Tag Archives: Coriander

Chaat

Masala Puri

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.

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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.

Masala Puri

Spread  about 1-2 ladle full of gravy.

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Top it up with some grated carrot.

Masala puri

Then add chopped onions

Masala puri

and a layer of sev.

masalapuri

and finally with some cilantro!  Serve immediately. (Add the topping according to your taste)Masala Puri

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Chaat

Paani Puri (Bangalore style)

Pani Puri

Ingredients:

Puris- store bought (50 pieces)

Potatoes– 3 large

Dry green peas– 1 1/2cup

Onions– 1 finely chopped

Sev (0 size)- 1/2 cup

Cilantro- 1/4 cup chopped

For making pani:

Cilantro- 25 gms

Mint leaves– 25 gms

Green chilli- 1

Ginger- 1 inch

black salt– 1 tbsp

Amchur powder (dry mango powder)-1tsp

cloves- 1

cardamom- 1

lime juice– 1 tbsp

Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.

Pani

Sweet chutney:

Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)

Jaggery– 3/4 cup

Roasted cumin seeds and fennel seeds- 1tsp each (powdered)

Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.

Sweet chutney

Preparation:

Soak the dry green peas in water for 8 hours. Cook potatoes and soaked green peas in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.

Keep all the ingredients handy. Mash the potatoes well.

Pani puri

Make a hole in the center of the puri making sure not to break the sides or the bottom. Add 1 or 2 tsp of cooked green peas, 1 tsp of mashed potato.

Pani puri

Then fill it paani and add a tsp of sweet chutney leaving just a little space for garnishing. More the paani, better the taste of paani puri

Pani puri

Add 1/2 tsp of chopped onions.

Pani puri

Garnish with sev and cilantro. Best way to have this is to make it individually and have it immediately. (I made these together just for the pictures!)

Pani puri

Pani puri

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Soup

Bok Choy Mushroom Soup

Bok choy mushroom soup

Ingredients:

Bok choy- 3 cups, coarsely chopped

Canned white mushrooms or shiitake mushrooms (8 oz)-1 can

Tofu-1 cup cubed

Vegetable broth- 3 cups

Water- 1 cup

Soy sauce– 1 tbsp

Ginger- 2 tsp finely minced

Lime juice -2 tsp

Cilantro– 1/4 cup

Salt- to taste

Pepper- 1 tsp

Preparation:

Heat vegetable broth mixed with water in a pot, add in tofu, bok choy and mushrooms, salt, pepper, ginger and soy sauce.

Bok choy

Mushrooms

Tofu

Cover the pot and boil for 10 minutes. Add cilantro and lime juice just before serving! Enjoy

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Chaat

Bhel Puri

Bhel Puri

Serves- 4

Ingredients:

Puffed rice- 3 cups

Bhel mix- 2 cups (available in any indian grocery store)

Tomato- 1big size chopped

Onion -1big size chopped

Cilantro– 1/2 cup

Raw mango- 1/2 cup chopped (optional)

Roasted spicy peanuts- 1/4 cup

Green chillies- 1, minced

Mint chutney- 4-5 tbsp (adjust it according to your taste buds)

Sweet chutney- 4-5 tbsp (adjust it according to your taste buds)

Sev (0 size)- 1/4 cup

Lime juice- 1 tsp

salt to taste

Mint chutney:

Mint leaves- 25 gms

Cilantro- 25gms

Green chilli- 1

Roasted cumin seeds and saunf (fennel seeds)- 1 tsp each (powdered)

Blend all the ingredients together with 1 or 2 tbsp of water. The mixture should be thick.

Sweet chutney:

Tamarind juice- 1/2 cup

Jaggery – 3/4 cup

Bring this mixture to boil with 1/4 cup of water. Boil it for 5-10 minutes until the mixture becomes thick (consistency like tomato ketchup).

(You can store these chutney’s in refrigerator for a week)

Chutneys

Preparation:

Bhel puri

Mix puffed rice, bhel mix, peanuts well. Add rest of the ingredients quickly, Sprinkle sev at the end and serve immediately.

Bhel puri

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Main Course

Tehri

Tehri

Ingredients

Ghee/clarified butter- 2 tsp

Cardamom – 1

Cloves– 2

Tej patta (Malabathrum) – 1

Garlic– 6 ( crushed)

Ginger– 1″ piece (crushed)

Coriander powder- 1 tsp

Red chilli powder– 1tsp

Basmati rice- 1 cup

Beans- 1/4 cup (chopped lengthwise)

Carrot- 1/4 cup(chopped lengthwise)

Cauliflower – 1/4 cup (chopped lengthwise)

Peas- 100 gms

Potatoes- 1/4 cup(chopped lengthwise)

Onion -1 (sliced lengthwise)

Green chillies- 1 (slit lengthwise)

Mint leaves– 4 to 5 optional

Salt- to taste

Preparation:

Soak washed rice in water for half an hour. In a pan add ghee, when hot add cloves, cinnamon, tej patta. Add onions and roast until golden brown. Now add green chillies, crushed ginger and garlic, fry for a minute. Add all the vegetables, coriander powder and chilli powder(adjust the level of chilli powder according to your spice level). Add salt and mix well.

TehriTehri

Drain the water in rice, add the vegetable mixture, mix well with rice. Add 1 and half cup of water and cook until done. ( I cooked the rice in rice cooker). Serve hot with any type of  raita.

Tehri

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Main Course

Paneer Paratha

Ingredients:

Grated paneer- 1 cup

Cumin powder- ¾ tsp

Coriander powder- ¾ tsp

Red chilli powder– 1 ½ tsp or according to your spice level

Garam masala powder- ¾ tsp

Chopped cilantro leaves- ¼ cup

Wheat flour-1 cup

Hot water- ½ cup

Salt- to taste

Oil

Preparation:

To make the dough: Mix the wheat flour with half cup of hot water, 1 teaspoon oil and ¼ teaspoon salt. Mix it well and make it into dough, cover and keep aside.

For the filling: Mix grated paneer with rest of the spices mentioned above, chopped coriander and salt.

Take a little bigger than lemon sized dough. Roll it to ½  inch thickness and smear ½ tsp oil. Add 2 tbsp paneer mixture in the center. Lift the sides of the dough and bring it to the center. Flatten it a little and roll the dough to ¼ inch thickness by adding gentle pressure to the rolling pin and making sure the filling doesn’t come out. You can sprinkle little wheat flour and roll the rotis making sure the dough do not stick to the bottom.

Roast it on a hot griddle adding little ghee or oil on both sides.  Serve it with yogurt and pickle or any other side dish of your choice.

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Main Course

Majjige HuLi

Majjige HuLi is most favorite to people of Bengaluru/ Mysoru. It is very tasty, simple, easy to prepare dish made of single vegetable with yogurt and gravy. It goes really well with rice, muddhe or nuchinunde. We can prepare this dish with a variety of vegetables, like bendekai/ okra, seemebadhnekai/Chayote, boodhkumbaLakai /Ash gourd,  dantina soppu/Amaranthus , thondekai/Tindora. Today I prepared it with dantina soppu/Amaranthus.

Ingredients:

Yogurt/majjige- 1 1/2 to 2 cups

Channa dal– 2 Tbsp( soaked in water for an hour)

Shredded coconut- 1 cup

Green chillies/ Jalapenos -5 to 6 depending on your spice level

Coriander/ Cilantro– 4 to 5 strands

Ginger- 1″ peice

Mustard seeds– 1/4 tsp +1/2 tsp for seasoning

Cumin seeds– 3/4  tsp

Curry leaves– 2 strands

Turmeric- 1/4 tsp

Dantina soppu/ Amarathus- 1 bunch (chopped)

Oil- for seasoning

Salt- to taste

Preparation:

In a vessel,  heat  a glass of water and add the chopped leaves, let it cook for few minutes until tender (add little salt while the leaves are cooking). Meanwhile grind coconut, green chillies, coriander, ginger, turmeric, cumin seeds , 1/4 tsp of mustard seeds and channa dal with little water. Grind to a fine paste. Add the ground mixture to the cooked leaves. Cook till the raw smell goes away (approximately for 8- 10 minutes). Add the yogurt/majjige at the end and mix well.  Add more salt if needed.

For seasoning- Heat 2 tbsp of oil, add 1/2 tsp of mustard seeds and curry leaves. Allow the mustard seeds to splutter.  Add the seasoning on top the majjige huLi and its ready to serve.

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Appetizers/Snacks

Guacamole

Ingredients:

Ripe avocados- 2

Tomatoes–  1

Onion–  1

Cilantro– 1/2 cup

Jalapeños– 2 to 3

Garlic cloves- 3 to 4

Lemon -1

Oregano powder- 1/2 tsp

Salt to taste

Preparation:

Finley chop tomatoes, onions, cilantro and keep aside. Mince garlic cloves and jalapeños. Mash the avocados coarsely.  Add all the chopped ingredients, lemon juice, oregano and salt. Mix well and serve with tortilla chips.

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Salads

Raw Mango Salad

Ingredients:

Raw mango -¼ of a mango chopped into matchstick size pieces (choose a mango which is a bit firm)

Bean sprouts- 1 handful

Lettuce- 4 leaves

Peanuts/groundnuts- 1 handful roasted and ground coarsely

Shredded dry coconut- 1 handful roasted lightly (optional)

Spring onions- small bunch, chopped

Coriander/cilantro– ¼ finely chopped

Fresh basil- ½ Tbsp

Dressing:

Soy sauce– 2 Tbsp

Sugar-1 ½ Tbsp

Chilli garlic sauce- 1 Tbsp

Preparation:

In a bowl mix soy sauce, sugar, chilli garlic sauce and keep aside. Mix chopped raw mango, bean sprouts, peanuts and spring onions in another bowl.

Take a lettuce leaf. Add the mango mixture in the centre and sprinkle the dressing as per your need.

Garnish with cilantro, basil leaves and roasted coconut. Now wrap the lettuce so that the mixture do not fall from any openings and enjoy!. We can make four lettuce wraps with the above given measurements

Optional:  If you do not have lettuce, you can have the salad by itself.

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Main Course

HuLisoppu

Ingredients:

Toovar/Toor dal- 1 cup

Black channa dal- ¾ cup

Dantina soppu (or Amaranthus) – 1 small bunch

Spinach- 1 small bunch

Dill leaves- 1 small bunch

Coriander /cilantro– 1 small bunch

Onion- 1

Tamarind- lemon size

Green chillies – 8 to 9

Cumin seeds- ½ tbsp

Fresh coconut- ¼ cup

For seasoning:

Mustard seeds– ½ tsp

Ghee/clarified butter-2 tbsp

Hing/ asafetida- ¼ tsp

Dry red chillies– 2

Preparation:

Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.

Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt  to taste. Bring the mixture to boil.

Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida.  Add the seasoning , mix well and serve with hot rice or ragi mudde.

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