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Sunday, 30 April 2017

Eggless Whole Wheat Jeera Biscuits (Cumin Cookies)


           If you are looking for some easy to bake healthy homemade biscuits, then this recipe is just for you. It is prepared with whole wheat flour (Atta) along with crushed cumin seeds and olive oil besides other basic ingredients. 

          Perfect for an evening tea-time snack, they can also be devoured anytime you feel like munching into something savoury. So check for a step by step guide with pictures to prepare these crispy delicate bites.








  • 1 cup whole wheat flour
  • 1/2 tsp. cumin seeds, crushed coarsely
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 cup olive oil
  • milk as required to knead






          In a bowl, mix together whole wheat flour, cumin seeds, salt, sugar, baking powder and baking soda. Then add the olive oil and combine to form a crumbly mix.

          Add milk little at a time and knead into a dough. Cover with a wet muslin cloth and let it rest for 25-30 minutes. 

          Meanwhile, line the baking tray with a parchment paper and keep aside. Roll the dough into a circle by dusting some flour. (The thickness of the biscuits should not be too thick or too thin).

          Cut into different shapes with a cookie cutter and arrange them on the baking tray. Sprinkle some more of the cumin and press well. 

          Bake the biscuits in a preheated oven at 180 degrees C. for 13-15 minutes. Gather the remaining dough and roll out again. Cut them further with the cutter and in the same manner use up all the dough. 

          After baking, set them aside to cool down before storing in an air tight container. Enjoy these healthy and yummy whole wheat biscuits just as it is or as a tea-time snack.


          

                     In a bowl, mix whole wheat flour, cumin seeds, salt, sugar, baking powder
                     and baking soda. 




                               Then add the olive oil and combine to form a crumbly mix.






                               Add milk little at a time and knead into a dough. 



                             Cover with a wet muslin cloth and let it rest for 25-30 minutes. 




               Roll the dough into a circle by dusting some flour. Cut into different shapes with
               a cookie cutter.



                 Arrange them on the baking tray. Sprinkle some more cumin seeds & press well. 





                 Bake the biscuits in a pre heated oven at 180 degrees C. for 13-15 minutes.





              Enjoy these healthy and yummy whole wheat biscuits just as it is or as a tea-
              time snack.












Vegetable Cutlet from Leftover Mixed Vegetable Curry


          Not to worry if you have any leftover curry (sabzi). Make these delicious and yummy cutlets and it will be gone in no time. This is just what I did with some leftover mixed vegetable curry. With a generous coating of some semolina, I made these cutlets for an evening tea-time snack. Give it any shape you prefer and relish them with green chutney or tomato ketchup.









  • 2 cups mixed vegetable curry, mashed
  • 2 tbsp. roasted chickpea flour
  • 1 small onion, finely chopped
  • 1-2 tbsp. coriander leaves, chopped
  • 1-2 green chilies, chopped (opt)
  • pinch of salt or to taste
  • 1 tsp. lime juice
  • 1/2 cup semolina
  • oil to shallow fry






         In a bowl, mix together all the above mentioned ingredients (except oil and semolina). Divide into equal portions. 

          Give them any shape of your choice and coat with semolina. Refrigerate for an hour. Heat oil in a pan and shallow fry them on both sides till light brown in colour. 

          Drain on a kitchen towel and serve them hot with green chutney or sauce.


















Saturday, 29 April 2017

Chicken Ghee Roast - Mangalorean Style


           Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It can also be prepared with mutton. It is very spicy and full of flavour coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. 

          It can be relished as a side dish with plain steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti. This is a sure hit at parties and during special occasions. So do give it a try by checking for a step by step method with pictures to prepare it. 








  • 600 gms. chicken, cut into medium size
  • salt to taste
  • pinch of turmeric powder
  • 2 tbsp. yoghurt
  • 1 sprig curry leaves
  • 3 tbsp. ghee

Masala Paste - 

  • 8-10 Kashmiri red chilies
  • 3-4 red chilies
  • 1/2 tsp. black peppercorns
  • 1 tbsp. coriander seeds
  • 1/ tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1/2 tsp. fenugreek seeds
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, sliced
  • 3-4 garlic cloves
  • 1" ginger










          Heat 1 tsp. oil and saute all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool.

          Heat 1 tbsp. oil and fry the onion, ginger and garlic till light brown. Set aside to cool. Now grind all the sauteed spices along with some water into a fine paste.

          Marinate the chicken with a pinch of salt and turmeric powder for an hour. Heat remaining ghee in a pan and fry the chicken till they are lightly browned. 

          Now add the ground paste, yoghurt and salt. Mix everything well and simmer on a low flame for 2-3 minutes.

          Add 1/2 cup water and curry leaves. Cover and simmer further till the chicken is soft and the gravy is thick. 

          Serve with pulao, plain biryani, jeera rice, dosa, appam, idiyappam, paratha, naan, tandoori roti or just plain chapatti for a sumptuous meal. 




                 Heat 1 tsp. oil and saute all the spices from Kashmiri red chilies to cloves for a
                 minute or till you get a nice aroma. Keep aside to cool.



                Heat 1 tbsp. oil and fry the onion, ginger and garlic till light brown. Set aside 
                to cool. Now grind all the sauteed spices along with some water into a fine paste.



                               The ground paste.



                  Marinate the chicken with a pinch of salt and turmeric powder for an hour. 



               Heat remaining ghee in a pan & fry the chicken till they are lightly browned. 



                        Now add the ground paste, yoghurt and salt. Mix everything well.



                                Simmer on a low flame for 2-3 minutes.




                               Add 1/2 cup water and curry leaves. 




                    Cover and simmer further till the chicken is soft and the gravy is thick. 



               Serve with pulao, plain biryani, jeera rice, dosa, appam, idiyappam, paratha,
               naan, tandoori roti or just plain chapatti for a sumptuous meal. 











Friday, 28 April 2017

Bhindi Matar (Okra-White Peas) Stir Fry


          This is a just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick.









  • 400 gms. bhindi (okra), chopped
  • 1/2 cup boiled dried white peas
  • 2 tbsp. oil
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  • 1/2 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. roasted coriander powder
  • 1 onion, sliced
  • 1" ginger, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1-2 fresh green / red chilies, chopped
  • 1/4 cup coriander roots, chopped
  • 1 tbsp. fresh grated coconut
  • 1-2 fresh red chilies, chopped 








          Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.

          Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well. 

          Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well. 

          Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.
















Parwal (Pointed Gourd) Ghee Roast


          For all the Parwal lovers out there, I would like to share a vegetarian version of Mutton Ghee Roast, which is a very popular Mangalorean delicacy. I made use of the same freshly ground spices that goes into making the non-veg. version. The combination of the parwal (pointed gourd) and the spicy-tangy masala is simply awesome and delicious. 

          This fiery side dish is cooked in ghee for a rich flavour. It can be relished with plain steamed rice, jeera rice, pulao, plain biryani, paratha or just plain chapatti. So do give it a try by following a step by step method with pictures to prepare it.








  • 8-10 Parwals, scraped and cut into half
  • 1" ginger
  • 3-4 garlic cloves
  • 2-3 tbsp. ghee
  • 1 sprig curry leaves

Dry roast - 

  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1/2 tsp. peppercorns
  • 1/2 tsp. fenugreek seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 3-4 whole red chilies
  • 8-10 Kashmiri red chilies






           Grind all the dry roasted ingredients into a fine paste along with ginger, garlic and some water. Marinate the parwals with a pinch of salt and turmeric powder for 10 minutes.

          Heat 1 tbsp. ghee and saute the parwals till light brown. Drain and keep aside. Heat remaining ghee and fry the ground paste till the oil separates.

          Now add the parwals, curry leaves and salt. Mix everything well and add 1/2 cup water. Cover and simmer on a low flame till done. 

          Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, paratha or any type of flat bread.




  
                  Marinate the parwals with a pinch of salt & turmeric powder for 10 minutes.



                 Heat 1 tbsp. ghee & saute the parwals till light brown. Drain and keep aside. 



                                The ground paste.



                     Heat remaining ghee and fry the ground paste till the oil separates.




                          Now add the parwals, curry leaves and salt. Mix everything well. 




                              Add 1/2 cup water. Cover and simmer on a low flame till done. 








                 Serve as a side dish with plain steamed rice, jeera rice, pulao, chapatti, paratha
                 or any type of flat bread.










Thursday, 27 April 2017

Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style)


          This is my version of a traditional Bengali style fish curry. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy. 

          The addition of raw mustard oil to the end product enhances the flavour and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where prawns or Hilsa fish can be substituted. So do prepare this recipe by following a step by step method with pictures.











  • 4-5 pieces of pomfret fish
  • 2-3 tbsp. mustard oil
  • 1 tsp. kalonji (nigella seeds)
  • 2-3 green chilies, slit
  • 1 tbsp. mustard seeds, soaked in 1/2 cup water for 25-30 minutes
  • 1/2 tsp. turmeric powder
  • 1 tsp. tomato paste
  • salt to taste
  • 1 tsp. raw mustard oil
  • 1 tbsp. coriander leaves







          Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil in a pan and fry the fish pieces till light golden in colour. Drain and keep aside. Temper the same oil with kalonji and remaining green chilies. Saute for a few seconds.

          Now add the mustard paste, tomato paste, salt and turmeric powder. Stir for a few seconds. Then add 1/2 - 1 cup water (depending on the consistency desired).

          Bring it to a boil. Gently drop in the fried fish pieces. Cover and simmer for 2-3 minutes on a medium flame. Add the raw mustard oil and switch off the flame. 

          Keep it covered for 5 minutes. Garnish with coriander leaves and serve with hot steamed rice.




                Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes.



               Heat oil in a pan & fry the fish till light golden in colour. Drain and keep aside. 



                  Mix together the ground mustard paste, tomato paste & turmeric powder



                              Temper the same oil with kalonji and remaining green chilies. 



                 Now add the mustard paste, tomato paste, salt and turmeric powder. Stir for
                 a few seconds. 



                Then add 1/2 - 1 cup water.  Bring it to a boil. Gently drop in the fried fish pieces. 
                Cover and simmer for 2-3 minutes on a medium flame. 



                When done, add the raw mustard oil and switch off the flame. garnish with
                coriander leaves.



                                Serve with hot steamed rice.











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