It's evening time and you need something to snack on...why not have some namkeen mathris with chai?
Namkeen Methi Mathri:
Ingredients: 1 cup maida (fine wheat flour), 1/2 cup aata(wheat flour), 2 tablespoons sooji, 3-4 tablespoons oil, salt to taste, kasoori methi, ajwain seeds, jeera seeds(cumin seeds), water.
For deep frying: Oil
Method:
Mix all the ingredients and prepare tight dough. Now make small round mathris like small pooris. Deep fry on low/medium flame till they turn golden brown. Let them cool and then store in an airtight container. Also, to reduce effort, you could make a big roti with the dough and cut it into small diamond shaped pieces and then deep fry.
Friday, August 20, 2010
Wednesday, June 16, 2010
Daal Kabab with Parantha
KABAB:
Ingredients: Masoor dal(orange), chana daal, garlic, green chillies, bay leaves, cinnamon, red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala, chopped coriander leaves, salt, chat masala.
Method: Boil masoor daal and chana daal with garlic, green chillies, bay leaves, cinnamon. Drain the excess water and grind this into a fine paste. Add all masala and make round tikkis. Shallow fry them in a flat bottomed pan/tawa. Now dust them with chat masala and garnish with coriander leaves. Enjoy with lacchha parantha/ roomali roti. :)
Method: Boil masoor daal and chana daal with garlic, green chillies, bay leaves, cinnamon. Drain the excess water and grind this into a fine paste. Add all masala and make round tikkis. Shallow fry them in a flat bottomed pan/tawa. Now dust them with chat masala and garnish with coriander leaves. Enjoy with lacchha parantha/ roomali roti. :)
Monday, June 14, 2010
Malai Kofta
The weekend has come and again it's time for party!
I was boiling milk in the morning and thinking what to make for the evening and then achanak se yaad aaya...why not curdle it, prepare some paneer and make delicious 'Malai Kofta'?
MALAI KOFTA
Ingredients:
For Koftas:
Boiled Potatoes - 2, Paneer - 1/2 cup, Mava/Khoya - 1 cup, Corn Flour - 2 tablespoons, salt, cashew nuts, raisins(kishmish), and oil.
For gravy: Tomatoes - 2, Onions -2, soaked cashew nuts - 5-6, green chilies - 1-2, cumin seeds(jeera), cumin powder, turmeric powder, coriander powder, red chili powder, salt, 2 tablespoons paneer mashed, 2 tablespoons khoya/mava crushed, full cream - 3 tablespoons, coriander leaves for garnishing.
Method: Take the boiled potatoes, mash them and add the mashed paneer, khoya, corn flour, and salt to it. Prepare a soft dough with this without adding any water. Now make 8-9 balls with it with cashews and raisins filled in the middle of the ball.
Take a pan and heat enough oil in it. Deep fry the balls/koftas on a medium flame till they turn golden brown. Take them out and keep aside. If you think that the balls are splitting in the oil, it may be due to excessive heating of the oil or due to excess water content in the balls. Add a little cornflour extra to avoid this splitting and deep fry on a low to medium flame then.
For the gravy, take the onions and green chilies and grind them in a mixer. After this, grind the tomatoes with the cashew nuts separately. Now take 2 tablespoons oil in a pan and heat it. Add cumin seeds followed by the onion chili paste and fry well till the oil separates out. Now add the tomato cashew paste and fry well. Add all the spices and salt to it and cook well till the masala gets properly fried. Add the mashed paneer and khoya to it and cook. Add water for required consistency and take a boil. Add the koftas to this boiling curry and cook for 5 minutes. At last garnish with cream and coriander leaves.
I was boiling milk in the morning and thinking what to make for the evening and then achanak se yaad aaya...why not curdle it, prepare some paneer and make delicious 'Malai Kofta'?
MALAI KOFTA
Ingredients:
For Koftas:
Boiled Potatoes - 2, Paneer - 1/2 cup, Mava/Khoya - 1 cup, Corn Flour - 2 tablespoons, salt, cashew nuts, raisins(kishmish), and oil.
For gravy: Tomatoes - 2, Onions -2, soaked cashew nuts - 5-6, green chilies - 1-2, cumin seeds(jeera), cumin powder, turmeric powder, coriander powder, red chili powder, salt, 2 tablespoons paneer mashed, 2 tablespoons khoya/mava crushed, full cream - 3 tablespoons, coriander leaves for garnishing.
Method: Take the boiled potatoes, mash them and add the mashed paneer, khoya, corn flour, and salt to it. Prepare a soft dough with this without adding any water. Now make 8-9 balls with it with cashews and raisins filled in the middle of the ball.
Take a pan and heat enough oil in it. Deep fry the balls/koftas on a medium flame till they turn golden brown. Take them out and keep aside. If you think that the balls are splitting in the oil, it may be due to excessive heating of the oil or due to excess water content in the balls. Add a little cornflour extra to avoid this splitting and deep fry on a low to medium flame then.
For the gravy, take the onions and green chilies and grind them in a mixer. After this, grind the tomatoes with the cashew nuts separately. Now take 2 tablespoons oil in a pan and heat it. Add cumin seeds followed by the onion chili paste and fry well till the oil separates out. Now add the tomato cashew paste and fry well. Add all the spices and salt to it and cook well till the masala gets properly fried. Add the mashed paneer and khoya to it and cook. Add water for required consistency and take a boil. Add the koftas to this boiling curry and cook for 5 minutes. At last garnish with cream and coriander leaves.
Saturday, June 12, 2010
15 Healthy Palak (Spinach) Recipes
Many a times we all get confused with what to make for our lunch or dinner. Of course there is always a thought for a healthy meal, but recipes don't click all the time. 'Palak/Spinach' could be a wonderful option as it is rich in fibre, vitamins and above all 'iron'. A friend of mine asked me for some Palak/Spinach recipes and here are a few options that clicked me:
1. Palak Paneer
2. Aloo Palak
3. Dal Palak
4. Lehsuni Palak ka Saag
5. Palak Corn
6. Palak Paranthe
7. Namkeen Palak Poori (deep fried)
8. Hara Bhara Kabab
9. Palak Pakoda
10. Palak Patta Chat
11. Palak Patta Roll
12. Palak Soup
13. Palak Raita
14. Tamatar Palak ka Saag
15. Palak Methi Bhaji
PALAK PANEER:
Ingredients: Palak(spinach), paneer, onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, bay leaves, cloves, oil.
Method: Take palak leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. Take little oil in a pan, add cumin seeds, 1-2 cloves, 1-2 bay leaves, followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak paste to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Add paneer cubes(fresh/pre-fried) and heat for 5 minutes. Cover the lid and heat for 2 minutes. Now serve hot with chapati/naan. You can garnish this with grated cheese.
ALOO PALAK:
Ingredients: Aloo(Potatoes), palak(spinach), onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, bay leaves, cloves, oil.
Method: Take palak leaves and potatoes, wash them and boil/microwave them. Now take the boiled palak leaves and grind them into a fine paste on cooling. On the other hand, peel off the boiled potatoes and cut them into small pieces. Take a small part of this boiled potato and mash it. Take little oil in a pan, add cumin seeds, 1-2 cloves, 1-2 bay leaves, followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak paste and some mashed potato to it and fry till the oil separates from the corners. Add potato pieces and heat for 10 minutes. Add little water for the desired consistency and boil. Cover the lid and heat for 5 minutes. Now serve hot with chapati/naan. You can garnish this with grated cheese.
DAAL PALAK:
Ingredients: Palak(spinach), moong daal, onion, garlic, green chilies, cumin seeds(jeera), asafoetida(heeng), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak leaves, chop them, wash them and boil/microwave them. On the other hand take daal with a pinch of turmeric powder and little salt in a separate cooker and take 2 whistles. Take little oil in a pan, add cumin seeds, asafoetida(heeng), followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices and fry well. Add boiled palak to it and fry till the oil separates from the corners. Add daal and take a boil. Simmer for 2 minutes. Now serve hot with chapati/naan. You can garnish this with grated coriander leaves.
LEHSUNI PALAK KA SAAG:
Ingredients: Palak(spinach), onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. Take little oil in a pan, add cumin seeds, followed by chopped garlic(good quantity), chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak paste to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Cover the lid and heat for 2 minutes. Now serve hot with lachcha parantha/naan.
PALAK CORN:
Ingredients: Palak(spinach), corn kernels, onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. On the other hand, boil/steam/microwave corn kernels and keep them aside. Take little oil in a pan, add cumin seeds, followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the steamed corn kernels and fry for 3-5 minutes. Add the palak paste to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Cover the lid and heat for 2 minutes. Now serve hot with chapati/naan.
PALAK PARANTHA:
Ingredients: Palak, aata(wheat flour), besan(gram flour), soya flour(optional), chopped green chilies, coriander powder, turmeric powder, cumin powder, cumin seeds(jeera), ajwain, red chili powder, salt, oil, water.
Method: Chop the palak leaves and wash them properly (you could also use boiled palak paste). Take aata, add little besan and soya flour to it. Now add the chopped palak, chopped chilies, a tablespoon oil, all the spices and salt to it and prepare a solid dough by adding water. Now make healthy paranthas with it the way you like.
NAMKEEN PALAK POORI (deep fried):
Ingredients: Palak, aata(wheat flour), besan(gram flour), chopped green chilies, coriander powder, turmeric powder, cumin powder, cumin seeds(jeera), ajwain, red chili powder, salt, oil, water.
Method: Chop the palak leaves and wash them properly. Take aata, add little besan to it. Now add the chopped palak, chopped chilies, 3-4 tablespoons oil(moin), all the spices and salt to it and prepare a tight dough after adding water. Now make round poories with this dough and deep fry them in oil. These poories can be stored for 2-3 days. Eat these with the green dhaniya-pudina chutney or tamatar chutney.
HARA BHARA KABAB:
Ingredients: Palak, Green Peas, Potatoes, chopped coriander leaves, corn flour, ginger paste, chopped green chilies, salt, chat masala, oil.
Method: Boil and peel 3-4 potatoes and boil 1 cup green peas. Parboil/blanch 100-150 gm palak leaves and chop them finely after squeezing out excess water. Now mash the peas and the potatoes and mix the palak to it. Add 2 tablespoons corn flour, ginger-garlic paste, chopped coriander and green chilies, salt and chat masala to it. Take small balls and flatten them in between your palms giving them the shape of a 'tikki/kabak'. Deep fry them in oil. You could also shallow fry them on a tawa. If you think that the binding is not proper, add a little more cornflour to it. Serve hot with green chutney.
PALAK PAKODA:
Ingredients: Palak, chopped onions, chopped coriander leaves, besan(gram flour), chopped green chilies, sooji, salt, coriander powder, red chili powder, turmeric powder, cumin powder, oil.
Method: Wash the palak leaves and finely chop them. Add chopped onions, chopped coriander leaves, besan, green chilies, little sooji, 1 tablespoon oil, salt, all spices and water to make a pakoda batter. Deep fry pakodas in oil. Serve hot with green chutney or tomato ketchup.
PALAK PATTA CHAT:
Ingredients: Palak leaves, besan(gam flour), sprouted beans(boiled)/ boiled yellow peas, chopped onion, chopped coriander leaves, green chutney, imli chutney, beaten curd, red chili powder, cumin powder, chat masala, salt, bhel sev(very thin namkeen used in bhel), anaar/pomegranate seeds and oil.
Method: Take big palak leaves, wash them and dip them in thick besan batter with salt. Now deep fry each of them till crisp. Take these 4-5 palak crisps and top them with sprouted beans (boiled)/ boiled matar(yellow peas), beaten curd, green chutney, sweet imli chutney, chopped onions, chopped coriander, all masala, salt. Garnish with 'bhel sev' and pomegranate seeds.
PALAK PATTA ROLL:
Ingredients: Palak leaves, besan(gram flour), dry mango powder(amchoor), salt, coriander powder, red chili powder, turmeric powder, cumin powder, ajwain, asafoetida(heeng), oil.
For seasoning: Oil, mustard seeds(rai), sliced green chilies, curry leaves.
Method: Wash the palak leaves and dry them. Now prepare a thick besan batter with besan, water, salt and all spices. Take one palak leaf and cover the upper layer of the leaf with this besan batter. Now place another leaf on its top and cover this leaf with besan batter. Keep on piling these leaves one above the other. Use 5-6 leaves for one roll. Now when all leaves are done, make a roll with that pile and tie it with a thin white thread to avoid unrolling. Prepare 5-6 rolls like that.
Steam these rolls in a steamer/cooker for 10-12 minutes on high flame. Now take them out and cut each roll into 2-3 smaller rolls. You can deep fry these rolls in oil or you could prepare a seasoning by taking 2 tablespoons oil, heating it and adding mustard seeds, sliced green chilies and curry leaves to it. Add half a cup water to the seasoning and boil it. Now pour this seasoning over the steamed rolls.
Serve hot with green chutney or tomato ketchup.
PALAK SOUP:
Ingredients: Chopped Palak - 2 bunches, chopped onion-1, chopped garlic cloves - 3, black pepper powder, salt, milk (optional), cream, oil/butter and water.
Method: Take a pan and put 1 tablespoon oil/butter in it. Fry garlic and onion in it till they turn golden brown. Now add the chopped palak to it and cook for 2 minutes. Add some water to it and let it cook till the leaves become tender. Let this cool and blend the contents in a blender/mixer. Now to this puree, add little black pepper powder, salt and cook for some time. Add extra water for required consistency. You could also add 1/2 cup milk if you wish. At last garnish with bread sticks and cream and serve hot.
PALAK RAITA:
Ingredients: Palak leaves, beaten curd, cumin powder(jeera), red chili powder(optional), cumin seeds, asafoetida(heeng), salt.
Method: Wash the palak leaves and steam/boil/microwave them. Grind this into a paste on cooling. Now take the beaten curd and add this palak paste into it. Add cumin powder, red chili powder and salt to it. Season this with a tadka of asafoetida(heeng) and cumin seeds.
TAMATAR PALAK KA SAAG:
Ingredients: Palak - 2 bunch, chopped tomatoes - 2, chopped garlic cloves - 3, chopped chilly- 1, coriander powder, turmeric powder, cumin seeds, cumin powder, oil and water.
Method: Wash the palak leaves and chop them finely. Take oil in a pan and heat it. Add cumin seeds followed by chopped garlic and chilly. Fry them well and add chopped tomatoes. Now add all the spices, salt and cook well till the oil separates out from the corners. Now add chopped palak to it and cook for 2 minutes. Add a little water and cover the lid. Simmer for 7-10 minutes with occasional stirring in between. The leaves should become tender. Now garnish this with grated cheese and serve hot with Makki Roti/ Bajra Roti.
PALAK METHI BHAJI:
Ingredients: Palak leaves - 1 bunch, Methi leaves - 1 bunch, chopped garlic - 3 cloves, chopped onion - 1, chopped green chilly - 1, grated paneer - 1/4 cup, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak and methi leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. Take little oil in a pan, add cumin seeds, followed by chopped garlic(good quantity), chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak methi paste and grated paneer to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Cover the lid and cook for 2 minutes. Now serve hot with makki roti/lachcha parantha/naan.
1. Palak Paneer
2. Aloo Palak
3. Dal Palak
4. Lehsuni Palak ka Saag
5. Palak Corn
6. Palak Paranthe
7. Namkeen Palak Poori (deep fried)
8. Hara Bhara Kabab
9. Palak Pakoda
10. Palak Patta Chat
11. Palak Patta Roll
12. Palak Soup
13. Palak Raita
14. Tamatar Palak ka Saag
15. Palak Methi Bhaji
PALAK PANEER:
Ingredients: Palak(spinach), paneer, onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, bay leaves, cloves, oil.
Method: Take palak leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. Take little oil in a pan, add cumin seeds, 1-2 cloves, 1-2 bay leaves, followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak paste to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Add paneer cubes(fresh/pre-fried) and heat for 5 minutes. Cover the lid and heat for 2 minutes. Now serve hot with chapati/naan. You can garnish this with grated cheese.
ALOO PALAK:
Ingredients: Aloo(Potatoes), palak(spinach), onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, bay leaves, cloves, oil.
Method: Take palak leaves and potatoes, wash them and boil/microwave them. Now take the boiled palak leaves and grind them into a fine paste on cooling. On the other hand, peel off the boiled potatoes and cut them into small pieces. Take a small part of this boiled potato and mash it. Take little oil in a pan, add cumin seeds, 1-2 cloves, 1-2 bay leaves, followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak paste and some mashed potato to it and fry till the oil separates from the corners. Add potato pieces and heat for 10 minutes. Add little water for the desired consistency and boil. Cover the lid and heat for 5 minutes. Now serve hot with chapati/naan. You can garnish this with grated cheese.
DAAL PALAK:
Ingredients: Palak(spinach), moong daal, onion, garlic, green chilies, cumin seeds(jeera), asafoetida(heeng), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak leaves, chop them, wash them and boil/microwave them. On the other hand take daal with a pinch of turmeric powder and little salt in a separate cooker and take 2 whistles. Take little oil in a pan, add cumin seeds, asafoetida(heeng), followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices and fry well. Add boiled palak to it and fry till the oil separates from the corners. Add daal and take a boil. Simmer for 2 minutes. Now serve hot with chapati/naan. You can garnish this with grated coriander leaves.
LEHSUNI PALAK KA SAAG:
Ingredients: Palak(spinach), onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. Take little oil in a pan, add cumin seeds, followed by chopped garlic(good quantity), chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak paste to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Cover the lid and heat for 2 minutes. Now serve hot with lachcha parantha/naan.
PALAK CORN:
Ingredients: Palak(spinach), corn kernels, onion, garlic, green chilies, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. On the other hand, boil/steam/microwave corn kernels and keep them aside. Take little oil in a pan, add cumin seeds, followed by chopped garlic, chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the steamed corn kernels and fry for 3-5 minutes. Add the palak paste to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Cover the lid and heat for 2 minutes. Now serve hot with chapati/naan.
PALAK PARANTHA:
Ingredients: Palak, aata(wheat flour), besan(gram flour), soya flour(optional), chopped green chilies, coriander powder, turmeric powder, cumin powder, cumin seeds(jeera), ajwain, red chili powder, salt, oil, water.
Method: Chop the palak leaves and wash them properly (you could also use boiled palak paste). Take aata, add little besan and soya flour to it. Now add the chopped palak, chopped chilies, a tablespoon oil, all the spices and salt to it and prepare a solid dough by adding water. Now make healthy paranthas with it the way you like.
NAMKEEN PALAK POORI (deep fried):
Ingredients: Palak, aata(wheat flour), besan(gram flour), chopped green chilies, coriander powder, turmeric powder, cumin powder, cumin seeds(jeera), ajwain, red chili powder, salt, oil, water.
Method: Chop the palak leaves and wash them properly. Take aata, add little besan to it. Now add the chopped palak, chopped chilies, 3-4 tablespoons oil(moin), all the spices and salt to it and prepare a tight dough after adding water. Now make round poories with this dough and deep fry them in oil. These poories can be stored for 2-3 days. Eat these with the green dhaniya-pudina chutney or tamatar chutney.
HARA BHARA KABAB:
Ingredients: Palak, Green Peas, Potatoes, chopped coriander leaves, corn flour, ginger paste, chopped green chilies, salt, chat masala, oil.
Method: Boil and peel 3-4 potatoes and boil 1 cup green peas. Parboil/blanch 100-150 gm palak leaves and chop them finely after squeezing out excess water. Now mash the peas and the potatoes and mix the palak to it. Add 2 tablespoons corn flour, ginger-garlic paste, chopped coriander and green chilies, salt and chat masala to it. Take small balls and flatten them in between your palms giving them the shape of a 'tikki/kabak'. Deep fry them in oil. You could also shallow fry them on a tawa. If you think that the binding is not proper, add a little more cornflour to it. Serve hot with green chutney.
PALAK PAKODA:
Ingredients: Palak, chopped onions, chopped coriander leaves, besan(gram flour), chopped green chilies, sooji, salt, coriander powder, red chili powder, turmeric powder, cumin powder, oil.
Method: Wash the palak leaves and finely chop them. Add chopped onions, chopped coriander leaves, besan, green chilies, little sooji, 1 tablespoon oil, salt, all spices and water to make a pakoda batter. Deep fry pakodas in oil. Serve hot with green chutney or tomato ketchup.
PALAK PATTA CHAT:
Ingredients: Palak leaves, besan(gam flour), sprouted beans(boiled)/ boiled yellow peas, chopped onion, chopped coriander leaves, green chutney, imli chutney, beaten curd, red chili powder, cumin powder, chat masala, salt, bhel sev(very thin namkeen used in bhel), anaar/pomegranate seeds and oil.
Method: Take big palak leaves, wash them and dip them in thick besan batter with salt. Now deep fry each of them till crisp. Take these 4-5 palak crisps and top them with sprouted beans (boiled)/ boiled matar(yellow peas), beaten curd, green chutney, sweet imli chutney, chopped onions, chopped coriander, all masala, salt. Garnish with 'bhel sev' and pomegranate seeds.
PALAK PATTA ROLL:
Ingredients: Palak leaves, besan(gram flour), dry mango powder(amchoor), salt, coriander powder, red chili powder, turmeric powder, cumin powder, ajwain, asafoetida(heeng), oil.
For seasoning: Oil, mustard seeds(rai), sliced green chilies, curry leaves.
Method: Wash the palak leaves and dry them. Now prepare a thick besan batter with besan, water, salt and all spices. Take one palak leaf and cover the upper layer of the leaf with this besan batter. Now place another leaf on its top and cover this leaf with besan batter. Keep on piling these leaves one above the other. Use 5-6 leaves for one roll. Now when all leaves are done, make a roll with that pile and tie it with a thin white thread to avoid unrolling. Prepare 5-6 rolls like that.
Steam these rolls in a steamer/cooker for 10-12 minutes on high flame. Now take them out and cut each roll into 2-3 smaller rolls. You can deep fry these rolls in oil or you could prepare a seasoning by taking 2 tablespoons oil, heating it and adding mustard seeds, sliced green chilies and curry leaves to it. Add half a cup water to the seasoning and boil it. Now pour this seasoning over the steamed rolls.
Serve hot with green chutney or tomato ketchup.
PALAK SOUP:
Ingredients: Chopped Palak - 2 bunches, chopped onion-1, chopped garlic cloves - 3, black pepper powder, salt, milk (optional), cream, oil/butter and water.
Method: Take a pan and put 1 tablespoon oil/butter in it. Fry garlic and onion in it till they turn golden brown. Now add the chopped palak to it and cook for 2 minutes. Add some water to it and let it cook till the leaves become tender. Let this cool and blend the contents in a blender/mixer. Now to this puree, add little black pepper powder, salt and cook for some time. Add extra water for required consistency. You could also add 1/2 cup milk if you wish. At last garnish with bread sticks and cream and serve hot.
PALAK RAITA:
Ingredients: Palak leaves, beaten curd, cumin powder(jeera), red chili powder(optional), cumin seeds, asafoetida(heeng), salt.
Method: Wash the palak leaves and steam/boil/microwave them. Grind this into a paste on cooling. Now take the beaten curd and add this palak paste into it. Add cumin powder, red chili powder and salt to it. Season this with a tadka of asafoetida(heeng) and cumin seeds.
TAMATAR PALAK KA SAAG:
Ingredients: Palak - 2 bunch, chopped tomatoes - 2, chopped garlic cloves - 3, chopped chilly- 1, coriander powder, turmeric powder, cumin seeds, cumin powder, oil and water.
Method: Wash the palak leaves and chop them finely. Take oil in a pan and heat it. Add cumin seeds followed by chopped garlic and chilly. Fry them well and add chopped tomatoes. Now add all the spices, salt and cook well till the oil separates out from the corners. Now add chopped palak to it and cook for 2 minutes. Add a little water and cover the lid. Simmer for 7-10 minutes with occasional stirring in between. The leaves should become tender. Now garnish this with grated cheese and serve hot with Makki Roti/ Bajra Roti.
PALAK METHI BHAJI:
Ingredients: Palak leaves - 1 bunch, Methi leaves - 1 bunch, chopped garlic - 3 cloves, chopped onion - 1, chopped green chilly - 1, grated paneer - 1/4 cup, cumin seeds(jeera), turmeric powder, coriander powder, red chili powder, cumin powder, salt, oil.
Method: Take palak and methi leaves, wash them and boil/microwave them. Now take the boiled leaves and grind them into a fine paste on cooling. Take little oil in a pan, add cumin seeds, followed by chopped garlic(good quantity), chilies and chopped onion. Fry this till the onion turns golden brown. Now add all the spices, salt and fry well. Add the palak methi paste and grated paneer to it and fry till the oil separates from the corners. Add little water for the desired consistency and boil. Cover the lid and cook for 2 minutes. Now serve hot with makki roti/lachcha parantha/naan.
Wednesday, June 9, 2010
The Magic of 'Corn' - 7 Yummy Corn Recipes
Let's experiment with 'Corn' Today. Just 2 American Corns can help you plan a wonderful evening. See how it goes....
1. Indian Style Corn Bhel
2. Mexican Spicy Corn
3. Corn Vada/Pakoda
4. Corn Mutthiya
5. Corn Kofta Curry
6. Corn Khichiya
7. Corn Halwa/ Jajariya
INDIAN STYLE CORN BHEL:
Ingredients: Corn Kernels - 1 cup, chopped onions, small boiled potato -1/2, bikaji sev/ bikaji chana chor garam, lemon juice, chopped green chillies, green dhaniya pudina chutney, salt and chat masala.
Method: Steam/boil/microwave(5 minutes) the corn kernels till they become soft and tender. Add the above ingredients and mix well. Serve with chips or nachos.
MEXICAN SPICY CORN:
Ingredients: 1/2 cup corn kernels, 1/2 cup chopped onions, 1/4 cup chopped capsicum, 1/2 teaspoon chili powder, 1 tablespoon tomato ketchup, 1/4 teaspoon dried oregano, oil/ butter, salt to taste, chopped coriander and grated cheese, 12 Britannia crackers.
Method: Take 1 tablespoon oil in a pan. Add onion and capsicum to it. Fry well for 3-5 minutes. Add chili powder, salt, ketchup and corn to it. Mix well and cook for 5 minutes. Now add oregano. Spoon this mixture onto the crackers and serve immediately, garnished with coriander leaves and grated cheese.
CORN VADA/PAKODA:
Ingredients: Corn kernels, gram flour (besan), chopped onions, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water, oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter. Now make small 'vadas/flat pakodas' with your hand and deep fry them on medium flame till they become golden brown. Serve hot with tomato chutney or coriander-mint chutney.
CORN MUTTHIYA:
Ingredients: Corn kernels - 1 cup, gram flour (besan) - 2 tablespoons, wheat flour(aata) - 1/2 cup, chopped onions, chopped green chilies, curd - 3 tablespoons/ lemon juice - 1 tablespoon, sugar - 1 tablespoon, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water.
For Seasoning: Mustard seeds(rai), sesame seeds(til), curry leaves, grated cheese, oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, curd, sugar, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter.
Steaming: Take a greased plate and pour this batter into it. Put this in a steamer/cooker and heat on high flame for 10 minutes. Check the consistency with a knife/spoon. If it doesn't stick to the knife, means it is ready and steamed. Now take this out, cut into small pieces and keep aside. Seasoning: Now take 3 tablespoons oil in a flat pan and add mustard seeds, sesame seeds and curry leaves to it. To this seasoning, add the steamed pieces and shallow fry them for 5 minutes. Garnish them with grated cheese and serve hot.
CORN KOFTA CURRY:
Ingredients: Corn kernels - 1 cup, gram flour (besan), chopped onions, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water, oil.
For Curry: Curd- 1/2 cup, water, mustard seeds(rai), asafoetida(heeng), garlic - 3 cloves, turmeric powder, cumin powder(jeera), coriander powder, red chili powder, salt and oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter(like pakoda/bhujiya batter). Now make koftas/pakodas and deep fry them on medium flame till they become golden brown. Keep them aside.
Now for preparing the curry, take 2 tablespoons oil. Add mustard seeds to it till they splutter. Add heeng, chopped garlic and little curd to it. Add all the spices and salt and fry till the oil separates out. Now add the remaining curd and little water to it. Take a boil. Now add the koftas to the boiling curry and simmer for 7-8 minutes. Finally, garnish with coriander leaves and serve with lachha parantha, chapati or naan.
CORN KHICHIYA:
Ingredients: Corn - 1, chopped onions, coriander leaves, ghee/oil, mustard seeds, cumin seeds, asafoetida(heeng), green chilies, sugar - 1/2 to 1 tablespoon(optional), salt to taste, turmeric powder, coriander powder, cumin powder(jeera), red chili powder, curd - 2 tablespoons/ 1 tablespoon lemon juice.
Method: Grate a corn finely. Now take a pan, add 2 tablespoons ghee/oil to it and add cumin seeds, mustard seeds, asafoetida and chopped green chilies. Add the corn paste followed by the spices and salt. Fry it well for 5-10 minutes till it gets properly cooked and the oil separates out. Now add sugar(optional) and curd/lemon juice to it. Mix well and heat for 3-5 minutes with the lid covered. Be sure that it doesn't get burnt. Garnish with coriander leaves and chopped onions and serve hot.
CORN HALWA/JAJARIYA:
Ingredients: Corn - 2, ghee - 1 cup, sugar, water/milk -2 cups, cardamom powder, almonds and cashew nuts.
Method: Grate the corn or grind the corn kennels to a smooth paste. Sieve the paste. Now take ghee in pan. Add the corn paste to it and fry for 20-25 minutes on a low flame till it turns golden brown and the ghee separates out from the paste. It's better to use a non-stick pan for this purpose. Once it is done, add sugar (as per taste), cardamom powder and 2 cups water/milk to it. Mix well and simmer for 5-7 minutes. Serve hot with crushed almonds and cashews.
1. Indian Style Corn Bhel
2. Mexican Spicy Corn
3. Corn Vada/Pakoda
4. Corn Mutthiya
5. Corn Kofta Curry
6. Corn Khichiya
7. Corn Halwa/ Jajariya
INDIAN STYLE CORN BHEL:
Ingredients: Corn Kernels - 1 cup, chopped onions, small boiled potato -1/2, bikaji sev/ bikaji chana chor garam, lemon juice, chopped green chillies, green dhaniya pudina chutney, salt and chat masala.
Method: Steam/boil/microwave(5 minutes) the corn kernels till they become soft and tender. Add the above ingredients and mix well. Serve with chips or nachos.
MEXICAN SPICY CORN:
Ingredients: 1/2 cup corn kernels, 1/2 cup chopped onions, 1/4 cup chopped capsicum, 1/2 teaspoon chili powder, 1 tablespoon tomato ketchup, 1/4 teaspoon dried oregano, oil/ butter, salt to taste, chopped coriander and grated cheese, 12 Britannia crackers.
Method: Take 1 tablespoon oil in a pan. Add onion and capsicum to it. Fry well for 3-5 minutes. Add chili powder, salt, ketchup and corn to it. Mix well and cook for 5 minutes. Now add oregano. Spoon this mixture onto the crackers and serve immediately, garnished with coriander leaves and grated cheese.
CORN VADA/PAKODA:
Ingredients: Corn kernels, gram flour (besan), chopped onions, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water, oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter. Now make small 'vadas/flat pakodas' with your hand and deep fry them on medium flame till they become golden brown. Serve hot with tomato chutney or coriander-mint chutney.
CORN MUTTHIYA:
Ingredients: Corn kernels - 1 cup, gram flour (besan) - 2 tablespoons, wheat flour(aata) - 1/2 cup, chopped onions, chopped green chilies, curd - 3 tablespoons/ lemon juice - 1 tablespoon, sugar - 1 tablespoon, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water.
For Seasoning: Mustard seeds(rai), sesame seeds(til), curry leaves, grated cheese, oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, curd, sugar, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter.
Steaming: Take a greased plate and pour this batter into it. Put this in a steamer/cooker and heat on high flame for 10 minutes. Check the consistency with a knife/spoon. If it doesn't stick to the knife, means it is ready and steamed. Now take this out, cut into small pieces and keep aside. Seasoning: Now take 3 tablespoons oil in a flat pan and add mustard seeds, sesame seeds and curry leaves to it. To this seasoning, add the steamed pieces and shallow fry them for 5 minutes. Garnish them with grated cheese and serve hot.
CORN KOFTA CURRY:
Ingredients: Corn kernels - 1 cup, gram flour (besan), chopped onions, chopped green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain, asafoetida(heeng), cumin seeds (jeera), salt, coriander leaves, water, oil.
For Curry: Curd- 1/2 cup, water, mustard seeds(rai), asafoetida(heeng), garlic - 3 cloves, turmeric powder, cumin powder(jeera), coriander powder, red chili powder, salt and oil.
Method: Boil/steam/microwave(5 minutes) the corn kernels. Grind 3/4 of them in a grinder coarsely. Do not make a fine paste. Take the coarsely ground paste and add remaining corn kernels, besan(gram flour), all spices, chopped onions, chopped green chilies, salt, coriander leaves and water to make a thick batter(like pakoda/bhujiya batter). Now make koftas/pakodas and deep fry them on medium flame till they become golden brown. Keep them aside.
Now for preparing the curry, take 2 tablespoons oil. Add mustard seeds to it till they splutter. Add heeng, chopped garlic and little curd to it. Add all the spices and salt and fry till the oil separates out. Now add the remaining curd and little water to it. Take a boil. Now add the koftas to the boiling curry and simmer for 7-8 minutes. Finally, garnish with coriander leaves and serve with lachha parantha, chapati or naan.
CORN KHICHIYA:
Ingredients: Corn - 1, chopped onions, coriander leaves, ghee/oil, mustard seeds, cumin seeds, asafoetida(heeng), green chilies, sugar - 1/2 to 1 tablespoon(optional), salt to taste, turmeric powder, coriander powder, cumin powder(jeera), red chili powder, curd - 2 tablespoons/ 1 tablespoon lemon juice.
Method: Grate a corn finely. Now take a pan, add 2 tablespoons ghee/oil to it and add cumin seeds, mustard seeds, asafoetida and chopped green chilies. Add the corn paste followed by the spices and salt. Fry it well for 5-10 minutes till it gets properly cooked and the oil separates out. Now add sugar(optional) and curd/lemon juice to it. Mix well and heat for 3-5 minutes with the lid covered. Be sure that it doesn't get burnt. Garnish with coriander leaves and chopped onions and serve hot.
CORN HALWA/JAJARIYA:
Ingredients: Corn - 2, ghee - 1 cup, sugar, water/milk -2 cups, cardamom powder, almonds and cashew nuts.
Method: Grate the corn or grind the corn kennels to a smooth paste. Sieve the paste. Now take ghee in pan. Add the corn paste to it and fry for 20-25 minutes on a low flame till it turns golden brown and the ghee separates out from the paste. It's better to use a non-stick pan for this purpose. Once it is done, add sugar (as per taste), cardamom powder and 2 cups water/milk to it. Mix well and simmer for 5-7 minutes. Serve hot with crushed almonds and cashews.
Monday, June 7, 2010
Khaman Dhokla: An ideal tea snack
Dhokla is an easy to make, less-oily, delicious Gujarati snack. It can be made with different lentils (daals) like chana daal, chawla daal(lobhia) and moong daal. Also, you can make instant khaman dhoklas with gram flour(besan) and sooji.
INSTANT KHAMAN DHOKLA:
Ingredients: Gram Flour (besan) - 1 cup, Sooji - 2 tablespoons, turmeric powder, salt - 1 teaspoon/ as per taste, sugar - 1 to 1 and a half tablespoon, black pepper powder, citric acid crystals(nimbu ka sat) / lemon juice, a pinch of asafoetida, Eno fruit salt(non flavored), water.
For Seasoning: Mustard seeds(rai), green chillies, curry leaves, white sesame seeds(til), 1 tablespoon sugar, lemon juice, a pinch of salt, 1 tablespoon oil, water.
For garnishing: Coriander leaves, grated coconut or grated cheese.
Method: Take 1 cup gram flour(besan) in a bowl. Add 2 tablespoons sooji, 1 teaspoon salt/ as per taste, 1 and a half tablespoon sugar, few crystals of citric acid (nimbu ka sat)/ 1 tablespoon lemon juice, a pinch of black pepper powder, a small pinch of asafoetida, a pinch of turmeric powder, 1 cup water and mix well into a smooth batter with no lumps.
Now take a greased flat dish. On the other hand, put the steamer on flame. You can use a pressure cooker, a steamer, a khaman maker, a rice cooker or a microwave for cooking. Pre-heat the appliance.
Now add 1 teaspoon eno to the mixture and mix well till the foam rises. Immediately pour it into the greased dish and transfer to the steamer. Cover the lid and heat on high flame for 10 minutes.
Now check the consistency by inserting a knife/spoon and see if it doesn't stick to the knife. If it still sticks, heat it more. If it doesn't stick, take the dish out. With a knife, clear its edges and take this out on another plate.
On the other hand, when the khaman is getting prepared, make the seasoning. Take a tablespoon oil in a pan and heat it. Add mustard seeds(rai) and heat till they splutter. Add sliced green chillies, sesame seeds(til) and curry leaves to it. Now add 1/2 cup water, 1 tablespoon sugar, salt and boil. Put off the flame. Now add 1 tablespoon lemon juice/ few crystals of citric acid. Mix well and pour this over the khaman dhokla cake. Garnish with coriander leaves and grated coconut/grated cheese. Now cut the cake into pieces and serve with imli chutney or green chutney. You could also eat this with fried and salted green chillies.
This dish can also be made in a microwave. Pour the above prepared mixture in a greased flat-bottomed microwavable dish and microwave for 3-5 minutes with the lid closed. Other steps remain the same.
MOONG DAAL DHOKLA:
Ingredients: Soaked moong dal (for 4-6 hrs)- 1 cup, turmeric powder, salt - 1 teaspoon/ as per taste, sugar - 1 tablespoon, ginger-chili paste, citric acid crystals(nimbu ka sat) / lemon juice, a pinch of asafoetida, Eno fruit salt(non flavored), water.
For Seasoning: Mustard seeds(rai), green chillies, curry leaves, white sesame seeds(til), 1 tablespoon oil, water.
For garnishing: Coriander leaves, grated coconut or grated cheese.
Method: Take 1 cup soaked moong daal and grind it. Add 1 teaspoon salt/ as per taste, 1 tablespoon sugar(optional), few crystals of citric acid (nimbu ka sat)/ 1 tablespoon lemon juice, ginger-chilli paste, a small pinch of asafoetida, a pinch of turmeric powder, and mix well.
Now take a greased flat dish. On the other hand, put the steamer on flame. You can use a pressure cooker, a steamer, a khaman maker, a rice cooker or a microwave for cooking. Pre-heat the appliance.
Now add 1 teaspoon eno to the mixture and mix well till the foam rises. Immediately pour it into the greased dish and transfer to the steamer. Cover the lid and heat on high flame for 10 minutes or microwave for 4-5 minutes. Now check the consistency by inserting a knife/spoon and see if it doesn't stick to the knife. If it still sticks, heat it more. If it doesn't stick, take the dish out. With a knife, clear its edges and take this out on another plate.
On the other hand, when the khaman is getting prepared, make the seasoning. Take a tablespoon oil in a pan and heat it. Add mustard seeds(rai) and heat till they splutter. Add sliced green chillies, sesame seeds(til) and curry leaves to it. Now add 1/2 cup water and boil. Pour this over the moong daal dhokla cake. Garnish with coriander leaves and grated coconut/grated cheese. Now cut the cake into pieces and serve with imli chutney or green chutney. You could also eat this with fried and salted green chillies.
The recipe for CHAWLA DAAL DHOKLA remains the same as for Moong Daal Dhokla.
Friday, June 4, 2010
Apple Kheer
A friend is visiting us this weekend and I was so confused this evening about the whole menu thing. Loads of recipes were dancing in the head but I didn't know what to start with, so just peeped into my refrigerator and came up with a yummy recipe for today: Apple Kheer
If you also have enough milk and apples resting in your fridge, just give the recipe a try. Apple Kheer is just a matter of 15 minutes. And the best part is that 'Apple Kheer' can be made in a microwave too. :)
Ingredients:
2 China Fuji Apples (peeled and grated), 500ml milk, Custard Powder - Vanilla(optional), cardamom powder, saffron strands, sugar, almonds.
Method:
Take 500 ml milk and boil it. In a small cup, take some cold milk and add 1-2 tablespoons custard powder to it and mix well. Add this mixture to the boiling milk and add the grated Fuji Apples to it. Do not use any other variety of apple else its sour juice can curdle the milk. Add cardamom powder, saffron strands, and sugar to it. Take a boil and simmer for 5 minutes with continuous stirring. Allow it to cool. Refrigerate overnight or for 5-6 hours and serve chilled. Dress with almonds.
You can also make this in a microwave. Add milk, custard powder, grated apple, saffron strands and microwave for 10 minutes with occasional stirring in every 3 minutes. Add sugar and cardamom powder and reheat for 5 minutes. Refrigerate overnight or for 5-6 hours and serve chilled. Dress with almonds. Be sure that you use a big microwave bowl which is only half-filled so that the milk doesn't spill out on boiling.
Note: If you use any other variant of apple, then add this apple towards the end when the sweetened custard milk cools down and don't boil again. Also, you can make 'Apple Kheer' without adding custard powder to it.
If you also have enough milk and apples resting in your fridge, just give the recipe a try. Apple Kheer is just a matter of 15 minutes. And the best part is that 'Apple Kheer' can be made in a microwave too. :)
APPLE KHEER:
2 China Fuji Apples (peeled and grated), 500ml milk, Custard Powder - Vanilla(optional), cardamom powder, saffron strands, sugar, almonds.
Method:
Take 500 ml milk and boil it. In a small cup, take some cold milk and add 1-2 tablespoons custard powder to it and mix well. Add this mixture to the boiling milk and add the grated Fuji Apples to it. Do not use any other variety of apple else its sour juice can curdle the milk. Add cardamom powder, saffron strands, and sugar to it. Take a boil and simmer for 5 minutes with continuous stirring. Allow it to cool. Refrigerate overnight or for 5-6 hours and serve chilled. Dress with almonds.
You can also make this in a microwave. Add milk, custard powder, grated apple, saffron strands and microwave for 10 minutes with occasional stirring in every 3 minutes. Add sugar and cardamom powder and reheat for 5 minutes. Refrigerate overnight or for 5-6 hours and serve chilled. Dress with almonds. Be sure that you use a big microwave bowl which is only half-filled so that the milk doesn't spill out on boiling.
Note: If you use any other variant of apple, then add this apple towards the end when the sweetened custard milk cools down and don't boil again. Also, you can make 'Apple Kheer' without adding custard powder to it.
Linking this recipe to:
Wednesday, June 2, 2010
Microwave: Have you ever thought how useful could it be!
Microwave: This term has always been a mystery for many of us as we still don't know the correct way to use it. I've been struggling with this amazing electrical appliance for more than three years and it's my 'best buddy' now.
It has given me all good and bad times, starting from my first weird experience of 'roasting papad' in it which almost caught fire and my buddy just got saved!! But yes, it has saved me many a times when there was no gas or when there were too many guests and less time to cook.
Here, I'll share with you the different ways in which a microwave can be used in our daily routine and special occasion cooking...
1. ROASTING:
- MASALA PAPAD: You can roast a papad in a microwave, provided the papad is not very old and not the South-Indian Papadum which usually burns or catches fire. Just put the papad on the microwave glass plate and heat for 40 seconds to 1 minute. You may turn the side in between. Do not heat for more than 1 min 30 sec. else it will burn. The papad roasted in a microwave looks much neater than one roasted on a grill or gas stove. You can also prepare 'Masala Papad' with it by topping this papad with finely chopped tomatoes, onions, coriander leaves, cucumber, raw mango, lemon juice , salt and chat masala.
- NUTS: You can roast almonds, cashews and nuts in a microwave. It just takes less than a minute to do so and you get a healthy snack ready for your evening delight. You can use these roasted nuts in topping ice-creams, custard, puddings, lassi, fruit curd or you can even add black pepper powder, chilly powder, salt and chat masala to it for giving it a sizzling taste.
2. DRYING:
Microwave can be of great use in drying 'rain-humid food articles. Eg. - biscuits. It can also be used for making 'Pudina Powder' out of semi-dried Pudina/Mint leaves. Just dry these leaves in microwave for 30 sec to 2 minutes depending on the moisture content and then store in a closed container for long term use. The leaves get so dry that you can powder them by just crushing them in your palm. Similarly, one can dry cardamom seeds in it for 30 sec- 1 min and powder them easily in a grinder as the moisture all goes off.
3. REHEATING and BOILING:
This is the commonest and the most widely known use of a microwave. You can reheat vegetables, beverages, food stuffs and refrigerated goods in it. Avoid excess heating as it might take off the essential nutrients from your food. You can also boil water, milk, and prepare tea and coffee in it, but be cautious while doing that as they could splash over your face after you take them out. Liquids sometimes get overheated in a microwave without rising at that moment. Later when you open the microwave and take them out immediately, they spill out. So always let the liquids stay in the microwave for 1 minute post-heating before taking out.
4. STEAMING VEGETABLES:
If you are a 'calorie conscious' person and you have moved to a healthy fruit and vegetable diet, a microwave could be of wonderful use to you. You can steam carrots, green beans, cabbage and make a healthy vegetable salad with it. Pour some salt, pepper and lemon juice for an added taste. You could also steam vegetables like cauliflower, tomatoes, onion, bottle guard in it if you plan to prepare 'sambhar'. Also, potatoes could be steamed in it! Take a small cloth bag, wet it and place a potato in it which has been previously pricked by you using a knife or a fork. Microwave this for 2-4 minutes. The potato will get steamed, though it will not be very easy for you to peel its skin off. Potatoes are anyway best boiled in a cooker. If you like 'Corn Bhel', then you could microwave corn kernels in it for 4 minutes. Add chopped onions, tomatoes, coriander, green chutney, imli chutney, chat masala, lemon juice, some ' bikaji namkeen' and salt to it. Also, one could prepare 'soups' in a microwave.
5. COOKING:
There are many things you can cook in a microwave starting from 'appetizers' to 'desserts'. Here is a list of a few of them. The detailed recipes will follow later section-wise.
1) Idli - Instant Rava Idli/ Traditional Idli
2) Instant Besan Khaman Dhokla/ Traditional Dhokla/ Green Peas Dhokla/ Moong Dal Dhokla
3) Mexican Spicy Corn
4) Indian Corn Bhel/ Masala American Corn
5) Pizza
6) Burger
7) Steamed Momos
8) 'Bati' with additional grilling on stove
9) Apple Kheer
10) Lauki Kheer
11) Carrot Kheer
12) Custard
13) Besan Laddoo
14) Aata laddoo
15) Kesar Badam Pista Phirni
16) Milk Cake
17) Malai Barfi/ Peda
18) Rabdi
19) Coconut Barfi
20) Chocolate Barfi
21) Kaju Katli/barfi
22) Badam Barfi
23) Pista Barfi
24) Anjeer/ Fig Barfi
25) Sandesh
26) Chocolates
27) Khoya/ Mava
28) Mava Kesar Badam Kulfi
29) Raisin Oatmeal
30) Vegetable Pulao/ Steamed Rice
31) Aloo Matar Tamatar
32) Cabbage Carrot Capsicum - Mixed Vegetable
33) Soups and many more....
There must be many things that I have skipped or I can't recollect at the moment, so I'll keep updating. Also, your valuable tips and suggestions are heartily invited.
It has given me all good and bad times, starting from my first weird experience of 'roasting papad' in it which almost caught fire and my buddy just got saved!! But yes, it has saved me many a times when there was no gas or when there were too many guests and less time to cook.
Here, I'll share with you the different ways in which a microwave can be used in our daily routine and special occasion cooking...
1. ROASTING:
- MASALA PAPAD: You can roast a papad in a microwave, provided the papad is not very old and not the South-Indian Papadum which usually burns or catches fire. Just put the papad on the microwave glass plate and heat for 40 seconds to 1 minute. You may turn the side in between. Do not heat for more than 1 min 30 sec. else it will burn. The papad roasted in a microwave looks much neater than one roasted on a grill or gas stove. You can also prepare 'Masala Papad' with it by topping this papad with finely chopped tomatoes, onions, coriander leaves, cucumber, raw mango, lemon juice , salt and chat masala.
- NUTS: You can roast almonds, cashews and nuts in a microwave. It just takes less than a minute to do so and you get a healthy snack ready for your evening delight. You can use these roasted nuts in topping ice-creams, custard, puddings, lassi, fruit curd or you can even add black pepper powder, chilly powder, salt and chat masala to it for giving it a sizzling taste.
2. DRYING:
Microwave can be of great use in drying 'rain-humid food articles. Eg. - biscuits. It can also be used for making 'Pudina Powder' out of semi-dried Pudina/Mint leaves. Just dry these leaves in microwave for 30 sec to 2 minutes depending on the moisture content and then store in a closed container for long term use. The leaves get so dry that you can powder them by just crushing them in your palm. Similarly, one can dry cardamom seeds in it for 30 sec- 1 min and powder them easily in a grinder as the moisture all goes off.
3. REHEATING and BOILING:
This is the commonest and the most widely known use of a microwave. You can reheat vegetables, beverages, food stuffs and refrigerated goods in it. Avoid excess heating as it might take off the essential nutrients from your food. You can also boil water, milk, and prepare tea and coffee in it, but be cautious while doing that as they could splash over your face after you take them out. Liquids sometimes get overheated in a microwave without rising at that moment. Later when you open the microwave and take them out immediately, they spill out. So always let the liquids stay in the microwave for 1 minute post-heating before taking out.
4. STEAMING VEGETABLES:
If you are a 'calorie conscious' person and you have moved to a healthy fruit and vegetable diet, a microwave could be of wonderful use to you. You can steam carrots, green beans, cabbage and make a healthy vegetable salad with it. Pour some salt, pepper and lemon juice for an added taste. You could also steam vegetables like cauliflower, tomatoes, onion, bottle guard in it if you plan to prepare 'sambhar'. Also, potatoes could be steamed in it! Take a small cloth bag, wet it and place a potato in it which has been previously pricked by you using a knife or a fork. Microwave this for 2-4 minutes. The potato will get steamed, though it will not be very easy for you to peel its skin off. Potatoes are anyway best boiled in a cooker. If you like 'Corn Bhel', then you could microwave corn kernels in it for 4 minutes. Add chopped onions, tomatoes, coriander, green chutney, imli chutney, chat masala, lemon juice, some ' bikaji namkeen' and salt to it. Also, one could prepare 'soups' in a microwave.
5. COOKING:
There are many things you can cook in a microwave starting from 'appetizers' to 'desserts'. Here is a list of a few of them. The detailed recipes will follow later section-wise.
1) Idli - Instant Rava Idli/ Traditional Idli
2) Instant Besan Khaman Dhokla/ Traditional Dhokla/ Green Peas Dhokla/ Moong Dal Dhokla
3) Mexican Spicy Corn
4) Indian Corn Bhel/ Masala American Corn
5) Pizza
6) Burger
7) Steamed Momos
8) 'Bati' with additional grilling on stove
9) Apple Kheer
10) Lauki Kheer
11) Carrot Kheer
12) Custard
13) Besan Laddoo
14) Aata laddoo
15) Kesar Badam Pista Phirni
16) Milk Cake
17) Malai Barfi/ Peda
18) Rabdi
19) Coconut Barfi
20) Chocolate Barfi
21) Kaju Katli/barfi
22) Badam Barfi
23) Pista Barfi
24) Anjeer/ Fig Barfi
25) Sandesh
26) Chocolates
27) Khoya/ Mava
28) Mava Kesar Badam Kulfi
29) Raisin Oatmeal
30) Vegetable Pulao/ Steamed Rice
31) Aloo Matar Tamatar
32) Cabbage Carrot Capsicum - Mixed Vegetable
33) Soups and many more....
There must be many things that I have skipped or I can't recollect at the moment, so I'll keep updating. Also, your valuable tips and suggestions are heartily invited.
"Cooking is an art that cannot be learnt by books; it needs a creative mind that can experiment with taste beyond degrees of normal imagination. If you love experimenting with spices, cereals, fruits, vegetables and just anything that strikes you while shopping in a grocery store, it's time to polish this art and discover the cook within you."
I never liked stepping into the kitchen and 'cook' something till I was 25...those were the days of enjoying mom's recipes and the yummy food exclusively cooked by her for your family. For me, cooking was always an unwanted job to carry on. But then came a time when I entered my own kitchen and the mindset changed entirely. I was still struggling with the basic forms of cooking when I had a strange encounter with the recipe of 'Microwaved Besan Laddoos.' I can never forget how these 'besan ke laddoos' changed my life. Now, I feel really happy in saying that I love cooking; in fact, I should say: 'I love experimental cooking'.
Cooking is not only making 'dal-chawal' and 'sabji-chapati', but it's much much more than that.In my cooking journey of 3 years, I have loved to experiment with almost 70 types of sweets and desserts, 60 types of snacks and savories and the list goes on. The flavors start from Rajasthan, and touching the boundaries of Gujarat, Uttar Pradesh, Punjab, South-India, find their way to the Chinese, Italian and Mexican Kitchens. My cooklog is all about how to develop interest in cooking just by trying out some recipes of your own. I really hope it can inspire a few out of you to enter your kitchen today with a new zeal and the confidence of being a 'cooking lover' rather than a 'good cook'.
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