Archive for September, 2007

Bataate Gojju – Potato in curd

September 22, 2007 at 6:22 pm · Filed under onion, potato, raitas

My favourite Gojju is Bataate Gojju made by my Ajji….She sometimes uses buttermilk when the curd is finished. But this curd and potota dish with raw onions with tempering is one of the raitas that tastes delicious but so simple as the potato melts in the mouth.

Bataate Gojju – Potato Raita

Ingredients (For 2-4 people):

2 large potatoes, 1 red or white onion finely chopped, 1-2 green chillies depending on the hotness, curry leaves, mustard seeds, cumin seeds, a pinch of asafoetida (hing).

Method:

  1. Boil the potatoes. Peel off the skin.

  2. In a serving bowl, add the potatoes and the chopped onion.

  3. For tempering: In a small pan, heat some oil. Add the mustard seeds. When they crackle add the cumin seeds and curry leaves. Add a pinch of hing.

  4. Pour this tempering on the potatoes and onion mixture. Add the sliced green chillies.

  5. When it cools off, mix the mixture with hand and try to mash the potato (not completely).

  6. Add the yogurt (curd) to this mixture and mix well.

  7. Garnish with chopped coriander.

Goes great with anything.

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Kobi Aloo Fry – Cauliflower Potato Fry

September 22, 2007 at 5:45 pm · Filed under cauliflower, potato ·Tagged

Cauliflower with Potato is one of good combinations for a quick sabji. I usually make this sabji when we yearn for something crunchy as a side dish.

Kobi Aloo Fry – Cauliflower Potato Fry

Ingredients: Portion for 2 people.

1 Cauliflower cut into tiny florets, 2 medium-sized potatoes peeled and diced, chilli powder, dhaniya powder, salt, mustard seeds, curry leaves, and fresh chopped coriander leaves.

Method:

  1. In a pan, add some oil. When heated add mustard seeds. When they crackle add the curry leaves.
  2. Add the potato pieces. Fry them for a while. Add the cauliflower florets. Mix well.
  3. Add the chilli powder and dhaniya powder. Saute and sprinkle some salt.
  4. Let it cook for 5-10 minutes till the vegetables are cooked and fried well.
  5. Garnish it with chopped coriander leaves.

Vooiiilaaa….goes well with dal and rice or Curd and rice.

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Mix Vegetable Sabji (Carrots, Peas, Red Peppers)

September 16, 2007 at 3:08 pm · Filed under capsicum, carrot, peas ·Tagged

I tried this sabji and loved it. If you feel like having sweet and hot flavour, this is one of the sabjis to try out.

Carrot, Peas, Red Peppers Sabji

Ingredients
A cup of Green Peas
2 carrots diced
2 red peppers
1 Onion chopped length-wise
Roasted peanut powder
Chilli powder, garam masala powder or Sabji masala
Curry leaves, chopped garlic, cumin seeds, and salt

Method: Roast the peanuts and powder them in the grinder. Keep side.

  1. In a saucepan, add some oil. When the oil is heated add some cumin seeds and curry leaves.
  2. When they crackle add the chopped onion and garlic pieces.
  3. Saute them and as they fry, add the red peppers.
  4. Add some chilli powder and sabji masala powder (or garam masala powder). Saute for a while.
  5. When the mixture loses oil, add the carrots and green peas and mix well. Add some salt.
  6. Let it cook for 10 minutes till the carrots and peas become tender.
  7. When done pour that in a serving dish and garnish with fresh chopped coriander.

You can also try the mashed version. When the sabji is cooked, mash it with a masher as you mash for the Pav Bhaji and garnish.

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Happy Ganesh Chaturthi

September 16, 2007 at 1:24 pm · Filed under Uncategorized

Hello Everyone. Here is me and Rajesh Wishing you a very Happy Ganesh Chaturthi. May Lord Ganesha be always with us (This photo of Lord Ganesha is from Ganpati Celebrations in our building..Missing them)

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Cucumber Tomato Salad

September 16, 2007 at 11:58 am · Filed under Cucumber, Tomato, salads

This is a salad I tried making 2 days ago. I had a piece of cucumber. I was wondering whether to make small pieces or to put the round pieces. But wanted to try something new, so I peeled the cucumber skin and chop it in round pieces. Also, chop two tomatoes and some fresh coriander leaves.

Cucumber Tomato Salad

Ingredients:

A whole cucumber peeled, washed and cut in round pieces, Two tomatoes diced (Not finely chopped), Black pepper powder. I used some dried herbs like Oregano, Basil, and Mint.

Method:

  1. In a salad bowl, pour some oilve oil. Add some dried herbs like Oregano, Basil, Mint.
  2. Mix and add some salt.
  3. Add the cucumber pieces and mix.
  4. Now add the tomato pieces and mix.
  5. Sprinkle some salt and some black pepper. Garnish it with fresh parsley or chopped coriander leaves.
  6. If you like some more dressing, you can add a tablespoon of yogurt and mix.

Slurrrpp….It is ready to be chilled or eaten.

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Saanja (Rava Upma)

September 16, 2007 at 10:50 am · Filed under Breakfast, Rava, Upma

My mummy used to make this Rava Upma from Maharasthra. She used to call it Saanja. As kids me and suchitra(my sister) we hated white upma. So mummy made this upma because it was colourful and tasted great. The three main tastes this dish gives out are sweetness, sourness, and hotness.

Saanja (Rava Upma)

Ingredients: For 2-3 people

1 cup Rava (coarse Semolina), finely cut onion, 2 green chillies(depending upon the hotness), sliced piece ginger finely cut, fresh coriander chopped finely, curry leaves, mustard seeds, urad daal and a piece of lemon or lemon juice.

Method:
  1. In a pan, roast the rava till you get a sweet roasted aroma of the rava (I do this on a low flame, the rava can turn brown and burn on high flame).
  2. Keep aside the roasted rava in a separate dish.
  3. In the same pan, add some oil. When the oil is heated, add some mustard seeds and curry leaves. When the mustard seeds crackle, add some Urad dal.
  4. When the Urad dal turns brown, add the pieces of onion. As the onion turns pink and roasted, add the ginger jullians and green chillies. Saute the mixture.
  5. After 2 minutes add Turmeric powder(haldi), salt, and some sugar.
  6. Pour some water in the mixture and let it boil (If 1 cup of rava, then 1-1/2 to 2 cups of water).
  7. When the water is boiling, add the rava gently and mix slowly taking care no lumps are formed.
  8. When the rava is cooked, garnish it with coriander.

While serving, you can place a piece of lemon. While eating add the lemon juice and mix and hmmmm….enjoy the three tastes….heavenly what my mummy used to make. :)

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Karahi Aloo (Potato pieces in a spicy gravy)

September 11, 2007 at 3:11 pm · Filed under North Indian, potato ·Tagged

Well most of the dishes in my kook book have been either amchigela or mallu…So it is time for a sort of Mughlai dish. With the Mughlai dishes, I have read the taste is on the amount of oil and masala that is added in a dish. Well with our lifestyles we cannot afford to have lot of oil in our food (Words from a grandma..my ajji)…So with this dish I try to cut out the oil as much as I can.

Karahi Aloo


To start with I boil the small potatoes and remove their skin. Heat some oil in the sauce pan and shallow fry these baby potatoes. I fry them till they turn golden (as pictured below). When they cool down, I use a fork to poke each piece. This way when it is cooked in the gravy, the potato can soak up the gravy (My friend bhakti did this with her Dum Aloo).

We also need some sliced onion, tomatoes. To start cooking this dish

  1. Heat some oil in the saucepan. When the oil is heated add the cut onion.
  2. Add some ginger-garlic paste. Saute for 2 mins. Add the tomatoes.
  3. Add the masala that you want. I add this masala called MDH Karahi Gosht Masala.
  4. Add some black pepper, dhania powder, salt, some jaggery or sugar, and garam masala.
  5. Add some water for gravy consistency. When the mixture begins to lose oil, add the fried potatoes.
  6. Cook for some time. When the potatoes are coated with masala. Pour the dish in the serving bowl and garnish it with freshly cut coriander leaves.

Hope you Luv it….:)

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Chana-Corn Chaat

September 11, 2007 at 2:44 pm · Filed under Uncategorized

Two months ago, on a sunday evening, me and Rajesh were hungry for some chaat. But all I had was a packet of sweetcorn and a can of boiled chickpeas in my cabinet….Rajesh said why don’t you put some masala and fry them and we can serve them with sweet chutney….Well as a Agyaakaari patni, I followed his steps…(shh…but i added amchur to this…and many more things…)

Chana-Corn Chaat

  1. First boil the sweetcorn pieces. (I use a microwave 700 watt for 4 minutes)

  2. Heat some oil in a saucepan. Add jeera(cumin seeds).

  3. When they sputter, add the ready-boiled chickpeas (You can also use pressure-cooked chickpeas, they have a better flavour). Saute them.

  4. Pour the boiled sweetcorn. Add some finely cut green chillies and salt. Add the masalas that you want. (I use dhania powder, a pinch of amchur powder and some garam masala). You can also use Chat masala.

  5. When they have a crunchy taste, pour them in a serving dish and garnish it with finely chopped fresh coriander leaves.

  6. Serve with some sweet chutney (I use date and tamarind chutney).

Enjoyyy!!!!

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Vegetable Korma

September 4, 2007 at 1:30 pm · Filed under peas, potato ·Tagged

My colleague Ross once asked me how do you make Korma. I asked him have you tried any of the Kormas here. He said he has (he is not a fan of spicy food but he is making all the effort of trying all the Indian dishes). He wanted to know if I make the same kind of Korma as we get here in the so-called Indian restuarants. I said I will mail him the recipe.

Here is what I mailed him (including the pic):

Vegetable Korma


Ingredients: 1 packet of frozen vegatables (green peas, carrots, fine green beans, corn), 2 medium-sized potatoes, onion, chilli powder.

For Korma masala: 3 cloves of garlic, 1 small piece of ginger, 2 tomatoes, 2 green chillies (depending how hot they are ), 2 tbsp fresh or desicated coconut, garam masala, powdered cashewnut (or soaked almonds), corainder leaves. Grind them and form a paste.

Method:

  1. Boil the potatoes (I use microwave(700 W) to boil the potatoes for 3-4 minutes)

  2. In a saucepan, heat some oil. Add cumin seeds. Saute some pieces of onion.

  3. Add the frozen vegetables. Add the boiled and diced potatoes. Mix well. Add chilli powder, salt and a pinch of sugar or jaggery.

  4. Add the Korma paste after 2-3 minutes and let the vegatables boil till they become tender and eatable.

  5. Garnish with chopped corainder leaves.

Hope you enjoy it ….

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Vataane Gol

September 4, 2007 at 12:46 pm · Filed under peas ·Tagged

My maamamaa (mummy’s mother) used to make this green peas side dish. When in mouth it used to taste like heaven. My badi maami (eldest uncle’s wife) makes the best food in the world (There are others…Sorry…but no one can beat her for me..). One of her specialities is Vataane Gol. The main ingredients are green peas and tomato

Vaatane Gol

I use Frozen green peas here in Edinburgh. We do get fresh green peas, but I don’t have the patience like my papa does to remove them from their skins..hehe…
  1. Boil the frozen peas. (I use the microwave to boil them for 2-3 minutes).
  2. In a saucepan, heat some oil (I usually use sunflower oil, but sometimes I use grapeseed oil).
  3. When the oil is heated add some mustard seeds or cumin seeds(whichever one prefers). When it crackles, add curry leaves.
  4. Add the boiled green peas to the saucepan and saute it for 1 minute. Put some ginger paste and cook for 1 minute. Add the pieces of tomato.
  5. Add chilli powder and salt. (I also add some dhaniya powder. Sometimes when I yearn for some chatpata in my food I add amchur powder).
  6. Cook for 2 minutes till the peas is coated with the masala. Garnish it with fresh coconut. You can also use desicated coconut.

Enjoy!!!!

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