Sunday, October 18, 2015
This is a recipe which my papa handed down to me ! When he was a kid,this was a favorite street food,he often used to buy whenever he got pocket money! This was exclusively ballia's (a small town in U.P.) dish found nowhere else I think,now even in Ballia,people don't know about it.But since I started preparing this,everyone just loved it(except my husband and in-laws!!).This my comfort food and have so many memories attached to this single dish. Very simple to prepare,tastes heavenly with basmati rice.
- 2-3 large onions (for pakauri)
- 1 onion & 2 cloves of garlic (for masala)
- 1 tsp. garam masala powder
- 2 tsp. turmeric powder
- 1/2 tsp. corriander powder
- Salt to taste
- Red chilli powder 2-3 tsp. or according to your heat level
- Oil for frying
- Yogurt 2 cupWater 1/2 cup
- Soaked kala chana or fresh green peas 1/2 cup
- Besan 1/4 cup for pakauri.
- First make a paste of 1 onion and 2 cloves of garlic.
- Cut rest of the onions in thin slices and mix besan,turmeric powder 1 tsp.,chilli powder 1 tsp.,salt and water to make a batter for pakauri.
- heat oil in a pan and when it's hot,fry pakauris in batches.
- In a pressure cookes,heat 2 tbsp. of oil and fry the onion garlic paste with all the dry spices and when starts separating oil,add kala chana or green peas and stir fot about 1 minute.
- Add 1/2 cup water and close the lid and cook till one whistle.
- Blend the yogurt with a wisk or mathani,add 1/4 cup of water,a little salt and when cooked ghughni of chana or matar is cold,add into the yogurt,add pakauris too, mix and serve with steamed rice and plain dal.
Minestrone soup was my main reason to go to an Italian restaurant.I used to frequent all the Italian big brand restaurant until I started making this soup at home! Now,I can make my own version with my specific taste and enjoy this at home with homemade eggplant Parmesan.Sometimes I also add whole Moong bean soaked in water overnight to make it more nutritious.
- Black-eyed peas (Lobiya)-1/2 cup
- Red kidney beans (Rajma)-1/4 cup
- 1/2 can tomato sauce or puree
- 1 small zucchini,4 string beans,1 carrot,4-5 whole leaves of spinach,1 small potato,1 floret orange or white cauliflower (Phool gobhi),1 small tomato
- 1 medium size onion
- 2 cloves garlic
- 1 & 1/2 tbsp. olive oil
- 2 cups water
- Salt,oregano 1 tsp.,Italian seasoning 1 tsp., dried basil and parsley 1 tsp. each
- Black pepper freshly ground 1/2 tsp., paprika powder 1/2 tsp.
- Soak black eye peas and kidney beans overnight.
- Finely chop onions and heat oil and saute them till pink.
- Add finely chopped or crushed garlic and stir for a minute.
- Add tomato paste,all the spices,salt and cook till oil separates.
- Add soaked legumes and water and potato cube with skin and cook till 2 whistles.
- Open the lid when steam is absorbed and add zuccini (sometimes I add opo squash cubes in place of zucchini),beans,carrots and keep boiling for about 6-7 minutes.
- Now add ziti (or smallest pasta available) and cauliflower.
- After 8 minutes,add roughly cut tomato and whole spinach leaf.
- Stir for about 2 minutes and cover.
- Serve hot with fresh bread sticks.
Monday, September 28, 2015
Moong Dal Tikki
- Moong dal dhuli..1/2 cup
- Baking potato......3 (Or large size potato)
- Cornstarch............3 tbsp.
- Onion ...................1 large or 2 small size
- Garlic cloves.........2-3 (U.S. Size just 1 )
- Ginger...................1/2' piece
- Cilantro Or Corriander leaves..2-3 sprigs
- Salt to taste
- Chilli powder.........2 heaped tsp. or according to your heat level
- Turmeric powder.....1/2 tsp.
- Corriander Powder...1/2 tsp.
- Oil for frying
- Green pepper or chilli..2-3
- Boil potatoes and mash them or grate them. For this recipe,the sticky potatoes that are available in India during winter are the best but here in U.S. I use any potato because those aren't available here. The only thing is that the tikkies don't turn out as smooth as it used to be in India :( .
- Soak moong dal for a couple of hour and then pressure cook them with salt and water,make sure water is not much,you need water only to cook it dry,approx. 1/2 cup.
- Blend half the onion (if you are using big) or 1 onion (if you are using small) & garlic cloves.
- Chop onions as we chop for omlette,ginger and cilantro + green pepper.
- Heat pan and add 2 tsp. oil and saute chopped onion,ginger & green chilli.
- In the same pan,heat 3 tbsp. oil and fry the blended masala (onion-garlic) adding chilli powder,turmeric powder,Corriander powder & salt.
- Masala is done when it starts separating oil,add cooked and mashed moong dal and sauted onion,ginger,chilli. Sprinkle cilantro.
- Now your moong dal filling for the tikki is ready.
- In potato,add cornstarch (arrowroot) and salt and make it smooth.
- Make a ball from potato,shape it as katori and put moong dal filling into it and carefully seal it and flatten a little.
- Heat oil in a pan and deep fry these tikkies on high setting.
- Serve hot with cilantro chutney,no ketchup please !
Monday, October 29, 2012
AMLE KA ANCHAAR
Amla is good for health,rich in iron and has so many qualities that make it outstanding.One amla a day increases the hemoglobin and brings back to normal level just after one month ! The nutrient value does not decrease even after cooking. My mother used to make this pickle and it was very popular,the hint of garlic gives it extra edge. Amla is not available in U.S. so I was missing it since I left India. This month I saw amla in frozen section and thought to give it a try and believe me;it turned out as good as made of fresh amla !
- Amla 5
- mustard seeds 1 tbsp.
- Red chilli powder 2 tbsp.
- Turmeric powder 1 tsp.
- Kalonji (onion seeds) 1 tsp.
- Mustard oil 3 tbsp.
- Garlic cloves 5-6
- Green pepper 6-7
- Water 1/2 cup.
- Boil amla in pressure cooker.I was using frozen amla so I cooked it till 2 whistles.
- Grind mustard seeds in the grinder,then add garlic-green pepper with some water and blend.
- Open amla by slightly piercing a fork but let it retain it's round shape.
- Mix all the above mentioned ingredients and don't be shy of adding water.
- Put it in sunlight for whole day and it's ready to eat.
Sunday, August 26, 2012
This is the recipe I created and my family and friends really really love it. It's simple,quick and delish.Here in U.S.A. I make it with ground turkey,but I think if I were in India,I could make it with goat-meat keema.
- 1 lb. ground turkey
- 2 big onions
- 3-4 cloves garlic
- 1" ginger
- 2 tbsp. yogurt
- 1 tsp. whole corriander
- 1 tsp. cumin seeds
- 3 tsp. hot red chilli powder
- salt to taste
- 7-8 red dry whole chilli
- 10-12 black pepper
- 3-4 black cardamom
- 4 cloves
- 1/2" cinnamon stick
- 3 flakes mace
- 2 almonds
- 1 tbsp. dry coconut powder
- 1 tbsp. chopped cilantro
- 2 chopped green peppers
- 1/2 tsp. turmeric powder
- 1 tsp. corriander powder
- 1 service spoon oil
- 1 tbsp. desi ghee(optional)
- Mix cilantro,green peppers (chopped),cumin,red chilli powder,salt,finely chopped onion(3 tbsp.) in ground turkey.
- Make medium size balls.
- Roughly chop rest of onion,garlic and ginger.
- Grind in cofee grinder almonds,coconut powder,2 black cardamom,half of cinnamon,1 clove.
- In a pressure cooker,pour oil and make a layer of meatballs and onion-garlic-ginger,add all the whole spices and powder spices,yogurt,salt and cook till one whistle.
- Open the lid and keep bhuno on medium heat.
- When it starts leaving oil,add ghee and keep stirring.
- Now,sprinkle grind nuts-spices powder and 1/2 cup of water.
- Serve with chapatis and rice.
This is my version of mughalai chicken and my family and friends love it.So here I'm sharing this recipe.....
- 8 pieces of bone-in chicken breast-thigh & drumstick combined or any one of your choice,it should not be boneless.
- 1/4 cup yogurt.
- ginger-garlic -green chilli paste 2 tsp.
- 1 small and 2 medium size onions.
- 2 boiled eggs.
- 1 tsp.roasted chana
- 2 strands saffron soaked in 1 tsp. milk.
- 3 whole red chilli
- 3 black cardamom
- 3 cloves
- 1/2' cinnamon
- 1/2 mace
- 3 kabobchini
- 1/2 tsp. shahjeera
- oil,mustard oil 2tbsp. & 1 tbsp. ghee
- 2 tsp. red chilli powder
- 1 tsp. corriander powder
- (1 tsp. chironjee,2 tsp. grated coconut or coconut powder,3 almonds,1 tsp. poppy seeds,1 tbsp. cashew,2 green cardamom,1 black cardamom,1 clove,a tiny piece of cinnamon and roasted chana.....grind these in coffee grinder and keep aside.)
- In a nonstick pan with lid,heat oil.
- When it's hot,throw bay leaf and whole spices.
- Add 1 thinly sliced small onion and saute it till pink.
- Add marinated chicken pieces(chicken marinated for half an hour in yogurt,ginger-garlic-green chilli paste & salt).
- Also add red chilli powder,corriander powder and salt.
- Roughly chop rest of the onions and throw them in.
- Cover and cook stirring occasionally.
- When it's tender and done,it will leave oil.
- uncover and bhuno on slow heat.
- Add ghee and saffron milk.
- After 5 minutes,sprinkle grind nuts-spice mixture and 1/2 cup of water.
- Cook for 3-4 minutes and just add eggs cut inti halves.
- Cover.Turn off the heat.
- Serve with nan or chapatis and plain rice.