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Monday, July 15, 2013

Palak mattar ( yellow peas in spinach gravy )

















Preparation time - 15-20 mins

Ingredients - 1/2 cup yellow peas, 1 cup chopped spinach ( palak, use only the tender leaves with stems chopped off ), 1 large sized onion, 1 tsp ginger garlic paste, 1 green chilli, 1/2 tsp cumin, 1/3 tsp chilli powder, 1/3 tsp garam masala (optional), 2 tsp oil, pinch of turmeric, salt to taste.

Preparation: Bring water to boil in a pan. Add spinach to it for 3 mins. Drain off and fill with cold water.
Drain and squeeze out excess water from spinach. Also kown as blanching, this step retains the green color of spinach.
Chop the onions into small pieces.
Soak the yellow peas overnight. Wash and cook in a pressure cooker for 2 whistles. Allow the cooker to cool down and drain off the excess water.

Cooking:
Heat 1 tsp oil in a wok. Add cumin seeds and allow to splutter. Add 3/4th of the chopped onions and saute them for 2 mins. Put in the ginger garlic paste and fry till the raw smell is gone ( 2-3 mins ). Add the chilli powder, turmeric, half of the garam masala and blanched spinach. Cook for 3 mins.
Allow to cool down. Transfer to a grinder along with a green chilli and 3-4 tbs of water/vegetable stock. Make a smooth paste.
Heat the remaining oil in a wok. Add the rest of the chopped onion and fry till translucent. Add the spinach paste and boiled peas. Cook for 5 mins. Sprinkle the garam masala and remove from stove.
Serve as a side dish with rice/rotis.

Tuesday, July 9, 2013

Biri Poda Pitha ( Sweetened Rice cake from Odisha )

Ratha jatra or the Car festival is one of the most important and eagerly awaited festivals in the Odiya calendar. It marks the annual trip made by Lord Jagannath to his mausi's abode. It is being celebrated on 10th of July this year.

Among the famous offerings being made to the Lord during his visit the one that stands out most is the 'Poda pitha'. This slowly baked cake made by using firewood and an earthern hearth is an intrinsic part of many odiya folklores.

Not to be confused with the 'Raja poda pitha', this one  has it own unique flavour. While the 'poda' prepared during Raja has 'chaula chuna' or rice flour as its main ingredient, Lord Jagannath's favorite makes use of 'biri chaula pithau' or black lentil and rice batter. Enriched with many aromatic ingredients like desi ghee, crushed ginger, crushed peppercorns, cardamom powder, jaggery, freshly grated coconut and coconut slices, this 'desi' cake can easily give the imported variants a run for their money.

I have given a slight twist to this traditional recipe by substituting the freshly grated coconut with a roasted and slightly caramelized version. Also, adding a tiny bit of baking powder helps with the leavening ( as fermentation takes longer in the cool climate of Bangalore ).



















Here's the recipe :

Ingredients:


  • 1 cup skinless black lentil ( chopa chada biri )
  • 2 cups rice  ( arua chaula )
  • 3-4 tbsp sugar/Jaggery ( adjust as per requirement )
  • a handful of dry fruits ( raisins and chopped cashews )
  • 1/2 cup chenna ( ricotta cheese ) 'Optional'
  • 1/2 cup grated coconut
  • 1/2 cup thin coconut slices
  • 3 tbsp ghee
  • 1/3 cardamom powder
  • 1 tsp coarsely ground peppercorn
  • 1 1/2 inch ginger ( finely crushed )
  • 1/2 tsp baking powder
  • salt to taste


Preparation: Soak the rice and lentil overnight. Wash and grind into a fine paste the next morning. Allow to ferment for 10-20 hours depending on the climate.

Heat 1 tbsp ghee in a frying pan. Add the grated coconut and roast on a low flame till it starts turning brown. Add 2 tsp sugar and cook till the sugar melts and coats the coconut evenly giving it a beautiful brown hue. Allow this mixture to cool down.


















Mix the salt, remaining sugar/jaggery , dry fruits, cardamom powder, pepper, ginger, ghee, coconut slices and also the caramelized coconut into the batter. Finally add the baking powder and give it a good whisk. Let it stand for 5 mins before popping into the pre-heated oven.

Cooking: Preheat an oven to 180 degrees centigrade.

Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with a good quantity of ghee.

Pour the batter into the baking dish.

Put in the oven and cook at 180 degrees for 30 mins. Then lower the temperature to about 150 degrees and bake for another 30 mins. Insert a toothpick to check if it comes out clean.







Remove from oven and let it cool down completely . Cut into pieces and serve with ghuguni and kheeri.

Have a great time enjoying the Poda pitha !!

Sunday, July 7, 2013

Corn Khichdi ( makai khichdi )
















Preparation time - 10-15 mins

Ingredients - Sweet corn kernals ( 1 cup ), milk ( 2/3 cup ), cumin seeds ( 1/5 tsp ), mustard seeds ( 1/5 tsp ), a pinch of asafoetida, pinch of turmeric, dry red chilli ( 1 no ), curry leaves ( 3-4 nos ), salt to taste, lemon juice ( 1/2 tsp ), a bit of butter, cooking oil ( 1/2 tsp ), coriander leaves for garnish.

Preparation - Take 2/3rd of the corn in a grinder cup and grind for 1-2 secs to get a coarse mix.

Cooking - Heat the oil in a pan. when it smokes, add red chilli, cumin and mustard seeds. once the seeds start spluttering, add curry leaves and asafoetida.

Add all the corn after a couple of seconds. Sprinkle salt and turmeric. Stir for a minute.

Pour in the milk and cover with a lid. Allow to cook for 6-7 mins till the corn is done.

Serve hot with a dash of lemon juice, a little butter and some freshly chopped coriander.

Wednesday, July 3, 2013

Hariyali Pasta ( Pasta with green sauce )


















Preparation time - 15-20 mins

Ingredients - 1 cup paste, 1 cup chopped spinach ( palak, use only the tender leaves with stems chopped off ), 1 medium sized onion, 1 tsp ginger garlic paste, 1 green chilli, 2-3 garlic flakes, 1/2 tsp cumin, 1/3 tsp chilli powder, 1/5 tsp garam masala (optional), 2-3 tsp tomato ketchup, 1 tsp oil, 1 small cube of butter, inch of turmeric, salt to taste.

Preparation: Bring water to boil in a pan. Add spinach to it for 3 mins. Drain off and fill with cold water.
Drain and squeeze out excess water from spinach. Also known as blanching, this step retains the green color of spinach.
Chop the onions into small pieces. Slit the garlic flakes along their length into thin slices.

Cooking:
For pasta - Heat sufficient water in a pan. When the bubbles start to come, add pasta and salt. Boil till the pasta is cooked yet firm. Drain all the water in a colander and give it a shake to prevent pasta from sticking to each other.

For the sauce - Heat oil in a wok. Add cumin seeds and allow to splutter. Add chopped onions and saute them for 2 mins. Put in the ginger garlic paste and fry till the raw smell is gone ( 2-3 mins ). Add the chilli powder, turmeric, garam masala and blanched spinach. Cook for 3 mins.
Allow to cool down. Transfer to a grinder along with a green chilli and 3-4 tbs of water/vegetable stock. Make a smooth paste.

Heat the butter in a wok so that it just melts. Throw in the garlic slices and stir them so that they give off their smell. Toss in the pasta and saute for 1-2 mins. Add the sauce along with the ketchup. Allow the sauce to coat all the pasta.

Garnish with chilli flakes or crumbled ricotta cheese if desired.Serve hot .


Note: Cook the pasta a few degrees softer when preparing for kids. Also reduce the chilli content and cut up the cooked pasta into bite size portions. Sending this to

Guru's Cooking Giveaway Kids Special 2013











Monday, July 1, 2013

Soya Bhurji




















Preparation time: 15 mins

Ingredients: Soya chunks ( 1 cup ), onion ( 1 medium ), garlic pods ( 5-6 nos ), tomato puree ( 2-3 tsp ), cloves ( 2-3 nos ), green chilli ( 1 no ), chilli powder ( 1/3 tsp, optional ), garam masala ( 1/5 tsp ), salt to taste, turmeric ( a pinch ), oil ( 1-2 tbs ), chopped coriander for garnish.

Preparation: Wash and cook the soya chunks in a pressure cooker. Allow 1 whistle and then remove the cooker from the stove.
Once it cools down, squeeze all the water from the soya chunks. Repeat twice with fresh water.
Chop the soya chunks in a mixer for 3-4 mins into a rough mixture. DO NOT overdo it else the soya will turn into a smooth paste.
Roughly chop the onions and green chillis into small pieces. Crush the garlic pods into a paste using a mortar and pestle.

Cooking: Heat the oil in a pan. When it starts smoking, add the green chilli and cloves. Fry for 30 secs.
Add the onions and fry till it just starts turning golden. Add tomato puree and cook for 2-3 mins.
Add the soya along with salt, turmeric, chilli powder and garam masala. Cook the soya like an egg bhurji, spreading the
 mixture around the pan instead of heaping it in one place. Once the soya starts turning a little brown, it is done.
Garnish and serve hot with rice/chappati. Else use as an filling for paratha/sandwich.

Note: One can also use chopped tomatoes instead of puree.
This is an excellent and nutritious recipe for children. Reduce the amount of chilli and garam masala if preparing for children.

Tuesday, June 25, 2013

Leftovers series: Tomato Rice

 



















Preparation Time: 5-10 mins

Ingredients: Cooked rice ( 1 cup), chopped tomato ( 1 medium ), green chilli ( 1-2 nos ), onion ( 1 large ), curry leaves ( 1 sprig ) , chana dal ( 2 tbs ), urad dal ( 2 tbs ), mustard seeds ( 1/2 tsp ), asafoetida ( 1/5 tsp), broken cashew pieces, salt , oil ( 2 tsp ), chopped coriander for garnish ( optional ).

Preparation: Chop the onion and tomato into small pieces.
Fry the cashew, urad dal and chana dal with very little oil and keep aside.

Cooking: Heat oil in a wok. When it starts smoking, add mustard seeds followed by the broken green chilli, curry leaves and asafoetida. Stir for 10-15 secs.
Add the chopped onions. Stir fry for 2 mins. Add the tomatoes along with some salt. cook till the tomatoes soften.
Add the rice and stir fry for a few minutes. Sprinkle more salt on top ( if required )and add the fried dal & cashews.Serve hot.

Note: If the rice is kept in the fridge, microwave on high for 1 minute. Else add to boiling water and drain off after 1-2 mins.
The fried dals and cashews are added at a later stage to retain their crunchiness.

Thursday, June 20, 2013

Biri Chop ( Urad dal bonda )



















Preparation time: 30-40 mins

Ingredients:
For the outer layer - 1 small cup chopa chada biri ( dehusked black lentil ), 2-3 tsp semolina, 5-6 crushed peppercorns, a pinch of baking powder, chopped green chillis, salt to taste, oil for deep frying.


For the stuffing - 2-3 medium sized potatoes ( boiled and peeled ), 1 tsp grated garlic, 1 tsp grated ginger, 1 medium sized onion ( finely chopped ), mustard and cumin seeds for tempering, 1/2 tsp chilli powder, 1/5 tsp turmeric, 2-3 tsp chopped coriander leaves, fried peanuts/boiled yellow peas/green peas, 2-3 tbs chopped coconut pieces, 3-4 tsp oil, salt to taste.

Preparation: Wash and soak the biri for 3-4 hours. Grind into a smooth thick paste in a mixer/grinder and keep aside for 3-4 hours to allow fermentation.

Just before frying, add the remaining ingredients to the batter and mix well. Add water if required to get the correct consistency. On dipping the balls, the batter should form a layer of 1-2 mm thickness.

Cooking: Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.

Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Now add the fried peanuts/boiled peas, coconut pieces and chopped coriander. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch.

Make small balls out of the above.

Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.

Dip the potato balls in the batter and add to the wok few at a time. Fry on all sides to a medium brown colour.

Serve hot with ghuguni/chutney/ketchup.


      

Tuesday, June 18, 2013

How to prepare 'Ghee' or Clarified butter at home

Preparing 'Ghee' at home is not as complex or time consuming as it is made out to be. Having a mixer at home has simplified the process to a large extent.  I have been following some simple steps ( as detailed below ) with good results.

Preparation time : Will vary according to the quantity of cream/malai being processed. It takes about 1 hour for 500 ml of ghee.


Steps to be followed:

1. Accumulate sufficient cream/malai for preparing the ghee. Remove the cream from chilled (preferably) milk and keep in an open vessel in the fridge. Also add abt 1-2 tsp of curd to this vessel every 4-5 days.
Continue this process till the amount of cream reaches around 1 kg.

2. When you plan to prepare the ghee, remove the vessel from the fridge and add sufficient water to cover the contents.
Allow to stand for 1-2 hours.

















Mash it using a heavy spoon.


















3. Transfer the cream to a mixer jar and churn for 2-3 mins. Open the jar and add more water and 6-7 ice cubes. close the jar and churn it again for 1-2 mins.

































4. The butter will be floating at the top. Remove with a spoon and transfer into a deep vessel. After removing all the butter, add more ice and churn again for 1 minute. This will separate out any remaining butter.



















5. Heat the vessel containing all the butter on a low flame. The butter starts to melt and foam.




















6. After 20-25 mins, the milk solids will start separating out. The contents of the vessel start boiling and spluttering.


















7. Continue till the liquid in the vessel takes a clear golden colour. The solids would have settled down at the bottom and the spluttering would have almost stopped.


















8. Keep stirring at regular intervals to prevent the milk solids from sticking to the bottom and getting burnt.

9. Once the milk solids turn light golden brown and take up a granular texture, its time to remove the heat.

10. Allow to cool down. While the vessel is still warm to touch, strain the ghee through a fine cloth or strainer and store in a container.


















11. Once the ghee completely cools down , close the lid tightly and store. Use for adding to sweet dishes, tempering dal or even for frying.


Monday, June 17, 2013

Milk Cake






Ingredients: Milk solids  (leftover from preparing ghee at home) ( 1 cup ), milk (1 cup ), condensed  milk ( 1/2 cup ), roasted semolina/suji ( 2 tsp ).

Preparation: Take a vessel and add the milk solids, milk and condensed milk to it. Transfer onto a stove and bring to a boil.

Add the roasted semolina and stir continuously for 2-3 mins on a low flame.

Grease a baking tray and pour the mix into it.

Preheat oven at 180 degrees C and pop in the baking tray. Bake for 10-15 mins depending on the thickness of the layer.

Allow to cool down. Cut into pieces and serve.

Wednesday, September 5, 2012

Kachumbar



















Preparation Time Required: 10-12 mins
Cost of preparation: 20-30 rupees

Ingredients:  Medium sized cucumber ( 1 tsp ), medium sized tomato ( 1 no.), large onion ( 1 no. ), juice of 1 lemon, green chilli ( 3-4 nos), finely chopped mint leaves ( 1 tbs), roasted cumin chilli powder ( 1/3 tsp ), salt ( to taste).

Preparation: Finely chop all the vegetables. Transfer to a mixing bowl. Add the lemon juice, cumin chilli powder, salt and mint leaves.

Allow to stand for 30 mins. Garnish and serve with lunch/dinner.


One can use finely chopped ginger/garlic/coriander/parsley instead of mint leaves for a variation in the flavour. Also, the quantity of lime juice can be varied as per ones' taste.

Sunday, September 2, 2012

Muga dali dai kakharu saaga ( pumpkin leaves preparation )





Cooking Time Required : 20-25 mins
Cost of preparation: 30-35 rupees

Ingredients: Pumpkin leaves and tender stems (250 gms), drumstick leaves ( optional, a fistful ), moong dal ( 1 cup), red chillis ( 2-3 nos ), pancha phutana ( 1/3 tsp), garlic pods ( 3-4 nos), oil ( 2-3 tsp), salt.

Cooking: Dry roast the moong dal till it gives off its distinctive smell . Transfer to a pressure cooker and add 1.5 cups water along with a bit of salt. Allow to cook for 5 mins or till the dal is 3/4th cooked. It should not become mashy. Drain excess water and keep aside.

Heat a wok. Add the oil. When it starts smoking, add the pancha phutana and red chillis. Crush and add the garlic pods. Fry till the garlic pods turn golden.

Add the finely chopped pumpkin leaves and stem and stir for 10 minutes. Add the drumstick leaves along with the cooked moong dal and salt, and allow to cook till any excess water evaporates.

Note- Keep stirring and separating the leaves so that they do not get bunched up during the cooking.

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