I got this recipe from my cousin Rekha.
This is an amazing recipe when you have guests over. It tastes good and easy to prepare even large quantities.
Ingredients:
A bunch of mint
A few almonds
water - 1 cup
Basmati rice - 1 cup
1 medium sized red onion
1 large tomato (For every one cup of rice, use one onion and one huge tomato)
Some frozen mixed vegetables.
a tspoon of ginger paste or a small piece of ginger.
2 or 3 dry red chilli
salt to taste
a bunch of cilantro
Some oil to saute
Masala Paste:
Grind some mint, cilantro leaves, ginger, chilli, salt, almonds to a smooth paste.
Method:
Heat Oil in a kadai and add onions. Saute till the raw smell goes and the color turns transparent.
Add tomatoes and saute till the raw smell goes.
Next, add mixed vegetables and saute for a few minutes.
Next, add the paste and saute for a few minutes.
Finally, Add the basmati rice and saute.
Add water and leave it in medium heat/sim till it is cooked. Stir it every now and then (sparingly) so the rice does not stick to the botom.
Taste to check if everythign is alrite.
I do not add a lot of water since there will be water from the tomatoes. But if needed, add little more water.
As always, you can vary on the amount of the masala to be added or onions or tomatoes according to your taste.
Monday, June 22, 2009
Cucumber Raita
Its mid summer now and temperature is in the 3 digits. My parents always said cucumber and yoghurt help you cool down. Many times I wonder at the intellecturl of our ancestors. they knew about all this before 'science' could prove all this.
Here is one of the best recipe for summer
Here is one of the best recipe for summer
yoghurt - one or 2 cups (depending on how much you want to prepare)
1/4 to 1/2 times sour cream - -according to taste. i usually add half the times of yoghurt. (more the sour cream - the richer the raita)
grate cucumber
chop seeded tomatoes to fine pieces
chop onions (red only - not yellow onions)
salt (according to taste)
little bit of cayenne pepper (according to your taste) - don't add too much. it might end up being spicy and spoil the whole purpose of the raita.
chop cilantro into very fine pieces
some water (according to the consistency you desire). don't add too much since after you keep the raita for some time, you might get some water from the grated cucumbers.
last- roast whole cumin / jeera a little bit and then powder it (don't do it the other way around - ie, don't powder and then roast). i usually powder lots to begin with and add to raita as much as i need. i keep the rest of the powder in the fridge. stays well for long.
mix all very well!
you have an amazing raita!
Serve chilled.
Chhole Masala (Channa)
Ingredients:
Chick Peas (2 cans or a cup of Raw chick peas)
1 and half medium size red onion - chopped (You can also use yellow onion. I prefer red)
2 medium size tomatoes - chopped
A small piece of ginger chopped to very small pieces (or) a tspoon of ginger paste
Salt to taste
Chilli powder to taste
A table spoon of Chhole Masala (I prefer Everest Masala to do North Indian dishes)
A bunch of cilantro leaves - chopped
Butter or Oil.
If using raw chick peas, soak it over night and cook it in a pressure cooker or by boiling it in a pan.
Method:
Heat Oil or butter in a Kadai (Pan).
Add 3/4th of the chopped onions and saute till the color changes and the raw smell is gone.
Keep the onions aside in a plate.
Saute tomatoes in the pan till the raw smell is gone.
Once they have cooled down, blend it with the ginger piece or paste and salt. You will not need to add water. If it is too thick, add a little water and blend.
Add this paste to the pan (in medium heat) and add the chick peas. Let it boil. Taste and see if you need to add more salt.
Add the chilli powder.
Take a small bowl of water (May be 1 or 2 table spoon) and add the chhole masala to it. Mix it well so there are no lumps.
After 4 or 5 minutes of boiling, add this masala paste to the pan and let it cook for another couple of minutes.
I add a little of masala paste at a time and taste to see if it needs more.
Remove from heat once cooked.
This goes well with almost all Indian breads (Roti/Poori/Parathas/Naan/Batura)
When serving, server with chopped cilantro, chopped onion and a piece of lemon.
Quick Version:
Many people prefer to do a quick version of this. For this, canned chick peas are the best.
Chop onions, tomatoes and ginger to very fine pieces.
Saute the onions first in a little oil or butter. Once it is done, add ginger and saute for a few minutes. Next add the tomatoes and saute. Once they all have cooked, add the chick peas. if necessary, add a little water.
Add seasoning (salt and chilli powder).
Finally add the masala mixed in a table spoon of water and cook everything in medium heat for a few minutes. taste to see if it needs anything else.
Chick Peas (2 cans or a cup of Raw chick peas)
1 and half medium size red onion - chopped (You can also use yellow onion. I prefer red)
2 medium size tomatoes - chopped
A small piece of ginger chopped to very small pieces (or) a tspoon of ginger paste
Salt to taste
Chilli powder to taste
A table spoon of Chhole Masala (I prefer Everest Masala to do North Indian dishes)
A bunch of cilantro leaves - chopped
Butter or Oil.
If using raw chick peas, soak it over night and cook it in a pressure cooker or by boiling it in a pan.
Method:
Heat Oil or butter in a Kadai (Pan).
Add 3/4th of the chopped onions and saute till the color changes and the raw smell is gone.
Keep the onions aside in a plate.
Saute tomatoes in the pan till the raw smell is gone.
Once they have cooled down, blend it with the ginger piece or paste and salt. You will not need to add water. If it is too thick, add a little water and blend.
Add this paste to the pan (in medium heat) and add the chick peas. Let it boil. Taste and see if you need to add more salt.
Add the chilli powder.
Take a small bowl of water (May be 1 or 2 table spoon) and add the chhole masala to it. Mix it well so there are no lumps.
After 4 or 5 minutes of boiling, add this masala paste to the pan and let it cook for another couple of minutes.
I add a little of masala paste at a time and taste to see if it needs more.
Remove from heat once cooked.
This goes well with almost all Indian breads (Roti/Poori/Parathas/Naan/Batura)
When serving, server with chopped cilantro, chopped onion and a piece of lemon.
Quick Version:
Many people prefer to do a quick version of this. For this, canned chick peas are the best.
Chop onions, tomatoes and ginger to very fine pieces.
Saute the onions first in a little oil or butter. Once it is done, add ginger and saute for a few minutes. Next add the tomatoes and saute. Once they all have cooked, add the chick peas. if necessary, add a little water.
Add seasoning (salt and chilli powder).
Finally add the masala mixed in a table spoon of water and cook everything in medium heat for a few minutes. taste to see if it needs anything else.
Monday, June 1, 2009
How to skin and deseed tomatoes?
Skin the tomatoes:
Boil a cup of water in the microwave or on the stove. (Boil more water if you ahve many tomatoes)
Add whole tomatoes to this water for a minute or 2.
Remove them and tear away the skin.
Be careful and don't get burnt.
Deseed the tomatoes:
Cut the tomatoes into pieces. (If it s cherry tomato, I cut into 2 or 3 pieces. if roma tomatoes then upto 8 pieces).
Remove the seeds using a knife or a spoon.
Throwaway the seeds and the liquid that comes of tomatoes.
Chop the remaining part to add to pizzas and other recipes that call for it.
Boil a cup of water in the microwave or on the stove. (Boil more water if you ahve many tomatoes)
Add whole tomatoes to this water for a minute or 2.
Remove them and tear away the skin.
Be careful and don't get burnt.
Deseed the tomatoes:
Cut the tomatoes into pieces. (If it s cherry tomato, I cut into 2 or 3 pieces. if roma tomatoes then upto 8 pieces).
Remove the seeds using a knife or a spoon.
Throwaway the seeds and the liquid that comes of tomatoes.
Chop the remaining part to add to pizzas and other recipes that call for it.
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