About my experiments in the kitchen...

Mushroom Fried Rice

2008-11-27T11:10:00.002+05:30

Ingredients:

(serves 2-3)

Rice (cooked) - 2 cups(approx. 200g)

Mushrooms (chopped) - 1 cup

Spring Onions (chopped) - 1 cup

Green Peas - 1.5 cup

Garlic (minced) - 2 tsp

Green Chillies (crushed) - 2 tbsp (can use green chilli sauce or red chilli sauce)

Mushroom Soy Sauce - 2 tbsp (or plain soy sauce)

White Pepper Powder - 0.5 tsp

Salt - to taste

Oil - 2 tbsp

Method:

Heat oil in a frying pan (or wok if you have one) on high flame. Add garlic and stir fry for a min.

Add the green chillies, vegetables, soy sauce, salt and pepper and stir fry for 2-3 mins.

Add the rice, remaining spring onions and stir fry for a minute or so till the rice and vegetables are mixed well.

Serve hot.

Sending it to Rice Mela.

Applesauce

2008-11-13T21:25:00.005+05:30

Source: Recipezaar

Ingredients:

(makes 1/2 cup)

Apple (large) (peeled, cored, cubed) - 1

Water - 4 tbsp

Sugar - 2 tbsp

Cinnamon Powder - a pinchful

Method:

Put the apple pieces and water in a saucepan.

Cover and bring to a boil.

Add sugar and boil over a low flame, stirring occasionally for 10 mins.

Add cinnamon powder and remove from flame after mixing well.

P.S. I use it after pureeing it in a blender.

Eggless Banana Bread

2008-11-13T11:13:00.008+05:30

This is the first bread I've ever baked...I came across this recipe on Recipezaar and adapted it to suit our tastes. Although it does not look so appealing in the picture, it did taste good. I think the reason for it turning out like this is that I used whole wheat flour instead of the all purpose flour, since I was making it for my daughter..

Ingredients:

All-purpose Flour - 3/4 cups

Whole wheat Flour - 3/4 cup

Baking Powder - 1 tsp

Salt - 1 tsp

Sugar - 3/4 cup (That's what the recipe suggests, I used 1/2 cup)

Applesauce - 1/2 cup

Butter - 4 cup

Vanilla Extract - 1/4 tsp

Chopped Walnuts - 1/2 cup (optional)

Method:

Preheat the oven to 180C.

Mix the flour, baking powder, salt and sugar in a mixing bowl.

In another bowl, mash the bananas, add the applesauce, butter and vanilla extract. Mix well.

Add the above mixture to the dry ingredients in the mixing bowl and mix gently by hand, making a thick batter.

Add the chopped walnuts to the batter.

Pour the batter into a greased loaf tin and bake for 45-50 mins.

Switch off when a knife inserted in the centre comes out clean and when the bread is deep golden brown.

Tofu-Spring Onion Pulao

2008-11-09T18:52:00.008+05:30

Ingredients:
(Serves 2-3)

Rice (cooked) - 2 cups

Tofu (Grated) - 1 cup (approx. 150 g)

Spring Onion (chopped) - 1/3 cup

Peas (boiled) - 1/4 cup (optional)

Onion (chopped) - 1/2 cup (optional)

Capsicum (chopped) - 1/2 cup

Tomato (Chopped) - 1/2 cup

Tomato Puree - 1/2 cup (can also use tomato sauce, i used puree)

Oil - 3 tbsp (i used refined soybean oil)

Shahi Jeera (Black Cumin) - 1/2 tsp

Ginger-Garlic Paste - 1 tsp

Green Chillies (slit) - 2 Nos.

Garam Masala Powder - 2 tsp

Salt - To taste

Chopped Coriander - To garnish

Salt - to taste

Method:

In a Kadai, heat oil and crackle shahi jeera. Add chopped onion, spring onion, ginger garlic paste and saute till the onion is transluscent.Add chillies, capsicum and tomatoes. Saute for two minutes. Then add the tomato puree, peas, salt and garam masala powder and cook for 5 mins on a low flame. Add tofu and cook again on a low flame for 2-3 minutes.

Finally, add the cooked rice to the above mixture and mix well. Cook for a minute and then remove from flame.

Garnish with fresh coriander or spring onion.

Another entry for Rice Mela.

Am also sending this to Vegan Ventures, Round 2 at Suganya's Tasty Palettes.

Dana Bhat (Green Pigeon Pea Rice)

2008-11-04T10:59:00.008+05:30

This is my all-time favourite recipe. My very own comfort food, so to say.

Ingredients:
(Serves 2-3)

Rice (uncooked) - 1 cup

Fresh Dhania (Coriander Leaves) (chopped coarsely) - 1/2 cup

Fresh Pigeon Peas - 1/3 cup

Oil - 3 tbsp

Shimla Mirch (Green Capsicum) (small) - 1 Nos.

Green Chillies (slit) - 3 Nos.

Ginger (grated) - 1 tbsp (optional)

Dried Red Chillies - 2 Nos.

Cloves - 4-5

Cinnamon - 1 piece

Red Chilli Powder - 2 tsp

Turmeric Powder - 1/2 tsp

Asafoetida (Hing) - 1/2 tsp

Salt - to taste

Method:

Wash and soak the rice in water for 10 mins.

In a Pressure Cooker, heat oil and add the dried red chillies, cinnamon, cloves, ginger, asafoetida, pigeon peas and capsicum. Saute for a min or so till the capsicum and pigeon peas are a bit soft and then add the coriander leaves, ground masalas and the rice. (Addition of coriander leaves before water imparts a different flavour altogether) Saute for two mins. Then add 1.5 cups water.

Pressure Cook the rice with the gasket and whistle (weight) at high flame for 5 mins (about 3 whistles) and at medium flame for 5 mins (about 2 whistles). Remove the lid when the cooker is cool (about 8-10 mins).

Fluff the rice before serving. Serve with plain yogurt (since its spicy) or raita.

This goes to Srivalli's Rice Mela.

Palak-Methi Paneer Bhurji

2008-11-03T11:51:00.007+05:30

This recipe is my version of Kafuli - a thick green curry made from green leafy vegetables served as an accompaniment to rice and rotis. Kafuli is a traditional Garhwali/Pahari recipe and is made with sarson or mustard greens, palak or spinach and fenugreek or methi greens. More on Garhwali cuisine here. My only addition is paneer and sonth or dried ginger powder.

Ingredients:
(Serves 2-3)

Palak (Spinach) (chopped coarsely) - 1/2 kg (approx. 2 bunches)

Methi (Fenugreek Leaves) (chopped coarsely) - 2/3 cup

Paneer (Grated or crumbled by hand) - 200 gms

Tomato Puree - 3 tbsp (optional)

Desi Ghee - 3 tbsp

Green Chillies (Slit) - 4 Nos.

Garlic (finely chopped) - 7-8 cloves

Cinnamon (coarsely ground) - small piece

Cloves (coarsely ground) - 4 Nos.

Garam Masala Powder - 2 tsp

Sonth (Dried Ginger Powder) - 1 tsp

Chilli Powder - 1 tsp

Coriander-Cumin Powder - 1 tsp

Cream - 1 tbsp (optional)

Salt - to taste (optional; since the greens already have some salt)

Method:

Wash the chopped palak and methi leaves in water with a tsp of vinegar or salt to make it absolutely germ and dirt free.

In a Kadai, heat ghee, add the ground cinnamon, cloves and garlic. When the garlic is browned, add the palak and methi leaves along with salt if using any. Cook covered on low flame for about 10 mins, till the leaves are tender.

Add the Garam Masala Powder, Sonth, Chilli Powder, Coriander Powder, Salt, Chillies and Tomato Puree and cook uncovered for a few more minutes till all the water from the leaves evaporates.

Finally, add the paneer and cook for 2 mins. Add the cream and cook for a minute.

Garnish with fresh coriander and serve with rotis or rice.

Raw Banana Kofta

2008-10-07T16:25:00.026+05:30

Kofta is a dish traditionally made with meatballs or dumplings in gravy. Koftas in India are made with fish or vegetables.The meat is often mixed with other ingredients such as rice, bulgur, vegetables or eggs to form a smooth paste. Koftas can be grilled, steamed, poached, baked, fried or marinated and are served with rich spicy gravy. However, my recipe does not have any meat or green vegetables or onions. I have used only fruits i.e. raw bananas and tomatoes.

Ingredients:

For the Kofta -

Raw Bananas (Medium, Boiled) - 5 Nos.

Paneer (Grated) - 2/3 cup (100 g approx.)

Green Chillies (Crushed) - 5 Nos.

Fresh Coriander Leaves - 1/2 Cup

Kasuri Methi - 2 tsp

Cornflour - 3 tsp

Turmeric Powder - 1/2 tsp

Garam Masala Powder - 1 tsp

Salt - to taste

For the Kofta Filling -

Cardamom Powder - 1/2 tsp

Nutmeg Powder - 1/4 tsp

Almond-Pistachio Powder - 2 tsp

For the Curry Gravy -

Dry Red Chillies - 2 Nos.

Asafoetida (Hing) - 1/2 tsp

Tomato Puree - 2 Cups

Dessicated Coconut - 1/2 Cup

Roasted Peanut Powder - 1 Cup

Salt - to taste

Red Chilli Powder - 3 tsp

Turmeric Powder - 1 tsp

Coriander-Cumin Powder - 2 tsp

Garam Masala Powder - 2 1/2 tsp

Kasuri Methi - 1 tbsp

Method:

Mix all the ingredients for the kofta and make small (around 16-18) balls from the mixture. Press a ball in the palm and fill it with about a pinch or two of the kofta filling powder and roll it into a ball again. Repeat for all balls.

Deep fry all the balls or koftas till golden brown.

In a kadai, heat oil, add the red chillies and hing. Then add the tomato puree and cook the gravy till the oil separates. Add the dessicated coconut, roasted peanut powder and turmeric powder and cook for about two-three minutes. Then add the red chilli powder, turmeric powder, coriander-cumin powder, salt and garam masala powder and cook the masalas for a few minutes.

Add the koftas and kasuri methi. Cover the koftas with gravy with the help of a serving spoon but take care not to overdo it and do not stir or the koftas will break. Cook for a minute.

Garnish with fresh coriander and serve with rotis or rice.
P.S. This dish should be served immediately after adding the koftas.
This is my first entry for Pallavi's Yummy Festival Feast - Diwali Event at A.T.Y.

Gooseberry-Green Chilli Pickle

2008-09-30T20:51:00.001+05:30

Ingredients:

Indian Gooseberries - 15 Nos.

Green Chillies (Slit) - 1 cup

Crushed Fenugreek Seeds - 5 tsp

Fennel Seeds - 5 tsp, ground coarsely

Nigella Seeds - 1.5 tsp

Asafoetida - 1tsp

Red Chilli Powder - 5 tsp (more if using less or no green chillies)

Turmeric Powder - 1.5 tsp

Salt - 6 tsp

Mustard Oil - 4 tbsp (Oil should be heated upto the smoking point and then cooled)

White Vinegar - 2 tbsp OR Juice of 3 lemons

Method:

Boil the gooseberries in water till their colour changes to yellow from green and they can be pricked by a fork.

Cut them into pieces as shown in figure. If they are boiled properly, this should not be a problem.

Mix all the dry masalas.

In a glass bottle, put some of the dry masala mixture at the bottom, then fill the bottle with the gooseberry pieces and chillies.

Add the dry masala and mix thoroughly.

Pour mustard oil and vinegar or lemon juice over the mixture.

Put the bottle in sunlight for a couple of days.

Once the pickle is ready, it should be stored in the refrigerator.