Dahiwale Pudina Chutney

Ingredients

curds - 3/4 cup
pudina chutney -1/4 cup
salt to taste

For the pudina chutney

mint leaves/ pudina, chopped- 2 cups
chopped coriander/dhania - 1 cup
onion - 1 large, sliced
lemon juice -2 tbsp
green chillies - 4
ginger - 1/2 inch piece
salt to taste

Method

1. Grind all the ingredients for the pudina chutney in a mixer & store in the refrigerator until required.
2. Before serving, combine 1/4 cup chutney, curds & salt & mix well & use as required.

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Stir Fried Veggies

Ingredients

3 large onions diced into large pieces
2 tomatoes chopped into large pieces ( 8 pieces .....cut into 1/2 then again each into 1/4 )
2 capsicums diced into big pieces
1/2 tsp chilli powder
2- 3 tsp oil
salt to taste

Method

1. Heat oil. Keep the flame on high.
2. Add the onions. Stir & fry for a 2-3 minutes.
3. Add the capsicums & continue stirring for another2-3 minutes
4. Add the tomatoes. Add the salt & chilli powder & keep stirring for another 3-4 mins.
5. Check for seasoning & serve immediately with the Kadhi & Chawal.

P.S You could change the proportions of veggies as you like. Also , you could add diced paneer along with the tomatoes & proceed in the same manner . Wonderfully flexi dish to make !

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Mixed Vegetable Raita

Raita


Ingredients:-

1 cup curds
salt to taste ( or black salt )
a pinch - roasted jeera powder (optional)
a pinch - chilli powder ( optional)
chopped cucumber, grated carrot, finely chopped onion, chopped tomato, chopped dhania--all
optional ( whichever salad veggies u have or want... OR ..... just seasoning will also do )


Method :-

1. Beat the curds lightly with a fork.
2. Add veggies as required.
3. Add salt. Mix.
4. Sprinkle a pinch of chilli powder.
5. Top with chopped dhania.


P.S .......Instead of ordinary salt, you can use some kala namak & bhuna jeera powder.

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Malai Kofta

Ingredients

potatoes - 2-3 medium, boiled, peeled & grated
paneer - 50 gms, grated
1-2 green chillies, chopped
cornflour - 2 tsp
salt to taste
raisins - about 1/4 cup
enough oil for deep frying

For the Gravy

oil - 1 1/2 tbsp
onions - 3, medium, grated
ginger paste - 1 tsp
garlic paste - 1 tsp
green chillies - 1-2
coriander powder - 1/2 tsp
turmeric powder - 1/2 tsp
salt to taste
tomato puree - 1/4 cup
red chilli powder - 1/2 tsp
khoya/mawa - 1/4 cup
fresh cream - 1/4 cup
garam masala - 1/2 tsp

Method

1. Mix the potatoes, paneer, green chillies, cornflour & salt & mix. Divide into 8 balls & stuff with raisins. Shape into oblong balls.
2. Heat the oil & deep fry the balls on medium heat, until golden brown & keep aside. ( If you do not want to deep fry, you can arrange the balls on a baking dish & bake at 180 degrees for about 5-6 minutes.)
3. To make the gravy, heat the oil in a kadhai & fry the onions until they start changing colour.
4. Add the ginger & garlic pastes,green chillies, coriander powder, turmeric powder, salt , tomato puree, red chilli powder& khoya mixed with about 3/4 cup of water. Cook on medium heat for a few minutes.
5. Stir in the fresh cream & garam masala.
6. Add the koftas with 1/2 a cup of water, cook for a few minutes.
7. Garnish with chopped coriander leaves & serve immediately.

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Chennar Payesh

A quick version of the classic Bengali dessert. Caught it on a TV show. It looked so easy that I tried it immediately !!!
It was fabulous!!
& then I tried to get a bit creative & tried making the strawberry chennar payesh too. That was even better. Even if I do say so myself.

Come on. Get going . Try it out just now. You are going to love it!
Here's the recipe..............

Ingredients

fresh paneer - 1/2 cup

( if you make fresh paneer from 1/2 a litre of milk, it will give you 1/2 cup of paneer. Paneer made at home freshly, using either lemon juice or curds works best. Curdle the milk & strain the paneer immediately. Do not let it get hard & rubbery. Soft fresh paneer will give the best result. )

milk - 1 litre ( 5 cups )
sugar - 1/2 cup
almonds - 6-7, blanched & sliced
pistachios - 5-6, chopped


Method

1. Bring the milk to a boil, lower the heat & simmer until it is reduced to half the original quantity.
2. Add sugar & cook until the sugar dissolves.
3. Mash the paneer in a bowl & add it to the milk. Simmer for just another 2 minutes.
4. Sprinkle with nuts & serve cold.

For the strawberry chennar payesh............

After step 3. leave it to cool completely.
Then crush some fresh strawberries roughly in a blender & mix with the now cool payesh. About 4-5 of medium sized berries should be enough. Top with chopped strawberry & serve cold.

ENJOY !!!

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Apple Jam

Easy & simple way to make apple jam. & really quick too. Haven't used any preservatives or added any food colour. I like it just natural!


Ingredients

cooking apples ( says the recipe ...I used green Granny Smiths) - 1/2 kg
sugar - 375 gms
water - 1 cup
lemon juice -2 tsp
or
citric acid - 1/2 tsp

Method

1. Peel, core & cut the apple into thin slices & cook in water until tender.
2. Add the sugar & lemon juice or citric acid & stir on a hot fire until the jam sets when tested.
3. Cool a little & pour into sterilised jars.
4. The jam is ready for use.


P.S - Since no preservatives have been used, it is better to store the jam in the refrigerator.

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Cabbage Kootu

This is a simple south Indian preparation made using cabbage with peas, lentils & coconut.
Mildly spiced & with just a negligible amount of oil, it is a healthy & wholesome option for people who are health conscious.

But don't worry, it is extremely tasty too.
You don't have to forsake taste for health all the time !!!

Ingredients

cabbage - 1 small one, chopped
shelled peas - 1/2 cup
moong dal (small split yellow beans ) - 2 tbsp, washed
freshly grated coconut - 2 tbsp
turmeric powder - a pinch
sambhar powder - 1/2 tsp
asafoetida - 1/4 tsp
salt to taste

for the tadka

oil - 1-2 tsp
mustard seeds - 1/2 tsp
urad dal ( split & without skin ) - 1/2 tsp
a few curry leaves
some chopped fresh coriander

Method

1. Wash the moong dal & put it into the pressure cooker. Add the chopped cabbage, shelled peas, salt, turmeric powder & sambhar powder & about 1- 1/4 cup of water.
2. Close the pressure cooker & cook until the pressure is released just once. Remove from heat & wait until the pressure is released & you can open the cooker lid.
3. Add the coconut & asafoetida & adjust the consistency ( add a little water if the kootu is too thick ) & let it simmer for a couple of minutes.
4. Mix the rice flour ( or wheat flour -used here as an thickening agent) with a tbsp of water & add to the simmering kootu. Cook for just another minute or two & remove from heat.
5. For the tadka, heat the oil, add the mustard seeds & wait for it to splutter. Now add the urad dal & curry leaves & pour over the kootu when the dal sterts turning red.
6. Top with fresh coriander leaves & serve immediately.

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