Thursday, November 27, 2014

Veg Handi/ Veg Diwani Handi restaurant style curry


This is Rich Creamy curry with lots of vegetables restaurant style.
I have adapted the recipe from dassana and have made slight changes to hers.
Ingredients for Veg Diwani Handi/Veg Handi
To make cashew paste:
  • 3 tbsp cashews or about 20 to 25 cashews
  • ½ cup hot water for soaking
Other ingredients:
  • ¼ th chopped carrots, about 2 small or 1 medium carrot
  • ¼ th cup chopped french beans, about 8 to 10 french beans
  • ¼ th cup chopped potatoes, about 1 medium potato
  • ¼ th green peas (fresh or frozen)
  • ¼ th  cauliflower florets
  • ¼  sliced mushrooms, 6 to 8 button mushrooms (optional)
  • 1 medium onion, finely chopped onion
  • 1 medium tomato, finely chopped tomatoes
  • 3 to 4 medium garlic + ½ inch ginger, crushed to a paste or 1 tsp ginger garlic paste
  • 1 tsp chopped coriander leaves finely chopped
  • 1 tsp chopped mint leaves finely chopped
  • 1 cup water ( a little more if you are making the gravy slightly thinner like mine)
  • 3 tbsp low fat cream, (you can use full fate if you wish to)
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp garam masala powder
  • ½ tsp kasuri methi/dry fenugreek leaves (crushed)
  • a pinch of nutmeg powder or grated nutmeg
  • 1 tbsp butter + 1/2 tbsp oil
  • salt as required
whole spices:
  • 1 small to medium tej patta/bay leaf
  • 2 clove
  • ½ inch cinnamon/dal chini
  • 2 single strand of mace
  • 2 green cardamoms


INSTRUCTIONS
  1. Then soak cashews in the hot water for 30 minutes.
  2. Meanwhile when the cashews are soaking, wash, peel and chop the veggies.
  3. Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. you can also fry or saute the veggies till they are cooked.
  4. After 30 minutes, drain and add the soaked cashews to a grinder or blender.
  5. Add water and grind to a very smooth paste.
  6. Heat butter and oil in a handi or pan.* check notes.
  7. Add whole spices - cinnamon, green cardamoms, mace, cloves and bay leaf. sauté the spices till fragrant.
  8. Add finely chopped onions and sauté the onions on a low flame till they turn golden brown in colour.
  9. Add ginger-garlic paste, chopped coriander and mint leaves and sauté for a minute.
  10. Add finely chopped tomatoes, sauté till the tomatoes become pulpy and you see oil leaving the sides of the mixture.
  11. Add turmeric powder, red chili powder and coriander powder, cashew paste.
  12. Keep stirring  till you see oil releasing from the sides of the pan
  13. Add water and give a nice stir.
  14. Now add slit green chilies. stir again and let the gravy begin to simmer. takes about 3 to 4 minutes on a low to medium flame.
  15. Add salt and stir again.
  16. Now add in the steamed veggies.
  17. Mix well and simmer the veggies in the gravy for 2 to 3 minutes. The gravy would begin to thicken by now.
  18. Grate a little of nutmeg directly in the gravy.  Say about a pinch of grated nutmeg or nutmeg powder.
  19. Add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.
  20. Lastly add cream. I added low fat cream you can use full fat if you wish to.
  21. After adding cream, mix & switch off the flame.
  22. Garnish with chopped coriander or mint leaves and serve vegetable handi with Jeera rice, tandoori rotis or chapatis.
Note:
 You can use ½  tsp sugar which id completely optional, this gives you a sweet touch to the curry.
You can add  tsp yogurt / thick curds which gives you a slightly sour taste to the gravy.
I have skipped both as I did not want it to sweet or sour.
As i did not have a big handi I made the gravy part in mud handi (# 6 - # 15)then later shifted the gravy in ad bigger pan and then continued cooking. you can cook the complete thing in a handi or a pan, but cooking in handi gives a earthen flavour. 

I made the gravy slightly thinner than making it thicker as I was going to serve it with Jeera rice.

Happy Cooking,

 



Thursday, November 20, 2014

Brinjal Gothsu

I had made this Gothsu when I had prepared Pongal knowing that this is the side dish that will pair well with Pongal, but I loved pongal on its own and this curry also was a nice combo to the pongal.
I saw various Gothsu recipes for Pongal but used Jeyashris recipe to make it.

Here is what we need:
Purple/Dark Brinjal – 1
Small onions/Shallots – Around 15
Sesame oil – 1 tbsp
Tamarind extract  – ½ cup
Sambar powder- ¼ th tsp
Chana Dal – 1 tbsp
Corriander Seeds/ Dhania -1 tbsp
Red Chilli - 4
Mustard seeds – ½ tsp
Curry leaves few
Asafoetida – a pinch
Salt to taste
Finely chopped coriander leaves – a tbsp


Method:
Firstly apply oil to the brinjal and roast it on flame or Coal anything available with you and when done immerse the brinjal in water for some minute by doing this the skin comes out easily.
Rinse the brinjal to make sure there is no burnt sin over it.
Mash it with your hands well.
Now heat a pan add ½ tbsp oil chana dal,dhania,red chillies and roast til brown. When cooled down powder it and keep aside for later use.
Peel the onions and keep aside.
Take a pan add ½ tbsp oil again and add in mustard seeds,when splutters add curry leaves shallots and roast till shallots turn golden brown.
Add the tamarind extract ( taken from 1 tbsp tamarind), sambar powder,salt turmeric powder and hing.
Let the water come to a rolling boil then add the ground masala and boil it for almost 6-7 minutes.
Add in the mashed brinjal and mix well.
Add more water if you want a thinner version.
Let it cook for 4-5 minutes the add coriander leaves and mix well.
Serve it hot with Pongal or idli, dosa or anything of your choice.

Note :
I have used only 4 chillies that to not much spicy you can adjust spice accordingly.
Actual recipe has no curry leaf but I lie the flavor so I have added it you can sip if you wish to.



Happy Cooking,
 


Sunday, November 9, 2014

Pasta and Pumpkin Kheer

This is a unusual recipe which I tried on my own during Diwali.
For Pumpkin and Pasta Kheer we need:
1 cup Pumpkin puree(cook the pumpkin without its skin and seeds and then puree it)
½ cup Pasta ( I have used shell pasta)
2 cups Milk
¼ th cup Sweetened condensed milk
¼ th cup Sugar
1tbsp Cardamom powder
Method:
Bring boil both milk and sugar together cook until the milk get half reduced in low flame.
Meanwhile cook the pasta in hot water and drain it when done and keep aside.
Now add the pumpkin puree condensed milk to the boiled milk and bring again to boil, put the flame in simmer and cook them for few minutes.
Add the cooked pasta, keep the flame in medium, and cook until they get mixed well(this takes about 5 minutes).
Finally add the cardamom powder to the kheer, stir it well and switch off the stove.
Garnish with nuts of your choice. I have used blackcurrants which gave a different taste to the kheer.



Happy Cooking,

 

Hari Khichdi


Today I am Sharing a simple khichdi recipe which includes no onion and garlic and is filling and nutricious.


Recipe :

3/4 cup rice 

1/2 Cup Split Moong

1 cup blanched and puréed Spinach

1 tsp Cumin seeds

1tsp finely chopped ginger 

Salt to taste 

1 tbsp Ghee + Ghee for drizzle 

1tsp pepper powder(u can use green chillies too). 

3 cups water 

Wash and soak moong and rice together for 15 min. 

Heat oil in a pressure cooker. 

Splutter Cumin seeds. 

Add finely chopped ginger and stir for a min till the raw 

smell of ginger goes off. 

Add water and bring to boil. 

Combine the soaked daal and rice with spinach puree and 

add salt to taste and cook till 2 whistles.

Open when the pressure eases off. 

Enjoy hot with some ghee drizzled on top.


Happy Cooking,

 

Monday, November 3, 2014

Duddhe Elchikeri


This is a Keralian Amchi Cuisine which I learnt from one of a wonderful food group KKAJ.
It tastes awesome with white rice.
Here is what we need:
    Tur dal-1 cup
      Pumpkin-250gms
        Coconut grated -1 cup
          Red chillies-1-2
            Turmeric powder-1/4 th tsp
              Salt to taste

              For tempering :

              Mustard seeds-1 tsp

              Cumin seed(jeera) -1 tsp

              Coconut oil – 1tsp

              Curry leaves

              Coconut grated & roasted till it turns  golden brown - 2 tsps


              Method :

                    Pressure cook tur dai and pumpkin pieces

              without removing the skin.

               Make a smooth paste of coconut & red chillies

              (thisdish  is not spicy).
              Add this paste  the dal & cooked pumpkin pieces. Add
              turmeric  & salt and bring to a boil.
              Heat oil in a kadai  add mustard, jeera & curry leaves .Finally
              add grated & dry roasted coconut over the prepared dish.



                        Relish this yummy dish with rice.

                        Happy Cooking,


                         

                        Sunday, November 2, 2014

                        Biscuit Tukdi

                        Biscuit tukdi/shakarpare/Shankarpali anything you call it its just like a biscuit and a yummy snack which we here at home just love it.

                        Ingredients for Biscuit Tukdi /Shankarpali

                        Recipe adapted from : Swayam paka

                        ½ cup maida/all purpose flour
                        3 Tablespoon sugar
                        2 cardamom
                        2½  tsp ghee
                        Approx 3 tablespoon water
                        Oil to fry


                        Method:

                        Take the maida in a bowl . 
                        Finely powder the sugar * along with the cardamom  .
                        Add sugar to the maida.
                        Now melt the ghee and add it to the maida and sugar mix well.
                        Now add water little by little, knead it well and make hard dough and keep it aside for 3 to 4 minutes.

                        Heat the oil in a pan for frying on a medium heat.
                        Divide the prepared dough into 2 parts. Take one part and roll it into a small poori.
                        Smear little ghee and fold it to half and then fold it again,
                        Now roll it like a Roti/chapati (not too thin nor too thick) .
                        Cut into small diamond shapes.
                        Fry this in the hot oil until it turns golden brown on both sides .
                        Once it is done, remove from the oil and put it on a paper towel.
                        Repeat the same procedure for the remaining dough.
                        Biscuit tukdi is ready to relish J.
                        Notes:
                        You can save a tbsp of powdered sugar and sprinkle over the tukdis later if you like the sweet tatse first. We love it the way I have explained J.
                        Happy Cooking,
                          



                        Thursday, October 30, 2014

                        Baby Corn Manchurian

                        What do you do when you have some sudden cravings? Order from any restaurant or make it yourself ? or just think about it and rest back? I love trying it on my own 90% of the times. Sometimes yes I do rest back or order(which happens rarely). This dish was made on one such day when I was having sudden cravings for some Indo Chinese dish.
                        Luckily I had everything in my pantry so I ended up making Baby corn Manchurian.


                        Here is what we need for making Baby Corn Manchurian:
                        Ingredients
                        For the batter:
                        • 1 packet of babycorn
                        • 2 tbsp cornflour/corn starch
                        • 4 tbsp all purpose flour/maida
                        • ¼ th tsp soya sauce
                        • ½ tsp ginger garlic paste (optional)
                        • ½ tsp black pepper powder
                        • water as required
                        • salt as required
                        • oil for deep frying the babycorn
                        For the manchurian sauce.
                        • 2 spring greens, chopped - reserve some greens for garnishing
                        • 2 spring onion bulbs, finely chopped
                        • 1 small capsicum/green bell pepper - chopped (optional)
                        • 1 green chili, finely chopped
                        • ½ inch ginger, finely chopped
                        • 4-5 garlic, finely chopped
                        • 1 tbsp soy sauce
                        • 1 tbsp tomato sauce(optional)
                        • 1 tsp black pepper powder
                        • 2 tbsp sunflower oil or sesame oil
                        • Salt to taste
                        • ½ tsp Sugar


                        Instructions

                        For preparing the batter:
                        1. Rinse the baby corn in water.
                        2. Chop them if they are slightly big.
                        3. In a bowl mix all the dry ingredients mentioned under the batter except for baby corn and oil.
                        4. Add water and make a thick batter.
                        5. Dip the baby corn in the batter and coat them evenly.
                        6. Heat oil for frying.
                        7. Deep fry the baby corn in hot oil till they are golden brown and crisp.
                        Now let’s prepare the sauce.
                        1. Heat oil in a wok or kadai.
                        2. Add the finely chopped spring onions bulbs and stir fry till they become transparent.
                        3. Add the ginger, garlic, green chilies.
                        4. Stir fry for a minute.
                        5. Now add the soy sauce & tomato sauce.
                        6. Now add the chopped capsicum.
                        7. Stir and mix well.
                        8. Add the fried baby corn.
                        9. Stir and season with salt, sugar, pepper powder.
                        10. Stir again till the sauce gets coated the baby corn evenly.
                        11. Serve baby corn Manchurian hot garnished with spring onion greens.


                        Notes:
                        You can use a tsp of red chilly powder instead of using 1 tsp chilli powder in the sauce.        

                        I add a little soya sauce in the batter that gives a little extra taste to the baby corns.

                        Monday, October 27, 2014

                        Sheera

                        Its a deleted Post so i have posted the oic as it is J
                         Its SHEERA…
                        Sheera is one of our family favorite, but to add to it… my
                        Dad like the sheera made by Thick sooji/Rawa and the rest of us love it with the fine semolina/rawa…. So here is the difference among us :D

                        Photobucket



                        Fine Semolina/ Rawa/Sooji- 1 cup
                        Sugar – 1 cup
                        Water -2 cups
                        Few Strands of Saffron
                        Ghee – 3-4 tbsp (be generous in adding it as it will taste super especially if it’s the homemade ghee)
                        Elaichi/Cardamom powder – 1tsp
                        Cashew nuts broken few
                        Hot Milk - 1tbsp
                        Almonds to garnish
                        Method:
                        Soak saffron strands in hot milk.
                        Heat ghee in a deep bottom pan and fry broken cashews…. When done fry the rawa until golden brown (by frying it the rawa doesn’t form lumps).
                        Now add water and boil until the rawa is cooked and water almost evaporated.
                        Now add sugar,soaked kesar and mix vigorously so that no lumps are formed.
                        Cook for 5 more minutes, add cardamom powder and remove from flame.

                        Garnish with roasted Almonds.
                        Eat it just like that or with Hot Puris or with any thing of your choice. 


                        Photobucket



                        Till my next post,
                        Be sweet to All,
                        Saying bubye,



                        Sunday, October 26, 2014

                        Batate song/Saung


                        Remember the Batate Song picture I had posted along with Barley Dosa?
                        I just forgot to post it, today its Batate Song here in Aps Kitchen. Batato means Potato and Song is not a English song but meaning of Song is yet not found ;). This goes well with any kind of dosas or even with chapathis or roti or even dal ,rice and this song makes a wonderful combination J.
                        Here is what we need for batate song:
                        Ingredients:
                        2 large potatoes
                        ¾th cup chopped onions
                        1 small tomato finely chopped
                        1-2 tsp coconut oil
                        ½  tsp tamarind extract or 2 peanut sized tamarind
                        2 tea spn chili powder or 6-7 red chilies
                        ½ tsp mustard seeds
                        Curry leaves a spring
                        Salt to taste
                        Coriander leaves to garnish



                        Method:
                        Boil and peel potatoes. Cut them into small cubes.
                        If using red chilies, grind them with tamarind to a smooth paste. (Ifusing  chili powder and tamarind directly mix it with tamarind juice).
                        Heat oil add mustard seeds and when they splutter add curry leaves and sauté for a second, now to it add onion and fry till they are translucent. Add in th tomatoes and sauté them till they are cooked and a little mushy. Add potatoes, chili and tamarind paste and salt to taste.
                         Mix well and cook for at least 5 minutes on medium flame.
                        Garnish with coriander leaves and switch off the flame. 
                        Serve with Barley dosa or hot steaming dal and rice.




                        Note:
                        If you make the song at least 2 hours before or overnight also will do it will just taste Awesome.
                        Adjust the spice according to your choice.

                        Happy Cooking,
                         

                        Thursday, October 23, 2014

                        Carrot Kheer to Celebrate


                        That it is Diwali today I thought of posting something sweet. So here is Carrot Kheer for all you readers and Wishing you all a Very Happy and Prosperous Diwali J , have a safe one.


                        Carrots are rich in Vitamin A and this is one such vegetable which
                        we like to eat raw or in any Desserts.

                        I’ve tried different kheer like pumpkin kheer, bottle gourd kheer and even fruit kheers. And now it is Carrot kheer. This is very easy and I’ve minimized the amount of milk in it yet it has a rich and creamy texture.

                        Ingredients:
                        700gm of carrots 
                        ½  litre of milk 
                        2  tsp of ghee 
                        A few of cashew nuts and pistachios (any nut of your choice)
                        A little more than ¼ thcup of sugar * check notes

                        ½ tsp of powdered cardamom 
                        2 tbsp of condensed milk 

                        How I Made It:
                        Firstly peel the carrots and grate them.

                        Now add this carrots to 1 cup of milk and keep it to boil.

                        When the carrots have cooked in the milk allow it to cool down.

                        Meanwhile heat the ghee in a small pan and fry some cashewnuts in it. Keep aside for later use.

                        Once cooled down add it in a mixer grinder/ blender and puree it into a fine paste.

                        Now transfer this mixture in a thick bottomed pan and add the remaining milk in it and allow it to cook until it gets thickened a bit.

                        Once this is done add in the sugar and mix well. Let it come to a rolling boil.

                        Add cardamom powder and garnish it with fried cashewnuts, pistachios.

                        Tastes best when Served Chilled.



                        Note:
                        I have used very less ghee for frying cashews you can add a extra
                        tsp.

                        You can even add raisins fried in ghee, i have skipped it as i do not
                        like it in kheer.

                        As the carrots i used were really sweet i have even reduced the amount of sugar in it. You can increase it if you like it a little more sweet.

                        Once Again Happy Deepavali/Diwali to you and your Family J.

                        Stay Blessed,

                        Happy Cooking,

                         


                        Tuesday, October 21, 2014

                        Shevo/ Sev/Plain Sev


                        Shenvo or Shevo as we call it in Konkani is nothing but plain Sev or Ompudi. It’s a yummy snack to munch on and make even during Diwali. My mom made this when I was in Mangalore and this was lying in my drafts, so I thought this is the right time to bring it out ;).



                        So here is what we need for Shenvo/Shevo
                        ¼ th kg Gram Flour/Chane Peet/Kadale hittu
                        2 tbsp hot oil
                        Asafoetida – 3-4 pinches or hing water as required
                        Oil to deep fry
                        Salt to taste (approx 1 tsp check taste and then add extra)

                        Method:
                        Firstly Sieve gram flour.


                        Now add salt, hing water, and hot oil in the gram flour and mix, now add very little water and make a thick paste.



                        The paste must be of this consistency.


                        Meanwhile heat oil in a deep pan.
                        Now take a Sev acchu/machine and the add the mixture in it and press it in circular motion in the hot oil.


                        Just like this.
                        The oil will start bubbling don’t panic.
                        Fry the Shevo in medium flame so that it gets cooked evenly.



                        Gradually the bubbling will stop and this is the time when the Sev is almost done.
                        Remove the Shevo in a  Steel colander or Paper towel.

                        Once cooled gently crush it. Make sure you don’t powder it. 


                        Now the Shevo is done, store it in a Airtight container.
                        Enjoy your Shevo as a evening snack or anytime snack or make it this diwali. 

                        Happy Cooking,