Indian

Kashmiri Dum Aloo


Kashmiri Dum Aloo

Ingredients

  • 15 Baby Potatoes, boiled and peeled
  • ½ tsp. chilli powder
  • 1 tsp. salt or to taste
  • 2 tbsp. ghee
  • ½ cup curd, mixed with ¼ cup water
  • ½ cup tomato puree
  • 1 tsp. cumin seeds
  • ½ tsp. coriander powder
  • ½ tsp. garam masala powder
  • ½ tsp. turmeric powder
  • 1 tsp. dried fenugreek leaves (kasuri methi) (Optional)
  • 1 tsp. sugar
  • ½ cup coriander leaves, chopped

To prepare Onion Paste, roast & grind

  • 2 medium onions
  • 1/2″ pc. Ginger, sliced
  • 2 garlic cloves, sliced
  • 2 green chillies
  • 3 red dry chillies, preferably Kashmiri
  • 2 cloves
  • 1” pc cinnamon
  • 1 tbsp. oil

Method

  1. Heat the oil in a pan, add the cloves, cinnamon, ginger, garlic red and green chillies and fry for a minute. 
  2. Add the sliced onions and fry further 1 minute. 
  3. Take off fire and let cool, then grind to a paste adding some water.  Keep aside.
  4. Heat a vessel and add 2 tbsp  ghee. 
  5. Add the boiled potatoes, chilli powder and salt and fry on medium heat for 5 minutes till golden. 
  6. Remove the potatoes and set aside. 
  7. To the same oil add 1 tsp. cumin seeds and saute for few seconds. 
  8. Add the onion paste, rinse the jar and add the water. 
  9. Add the coriander, turmeric and garam masala powder, stir and cook 5 minutes. 
  10. Add the tomato pulp, ¼ cup water if required and taste and add salt, cook 2 minutes. 
  11. Take off heat and add the yogurt mixture, 1 tsp. sugar, kasuri methi and mix.  Crush the kasuri methi lightly before adding,
  12. Place on heat and add the potatoes and cook 2 minutes. 
  13. Garnish with coriander leaves and serve hot with Kashmiri rotis or puris or pulao.
  14. Serve alongwith Kashmiri Saag for a complete meal.

Tambdi Bhaji Tel Piyav


Tambdi Bhaji Tel Piyav (Red Amaranth Vegetable)

Ingredients

  • 4 bunches Tambdi Bhaji
  • 1 medium onion
  • 2 red dry chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. oil
  • ½ tsp. salt or to taste

Method

  1. Clean the tambdi bhaji, discarding the damaged and insect eaten leaves. 
  2. Save only the clean and complete leaves and the tender stalks.  To find out if the stalks are tender, they should snap easily on breaking. 
  3. Immerse in plenty of salted water and leave for 10 to 15 minutes to loosen the dirt and kill insects if any. 
  4. Slice the onion, crush the garlic, break the red chillies into 2 to 3 pieces and transfer to a cooking vessel.
  5. Wash the soaked bhaji well, drain and chop roughly.
  6. Add the vegetable to the vessel, add salt and oil and 1/4 cup water if desired and place on heat and cook 10 minutes till vegetable is tender.  Stir in between.
  7. Add the fresh coconut, mix and cook further 5 minutes. 
  8. Take off the fire and serve hot.

Hot and Sour Sardines Curry


Hot and Sour Sardines Curry

Hot and Sour Sardines Curry

Tarle Amotik curry (Tallyanchi Kodi)

Ingredients

  • 3 large sardines or 8 to 10 small
  • 1 small onion
  • 2 green chillies
  • 6 kokum petals (dried mangosteen)
  • 10 to 12 Tefla (Indian Prickly Ash)
  • 1 tsp. salt or to taste

Grind to a Paste

  • 8 Kashmiri Chillies
  • 2 tbsp. coconut powder (optional)
  • ¼ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 6 flakes garlic
  • A small ball tamarind

Method

  1. Descale the fish, cut off head and tail and remove and discard the intestine, etc. 
  2. Clean and wash well. 
  3. ½ tsp. salt and set aside. 
  4. I have taken 3 large sardines and cut each into half.
  5. Grind the masala to a smooth paste. 
  6. Slice the onion and slit the green chillies. 
  7. Crush the tefla lightly to release the flavor and set aside. 
  8. Take a vessel and add the onion and green chillies.  
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin). 
  11. Add 1 tsp. salt or to taste.
  12. Place on heat and bring to a boil. 
  13. Add the tefla and kokum pieces.
  14. The tefla add flavor to the curry and not to be consumed.
  15. Reduce flame and simmer 5 minutes. 
  16. Add the fish.  Do not stir to avoid breaking the fish.  Shake the vessel so the fish pieces settle and do not overlap each other. 
  17. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy. 
  18. Switch off and serve hot with steamed rice. 

Easy Rice Khandvi


Easy Rice Khandvi

Easy Rice Khandvi

Instant Khandvi with Rice flour and Rawa

Quick and easy to prepare, no need to have practice or learn the art of making khandvi!

Very simple and easy method.

Ingredients

  • 1 cup rice flour
  • ½ cup rawa
  • 4 green chillies
  • 1” pc ginger
  • 1 cup yogurt
  • Salt to taste
  • 1 tsp. cumin seeds (optional)
  • 2 cups water

  • Tempering
  • 1 tsp. mustard seeds
  • 1 tsp. chilli flakes
  • 2 tbsp. oil
  • To Garnish Fresh coconut & Fresh coriander leaves, chopped

Method

  1. Grind the green chilies, ginger alongwith the rice flour, rawa, yogurt adding 2 cups water and one tsp. salt till smooth.
  2. Remove to a bowl and add 1 tsp. cumin seed (optional).
  3. Stir to mix.
  4. Batter should be of pouring consistency and slightly thin.
  5. Set a steamer with water on heat.
  6. Grease a plate with oil and pour one ladle of batter to form a thin layer.
  7. Place the plate in the steamer and steam 10 minutes.
  8. You can place multiple plates stacked one over the other.
  9. To make sure they don’t slip into each other, place the smaller plates below the larger plates.
  10. The plates should rest over each other.
  11. Alternately use a metal stand to stack the plates and place the stand in the steamer or cooker or a large vessel.
  12. After 10 mintues remove and cut with a knife into 2” strips and roll each strip tightly into a roll.
  13. Set aside.
  14. To colour, add ¼ tsp turmeric to the half the batter and mix well, this would tinge the rice khandvi rolls yellow.
  15. Prepare tempering.
  16. Heat oil and add mustard seeds, when they splutter, add the chillie flakes.
  17. Saute for ½ a minute and pour over the Khandvi.
  18. Garnish with fresh coconut and coriander leaves.
  19. Serve as and instant healthy breakfast or as a snack, starter or appetizer.

Surnali


Surnali or Surnoli

Surnali (Surnoli)

Buttermilk Dosa, Sponge Dosa, Sweet Dosa, Konkani Pancake, Mangalorean Surnoli, Udupi Surnali, Sweet Surnoli, Plain Surnoli

A Soft and fluffy mangalorean pancake you can make in two ways – Sweet & Plain (Savory) which can be enjoyed for breakfast, as a snack or as an accompaniment with your favorite curry for lunch and dinner.

Ingredients

  • 2 cups Idli or basmati Rice
  • 2 cups Buttermilk
  • 1 cup poha
  • ¼ tsp. fenugreek seeds
  • ½ cup coconut
  • 1 tsp. salt
  • ½ tsp. Soda bicarb

For sweet version

  • ½ tsp. turmeric
  • ¼ cup jaggery powdered (for half the above quantity of batter)

Method

  1. Wash the rice and fenugreek seeds and soak in buttermilk for atleast 4 hours. 
  2. Soak the poha in water for 15 minutes. 
  3. Grind the rice, poha, coconut to a thick paste. 
  4. As far as possible do not add more water when grinding. 
  5. Add salt to the batter and divide into two. 
  6. To one half, add turmeric powder and jaggery and mix well till jaggery is dissolved.
  7. Leave both the batters to ferment 8 hours or overnight. 
  8. Before frying you may add a pinch or ¼ tsp. soda bicarb to the batter (If the batter has not fermented well) and mix.  This is optional.
  9. You may thin down the batter slightly, if required by adding little water if batter is too thick.
  10. To fry, heat a dosa pan very hot, smear with oil using an onion, put two ladles of batter (3/4 cup), do not spread. 
  11. Cover and cook till it is covered with holes, becomes opaque and light brown on the edges.  (Suruli for holes in Konkani).
  12. Remove and serve the sweet Surnalis with butter
  13. And the plain or savory ones with chutney.
  14. Also enjoy them with your favorite curry for lunch or dinner.

Karela Bitter Gourd Stir Fry


Karela Bitter Gourd Stir Fry

Karela Bitter Gourd Stir Fry, is usually cooked at home on a weekly basis. This is the only way we enjoy it besides is easy and quick to prepare.

Ingredients

  • 3 Large Karelas (Bitter Gourd)
  • 2 to 3 tbsp. Coconut or Olive Oil
  • 1 tsp. chilli powder, or to taste
  • ½ sp. Turmeric powder
  • 1 tsp. Amchur (Dry mango powder)
  • 1 tsp. salt, or to taste

Method

  1. Wash the Karelas. 
  2. Chop the head and tail and slit vertically (lengthwise) in half. 
  3. Scoop out the seeds. 
  4. Cut the vegetable horizontally into thin slices.
  5. Add the salt to the sliced Karela, mix well and set aside 10 minutes.  Then squeeze out the karela to remove the excess juice (this removes some of the bitterness, but this step is optional). 
  6. Transfer the karela to a vessel. 
  7. Add the oil, chilli powder, turmeric powder, amchur and mix well. 
  8. If you skip step 5 then , set aside for 10 to 15 minutes.
  9. Cook on medium flame and stir fry till karela is cooked and lightly fried, but do not burn. 
  10. Serve with rotis or as an accompaniment with any meal.

Raw Banana and Yam Curry with Jackfruit seeds


Raw Banana and Yam Curry with Jackfruit seeds

This is a satvick preparation, no oil,  onion, garlic, chillies.  Can be had as a fastiing food as well.

Ingredients

  • 2 Raw green bananas
  • ¼ kg. yam (suran, soorn, elephants foot)
  • ½ to 1 cup boiled and peeled bikna (jackfruit seeds) or substitute with boiled red kidney beans
  • 1 cup fresh grated coconut
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 2 tsp. turmeric powder (1 tsp when boiling the vegetable & one tsp to add when grinding)
  • 1 sprig curry leaves
  • 1 tsp. salt

Method

  1. Clean and cut the raw bananas and yam into cubes and immerse in water until required.
  2. Boil with water, 1 tsp. turmeric, salt and curry leaves, till tender.
  3. Boil the jackfruit seed, cool and peel, boil red kidney beans if using.
  4. Add to the yam and plantains.
  5. Grind the coconut, cumin, pepper corns, turmeric powder to a smooth paste. 
  6. When the vegetables are tender, add the curry paste, mix well and heat through. 
  7. The curry paste is not to be cooked too much just heated through, so make sure the vegetables are cooked well before adding the curry paste. 
  8. You may mash some yam pieces against the sides of the pan to thicken the gravy if you must. 
  9. Serve hot.

Dudhi and Chana Dal Bhaji


Dudhi and Chana Dal Bhaji

Dudhi and Chana Dal bhaji

(White pumpkin & split chick peas vegetable)

We love this vegetable gravy. Only turmeric powder is added as a spice in addition to the fresh ingredients. So even though it is cooked with minimum spices yet turns out delicious, light & nutritious.

Ingredients

  • 1 cup chana dal
  • 1 medium pumpkin
  • 2 medium onions, chopped
  • 2 green chillies, chopped
  • 2 lakes garlic, sliced
  • 2 medium tomatoes, chopped
  • 1 tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 2 tbsp. oil
  • 2 tbsp. chopped coriander leaves to garnish.

Method

  1. Wash and boil the dal in 2 cups water. 
  2. Peel the pumpkin, cut into cubes, wash and drain. 
  3. When the dal is half cooked add the pumpkin cubes and salt and cook till dal and pumpkin are tender.  Don’t overcook the dal, should be tender yet whole.
  4. Set aside.
  5. Take another vessel and add oil. 
  6. When hot add the chopped onion and garlic and green chillies. 
  7. Fry till onion is translucent
  8. Then add the chopped tomatoes and cook till tomatoes are soft. 
  9. Add turmeric powder, mix and add the cooked dal and pumpkin, sufficient water for gravy and bring to boil. 
  10. Lower flame and simmer for 10 minutes or till oil surfaces. 
  11. Adjust seasoning and add the chopped coriander leaves, mix.
  12. Serve hot with any Indian bread or steamed rice.

Yam and Moong Curry


Yam and Moong Curry

Yam (Suran, Elephants foot) and Moong (Green Gram) Curry

Ingredients

  • ½ cup whole moong (green gram)
  • ½ kg. Yam (elephants foot)
  • 1 medium onion
  • 4 flakes garlic
  • 1 sprig curry leaves
  • ½ tsp. mustard seeds
  • 1 tbsp. Bafat masala, or to taste
  • ½ cup fresh coconut
  • 1 tsp. tamarind pulp
  • 1 tsp. jaggery (optional)
  • 1 tbsp. Oil

Method

  1. Clean the yam and cut into cubes, wash and drain.  Use gloves to prevent hands itching. 
  2. Pick and wash the moong and boil with 2 cups water. 
  3. When half done, add the yam pieces and cook till moong and yam are tender. 
  4. Add salt. 
  5. Take off flame. 
  6. In another vessel, add oil, when hot add the mustard seeds
  7. When they splutter, add the curry leaves, crushed garlic and onion and saute till onions are light brown. 
  8. Add the bafat masala and fry for a minute. 
  9. Add the moong and yam vegetable alongwith the stock and add more water for curry if required.
  10. Bring to a boil and simmer till oil surfaces. 
  11. Add the tamarind and jaggery and fresh coconut and adjust seasoning. 
  12. Cook for 5 minutes and take off the heat.  Serve hot.

Sprouted Moong Bhaji


Sprouted Moong Bhaji

Sprouted Moong (Green Gram) Bhaji

Ingredients

  • 2 to 4 cups sprouted moong
  • 2 medium onions, chopped
  • 2 to 3 flakes garlic, sliced
  • 1” pc ginger, chopped
  • 2  tomatoes, chopped
  • 2 green chillies, chopped
  • 1 tbsp. Bafat Masala
  • 1 tsp. Salt, or to taste
  • 2 tbsp. oil
  • Few curry leaves
  • ½ tsp. mustard seeds
  • 2 tbsp. Coriander leaves, chopped to garnish

Method

  1. Wash and pick the sprouted moong, drain. 
  2. Heat a pan, add oil.  When hot, add the mustard seeds. 
  3. When they splutter, add the curry leaves, garlic, ginger, chillies and saute for ½ a minute. 
  4. Then add the onion and fry till translucent. 
  5. Then add the tomatoes and fry till soft. 
  6. Add the bafat masala.  You may add more or less according to taste and saute for  a minute. 
  7. Then add the sprouted moong, salt and one cup water, mix, bring to a boil and cook 10 to 15 minutes until the moong is cooked. 
  8. Garnish with chopped coriander leaves and serve hot.

Methi Bhaji with Prawns


  • Methu Bhaji with Prawns
  • Methi Bhaji with Prawns served with rotis

Methi Bhaji with Prawns

Ingredients

  • 8 to 10 bunches Methi leaves
  • 1 Cup prawns
  • 2 medium Onions, chopped
  • 2 medium potatoes, chopped
  • 2 medium tomatoes, chopped
  • 2 green chillies, chopped
  • ½ tsp. ginger garlic paste (optional)
  • 1 heaped tbsp. mixed masala (Sunday/Bafat/East Indian, etc.
  • 1 tsp. Salt or to taste
  • 2 tbsp. Oil

Method

  1. Chop off the roots of the methi and cut each bunch into two or three pieces.
  2. Immerse in plenty of water so that the sand settles to the bottom.
  3. For methi grown at home without soil, there is no sand or soil but do soak in water to remove as much of the husks as possible.
  4. Wash in two to three changes of water and drain well.
  5. Clean, devein and wash prawns.
  6. Dain and set aside.
  7. Heat a pan, add oil, then add the onions and saute till translucent.
  8. Add the chillies and the tomatoes and fry till tomatoes turn soft.
  9. Add the masala powder, salt and stir.
  10. Add the methi bhaji, a cup of water, mix and cook for 10 minutes covered.
  11. Then add the potatoes and mix, cook for 10 minutes covered.
  12. Then add the prawns, ½ cup of water if required, mix and cook for further 10 minutes.
  13. Open the lid, check seasonings and cook further 2 to 3 minutes till oil appears on the surface.
  14. Serve hot with rotis, chapatis, phulkas, etc.

Check out how to grow Methi indoors

https://cooklikececilia.com/Growing-Methi-indoors-without-soil

Sweet beaten rice Godd Fov


  • Godd Fov
  • Sweet Beaten Rice

Sweet beaten rice (flat sweet poha) / Godd Fov

No cook breakfast or teatime snack.  Comes together in minutes (if you have all ingredients to hand).  Delicious, satisfying and healthy.   My mother made this often as a teatime snack, when we returned from school.  When was the last time you had Godd Fov?

Ingredients

  • 3 to 4 cups thin (beaten/flattened) rice (Fov)
  • 1 cup grated jaggery
  • 1 cup grated coconut
  • ½ tsp. cardamom powder
  • 2 tbsp. milk/water/coconut water

Method

  1. Clean the flattened rice (fov/poha) for any dirt, etc.  Do not wash.  Pick any husk or impurities, if any. Usually the packaged beaten rice (good brands) will be quite clean.
  2. Add the jaggery, coconut, cardamom powder and mix all ingredients. 
  3. Add the milk or water to moisten the mixture a little bit and mix well with fingers. 
  4. Leave aside for 10 minutes. 
  5. Serve with tea or coffee for breakfast or a teatime evening snack.

Chana Dal and Tendli Curry


Chana Dal & Tendli Curry

(Split lentils/split Bengal Gram/Baby Chick Peas/Tendli/Ivy Gourd)

Ingredients

  • ½ cup Chana dal
  • ¼ kg. Tendlis
  • 1 tsp. Salt

Grind to a paste

  • 2 Kashmiri chillies
  • 1 tbsp. Coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • 1 tsp. mustard seeds
  • ¼ tsp. turmeric powder
  • 2 flakes garlic
  • 1 small onion
  • 3 to 4 flakes tamarind
  • 4 tbsp. coconut powder

Tempering

  • ½ tsp. mustard seeds
  • Few curry leaves
  • 3 to 4 crush garlic
  • 1 small onion
  • 2 tbs. oil

Wash the dal well and soak in water for 15 minutes.  Place in a vessel and boil till almost soft.  Clean and cut the tendlis into 4 and add to the dal, add salt and cook till vegetable is tender.  Grind the masala to a paste and add to the dal vegetable mixture.  Rinse the grinder jar and add to the curry adjusting to desired consistency.  Bring to a boil and simmer 10 to15 minutes.  Meanwhile prepare the tempering.  Heat oil in a pan, add the mustard and when it splutters add the garlic, curry leaves and onion and fry on medium low till light brown. Just before switching off the heat, garnish the curry with the tempering.  Serve hot with rice or any bread of your choice.

Potato and Red Pumpkin Gravy


Aloo Pethe ka Saag

A quick, deliciuous, nutritious dish without onion and garlic. Rajasthani vegetarian cuisine.

Potato & Red Pumpkin Gravy

Rajasthani cuisine

Ingredients

  • ½ kg. Red pumpkin
  • ½ kg. Potatoes
  • 2 bay leaves
  • 1” pc cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1 tsp. Kalonji (nigella/onion seeds) Optional
  • ½ tsp. mustard seeds
  • ½ tsp. fenugreek seeds
  • 1 tsp. chilli powder
  • 2 tbsp. yogurt
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • ½ tsp. turmeric powder
  • 1 tomato, chopped (or 1 tbsp. tomato paste) (missed it in the video recording)
  • 1 tsp. amchur (dry mango powder)
  • ½ tsp. sugar
  • 1 tsbp. Ghee
  • 1 tsp. Salt or to taste

Method

Clean, Peel and wash the red pumpkin and potatoes.  Cut into cubes.  Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seed and fenugreek seeds until the seeds begin to crackle.  Add the yogurt, chili, coriander, cumin and turmeric powders and fry for 2 to 3 minutes.  Adjust spices to taste.  Add the tomato paste or the tomato and fry for a minute.  Add the potato and pumpkin cubes, ½ cup water, cover and cook on medium heat for 15 minutes or until the vegetables are tender.  Add the amchur, sugar and salt.  Mix and simmer for a minute.  Serve hot.

Egg Masala


Egg Masala / Anda Masala

Ingredients

  • 6 eggs
  • 3 medium onions
  • 2 green chillies
  • 2 tbsp. tomato paste or 3 medium tomatoes
  • 1 tsp. each ginger garlic paste
  • ½ tsp. chilli powder
  • ½ tsp. garam masala powder
  • ¼ tsp. turmeric powder
  • Salt to taste
  • ½ cup coriander leaves
  • 1 tbsp. ghee or oil

Method

  1. Cover eggs with water and boil for 10 minutes. 
  2. Drain, shell and keep aside. 
  3. Slice thickly the onions, chop green chillies, chop coriander leaves. 
  4. Put a cut on the eggs half way through the egg. 
  5. Heat ghee in a vessel and fry the eggs till light brown.  Remove. 
  6. Add the onions to the ghee and saute till translucent. 
  7. Add the tomato paste (or sliced tomatoes and fry till tomatoes turn soft ) and saute for a minute
  8. Add ginger garlic paste and fry for a minute. 
  9. Add the chilli powder, garam masala and turmeric powder and salt and saute for a minute. 
  10. Add the chopped coriander leaves (Reserve some for garnish) and half cup water and cook till fat separates. 
  11. Add the eggs to the gravy, cut side down and simmer  2 minutes. 
  12. Serve hot garnished with coriander leaves.

1 … 8 9 10 … 12
Website Powered by WordPress.com.