Saturday, February 4, 2012

Methi ki Missi Roti

The missi roti is a healthy snack for kids to eat after school with a dollop of butter on it.  It can be eaten with dry or wet subzi or just even by itself. The combination of three different flours makes it very flavourful along with unique taste of ajwain and methi.


Ingredients :

1 cup besan (Bengal Gram Flour)
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
1/2 tsp carom seeds (ajwain)
2 tbsp finely chopped fenugreek (methi) leaves
2 tbsp ghee
Salt to taste
Whole wheat flour (gehun ka atta) for rolling
Ghee for cooking
Butter to serve

Preparation:

Combine all the ingredients and knead into firm dough using enough warm water. Keep aside for 30 minutes under a damp muslin cloth.
Divide the dough into 12 equal portions and roll out each portion in to a thin circle of about 125mm.(5") diameter with the help of a little whole wheat flour
Cook on a tava (griddle) with a little ghee till both sides are golden brown.

Serve hot with butter.

Sunday, January 29, 2012

Paneer and Vegetable Satay





Our Saturday brunch was this scrumptious protein rich satay. Recipe is inspired from Tarala Dalal.

Ingredients : For the marinade

1-2 Green Chillies
1 large onion
1/2 cup chopped fresh coriander leaves
1/2 cup fresh mint leaves
2-3 garlic cloves
1/2 " ginger
1 tbsp coriander powder
2 tbsp cumin powder
2 tbsp lemon juice
salt to taste
you can add the following ingredients to the marinade to give a Thai flavour
rind of 1 lemon grated
1 stalk lemon grass
1/2 tsp Crushed peppercorns (for extra spice)

Vegetables for satay

8-10 paneer cut into 25mm (1") cubes
8 pieces onions  cut into 25mm (1") cubes
8 pieces baby corn cut into 25mm (1") cubes
8 pieces capsicum cut into 25mm (1") cubes
8 pieces mushrooms cleaned and stem removed
2-4 tbsp oil






Preparation of marinade

Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.

Hot to Proceed
  1. Combine the paneer cubes, onion cubes, babcorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently.  Keep aside to marinate for 10 minutes
  2. On a satay stick, arrange 1 piece each of paneer cube, onion cube, babycorn, capsicum cube and mushroom.
  3. Repeat with the remaining ingredients to make 7 more satays.
  4. Heat a non-stick tava(griddle) and cook the satays on a medium flame, using 1/4 tsp of oil, till the vegetables are light brown in colour from all the sides. 
Serve hot.

Tuesday, January 24, 2012

Dahi Papad ki Sabzi

My New year greetings to all ! Ya I am posting after a long time. Hoping to be more regular :)

This subzi is convenient to make when you have run out of vegetables. Inspired from Sanjeev Kapoor's recipe.



Ingredients

1 1/2 cups Sour Yogurt
4-5 Papads (Fried or roasted)
3/4 tbsp gram flour
1/2 tsp turmeric powder
3/4 tsp chilli powder
1 1/2 tbsp pure ghee
1 tsp cumin seeds
1 1/2 tsp coriander powder
1/2 tsp asafoetida
2 dreid red chillies, broken into 2
1/4 cup boondi
1 tbsp chopped fresh coriander leaves
1/2 tsp garam masala powder
Salt to taste

Preparation

In a large bowl, combine the yogurt, gram flour, turmeric powder, chilli powder and salt. Add two cups of water and whisk till smooth.  Strain and set aside.
Heat the ghee in a kadai, add the cumin seeds. when they change colour, add the coriander powder and saute for a minute on low heat. Add the asafoetida and red chillies and saute for few seconds.
Add the yogurt mixture and stir continuously till it comes to a boil.
Reduce heat and simmer for two minutes.
Roughly break the papads and add it to the simmering yogurt. Add the boondis too.
If you have any leftover papads this subzi works well.
Boil for two minutes, remove from heat, garnish with coriander leaves and garam masala.

The original recipe makes use of Bikaneri moong papad.



Monday, May 9, 2011

Extending the Arusuvai Chain with Four Grain Muesli

I am done with the moving and unpacking. Yet to get used to the huge community I live in:)
People do not even return smiles here. I was a little sad thinking of this, because in the US its so easy to make friends.
The best part here is a rent, read and return book store inside the premises. I felt it would kill the boredom I and kids are facing!
There is also a nice bread shop, grocers, parlour etc.



Its a pleasure to be a part of the Arusuvai chain. Aparna of "My Diverse kitchen" sent me some organic dry grapes. Since I was moving I could not think of anything easier than Muesli:)

(Bharathy, Srivalli and Lathamma started this Arusuvai Chain. Now the second season is organised by Sayantani of A Homemaker's Diary) . My Thanks to all the wonderful ladies !
Ingredients

1 cup medium or thick rolled oats/oat flakes
1 cup rolled rye flakes
1 cup rolled wheat flakes
1 cup rolled barley
1 cup corn flakes
1/2 cup dried dates
1/2 cup chopped walnuts, pecans or sliced/slivered almonds
1/4 cup whole flaxseeds or flaxseed meal
1/4 cup sunflower seeds
1/4 cup dried black grapes
1/2 cup dried cherries
1/2 cup dried cranberries
1/4 cup dried blueberries
1/3 cup raisins

Preparation
Mix the ingredients together in a large bowl. Transfer to an airtight container. If storing for longer periods, consider keeping the cereal in the freezer or refrigerator. 
Hot Muesli Instructions: Add 1/2 cup Muesli to 1/2 cup water, milk or soy milk and bring to a boil. Simmer for 3-5 minutes. You can also microwave Muesli in a large bowl on high for 3-5 minutes, stirring once halfway through.  Makes two servings.

Cold Muesli Instructions: Soak 1/4 cup Muesli in 1/2 cup yogurt, milk, soy milk or fruit juice for 5-10 minutes, or soak overnight. Makes 1 serving.

Wednesday, April 13, 2011

Hot n Sweet Paneer-Veg Sauce with Stir Fried Noodles!

Indo-Chinese food like mushroom munchurian, gobi manchurian, fried rice etc. are some of my favorite, but I think this is the first time I am blogging about it:)

Hot n Sweet Paneer-Veg Sauce

Ingredients

1/2 cup Paneer (cubed)
1/2 cup Soya chunks (Soaked, drained and halved)
1 cup onions, cubed into big dices
2 tbsp grated carrots
2 tbsp cabbage diced
¾ cup bell pepper, cubed into dices
½ cup spring onions/scallions, chopped
1tsp ginger-garlic paste
3-4 green chilies, slit
1 tsp Soya sauce
1 tsp tomato sauce
1 tsp vinegar (optional)
1 1/2 cup/can vegetable stock or water
1 tbsp cornflour
1 tbsp olive oil
spring onions greens for garnish
1 tbsp roasted sesame seeds
½ tsp crushed pepper
salt to taste
1/2 tsp sugar

Preparation

Heat oil in a wok. Add the onions, saute for a minute, to this add the ginger-garlic paste, green chilies and spring onions and sauté again.
Now add the bell pepper, paneer cubes, soya chunks and Stir fry for another minute. Add the Soya sauce, chili sauce, vinegar.
Now add the veg stock or water. Season with salt and pepper.
When the gravy starts boiling, add the corn flour mixed with 1 tbsp of water.
Stir until sauce thickens. Add sugar and sesame seeds, remove from heat.
Garnish with spring onions greens and serve immediately with noodles or fried rice. you can also prepare this with baby corns, carrots and other veggies

Stir Fried Hakka Veg Noodles
Ingredients

1 packet Hakka noodles
1 onion sliced
1 tsp ginger-garlic paste
2 green chillies, finely chopped
2 spring onions, sliced
¼ cup shredded cabbage
¼ cup carrots(sliced or grated)
1 tbsp green bell-pepper chopped
1 tbsp Soya sauce
1 tsp vinegar(optional)
¼ tsp pepper powder
¼ cup spring onion chopped
1 tsp roasted sesame seeds
3-4 tbsp oil

Preparation

Cook the noodles till just done and not to soft. Drain and Drop it in cold water or add about a tsp of oil to the noodles and mix to prevent sticking. Set aside.
Heat a wide wok. Add 4 tbsp of oil. Add the onions, ginger-garlic paste, chillies and sauté over high heat for few seconds. Add the veggies like carrots, cabbage, bell peppers and cook for a minute. Add the noodles,  Soya sauce, vinegar, salt, pepper, sesame seeds and mix well.
Add the spring onions.Serve hot with the above prepared sauce.


Sending this to "Only Fusion" Recipes hosted by Priya and  Pari being the brainchild.




Here are some mango recipes (archived)Ripe Mango Curry


Mango Kulfi


Both the recipes are contributed to Siri's Healing food- Mango hosted by Revathi!


These are some lovely awards given to me by Sojo. So sweet of her to remember me. Thanks Sojo!

Thursday, April 7, 2011

Wheat flour Halwa ( Aate ka halwa)


Ingredients

1 cup wheat flour (aata)
1 cup sugar
1 cup ghee (clarified butter)
1 cup water
1/2 cup grated fresh coconut
1 cup of nuts (cashews, almonds, golden raisins)
1 tsp cardamom powder
1 tsp almond powder
2 tbsp Mawa (khoya)(optional)

Preparation

Heat 1tbsp ghee in a heavy bottomed pan on medium flame and fry the dry fruits till golden. Set aside.
In the same pan add the remaining ghee. Once the ghee is warm, add wheat flour and keep stirring on medium flame till the wheat flour turns golden brown and the aroma fills the air. As soon as the flour turns golden, add the water and the sugar together to the flour and simultaneously stir.
Once all the ingredients are nicely mixed, add the nuts,cardamom powder,almond powder, grated coconut (optional)and keep stirring. Once the halwa starts leaving the sides of the pan, turn off the heat and transfer the halwa to a greased plate. If the halwa does not leave the sides add more ghee;) Serve warm like halwa or set to cool, cut to pieces and serve!!
Mawa can be added after adding water for extra richness.

Monday, April 4, 2011

Wish you a very Happy Ugadi/ Gudi Padwa

Hearty Ugadi greetings to all!
After long time celebrating Ugadi in India. I made Ugadi pachadi with fresh Neem flowers, Mango, Tamarind, Jaggery, salt and chilli powder! Recipe here

This is picture of fresh neem flowers!



Enjoy!

Thursday, March 31, 2011

Beetroot Halwa for our men in blue!


Yesterday all the blog buddies watched the India/Pakistan match together via FB and it was true fun. It seemed as if I became a kid again:)
This Halwa is to celebrate:)

Ingredients

2 cups boiled and grated beetroot
1 cup sugar
2 tsp raisins
2 tsp cashewnuts
1 tsp cardamom powder
2 tbsp khoya (mawa) optional
2 tbsp ghee



Preparation

Boil 2 medium size beetroots and finely grate it to make 2 cups. Heat a heavy bottomed pan, add 1 tsp ghee. Fry the cashewnuts and raisins till golden and set aside. In the same pan add the remaining ghee, grated beets and saute for 2 minutes. To the beets add sugar and cardamom powder and cook for 10-12 minutes till the moisture evaporates and fragrance fills the kitchen. For additional richness add khoya or milk (its purely optional). Once the halwa leaves the sides of the pan remove from heat. Finally add the dry fruits and serve warm!

My Hearty thanks to Smitha for the lovely gesture, cute magnets and a warm note!

Tuesday, March 29, 2011

Amaranth leaves-shallots stir fry


Amaranth leaves called as Thotakura in telugu or Mulai keerai in tamil is used in different ways in the southindian kitchen. It can be used to make dals and curries too.

Ingredients

2 cups of Amaranth leaves (cleaned and chopped finely)
1 cup shallots (chopped)
1/2 cup freshly grated coconut
2 green chillies (slit lengthwise)
salt to taste

For tempering
2 tbsp oil
1/2 tsp mustard seeds
1 tsp split urad dal
2 tbsp curry leaves
1/2 tsp asafoetida powder

Preparation

Heat a pan, add oil and temper with the given ingredients. Once the tempering is done, add the shallots and saute for a minute. To the shallots add green chillies, chopped amaranth leaves, grated coconut, salt and saute on medium heat. Cover with lid and cook for five minutes till the leaves are soft and moisture has dried up. Serve warm with rice and dal:)