Monday, December 9, 2013

Kadhai Mushroom

"Kadhai Mushroom" is a very simple and easy dish made with button mushrooms, capsicum, onions, in a rich and tangy tomato gravy flavored with freshly ground spices.

"Kadhai Mushroom"

Ingredients

Mushroom  - 10-12 pieces medium size
Capsicum, sliced - 1 large
Onion, sliced (thick) - 1 large
Tomato - 2 medium
Ginger garlic paste - 1 tablespoon
Green chilli, roughly chopped - 2 pieces
Ginger julienned - 1 tablespoon
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Whole coriander seeds - 1 tablespoon
Whole dry red chillies - 2 pieces
Salt to taste
Oil - 3 tablespoon

Method

Clean, wash and chop the mushrooms.
De-seed the capsicum and slice.
Slice one tomato roughly and make a puree of the other tomato.


Dry roast the coriander seeds along with the dry red chillies and grind into a rough powder.

Heat 1 tablespoon oil in a kadhai and add the chopped mushrooms and saute (mushrooms have a very high content of water so let it release all the water) until its almost dry and starts to release the oil. Drain any excess oil and keep aside.




Heat the remaining oil in the same kadhai and fry the onions until translucent. Add the ginger  garlic paste and fry for 3-4 minutes or until the raw smell is gone and the onions start to caramelize.



Add the chopped tomatoes and fry for 2-3 minutes, add the tomato puree and cook for another 2-3 minutes. Add red chilli powder and turmeric powder and fry for 3-4 min.







Add sliced capsicum and mix well fry for 3-4 minuets and add the sauteed mushrooms and mix well n cook for 3-4 minutes so that the flavors blend well.(If required add 1/4th cup of water so that the masala, mushrooms and capcicum blend well)




All the ground coriander n red chilli powder mix well, add the kasuri methi along with julienned ginger and chopped green chillies Mix well and cook for 2-3 minutes and turn off the heat.



Garnish with ginger juliennes and serve hot  with roti, naan or paratha.

Thursday, December 5, 2013

Oats N Almond Cookies

"Oats N Almond Cookies"
"Oats N Almond Cookies" is a very simple recipe for cookies, with just a few ingredients, a little bit of handwork and they are ready. We all are aware of the benefits of Oats and always try to incorporate the same in our diet, so why not use it for cookies, I have used whole wheat flour (Aata) instead of refined flour (Maida) for these cookies along with Oats for health reasons.  
The Almonds add nuttiness and an extra crunch to these cookies. The cookies are crunchy on the out side and quite chewy in the inside.


Ingredients

Oats - 1 cup
Whole wheat flour -1 cup
Sugar, powdered - 3/4th  cup
Cinnamon, powder - 1 tsp
Baking powder - 1tsp
Milk Powder - 2 tablespoon
Butter - 1/2 cups
Almonds, roughly chopped - 1/2 cup
Milk - 2 tablespoon

Method

Mix whole wheat flour and baking powder and pass through a sieve to ensure that the baking powder is mixed well.
In a mixing bowl place the flour and baking powder mix, add the oats, milk powder, sugar and cinnamon powder and mix well. Cut the butter into small cubes and add to the dry ingredients and mix well (with your hand or you could even use the food processor) until they start resembling a coarse crumble.




Add chopped Almonds to the crumble and mix well, add milk and form a dough.( The dough might be a little sticky because of the ingredients but don't worry.)




Wrap the dough in a cling film and place it in the refrigerator for an hour or so.


Pre heat the oven at 190 degree Celsius or 374 degree Fahrenheit and prepare the baking tray by rubbing it with butter / oil or any cooking spray and dusting it with dry flour.


Remove the dough from the refrigerator and divide it into 18 - 20 equal portions. Roll each portion into a ball and press with your palm to form disc approx. 1.5 inches in diameter and around 0.25 inches in height. Place the discs on the prepared baking dish and allow around 1.5 - 2 inches space between the disc as they will expand during baking.


Bake in preheated oven for 18 - 20 minutes. The cookies will be slightly brown and will have cracked edges.


Remove from oven and let them rest on wire rack until they cool. You could store these in airtight containers for a week.

Enjoy along with  tea or coffee.

Monday, December 2, 2013

Lauki Chane Ke Dal

"Lauki Chane ke Dal"
"Lauki" Or Bottlegourd is a humble vegetable with a lot of health benefits, usually ignored and not much relished due to its bland taste. As a kid I never liked lauki, but my mom never gave up and she ensured that we had this vegetable in different preprations, be it as "Lauki ka Kofta", "Lauki Chane ke Dal", "Stuffed Lauki", "Lauki Ka Sag" etc. Trust me, we all loved her spicy preprations of the humble "Lauki"
"Lauki Chane ke Dal" is one of our all time family favorite. Its a healthy and wholesome dish with the benefits of vegetables as well as lentils.

Ingredients

Chana Dal / Bengal gram dal - 1 cup
Lauki / Bottlegourd - 1 medium (400 grams)
Onion, chopped - 1 medium
Ginger, chopped - 1 tablespoon
Garlic, chopped - 1 tablespoon
Tomato, chopped - 1 medium
Green Chillies, roughly chopped - 2
Green coriander leaves, chopped - 2 tablespoon
Bay leaf - 1
Green Cardamom - 2-3 pods
Cloves - 4-5 pcs
Black Pepper corns- 8-10
Cinnamon Stick - 1 inch
Turmeric Powder - 3/4 th teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Asafoetida - a pinch
Garam Masala Powder - 1/2 teaspoon
Cumin  Seeds - 1 teaspoon
Whole Red chillies - 2
Slat - to taste
Oil - 3 tablespoon

Method

Clean, wash and soak chana dal for 2-3 hours.
Peal and cut the lauki into cubes.

Heat 2 tablespoon of oil in a pressure cooker and add the bay leaves, green cardamom, cloves, black pepper corns and cinnamon stick, once the spices start  releasing the aroma add the chopped onions and fry for 2-4 minutes until golden brown.


Add the chopped lauki and mix well and fry for a minute or two, Add all the powdered spices, fry for 3-4 minutes, add the tomatoes, chopped ginger, green chillies and garlic, fry until the oil starts leaving the sides.






Add 3 and a half cups of water and bring it to a boil, add the soaked chana dal and salt. Let it come to a boil, close the lid of the pressure cooker and cook for 3-4 whistles.



Carefully open the lid once all the steam has escaped add the garam masala powder and fresh green coriander and mix well.


Heat one tablespoon of oil in a kadhai, add the cumin seeds, broken whole red chillies and asafoetida. Once the cumin seeds start to crackle turn off the heat and add the tempering to the dal.


Serve hot with a dollop of desi ghee (clarified butter) along with roti or rice.