Tag Archives: Dinner

Kashmiri Dal


Ingredients

  • ½ cup Chana dal (split gram (chickpeas) dal)
  • ½ cup Moong dal (split green gram)
  • 3.5 cups water
  • 1 tsp. Salt or to taste
  • 2 to 3 tbsp. oil or ghee
  • Coriander leaves and lemon for garnish
  • For tempering:
  • 1 medium onion, chopped
  • 4 cloves garlic, sliced
  • 1 tsp. ginger paste
  • 2 Red chillies
  • 1 or 2 Bay leaves
  • ½ tsp. fennel seeds
  • ¼ tsp. cumin seeds
  • 1” stick cinnamon
  • 4 cardamoms
  • 3 to 4 cloves
  • ¼ tsp. black pepper
  • 2 tbsp. lemon juice

Method

  1. Wash and soak dal for 1 hour. 
  2. Then boil in 3.5 cups of water and cook for 20 to 30 minutes till soft. 
  3. Add salt and simmer. 
  4. Transfer to another container and set aside.
  5. Powder the dry ingredients from red chillies to black pepper. 
  6. Add the lemon juice and ginger paste, some water if necessary to make a paste.  
  7. Set aside. 
  8. Heat a pan, add 1 tsp. oil or ghee and fry the chopped onion and cook till soft and translucent. 
  9. Add the spice paste and cook 2 to 3 minutes stirring till the water evaporates. 
  10. Add the dal and mix. 
  11. Adjust seasoning and cook 5 minutes. 
  12. Fry the sliced garlic in 1 tsp. oil or ghee till light brown and add to the cooked dal.
  13. Take off heat. 
  14. Garnish with chopped coriander and lemon wedges. 
  15. Serve hot with Kashmiri Rotis, Kashmiri Pulao or Amritsari Kulchas, etc.

Amritsari Kulcha


Amritsari Kulcha

Ingredients

Dough – Makes 12 Kulchas

  • 4 cups Maida (All Purpose flour) Wheat flour may be used
  • 2 tbsp. Oil
  • 2 tsp. yeast
  • 2 tbsp.2 cups warm milk
  • 1 tsp. salt or to taste

Stuffing

  1. 3 to 4 Large potatoes, boiled and mashed
  2. ¼ cup coriander leaves
  3. 1 tsp. chaat masala
  4. 1 tsp. garam masala powder
  5. ½ tsp. pomegranate seed powder or amchur or lemon juice
  6. 3 green chillies, finely chopped
  7. 1 tsp. salt or to taste

Garnish

  • Butter or ghee, red chilli powder, cumin powder, coriander leavmes

Method

  1. In a large mixing bowl, sift the flour and salt and mix. 
  2. Make a well in the centre and pour 1/4 cup warm milk. 
  3. Stir in the dry yeast, sugar and oil and let sit 10 minutes till it foams. 
  4. Knead the dough with the yeast mix by adding the remaining milk and knead for 5 to 10 minutes. 
  5. Keep in a lightly greased bowl covered and leave to rise till double.

Meanwhile prepare the stuffing:

  1. Mix the boiled and grates potatoes and all the remaining ingredients and divide into 12 equal portions. Check seasoning.
  2. To cook in the oven, place a pizza stone or baking sheet on the lower rack of oven and preheat the oven @ 250 deg C for ½ hour to 45 minutes. 
  3. Punch the risen dough and knead. 
  4. Grease work surface with oil and knead 2 minutes. 
  5. Divide into 12 equal portions. 
  6. Roll one portion and stuff with one portion of the stuffing and close to make a ball. 
  7. Place the ball in a plate or tray. 
  8. Repeat with the remaining dough/stuffing and let the balls rise again for 10 minutes. 
  9. Then roll to desired thickness. 
  10. Sprinkle over with a pinch of chilli and cumin powder, copped coriander leaves and press or roll lightly so the leaves adhere to the kulcha. 
  11. Transfer the kulcha to the baking sheet (I have used a ceramic tile) and bake 10 to 12 minutes till bottom turns crisp and golden brown. 
  12. Remove and apply butter or ghee. 
  13. To fry on pan on stove top, place the rolled kulcha on a regular pan or tawa. 
  14. When brown flip over and apply some butter or ghee. 
  15. Turn again and apply butter/ghee to the other side. 
  16. Remove when both sides are brown. 
  17. It is quicker to make on tawa. 
  18. If you can bake multiple kulchas at a time in the oven, will be better and quicker. 
  19. Enjoy the hot kulchas with Kashmiri dal, Chhole, etc.

Goan Pulao Aroz


  • Goan Pulao Aroz
  • Pulao & Roast Beef meal – Goan

Goan Pulao – Aroz

Ingredients

  • 2 cups Basmati rice
  • 2 medium onions
  • 2 tomatoes
  • 2 soup cubes
  • 2” stick cinnamon
  • 6 to 8 cloves
  • 5 cardamoms
  • ½ tsp. turmeric
  • 1 tsp. salt, or to taste
  • 2 to 3 tbsp. ghee
  • 4 Cups hot water

Method

  1. Wash rice and soak for at least 15 minutes.
  2. Slice the onions,
  3. chop tomatoes.
  4. Heat a wide thick bottom pan and add the ghee.
  5. When hot add the whole spices and the sliced onions.
  6. Saute till the onions are light brown.
  7. Add the tomatoes and fry till soft.
  8. Add turmeric, soup cubes and salt and fry for a minute till the cubes soften.
  9. Add 4 cups hot water and stir to ensure the soup cubes are completely dissolved.
  10. Then add the rice and stir to mix.
  11. Cover and bring to a boil.
  12. Reduce heat to low and cook till water is completely absorbed.
  13. Stir the rice in between gently, to combine the flavours.
  14. Serve hot.

Goan Roast Beef


Goan Roast Beef

A delicious roast, can be cooked with steak slices or a chunk of beef roasted and then sliced before serving. Serve as a starter or with a main meal. Leftover roast can be made into tasty sandwiches. Yummy…..

Use boneless Lamb instead of beef!

Goan Roast Beef

Ingredients

  • 1 Kg. Beef
  • 3 medium onions, chopped into large pieces.
  • 15 to 18 cloves garlic
  • 1.5”pc. ginger
  • 15 cloves
  • 4 piece cinnamon (1” pc. Each)
  • ¼ tsp. pepper corns
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 4 red chillies
  • 2 tsp. sugar (optional)
  • ¼ cup vinegar, or to taste
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste

Method

  1. Grind the spices from garlic to turmeric powder with the vinegar. 
  2. You can add some water to get the spices to move while grinding. 
  3. Transfer the masala to a wide bowl, add salt, mix
  4. Marinate the beef with the ground masala for one hour.
  5. To cook, heat ghee and add the red chillies and onion. 
  6. Saute till the onions are translucent. 
  7. Then add the meat with the masala water and cook till meat is tender and gravy is almost dry. 
  8. Serve hot. 
  9. Leftover beef can be used for sandwiches.

Red Bean Pulao


A delicious satisfying one-dish meal!

Ingredients

  • 200 gms. red Kidney beans (Canned 400 ml can with liquer)
  • 2 cups Rice
  • 2 large tomatoes, chopped
  • 4 medium onions, chopped
  • 2 green chillies, chopped
  • 1 tsp. ginger garlic paste
  • 1 tsp. chillie powder
  • 2 tsp. coriander pwder
  • ½ cup thick coconut milk
  • 1 ½ cups hot water
  • 1” stick cinnamon
  • 4 cloves
  • 4 cardamoms
  • 2 bay leaves
  • 2 tbsp. ghee
  • Salt to taste

Method

  1. Wash and drain rice and let soak for half an hour. 
  2. If using dried beans they need to be soaked in water overnight and then boil or pressure cook them.
  3. If not, use the canned beans, drain and reserve. 
  4. Heat the ghee in a vessel, add the whole garam masala, onion and green chillies and fry till light brown.
  5. Then add the ginger garlic paste and fry till water evaporates, add tomatoes and fry till soft. 
  6. Then add the cooked beans, salt, chilli and coriander powders and fry few second,
  7. Add the coconut milk and water, check seasonings and bring to a boil. 
  8. Add the drained rice, mix well and cover and cook 5 minutes.
  9. Open the lid, mix the rice well, cover and continue cooking till the moisture is absorbed. 
  10. Serve hot.
  11. Garnish with fresh coriander if desired. 
  12. Serve with Dahi Curry, Raita, yogurt, pickle, papad.

Xacuti


Xacuti

Xacuti or Xacutti (Konkani: शागोती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies.[1] It is usually prepared with chicken, lamb, or beef.[2][3] It is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted. – Source Wikipedia:

Chicken Xacuti

A traditional Goan dish, Xacuti (pronounced ‘Sha-kooti’) almost always made with chicken and the complex array of spices used in preparation of this dish makes is wonderfully flavorful and unique.  Xacuti may also be prepared with beef or lamb.

Ingredients

  • 1 ½ Kg. Chicken
  • ¼ tsp. turmeric powder
  • 1 tsp. salt

Marination

  • 2” pc. ginger
  • 10 flakes garlic
  • ½ bunch coriander leaves
  • 5 green chillies

Xacuti Masala I

Fry in 1 tsp. oil and grind

  • 1 tsp. oil
  • 3 onions, sliced
  • 3 green chillies
  • 1.5” pc. Ginger
  • 7 garlic flakes
  • 1 large coconut (2 cups grated)
  • ½ bunch coriander leaves

Heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.  Add grated coconut and saute for another 5 to 7 mns.  Once onions are crispy, keep aside.

Xacuti Masala II

Dry Roast the following

  1. ¼ pc. nutmeg
  2. 2” cinnamon
  3. 3 cardamoms
  4. 1 star anise
  5. 1 tsp. fennel (badishep, saunf)
  6. 1 tsp. black pepper
  7. 1 tbsp. poppy seeds
  8. 1 tbsp. coriander seeds
  9. 8 to 10 kashmiri chillies
  10. ½ tsp. turmeric

Grind all the above together to make the xacuti masala paste.

Xacuti preparation

  • 2 tsp. oil
  • 2 onions, sliced
  • 2 green chillies, slit
  • ¼ cup water

Method

  1. Clean, remove skin and cut chicken into pieces. 
  2. Wash and drain. Add salt and turmeric powder to chicken pieces. 
  3. Grind the marination masala and marinate the chicken pieces for half an hour, or overnight if desired.
  4. Heat oil and add onions and green chillies and fry for a minute. 
  5. Add the marinated chicken and saute for 2 minutes. 
  6. Add the xacuti masala and water and cook 30 to 45 minutes or till chicken is tender. 
  7. Serve hot with bread, rice or sannas.

Quick Stir Fried Bhindi


  • Quick Stir Fried Bhindi

Subscribe to my Youtube channel for video recipes

https://www.youtube.com/channel/UCW_pKpvwuFiKolLWqOZlutw

A Quick Stir fried Bhindi (Lady Fingers, Okra) with tips on cutting down on the slime and making them tender and crunchy and tips on how to retain the vibrant green colour. Cooked with a minimum of spices, both healthy and enjoyable! Watch video on youtube for tips.

Ingredients

  • ½ kg. Lady Fingers, Bhindi, Okra
  • 2 medium onions, cut into larges pieces
  • 2 flakes garlic
  • ½ tsp. turmeric powder
  • ½ tsp. pepper powder, or to taste
  • ½ tsp. salt, or to taste
  • 2 tbsp. oil
  • 1 tsp. vinegar (helps dissipate the sliminess quicker)

Method

  1. Wash bhindis. Dry with a napkin.
  2. Cut off the head and tail and cut into wedges. 
  3. Place in a cooking vessel. 
  4. Add the chopped onions, turmeric, pepper powder, oil, salt and vinegar.
  5. Mix thoroughly and keep aside. 
  6. Cook just before serving. 
  7. To cook, set the vessel on medium high flame and stir fry (keeping the vessel open) till the sliminess in the bhindi disappears.
  8. This happens as soon as the bhindi is cooked and tender. 
  9. Do not over cook and don’t close the vessel while cooking or immediately after as the vegetable will lose its vibrant green color. 
  10. Serve immediately with rotis or as an side with any main meal.

Prawn and Cauliflower Caldine


  • Prawn and Cauliflower Caldine

Caldine or Caldinho in Portuguese, is a typical goan curry recipe used to cook, fish, vegetables or shrimp. It’s a light coconut curry and as the consistency is quite thin can easily double up as a spicy soup. It is mildly spiced and considered a “sweet” curry. This combination of shrimp and cauliflower is quite commonly prepared in a caldine and tastes delicious over boiled rice or with some crusty bread or poee or pao used to mop up the runny curry and the juicy morsels devoured with the crunchy cauliflower and luscious shrimp. Keep the shells of the shrimp intact (provided they are fresh) and you will enjoy sucking and relish the juicy caldine that is trapped in the shells!! Make sure the cauliflower has some crunch, so avoid overcooking.

Ingredients

  • 1 cup medium to large prawns
  • 1 medium cauliflower
  • 1 medium onion
  • 3 green chillies
  • 1 medium tomato
  • 1 tbsp. oil
  • 1 tsp. Salt, or to taste

Grind to a paste

  • 1 cup fresh coconut or 4 tbsp. coconut powder
  • 3 large cloves garlic
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 1 tbsp. coriander seeds
  • 1 small marble sized ball tamarind

Method

  1. Shell & devein the prawns.  If the prawns are very fresh, keep the shell intact, removing the head and legs.
  2. Wash and drain. 
  3. Apply a pinch of salt and turmeric and set aside. 
  4. Separate the cauliflower florets and cut into large pieces. 
  5. Immerse in salted water for 15 minutes to loosen dirt and kill insects, if any.
  6. Grind the masala to a paste. 
  7. Slice the onion, slit the green chilies and chop the tomato. 
  8. Heat oil in  a vessel,
  9. Add the sliced onion, green chilli and fry till light brown. 
  10. Add the tomato and saute till soft. 
  11. Add the masala paste with the masala water and additional water for the curry as required,
  12. Add 1 tsp. salt and bring to a boil and simmer 5 minutes. 
  13. Add cauliflower and cook 5 minutes till almost tender. 
  14. Add prawns and cook 10 minutes. 
  15. Adjust seasoning and serve with steamed rice.
  16. Goes well also with Poee, or bread to mop up the delicious gravy
  17. Try it with some crusty bread….. yummy!!

Six Breakfast Sandwiches to kickstart your day


Six Breakfast Sandwiches to kickstart your day!

Quick and Easy with minimum preparation!

Make a meal of these sandwiches, for brunch, lunch, dinner or simply as a quick snack to satiate you.  If you wish to cut down on the carbs, have them as “open sandwiches”, using only one slice of bread. Enjoy these crisp, crunchy sandwiches with various fillings with fresh ingredients that can be adapted to suit your taste. Instead of tomatoes, use cucumbers, jalapenos or gerkins. I am partial to fresh basil and like to use it in everything if I have it on hand. You can substitute basil with parsley or fresh coriander. Feel free to use your preferred sauces like, tomato, mayo, mustard, etc. to suit your taste.

  1. Tapenade and Feta Cheese Sandwich with Zaatar (Wild Thyne or Oregano)

Ingredients – Per Sandwich

2 Slices bread

2 tomato slices

2 tbsp. crumbled Feta cheese

2 to 3 tbsp. Black Olive Tapenade

1 tsp. Zaatar

2 tsp. olive oil

Lettuce, fresh basil and cherry tomatoes for serving

Method

Apply Tapenade to the bread slices.  Put one tbsp. olive oil on a hot pan and place the bread slice tapenade side up.  Spread the crumble feta cheese, sprinkle the zaatar, drizzle some olive oil and top with the tomato slices.  Place the second slice of bread on top of the tomato slices tapenade side down.  Apply olive oil to the top of the bread.  By now the underside of the sandwich should be brown.  Turn over and toast both sides.  Serve crisp olive tapenade and feta cheese sandwich with soft succulent centre, with some iceberg lettuce and fresh basil.

2. Grilled Pepperoni Cheese Sandwich

Ingredients – Per sandwich

2 Slices Bread, of your choice

2 slices cheese

8 slices pepperoni

Butter to coat the bread

Dijon Mustard

Method

Butter one side of the bread and place on a skillet or pan, buttered side down.  Place 1 slice of cheese and 8 slices of pepperoni on the top of the bread.  (You may broil the pepperoni for ½ to 1 minute in the microwave if you wish).  Top the pepperoni with a slice of cheese.  Cover the open-faced sandwich with a lid.  Spread some Dijon mustard on the second slice of bread.  When the underside of the open-faced sandwich is brown, top the sandwich with the other slice of bread, mustard side down.  Butter the upper side of the bread and turn to brown the other side.  The cheese should be melted by now.  Remove and serve immediately when brown and crisp on both sides.

3. Grilled Halloumi Tapenade Sandwich

Ingredients – per sandwich

2 slices Bread

3 slices Halloumi Cheese

2 to 3 slices tomato

Iceberg lettuce (or any lettuce you have at hand)

Some fresh basil

2 tbsp. tapenade

Olive oil to brush the bread

Method

Grill the halloumi slices on a hot pan till brown on both sides. Brush the bread slices with olive oil and spread tapenade on the other side of the bread.  Place the olive oil side on a hot pan with the tapenade facing up.  Top it with the tomato slices, lettuce, basil and halloumi and cover with the second slice of bread, olive oil side facing up.  When brown on the underside, flip the sandwich over and toast till brown.  Serve immediately, crisp and warm on the outside and crunchy, salty and tangy on the inside!

P.S.:  I am partial to fresh basil and use it in everything if I have it at home.  Feel free to use any fresh herbs of your choice.

4. Tuna Melts

Ingredients – for one sandwich

1 small tin Canned Tuna (in sunflower oil)

1 small Onion, finely chopped

2 tbsp. Mayonnaise, or as required

1 green chilli, finely chopped (optional)

1 tsp. Sweet relish (optional)

1 tsp. Dijon Mustard (optional)

2 slices of tomato

Fresh Basil

1 slice cheese

Method

Put the tuna alongwith the oil in a bowl, add the chopped onion and green chilli and mash to a paste.  Mix with mayonnaise and the sweet relish and mustard, if using.  The tuna would taste as good though, without the relish and mustard.  But if you love their complex flavors, you would enjoy these additional flavors.   Butter one side of the bread and place on a heated griddle, buttered side down.  Top with the tuna mayo paste, tomato slices and cheese slice.  Add the fresh basil and cover with the second slice of bread, buttered side up.  Flip the sandwich over when the underside is brown and toasted.  Brown both sides and serve hot and crunchy with the soft juicy delicious tuna filling.  Serve with some crisps or potato chips.

For variation: Add gherkins or jalapenos instead of tomatoes

5. Grilled Egg & Cheese Sandwich

Ingredients – for one sandwich

2 slices bread

2 eggs

Salt and pepper for the eggs

2 tomato slices

Butter to spread on the bread

Method

N.B: You need to use a large skillet for this recipe so you get enough of the egg omlete to fold over the sandwich.

Grease the skillet with a little butter and add the beaten eggs seasoned with salt and pepper and spread evenly over the pan.  Place one slice of bread buttered side up in the centre of the egg omlete.  When the egg browns lightly and sets completely, flip over so that the buttered side of the bread is now touching the pan . Fold the egg over the four sides of the bread. Top with tomato slices and fresh basil (or lettuce or baby spinach) and a slice of cheese. Place the second slice buttered side up on top of the cheese slice and turn the sandwich over the brown both sides.  Serve hot and crisp with some green salad or sprouts salad if you wish to serve it as an express lunch or dinner!

6. Halloumi Lettuce Wrap

Ingredients – for one wrap

1 tortilla wrap

Mayonnaise or mayo Sriracha, etc as desired to spread over the wrap

3 to 4 Tomato slices, grilled

3 to 4 Grilled Halloumi

Lettuce, fresh basil, (or coriander leaves or mint)

Method

Place the tortilla on a warm pan on low heat.  Drizzle mayonnaise as required and place on one end of the tortilla, grilled halloumi slices, tomato slices, lettuce and basil. Fold into half and serve immediately.

Dal Palak


Dal Palak

The combination of Dal & Palak makes it extremely healthy and nutritious. Split yellow moong dal is rich in vitamins, proteins and essential nutrients and palak (spinach) a rich source of iron.

Tastes delicious with chapatis, puris or any Indian bread. Even goes well with steaming hot rice and a little pickle!!

Enjoy this meal-in-one dish, which is not only delicious and satisfying, but healthy too.

Dal Palak

Ingredients

  • 1 cup moong dal, soaked in water for an hour
  • 1 large bunch spinach, chopped
  • 1 Large tomato, chopped
  • 1 medium onion, chopped roughly
  • 5 cloves garlic
  • 1” piece ginger
  • 4 green chillies
  • ½ tsp. turmeric powder
  • ½ tsp. chilli powder
  • 1 tsp. salt or to taste
  • 1 tsp. cumin seeds
  • 2 tbsp. ghee

Method

  1. Grind garlic, ginger, chillies, onion, turmeric and chilli powder to a paste.
  2. Heat ghee and add cumin seeds, saute for 1/2 a minute,
  3. Then add the masala paste and fry till ghee separates.
  4. Add tomatoes and salt.
  5. Cook till tomatoes turn soft.
  6. Add the soaked dal and 2 cups of water.
  7. Bring to a boil, cover and cook till dal is tender.
  8. Add chopped spinach, add a cup or two of water if dal is dry and adjust consistency.
  9. Cook 10 minutes, then add some chopped coriander leaves, save some for garnish.
  10. Remove to a serving dish and serve hot garnished with coriander leaves
  11. Serve with rice or any Indian bread.

Mutton Masala


Mutton Masala

The best mutton masala! Requires little preparation and is my go to dish if I have to cook abundantly for a party or festive occasion as it can be marinated the previous day and refrigerated. Next day, just put it on the fire and continue with your other preparations! So one of your main dishes gets out of the way leaving you time to concentrate on other food preparation.

Depending on the occasion, your can manage the consistency of the gravy. If it is for a regular family meal where you need just one curry with a vegetable or some side, keep the gravy fairly thin to serve over steamed rice. For a party menu where the spread would include several dishes, keep the gravy thick. Both taste awesome!!

Mutton Masala

Ingredients

  • 1 Kg. Mutton/Lamb
  • 4 large tomatoes
  • 6 green cardamoms
  • 6 Cloves
  • 2”Cinnamon
  • 6 flakes garlic
  • 1.5” pc. Ginger
  • 4 medium Onions
  • 4 Kashmiri chillis or 2 tsp. Kashmiri chilli powder or to taste
  • 1 tsp. turmeric powder
  • 1 tsp. cumin seeds
  • Salt to taste
  • 2 tbsp. ghee
  • 1 cup green peas
  • 2 tbsp. Chopped coriander
  • 3 Boiled eggs for garnish
  1. Clean and wash mutton and chop into cubes.
  2. Grind all the ingredients from cardamom to cumin seeds to a paste with salt.
  3. Rub the mutton with the masala paste and let it stand for half an hour.
  4. Blanch and chop tomatoes.
  5. Heat ghee and add the mutton together with all the masala.
  6. Fry for 5 minutes, then add tomatoes and ½ cup water. (Add an additional cup of water if thinner gravy is desired)
  7. Bring to a boil, lower heat, cover tightly and let it simmer 1 hour or until is mutton is done.
  8. Add green peas and cook further 10 minutes till ghee separates.
  9. Add chopped coriander leaves, save some for garnish.
  10. Serve hot garnished with green coriander and sliced boiled eggs.

P.S.: To Blanch Tomatoes, wash tomatoes and make a small cross-cut on the top of the tomato and immerse in hot water for 10 mintues.  Drain and peel off the skin. Chop and use as desired.

Chinese Chow


  • Chinese Chow

Chinese Chow

This is a favorite at home. Usually made with assorted veggies, mushroom, bean sprouts etc. But this recipe is made with the following ingredients. I have used mortadella as we don’t get pork products here, but if you use good quality bacon instead, this recipe would go to another level.

I normally serve it with baked beans in tomato sauce.

Take one can of baked beans. Fry one chopped onion in oil, add a chopped green chilli and garlic, saute till onions are translucent, then add the baked beans and cook till it begins boiling. Check seasoning and serve with Chinese chow.

Ingredients

  • 250 gms Spaghetti
  • 3  Carrots
  • 100 gms. French beans
  • 3 green capsicusm (or any color)
  • 1 bunch spring onions
  • 1 cup green peas
  • 250 gms. Mortadella (or ham or chicken, shrimp etc.)
  • 3 eggs
  • 2 tbsp. soya sauce
  • Salt and pepper to taste
  • Oil as required

Method

  1. Cut the carrots, french beans and capsicums into juliennes. 
  2. Chop the spring onions and slice the mortadella. 
  3. Heat a deep vessel, add 1/4 cup oil and stir fry each of the vegetables separately starting with mortadella, spring onions, carrots, french beans, peas and capsicums.
  4. Drain and remove each vegetable and set aside, cover to keep warm.
  5. Meanwhile, when frying the vegetables, heat a pot of water and add salt, when it begins to boil add the spaghetti and cook for 10 to 12 minutes till al dente (firm and not mushy).
  6. Drain. Rinse with cold water if desired.
  7. Add the drained spaghetti to the vessel in which the veggies were fried and fry for a few minutes tossing well. 
  8. Add more oil if required. Add the vegetables, soya sauce, salt and pepper and mix well.
  9. Break the eggs in a bowl and season with salt and pepper.
  10. Beat well and pour into a hot greased skillet and fry the omlette on both sides. 
  11. Remove to a board and cut into small cubes. 
  12. Garnish the chow chow with the egg and serve with chilli sauce and soya sauce.
  13. Shredded chicken, shrimp, bacon, etc. may be added for the non-vegetarian version
  14. If using non-veg ingredients, make sure to fry them first i.e. before the spring onions. 
  15. Be creative and use as many or as little veggies as available.

Sprouted Moong and Jackfruit Seeds Curry


Sprouted Moong (Green Gram) and Jackfruit Seeds (Bikna) Curry

A super easy, quick, delicious and highly nutritious curry.

When I last prepared the sprouted moong bhaji (check  out  the video recipe) I had saved the excess sprouts in the freezer.  The Biknas I had frozen a large batch of boiled jackfruit seeds.  These proved handy when I had to rustle up a quick nutritious meal before rushing to work!

All you need is some steamed rice or chapatis any bread of your choice, with your favorite pickle (aachar).

For a more elaborate meal, serve with fried fish or fish cutlets!!

Ingredients

  • 1 cup sprouted moong (green gram)
  • 1 cup boiled jackfruit seeds (Bikna)
  • 1 medium to large Potato (optional), cubed
  • 1 medium onion, chopped
  • 2 flakes garlic, sliced
  • 1 sprig curry leaves
  • 1 tsp. mustard seeds
  • 2 tbsp. Bafat masala, or to taste
  • 4 tbsp. coconut powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. Salt, or to taste
  • 1 tbsp. Oil

Method

  1. Rinse the sprouts and drain.   
  2. In a vessel add oil, when hot add the mustard seeds, when they splutter, add the curry leaves, garlic and onion and saute till onions are light brown. 
  3. Add the bafat masala and fry for ½  a minute. 
  4. Add the moong and and potatoes, if using, and more water, salt and bring to a boil and cook 10 minutes till potatoes are cooked. 
  5. Add the boiled bikna and tamarind pulp and cook 5 minutes. 
  6. Meanwhile dilute the coconut powder with some water and add to the curry, adjust gravy by adding sufficient water. 
  7. Bring to a boil and cook 5 minutes or till fat suraces. 
  8. Serve hot.

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.

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