Rohini's Stuffed Tondli

Tondli or Tindora Zhunka or Kundru is a Gherkin. Like the cucumber this is also a fruit and has similar nutritional value. It is known by various names in different states of India and are prepared in a variety of spices. The Tondli seems like a far off cousin of the Parwal, which is a bigger version of the same. It is said that the Tondli can help reduce blood sugar (Your nutritionist would be the best person to talk about that). Although the taste of tondli is bland, it can be used in many interesting ways.

I love Tondlis, and I have had them only in Maharashtra, India. And therefore, to me this is a typical maharashtrian dish. Of course, this preparation is maharashtrian too.

I tried this recipe from a friend's blog. I have experimented with other traditional recipes for tondli and nothing came close to this one. Rohini's recipe for tondli is by far the best my husband and I have ever tasted !

So dont just read through this post, get started with the preps !!!

Here goes -

http://rohinigore.blogspot.com/2009/08/stuffed-tondli.html

INGREDIENTS:

Tondli - 4 cups

Peanut Powder (Roasted) - 1/2 cup

Dry Coconut Powder - 1/2 cup

Sesame powder - 1/4 cup

Red Chilli Powder  - 1 tsp

Jeera (Cumin) Powder - 1tsp

Dhania (Coriander) Powder - 1 tsp

Garam Masala - 1 tsp

Jaggery - 2 tbsp

Hing ( Asafoetida) - 1/2 tsp

Haldi (Turmeric Powder) - 1 tsp

Mustard Seeds - 1 and 1/2 tsp

Fresh Coriander Leaves - 1/2 bunch, chopped

Oil - 2 tbsp

Water - 1 cup

Salt to taste

COOKING TIME: 35 mins

SERVING: Serves 2

METHOD:
1. Wipe dry the washed and cleaned Tondli.

2. Cut off the top and bottom ends. Slit the tondli in the center, keep aside.

3. Prepare the Masala to go into the Tondli.

Masala:

4.Mix the Peanut Powder, Dry Coconut Powder, Sesame Seed Powder, Red Chilli Powder, Jeera Powder, DHania Powder, Garam Masala, Jaggery, Fresh Coriander and Salt to taste.

5. Stuff this Masala into the Tondlis, keep aside.

6. In a pot, heat Oil.

7. Add Mustard Seeds, let them splutter. 

8. Add Hing and Haldi. Cook for a couple seconds.

9. Add the stuffed Tondli and left over masala, if any.

10. Add the water, mix well.

11. Cook the tondli covered for about 7 to 10 mins.

12. Stir and remove from fire.

Serve hot with Roti or Pulav.

The only thing I do differently sometimes from the recipe mentioned above is cutting the tondlis into half, instead of making a slit and stuffing it with the spices.

Enjoy !!

Renu's Mint Coconut Rice

This is a flavorful recipe. Its a unique blend of spices and goes well with yogurt (Dahi) based curries, works for all occasions !!

For the recipe, please visit Renu's Kitchen at -
http://renus-kitchen.blogspot.com/

I have tried this recipe a few times, and it has turned out great each time. The use of mint and fresh coconut is unique and refreshing. Thank you Renu for the recipe.

Here are some pictures from my kitchen.

Enjoy !

Moong Pudina Wali Bharva Shimla Mirch (Bellpeppers stuffed with Green Gram and Mint)

This is the Second in the series of stuffed bell peppers. The stuffing for this one is made of a paste of Green Gram and Mint Leaves. The mix of these flavors is very unique and a dash of lime juice at the end gives it a real spike !



This is surely a dish to inspire. Be sure to hear about it from your guests !!
The dish goes well with Pulao, Biryani and all kinds of Rotis. Adding a simple curry to the mix of dishes makes it a complete dinner extravagance! Hope you like it !

INGREDIENTS:

Green Bell Peppers - 4 medium
Moong Daal (Green Gram) - 1 cup
Fresh Mint Leaves - small bunch
Green Chilli - 1 or 2 small
Lime Juice - a dash
Ginger or Ginger Powder - 1/2 inch cube grated (optional)
Jeera Powder (Cumin Powder) - 2 tsp
Dhania Powder (Coriander Powder) - 1/2 tsp
Garam Masala - 1 tsp
Pam Oil Spray
Water - 1 cup
Salt to taste

COOKING TIME: 40 minutes

SERVING: Serves 4 to 6

METHOD:

1. Boil the Moong Daal and keep aside. Let it cool.
2. After the daal is cooled to room temperature, make it into a paste in a blender. Please read the notes below on how to get the daal to the required consistency.
3. Cut the Bell Peppers into halves or just cut the top and scoop out the seeds and pulp from inside, as you prefer. Keep aside.
4. Make a paste of the Mint leaves, Ginger (optional) and Green Chilli in a mixer.
5. In a pot, add the Moong daal paste, cook it on flame, while adding little water to prevent it from getting burnt at the bottom.
6. Add Jeera Powder, Dhania Powder and Salt. Cook for a bit.
7. Add the Mint-Ginger-Green Chilli paste, cook till the paste blends into the daal mixture. Add Garam Masala.
8. Cook on medium to high flame to let most of the water evaporate to bring to a consistency of a thick paste. Cool the mixture. The stuffing is ready !
9. Spray and thinly coat the Green Bell Peppers with Pam Oil Spray.
10. Prepare a tray for the oven - Cover the tray with aluminium sheet, spray some Pam Oil Spray on.
11. Use the stuffing to fill the Bell Peppers. Put them on the prepped tray, ready to bake.
12. Pre-heat oven to 375 degrees. Bake the stuffed bell peppers for 30 to 35 mins.
13. When done, garnish the stuffed bell peppers with mint leaves or coriander leaves, as you prefer.
14. Add a dash of Lime Juice when you serve.

Serve with Curry, Rice or Roti.
Enjoy !!!

NOTES:

The Moong Daal needs to be boiled in indirect flame -  place the daal in a container and add water in the ratio of 2:1. So, for 1 cup of daal, use 2 cups of water. Place this container inside a cooker with a little water at the bottom of the cooker. Steam the Daal like you would normally do in the cooker. What comes out is daal thats cooked, but has very little water. The advantage of using indirect flame is that it prevents the dall from burning at the bottom and you get a thick consistency of daal that could be used to make the stuffing.

Masala Shimla Mirch (Bellpeppers stuffed with Spicy Mix)

I wanted to create some stuffing for bell-peppers that would be different from all the regular ones that I have tried... and after experimenting with quite a few... I finally settled on these. This will be a series of posts.. coz I dont think all the recipes will fit in one.. so watch out for more.
Hope you will like them all !



MASALA SHIMLA MIRCH

INGREDIENTS:

Green Bell Peppers - 4 medium
Tomato - 1 medium (for Garnish)
Grated fresh Coconut - 3 tbsp
Roasted Peanut Powder - 3 tbsp
Sesame Seeds - 2 tsp
Mustard Seeds - 1tsp
Hing (Asafoetida) - 1/2 tsp
Haldi Powder (Turmeric) - 1 tsp
Jeera Powder (Cumin) - 1 tsp
Dhania Powder (Coriander) - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Jaggery - 1 inch cube
Chopped fresh Dhania (Cilantro) - 1/2 a bunch
Oil - 1 tbsp
Salt to taste


COOKING TIME: 30 - 35 minutes

PREPARATION TIME: 5 - 7 minutes

SERVING: Serves 4

METHOD:

1. Mix the Grated fresh Coconut, Roasted Peanut Powder, Sesame Seeds, Jeera Powder, Dhania Powder, Red Chilli Powder, Garam Masala, Jaggery, Cilantro and Salt in a mixer to make paste.
2. Heat Oil in a small pan. Add Mustard Seeds, let them splutter.
3. After the spluttering stops, add Hing and Haldi. Remove from fire, Tadka made.
4. Add the tadka to the mixture. Mix well, the stuffing is ready.
5. Cut the Bell Peppers into halves or just cut the top and scoop out the seeds and pulp from inside, as you prefer. Keep aside.
6. Spray and thinly coat the Green Bell Peppers with Pam Oil Spray.
7. Prepare a tray for the oven - Cover the tray with aluminium sheet, spray some Pam Oil Spray on.
8. Use the stuffing to fill the Bell Peppers. Put them on the prepped tray, ready to bake.
9. Pre-heat oven to 375 degrees. Bake the stuffed bell peppers for 30 to 35 mins.
10. When done, garnish the stuffed bell peppers with chopped or sliced tomatoes. This makes for an interesting blend of flavors.

Serve with Curry Vegetables, Rice or Roti.
Enjoy !!!

Celebrating Indian Independence with Eggplant and String Beans in Garlic Sauce

Its been a while that I made anything Chinese at home.. its time !
Celebrating Indian Independence with Chinese food ? Its truly a united world !!! :)

This platter is a full meal with Eggplant and String Beans in Garlic Sauce served with Soy Rice. Its a healthy preparation and does not use Ajinomoto or any artificial color. The Beans and Eggplant are lightly sauted for the recipe and its the sequence in which the ingredients are added that sprinkles stardust on this recipe !!

To celebrate Indian Independence Day, this recipe uses the colors of the Indian flag:
Orange - Eggplant preparation
White - Rice cooked with Soy Beans
Green - String Beans preparation

Hope you like it !

INGREDIENTS:

Thai Eggplant - 2 medium, cut into thin pieces
Spring Onion - a small bunch, chopped
String Beans - 200 gms or a bunch, cut into long pieces
Garlic - 10 to 12 cloves, chopped
Ginger - 1 inch cube, chopped
Almonds - 3 or 4, grated
Sweet & Sour Sauce - 1 tbsp
Soya Sauce - 2 tbsp
Water - 1 pot
Oil - 6 tbsp
Salt to taste

COOKING TIME: 30 to 40 minutes

SERVING: Serves 2

METHOD:

1. In a pot, add water and bring to boil.
2. Add the string beans and cook covered for 2 to 3 minutes.
3. Take the beans off flame, drain and cool under running water.
4. In a pan, add 1/2 tbsp oil, add ginger and saute for a minute. Keep aside.
5. In the same pan, add 1/2 tbsp oil, add garlic and saute for a minute. Keep aside.
6. In the same pan, add 1 tbsp oil, add spring onions and saute for a minute or two. Keep aside.
7. In the same pan, add 3 to 4 tbsp oil, add cut eggplant and fry for 5-6 minutes. Keep aside.
8. In the same pan, add 1/2 tbsp oil, add grated almonds and fry for a minute.
9. Add half of the sauted garlic, move it around in the pan.
10. Add the boiled and cooled string beans, saute for a few minutes.
11. Add soya sauce, mix well and remove from flame.
12. Adjust the salt to taste.
13. Heat another pan, add the sauted Ginger, Garlic and Spring Onion. Mix well.
14. Add the sauted Eggplant. Lap it up.
15. Mix the sweet & sour sauce in. If the sauce seems too thick, add some water.
16. Simmer the eggplants for a few minutes, remove from flame.

Serve with white or brown rice. In the pictures here we have white rice cooked with Soy beans for some added proteins.

Enjoy !!!

Baingan Masala (Eggplant in a spicy Curry)

A simple yet delectable recipe made with small eggplants.

INGREDIENTS:

Small Eggplants - 8 to 10 medium
Onion - 1 large, chopped
Tomato - 2 medium, chopped
Green Chilli - 1 medium,chopped finely
Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 5 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 45 minutes

SERVING: Serves 6

METHOD:

1. Slit the Eggplants along the length, making an X at the top. (You can keep the ends of the eggplant, I prefer to cut them off)
2. Mix the Corriander Powder, chopped Green Chilli and Salt.
3. Fill this mixture in the eggplants, keep aside.
4. In a pot add oil, let it heat.
5. Add Onions, fry till done.
6. Add Garlic Paste and cook for 2 to 3 minutes.
7. Add Turmeric, Red Chilli Powder and Cumin Powder, mix well.
8. Add the chopped tomatoes, cook till oil separates.
9. Let the mixture cool. Blend this mixture in a blender to make paste.
10. Pour the paste into a pot and heat. Add water to make gravy.
11. Add the stuffed Eggplants into the gravy.
12. Cook till the eggplants are done.
13. Add the Garam Masala Powder in the last.
14. Add salt to taste, Remove from flame.



To Serve -
15. Place the eggplants in the serving tray and pour the gravy over it.
16. Garnish with fresh coriander leaves or sliced tomatoes.

Enjoy !

Veggie Kofta Curry - Mughlai Cuisine

Koftas are a part of Mughlai Cuisine which finds its origins in the imperial kitchens of the Mughal Empire. Mughlai food has been strongly influenced by Persian and Turkic cuisines. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. The rich preparation of Mughlai food consists of flavored sauces and butter based curries... and it is the slow cooking on low flame that makes every dish mouthwatering. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

This recipe comes with a slight twist. This can be prepared the rich Mughlai way, or could also be toned down for the health watchers. I have both the recipes here... use the one that suits you best. :)

THE MUGHLAI KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Cashewnut Paste - 2 tbsp
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil for shallow-frying
Ghee - 1 tbsp
Cream - 2 tbsp (optional)
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder and Besan. Mix well.
4. In a shallow pan, heat oil for shallow frying.
5. Once the oil is hot, add salt to the mix of veggies & masala and make into small balls.
6. Shallow fry the Kofta balls on low flame (see picture below). The balls are real soft so they need to be turned carefully in oil.
7. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.





For the Curry -
8. In a pot add ghee, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add the Cashewnut paste and mix well.
15. Add salt to taste.
16. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
17. Add Garam Masala Powder and mix well. Turn off heat.
18. After the mixture cools, blend it well in a mixie.
19. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
20. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
21. Let the Koftas soak in the curry.
22. Garnish with fresh coriander leaves or cream(optional).



THE CALORIE WATCHER'S KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Pam Spray
Ghee or Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder, Besan and Salt. Mix well.
4. Make small balls out of the mixture.
5. In a shallow pan, spray PAM and light fry the Koftas on low flame, turning them frequently. The balls are real soft so they need to be turned carefully in pan.
6. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.

For the Curry -
8. In a pot add Ghee or Oil, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add salt to taste.
15. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
16. Add Garam Masala Powder and mix well. Turn off heat.
17. After the mixture cools, blend it well in a mixie.
18. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
19. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
20. Let the Koftas soak in the curry.
21. Garnish with fresh coriander leaves.

This recipe with its rich gravy and crisp Koftas is a delicious extravagance that will leave your family and friends asking for more !!!!
Enjoy with Naan or Parathas !

Aalu Palak (Potato & Spinach Veggie)

This is a quick fix Aalu Palak Recipe. We've enjoyed it a lot. :)
I hope to get feedback from all those who try this out.
Enjoy !!

INGREDIENTS:

Spinach - 2 bundles or 2 bags, chopped
Potato - 2 large, cut into big cubes
Onion - 1 large, finely chopped
Tomato - 2 medium, finely chopped
Garlic - 2 to 3 cloves, finely chopped or crushed
Ginger - 1/2 inch cube, finely chopped or crushed
Red Chilli Powder - 1/2 tsp
Turmeric - 1/2 tsp
Jeera (Cumin) Powder - 1/2 tsp
Dhania (Coriander) Powder - 1/2 tsp
Coriander leaves - finely chopped
Water - 1/2 cup
Oil - 1 to 2 tbsp
Salt to taste

COOKING TIME: 45 mins

SERVING: Serves 6





METHOD:

1. Boil or microwave the potatoes, keep aside.
2. Steam the chopped spinach leaves, let it cool.
3. In a deep pan add oil, let it heat.
4. Add chopped onion, fry till transparent or done.
5. Add chopped tomatoes, fry till oil separates.
6. Add ginger and garlic, fry for 30 to 40 seconds.
7. Add Turmeric, Red Chilli Powder, Jeera (Cumin) Powder, Dhania (Corriander) Powder.
8. Add the boiled and cut potatoes. Mix it well with the onion-tomato cooked masala.
9. Make a paste of the steamed spinach leaves in a blender, add water if required.
10. Add the blended spinach paste to the potatoes in the pan.
11. Mix well, add chopped coriander leaves for garnish.

Serve Hot !!
Goes well with all kinds of breads - Rotis and Parathas.

Badi Maa Ke Chole (Garbanzo Beans Recipe)

Chole (Garbanzo Beans) is a popular Indian dish, specially in the northern part of the country. They are prepared in many different ways, using distinct spices. Its also served as a regular fast food item at some places and is probably a sure hit at potluck parties. Most families would even have their own special recipe for Chole thats passed on through the generations. This recipe is one such specialty.



This recipe comes from a dear Friend's Garandma (Yes, she gave us permission to post the recipe here). I possibly cant thank you enough for sharing this recipe with me and now that I am able to share it with everyone here, makes it all the more special.

NaniJi this is specially for you:
"Our answer to Nani's question 'What do you want to eat for lunch?' would always be 'App kae hath kae Chole'(Garbanzo Beans made by you). I have always tasted the best Chole possible so you all can guess how spoiled I am. When I was getting married and moving away I asked her to part with her hit 'Chole Recipe' so I can spoil my hubby. Enjoy the Taste from Nani's Kitchen. Thanks Nani for all your love."
- Aanchal.

INGREDIENTS:

Garbanzo Beans - 3 cans or 3 cups, soaked over night
Onion - 1 large, chopped into cubes; 1 medium, sliced
Tomato - 2 medium, chopped
Garlic - 4 to 5 cloves
Ginger - 1 inch cube
Green Chilli - 1 to 2
Coriander Leaves - few stems, finely chopped
Cloves - 4 to 5
Black Pepper - 4 to 5
Tea Bags - 1 to 2
Cooking Soda - a pinch (optional)
Bhuna Jeera Powder(Roasted Cumin Powder)- 1.5 tsp
Raai (Mustard Seeds)- 1 tsp
Anardana (Dry Pomegranate Seeds) - 1 tsp
Kala Namak (Black Salt) - 1 tsp
Amchoor (Dry Mango Powder) - 1 tsp
Chana Masala - 2 tsp
Oil - 2 tbsp
Salt to taste

COOKING TIME: 60 to 70 mins

SERVING: Serves 6 to 8

METHOD:

1. While soaking the Chole (Garbanzo Beans) over night, add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags.
2. Pressure cook the soaked Chole, keep aside OR if using cans of Garbanzo beans - add add 2 Cloves, 2 to 3 Black Peppers and the Tea Bags to the washed beans and pressure cook, keep aside. Add cooking soda to the Chole if they seem hard or you feel they might not get cooked. (Optional, I avoid using soda).
3. Drain the cooked Chole, keep the water aside for later use.
4. Add Bhuna Jeera, Anardana, Kala Namak and Amchoor to the drained Chole, keep aside. (the amount of masalas can be varied upon your preference)

For the Gravy / Masala-
5. Add 1 tbsp Oil in a pan, let it heat.
6. Add the cubed onions, fry till transparent or done. Let it cool.
7. Grind the fried Onion, Tomatoes, Garlic, Green Chillis and Clove together.
8. Cook the above mixture in a pot till its well done.
9. Add the Chole, mix well.
10. Add water (saved earlier) to bring the mixture to a consistency of slight gravy.
11. Add Chole Masala, mix well. You can use your preferred masala, I use MDH brand.
12. Add salt to taste. Cook till the Chole absorb the masala.


GARNISH:

1. Cut Green Chilli, Ginger and Onion into long thin slices.
2. Spread on the Chole in a serving dish.
3. In a small pan heat oil, add mustard seeds. Let them splutter.
4. Add the sizzling mustard seeds on the Chole.
5. Add chopped coriander on top.
OH ! By the way, no matter how you garnish, make sure you mix it all in just before everyone begins :-)

Savor it with hot Roti or Naan.
Enjoy !!!

Bhoona Gobi (Roasted Cauliflower)

The roasted whole Cauliflower is my Mom's signature dish (amongst so many others) !
Thanks Maa !!!

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Cauliflower - 1 whole
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 to 2 tbsp
Pam Spray
Water - 1/2 cup
Salt to Taste


COOKING TIME: 45 minutes

SERVING: Serves 4 to 6

METHOD:

1. Pre-heat oven to 250 degrees.
2. Spray the oven tray and the whole Cauliflower with Pam. Place the Cauliflower on tray and roast for 20 minutes.
3. In a pan add Olive Oil, let it heat.
4. Add Onions and fry them till done.
5. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
6. Add Red Chilli Powder, Turmeric and stir.
7. Add the Tomatoes, let it cook over low flame till oil separates.
8. Add salt to taste.
9. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
10. Add Garam Masala Powder and mix well. Turn off heat.
11. Cool this mixture and blend into paste in a mixie.
12. Place the baked Cauliflower in a deep pressure cooker. Add the paste (mixture) on top of the Cauliflower such that it stick to it.
13. Add water and Close the lid of the pressure cooker. Do not use the whistle.
14. When there is enough steam in the cooker and it begins to escape from it, turn off the heat. Cauliflower is done.

To Serve:
15. Place the whole Cauliflower on a platter and add the gravy from the bottom of the cooker.
16. Garnish with fresh coriander leaves and chaat masala.

Enjoy !

TIP: The cauliflower is already half cooked in the oven. The pressure cooker is used to cook it completely and blend in the flavors.
You could also try to char the cauliflower on low flame instead of roasting.. would be a nice touch !

Sangiz Egg Curry

Cooking with friends can be a lot of fun... I experienced some of it this weekend. Thanks to our dear friends who came over and were happy to cook with my hubby and me. This recipe of egg curry is my friend's signature dish... Thank you for sharing !!!


INGREDIENTS:

Eggs - 7 to 8, boiled
Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Potato - 2 medium, chopped into big cubes
Carrots - 1 small, chopped (option)
Peas - 3/4 cup
Ginger - 1" cube, chopped or 1 tsp of ginger paste
Garlic - 2 to 3 or 1 tsp of garlic paste
Dry Coconut Powder - 1/2 cup
Green Chilli - 2 medium
Fresh Corriander Leaves - a bunch, chopped
Cinnamon Stick - 1 inch stick
Cloves - 2 to 3
Jeera (Cumin Seeds) - 1 tsp
Corriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Salt to Taste

COOKING TIME: 45 mins to 1 hour

SERVING: Serves 6

METHOD:

1. Boil the eggs and keep aside
2. Boil or microwave the potatoes to almost done, keep aside
3. In a pan add 1 tbsp oil, let it heat
4. Add Cinnamon and Cloves, fry for 30 seconds
5. Add Green Chillis, fry for a minute or two
6. Add 3/4th of the chopped onion, fry till transparent or done
7. Cool the contents of the pan.

For the Gravy Paste, mix the following in a grinder -
8. Add Tomato, Ginger, Garlic, Half of the Corriander leaves, Coconut Powder, Chilli Powder, Coriander Powder and Turmeric
9. Add the cooled contents from the pan to the grinder
10. Blend all the ingredients together, keep adding water
11. Grind the mixture till the coconut powder completely blends into the paste.

For the Curry -
12. Add 1 tbsp oil in a pot, let it heat
13. Add Jeera and the rest of the chopped onions to the oil, let it fry for a minute
14. Add the Gravy Paste from the blender to the pot. Add about a cup of water to bring it to the consistency of a gravy. Be cautious not to make the gravy too watery
15. Add Carrots and Peas to the mixture
16. Add the chopped and boiled Potatoes
17. Cook the mixture for 10-12 minutes, till the vegetables and the gravy is done.

To Serve -
18. In a Serving tray spread the gravy
19. Cut the boiled Eggs in half and add to the gravy
20. Garnish with fresh coriander leaves or coconut milk

Enjoy with Rice or Bread !

Black Forest Cake

The Black Forest has been my favorite forever! It was about time I experimented with some recipes. This recipe came from a friend. She is like the oven Queen! Her cakes are simply gorgeous. Thanks for sharing your recipe Ashwini, here is a link to the recipe -

http://indulge-ashscorner.blogspot.com/2009/03/black-forest-cake.html

For my version of the cake, I decided to do an egg-less chocolate cake. My recipe is simple and quick to put together. Here goes -

INGREDIENTS:

Flour - 1 and 1/2 cup
Powdered Sugar - 1 cup
Water - 1 cup
Salt - 1/2 tsp
Baking Soda - 1 tsp
Vanilla Flavoring - 1 tsp
Cocoa Powder (Hershey's Natural Unsweetened) - 3 tbsp
Vinegar - 1 tbsp
Oil - 5 tbsp

COOKING TIME: 45 mins

SERVING: Serves 8

METHOD:

1. Mix the Flour, Cocoa, Baking Powder, Sugar and Salt together.
2. Add Oil to the mixture, fold it in.
3. Add Vinegar to the mixture, fold it in.
4. Add Vanilla Flavoring, fold it in.
5. Add Water, mix it in and prepare the mixture to an even consistency.
6. Pour the mixture onto a baking pan.
7. Bake for 35 minutes at 350 degrees.

Thats it ! Once the cake is done, dress it up with whipped cream, rum, sugar syrup chocolate shavings and fresh cherries... your black forest is ready !

Enjoy !!!

Makai Shimla Mirch ki Khatti Meethi Subji (Sweet & Sour Corn n Bell Peppers)

This is a low calorie veggie recipe. I love corn and this experiment turned out really great for me. I've served it as evening snacks and sometimes as a side dish too. It is super fast and super easy to make... a great choice for the weight watchers.

INGREDIENTS:

2 tbsp oil
Pam Spray
1 diced onion
2 diced tomatoes
2 diced green bellpeppers
2 diced red bell peppers
2 cups of sweet corn
2/3 chopped cloves of garlic
1/2 inch cube of ginger, chopped
1/2 tsp ground black pepper
a dash of lemon juice
salt to taste

COOKING TIME: 25 mins

SERVING: Serves 4

METHOD:

1. Put oil in a wok, let it warm up.
2. Add the chopped ginger and garlic to the oil
3. Add the diced onions, let them cook till transparent
4. Add the diced tomatoes, cook till done. Your base is ready.
5. Take a pan and spray it with Pam. Let it heat, add the diced red and green bellpeppers. Char the bellpeppers at high heat. This may blacken the bellpeppers a bit, so move it around in the pan till they seem cooked to your taste.
6. Add the charred bellpeppers to the wok that contains the onion and tomato base.
7. Add the corn kernels. Mix the veggies together and cook for 2-3 minutes.
8. Add the ground black pepper and salt to taste.
9. Add a dash of lemon juice, mix the veggies and remove from fire.
10. Serve hot with rotis or any breads or even rice.

Enjoy !!

Online Recipe Competition Award - Paneer Dishes

The Tomato Paneer Bharva was the Runners Up at IHM's RC 2.
This came as a pleasant surprise !!

Thank you members!

Tomato Paneer Bharva (Stuffed Tomatoes)

This recipe has been a favorite of mine ever since I first tried it... that was about three years back. A real show stopper !! It will have your guests asking for more and is sure to get you compliments.. A perfect dish for any occasion.

INGREDIENTS:

6-7 Extra Large Tomatoes
400 gms paneer - mashed (1 packet in most desi stores)
2 Onions - finely chopped
Tomato pulp - which is going to be scooped out of the tomatoes
1 green bellpepper - if you like
2-3 Green Chillis / Red Chilli Powder (whatever you prefer)
2 tsp Tandoori Masala
Salt to taste
Oil

COOKING TIME: 45 mins

SERVING: Serves 6

METHOD:

1. cut tomatoes into two halves, scoop the pulp and keep.
2. Turn the halves upside down and keep over night in the fridge to run out all the water OR if you have little time, wipe the water with a tissue
3. In a wok, heat oil
4. Add Onion, fry till light brown
5. Add Green Chilli and Green Bellpepper, fry for a while
6. Add the Tomato Pulp, cook for a while - till oil separates
7. Add mashed Paneer, Add Tandoori Masala, Add salt - cook till done
8. Cool the filling
9. Fill out the cut halves of tomato.
10. Put in tray and bake for 15 minutes at 350 degrees. (I bake for 20-25 minutes for the filling to get more crunchy)

Once done, serve with Hot Naan/ Paratha !!!

GARNISHING:

In the picture here, I have used Coriander leaves and peas.
My garnishing ranges from curry leaves to dry fruits... just get creative !!
Enjoy !

Online Recipe Competition Award - Desserts

IHM on Orkut has an RC every month. RC 9 was all about Desserts and the Mango Cheese Cake won the First place. I found great encouragement from all my IHM friends and thanks to their loving support, I have begun writing my own blog !

Thank you so much !!!

Mango Cheese Cake

Lets begin with something sweet ! This recipe came from my sister-in-law who is more than a sister to me... she's like my knowledge bank, my quick reference encyclopedia... she's an amazing person and a great cook!!
I'm thrilled to share this recipe with everyone !

INGREDIENTS:

1. Mango Pulp - 1 Can (16 Oz.)
2. Cheese Cream (Regular or Fatfree) - 8 Oz.
3. Whipped Cream (Regular or Fat free) - 8 Oz.
4. Water - 2 Cups
5. Sugar - 1 Cup
6. Unflavoured Gelatin - 1 Oz.

COOKING TIME: 15 mins

SERVING: Serves 8

METHOD:

1. Boil the Water and add Unflavored Gelatin to the boiling water and mix very well with out any lumps.
2. Simmer, add sugar and mix it for a minute or two.
3. Thaw cream cheese from fridge and add to the above mixture.
4. Add whipping cream and mix it thoroughly.

Note: Do not let the liquid boil for too long.



5. At the end pour the Mango Pulp into the above mixture and mix it well.
6. Turn the heat off and let the mix cool for half an hour or so.
7. Blend the mixture in a blender and whip it smooth and pour the blended mixture in a flat pie dish or tray (graham cracker pie base could be used too)
8. Let it freeze over night or for 8 hours.
9. To Serve: Add cut fresh fruits to the frozen Cheese Cake.

The cheese cake is done!! It turns out very soft and so delicious every time!!!
Serve chilled and top it with dressings !!!


Update: I have made this dish repeatedly for family and friends and everyone has only good things to say about it. I have used Raspberries, Blueberries, Grapes & Peaches to top the cheesecake, however I enjoy the mango flavor with fresh strawberries and raspberries the most. In the effort to stay fit, I am using fat free ingredients and have also stopped using the graham cracker pie base to reduce some extra calorie intake. Hope you will enjoy this recipe as much as everyone in my family.
Best!