Thai Green Curry -- Wao how simple!!!!!

It's been almost a week since I last posted :-( . I was definitely missing my blog space but Raaghav my son needed my attention and care , poor baby had caught viral and was having very high fevers so me and Papa were having sleepless nights.Fever has not gone as yet but still better so thought why not write something.

Thai cuisine has always fascinated me for its colors and freshness but I never tried anything at home as I thought all those fancy ingredients might not be easily available and also believed it to be very hard and technical to cook Thai food and now I think how wrong I was :-) . The other day I was going through one of the blogging sites  I follow "UKRasoi" and found a recipe for "Thai green curry" and found it interesting so searched more and tweaked the things per my liking and availability of ingredients and here I am with a fabulous dish. Papa liked it a lot and I believe you would like it too just give it a try.

Ingredients:-

For Thai Curry Paste:-

1. Green Chillies 2
2. Fresh Thai Basil / Sweet Basil 1 cup
3. Fresh Coriander 1 cup
4. Spring onions finely chopped 5-6 (you can use 1 red onion, but spring onions do add to the freshness of the dish)
5.  Fresh Galangal ( you can use Ginger instead, but fresh Galangal is really the best for authentic flavour )
6. Garlic chopped 3-4 cloves
7. Lemon grass chopped, white core only 3 stalks ( don't compromise on this as this gives that authentic aroma and taste to the dish)
8. Coriander seeds 1 tbsp
9. Black peppercorns 8-10
10. Salt 1 tsp or as per taste
11. Lemon zest 1 tsp
12. Lemon juice 1 Tbsp
13. Olive oil 2 Tbsp
14. Soya Sauce 1 1/2 Tbsp

For the Curry Base :-

1. Maggie coconut milk 1 pack
2. Mix of Vegetables ( I used baby corn, red peppers sliced, yellow peppers sliced , green peppers sliced ,beans cut diagonally, carrots , cauliflower cut into small florets )
3. Fresh Basil for garnish

Method :-

• Cut all the vegetable into bite size pieces.Blanch  all of them except the peppers in boiling water for 4-5 minutes . Be careful that veggies should not loose their crunch and then put them into cold water.
• Firstly prepare the coconut milk by mixing the powder into 1 1/2 cup cold water and then bringing it to a boil. Keep aside.
• Chop all the ingredients for the curry paste roughly, and blend in a mixer to a coarse paste. You may add a little coconut milk to blend . Keep aside.
• In a  pan heat 1 tbsp of vegetable oil and add the green curry paste prepared earlier and fry for 30 seconds.
• Add  the peppers and all the blanched vegetables and fry for next 3-4 minutes. 
• Add coconut milk and simmer for 10-15 minutes until the vegetables are cooked.
• Taste for seasoning and add more lemon juice or soya sauce if you like more tangy or a pinch or sugar if like it more sweet .

Notes :-

• Use fresh Galangal is very important in this recipe, but if you don't get it fresh ginger can be used as a substitute. 
• Many vegetables can be used in this recipe, including Tofu which should be shallow fried separately .
• Don't compromise on lemon grass as that will give the authentic taste and aroma to the dish.
• Be careful while blanching the veggies they should not loose their crunch.
• Thai basil is best for this recipe but sweet basil also gives the same taste.
• Thickness of the gravy could be adjusted to personal choice by adding water or vegetable broth when we added coconut milk.

Quick Fixes - Baingan Katri

I have not been keeping well for some days seasonal blues bad cold and cough . Last night as I was lazy enough to prepare something so it was just fruit salad with hung curd dressing for which I will share the recipe some other time as I forgot to click the pics.That laziness kept going till the morning and so woke up late and had to do a quick fix and that was "Baingan Katri" . When it comes to eating Papa oops I mean my husband :-) I don't know why but the day Raaghav my son was born I have started calling my husband Papa :-) . So I was telling that Papa is very picky when it comes to eating but this is one recipe which is so simple and he just adores its simplicity and there is one more emotional connect. Papa's mumma i.e my dear mother in law prepares Baingan Katri very well and whenever we visit her she makes sure that we have it I guess thats the way mothers are.

So this one is dedicated to Papa's mumma sounds good right :-)

Ingredients:-

1. Baingan/Brinjal large 1
2. Salt to taste
3. Besan / Gram flour 2 tbsp
4. Red chillie flakes 1 tbsp
5. Italian seasoning 1 tbsp
6. Oil 2 tbsp

Method:-

• Wash the brinjal and cut into circular discs of about 1 cm thickness.
• Sprinkle some salt on both sides of the brinjal discs.
• Heat a nonstick tava and put some oil over it.
• Take besan in a plate and slightly dust the brinjal discs with besan before putting on hot tava.
• Cook all the discs on both sides drizzling little oil till carmelized .
  
• Sprinkle chillie flakes and italian seasoning and serve hot with parantha.
  

Notes:-

1. Italian seasoning could easily be replaced with 1 tsp coriander powder and 1 tsp garam masala.
2. Fresh brinjal with thin skin gives best result.
3. Prefer to serve hot as it tastes best that ways.

If you have time then marinate brinjal discs in yogurt this is one more recipe I will share coming weekend as I am planning to prepare that so keep waiting you would love that too. Till then enjoy the easy version and love baingan :-)

Back with Methi - Methi Matar Malai --- The M3

Just few days back I had a post with methi as the main ingredient "Methi Paneer Parantha" and now I am back with methi and that too with a bang . I am a working woman and we get out veggies over the weekend and all my posts in the week ahead would revolve around whatever I had bought that week and some new experimental recipe would come over the weekend :-). So this is my story . Its just 2 months since I have started writing this blog but believe me this has become an eternal part of my day to day life. I wake up in the middle of the night thinking that its dawn my favourite time of the day when I will sip some tea and enjoy cooking something in kitchen.Sometimes I think I am mad but that is how I am simply love to cook and serve.
The morning in the kitchen today was topsy tervy. I had planned to cook something else and ended up preparing something else.My husband is not very fond of matar(green peas) so I had planned to cook "Methi Paneer Malai" but when I tasted paneer it had turned sour , I have this habit of tasting my ingredients before hand so that the dish is not spoiled just because ingredients tasted bad.So not left with any option I decided to take a risk with matar and to my surprise got compliments from hubby dear that he liked the subzi very much. Believe me just one small compliment made my day :-) so let me help you  make your day , impress your dear ones with this yummy dish.

Ingredients :-

1. Methi Leaves finely chopped 3 cups
2. Matar/ Green Peas 1 cup
3. Onion thinly sliced 2
4. Tomato finely chopped 2
5. Green chillies finely chopped 2
6. Ginger finely chopped 1/2 tsp
7. Garlic finely chopped 1/2 tsp
8. Salt to taste
9. Turmeric 1/2 tsp
10. Garam masala 1/4 tsp
11. Coriander powder 1/2 tsp
12.  Milk 1cup
13. Cream / Fresh malai 2 Tbsp
14. Cumin seeds 1/2 tsp
15. Cumin powder 1/2 tsp
16. Red chillie powder 1/2 tsp

Method:-

• Wash the methi leaves thoroughly to get rid of any dirt and then chop very finely. Blanch methi  in boiling water for 5 minutes and then immediately put in cold water to stop further cooking. When methi leaves comes to room temperature squeeze the excess water by pressing well between your palms. Also put the peas in boiling water for 5 mins.
  
• In a pan heat some oil and add cumin seeds and let them spluttter. Now add thinly sliced onions and fry them for 4-5 minutes or untill they turn golden brown. Take them out of the pan and keep aside.
  
• In the same pan add tomatoes , chopped green chilllies , ginger and garlic and cook till tomatoes turn mushy and now add salt , turmeric, coriander powder and red chillie powder. Cook for another minute. Take it off the heat and let it cool.
  
• Take half of the fried onions and all of the cooked tomatoes, chillie etc. in a mixie jar and grind to a fine paste.
• Add this paste to the pan and cook for a minute and then add milk and bring to a boil and also add malai at this stage.
  
• Let this mixture come to room temperature and then blend it using a mixie or a hand blender.
• Again pour this gravy to the pan and add methi and matar.Also add gram masala, the left fried onions  and cumin powder.
  
• Let the gravy simmer for 5 minutes and garnish with fresh cream and coriander leaves. Serve hot with naan, roti or parantha.
  
  
  
  

Notes:-

• Squeeze the water well from methi otherwise the gravy will turn runny and will not taste good.
• Instead of blanching the methi we can stir fry also that ways all the nutrients will be preserved.
• If you find taste of methi bitter little sugar could be added. Its personal choice.
• After adding milk cook on low flame to avoid curdling of milk.
• To prepare Methi Paneer malai simply replace matar with paneer :-)

Navratan Korma - Mixed vegetable gravy with coconut milk

My mornings usually start at 4:30 or 5:00 a.m whenever my kid (Raaghav my adorable son) wakes up to have milk. He is 14 months so usually feels hungry around this time but would again fall asleep after having milk and I then utilize that time to prepare meals b'fast and lunch and click some pics so that I could share whatever I have prepared with you all . So I would say it is " Ek panth do Kaaj" :-).Today I prepared Navratan korma a gravy my husband , father , didi, jiju , nephew :-) I must say everyone adores . I am not boasting when I am saying so, the gravy is really yummy. So lets start with how different kormas like vegetarian korma or non vegetarian korma are actually prepared the traditional way.

As stated by wise geeks - " To make a basic korma sauce, we should soak nuts such as almonds and cashews along with several crushed cardamom pods in water for a few hours or overnight in the refrigerator. Then blend the soaked nuts with coconut milk for a vegetarian korma, or mix them with yogurt, milk, and white pepper for non vegetarian korma. The blended mix should be set aside while the we cook ingredients such as minced garlic and ginger, saffron, and vegetables, if desired, in oil. Then slowly add the creamy mixture, stirring carefully, and allow the sauce to simmer for 10-15 minutes."

However the rustic home version can be cooked the way explained in the recipe below and believe me it is a real success and would become your favorite too.

Ingredients :-

1. Onion thinly sliced 1
2. Tomatoes finely chopped 2
3. Green chilies deseeded and cut into strips 2-3
4. Ginger julianed 10-12 julians
5. Cashews 5-6
6. Raisins 2 tbsp
7. Mixed vegetables chopped into small pieces 4 cups (carrot,cauliflower,capsicum - red , green , yellow,peas,potatoes, beans,paneer)
8. Cumin 1 tsp
9. Salt to taste
10. Red chilie powder 1 tsp
11. Turmeric 1 tsp
12. Maggie Coconut milk 1 pack
13. Fresh coriander 2 Tbsp
14. Oil 3 Tbsp
15. Green cardamom powder 1/8 tsp
16. Garam masala 1/4 tsp

Method :-

• Wash the vegetables thoroughly and pat dry and then chop them finely.
• Slice the onions thinly and finely chop the tomatoes . Also deseed the green chillies cut them into thin strips and julian ginger.
• First heat 2 tbsp of oil in a pan and then add sliced green chillies and ginger cook for a minute and then shallow fry all the vegetables on medium flame, for 8-10 minutes. 
• In another pan take 1 tbsp of oil and when the oil is hot add the onions and when onions turn pink in 3-4 mins add cashews and fry for another minute by this time onion would have turned golden brown. Take out the onions and cashews in a mixie jar and keep aside.
• Put the tomatoes in the same pan and let them cook for 4-5 minutes or untill they turn mushy.Now add salt, red chillie powder and turmeric. Cook for another minute and take out this mixture in the same mixie jar in which we had  earlier put onion.
• Once the mixture cools down puree it.
• Prepare the coconut milk by adding the coconut powder to 1 1/4 cups of room temperature water and then let the mixture come to boil.
• Add the raisins to the coconut milk so that they plump up. Also add the cardamom powder.
• Add this puree to the pan in which we were shallow frying the vegetables . Cook for 2-3 minutes and now add the coconut milk.



• Let it simmer for 10 minutes and then put off the heat. Garnish with freshly cut coriander , garam masala and enjoy with roti or naan.

Notes:-

• While frying cashews take utmost care not to burn them else they would give a very taste to the gravy.
• The vegetables should be all chopped the same size so that everything cooks evenly.
• Thickness of the coconut milk could be adjusted to the consistency of the gravy we need. If you plan to have korma with rice use thinner coconut milk

Creamy Palak Paneer

Methi has always been a favourite amongst greens but Palak is also not far behind.Me and my husband both love "Palak Paneer" made by my mom.She follows a very simple recipe which I will share some other time but mine never turns out the way it tastes when she prepares, mothers don't keep secrets so I believe its "haathon ka jaadu " :-) . She truely has magic in her hands whatever she prepares is simply awesome but some credit goes to the freshness of the palak she plucks fresh from her kitchen garden. Will definately share some pics of the wonderful kitchen garden my mom has.

Earlier while preparing palak paneer I will blanch palak and then puree it discarding the excess water and then used to struggle to use that water effectively some times put it in dal or use it in preparing dough but the recipe that I am sharing today does not involves any blanching so all the nutrients remain intact.I have followed the recipe shared by Nupur @ UkRasoi. It's simply awesome.

So here goes the recipe.

Ingredients:
1. Spinach chopped stems removed 3 cups
2. Fresh Coriander finely chopped 1/2 cup
3. Paneer cubed 1 cup
4. Tomatoes chopped large 2
5. Onion chopped large 1
6. Garlic cloves minced 4-5
7. Ginger minced 1 tsp
8. Ghee 2 Tbsp
9. Green chillies chopped 2-3
10. Red dried chillies 2-3
11. Cumin seeds 1 tsp
12. Turmeric 1 tsp
13.  Asaefotida, cinnamon a pinch
14. Kasuri Methi 1 Tbsp
15. Salt to taste
16.  Corn flour 1 Tbsp
17. Milk 1 cup
18. Thinly sliced ginger pieces to garnish
19. Sugar 1/2 tsp


Method:-

• Heat a non stick pan and dry roast the onions till brown. Sprinkle some water if it gets sticky. Add spinach, chopped coriander , chopped green chilies, salt and turmeric and half of the chopped tomatoes and cook covered for 4-5 min till it gets wilted and mashed up.
• Now, blend this mixture in a blender coarsely . Remember not to blend it for a long time, else it will get all mashed up. We just need a coarse mixture.
• Heat ghee in the pan and splutter cumin seeds. Add kasuri methi and asafoetida and fry for just 15-20 sec.
• Add garlic, ginger, rest of the tomatoes and red dried chilies. Combine the blended spinach and paneer cubes and simmer for 5-7 min.
• In a bowl of milk add cornflour, sugar and cinnamon. Gradually add in this mixture to the cooked spinach and stir well. Cook for another 15 -20  min stirring frequently in between. Turn off when the milk blends completely with the spinach.
• Garnish with sliced ginger and some grated paneer, serve hot with Chapathi or Rice.

Notes:-

• Spinach should be washed properly otherwise the silt will spoil the gravy.
• Soak the paneer in warm salted water to enhance the flavour.
• If fresh coriander is not available same could be replaced with coriander powder.
• Some other greens like methi could be added for enhanced flavour.

Methi Paneer Parantha

Methi or fenugreek leaves have always been my favourite amongst all the greens. I have had methi parantha, muli methi parantha ,methi puri , Allo methi ki sabzi and many other variations of methi but today I tried methi paneer paranthe and I would say this has been so far my best methi creation. Earlier I used to prepare methi parantha by kneading a dough with methi leaves , onion , chillies and ginger but this new variation is really nice as freshness of methi leves is maintained.So here goes the recipe.

Ingredients:-

For the filling:-

1.Freshly chopped methi leaves 2 cups

2.Fresh Paneer grated 1 cup

3. Finely cut ginger 1 Tbsp

4. Finely cut green chillies 2

5. Finely cut onion 1

6. Salt as per taste

7. Ajwain 1tsp

For the dough

1. Wheat Flour 2 cups

2. Water  1 cup

3. Salt very little as the filling would also have salt

4. Yogurt well beaten 2 Tbsp

For Roasting :-

Oil 2Tbsp

Method:-

• Knead the dough gently by mixing all the dry ingredients first and then the yogurt. Gently work with soft hands and when the yogurt has mixed in well start adding water and knead to make a soft ball of dough.

• Cover with damp kitchen towel and let the dough rest for 30 minutes.

• Meanwhile prepare the stuffing mash the paneer and then add all the ingredients . Adjust salt to taste.

• To prepare the paranthas pinch some dough and roll into a disc. Fill 2 Tbsp of the filling and bind the sides. Now roll gently into parantha and roast on a hot tava with little oil , flipping both sides evenly.

• Serve hot with curd and pickles.

Notes:-2. Chop onion and chillies very finely otherwise the parantha will tend to break.3. Don't prepare parantha on low heat , they will turn out hard.

1. Make sure that methi leaves don't have any moisture left after cleaning otherwise the filling would become soggy.

4. Prefer using homemade Paneer recipe I will post shortly.

Punjabi Cholle Masala

Being a working mother you need to do a lot of planning before hand so that you can meet both personal and professional goals. Like menu for tomorrow is decided the previous night and all preparation is also done. Last night I opened the refrigerator only to realize that we are out of vegetables :-( so left with no other option and in a despiration to share a post I decided to prepare "Punjabi Cholle Masala". There are many variations of this authentic punjabi dish , even I prepare it in many different ways but the one I am sharing today is my husband's favourite although I like the other version which my mother prepares will share it some other time.So here goes the recipe.

Ingredients:-

1. Safed Channe ( ChickPeas/ White Grams/ Garbanzo beans) - 2 cups
2. Onion thinly sliced 2
3. Onion cut into circular rings 2
4. Tomato finely chopped 2
5. Green chillies 2
6. Ginger roughly chopped 1 tbsp
7. Garlic roughly chopped 1 tbsp
8. Salt per taste
9. Turmeric Powder 1 tsp
10. Coriander powder 1 tsp
11. Garam Masala 1/2 tsp
12. Whole cumin seeds 1 tsp
13. Asaefotida 1/4 tsp
14. Deggi Mirch 1/2 tsp
15. Kasoori Methi roasted and crushed 1Tbsp 
16. Cumin powder 1/2 tsp
17. Oil 2 tbsp

Method:-

1. Soak the channe overnite or atleast for 4 hours. Take the soaked channe in a pressure cooker and add salt , asaefotida and turmeric then pressure cook them for 4 whistles .
2. While channa are cooking lets prepare the masala. Take oil in a pan and when its hot put cumin seeds.When cumin starts to splutter add thinly sliced onions and saute them till golden brown.



3. Take out the onions into a mixie jar. In the same oil put tomatoes , ginger, garlic and green chillies and cook till the tomatoes are mushy and raw smell of ginger garlic is gone.
4. Take this tomato mixture into the same mixie jar in which we had earlier put onions. When the onion tomato mixture cools down grind it into smooth paste.






5. Now put this puree into the same pan in which we earlier fried onions and tomatoes and add a little oil if required. Cook for 2 minutes then add coriander, deggi mirch. Cook for another minute.

6. Add this masala to the cooked channe and add garam masala, cumin powder and kasoori methi . Pressure cook for another 2 whistles.
7. Take 1 Tbsp oil in a pan and fry the onion rings till golden brown.

8. Garnish the cooked channe with fresh coriander and onion rings and enjoy with roti or puris.(Coriander is missing in the pic as I didn't had any :-( )
   

Notes:-

• Channe should not be over cooked and should retain there texture.
• Kasoori meethi should always be roasted and then added as it enhances the flavour.
• Although fried onion rings could be avoided but I feel it gives an added flavour . If you like spicy then along with onions also fry some deseeded green chillies cut lengthwise believe me it will make a difference.

Holi Mubarak !!!!!!!! Let's make kesariya mawa gujiya

Tomorrow is holi and we have came down to our hometown to celebrate the festival. Some guests are expected at home so thought of preparing sweets . Firstly chhotte rasgulle came to mind but then thought why not prepare the typical holi mithai Gujiyaan and hubby dear recently bought some kesar and was asking me to prepare something so that he could judge if it is good so that gave the motivation to prepare "Kesariya mawa gujiyaan".

Recipe:-

Ingredients :- (given measurements will prepare around 20 gujiyaan)

For mawa:-

1. Full creme milk - 2 ltr

2. kesar few strands

For filling :-

1. Mawa - 200 gm

2. Almonds finely chopped 2 tbsp

3. Cashews finely chopped 2 tbsp

4. Raisins 2 tbsp

5. Cardamom powder 1/2 tsp

6. Dessicated coconut 1/2 cup

7. Powdered sugar 1 cup (adjust as per taste)

For the cover:-

1. Maida/ All purpose Flour 2 cups

2. Oil 1/4 cup

3. Water as required 1/2 cup approx

For the sugar syrup:-

Sugar 1 1/2 cup

Water 1 cup

Method-

1. Take the milk into a wide kadai and add keasr to it . Put on high flame and keep stirring continuously and also keep scraaping the sides untill all the natural liquid in milk is evaporated and only milk solids are left. This will take around 1 hr. Mawa is ready now let it cool.



2. To prepare the dough mix maida and oil and rub with your hands. Now start putting water and make a poori like dough and keep it aside to rest for 1/2 hr.


3. To prepare the filling  firstly cook the mawa in a pan on low heat untill it leaves oil  and let it cool then mix  nuts , coconut and cardamom powder



4. Divide the above dough into small balls of tennis ball size. Now take one of the balls and roll it thin and place it into the half moon shape mould. Fill 1 1/2 tbsp of filling into the rolled dough and apply water on all the ends.Now close the mould tight so that the ends stick.

5. Repeat the process for all the dough balls.



6. Heat oil in a kadai to fry the gujjiyaan.Put the gujiyaan in batches of 4-5 in hot oil and then lower the heat and fry untill golden brown so that they are well cooked.

7. Prepare the sugar syrup by heating water and sugar till the mixture reduces to one strand consistency.

8. Now pour the sugar syrup over the gujiyaan and garnish with almond and pistachio flakes.



Tips :-

1.Use a thick bottomed kadhai to prepare the mawa otherwise the milk will stick to the bottom and will give foul smell and taste.

2. Keep stirring and scrapping the sides constantly while making mawa.

3. A pinch of baking soda could be added to the milk to make mawa this will make very smooth mawa.

4. To avoid gujjiyaan from opening up while frying

• Don't overfill .Put around 1 1/2 tbsp of the filling.


• Seal the ends properly by applying water.

5. The oil should be hot when we put gujjiyaan for frying and then the heat should be lowered otherwise they will absorb more oil and will be undercooked.

6.The outer covering of the gujjiyaan should be as thin as possible.

Shahi Paneer with Naan

It's my b'day today, so thought of cooking something which is hot favourite of the family and all could enjoy. My husband loves this recipe but most of all my son who is just 1 yr old is a huge fan of this. Don't believe this right ...... but you have to see the joy on his face when he sees either rice or chapatti server with shahi paneer :-) . So let me have the pleasure of sharing this recipe with you all.

Shahi Paneer Ingredients :-

• 2 Onion - thinly sliced


• 2 Tomatoes - chopped


• 2 Green chilies


• Ginger roughly chopped -  1 tbsp


• Garlic roughly chopped - 1 tbsp


• Salt as per taste


• Turmeric powder - 1 tsp


• Coriander powder - 1 tbsp


• Garam masala - 1 tsp


• "Degi" mirch - 1/2 tsp


• Cumin - 1 tsp


• Cashews 8-10 cloves


• Green cardamom powder  - 1/2 tsp


• Kasoori methi roasted and crushed - 1 tbsp


• Oil - 2 tbsp


• Milk - 2 cups


• Cream or fresh malai - 2 tbsp

Method:-

1. Take oil in a pan and add cumin seeds when they start spluttering add onions and fry till they are pinkish brown also add the cashews when the onions are half done otherwise the cashews will burn. Take out the fried onions and cashews into a mixie jar and keep aside.



2. In the same pan add tomatoes , chillies, ginger and garlic and cook for 5 mins. When tomatoes turn mushy take out this mixture into the same mixie jar in which we had earlier put onion.



3. Let the mixture cool and blend onions and tomatoes together . Add this mixture to the pan and cook for 2 minutes or till the oil separates and then add salt, turmeric, coriander powder , deggie mirch and mix everything well.



4. Now add milk and let it come to a boil . After that lower the flame and let it simmer for 5-7 minutes . Now add the cream and let it mix well.Turn off the heat.



5. Let the mixture cool and then blend the curry using either a hand blender or in a mixie .It will turn very smooth.

6. Again add the curry into pan and place on low heat. Now add paneer cubes, cardamom powder garam masala and kasoori methi. Cook for 2 minutes and turn off the heat.





Delicious Shahi Paneer is ready.



Tips :-

1. Fry the cashews only for 1-2 minutes and take care that they are not burnt it will impart a very bad taste to the dish.

2. Kasoori methi should be well roasted and crushed before adding to the curry.

3. For perfect results strain the puree made in step 5 through a wired strainer it would give a very creamy feel to the recipe.

Naan Recipe:-

This is a tried and tested recipe which I got while going through Radhika's blog TicklingPalates (a must read) and it has never failed .

All purpose flour – 2 cups (approx.)
Fresh Bread slices – 4 nos
Yogurt / curd – 1/2 cup
Baking soda – 2 pinch
Milk – 1/2 cup
Sugar – 2 tsp
Salt – to taste
Oil – 2 to 3 tsp
Butter – 4 tbsp
Coriander leaves – 1 tbsp (optional)

Method:
1. Trim the brown edges of the bread and roughly tear them into pieces.
2. Put the torn bread pieces in a mixie and pulse it till resembles bread crumbs and transfer to a bowl in which you are going to knead the dough.
3. To the bread crumbs add sugar, baking soda, yogurt and milk. Mix well and keep aside to let it rest for 1/2 hour.


4. After half an hour add flour and salt and bring about everything together into a dough. If the dough is sticky add more flour. Grease your palm with oil and knead lightly. Repeat again with another spoon of oil. Finally apply oil to the surface of the dough and close with a lid. Let it rest for at least 3 hours.


5. Use a wire mesh to cook the naan directly over flame.
6. Pull an orange size of dough. Sprinkle flour on the rolling board.Use a rolling pin and form any shape you prefer. I have an oval shape here.
7. Sprinkle water onto the hot tawa and immediately place the naan over the sizzling water and close with a lid. The water will make the naan to stick to the tawa thereby giving it a smoky flavor as there is no way for the steam to escape. The flame should be high. Do not cook over low flame.

8. Give it a few seconds and insert a spatula under the naan to release it and flip it on to the mesh to cook it directly over the flame. The uncooked part should be facing the flame.




9. The Naan cooked directly over the fire will look like this. Transfer it to a plate and serve hot.

Variations:
1.To make Butter Naan: Replace the oil with melted butter in Step 4 and continue to the end. Finally brush the side that got directly cooked over the fire with more melted butter and serve.
2.To make Garlic Naan: In step 4 along with flour add a tbsp of garlic powder to make the dough and continue cooking. Mix another tbsp of garlic powder to the melted butter and coriander leaves if you are adding and brush the naan before serving.
* Replacement for Garlic Powder: In case you do not get garlic powder, you can use finely chopped garlic cloves instead. But if you do not like the pieces in your mouth, you can pound a few garlic cloves or use homemade garlic paste and let it steep in the milk that you use for kneading. Remember to filter the milk to use before kneading.

Tips:-

1.We can wheat flour also but use it in the ratio of 3 : 1 i.e., 3 parts all purpose flour and 1 part whole wheat flour. All purpose flour gives the dough more elasticity than the whole wheat flour and does not become sour too quickly if you let it rest for longer duration.

2.The general rule of thumb to get softer Naans that do not turn into plastic Frisbees is to use 50% of liquid to the quantity of flour we use. If you note the ingredients, I have used 1 cup of liquid (yogurt and milk together) for 2 cups of flour. Use milk instead of water for a good taste.

And after all the hard work enjoy a sumptous meal..............

Stuffed Rice Parantha - Put leftover rice to perfect use

Woke up in the morning with no idea what to cook for breakfast and wolla got an idea I had some leftover rice why not prepare stuffed rice pranthas and believe me "What an idea Sirji" . It was an instant hit.  So here goes the recipe try it out and put the leftovers to perfect use.

Ingredients :-

For the filling:-

Cooked rice - 1 cup

onion 1 finely chopped

green chillies finely chopped 3

fresh coriander leaves finely cut 3 tbsp

fresh mint leaves  finely cut 2 tbsp

ginger finely cut 1 tbsp

anardana 1 tbsp

salt to taste

ajwain/carom  seeds 1/2 tsp

garam masala 1tsp (optional)

For the dough :-

Whole Wheat Flour - 2 cup

water

salt to taste

oil  1 tbsp

Method :-

1. To prepare the dough mix flour and salt and make a deep well and start adding water little by little to make a smooth dough. Let the

dough rest for some time and when ready to prepare take 1 tsp of oil and work on the dough again.

2. For the firstly mash the rice as we mash the potato while preparing allu parantha and then add all the other ingredients. Adjust salt to taste.

3. To make the prantha take a small ball of dough little bigger than that for chappati and roll it into a small roti . Now apply some oil and fill in 2 1/2 Tbsp of filling and close the roti to make a small ball. Now roll it into a roti of 1/2 inch thickness.

4. Put on hot tava and cook from both sides by applying oil.

5. Serve hot with curd and pickles.

Tips:-
1. Make sure that coriander and mint leaves don't have any moisture left after cleaning otherwise the filling would become soggy.
2. Chop onion and chillies very finely otherwise the prantha will tend to break.
3. Don't prepare prantha on low heat , they will turn out hard.

Punjabi Vegetable Makhani - The Vegetable Extravaganza

At our home there is always a challenge of cooking different things from the same basic ingredients. During winters vegetables are in plenty but same Aalu Gobhie, Mix vegetable or gajar matar won't work at our place. So today I decided to try this vegetable makhani recipe I came across yesterday and you have to beleive me if I say it is one restaurant quality dish and you can always wow your family and friends with this one served with home made nans.

Punjabi Vegetable Makhani:-

Ingredients :-

For Tomato Gravy:

5-6 ripe red tomatoes
7-8 green Cardamoms
1 sprig of Mace (Javithri)
Salt to taste
2 tsp Red Chili powder
3 tbsp Butter

For Vegetable Base gravy

4-5 garlic pods, minced
3 cups of assorted vegetables, chopped small
2 tbsp oil
1 tbsp Oil
4- 5 green chilies, chopped into Julians
1 Large piece of Ginger, chopped lengthwise
Salt to taste
1 tbsp Kasuri Methi
1 tsp Sugar
1 tsp Garam Masala (optional)
cumin seeds 1/2 tsp

Method:-

First heat 2 tbsp of oil in a pan and shallow fry all the vegetables on medium flame, for 8-10 minutes. Keep aside.



Heat 3 tbsp of butter in the same pan, and throw in cardamom pods in it along with the mace. Fry for a minutes and then add chopped tomatoes and minced garlic pods.


Cook for around 10-12 minutes until the tomatoes get all mushy.



Add salt and red chili powder. Cook for some more time and turn off the flame.Let it cool down a bit and then blend it in a mixer. Strain it well in a bowl, keep it aside.



Now, for the gravy, Heat 1 tbsp of oil  in the pan and add cumin seeds and let them splutter and then add green chili julians and ginger pieces. Fry them and then add all the vegetables, cook for 5-6 minutes.

Add tomato puree now and cook further for 7-8 minutes now add roasted and crushed kasuri methi. Add cream and sugar and simmer further for 2-3 minutes. Turn off the flame.Garnish with a pinch of Garam Masala and chopped coriander leaves. Serve with Naan or Rice.



Tips:-
1.If you need to control the heat try to remove the seeds from the green chillies.
2.While heating butter always add small amount of oil it would prevent the butter from burning.
3.Kasuri methi should always be roasted crushed and then added as roasting would let the true flavours of methi to come out.
4.The tomato gravy should be strained as it would give that velvety feel to the gravy.
5.Addition of cream gives that extra smooth and creamy touch and its not bad to indulge sometimes :-)

Lets see what I cook tomorrow till then cook good and eat good.

Enjoyyyyyyyy!!!!!!!!!
Raaghav's Mom

Sambhar recipe that never fails

This is one sambhar recipe that I accidently got some 3 years back and it has never failed to impress.

Ingredients:-

For dry powder:-
Dessicated coconut (fresh) 4 Tbsp
Chana daal 4 Tbsp
cumin seeds 1 tsp
whole coriander seeds 1tsp
methi dana 1tsp
whole red chillies 4
mustard seeds 1 tsp
curry patta 8-10

For veggies :-
diced carrots 1/2 cup
cauliflower florets 1/2 cup
peas 1/2 cup

For tempering

Oil 1 tsp
Urad daal 1tsp
mustard seeds 1 tsp
curry patta 2 sprigs

Toor daal 1 cup
salt to taste
sugar to taste
turmeric 1 tsp
asaefotida 2 pinch
sambhar masala 1 1/2 Tbsp
tamarind paste - 3 tbsp
Onion 1 thinly sliced
tomato 2 finely chopped




Method :-
1.Par boil the vegetables:- Bring about 4 cups of water to boil and add salt to it.Then add cut vegetables and boil for about 5 mins and then quickly drain out the water and keep the veggies aside.



2.Clean the toor daal and pressure cook with 4 cups of water , salt , turmeric and asaefotida. Once the daal is cooked blend it to a puree consistency using a mixie or hand blender.



3.Preparing the dry masala :- Dry roast all the ingredients mentioned under "For dry powder" for 10 mins or till the spices release there aroma.Be extra careful so that we don't burn them.





4.Combining every thing together :-
Take some oil in a wide pan and add onion. Fry for 2 mins and then add salt , turmeric and sambhar masala .
Then add tomatoes and all 2 tbsp of water. Cover the pan and let the tomatoes cook for 2-3 mins or till they turn mushy.
Now add the dry ground masala and again add 2 tbsp of water and let it cook for 2-3 mins.
Add the toor daal puree and add water to match the consistency you aspire for normally I add 1 1/2 cup.
Let the whole mixture boil for 8-10 mins or till it reaches the kind of consistency you require.
Now add the tamarind paste and boil for another minute.
Put off the heat and add sugar(optional).

Take oil for tempering in a small pan and add mustard seeds and urad daal. When daal turns golden add the curry leaves and add the tempering to the sambhar.

Now relish this south indian delicacy with idlis,rice,dosa or vada.



Tips :-
1. Any vegetables of choice could be used recipe always works. I have tried with sambhar onions, pumpkin,drumsticks to mention few.
2. Souring agent i.e tamarind should be added in the end as it increases the cooking time.
3. Sugar is optional but I prefer to add as it counterbalances the sourness of tomatoes and tamarind.

Enjoyy!!!!!!!!!!!!!!!
Raaghav's Mom