutes.
  6. Add a cup of water and stir in the remaining 1 tsp. sugar. Bring it to a boil and turn off the flame.
  7. Remove the dhoklas from the molds and place on a flat serving tray or plate. Pour the tempering over the dhoklas. Let sit for about a minute for the dhoklas to absorb water and become spongy. Serve with Mint-coriander chutney and hot steaming tea !!




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You might also like 3-minute microwave dhokla and 3-minute rawa dhokla recipes.

Tuesday, March 24, 2015

Pao-Bhaji




Ingredients:

Potatoes (boiled and mashed): 4
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Pao bhaji masala: 1 tsp.
Lemon juice: 2 tsp.
Onion (chopped): for garnish


  1. Heat oil and add the onions and fry well until they become transparent. 
  2. Add the tomatoes and green chilli. Mix well and sprinkle salt. Let cook until the tomatoes are soft and mushy.
  3. Add the boiled and mashed potatoes. Mix everything well and sprinkle little water: 3-4 tsp. Add red chilli powder, cumin powder, coriander powder and pao bhaji masala. Mix everything well and let cook for 2 minutes.
  4. Add 2 cups of water and turn the heat to high. Let the bhaji cook until the water evaporates and the bhaji is in semi-liquid state, alternating between medium and high heat. 
  5. Turn off the flame, add the lemon juice and mix well. Garnish with chopped onions and serve hot with pao bread. 


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Looking for more chaat recipes? Try this Dahi VadaMint egg saladPapdi Chaat and Apple Walnut Salad.

Looking for more snacks recipes? Try this 3-minute microwave dhokla3-minute rawa dhoklaTomato PohaPotato CutletsWheat Samosa and Wheat Kachori.

Rajasthani Delight: Panchmel Daal and Baati




PANCHMEL DAL:
As evident from the name, Panchmel dal is made by a combination of 5 lentils. It is a typical Rajasthani dish and being from the capital city of Rajasthan myself, I love to savor it as many times I get the chance to. On the occassion of Gangaur (which is a colourful festival celebrated by the Rajasthani women, I made this Rajasthani delicacy: Panchmel Dal and oven-baked baati.

Ingredients:

Toor Dal: 1/4 cup
Moong dal: 1/4 cup
Masoor dal: 1/4 cup
Chana dal: 1/4 cup
Green moong dal (split): 1/4 cup
Ghee: 2 tsp.
Mustard oil: 2 tsp.
Salt to taste
Turmeric powder: 1/2 tsp.
Dried red chilly: 1
Cumin seeds: 1/2 tsp.
Asafoetida: 1 heaped pinch
Cloves: 2
Cinnamon stick: 1 inch
Curry leaves: a few
Red chilli powder: 1/2 tsp.
Coriander powder: 1/4 tsp.
Mango powder: 1/4 tsp.
Garlic (chopped): 3 cloves
Onion (chopped): 1
Tomato (chopped): 2
Garam masala: 1/2 tsp.
Lemon juice: 1 tsp.



  1. Wash and soak all the dals for about 15 minutes. Pressure cook with salt and turmeric until the dals are soft. Let the pressure release by itself. 
  2. Prepare tempering: Heat the mustard oil and crackle the cumin seeds. When they splutter, add the dried red chilli, cloves and cinnamon.
  3. Add the onions and saute until they are transparent. Add the tomato and sprinkle salt. Let cook until the tomatoes are soft and mushy.
  4. Add the dry spice powder: red chilli, coriander powder, mango powder and garam masala. Mix well and let cook for about a minute to blend in the flavor. 
  5. Add this tempering to the boiled and mashed dal. Do not add a lot of water, just a little if required. Let it simmer for about 10 minutes.
  6. Heat the ghee and add the asafoetida. After 10 seconds, add the curry leaves and the chopped garlic. Let cook on medium flame until the garlic starts browning. Remove from flame and add this tempering to the dal. Remove everything from the flame. 
  7. Add the lemon juice to the dal and mix well. Cover and let sit for about 15 minutes. Open and serve with hot baatis or even chappati or jeera rice.





OVEN BAKED BAATI:

Ingredients:

Wheat flour as required
Warm water to knead the flour
Ghee/oil to mix in the flour dough
Ghee to pour over the baatis

  1. Add oil/ghee to the wheat flour and mix very well. I use olive oil because it is healthier. You might also add salt and carom seeds if you like.
  2. Make a hard dough by adding very little water at intervals so that the dough is not sticky. When the dough is ready, make round balls from the dough the size of baatis you want.
  3. Heat the oven and make small dents in all the baatis with a knife. Keep the baatis on the grilling plate and let it cook on high for 10 minutes. Then lower the temperature and let them cook for another 20-25 minutes so that the insides of the baatis are cooked properly. The oven temperature will vary with the type of oven. I keep at 250°C in the beginning (10 mins.) and then 150°C (for 20-25 mins).
  4. Remove from the oven and break the hot baatis carefully. Pour a lot of ghee all over the baatis and serve piping hot with Rajasthani panchmel dal.






Saturday, March 21, 2015

Achaari Baingan Kadhi



Ingredients:

Potatoes: 2 (cubed)
Brinjal: 1 (cubed)
Ginger-garlic paste: 2 tsp.
Grated ginger: 1 inch
Grated garlic: 3 cloves
Salt to taste
Cooking oil: 3 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Fennel seeds: 1/4 tsp.
Mustard seeds: 1/4 tsp.
Fenugreek seeds: 1/4 tsp.
Onion seeds: 1/4 tsp.
Asafoetida: 1 pinch
Cumin seeds: 1/4 tsp.
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Garam masala: 1/2 tsp.
Mango powder: 1/4 tsp.
Yoghurt: 1/4 cup



  1. Marinate the cubed brinjal with grated ginger-garlic, salt, red chilli and turmeric for 15 minutes. Heat oil in a pan and slightly fry all the brinjals from both the sides and keep aside.
  2. Heat the same oil and add fennel, mustard seeds, onion seeds, fenugreek seeds, asafoetida and cumin seeds. When they crackle, add the onions and fry until they are transparent.
  3. Add the ginger-garlic paste and green chilli and fry until the raw smell goes away. 
  4. Add the potatoes and sprinkle salt, let it cook for 2 minutes on medium flame. Add the chopped tomatoes and mix everything well. 
  5. After about a minute, add the brinjals, sprinkle garam masala and mango powder and give everything a stir. Sprinkle some water if required and cover. Let cook on medium flame for about 10 minutes. Check if the potatoes and brinjals are done. Cover for another couple of minutes if they are not yet done.
  6. Remove cover and add the yoghurt. Mix very well, let cook for 2-3 minutes. Remove from the heat and serve with chappatis.
 


Monday, March 16, 2015

Murgh Dahi Masala


Ingredients:

Chicken: 200 gm
Yoghurt: 1/2 cup
Garam masala: 1 tsp.
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Cinnamon stick: 1 inch
Dried red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.



  1. Wash and clean the chicken and marinate it in a mix of yoghurt, garam masala, salt and lemon juice. Cover and keep in refrigerator for 2 hours. 
  2. Heat oil and add the whole spices: cumin, peppercorns, cinnamon and red chilli. When they splutter and crackle, add the onion and sauté until it is transparent.
  3. Add the ginger-garlic paste and mix well. Let cook until the raw smell goes away. Add the tomatoes and green chilli and sprinkle little salt. Mix and let the tomatoes become soft and mushy.
  4. Add the red chilli and turmeric, stir and add the marinated chicken along with the marinade. Mix well and let cook on medium flame for about 5 minutes.
  5. Add a cup of water, mix and cover. Let cook for about 15 minutes. Remove cover and turn the flame to high. Remove from flame after 2 minutes, stir and serve hot.


Matar Do pyaaza


Ingredients:

Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Bay leaf: 1
Onion (chopped): 1
Spring onions (crushed): 2
Garlic (chopped): 2 cloves
Ginger (crushed): 1/2 inch
Poppy seeds: 1/2 tsp.
Garam masala: 1/4 tsp.
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/2 tsp.
Coriander leaves: a few
Green chilli (chopped): 1
Tomato (chopped): 1
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Peas (shelled): 1 cup


  1. Heat oil and crackle cumin seeds and add bay leaf. Add the chopped and crushed onions and let fry until the onions start becoming transparent.
  2. Add ginger and garlic and give it a quick stir. Add poppy seeds, garam masala, red chilli, turmeric, coriander leaves and green chilli. Mix everything together and let cook for about 2 minutes.
  3. Add the tomato and peas. Add salt and mix well. The peas will get cooked while the tomato becomes soft and mushy. 
  4. Add coriander powder, cumin powder and mango powder and stir. If the peas are cooked, turn off the flame, cover for 5 minutes and then serve. If peas are not done, cover and let cook on medium flame for another 5 minutes. Remove cover, sir, turn off the flame. Cover for 5 minutes and then serve. 

Friday, March 13, 2015

Lauki-Chana Dal


Ingredients:

Chana Dal: 1 cup
Lauki (chopped): 1
Salt to taste
Turmeric powder: 1/2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Ginger-garlic paste: 2 tsp. (I used minced in mortal-pestle)
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Coriander leaves to garnish


  1. Soak the chana dal in water for about 30 minutes. Drain from the water and pressure cook with salt and turmeric until soft. Keep aside.
  2. Heat oil and crackle the cumin seeds. Add the ginger-garlic paste and fry well until the raw smell goes away.
  3. Add the onions and fry until they are transparent. Add the chopped lauki and green chilli and mix well. Add tomatoes after about a minute and sprinkle a little salt. Add the red chilli and mango powder. Mix well and add little water (3-4 tsp.) if required. Cover and let cook until the lauki is soft and done.
  4. Remove cover and add the cooked chana dal. Mix well and simmer for 5 minutes. Turn off the flame, garnish with coriander leaves and serve.


Thursday, March 12, 2015

Lemony Dal Tadka


Ingredients:

Toor Dal: 3/4 cup
Split green moong dal: 1/4 cup
Lemon pickle: 1/2 tsp. (I used home-made lemon pickle, alternatively small lemon wedges can be used)
Cooking oil: 3 tsp.
Onion seeds: 1/4 tsp.
Ginger (crushed): 1 inch
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Dhansak masala: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Curry leaves: 3-4
Asafoetida: 1 pinch
Garlic (crushed): 4 cloves
Dried red chilli: 1


  1. Wash and boil both the dals togather with the lemon pickle and a little salt if required. Let it cool and keep aside.
  2. Heat 2 tsp. oil and crackle the onion seeds. Add the crushed ginger and fry for half a minute. Add the onions and fry until they are transparent.
  3. Add the tomatoes and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy. Add red chilli and turmeric and mix well. Add this masala to the dal after about 30 seconds. Mix well with the dal and simmer all this mix for about 10 minutes.
  4. Now prepare the tempering: Heat the remaining oil and crackle mustard seeds and cumin seeds. Add the dried red chilli, asafoetida, curry leaves and garlic and fry until the garlic starts browning. Add this temper to the dal and mix well. Turn off the flame and cover. Remove cover after 10 minutes and serve.

Tuesday, March 10, 2015

Rustic Salmon Curry



Ingredients:

Salmon Fish: 200 gm
Ginger-garlic paste: 2 tsp.
Coriander seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Star Anise: 1
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Dried red chilli: 1
Fenugreek seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Onion seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cashew nuts (soaked in water and ground): a few
Coconut (dessicated): 2 tsp.
Tamarind extract: 1 tsp.


  1. Crush the coriander seeds, peppercorns and star anise in mortal-pestel. Add the ginger-garlic paste and lemon juice. Marinate the washed and sliced fish fillets in this mix for 15 minutes.
  2. Heat oil and fry the fish pieces in medium heat for 5 minutes on both sides. Remove from the pan and keep aside, leaving the oil in the pan itself.
  3. Heat the same pan again and add dried red chilli, fenugreek seeds, mustard seeds and onion seeds. When all the dry spices begin to splutter, add the onions and fry until they are transparent. 
  4. Add tomatoes and green chilli and sprinkle salt. Let cook until the tomatoes are soft and mushy. Add the cashew paste, coconut and tamarind. Mix everything well and add 2 cups of water. Cover and let cook for 10 minutes.
  5. Remove cover and add the fried fish. Mix and let cook for another 2 minutes, do not mix a lot as it will break the delicate fish. Remove from flame and serve with jeera rice. 



Monday, March 9, 2015

Kasoori Methi Chicken


Ingredients:

Chicken: 250 gm
Cooking oil: 2 tsp.
Kasoori methi: 3 tsp.
Garam masala: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Cinnamon stick: 1 inch
Black peppercorns: 1/2 tsp.
Shallots: 4 (crushed in mortal-pestel)
Garlic (chopped): 4 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Ginger (crushed): 1 inch
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Asafoetida: 1 pinch
Milk: 1/4 cup


  1. Heat oil and add the asafoetida and the chicken. Add kasoori methi and garam masala and mix well with the chicken. Fry for about 2-3 minutes and then draining the oil in the pan, remove the chicken and keep aside.
  2. Heat the same oil again and splutter cumin and peppercorns. Add the shallots and mix well till they become transparent. 
  3. Add the garlic and mix, fry well for about a minute and add the tomatoes, green chilli and ginger. Sprinkle salt and mix well. Let cook until the tomatoes become soft and mushy. 
  4. Add the dry spices: red chilli, turmeric,  cumin and coriander and mix well. Add the chicken in and fry everything together for about 2-3 minutes. 

  5. Add in the milk and stir. Add a little water if required and cover. Let cook for about 10 minutes and remove cover. After about 2 minutes, turn off the heat and serve.

Tuesday, March 3, 2015

Lehsun- Adrak Ka Kaadha


Yes. Another cold-post (the cough and cold curing post I mean) after the Chai Masala recipe by my Nani-Ji. When I was growing up, I remember this kaadha being made every alternate day at home during winters and mom and dad sitting in rajaai and sipping this slowly while me and my brother used to make faces at them, watching TV. They used to tell me this keeps cough and cold at bay and is wonder drink for the stuffed nasal passage and cough, and I used to say I would rather die of cough and cold than drinking this awful looking drink (yes I thought it was awful because it sure never looked pretty to me).

But well, time changes. And when you live alone away from home everything changes so drastically. And the day me and hubby were both experiencing symptoms of cold and craving something hot, I went back on thinking of this "Kaadha" and there was a flashback of past memories :) I, who detested this all my life, made this AND drank it. And not to mention, it made me feel instantly better. Now I understand why my parents always wanted me to drink this. It does not look pretty and tastes a little bitter but well, it will make anyone feel a lot better.

Over to the recipe:

Ingredients:

Onion (chopped): 1 small
Ginger (chopped): 3 inches piece
Garlic (chopped): 7-8 cloves
Cooking oil: 1 tsp.
Black peppercorns: 6-7
Cloves: 2
Salt to taste
Turmeric powder: 1/2 tsp.



  1. Add the ginger, garlic and onion to a blender, add little water and blend it to a smooth paste without any lumps. Take out in a bowl and keep aside.
  2. Heat oil in a non-stick pan and splutter the peppercorns and cloves. Add the ginger-garlic-onion paste to the pan. 
  3. On medium flame, begin to stir this mixture. Stir for a bit and let cook then stir again. Do not leave unstirred for long time as it needs to be cooked evenly. 
  4. Keep stirring and after a while the masala will leave the oil on the sides. But we need to cook it more because we consume this as it is and there should not be the bitter taste of raw masalas. 

  5. After the masala has browned and gathered in the centre of pan and left all the oil on the sides, add the salt and turmeric and mix well. Add 3 cups of water and cover on medium flame. Let cook for 10 minutes until the flavours are blended together and the water is mixed with the masala, making it a thin soup consistency. 
     
  6. Turn off the flame, pour in a bowl and drink hot !!


Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Sunday, March 1, 2015

Incredible Chili Chicken


Ingredients:

Boneless chicken thighs: 300 gm
Mustard oil: 6 tsp.
Cumin seeds: 1 tsp.
Spring onions: 2
Onion (sliced finely): 1 big size
Green chilli (sliced): 2
Garlic (crushed): 4 cloves
Ginger (grated): 1 inch
Chilli flakes: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Tomato (chopped): 1
Coriander powder: 1/4 tsp.
Mango powder: 1/4 tsp.
Soy sauce: 3 tsp.


  1. Heat mustard oil to the smoking point and lower the flame. Add cumin seeds so they splutter. Add the spring onions (whole) and the sliced onions too. Let them fry well until they starts browning, keep turning sides to spring onions for even cooking. 
  2. Add the sliced green chilli and fry. 
  3. Add the chopped chunks of chicken and increase the flame to high. Turn the chicken pieces and then add the crushed garlic. I crushed in mortal-pestle. Also add salt, ginger and chilli flakes. Mix everything well and stir again so the chicken is coated. Then leave the chicken to get fried for 3-4 minutes on one side and then 3-4 minutes on another side. By this time chicken will be charred a bit at both sides. 
     
  4. Add red chilli powder and mix. Add the chopped tomato and mix well. Let fry everything for 3-4 more minutes until the tomato becomes mushy. Keep alternating between high and medium flame so as not to burn the masala and not become too watery too as this will be a fried dish, not a curry dish. 
  5. While the tomatoes are being done, add the soy sauce, coriander powder and mango powder and mix well. Let everything cook on medium flame for 10 more minutes. Do not cover. 
  6. Remove from flame and serve hot !!
 

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

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