tag:blogger.com,1999:blog-2367638154376803832024-03-06T22:22:00.287-08:00Shree's WorldShreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-236763815437680383.post-10384927704838443002006-12-10T18:40:00.000-08:002006-12-10T19:49:51.584-08:00Dahi vadasThis is how I made dahi vadas..<br /><br />For the vadas:<br /><br />Urad dal - 1 cup soaked for 3 hrs (if you add hot water then for 1 hr)<br />green chillis - 1 tbsp - chopped<br />coriander leaves - 2 tbsp chopped<br />ginger - 1 tdp finely chopped<br />Hing - 1 pinch (optional)<br />salt to taste<br />Oil for frying vadas<br /><br />For garnish:<br />chilli powder<br />chopped coriander leaves - 1 tbsp<br /><br />For serving:<br />4 cups beaten curds<br />Salt to taste<br />kaju imli ki chutney<br /><br />Method:<br /><br />Wash and drain Urad dal.<br />Grind the urad dal into a coarse to fine paste<br />Add green chillis, coriander leaves, hing, salt and ginger.<br />Mix well till the batter becomes nice and fluffy<br /><br />Heat the oil in a kadai<br />Wipe your palms with water and take a little batter into your palm, poke a hole in the centre. Drop this in the oil and deep fry till they are golden brown in color on a medium flame.<br /><br />Drain the vadas.<br /><br />After this soak the fried vadas in water for about 35 - 40 mins.<br /><br />Just before serving, squeeze the excess water from the vadas.<br />Arrange the vadas in a serving dish. Top it with the beaten curd (remember to add salt to the curds :) )..<br />Garnish it with chilli powder and chopped coriander leaves<br />Add kaju imli chutney on top<br /><br />Your dahi vadas are ready.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILWFg6cu0wSx37F2_dGUarqA71tNzh21Ivjtv4yHwCiAz7hUf9r94DZB1V1JEFCIgMtoA6SisM4jRaRJtZYDtGlbKMcc0QEf7X9xXsLpdJdQ6t-OLp8ttFYJGXfY13b2mDzQXHaZOQ5s/s1600-h/dahi+vada.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILWFg6cu0wSx37F2_dGUarqA71tNzh21Ivjtv4yHwCiAz7hUf9r94DZB1V1JEFCIgMtoA6SisM4jRaRJtZYDtGlbKMcc0QEf7X9xXsLpdJdQ6t-OLp8ttFYJGXfY13b2mDzQXHaZOQ5s/s400/dahi+vada.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5007111403062917522" /></a><br /><br />P.S: Yesterday I was feeling very hungry so did not have the mood to prepare the khajur imli ka chutney, so added the bhelpuri chutney from kissan (after diluting it )Shreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.com0tag:blogger.com,1999:blog-236763815437680383.post-54920254788207136572006-11-20T21:41:00.000-08:002006-11-20T21:53:57.508-08:00Pani PuriLife is becoming very very stressful and monotnous... up in the morning.. going to the office.. catching the shuttle back.. travelling on hosur road for hrs together.. Sometimes you feel like running away to some place.. but where to run is also a big question. hmm.. <br /><br />As soon as I reach home the first thing that comes to my mind now a days is I want to eat something hot and spicy.. (the second thought of course is I will eat and then dig up my aerobic CD :) )<br /><br />Yesterday I reached home early (it was 6:25 hurray!!!! :) ) and my aunt started telling me about the monkey which came yesterday and broke a branch in my tomato plant (dart those monkeys!!! the moment a tomato starts ripening.. they pluck the tomatoes and throw them on the ground.. my hubby says they are helping me in picking the tomatos Grrrrrr... ) Now I have a small basket full of green tomatoes.. do not know what to do with them.. hmmmm...<br /><br />Any way I had recently planted the mint leaves... Look at how they have come up :)<br /><br /><a href="http://photos1.blogger.com/x/blogger2/7935/28901832939169/1600/339704/mint.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger2/7935/28901832939169/400/626411/mint.jpg" border="0" alt="" /></a><br /><br /><p><br /><br />Saw them and started thinking about pani puri... So decided to make it (ok ok my aunt who stays with us made the puri and I made the rest! )<br /><br />For the Pani <br />(Loosely based on Tarla Dalals pani puri recipie)<br /><br />Mint leaves - 1 1/2 cups chopped <br />Coriander - 3/4 - 1 cup chopped<br />Tamarind - 1/3 cup<br />Ginger - 1" piece <br />Green chillis - 4 - 5<br />jeera powder - 1tsp (roasted dry will taste good)<br />Black salt - 1 1/2 tsp<br />Jaggery - 1 tsp (optional)<br />salt to taste <br /><br />For Kajur Imli Ki chutney:<br />Dates - 2 cups deseeded<br />Tamarind - 1/4 cup<br />Jaggery - 1 cup grated<br />Chilli powder - 2 tsp<br />Hing - 1 pinch<br />salt to taste <br /><br />For the puris<br /><br />Fine rava - 1 cup<br />Maida ( Plain flour) - 2 tbsp<br />Water <br />Salt<br />Oil for frying<br /><br />For the stuffing: (Bangalore gaadi style)<br />Potatos - 1 cup boiled and mashed<br />Peas - 1 cup boiled<br />Onion - finely chopped<br /><br />Method:<br /><br />For Kaju Imli Ki chutney:<br /><br />1. Wash the dates and tamarind and place them in a saucepan. <br />2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water<br />3. Simmer for 20 to 25 minutes. <br />3. Cool and strain the mixture through a sieve. <br />4. Store in an air tight container in the fridge<br /><br />For the pani:<br /><br />1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve (But when in hurry you can even soak the tamarind in boiling water for 15 mins) and keep aside<br />2. Grind the remaining ingredients along with the pulp except the black salt and salt in the blender into fine paste.<br />3. Transfer the paste into a large bowl and combine with 1 litre of water (preferably from the fridge), the black salt and salt. Mix well. <br />4. Chill for some time after making so that all the flavours have blended properly. <br /> <br />For the puris<br /><br />1. Mix the rava, maida, water and salt to make a semi-stiff dough and knead well. Keep aside, covered with a wet muslin cloth for 10 - 15 mins <br />2. Roll out a big chapati and cut out small circles with a cutter ( I usually use the lid of a small dabba)<br />3. Place these circles under a damp cloth till ready to fry (not more than 5 mins)<br />4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (Press each puri using a slotted spoon till they puff up in the oil). <br />5. Remove, drain on absorbent paper (Can also be stored in an air-tight container).<br /><br />Now for the best part (How to eat :)) )<br /><br />1. Poke the puri and make a hole. <br />2. Fill it with the stuffing, add a little kajur imli ki chutney.. dip it in chillied pani and eat immediately...<br /><br />Yummmmm.. <br /><br />Variations:<br />For stuffing you can also use mixed sprouts or soaked bhoondi<br /><br /></p>Shreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.com2tag:blogger.com,1999:blog-236763815437680383.post-85377953754690476522006-11-19T19:36:00.000-08:002006-11-19T19:50:12.894-08:00Quick Aloo mutter curryYawwwn.. Monday morning blues... hmmm. Sometimes I wonder why do we have monday mornings. Why can't we just start the week with Monday afternoons.. <br /><br />Now a days its getting colder in Bangalore and getting up from the warm bed on monday mornings is becoming more and more difficult.. I am still in Zzzzzzzzz state...<br /><br />Today I was really running late.. so thought will make this quick version of aloo mutter. <br /><br />You need:<br /><br />Aloo - 1 up chopped and cooked<br />Mutter - 1/2 cup boiled<br />Ginger Garlic paste - 2 tsp<br />Onions - 1 med sized finely chopped<br />Tomato - 1 large finely chopped<br />Jeera - 1 tsp<br />Garam masala - 1 tsp<br />Red chilli powder - 2 tsp<br />Turmeric - 1 pinch<br />Oil - 1 tbsp<br />Salt to taste<br /><br />Coriander chopped for Garnish<br /><br />Method:<br /><br />Heat the oil in the pan. Add the jeera when it splutters add the onion and fry till onion becomes pink<br />Add the ginger and garlic paste and fry for 1 more min<br />Add the tomato, turmeric, garam masala, chilli powder, salt and continue frying till the oil starts leaving from the edges<br />Add the boiled potatos and mutter and 1/2 cup water<br />simmer for 5 mins<br />Turn off the flame and garnish with chopped corianderShreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.com0tag:blogger.com,1999:blog-236763815437680383.post-8059773999570934692006-11-15T20:24:00.000-08:002006-11-15T20:30:58.513-08:00Beetroot HalwaRead somewhere you can also prepare Beetroot halwa so did a bit of experimentation.<br /><br />Replaced carrot with beetroot in my Gajar ka Halwa recipe :)<br />Never thought it will taste this yum.. <br /><br /><a href="http://photos1.blogger.com/blogger2/7935/28901832939169/1600/beetroot%20halwa.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger2/7935/28901832939169/320/beetroot%20halwa.jpg" border="0" alt="" /></a>Shreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.com1tag:blogger.com,1999:blog-236763815437680383.post-55063544344858583062006-11-15T20:18:00.000-08:002006-11-15T20:23:29.669-08:00Paav BhaajiYesterday evening by the time I reached home I was feeling pretty low (horrible traffic on Hosur Road) and had the beginnings of a head ache.. Eating something hot and spicy usually lifts my mood :) (retail therapy is the sure shot solution thou!! )<br />So thought will make pav bhaaji, luckily had all the required ingredients in the fridge else my second option would have been gobi manchurian<br /><br />Ingredients:<br /><br />For the bhaaji:<br />Cauliflower - 1 cup chopped<br />Peas - 1/2 cup<br />Capsicum - 1/2 capsicum thinly sliced<br />carrot - 1 med sized one<br />Potato - 2 med sized<br />Onion - 1 cup finely chopped<br />Tomato - 1 1/2 cup finely chopped<br />Garlic - 4 - 5 cloves<br />Green chilli - 2 <br />Pav bhaaji masala - 1 1/2 tbsp<br />Red chilli poweder - 1 tbsp (reduce if you do not like the bhaaji hot!)<br />Turmeric - 1/4 tsp<br />Oil<br />Salt<br /><br />For the Pav:<br />Pav <br />Butter<br />Pav bhaji masala (optional)<br /><br />For Garnish / Serving:<br />Coriander leaves chopped - 3 tbsp<br />lemon wedges<br />Onion finely chopped<br /><br />Method:<br />Cook / Steam cauliflower, peas, carrot and potato.<br />Mash them using a potato masher and keep aside<br />Prepare the Ginger garlic paste and keep aside<br />In a pan take the oil, add capsicum and onion and saute till the onion turns pink<br />Add ginger garlic paste and saute for 2 - 3 mins<br />Add the tomato, turmeric, chilli powder, salt and paav bhaaji masala and saute till the masala starts leaving oil at the edge<br />Add 1 cup of water<br />Add the cooked and mashed veggies and mash the veggies.<br />If you feel the bhaaji is too thick add a bit of water<br />Sim the flame and leave it for a few mins (10 mins should do)<br /><br />This is how we had ours...<br /><br /><a href="http://photos1.blogger.com/blogger2/7935/28901832939169/1600/pav%20bhaji.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger2/7935/28901832939169/320/pav%20bhaji.jpg" border="0" alt="" /></a>Shreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.com1tag:blogger.com,1999:blog-236763815437680383.post-8609145805238676992006-11-13T18:56:00.000-08:002006-11-13T19:26:19.755-08:00Baingan Ka Bartha(Inspired by Tarla Dalal's Punjabi cook book)<br /><br />I just love the beautiful purple color of the Baingan. One of my favourite <br />veggies. Baingan is called "Gulla" in Tulu. In my home town we get a variety of green round brinjals.. locals call it "mattu do gulla". My mom makes "edi gulla aagothno" (similar to stuffed baingan).. yummmmm <br /><br />Anyway this is my version of Baingan ka Bartha:<br /><br />Ingredients:<br /><br />1 Big Purple Brinjal<br />Onions chopped - 1 cup<br />Tomato chopped - 1 1/2 cup<br />Red chilli powder - 1 tbsp (reduce the quantity if you do not prefer the curry to be hot)<br />Garam masala - 1 tsp<br />Oil - 1 tsp<br />Ginger chopped - 1/2 inch piece<br /><br />For the paste:<br />Garlic - 3 <br />small sized Onion - 1/2 chopped<br />Ginger - 1/2 inch<br /><br />Method:<br /><br />Apply a thin oil coating on the baingan cook in the microwave for 10 - 12 mins till it is 80% cooked (you can also roast it over the flame)<br /><br />Slit the Baingan and stuff the paste inside and micro wave it till it is cooked ( another 4 - 5 mins)<br /><br />Let the baingan cool and remove the skin and mash it <br /><br />In a pan heat the oil, sauté the onions and ginger till onions become pink in color.<br /><br />Add the tomatos, chilli powder, garam masala, salt and baingan and sauté till the oil starts separating from the mixture.<br /><br />Add a little bit of water if you want the curry to be gravy.<br /><br />Turn off the flame and garnish with Coriander.<br /><br />Serves 2 people<br />Preparation time = 15 mins<br />Cooking time = 10 - 15 mins <br /><br />This is how mine turned out<br /><br /><a href="http://photos1.blogger.com/blogger2/7935/28901832939169/1600/ok2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger2/7935/28901832939169/320/ok2.jpg" border="0" alt="" /></a>Shreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.com1tag:blogger.com,1999:blog-236763815437680383.post-9796426903699400712006-11-12T18:21:00.000-08:002006-11-12T18:33:29.518-08:00Gajar ka HalwaWill start my postings with one of my hubby's favorite sweet :) Carrot Halwa<br /><br />My MIL makes great gajar ka halwa. As it is one of my hubby's favorite dish I thought I will also try my hand at it. This is the first sweet I tried making at home<br /><br />Here is how I do it:<br /><br />Ingredients:<br /><br />Carrots grated - 2 cups<br />Sugar - 3/4 cup<br />Milk - 4 cups<br />Ghee - 3 tbsp<br />Cashews and raisins for garnish<br /><br /><br />Method:<br /><br />Cook the grated carrots and milk in a thick bottomed vessel on a low flame stirring occasionally till the milk evaporates. This process anyway takes some time (30 - 40 mins)<br /><br />Add the 2.5 tbsp ghee to the cooked carrots and Stir.<br /><br />Now add the sugar and keep stirring occasionally till the halwa solidifies. <br /><br />Take the vessel off the flame.<br /><br />Heat the remaining ghee and fry the cashews and raisins. <br /><br />Add this to the halwa.<br /><br />Serve hot or cold :)<br /><br />P.S: Yesterday my halwa disappeared before I could take a good photo. Will post one as soon as I make it again..Shreehttp://www.blogger.com/profile/15904795880631421879noreply@blogger.com1