Dhaniya Amla Chutney (Cilantro and Gooseberry Dip)

Preparation Time:   10 mins

Ingredients:

Coriander/ Cilantro Leaves:            1 bowl

Chopped Gooseberry:                    2 pcs

Chopped Ginger:                            2 tbsp

Chopped Chili:                               1 tbsp

Water:                                           50 ml

Salt:                                               As per taste

Olive Oil:                                       2 tbsp

Lemon Juice:                                  1 tbsp

Preparation:

Blend the coriander leaves in small quantity at a time.

Add water while blending, it smoothens the process.

Add the chopped Ginger, Chili, Gooseberry, salt and blend one last time, so everything mixes uniformly.

Turn the chutney into a bowl, add the lemon juice, olive oil and mix well.

Matar Chuda / Poha (Beaten Rice with Green Peas)

Preparation Time:  30 mins

Cooking Time:       30 mins

Ingredients:

Basmati Chuda Thick (Beaten Rice):      250 gms

Cumin Seeds:                                        ½ tbsp

Garam Masala:                                      1 tbsp

Green Peas:                                           300 gms

Tomato Chopped:                                 3 medium Sized

Cauliflower Chopped:                           150 gms

Coriander Leaves (Chopped):               100 gms

Chopped Ginger:                                   1 tbsp

Green Chili (Chopped):                         1 tbsp

Lemon Chopped:                                  4 pcs  

Salt:                                                      As per taste

Desi Ghee:                                            100 gms  

Milk:                                                     ½ lt

 Preparation:

Boil the milk.

In a bowl, take the Basmati Chuda(Beaten Rice), pour the milk in the bowl and mix it evenly.

Allow the chuda to soak the milk, so that it softens a bit.

 

 

Add chopped coriander leaves, green chilli, ginger, garam masala, salt to the soaked beaten rice and mix it well.

In a big mouthed vessel, take 1 tbsp desi ghee and melt it.

Add the cumin seeds, and on medium flame, heat it, until you hear crackling sound.

Add the peas and cook for 5 minutes.

Then cover the vessel with a lid, and allow it to cook for another 5 mins. It should be in semi-cooked state.

Keep the semi-cooked peas aside.

In a vessel, take ½ lt of water and bring it to boil, add 2 tbsp of salt in it, and then add the chopped cauliflower in it and let it cook for 3-4mins.

Drain the water and keep the cauliflower aside.

In the pan take 1 tbsp of desi ghee and add the semi-boiled cauliflower in it, and let it cook on medium flame, until the edge turns golden brown.

In a big mouthed heavy bottomed vessel add the remaining desi ghee and heat it on medium flame, until it melts.

Add ½ tbsp of cumin seeds, and heat until crackling sound is heard.

Add chopped tomatoes, and let it cook, until raw small it disappears and oil is seen at the edges.

Add the soaked beaten rice, semi-cooked peas and cauliflower and mix it well.

Cover it with a lid and let it cook for 15 minutes. Stir after every few minutes, so that it does not stick to the bottom.

Add the lemon juice before serving.

Serve hot.

Bread Roll

Preparation Time:  20 mins

Cooking Time:       30 mins

Ingredients:

Boiled Potato:                                   250 gms

Bread Slices:                                    12 - 15

Chopped Ginger:                              ¼ tbsp

Salt:                                                  As per taste

Garam Masala:                                 ¼ tbsp

Green Chili (Chopped):                   ½ tbsp                 

Onion (Chopped):                            100 gms

Mustard/Olive Oil:                           4 tbsp
Coriander Leaves (Chopped)          

Oil for frying                                   

Preparation:

Peel the boiled Potatoes.

In a bowl, mash the boiled potatoes.

Add salt, chopped coriander leaves, garam masala, chopped chilies, olive oil, and onion to the mashed potato.

Mix well.

In a plate soak a slice of bread for 10 seconds.

Press it between your palms, so that the water drains off.

Take some mashed potato and put it on the bread.

Then gently make it in a roll.

Deep fry it, until it turns golden brown.

Serve hot.

Chana Ki Dal

Preparation Time:  15 mins

Cooking Time:       30 mins

Ingredients:

Chana Dal(Chick Peas):   250 gms

Onion(Chopped):             1 medium sized

Tomatoes(Chopped):       2 medium sized

Water:                             300 ml

Salt:                                 As per taste

Cumin:                             ½ tbsp

Garam Masala:                ½ tbsp

Cinnamon:                       2

Black Cardamom:           1

Bay Leaf:                        2

Turmeric Powder:           ½ tbsp

Coriander Leaves:          ½ tbsp

Oil:                                5 tbsp

Fresh Cream:                 50 gms

 Preparation:

Soak the Chana Dal(Chick Peas Brown) for 2 hours.

Drain and wash Chana Dal(Chick Peas Brown), and put in a pressure cooker with turmeric powder, Black Cardamom, Cinnamon, salt and water.

On low to medium flame, let it cook, and turn off the flame after 3-4 whistles.

In a big mouthed pan, pour the oil, and add Cumin, Bay Leaf and cook it on low flame, until it starts crackling.

Then add the chopped onion, and sauté it until it turns golden.

Add the chopped tomato and sauté it until the raw smell disappears.

Add Garam Masala.

Add the Chana Dal(Chick Peas) along with the water from the pressure cooker.

On medium flame, let it cook for 10 minutes, until it thickens.

Put everything in a microwavable bowl, and microwave it for another 5 minutes.

Before serving add the fresh cream to it and sprinkle the chopped coriander leaves..

Deepavali

Rangoli 1

Rangoli 2

Deepavali !!!! This time of the year is full of festivals, and one of them is Deepavali. It’s marked by days of celebration, full of fun, family re-union, lot of crackers and definitely a variety of cuisines.

The countdown has already started with less than a week left. I have lot of memories associated with deepavali, since my childhood days. Buying crackers with my brother, lighting the diya’s and candle in the evening, in and around the house. Waiting impatiently for the pooja to get over not to get the sweets but to lay my hands on the crackers and so on. Over a period of time, things have changed a lot and now instead of bursting crackers, I prefer watching kids having a good time with crackers, while I spend my time in the kitchen and decorating the house. Decoration, reminds me of rangoli, which is an integral part of Deepavali .

Keep watching the space for lot of recipes. Have a safe & happy deepavali !!

Rangoli 3

Palak Paneer (Cottage Cheese Cubes in Spinach Puree)

Preparation Time:  15 mins

Cooking Time:       40 hrs

Ingredients:

Paneer(Cottage Cheese):   200 gms

Palak(Spinach):                 500 gms

Onion:                               2 medium sized

Tomatoes:                         3 medium sized

Salt:                                  As per taste

Cinnamon:                        2

Black Cardamom:             2

Bay Leaf:                          2

Turmeric Powder:             ½ tbsp

Coriander Powder:           ½ tbsp

Oil:                                   5 tbsp

Unsalted Butter:                50 gms

Fresh Cream:                    50 gms

 Preparation:

Cut the Paneer into equal size pieces of ½ inch each and keep it aside.

Wash the Palak, well under running water.

In a big mouthed pan, boil water enough to submerge the Palak.

Once the water starts boiling, add a tablespoon of salt and then submerge the palak.

Lower the flame to medium, and allow the color of palak, to change to dark green.

Once the color changes to dark green, wash the palak under running cold water.

In a mixer, put the semi-boiled spinach, and make a paste of it and keep it aside.

Make tomato puree and onion paste and keep them aside.

In a big mouthed pan, heat the oil.

Add the Cinnamon, Black Cardamom, and Bay leaf in the hot oil, and let it cook for 2 minutes.

Add the onion paste and keep stirring until it turns golden.

Add the tomato puree and then add turmeric powder and coriander powder and salt.

Keep stirring until the raw smell is gone, and you can aroma of the spices starts emanating.

Add the Spinach paste, turn the flame to almost low and allow the spinach to cook for few minutes.

At the end add the Paneer cubes, and unsalted butter and let it cook for 10 minutes on the flame.

Put everything in a microwavable bowl, and microwave it for another 5 minutes.

Before serving add the fresh cream to it.