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Monthly Archives: February 2014
Masala Puri
Ingredients:
3/4 cup dry green peas, soaked overnight and pressure cooked with little salt (do not use frozen peas, the taste will vary)
1/4 cup toro dal (yellow pegion peas) cooked till soft with a pinch of turmeric
carrot-1, grated
onion-1, finely chopped
Puris – used store-bought (pani puris)
Sev- 1 cup (o size, store bought)
Coriander (Cilantro) leaves- 1/2 cup, finely chopped
Shredded coconut-1 tbsp
Sugar-1 tsp
Red chilli powder- 1 1/2 tsp
Salt
Dry Spices :
cloves-3
cinnamon- 1 inch
coriander seeds- 1 tsp
cumin seeds- 1 tsp
peppercorns- 1 tsp
Nutmeg- a small piece
Method:
Dry roast all the spices until light golden brown, then add coconut and fry for a minute and keep it aside.
Grind the spices with coconut, red chill powder and 1/4 cup of water to a smooth paste. Add the toor dal and grind again for a minute.
Take the ground paste in a heatproof pan and add half cup of water to liquefy it. Add salt, sugar and cook for a 5-6 minutes. Add the cooked peas and allow the mixture to blend well. Add more salt if needed. The gravy should not be too thick or too thin.
Crush 4-5 puris on the serving plate.
Spread about 1-2 ladle full of gravy.
Top it up with some grated carrot.
Then add chopped onions
and a layer of sev.
and finally with some cilantro! Serve immediately. (Add the topping according to your taste)
Eggless Garlic Rolls
Makes 8 individual roll
I reduced the original recipe to half.
Ingredients:
Plain Flour- 1 1/2 cup
Warm water-1/2 cup+2 tbsp
Yeast-1/2 tbsp
Salt- 1/2 tsp
Sugar-1 tbsp
Extra virgin olive oil- 1 1/2 tbsp
Sesame seeds and milk- 1 tbsp each
Garlic spread:
Garlic clove-2 tbsp minced
Salted butter- 25 grams (room temp)
Cilantro- 2 tbsp
Method: For making dough
Mix plain flour, yeast, sugar and salt with warm water, knead well. (Add water slowly and mix. Depending on the flour, we might need little less water or few tablespoons more)
The dough should be a little sticky. Add olive oil to your finger tips and knead the dough for 3-4 minutes until all the olive oil has been used up. Cover and keep the dough aside for 45 minutes.
Meanwhile, prepare the spread by mixing salted butter, garlic and cilantro and keep aside.
Dough would have puffed up to double its original size, when ready. Knock the air out. Divide the dough into two parts and roll each dough to 1/2 inch thick round. (sprinkle flour if it’s too sticky).
Spread the garlic mix to two parts equally leaving behind a tablespoon for the end.
Roll them and cut each roll into 4 equal parts.
Grease a loaf pan. I used 3/8 lb bread loaf pan. Arrange the cut side on top and spread the remaining mix on top. Spread little milk on top and add sesame seeds. Allow it to further puff for 20 minutes.
Meanwhile pre-heat the oven to 360 degree Fahrenheit.
Bake for 25 minutes. (Time may vary depending on the oven and temperature). Rolls are ready when they turn light golden-yellow on top and your kitchen filled with wonderful aroma! Serve it hot….
Carrot Halwa (Gajar ka halwa)
Ingredients:
Carrots- 6 medium (grated)
Unsweetened khoya- 1/2 cup (grated)
Sugar- 1/2 cup
Ghee or clarified butter- 4 Tbsp
Cashew- 3 Tbsp
Raisins- 2 Tbsp
Cardamom powder- 1/2 tsp
Method:
Heat clarified butter in a pan on medium heat, then add cashews and sauté until light golden brown. Add raisins mix for 5-6 seconds and quickly remove the cashews and raisins leaving behind clarified butter in the pan.
Now add the grated carrots and cook them nicely in the ghee (for 8-10 minutes).
Add khoya give it a nice stir and lastly add sugar.
Mix and cook for 6-8 minutes until everything is well combined and comes together. Add in cardamom powder and mix.
Garnish with cashews and raisins!
Enjoy!!!
Chocolate-Caramel Bars
Makes 24 bars
Ingredients:
All purpose flour-1 cup
Brown sugar- 1/2 cup packed
Butter- 1/2 cup
Pecans- 2 cups coarsely chopped
Flaked coconut- 1 cup
Sweetened condensed milk- 1 14oz can
Vanilla extract-2 tsp
Vanilla caramels- 20 (unwrapped) or 160 gms uncovered morsels
Milk- 2 tbsp
Semisweet chocolate morsels- 1 cup
Method:
Preheat oven to 350 degree F.
For crust: In a medium bowl, stir together flour and brown sugar. Cut the butter into the mixture until it resembles coarse crumbs.
Press onto the bottom of ungreased pan 13X9X2 inch pan.
Bake for 15 minutes.
Sprinkle pecans and coconut over the hot crust.
Meanwhile for filling : In a small bowl combine unsweetened condensed milk and vanilla extract. carefully pour over the pecan and coconut spreading evenly.
Bake for 25-30 minutes until the filling is set. Cool the pan on wire rack for ten minutes.
In a small saucepan, combine caramel and milk. cook and stir over medium-low heat just until the caramel is melted. Drizzle caramel mixture over the filling. Sprinkle with chocolate morsels. Cool completely.
Cut into bars.
Aloo Palak sabji (spinach potato side dish)
Serving -3
Ingredients:
Potato- 2 cups (peeled and cubed)
Spinach- 4 cups or 16oz pack (chopped)
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Green chillies-1
Whole red chillies- 2
Coriander powder- 2 1/4 tsp
Cumin seeds-1 tsp
Turmeric powder- 1/4 tsp
asafoetida- 1/4 tsp
oil- 4 tbsp for seasoning
Salt to taste
Method:
Heat oil in a pan on medium heat. Add cumin seeds, allow it to splutter. Then add chopped garlic, ginger, green chilli and red chillies. After about 6-8 seconds add cubed potatoes, turmeric and little salt, mix everything well.
Close a lid and allow it to cook until the potatoes are tender (about 6-8 minutes). Now add the chopped spinach and coriander powder and stir it well. Add salt if necessary. Allow it to further cook for 3-4 minutes.
Turn off the heat. Serve hot with rot is or parathas!
Kai Ruchi 