Coconut Rice

Coconut Rice

INGREDIENTS

• 2 Cups Cooked Rice
• 1 Cup Coconut, freshly grated
• 9-10 Cashews
• 1 Green Chilly, chopped finely
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1/2 Tspn Split Chana Dal 
• 1/2 Tspn Split Urad Dal
• 1 Dry Red Chilly
• 1 Sprig Curry Leaves
• A pinch of Hing/ Asafoetida
• Salt as per taste

METHOD

• Cook the rice and let it cool. 
• Heat a pan and add a tbspn of ghee. Ghee can be substituted with cooking oil too. 
• Add the mustard seeds and when they begin to crackle add dry red chilli, cumin seeds, split chana dal, split urad dal, hing, curry leaves, cahews and chopped green chilly. Saute till chana dal starts to turn golden brown.
• Add freshly grated coconut and saute for a couple of minutes. Add salt. Switch of flame.
• Add the rice and mix well.
• Coconut rice goes well with any gravy.

Green Peas Masala

INGREDIENTS:

• 200 gm Green Peas, shelled
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1 Large Tomato pureed
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 8-10 Cashews
• 1 Tspn Sesame Seeds (optional)
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• Boil the green peas till soft. Alternatively, they can be shallow fried too.
• In a pan, heat oil/butter and add cumin seeds as well as cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add minced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the pureed tomato.
• Add turmeric powder and salt to taste. Stir occasionally till oil oozes out of the masala.
• Blend the cashew and sesame seeds to a smooth paste and add. Stir for a couple of minutes.
• Then add some of the broth (in which green peas were cooked). Bring to boil and add the peas.
• Let it cook on simmer till the desired consistency of the gravy is achieved.
• Green peas masala is ready to be devoured with a plate full of steaming plain/ jeera rice or as I like - with roti :D !!

Carrot Masala

INGREDIENTS:

• 200 gm Carrot, peeled and chopped
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• In a pan, heat oil/butter and add cumin seeds, cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add finely sliced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the chopped carrot pieces.
• Add turmeric powder and salt to taste. Stir for a couple of minutes.
• Add water to the mixture and bring to a boil. Simmer till the carrots are soft and tender.
• Add garam masala and mix well.
• Garnish with chopped coriander leaves and serve hot.

Rajasthani Kadhi

INGREDIENTS

• 1 Cup Curd
• 2 Tbspn Besan/ Gram Flour
• 1 Tspn Turmeric Powder
• Salt, as per taste
• Chilly Powder, as per taste
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• A pinch of Hing/ Asafoetida
• 1 Dry Red Chilly

METHOD

• Whip the curd so that it becomes smooth. Add in the salt and besan and mix well. There should be no lumps. Add around 2 cups of water to it to attain a thin and watery solution. 
• In a pan, heat a tbspn of ghee or oil, as per your preference. Add mustard seeds and when they begin to splutter add the dry red chilly, hing, cumin seeds and turmeric powder. When the cumin seeds start crackling, add the curd besan solution. Add chilly powder. Mix well.
• Bring the solution to a boil and then let it simmer. the top layer shall start getting frothy. Cook on low flame till this froth disappears  (indicates besan is cooked) which will be around 8-10 minutes. Add water in case the kadhi gets thick. The final consistency should be medium neither too thick nor too thin.
• And, now relish it with steaming plain rice.

Broccoli Aloo Curry

INGREDIENTS:

• 8-10  Broccoli florets, cut into bite size
• 1 Medium Sized Potato, cut into 1” cubes
• 1 Green Chilly, slit length wise
• 1 Medium Sized Onion
• 1 Tspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala

METHOD:

• Deep fry the broccoli florets until cooked.
• In a pan over medium flame, add oil followed by cumin seeds.
• As the cumin seeds turn brown, add onion and green chilly. Saute till properly cooked.
• Then add ginger garlic paste and cook till raw smell disappears. Add the tomato puree, turmeric powder and salt to taste. Keep sautéing.
• Soon the oil shall leave the masala, indicating that the masala is done. To this masala, add the raw potato cubes and saute for another couple of minutes.
• In a pressure cooker, add this mixture with enough water to cover the potatoes. Cover the lid and let it give a whistle. Switch off flame.
• Alternatively, the potatoes can be deep fried. In this case, there is no use for the pressure cooker. The potatoes can then be directly added to the cooked masala.
• Add the fried cauliflower florets along with the garam masala. Stir carefully so as not to break the vegetable pieces.
• Switch off the flame in another couple of minutes.
• Broccoli aloo curry is ready to be served hot, with rice or roti.

Chilli Tofu

INGREDIENTS

• 200gm Tofu
• 1 Large Onion
• 1 Medium Capsicum
• 1 Tspn Ginger, minced
• 1 Tspn Garlic, minced
• 2 Tspn Maida/ All purpose flour
• 2 Tspn Cornflour
• 2 Tspn Soya Sauce
• 2 Tspn Vinegar
• 2 Tspn Tomato Ketchup
• 1/2 Tspn Sugar
• Salt as per taste
• Chilli powder as per taste

METHOD

• Mix the maida, corn flour, chilli powder and salt, with a little water. The batter should be of a thick consistency. Cut the tofu into small cubes and coat them with the batter.
• Deep fry the now batter coated tofu pieces in hot oil. Drain on a paper towel and keep aside.
• In another bowl, mix the soya sauce, vinegar, tomato ketchup, chilli powder, salt and sugar. Keep aside.
• Heat about a tbspn of oil in a pan and add the minced ginger and garlic. Saute.
• Add chopped onion and capsicum. Saute on high flame.
• Add the sauce mix. Bring to a boil and then add the fried tofu. Mix well and lower the flame. Switch off flame after a couple of minutes.
• And, now relish !!

Rabri

Rabri or Rabdi - A Sweetend & Condensed Milk delicacy !!

INGREDIENTS

• 1.5 lts Whole Milk
• 2 Tbspn Sugar or as per taste
• 6-7 Cardamoms, crushed
• 6-7 Almonds, blanched, peeled & sliced

METHOD

• Boil the milk in a heavy bottomed wide vessel. When the milk starts boiling, lower the flame and continue cooking. Keep stirring every couple of minutes to avoid the milk from sticking to the bottom and burning.
• Layers of cream/ malai shall start forming on the top as well as on the sides. Scrape gently with a spatula and mix with the simmering milk. Do not stir continuously as it will delay the process. Give at least a couple of minutes in between each stir.
• Simmer till the milk evaporates to almost 1/2 of the original quantity. It should have attained a considerably thicker consistency by now. Add in the sugar and cardamom. Stir gently and at lesser intervals than earlier, as there s more chance of the milk getting burnt at the base now.
• Let the milk reduce further till 1/4th of its original quantity. Switch off flame.
• Garnish with sliced almonds.
• Relish rabdi as per your reference - warm or cold, as an accompaniment or simply on its own.
• A great accompaniment for malpua, jalebi, falooda, shahi tukra or any thing you desire !!

Broccoli Stir Fry

INGREDIENTS

• 1 Cup Broccoli Florets
• 1/2 Cup Capsicum, chopped 
• 1 Medium Onion, sliced thinly
• 1 Medium Tomato, chopped finely
• 1 Green Chilly, chopped finely
• 1 Tspn Ginger Garlic Paste
• 1 Tspn Cumin Seeds
• 1 Tspn Turmeric Powder
• 1 Tspn Garam Masala
• Salt, as per taste

METHOD

• Heat oil in a pan. Add cumin seeds. As they crackle, add sliced onions and green chilli. Saute till onions are transparent. Add ginger garlic paste and fry till raw flavour dissapears.
• Add the chopped tomatoes and fry till oil oozes out from masala mix. 
• Now add capsicum, broccoli, salt and turmeric. Stir occasionally. Cover with a lid to hasten cooking process. Cook till all the vegetables are well cooked. Add garam masala.
• Garnish with chopped coriander leaves and serve hot with roti or rice.

Salsa

INGREDIENTS

• 3-4 Medium Tomatoes, chopped finely
  
• 1 Medium Capsicum
• 1 Medium Onion, chopped finely
• 1-2 Green Chillies or as per taste, chopped finely
• 1 Tbsn Lime Juice 
• 1 Tspn Oregano
• 1 Tbspn chopped Coriander
• 1 Tspn Sugar
• Salt, as per taste

METHOD

• Apply a thin layer of oil on the capsicum and roast it. Roast it till the outer skin turns black. Immerse into room temperature water and let it cool. Rub the capsicum such that the burnt skin peels off. Once the blackened skin is removed, chop the capsicum finely.
• Heat a pan and add oil. Add chopped onions and saute till the onions are translucent. Do not let the onions to brown.
• Add the chopped capsicum and green chillies. Stir for a couple of minutes before adding the chopped tomatoes. Add salt and sugar. Cook till the tomatoes are soft. 
• Add oregano. coriander and lime juice. Mix and switch off flame. 
• Blend this mixture to the consistency you prefer. 

Bread Upma

INGREDIENTS

• 4-5 Bread Slices
• 2 Medium Onion, sliced thinnly
• 2 Medium Tomato, chopped finely
• 1-2 Green Chillies, chopped finely
• 1 Sprig Curry Leaves
• 1 Sprig Coriander Leaves
• 1 Tspn Peanuts
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• A pinch of Hing/ Asafoetida
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Cut the bread into small square shapes. Keep aside. Bread could be toasted as well as straight from the pack.
• Heat a pan and add oil. Add mustard and cumin seeds. Then add the curry leaves, hing, turmeric and peanuts. Stir for a minute. Then add the onion and ginger. Saute till onion is translucent. 
• Add the tomatoes and salt. Cook till oil starts oozing from the masala.
• Add the bread pieces and mix well till all the pieces are well coated with the masala. 
• Switch off flame and cover with a lid. Let it rest for a couple of minutes. 
• Garnish with chopped coriander and gobble, gobble, gobble !!

Aloo Palak

 INGREDIENTS

• 1 Bunch Spinach Leaves
• 2 Medium Potato, cubed
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1-2 Green Chillies, chopped finely
• 1 Tbspn Cream (optional)
• 1 Tspn Garam Masala
• 1 Tspn Kasuri Methi
• 1 Tspn Turmeric Powder
• 1 Tspn Cumin Seeds
• Chilli Powder, as per taste
• A pinch of Asafoetida/ Hing

 METHOD

• Blanch the washed spinach leaves. Make a smooth paste of the blanched spinach, using very little water. Keep aside.
• Boil the potato. Keep aside.
• In a pan, heat some oil. Add cumin seeds. When they crackle, add very finely chopped onion and cook well. Add ginger garlic paste and saute till raw smell disappears. Now add the tomato puree, green chillies, chilly powder, salt and turmeric. Fry till oil starts oozing. 
• Add spinach puree. Stir well and add water if mixture is dry. Let it simmer for about 10 minutes. Add the boiled potato, cream, kasuri methi and garam masala. Stir and simmer for another 5-6 minutes. Stir occassionally.
• Serve hot.

Amaranthus

INGREDIENTS

• 1 Bunch Amaranthus Leaves
• 1 Cup Vegetables (Potato, Brinjal, Pumpkin), cut into 1cm cubes
• 1 Medium Onion, chopped finely
• 1 Tspn Garlic, chopped finely
• 1 Green Chilly, chopped finely
• 1/4 Tspn Mustard Seeds
• 1/4 Tspn Cumin Seeds
• 3-4 Badi 
• 1 Tbspn Coconut, grated
• 1 Tspn Turmeric
• Salt, as per taste

METHOD

• Rinse the amaranthus leaves thoroughly. Chop them finely. Keep aside.
• Heat a pan and add oil. Add the mustard and cumin seeds. As they crackle, add the onion slices, green chilly and garlic. Saute for a couple of minutes.
• Add the cut vegetables, salt and turmeric. Stir occasionally till the potato is cooked. Covering with a lid reduces the cooking time considerably.
• Add the finely chopped amaranthus. Mix well. Cook on high flame till the leaves are tender and well cooked. Do not cover as certain chemicals from the leafy greens needs to escape.
• Add grated coconut and fried badi. Give it a mix and switch off flame.
• Healthy and yummy amaranthus is ready to get devoured !! 

Aloo Chop/ Bonda

INGREDIENTS

• 2 Medium Potatoes
• 1 Medium Onion, chopped finely
• 1 Green Chilli, chopped finely
• 1/2 Cup Green Peas (optional)
• 2-3 Tbspn Besan/ Gram Flour
• 1 Tspn Cumin Seeds
• 1 Tspn Chilli Powder, or as per taste
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• 1/2 Tspn Ajwain/ Carom Seeds
• Salt, as per taste
• A pinch of Asafoetida
• 2-3 Sprigs Coriander Leaves

METHOD

• Mix besan, salt, pinch of turmeric and ajwain. Add enough water to obtain a dosa batter like consistency. Keep aside.
• Boil the potatoes. Mash it. Keep aside.
• Heat a pan and add oil. Add cumin seeds and asafoetida.Add onions and saute till translucent. Add salt and turmeric powder.
• Add green peas and saute for a couple minutes. Saute for a while. 
• Add the mashed potatoes and mix well. Add chilli powder and garam masala. Stir occassionally for around 5-6 minutes. Switch off flame and sprinkle chopped coriander leaves. Mix again.
• After it cools, make small 1" diameter balls. Dip these in the batter and deep fry till golden. Drain and place on a paper towel to get rid of excess oil.
• Enjoy while hot !! Goes well with ketchup or green chutney.

Coriander Coconut Chutney

INGREDIENTS

• 1/2 Cup Coconut, grated
• 1/2 Cup Coriander leaves
• 1 Green Chilli
• 1 Tspn Ginger, chopped
• 1 Tbspn Chana dal, roasted
• 1 Tbspn Lemon Juice
• Salt, as per taste
• 1 Sprig Curry Leaves
• 1 Dry Red Chilli
• 1/2 Tspn Mustard Seeds 

METHOD

• Blend coconut, coriander leaves, green chilli, ginger and roasted chana dal to a smooth paste. Add water as per requirement.
• Transfer the blend to a container. Add lemon juice and salt. Mix well.
• Heat a pan and add oil. Add mustard seeds, dry red chilli and curry leaves. Stir. Add this tempering to the chutney. Mix well and serve.

Mix Dal Dosa

INGREDIENTS

• 1 Cup Lentils (Toor Dal, Masoor Dal, Chana Dal, Urad Dal, Moong Dal)
• 1 Cup Raw Rice
• 1 Green Chilli or Dry Red Chilli
• 1 Tspn Chopped Ginger
• Salt, as per taste

METHOD

• Soak the lentils and rice overnight. 
• Rinse and blend the rice, lentils, chilly and ginger till smooth. Add water as per requirement. It should have a dosa batter like consistency.
• Add the rawa and salt, mix well. Keep aside for 15-20 minutes.
• Heat a tawa and grease with oil. Pour batter with the help of a ladle and spread in a circular manner to make dosa. Cook on both sides.
• Thin onion slices can be sprinkled on it, potato filling would go great, a side chutney would be superb to go with and of course, some piping hot sambar too. Enjoy while hot !!

Chillies

A Mexican delight !! Yummiliously wholesome.

INGREDIENTS

• 200gm Mixed Beans. Can be a mix of any beans you have. I have used Lima Beans, Kidney Beans, Soya Beans & Black Beans.
• 1 Large Onion, sliced
• 1 Medium Capsicum, chopped
• 1 Medium Carrot, chopped
• 2-3 Medium Tomatoes, chopped finely
• 1-2 Green Chilly, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Tspn Garam Masala
• 1 Tspn Cumin Seeds
• Salt to taste

METHOD

• Soak the beans overnight. Rinse. Pressure cook them for 30 minutes or till soft. Keep aside.
• Heat a pan and add oil. Add the cumin seeds and let them splutter. Add the ginger garlic paste and saute for a couple of minutes.
• Add onion, green chilly, capsicum and carrots. Add salt. Saute till vegetables are soft.
• Add tomatoes and fry till tomatoes are well cooked.
• Add the previously boiled beans along with the water in which it boiled. Mix well. Add chilli powder if you require. Add garam masala. Add more water if you require a thinner consistency. Bring to a boil and then simmer for a couple of minutes.
• Yummy chillies is all ready for your palate. Sprinkle some cheese on it, if you desire or side it any other dish and relish.