INGREDIENT:
½ kilogram of Colocasia (Arvi) (shredded)
2 to 3 Green Chilis (Hari Mirch)
2 tbsp. Ginger (Adrak)
¼ tsp. Ajwain
Red Chili Powder (Pisi Lal Mirch) (to taste)
¼ tsp. Coriander Powder (Pisa Dhania)
A pich of Mango Powder
Salt (to taste)
Cooking Oil (as needed)
METHOD:
Boil the colocasia in a pot of water until well done.
Grind ginger and green chilis to a paste; set aside.
Drain water and let the colocasia cool off. Cut each colocasia into two pieces.
Heat oil in a karhai or deep pan. Fry the colocasia 'till they turn slightly brown.
Seperately in a wok or karahi, heat a tablespoon of oil. Add the ginger and green chili paste and
stir fry for a few minutes. Add in fried colocasias and stir fry on low heat. Add salt, coriander powder, mango powder, ajwain and mix well.
Tuesday, May 19, 2009
Aalo Gobhi Fry
INGREDIENTS:
½ medium-sized Cauliflower (cut into thin pieces)
1 Potato (peeled and cut into thin long pieces)
1 Onion (thinly sliced)
2 Green Chillies (Hari Mirch) (slit lengthwise)
1 Egg
1 tbsp. of Poppy Seeds
Salt (to taste)
½ tsp. Turmeric Powder (Haldi)
1 tbsp. Cooking Oil
METHOD:
Heat oil in a non-stick frying pan. Add potatoes, cauliflower, salt and turmeric. Mix. Cover and cook for 5 minutes. Remove cover, add onion. Mix and cook till potatoes are tender.
Add chilli, poppy seed. Mix. Make space in the middle of the pan. Break the egg in the center. Mix it with the rest. Fry for 1 minute.
½ medium-sized Cauliflower (cut into thin pieces)
1 Potato (peeled and cut into thin long pieces)
1 Onion (thinly sliced)
2 Green Chillies (Hari Mirch) (slit lengthwise)
1 Egg
1 tbsp. of Poppy Seeds
Salt (to taste)
½ tsp. Turmeric Powder (Haldi)
1 tbsp. Cooking Oil
METHOD:
Heat oil in a non-stick frying pan. Add potatoes, cauliflower, salt and turmeric. Mix. Cover and cook for 5 minutes. Remove cover, add onion. Mix and cook till potatoes are tender.
Add chilli, poppy seed. Mix. Make space in the middle of the pan. Break the egg in the center. Mix it with the rest. Fry for 1 minute.
Tuesday, May 5, 2009
Baghare Baingan
INGREDEINTS:
½ kilogram of Brinjals (Baingan) (tender, round and small)
2 medium Onions
5 Red Chillies (Lal Mirch) (or to taste)
2 tbsp. Tamarind Extract (Imli)
½" piece of Ginger (Adrak)
2 tbsp. of Peanuts (Moum Phali)
2 tbsp. of Desiccated Coconut (Khopra) (grated)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) (for garnish)
2 tbsp. of Sesame Seeds (Till)
1 tbsp. of Coriander Seeds (Saabut Dhania)
1 tsp. of Cumin Seeds (Sufaid Zeera)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
4 tbsp. of Cooking Oil
METHOD:
Wash the brinjals well, cut the stem, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving the attached at the other end.
Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.
In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off.
Using just enough oil roast coriander, cumin and red chillies.
Pricked to a fork or knife, roast the onions on a low flame with the peel. Allow the roasted onions to cool and remove the peel.
Blend all of the roasted ingredients along with the turmeric powder. Once all of the ingredients are powdered finely, add the peeled onions, ginger and ¼ cup of water and blend again until it turns into a fine thick paste.
Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
Garnish with the chopped coriander/cilantro leaves before serving.
½ kilogram of Brinjals (Baingan) (tender, round and small)
2 medium Onions
5 Red Chillies (Lal Mirch) (or to taste)
2 tbsp. Tamarind Extract (Imli)
½" piece of Ginger (Adrak)
2 tbsp. of Peanuts (Moum Phali)
2 tbsp. of Desiccated Coconut (Khopra) (grated)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) (for garnish)
2 tbsp. of Sesame Seeds (Till)
1 tbsp. of Coriander Seeds (Saabut Dhania)
1 tsp. of Cumin Seeds (Sufaid Zeera)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
4 tbsp. of Cooking Oil
METHOD:
Wash the brinjals well, cut the stem, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving the attached at the other end.
Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.
In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off.
Using just enough oil roast coriander, cumin and red chillies.
Pricked to a fork or knife, roast the onions on a low flame with the peel. Allow the roasted onions to cool and remove the peel.
Blend all of the roasted ingredients along with the turmeric powder. Once all of the ingredients are powdered finely, add the peeled onions, ginger and ¼ cup of water and blend again until it turns into a fine thick paste.
Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
Garnish with the chopped coriander/cilantro leaves before serving.
Aalo Baingan
INGREDIENTS:
3 Eggplants (Brinjals) (Baingan) (cut into medium pieces)
1 large Potato (peeled & cut into small pieces)
1 medium Onion (finely chopped)
1 medium Tomato (finely chopped)
3 cloves of Garlic (Lehsan) (peeled & chopped)
1 (1-inch) piece of Ginger Root (Adrak) (peeled & chopped)
1 Green Chilli (Hari Mirch) (or to taste)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Cumin Powder (Pisa Zeera)
½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
1 tbsp. Cooking Oil
METHOD:
In a pot heat oil and add the cumin seeds. When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute. Add in the chopped onions and fry onions until they are golden brown. Remove the green chilli and set aside.
Now add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft. Then add in the turmeric powder and fry for a minute. Then add in the red chilli powder, coriander powder and cumin powder and mix for a minute. Add in the potato pieces and fry for 5 minutes. Then add the brinjal (eggplant) pieces and fry for another 5 minutes.
Now add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.
3 Eggplants (Brinjals) (Baingan) (cut into medium pieces)
1 large Potato (peeled & cut into small pieces)
1 medium Onion (finely chopped)
1 medium Tomato (finely chopped)
3 cloves of Garlic (Lehsan) (peeled & chopped)
1 (1-inch) piece of Ginger Root (Adrak) (peeled & chopped)
1 Green Chilli (Hari Mirch) (or to taste)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Cumin Powder (Pisa Zeera)
½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
1 tbsp. Cooking Oil
METHOD:
In a pot heat oil and add the cumin seeds. When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute. Add in the chopped onions and fry onions until they are golden brown. Remove the green chilli and set aside.
Now add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft. Then add in the turmeric powder and fry for a minute. Then add in the red chilli powder, coriander powder and cumin powder and mix for a minute. Add in the potato pieces and fry for 5 minutes. Then add the brinjal (eggplant) pieces and fry for another 5 minutes.
Now add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.
Paneer Achaari
INGREDIENTS:
½ kilogram Paneer (cubed)
2 tsp. Kashmiri Peppers (Kashmiri Mirch)
4 Onions (grounded)
8 Green Chillies (Hari Mirch) (chopped)
2 tsp. Turmeric Powder (Pisi Haldi)
3 tsp. Dry Mango Powder
2 tsp. Sugar
4 tsp. Fennel Seeds (Sounf)
2 tsp. Black Mustard Seeds
1 tsp. Fenugreek Seeds
½ tsp. Nigella Seeds
2 tsp. Cumin Seeds (Sufaid Zeera)
3 tsp. Ginger Paste (Pisi Adrak)
200 ml Curd (whipped)
100 ml Cooking Oil
METHOD:
1) In a heavy based pot heat oil until hot. To the hot oil add: the fennel, fenugreek, nigella and cumin seeds. Fry to a brown color for 15-20 seconds, add onions and fry onions to golden brown. Stir in the green peppers and mix.
2) Add in the turmeric powder, garlic paste and ginger paste. Fry for a minute. Pour in the plain yogurt, dry mango powder, chilli powder, sugar and salt. Fry this masala well until the oil separates.
3) Add in the paneer with about 150 ml water. Let it cook on medium heat for about 5 minutes. Then season and serve.
½ kilogram Paneer (cubed)
2 tsp. Kashmiri Peppers (Kashmiri Mirch)
4 Onions (grounded)
8 Green Chillies (Hari Mirch) (chopped)
2 tsp. Turmeric Powder (Pisi Haldi)
3 tsp. Dry Mango Powder
2 tsp. Sugar
4 tsp. Fennel Seeds (Sounf)
2 tsp. Black Mustard Seeds
1 tsp. Fenugreek Seeds
½ tsp. Nigella Seeds
2 tsp. Cumin Seeds (Sufaid Zeera)
3 tsp. Ginger Paste (Pisi Adrak)
200 ml Curd (whipped)
100 ml Cooking Oil
METHOD:
1) In a heavy based pot heat oil until hot. To the hot oil add: the fennel, fenugreek, nigella and cumin seeds. Fry to a brown color for 15-20 seconds, add onions and fry onions to golden brown. Stir in the green peppers and mix.
2) Add in the turmeric powder, garlic paste and ginger paste. Fry for a minute. Pour in the plain yogurt, dry mango powder, chilli powder, sugar and salt. Fry this masala well until the oil separates.
3) Add in the paneer with about 150 ml water. Let it cook on medium heat for about 5 minutes. Then season and serve.
Aalo Achar
INGREDIENTS:
2 bunches of Spinach Leaves (Paalak)
3 medium sized Potatoes
4 small sized Tomatoes
4 Green Chillies (Hari Mirch) (or to taste)
1 tsp. Mustard Seeds (Rai)
2 tsp. garma masala powder
¼ tsp. Turmeric Powder (Haldi)
Salt (to taste)
4 tsp. Cooking Oil
Salt (to taste)
4 tsp. Cooking Oil
METHOD:
Wash the spinach and chop it. Wash and cook the potatoes, peel potatoe skin and smash them. Similarly chop the tomatoes without cooking.
Take oil in a pan, add mustard seeds and Turmeric Powder and fry well. Add chopped green chillis and fry. Add chopped tomato, potato, spinach and some water and stir. Add salt, Garam Masala Powder and cook it for a few minutes. Until Spinach is cooked.
Take oil in a pan, add mustard seeds and Turmeric Powder and fry well. Add chopped green chillis and fry. Add chopped tomato, potato, spinach and some water and stir. Add salt, Garam Masala Powder and cook it for a few minutes. Until Spinach is cooked.
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