From: http://www.bawarchi.com/contribution/contrib2015.html
For KOFTAS:
Green Plantains - 4
Besan - 1/2 cup (basically enough to bind the green plantain together when frying the koftas)
Bread - 2 slices
Cumin seeds - 1 tbsp
Red Chilli Powder to taste
Salt to taste
For GRAVY:
Oil - 4 tbsp
Ginger - 2 inches long piece
Garlic - 4-5 cloves
Onion - 1 1/2 cups finely chopped
Tomatoes - 1 1/2 cups finely chopped
Cumin seeds - 1 tbsp
Cinnamon - 1 inch long
Cardamom - 3-4
Clove - 5-6
Bay leaves - 2
Cumin Powder - 2 tbsp
Corriander Powder - 2 tbsp
Garam Masala Powder - 1 tbsp
Amchur - 1/2 tbsp
Red Chilli Powder & Salt to taste
Method:
For KOFTAS:
Boil the plantains with in salt water. Peel and mash to fine paste.
Add cumin seeds, 'besan', crumbled bread slices (i think they add to the crispness of the kofta), salt and chilli powder. The consistency should be such that the mix can retain a firm shape when dropped into the oil to deep fry. Let this mix set for maybe an hour or more.
Heat oil (like the way you would do to fry 'pakodas'). And then with a tbsp, scoop mix into the boiling oil and fry it into koftas.
For GRAVY:
Heat oil in deep pan.
Mildly fry bay leaves, cumin seeds, and crushed mix of the cinnamon, cloves & cardamom.
Add finely chopped ginger & garlic (or ginger garlic paste, which you can prepare in blender) to the oil. Once this turns brown, add chopped onions and cook till they turn transparent or brown.
Then add the tomatoes, cumin powder, corriander powder, garam masala powder, amchur, chilli powder and salt. And let cook till the tomatoes are tender.
Add 2 cups of water to this mix and let it cook for a while till everything blends well together. Adjust the spices at this time if you feel something is less or more.
Once the gravy is cooked, drop the koftas into it, and let them soak it in for atleast 2 hours.
Garnish with cilantro & serve hot.
You can make koftas substituting the plantain with grated 'lauki' or assorted vegetables (like boiled potatoes & peas), etc.
Serve hot with 'rotis' or rice.
Sunday, August 28, 2005
Monday, August 22, 2005
Lauki with Coconut Milk
From Debarati!
1 onion slices
2 tomatoes chopped
1 lauki peeled + cut into thin, long strips
(Adjust tomatoes and onions depending on the size of the lauki!)
Add oil, then add some whole jeera and the onions
Fry onions till light brown then add tomatoes.
Cook until oil comes out
then add jeera pwder, chilli powder, turmeric and salt.
Add some water and the lauki; cover andcook till almost fully cooked
Add a little bit of cocunut milk and boil a few minutes
1 onion slices
2 tomatoes chopped
1 lauki peeled + cut into thin, long strips
(Adjust tomatoes and onions depending on the size of the lauki!)
Add oil, then add some whole jeera and the onions
Fry onions till light brown then add tomatoes.
Cook until oil comes out
then add jeera pwder, chilli powder, turmeric and salt.
Add some water and the lauki; cover andcook till almost fully cooked
Add a little bit of cocunut milk and boil a few minutes
Shahi Paneer
Ingredients
1 block of paneer, grated
Blend to a paste, the following
2 medium onions
1" ginger piece
4 flakes garlic
2 green chillies
Powder together, the following
2" cinnamon stick
2-3 cardammoms
2-3 cloves
1 tbsp poppy seeds
2 tbsp cashewnuts(or almonds)
2 tomatoes pureed
2 tsp red-chilli pwd
A pinch of turmeric
2 tsp coriander pwd
1 tsp cumin pwd
1 cup of cream
Salt to taste
2 tbsp cooking oil
Method
Heat a little oil and fry the onion paste till it begins
to brown.
Mix in the poppy-cashew powder and the other dry powders.
Fry for a minute and then add the pureed tomatoes.
Add some water and bring to a boil.
Add salt to taste.
Add the cream and mix well.
Add the grated paneer,heat through and eat it hot
with chapathi/naan.
1 block of paneer, grated
Blend to a paste, the following
2 medium onions
1" ginger piece
4 flakes garlic
2 green chillies
Powder together, the following
2" cinnamon stick
2-3 cardammoms
2-3 cloves
1 tbsp poppy seeds
2 tbsp cashewnuts(or almonds)
2 tomatoes pureed
2 tsp red-chilli pwd
A pinch of turmeric
2 tsp coriander pwd
1 tsp cumin pwd
1 cup of cream
Salt to taste
2 tbsp cooking oil
Method
Heat a little oil and fry the onion paste till it begins
to brown.
Mix in the poppy-cashew powder and the other dry powders.
Fry for a minute and then add the pureed tomatoes.
Add some water and bring to a boil.
Add salt to taste.
Add the cream and mix well.
Add the grated paneer,heat through and eat it hot
with chapathi/naan.
Tuesday, August 16, 2005
Cilantro Pesto Pasta
Cilantro Pesto
1/4 cup slivered almonds
1 1/2 cups cilantro leaves
1 jalapeño pepper, seeded and coarsely chopped
3 cloves garlic, crushed and peeled
1/2 tsp. salt
2 Tbs. vegetable oil
1 Tbs. fresh lime juice
1/4 tsp. freshly ground pepper
Onion Mixture
2 tsp. vegetable oil
1 cup chopped sweet onion, such as Vidalia
1 cup diced red bell pepper
4 1/2 oz. can mild green chilies
1/2 oz. dried orecchiette, gnocchi or medium shell pasta
1 cup grated Pepper Jack cheese (3 oz.)
Directions:
1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, make pesto: In small dry skillet, toast almonds over medium-low heat, stirring constantly, until light golden and fragrant, 3 to 4 minutes.Transfer to small bowl and let cool.
3. In food processor, combine almonds, cilantro, jalapeño, garlic, salt and pepper; process until finely chopped. With motor running, add 2 Tbs. oil and lime juice through the feed tube, processing until mixture forms paste and stopping to scrape down sides of work bowl as necessary. Transfer mixture to small bowl.
4. Add pasta to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 12 minutes. While pasta is cooking, in large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add onion and bell
pepper; cook, stirring often, until tender, 5 to 6 minutes. Add green chilies and cook, stirring, 1 minute.
5. Just before pasta is cooked, scoop out 13 cup of pasta cooking water and add to pesto, stirring well. Drain pasta and transfer to large, warm bowl.Add onion mixture and cheese; toss to coat well. Serve immediately.
1/4 cup slivered almonds
1 1/2 cups cilantro leaves
1 jalapeño pepper, seeded and coarsely chopped
3 cloves garlic, crushed and peeled
1/2 tsp. salt
2 Tbs. vegetable oil
1 Tbs. fresh lime juice
1/4 tsp. freshly ground pepper
Onion Mixture
2 tsp. vegetable oil
1 cup chopped sweet onion, such as Vidalia
1 cup diced red bell pepper
4 1/2 oz. can mild green chilies
1/2 oz. dried orecchiette, gnocchi or medium shell pasta
1 cup grated Pepper Jack cheese (3 oz.)
Directions:
1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, make pesto: In small dry skillet, toast almonds over medium-low heat, stirring constantly, until light golden and fragrant, 3 to 4 minutes.Transfer to small bowl and let cool.
3. In food processor, combine almonds, cilantro, jalapeño, garlic, salt and pepper; process until finely chopped. With motor running, add 2 Tbs. oil and lime juice through the feed tube, processing until mixture forms paste and stopping to scrape down sides of work bowl as necessary. Transfer mixture to small bowl.
4. Add pasta to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 12 minutes. While pasta is cooking, in large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add onion and bell
pepper; cook, stirring often, until tender, 5 to 6 minutes. Add green chilies and cook, stirring, 1 minute.
5. Just before pasta is cooked, scoop out 13 cup of pasta cooking water and add to pesto, stirring well. Drain pasta and transfer to large, warm bowl.Add onion mixture and cheese; toss to coat well. Serve immediately.
Orange, Mint and Asparagus Salad
Modified from vegetarian times
SERVES 8
1 lb. asparagus, trimmed
3 large navel oranges
1 cup chopped scallions
1/3 cup chopped fresh mint
1 Tbs. white wine or cider vinegar
2 Tbs. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup crumbled feta cheese
Directions:
Bring large pot of water to a rolling boil. Drop asparagus in water, return to a boil and remove from heat. Let asparagus stand in water 1 minute, then drain and rinse under cold water. Cut asparagus on diagonal into 1-inch pieces.
Put in large bowl with asparagus, scallions and chopped mint. Toss well.
3. Juice one navel orange. Whisk together 2 Tbs. orange juice, vinegar, oil, salt and pepper in small bowl. Stir dressing into asparagus mixture.
Cut the remaining oranges and add it to the mixture. Gently toss to combine. Chill one hour, or overnight. Retoss before serving.
SERVES 8
1 lb. asparagus, trimmed
3 large navel oranges
1 cup chopped scallions
1/3 cup chopped fresh mint
1 Tbs. white wine or cider vinegar
2 Tbs. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup crumbled feta cheese
Directions:
Bring large pot of water to a rolling boil. Drop asparagus in water, return to a boil and remove from heat. Let asparagus stand in water 1 minute, then drain and rinse under cold water. Cut asparagus on diagonal into 1-inch pieces.
Put in large bowl with asparagus, scallions and chopped mint. Toss well.
3. Juice one navel orange. Whisk together 2 Tbs. orange juice, vinegar, oil, salt and pepper in small bowl. Stir dressing into asparagus mixture.
Cut the remaining oranges and add it to the mixture. Gently toss to combine. Chill one hour, or overnight. Retoss before serving.
Chilled Cucumber Soup
From vegatarian times
SERVES 4 -- Egg-free
1 large English cucumber peeled, seeded and chopped
¼ cup chopped fresh dill
3 Tbs. fresh lemon juice
1 cup vegetable stock
4 cups plain low- or nonfat yogurt
2 scallions, trimmed and chopped (white part only)
Salt and freshly ground pepper to taste
Lemon slices and dill sprigs for garnish
Directions:
Combine ingredients in blender and purée until fairly smooth. Adjust seasonings to taste. Cover tightly and chill at least 3 hours. Garnish with dill sprigs and lemon slices before serving.
SERVES 4 -- Egg-free
1 large English cucumber peeled, seeded and chopped
¼ cup chopped fresh dill
3 Tbs. fresh lemon juice
1 cup vegetable stock
4 cups plain low- or nonfat yogurt
2 scallions, trimmed and chopped (white part only)
Salt and freshly ground pepper to taste
Lemon slices and dill sprigs for garnish
Directions:
Combine ingredients in blender and purée until fairly smooth. Adjust seasonings to taste. Cover tightly and chill at least 3 hours. Garnish with dill sprigs and lemon slices before serving.
Thursday, July 14, 2005
Stuffed Green Pepper
6 small green peppers, slit each into 4 sections and remove centers
1 cup gram flour (besan), sieved and lightly roasted
1 tsp chili powder
2 onions, finely chopped
1/2 tsp garam masala
Salt to taste
2 tbsp jaggery
2 tbsp tamarind pulp
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida
Coriander leaves for garnishing
Stuffed Green Pepper
Method:
Soak green peppers in warm water for 15 minutes. Then drain off the water.
Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.
Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture.
Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender.
Grill in a hot oven till browned. Sprinkle rest of the coriander leaves. Serve with pulao rice or parathas
Serves: 4-5
Preparation time: 30-35 minutes
FROM Daawat: http://www.daawat.com/recipes/indian/veg/gravy/stuffedgreenpepper.htm
1 cup gram flour (besan), sieved and lightly roasted
1 tsp chili powder
2 onions, finely chopped
1/2 tsp garam masala
Salt to taste
2 tbsp jaggery
2 tbsp tamarind pulp
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida
Coriander leaves for garnishing
Stuffed Green Pepper
Method:
Soak green peppers in warm water for 15 minutes. Then drain off the water.
Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.
Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture.
Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender.
Grill in a hot oven till browned. Sprinkle rest of the coriander leaves. Serve with pulao rice or parathas
Serves: 4-5
Preparation time: 30-35 minutes
FROM Daawat: http://www.daawat.com/recipes/indian/veg/gravy/stuffedgreenpepper.htm
Wednesday, May 18, 2005
Mysore Sambar Powder
MYSORE SAMBAR POWDER Ingredients: 2 tsp: oil, 3 tbsp.Corriander Seeds; 1/8 tspn. Whole Fenugreek seeds; 1/2 - 1/3” pc. Of Asafotedia,(2.5cm) Cinnamon Stick broken up, 3 tbsp.whole dried Red chillies (or less if you wish the sambar to be medium hot put in just 1 ½ tbsp.dried whole Red Chillies), 2 tbspn. Chana Dhal, 4 tbsp.dessicated Coconut; A few - fresh or dried curry leaves.
Method
Method: Heat 1 tspn. Oil in a small cast iron frying pan, when hot, put in the corriander seeds, cinnamon, asafortedia & fenugreek seeds stir until the corriander seeds turn a shade darker & emit a roasted aroma. Empty into a bowl. Put in the Red Chillies into the same frying pan. Stir & roast until they start to darken. Put them too into a bow. Now put the remaining 1 tsp. Of Oil into the frying pan, when hot add the Chana Dhal stir & fry until it turns reddish. Put it into a bowl. Put the Coconut & Curry Leaves & fry until the Coconut turns a light brown. Remove from heat. Now put all the fried spices into a bowl along with the Coconut & Curry leaves – leave the spices to cool. Now place the spices in batches into the dry grinder & grind to a slightly coarse powder. Put into tightly sealed bottles & use when necessary.
Method
Method: Heat 1 tspn. Oil in a small cast iron frying pan, when hot, put in the corriander seeds, cinnamon, asafortedia & fenugreek seeds stir until the corriander seeds turn a shade darker & emit a roasted aroma. Empty into a bowl. Put in the Red Chillies into the same frying pan. Stir & roast until they start to darken. Put them too into a bow. Now put the remaining 1 tsp. Of Oil into the frying pan, when hot add the Chana Dhal stir & fry until it turns reddish. Put it into a bowl. Put the Coconut & Curry Leaves & fry until the Coconut turns a light brown. Remove from heat. Now put all the fried spices into a bowl along with the Coconut & Curry leaves – leave the spices to cool. Now place the spices in batches into the dry grinder & grind to a slightly coarse powder. Put into tightly sealed bottles & use when necessary.
Lamb Korma
The recipe is for 2 pounds of lamb.
Step 1:
Paste 1: Grind together about 3 tablespoons garlic + ginger paste + 3 green chillies
Paste 2: 1 cup yogurt + 1/2 tsp turmeric + 1 tsp chilli powder + 3 tomatoes chopped + salt
Paste 3: 1 cup coconut + 4 tsp saunf + 2 tsp poppy seeds.
Step 2:
Slice 1 + 1/2 large red onions
Step 3:
Add oil
Then add: 3 cinnamon sticks, 2 star anise, a few whole black peppercons, 6 cardomoms, 6 cloves
Add the onions, when slightly golder add Paste 1.
When they are kind of cooked add the meat and let the water come out of the meat.
Then add Paste 2 and cook until meat is tender.
Then add Paste 3 and cook until the meat is fully cooked.
I had to add some water between the steps whenever it started sticking to the bottom!
Step 1:
Paste 1: Grind together about 3 tablespoons garlic + ginger paste + 3 green chillies
Paste 2: 1 cup yogurt + 1/2 tsp turmeric + 1 tsp chilli powder + 3 tomatoes chopped + salt
Paste 3: 1 cup coconut + 4 tsp saunf + 2 tsp poppy seeds.
Step 2:
Slice 1 + 1/2 large red onions
Step 3:
Add oil
Then add: 3 cinnamon sticks, 2 star anise, a few whole black peppercons, 6 cardomoms, 6 cloves
Add the onions, when slightly golder add Paste 1.
When they are kind of cooked add the meat and let the water come out of the meat.
Then add Paste 2 and cook until meat is tender.
Then add Paste 3 and cook until the meat is fully cooked.
I had to add some water between the steps whenever it started sticking to the bottom!
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