HOW TO FOLD PERFECT PUNJABI SAMOSA

METHI RINGAN IN BESAN YOGURT CURRY

      METHI RINGAN IN BESAN YOGURT

                          CURRY

                                                           (Serves 2)

Methi/Fenugreek Leaves are rich in Iron. Methi - Ringan In Besan Yogurt Curry is a very healthy nutritious dish.

INGREDIENTS:

·      2 cups Methi/Fenugreek Leaves OR 1 Small bunch, pluck methi leaves from the stem (Do not chop leaves, chopped leaves will make curry bitter)

·      1 cup OR 1 medium Ringan/Baingan/Eggplant, diced

·      1 T Oil

·      2 tsp. OR 2 Large Garlic Cloves, chopped

·      ¼ tsp. Mustard Seeds

·      ¼ tsp. Cumin Seeds

·      Pinch Asafoetida

·      ¼ tsp. Turmeric Powder

·      ½ tsp. Kashmiri Red Chili Powder

·      1 Green Chili, chopped

·      1/3 tsp. Salt or as per taste

·      1 tsp. Sugar

·      1 cup Water or as needed for desire gravy consistency

·      ¼ tsp. Coriander Powder

·      ¼ tsp. Cumin Powder

·      2 T Yogurt

·      2 tsp. Besan Flour

·      2 T Water, for yogurt-besan mixture

LET’S COOK:

Pluck methi leaves from the stem and wash them thoroughly. Keep aside.

In a small bowl combine yogurt, besan and water and prepare lump free mixture. Keep aside.

Heat oil in a pan on medium heat.

Once oil is hot add mustard seeds, let them pop.

Add cumin seeds and allow them to sizzle.

Add asafoetida, turmeric powder, and Kashmiri red chili powder, methi leaves, salt and mix well.

Cover the lid and allow methi leaves to sweat for 4-5 minutes.

Add diced eggplant and green chili and cook for 2-3 minutes.

Add ½ cup water and continue cooking methi and ringan.

Add yogurt-besan-water mixture and add remaining ½ cup water and continue cooking until methi leaves cooked through and gravy thickens, stirring once in a while.

Add sugar, coriander powder and cumin powder mix and cover the lid and cook for 1-2 minutes.

Serve hot with Phulka Roti or Bajri Rotla.

Enjoy…

VARIATION:

Use Tandalja Ni Bhaji or Spinach instead of Methi Leaves.

Methi Leaves are bitter in taste while Tandalja Ni Bhaji and Spinach aren’t.

Happy Republic Day of India 26 January 2014

Happy Republic Day of India 26 January 2014

I WOULD LIKE TO SHARE SOME AMAZING PICTURES I TOOK DURING MY VISIT (November 6,2013) TO GANDHI ASHRAM/SABARMATI ASHRAM IN AHMEDABAD.

Enjoy…

STIR FRIED MASALA IDLI

                                    STIR FRIED MASALA IDLI

                                 (Serves 2)

When you prepare Idli-Sambhar and you have leftover Idli then next day turn them into tasty colorful masala idli. It’s made by stir-frying different colored bell peppers and onion and then tossed with idlis and spiced up with rasam powder. Great way to spice up plain idli. Makes great breakfast as well as afternoon lunch. Makes great lunch box recipe for kids too.

INGREDIENTS:

·      8 leftover Idlis, cut into big chunks

·      2 T Oil

·      1 cup Red Bell Pepper, cut into big chunks

·      1 cup Green Bell Pepper, cut into big chunks

·      1 cup Purple Sweet Onion, cut into big chunks

·      ½ tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      7-8 Curry Leaves

·      Pinch Asafoetida

·      3-4 Green Chilies or as per taste, chopped

·      Salt as per taste (Note: idli contains salt so add accordingly)

·      1-2 tsp. Sugar or as per taste

·      1 tsp. Lemon Juice

·      1 T Rasam Powder (I use MTR brand)

·      2 T Coriander Chopped

LET’S COOK:

NOTE:  STIR-FRY VEGETABLES ON HIGH MEDIUM HEAT.

Heat oil in a pan on high-medium heat. Once oil is hot add mustard seeds and let them pop.

Add cumin seeds and allow them to sizzle little bit.

Add curry leaves, asafoetida and green chilies and stir-fry for few seconds Add onions and stir-fry for 1-2 minutes add red and green bell peppers and continue cooking until somewhat tender. (Do not overcook vegetables).

Add salt, sugar and lemon juice and mix well.

Add idli pieces and toss gently.

Sprinkle rasam powder and toss idli and veggies around to coat with rasam powder.

Garnish with chopped coriander.

Serve hot with Coconut Chutney. Actually I don’t need anything with this fried masala idli.

Enjoy...
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COPYRIGHT

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STIR FRIED BHINDI & ONION

STIR FRIED BHINDI & ONION

                      (Serves 2)

INGREDIENTS:

·      ½ lb. OR about 225 grams. Bhindi/Okra/Ladyfinger, preferably tender, wash, pet dry completely and cut into round pieces

·      1 cup Onion, chopped, same size as bhindi

·      2 T Oil

·      ½ tsp. Mustard Seeds

·      ½ tsp. cumin Seeds

·      5 - 6 Curry leaves

·      Pinch Asafoetida

·      1 T Garlic, chopped

·      ½ tsp. Turmeric Powder

·      ½ tsp. Kashmiri Red Chili Powder

·      ½ tsp. Salt or as per taste (NOTE: Add salt once bhindi is cooked else it will release water from bhindi and make subzi sticky)

·      ½ tsp. Coriander Powder

·      ¼ tsp. Cumin Powder

·      ¼ tsp. Garam Masala

·      1 T Coriander Leaves, chopped

LET’S COOK:

COOK BHINDI WITHOUT COVERING PAN.

ADD SALT ONCE BHINDI IS COOKED.

Wash bhindi and dry completely else it will become sticky.

Cut bhindi into round pieces.

Heat oil in a heavy bottom non-stick pan on medium heat.

Once oil is hot add mustard seeds and let them pop.

Add cumin seeds and curry leaves let it sizzle little bit.

Add asafoetida, chopped garlic and give quick stir to the pan and fry garlic for few seconds.

Add chopped onion, turmeric powder and Kashmiri red chili powder and stir fry onions for 2-3 minutes on high-medium heat or until translucent.

Reduce heat to medium and add bhindi and toss gently.

Cook Bhindi over medium heat without covering pan, for 5 minutes, giving quick toss once in a while.

Lower the heat to medium-low and continue cooking for 10 -15 minutes giving quick toss once in a while until bhindi cooked through. Time depends on tenderness of bhindi.

Continue cooking bhindi until water absorbs from bhindi and pieces dehydrates and total volume of subzi shrinks to half.

If you like bhindi slightly burnt like I do then let bhindi burn little bit. It tastes extraordinarily good.

Add salt, coriander powder, cumin powder, garam masala and chopped coriander leaves and toss to combine masalas with bhindi.

Serve hot with Paratha, Roti, Gujarati Dal and Basmati Rice to complete meal.

Enjoy…

VARIATION IN COOKING PROCESS IF YOUR BHINDI SUBZI TURNS SLIMY:

Heat 1 ½ T Oil in a non-stick pan. Add bhindi and stir-fry until cooked through. It will take about 10 to 15 minutes depending on how tender bhindi is. Once onion subzi is ready mix cooked bhindi and serve.  

FOUR-CHEESE STUFFED JUMBO PASTA SHELLS

       

      FOUR-CHEESE STUFFED JUMBO

                    PASTA SHELLS

                                          (Serves 3 to 4)

INGREDIENTS:

·      12 Jumbo Pasta Shells

·      1 ½ cup Pasta Sauce

·      2 cup Ricotta Cheese

·      ½ cup Mozzarella Cheese (Note: save 2 Tablespoon to sprinkle on top)

·      2 T Parmesan Cheese

·      1 Slice Provolone Cheese, cut into small pieces

·      ¼ tsp. Black Pepper Powder

·      ½ tsp. Italian Herbs

·      ½ tsp. Red Chili Flakes

·      1/8 cup Italian Bread Crumbs

·      1 Big Garlic Clove, minced

·      1/8 tsp. Garlic Powder

LET’S COOK:

Preheat over to 350-degree Fahrenheit.

Boil water with little salt.

Once water comes to a boil add 12 Jumbo shells.

Stir shells occasionally and boil for 7 minutes or as per box recommendation.

Drain water and spread cooked shell on a plate.

In a bowl combine all cheese and spices and mix well and gently stuff boiled shells.

Use 8 by 8” size Pyrex square glass baking pan.

Pour half pasta sauce at the bottom of the pan and spread well.

Arrange stuffed shells over sauce bed.

Pour remaining half pasta sauce over shell.

Sprinkle 2 Tablespoon Mozzarella cheese and some herbs from Italian herb grinder.

Cover the pan with aluminum foil.

Place baking pan on middle rack in the oven and cook for 25 to 30 minutes at 350 degree Fahrenheit.

Switch off the oven.

Bring baking pan out.

Serve Stuffed Jumbo Shells with Garlic Bread.

Enjoy…

VARIATION:

STUFFED JUMBO SHELLS WITH SPINACH & CHEESE, MY SON’S FAVORITE:

ADD ANY CHEESE OF YOUR CHOICE

Heat teaspoon oil in pan and stir fry ½ cup chopped onion. Add 1 cup chopped spinach and stir-fry for one minute. Add salt and mix well. Cover the lid and keep aside until cool. Mix with stuffing mixture.

OR

Omit the onion and make with cooked spinach and cheese-spice mixture.

GUJARATI DAL

                                   GUJARATI DAL

                             (Serves 4)

Gujarati Thali is incomplete without Gujarati Dal and it is absolutely delicious. Gujarati dal has a perfect balance of sweetness, tanginess and spiciness. Gujarati Dal served with Basmati Rice, Roti and Vegetable to complete Gujarati meal. This Dal recipe will remind you of “Lagan Ni Dal” (Dal of Gujarati Wedding Menu)

INGREDIENTS:

·      2/3 cup Oily Toor Dal (Also known as Oily Tuvar Dal, Oily Arhar Dal)

·      10-15 piece Boiled Peanuts

·      ½ tsp. Turmeric Powder, divided in 2 parts, add ¼ tsp. while pressure cooking dal and add remaining ¼ tsp. while adding all dry masalas, adding turmeric while boiling dal it developed better taste and color of the dal

·      ¾ tsp. Salt or as per taste, divided in two parts, add ¼ tsp. while pressure cooking dal and add remaining ½ tsp. while adding all dry masalas, adding salt while boiling dal it develops better taste

·      1 medium size or ½ cup Tomato (Preferably dark red and ripe tomato), diced

·      1 ½ inch size Tamarind (soak in ¼ cup hot water, after 5 minutes,

squeeze and extract the pulp, strain it and use) or 1 ½ to 2 tsp. Thick Tamarind Chutney. I always add Tamarind Chutney as it adds extra flavor compare to Tamarind Extract

·      1 ½ to 2 cm size Ginger (crush ginger and green chilies together in mortar and pestle)

·      2 Green Chilies or as per taste (crush ginger and green chilies together in mortar and pestle)

·      2 Big marble size or 2 to 3 T Jaggery or as per taste (For authentic Gujarati Dal taste add at least 2 T Jaggery)

·      2 tsp. Sugar or as per taste (For authentic Gujarati Dal taste add 2 tsp. Sugar)

·      ½ tsp. Kashmiri Red Chili Powder

·      1 tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ½ tsp. Mango Powder (Aamchur Powder)

·      1 tsp. Tomato Paste

·      ¼ tsp. Garam Masala (Badshah Rajwadi Garam Masala)

·      1 T Coriander Leaves, chopped (adding chopped coriander leaves while cooking dal develops better taste)

·      4 cups TOTAL Water (2 cups for pressure cooking dal and 1 ¾ cups for diluting dal and extra ¼ cup from tamarind water) or as needed for desire consistency

FOR TEMPERING:

·      4 tsp. Oil + 2 tsp. Ghee (Clarified Butter) (Do not skip Ghee, it gives extraordinary taste to the dal)

·      ½ tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      1” size Cinnamon Stick

·      3 Cloves

·      2 Whole Dry Kashmiri Red Chilies (cut them in half)

·      7-8 Curry Leaves

·      1/8 tsp. Asafoetida (Hing)

·      1/8 tsp. Kashmiri Red Chili Powder (Gives nice red oil floating on top)

·      1/8 tsp. Turmeric Powder (Gives nice dark yellow color on top)

FOR GARNISH:

·      1 to 2 T Coriander Leaves

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LET’S COOK:

Wash the toor dal for 3-4 times.

Add toor dal, 1/4 tsp. turmeric, 1/4 tsp. salt and 2 cups of water in pressure cooker, cover and let dal soak for 30 minutes.

Pressure-cook the dal on medium heat (Medium heat from start to the finish) for 5 whistles.

Allow pressure to go down.

Add 1-¾ cups of water and blend the dal with hand mixer until smooth.

Transfer dal into the pot; add boiled peanuts, chopped tomatoes and ¼ cup extract of tamarind juice or tamarind chutney. Place pot on stove on high heat and let it come to a boil.

Once dal comes to a boil, reduce the flame to medium and add crushed ginger-green chili, jaggery, red chili powder, remaining ¼ tsp. turmeric powder, coriander powder, cumin powder, mango powder, tomato paste, chopped coriander leaves and salt.

At this point adjust water according to your need. (Total 4 cups water including tamarind water for 2/3-cup raw toor dal gives nice thick

consistency, so I don’t add extra water at all at this point)

Allow dal to simmer for 10 -15 minutes on medium heat.

Lower the heat on medium low and on side prepare tempering/tadka.

FOR TEMPERING/TADKA:

In a ladle combine asafoetida, Kashmiri red chili powder and turmeric powder to add all at once, keep aside.

Heat oil and ghee in small pan, add mustard seeds, let it pop, add cumin seeds, cinnamon stick, cloves, dry red chili, curry leaves, let it sizzle for few seconds, switch off the flame.

Add asafoetida, Kashmiri red chili powder and turmeric powder all at once from ladle and give quick stir to the pan to mix with hot oil and pour this tempering over dal.

Mix tempering with dal.

Add garam masala.

Taste dal and adjust sweetness, sourness and salt if needed.

Let dal cook on low heat for 2-3 minutes only.

Switch off the flame and garnish with chopped coriander leaves and serve hot Gujarati Dal with Basmati Rice, Roti and Veggie of your choice for a perfect Gujarati Meal.
Enjoy…

NOTE:

Use Kokum or Lemon Juice to replace Tamarind, but nothing comes close to the Guajarati Dal made with the Tamarind.Click on the link below to like my "RASOI" Page. 
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