Oondhiyu
Style: Gujarati
Ingredients
1/2 kg. Surti papdi
1/2 kg. purple yam (kand)
1/2 kg. yam (kand)
250 grams small potatoes
250 grams sweet potatoes (shakkariya)
250 grams small brinjals
3 bananas
1 recipe methi muthias
1 tablespoon carom seeds (ajwain)
2 teaspoons green chilli-ginger paste
1/4 teaspoon soda-bi-carb
To be ground into a masala
1/2 fresh coconut, grated
3/4 cup chopped cilantro.
1/2 cup green garlic, chopped
4 teaspoons coriander-cumin seed powder (dhana-jeera)
1 tablespoon green chilli-ginger paste
2 teaspoons chilli powder
4 teaspoons sugar
1 tablespoon lemon juice
salt to taste
1/4 teaspoon asafoetida (hing)
6 tablespoons oil
Method
1. String the Surti papdi, taking care not to separate the 2 sides.
2. Wash the papdi, put the carom seeds, soda bi-carb and salt and mix well.
3. Peel the purple yam, yam and sweet potatoes and cut into big pieces.
4. Peel the potatoes.
5. Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.
6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.
8. Heat the oil in a pressure cooker and add asafoetida.
9. Add the Surati papdi, potatoes, yam, purple yam and brinjals and 1/2 cup of water and pressure cook for 2 whistles.
10. Allow the steam to escape and open the pressure cooker.
11. Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
12. Cook on a slow flame till the bananas are tender, stirring occasionaly.
13. Serve hot.
Serve with puris and shrikhand.
Saturday, October 27, 2007
Friday, October 26, 2007
Types of Tea/Coffee
#..Basil(Tulsi) Tea
Ingredients:
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)
How to make basil tea:
* In a small tea pan bring water and basil leaves to boil.
* Lower the heat and allow to brew for 3-4 minutes.
* Now add the tea leaves or tea bags and sugar as per taste.
* Bring to boil.
* Turn off the heat and strain it into cups and add milk as per your taste.
#.. Spiced Tea
Ingredients:
21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired
How to make spiced tea:
* Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
* Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
* Add the milk and sugar and boil, remove from the heat.
* Strain and serve piping hot.
#..Rose Tea
#..Sandal Tea
#..Ginger Tea
#..Clove Tea
#..Ice Tea
Can try Ice tea with different essences into it like
Mango Flavor
Vanilla
Hazzelnut
#..Green Tea
#..Cold Coffee
Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice
How to make cold coffee:
* Dissolve instant coffee powder and sugar in boiling water and allow to cool.
* Blend the the coffee mixture and milk in a blender for few seconds.
* Add cream and crushed ice.
* Blend for another few seconds till it becomes frothy.
* Serve chilled.
#..Elaichee Coffee
#..Jaifal Coffee
Ingredients:
1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)
How to make basil tea:
* In a small tea pan bring water and basil leaves to boil.
* Lower the heat and allow to brew for 3-4 minutes.
* Now add the tea leaves or tea bags and sugar as per taste.
* Bring to boil.
* Turn off the heat and strain it into cups and add milk as per your taste.
#.. Spiced Tea
Ingredients:
21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired
How to make spiced tea:
* Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
* Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
* Add the milk and sugar and boil, remove from the heat.
* Strain and serve piping hot.
#..Rose Tea
#..Sandal Tea
#..Ginger Tea
#..Clove Tea
#..Ice Tea
Can try Ice tea with different essences into it like
Mango Flavor
Vanilla
Hazzelnut
#..Green Tea
#..Cold Coffee
Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice
How to make cold coffee:
* Dissolve instant coffee powder and sugar in boiling water and allow to cool.
* Blend the the coffee mixture and milk in a blender for few seconds.
* Add cream and crushed ice.
* Blend for another few seconds till it becomes frothy.
* Serve chilled.
#..Elaichee Coffee
#..Jaifal Coffee
Monday, October 22, 2007
Spinach and Potatoes Masala
Spinach and Potatoes Masala
* 1 cup fresh, washed spinach
* 1 large potato - diced
* 2 small tomatoes - diced
* 2 tsp salt
* 1 tsp sugar
* ¼ tsp tamarind extract ( available in Indian stores)
* 3 green chillies - deseeded, minced
* a large piece of ginger - minced
* ¼ tsp cumin seeds
* 1 tblsp olive oil
Cut the washed spinach into little pieces.
Mix diced tomatoes, chillies, sugar, salt, tamarind extract and ginger in a blender well into a paste.
Keep a non-stick frying pan on heat and add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add cut spinach and diced potatoes and fry until the potatoes are cooked.
Add the blended mixture and stir well.
Raise the heat to high, cook for 5 minutes.
Remove from heat and serve hot with rice or rotis.
* 1 cup fresh, washed spinach
* 1 large potato - diced
* 2 small tomatoes - diced
* 2 tsp salt
* 1 tsp sugar
* ¼ tsp tamarind extract ( available in Indian stores)
* 3 green chillies - deseeded, minced
* a large piece of ginger - minced
* ¼ tsp cumin seeds
* 1 tblsp olive oil
Cut the washed spinach into little pieces.
Mix diced tomatoes, chillies, sugar, salt, tamarind extract and ginger in a blender well into a paste.
Keep a non-stick frying pan on heat and add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add cut spinach and diced potatoes and fry until the potatoes are cooked.
Add the blended mixture and stir well.
Raise the heat to high, cook for 5 minutes.
Remove from heat and serve hot with rice or rotis.
Spicy Fried Spinach
Spicy Fried Spinach
* 1 or 2 bunches spinach, (ab. 1 lb. after removing stalks)
* 2 Tabl. oil/margarine
* 2 Tabl. oil
* 2 lg. onions, finely sliced
* 2 cloves garlic, finely chopped
* 1 teas. finely grated fresh ginger
* 1 teas. cummin seeda
* 1/2 teas. black cummin seeds, opt.
* 1/2 teas. ground cummin
* 1/2 teas. ground coriander
* 1/2 teas. ground tumeric
* 1 teas. chilli powder, opt.
* 1 teas. salt, or to taste
Wash spinach well in several changes of water and remove tough stalks.
Heat oil/margarine and oil in a large saucepan and fry the onion until goldem, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing.
Toss in the spicy mixture, then turn heat very low and cook incovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads.
* 1 or 2 bunches spinach, (ab. 1 lb. after removing stalks)
* 2 Tabl. oil/margarine
* 2 Tabl. oil
* 2 lg. onions, finely sliced
* 2 cloves garlic, finely chopped
* 1 teas. finely grated fresh ginger
* 1 teas. cummin seeda
* 1/2 teas. black cummin seeds, opt.
* 1/2 teas. ground cummin
* 1/2 teas. ground coriander
* 1/2 teas. ground tumeric
* 1 teas. chilli powder, opt.
* 1 teas. salt, or to taste
Wash spinach well in several changes of water and remove tough stalks.
Heat oil/margarine and oil in a large saucepan and fry the onion until goldem, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing.
Toss in the spicy mixture, then turn heat very low and cook incovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads.
Kashmiri Spinach
Kashmiri Spinach
Serving Size: 6
* 5 Tb Oil
* 1/8 Ts Asafetida (hing), ground
* 2 1/2 Lb Spinach, washed, chopped
* 1/2 Ts Turmeric, ground
* 1/2 Ts Cayenne pepper
* 1 1/4 Ts Salt
* 1/4 Ts Garam masala (see below)
* Garam Masala
* 1 T Black cumin seeds
* 1 T Cloves, whole
* 1 Tb Cardamom seeds, shelled
* 1/3 Nutmeg, whole
* 1 Cinnamon stick, 2", broken
Masala: Grind the spices very fine in a coffee grinder or spice grinder.
Heat the oil in a very large pan over a high flame.
Put in the asafetida and then all the spinach.
Stir the spinach around.
Add the turmeric, cayenne pepper, salt, and baking soda.
Continue to cook and stir until the spinach has wilted.
Add 2 cups of water.
Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left.
Stir a few times during this period.
Turn the heat to low and mash the spinach with the back of a spoon.
Continue to cook, uncovered, for another 10 minutes.
Sprinkle the garam masala over the top and mix.
Serving Size: 6
* 5 Tb Oil
* 1/8 Ts Asafetida (hing), ground
* 2 1/2 Lb Spinach, washed, chopped
* 1/2 Ts Turmeric, ground
* 1/2 Ts Cayenne pepper
* 1 1/4 Ts Salt
* 1/4 Ts Garam masala (see below)
* Garam Masala
* 1 T Black cumin seeds
* 1 T Cloves, whole
* 1 Tb Cardamom seeds, shelled
* 1/3 Nutmeg, whole
* 1 Cinnamon stick, 2", broken
Masala: Grind the spices very fine in a coffee grinder or spice grinder.
Heat the oil in a very large pan over a high flame.
Put in the asafetida and then all the spinach.
Stir the spinach around.
Add the turmeric, cayenne pepper, salt, and baking soda.
Continue to cook and stir until the spinach has wilted.
Add 2 cups of water.
Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left.
Stir a few times during this period.
Turn the heat to low and mash the spinach with the back of a spoon.
Continue to cook, uncovered, for another 10 minutes.
Sprinkle the garam masala over the top and mix.
Lentil & Spinach
Lentil & Spinach
(Tuvar Daal n Spinach)
Style : North Indian
Good for health Tastes good
* Frozen Spinach - 250 gms
* Split Peas (or can use Toor Dhal) - 1 cup
* Olive Oil - 1 tsp
* Chilli Powder - 1/2 to 1 tsp depending on how hot you need
* Salt - to taste
* Cumin Powder - 1/2 tsp
* Coriander Powder - 1/2 tsp
* Turmeric - 1/4 tsp
* Mustard seeds - 1/4 tsp
* Lemon Juice - few drops (optional)
* coriander leaves, curry leaves and coconut to garnish
Cook split peas in pressure cooker or boil it on stove still soft. Thaw and cook spinach in microwave for about 5 to 7 minutes on High.
Heat a shallow pan, add olive oil and splutter mustard seeds. Then add the peas and spinach. Boil for a couple of minutes. Add all ingredients except lemon juice. Bring it to boil. Turn off the stove. Add lemon juice. Garnish with fresh coriander and curry leaves and desiccated or fresh grated cocunut.
Tastes nice with chapathi and hot rice
(Tuvar Daal n Spinach)
Style : North Indian
Good for health Tastes good
* Frozen Spinach - 250 gms
* Split Peas (or can use Toor Dhal) - 1 cup
* Olive Oil - 1 tsp
* Chilli Powder - 1/2 to 1 tsp depending on how hot you need
* Salt - to taste
* Cumin Powder - 1/2 tsp
* Coriander Powder - 1/2 tsp
* Turmeric - 1/4 tsp
* Mustard seeds - 1/4 tsp
* Lemon Juice - few drops (optional)
* coriander leaves, curry leaves and coconut to garnish
Cook split peas in pressure cooker or boil it on stove still soft. Thaw and cook spinach in microwave for about 5 to 7 minutes on High.
Heat a shallow pan, add olive oil and splutter mustard seeds. Then add the peas and spinach. Boil for a couple of minutes. Add all ingredients except lemon juice. Bring it to boil. Turn off the stove. Add lemon juice. Garnish with fresh coriander and curry leaves and desiccated or fresh grated cocunut.
Tastes nice with chapathi and hot rice
S..Minced Spinach and Cilantro Masala
Minced Spinach and Cilantro Masala
Style : South Indian(Karnataka)
* 2 cups of fresh, washed spinach
* ½ cup washed cilantro leaves
* 1 small green chilli - diced
* small piece of ginger - diced
* ½ tsp salt
* ½ tsp cumin seeds
* 1 tblsp coconut powder
* ½ tblsp olive oil
* 5 - 6 mint leaves - for that final touch!
Keep a medium-sized frying pan on heat, add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add chillies and ginger and fry until the ginger becomes light-brown.
Now, add the cut spinach leaves, mix well and cook until they become soft and lose their moisture.
Remove from heat and keep aside for about 10 minutes , allowing it to cool.
In a blender, put the cooled spinach, cilantro and all the other ingredients.
Blend very well so that the spinach leaves mix with all the spices to form a smooth paste.
Add a little water if required.
Garnish with mint leaves and transfer to a serving dish.
Optional serving: This dish has a lovely green hue when cooked well.
It can also be served as an appetizer at the beginning of the meal.
Just add ½ cup of water , mix well and serve in soup bowls
Style : South Indian(Karnataka)
* 2 cups of fresh, washed spinach
* ½ cup washed cilantro leaves
* 1 small green chilli - diced
* small piece of ginger - diced
* ½ tsp salt
* ½ tsp cumin seeds
* 1 tblsp coconut powder
* ½ tblsp olive oil
* 5 - 6 mint leaves - for that final touch!
Keep a medium-sized frying pan on heat, add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add chillies and ginger and fry until the ginger becomes light-brown.
Now, add the cut spinach leaves, mix well and cook until they become soft and lose their moisture.
Remove from heat and keep aside for about 10 minutes , allowing it to cool.
In a blender, put the cooled spinach, cilantro and all the other ingredients.
Blend very well so that the spinach leaves mix with all the spices to form a smooth paste.
Add a little water if required.
Garnish with mint leaves and transfer to a serving dish.
Optional serving: This dish has a lovely green hue when cooked well.
It can also be served as an appetizer at the beginning of the meal.
Just add ½ cup of water , mix well and serve in soup bowls
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