Spicy Potato and Peas Curry

INGREDIENTS:

1 large potato peeled and diced
1 medium onion sliced coarse
1/2 cup peas fresh or frozen
1/2 hot pepper cut fine
1/4 teaspoon red pepper or crushed pepper
1/4 teaspoon ginger grated
1 teaspoon cumin seeds
4 tablespoon coriander/
A dash of turmeric
4 tablespoon of oil
Salt to taste

DIRECTIONS:

Heat oil in a skillet. Add cumin seeds, stir till brown followed by green pepper till there is a change in colour. Add the red pepper, turmeric and ginger and fry for 30 seconds. Saute onions till transparent. Add the potatoes, 1/4 cup of water and when half cooked, add salt, tomatoes and peas. Continue till done. Garnish with cilantro. Can be eaten with rice or chapatis.

Khaandvi

INGREDIENTS:

150 ml thick buttermilk
115 gms Bengal gram flour
1 cup water
2 green chilies
1″ piece ginger
1/2 tsp. turmeric powder
Salt to taste
For garnishing:
1 tbsp. coconut
1/2 cup coriander leaves
For tempering:
2 Kashmiri red chilies
3/4 tsp. mustard seeds
1/4 tsp. asafoetida powder
1 1/2 tbsp. oil

DIRECTIONS:

Grind together green chilies and ginger with a little water to form a paste. Set aside.
Grate the coconut and finely chop the coriander leaves and set aside.
Mix together the buttermilk, gram flour and water. Mix all the ingredients together, (except those for the tempering and garnishing) into a smooth solution.
Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained. It should be pliable enough to spread.
Grease the reverse side of 2-3 steel thalis with a little ghee and spread the mixture as thinly as possible over it. The number of thalis you will require will depend upon the thickness of the dough you spread. Spread the dough while it is still hot.
Once you have finished spreading all the dough, take a knife and placing each thali in front of you, cut 1 ½” to 2″ wide strips. Then roll them the way you would a swiss roll.
Heat the oil in a pan. Add the mustard seeds and once they start crackling, add the red chilies and asafoetida powder. As the ingredients sizzle, pour the contents over the prepared khaandvi.
Garnish the khaandvi with the grated coconut and the chopped coriander leaves. Serve hot or cold

Malai Cake

INGREDIENTS:

Maida 2 cups
Grounded Sugar 1 1/2 cup
Malai 1cup
Vanilla Essene 1t sp
Lemon Yellow Color (optional) few drops.
Baking Powder 1t sp
Soda 1/4 tsp
Cold Milk 1 1/2 – 2 cups.

DIRECTIONS:

Take malai and grounded sugar in a bowl and mix well with light hand or else the butter would come out of the malai.

Sieve the maida bk.pdr and the soda 2-3 times and keep aside.

Now slowly and little milk and the maida mixture and keep stiring.

Gradually and alternatively finish the mixture and keep stiring. The mixture should be of the pouring consistency.Now add the valilla essence and the color and lightly stir again once.

Grease the cake mould and sprinkle little maida into it.

Pour the batter into it . Now take a p.cooker and pre heat it for 5min on high flame. Now keep a small bowl in the cooker and over it place the cake mould and place the lid over the cooker .

Bake the cake for 5 min on high flame and then simmer it for 45 to 50 min.

Dilicious cake is ready

Kema

INGREDIENTS:

1 c TVP granules
7/8 c Boiling water
1 lg Yellow onion, minced
1 lg Clove garlic, crushed &
–minced
1/2 t Ginger root, minced
3 tb Tomato paste
1 c Stewed tomatoes
2 t Curry powder (may use 3 tsp;
–I use 2 tsp curry & 1 tsp.
–garam masala.)
1 t Salt
1/8 t Cayenne pepper
1 c Green peas, fresh or frozen
1 c Mushrooms, sliced

DIRECTIONS:

Combine TVP and water in a bowl. Let stand 10
minutes. In a non-stick skillet or wok, heat 2 tbs.
water or other liquid. Saute onion, garlic, and
ginger root for 5 minutes. Add TVP and stir
constantly another 5 minutes (add additional liquid to
prevent sticking, if necessary). Add tomato paste,
tomatoes, curry powder, salt, and cayenne and simmer
for a few minutes. Add peas and mushrooms, bring to a
boil, cover, and simmer over low heat 5 minutes.

Brinjal Bhurata

INGREDIENTS:

1/2 kg big eggplants
25g garlic
100g tomatoes
20g green chilies
100g onions
1 bunch cilantro
A pinch of turmeric
1 lemon
Salt to taste
50g oil
25g Bengal gram
25g black gram
15g mustard seeds

DIRECTIONS:

Apply oil to the eggplants and make few strips with a knife.
Cut the garlic and green chilies finely into slices and stuff them in the eggplant strips.
Cook the eggplant on the flame until the outer layer becomes black. Remove the black layer and mash the eggplant.
Heat oil in a pan, season with mustard seeds, grams and add chopped onions. Fry until they turn into brown color.
Then add green chilies, tomatoes, salt, turmeric and cook for 5-6 minutes.
When the tomatoes gets fried, add mashed eggplants and mix well.
To this, add chopped cilantro, lemon juice and remove from heat.
Serve with chapathis or puris.

Coconut Rice

INGREDIENTS:

2 cups rice
1 coconut
6 green chilies, chopped
4 garlic flakes
2 onions, chopped
1″ cinnamon stick
2 cloves
2 cardamoms
4 tbsp oil
2 tsp ghee or butter
1 tsp mustard seeds
2 sprigs curry leaves
Salt to taste

DIRECTIONS:

Remove thick milk from the coconut by blending. To 1 glass of coconut milk, add 1 glass of water and keep aside.
Mix the green chilies, garlic flakes, cinnamon, cloves, cardamoms and fry them in ghee until golden brown in color.
To these, add the remaining coconut pulp and blend to fine mixture.
Heat oil in a pan and season with mustard seeds and curry leaves. Also add chopped onions and fry them well. To this, add the ground mixture along with coconut milk and mix well.
Now add rice, salt and cook until the rice gets done.
Garnish with coriander leaves and serve hot

Methi Rice

INGREDIENTS:

2 cups basmati rice
4-5 bunches of fresh methi leaves (fenugreek leaves)
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp Bengal gram
2 tsp black gram
3 tbsp of oil or butter
A pinch of asafoetida
4-5 green chilies, finely chopped
1 small onion, chopped finely
2 sprigs of curry leaves
Salt to taste
1 cup peas

DIRECTIONS:

1. Cook the rice with enough water until done and allow it to cool.
2. Wash the fenugreek leaves leaves and chop finely into small pieces.
3. Heat the oil in a pan and season with mustard seeds, Bengal gram, black gram asafoetida, curry leaves, onions and green chilies. Fry for a while until a nice aroma appears.
4. Add the fenugreek leaves, peas, salt and fry for 5 minutes or until the leaves gets tender.
5. Cover the pan with a lid and cook for 10-15 minutes on medium flame.
6. When it is done remove from heat, add the rice to the fenugreek mixture and mix well.
7. Roasted peanuts and cashews can also be added to the seasoning if desired.
8. Serve the rice when it is hot.