Sweet n Sour Black Gram Curry | Mahni

I am a regular reader of GoodFood magazine. It has such an amazing collection of really good and easy recipes. This month there was an article of dishes from Kangra region(Himachal Praesh). The recipes were amazing, I have tried a couple of them and they were amazing. Here I am sharing one such recipe which is very easy and tasty. So here is the recipe... Happy cooking...

Ingredients:

Black gram - 2 cups(soaked overnight)
Dried mango power - 1 tbsp
Rice powder - 1 tbsp
Jaggery - 1 inch piece
Green Chillies - 2
Sweet Aniseed/ Saunf - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Cloves - 4
Oil - 2 tbsp
Water - as required
Salt to taste

Method:

Heat oil in a pan and add sweet aniseed, cloves. Add black gram and cook for 5 - 6 minutes.

Now add dried mango powder and cook for another 1-2 minutes.

Mix rice powder with water in a bowl and mix this to the black gram. Make sure no lumps are formed. Stir until it comes to a boil and the curry begins to thicken.

Add the jaggery, green chillies and about 1 cup of water. Cook for 10 - 12 minutes on low flame. Season to taste and serve hot.

Heat oil in a pan and add sweet aniseed, cloves. Add black gram and cook for 5 - 6 minutes. Now add dried mango powder and cook for another 1-2 minutes. Mix rice powder with water in a bowl and mix this to the black gram. Make sure no lumps are formed. Stir until it comes to a boil and the curry begins to thicken. Add the jaggery, green chillies and about 1 cup of water. Cook for 10 - 12 minutes on low flame. Season to taste and serve hot.

This recipe is off to CCC December

Schezwan Potatoes

It is 28th and time for Potluck Party Cyber Style. I must say that I enjoyed making this month's dish that I made it twice in a week. Thanks Jagruti , I thoroughly enjoyed making Schezwan Potatoes. For this month, I made Potato Stuffed Green Chillies | Aloo Mirapakaya Bhajji on the 10th.



















So here is the recipe for Schezwan Potatoes... Happy cooking...

Ingredients:

Baby potatoes - 500 gms
Mixed vegetables - 300 gms( I used cabbage, capsicum, spring onions)
Ginger-garlic paste - 1 tsp
Semolina - 2 tbsp
Schezwan sauce - 4 tbsp
Soya sauce - 1 tbsp
Sweet Chilli sauce - 2 tbsp
Black pepper power - to taste
salt to taste
Oil - 4 tbsp

Method:

Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin.

Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown. 

Now in a pan add remaining oil. Once hot add ginger garlic paste.

Saute for a minute, add vegetables. Stir fry on a high heat.

Now add all the sauces and mix well.

Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute. 

Turn the heat off. Garnish with chopped spring onion.

Preheat the oven at 220 C for 10 minutes.
Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin. Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown. 
Now in a pan add remaining oil. Once hot add ginger garlic paste. Saute for a minute, add vegetables. Stir fry on a high heat. Now add all the sauces and mix well. Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute. 
Turn the heat off.
Garnish with chopped spring onion.
Serve hot on it's own or with rice noodles.

Radish Paratha | Mooli Paratha

Hope everyone is enjoying the holidays and gearing in to welcome new year. I enjoyed this Christmas by making awesome Christmas Plum Cake... Everybody enjoyed the cake.. will post the recipe soon but for now posting another paratha recipe. This after many trials got it right. Because of its high water content, it is difficult to make paratha with radish. So sauteing it for couple of minutes on medium flame and then making parathas is perfect way to make them... So here goes the recipe... Happy cooking...

Ingredients:

For the stuffing:

Radish - 1 (grated)
Green chilli - 1
Ginger - 1 tbsp (grated)
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Oil - 1 tbsp

For the dough:

Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute.

Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. 

Flat the dough a little and put the stuffing in it and close and seal the edges.

Dust some flour and roll out into chapati.

 

Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 
Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute. Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. 
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Chocolate Biscotti

I first had Almond Biscotti in Hyderabad. There is a famous sweet store Almond House. The biscotti were to die for. I never thought back then that I will be baking them at home... I mean NEVER. I went to my in laws place a fortnight ago and thought to bake something different for them. I googled for biscotti recipes. I found this recipe on www.joyofbaking.com. I tweaked it little to suit my style. So here is the recipe... Happy baking...

Ingredients:

All purpose flour - 250 gms

Butter - 125 gms

Sugar - 125 gms

Eggs - 2

Vanilla essence - 1 tsp

Cocoa powder - 2 tbsp(heaped)

Baking powder - 1 tsp

Method:

Preheat the oven at 200 degrees c. 

In a bowl mix butter(at room temperature) and sugar to a smooth paste.

Now add eggs and essence and beat until well blended.

Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.

Divide dough into two pieces. Form each piece into a roll as long as your baking tray. Place roll onto the prepared baking tray, and press down to 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

In a bowl mix butter(at room temperature) and sugar to a smooth paste. Now add eggs and essence and beat until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your baking tray. Place roll onto the prepared baking tray, and press down to 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

These can be stored in an air tight container and can stay fresh for 10 - 20 days.

Spicy Caramel Popcorn

I love watching cooking shows, though i try only those recipes that are actually different and experimental. I happened to watch a show called Raviner's Kitchen on TLC. She made this Spicy Caramel Popcorn and I loved it. I knew it that I had to make it. And it was tasty. It gives a new twist by just adding new flavors to the regular popcorn. Perfect munching snacks on weekends. So here's the recipe... Happy Cooking...

Ingredients:

Popcorn seeds - 3 tbsp
Red chilli flakes - 1 tsp
Salt - a pinch
Jaggery powder- 3 tbsp(heaped)
Oil - 1 tsp
Water - 1 tbsp(or more as required)

Method:

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down.

Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little.

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly.

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down. Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little. Do not overcook jaggery as it can become chewy. 

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly. Leave it for about 5 minutes and voila it is ready.

This recipe is off to CC Challenge # 3 December 2013

Pumpkin and Apple soup

Now this one is an interesting soup recipe. I love soups as  they are a meal in itself. So this winter i was determined to try different flavors and combination in soups. I eat all vegetables but it is difficult to make my family eat all so i try to cook recipes hiding the actual ingredient. I tried this as an experiment and it was successful. So do try it if you up for experimental cooking... Happy cooking...

Ingredients:

Pumpkin - 200 gms
Apple - 1
Onion - 1
Garlic - 5-8 pods
Oil - 1 tsp
Salt and pepper to taste

Method:

Heat oil in pressure cooker. Add garlic and onions and saute for a minute.

Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool.

 Now grind the mixture to a smooth paste. Sieve the mixture. 

Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot.

Heat oil in pressure cooker. Add garlic and onions and saute for a minute. Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool. Now grind the mixture to a smooth paste. Sieve the mixture. Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot. 

Note: You can add water once the mixture is sieved to your desired consistency.

Lehsuni Aloo Palak

Potato curry is a regular at my place. You are out of veggies and got nothing to cook, Potatoes are saviour. Easy to cook and always tasty... So why not make it interesting. I added spinach and garlic and it was sooo good. You can have it with rotis, rice along with sambhar or with bread as a sandwich. So here goes the recipe... Happy cooking...

Serves - 2

Ingredients:

Potatoes - 250 gms
Spinach - 150 gms
Garlic - 8 - 10 pods
Chilli flakes - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Method:

Heat 1 tbsp oil in a kadhai. Add cumin seeds and once they splutter, add chopped potatoes.

 

Add turmeric powder, chilli flakes and salt to taste and cook till done.

In another kadhai, add remaining oil and add garlic. 

 Now add chopped spinach. Cook it for a couple of minutes.

Now add the potatoes to the spinach and mix well. Check seasoning and serve hot.

Heat 1 tbsp oil in a kadhai. Add cumin seeds and once they splutter, add chopped potatoes. Add turmeric powder, chilli flakes and salt to taste and cook till done.
In another kadhai, add remaining oil and add garlic. Now add chopped spinach. Cook it for a couple of minutes. Now add the potatoes to the spinach and mix well. Check seasoning and serve hot. Now wasn't that simple....