MACCHERONI IN SALSA DI CIPOLLA

MACCHERONI IN SALSA DI CIPOLLA - ELBOW MACARONI MINGLED IN CHEESY SAUCE WITH MILD FLAVORS OF ONION AND TOPPED WITH COLORFUL VEGGIES......

Ingredients :

Elbow macaroni - 2 cups

Cheddar cheese - 1/2 cup (grated)

Parmesan cheese - 3 Tbsp

Olive oil - 3 Tbsp

Milk - 2  cups

Onions - 2 medium size (julienne )

Tabasco - 10 drops

White pepper powder - 3 pinch (can substitute with black pepper powder )

All purpose flour - 2 Tbsp

Carrots - 1/2 cup (chopped)

Capsicum - 1/4 cup (chopped)

Onion - 2 Tbsp (chopped)

Butter - 1 Tbsp

Salt - according to taste

Method :

Boil the macaroni, sieve .

Heat olive oil in a pan. Add julienned onions and saute until pink.

Add the all purpose flour to the sauteed onions and saute on low flame till the flour and onions give a goldenish look.

Add milk to this and give it a boil, stirring continuously.

Cool it and churn in a food processor or with an electric blender to form a smooth sauce.

Pour it back in the pan and let it boil for 3-4 minutes until it thickens. Stir continuously.

Now add Cheddar and Parmesan cheese to the sauce .

Add in the boiled macaroni, pepper powder , tabasco and salt.

Cook for a minute.

In another pan add the butter and heat.

Add in the chopped onions, carrots and capsicum.

Add salt.

Saute until tender.

Serve the hot macaroni in a platter topped with the veggies.

FISH FISHY FINGERS - 100% VEGETARIAN

FISH FISHY FINGERS - THE TASTE, THE TEXTURE ,THE LOOK ARE ALL "FISHY".......THIS IS MY MOTHER'S RECIPE IN WHICH SHE REPLICATED THE TRUE FISH FINGERS FOR THE VEGETARIANS WITH "SATVIK" INGREDIENTS .....FISH EATERS TOO TAKE QUITE LONG TO REALIZE WHAT THEY ARE EATING......

Ingredients :

Semolina - 1 cup (prefer the big grain type)

Cottage cheese - 3 cups (grated)

Potato - 150 gms (boiled)

Fresh garlic paste - 3 Tbsp

Fresh green chili paste - 1 tsp

Sea weed - 1/2 cup (pounded ) 

Salt - according to taste

Oil - for deep frying

Bread crumb - 1 cup

Method :

In 1/2 cup warm water soak semolina, garlic paste and the sea weed. Leave aside covered for an hour.

Using the palm press the cottage cheese and the potato until it forms a smooth dough. Take care that the cottage cheese is water free.

Now mix in the soaked semolina in the dough along with salt and green chili paste.

Roll out the dough into small fingers and coat them with the bread crumb.

Heat the oil in a  frying pan.

Fry the fingers in hot oil over medium flame until golden brown.

Serve hot as a snack.

SUNSHINE HARVEST

SUNSHINE HARVEST - SOFT CORN AMALGAMATED WITH CHEESE AND BUTTER ALONG WITH THE FRAGRANT CELERY AND TOASTED ON TOP OF A BREAD SLICE ......

Ingredients :

Corn kernels -  1 cup (boiled)

All purpose flour - 2 Tsp

Butter - 4 Tbsp

Cheddar cheese - 1/2 cup (grated)

Milk - 2 cups

Black pepper powder - 1/4 Tsp

Tabasco -  8-10 drops (or any other red pepper sauce)

Celery - 1/4 cup (chopped)

Tomatoes - 2 Tbsp (scooped and chopped finely)

Green chili - 1 (chopped finely)

Salt  - According to taste

Bread slices - 6 -8  nos

Jalapenos - hand full (optional)

Method :

Grind the corn kernels into a coarse paste by adding a little water.

In a hot pan add the butter and then the flour. On slow flame saute it  for 3 minutes.

Gradually add the milk and keep stirring it constantly to avoid lumps. If lumps form just whisk it up. Boil to form a saucy consistency.

Now add the corn paste to it and give it a boil.

Add the grated cheese, salt, pepper powder and tabasco. Mix well. Switch off the flame.

Add the chopped tomatoes, celery and green chilies. 

Cut the edges of the bread slices.

Spread this paste on each bread slice and garnish with jalapenos.

Heat an oven with both the top and bottom rod on.

Place the corned bread in the hot oven and toast them golden brown.

HOMELY SOUTH INDIAN

HOMELY SOUTH INDIAN  - DOSA, UTTAPAM, IDLI, SAMBHAR ACCOMPANIED BY COCONUT CHUTNEY AND SAMBHAR........

Ingredients :

FOR THE BATTER 

Parmal rice - 1 cup
Sela rice  - 1/2 cup
Urad dal (white) - 1/2 cup
Boiled rice - 1/2 cup

Method :

Wash and soak all the above ingredients in water for 8-10 hours.
Grind the soaked contents into a fine batter. Use the same water in which the rice and dal were soaked.
Leave it to ferment for 12- 14 hours, It would give out sour smell and would double up in volume.

DOSA - Thin crisp crepe made with fermented rice and dal.......

Add salt to the batter.
Take a non stick griddle and put it on low flame. Pour a ladle full of batter at the center of the griddle and spread it into a fine sheet in and circular motion.
Increase the flame and let it give a dry look. do not turn it.
Sprinkle some cooking oil over it.
Let it turn light golden. 
Roll it up and serve hot.

UTTAPAM - Pancake topped with onions, tomatoes, green chilies prepared with fermented rice and dal.........

Add salt to batter.
Heat a non stick griddle, Pour 2 ladles full of the above made batter at the center of the griddle.
Spread it in a circular motion into a little thick round sheet.
Sprinkle chopped onions, tomatoes and green chilies over it.
Let it dry from top and then sprinkle some oil over it.
Turn it upside down on the griddle and roast the side.
Serve hot.

IDLI - Steamed cake again prepared with fermented rice and dal.....

Add salt to the batter ,
Grease the idli moulds.
Pour a little batter in each mould.
Place the mould in a steaming pot with a cup of water in it.
Close the lid and steam for 14 minutes.
Let it cool a little and unmould the idlis.
Serve steaming hot.

SAMBHAR - Soup made with arhar dal and vegetables along with tamarind......

Ingredients :

Arhar dal - 2 cups
Carrots - 2 Tbsp (diced)
Brinjal - 2 Tbsp (diced)
Gourd - 2 Tbsp (diced)
Onions - 2 Tbsp (julienne )
Tamarind paste - 3 Tbsp
Turmeric powder - 2 Tsp
salt - according to taste
Oil - 4 Tbsp
Whole dry chilies - 4-5 nos
Mustard seeds- 1 Tsp
Asafoetida - 1/2 Tsp
Curry leaves - hand full
Sambhar powder - 4 Tbsp

Method :
Wash the arhar dal and pressure cook it with salt, turmeric powder and asafoetida. After a whistle lower the flame and cook for 15 minutes. Cool , open the lid and whisk the dal.
In a pan heat 3 Tbsp of oil and all diced vegetables along with the onions.
Saute for 5 minutes and add the sambhar powder. Saute for 1 minute and add the tamarind  paste. Cook for another 1 minute and put this into the cooked dal.
Again pressure cook the dal for 15 minutes.
Open the lid.
Heat the remaining oil in a pan and add the whole dry chilies, mustard seeds. When they start spluttering add the curry leaves.
Pour this tempering over the cooked dal and the sambhar is ready.
Serve with idlis, dosa or uttapam. it also goes well with steamed rice.

COCONUT CHUTNEY :

Ingredients :

Fresh coconut - 1 cup (grated)
Chana dal - 1/2 cup (dry roasted and soaked in water for 1 hour )
Garlic - 5 cloves
Green chilies - 3
Cold milk - 1/4 cup
Salt - according to taste

Method :

Grind the chana dal, grated coconut, garlic, green chilies and salt into a smooth paste by adding some water,
Add the milk and again grind it.
Serve cold with dosa, idli or uttapam.

WHEELS OF SPINACH

WHEELS OF SPINACH - CHEESY CRISPY RINGS WITH LAYERS OF SPINACH TWEEN THEM......

Ingredients :

All purpose flour - 2 mugs

Spinach leaves - 1/2 Kg

Cheese spread - 5 Tbsp

Chili powder - 1 Tsp

Salt - according to taste

Baking powder - 1/2 Tsp

Oil - for deep frying

Method :

Take off the stems from the spinach leaves, wash and pat dry.

Sieve the flour and baking powder.

Mix the chili powder and salt in the flour.

Now the the cheese spread to it and mix well.

Add a little cold water and knead into a stiff dough.

Leave the dough aside for 1/2 an hour.

Make 4 big balls out of the dough and roll them into 4 big circular sheets.

Spread a layer of spinach on each sheet.

Make a roll out of this sheet.

Cut this role into slices.

Heat the oil in a frying pan .

Fry these rings in hot oil over medium flame till golden brown in color.

Serve hot . Goes well with sweet chili sauce. 

CAULIFLOWER POTATO AU-GRATIN

CAULIFLOWER POTATO AU-GRATIN - A DISH FROM FRANCE......VEGGIES IN CREAMY CHEESE SAUCE LAYERED WITH CHEESE AND BREAD CRUMBS ON TOP, BAKED AND GRILLED......

Ingredients :

Cauliflower - 1/2 Kg
Potatoes - 250 Gms (small sized)
Cheddar cheese - 1/4 cup (grated)
Gouda cheese - 1/4 cup (grated)
Milk - 2 cups
Butter - 4 Tbsp
Olive oil - 1 Tbsp
Celery - 2 Tbsp (chopped)
Chili flakes - 1/2 Tsp
Pepper powder - 1/4 Tsp
All purpose flour - 2 Tbsp
Salt - according to taste
Bread crumbs - 2 Tbsp
Tomato rounds - 5-6

Method :

Cut the cauliflower into 2 inch size florets and cut each potato into two pieces.
Semi boil both cauliflower and potatoes .
Heat a pan.  Add the olive oil with the butter in it. Now add in the flour, lower the flame and saute for 2-3 minutes.
Gradually add milk to it, Stirring continuously.
Increase the flame and bring the sauce to boil till it thickens, keep stirring to avoid lumps.
Now add  cheddar cheese , celery, chili flakes, pepper powder , salt to the sauce.  Mix well.
Put in the boiled potatoes and cauliflower.
Cook for a minute and finally add the Gouda cheese. Mix well.
Transfer the above cooked cauliflower and potatoes  into a baking dish.
Bake for an hour at 150 degrees.
Sprinkle some cheddar cheese and bread crumbs on the baked dish along with a few tomato rounds.
Grill for 5 minutes.
Serve piping hot accompanied with garlic bread or a toast.

MASALA KATHAL

MASALA KATHAL - A RICH JACK-FRUIT CURRY AT GOES AMAZINGLY WELL WITH LACHHA PARANTHAS OR NAANS OR EVEN ROTIS........

Ingredients

Jack fruit (kathal) - 1/2 Kg (deseeded, deep fried)
Tomatoes - 4 big
Onions - 2 big (julienne )
Ginger paste - 2 inch piece (chopped)
Garlic paste - 10 big cloves (chopped)
Yogurt - 1/2 cup
Kashmiri red chili powder - 1 Tsp
Turmeric powder - 1 Tsp
Cumin powder - 1/2 Tsp
Coriander powder - 1/2 Tsp
Garam masala - 1 /2 Tsp
Salt - according to taste
Kasoori methi - 2 Tsp
Coriander leaves - 2 Tbsp (chopped)
Cumin seeds - 1/2 Tsp
Cloves - 5 nos
Cinnamon - 2 inch piece
Mace - 1 nos
Black pepper corns - 6 
Bay leaves  - 2
Green cardamom - 4
Oil - 3 Tbsp

Method :

Fry the onions golden brown along with the ginger and garlic.
Puree them along with the tomatoes .
Mix all the powders along with garam masala, salt, coriander leaves and kasoori methi with the yogurt.
Heat oil in a pan.  Add the cumin seeds and all the whole spices. Let them splutter.
Add the onion - tomato - ginger - garlic puree to it.
Saute until the oil leaves the sides.
Now add in the yogurt mixture,
Cook till the yogurt mixes well and oil separates.
Add the fried jack fruit pieces to it,
Saute well.
Add 1 and 1/2 cups of water to it, Boil. Lower the flame now and cook covered for 15 - 18 minutes.
Serve hot with paranthas, naans or rotis.

GATTE KI SABZI

GATTE KI SABZI - A DELICACY FROM RAJASTHAN WITH GRAM FLOUR DUMPLINGS IMMERSED IN YOGURT BASED GRAVY AND SEASONED WITH ASAFOETIDA, CUMIN SEEDS, DRY FENUGREEK LEAVES ETC.....

Ingredients:

FOR THE DUMPLINGS (GATTE)

Gram flour (besan) - 2 cups
Yogurt - 1/4 cup (whisked)
Oil- 1/4 cup
Salt - according to taste
Red chili powder - 1/2 Tsp
Carom seeds (ajwain) - 1/2 Tsp ( roasted and powdered)
Oil - for deep frying

FOR THE GRAVY

Yogurt - 1 cup (whisked)
Ghee - 4 Tbsp
Kasoori methi - 1 Tbsp
Turmeric powder (haldi) - 1 Tbsp
Asafoetida  (hing)- 1/4 Tsp
Cumin seeds (zeera) - 1/2 Tsp
Dry red chilies - 4
Red chili powder - 1/2 Tsp
Salt  - according to taste

Method :

In a mixing bowl put all the ingredients mentioned above for the gattas. Add a little water and knead out a stiff dough.
Take a little dough at a time and roll out into sausage or cylinder like shapes.
Boil water in pot and immerse the uncooked gattas in it. Let them boil for 15 minutes.
Take them out of the water and cut into small chunks.
Deep fry the Gatta chunks until golden brown.

Heat the ghee in a pan. Add the dry chilies, cumin seeds and when they splutter add the asaoetida (dissolved in 1 Tbsp of water).
Mix turmeric powder, red chili powder, kasoori methi in the yogurt.
Add the yogurt mxture to the tempering prepared above. Stir continuously.
Add salt.
Add the gattas now and bring them to a boil.
Add a cup of water and cook for 10 minutes on slow flame.
Serve hot with roti or rice

SEEKH KABAB - TRUELY VEGAN

SEEKH KABAB - SUBSTITUTING THE LAMB MINCE WITH SOY AND BLENDING IT WITH THE FRAGRANT CONDIMENTS TO GIVE IT A SUCCULENT, AROMATIC TASTE WHEN SKEWED AND GRILLED OVER COAL

Ingredients :

Soy granules - 2 cups
Cabbage - 1/2 cup (minced and squeezed)
Carrots - 1/2 cup (minced and squeezed)
Garlic paste - 3 Tbsp
Ginger paste - 3 Tbsp
Green chili paste - 1/2 Tsp
Coriander leaves - 1/4 cup (finely chopped)
Bengal gram (chana dal) - 1 cup
Corn flour - 4 Tbsp
Cinnamon - 2 inch stick
Green cardamon - 4 nos
black cardamon  - 4 nos
Mace - 2 pieces
Black pepper corns - 15 nos
Cloves - 10 nos
Nutmeg - 2 pinch
Butter - 50 gms
Salt - according to taste
Edible tandoor color - 1 pinch

Method:

Boil the Bengal gram along with all the whole spices in 1 cup of water, taking care that the dal does not get dissolved in water and neither is tough in texture. Boil off the rest of water of the dal.

Grind the cooked dal along with the whole spices to a smooth doughy consistency.

Churn the dry soy granules into coarse crumbs.

Mix the soy crumbs, dal dough, minced carrots and cabbage, ginger, garlic, green chili paste, salt, butter, corn flour, tandoor color and coriander leaves all together.

Take a skewer and put some kabab mix (above mix) over it to form an elongated -cylindrical kabab over the skewer.

Grill over red hot coal until reddish brown, turning up and down.

Serve hot with mint chutney and onion rings

KEEMA SOY KA

KEEMA SOY KA -  Aroma of spices and saffron  infused in the mince of soy nuggets with green peas for the vegans  who  crave for variety in the menu.  Trust me it is quite difficult to draw a line between this soy keema and the lamb mince. The spices spell the magic ………
 

Ingredients :

Soy granules – 2 cups

Green peas – 1 cup

Tomato – 2 large (finely chopped)

Onions – 2 large ( finely chopped)

Ginger paste – 2 Tbsp

Garlic paste – 2 Tbsp

Yogurt – ¼ cup

Turmeric powder – 1/2  Tsp

Kashmiri red chili powder – 1 Tsp

Coriander powder – ½  Tsp

Cumin powder – ½ Tsp

Garam masala powder – 1 Tsp

Saffron – 2 pinch (soaked in 4 Tsp of warm milk)

Kasoori methi – ½ Tsp

Coriander leaves – 3 Tsp (finely chopped)

Bay leaves -  2 nos

Black cardamom - 2 nos

Green cardamom – 4 nos

Cloves – 5 nos

Cinnamon – 1 inch stick

Pepper corns – 5 nos

Mace - 1 nos

Oil – ¼ cup

Method :

Heat oil in a pressure cooker. Add the bay leaves, green cardamoms, black cardamom, cloves, mace, cinnamon and peppercorns to it. When they start spluttering add the onions. Fry them until golden brown in color.

Add the tomatoes to this along with the kashmiri red chili powder and the turmeric powder ginger and garlic paste. Saute until the oil separates.

Mix the garam masala, coriander, cumin powder, coriander leaves and kasoori methi in the yogurt.

Add the above yogurt mixture to the cooked onions and tomatoes. Saute well.

Rub the saffron and milk using fingers that it blends together.

Add this saffron to the the cooked masala.

Add the peas and saute for 2 minutes

Now add the soy granules to this and saute for 3-4 minutes, stirring continuously.

Add 2 cups of water to this . stir. Put the lid on of the pressure cooker and cook. After a whistle, simmer the flame and cook for another 5 minutes.

Take off the steam from the pressure cooker. Open it. Mix the keema - matar .

Serve hot  with roti or naan or parantha

MOMOS - YUMILY VEGETARIAN

 MOMOS - Or dim-sums or dumplings........Originated in Tibet and became popular in the entire world. It is hard to resist the steaming hot momos along with the fresh chili - garlic sauce.  One of the most amazing Momos I have had are at Yangchin La's  "Rice Bowl - Amitash" in Mussoorie.

Ingredients :

Filling

Cabbage  - 1/2 Kg (very finely chopped)

Carrots - 150 Gms (very finely chopped)

Onions - 2 medium sized (very finely chopped)

Soy granules - 1 cup

Cottage cheese - 1/2 cup (mashed)

Ginger - 3 Tsp (grated)

Green chilies - 1/2 Tsp (finely chopped)

Chives / Garlic leaves (optional) - 2 Tbsp (finely chopped)

Butter - 50 Gms

Salt - according to taste

Covering

All purpose flour - 1/2 Kg

Salt - 1/2 Tsp

Water - For kneading

Method :

Sift the flour and salt together . Add water gradually to it and knead out into a smooth and stiff dough.
Keep aside covered with a damp cloth for an hour.

Squeeze out the excess water out of the cabbage and carrots.

Boil the soy granules. Squeeze off the water.

Now mix all the ingredients of the filling together until well mixed.

Either make 4-5 big balls of the dough and roll out into big circular sheets and cut into small rounds with the help of a round cutter (metal glass or metal bowl can be used)
Or
Make small balls out he dough and roll out small round sheets of 3 inch diameter.

Place 1 Tbsp of the filling in center of the  small  flat roundel made with the dough.
Envelope the filling by folding it (shape into a semicircular pillow).
Start with one end and make pleats. Ensure the pleats are pressed properly that they do not open.
Slightly shape the pleated momo into semicircular  shape by turning it towards inside to give shape.
Repeat the above process with each flat round sheet.

Grease the steaming dishes.  Heat the water of the steamer. Put a Tbsp of oil in the water. 
Place the uncooked momos in the steaming dish . Maintain a little distance between them to avoid sticking,
Steam for 12-14 minutes. When  done the texture turns silky to look at.

Serve super hot with Fresh Garlic-Chili sauce.

CHILI - GARLIC SAUCE

Ingredients :

Red chili powder - 2 Tbsp ( prefer the mild variety with great color)

Garlic - 4 cloves (big)

Salt - according to taste

Oil - 5 Tbsp

Mono-sodium glutamate - 1 pinch

Water - 1/2 cup

Method :

Put the chili powder, salt, mono-sodium glutamate, garlic cloves and water in blender and blend well into a paste.

Heat the oil in a pan and pour it over the chili paste.

Again blend it.

GAJAR KA HALWA - The Indian velvet pudding

GAJAR HALWA - Vibrant, sweet, deliciously yum Indian velvet pudding made with carrots

Ingredients:

Carrots - 1 Kg
Double cream - 200 Gms
Milk - 1/2 litre
Sugar - 200 Gms
Khoya ( dried whole milk ) - 100 Gms

Method :

Grate the carrots.
Add the carrots along with the double cream and milk in a heavy bottom pan. Boil and cook on medium heat , stirring regularly until the milk dries up and cream leaves the ghee (oily kind of liquid on top and sides ).
Now add the sugar and cook until the halwa dies up (the sugar would leave water).
When the halwa would give a nice glaze add the khoya to it and saute well.
Garnish with nuts and raisins ( optional ) and serve sizzling hot.

KAHWA

KAHWA - Aromatic green tea with shavings of almonds floating on top to keep one warm during the chilly winters......Conventionally consumed in the Afghanistan, Pakistan and Kashmir region of India.

This Kahwa or Qehwa  recipe is passed on in my family through my grand mother who had the Pakhtun links.

Ingredients :

For 2 cups

Green tea leaves - 4 pinch

Cinnamon  - 1 inch piece
Green cardamom pods - 4
Saffron - 1 pinch
Sugar - according to taste
Water - 2.5 cups
Almonds - 4 nos (soaked, peeled )

Method :

Boil water in a pot. Add rest of the ingredients and cook covered  on low flame for half and hour.
Either finely chop the almonds or grate them.
Put he almond shavings in cups and pour the boiling hot kahwa over them.
Serve piping hot.

MEZZE - Main stay of the Lebanese cuisine consisting of dips, snacks and bread.

 MEZZE - Main stay of the Lebanese cuisine consisting of  dips, snacks and bread. 

This platter is dedicated to my sailor brother who has just returned from the South African shores - Sukhbir Singh Saraon.......He is also one of those who coaxed me into writing :) 

HUMMUS BIL TAHINI - Chick pea puree

Ingredients:

Chick peas - 1 cup (soaked overnight and boiled)
Garlic - 2 cloves
Lemon juice - 5 Tbsp
Sesame paste - 2 Tbsp
Parsley - 2 Tbsp (finely chopped)
Olive oil - 2 Tbsp
Salt  - according to taste

Method :

Drain off the water from the chick peas. Beat them in a food processor.
Now add the garlic cloves, sesame paste, lemon juice, olive oil, salt to it and blend well. It should be thick and smooth.
Pour it in a bowl and sprinkle the parsley leaves over it.

TOUM - Garlic puree

Ingredients:

Lemon juice  - 1/2 cup
Olive oil - 1/2 cup
Garlic cloves - 7
Salt - according to taste

Method :

Process all the above ingredients in a food processor until smooth and thick.

MOTABAL AL BATHINJAN - Eggplant with sesame paste 

Ingredients:

Egg plants - 1 Kg
Lemon juice  - 4 Tbsp
Sesame seed paste - 1/4 cup
Garlic cloves - 5
Olive oil - 1/2 cup
Parsley - 2 Tbsp (chopped)
Salt - according to taste

Method :

Grill the egg plants on flame for 15 minutes, turning frequently.
When tender, wash under running water and peel off the burnt skin.
Put the egg plants and all the above ingredients except parsley in food processor and blend well.
serve it with parsley and pomegranate (optional) garnishing.

FALAFAL - Broad bean patties

Ingredients:

Fava beans (can replace with chick peas) - 1/2 kg
Parsley - 1 cup (chopped)
Coriander - 1 cup (chopped)
Garlic - 3 heads (peeled and crushed)
Onions - 3 (chopped)
Cinnamon powder - 1/4 Tsp
Cumin powder - 1/4 Ts/2 Tsp
Baking powder - 2 Tsp
Coriander powder - 1
Salt - according to taste
Chili powder - 1 Tsp
Black pepper powder  - 1/4 Tsp
All purpose flour - 4 Tbsp
Oil - for frying

Method :

Soak the Fava beans / chick peas for 24 hours, Drain off the water.
Mix all the ingredients except oil in a food processor.
Leave aside for half an hour and then knead well.
Divide the mixture into small balls and flatten them using your palm.
Heat the oil in a pan and fry them until browned..
Serve these Falafal along with the above dips.


KUBOOS - Pita bread

Ingredients:

All purpose flour - 1/2 Kg
Water (tepid) - 3/4 cup
Olive oil - 1/4 cup
Vegetable oil - 1/4 cup
Salt - 1 Tsp
Sugar - 1 Tsp

Method :

Sift flour in a kneading pan. mix in sugar and salt.
Make a well in between the flour and pour in the olive and vegetable oils. to a Mix well.
Add water gradually and knead it into a smooth and stretchy  dough.
Leave it for 4-6 hours, covered with a damp cloth.
Make table tennis ball sized balls of the dough and roll them into circular sheets.
Heat the oven with both top and bottom rods on and one by one bake these sheets at 350 degrees.until light golden-cream in color.
Serve with all the above dips and falafal.

COUSCOUS -  Tiny granules made from steamed and dried durum wheat

Ingredients :

Couscous - 1 cup
Butter - 2 Tbsp
Salt - according to taste
Pepper powder - 3 pinch

Method :

Pour one cup of lightly salted boiling water or over 1 cup couscous. Cover and allow the couscous to swell for 5 minutes. Fluff up couscous with a fork and add butter and pepper powder.Garnish with parsley leaves and pomegranate seeds.

MUSHROOM SPINACH QUICHE - NO EGGS

MUSHROOM SPINACH QUICHE - NO EGGS

Ingredients:

Mushrooms - 2 cups (chopped)
Spinach - 2 cups (finely chopped)
Cheddar cheese - 1 cup (grated)
Onions - 1/2 cup (chopped)
Tomatoes - 1/4 cup (scooped and chopped)
Cream -  1/2 cup
Pepper powder - 1/2 Tsp
Salt  - according to taste
Olive oil / butter - 2 Tbsp
Egg re-placer - 2 tbsp (blended with 4 tbsp milk)

For the crust:

All purpose flour  - 250 Gms
Butter - 100 Gms (salted)
Sugar - 1 tsp
Ice cold water - 1/4 cup

Method

Sieve the flour. Add the sugar to it. Cut the butter into small pieces and mix well with the flour using fingers. Now slowly add the ice cold water to it and knead it into smooth dough. Wrap it in a cling film and place it refrigerator.

Place olive oil/ butter in a pan and heat it.  Add the chopped onions, Saute until pink. Now add the the mushrooms and saute until tender.
In another pot heat 5 cups of water. When boiled add the spinach leaves. Switch off the flame and let the spinach remain it for 1 minute. Now strain off the water and place the spinach in cold water for 2 minutes. Discard the water.squeeze the spinach leaves well

Add the well squeezed spinach leaves to the mushroom and onion pan. Saute well.

Add the cream to the above along with salt and pepper powder.

As it boils, add the grated cheese and mix well. Add the tomatoes. Switch off the flame and keep it aside to cool.

Take out the kneaded dough from the refrigerator and roll it out into a round sheet. Gently fit this sheet in a pie dish making proper edges to fit in the dish. Press gently on the base and edges, Prick the sheet with a fork all over.

Bake the crust in a hot oven for 15 minutes at 200 degrees on center shelf.

Now take out the crust from the oven . Mix the mushroom cheese filling with the blended egg re-placer and pour it into the quiche crust. Sprinkle some grated cheese on top.

Place the dish in at hot oven and grill and bake it for 10 minutes.

Cut into pieces and serve hot.

SINDHI BIRYANI- The vegan way.......

SINDHI BIRYANI - The vegan way

The lingering aroma of spices, saffron mingled with basmati rice along with the chewy chunks of jackfruit to replace mutton.........

Ingredients:

Basmati rice  - 3.5 cups
Kathal (jack fruit) - 1 Kg ( diced and deep fried)
Potatoes - 250 Gms (small sized, peeled and golden fried)
Yoghurt - 1/2 cup
Onions - 2 medium sized (julienned)
Tomatoes - 2-3 medium sized (chopped)
Garlic paste - 2 Tbsps
Ginger paste - 2 Tbsps
Green chilies - 10 nos
Coriander leaves - 1 cup (chopped)
Mint leaves - 1 cup (chopped)
Cooking oil - 3/4  cup
Garam masala powder - 1 Tbsp
Saffron strands - 3 pinch (soaked in 1/2 cup warm milk)
Cloves - 10 nos
Cinnamon - 2 inch
Black pepper - 10 nos
Mace - 1 no
Green cardamom - 5 nos
Bay leaves - 4 nos
red chili powder - 2 Tsp
Salt - according to taste

Method:

Wash and soak the basmati rice for 1/2 hour.

Cook the soaked rice in 3 litres of water until 90% cooked along with some salt. Strain out the remaining water. Spread the rice in an open pan.

Heat the oil in a pan.  Add all the whole spices, let them splatter. Now fry the onions until golden brown , now add tomatoes, cook until the tomatoes leave the oil. Add the garam masala powder, red chili powder and salt.  Now add the fried kathal pieces along with ginger garlic paste, potatoes and whipped yoghurt.  Add  2.25 (2 and 1/4)  cups of water.

Cook for 5 minutes.

Take a big pot and spread some cooked kathal curry in it, spread some mint, coriander and green chili over it. Now spread some rice . sprinkle some saffron soaked milk over the rice.

repeat the above process again.

again repeat the layering process.  This will make 4-5 layers of rice, curry, leaves and saffron milk.

cover and cook  on low flame for 10 minutes.

Switch off the flame.

Let it stand for 5 minutes.

With a delicate hand use a flat metal spatula to lightly mix up  the rice with the other cooked ingredients in the same pot. Taking care that the  rice grains do not break.

Serve piping hot with yoghurt and fresh mint chutney.

 

SARSON DA SAAG - authentic recipe from Punjab....

SARSON DA SAAG

A traditional dish prepared in every household of Punjab in cold, foggy winters accompanied by "Makki ki Roti" (unleavened bread made with corn meal) topped with fresh white butter and "chahatti ki lassi" (buttermilk prepared in earthen pot)

Ingredients:

Sarson (mustard) leaves with tender stems - 1 Kg
Palak (spinach) leaves - 1/2 Kg
Bathu (fat hen) leaves - 150 Gms
Garlic paste - 2 Tbsp
Ginger paste - 2 Tbsp
Green chili paste - 1 Tbsp
Salt - according to taste
Corn meal - 100 Gms

For Tempering:
Whole dry red chilies - 4 nos
Garlic (finely chopped) - 1 Tbsp
Onion (finely chopped) - 2 medium sized
Ginger paste -  1 Tbsp
Green chili paste - 1/2 Tbsp
Cooking oil - 4 Tbsp
Desi ghee (clarified butter) - 2 Tbsp

Method:
Finely chop  all the greens. the finer the better taste, wash thoroughly.

Put the chopped greens with a litre of water in a pot along with the garlic-ginger-green chili paste and salt. Cover and let it boil . Reduce the flame and cook for 2-3 hours. Keep stirring at regular intervals.  Check in between the water levels. when water reduces add more. ( Traditionally this cooking is done on "chulha" - an earthen stove with wood fuel). Switch off the flame.

Gradually add the corn meal to it and keep stirring.

Once done coarsely churn it with an electric blender or do it the authentic way with a wooden broad, flat ladle - "ghotni". Put it on flame , add 1/2 litre of water to it. Once boiled, reduce the flame and cook for 15 minutes. Stir regularly.

Heat  a flat bottom pan.  Add oil. In the hot oil add the whole dry chilies - sauté until they turn deep brown. Now add the chopped garlic, fry until golden. quickly add to this the chopped onions, fry until golden brown.  Now pour into this the churned saag. Keep stirring , reduce the flame once boiled and cook for 15 minutes. Now add the ginger- green chili paste and cook for 1 minute. Switch off  the flame.

Serve piping hot with Makki ki Roti, White Butter and Buttermilk