Ingredients:
whole small bhindid slit
some green chillies slit
onion sliced in semi circles
methi seeds
lime juice
haldi
salt
cooking oil
ajinomoto (optional)
Method: Heat little oil in a pressure cooker. Add methi. Let it splutter till light brown. Add onion slices, haldi, salt and cook till onion is transparent. Add the bhindi and chillies, lime juice and water. Should be a little sour. Stir. Close cooker and remove from fire at the first whistle. Open when pressure is down. Add a little ajinomoto (optional but tastes good with it).
Wednesday, June 30, 2004
Monday, June 28, 2004
Sel Roti (Nepali Doughnut)
Ingredients:
1 cup Basmati rice
1 tblspn ghee
1\4 cup sugar
2\3 cups water
Ghee\oil for frying
Method:Soak rice for at least 2 hours. Drain and dry grind fine in mixie. Rub in the sugar and ghee well and mix in the water to make a thick batter. Beat it well for 15 to 30 mins. Keep aside for at least 4 hours (May keep overnite in fridge) Heat oil\ghee in a flat frying pan. Lower heat. Make little circles with the batter straight into the oil and fry till brown, turning it once. Can be stored for sometime. Tastes well with alu-ko-achar or Masu Tandruk or meat bhutwa or any dry mutton praparationHint: to make the circles round put a katori upside down in the oil and pour the batter round it.
1 cup Basmati rice
1 tblspn ghee
1\4 cup sugar
2\3 cups water
Ghee\oil for frying
Method:Soak rice for at least 2 hours. Drain and dry grind fine in mixie. Rub in the sugar and ghee well and mix in the water to make a thick batter. Beat it well for 15 to 30 mins. Keep aside for at least 4 hours (May keep overnite in fridge) Heat oil\ghee in a flat frying pan. Lower heat. Make little circles with the batter straight into the oil and fry till brown, turning it once. Can be stored for sometime. Tastes well with alu-ko-achar or Masu Tandruk or meat bhutwa or any dry mutton praparationHint: to make the circles round put a katori upside down in the oil and pour the batter round it.
Sunday, June 20, 2004
Spring Onions sabzi
Ingrdients:
spring onions
oil
rai
hing
dry red chillies
haldi
salt
ginger
green chillies
besan
grated coconut
Method:Chop up some spring onions including green leaves. Heat oil in karahi. Put baghar of rai, hing and Dry red chillies. Throw inthe onions and coarsely ground ginger-green chillies masalas, haldi, salt to taste. Saute till onions are soft-- about 5 mins.-- Sprinkle besan(good amount) on top and mix it up well Cook further 4-5 mins stirring constantly, Garnish with grated coconut.Alternatively-- use jeera for baghar and masala of ginger-garlic- green chillies. Proceed in the same manner.
spring onions
oil
rai
hing
dry red chillies
haldi
salt
ginger
green chillies
besan
grated coconut
Method:Chop up some spring onions including green leaves. Heat oil in karahi. Put baghar of rai, hing and Dry red chillies. Throw inthe onions and coarsely ground ginger-green chillies masalas, haldi, salt to taste. Saute till onions are soft-- about 5 mins.-- Sprinkle besan(good amount) on top and mix it up well Cook further 4-5 mins stirring constantly, Garnish with grated coconut.Alternatively-- use jeera for baghar and masala of ginger-garlic- green chillies. Proceed in the same manner.
Wednesday, June 2, 2004
Sweet n Chilli Drumsticks (Gujarati)
Ingredients:
drumsticks - 250 gms
wheat flour
haldi
chilli powder
hing powder
cooking oil
sugar
ginger paste
green chillies paste
tomato
coriander leaves
Method
Peel and cut drumsticks into 2 1/2 inch pieces. In a katori take about 3 tblspn atta. Add haldi chillies powder and hing powder (1 teaspoon) to it. Heat a little oil. Take it off the fire - when it is slightly cooler, add the above to it and stir quickly. Add about 2 1/2 - 3 katoris water and stir - no lumps should remain.
Put it back on fire. Add salt and sugar to taste, about 1 tablespoon adrak - green chillies paste, and one medium sized red tomato chopped. When it comes to a boil add the drumsticks and close the cooker. Put off heat when it comes to pressure and gives one whistle. Do not open immediately - let it cool down. Check whether drumsticks are cooked - otherwise boil a little more till the vegetable is well cooked but not broken. Garnish with chopped hara dhaniya.
drumsticks - 250 gms
wheat flour
haldi
chilli powder
hing powder
cooking oil
sugar
ginger paste
green chillies paste
tomato
coriander leaves
Method
Peel and cut drumsticks into 2 1/2 inch pieces. In a katori take about 3 tblspn atta. Add haldi chillies powder and hing powder (1 teaspoon) to it. Heat a little oil. Take it off the fire - when it is slightly cooler, add the above to it and stir quickly. Add about 2 1/2 - 3 katoris water and stir - no lumps should remain.
Put it back on fire. Add salt and sugar to taste, about 1 tablespoon adrak - green chillies paste, and one medium sized red tomato chopped. When it comes to a boil add the drumsticks and close the cooker. Put off heat when it comes to pressure and gives one whistle. Do not open immediately - let it cool down. Check whether drumsticks are cooked - otherwise boil a little more till the vegetable is well cooked but not broken. Garnish with chopped hara dhaniya.
Tamatar ko achar (Nepali)
Ingredients:
tomatoes
cooking oil (preferably mustard oil)
red chillies
ginger
timur (schezuan pepper)
haldi
salt
methi
jhimmu (Nepali herb - optional)
green chillies
Method:Roast tomato over fire or in onen till skin turns black and water has dried up. Remove skin and wash up the pulp. Roast some dry red chillies. Grind to a paste with ginger, garlic and timur. The garlic flavour is quite prominent. Mix this paste with tomato pulp and blend well.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into tomato mixture. Do not heat - served at room temperature.
NOTE: In Nepalese cooking - achars do not have preservatives like pickles. They are accompaniments to a main dish and cannot be preserved.
tomatoes
cooking oil (preferably mustard oil)
red chillies
ginger
timur (schezuan pepper)
haldi
salt
methi
jhimmu (Nepali herb - optional)
green chillies
Method:Roast tomato over fire or in onen till skin turns black and water has dried up. Remove skin and wash up the pulp. Roast some dry red chillies. Grind to a paste with ginger, garlic and timur. The garlic flavour is quite prominent. Mix this paste with tomato pulp and blend well.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into tomato mixture. Do not heat - served at room temperature.
NOTE: In Nepalese cooking - achars do not have preservatives like pickles. They are accompaniments to a main dish and cannot be preserved.
Thandai
Thandai
Ingrients
saunf,250grms
2 tblspns black pepper,
2 tblspns khuskhus,
50 gms badam
50 gms kaju
kesar
rose essence
sugar,
water
milk(full Cream)
some cream,
coarsely powdered badam, kaju for garnish
Method
Dry grind saunf and blck pepper to fine powder and soek in water overnight. Next day wet grind with more water, strain and grind the remains again and repeat this process 3-4 times till the strained fluid comes out watery. Prepare chasni with sugar and water and add the saunf mixture to it. Now grind the nuts to a very fine paste. No grains should remain. Add to the above along with dissolved kesar and rose essence and chill. Mix with cold milk in individual glasses. Garnish with cream and nuts.
Ingrients
saunf,250grms
2 tblspns black pepper,
2 tblspns khuskhus,
50 gms badam
50 gms kaju
kesar
rose essence
sugar,
water
milk(full Cream)
some cream,
coarsely powdered badam, kaju for garnish
Method
Dry grind saunf and blck pepper to fine powder and soek in water overnight. Next day wet grind with more water, strain and grind the remains again and repeat this process 3-4 times till the strained fluid comes out watery. Prepare chasni with sugar and water and add the saunf mixture to it. Now grind the nuts to a very fine paste. No grains should remain. Add to the above along with dissolved kesar and rose essence and chill. Mix with cold milk in individual glasses. Garnish with cream and nuts.
Tori Meat
Tori Meat
Ingredients:
1 kg tori (ridge gourd)
1/2 kg mutton
2 large onions
garlic
ginger
jeera
black pepper
green chillies
haldi
salt
sugar
Method:
Scrape the gourd first to remove the thick skin and then wash and cut in to cubes. Grind ginger, garlic, jeera, black pepper and green chillies to a paste. Chop the onions.
Apply haldi and salt to mutton and cook on slow fire in it's own juice till it is dry. Heat oil. Saute onions till translucent. Add tori, above masala and pinch of sugar. Stir for 2-3 mins. Add meat and cook covered till meat is tender and all liquid dries up.
Note: If ridge gourd not available then plain gourd (gilki) or snake gourd can be used
Ingredients:
1 kg tori (ridge gourd)
1/2 kg mutton
2 large onions
garlic
ginger
jeera
black pepper
green chillies
haldi
salt
sugar
Method:
Scrape the gourd first to remove the thick skin and then wash and cut in to cubes. Grind ginger, garlic, jeera, black pepper and green chillies to a paste. Chop the onions.
Apply haldi and salt to mutton and cook on slow fire in it's own juice till it is dry. Heat oil. Saute onions till translucent. Add tori, above masala and pinch of sugar. Stir for 2-3 mins. Add meat and cook covered till meat is tender and all liquid dries up.
Note: If ridge gourd not available then plain gourd (gilki) or snake gourd can be used
Undhyun
Undhiyun (Gujarati winter speciality)
Ingredients:
Papri – preferably small variety
Potato – cut in four cubes
Yam – small piece cubed
Sweet Potato – cut in cubes
Peas – handful
French beans – few cut into large bits
Small round brinjals – slit into 4
Ripe banana
Cooking oil
Ajwain
Ginger
Garlic
Green Chillies
Hara Dhaniya
Coconut (optional)
Salt
Sugar
Haldi
For Muthia - besan, atta, methi leaves
Garnish - corriander leaves and fresh green garlicMethod:Papri is in major proportion. Keep whole – remove vein from sides. Make paste of adrak lasun and green chillies, hara dhaniya and coconut (dessicated coconut can be used), salt and pinch of sugar. Coconut is optional.Mix all the vegetables except brinjals and banana. Apply the masala paste, some ajwain, haldi, salt and oil in good amount. This can be done directly in the pan in which undhiyun is to be cooked. Cover pan tightly and place on fire. Lower the heat once the vegetables get heated up. Add muthia. Do not stir the vegetables but toss from time to time. Stuff the brinjals with the masala paste and add to the vegetables when they are half done.To make muthia: take besan, little atta (1/4 in proportion to the besan). Add oil and rub in to resemble bread crumbs. To this add some chopped methi leaves – kasuri dry methi may be used if fresh methi is not available – salt, ajwain, adrak green chiliies paste and pinch of sugar. Knead with very little water into tight dough. Then shape into either little balls or elongated shaped muthiyas. Deep fry in oil till brown in colour.When all the vegetables are cooked, cut the ripe banana into 1” slices with the skin and place on top of the vegetables about 5 minutes before removing pan from fire.Sprinkle some dhaniya-jeera powder and red chillies powder and toss (this is optional)Sprinkle plenty of chopped hara dhaniya and finely chopped hara lasun before serving.Some people like to pour oil – preferably ground nut or til oil – unheated individually on the vegetables. Serve with rotis – preferably ‘saat padi’.
Ingredients:
Papri – preferably small variety
Potato – cut in four cubes
Yam – small piece cubed
Sweet Potato – cut in cubes
Peas – handful
French beans – few cut into large bits
Small round brinjals – slit into 4
Ripe banana
Cooking oil
Ajwain
Ginger
Garlic
Green Chillies
Hara Dhaniya
Coconut (optional)
Salt
Sugar
Haldi
For Muthia - besan, atta, methi leaves
Garnish - corriander leaves and fresh green garlicMethod:Papri is in major proportion. Keep whole – remove vein from sides. Make paste of adrak lasun and green chillies, hara dhaniya and coconut (dessicated coconut can be used), salt and pinch of sugar. Coconut is optional.Mix all the vegetables except brinjals and banana. Apply the masala paste, some ajwain, haldi, salt and oil in good amount. This can be done directly in the pan in which undhiyun is to be cooked. Cover pan tightly and place on fire. Lower the heat once the vegetables get heated up. Add muthia. Do not stir the vegetables but toss from time to time. Stuff the brinjals with the masala paste and add to the vegetables when they are half done.To make muthia: take besan, little atta (1/4 in proportion to the besan). Add oil and rub in to resemble bread crumbs. To this add some chopped methi leaves – kasuri dry methi may be used if fresh methi is not available – salt, ajwain, adrak green chiliies paste and pinch of sugar. Knead with very little water into tight dough. Then shape into either little balls or elongated shaped muthiyas. Deep fry in oil till brown in colour.When all the vegetables are cooked, cut the ripe banana into 1” slices with the skin and place on top of the vegetables about 5 minutes before removing pan from fire.Sprinkle some dhaniya-jeera powder and red chillies powder and toss (this is optional)Sprinkle plenty of chopped hara dhaniya and finely chopped hara lasun before serving.Some people like to pour oil – preferably ground nut or til oil – unheated individually on the vegetables. Serve with rotis – preferably ‘saat padi’.
Vegetable Pickle Punjabi
Vegetable Pickle (Punjabi)
Punjabi gajar - gobi - shalgam acharIngredients:
2 1/2 kg cauliflower if using just cauliflower
OR
1/2 kg carrot
1 kg cauliflower
1 kg shalgam
1/2 kg gur
1/2 kg sarson oil
1 cup vinegar
chillies powder
haldi powder
1/2 kg salt
Coarsely powder:
2 tblspns dalchini
2 teaspns cloves
8 tblspns rai (black)
8 tblspns pepper
Grind coarsely in vinegar:
125 gms garlic
125 gms ginger
125 gms onion
Put cauliflower florets / vegetables in boiling water for few minutes (blanche) then remove. Spread on cloth and dry well. Cook jaggery in 1 cup vinegar. Heat oil and fry ground masala. Remove from fire and add powdered masala and salt. Add jaggery mixture. When cool add the vegetables. Mix well and bottle. Ready to eat in 3-4 days time.
Punjabi gajar - gobi - shalgam acharIngredients:
2 1/2 kg cauliflower if using just cauliflower
OR
1/2 kg carrot
1 kg cauliflower
1 kg shalgam
1/2 kg gur
1/2 kg sarson oil
1 cup vinegar
chillies powder
haldi powder
1/2 kg salt
Coarsely powder:
2 tblspns dalchini
2 teaspns cloves
8 tblspns rai (black)
8 tblspns pepper
Grind coarsely in vinegar:
125 gms garlic
125 gms ginger
125 gms onion
Put cauliflower florets / vegetables in boiling water for few minutes (blanche) then remove. Spread on cloth and dry well. Cook jaggery in 1 cup vinegar. Heat oil and fry ground masala. Remove from fire and add powdered masala and salt. Add jaggery mixture. When cool add the vegetables. Mix well and bottle. Ready to eat in 3-4 days time.
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