Pithla Bhakri and Chutney

A very delicious and authentic Maharashtrian Dish..... Its a very very healthy meal. Mostly the farmers prefer this food for lunch as it is very very energetic and also keeps you full for a longer time....

Ingredients

For Bhakri

2 cups Bajra / Jowar flour

Water

For Pithala

2 cups Chickpea flour (besan)

1 or 2 chillies

few curry leaves

1 tsp each ginger and garlic paste

1 onion chopped

1 tsp oil

1 tsp mustard seeds

salt to taste

For Chutney

1/2 cup roasted peanuts

1 big pod of garlic

1" piece of ginger

Salt to taste

2 spoon yoghurt

water

Method

For Bhakri

1. Take the bajra or jowar flour in a plate. Take little flour and put water and make dough of it and then with hand spread it slowly.

2. Once spread put it on hot tawa and on the top brush water.

3. When the water dries turn it over on the gas and let it puff.

4. Remove and keep it in the vessel.

For Pithala

1. Put oil in a vessel. When it is hot add mustard seeds.

2. Then add the curry leaves and chopped chillies.

3. Add ginger garlic paste and saute for few minutes.

4. Add chopped onions and fry for few minutes.

5. Add water salt. Let the water boil nicely.

6. When the water starts boiling slowly start adding chickpea flour and stir at the same time.

7. Cook for a few minutes and then off the gas.

For chutney

1. In a mixer add all the ingredients of the chutney and make a paste.

Serve hot Bhakri with Pithala and chutney.

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Rajasthani Panchamel Dal, Matar ka Shorba & Chawal Ka Parantha

Rajasthani Panchamel Dal

Ingredients
1/4 cup Split gram (chana dal)
1/4 cup whole green gram (moong dal)
1/4 cup Splic black gram, skinless (Urad dal)
1/4 cup piegeon peas (toor dal)
1/4 cup red lentils (masoor dal)
salt as per taste
1" piece of ginger
2 dried red chillies
1 tsp coriander powder
2 green chillies
2 tbsp coriander leaves
1tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 medium size tomatoes
3 tbsp oil
1/2 tsp cumin seeds
4-5 cloves
a pinch asafoetida
1/2 tsp garam masala.

Method
1. Soak the pulses for at least two hours. Then boil them in salted water with turmeric powder till done. Wash green chillies, coriander leaves and peel ginger.
2. Make a paste of ginger and green chilli. Chop the coriander leaves. Wash and chop tomatoes.
3. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dried red chillies. When cumin starts to change colour, add ginger-green chilli paste and saute for sometime.
4. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil separates. Add cooked lentils and water if required.
5. Cook for ten minutes, stirring well. Add garam masala powder and serve hot.



Matar Ka Shorba

Ingredients

500gms Green peas
1 medium sized onion finely chopped
2" piece of ginger
8-10 cloves garlic
2 green chillies
3 tbsp ghee or oil
1/2 tsp cumin seeds
2 bay leaves
salt as per taste
1/4 cup cream

Method
1. Peel abd boil the green peas. Blend in a blender to make a fine puree.
2. Peel and finely chop onion. Peel ginger and garlic and grind with green chillies to make a paste.
3. Heat ghee or oil in a pan; add cumin seeds and bayleaves, stir-fry for half a minute. Add chopped onion and saute till onion turns light pink. Add ginger, garlic and green chilli paste. Saute for a while.
4. Add green peas puree, cook for five minutes, stirring continuously. Add three cups of water and bring to a boil.
5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup has a thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.
6. Stir in fresh cream and serve hot, garnished with a swirl of cream.

Chawal Ka Parantha Ingredients
1 1/4 cup whole wheat flour
1tsp salt
1/4 cup yogurt
2 tbsp ghee
1 medium sized onion
1cup steamed rice
1/2 tsp red chilli powder
1/2 tsp cumin powder
2 green chillies
oil to cook parantha

Method
1. Seive whole wheat flour along with salt. Make a soft dough with yogurt, two tbsp ghee and half cup water. Cover with a moist clean cloth and set aside for half and hour.
2. Knead again and divide into four equal parts. Make balls and press between palms of your hand to make pedhas.
3. Peel and chop onion finely. Wash and chop green chillies.



4. Mix cooked rice with red chilli powder, cumin powder, chopped green chillies, chopped onions and salt.








5. Roll our each pedha into 3" diametre disc.
6. Stuff rice mixture in the flattened pedha and shape into a pedha again.











7. Roll into a 7" diametre disc using a rolling pin.
8. Heat tawa. Place the parantha over it. Turn over once and spread some oil around it. Turn over and again spread little more oil on the other side. Cook till both sides are well cokked.







9. Serve hot with fresh yogurt and pickle of your choice.






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Rice Aubergine Casserole and Lebanese Cold Cucumber Soup

A great weekend this time... It was a very very nice meet of the food bloggers on Saturday... Did not get time at all the update about it since then.. But my dear friend Priyanka was so fast and enthu. She has already updated with the meets agenda. I personally met a few them first time. Really had a very good chat and tips from all. The surprises were great. I too got a surprise ingredient from Nupur and will try very soon. A big thanks to Lakshmi for arranging this event. Waiting to meet all again.

A wonderful Saturday night special...

Rice Aubergine Casserole
A Complete Continental meal by itself.
Serves 4
Ingredients

1 Cup rice
2 bay leaves
1 tsp black cumin (shah jeera)
1 large round brinjal or aubergine (bharte waala baingan) cut into 1" pieces
1 large capsicum -cut into 1/2" pieces
oil for frying

Red sauce
2tbsp oil
1 1/2 onions chopped
4 large tomatoes pureed
1 tsp oregano
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp red chilli powder
1/2 tsp sugar

Cheese Sauce
1tsbp butter
1tbsp plain flour (maida)
2 cups milk
2 cubes cheese-grated
3/4 tsp salt
1/4 tsp pepper

Method
1. Srpinkle 3/4 tsp salt on the brinjal pieces. Mix and keep aside for 1/2 hour to sweat. Pat dry the aubergine pieces on a paper napkin or kitchen towel. heat oil and deep fry till golden brown. keep aside.
2. To boil rice, boil 5-6 cups of water with salt, bay leaves and shah jeera. Wash and add rice. Cook till tender. Strain excess water. Run a fork through the hot rice to separate the rice grains. keep aside.
3. To prepare the red sauce, heat oil. Add chopped onion. Ciik till it turns light brown. Add the pureed tomatoes. Add sugar, salt, pepper, red chilli powder and oregano. Cook for about 5 minutes till slightly thick. Remove from heat.
4. For the cheese sauce, heat butter in a clean pan. Add maida and stir on low heat for a minute. Add milk and stir continuously till it comes to a boil. Cook for about 2 minutes till it coats the spoon well. Remove from heat. Add cheese, salt & pepper. The sauce should be thin.
5. To assemble, spread half the cooked rice in a oven proof dish. Spread half the aubergines, and the chopped capsicums. Sprinkle with half the red sauce and then the white sauce.
6. Again spread the remaining rice, followed by aubergines then red sauce and then white sauce and lastly the capsicums. Cover with aluminium foil and bake in a preheated oven for 10 minutes at 200degree C. Uncoveer the casserole and bake further for 5 minutes. Serve hot.


Lebanese Cold Cucumber Soup


Serves 3-4 Ingredients

2 small cucumbers grated (1 cup)
1 1/2 cups thick fresh curd
1 cup full cream milk
2-3 tbsp raisins (kishmish)
2-3 tbsp walnuts chopped
3/4 tsp salt
1/4 tsp white pepper powder
a tray of ice cubes
2-3 tbsp mint leaves finely chopped to garnish

Method
1. Soak the raisins in water for 5-10 minutes
2. Peel and grate the cucumbers (check that they should not be bitter)
3. Place the curd in a large bowl and blend well with an electric beater or a whisk till smooth. add 1 cup milk and blen well again.
4. Add walnuts, cucumber, salt and pepper.
5. Drain raisins from water and add to the curd mixture. Add ice cubes and chill covered for 2-3 hours. The ice cubes melt and thin down the soup. Serve in bowls garnished with mint.






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Shaam Savera with Luchi & Paneer Rice

This was a delicious Sunday Lunch.... and an entry for Paneer a delicacy event of TOI
Shaam Savera
Ingredients
For Kofta
600gms Spinach
3-4 green chillies
6-8 cloves
3 tbsp cornflour
salt as per taste
Oil for deep frying
125 gms cottage cheese
For tomato gravy
3 tbsp butter
1 tbsp whole garam masala (4 green cardamoms, 6 cloves and bayleaf)
1tbsp ginger paste
1tbsp garlic paste
2 cups tomato puree
1 tbsp red chilli powder
1/2tsp garam masala powder
3 tbsp sugar/honey
1/2 tsp dried fenugreek leaves, crushed
1 cup fresh cream
2 tbsp chopped coriander leaves
salt as per taste

Method
1. Wash spinach under plenty of running water to get rid of any dirt . Blanch in boiling hot water and refresh in cold water. Squeeze out water and finely chop the spinach and also green chillies. Add half of chopped green chillies, salt, chopped garlic and cornflour to chopped spinach. Mix well and divide into twelve equal portions.
2. Grate paneer. Add salt and mash well. Divide into twelve equal balls.
3. Take spinach portions, clatten them on your palm and stugg paneer balls in them. Shape into balls. Deep fry in moderately hot oil for five minutes. Drain and keep aside.
4. Heat butter in a pan, add whole garam masala. When they crackle, add ginger garlic paste and remaining chopped green chillies. Cook for two minutes.
5. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil, reduce heat and simmer for ten minutes. Add sugar or honey and kasoori methi. Stir in fresh cream.
6. Serve koftas cut into halves on top of tomato gravy. Do not boil koftas in the gravy as they may break.

Luchi


Ingredients
2 cups Refined flour (maida)
1tsp salt
1tbsp ghee
1 cup water approx oil for deep frying


Method
1. Seive flour with salt. Add ghee and make a soft dough with water. Keep covered with a moist cloth for half an hour.
2. Divide into twenty equal parts and make small balls.
3. Roll into elongated luchis.
4. Heat oil in a kadhai and fry the luchis till well puffed.
5. Serve hot with dal or any curry of your choice.

Paneer Rice

Ingredients
2 cups Basmati rice
1/2 cup grated paneer
1 tsp cumin seeds
salt to taste
3 cups water approx
1 tsp ghee

Method
1. Heat ghee in a thick bottomed vessel. Add cumin seeds.
2. When they crackle add grated paneer. Stir fry for a few minutes.
3. Add the washed rice and stir fry again till the moisture evaporates.
4. Add salt and water. Cook till the rice is tender.
5. Serve hot with any gravy and its tastes good just like that too.....
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Kanda Batata Rasaa

For SWC-Maharashtra event

Ingredients

3 potatoes

1 onion

1 tsp oil

1 tsp mustard seeds

1 tsp asafoetida

1 tsp red chilli powder

1 tsp garam masala

salt as per taste

Method

1. Slice the onion long. Peel and slice the potatoes in big pieces.

2. Heat oil in a vessel. Add mustard seeds, when they crackle add chopped onions and fry till the onion become a little brown.

3. Add turmeric, asafoetida, red chilli powder and garam masala. Stir fry for a minute and then add potatoes.

4. Mix and add water enough to cook the potatoes. Add salt as per taste.

5. Cook until the potatoes become soft. Serve hot with chappati.

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Lauki Kofta Curry

For the TOI Vow-Bottlegourd event

Ingredients
For the Koftas
Bottle gourd 150gms/2 cups grated
Gramflour ½ cup
Salt, red chilli powder to taste
Garam masala powder to taste
Dry mango powders to taste
Bread crumbs 4 tbsp
Method
1. Peel and wash lauki. Grate and squeeze out extra water.
2. Mix in all the spices, gramflour and breadcrumbs.
3. Make walnut-sized balls. Deep fry till golden brown.

For Curry
Ingredients
Onions, grated 2
Tomatoes, grated 3
Ginger paste 1 tbsp
Salt to taste
Red chilli powder ½ tsp
Dry mango powder ½ tsp
Garam masala powder ½ tsp
Coriander powder 1 ½ tsp
Coriander leaves, chopped a few
Green chillies, chopped 2
Oil 2 tbsp
Turmeric powder ½ tsp

Method

1. Heat oil in a pan. Add onions and fry till golden brown.
2. Add tomatoes, ginger and green chillies. Fry till the oil separates.
3. Add all the spices and fry for 5 min.
4. Pour the curry into a serving dish.
5. Garnish with coriander leaves.
6. Soak the cutlets in the curry.
7. Serve hot.


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Chakolya

Now after a long break this is one more contri for the SWC-Mahrashtra
This is my husbands favourite and i like it too as it is easy and a one dish meal.... So whenever I feel tired our meal is Chakolya...
So here goes the recipe...

Ingredients

For the dough
2 cups wheat flour
1tsp turmeric
1tsp asafoetida
1tsp red chilli powder
1 tbsp gram flour (besan)
1tsp salt
water

For the Dal
1 cup Tuvar dal
1 tsp mustard seeds
1tsp turmeric powder
1 tsp asafoetida
1 tsp red chilli powder
1 tsp garam masala
1 tsp tamarind pulp
2-3 Amsul
1tsp jaggery
1tsp oil

Method
1. Pressure cook the dal very soft.
2. Heat oil in a big vessel. Add mustard seeds, once they crackle add asafoetida, turmeric. Add the pressure cooked dal, garam masala, red chilli powder, tamarind pulp, amsul and jaggery.
3. Add water enough so that the chakolya can immerse into it. Let it boil for some time.



4. Make a soft dough using all the ingredients given for dough. Make small balls from the dough and roll them out like we do for roti. Then cut them into pieces. Refer the picture.

5. Put these pieces into the boiling dal and keep on the gas until the chakolya are cooked nicely.
6. Serve hot with a lots of claryfied butter and pickle....



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Thali Peeth

For SWC- Maharashtra event

Makes 9 thali peeths
Ingredients

2 cups Bhajani Peeth (Roasted mixed dals flour)
1 onion chopped
1 tomato chopped (optional)
1 tsp turmeric powder
a pinch asafoetida
2 tbsp coriander chopped
Salt and red chilli powder to taste
Water

Method
1. Mix all the ingredients and make a dough like that of chappati.
2. Make nine balls out of it. On a tawa pour a tsp of oil and with hand press one ball of dough on it to form a chappati .
3. Keep it on the gas and cook till crisp on the underside. Turn over and cook for a minute.
4. Remove from gas and then let the tawa cool completely or use another tawa and press another thali peeth on it.
5. Cook on gas and repeat for other dough balls.
6. Serve hot with clarified butter (ghee) or plain yogurt and mango pickle.

Note: Do not use a hot tawa for pressing the thali peeth. It will stick and will be hard to srpead.
Hold the tawa from the back side under tap water to cool it fast.
If you do not get bhajani peeth then use rice flour 2 cups and 2tbsp besan instead. Other ingredients same. Tomato is a must in this thali peeth.
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Thali Peeth

For SWC- Maharashtra event

Makes 9 thali peeths

Ingredients

2 cups Bhajani Peeth (Roasted mixed dals flour)

1 onion chopped

1 tomato chopped (optional)

1 tsp turmeric powder

a pinch asafoetida

2 tbsp coriander chopped

Salt and red chilli powder to taste

Water

Method

1. Mix all the ingredients and make a dough like that of chappati.

2. Make nine balls out of it. On a tawa pour a tsp of oil and with hand press one ball of dough on it to form a chappati .

3. Keep it on the gas and cook till crisp on the underside. Turn over and cook for a minute.

4. Remove from gas and then let the tawa cool completely or use another tawa and press another thali peeth on it.

5. Cook on gas and repeat for other dough balls.

6. Serve hot with clarified butter (ghee) or plain yogurt and mango pickle.

Note: Do not use a hot tawa for pressing the thali peeth. It will stick and will be hard to srpead.

Hold the tawa from the back side under tap water to cool it fast.

If you do not get bhajani peeth then use rice flour 2 cups and 2tbsp besan instead. Other ingredients same. Tomato is a must in this thali peeth.

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Bharla Vaang (Stuffed Brinjal- Maharashtrian style)

For the SWC-Maharashtra Event

Serves 2

Ingredients

5 Brinjals

1 cup roasted peanut powder

2tbsp roasted dry coconut

2tbsp coriander leaves

1tssp garlic paste

1tsp ginger paste

1tsp garam masala

1 onion chopped

1 tsp red chilli powder

2tbsp oil

1tsp mustard seeds

1tsp turmeric powder

a pinch asafoetida

salt as per taste

Method

1. Roast the peanuts and make a powder of it. Keep aside.

2. Grate the dry coconut and roast it in a pan till light brown. Keep aside to cool.

3. Chopp onions and fry them till brown. Keep aside to cool.

4. In a blender add coriander leaves, garlic paste, ginger paste, garam masala, cooled dry coconut and onion, red chilli powder and blend together to form a paste.

5. Mix this paste in the roasted peanut powder and add salt according to taste.

6. Slit the brinjals into four parts. Make sure not to cut them through and try to keep the stem.

7. Wash these into salt water. Then fill the peanut masala into it. Keep the left over masala for gravy.

8. Heat oil in a pan and add mustard seeds. Once they crackle add turmeric powder and asafoetida.

9. Put the stuffed brinjals into it. Also the remaining masala and fry together for a minute.

10. Add water approx 1/2 cup and pressure cook till the brinjals get soft. (around 2-3 whistles)

11. Garnish with coriander and serve hot with chappati or Bhakri.

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Dum Aloo

Serves 4

Ingredients

20 Baby Potatoes
4 tbsp. Sugar
3 tbsp. Tamarind Extract
2 tbsp. chopped green coriander
Oil for deep frying

For the Gravy :
1/4 Cup Oil
1/2 tsp. Fenugreek
1 tsp. Oregano
A pinch Asafoetida
1/2 tsp. Nutmeg powder
2/3 Cup plain yogurt (dahi)
Salt to taste
1 tsp. Ginger paste
1 tsp. Mustard seeds
1/4 tsp Nigella seeds
4 tbsp. coriander powder
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
Rock salt (kala Namak) to taste
Salt to taste

Method

1. Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
2. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
3. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.
4. Add fried potatoes and yogurt and simmer until potatoes are done.
5. Add tamarind extract and sugar. Garnish with chopped coriander. Serve hot with parathas or pooris.
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Navratan Korma

Serves 4

Ingredients

3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste

Method

1. Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.

2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.

3.Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
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Palak Malai Kofta

For the Paneer a Delicacy event

Makes 10-12 koftas

Ingredients

For koftas

100gms paneer mashed

2 slices bread remove the sides

3 tbsp curd

1/8 tsp baking powder

1 green chilli

coriander chopped

1/2 tsp salt

1/2 tsp pepper

1/4 tsp red chilli powder

1 1/2 tbsp plain flour (maida)

a few pieces of cashew.

For Gravy

1tsp coriander powder

1/2tsp red chilli powder

1/4 tsp garam masala

1/4 tsp amchoor

salt to taste

Boil together

1/2 kg spinach leaves

1 green chilli

1" piece of ginger

Grind together

2 onions

2 tomatoes

2 cloves

Tempering

1 tbsp ghee

1" piece of ginger cut into match sticks

1 green chilli slit lengthwise

1/2 tsp red chilli powder

Method

For Koftas

1. Spread 3/4 tsp curd on each side of bread. And soak it for some time. Mash the paneer well and add baking powder, green chilli and coriander.

2. Mash the bread slices and mix with the paneer. Add salt, pepper and red chilli powder. Mix.

3. Add plain flour and mix and make balls and stuff a piece of cashew in centre. Deep fry 4-5 pieces at a time in oil.

For Gravy

1. Wash the spinach leaves and chop roughly. Put the leaves with a green chilli and ginger in a pan. Cook over for 3-4 minutes. Cool and blend in a blender to smooth paste. Add little water if required.

2. Grind the onions, tomatoes and 2 cloves to paste. Heat oil and add the paste to it and cook till dry.

3. Add masalas- coriander powder, red chilli powder, amchoor, garam masala and salt to taste. Stir till oil separates from the mixture.

4. Add spinach puree and fry for 2-3 minutes. Add water to make a gravy of desired consistency. and boil for 5-7 minutes.

5. At the time of serving add koftas and heat on low flame till the koftas are really hot.

6. Heat ghee in a small pan and add the ginger cut into match sticks. When it turns brown off the gas and add green chilli and red chilli powder. Pour it immediately on the koftas and serve.

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Red Fried Rice with Soya Nuggets

For the EAT HEALTHY- Protien Rich TOI Event n Healthy Cooking &
ONE D Monthly One Dish Meal Events of TOI
Also mixed rice event
Serves 4

Ingredients

1 ½ cups (250gms) uncooked rice
½ cup nutri nuggets soaked in warm water for 20 minutes and squeezed
4 tbsp oil
2 flakes garlic crushed and chopped (optional)
1 onion chopped finely
¼ cup very finely sliced french beans
1 carrot grated
½ big capsicum diced
½ cup shredded cabbage
½ tsp of each salt and pepper
1 tbsp tomato ketchup (according to the colour desired)
1 tsp vinegar (optional)

Method

1. Boil rice and keep aside till absolutely cold.
2. Wash nuggets in several changes of water. Strain, squeeze, and keep aside to drain well.
3. Heat oil. Stir fry garlic and onions turn transparent.
4. Add nuggets and stir fry on low heat for 5 minutes.
5. Add beans and stir fry for 2 min.
6. Add carrots and cabbage. Stir for a min. Add capsicum.
7. Add salt and pepper.
8. Add rice.
9. Add vinegar and tomato ketchup
10. Add salt taste. Stir fry the rice for 2 minutes. Serve.
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Lucknowi Koftas

This recipes goes for my friends of SWC-UttarPradesh/ Awadh Event.

Ingredients

For the Koftas
250gms Potatoes boiled, peeled and mashed
1 cup Spinach washed and chopped
1/2 cup Fenugreek leaves washed and chopped
1/2 cup coriander washed and chopped
Juice of 1 lime
1/2 cup Corn flour/gram flour (besan)
1/2 tsp red chilli powder
Salt to taste
Oil for frying

For the Gravy
2 med size onions finely chopped
1 large tomato pureed
1 cup plain yoghurt (Dahi)
1 cup milk
1/4 cup cream
2 tsp coriander powder
1/2 tsp turmeric (haldi)
1/2 tsp sugar
1/4 tsp garam masala powder
4 tbsp oil
Salt to taste

Grind to Paste
12 almonds (badam) soak and peel
3 tbsp poppy seeds (Khus khus) soak
3 tbsp melon seeds (Kharbuja seeds) soak
1 tsp each ginger and garlic paste
3-4 green chillies

Method
1. For the koftas mix all the ingredients of the kofta together and divide into equal portions and shape into long rolls.
2. Deep fry till golden in colour. Drain onto a absorbent paper and keep aside.
3. Heat oil in a pan and fry chopped onions till golden brown. add the grinded paste and stir fry for few min. Add turmeric powder, coriander powder, sugar and salt and stir fry for few seconds.
4. Stir in tomato puree and cook on high heat stirring continuously till oil begins to separate. Add yoghurt, milk and cream.
5. Stir for a min more and then add 1 cup water and bring to boil. Simmer and cook for 5-10 min or until desired consistency.
6. Just before serving place the fried koftas in a dish pour the hot gravy over and serve immediately garnished with garam masala powder and chopped coriander. Tastes good with Parathas or poori.


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Matar Usal

For the AFAM-Coconut event of toi


Had eaten this mouth watering usal at one of my friends house... tried it its really ummmmm

Ingredients
3 cups Peas
1 cup fresh scrapped coconut
1 tsp ginger paste
1 tsp garlic paste
7-8 curry leaves
3-4 chillies
2 tbsp coriander
2 tbsp oil
1 tsp lemong juice
salt to taste


Method

1. Make a paste of ginger, garlic and chillies.
2. Heat oil in a heavy bottomed pan and the ginger garlic chilli paste to it. Fry for a few minutes and then add curry leaves to it.
3. Make a paste of the coconut and coriander and add it to the oil. Fry for few minutes and then add the peas to it.
4. Add salt and enough water to it. Boil it nicely for atleast 15-20 minutes.
5. Add lemong juice and serve it hot with bread or parathas...

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Wholesome Khichadi

For the Mixed rice event of toi


Ingredients

2/3 cup Rice
2/3 cup Moong dal
1 cup grated Carrot
1 cup grated bottle gourd (lauki)
1/2 tsp turmeric (haldi)
1 tsp jeera
1/4 tso asafoetida (hing)
6 peppercorns
1 bay leaf
4 cloves
1/2 tsp ghee
Salt to taste
Coriander to garnish
Method

1. Wash rice and dal together and keep aside.
2. Heat ghee and add cumin seeds to it. Once crackle add bay leaf, peppercorns, cloves, turmeric and asafoetida.
3. Fry these for a minute and add grated carrot and bottle gourd to it. Saute for a few seconds.
4. Add rice and dal and saute again for a minute. Add 3 cups of water and salt and make 3-4 whistles.
5. When done mix the khichadi so that all the ingredients come together.
6. Garnish with coriander and serve hot with fresh curds or pickle.

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Vegetable Jalfrazi

This for my toi friends Bell pepper event
Ingredients

1/2 cup onions cut into strips
1/2 cup tomatoes cut into cubes 1"
1/2 cup Red, green and yellow capsicum cut into cubes 1"
1/2 cup baby corns cut into strips
1 tsp oil
1 tsp Cumin seeds (jeera)
1 1/2 tsp tomato ketchup
1 tsp ginger and garlic paste
1/2 tsp garam masala
1/2 tsp chaat masala
Salt to taste

Method

1. Heat oil in a non stick pan. Add cumin seeds to it. Once they crackle add ginger garlic paste and onion to it.
2. Saute till the onion becomes translucent. Add tomatoes and saute again for a few more minutes.
3. Add the cubes capsicums and the baby corn. Saute for 2 minutes and then add garam masala, chaat masala, tomato ketchup and salt.
4. Mix all these together and cook the vege till the capsicum are almost done (little crunchy).
5. Serve hot with roti or naan.


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Tamatak ki kadhi

Ingredients

4 Large tomatoes
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 green chilli chopped
4-5 curry leaves
2 cloves
2 tbsp besan
1/2 tsp Turmeric (haldi)
a pinch hing
2 tsbp red Chilli powder
2 tbsp jaggery (Gur)
2 tbsp oil
Salt to taste
2 tbsp coriander to garnish

Method

1. Roughly chop tomatoes and boil them in 1/2 cup water for 5-10 min. Cool and make a smooth puree in the mixie. Keep aside.
2. Heat oil in a thick bottomed pan and add mustard seeds cumin seeds. Once they crackle add green chilli, cloves, curry leaves and besan. Saute for 2 min.
3. Add turmeric, red chilli powder, hing and the tomato puree. Take care that you keep stirring the mixture while adding the puree as lumps may form due to the besan.
4. Let it boil nicely and then add jaggery and salt. Boil again for 5 more minutes.
5. Garnish with coriander and serve hot with rice.


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Lachha Paranthas

This recipie is specially for the Roti mela event

Ingredients

2 cups Wheat flour
1 tsp salt
3 tbsp oil
Warm water for kneading
Method

1. Rub oil to the atta and add water gradually . Knead the dough until smooth.
2. Cover and keep it to rest for about 20 min.
3. Knead again and make 8 balls out of it.
4. Take one ball and roll it out to a diametre of 6" (Approx)
5. Cut into 2" strips lengthways and brush it with little oil and sprinkle a little flour on it. Place all the strips one by one on the centre strip.
6. Roll it like swiss roll and flatten it with hand. Then again roll it lightly with the rolling pin to a diametre of 5" (Approx)
7. Heat a tawa and cooks the paranthas on both sides leaving a little oil on the sides. Serve hot.

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