Hi dear friends,
I am going to India on 7th march and will return on 5th may. Today some of our friends are coming over for the weekend. Next week will go in preparation and packing, cooking for my hubby. So I will not be able to blog till may. I will try to visit blogs next week and from India whenever I get time. See you all soon. Will miss you.
Bye.
Thursday, February 28, 2008
Wednesday, February 27, 2008
Nice Matters award, Thank you Meera
Meera of Enjoy Indian Food passed on this award to me. Thanks a lot Meera.
"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”
One of my first choices to pass on this award would have been Ashaji. She is one of the sweetest people I had the opportunity to meet through blogging. Love all her posts.
And then it would also have been Happycook. Her posts are great but she also resembles one on my dearest friends, and I always smile whenever I visit her blog and see her photo.
There is Shailaija, who has taken it upon herself to keep all of us connected.
There are many more who are very dear to me, and whose blogs I always visit, but most of them have already gotten this award. So I wanted to pass it to some other bloggers who have been very good to me.
So I pass this award to Meeso of http://meesosweetandspicy.blogspot.com/ . I think she is one of the sweetest people around.
Ammupatti of http://bhagavathy.blogspot.com/. I love reading her posts.
Anjali of http://annaparabrahma.blogspot.com. I did not know too much about the koli dishes and traditions, but her posts take me to her world.
Spicy Tangy Shrimps/Prawns
Everyday food gets a bit boring some times. Even though its healthier to eat roti, sabji, dal, chawal sometimes we crave for some thing spicy to jazz up a simple meal. These shrimps are ready in just 10 minutes. They also taste great with drinks and can be served as snacks.If you have kashmiri mirch powder or paprika, use that to get a better color. I did not have it this time, or you can get a vibrant red color to the shrimps.
Ingredients
12-15 medium sized shrimps, peeled and deveined (I get the ones from Costco which are already peeled and deveined)
For the marination
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garlic paste
salt to taste
Other ingredients
1 tsp mustard seeds
7-8 curry leaves torn
3 dried red chilies broken
3-4 green chillies chopped in big pieces
a pinch of hing
1 tblsp oil
1 tblsp lemon juice
green coriander
Marinate the prawns in the above for just 10 minutes. Never marinate seafood for long time.
Heat oil, add mustard seeds. When they crackle, add hing, red chilies, green chilies and curry leaves. Fry for a minute.
Then add the prawns and cook on one side for two minutes, then turn them an cook for another 2 mins.
Remove them in a serving dish and add lemon juice and coriander leaves.
Serve hot. I even make them ahead of time and just heat them for 30 secs in the microwave.
Ingredients
12-15 medium sized shrimps, peeled and deveined (I get the ones from Costco which are already peeled and deveined)
For the marination
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garlic paste
salt to taste
Other ingredients
1 tsp mustard seeds
7-8 curry leaves torn
3 dried red chilies broken
3-4 green chillies chopped in big pieces
a pinch of hing
1 tblsp oil
1 tblsp lemon juice
green coriander
Marinate the prawns in the above for just 10 minutes. Never marinate seafood for long time.
Heat oil, add mustard seeds. When they crackle, add hing, red chilies, green chilies and curry leaves. Fry for a minute.
Then add the prawns and cook on one side for two minutes, then turn them an cook for another 2 mins.
Remove them in a serving dish and add lemon juice and coriander leaves.
Serve hot. I even make them ahead of time and just heat them for 30 secs in the microwave.
Tuesday, February 26, 2008
PACHRANGA PANIPURI - JFI LEMON/LIME
Ambala Cantt is my birth place, and is situated in Haryana. It’s the place where we went twice a year, for many years, to spend our summer and diwali vacations. This was where my mom and dad had spend their childhood. My naniji (mom’s mom) had some health problems and we would spend all our holidays at their place so that my mom could take care of my nana nani at least during the holidays.
Ambala is known for its Air and Army Cantonments and also for its surgical and medical instruments. But it is also a heaven for food lovers.
In the mornings, you can get breakfast of puri, aloo, aloo chana and kaddu ki sabji. This would be our breakfast many mornings. You can’t even imagine how delicious this is, if you have not eaten it in Ambala.
In the afternoons, various feriwalas go from huse to house, selling their tasty foods. It could be a kulfi wala, chaat wala, tikki wala, mungfuli wala or churan wala.
In the evening, the streets bustle with activity. The chaats wala have hordes of people waing in line for their turn. There is a tikki wala, who sells the most delicious tikki chaat. The tikki is cooked for a long time, on a big tava till it becomes very crispy on the outside. Its then sliced open, and served with green chutmey, imli chuney and dahi. Its very difficult to re-create such delicacies at home, even though I make a mean aloo tikki chaat.
Then there is a pachranga golgappe wala, who makes5 different types of water. So you get a diffenet water in each of your golgappas. It been 7 years since I have been to Ambala, and really miss the golgappas a lot. So I decided to re-create the pachrange experience at home. My mom makes 3 types of pani with panipuri. I made 5 types.
I make the pani with less tamarind and more lemon juice because tamarind water sometimes hurts the teeth. You can use tamarind for your water if you choose. I am sending it to Coffee at
Pudina wala pani (this is what i make regularly for panipuris)
For 480 ml water – 2 cups.
2 tblsp fresh mint/pudina
1 tblsp coriender / dhania leaves
2-3 green chilies
A small piece of ginger
2 tsp pani puri masala (I use everest)
2 tblsp lemon juice
Salt to taste
Grind all the above to a paste using a little water. Mix it with 2 cups of water and keep it in the fridge for about 5-6 hours to develop the flavors. Strain the water and throw away the pulp.
Serve cold.
Hing wala pani
For 480 ml water- 2 cups
Water 2 cups
Hing/ asafetida 1/4th tsp
Kala namak/black salt 1 tsp
Tamarind paste 1 tsp
Lemon juice 1 tblsp or to taste
Coriander/dhania powder 1 tsp
Red chili powder 1 tsp or more to taste
Sugar ½ tsp (optional)
Chaat masala or pani puri masala 1-2 tsp
Khatta pani
Water 2 cups
Everest pani puri masala 1 tblsp
Red chili powder or green chili paste to taste
Tamarind paste 1 tsp
Lemon juice 1 tblsp
A little salt or kala namak to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Meetha/Sweet pani
For 480 ml water 2 cups
Water 2 cups
Meethi chutney 2-3 tblsp as per taste (I use Deep tamarind and date chutney)
Green chili paste or red chili powder 1 tblsp
Lemon juice 1 tblsp
Salt to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Jeera pani
For 480 ml water 2 cups
Water 2 cups
Roasted jeera powder 1 tblsp
Tamarind paste 1 tsp
Lemon juice 1-2 tblsp
Red chili powder/green chili paste 1 tsp
Black salt/kala namak 1 tsp
Salt to taste
Sugar 1 tsp (optional)
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Other ingredients
Panipuris/golgappas 40 nos
Boiled potatoes 5
red chili powder 1/2 tsp
roasted cumin seed powder 1/2 tsp
salt to taste
Mash the boiled potatoes nicely. Add cumin seed powder, chili powder and salt. Mix well
To serve
Make a hole in the golgappa, add some boiled potatoes and then fill with the water of your choice. you can also put a little meetha pani and then top with another pani to create a new combination.
Ambala is known for its Air and Army Cantonments and also for its surgical and medical instruments. But it is also a heaven for food lovers.
In the mornings, you can get breakfast of puri, aloo, aloo chana and kaddu ki sabji. This would be our breakfast many mornings. You can’t even imagine how delicious this is, if you have not eaten it in Ambala.
In the afternoons, various feriwalas go from huse to house, selling their tasty foods. It could be a kulfi wala, chaat wala, tikki wala, mungfuli wala or churan wala.
In the evening, the streets bustle with activity. The chaats wala have hordes of people waing in line for their turn. There is a tikki wala, who sells the most delicious tikki chaat. The tikki is cooked for a long time, on a big tava till it becomes very crispy on the outside. Its then sliced open, and served with green chutmey, imli chuney and dahi. Its very difficult to re-create such delicacies at home, even though I make a mean aloo tikki chaat.
Then there is a pachranga golgappe wala, who makes5 different types of water. So you get a diffenet water in each of your golgappas. It been 7 years since I have been to Ambala, and really miss the golgappas a lot. So I decided to re-create the pachrange experience at home. My mom makes 3 types of pani with panipuri. I made 5 types.
I make the pani with less tamarind and more lemon juice because tamarind water sometimes hurts the teeth. You can use tamarind for your water if you choose. I am sending it to Coffee at
http://thespicecafe.com/2008/02/01/jhiva-for-ingredients-limelemon/
Pudina wala pani (this is what i make regularly for panipuris)
For 480 ml water – 2 cups.
2 tblsp fresh mint/pudina
1 tblsp coriender / dhania leaves
2-3 green chilies
A small piece of ginger
2 tsp pani puri masala (I use everest)
2 tblsp lemon juice
Salt to taste
Grind all the above to a paste using a little water. Mix it with 2 cups of water and keep it in the fridge for about 5-6 hours to develop the flavors. Strain the water and throw away the pulp.
Serve cold.
Hing wala pani
For 480 ml water- 2 cups
Water 2 cups
Hing/ asafetida 1/4th tsp
Kala namak/black salt 1 tsp
Tamarind paste 1 tsp
Lemon juice 1 tblsp or to taste
Coriander/dhania powder 1 tsp
Red chili powder 1 tsp or more to taste
Sugar ½ tsp (optional)
Chaat masala or pani puri masala 1-2 tsp
Khatta pani
Water 2 cups
Everest pani puri masala 1 tblsp
Red chili powder or green chili paste to taste
Tamarind paste 1 tsp
Lemon juice 1 tblsp
A little salt or kala namak to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Meetha/Sweet pani
For 480 ml water 2 cups
Water 2 cups
Meethi chutney 2-3 tblsp as per taste (I use Deep tamarind and date chutney)
Green chili paste or red chili powder 1 tblsp
Lemon juice 1 tblsp
Salt to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Jeera pani
For 480 ml water 2 cups
Water 2 cups
Roasted jeera powder 1 tblsp
Tamarind paste 1 tsp
Lemon juice 1-2 tblsp
Red chili powder/green chili paste 1 tsp
Black salt/kala namak 1 tsp
Salt to taste
Sugar 1 tsp (optional)
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Other ingredients
Panipuris/golgappas 40 nos
Boiled potatoes 5
red chili powder 1/2 tsp
roasted cumin seed powder 1/2 tsp
salt to taste
Mash the boiled potatoes nicely. Add cumin seed powder, chili powder and salt. Mix well
To serve
Make a hole in the golgappa, add some boiled potatoes and then fill with the water of your choice. you can also put a little meetha pani and then top with another pani to create a new combination.
Update: Curry leaves and some fresh vegs have been banned by Indian Exporters.
Hi Everyone,
Searched on the net yesterday and found that the curry leaves and some vegetables, especially those which come from Kerela have been banned by Indian Exporters, and not the USA.
Because of the exchange rate being the way it is, they are not making any profits and want the importers to increase prices. Lets see what happens. At least USA has not banned it, that means we can get it after this problem is solved, even though it may become a bit more expensive. But who cares, so long as we get them
Searched on the net yesterday and found that the curry leaves and some vegetables, especially those which come from Kerela have been banned by Indian Exporters, and not the USA.
Because of the exchange rate being the way it is, they are not making any profits and want the importers to increase prices. Lets see what happens. At least USA has not banned it, that means we can get it after this problem is solved, even though it may become a bit more expensive. But who cares, so long as we get them
Monday, February 25, 2008
Is there a ban on curry leaves.
My Indian grocery store uncle told me yesterday that USA has put a ban on curry leaves. Has any one else heard this. Cant believe it. I can't imagine so many dishes without the curry patta.
SPICY BREAD ROLLS - BRead stuffed with potatoes and deep fried
Bread roll, Bread pakoda, Tikki etc would be our breakfast on sundays when we were younger. Paranthas were made for weekday breakfast and these fried delights during weekends. I wonder how I have stayed thin and alive, after eating such junk food. We can't imagine eating such foods regularly now.
But I wanted to make something with potatoes to submit for the two potato events and decided to make these for breakfast this sunday. This is a very common dish in northern India, especially Delhi and Punjab. These bread rolls are deep fried but i will try to bake them the next time.
This is my entry for A POTATO FE(A)ST Hosted by DK's culinary bazaar. The link is http://culinarybazaar.blogspot.com/2008/01/yet-another-event-potato-feast.html
Its also my entry for Ode to Potato hosted by Sia of Monsoon Spice. You can find the information for the event here. http://www.monsoonspice.com/2008/01/announcing-ode-to-potato.html
Ingredients
To make 8 rolls
White bread 8 slices ( you can use wheat bread but I like mine with white bread)
Boiled potatoes 4
Green chilies 1-2 tsp
Green coriander/dhania leaves 2 tblsp
Grated ginger 1/2 tsp
Coriander seeds 1 tsp
Coriander powder 1 tsp
Onion finely chopped 1 tblsp
Red chili powder 1 tsp
Amchoor powder or lemon juice to taste
Salt to taste
Oil to deep fry.
Method
Mash the potatoes nicely. Add all the ingredients and mix well.
Heat oil. Till the oil heats, make rolls out of the bread. Dip the bread slice for just 5 secs in water, remove and squeeze out all water, keeing the shape of the bread intact.
Take the potato stuffing and shape it into a cylindrical shape. Then keep it in the bread and close the bread slice around it, and press it between your palms to bind it nicely. Make all the rolls the same way. Then deep fry on medium heat till golden brown.
Serve hot with any chutney or sauce of your choice.
But I wanted to make something with potatoes to submit for the two potato events and decided to make these for breakfast this sunday. This is a very common dish in northern India, especially Delhi and Punjab. These bread rolls are deep fried but i will try to bake them the next time.
This is my entry for A POTATO FE(A)ST Hosted by DK's culinary bazaar. The link is http://culinarybazaar.blogspot.com/2008/01/yet-another-event-potato-feast.html
Its also my entry for Ode to Potato hosted by Sia of Monsoon Spice. You can find the information for the event here. http://www.monsoonspice.com/2008/01/announcing-ode-to-potato.html
Ingredients
To make 8 rolls
White bread 8 slices ( you can use wheat bread but I like mine with white bread)
Boiled potatoes 4
Green chilies 1-2 tsp
Green coriander/dhania leaves 2 tblsp
Grated ginger 1/2 tsp
Coriander seeds 1 tsp
Coriander powder 1 tsp
Onion finely chopped 1 tblsp
Red chili powder 1 tsp
Amchoor powder or lemon juice to taste
Salt to taste
Oil to deep fry.
Method
Mash the potatoes nicely. Add all the ingredients and mix well.
Heat oil. Till the oil heats, make rolls out of the bread. Dip the bread slice for just 5 secs in water, remove and squeeze out all water, keeing the shape of the bread intact.
Take the potato stuffing and shape it into a cylindrical shape. Then keep it in the bread and close the bread slice around it, and press it between your palms to bind it nicely. Make all the rolls the same way. Then deep fry on medium heat till golden brown.
Serve hot with any chutney or sauce of your choice.
Tuesday, February 19, 2008
PACHRANGA PANIPURI / GOLGAPPE - with FIVE different waters for filling
Ambala Cantt is my birth place, and is situated in Haryana. It’s the place where we went twice a year, for many years, to spend our summer and diwali vacations. This was where my mom and dad had spend their childhood. My naniji (mom’s mom) had some health problems and we would spend all our holidays at their place so that my mom could take care of my nana nani at least during the holidays.
Ambala is known for its Air and Army Cantonments and also for its surgical and medical instruments. But it is also a heaven for food lovers.
In the mornings, you can get breakfast of puri, aloo, aloo chana and kaddu ki sabji. This would be our breakfast many mornings. You can’t even imagine how delicious this is, if you have not eaten it in Ambala.
In the afternoons, various feriwalas go from huse to house, selling their tasty foods. It could be a kulfi wala, chaat wala, tikki wala, mungfuli wala or churan wala.
In the evening, the streets bustle with activity. The chaats wala have hordes of people waing in line for their turn. There is a tikki wala, who sells the most delicious tikki chaat. The tikki is cooked for a long time, on a big tava till it becomes very crispy on the outside. Its then sliced open, and served with green chutmey, imli chuney and dahi. Its very difficult to re-create such delicacies at home, even though I make a mean aloo tikki chaat.
Then there is a pachranga golgappe wala, who makes5 different types of water. So you get a diffenet water in each of your golgappas. It been 7 years since I have been to Ambala, and really miss the golgappas a lot. So I decided to re-create the pachrange experience at home. My mom makes 3 types of pani with panipuri. I made 5 types.
I make the pani with less tamarind and more lemon jucie bcos tamarind water sometimes hurts the teeth. You can use tamarind for ur water if you choose.
Pudina wala pani (this is what i make regularly for panipuris)
For 480 ml water – 2 cups.
2 tblsp fresh mint/pudina
1 tblsp coriender / dhania leaves
2-3 green chilies
A small piece of ginger
2 tsp pani puri masala (I use everest)
2 tblsp lemon juice
Salt to taste
Grind all the above to a paste using a little water. Mix it with 2 cups of water and keep it in the fridge for about 5-6 hours to develop the flavors. Strain the water and throw away the pulp.
Serve cold.
Hing wala pani
For 480 ml water- 2 cups
Water 2 cups
Hing/ asafetida 1/4th tsp
Kala namak/black salt 1 tsp
Tamarind paste 1 tsp
Lemon juice 1 tblsp or to taste
Coriander/dhania powder 1 tsp
Red chili powder 1 tsp or more to taste
Sugar ½ tsp (optional)
Chaat masala or pani puri masala 1-2 tsp
Khatta pani
Water 2 cups
Everest pani puri masala 1 tblsp
Red chili powder or green chili paste to taste
Tamarind paste 1 tsp
Lemon juice 1 tblsp
A little salt or kala namak to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Meetha/Sweet pani
For 480 ml water 2 cups
Water 2 cups
Meethi chutney 2-3 tblsp as per taste (I use Deep tamarind and date chutney)
Green chili paste or red chili powder 1 tblsp
Lemon juice 1 tblsp
Salt to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Jeera pani
For 480 ml water 2 cups
Water 2 cups
Roasted jeera powder 1 tblsp
Tamarind paste 1 tsp
Lemon juice 1-2 tblsp
Red chili powder/green chili paste 1 tsp
Black salt/kala namak 1 tsp
Salt to taste
Sugar 1 tsp (optional)
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Other ingredients
Panipuris/golgappas 40 nos
Boiled potatoes 5
red chili powder 1/2 tsp
roasted cumin seed powder 1/2 tsp
salt to taste
Mash the boiled potatoes nicely. Add cumin seed powder, chili powder and salt. Mix well
To serve
Make a hole in the golgappa, add some boiled potatoes and then fill with the water of your choice. you can also put a little meetha pani and then top with another pani to create a new combination.
Ambala is known for its Air and Army Cantonments and also for its surgical and medical instruments. But it is also a heaven for food lovers.
In the mornings, you can get breakfast of puri, aloo, aloo chana and kaddu ki sabji. This would be our breakfast many mornings. You can’t even imagine how delicious this is, if you have not eaten it in Ambala.
In the afternoons, various feriwalas go from huse to house, selling their tasty foods. It could be a kulfi wala, chaat wala, tikki wala, mungfuli wala or churan wala.
In the evening, the streets bustle with activity. The chaats wala have hordes of people waing in line for their turn. There is a tikki wala, who sells the most delicious tikki chaat. The tikki is cooked for a long time, on a big tava till it becomes very crispy on the outside. Its then sliced open, and served with green chutmey, imli chuney and dahi. Its very difficult to re-create such delicacies at home, even though I make a mean aloo tikki chaat.
Then there is a pachranga golgappe wala, who makes5 different types of water. So you get a diffenet water in each of your golgappas. It been 7 years since I have been to Ambala, and really miss the golgappas a lot. So I decided to re-create the pachrange experience at home. My mom makes 3 types of pani with panipuri. I made 5 types.
I make the pani with less tamarind and more lemon jucie bcos tamarind water sometimes hurts the teeth. You can use tamarind for ur water if you choose.
Pudina wala pani (this is what i make regularly for panipuris)
For 480 ml water – 2 cups.
2 tblsp fresh mint/pudina
1 tblsp coriender / dhania leaves
2-3 green chilies
A small piece of ginger
2 tsp pani puri masala (I use everest)
2 tblsp lemon juice
Salt to taste
Grind all the above to a paste using a little water. Mix it with 2 cups of water and keep it in the fridge for about 5-6 hours to develop the flavors. Strain the water and throw away the pulp.
Serve cold.
Hing wala pani
For 480 ml water- 2 cups
Water 2 cups
Hing/ asafetida 1/4th tsp
Kala namak/black salt 1 tsp
Tamarind paste 1 tsp
Lemon juice 1 tblsp or to taste
Coriander/dhania powder 1 tsp
Red chili powder 1 tsp or more to taste
Sugar ½ tsp (optional)
Chaat masala or pani puri masala 1-2 tsp
Khatta pani
Water 2 cups
Everest pani puri masala 1 tblsp
Red chili powder or green chili paste to taste
Tamarind paste 1 tsp
Lemon juice 1 tblsp
A little salt or kala namak to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Meetha/Sweet pani
For 480 ml water 2 cups
Water 2 cups
Meethi chutney 2-3 tblsp as per taste (I use Deep tamarind and date chutney)
Green chili paste or red chili powder 1 tblsp
Lemon juice 1 tblsp
Salt to taste
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Jeera pani
For 480 ml water 2 cups
Water 2 cups
Roasted jeera powder 1 tblsp
Tamarind paste 1 tsp
Lemon juice 1-2 tblsp
Red chili powder/green chili paste 1 tsp
Black salt/kala namak 1 tsp
Salt to taste
Sugar 1 tsp (optional)
Mix all the above an keep in the fridge for 5-6 hours. Serve cold
Other ingredients
Panipuris/golgappas 40 nos
Boiled potatoes 5
red chili powder 1/2 tsp
roasted cumin seed powder 1/2 tsp
salt to taste
Mash the boiled potatoes nicely. Add cumin seed powder, chili powder and salt. Mix well
To serve
Make a hole in the golgappa, add some boiled potatoes and then fill with the water of your choice. you can also put a little meetha pani and then top with another pani to create a new combination.
Bread rolls - Potatoes stuffed in bread and fried.
Bread roll, Bread pakoda, Tikki etc would be our breakfast on sundays when we were younger. Paranthas were made for weekday breakfast and these fried delights during weekends. I wonder how I have stayed thin and alive, after eating such junk food. We can't imagine eating such foods regularly now.
But I wanted to make something with potatoes to submit for the two potato events and decided to make these for breakfast this sunday. This is a very common dish in northern India, especially Delhi and Punjab. These bread rolls are deep fried but i will try to bake them the next time.
This is my entry for A POTATO FE(A)ST Hosted by DK's culinary bazaar. The link is http://culinarybazaar.blogspot.com/2008/01/yet-another-event-potato-feast.html
Its also my entry for Ode to Potato hosted by Sia of Monsoon Spice. You can find the information for the event here. http://www.monsoonspice.com/2008/01/announcing-ode-to-potato.html
Ingredients
To make 8 rolls
White bread 8 slices ( you can use wheat bread but I like mine with white bread)
Boiled potatoes 4
Green chilies 1-2 tsp
Green coriander/dhania leaves 2 tblsp
Grated ginger 1/2 tsp
Coriander seeds 1 tsp
Coriander powder 1 tsp
Onion finely chopped 1 tblsp
Red chili powder 1 tsp
Amchoor powder or lemon juice to taste
Salt to taste
Oil to deep fry.
Method
Mash the potatoes nicely. Add all the ingredients and mix well.
Heat oil. Till the oil heats, make rolls out of the bread. Dip the bread slice for just 5 secs in water, remove and squeeze out all water, keeing the shape of the bread intact.
Take the potato stuffing and shape it into a cylindrical shape. Then keep it in the bread and close the bread slice around it, and press it between your palms to bind it nicely. Make all the rolls the same way. Then deep fry on medium heat till golden brown.
Serve hot with any chutney or sauce of your choice.
But I wanted to make something with potatoes to submit for the two potato events and decided to make these for breakfast this sunday. This is a very common dish in northern India, especially Delhi and Punjab. These bread rolls are deep fried but i will try to bake them the next time.
This is my entry for A POTATO FE(A)ST Hosted by DK's culinary bazaar. The link is http://culinarybazaar.blogspot.com/2008/01/yet-another-event-potato-feast.html
Its also my entry for Ode to Potato hosted by Sia of Monsoon Spice. You can find the information for the event here. http://www.monsoonspice.com/2008/01/announcing-ode-to-potato.html
Ingredients
To make 8 rolls
White bread 8 slices ( you can use wheat bread but I like mine with white bread)
Boiled potatoes 4
Green chilies 1-2 tsp
Green coriander/dhania leaves 2 tblsp
Grated ginger 1/2 tsp
Coriander seeds 1 tsp
Coriander powder 1 tsp
Onion finely chopped 1 tblsp
Red chili powder 1 tsp
Amchoor powder or lemon juice to taste
Salt to taste
Oil to deep fry.
Method
Mash the potatoes nicely. Add all the ingredients and mix well.
Heat oil. Till the oil heats, make rolls out of the bread. Dip the bread slice for just 5 secs in water, remove and squeeze out all water, keeing the shape of the bread intact.
Take the potato stuffing and shape it into a cylindrical shape. Then keep it in the bread and close the bread slice around it, and press it between your palms to bind it nicely. Make all the rolls the same way. Then deep fry on medium heat till golden brown.
Serve hot with any chutney or sauce of your choice.
Saturday, February 16, 2008
WHICH COOK BOOKS TO BUY FOR SOUTH INDIAN, GUJARATI, KONKANI, RAJASTHANI AND OTHER CUISINES
Hi Bloggers,
I am going to India in March. Every year I get a lot of cook books. I have more than 50. I wanted some suggestions on good cook books. I wanted books with traditional recipes, those cooked in every day life. If you have any favorite cook book, do give me some suggestions. Would love some feedback.
Thanks a lot.
I am going to India in March. Every year I get a lot of cook books. I have more than 50. I wanted some suggestions on good cook books. I wanted books with traditional recipes, those cooked in every day life. If you have any favorite cook book, do give me some suggestions. Would love some feedback.
Thanks a lot.
Friday, February 15, 2008
Celebrating Valentines Day with Kung Pao Chicken and Fried Rice
Yesterday was valentine's day. For the past two years, I have been in India during Feburary (for my yearly India trip)and my husband was here. So we were not together. This year, I decided to make something special for him. Samir loves chicken and chinese and so I decided to make Kung Pao chicken. I got this recipe from the Chinese Cook Book, which I purchased at Costco some time back. This book has a wonderful collection of chinese, Thai, and other asian recipes. The kung pao tasted very good with the fried rice.
Also in the picture are the two cards that I received from my two valentines, Samir and my two year old son Rudra. The cards were really so beautiful, with very nice wordings.
Kung Pao Chicken
Ingredients:
Marination
4 boneless skinless chicken thighs
2 tsp sherry (optional)
2 tsp soy sauce
2 tsp chili garlic sauce
1 tsp grated ginger
½ tsp sugar
1 tblsp corn starch
1 tsp red chili powder
Other ingredients
1/4th cup peanuts
5-6 dried red chilies
2 tsp finely chopped ginger and garlic
½ green or red bell pepper (capsicum) chopped
2 tsp dry sherry (optional)
2 tsp soy sauce
2 tsp vinegar
1 tsp sugar
2 tsp chili sauce or chili powder
1 tblsp corn starch
½ cup water
Oil 2 tblsp
Chopped green onions for garnish.
Cut the chicken into bite size pieces. Smaller pieces cook faster. Marinate in the above and keep for ½ hour. Or you can marinate it for more time or overnight and then ½ hour before cooking, add the corn starch.
Heat oil. Fry the peanuts on slow flame till they change color and become crispy. Remove.
Increase the heat to high. Add the dried red chilies to the pan. Add the chicken and stir fry on high heat for 4-5 mins till the chicken is cooked.
Add the bell pepper and peanuts and fry for 2-3 mins.
Mix sherry, soy sauce, vinegar, sugar, chili sauce, corn starch and water. Stir it well and add to the above chicken. Reduce the heat and cook for 1-2 mins till the sauce gets a little thick.
Sprinkle with green onions.
Vegetable Fried Rice
Ingredients
Long grain rice 1 cup, cooked and cooled.
½ small onion chopped
1-2 carrots chopped
Small piece of cabbage chopped
Some bell pepper chopped
1-2 green onions chopped
2 tsp ginger chopped
2-3 tsp soy sauce
2 tsp vinegar
2 tblsp oil
Soak the rice in water for 15 mins. Heat water in a big pan. Add some salt. When the water starts boiling, add the rice. Cook till the rice is done. Drain and cool. Keep it in the fridge for some time to cool it. I generally make the rice in the morning.
Heat oil on high flame. Add the ginger, fry for 20 secs. Add onions, fry for some time. Then add carrots, fry for a min, add cabbage, spring onion and bell pepper, stir fry for 1 min.
Then add the rice, mix well and stir fry for 1 min. Add soy sauce, vinegar and mix well. Taste for salt. If you want it spicy, you can add some chili sauce. Since I make the chicken very spicy, I don’t add any chilies to the fried rice.
Yo can add any other vegetables you have on hand like green beans, mushrooms etc.
Also in the picture are the two cards that I received from my two valentines, Samir and my two year old son Rudra. The cards were really so beautiful, with very nice wordings.
Kung Pao Chicken
Ingredients:
Marination
4 boneless skinless chicken thighs
2 tsp sherry (optional)
2 tsp soy sauce
2 tsp chili garlic sauce
1 tsp grated ginger
½ tsp sugar
1 tblsp corn starch
1 tsp red chili powder
Other ingredients
1/4th cup peanuts
5-6 dried red chilies
2 tsp finely chopped ginger and garlic
½ green or red bell pepper (capsicum) chopped
2 tsp dry sherry (optional)
2 tsp soy sauce
2 tsp vinegar
1 tsp sugar
2 tsp chili sauce or chili powder
1 tblsp corn starch
½ cup water
Oil 2 tblsp
Chopped green onions for garnish.
Cut the chicken into bite size pieces. Smaller pieces cook faster. Marinate in the above and keep for ½ hour. Or you can marinate it for more time or overnight and then ½ hour before cooking, add the corn starch.
Heat oil. Fry the peanuts on slow flame till they change color and become crispy. Remove.
Increase the heat to high. Add the dried red chilies to the pan. Add the chicken and stir fry on high heat for 4-5 mins till the chicken is cooked.
Add the bell pepper and peanuts and fry for 2-3 mins.
Mix sherry, soy sauce, vinegar, sugar, chili sauce, corn starch and water. Stir it well and add to the above chicken. Reduce the heat and cook for 1-2 mins till the sauce gets a little thick.
Sprinkle with green onions.
Vegetable Fried Rice
Ingredients
Long grain rice 1 cup, cooked and cooled.
½ small onion chopped
1-2 carrots chopped
Small piece of cabbage chopped
Some bell pepper chopped
1-2 green onions chopped
2 tsp ginger chopped
2-3 tsp soy sauce
2 tsp vinegar
2 tblsp oil
Soak the rice in water for 15 mins. Heat water in a big pan. Add some salt. When the water starts boiling, add the rice. Cook till the rice is done. Drain and cool. Keep it in the fridge for some time to cool it. I generally make the rice in the morning.
Heat oil on high flame. Add the ginger, fry for 20 secs. Add onions, fry for some time. Then add carrots, fry for a min, add cabbage, spring onion and bell pepper, stir fry for 1 min.
Then add the rice, mix well and stir fry for 1 min. Add soy sauce, vinegar and mix well. Taste for salt. If you want it spicy, you can add some chili sauce. Since I make the chicken very spicy, I don’t add any chilies to the fried rice.
Yo can add any other vegetables you have on hand like green beans, mushrooms etc.
Monday, February 11, 2008
Spicy Chicken Puffs - from Ashaji of Foddieshope
My son and I have been sick for the past 10 days, down with flu. In all these days I did not cook anything. Yesterday I was feeling better and wanted to cook something yummy and spicy, and my husband loves chicken, and so I made these puffs. I have seen many recipes for puffs, but yesterday I followed Ashaji's recipe. http://foodieshope.blogspot.com/2008/02/gujarati-cuisine.html
She had given this recipe for Nita, but I made full use of it. I was scared to try these bcos it was the first time I was using puff pastry, but it was one of the best dishes.
The result was a beautiful puff, which was crispy and flaky on the outside, and spicy and flavorful inside. Just be careful when you bite into a hot puff though, the spicy chicken just hits you.
<
Chicken Puffs
Recipe for 4 puffs
1 sheet Pepperidge Farm Puff pastry – Thawed at room temperature for 40 mins
2 boneless skinless chicken thighs (or breasts)
½ tsp cumin seeds
1 small onion finely chopped
2 tsp ginger garlic paste
3 green chilies finely chopped
1 tsp turmeric
1-2 tsp red chili powder
2 tsp coriander powder
2 tsp tandoori masala
1-2 tsp amchoor powder
1 tblsp Green coriander
Salt to taste
1 tblsp oil
Chop the chicken into very small pieces. Heat oil. Then add cumin seeds. Then add the chopped onions and fry till golden brown.
Add ginger garlic and green chilies and fry for a minute.
Then add turmeric, red chili, coriander and tandoori masala powder and fry for 30 secs.
Add the chicken and salt and fry on medium heat till the chicken is cooked and is completely dry.
Add the amchoor powder and chopped coriander and mix well. Remove from heat and cool completely.
Take the thawed pastry sheet. Cut it into 4 parts. Put 1 tblsp or more filling in each pastry and then fold it over to make a V shape. Put water on all sides and press it nicely to that the pastry sheet sticks.
Preheat the oven to 400 degrees F. You can brush the top of the puffs with a mixture of eggs and water to get a golden color. I did not do that.
Bake in the oven for about 15-17 mins till golden brown. Serve hot with sauce or ketchup.
She had given this recipe for Nita, but I made full use of it. I was scared to try these bcos it was the first time I was using puff pastry, but it was one of the best dishes.
The result was a beautiful puff, which was crispy and flaky on the outside, and spicy and flavorful inside. Just be careful when you bite into a hot puff though, the spicy chicken just hits you.
<
Chicken Puffs
Recipe for 4 puffs
1 sheet Pepperidge Farm Puff pastry – Thawed at room temperature for 40 mins
2 boneless skinless chicken thighs (or breasts)
½ tsp cumin seeds
1 small onion finely chopped
2 tsp ginger garlic paste
3 green chilies finely chopped
1 tsp turmeric
1-2 tsp red chili powder
2 tsp coriander powder
2 tsp tandoori masala
1-2 tsp amchoor powder
1 tblsp Green coriander
Salt to taste
1 tblsp oil
Chop the chicken into very small pieces. Heat oil. Then add cumin seeds. Then add the chopped onions and fry till golden brown.
Add ginger garlic and green chilies and fry for a minute.
Then add turmeric, red chili, coriander and tandoori masala powder and fry for 30 secs.
Add the chicken and salt and fry on medium heat till the chicken is cooked and is completely dry.
Add the amchoor powder and chopped coriander and mix well. Remove from heat and cool completely.
Take the thawed pastry sheet. Cut it into 4 parts. Put 1 tblsp or more filling in each pastry and then fold it over to make a V shape. Put water on all sides and press it nicely to that the pastry sheet sticks.
Preheat the oven to 400 degrees F. You can brush the top of the puffs with a mixture of eggs and water to get a golden color. I did not do that.
Bake in the oven for about 15-17 mins till golden brown. Serve hot with sauce or ketchup.
Missi Roti - a traditional north indian roti
Missi roti is a favorite type of roti cooked in Punjab and Rajasthan. Its nothing but a combination of whole wheat flour and besan, with addition of certain spices and onions. This tastes great when you serve it hot off the tava. Its very easy to make espcially if you do not have any vegetables at home, or just want a change. Some people use more besan or eqal quantities of flour and besan, but I like a little less besan in my rotis.
Missi Roti
1 cup whole wheat flour
2 tblsp besan/chick pea flour
2 tblsp onion finely chopped
2 tblsp green coriander finely chopped
2-3 green chilies finely chopped
½ tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
Salt to taste
Oil for the paranthas.
Add all the above ingredients (except oil) and mix well. Add water and knead into a medium soft dough. Knead the dough for 5 mins, add 1 tsp oil and knead again.
Then cover and keep aside for 30 mins.
Heat tava over medium heat. Take a small ball of the dough and roll it out into a thin disc, like you make a roti. Roll them a little thicker than a roti. Put dry flour as and when needed. Roll it slowly so that the roti does not break or stick. Put the parantha on the tava, cook for 20 sec, turn and cook 20 sec more. Then put ½ tsp oil on each side and cook till golden spots appear. This generally takes 1 minute per side. Repeat for all the other rotis. Serve hot with pickles, chaas, butter and yogurt.
Missi Roti
1 cup whole wheat flour
2 tblsp besan/chick pea flour
2 tblsp onion finely chopped
2 tblsp green coriander finely chopped
2-3 green chilies finely chopped
½ tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
Salt to taste
Oil for the paranthas.
Add all the above ingredients (except oil) and mix well. Add water and knead into a medium soft dough. Knead the dough for 5 mins, add 1 tsp oil and knead again.
Then cover and keep aside for 30 mins.
Heat tava over medium heat. Take a small ball of the dough and roll it out into a thin disc, like you make a roti. Roll them a little thicker than a roti. Put dry flour as and when needed. Roll it slowly so that the roti does not break or stick. Put the parantha on the tava, cook for 20 sec, turn and cook 20 sec more. Then put ½ tsp oil on each side and cook till golden spots appear. This generally takes 1 minute per side. Repeat for all the other rotis. Serve hot with pickles, chaas, butter and yogurt.
Tuesday, February 5, 2008
Cauliflower or Gobhi Paranthas
Wheat formed the basis of our diet when we were younger. We had rice once or twice a month. Rotis and paranthas were an everyday meal. Stuffed paranthas of various kinds formed the basis of breakfast along with lassi. I love all kinds of stuffed parathas and have it for breakfast everyday whenever i visit India.
Now we have parathas for lunch or dinner or as brunch on weekends. Here is the recipe for gobhi parantha.
Ingredients:
1 cup wheat flour
1 tsp salt
warm water as needed
1 tsp oil.
Knead the dough as you would for rotis, but not too stiff. The dough should be soft and pliable. After making the dough, put 1 tsp oil on the dough and keep aside for 1/2 hr to 1 hr, covered with a moist cloth or paper napkin.
For the filling:
1/2 cauliflower broken into florets
1 tblps finely chopped onion
1 tsp ginger grated
4 green chilies finely chopped
1 tblsp green coriander finely chopped
1 tsp red chili powder
2 tsp dhania or coriander powder
1/2 tsp ajwain/carom seeds optional
salt to taste
Wash the florets and let them dry. Grate the cauliflower. Mix all the other ingredients. Ensure that everything is very finely chopped or the parathas will tear while rolling.
If the filling looks too watery or if you are having difficulty rolling it and the parathas are breaking, add 1 tblsp of roasted besan or chick pea flour.
While making paranthas, take a small ball of dough, roll it out to about 2 inch diameter, then pinch the sides to make them thinner than the center. Now put about 2 tblsp filling in the center. The more the filling, the tastier the paranthas will be. Bring together all the edges of the dough over the filling and close it properly.
Keep the ball on the surface and press it gently with the back of your palm or your fingers. This helps in spreadng the filling evenly and prevents the parantha from breaking. now roll it slowly into a thin round.
Heat the griddle or tava and cook the paratha on one side for about a min, turn over and cook another min, now put 1 tsp oil on each side and cook for 2 mins more or till the parantha is nicely roasted and turns golden brown.
Serve the parathas with pickles, curds, a dollop of butter and lassi.
Now we have parathas for lunch or dinner or as brunch on weekends. Here is the recipe for gobhi parantha.
Ingredients:
1 cup wheat flour
1 tsp salt
warm water as needed
1 tsp oil.
Knead the dough as you would for rotis, but not too stiff. The dough should be soft and pliable. After making the dough, put 1 tsp oil on the dough and keep aside for 1/2 hr to 1 hr, covered with a moist cloth or paper napkin.
For the filling:
1/2 cauliflower broken into florets
1 tblps finely chopped onion
1 tsp ginger grated
4 green chilies finely chopped
1 tblsp green coriander finely chopped
1 tsp red chili powder
2 tsp dhania or coriander powder
1/2 tsp ajwain/carom seeds optional
salt to taste
Wash the florets and let them dry. Grate the cauliflower. Mix all the other ingredients. Ensure that everything is very finely chopped or the parathas will tear while rolling.
If the filling looks too watery or if you are having difficulty rolling it and the parathas are breaking, add 1 tblsp of roasted besan or chick pea flour.
While making paranthas, take a small ball of dough, roll it out to about 2 inch diameter, then pinch the sides to make them thinner than the center. Now put about 2 tblsp filling in the center. The more the filling, the tastier the paranthas will be. Bring together all the edges of the dough over the filling and close it properly.
Keep the ball on the surface and press it gently with the back of your palm or your fingers. This helps in spreadng the filling evenly and prevents the parantha from breaking. now roll it slowly into a thin round.
Heat the griddle or tava and cook the paratha on one side for about a min, turn over and cook another min, now put 1 tsp oil on each side and cook for 2 mins more or till the parantha is nicely roasted and turns golden brown.
Serve the parathas with pickles, curds, a dollop of butter and lassi.
Cooking from other blogs - Pineapple Pulissery (Pravs) and Mushroom Thoran (Sujo)
Blogging has opened up a whole new world for me. Cooking is my passion and I always loved trying out new recipes. Growing up in a punjabi family, I did not know much about the foods from the south. Growing up in Mumbai, the only foods available in resturants were idlis, dosas and uthapas. There were no ethinic or regional cuisine resturants where we could have tasted this wonderful cuisine. And all the cook books which i purchased also had only recipes for sambhar, rasams, avial, dosas etc. So we were very unaware of the satisfying and comforting food, kalaans, errisery, pulissery,thoran etc.
I am still confused about a lot of stuff, but slowly getting there. Infact i had named this recipe as pineapple errisery and then saw on Pravs blog that its Pulissery. These foods now form a part of our menu, even though I switch the names some times. Sorry for being an ignorant North Indian.
And I dedicate this post to Pravs, whose recipe i have followed for the errisery . We loved the sweet, tangy and spicy combination, and it tasted wonderful with rice.
Here is the link to her recipe http://simplyspicy.blogspot.com/2006/10/pineapple-pulissery.html
With the errisery, I made mushroom thoran. I got the recipe from Sujo's blog http://wwwkerala-india.blogspot.com/. My husband could not even guess what vegetable it was. It tasted so wonderful. Thank you Sujo.
Here is Sujo's recipe. I made some variations. Those are noted in brackets.
500 gms White button mushrooms finely chopped (i used baby bella)
3 shallots sliced
3 green chillies finely chopped
1/4 cup Grated fresh coconut (i used 1 tblsp)
2 garlic cloves finely chopped
1 tsp turmeric powder
1 tsp cumin powder (i used cumin seeds)
A few curry leaves (optional)
1 tblsp. oil for sauteing
1/2 tsp. mustard
Salt as per taste
Method:
Heat oil in a frying pan.
Splutter the mustard seeds in it.
Saute the onion until slightly brown.
Add curry leaves.
Add the chopped mushrooms, chillies and garlic and let it cook until all the water has evaporated.
Fresh grated coconut may be added after the water is evaporated along with the cumin and turmeric powders and mix. (i ground it with cumin seeds in the mixer).
Cover and cook on a low fire until done.
I am still confused about a lot of stuff, but slowly getting there. Infact i had named this recipe as pineapple errisery and then saw on Pravs blog that its Pulissery. These foods now form a part of our menu, even though I switch the names some times. Sorry for being an ignorant North Indian.
And I dedicate this post to Pravs, whose recipe i have followed for the errisery . We loved the sweet, tangy and spicy combination, and it tasted wonderful with rice.
Here is the link to her recipe http://simplyspicy.blogspot.com/2006/10/pineapple-pulissery.html
With the errisery, I made mushroom thoran. I got the recipe from Sujo's blog http://wwwkerala-india.blogspot.com/. My husband could not even guess what vegetable it was. It tasted so wonderful. Thank you Sujo.
Here is Sujo's recipe. I made some variations. Those are noted in brackets.
500 gms White button mushrooms finely chopped (i used baby bella)
3 shallots sliced
3 green chillies finely chopped
1/4 cup Grated fresh coconut (i used 1 tblsp)
2 garlic cloves finely chopped
1 tsp turmeric powder
1 tsp cumin powder (i used cumin seeds)
A few curry leaves (optional)
1 tblsp. oil for sauteing
1/2 tsp. mustard
Salt as per taste
Method:
Heat oil in a frying pan.
Splutter the mustard seeds in it.
Saute the onion until slightly brown.
Add curry leaves.
Add the chopped mushrooms, chillies and garlic and let it cook until all the water has evaporated.
Fresh grated coconut may be added after the water is evaporated along with the cumin and turmeric powders and mix. (i ground it with cumin seeds in the mixer).
Cover and cook on a low fire until done.
Monday, February 4, 2008
I have added my blog to Foodie blog roll
Thank you Jenn for having this blogroll to bring all the bloggers together, and thanks for adding me too.
Sunday, February 3, 2008
Great Cooks Blogroll and thank you Jill
Hi Every one,
I just added my blog to the GREAT COOKS Blogroll. This is the brain child of Jill McKeever of simpledailyrecipes.com. And just like she seems from her photos, she is a very sweet person. I was lost on how to go about adding the code on my blog, and she send me step by step instructions on how to do it. Thank a lot Jill, for every thing.
If you are interested in adding your blog to the Great cooks blogroll, you can go to http://simpledailyrecipes.com/great-cooks-blogroll to get more exposure and reach the blogging world out there.
I just added my blog to the GREAT COOKS Blogroll. This is the brain child of Jill McKeever of simpledailyrecipes.com. And just like she seems from her photos, she is a very sweet person. I was lost on how to go about adding the code on my blog, and she send me step by step instructions on how to do it. Thank a lot Jill, for every thing.
If you are interested in adding your blog to the Great cooks blogroll, you can go to http://simpledailyrecipes.com/great-cooks-blogroll to get more exposure and reach the blogging world out there.
Kabir Das Doha
Bura jo dekhan main chala
Bura na milya koi,
Jo mann Khoja aapna
Mujhse bura na koi.
Roughly traslated this means:
This means that when I went to search for some one bad, I could not find them.
When I looked into my own heart, There was no one as bad as me.
We always try to find fault with other people, because of our ego, or our perception. They may be right in their own way or in their given situation, but since their behaviour is different from us, we dislike or criticize them. May be its time to look within our selves and find the real cause of the problem. May be we are wrong in the wrong. God has given us this life to be of service and help other people, and love all the people created by Him.
Bura na milya koi,
Jo mann Khoja aapna
Mujhse bura na koi.
Roughly traslated this means:
This means that when I went to search for some one bad, I could not find them.
When I looked into my own heart, There was no one as bad as me.
We always try to find fault with other people, because of our ego, or our perception. They may be right in their own way or in their given situation, but since their behaviour is different from us, we dislike or criticize them. May be its time to look within our selves and find the real cause of the problem. May be we are wrong in the wrong. God has given us this life to be of service and help other people, and love all the people created by Him.
Saturday, February 2, 2008
Baigan da bharta- brinjal bharta
Baingan ka bharta is one of my favorite vegetables. In punjab, it is made very simply, without using too many masalas, so that the roasted taste of baigan is not masked with the tastes of masala. I have seen many recipes which use corinder powder,garam masala etc. But do try it in this simple manner once, i am sure you will like it.
This vegetable tastes great with rotis or plain paranthas too. The trick to making good bharta is to have approximately the same amounts of onions, baigan and tomatoes.
Ingredients
1 big brinjal
1 jumbo onion or 2 medium sized onions
2 tomatoes
2 green chilies
1 tsp ginger finely chopped
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp chili powder
2 tbl sp green coriander
1 tsp ghee
1 tbl sp oil
Salt to taste
The best tasting bharta is the one in which the brinjal is roasted on open flame. This gives a smoky flavor to the brinjal. Roast the brinjal on open flame directly for about 10-15 mins. It should be roasted on all sides by rotating it every 2-3 mins. If you do not have gas, then you can microwave the brinjal for about 10 mins, rotating it after every 2-3 mins.
Peel the brinjal and also remove the seeds from inside.
Chop the brinjal into fine pieces. Also chop the onions, tomatoes and green chillies.
Heat oil. Add cumin seeds. Once they change color, add onions. Add a little salt to the onions and fry for about 7 mins. They should change color to light pink but should not become brown.
Add green chilies, ginger and brinjal and cook for 10 mins, stirring occasionally.
Add tomatoes, turmeric, chili powder, and salt and cook for 8-10 mins. Then add 1 sp ghee and cook for a min. garnish with green coriander.
The ghee gives it a very nice flavour and makes it moist. do not cover the bharta while cooking. It should be cooked uncovered through out. You can adjust the amount of green chilies, but the spicier it is, the better it tastes. .
This vegetable tastes great with rotis or plain paranthas too. The trick to making good bharta is to have approximately the same amounts of onions, baigan and tomatoes.
Ingredients
1 big brinjal
1 jumbo onion or 2 medium sized onions
2 tomatoes
2 green chilies
1 tsp ginger finely chopped
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp chili powder
2 tbl sp green coriander
1 tsp ghee
1 tbl sp oil
Salt to taste
The best tasting bharta is the one in which the brinjal is roasted on open flame. This gives a smoky flavor to the brinjal. Roast the brinjal on open flame directly for about 10-15 mins. It should be roasted on all sides by rotating it every 2-3 mins. If you do not have gas, then you can microwave the brinjal for about 10 mins, rotating it after every 2-3 mins.
Peel the brinjal and also remove the seeds from inside.
Chop the brinjal into fine pieces. Also chop the onions, tomatoes and green chillies.
Heat oil. Add cumin seeds. Once they change color, add onions. Add a little salt to the onions and fry for about 7 mins. They should change color to light pink but should not become brown.
Add green chilies, ginger and brinjal and cook for 10 mins, stirring occasionally.
Add tomatoes, turmeric, chili powder, and salt and cook for 8-10 mins. Then add 1 sp ghee and cook for a min. garnish with green coriander.
The ghee gives it a very nice flavour and makes it moist. do not cover the bharta while cooking. It should be cooked uncovered through out. You can adjust the amount of green chilies, but the spicier it is, the better it tastes. .
Thank you Sailaja
Thank You Sailaja for giving us this forum. We were really missing Food Blog Desam and this helps everyone, especially new bloogers like me to make friends and connect with other bloggers. We really appreciate the time and effort that Indira and Mathy had put into Food Blog Desam and which now you have continued in a new way.
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