Pooja's Cookery Corner
Friday, May 30, 2014
Khandvi
Ingredients:
- 1 cup besan (chickpeas flour)
- 3/4 cup curds churned with 1 1/2 cup water
- 2 tsp chillies-ginger paste
- 1 tsp turmeric powder
- 2-3 drops of lemon juice
- 1/2 tsp asafetida
- salt to taste
For the tempering:
- 2 tbsp oil
- 2 tsp mustard seeds
- 1 tbsp sesame seeds
For the garnishing:
- chopped cilantro
- grated coconut
Method:
- Combine all khandvi ingredients and mix well in a bowl. Ensure no lumps are formed. If lumps are hard to dissolve strain the mixture using a fine strainer.
- Grease the reverse sides of 2-3 steel plates or any similar flat surface with oil.
- Heat the mixture on a slow flame and stir continuously. Continue until a thick mixture is formed again ensuring no lumps are formed. This will take approximately 8 mins to reach desired thickness.
- While this mixture is hot spread on the greased surface as a very thin layer. This needs to be done quickly while the mixture is hot.
- Let this cool for a few minutes and cut lengthwise and make about 1 1/2 inch sized rolls - one at a time.
- Before serving heat oil and add mustard seeds and sesame seeds until they crackle and pour this over the khandvi.
- Garnish with cilantro and grated coconut.
Oats idlis
Ingredients:
- 1 cup Quaker Oats
- 1/2 cup chopped cilantro
- 1 tsp chillies-ginger paste
- 2 tbsp fine rava
- 1 tbsp rice flour
- approx 1 cup fresh curd
- salt to taste
- fruit salt
Method:
- Grind oats and cilantro in a coffee grinder/mixer to form coarse mixture
- Mix all ingredients except the fruit salt to form thick batter and keep the batter aside for 10 mins.
- Grease idli moulds with oil and bring water in idli steamer to boil.
- After 10 mins of leaving the batter aside add 1 tbsp fruit salt and mix well.
- Immediately transfer to idli moulds in the stand and steam for 10 mins.
- After switching off the flame/hot plate remove stand from steamer immediately and let it cool for 1 - 2 mins.
- Serve hot idlis with green chutney.
Thursday, April 3, 2014
Green chutney
- 1 bunch cilantro leaves (washed and cut from its stems)
- 1 green bell pepper chopped into large pieces
- 2 green chillies (more if you prefer the chutney to be hot)
- 2-3 tbsp roasted chana dal (also called daria or dahlia)
- 1/4 cup roasted peanuts
- 2 tsp cumin seeds
- 1 tbsp lemon juice
- 1 tsp sugar
- salt to taste
Method:
- Combine all ingredients in a mixer/coffee grinder until a thick green chutney paste is formed.
- Add water to make the paste as thin as needed.
Sunday, February 23, 2014
Veg cutlets
Ingredients:
- 1 large potato, boiled and mashed
- 1 cup carrots, grated or very finely chopped
- 1/2 cup peas
- 1/2 cup finely copped beans or cabbage
- 1/2 cup onion, finely chopped
- Bread crumbs from 2 slices of bread
- 2 green chilles
- 1/2 inch giner, grated
- 3-4 garlic cloves, finely chopped
- 1/2 cup cilantro
- 3-4 tbsp oil
- 1 tsp cumin powder
- 1 tsp corriander powder
- 1 tsp Garam masala
- 2 tbsp fine rava
- salt to taste
Method:
- In a pan heat 1 tbsp oil and saute onion until done.
- Add chillies, ginger, garlic and saute for another minute.
- Add carrots, beans / cabbage, peas and saute for 3 minutes.
- Add cumin and corriander powder, garam masala and salt to taste.
- Cook until vegetables are done.
- Now in a separate bowl mix mashed potatoes, cooked vegetables (from above), bread crumbs, cilantro and salt to taste into a thick dough-like mixture.
- Make small patties from this mixture, use oil on your hands while making patties.
- Soak patties in rava and shallow fry on both sides until dark brown.
- Serve with tomato ketchup or green chutney.
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