http://rasaswad.blogspot.com/2009/12/anniversary-lunch-chilli-paneer.html
This one is from Vah re vah. Follow it to the letter - curry leaves and all. The only change I did was I added some baby corms to the leftover batter, fried them and added along with the paneer. Also added some mushrooms. It was really good..
Ingredients
Directions
pinch pinch ajinomoto
1 tsp chilli garlic sauce
1/2 tsp coriander powder
1 1/2 tbsp Corn flour
1/2 tsp cumin seeds
7 number curry leaves
1 number egg
1 tsp garlic chopped
1/2 tbsp ginger garlic paste
4 number green chillies
1 tsp lime juice
1 tbsp maida
for fying oil
1/2 cup onion
1 lbs paneer
1 cup red bell pepper
as per taste salt
1 tsp soya sauce
as needed water
1 cup yellow bell pepper
Cut paneer into cubes.
Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.
Take oil to fry add the mixed paneer into it and fry in very slow flame.
Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,
Finely finish it off with coriander leaves.
Wednesday, July 28, 2010
Chaat -Pallika
http://rasaswad.blogspot.com/2010/04/chat-night.html
Chat Night
So we had friends over, and one of them doesn't eat onions and garlic..so I thought up a chat menu that can be customized both ways..It turned out to be a huge hit..Here's what I came up with..
1. Mung dal wada with or without onions and spring onion dip. Mummy's recipe from here.
2. Khaman Dhokla. Used Talod na Dhokla and followed the package directions exactly (it's important to follow the proportions exactly). Then for the tadka, added mustard seeds, green chillies, sesame seeds, curry leaves and water. Boil and spread. Garnish with cilantro, fresh coconut and Sev.
3. Radga Pattice. Recipe follows.
4. Kulfi - Hugely popular..Ideas from showmethecurry.com, but modified quite a bit. Recipe follows.
Ragda Pattice:
Pattice:
Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.
Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.
Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).
Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.
Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, and water. Squeeze some lime juice. May also add garlic.
Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.
To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.
Kulfi
Boil about half a gallon of whole milk on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!
Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though
Chat Night
So we had friends over, and one of them doesn't eat onions and garlic..so I thought up a chat menu that can be customized both ways..It turned out to be a huge hit..Here's what I came up with..
1. Mung dal wada with or without onions and spring onion dip. Mummy's recipe from here.
2. Khaman Dhokla. Used Talod na Dhokla and followed the package directions exactly (it's important to follow the proportions exactly). Then for the tadka, added mustard seeds, green chillies, sesame seeds, curry leaves and water. Boil and spread. Garnish with cilantro, fresh coconut and Sev.
3. Radga Pattice. Recipe follows.
4. Kulfi - Hugely popular..Ideas from showmethecurry.com, but modified quite a bit. Recipe follows.
Ragda Pattice:
Pattice:
Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.
Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.
Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).
Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.
Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, and water. Squeeze some lime juice. May also add garlic.
Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.
To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.
Kulfi
Boil about half a gallon of whole milk on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!
Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though
Wednesday, May 12, 2010
Ghaau No Sheero - Pallika
There are so many stories attached to this one. Here's one that comes to mind..When mom was a very little girl (Maybe 10-12 years), she made a small quantity of this exactly as per the recipe...the right proportions, and the right order and everything. Everyone in the house was extremely impressed..wow..little Beena made Sheero? They all loved it. The next time, when Baa was away, mom decided to make it again. This time, she wanted to make a lot of it, so everyone can have enough..just that .. she thought Baa was being too picky (Why is it that three generations later, this sentiment hasn't changed much?). She thought this whole process of heating up ghee, waiting for it to melt, roasting the atta, waiting for it to brown, adding the milk, waiting for it to be soaked up, adding the sugars and waiting for them to be reduced...was all too cumbersome...so she did the smart thing...She just put everything together in a big pot - ghee, flour, milk, sugar, gud - a good quantity of it..and started stirring everything together...for a while...You really don't want to know what happened...!!
Fast forward some 50 years...her daughter, that is, me was faced with making this dish in a large quantity. Actually, I'de been married only for a few days, and the tradition at my in-law's place is that the new bride doesn't enter the kitchen until a special ceremony is performed. And as part of that ceremony, she makes something sweet for the whole family. My mom-in-law asked me what I wanted to make, and I picked this. It's called Atte-jo-Seero in Sindhi. Just that my in-laws sometimes make it with oil, and water, and sugar (no Gud). I wasn't very comfortable with that version, but my mom-in-law said "Just tell me what you need and I'll prepare everything for you". She got everything out, and then left the kitchen, so I could cook without any pressure. Yeah, right..No pressure! Well..thankfully, I had made this several times..and so it turned out really well..and it's all we had for the meal that day (except, my mom-in-law also asked me to roast some papads to go with it(incidentally,in the old days, a new bride was asked to roast papads to check if she knows how to cook). Like all other wedding ceremonies, this one also ended with me being loaded with cash, including my hubby!!
So, here's the actual recipe. If someone know the exact measures, pls post them in the comments..
Heat up a good amount of ghee in a pan. Let it melt. Now add regular roti atta (as much as to make a thick paste). Keep roasting till it turns a nice golden brown and gives out wonderful aroma. Add milk to this and continue stirring (so as not to form lumps) till you get a soft mass. Now, with a spoon, get this soft mass to occupy only half of your pan, so that the remaining half can be used to measure the sugars. Fill half of the empty half with white sugar, and the remaining half of the empty half with chopped Gud. Mix everything well. Once Sheera consistency is reached, remove from fire and add cardamom, nutmeg and nuts. Serve warm.
Fast forward some 50 years...her daughter, that is, me was faced with making this dish in a large quantity. Actually, I'de been married only for a few days, and the tradition at my in-law's place is that the new bride doesn't enter the kitchen until a special ceremony is performed. And as part of that ceremony, she makes something sweet for the whole family. My mom-in-law asked me what I wanted to make, and I picked this. It's called Atte-jo-Seero in Sindhi. Just that my in-laws sometimes make it with oil, and water, and sugar (no Gud). I wasn't very comfortable with that version, but my mom-in-law said "Just tell me what you need and I'll prepare everything for you". She got everything out, and then left the kitchen, so I could cook without any pressure. Yeah, right..No pressure! Well..thankfully, I had made this several times..and so it turned out really well..and it's all we had for the meal that day (except, my mom-in-law also asked me to roast some papads to go with it(incidentally,in the old days, a new bride was asked to roast papads to check if she knows how to cook). Like all other wedding ceremonies, this one also ended with me being loaded with cash, including my hubby!!
So, here's the actual recipe. If someone know the exact measures, pls post them in the comments..
Heat up a good amount of ghee in a pan. Let it melt. Now add regular roti atta (as much as to make a thick paste). Keep roasting till it turns a nice golden brown and gives out wonderful aroma. Add milk to this and continue stirring (so as not to form lumps) till you get a soft mass. Now, with a spoon, get this soft mass to occupy only half of your pan, so that the remaining half can be used to measure the sugars. Fill half of the empty half with white sugar, and the remaining half of the empty half with chopped Gud. Mix everything well. Once Sheera consistency is reached, remove from fire and add cardamom, nutmeg and nuts. Serve warm.
Magas - Pallika
I don't have proportions for this. I make it twice a year for L.'s fasts. Of course, I also have the memories of getting a "bau ni goli" from Baa when I was a young girl. I think this was a standard sweet for her Seva.
Heat good amount of Ghee (I usually use about half a cup or so). Add Besan till you get a wet mixture. Keep roasting on a slow to medium heat till it turns a nice golden color, and your home is filled with Roasting besan aroma (Remember, you might not smell it in the kitchen yourself, but people in other rooms can). At this point, take it off the heat, and add ground sugar (in the US, just use regular Sugar). Roughly the same volume as the roasted flour. Mix well so the sugar melts. Add ground cardamom, grated nutmeg, and chopped nuts (optional). Transfer to a greased plate or a small casserole dish, and let cool for about half an hour to an hour. Make small indentations with a knife, and let cool completely. Now make the pieces and store in a cool, dry place.
Heat good amount of Ghee (I usually use about half a cup or so). Add Besan till you get a wet mixture. Keep roasting on a slow to medium heat till it turns a nice golden color, and your home is filled with Roasting besan aroma (Remember, you might not smell it in the kitchen yourself, but people in other rooms can). At this point, take it off the heat, and add ground sugar (in the US, just use regular Sugar). Roughly the same volume as the roasted flour. Mix well so the sugar melts. Add ground cardamom, grated nutmeg, and chopped nuts (optional). Transfer to a greased plate or a small casserole dish, and let cool for about half an hour to an hour. Make small indentations with a knife, and let cool completely. Now make the pieces and store in a cool, dry place.
Saturday, May 8, 2010
Mag Ni dal no sheero - Rakshaben
Generally u have to use mung dal(Soaked for 5-6 hrs & made in to paste), but in that sheera lot of ghee is required so for our use I generally use Mungdal crushed in to powder not very fine powder it should be kakra( to make powder micro the whole mung dal for 2 mins. than after it cools down than crush it but don't make it very kakra also) Take 1 vati powder , 4-5 spoon of ghee mix it properly keep in micro for 2-3 min, mix it again & micro it for another 3-4 minutes. You should mix it in between to avoid darkning from middle. You should micro it till it becomes light brown in colour, add 21/2 vati of warm milk to it, again micro it till all the milk gets absorbed.add 1 vati of sugar , if u want to use mawa add 1 vati of mawa in that case u have to add 1/2 vati sugar more. Micro it till u get the consistancy. Now u can add elaichee, kesar, badam, pista whatever u wish to add. This method is with less of ghee as well as take less time to cook.
Wednesday, May 5, 2010
Churma na Ladoo - Pallika
This is one of my most favorite recipes..ever..It is a little bit of work..but it's worth it. I remember my mom packing a big container whenever we went on a trip..where she wasn't sure about finding decent food for me. All I needed was a couple of these ladoo's and milk, and I was good. The proportions are not exact, but I'll try to describe them as best as I can.
Take Ladoo no Lot (Coarse Wheat flour) in a bowl. Add enough ghee to make "Muthi padtu mon" (This means that as you rub the ghee in the flour, try to hold it in your fist. If the flour holds it's shape somewhat, that's enough ghee). Now add enough Milk to make a very soft dough, cover, and leave aside (The coarse wheat flour will absorb a lot of milk, so make sure there's extra). After the dough has rested for half an hour or so, knead it gently, and make fist-sized muthias. Make sure they are flat, with indentations made with your fingers. This will ensure even cooking. In a kadai, heat ghee and start frying the muthias on a low-medium flame. You can overlap the muthias slightly on top of each other. This would steam them and make sure they get cooked. We really want to make sure they are not raw in the middle, but not completely crisp either. Once you get a nice golden brown color, drain from the ghee and immidiately break into small pieces. Let cool slightly, and before it cools completely, run it through a blender or a food processor. Now, take a big Parat (Kathrot, or a big thaali), and sieve the ground muthia, or "churmu" through a very coarse sieve (Usually a stainless steel one with big holes works the best). Repeat with other batches of the muthias till all the churmu is ready. Now, drain out the ghee from the kadai, and dry roast sesame seeds (as per taste). Transfer the toasted sesame seeds to the Big Plate with the churmu. You may also add khus khus, and grated dry coconut, in a similar way. Grind some ilaichi seeds into powder and add to the churmu. Add freshly grated nutmeg and mix everything well. Now, heat a small amount of ghee in the kadai. Add Gud (roughly half the amount, by volume, of the total churmu). And heat it gently. You may also add a spoon or two of water at this stage. As soon as the Gud is melted, Add the Churmu to the melted Gud, mix everything thoroughly, and cover (so as not to lose heat). Now transfer small batch of this mixture back to the Thaali, and start making Ladoos (you may cover these with khus khus, if you like..I don't think my mom did that). Doing it in batches will make sure that all the mixture does not cool down at the same time, hence giving you time to form the ladoos. In case it cools down, you can gently heat the kadai again. Transfer the laddos to an airtight container only after they have completely cooled down and set. Enjoy!!
Take Ladoo no Lot (Coarse Wheat flour) in a bowl. Add enough ghee to make "Muthi padtu mon" (This means that as you rub the ghee in the flour, try to hold it in your fist. If the flour holds it's shape somewhat, that's enough ghee). Now add enough Milk to make a very soft dough, cover, and leave aside (The coarse wheat flour will absorb a lot of milk, so make sure there's extra). After the dough has rested for half an hour or so, knead it gently, and make fist-sized muthias. Make sure they are flat, with indentations made with your fingers. This will ensure even cooking. In a kadai, heat ghee and start frying the muthias on a low-medium flame. You can overlap the muthias slightly on top of each other. This would steam them and make sure they get cooked. We really want to make sure they are not raw in the middle, but not completely crisp either. Once you get a nice golden brown color, drain from the ghee and immidiately break into small pieces. Let cool slightly, and before it cools completely, run it through a blender or a food processor. Now, take a big Parat (Kathrot, or a big thaali), and sieve the ground muthia, or "churmu" through a very coarse sieve (Usually a stainless steel one with big holes works the best). Repeat with other batches of the muthias till all the churmu is ready. Now, drain out the ghee from the kadai, and dry roast sesame seeds (as per taste). Transfer the toasted sesame seeds to the Big Plate with the churmu. You may also add khus khus, and grated dry coconut, in a similar way. Grind some ilaichi seeds into powder and add to the churmu. Add freshly grated nutmeg and mix everything well. Now, heat a small amount of ghee in the kadai. Add Gud (roughly half the amount, by volume, of the total churmu). And heat it gently. You may also add a spoon or two of water at this stage. As soon as the Gud is melted, Add the Churmu to the melted Gud, mix everything thoroughly, and cover (so as not to lose heat). Now transfer small batch of this mixture back to the Thaali, and start making Ladoos (you may cover these with khus khus, if you like..I don't think my mom did that). Doing it in batches will make sure that all the mixture does not cool down at the same time, hence giving you time to form the ladoos. In case it cools down, you can gently heat the kadai again. Transfer the laddos to an airtight container only after they have completely cooled down and set. Enjoy!!
Monday, May 3, 2010
Mohanthal - Rakshaben
Take chana no kakro lot 2 katori, 50 gm 0f mawa, little more than11/2 katori of sugar, elaichee powder, kesar, 1/2-3/4 katori of ghee
Make chasni , as Palli was saying don't bother you have to boil it till sugar melts and never take to much of water.In other vessal take Ghee and when it starts melting add atta to it,mix it till it becomes gulabi(golden)
Make chasni , as Palli was saying don't bother you have to boil it till sugar melts and never take to much of water.In other vessal take Ghee and when it starts melting add atta to it,mix it till it becomes gulabi(golden)
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