ACHARI BAINGAN - INDIAN EGG PLANT COOKED IN PICKLING STYLE

 Achari Baingan 

INGREDIENTS.

Kalonji

Aubergine Baingan small 12 n.
Mustard oil 4 tbsp
Cloves 4 n.
Bay leaf 4 n.
Hing ( asafoetida) 3 tsp
Fenugreek seed ( Methi Dana ) 2 tsp
Fennel 1 tsp
Yellow mustard seed 1 tsp
Coriander powder 1 tbsp
Carom ( Ajwain ) 1 tsp
Red chilli powder 2 tbsp
Turmeric powder 1 tsp
Dry mango powder ( Amchur ) 1 tbsp
Kalonji 3 tsp
Chopped green coriander 1 tbsp
Ginger chopped 2 tsp 

Method

Dry Roast all the raw spices for 2 minutes,Make powder of all the above mentioned Raw spices and mix all the other ingradients such as coriander powder,Red Chilli powder,Turmeric Powder,Dry Mango powder 

Wash the aubergine in running water. Pat dry slice off the crown. Slit crosswise along the length.

Heat the mustard oil in a pan on high heat until it starts smoking.remove & cool.

Mix all ingredients in a bowl 

Stuff aubergine with equal quantity of mixture. 

Reheat oil add clove,bay leaf, hing and stuffed baingan cover it with a lid and cook on slow heat for 15 to 20 minutes stirring occasionally adjust the seasoning and remove. 

Transfer it to a flat dish and garnish with chopped green coriander and ginger.

MISAL - USAL PAV /PAV USAL - INDIAN MAHARSTRIAN BREAK FAST RECIPE

Ingredients: 

1 cup Green Peas /Sprouted lentils,Kidney beans,moong dal sprouted,Black gram dal sprouted over night  ,But typical maharashtrian recipe includes Matki/sprouted moth

6-8 Pavs

1/2 tsp Garam Masala

1/4 tsp crushed Cumin Seeds

1 Lemon Juice

2 tblsp Oil

salt to taste

To Make Paste:

1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut

1 medium size chopped  Onion 

1 tsp ginger garlic Paste(optional) 

1 tsp red chilli powder

1/2 tsp turmeric powder 

2 medium tamatoes (chopped) 

1/2 tsp fennel seeds

1 tsp coriander seeds(Dhaniya seeds)

For Garnish/Seasoning :

Chopped onions
Fine Sev
Lemon Quarters

Method

• Pressure cook the sprouted beans/lentils and keep the stock with them 
• In a heavy bottom vessel and heat oil in it.
• add chopped onion 
• fry till onions becomes translucent(Browning) 
• Add ginger garlic paste 
• 
• Add fennel seeds and coriander seeds
• 
• Add 1 green chilli (chopped ) 
• Add grated coconut (Fry 2-3 Minutes) dont fry more than 3 minutes other wise coconut will get burnt .add chopped coriander and 
• switch off the flame,rest it for some time and make coarse paste 
• 
• 
• now take another wok(kadai)add oil ,once the oil is heated up, add chopped onion and fry for two 
• minutes ,
• 
• add chopped tamatoes 
• 
• Add coconut paste 
• 
• Stir fry this paste in the oil for 2 minutes.
• Add 3 cups water and bring to a boil. or stock of the sprouted beans 
• Add  sprouted beans and all the other ingredients, stir and boil.
• Simmer for 15-20 minutes with stirring occasionally.

• Cook till oil separates and floats on top and peas get soft.
• Check the seasoning.
• To garnish sprinkle chopped onions, pieces of lemon and sev.
• Serve hot with bread or pav.

PALAK RICE - SPINACH AND POTATO RICE

Ingredients:

1/2 bunch (cut into small pieces) palak (Spinach)
a pod garlic
a small piece of ginger
1 chopped onion
1 chopped carrot (optional,this makes the dish attractive to the kids) 
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning /Tadka 

1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

Method  to make palak rice:

First wash and cut the palak into small pieces and keep aside.

Then cook the basmathi rice  till 70% done and set aside.



Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.

Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
Let the whole thing cook very well.





When it is done, add garam masala powder if you want and saute for a minute.
Take it wok from fire and add the rice and mix it well.

Take a wok/kadai , pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and

 Put the fried  potatos into palak rice and mix well.


Serve with raita.

Philadelphia Strawberry cream cheese cake

Philadelphia Strawberry cream cheese cake

Ingredients:

One and half
cups nutri choice digestive biscuits
3 Tbsp sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla extract
4 eggs

Method:

HEAT oven to 165 deg C

MIX digestive crumbs with 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Now top it with fresh strawberries n strawberry infused syrup.

CHILLI PANNER - DRY AND GRAVY TYPE

Chilli Paneer Dry and Chilli Paneer Gravy-Paneer Chilli 

Ingredients:

Paneer/cottage cheese (Chopped in square shape)-100 gm
Onion (Chopped in square shape)-1/2
Green pepper(Chopped in square shape)-1/2
Red pepper(Chopped in square shape)-1/2
Yellow pepper(Chopped in square shape)-1/2
Green chilli (slit)-4
Garlic cloves (chopped)-12
Cornflour-1 and 1/2 tbsp
Soy sauce-2 tbsp
Tomato ketchup-1 tbsp
Kashmiri red chilli powder-2 tsp
Salt to taste
Cooking oil

Method:

For chilli paneer dry-
In a bowl: add paneer cubes, 1/2 tsp of kashmiri red chilli powder and 1 tsp cornflour.

Mix it properly so that a coat of corn flour and chilli is created on paneer.
Turn on the flame and heat a frying pan.
Add cooking oil into the pan and let the oil heat.

Add coated paneer cubes into the oil, fry it for 2 minutes on medium heat (shallow fry).

Take out the fried paneer on kitchen towel to absorb extra oil.
Add chopped garlic into the same pan(use the oil which was earlier used for frying paneer cubes) and fry it for few seconds.
Add chopped onions and fry it for 30 seconds on high flame.
Add all chopped peppers (green, yellow and red) and fry it for a minute on high flame.
Add 1 tsp kashmiri red chilli powder, green chilli, soya sauce and tomato ketchup into the pan and mix it.
Add 1 tsp cornflour into a bowl with 4 tbsp of water, mix it well and put it into the pan.
Add fried paneer cubes into the pan and little salt, cook it for 30 seconds on medium flame.

Add chopped spring onion, mix it and turn off the heat.

Garnish with a bit of finely chopped spring onion and serve it hot as a starter.

*Note-I am going to use half of the chilli paneer dry to make chilli paneer gravy.
For paneer chilli gravy -

Turn on the heat and put half quantity of prepared chilli paneer dry into the pan.
Add 1 tbsp of cornflour and 1/3 glass of water together, mix it well.
Put the batter(cornflour and water) into prepared chilli paneer.
Add little salt and let it boil for a minute.

Turn off the flame and garnish with finely chopped spring onion.
Ready to serve with fried rice, pulav and noodle etc.

KING PRAWN BUTTER TIKKA MASALA :

Prawn Butter Masala:

Ingredients:

500 gm cleaned prawns

For marination
Lemon juice(1/2 of lemon)
3 tbs hung curd
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp tandoori masala
3 tsp onion paste
1/2 tsp mustard oil
2-3 tbs butter

For gravy

1 medium onion chopped
4-5 cloves of garlic chopped
1 inch ginger chopped
1/2 tsp red chilli powder
1/2 tsp tandoori masala
Salt & sugar to taste
1 medium tomato chopped
2 tbs tomato ketchup

Method:

1)Marinate the prawns with lemon juice for 10 minutes.

2)In a bowl,add hung curd,garlic paste,ginger paste,turmeric powder,red
chilli powder,tandoori masala,onion paste,mustard oil.Mix the prawn in this
2nd marinate.Keep it for another 10 minutes.

3)Heat 2 tbs butter.Fry the prawns & keep aside.

4)Again heat the rest of the butter.Add chopped onion,chopped ginger,chopped garlic & rest of the onion paste.Saute for some time.Now add the chopped tomatoes.Then add turmeric powder,red chilli powder,tandoori masala,salt & sugar.Add little water & fry it.Now add tomato ketchup & rest of the marinated masala.Mix properly.Finally add the fried prawns.Cover & cook for another 2-3 minutes.

Reduce the flame ,sprinle Indian Garam Masala,Chopped Corriander and Mint leves 
Serve with Chapathis or Steamed Rice  :-)

UGADI PACHADI - TRADITIONAL ANDHRA PREPARTION

ugadi pachadi recipe

MAKHANI MUTTON KOSHA ( BUTTER FLAVOURED MUTTON )

Makhan Mutton Kosha (Butter Flavoured Mutton)

Sometimes back saw a very interesting recipe of mutton on a bengali cookery show & immediately decided to try it.Today I am sharing this beautiful & delicious recipe of mutton flavoured with butter.

Ingredients:

650gm mutton
100 gm butter
Oil for frying
15 cloves of garlic chopped
1 inch piece ginger chopped
1 chopped green chilli
1 large & small onion chopped
1 large tomato chopped
2 tbs tomato ketchup
1 tsp Turmeric powder
1/4th tsp sugar
1&1/2 tsp tandoori masala
1 tsp red chilli powder
2 tsp kashmiri red chilli powder
Salt to taste

For final tempering
1 tsp butter
1/2 tsp sugar
1/4 tsp red chilli powder
1/4 tsp kashmiri red chilli powder
1/2 tsp tandoori masala

Method:

1)Pressure cook the mutton with salt & turmeric till it becomes soft.Strain 

the mutton & keep the stock for further use.
2)Heat half of the butter.Saute the mutton pieces for sometime so that it
absorbs the flavour of butter.Keep the fried mutton pieces in a container
for further use.

3)Again heat rest of the butter & little oil.Add chopped garlic.saute for
some time.Then add chopped ginger.Then add chopped onion.Fry for some time till onion becomes soft.Then add chopped tomatoes.Add salt,sugar & turmeric powder.Again saute for some time till the tomatoes becomes soft & mushy.Add little stock.Cover & cook for some time.

4)Now add half of the tandoori masala.Then add the mutton pieces.Stir for
some time.Then add tomato ketchup.Add little more stock,red chiili
powder,kashmiri red chiili powder,rest of the tandoori masala.Cover & cook
for some time so that the mutton pieces will absorb all the flavours.

5)In a separate pan,add butter.Then add sugar,red chiili powder,kashmiri red chilli powder,tandoori masala.Now add this to above.Give it a good
stir.Cover & cook for another 2 minutes.

6)Serve hot with rotis,parathas.

LOUKI KA KOFTHA CURRY - Bottle Gourd Roundels dipped in Onion Tamato Gravy

Lauki Koftha Curry 

Ingradients 

.Grated Lauki. (Bottle gourd ).1.1/2 cup,

 Besan 2 tbspn,

 Onions 2-3 grated, 

 Tomatoes 3-4 grated, 

 Ginger garlic paste..1 tspn,

 Salt, 1 tea spoon or as per your taste

 Chilli powder 1 tea spoon or as per your taste ,

 Turmeric, 1/2 Tea spoon

 Coriander powder 1 tea spoon 

 Cumin Powder       1/2 Tea spoon ,

 Fresh cream (or condesed or thick toned milk)..1 Table spoon.

 Milk..1/2 cup, 

 Any edible oil  ; for Frying 

Method 

Mix besan with grated Lauki ,(Grated bottle guard)

Add salt chilli powder  and  make a mix..

(do not drain the water from Lauki As it will help in binding)

Make small roundels/dumplings of Besan and Bottle Gourd Mix 

 Fry in small roundels...strain n keep aside.

In a kadai (Wok/Frying Pan ),fry the onions,

 Add tomatoes, and other spices 

Then add water for gravy

After a boil add the milk and Fried roundels ( Koftas)

l cook for a while on sim 

Add the cream and little Kasturi methi.

Simmer .till the required consistency

Garnish with Chopped  coriander leaves ( dhania patha,)and serve with phulkas/Chapathis (flat Indian Wheat Bread) or with Paranthas....

SINDHI SAI BHAJI /Sindhi stew with lentils and leafy vegetables - Healthy recipe

Sindhi Sai Bhaji

 is a perennial favorite as it packs in the goodness of spinach/greens, lentils and veggies and so very simple to make.With little innovations to the traditional recipe. This is my version.

This dish contains Iron and other protiens 

Ingredients

Spinach - 227 g/8 Oz or 1 to 2 bunches , roughly, washed and chopped.
Sorrel leaves - less than a handful (if unavailable use more tomatoes) Gongura leaves in Telugu/Ambada leaves in Hindi 
Fenugreek leaves/Methi leaves - a handful/ substitute with 1 tsp Kasuri Methi powder
Dill leaves, a fistful or less
Eggplant/Aubergine - 1 small sized (Brinjal)
Potato/Okra - 1 small sized
Carrot - 1 (optional)
Green chilies - 3
Ginger - 1 tsp , grated
Garlic - 2 cloves (Optional)
Onion - 1, large, chopped
Tomatoes, 2 (or 3 if omitting sorrel leaves)
Channa dal, 1/2 cup, rinsed and soaked for half hour
Coriander powder, 1 tbsp, heaped
Turmeric powder 1/2 tsp
Salt, to taste,
Oil - 2/3 tbsp.
Water 1/2 cup, approximately.

Method:

In a pressure cooker pan, heat oil, saute onions, tomatoes, green chilies, ginger, garlic,

 Add potato, aubergine, carrot, add coriander powder, turmeric. Stir for a minute. Add spinach leaves, sorrel leaves, methi leaves and drained channa dal. 

Add salt to taste. Stir. Cover with pressure cooker lid & cook till 6 to 7 whistles.

 Once the pressure is released, open the lid & mash gently. you can  masher, 

some people use the back of a spatula or leave as is. 

Serve. You can temper with garlic (optional).