Kheer

INGREDIENTS

½ cup rice

2 tbspn sabudana(sago)
2 Litres whole milk
14 tbsp. sugar (or to taste)
2 pinches saffron
¼ tsp. elchi powder/cardamom powder

2-3 pinches of nutmeg powder

2-3 dried dates(khareek)
mixed nugs (flaked almonds and pistachios)

Method

Kheer

Soaked rice and Sagu seeds for about an hour & grind it in a mixie to a paste

On the other hand place heavy bottom vessel on gas pour 2 litres of milk let it cook for about half an hour. Add cardamom, nutmeg powder a pinch of the saffron & dried dates then bring to a boil, keep the heat on very low give it a gentle stir until the milk is reduce one n three fourth.

Add the sugar bring to a boil but on low heat, then add paste of rice & sagu let it cook keep stirring it .Once the milk thicken add mixed nuts. Switch off, garnish with flaked almonds and pistachios, and some crispy pooris on the side. ENJOY!! 

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Kolhapuri Masala/Chutney Powder

Ingredients:

½ cup Red Chilli Powder

¼ cup Coriander Seeds

1 tsp Jeera/Cumin Seeds

2 tbsp Dry Coconut. Shredded (unsweetened variety)

1 tsp Sesame Seeds

1 tsp Black Peppercorns

¼ inch Cinnamon Stick

2-3 Cloves

¼ tsp Fennel Seeds

½ medium Onion, thinly sliced

2-3 Garlic Cloves, thinly sliced

¼ cup Coriander Leaves, patted dry and finely chopped

½ tbsp Oil

Method:

Dry roast coriander seeds, jeera, sesame seeds, black peppercorns, cinnamon stick, cloves and fennel seeds in a skillet till they are fragrant and roasted fine, about 1-2 mins. Set it aside to cool.

Heat oil in a same pan and roast finely sliced onion, garlic and coriander leaves till they are nicely browned and crisp. Set them aside to cool completely.

Now grind all these ingredients to fine powder. Add red chilli powder to the ground spice powder and mix them well.
Cool and store this spice powder in an air-tight container in the refrigerator.

Note:

Since the spice powder is made using fresh ingredients like onion, garlic and coriander leaves, make sure that they are nicely browned (but not burnt) and dry. Or else the spice powder will have shorter shelf life.

Banana Ice Cream

Ingredients

peel and freeze 2-3 very ripe bananas overnight.

a couple of drops of vanilla essence .

1/2 packet of dream whip or any other cream u have or 2/3 tbspn icy cold milk

Method

Then just chop them up into slices, put them in a processor with a couple of drops of vanilla essence, 1/2 packet of dream whip or icy cold milk, and blend away until the mixture is smooth and creamy!!

Serve as is for soft-serve version, or put in a container and freeze for a more solid version. Sprinkle some healthy chopped walnuts or almonds on top to add to the flavor! but that is entirely optional.

You can also turn this dessert up a notch by adding either a tbsp. of peanut-butter etc. nutella or coconut or chocolate chips, etc. for a hint of decadence

Basic Tips

1. To thaw foods more quickly,place frozen foods on a metal surface, like a metal tray or heavy frying pan. Metal conducts room temperature better than formica, wood, glass or tile.
2. Too salty add cut raw potatoes to soups or vegetables and then discard once they have cooked and absorbed the salt. A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.
3. Use paper bags rather than ...plastic to store lettuce and celery in the crisper. They will stay fresh longer.
4. The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator ... it will keep for weeks.
5. Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
6. Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
7. Clean burnt food To quickly clean burned food on a pan, add some dish soap and 1/2" of water. Bring to a boil, then let the liquid cool in the pan. The burned food will be easy to remove.
8. A few drops of lemon juice added to simmering rice will keep the grains separate
9. A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours.
10. Cure for headaches take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
11. Bread will stay fresh longer if a celery rib is stored with it in the package.
12. Microwave a lemon for 15 seconds and double the juice you get before squeezing
13. Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
14. Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.
15. Do not use metal bowls when mixing salads. Use wooden, glass or china.
16. Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes
17. If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan
18. Microwave garlic cloves for 15 seconds and the skins slip right off.

Chicken Sandwich

6-8 slices of bread

chicken mixture

Recipe of Chicken Mixture

 1/4 kg boneless chicken breast, boiled n shredded
2 small capsicum, chopped finely
 1 small onion, chopped finely
1-2 green chillis, chopped
half tsp ginger garlic paste
1 tsp chopped coriander
salt to taste
half tsp grinded cumin powder
a pinch of tandoori masala (optional)
juice of half a lemon
1 tsp soya sauce
1 tbsp butter

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum stir-fry for about 5mins until they start to soften .Add the chillis, ginger-garlic, salt, cumin powder, tandoori masala . Add the shredded chicken. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chilli to your taste.

 Step 1.

 Spread a thin layer of butter or mayo on the bread slices. This helps seal the bread to ensure no moisture into it.Cover the slice of bread with chicken mixture, add the top slice.

toast the sandwiches in a sandwich maker or on a pan on your stove top

cut the sandwiches diagonally to form 2 triangles

Serve with mayo, ketchup, sauce, salads.... enjoy :)

Banoffee Pie

A very British dessert, combining bananas with toffee and layering with digestive biscuits and whipped cream. 

Recipe:

10-15 digestive biscuits crushed in a processor

2 tbsp butter
 

 1 tin sweet condensed milk made into dulce de leche (make it into toffee using this method. Remove label from tin then without opening the can just put it in pressure cooker with about one and half liters of water. Close the pressure cooker and boil for 40-50 mins. Then let the pressure cooker cool down COMPLETELY before opening, and then let the sweet milk tin cool as well completely before opening it. IF YOU OPEN IT WHEN ITS HOT IT CAN SPLASH OUT HOT TOFFEE! Be careful.

 4-5 bananas

1 cup whipping cream, whipped

crushed cadbury flakes or grated chocolate

 First, heat the butter in a pan and add the crushed digestives. Stir together. Switch off, then pour the biscuit crumbs into a dish and pat down flat. Cover with cling film and refrigerate for a couple of hours to solidify the base slightly.

Then open the sweet milk tin which will now be thick yummy toffee, spread this on the biscuit layer. Then slice bananas and lay them all over the toffee. Finally pour the whipped cream and sprinkle the chocolate. Refrigerate until chilled and serve!

PS: You might not need to use the full can of toffee made from the condensed milk, depending on your sweet tooth. But the remaining stores very well in the fridge and works beautifully drizzled over other desserts like cake or ice-cream. :)

 TIP: If you don't have a pressure cooker, follow this method. Pierce 2 holes on opposite sides of the top of your can, and remove the label. Then put the can into a pan and add water. The water should reach three-quarters of the can. Bring to the boil and keep boiling for 3 hours for a soft toffee or 4 hours for a thick toffee. Keep checking the water content/level in your pan, and add whenever it starts reducing.

Prawns Masala

 500gm prawns, shelled and de-veined

 After cleaning the prawns, marinate them in 1 tsp red chilli powder, half tsp salt, juice of 1 lemon, half tsp tandoori masala and quarter tsp ginger garlic paste. Refrigerate overnight.

half cup oil
2 medium onions, sliced
2 tomatoes, chopped
2 green chillis, slit or chopped
half cup fresh yoghurt, whipped
 1 tsp garlic paste
half tsp ginger paste
juice of half a lemon
 quarter tsp of turmeric powder
1 tsp cumin powder
1 cinnamon stick
1 cardamom pod
1 tsp cumin seeds
3 potatoes, peeled and cubed...then fried or boiled separately
4 tbsp chopped coriander

Heat oil, fry the sliced onions, then drain and set aside. Add the cumin seeds, cadamom and cinnamon to the oil. Once they splutter, add the chopped tomatoes, sprinkle a bit of salt on them and fry until all the moisture evaporates.

In the meantime, whip the yoghurt in a bowl, then crush half of the fried onions and add them in the bowl. Use a fork and whip these ingredients together.

Once the tomatoes have dried, add the ginger and garlic, 1 of the chopped/slit chilli, turmeric powder and cumin powder. Fry for a minute, then pour in the yoghurt mixture. Cook this down for about 2-3 minutes until it thickens and no longer has any raw flavour. Add the prawns,over-cooking prawns makes them hard,remaining fried onions and the potatoes and simmer together on low heat, giving an occasional stir. Adjust the salt, add the remaining green chilli. You can add a bit of water for extra gravy if needed.

When done, squeeze in the lemon juice and sprinkle the chopped coriander. Mix in and serve! :)

Cake Enhancers

Add 1 to 2 tablespoons of meringue powder to your cake mix to help it rise a bit higher and make it a bit lighter in texture.

Add 1 envelope of unflavored gelatin to the cake batter, helps prevent the top of the cake splitting or cracking.

First add a teaspoon of lemon juice to the butter and sugar called for in the recipe before mixing the rest of the ingredients. Helps make the cake lighter.

Take your time creaming the butter, beat/cream for at least 5 minutes to get lots of air into the butter. Add the sugar and beat/cream really well again.

Separate eggs before adding them to recipes–beat yolks till golden and creamy then add to the butter/sugar mixture. Beat the egg whites until light and frothy before folding them into the butter mixture.

Why does my cake crack?

The most common cause of a crack in the surface of the cake is baking in an oven that is too hot. The surface of the cake sets very quickly, before the inside of the cake has had time to expand fully. Then as the inside of the cake heats up and starts to rise it has to break through the crust to have the space to expand. This tends to give a volcano look to the cake with the inside of cake spilling out of the crack.Actual oven temperatures often vary from the setting on the dial and it would seem that your oven might be running a little hot. Try setting it a little below the temperature stated in the recipe next time you bake a cake. Also take care to bake the cake in the center of the oven, not too close to the top where the temperature is highest.Another cause could be over-dosing on leavener e.g. baking powder or baking soda, so always measure these ingredients carefully.

Also plzzz ensure u use proper baking utencils for measurement..

Baking is a science not an art...accurate measurement is very important..

Plz invest ur money in measuring spoons, measuring cups(for dry ingredients) and jugs for liquid ingredients

FEW MORE REASON IF ur cakes sink AFTER u take them out

Over or underbeating – too much or too little air is incorporated into batter.

Underbaking - oven temperature too low and / or too short a baking time. Probably not thoroughly cooked. Bake longer or reduce the heat by 25 degrees F and bake longer.

Over or under measurement of liquid or too much sugar.

Too small a pan

Excessive jarring or moving of the cake during baking.

Opening the oven door before cake sets

Oven temperature too low.

Too much baking powder or baking soda Keep recipe close to 1 teaspoon baking powder or 1/4 teaspoon baking soda per cup of flour.

Beaten egg whites - When you beat egg whites, their proteins unwind and join together loosely, making them very unstable. Make sure at least one of the egg whites is not beaten, but added with the liquid ingredients instead, to help stabilize its structure.

Sugar and fat under-creamed.

Not enough liquid

Too much flour

Used all-purpose flour instead of cake flour.

Careless or poor depositing in the pans.

Baking powder was old.

Some Reasons Why Cakes Sink or Fall In The Middle:

 Cakes will sink or fall because:

1). Overbeating – too much air is incorporated into batter.

2). Underbaking - Oven temperature too low and/or too short a baking time.

3). Over or under measurement of liquid or under measurement of flour.

4). Using too small or large of a baking pan.

5). Moving or jarring cake before sufficiently baked or opening the oven door before cake sets.

Note: Only open oven door if absolutely needed, one-half to three-quarter's way through baking.

6). The most common error has to do with the oven temperature. Make sure you have an oven thermometer to test your oven for accuracy.

7). Depending on the recipe if you fold in egg whites, if not beaten fully or folded in too harshly, the cake could fall.

8). Even creaming the butter and sugar too much or too little can cause problems.

There are a number of reasons to why your cakes may be sinking after u take then out theses are as follows:

The cake may not be cooked for long enough

Your oven may not be the correct temperature so its recommended that you test it with an oven thermometer!.

also the oven door may have been opened before the cake has set causing the cake to collapse!.

The mixture also may not have been beaten thoroughly enough or there might have been too little flour or too many eggs

Homemade Mayonnaise Recipe

Recipe Type: Condiments

Yields: approximately 2 to 2 1/4 cups

Prep time: 5 min

Ingredients:

2 egg yolks, room temperature*

1 whole egg, room temperature*

1 tablespoon freshly-squeezed lemon juice, plus more if needed

1 teaspoon Dijon-style mustard

1/2 teaspoon salt

Big pinch freshly-ground white pepper

Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)**

* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.

** For a basic mayonnaise, use an oil with a mild flavor that won't overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.

Preparation:

Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.

With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. NOTE: Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.

When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. NOTE: Add about 50% of the oil at this time.

Then continue until the remaining 1 1/2 cups of oil are incorporated. NOTE: You may not need to use all the remaining oil at this time.

Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.

Transfer the finished mayonnaise to a bowl. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week.

Makes approximately 2 to 2 1/4 cups.

Precautions for Preparing Mayonnaise:

IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.

Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.

Eggs keep the fat (oil) and the liquid (vinegar or lemon juice) of the mayonnaise evenly blended together. If egg yolks weren’t used to emulsify the mayonnaise, the heavier liquid would sink and the lighter fat would float just as they do in vinegar and oil dressing.

Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn the mayonnaise gray. Stainless steel, enameled, plastic (food processor) or glass may be used.

Add the oil very slowly, especially at the beginning.

Since homemade mayonnaise has fresh eggs in it, the mayonnaise should not be left at room temperature for more than a couple hours, as food poisoning is always a concern.

Repairing "Turned" or "Broken" Mayonnaise:

If mayonnaise breaks at any point, it can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk.

As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly.

Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used.

Sour Cream

You will need:

1 cup heavy cream

1/4 cup sour cream or buttermilk (or even white vinegar will work)

Instructions

In a screw-top jar, combine the heavy cream and sour cream (or buttermilk). Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.

If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.

PS: Buttermilk is made by adding 1 tbsp white vinegar or lemon juice to 1 cup of room-temperature whole milk. You then leave this to stand for about 10 minutes. Then use in the recipe as directed.

Here is a handy link showing various substitutions that can be used instead of Sour Cream.

Home made Khoya

For Method 1

You will need:

Evaporated Milk 1 Tin (unsweetened)

Milk Powder 2 cups

Take a mixing bowl and put the milk powder in it.

Now add the Evaporated milk in it slowly.

Knead it into a dough (hard dough)

Now make a ball of this dough and put it in the freezer.

After 30 minutes or so, take this ball out of the freezer.

Now grate it using a coarse grater and use it as you want it.

I prefer this method as this is the fastest and sure shot method.

For Method 2

Ingredients:

3 cups Full Cream Milk

300 ml Thickened Cream

1 can Condensed Milk

1. Put all the ingredients in a microwave proof container

2. Heat it on high for 4 minutes

3. Take the container out and stir it.

4. Heat it on high again for 4 minutes.

5. Stir it again.

If you are not using the Microwave then just heat the mixture in a thick bottomed pan on the stove for 5-6 minutes ( or more , until the consistency starts to thicken ), making sure that the mixture does not stick to the bottom.

Your Khoya is ready. This can be used to make Burfi and Malai Pedas.

How Much and How Many

Butter, Chocolate

2 tablespoons butter = 1 ounce

1 stick or 1/4 pound butter = 1/2 cup

1 square chocolate = 1 ounce

Crumbs

20 saltine crackers = 1 cup fine crumbs

12 graham crackers = 1 cup fine crumbs

22 vanilla wafers = 1 cup fine crumbs

8 to 9 slices zwieback = 1 cup fine crumbs

1 slice bread = 1/2 cup soft crumbs

Nuts

1 pound walnuts in shell = 2 cups, shelled

1/4 pound chopped walnuts = about 1 cup

1 pound almonds in shell = about 1 cup, shelled

Fruits, Vegetables
Juice of 1 lemon = 3 to 4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6 to 7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
1/4 pound celery (about 2 stalks) chopped = 1 cup

Cheese and Eggs
1 pound process cheese, shredded = 4 cups
1/4 pound blue cheese, crumbled = 3/4 to 1 cup
1 large egg, beaten = 1/4 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup

Cereals
4 ounces macaroni (1 - 1 1/4 cups) = 2 1/4 cups cooked
4 ounces noodles (1 1/2 - 2 cups) = 2 1/4 cups cooked
4 ounces spaghetti (1 - 1 1/4 cups) = 2 1/2 cups cooked
1 cup uncooked rice (6 1/2 - 7 ounces) = 3 - 3 1/2 cups cooked
1 cup precooked rice = 2 cups cooked

Substitutions

1 tablespoon cornstarch = 2 tablespoons flour (for thickening)

1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour

1 square chocolate = 3 tablespoons cocoa plus 1 tablespoon butter (1 ounce)

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water

1 cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been mixed. 1 cup buttermilk may also be used

1 cup sweet milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking soda

Buttermilk = for 1 cup use 1 teaspoon lemon juice or vinegar and enough milk to measure 1 cup
Cake flour = for 1 cup use 7/8 cup all-purpose flour
Cracker crumbs = for 3/4 cup use 1 cup bread crumbs
Dark corn syrup = for 1 cup use 3/4 cup light corn syrup and 1/4 cup molasses or 1 cup light corn syrup
Garlic = for 1 clove, minced use 1/8 teaspoon garlic powder
Garlic salt = for 1 teaspoon use 1/8 teaspoon garlic powder and 7/8 teaspoon salt
Half-and Half = for 1 cup use 1 tablespoon melted butter and enough whole milk to equal 1 cup
Honey = for 1 cup use 1 1/4 cups sugar and 1/4 cup liquid
Lemon Juice = for 1 teaspoon use 1/4 teaspoon cider vinegar
Lemon Peel = for 1 teaspoon use 1/2 teaspoon lemon extract
Light corn syrup = for 1 cup use 1 cup sugar and 1/4 cup liquid
Molasses = for 1 cup use 1 cup honey
Onion = for 1 small chopped, use 1 teaspoon onion powder or 1 tablespoon dried minced onion
Prepared Mustard = for 1 tablespoon use 1/2 teaspoon ground mustard and 2 teaspoons vinegar
Semisweet chocolate = for 1 ounce use 3 tablespoons semisweet chocolate chips or 1 ounce unsweetened chocolate and 1 tablespoon sugar

 

Weights and Measures

3 teaspoons equal 1 tablespoon

2 tablespoons equal 1/8 cup

4 tablespoons equal 1/4 cup

5 1/3 tablespoons equal 1/3 cup

8 tablespoons equal 1/2 cup

10 2/3 tablespoons equal 2/3 cup

12 tablespoons equal 3/4 cup

14 tablespoons equal 7/8 cup

16 tablespoons equal 1 cup

1 cup equals 8 fluid ounces

1 cup equals 1/2 pint

2 cups equal 1 pint

4 cups equal 1 quart

4 quarts equal 1 gallon

8 quarts equal 1 peck

4 pecks equal 1 bushel

1 liter equals 2.1 pints

1 kilogram equals 2.2 pounds

28.3 grams equal 1 ounce

Kaddu Ka Dalcha

Know the benefits of Bottle Gourd

Bottle gourds are one of the favorite vegetables of Indians and has numerous health benefits. They are especially good for old aged peoples.


1. The juice of bottle gourd is a valuable medicine for excessive thirst due to severe diarrhea, diabetes and excessive use of fatty or fried foods.

2. The Gourd fruit juice is used in the treatment of insanity, epilepsy and other nervous diseases.

3. The juice of the fruit is used in the treatment of stomach acidity, indigestion and ulcers.

4. Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders like flatulence and piles.

5. Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture.

6. Bottle gourd helps in overcoming jaundice.

7. Bottle gourd juice is also helpful in losing weight.

8. Cooked Bottle gourd is anti-bilious. It makes one relax after eating. But one should not eat the vegetable raw as it can harm the stomach and intestines.

9. Bottle Gourd prevents excessive loss of sodium, quenches thirst and helps in preventing fatigue.

 

Ingredients:

 Yellow lentils/Tuvar ki dal – 1 1/2 cups
Salt

 oil/Ghee – 2 tbsp
Cumin seeds – 2 tsp
Garlic pods – 2-3, peeled and crushed
Dried red chillies – 2, each broken into two and stalks removed
Curry leaves – 10 fresh leaves
Tomato – 2, large, ripe and red, finely chopped
Chopped Coriander – 1 tbsp
Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Bottle gourd/Opo Squash/Kaddu – 1, medium sized, around 750 gms
Raw tamarind juice/ Imli ka juice – 4 tbsp or to taste

Method:

1. Peel the bottle gourd. Slice off and discard the top and bottom of the gourd. Cut the bottle gourd into two halves lengthwise. If the central pith of the bottle gourd contains mature seeds, discard the central pith, or if the bottle gourd is young and tender, there is no need to discard the central pith. Now cut each half into 1 inch thick strips lengthwise. Cut each strip diagonally into 2-3 inch pieces.
2. Wash the dal in two or three water changes. Drain and keep aside. In a pressure cooker, add the drained dal and 4 cups water. Add 2 tsp salt and pressure cook the dal until it is soft and well cooked. You can puree the dal in a blender and pour it back back into the saucepan and keep aside. I just mash it using a dal ghotni or use an immersion blender sometimes.
3. In a large frying pan at medium heat, pour canola oil, and as soon as it warms up, add the cumin seeds and the crushed garlic pods. After 30 seconds, add the dried red chillies and curry leaves. Immediately add the chopped tomatoes, chopped cilantro, red chilli powder, salt, turmeric and mix well. Cover the lid for about a minute. Add the chopped bottle gourd and mix well. Pour in water to cover the bottle guard pieces and cover the lid. Let cook for about 10 minutes or until the bottle gourd is tender. To check, pierce a piece of bottle gourd with the tip of a sharp knife.
4. Once the bottle gourd is tender, add this to the saucepan with the pureed dal and pour in water to dilute and achieve a thin soupy consistency. Add the tamarind juice and mix well. Taste for seasonings. Let it boil once, then simmer and let it cook for 5 minutes. Serve warm.

Gawar /Cluster Bean ki Sabzi



Gawar

  

Gawar are one of the many veggie dishes that I love. They are easy to cook and go beautifully with either rotis or boiled rice. 

 1 cups gawar beans, ends trimmed and cut into 1 inch pieces
1 onion, chopped finely
 1 tomatoes, chopped

1 potato ,chopped( u can use any thing like potatoes, prawns)
 2 tbsp oil
 1/2 tsp cumin seeds

few leaves of curry patta



curry patta

 1/2 tsp turmeric powder
 11/2tsp red chili powder

1 tbsp roasted n grind ed dry coconut powder
 salt to taste
  2 tbsp chopped coriander leaves

Heat oil, add the cumin seeds and  curry patta let them splutter. Then add the chopped onions and fry until golden. Now add the chopped tomatoes. Cook until all the moisture has evaporated. Add the chopped beans, followed by the turmeric,red chili powder . Sprinkle some salt. Stir together and cook for a couple of minutes, then add half a cup of water and cover the pot. Set the heat on medium-low. add roasted coconut powder .Cook until the beans are soft and well-done. If needed you can add some more water.

Once ready, add chopped coriander. Turn off the heat and serve with rotis

Ginger-Garlic Paste

The key is to use equal amounts of fresh Ginger and Garlic  doesn’t matter which unit of measure you use.

100 gms Ginger, peeled and chopped

100 gms Garlic, peeled and chopped

½ Cup Water (or as required)

Wash ginger thoroughly, scratch away black spots and dirty spots on ginger roots, peel garlic

Grind together all ingredients into a paste. It could be store in fridge for 2-3 weeks.