Mixed Vegetable Curry

                                                                            
Winter is the season where you get maximum variety of fresh vegetables and your appetite is also increased more than what you used to have during summer time. What better way to have a nice meal at home than preparing a dish which is a mixture of all veggies complimented with either rice or bread. Mixed vegetable if prepared with measured quantity of oil would not only taste great but will also maintain the nutritional values of each and every vegetables added in the curry. Also an important point is that sans cream this side dish turns out to be very healthy as it becomes low in fat.


Ingredients:
1 small Cauliflower
1/2 cup Peas
2 medium Carrot
1 Capsicum
100 gms French beans
1 big Potato
100 gm Paneer
3 Onion, thinly sliced
8-10 Garlic pods
2" inch Ginger
4 Green chillies
3 Tomatoes
1/2 cup Curd
1 tsp Garam masala
1 1/2 tsp Coriander powder
1/2 tsp Black pepper
2 1/2 tbsp Oil
Salt to taste


Method:
Wash all the vegetables and remove the skin of carrot, potato and cut into bite size pieces.of water. Add cauliflower, peas, potato, carrot, french beans (except capsicum), 1 tsp salt and boil for 5 minutes on low flame. Drain and keep aside. Make a paste of ginger-garlic-green chilli paste and keep aside.
Heat oil in a vessel, add the semi boiled vegetables and stir-fry until they just begin to soften about 3-4 minutes. Keep aside and in the same remaining oil add onion and saute for some time. Add the ginger-garlic-chilly paste and fry until the raw smell goes off and then add tomato paste. Saute till the oil leaves and add black pepper powder, salt, coriander, garam masala powder and mix well. Add beaten curd and mix well with a spatula. Add the vegetables, paneer, capsicum, cover and cook till the vegetables become tender. Garnish the vegetable curry with grated paneer and serve hot with rice or chapati.

                                              Thanks Lubna for this lovely bookmark :-)             

Brown Sugar Cookies

                                                                               
This recipe is a real keeper. These cookies were very easy to make and quick, as the dough doesn't require to be chilled in the refrigerator. And believe me the flavor is complete in itself. Crunchy on top, chewy in the center but not overly sweet. My little one wanted minimum 4 cookies for his tiffin break. 

                                                                          
For those of you who celebrate the American holiday of Thanksgiving, I want to wish you a wonderful holiday.


Ingredients:
2 1/4 cups of All purpose flour
1 tsp Baking powder
1 tsp Salt
1 cup Butter, softened
1 cup Brown sugar
1/4 cup Granulated sugar
1 tsp Vanilla extract
2 Eggs
1 tbsp colored Sugar to sprinkle on top


Method:
Preheat the oven to 375 Degree F. Sift flour and baking powder in a medium bowl and mix well. Beat butter with a hand mixer on medium speed, after 2 minutes add sugar (both- brown & white) and beat until smooth and creamy. Beat eggs, one at a time and mix well. Pour vanillas extract and blend well with the mixture. Add dry ingredients and beat on low speed until everything blends well. Use a spatula to bring together into a dough. Pluck walnut sized ball from the dough and make them into small balls. 

                                                                             
Place them on baking sheet about 2 inches apart. Don't have to press the balls to flatten, as they will flatten automatically inside the oven. Just sprinkle some colored sugar on top and bake for 8-10 minutes.

                                                                                      
 Let the tray remain inside the Oven for 5 minutes and then transfer them to a wire rack to cool. Let the first batch cool completely and then proceed with the remaining batch. Later store in an air tight container. 

 A closer look at cookie

                                                                        

Peas Kachori / Koraishutir Kochuri

                                                                               
Nowadays there is something about weather in Bangalore that is making me do crazy things. Like after dinner on a cold night the sudden urge to go to my favorite place 'Corner's House' Ice Cream Parlor for Death By Chocolate or to have garma-garam jalebies in the evening. Oh God am I the only one behaving in this peculiar manner it is the arrival of winter that has increased my appetite manifold.

                         

                                                                            
One such incident happened only last week, I (who shy away from fried food) one fine evening craved for Koraishutir kachori. And it was not something very popular here that my hubby could fetch it on his way to home. So decided to make them at home !! Now it is very similar to luchi which is made from all purpose flour and deep fried. But the difference is, it has coarsely grounded peas stuffing. These kachoris are tardionally served with aloor dom (potato curry) I love having these stuffed delicious green peas filling with red chilly pickle.


Ingredients:
For Dough:
2 cups all purpose flour /maida
1/2 tsp Carom seeds
2 tbsp Refind oil (moyen)
1 tsp Salt
Water to knead the dough


Filling:
1 cup Fresh or frozen peas
1/2 tsp Fennel seeds, crushed
1/2 tsp Red chilly
Pinch of Asefoetida
1/2 tsp Ginger, chopped finely
1 tsp Sugar
1 tsp Roasted cumin seeds and grind to powder (bhaja jeere guro)
Salt to taste
Oil for frying


Method:
Grind the peas and chilly coarsely without adding water. To make the dough, take a mixing bowl and add flour, carom seeds, salt, refind oil and mix well. Add water little by little to the bowl and knead to make a smooth, soft dough. Cover it with a wet muslin cloth and keep aside for 20-30 minutes.

Peek-a-boo

                                            
Heat 2 tsp oil in a non-stick pan and add asafoetida, when it sizzles add ginger, crushed fennel seeds and saute it. Add green peas, sugar and salt to the pan. Cover and cook for 2 minutes. The consistency of the mixtures should be such that it shouldn't be sticky, the mixture would be dry.  

The peas mixture is ready..

Now turn off the heat and add roasted cumin powder and mix it well. Let this cool for 10 minutes and then divide into equal sized balls and keep aside.
Now make 18-20 equal size balls out of the dough and flatten it into 3 inch poori shape. Place the green peas ball in the center and gather the edges to make a ball again. Pinch of the extra dough and slightly press with rolling pin. Keep 4-5 stuffed pooris ready and heat oil in a large kadhai. Deep fry one at a time on medium heat to turn golden and crispy. Drain on an absorbent paper. Serve hot with aloor dom (potato curry) or with tomato ketchup.

closer look inside

                                                                             

Pasta With Creamy Mushroom Sauce

                                                                       
Now a days thanks to electronic media , there is a greater awareness amongst people about various types of excellent tasting vegetarian food from all over the world. One of such recipe is pasta with creamy mushroom sauce. As it is pasta combined with veggies would ensure the presence of carbohydrates and vitamins, also the presence of mushroom sauce would ensure the protein content of this meal. 

                                                                


Overall this recipe would be a complete meal with great taste. Trust me even I was tentative for the first time, but after the preparation, my family members were pleased of my effort.


Ingredients:
1 packet of Mushrooms
2 cups of Chicken broth / Vegetable broth
1 big Onion, chopped finely
1/2 cup Green peas
1/2 cup Broccoli
4 clove of Garlic
small bunch of Parsley
Salt and Black pepper to taste
1 tsp Oregano
1/2 Chilli flakes
1/2 cup Heavy cream
1 tbsp Butter + 2 tbsp Extra-Virgin olive oil
Cooked Pasta (penne) for 2 persons


Method:
Wash and cut mushroom into chunks. To puree the garlic cloves, crush garlic cloves with the flat of a knife.  Heat olive oil, add chopped onions and saute for about a minute on low flame until it begin to turn translucent. Add chopped mushroom pieces and season with salt. Add garlic puree and mix it well.When the color of mushroom turn light brown, pour chicken broth. Cover and cook for 20-25 minutes or until the quantity has reduced by 2/3. Now add cooked pasta, broccoli, peas, chilli flakes, oregano, pepper to the pan and mix well. Stir in the cream, parsley and stir continuously till the sauce thickens, add butter and check the seasoning. Serve immediately. 

                                          

Galouti Kebab

                                                               
Today's special is Galouti kebab, which is slightly inspired by Nita Mehta's 'Mughlai' book. I have added many spices in it to suit our tastebuds. The essence of this kebab is that it should be beautifully aromatic and while eating it should melt in the mouth.


Ingredients:
500 gm Keema (lamb mince)
2 Onions, chopped
2 tbsp ginger-garlic paste
2 Green chilli, chopped
2 tbsp Besan (gram flour), roast on medium flame till light brown
4-5 Black pepper balls
5 Green cardamoms
1/2 inch Cinnamon stick
1/2 tsp Nutmeg powder (jaiphal)
1 Egg
1 tsp Garam masala
1 tsp Red chilli powder
Take a fistful of fresh Pudina leaves, chopped
Salt to taste
Oil for frying


Method:
In the pressure cooker add minced meat with salt and 1 cup of water. Cover the lid and cook on medium till 1st whistle then on simmer for 10 more minutes. Drain, squeeze out the excess water and let it cool.
Dry roast cinnamon stick, cardamom, black pepper balls on low flame and when it leaves aroma, remove from the heat. Let these spices cool down and then grind to form a powder. Keep aside this powder.
Heat 2 tbsp oil in a kadhai and fry the onions till golden brown. Remove from oil and then grind to form a paste.
In the mixer blender jar, add mince meat, onion paste, egg, salt, green chillies, jaiphal powder, ginger-garlic paste and blend till you get a thick, sticky consistency. Transfer this mixture to a bowl. Now add roasted powder, red chilly powder and roasted besan to it along with the pudina leaves. Leave this mixture for an hour and then make 18-20 balls of the mixture and slightly flatten them. Shallow fry the kebabs till golden brown (I used a griddle plate). 

                                                              
Serve these kebabs with green chutney.

                                                                         

                                                                          

Pyaj Ke Pakora / Pyaji / Onion Fritters

                                                                                 

India is a nation of varied colorful cultures and cuisines. But during my course of stay from North to South India one of the street snacks which I found to be omnipresent is Onion or Pyaz Pakora. Be it during winters of Delhi or rainy climate of Bangalore, this snack is savored by all and sundry. 
                                                                                                                     
During cloudy weather when cool breeze gushes into the balcony of your house, a plateful of pakoras with a cup of tea or coffee or with muri( puffed rice)  would definitely ensure perfect bliss and relaxation of the body and mind. So here is my recipe of enjoyable snack for a cool and cloudy weather. Since the quantity of besan is low as per my liking, therefore you get the real taste of the onion without compromising the crispness of the pakora. Moreover the taste of the pakoras doesn't get overshowed with the taste of the besan.


Ingredients:
3 Onions, thin slices
2-3 tbsp Chickpea flour (besan)
2 Green chillies, finely chopped
1/2 tsp Red chilly powder
A pinch of Baking soda
Fistful Coriander leaves
Little water if you need 
Oil for frying


Method:
Heat oil in a deep frying pan. Mix all the above ingredients except Oil. Combine well and if the dough seems to be dry then sprinkle little water. Take little amount of mixture between your index and thumb fingers and drop into the hot oil. Don't overcrowd the frying pan. Fry until the pakoras are crispy brown. Repeat with the remaining batter. Drain on kitchen towel and serve with chutney. As already mentioned above, I enjoy having these pyajis with muri (puffed rice).
                                               

Sprinkle some Chat masala and enjoy.....

                                  

Instant Semolina Dhokla (Sooji Dkhokla in Microwave)

                                                                                
In today's hectic life, all of us are hard pressed for time and particularly us the Ladies have to play many roles ranging from Mother, Wife, Professional, etc within a single day. Hence, it becomes more important that we have tasty and healthy snack between meals which does not take much of our time. Therefore, I have come across this recipe called Instant Sooji Dhokla. Not only this recipe can be prepared within 10 minutes but it does not taste any different than the traditional method. It is more so useful if some unexpected friends and relatives have dropped in and you have to treat them with a delicious snack. So here it is to satisfy the taste buds of yours and your guests.


Ingredients:
For the base:
1 cup Semolina (sooji)
1/2 cup hung Curd
3/4 cup Water
1/2 tsp grated Ginger
1 tsp Salt
1/2 tsp Turmeric powder
2 Green chilly, ground to paste
4-5 Curry leaves
2 tsp Eno powder


For Tempering  / Tadka:
1 1/2 tbsp Oil
1 tsp Black mustard seeds
1 tsp White sesame seeds
2 whole Red chillies
A pinch of Asafetida (hing)
A Fistful of curry leaves


For Garnishing:
Grated coconut, fresh
Combine all these in a cup and keep this syrup ready for later use -2 tbsp Water + 1 tsp Sugar + 5-6 drops of Lemon juice


Method:
Take a large bowl, add semolina and add all the above ingredients which comes under 'for the base' except Eno. Mix well until you get a smooth paste. Keep aside this mixture for 20 minutes. Now grease a microwave safe bowl and pour eno over the rested batter. Mix well and immediately transfer it to the greased bowl. Microwave on high for 6 minutes (by this time you will see the top surface is set nicely and it will leave the sides of the bowl). 

                                                        
Let it cool down completely and then cut into wedges.

                                            
To prepare the tempering, heat oil in a small kadhai and when it reaches smoking point add mustard seeds. When it starts spluttering add green chilly, white sesame seeds, hing and curry leaves. Immediately pour the tadka over Dholka cake. Pour the prepared syrup over the dhokla. Garnish with coconut and serve this warm.