Wednesday, May 23, 2012

Bajra ki Masaledar Roti

Bajra Rotis are  very popular in Rajasthan. I did some mix and match to it and gave it a makeover:)


Ingredients
2 cup Bajra Flour (Millet)
1 cup Whole wheat flour
1 medium potato boiled and mashed
1 radish grated
Salt to taste
1 tsp Coriander powder
1 tbsp chopped fresh coriander leaves
1 finely chopped onion (optional)
1tsp chilli powder
1 tsp Garam Masala powder
1 tbsp olive oil
water to make dough

Preparation
Sift together the two flours into a bowl. Add the mashed potatoes, radish, all the masalas and olive oil. Add enough water to make a soft dough. Cover the dough to rest for ten minutes. Divide the dough into small equal portions and form into balls. Make small rotis, use extra flour for rolling if required. Heat tawa/griddle and make the roti by adding oil, Fry till they give Paratha like texture.
Serve hot with Pickles, chutneys, or just butter:)

Sending this to Nags for The Balance Mantra.


Saturday, May 19, 2012

Bharli Vangi (Stuffed Brinjals)


This  learnt this recipe from a very sweet Maharashtrian friend of mine long back .  Pulled it out of my drafts today:)

Ingredients
    * 12-14 small brinjals/eggplants,
    * 1 cup dry shredded coconut,
    * 1/2 cup peanut powder or peanuts (roasted),
    * 1/4 cup sesame seeds,
    * 1 tbsp each coriander-cumin seeds,
    * 2 tbsp Maharashtrian goda Masala    
    * 1 tsp tamarind pulp,
    * 1 tbsp jaggery,
    * 2 tsp chilli powder,
    * salt to taste,
    * 1 tsp ginger-garlic paste (optional),
    * 1/2 tsp asafoetida,
    * 1 tsp turmeric powder.
    * 2 tsp oil


Preparation

   1. Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
   2. Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chilli powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
   3. Stuff all the brinjals with above masala.
   4. Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add asafoetida and turmeric powder.
   5. Add the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
   6. Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked. (To keep the masala from sticking to the bottom of the pan, cover the pan with a deep platter with some water in it. It helps the curry cook evenly without burning.)
   7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done. Garnish with coriander leaves. Serve hot with chapati or rice.
Variations:
1) Chop 1 small onion and combine it with the ground masala in step 2. Follow rest of the method same as above.
2) Add potato cut into vertical pieces along with the brinjals.
3) Stuff small potatoes in the same way as brinjals and cook them along with the brinjals.





Monday, April 30, 2012

VEGETABLE KORMA



Ingredients

1/2 cup shelled peas
1/2 cup cauliflower florets washed and drained
2 small carrots - cut into small cubes (I grated them, as the kids cannot separate it:)
4-5 french beans - cut in to 1/2" diagonal pieces
1/3 cup potato cut into cubes
2 onions - chopped finely
2 green chillies
4 tbsp oil
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp salt

(CASHEW-CURD PASTE)

4 tsp poppy seeds - soaked in warm water for 30 minutes and drained
3/4 cup curd
2 tbsp cashew nuts
2 tbsp grated coconut(fresh or desiccated)
2 whole dry red chillies
1/2" piece ginger
3-4 flakes garlic
2 tsp coriander seeds,
seeds of 2-3 green cardamom

Garnish
Chopped fresh coriander and mint leaves

Preparation
Soak poppy seeds, cashew nuts, coconut, red chillies, ginger, garlic, coriander seeds  and green cardamom in little water. Keep aside for 15 minutes.
Drain and grind together to a paste along with curd.  Keep aside.
Parboil the vegetables in very little water.
Heat 4 tbsp oil in a pan.  Add chopped onion and  cook till onions turns golden.  Add the turmeric powder,  prepared cashew-curd paste.  Cook on low heat for 3-4 minutes.
Add beans, cauliflower, potato, peas and carrots.  Stir for 2 minutes
Add 1 cup of water or enough to get a thick gravy. Bring to boil.
Add garam masala and salt.  Simmer for 5 minutes
Boil for 1 minute. Garnish and serve hot.

Monday, March 19, 2012

Celebrating 5 years of Blogging with Ghia Kofta Curry

Yes !! it's Neivedyam's 5th Birthday!! My Hearty Thanks to all the visitors, followers and Sponsors of Neivedyam. Many Thanks to the 216 Google Friend Connect members, 63 Networked Blog friends, 178 FB friends, friends who do not forget to leave comments, silent visitors, for giving me the inspiration to keep going this long. If you guys had not been around, I would have stopped blogging long back:)  Thanks to all the blog buddies who have come a long way with me since 2007. Your support means a lot to me!

   
Ingredients:
For the ghia koftas
1 1/2 cups grated bottle gourd(ghia/doodhi/laukhi)
1 cup boiled and mashed potatoes
1 tsp dry mango powder(amchur)
1/2 tsp turmeric powder(haldi)
1 tsp chilli powder
1 tsp Punjabi garam masala
2 tbsp besan flour
Salt to taste
Oil for deep-frying
For the Gravy
3 tbsp oil
2 tbsp broken cashewnuts(kaju)
1/2 tsp cumin seeds (jeera)
1 cup chopped onions
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1 tsp thinly sliced green chillies
1/2 tsp coriander(dhania) powder
1/2 tsp turmeric powder(haldi)
1 1/2 cups chopped tomatoes
1/4 tsp Punjabi Garam Masala
2 tbsp cream
Salt to taste
Other Ingredients
2 tbsp chopped coriander(dhania) for the garnish
Preparation of the ghia koftas: 
  • Squeeze the bottle gourd till all the water drains out
  • Add all the remaining ingredients, mix well and divide in to 8 equal sized  koftas
  • To the besan flour add 2-3 tsp water and make batter like consistency, roll the koftas gently in the batter.
  • Heat the oil in and deep-fry the koftas in it till they are golden brown
  • Drain on absorbent paper and keep aside
Preparation of the Gravy:
  • Heat the oil in pan, add the cashew nuts and saute till they turn golden brown
  • Remove the cashew nuts, drain out the oil and blend them to a smooth paste. keep aside
  • Heat the remaining oil in the same pan and add the cumin seeds
  • When they crackle, add the onions and saute till they turn translucent
  • Add the garlic, ginger and green chillies and saute for another minute
  • Add the coriander powder, chilli powder, turmeric powder and tomatoes and cook till the oil separates from the gravy
  • Add the prepared browned cashew nut paste, Punjabi grama masala, cream and salt and bring to boil.
Add the koftas to the gravy and simmer for a few minutes
Serve hot garnished with coriander


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!