Saturday, 24 December 2016

DRIED SHRIMPS WITH FENUGREEK LEAVES

Dried shrimps with fenugreek leaves (Javla or Sukat with methi )



Sukat or Javla are small size, sun dried shrimps. They are consumed whole with the head and shell on. They are high in proteins. Soda is a larger variety which is shelled and dried.
Dried shrimps are mainly used in Konkan and Tamilnadu. Also it is very commonly used in chinese, thai, vietnamese and japanese cuisine.
I have used the regular fresh fenugreek leaves available in market (avoid the stems completely). This is a dry preparation. This is a wonderful side dish.

Ingredients


100 gms dried shrimps
1 cup fresh fenugreek leaves
½ cup onions (finely chopped)
1 cup tomatoes (finely chopped)
2 green chillies (roughly chopped)
¼ tsp turmeric powder
1 tsp red chilly powder
1/3 cup oil
Salt to taste

How to make

Dry roast the shrimps on medium heat for two minutes. Let it cool completely. Sift through a sieve to get rid of the unwanted tiny parts.


Soak the shrimps in water for ten minutes. Drain the water. Keep aside.

While picking the fenugreek leaves care should be taken that only the leaves should be picked.


Heat oil in a wok. Add the onions. As the onions changes it’s colour add turmeric and red chilly powder.



Add the soaked shrimps and tomatoes. Mix well. Cover with lid. Cook on low heat for 7 to 8 minutes.

The moisture of the shrimps and the tomatoes will help in cooking. Remove the lid. Add salt (only if required).



Break the fenugreek leaves with hand. Add to the shrimp mixture. Sauté uncovered  for 2 to 3 minutes or until the leaves are completely wilted and done.

Sunday, 24 July 2016

WHOLE WHEAT ROSEMARY BREAD IN PRESSURE COOKER

Recipe for Whole wheat Rosemary bread in a pressure cooker


I am ready with my most awaiting recipe for baking and guess what.....the power supply goes duff......but this doesn't stop me from my baking.....my solution for this situation is the humble pressure cooker.........an essential part of each kitchen. This is not the first time I am baking in the pressure cooker. I have baked many of my cakes in the pressure cooker.


No alterations have been done in the basic recipe of bread (to be baked in the oven).The results were more than satisfactory. This technique has come as a great saviour to me. I am sure many of you will agree with me…

This recipe is similar to the rosemary and garlic bread which I had posted recently. There is no change in the procedure accept the fact it will be baked in a normal pressure cooker. Even if you do not have an oven, that should not stop you from baking a bread at home.

Ingredients




1 cup plain flour
1 cup whole wheat flour
1 tsp crumbled fresh yeast
2 tsp crushed jaggery
1 cup lukewarm water
1 tbsp clarified butter
3 to 4 sprigs of fresh rosemary
½ tsp salt
Flour for dusting

How to make


Put the jaggery and yeast in a small bowl. Add 2 tbsp of lukewarm water to it. Keep aside to froth.



Sift the flours in a big mixing bowl. Add salt and rosemary leaves. Mix well.


Make a well in the center. Add yeast to it and mix.


Knead to make a soft dough by adding about ¾ cup of lukewarm water.


Transfer on a floured surface. Knead the dough for 12 to 15 minutes.


Knead by stretching and folding method.


Keep the dough in the bowl to prove.


Cover with a moist cloth. Keep aside till it doubles in size. Proving may take 40 to 60 minutes.



Knead the dough again. Shape it to fit into the baking tin (8”x3”).


Grease and dust the baking tin. Place the dough in the baking tin. Keep aside till it doubles in size.


Remove the weight and the gasket from the lid. Keep an inverted plate inside the cooker. Cover with lid and heat it on maximum heat for 5 minutes (I am using a 5 litres capacity cooker).

Remove the lid. Carefully place the baking tin. Cover with lid again. Reduce the heat. Bake for 30 minutes. Check the bread.


Demould after 5 minutes. Let it cool before slicing it.


Tips


  • Kneading the dough for the suggested time gives good results.
  • Proving time may vary according to the season.



Tuesday, 3 February 2015

MATAR PANEER (COTTAGE CHEESE CUBES AND GREEN PEAS IN GRAVY)

Recipe for Matar Paneer



A popular north Indian dish available on the menu card of almost all the restaurants in India. As a child I remember this one dish to be surely part of our order at our dinner outings.

 As I have travelled to the different states of our country,  I got a chance to savour the various versions of this dish. What I can say is...the milder the flavour better is the result. 

This onion and tomato based gravy is the basic Punjabi gravy which goes well with any vegetable.

Shahi  paneer, butter paneer, paneer tikka masala being the few amongst the many dishes prepared from paneer…Matar paneer still holds it’s place strong.

Ingredients


  • 250 gms cottage cheese or paneer
  • 150 gms green peas (shelled)
  • ¼ tsp turmeric powder
  • 1 tsp red chilly powder
  • ¼ tsp garam masala
  • 1 cup milk
  • 2 tbsp oil+2 tbsp clarified butter or ghee
  • Salt to taste


For the gravy


  • 1/3 cup onion (diced)
  • 2/3 cup tomato (diced)
  • 6 cloves garlic
  • 1 inch piece ginger
  • 8-10 leaves of mint


How to make


Put all the ingredients for the gravy in a grinder and make a fine paste.

Heat oil and ghee in a thick bottomed vessel. Tip in the gravy paste. Stir fry on medium heat for two minutes.

Add the turmeric and chilly powder. Saute till the oil separates. If the gravy paste sticks to the bottom add little water to it.

Add the green peas. Fry for a minute.

Now pour in the milk. Season with salt.

As the curry is about to boil add the paneer cubes. Simmer uncovered for 2 – 3 minutes. Check the consistency of the gravy. You can add more milk or water according to your preference.


Sprinkle some garam masala powder. Serve with crispy naan or tandoori roti.

KULTHI KA KUTT/ HORSEGRAM IN TANGY GRAVY

Recipe for Kulthi Ka Kutt


Kulthi or Horsegram is rich in minerals and vitamins. It is known by different names in different regions of India like kulath, huruli, kulith, gahat, galath…

It is a staple for the farmers. It is an excellent source of energy, also is gives warmth to our body. Hence it is mostly considered as a winter food.

This recipe comes from the Andhra region. It is slow cooked for a long duration on the traditional chulhas. The longer it cooks the better is it’s taste. Alternatively the pressure cooker can be used to save the time.

The kutt is thick in consistency. The brinjals in the kutt taste awesome. Sondal is be prepared with the cooked kulthi which is a byproduct of this dish.

It is usually enjoyed with ragi muddi (soft steamed dough made from ragi flour) and plain steamed rice.


Ingredients


  • 250 gms kulthi
  • 6 medium sized brinjals
  • ¼ cup tamarind pulp
  • 1 tsp powdered sesame seeds
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp chilly powder
  • 1 tsp cumin seeds
  • 1 tsp fenugreek  or methi seeds
  • Salt to taste


For masala

  • 2 tbsp grated fresh coconut
  • 2 medium sized onions (roughly chopped)
  • 12 to 15 cloves of garlic


For tempering


  • 7 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp split black gram dal
  • 1 green chillies (chopped)
  • ¼ tsp asafoetida
  • ½ cup oil


How to make


Soak the kulthi overnight.

Pressure cook the kulthi till 5 to 6 whistles. Kulthi takes longer time to cook.


Separate the liquid and the kulthi. The liquid will be used for the kutt and the cooked can be tossed in a tempering to made a nutritious snack.

Make a fine paste with the ingredients for masala.

Dry roast the cumin and methi seeds and pound to make a coarse powder. Keep aside.

Cut the brinjals lengthwise with the thickness if one centimeter.

Heat the oil in a kadhai. Firstly add the urad dal followed by curry leaves, mustard and cumin seeds, green chillies and asafoetida.

Tip in the masala paste. Saute for a minute. Add turmeric, coriander and chilly powders. Stir well.

Add the chopped brinjals. Mix well. Also add the kulthi liquid and salt. Simmer for two minutes.

Now add the tamarind pulp and stir. Cover with lid. Simmer on low heat for 15 minutes.

The kutt will become thick and you may observe oil on the surface.


Serve with ragi muddi or steamed rice.

BENGALI MISHTI DOI/ SWEET YOGHURT

Recipe for Mishti doi


Mishti doi , a Bengali sweet. Bengali is a sweet language to here to, also bengalis are known for their love for sweets.

I have used jaggery as the sweetner. It can also be prepared with sugar or even caramelized sugar. The quantity of sweetner can be adjusted according to personal preference.

Like the bhappa doi this dish is not steamed. It is set in a ceramic serving dish.This is one easy-to-make dish with less ingredients and simple procedure.

You will surely get hooked on to this luscious summer dessert.

Ingredients

  • 3 cups full fat milk
  • 1 cup jaggery (chopped)
  • ¼ cup fresh curd
  • Roasted pistachios for garnishing


How to make


Heat the milk. Simmer until half the quantity.

Remove from heat. Add the jaggery. Stir till the jaggery melts.

When the milk becomes lukewarm add the curd. Mix well. Pour the milk in a ceramic bowl. 

Cover with lid. Keep in a warm place for 5 hours.


Once the doi is set refrigerate for two hours. Garnish with chopped pistachios and serve chilled.


Monday, 2 February 2015

BHAPPA DOI/ BENGALI STEAMED YOGHURT PUDDING

Recipe for Bhappa doi


Bhappa doi is a Bengali dessert, very easy to make. This is a yoghurt based steamed pudding. It requires very less time for preparation (just the time required for steaming).

Can be prepared at the last minute. The sweetness can be adjusted according to the personal preference.

Creamier the yoghurt better will be the result.

You can steam the yoghurt in small heat proof containers as individual serving.

Ingredients

  • 1 cup full fat milk
  • ½ cup condensed milk
  • 1 cup fresh curd
  • ¼ tsp cardamom powder

How to make


Combine all the ingredients in a mixing bowl. Beat well.

Pour this mixture in a pudding mould. Cover with aluminium foil.

Put enough water in a pressure cooker such that the pudding mould can be half immersed in it.

When the water is about to boil keep the pudding mould in it and cover with lid (without the weight).

Steam the pudding for 20 minutes on medium heat. Remove from the pressure cooker. Let it cool.

Once at room temperature refrigerate for two hours.

For demoulding keep a serving dish on top and invert. Tap on all sides.


Serve chilled.

Tips

  • Use fresh curd only.
  • Sweetness can be increased or decreased according to your preference.

Monday, 19 January 2015

EASY BAKED POTATOES

Recipe for Baked Potatoes



You wanna impress someone with your baking skills…this is the dish for you.

Potato is the last thing I would like to cook. To me it seemed to be a vegetable that should be cut out of the diet altogether. But the humble vegetable has no contribution towards it’s reputation. It gets it’s calories from the way it is prepared.

I came across this recipe in a magazine. It’s photograph caught my attention. When I made this dish I realized that it required some minor changes to get the desired output. There is hardly any preparation required, no cutting and chopping required.

Easy to do recipe with gorgeous results.

Ingredients


  • 4 large potatoes
  • 6 cloves garlic (thinly sliced)
  • 1 tbsp butter (chilled)
  • 100 gms fresh cream
  • 100 ml milk
  • ¼ tsp black pepper (crushed)
  • A pinch of chilli flakes
  • Olive oil for smearing
  • 1 fresh sprig rosemary
  • 1 tbsp parmesan cheese (grated)
  • Salt to taste

How to make


Wash and scrub the potatoes. Make cuts into the potato leaving 1 cm at the bottom. Do not cut all the way through.

Tuck in the garlic slices and rosemary leaves in between the slices. Smear generously with olive oil.


In a bowl put the cream and milk. Add salt and chilly flakes. Mix well and pour it over the potatoes. 
Sprinkle some pepper and parmesan cheese over it.



Preheat the oven at 230 degrees C. Bake for 10 minutes. Lower the temperature to 180 degree C and bake further for 30 minutes or until done.


Serve hot with sour cream.