Thursday, June 26, 2014

Methi Aaloo Ras Wara

BM # 41  Week 4  Day 3

For the last three days I have been cooking with Fenugreek. This surely happens to be one of my favorite ingredients.For today I have made Methi Aaloo Sindhi style.This is my mom's recipe and I can eat one extra chapati with it.You can see three chapatis in the pic , right?..Yes that is the extra chapati.The oil that is floating up is only for presentation, please do not get scared! One can cook this without oil also. Coming to the recipe...
Before we start you need to prepare the fenugreek.
Pluck the leaves, wash them well.
Boil the leaves so that all the bitterness goes away.
Let cool and the grind it coarsely.

500 gms Methi/ fenugreek
4-5 tomatoes, pureed
1 tsp cumin seed
1 tsp ginger paste/ chopped finely
2 green chilly, finely chopped
1 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
2 large potatoes, cut into big cubes
Heat oil.
Add cumin seed, let splutter.
Add the prepared fenugreek, potatoes green chilly and ginger.
Cook well.
Add tomatoes and all spices.
Cook till the moisture dries from the tomatoes.
Add 1 tsp of wheat flour, and cook further for a minute or two.
Add a glass of water, mix well and pressure cook for 2 whistles.
Open the pressure cooker once the pressure has released.
Serve hot with chapatis.

The flour is added so that the methi blends well. If you are a green chilly lover, enjoy with the dish, you will be amazed how the flavor of the dish is enhanced.
I must tell you that The Ras Wara means' in gravy'.

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Wednesday, June 25, 2014

Methi Ki Roti

BM # 41  Week 4  Day 2

Living in Gujarat we make a lot of Theplas, but  on my trip to Jodhpur we had methi roti. Now for me both are same, but this restaurant where we had these said the methi roti is different. It is just flour and methi, with some dry spices, where as the Theplas is a mix of flours and methi, binded with curd. The methi roti dough is binded with water. The taste of both is different, not only that they belong to two different states. Anyway here is how I made these Methi rotis, which I served with a Rajasthani Thali. I shall be posting the Thali later. This is my second  post for cooking with the same ingredient theme where I chose Fenugreek.

1 cup wheat flour
1/4 cup methi
Pinch turmeric
1 green chilly
Salt to taste
Water to bind the dough

Preparing methi
Pluck the methi leaves.
Wash them well.
Chop them finely.
Sprinkle some salt and keep aside for 5 minutes.
Squeeze the leaves and discard the water.

Dough for roti
Mix everything and bind the dough.
Cover and keep aside for 10 minutes.
Roll into small discs and roast on a griddle, applying ghee or oil on both sides.

These rotis are very light and can be enjoyed with any vegetable or curry.

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Tuesday, June 24, 2014

Methi Keri Goonda

BM # 41  Week 4   Day 1

Its always interesting to choose one ingredient and present it in different forms.I really enjoy this theme, so for this week I will be cooking with Fenugreek. Fenugreek seeds and leaves are obtained from herbs, and are commonly called Methi in India. Fenugreek is truly a wonder spice that is widely used in Indian kitchens in different recipes like curries, dals and vegetarian dishes. The methi paratha or Thepla is particularly famous in Indian households for its delicious taste. Methi seeds possess a strong flavor and are bitter in taste.

Recently on my trip to Rajasthan..Jodhpur to be precise I tasted authentic Rajasthani dishes. Methi Keri Goonda was one of the dishes among them. Methi seeds have to be soaked for a good 5 to 6 hours.Once it swells up it is boiled to remove the bitterness. The dish is prepared after that. 

Next comes the Rajasthani berry called Goonda. Goonda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded or else, goondas can be cut by hitting a pestle on the goonda and splitting it halfway and then removing the seed using a pairing knife dipped in salt water. Salt helps to remove the stickiness so after cutting a few goondas, just dip your fingers in salt and rub them together before rinsing them under water. (You can use gloves while cutting the goondas).

The third ingredient is Keri.Keri is raw mango , and this cuts down the bitterness in the dish.

Coming to the recipe

1 cup methi seeds

1 large raw mango

200 gms goonda.

1/2 cup oil

1tb sp saunf / fennel seeds

1tb sp kalonji / onion seeds

red chilly powder

salt to taste

1/4 tsp turmeric powder

1/2 tsp dry mango powder.

Soak the methi seeds for 5to 6 hours.

Wash well and boil with lots of water.

Drain the water and keep the seeds aside.

Heat a pan.

Add oil.

Add fennel seeds, onion seeds and asafetida.

Add the prepared goonda.

Saute for a few minutes.

Add the raw mango and saute.

As soon as these two start shrinking add the drained methi seeds.

Add all the spices and saute on full flame for a few minutes.

Simmer the fire and cover and cook till the mango and goonda are fully cooked.

Let cool and then you can store in frig upto a month.

If you do not get goonda or raw mango you can make the dish with methi seeds only, in that case the quantity of dry mango will increase.

The dish on the first day is slightly more bitter, but after a day or two the bitterness kind of disappears.

This is a very healthy accompaniment and you would be amazed to know that these seeds are good for hair, skin and many other disorders.

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Thursday, June 19, 2014

Ice Cream Fruit Salad

BM # 41   Week 3   Day 3

How would you feel if you are given a delicious chilled bowl of fresh fruits, beautifully dunked in ice cream and cream.? Well the bowls that you see here are those chilled ones..and they were made by my daughter in law. I was quite surprised when she gave me one of those asking how it has turned out...Cream is something I dare not touch so was hesitant, but this was a mix of cream and ice cream, making it lighter. Could I ask for more ..a beautifully chilled dessert ...and absolutely no effort!....Must say it truly is a blessing to have a daughter in the house.These beauties were gorgeous and I licked off the bowl.

1 cup fresh whipped cream
1 cup vanilla ice cream
Assorted fresh fruits
Icing sugar to taste
Mix the cream, ice cream icing sugar and fruits.
Serve them in individual bowls.
Garnish with orange, grapes and strawberry or what ever seasonal fruit you have.

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Wednesday, June 18, 2014

Layered Lentil Salad

BM # 41   Week 3   Day 2

Summer is the time when you really want to indulge into chilled stuff. I have a passion for salads and this particular salad is something that I have been eating ever since I was a kid. It is just that I have changed the serving style to make individual servings. The trick to any good salad is serve it really chilled.For this salad I chilled all the ingredients separately and then layered them and chilled them again. The salad is made with Moth beans, which have been sprouted.There is no particular recipe for this one, it is just layering the different salad ingredients. You could mix them all together and serve in a bowl. My Day2 entry on Summer Special.

Here is what I have used...

Sprouted boiled Moth / Matki beans / Turkish gram
Boiled Potatoes, chopped into small cubes
Onions, finely chopped
Cucumbers, finely chopped
Tomatoes, finely chopped
Green chilly
Mint leaves
Chaat Masala
Salt to taste
Lemon Juice
Add salt , chaat masala and lemon juice to the moth, potatoes, cucumbers, onions and tomatoes.
Arrange these into layers.
Garnish with chilly and mint leaves.
Chill and serve.

I must tell you this is one of the most popular street foods available in Delhi, it is only that I have served in a different style.

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Tuesday, June 17, 2014

Orange Coffee

BM # 41   Week 3   Day 1

We begin with the third week of this marathon and I shall be making Summer Recipes. For Day 1 it is Orange Coffee. I made this coffee for my son and he loved it.He was with me in the kitchen while I prepared this and after drinking the coffee he said had he not seen me making it he would have never believed that this was home made. He felt I should open a coffee cafe.With one coffee recipe a coffee cafe..I just laughed out. Your children really know how to make you happy.

Orange Coffee
200 ml milk
2 tb sp orange crush
1 tbsp coffee
Sugar to taste
Crushed ice
Blend all the ingredients to get a nice frothy coffee.

Slice of orange
Coffee powder
2 tbsp orange crush

Take a tall glass and pour orange crush near the rim of the glass.
Rotate the glass so that the crush forms a pattern.
Place the glass in the deep freeze for 10-15 minutes.
Pour the prepared coffee in the glass and garnish.


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Sunday, June 15, 2014

Amritsari Kulcha for Indian Cooking Challenge

For this month's Indian Cooking Challenge, we had a simple Kulcha. The Kulcha is from Amritsar. Amritsar, in Punjab is a real foodie place and it is a treat to enjoy a meal there. I have been there many times and had food in Dhabbas there. Trust me the food there is out of the world.This Kucha is just like a paratha, but much more softer and melt in the mouth kinds.The recipe demands All purpose flour but I used wheat flour and maida in equal proportions.

1 cup all purpose flour
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda 
Salt to taste
1 tsp sugar 
3 tb sp oil
1/4 cup curd 
1/4 cup warm milk 

For the filling
1 cup boiled and mashed potatoes
1 tsp chopped green chilies
1 chopped onions
1/2 tsp red chili powder 
1 tsp cumin powder 
1/4 tsp chat masala
Chopped coriander leaves 

How to make Kulchas
Seive the maida and then mix with the baking soda, powder, oil, curds, sugar and salt in a bowl.
Add the warm milk and knead into a soft dough. Make sure to add the milk gradually and not make the dough sticky.
Cover the dough with damp cloth and keep aside for an hour.

For the filling
Take the mashed potatoes, chopped onions, green chilies, red chili powder, cumin powder, chat masala and coriander leaves in a bowl.
 Mix everything and make 4 medium sized balls.
Take out the dough, pinch out a medium size ball. Flatten and place the filling ball in the center.
Enclose on all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
Heat few drops in a deep frying pan, and gently drop the kulcha into the hot oil.
Cook on both sides, until the kulchas turn brown.

I served these with Papad Choora and curd.The Choora is made with roasted papapds, and I used Amritsari Papads for that. These papads are spicy and are loaded with coarsely ground pepper.

No particular recipe but this is how you do it..
Roast some papads and scrunch them with your hands. Add a little ghee, dry mango powder and pinch salt .
If you eat it instantly you could add finely chopped onion and tomato too.

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Thursday, June 12, 2014

Mini Cheese Parathas with Cheese Dip for Kids Lunch Box

BM # 41   Week 2 Day 3

I have observed kids love cheese and a cheese paratha is always welcome by kids as well as grown ups.For the 3rd day of the second week I made Cheese parathas. These are very simple and kids love them.This is something that my seven year old grand daughter simply loves. The three year old boy is notorious and hates to eat lot of things..but these parathas..well everyone flips for them, specially with the cheese sauce. This cheese sauce is sinful and tastes awesome with blanched broccoli and cherry tomatoes.

So for today we have
Cheese Paratha
Boiled Broccoli
Cherry Tomatoes
Cheese Sauce
Blue berry raisins

Cheese Paratha
1/4 cup whole wheat flour
Pinch salt
Grated cheese / cheese slice
Add salt to the flour and bind the dough with milk.
Pinch out a big ball and roll.
Spread cheese slices or grated cheese.
Bring the edges together and form a ball again 
Fatten and roll it.
Using a cookie cutter cut into the desired shape, I cut them into mini squares.
Roast them with a little butter.

Cheese Sauce
Grate 1/4 cup cheese and add a few tsps of milk to it.
Microwave for 15 seconds.
Mix well, if the cheese has not fully melted MW for a few more seconds.

Linking it to Kids Delight hosted by Jayanthi  this month.

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Wednesday, June 11, 2014

Beet Root Idlis and Sprouts for Kids Lunch Box

BM # 41  Week 2   Day 2

Mini idlis have always been a favorite with kids, they are a hit at parties as well as in lunch boxes. For Day 2 in the lunch box series I have packed Idlis...some regular some with beet root. Beet root is not only healthy but it also lends a beautiful color to these idlis. To make it a completely healthy and delicious lunch, I packed some gram sprouts with salt and lemon. Fruits are another important part of the lunch box, so I have threaded some gets easier for the kids to pick and eat.I did not have any kids around when I made this but my grand kids would surely love this kind of a lunch.

Today's lunch box has...

Sprouted Gram 
Mini Idlis

Sprouted Gram

1/2 cup moong beans
Soak the beans overnight.
Drain the water and tie them in a muslin cloth.
Place them in a cool dark place for at least 24 hours.
You will be able to see the bean sprouts.
How ever the length of the sprouts may be small, but if you keep it for another 24 hours you will be able to get bigger sprouts.
These sprouts can be stored in refrigerator.
While packing these for children boil them with salt and a pinch of turmeric.
Drain the excess water.
Drizzle lemon juice .
One can add chaat ,masala or roasted ground cumin too.
One can also add chopped onions and tomatoes, but since it was for a lunch box. I avoided these.

Beet root Idli
For beet root idli, you just have to grate some beet root and mix lightly in the idli batter.
Steam the idlis right away.

Also linking it to Kid's Delight hosted by Jayanthi this month.

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Tuesday, June 10, 2014

Spaghetti with Hummus Patty for Kids Lunch Box

BM # 41  Week 2   Day 1

As a a kid I always waned to eat in the school canteen, but mom would pack some kind of stuffed toast for me. Times have changed we want our children to eat really healthy, not only that the school authorities keep a check on the lunch boxes. No junk, that is what they always say.Well it has been years since I packed a kids lunch box, but if I were to do I would pack something that gets finished. I made this lunch box and my 16 year old loved it.

The lunch box had.. 
Spaghetti in Red Sauce with Fresh Basil
Hummus and Olive Patty 
Herbed cheese 
(store bought) 
(store bought) 

Spaghetti in Red Sauce and Fresh Basil
1 cup spaghetti, boiled
Few cloves garlic, chopped
1/2 can tomatoes
2 tbsp ketchup
Salt to taste
Fresh basil leaves
Saute the garlic in olive oil.
Add the canned tomatoes, cook till there is no moisture.
Add tomato ketchup and boiled spaghetti.
Toss well.
Add torn basil leaves.
Sprinkle Parmesan cheese.
I did not add any chilly, but a few drops of chilly sauce could be added.

Hummus Patty 
2 slices bread
2 tsp hummus
Few olives, chopped
Salt to taste
Combine everything and mix well with hands.
Form a patty and roast it on a non stick pan.

This kind of lunch box can be prepared in a jiffy, the store bought things can be packed in advance too. 

Also linking it to Kid's Delight hosted by Jayanthi this month.

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Thursday, June 5, 2014

Gram Flour Idlis

BM # 41 Week 1 Day 3

Idli is a simple but filling and healthy breakfast option. Frankly speaking I am a person who likes short cuts and so normally I get ready idli batter.But this time my daughter in law offered to make idlis, and when I told her that we can get batter she refused . I wondered but she told me she would make instant ones. These are idlis made from gram flour and semolina. They get done in a jiffy and taste fantastic

The combination to idli is coconut chutney, but friends you must try this version, it is totally different from our regular chutney. The garlic enhances the taste. 

She also made a mirchi ki chutney, which is more like a saute., but the entire combo was finger licking.. 

2 cups semolina 
1 cup gram flour
1/2 tsp citric acid
1 tsp sugar
2-3 tsps oil
1/2 tsp cooking soda
Mix the above ingredients for the idli batter except cooking soda.
Place a idli steamer , as soon as the water boils, add the soda and pour the batter into idli moulds.
Steam for 5-6 minutes, or until done.
Check by inserting a knife, it should come out clean.
Remove the idlis and temper.

2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
Few curry leaves
Heat oil. 
Add mustard seeds, let splutter. 
Add sesame seeds and curry leaves. 
Drizzle over the idlis. 

Coconut Chutney
1 cup grated coconut
2 green chillies
7-8 curry leaves
4-5 cloves garlic
Few tbsp curd
Salt to taste 
Blend all ingredients to a fine paste. 
Temper with mustard seeds. 

Chilly Chutney / Saut'e
2 tbsp oil 
1/2 tsp mustard seeds
1 tsp garlic finely chopped
4-5 green chilly, chopped
Pinch turmeric
Salt to taste
Lemon juice
Coriander leaves
Heat oil.
Add mustard seeds and garlic.
Add green chilly, let cook for a minute.
Add salt, turmeric and coriander.
Add lemon juice.

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