Sunday, November 29, 2015

Harey Pyaz aur Aloo Ke Subzi


Haray Pyaz aur Aloo ke Subzi is a very easy and quick preparation of potatoes. As the name suggests its made with harey pyaz or spring onions and potatoes.

"Harey Pyaz aur Aloo Ke Subzi"
Its a very easy and quick dish which is made during the winter months when fresh green onions are available in abundance.
The recipe which I am sharing here is from my MIL's kitchen, its super easy and can be made in 20 minutes. Goes well with Chapatis or Parathas and Hari mirchi ka achar and a great option for packed lunch to school or office too.

Ingredients

Aloo / Potato - 2 large
Harey Pyaz / Onion greens, chopped - 3 cups
Whole red chili - 1 broken into half
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Slat to taste
Mustard oil - 2 tablespoon

Method

Wash, peal and cut the potatoes lengthwise into quarters and then cut them into approximately half inch slices. Place the chopped pototaoes into water until you are ready to cook. This will stop them from browning.


Clean, wash and chop off the ends of the green onion's, pat dry them with a kitchen towel and then finely chop them.



Heat 2 tablespoons of mustard oil in a Kadhai until smoking point. Turn off the heat and let it rest for 2 minutes. Once again place the kadhai on to medium heat and add the red broken red chilies, as soon as they start to turn brown add the chopped potatoes and fry.



Add the coriander powder, turmeric and continue to cook on medium flame, add a table spoon or two of water, cover and cook until the potatoes are done and a spoon can easily cut through the potatoes. Add the chopped green onions and mix well.



Add salt and mix well, within moments you will notice that the onion greens have started to loose there moisture and are whilting. Cook for a minute or two and turn off the flame.



Serve Harey Pyaz aur Aloo ke Subzi with chapaties,or Paratha along with Hari mirchi ka achar


Notes:

I have used Mustard oil for cooking this subzi as that's how its cooked in our home, however you could replace it with any cooking oil which you use.
I used raw potatoes for preparing this dish but if you have boiled potatoes you can use them as well. Somehow i feel its much easier to cook it this way as it also ensures that the masalas are cooked well.
Don't overcook once you have added the green onion as it will loose its flavor.

Here are some more "Winter Vegetable" preparations from the blog do check out the links.

Aloo Gobi
Gajar Methi aur Mutter ke Sukhi Sabzi
Mutter Paneer
Palak Methi Aloo ke Subzi
Shalgam Aur Palak Wali Dal








Wednesday, November 18, 2015

Tomato Soup

Tomato Soup is one of the most popular soups and an all time favorite at our home...


The days have started getting cooler after the weekend showers, so you crave for something warm and comforting, whats better than a bowl of homemade tomato soup. The best thing about it is you can make it really fast and is loved by all.


It's my Lil one's favorite, he loves it with a dollop of fresh cream and  Cheese Grilled Sandwich.
Here is the simple and easy to follow recipe for Tomato Soup.

Ingredients

Tomatoes, diced - 6-8 medium size(Approximately 600 grams)
Onion,  - 1 medium
Garlic - 3-4 cloves (fat ones)
Basil, dried - 1/2 teaspoon ( I use a fresh spring )
Bay leaf  - 1
Olive oil - 2 +1 tablespoons
Salt to taste
Oats, dry roasted - 1 tablespoon
Sugar - 1 teaspoon (optional)

Method

Wash and dice the tomatoes into 1 inch cubes, chop the onion and garlic roughly and wash the basil leaves and keep aside.




In a large pot add the olive oil, chopped onions and garlic,place it on medium flame and cook until the onions start turning translucent, we don't want it to brown.



Once the onions turn translucent add the chopped tomatoes along with the bay leaf and the basil spring or the dried basil leaves. Mix well, add salt and  continue cooking. Within moments you will notice that the tomatoes have started turning mushy



Add around 2 cups of water to the pot, let it come to a boil, reduce heat to low and continue cooking for 4-5 minutes.



Turn off the flame and let the soup cool for some time. Once its cool enough to handle, remove the bay leaf, and the basil spring (if using dried basil then just remove the bay leaf). Pass it soup through a soup strainer to separate the pulp and the stock. (Well if you like your soup chunky then just use a hand held blender for a minute or so nit should have a nice thick consistency)  




Place the pulp in the jar of a blender add the roasted oats n some of the stock and blend it to a smooth paste.




Strain the pulp to get rid of the bits of seeds and skin. 




Take one tablespoon of olive oil in a pot and add the sieved pulp, place the pot on medium flame, once the pulp is hot and bubbles start to pop, just pour in the remaining stock and bring it to a boil, reduce flame to low and let the soup simmer for 2-3 minutes. (at this stage do check the seasoning, consistency and  adjust according to taste, if you feel the soup is sour do add some sugar)




Turn of heat and serve hot soup along with a dollop of fresh cream and some crusty bread, croutons or why not enjoy it with some warm Cheese Grilled Sandwich... that's how we enjoy it at our home :)
   


Notes:

This is a very easy recipe and nothing can actually go wrong but few points to keep in mind.

The tomatoes you use should be nice , fresh and really juicy.
I have used olive oil for this soup but if you are using vegetable oil or butter then just heat it before you add the onions and Garlic.
Don't forget to remove the bay leaf its just for flavoring.
In case you don't have basil just omit it...the soup turns out good without it too.
I you like your soup to be chunky then add the oats just before you add the water and let it cook, once done you can use a hand held blender and blend it to get the desired consistency.
Sugar is completely optional, I only add if the tomatoes are too sour. 


  




Monday, November 16, 2015

Cheese Grilled Sandwich

Cheese Grilled Sandwiches are one of the most popular sandwiches . Its easy to prepare, just a few ingredients which are easily available in most homes and trust me you can never go wrong with it, after all who doesn't love "Cheese"... 


This Classic sandwiches are golden and crispy on the outside while the inside is filled with gooey molten cheese which holds the slices of bread perfectly.


For these Cheese Grilled sandwiches I have used cream cheese along with sliced cheese and have seasoned them with freshly cracked black pepper.

Ingredients

Bread, White / Brown  - 4 slices
Butter - 1 tablespoon
Cream cheese - 2 tablespoon
Cheddar cheese - 2 slice
Black pepper, freshly cracked as per taste (Optional)

Method

Apply cream cheese on all four slices of bread, sprinkle freshly cracked pepper if using.


Place the Cheddar cheese slice on the bread and cover with the other slice ensuring that the side coated with cream cheese faces inside.


Apply butter on the top side of both the sandwiches.


Heat a heavy bottom tawa or girdle, turn the heat to medium, place the sandwiches on the hot tawa, butter side down, let it grill on medium flame for 2-3 minutes, while its grilling apply butter on to the sides facing you.


Flip once and grill the second side until its crispy and gets a nice golden colour.


Remove from heat and cut as desired and serve hot.



Notes:

These Cheese Grilled Sandwiches are very easy to make but just keep in mind that the flame should be on medium while you are grilling the sandwich. If the flame is turned on high then the outside of the sandwich will get  brown soon but the cheese will not melt and we wont get the desired taste  and texture.
Its always good to have the butter at room temperature as it spreads much easily.
I have used freshly cracked black pepper but its optional.


Monday, November 9, 2015

Kesariya Badam Burfi


"Kesariya Badam Burfi"

"Kesariya Badam Burfi" is a very popular North Indian sweet which is prepared during the festive season of "Diwali"... its The Indian Festival of Lights. 

Its made with "Badam / Almonds" and is flavored with "Kesar" or "Saffron" which not only give it a rich flavor but also imparts a lovely Golden yellow colour to the Burfi. I have followed the traditional way of making the burfi's where the Almonds are soaked overnight, pealed and then cooked.


Here is the simple and easy to follow recipe for "Kesariya Badam Burfi"

Ingredients

Badam / Almonds, shelled - 200 grams
Milk - 2 cups + half cup
Saffron - 1/2 teaspoon
Cardamom Powder - 1/4th teaspoon
Sugar - 3/4th cup.
Ghee - 5-6 tablespoons

For Garnish 

Almonds, silvered - 4-5
Pistachios, silvered - 6-8

Preparation

Soak Badam / Almonds overnight or at least for 6-8 hours, drain the water as it will get cloudy and wash thoroughly.


 Carefully remove the skin and keep aside...well this is the most difficult part of making these Burfi's and you really need to be patient while pealing the skin off.



Before we start cooking warm half a cup of milk and add the Saffron in it let it sit, it should be ready to use in a couple of minutes.



Keep the silvered nuts handy for garnish.



Take a square pan approximately 8X8 inches and line it with aluminium foil and smear some ghee over it and keep handy. (You van use a thali as well, I have used a cake tin and I have lined it withfoil as it makes it easier to remove once the Burfi is set)

  
Method

Place the soaked and pealed Almonds / Badam in a grinder add around half a cup of milk and grind it into a fine paste.



 Transfer the Almond paste into a non stick pan, and add the remaining 1.5 cups of milk and mix well.(I usually add the milk to the grinding jar and pulse it for a second or two so that any almond paste which is stuck here and there can be removed easily) Place the pan on low flame and keep stirring.



Within a couple of minutes you will notice that the Badam mixture has started thickening.( Be careful while stirring as at this point you will notice some bubbles and these have a tendency to splatter...so use a spatula or spoon with a long handle, Safety first!! you can see the bubbles in the picture below.) As the mixture has started to thicken so there are chances that it would stick to the bottom of the pan, add around 3-4 tablespoons of ghee, mix well and continue stirring.



Gently rub the soaked saffron with your thumb and add it to the badam mixture, mix well and continue cooking. The colour might seem really light but don't worry and there is absoloutly no need to add any artificial food colouring.



Continue stirring and slowly the mixture will thicken, add sugar and mix well.



As soon as the sugar starts melting you will notice that that mixture starts to loosen up a bit, but dont stop stirring as at this stage the chances of mixture sticking to the bottom are high. Add the cardamom powder and mix well and add the remaining ghee. Continue stirring.



Within few minutes you will notice that the mixture as started coming together and has got a nice gloss and yellow colour. Turn off the flame and transfer the mixture into the ghee lined pan which we have prepared earlier.



The mixture will be very hot and pliable now, using a spatula or a metallic spoon spread it evenly. Sprinkle the silvered nuts for garnish and let it cool for at least an hour.



Once cool, remove  the "Kesariya Badam Burfi" from the pan and using a sharp knife cut it criss cross into diamond shape.


Serve "Kesariya Badam Burfi" made at home, with lots of love to your family and friends this Diwali and watch them disappear. 



Wishing everyone "A Very Safe and Happy Diwali" 
Stay blessed:).


 Notes:

These "Kesariya Badam Burfi" are very easy to prepare and can be done in less than an hour of cooking time. The most time consuming part is pealing the soaked Badam, however you can always buy pealed Badam and just saok them overnight, if not available then just blanch them and then soak.

However you do, I'm sure you and your family are going to love it.