Dahi Bhalla/ Dumplings in yoghurt

Ingredients
For the bhallas
250 grams split black gram/urid dal soaked for 6-7 hours
1/2 teaspoon red chili powder
1 teaspoon cumin seeds
2 tablespoon coriander leaves chopped
1 pinch soda bicarbonate
1 teaspoon salt
oil for deep frying
For the dahi/yogurt mix
1 kg yogurt
2 teaspoon dry roasted and crushed cumin seeds
1 teaspoon black salt
pinch of salt
Method

• Grind the soaked black gram nicely adding very little water so as to get a thick batter.
• Add to the batter chili powder, cumin seeds, chopped coriander leaves, soda bicarbonate and salt.
• Whisk well for a few minutes.
• Heat enough oil for deep frying in a wok. Make small balls of the batter and add to the hot oil. Fry on a medium flame until light brown on all sides.
• Remove from the oil and immerse the balls in a pan of hot water.
• Allow the balls to soak in the water for 15 minutes.
• Gently squeeze out the water from  the balls. Take care not to break the balls.
• Place the squeezed balls in a flat serving dish.
• Add to the yogurt the crushed cumin seeds, black salt and salt and whisk well.
• Pour this yogurt mix over the balls in the serving dish and refrigerate for 30 minutes.
• While serving, pour some tamarind chutney and sprinkle little bhujia on top.

Fried Ice-Cream (Easter special)

  

Fried Ice-Cream(Easter special)

Ingredients

1 scoop vanilla ice cream

White of one egg

4 tablespoon coconut powder

¼ teaspoon cinnamon powder

½ teaspoon icing sugar

1 teaspoon honey

1 slice pineapple

Oil for frying

Mint leaves for garnishing

Coco powder for garnishing

Method

• Before beginning the entire procedure, make sure that the ice-cream is hard frozen.
• Scoop the ice-cream into a ball using an ice cream scoop.
• Place the ball onto a chilled tray/baking paper and return it back to the freezer and freeze it until hard.
• In a bowl, beat egg white, icing sugar and cinnamon powder.
• When the ice cream is hard, take it back from the freezer and dip it in the egg white mixture.
• Roll immediately in the coconut powder. 
• Keep it back in the freezer for 20-25 minutes.
• Deep fry in oil.       
• Place fried ice-cream on top of pineapple slice and drizzle one tablespoon of honey on top of it.
• Garnish with mint leaves and coco powder.

Kanoor style Chicken Biriyani

Ingredients
5 cups jeerakasala rice, soaked for half an hour and drained
1 kg chicken cut into medium sized pieces
6 medium onions sliced thin
1 tablespoon ginger paste
1 tablespoon garlic paste
1 cup yogurt
3 tomatoes chopped
8 cloves garlic chopped
11/2 inch ginger piece chopped
1 tablespoon green chilli paste
1 teaspoon turmeric powder
3 teaspoon garam masala powder
1 tablespoon grated coconut
5-6 coriander seeds or 1 tablespoon corainder powder
1 teaspoon khus-khus
1 bunch coriander leaves chopped
1 bunch mint leaves chopped
2 tablespoon ghee
6 tablespoon coconut oil
salt
juice of 1 lemon
Method

• Marinate the chicken with garlic paste, ginger paste, yogurt, turmeric powder and salt for half an hour.
• Pressure cook this chicken without adding any extra water for 1 whistle on medium flame. Release the steam and drain the chicken pieces from the stock. Reserve the stock for the gravy.
• Heat 2 tablespoon coconut oil in a frying pan and shallow fry the chicken pieces until lightly browned here and there.
• Heat the remaining coconut oil in a deep bottomed pan. Add the sliced onions and fry until golden brown.
• Now add the chopped garlic, ginger and green chilli paste and saute for 2 minutes.
• Add the chopped tomatoes and fry for 3-4 minutes.
• Then add half of the chopped coriander and mint leaves and continue sauteing for 2 minutes.
• Add the fried chicken pieces, 2 teaspoon garam masala powder and saute well.
• Grind the grated coconut, coriander seeds and khus- khus into a paste.
• Add this paste to the chicken. Add 1 cup of reserved chicken stock and cook until a thick gravy is formed.
• Switch off the flame and keep aside.
• Heat a wide mouthed pan and fry the soaked and drained rice in ghee very well.
• Boil 10 cups of water with enough salt and lime juice. Add the rice to this and cover and cook until the rice is  done and all the water is evaporated.
• Add 1 teaspoon of garam masala into the rice and mix well.
• Remove half of the rice from the vessel and layer the chicken masala.  Then put the rest of the rice on top of the chicken masala. Sprinkle the remaining coriander and mint leaves on top.
• Close the vessel with a tight lid and cook on very low heat for 10- 15 minutes.
• Open and serve the biriyani with onion and tomato yoghurt salad and lime pickle.

Chicken Lollipop

Ingredients
1 kg chicken wings
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon soya sauce
1 tablespoon red chili sauce
1 tablespoon finely chopped green chilli
2 eggs
1/2 cup cornflour
3 tablespoon all purpose flour
salt
a pinch of red food color(optional)
3 tablespoon chopped spring onion
oil for frying
Method
The making of the lollipops from the chicken wings is the first step required towards making the chicken lollipops. For that-

• First take each chicken wing and cut off the small tail part at the end of the wing(you can discard that part).
• Now break each wing at the join part(in the middle) so that you get two separate parts.
• In one part you will notice that there are two bones running parallel to each other. Slightly tear the skin and remove the smaller bone from this piece.
• The other part will have only one bone.
• Cut the ligaments from one end of the bone from each piece and roll the flesh with the skin upwards towards the other end, such that you will get it in the shape of a lollipop.Make sure you do not pull out the meat completely from the other end.
• Do this with all the wings and keep aside. From each wing you will two lollipops.

The lollipops have to be marinated next.

•  For the marination, mix garlic paste, ginger paste, soya sauce, chili sauce, green chilies, eggs, all purpose flour, red food color, corn flour and salt. Mix well until you get a smooth batter with no lumps.
• Marinate the chicken lollipops in this marination and refrigerate overnight or for at least 4-5 hours.
• Deep fry these lollipops in hot oil until reddish brown in color. Drain on to a tissue paper and serve hot with a tomato garlic dip or tomato ketchup.

I.N.R.I Appam / Pesaha Appam

I.N.R.I Appam/Pesaha Appam

Pesaha Appam is the unleavened ‘Pass Over’ bread made by St Thomas Christian community (also known as Syrian Christians or Nasrani).It is served on Passover night of Maundy Thursday. Maundy Thursday is the Christian feast, or holy day falling on the Thursday before Easter. It commemorates the last supper of Jesus Christ with the Apostles.Traditionally, Pesaha Appam is prepared with much respect and special care after going through a fifty days lent. On the day of Maundy Thursday, after the church ceremonials the entire family gathers together for a family prayer. The head of the family then cuts the Pesaha Appam and share the Appam among them all.

I would like to share the recipe of Pesaha Appam and Pesaha paal to you all…

Ingredients

1 cup rice flour

3 tbsp urad dal (soaked for 2 hrs)

1 cup grated coconut

1 big garlic

3-5 shallots

¼ teaspoon jeera

1-1 ½ cup water

Method

• Grind urad dal into a smooth paste by adding little water.
• Grind coconut, garlic, shallots and jeera and combine well by adding water in between.
• Bring 1 ½ cup water to boil and add the rice flour.
• Turn off flame and stir well.
• Add ground coconut mix and urad dal to it
• Mix well to idly consistency.
• Transfer the batter to a greased steaming tin.
• Place a cross with palm leaf at the middle of the batter.
• Cover the tin with an aluminum foil.
• Steam for 15-20 minutes in a steamer on medium flame.

Pesaha Paal

Ingredients

500 gram jaggery

3 cups coconut milk (medium thick)

1 cup thick coconut milk

1-2 tablespoon rice powder

½-1 teaspoon dry ginger powder

½ teaspoon cardamom powder

Pinch of salt

Method

• Melt jaggery with 3-4 tablespoon of water.
• Strain it when it is completely melted.
• Add medium thick coconut milk and stir continuously until half of the milk is evaporated.
• Add thick coconut milk and do not boil.
• Add rice flour dissolved in water to thicken the consistency.
• Add dry ginger powder, cardamom powder and a pinch of salt.
• Give a good stir and turnoff the flame.

Sweet Banana Bonda

Ingredients
2 very ripe bananas, mashed well
10 cashew nuts broken into pieces
8 raisins
4 tablespoon grated coconut
1/2 cup semolina
3 tablespoon ghee
4 tablespoon sugar
1 cup all purpose flour
oil for frying
Method

• Heat ghee in a non stick pan. Add the cashew nuts and fry until golden brown. Drain on to a tissue paper.
• Fry the raisins in the same ghee. Once they puff up, remove onto a tissue paper.
• Add the grated coconut and fry until golden brown. Add the semolina to the coconut and fry well stirring continuously until the semolina attains a light brown color.
• Add the sugar and fried cashew nut  raisins and mashed bananas. Mix well and saute for 3-4 minutes. Allow this mixture to cool slightly.
• In the meantime, make a smooth batter with the all purpose flour, water and a pinch of salt.
• Heat enough oil for deep frying in deep bottomed pan.
• Make small lemon  sized balls with the banana mixture. Dip each ball in the prepared batter and deep fry in the hot oil until golden brown on all sides.
• Remove on to a tissue paper.
• Serve with hot tea.

Dal Methi

Ingredients

1 cup toor dal

½ cup methi (fenugreek) leaves

1 green chilli, slitted

1 onion, chopped

1 large tomato chopped

1 tablespoon garlic, chopped

½ - 1 teaspoon chili powder

½ teaspoon cumin seeds

¼ teaspoon mustard seeds

1 sprig curry leaves

2 dried chilies    

¼ teaspoon turmeric powder

tamarind,a small lemon size ,soaked in water and mashed well to extract the pulp

2 tablespoon oil

Method

• Pressure cook dal with salt and turmeric powder.
• Pour 2 tablespoon oil in a pan.
• Splutter mustard seeds, cumin seeds, curry leaves and dried red chilies,green chilies and give a good stir.
• Add chopped onion and garlic and stir until the mixture turns translucent.
• Add chopped tomatoes and keep sauteing until the tomatoes are mashed well and oil starts separating.
• Add chili powder and salt if required.(I added chili powder to make it more spicy and colorful)
• At this stage add methi leaves and mix well for 1-2 minutes and off the flame.
• Add this methi mixture and tamarind pulp to the cooked dal and boil for a minute.
• Serve hot with rice/ chapathi.       

Sending this recipe to Mission Explore Food: Lentils, Cookcookandcook, Thoushaltcook

Tossed veggies in tangy sauce

Tossed veggies in tangy sauce

Ingredients

6 veg: sausages sliced to 1 inch thickness

1 small onion roughly chopped

1 tablespoon ginger garlic paste

1 teaspoon pepper

¼ teaspoon red chili flakes

6-8 broccoli florets

6-8 button mushrooms

½ carrot thinly sliced

3-4 tablespoon soy sauce

¼ teaspoon maggi seasoning (can skip this step if seasoning is not available)

1 ½ tablespoon oil

Salt to taste

Method

• Shallow fry sausage in ½ tablespoon oil and keep separate.
• Heat remaining one tablespoon oil in a pan.
• Sauté ginger garlic paste for a minute
• Add onions and continue stirring.
• Add pepper and chili flakes.
• Combine all the vegetables along with sausage and stir well.
• Cover and cook for 3-4 minutes on low flame.
• Add soy sauce and seasoning and blend properly.
• Mix well for a minute and turn off the flame.

*Veg.sausage can be substituted with any sausages of your choice.

Crusty Egg with Vegetables

Ingredients

6 eggs

¼ cup milk

1 tablespoon ginger garlic paste

3 tablespoon frozen corn

3 table spoon frozen green peas

6-8 button mushrooms, chopped

3 tablespoon red and green capsicum, chopped

1 medium onion, chopped

1 tablespoon crushed black pepper

2-3 tablespoon chopped coriander leaves

1 tablespoon oil

Salt to taste

Method

• Beat eggs with salt and milk.
• Heat oil in a pan.
• Sauté ginger garlic paste for a minute.
• Add onion and stir until the color changes to light pink.
• Add crushed black pepper.
• Add mushrooms along with corn and green peas and continue stirring for 2-3 minutes.
• Cover the pan, reduce the flame and cook for a minute.
• Add red and green capsicum, give a good stir and turn off the flame.
• Transfer the cooked vegetables to a square shaped baking tray.
• Pour the beaten eggs on top of vegetables along with chopped coriander.
•  Bake at 180 -200 degree Celsius, lighting the top and bottom of the oven for 15 to 20 minutes. 

 *You can add chopped tomatoes along with vegetables to savor your dish.

Cabbage koftas in tomato gravy

Ingredients
For the koftas
2 cups finely chopped cabbage
1/2 cup gram flour
1 onion finely chopped
1/2 teaspoon cumin seeds
2 tablespoon chopped coriander leaves
1/2 teaspoon chili powder
salt to taste
oil for frying
For the tomato gravy
2 large tomatoes
1 inch ginger
1 green chili
a pinch of asafoetida
1/2 teaspoon cumin seeds
1 tablespoon gram flour
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika powder
1/4 teaspoon pepper powder
1/4 teaspoon garam masala powder
2 tablespoon yogurt
2 -3 tablespoon chopped coriander leaves
1 teaspoon sugar
salt to taste
2 tablespoon oil
Method
For preparing the koftas

• Mix the cabbage, gram flour, onion, cumin seeds, chili powder, coriander leaves, chili powder and salt. Knead lightly to form a dough without adding water. The amount of gram flour can be increased or reduced accordingly so as to form a slightly sticky dough.
• Heat oil in a wok and using a spoon drop small dumplings of the dough into the hot oil in a medium flame in batches.
• Deep fry these dumplings turning around occasionally, until all sides are golden brown.
• Drain onto a tissue and keep aside.

For preparing the gravy

• In a blender blend the tomatoes, ginger and green chili well.
• Heat oil in a pan. Add the cumin seeds and asafoetida. 
• Stir fry for a 1-2 seconds, then add the gram flour and fry for 2-3 seconds.
• Now add the blended tomato mixture and mix well.
• Add the turmeric powder, coriander powder, paprika, pepper powder and salt.
• Mix well and cook in a medium flame until oil starts leaving the sides the tomato gravy.
• Now add the yogurt and garam masala. Mix well and simmer until the gravy thickens and reduces to almost half.
• Add 1/2 to 1 cup of water and allow to boil.
• Now add the koftas and cover and cook for 8-10 minutes.
• Open, add the sugar and chopped coriander leaves. Mix well and serve.

Fish Biriyani

Fish Biriyani

For fish masala

Ingredients

500 gram king fish

3 medium onions, chopped

1 tablespoon ginger, chopped

1 tablespoon garlic, chopped

1 big tomato, chopped

¼ cup curd      

1 tablespoon lemon juice

2-3 tablespoon kashmiri chili powder

1-2 tablespoon coriander powder

¼ teaspoon turmeric powder

¼ teaspoon cumin powder

1 teaspoon garam masala powder

2-3 tablespoon oil

Salt as required

For marination

1 tablespoon Kashmiri chili powder

1 tablespoon each crushed ginger and garlic

1 tablespoon fennel powder

¼ teaspoon turmeric powder

1 teaspoon vinegar

Salt, to taste   

      

For rice

2 cups basmati rice, washed and soaked for 30 minutes

4 cups water

2 tablespoon ghee

4 cardamoms

5 cloves

2 medium size cinnamon sticks

6-8 whole black pepper

3 bay leaves

1 star anise

2-3 tablespoon ghee

Juice of ½ lemon

Salt as required

Masala Preparation

Method

• Make a fine paste of all ingredients under marination and marinate the cleaned fish pieces for 45 minutes to 1 hour.
• Shallow fry the fish pieces until it turns light golden brown.
• Add 2 - 3 table spoon oil in a pan. (The left over oil of fish fry can also be used)
• Sauté ginger and garlic until raw smell goes off
• Add onion and sauté until it turns translucent.
• Add chopped tomatoes and give a good stir for a minute.
•  Make a paste of chili powder, coriander, turmeric and cumin powder with a little water in a bowl and add to the above mixture.
• Stir well until the tomatoes are well mashed and oil starts appearing on top.
• Add ¼ cup yoghurt and mix well.
• Add fish pieces and stir until the fish pieces are well coated with gravy.
• Cover and cook for 5-6 minutes.
• Add 1 table spoon lemon juice.
• When the gravy becomes thick and fish is well cooked, sprinkle garam masala powder on top and remove from fire.

Rice preparation

Method

•  Drain water from the soaked rice completely.
• Heat 2 tablespoon ghee in a vessel.
• Add whole masala (cinnamon, cloves, pepper, star anise, bayleaves, cardamom) and stir for a minute
• Add rice and stir for 2-3 minutes
• Add 4 cups water.
• Add salt along with lemon juice.
• Cover and cook till the water is completely evaporated.

For layering

• Spread one layer of fish masala first and a layer of rice on top of it.(repeat the procedure)
• Garnish with chopped coriander, mint leaves and fried onions.
• Cover the vessel tight and cook in low flame for 10 minutes before serving.
• Serve hot with raita and pappad.

Veg Puff Pastry Tarts

Ingredients
6 square puff pastry sheets(frozen)
250 gm chopped button mushrooms
1 onion chopped
3 tablespoon chopped green capsicum
3 tablespoon chopped red capsicum
1 teaspoon pepper powder
1/2 teaspoon tandoori masala powder(optional)
4 tablespoon grated cheddar cheese
1 tablespoon oil
1 tablespoon tomato ketchup
Method

• Defrost the pastry sheets and stuff each pastry sheet into each mould of a cup cake tray, so that it looks like a cup with the sides out wards each cup.
• Prick the sides of each pastry sheet with a fork.
• Heat oil in a pan and saute the onion until translucent.
• Add the chopped mushrooms. Stir fry for 2 minutes.
• Now add the pepper powder, tandoori masala, a pinch of salt and mix well.
• Add the chopped red and green capsicums. Mix well and off the flame.
• Stuff this mixture into each cup.
• On each cup sprinkle the grated cheese and top with a little tomato ketchup.
• Bake these tarts on a preheated oven for 15- 20 minutes.(The time may vary according to your oven type and cup cake mould sizes.)

Sliced Potato Chili Roast

Ingredients
1 large potato, boiled and peeled
1 small onion
1 small tomato
1/2 teaspoon chili powder
salt to taste
1 - 2 tablespoon oil
Method

• Slice the boiled potato into 1 inch thick slices.
• Coarsely grind the onion, tomato, chili powder and salt.
• Spread this mix onto both sides of slices of potato.
• Heat oil in a non-stick pan and roast the potato slices on a very low flame. 
• Turn around the slices carefully and roast until both the sides are evenly browned. 

Tomato Rice

Ingredients
2 tomatoes chopped
1 cup basmati rice
1 onion, finely chopped
2 carrots, finely chopped
1 red chili, chopped
2 celery stalks, chopped
2 garlic cloves, finely chopped
1 tablespoon oil
750 ml vegetable stock or water
salt and pepper 
Method

• Wash the rice well and soak it for 30 minutes in water. Drain well and keep aside.
• Heat oil in a heavy bottomed pan. Add the onion, garlic, red chili, carrot and celery and saute well until all the vegetables are coated with oil.
• Add tomatoes and fry for 2-3 minutes, then stir in the stock and salt.
• Bring it to a boil and then reduce the flame and cover and cook until the rice is cooked. This will take approximately 20 - 25 minutes.
• Season with pepper, mix well and serve hot.

Cauliflower Manchurian

Ingredients
For the fried florets
500 gms cauliflower, cut into florets and blanched
1 tablespoon ginger garlic paste
1/2 cup all purpose flour
1 tablespoon corn flour
1/2 teaspoon red chili powder
1 teaspoon soya sauce
salt to taste
oil for deep frying
For the sauce
1 large onion diced
1 small capsicum diced
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped green chili
1 tablespoon dark soya sauce
1 tablespoon chili sauce
2 tablespoon tomato ketchup
1/2 teaspoon pepper
a pinch of sugar
salt to taste
1 tablespoon oil
Method
Preparation of the fried florets

• Mix the all purpose flour, corn flour, ginger garlic paste, chili powder, soya sauce and salt with a little water to form a smooth and thick batter.
• Heat enough oil for deep frying in a wok. 
• Dip the cauliflower florets in the batter and deep fry in batches until golden brown on all sides.
• Drain on to a paper towel and keep aside.

Preparation of the sauce

• In a small bowl add the chili sauce, soya sauce, tomato ketchup and salt and mix well. Keep this aside.
• Heat 1 tablespoon oil in a wok and add the sugar.
• Once the sugar starts to brown add the chopped garlic and green chilies and stir fry quickly on high flame.(Take care not to burn the garlic, they just have to get translucent.)
• Add the sauce mix to this and stir fry for a second. 
• Immediately add the fried cauliflower florets and stir fry for 3-4 minutes on high flame.
• Add the onions and capsicum and continue stir frying for 1-2 minutes.(The onion and capsicum should retain their crispiness.)
• Season with pepper. Mix well and switch off the flame.

*This is a dry version of cauliflower manchurian. Those who would like to have it with gravy can dilute 1 teaspoon of corn flour in 1 cup of water and add it after the last step.  Cook stirring for 1 minute or until the gravy thickens and then remove from the flame.

Methi Paneer / Indian cottage cheese with Fenugreek leaves

Ingredients
500 gms paneer cubes
2 medium onions, grinded into a paste
20 cashew nuts, soaked and grinded into a paste
5 tablespoon oil
2 tomatoes pureed
1 teaspoon coriander powder
1 1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
2 cups methi/fenugreek leaves chopped
3 tablespoon cream
salt to taste
Method

• Fry the paneer cubes in little oil until the edges turn light brown and keep aside.
• Heat oil in a wok. Add the onion paste and fry till pink.
• Add the cashewnut paste and fry for 2 minutes.
• Add the chili powder, turmeric powder and coriander powder and saute for 1 minute.
• Now add the tomato puree and saute for 2-3 minutes.
• Stir in the methi/fenugreek leaves and salt. Saute for 5-6 minutes.
• Add 1 cup of water and the fried paneer cubes. Once it starts to boil, reduce the flame and simmer for 3-4 minutes.
• Finally add the cream and mix well. Simmer for 1 minute more and then off the flame.
• Serve hot with chapatis, nan or parathas.

Apple Milk Shake

Ingredients

1 red apple peeled, cored and cut into chunks

2 tablespoons sugar

3 heaped tablespoon milk powder

2 cups water

Method

• Add all the ingredients into a blender and blend well.
• Pour into a tall glass and serve chilled with ice.
• A scoop of vanilla ice cream can be added while serving.

* Milk powder can be substituted by 2 cups of milk. You can omit adding water if you are adding milk.

Oil free Potato and Peas curry

Ingredients

1 large potato boiled, peeled and cut into cubes

1 cup boiled green peas or frozen green peas

1 medium onion chopped

1/2 teaspoon cumin seeds

1/2 teaspoon ginger and green chilli paste

1/2 teaspoon garlic paste

1 cup chopped tomatoes

1/4 teaspoon turmeric powder

1/2 teaspoon chili powder

1/2 teaspoon garam masala powder

1/2 teaspoon sugar

salt to taste

1 tablespoon chopped coriander leaves to garnish

Method

• Heat a non- stick pan and add the cumin seeds. Dry roast it or around 10 seconds.
• Add the onions and stir fry continuously until they start to brown.
• Add the ginger-green chili paste and saute for 3-4 seconds.
• Now add the tomatoes, mix well and simmer until the tomatoes are cooked and mushy.
• Add the turmeric powder, chili powder, garam masala powder, salt and mix well.
• Add the potatoes and green peas. Mix well and add 1 cup of water and salt.
• Simmer for 5-6 minutes until the gravy thickens.
• Garnish with freshly chopped coriander leaves and serve with hot phulkas.

Recipe courtesy: tarladalal.com