Friday, October 23, 2015

EGG CURRY

This is the egg curry my husband declares the best and he has eaten in various hotels & places. And that's really a compliment as he seldom says a word of appreciation as he says,"food is good that's why I'm eating without uttering a single word".

Sunday, October 18, 2015

                                                  Ghughni Pakauri

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.

Ingredients:
  • 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.

Procedure:

  • 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

                                          Minestrone Soup

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.

Ingredients:

  1. Black-eyed peas (Lobiya)-1/2 cup
  2. Red kidney beans (Rajma)-1/4 cup 
  3. 1/2 can tomato sauce or puree
  4. 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
  5. 1 medium size onion
  6. 2 cloves garlic
  7. 1 & 1/2 tbsp. olive oil
  8. 2 cups water
  9. Salt,oregano 1 tsp.,Italian seasoning 1 tsp., dried basil and parsley 1 tsp. each
  10. Black pepper freshly ground 1/2 tsp., paprika powder 1/2 tsp.

Method:

  1. Soak black eye peas and kidney beans overnight.
  2. Finely chop onions and heat oil and saute them till pink.
  3. Add finely chopped or crushed garlic and stir for a minute.
  4. Add tomato paste,all the spices,salt and cook till oil separates.
  5. Add soaked legumes and water and potato cube with skin and cook till 2 whistles.
  6. 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.
  7. Now add ziti (or smallest pasta available) and cauliflower.
  8. After 8 minutes,add roughly cut tomato and whole spinach leaf.
  9. Stir for about 2 minutes and cover.
  10. Serve hot with fresh bread sticks.