Wednesday, May 30, 2007

Baigan Bartha (Eggplant Chutney)

Baigan Bharta


Eggplant is something I love but cook very so often because it's not liked by rest at home. I usually make stuffed eggplant or gutti vankaya, eggplant with val papdi or today's recipe Bharta Baigan ka. I love the smoky and roasted taste of eggplant.
Though a it gets a little messy to roast directly on fire, learnt a trick to roast it on a tava instead of direct flame, this reduces clean up and its much easier.

Ingredients
2 violet colored eggplants (usually the long and tall ones)
1 big tomato ( I score the tomato and boil for about 30 seconds and peel the skin out)
1 tbsp ginger garlic paste
1 tbsp urad dal
1 tbsp jeera
1 tbsp mustard seeds
1/2 bunch of corriander cleaned and chopped finely
8-10 curry leaves
1-2 green chilies depending upon spiciness
salt according to taste
1 tspn haldi

Process
1. roast eggplants either directly of fire or on a tava or in an oven
2. peel the skin off
3. in a pan add 2 tbsp of oil add jeera,urad,mustard, ginger garlic paste, g.chiles, and curry leaves
4. chopp peeled tomato finely and add to the above
5. add roasted eggplant and salt and haldi and corriander
6. mix well and fry for about 3-5 minutes

remove from heat and serve with roti's,phulkas,naan's or in my case today suka methi paratha

Monday, May 28, 2007

Saggu Biyam Pachadi (Saboodana Chutney)

Saggu Biyam Pachadi (Saboodana Chutney)Saboo dana is widely used in India for making foods usually to break a fast, Its made into khichdi's, Puddings, Halwa, and Kheer.To learn more about saboo dana click here .Today's recipe is from my MIL, My mil is not a very enthusiastic cook but when she does it tastes amazing, learnt this from here when she was visiting us few years ago.

This will be entry for dear Nupur's A-Z of Indian vegetables

This is a very easy chutney/pachadi however this need to be prepared few hours a head for saboo dana to soak and get soft
Ingredients
1/2 cup saboo dana (saggu biyam)
2 cups yogurt
2 G. chiles
1 R. Chiles
2 tbsp Ginger
1 tspn mustard seeds
1 tspn jeera
1 tspn urad dal
1 tbsp haldi
8-10 curry leaves
2 tbsp Ghee
Salt according to taste

Process
1. heat 2 tbsp of ghee in a pan, when melted add all the ingredients except Yogurt and mix well
2. fry for about 2 minutes until saboo dana is coated with ghee
3. remove from heat, place in a dish and add yogurt add salt and mix well
4. Allow it to marinate/soak for about 5-6 hrs, check in-between to see if extra yogurt is needed
garnish with corriander and serve with hot rice

Thursday, May 24, 2007

Red Bell Pepper and Paneer Sabji

Red Bell Pepper and Paneer Sabji
Growing up in India it was very rare to get vegetables like baby corn, Bell peppers and other English variety vegetables. Times have since changed these day you get abundant variety of vegetables, during my last visit saw that mom and pop stores carry vegetables like baby corn, lettuce, bell peppers in different colors ( red, green and yellow).

My favorite way to eat red bell pepper is to make it either as stuffing for quesedilla or combine with paneer and make sabji. Red bell peppers are usually sweet, add this to paneer with some strong masala it makes a great combination

Simple process

2 Red bell pepper cubed into small pieces
2 cups paneer ( adjust accordingly)
1 red onion
1 tbsp ginger garlic paste
1 tbsp kasoori methi
1 tbsp red chili paste ( i used the store brought can substitute with red chili powder)
1 tbsp garam masala
1/2 tbsp tomato ketchup/tomato sauce
1/2 cup yogurt

Process
1. In a pan heat 1 tbsp of oil, when hot add ginger garlic paste, kasoori methi, haldi
2. Add finely sliced onions and fry till translucent
3. add finely chopped red bell pepper and salt and cook covered
4. once bell peppers are cooked and soft add paneer, garam masala, tomato ketchup, chili paste, yogurt and mix well
5. cook for 5 minutes covered and then mix well
Serve hot with roti's/phulka or paratha's

This will be my entry for Nupur's A-z of Indian vegetables

Wednesday, May 23, 2007

Camping Food Gourmet Style

Camping Gourmet style
This weekend we went camping to Yosemite National park, one the most beautiful parks close to bay area, we are 6 families along with children making up a whopping 18 people. Rented Yurts which are fully furnished luxury huts in the middle of nowhere, comes fully equipped with cooking range, microwave, tv , beds and most importantly bathrooms with fresh towels, since we had little kids and this was their first time we took it easy with these yurts unlike the traditional way of camping.
Prior to camping we had a huge email thread going on who is going to cook what? all of us took turns to cook something easy and special, each meal was cooked by two of us and the rest pitched in with cleaning and cutting and other stuff. Boy it was so much fun, with no computer no cell phone it seemed like total isolation from the rest of the world.

So our gourmet journey began with Friday night dinner, it was pre made and packed, all of left work early and started to Yosemite, reached around 8.30 so dinner was Veggie sandwich with sprouts,grated carrots,cucumbers mustard, salt and pepper on whole wheat bread along with Rava idli and tomato onion chutney. For dessert my friends surprised me with a cake as it was my Birthday.

Next day morning it was Continental breakfast with breads, bagels, jams and various cheese spreads along with fresh fruit and hot coffee, we girls after having breakfast went on a mini trek, it was awesome to walk along the woods and breath fresh air free from pollution and to hear the sound of river near by was a breath taking experience.

It was my another dear friends turn to make lunch she made coriander rice , we packed this and went along with our families to explore the park after trekking a while it was lunch time, we realized that we had not packed plates to eat hence it was lunch in a glass topped with a dollop of yogurt
Came back home and pretty much relaxed the whole evening, It was my turn for Saturday nights dinner, started of with chai and bhel puri for a snack, then roasted corn on the grill, rubbed roasted corn with lemon and chill and salt powder. After few games of cricket, Frisbee and taboo, it was time to set up the camp fire. It was beautify weather clear skies not cold not hot just perfect.

Lit up the camp fire and then everyone got to show their inner child, danced to the tunes ranging from "Don" to "Disco Dancer", little did I know that my friends were such good imitators of bollywood icons, we got to watch Mithunda to dharam jee's steps.
After getting tired of dancing it was time to grill burgers and cheese quesadilla with picante sauce. Few days ago saw Nanditha of Saffron Trial recipe for Black bean burger I decided I would make these. Made the patties the day before and frozen them in a cooler. These came out excellent. ( For burger recipe click here)
Played pictionary till the wee hours which soon turned into a battle of sexes.
Ended the day with Mango cheese cake for dessert



It was our final day like they say all good things come to an end, it was one memorable weekend , another dear friend prepared Maharastrian Poha and pasta with bell pepper ( red & yellow) we packed our brunch and headed to the riverside for a picnic. Kids played a lot in the shallow water, they had a blast walking in the water and throwing stones and hearing the splash.


All in all a great birthday weekend, it could not have been any better good friends, good food and not to mention good wine.

RCI -Gutti Vankaya Kura ( Stuffed Eggplant Sabji)

Gutti Vankaya Kura ( Stuffed Eggplant Sabji)Noting personifies Andhra food like Guttivankaya Kura, this dish makes its presence on all the major occasions or events in the house holds of Andhra Pradesh, be it something as big as a wedding or as small as party celebrated at home.

This will be my entry to RCI (Regional Cuisines of India), which was started by Lakshmi of Veggi Cuisine and is being hosted by Latha of MasalaMagic

Few other interesting, famous and non-food related items that would glorify this state would be


1.Kondapalli Bommalu
These toys are made of wood and colored in beautiful bright colors in a village called Kondapalli. All the toys are made of wood and natural dyes. Growing up I used to played with their kitchen set made of wood and boxed in a container made of dried coconut leaves


(Images courtesy Lepakshi)


2.Gadwal,Venkata giri and Pochampalli sarees
These are made from pure cotton and I believe as they get worn they turn to get softer and softer. These make beat the scorching heat of AP. These can range from being utmost simple to utmost exotic and pricey.
4.Kalamkari Fabrics

The Kalamkari is a fabric famous all over the world for its beautiful vegetable colors used on the clothes, mostly depicting mythological designs and patterns.This art form is found at Machilipatnam in Andhra pradesh. More info can be found here
http://www.kalamkariart.org/

Photo courtesy http://www.exoticindiaart.com
5.Kuchipudi Dance
Kuchipudi, the indigenous style of dance of Andhra Pradesh, was born in the village of Kuchelapuri or Kuchelapuram, from which it takes its name.

(Image courtesy Google Image search)
6.Bapu's Paintings
Bapu is a renonouned artist who's art depicts the perfect represantation of all things Andhra Pradesh be it a beautiful belle from a village to a dance form or an emotion , the use of his colors, fauna and flora truly show cases the beauty of Andhra pradesh. He truly showcases AP at its best through his art
(Image courtesy The Hindu)
And now coming to today's recipe
Ingredients
1 lb bringal/egg plant ( usually the small black colored ones)
tamrind size of quarter
haldi
salt

1.In a microwaveable bowl, mix tamrind ,salt and haldi and add water , it should be enough to cover all the brinjals
2.slit brinjals in the middle, careful not to break it
3.add these slit brinjals into the tamrind water and microwave for 10-15 minutes until done
4.remove from the bowl and pat dry and place of a tissue paper to remove excess water


For stuffing
2 tbsp Urad dal
2 tbsp Channa dal
1 tbsp Dhania
1 tbsp sesame seeds
4-5 Chilies
handful of Peanuts
1 and 1/2 Onion cut into cubes

1.Fry all the ingredients in a pan without adding oil,once it starts to turn brown remove from heat and grind into a fine powder
2.in the same pan add onion and fry till translucent
3.now add onion in the mixer and add the above powder and salt
grind into a fine paste

Finishing
1.Stuff the above paste in the boiled and slit brinjals
2. take a pan add 1 tbsp of oil and when hot add the stuffed brinjals one by one
3. turn the brinjals and add oil again till all sides are brown

Serve hot with rice , tastes good with roti's too
Hope you have enjoyed a mini cultural tour of Andhra Pradesh

Friday, May 18, 2007

"Quick" & Easy Mango Cheesecake

"Quick" & Easy Mango Cheesecake

I cannot even mention the number of times I made this, every time its a super hit with friends and colleagues, in fact it has become a tradition for me to make this at one of my friends kids birthday since 3 years.

This entry goes to AFAM hosted by Deepa and A-Z of Indian Vegetables hosted by Nupur, Since I made Desi Quesadilla a while ago and I could not find any appetizing recipes with Q , hence the tittle "Quick"

This in fact is very quick, easy and taste amazingly light and tasty, can make this ahead of time and hence a time saver dessert. A low fat version can be made by using sugar free or fat free substitutes

1/2 can Mango Pulp( Alfanso works the best for color)
1 Reddi pie crust
4 ounce Cream cheese
8 ounce cool whip
2 pack Knox gelatin

Process
1. thaw cream cheese to room temperature
2.In a food processor add cream cheese, cool whip, 2tbsp sugar(optional) and mango pulp. mix well until all the cream cheese is mixed
3.Now prepare gelatin according to instructions and add to the mango pulp mixture
4. mix well and pour into the ready made pie crusts
5. refrigerate for 4-5 hrs

Serve chill

Gutti Vankaya Kura (Stuffed Eggplant Sabji ) -RCI Andhra Pradesh

Gutti Vankaya Kura ( Stuffed Eggplant Sabji)



Noting personifies Andhra food like Guttivankaya Kura, this dish makes its presence on all the major occasions or events in the house holds of Andhra Pradesh, be it something as big as a wedding or as small as party celebrated at home.

Tuesday, May 15, 2007

Idli With Coconut Chutney, A Recognition Well Deserved

Idli with Coconut Chutney , a recognition well deserved

Now I never thought that I would blog about Idli, this is such a common food at our home. But this deserves its praise and honour and a place in my blog hence writing about it. Growing up I think I pretty much swore everyday that when I grow big I will never ever make idli, you see my grand father had diabetics and a BP so this was his staple breakfast, very little salt and no oil this was his best choice and hence it was made daily I think pretty much 365 days a year,and as kids we had to eat this for the major part too and hence the aversion. But now as a working mom I love this its easy, tasty and can make endless variations with the batter.

My grandfathers generation were strict disciplinarians be it in diet, exercise routines and everything else, always made it a point to tell us you have to walk 10 min after eating , encouraged us to play rather then watch tv, one of the most annoying things then was my grandfather would force us to read editorial from Hindu (famous newspaper), boy how I hated it. But now realize how grateful and lucky I was to have grown up in their care and guidance, that reading habit caught on and I am an avid reader be it Newsweek , glossy movie masala or my favorite genre Indian authors like Desai's, Jhumpa's or Chitra Banerjeei etc.. . Every vacation of mine starts with what book can I read ?

Idli I believe was originated from karnataka ( Source wiki), but this is eaten pretty much all around south and I assume its available in North too. Idli can be made couple of ways , I generally use urad dal and idli rava but most of my friends make it from par boiled rice.Also they are different variations of idli there is rava idle , khadubu ( idli steamed in banana leaves with pepper corn, coconut pieces, ginger, g.chilies , if you ever visit Bangalore do give this a try ), mini idli's which are bite sized etc..

Now best part of eating idli is the various accompaniment and chutneys that this can be enjoyed with, starting with sambar which is match probably a match made in heaven, coconut chutney , Idli podi ( i cannot even mention the ways that this can be made), allam pachadi ( ginger chutney), tomato pachadi ( tomato chutney), Peanut chutney and so on.

Although making idli is pretty easy there are few tools of the trade that are widely used first up the stone grinder which was pride of any house hold then, idle steamer, special kind of spoon to scoop the idli out of the steamer in order to create a smooth layer of idli. These days I believe we get non-stick microwavable idli steamers ,counter top mini stone grinder making life much more easier.
Check Indira's website for a details on idli grinder here

Made coconut chutney today to accompany our beloved Idli

Ingredients for Idli
1 cup urad dal soaked for about 4-6 hours
2 cups idli rava
To make idle batter
1. grind soaked urad dal into a fine batter, when touched it should be smooth and silky
2. to this batter add idli rava and mix well
3. allow the batter to ferment overnight
4. Add salt before making idlies, This batter stores well for about a week in refrigerator

Coconut chutney
1 cup grated cocnut ( can use frozen coconut )
1 cup roasted channa dal
3g.chilies\
1/2 cup yogurt
For thadka
1 tbsp of oil
1 tbsp urad dal
1 tbsp jeera
1 tbsp mustard
3-4 R.chilies
8-10 curry leaves
Process
1. grind coconut,channa dal and g.chilies together
2. to this add salt and yogurt and grind well once again
3. place this in a container and to this add thadka ( heat a tbsp of oil in a pan add all the ingredients for thadka and when mustard starts to splutter add this to coconut chutney)
4. mix well and serve with idlies

makes an excellent breakfast or brunch . And tata garu Happy Birthday, and thank you for all your guidance, I might have been a brat then but now I value all your teachings and I am glad to have grown up in your guidance. My grandpa just turned 83 years younger

Friday, May 11, 2007

Paneer Kebabs

Paneer Kebabs
My entry for Nupur A-Z of Indian Vegetables. All things staring with "P"

Have our first barbecue party for this summer this Saturday, I volunteered to make grilled kebabs, what better way to eat paneer then grilled. For these barbecue kebabs I have used all things "P" Paneer, Pineapple, Pepper (red), Pudina, Pyaaz( Onion). A little bit preparation ahead will make these the talk of the party and well as delicious. Marinated these over night for best results.

Calculate your ingredients according to the number of kebabs you plan to make.
I add 2 cubes of Paneer, 2 Pineapple pieces per skewer.

Ingredients
Paneer cut into cubes
Pineapple cut into cubes
red onion cut into cubes ( whole small onion will make a great looking kebab's too)
Red bell pepper cut into cubes ( add yellow pepper for extra color)
Pudina (for flavor, this is optional I add because it grows wild in my back yard)

soak Skewers in water at least for 4-5 hours, else they get easily burned on the grill.

For marinate
I make yogurt based marinate, you can substitute with tomato based too

2 cups of yogurt, beaten into a fine consistency
2 tbsp ginger garlic paste
2 tbsp haldi
1 tbsp tandoori masala or garam masala
salt according to taste
R.chili powder optional
can add red food coloring to give a nice color to the paneer

1.Mix all the marinate ingredients and pour then in a big Ziploc bag
2. To this marinate add Paneer, Onion, Pineapple and Pepper toss all the ingredients well in the Ziploc, prick paneer and pineapple with tooth picks, this helps absorbs the marinate
3. store in the refrigerator over night

For making kebabs
1. heat your grill or you can do this on a tava
2. Arrange all the marinated veggies on a skewer, add a pudina leaf for flavor and color( this is optional however)
3.Grill this for few minutes on all sides, rub with marinate if the kebab's seem dry

Serve hot with a dash of lime. These not only look absolutely beautiful but taste amazingly too. Add a cool lemonade or lassi and enjoy your summer.

Wednesday, May 9, 2007

JFI - Panasapandu Ullikaram ( Jackfruit Seed Sabji)

JFI - Panasapandu Ullikaram ( Jackfruit Seed Sabji)This weekend had few friends over for brunch, during conversation topic of summer one thing we all thought we missed was ganna juice,thats right my friends Sugarcane juice. I had this few years in a nearby Vietnamese store. So off we went to see if the store still existed and to all our surprise the store existed and not only that their was a huge farmers market in the complex, I have never seen so many tropical fruits being sold since I have stayed in this country, Guavas, raw and sweet Mangoes, Cherimoya and of course Jack fruit not to mention tropical flowers like Malli(jasmine) and Sannajaji ( donno what it is called in English) being sold . I was extremely happy to find my JFI super star, so a quick call in the evening to mom for a recipe and here it is Panasapattu ullikaram. I must say this came out extremely delicious. My elder kid who is a very picky eater asked for a second helping so that's a true testimony of the taste. Loved eating Jackfruit after ages.

Well as delicious the dish was peeling and cutting the seeds was not easy, I kept thinking " Jay & Bee why Jackfruit, you could have chosen Spinach "

Ingredients
2 cups of jack fruit (panasapandu seeds)

For ullikaram ( Onion garlic chutney)
1 big red onion
1 clove garlic
1 tbsp haldi
juice of tamarind ( about 4 tbsp)
salt

For thadka
1 tbsp urad dal
1 tbsp jeera
1 tbsp mustard
3-4 R.chilies
8-10 curry leaves

Process
1. clean jackfruit seeds add salt and boil/pressure cook till 3 whistles
2. remove the skin of the seeds and chop into small cubes and keep aside
3. Grind all the ingredients for Ullikaram(Onion chutney) in a grinder
4. heat a tbsp of oil in a pan and add all the thadka ingredients, then add cubed jackfruit seeds and mix well
5. now add the onion chutney and mix well
6. cook covered for about 5 minutes
7. check for salt and adjust accordingly

Yeilds about 2 cups of sabji

Serve hot with rice or roti's. Boiled Jackfruit seeds tasty very delicious just by themselves too.
This is my entry for JFI- Jackfruit

Monday, May 7, 2007

Rice Sevai

Rice Sevai

Had this for the first time at "Uphaar Darshini" in Bangalore, This tiny restaurant mostly a stand up place is very popular and crowded and yet they managed to serve extremely mouth watering and delicious tiffins very quickly and effectively. One of the best fast food/stand up restaurants around south Bangalore/Gandhinagar. I loved watching them prepare dosa's on a huge tava, about 20 or so at a time and yet everyone of them came out in a perfect circle and exact color.Rice savai was one of their speciality and was usually served with coconut chutney and samabar.

This is a very simple ,easy and a very quick dish to prepare, makes an excellent choice for potlucks. Vegetables can be added to hearts content.Made this over the weekend for brunch. For today's recipe I used trader joes frozen soy beans and corn, this makes an excellent way to snuck in vegetables.

Ingredients
2 cups of rice sevai ( Usually available as dragon brand in Indian grocery stores)
Hot boiled water to soak rice sevai
1 cup of mixed vegetables ( beans, peas, soy beans, corn)
1 red onion cut finely
1 potato peel and cubed
2 tbsp ginger
1 green chili cut finely
handful of cashew nuts
10 curry leaves
1 tbsp Jeera
1 tbsp urad dal
1 tbsp mustard seeds
1 tbsp haldi
Juice of 1 big lemon

Process
1. Boil water and when boiled add this to rice sevai and keep it closed for 2 minutes.make sure rice sevai is completely covered with boiling water
2. In a large pan take a tbsp of oil when hot add jeera,urad, mustard seeds, g.chiles, cashew nuts, onion, potato and all frozen vegetables
3. Add haldi and salt and mix well
4. add a little bit of water to cook potatoes
5. drain sevai and remove all excess water
6. now add this to the vegetable mixture and toss well
7. remove from flame and add lemon juice
8. add coriander and mix well

Serve hot with sambar and coconut chutney. This is very light and does not make you feel stuffed.

Saturday, May 5, 2007

Stuffed Bajji's with Onion Masala Vizag Beach Style

Bajji's with Onion Masala Vizag Beach Style For anyone who have been to Visakhapatnam or Vizag I am sure would have been to the star attraction of the city "the beach", I was fortune to have spent half of my life living by the sea, beach was an integral part of my daily life, we could see the beach from our roof top. Come Saturdays and Sundays beach would be so crowded and full of people, vendors, vehicles. Vizag still has a pristine and non-commercial sea coast. Some of the major tourist spots would be R.K beach and Rushikonda. This city also has been a part of countless movies, notable one in Hindi which comes to my mind would be "Ek Dujhe ke liye".For more info on Vizag click here

Now coming to the food fare at the beach, some staples are corn being roasted on hot coal and then being generously rubbed with lemon dipped in a spicy mixture of red.chili powder and salt, chaat stuff, salted peanut roasted and of course today's recipe bajji stuffed with onion masala. These taste so good, they are usually served in a paper cone with lemon sprinkled over. The taste is amazing I think saltiness and sultriness adds to the flavor.

I have made this countless time for friends and every time it was enjoyed thoroughly.These bajji's are cut into small pieces and then added to puffed rice or moori mixture.

Every time I make this I see myself recounting all those beautiful memories I had growing up in this beautiful city.

Ingredients

For Bajji's
2 cups besan
1 tbsp Ajwain seeds
1 tsp R.chili powder
1/2 tsp Baking soda
Salt according to taste
1 potato sliced thinly ( Raw plantain can also be substituted)

Oil to deep fry

For Onion masala/stuffing
1 big red onion cut finely into small pieces
1 tbsp R.chili powder
salt according to taste
juice of 1 big lemon

Process

1. Mix all the ingredients for bajji’s, let the batter be of thick consistency this way it will stick and coat the potatoes well.
2. Heat oil in shallow pan
3. When oil is hot add the well coated potato slice and fry
4. Turn sides to fry both sides, takes about 1-2 minutes depending on the heat and number of Potato
5. Remove from heat and place on a tissue to absorb excess oil

For Onion masala
Mix all the ingredients and let them marinate in lemon juice for about 1/2 hour

Once bajji's are a warm,slit them in the middle and stuff with onion masala.

Serve immediately.Makes a perfect Tea snack or an appetizer

This is also my entry for O for Onion for Nupur's A to Z Indian vegetables

Thursday, May 3, 2007

Cabbage Mirapakayala Pachadi ( Cabbage & Red Chilies Pickle)

Cabbage Mirapakayala Pachadi ( Cabbage & Red Chilies Pickle)




Today's recipe if from my dear neighbour and good friend, one word to describe her cooking is "excellent", there is a phrase in Telugu which goes something like this "porugu inti pulla koora ruchi" meaning food always tastes delicious at neighbours, in my case its truly 100% correct. This pickle can be made in 2 ways one use home red chili pickle (yerra mirapakala karam) or use the store brought priya red chili pickle, let me warn you if you are not a favorite of spicy pickles then this is not for you, on the other hand if you are like me and enjoy the spiciness then this will be one of your favorites for sure. You can make this with cabbage, dondakaya (tindora fresh ones are the best), raw mangoes.This will not stay for long meaning this needs to eaten fresh or else vegetables added get soggy.

Ingredients
1 cup red chilli pickle
1 cup cabbage cut finely
Thadka

1 tbsp jeera
1 tbsp urad dal
1 tbsp mustard seeds
4-5 Red. chilies
a pinch of hing
2 tbsp oil for tempering


Process
1. mix red chili pickle and cabbage keep aside
2. in a small pan add oil when hot add all the ingredients for thadka and when mustard starts to splutter add this to cabbage mixture and mix well.

When eaten with hot rice and ghee the taste explodes in your mouth begging you for more :).

Tuesday, May 1, 2007

Punjabi kadi

Punjabi Kadi
Today's recipe is Punjabi kadi, learnt this from an Punjabi aunt who was an amazing cook. This is a yogurt based sabji/daal variety eaten with roti's traditionally pakoda's are made with besan and added to kadi. But today due to lack of time made kadi without the pakoda/dumplings, again this can be prepared in less then few 10 minutes. Tastes best when eaten warm

Ingredients

2 cups dahi/Yogurt/ curd
2 tbsps besan/ gram flour
1/2 onion cut vertically
3 garlic cloves chopped finely
2 tbsp garlic chopped finely
1 tbsp kasoori methi
2-3 red chilies
8-10 curry leaves
1 tbsp jeera
1/2 tspn methi seeds
haldi
salt according to taste

Process
1. heat a tbsp of oil, (traditionally ghee is used) add jeera, methi seeds, ginger, garlic , kasoori methi, haldi, r.chilies and curry leaves
2. add finely cut onions and saute till these turn translucent
3. in a separate bowl mix yogurt, besan and chili powder with water to make it a consistency of thick lassi
4. add the above mixture to sauted onions add salt and mix well
5. allow to boil till about 5 minutes or you see big bubbles

Serve hot with puhlka/roti's very delicious and nutritious too

 
Web Statistics