INGREDIENTS:
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Monday, August 30, 2010
Aloo Palak
Ingredients:
3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander/strainer.
Put in a mixie, add green chili and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida/heeng.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander/strainer.
Put in a mixie, add green chili and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida/heeng.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Sunday, August 29, 2010
Janmashtmi Vrat Recipes
Janmashtami Fast Recipes
Devotees observe strict fasting during the festival. While some keep nirjal or waterless fasts, others eat fruits. With the changing times, people no longer observe stringent fasts, they eat curd, certain other vegetables during the day. Special fast dishes are available at quite a few eating joints for the convenience of devotees.
Fast Recipes
Preparation time: 15 minutes
Ingredients :
1 kg. Curd (Put in a muslin cloth and hung for 2-3 hours)
1 tbsp Warm milk
3/4 to 1 cup powdered sugar
2 tsp Cardamom (Green/Small Elaichi) powder
A few Saffron Strands (Optional)
Slivers of Pistachios & Almonds (optional)
Method of Preparation:
Mix saffron in milk and keep it aside. Take a bowl and put Curd, sugar, saffron mixture and cardamom. Mix all the ingredients well either manually or with the help of a blender. Garnish it with almonds and pistachios.
Preparation time: 20-25 minutes
Ingredients:
1 Cup Singhara Flour
1/4 Cup boiled, mashed Potatoes
1/4 Cup Chopped Spinach
1 tbsp oil
2 chopped green chillies
2 tsp Ajwain seeds
1/4 Cup Coriander Leaves
1 tbsp Red Chilli Powder
Salt to taste
Oil for Deep Frying
Method of Preparation :
Mix all the ingredients thoroughly. Knead the dough and make small pooris with hand or a rolling pin. Add less quantity of water as compared to what used while kneading wheat flour. Add cooking oil in a pan and fry pooris till dark brown and crisp. Serve it with curd and pickle.
Preparation time: 20 minutes
Ingredients:
500 gms Khoya, crushed.
300 gms powdered sugar
8 to 10 pistachios sliced
2-3 drops food colour (optional)
1/2 tsp. cardamom powder
Cookie moulds (If needed)
Method of Preparation :
Mix khoya with sugar in a pan. Heat on low flame, stirring continuously. Cook till mixture thickens. Cool for 10 minutes. Add cardamom powder & food colour. Mix well. Take a small handful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Delicious Pedhas are ready to eat.
Ingredients:
100 gm White til
100 gm Desiccated coconut fresh or dry
40 gm Sugar
1 tbsp Raisins
1 tbsp Cashew nuts broken and soaked in warm water
4-5 no Green Cardamom
1 ltr Full cream milk
1 tin Condensed milk
Method of Preparation :
1. Dry roast til and crush them. Keep aside.
2. Pour milk in a sauce pan and boil for 10 minutes. Stir continuously.
3. Then add condensed milk and stir and cook for another 8-10 minutes.
4. Now put crushed cardamoms and sugar. Stir continuously.
5. Add roasted til and desiccated coconut. Keep on stirring. Cook for 10-12 minutes.
6. Pour in a serving dish and garnish with raisins and cashew nuts.
7. This can be used as fast food.
Ingredients:
100 gm Tamarind
250 gm Potatoes or Arvi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste
Method of Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.
2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.
3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.
4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.
5. Boil aloo or arvi and peel them. Dice them and keep aside.
6. When you serve, put diced aloo or arvi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce.
This is yummy and suitable for fast.
Devotees observe strict fasting during the festival. While some keep nirjal or waterless fasts, others eat fruits. With the changing times, people no longer observe stringent fasts, they eat curd, certain other vegetables during the day. Special fast dishes are available at quite a few eating joints for the convenience of devotees.
Fast Recipes
- Shrikhand
- Singhare ki Poori
- Pedha
- Til ki Kheer (Sesame Pudding)
- Aloo/Arwi ki Chaat
Shrikhand
Ingredients :
1 kg. Curd (Put in a muslin cloth and hung for 2-3 hours)
1 tbsp Warm milk
3/4 to 1 cup powdered sugar
2 tsp Cardamom (Green/Small Elaichi) powder
A few Saffron Strands (Optional)
Slivers of Pistachios & Almonds (optional)
Method of Preparation:
Mix saffron in milk and keep it aside. Take a bowl and put Curd, sugar, saffron mixture and cardamom. Mix all the ingredients well either manually or with the help of a blender. Garnish it with almonds and pistachios.
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Singhare ki Poori
Ingredients:
1 Cup Singhara Flour
1/4 Cup boiled, mashed Potatoes
1/4 Cup Chopped Spinach
1 tbsp oil
2 chopped green chillies
2 tsp Ajwain seeds
1/4 Cup Coriander Leaves
1 tbsp Red Chilli Powder
Salt to taste
Oil for Deep Frying
Method of Preparation :
Mix all the ingredients thoroughly. Knead the dough and make small pooris with hand or a rolling pin. Add less quantity of water as compared to what used while kneading wheat flour. Add cooking oil in a pan and fry pooris till dark brown and crisp. Serve it with curd and pickle.
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Pedhas
Ingredients:
500 gms Khoya, crushed.
300 gms powdered sugar
8 to 10 pistachios sliced
2-3 drops food colour (optional)
1/2 tsp. cardamom powder
Cookie moulds (If needed)
Method of Preparation :
Mix khoya with sugar in a pan. Heat on low flame, stirring continuously. Cook till mixture thickens. Cool for 10 minutes. Add cardamom powder & food colour. Mix well. Take a small handful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Delicious Pedhas are ready to eat.
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Til ki Kheer (Sesame Pudding)
100 gm White til
100 gm Desiccated coconut fresh or dry
40 gm Sugar
1 tbsp Raisins
1 tbsp Cashew nuts broken and soaked in warm water
4-5 no Green Cardamom
1 ltr Full cream milk
1 tin Condensed milk
Method of Preparation :
1. Dry roast til and crush them. Keep aside.
2. Pour milk in a sauce pan and boil for 10 minutes. Stir continuously.
3. Then add condensed milk and stir and cook for another 8-10 minutes.
4. Now put crushed cardamoms and sugar. Stir continuously.
5. Add roasted til and desiccated coconut. Keep on stirring. Cook for 10-12 minutes.
6. Pour in a serving dish and garnish with raisins and cashew nuts.
7. This can be used as fast food.
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Aloo/Arvi ki Chaat
100 gm Tamarind
250 gm Potatoes or Arvi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste
Method of Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.
2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.
3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.
4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.
5. Boil aloo or arvi and peel them. Dice them and keep aside.
6. When you serve, put diced aloo or arvi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce.
This is yummy and suitable for fast.
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