BRANDED CHIMNEY

With the amount of cooking that gets done in our kitchens every day, there is an inordinate amount of smoke, grease and grime that rises up from over the cook top to waft into the rest of the kitchen, and sometimes, embarrassingly enough, even into the rest of the house. The exhaust fan you may have installed is insufficient to counter all the odours of hot oil, frying foods and spices.

For your Kitchen Appliances that work to keep out all the stray smells of cooking are chimneys. In the age of modern technology and electricity, chimneys have become the essential installation in homes. Functional, easy to maintain, and sleek models of chimneys that add to the glamour of a beautiful home are now also available in budget-friendly versions.

The average lay person needs to get all their data in place before they go about buying a chimney. There are two different kinds of chimneys depending on the kind of technology and design. The convectional Chimneys are meant for optimum functionality and the focus is only on practicality, while the contemporary ones come with the added feature of stylish design to add glamour to the kitchen space.

The convectional chimneys are also what are called the Straight Line Chimneys. They come with a flat top and are ductless, featuring a PVC pipe to emit the smoke. Contemporary, or designer chimneys, on the other hand have a hood that that connects directly to the PVC pipe outlet in an elegant design that brings style to the overall look of the kitchen. With products from reputed brands, there is always the guarantee of superior quality products, warranty and after-sales service. Research on the ideal model of kitchen chimney for your home before making a final decision on which one to buy.

A top-of-the-line Branded Chimney for your kitchen is any one of the innumerable models from Sunflame, one of the leading kitchen and household appliances brand in the country. Latest technology, sleek design, maximum energy efficiency and affordable prices in every option, be it their Designer Chimneys or straight line ones, make Sunflame the trusted choice among buyers.

Kakori Kebabs

Kakori Kebabs

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INGREDIENTS

2 cups minced mutton/lamb
1 tsp ginger-garlic paste
2 tsp salt
1/4 tsp powdered black pepper
2 tbsp chopped green coriander
Chopped green chillies to taste
2 Tbsp chopped raw papaya
4 cloves
1 black cardamom seeds
1/8 tsp powdered cinnamon
1 tsp cumin seeds
1 blade mace
1/4 tsp grated nutmeg
2 cups onions - sliced thin, and browned crisp in 1/2 cup ghee
1/4 cup bhuna chana - powdered
1 egg
Ghee for brushing some chaat masala
Onion rings and lemon wedges for garnish

INSTRUCTIONS

• Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.
• Knead this mixture well and mix in the roasted gram and the egg.
• Cover and refrigerate for another hour.
• About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray).
• If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
• They should take 15-20 minutes to cook.
• Brush with ghee and cook another 2 minutes.
• Serve garnished with chaat masala onions and the lemon and serve with green chutney.

Source: food.ndtv
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Mushroom Stuffed Couscous

Mushroom Stuffed Couscous

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INGREDIENTS

8 field mushrooms
1/2 cup (95 g) instant couscous
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons finely grated lemon rind
1/2 cup (125 ml) chicken stock
1 tomato, finely chopped
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint

INSTRUCTIONS

• Peel the mushrooms and remove the stalks, then grill them top-side up.
• Place the couscous, olive oil, cumin, cayenne pepper and lemon rind in a bowl. Season, then stir the flavourings through the couscous.
• Bring the chicken stock to the boil and stir it into the couscous. Cover and leave for 5 minutes, then fluff the grains with a fork. Stir in the tomato, lemon juice, parsley and mint. Fill each mushroom with some of the couscous mixture and pack down firmly. Grill until the couscous is golden. Serve hot or cold.

Source: goodfood
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Theeyal

Theeyal

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INGREDIENTS

Oil -3 tbsp

Mustard seeds -1 tsp

Cumin seeds-1/2 tsp

Fenugreek seeds-1/4 tsp

Red Chillies -2

Pearl onions-3/4 cup

Garlic cloves -5 

Curry leaves - few 

Tamarind -small gooseberry sized ball 

Spice Powder

Turmeric powder -1/4 tsp 

Coriander powder -2 tsp 

Cumin powder -1 tsp 

Red chilli powder -1 1/2 tsp

Salt needed

Fry and grind

Oil -2 tsp

Fenugreek seeds (uluva) -1/4 tsp

Cumin seeds (jeeragam)-1 tsp

Whole black pepper (Kurumulaku) -1 tsp

Coriander seeds (malli) -2 tsp

Grated coconut -1/3 cup

For garnishing

Finely chopped coriander leaves 

INSTRUCTIONS

• Heat a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. Remove from kadai/pan.
• In the same pan, fry coconut until golden brown stirring continuously over low flame. Now grind both together to a smooth paste adding little water and keep it ready.
• Peel shallots/pearl onions. I know peeling pearl onions is a time consuming work. Tips to make it easier - trim the head (root side) and tail of the onion and soak it in cold water for 15-20 minutes. The skin will come off easily if you peel it after that. Peel shallots and keep it ready. If it is too big, cut it into 2-3 pieces.
• Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice, discard the pulp.
• Heat coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chillies, curry leaves, pearl onions and garlic.
• Saute nicely on medium flame until it turns transparent.
• Add chilli powder, coriander powder, turmeric powder, cumin powder and salt needed. Saute for a few minutes.
• Add the ground paste and saute for a further 2-3 minutes.
• how to make ulli theeyal 
• Add tamarind water and boil until it thickens and oil separates.
• Serve with plain hot steamed rice or coconut rice.

Source: padhuskitchen

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Mac & Cheese Sandwich

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INGREDIENTS

4 slices of sandwich bread
2 tbsp butter spread
4 slices of cheddar cheese

INSTRUCTIONS

• Make macaroni and cheese. Spread about 1/2 tbsp butter on one side of each slice of bread.
• Place a slice of cheese on top of each un-buttered side of bread. Spread half of the macaroni cheese on one piece of bread and the other half on another piece of bread. 
• Place remaining slices of bread on top, to form two sandwiches. Place frying pan on stove and turn to medium heat. 
• Once hot, place both sandwiches in the frying pan, cooking the buttered sides until golden and toasty and the center of the sandwiches are melty.

Source: southernliving.com
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Masala Baingan

Masala Baingan

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INGREDIENTS

1 Lb small sized black brinjals
1 small Onion
1 small Tomato
1/2 tsp Jeera
1/2 tsp Rai
1 tsp ginger garlic paste
1/4 tsp turmeric pwd
2 -3 tsp coriander pwd
1/2 tsp garam masala
3 tbsp peanut pwd (peanuts roasted and ground)
1 tbsp sesame (tilli) pwd (tilli roasted and ground)
1 tsp dry coconut pwd
1/2 tsp Jaggery or sugar
Salt to taste
1/2 cup water
Green coriander leaves

INSTRUCTIONS

• For the Filling: Take a bowl and add peanut pwd., tilli pwd, dry coconut pwd, turmeric, chili pwd, coriander, garam masala, ginger garlic paste, jaggery, salt and mix nicely and keep aside.
• Cut the small brinjals for stuffing that is just give 2 cuts from the back deep enough to be stuffed.
• Apply very little salt from your finger inside each brinjal (optional)
• Fill each brinjal with the mix you prepared and leave some mix aside.
• Now heat the karahi or any vessel thick from the bottom.Add oil to the vessel and add jeera rai.
• Add finely chopped onion and fry for 2 min then add the left over peanut till mix stir for some time then add finely chopped tomato and green coriander (leave some for garnishing).After  tomatoes are cooked add the stuffed brinjals and water. Put the lid on and cook for 20 25 min on medium flame with very less stirring as it will break the brinjals. Garnish the brinjals with coriander leaves
• Serve the masala baigan with hot chapatti or jeera rice.

Source: khanakhazana
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Try Palak Mushroom

Try Palak Mushroom

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INGREDIENTS

For spinach puree:

250 grams palak/spinach, 5 cups roughly chopped spinach
1 green chili/hari mirch, roughly chopped
½ inch ginger/adrak roughly chopped
1 or 2 garlic cloves/lahsun, roughly chopped

Other ingredients:

200 to 250 grams mushrooms, 2 cups chopped mushrooms
1 medium onion, ½ cup finely chopped onion
1 medium tomato, ½ cup finely chopped tomatoes
½ inch ginger, finely chopped or 1 tsp finely chopped ginger/adrak
2 to 3 garlic, finely chopped or 1 tsp finely chopped garlic/lahsun
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
1 tsp kasuri methi/dry fenugreek, crushed
⅔ to ¾ cup water or add as required
2 tbsp oil
2 to 3 tbsp cream
Salt as required

Whole spices:

½ tsp cumin seeds/jeera
1 inch cinnamon/dal chini
2 green cardamoms/choti elachi
3 to 4 cloves/lavang
1 tejpatta/indian bay leaf
1 black cardamom/badi elachi

INSTRUCTIONS

• Rinse the palak or spinach leaves (250 grams) very well in running water. Just chop roughly and keep aside. 250 grams spinach gives about 5 cups roughly chopped spinach.
• Boil 3 cups water in a pan or microwave or electric heater. If using an electric heater, then pour the hot water in a bowl. Add ¼ tsp salt to the hot water and stir.
• Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 mins.
• Strain the palak leaves. Keep the stock aside as we can use later. Immediately add the strained palak leaves in a bowl containing cold water. Water in which some ice cubes are added. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two.
• Now add the spinach leaves in a blender or grinder along with a chopped green chili, ½ inch ginger (chopped) and 1 or 2 garlic (chopped).
• Blend to a smooth puree. No need to add water while blending. Keep the puree aside.
• In a pan or kadai/wok heat 2 tbsp oil. Then add the whole spices - ½ tsp cumin seeds/jeera, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/indian bay leaf & 1 black cardamom. Sauté for some seconds till the spices become fragrant.
• Then add ½ cup finely chopped onion.
• Sauté till the onions start becoming golden.
• Then add each 1 tsp chopped ginger and garlic. Sauté till their raw aroma goes away.
• Now add ½ cup finely chopped tomatoes.
• Sauté the tomatoes till they soften completely and you see oil releasing from the sides of the mixture. Takes about 2 to 3 minutes on a low to medium flame.
• Add 2 cups chopped mushrooms. Stir them well.
• When sauting the mushrooms, in the beginning you will them releasing a lot of water.
• Continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
• Add 1 tsp kasuri methi which has been crushed. Stir. 
• Then add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp garam masala powder.
• Stir very well again so that the spices get incorporated evenly in the mushroom mixture.
• Add the spinach puree. Stir again.
• Now add ⅔ to ¾ cup water. You can adjust the amount of water as required. Season with salt.
• Stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.
• Now add 2 to 3 tbsp fresh cream. The cream can be low fat or whipping cream.
• Stir the palak mushroom gravy very well so that the cream is mixed evenly in it and then switch off the flame. Check the taste and add more salt or red chili powder or garam masala powder if required.
• Serve palak mushroom hot with some naan, tandoori rotis, steamed rice, jeera rice or veg pulao.

Source: vegrecipesofindia
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Palak Toor Dal

Palak Toor Dal

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INGREDIENTS

2 cups chopped spinach (palak)
1/2 cup toor (arhar) dal
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tbsp chopped coriander (dhania)
Salt to taste

For The Tempering

3 bayleaves (tejpatta)
3 cloves (laung / lavang)
3 whole dry kashmiri red chillies
1/2 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
1 tsp oil

INSTRUCTIONS

• Clean, wash and soak the toor dal for 15 to 20 minutes. Drain and keep aside.
• Combine the soaked toovar dal, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
• Allow the steam to escape before opening the lid. 
• For the tempering, heat the oil in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida.
• When the cumin seeds crackle, add the spinach and sauté for 2 minutes.
• Add the cooked dal, chilli powder and coriander and simmer for 5 minutes.
• Serve hot.

Source: Tarla Dalal
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Pumpkin and Spinach Tart

Pumpkin and Spinach Tart

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INGREDIENTS

For the crust:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup cold vegan margarine, cut in cubes or spoon sized pieces
1/2 teaspoon salt
4-6 tablespoons cold water

For the filling:
2-3 tablespoons olive oil, separated
1 1/2 to 2 lb butternut squash or pumpkin, peeled and roasted (bake at 350 degrees for 20-30 minutes, or until fork tender)
1 lb. frozen chopped spinach, thawed and drained
1 cup onion, chopped

For the Tart
1 lb. firm tofu, patted dry
1 tablespoon vinegar
2 tablespoons lemon juice
2 tablespoons white wine or water
1 tablespoon vegetable bouillon powder
2-3 tablespoons nutritional yeast
1 tablespoon Italian herbs
Pinch red pepper flakes
Dash nutmeg

INSTRUCTIONS

• Begin by roasting the butternut squash or pumpkin.
• Cut the squash or pumpkin, remove the skin and the seeds and slice in 1/4 in slices.
• Place in an oven-proof baking dish, sprinkle 1 tablespoon of olive oil over and mix.
• Bake for 20-30 minutes or until fork tender.
• Meanwhile, also thaw the spinach.

To make the crust:

• Place the flours and salt in a food processor.
• Add the vegan margarine pieces and pulse to for a coarse grainy mixture.
• Add 4 tablespoons of cold water and pulse again to form a ball of dough.
• If the dough is still crumbly add 1 more tablespoon of cold water and pulse. Continue until the dough is a solid ball.
• Remove from the food processor, wrap in plastic wrap and chill for 1/2 hour.
• When dough is chilled, roll out to fit tart pan and chill for an additional 30 minutes.

To make the filling:

• Crumble the tofu into a blender or food processor.
• Add the rest of the quiche ingredients and blend to a smooth mixture.
• Taste the mixture and season to taste as needed.

Source: lovewithfood.com
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Corn Pulao

Corn Pulao

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INGREDIENTS

1 heaped cup regular rice or basmati rice, 210 to 215 grams
1.5 cups corn kernels
2 tbsp oil
1 medium to large onion, thinly sliced or ½ cup sliced onion
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
2 cups water or add as required
Salt as required
2 tbsp chopped coriander leaves for garnish

For the green chutney paste

¼ cup chopped coriander leaves/dhania patta
1 tbsp chopped mint leaves/pudina patta
½ inch ginger/adrak, chopped or ½ tsp chopped ginger
1 or 2 green chilies, chopped
3 to 4 small garlic/lahsun, chopped
1 tbsp desiccated coconut or fresh coconut
1 to 2 tbsp water for grinding
Whole spices (sabut garam masala)
1 small to medium Indian bay leaf/tej patta
2 green cardamoms
2 to 3 cloves/lavang
1 inch cinnamon/dalchini
1 small star anise/chakriphool (optional)
1 or 2 single strands of mace/javitri
½ tsp cumin seeds/jeera
4 to 5 black peppers
1 tiny piece of stone flower/patthar ke phool (optional)

INSTRUCTIONS

• Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes. After 20 minutes strain the rice well and keep aside
• When the rice is soaking, slice the corn kernels from the corn. Keep them aside. You can use 1 cup corn kernels.
• For the green chutney paste, take the ingredients mentioned "for green chutney" in a small grinder or chutney grinder.
• Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 tsp water while grinding. If not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. Also add 1 tsp ginger garlic paste and skip desiccated coconut.
• Heat 2 tbsp oil in a pan. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
• Then add the thinly sliced onions. Sauté the onion still they start becoming golden.
• Then add the ground paste.
• Stir well and saute for a couple of seconds.
• Then add the corn kernels.
• Season with the following spices - ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder.
• Stir very well and add the rice.
• Gently stir and mix the rice with the rest of the ingredients.
• Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
• Season with salt. Taste and the water should have a slightly salty taste.
• Cover and pressure cook on a medium flame for 2 whistles or for 9 to 12 minutes. Pressure cook for 15 minutes, since ambe mohur rice takes a longer time to cook than basmati rice.
• When the pressure settles down on its own, remove the lid. Gently fluff the rice. Garnish the pulao with 2 tbsp chopped coriander leaves and then serve corn pulao with a side veggie salad or raita.

Source: vegrecipesofindia
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Gobhi Manchurian

Gobhi Manchurian

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INGREDIENTS 

For pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all-purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying

For the sauce:

¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped capsicum/green bell pepper/shimla mirch
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
Salt as required

INSTRUCTIONS

Preparing the florets:

• Firstly chop or break the gobi/cauliflower in medium size florets.
• Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water. Let them get blanched in the water for 15-20 minutes. Later drain and keep aside.
• Preparing the batter and frying the florets:
• In a bowl mix together the ingredients for making the batter - all-purpose flour/maida, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
• Add water and whisk to make a smooth batter without any lumps.
• Dip each gobi floret in the batter.
• Fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. 
• You can also deep fry or shallow fry. i have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying takes some time.
• When one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. Flip for a couple of times more, so that the gobi florets are evenly fried and light golden.
• Drain the fried gobi florets on a kitchen paper towel. Fry all the gobi florets this way in batches.

Preparing the sauce:

• No need to add any oil again. In the same pan, add chopped ginger, garlic and green chilies.Sauté for a half a minute.
• Then add the chopped spring onions & capsicum. Add chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
• Add soy sauce, tomato sauce, black pepper and salt. Stir.
• Add the pan fried cauliflower florets.
• Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
• Lastly add vinegar and stir well. Check the taste and add more of soy sauce or tomato sauce as per your taste. Switch off the fire. Mix in the chopped spring onions greens or garnish with them while serving.
• Serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

Source: vegrecipesofindia
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Sabudana Khichdi

Sabudana Khichdi 

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INGREDIENTS:

1 cup sabudana or tapioca pearls

2 small to medium size potatoes/aloo

½ cup roasted peanuts/moongphali

8-10 curry leaves/kadi patta (optional)

1 tsp grated ginger/adrak (optional)

1 green chili/hari mirch, chopped

1 tsp cumin/jeera

¼ cup grated fresh coconut (optional)

½ to 1 tsp sugar or as required

½ to 1 tsp lemon juice or as required (optional)

2 tbsp oil

Rock salt as required

INSTRUCTIONS:

• Soak sabudana overnight or for 3-5 hours.
• Next day drain the sabudana very well and keep aside in a bowl.
• Boil the potatoes and when warm peel and chop them.
• In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
• Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
• Now heat oil. Fry the cumin first till they crackle and get browned.
• Now add the curry leaves and green chilies. Fry for half a minute and then add the grated ginger.
• Stir till the raw smell of the ginger goes away. Now add potato and sauté for 1-2 minutes.
• Add the sabudana. Keep on stirring the mixture.
• When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
• Don’t overcook as they might become lumpy and hard.
• Lastly add grated coconut. Mix well. Close the fire.
• While serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice.
• Serve sabudana khichdi hot.

Source: vegrecipesofindia

Coconut rice

Coconut rice

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INGREDIENTS:

2 cups Basmati rice

1 tablespoon vegetable oil

1 sliced onion

1 bay leaf

2 whole dried red chilies

2 sticks of cinnamon

4 cloves

4 green cardamom (bash it slightly so the husks open up)

1 teaspoon ginger paste

1 teaspoon garlic paste

1 ½ teaspoons turmeric powder

2 cups coconut milk

2 cups hot water

1 teaspoon salt

INSTRUCTIONS:

• Soak the rice in water for 15 minutes. Drain and set aside.
• Add the vegetable oil to a pan on medium heat. Add the cinnamon, clove, bay leaf and cardamom. As the mix splutters, add the sliced onions. Let the onions turn translucent. Then add the dried red chilies and cook for a minute. Add the ginger and garlic paste and sauté. Then add the turmeric powder while mixing vigorously. You can add a tablespoon of water if you feel the spices are sticking to the bottom of the pan. 
• Now add the rice. Sauté for two minutes then add the coconut milk and water. Stir well. Add salt, stir well and cover the pan.
• Cook on low heat for 15 to 18 minutes. When it looks like the rice has soaked in the liquid, remove from the heat, lift the lid and let the rice breathe for 10 minutes. This makes sure that the rice stays fluffy and doesn’t stick together. Serve with sambar or vegetable stew. 

Source: blogs.wsj.com

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Tomato Rice

Tomato Rice

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INGREDIENTS:

For soaking rice:

1 heaped cup basmati rice or any regular rice

Water as required

Other ingredients:

3 medium to large tomatoes, finely chopped or 1 cup finely chopped tomatoes, tightly packed or 200 grams tomatoes

1 medium onion, finely chopped or ⅓ cup finely chopped onions

1.5 tsp ginger garlic paste or ½ inch ginger + 5 to 6 medium sized garlic crushed to a paste in mortar-pestle

1 green chili, chopped

½ tsp mustard seeds

4 to 5 methi seeds/fenugreek seeds (optional)

½ inch cinnamon

2 green cardamoms

2 to 3 cloves

6 to 7 curry leaves

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp black pepper powder or crushed black pepper

½ tsp coriander powder

1 tsp cumin powder

½ tbsp chopped mint leaves/pudina

¼ cup chopped coriander leaves/dhania patta

1.75 cups water

2 tbsp oil

Salt as required

INSTRUCTIONS:

• Rinse 1 heaped cup basmati rice or any regular rice for a couple of times in water.
• Then soak the rice in water for 30 minutes. Later drain the rice and keep aside.
• Chop the tomatoes, onions and green chilies finely. Peel and crush the ginger-garlic in a mortar pestle. Also chop the mint and coriander leaves
• Keep aside all the spices required for the rice.
• Preparing the tomato rice:
• In a pressure cooker, heat 2 tbsp oil. Keep the flame to a low and add ½ tsp mustard seeds and crackle them. Then add 4 to 5 methi seeds (fenugreek seeds) and just lightly saute them for a couple of seconds.
• Then add ⅓ cup finely chopped onion and ½ inch cinnamon, 2 green cardamoms and 2 to 3 cloves.
• Stir and saute till the onions turn translucent.
• Then add 1.5 tsp ginger garlic paste, chopped 1 green chili and 6 to 7 curry leaves.
• Stir and saute till the raw aroma of ginger-garlic goes away.
• Now add ½ tbsp chopped mint leaves/pudina and ¼ cup chopped coriander leaves/dhania patta.
• Stir and saute for a minute.
• Add the finely chopped tomatoes and ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp black pepper powder or crushed black pepper, ½ tsp coriander powder and 1 tsp cumin powder. for a lesser spiced version add 1 tsp ginger-garlic paste, ¼ tsp red chili powder and ¼ tsp black pepper powder.
• Stir very well and saute the tomatoes.
• The tomatoes should soften and become pulpy with oil releasing from the sides.
• Add the soaked rice. Stir the rice with the tomato mixture very well. Sauté for a minute.
• Add 1.75 cups water. For a softer consistency in the rice, you can also add 2 cups water.
• Season with salt as per taste.
• Cover and pressure cook for 2 whistles on medium flame. About 10 to 11 minutes. To get a softer rice, you can also pressure cook for 3 whistles.
• When the pressure settles down on its own. Then remove the lid and gently fluff the rice.

Source: vegrecipesofindia

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Govind Gatte

Govind Gatte 

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INGREDIENTS:

Rajasthani recipes

  Besan - 1 cup

  Red chilli pd - 1/2 tsp

  Turmeric pd - 1/4 tsp

  Carom seeds - 1/4 tsp

  Curd - 1 tbsp

  Oil - 2 tsp

  Mawa/ Khoya - 1/4 cup (grated)

  Green chillies - 2 (chopped)

  Coriander leaves - 1 tbsp (chopped)

  Cashews - 2-3 (chopped)

  Raisins - 2 -3

  Salt to taste

  For gravy

  Mawa/ khoya - 1/4 cup (grated)

  Curd - 1/2 cup

  Red chilli powder - 1/2 tsp

  Turmeric powder - 1/4 tsp

  Cumin seeds - 1/2 tsp

  Cumin powder - 1/2 tsp

  Coriander powder - 1 tsp

  Besan - 2 tbsp

  Oil - 2 tbsp

  Coriander leaves-For garnish

  Curry leaves - 1 sprig

  Salt to taste

  INSTRUCTIONS:

• In a bowl add besan, curd, red chilli powder, turmeric, salt, carom seeds, oil and mix them well.
• For filling mix mawa, green chillies, salt, cashews, raisins, coriander leaves and keep it aside.
• Add little water and make it a firm dough.
• Divide the dough to equal balls, take a ball and make a disc.
• Divide the filling to equal parts, take a part and make a ball. Keep it on the disc and cover from all side.
• Roll to a ball again and keep it on a plate. Do the same for rest of the dough and filling.
• In a sauce pan boil enough water. After they boil drop the prepared gattas in the water.
• Cook them well for 10-15 mins till you prick a tooth pick it should come out clean.
• Strain the gattas and restore the water to use in the gravy.
• In a sauce pan heat oil add cumin seeds.
• After they splutter add curry leaves, besan, mawa and saute them well till the raw smell goes off.
• Add Red chilli powder, cumin powder, turmeric, coriander powder, salt and the restore water or plain water.
• After they boil add the gattas and cook them well for few minutes.
• Beat the curd well and keep it ready.
• Simmer the flame and then add the curd, Mix them well and cook the gravy for few minutes till the oil float on the gravy.

Source: http://www.desifiesta.com/

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Vegetable Pottage

Vegetable Pottage

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INGREDIENTS:

3 turnips

2 carrots

1 parsnip (About 1lb of vegetables in total)

A knob of butter (1oz)

2oz oats

Heaped tablespoon chopped fresh parsley

1 pint/16 floz or 570ml of vegetable stock

INSTRUCTIONS:

Prepare the vegetables

• Put them in the saucepan with the butter and lightly fry to soften
• Add the chopped parsley and oats
• Add the stock
• Cover and cook slowly on a low heat for 20-30 minutes, stiring from time to time
• Once the oats have thickened the sauce and the vegetables are softened, the pottage is ready. 

Source: http://cookit.e2bn.org/

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Raw Banana Poriyal

Raw Banana Poriyal

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INGREDIENTS:

3 small to medium raw bananas

1 tbsp coconut oil

1 to 2 dry red chili

½ tsp mustard seeds

1 tsp urad dal

½ tsp cumin seeds/jeera

8 to 10 curry leaves/kadi patta

a pinch of asafoetida/hing

¼ cup water or add as required

3 tbsp grated coconut

2 tbsp chopped coriander leaves/dhania patta

INSTRUCTIONS:

• Rinse the raw unripe bananas first. Peel them lightly. Dice them and add them in a bowl containing water, so that they don't darken.
• Heat 1 tbsp coconut oil in a shallow frying pan. Keep the flame to a low and add ½ tsp mustard seeds and 1 tsp urad dal. saute till the mustard seeds crackle and the urad dal turn golden
• Then add ½ tsp cumin seeds and sauté till they splutter.
• Then add 1 to 2 dry red chili, a pinch of asafetida, 8 to 10 curry leaves.
• Stir and saute till the red chilies change their color and.
• Now add the raw banana and salt.
• Add ¼ cup water. Stir very well.
• Cover the pan with a lid.
• On a low flame simmer till the bananas have cooked well and softened. Do check a couple of times when the bananas are cooking. If the water dries up in the pan then add some more water.
• When the bananas have cooked, there should be no water in the pan. If there is then simmer without the lid, till all the water dries. Then add 3 tbsp grated coconut.
• Mix the coconut with the rest of the banana stir fry.
• Add 1 tbsp chopped coriander leaves. Mix again.
• Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.

Source: vegrecipesofindia

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