Tuesday, December 28, 2010
Cooking Time Required: 30-40 mins
Cost of Preparation: 30-35 mins
Ingredients: raw jackfruit ( 1 no., small ), green peas ( 1 cup), onion ( 1 no., medium ), tomato ( 1 no., small ), potato ( 1 no., small ), garlic flakes ( 7-8 nos ), cinnamon ( 1 inch long ), cardamon ( 2 nos ), cloves ( 2-3 nos ), ginger-garlic paste ( 1 tbs ), cumin powder ( 1 tsp ), coriander powder ( 1 tsp ), red chilli ( 1/2 tsp ), whole red chillis ( 4-5 nos), cumin seeds ( 1/2 tsp), salt, turmeric, oil.
Preparation: Peel and cut the onion into cubes. Grind the onion cubes, garlic, red chillis, cardamon, cloves and cinnamon into a smooth paste.
Cooking: Cut the jackfruit into small cubes. Boil with salt for 5-10 mins and drain the water.
Heat a wok. Add 6-7 tsp oil . Add turmeric and cumin seeds. When the seeds start
spluttering, add the paste along with chilli powder. Stir fry for 1 minute.
Add the ginger-garlic paste along with salt. Cook the paste till the oil separates . Add cumin and coriander powder and the potato cubes. Stir fry for 3-4 mins.
Add the boiled jackfruit and green peas. Stir for about 5-6 mins.
Transfer to a pressure cooker and add 2 cups water. Close the lid and allow for 2 whistles.
Remove from the stove and allow steam to escape.
Serve hot with rice or rotis.
Cooking Time Required: 30 mins
Cost of Preparation: 25-30 rupees
Makes 8-10 pithas.
Ingredients: Black gram ( beeri dali, 1 cup ), rice rawa ( 3 cups ), coconut ( 1 no. ), sugar ( 5-6 tsp ), ghee ( 1 tsp ), cardamom ( 1-2 nos ), turmeric leaves ( 8-10 nos ), salt.
Preparation: Soak the black gram for 5-6 hours. Grind into a fine paste.
Soak the rawa for 1 hour. Squeeze out excess water. Add to the gram paste along with 1/2 tsp salt. Keep overnight or 10-11 hours.
Grate the coconut or cut into big pieces and grind into a coarse paste in a grinder.
Cooking: Heat a wok. Add 1 tsp ghee. Add the cardamon powder, grated coconut and sugar. Stir fry for 5-6 mins. Remove from the wok and keep aside to cool.
Heat water in a idli maker/pressure cooker. Bring to a boil.
Wash the turmeric leaves. Take a blob of the batter and spread evenly on a turmeric leaf.
Spread 2-3 tsp of the coconut over the batter.
Fold the leaf carefully and place on the idli stand.
Repeat the process for the remaining batter/leaves. The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 15-20 mins. Remove from the stove.
Remove the turmeric leaves. Serve the pitha with ghee/sugar or dalma. Sada enduri ( without the sweet stuffing ) is very popular with Mutton Jholo or Mutton Kasa.
Note : Enduri Pitha is traditionally prepared during Prathamastami, a festival during which mothers offer prayers for their first-born. Enduri pitha is also called 'Haldi patra pitha' in some parts of orissa, especially in Sundargarh, Sambalpur districts.
Usually raw rice (aruwa) is used instead of rice rawa. The rice to black gram proportion is kept 1:1 . Rawa is used to cut down on the preparation time and simplify the dish without compromising on the taste.
Saturday, December 25, 2010
Cost of Preparation: 20-25 Rupees
Cooking Time Required: 15 mins
Ingredients: Chuda ( Chiwda, 1 cup ), oats ( 1/2 cup ), cashew ( 1/3 cup ), raisins ( 1/4 cup ), curry leaves, onion ( 1 no., medium ), red chilli powder ( 1/ tsp ), red chillis (3-4 nos), fennel seeds ( 1/ tsp ), roasted coriander powder ( 1/ tsp ), oil, salt.
Preparation: Cut the onion into fine long strips.
Cooking: Heat a pan. Add 2 tsp oil. Roast the chuda for 4-5 mins. Remove from pan.
Add another tsp oil to the pan. Roast the oats for 5-6 mins. Remove from the pan.
Heat 2 tsp of oil in a pan. Add the red chillis, fennel seeds, curry leaves, cashew and raisins. Roast for 1-2 mis till the cashews are puffed.
Add the roasted chuda and oats. Stir fry for 1-2 mins.
Add the onions and coriander powder. Fry for another minute and remove from the fire.
Garnish with green chilli and coriander leaves.
Cost of Preparation: 45-50 rupees
Cooking Time Required: 40-45 mins
Ingredients: Pumpkin pieces ( 1 1/2 cup ), potato pieces ( 1 cup ), soyabean chunks ( 1 cup ), kabuli chana (chole, 1 cup ), onion ( 1 small ), tomato ( 1 small ), red chilli ( 5-6 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/ tsp ), garlic ( 5-6 nos ), cinnamon stick ( 1/2 inch long ), cardamon ( nos ), cloves ( 5-6 nos ), fennel ( 1/3 tsp ), oil for frying, salt, turmeric .
Preparation: Soak the chole for 7-8 hours. Transfer to a pressure cooker , add salt and turmeric. Allow for 1-2 whistles. Drain the water and keep aside.
Wash the soya chunks, soak for 1-2 hours. Transfer to a pressure cooker, add salt and allow 1 whistle. Allow to cool and squeeze out all the water . Keep aside.
Boil the pumpkin and potato pieces for 5-6 . Keep aside.
Gring the coriander seeds, cumin seeds, 1-2 red chillis, garlic, cinnamon, cardamon, onion and tomato into a smooth paste.
Cooking: Heat oil for frying. Add the soya chunks and fry till reddish-brown. Remove and keep aside.
Heat 2-3 tsp oil in a wok. Add the remaining red chillis, fennel and cloves. Fry for a minute . Add the paste along with 1/3 tsp turmeric.
Cook till the raw smell goes off ( 6-7 minutes ).
Add the soya chunks, boiled chole, pumpkin and potato pieces. Mix well and stir fry for 5-10 minutes.
Add 1 cup boiling water . Cover with a lid and cook for 5 minutes.
Serve with rotis / puris.
Note: This dish is commonly prepared with bengal gram instead of chole .
Friday, December 17, 2010
Cooking Time Required: 20-25 mins
Cost of Preparation: 50-60 Rupees
Ingredients: Amul Malai paneer ( 200 gm ), tomato ( 1 no, small ), fresh methi(fenugreek) leaves ( 1 bunch, finely minced ), capsicum ( 1 no, medium ), sour curd ( 5-6 tbs ), chilli powder ( 1/2 tsp ), green chilli paste ( 1 tsp ), roasted cumin-coriander powder ( 1/2 tsp ), tomato puree ( 2 tsp ), turmeric ( 1/2 tsp ), salt, cooking butter ( 2 tbs ).
Preparation: Boil the paneer cubes along with salt and turmeric for 10 mins.
Strain the water and keep aside to cool.
Transfer the paneer to a mixing bowl. Add the chilli powder, green chilli paste, sour curd, roasted cumin-coriander powder, tomato puree, finely cut tomato pieces and salt. Keep aside to marinate for 2 hours.
Cooking: Transfer the marinated paneer to a baking dish. Add the finely cut methi leaves along with the cooking butter.
Pre-heat the oven for 5 mins to 180 degrees. Put the baking dish inside and allow to cook for 15 mins. Keep stirring in at an interval of 5 mins.
Add the capsicum pieces to the baking dish. Bake at 200 degrees for 5-6 mins.
Serve as a starter or a side-dish with the main course
Note: This malai panner-methi tikka is prepared without onion and garlic .One can also add diced onion pieces along with the capsicum for a different flavour.
Guess what?? I woke up on a lazy Saturday morning to find this waiting for me!! I asked myself 'Does it get any better ?'. And my sluggish grey cells unanimously said 'No!!'.
This very special award was passed on to me by Rupali (http://recipegrabbag.blogspot.com/). Thanks a lot Rupali for sharing this lovely award with me!! Please do check out her delightful blog ( Phew!Quite a collection!! ).
I want to pass on this Best Blogger award to my friends : Priya(http://www.priyaeasyntastyrecipes.blogspot.com/) , Usnish(http://ushnish.blogspot.com/) , Homecookedoriyafood( http://homeoriyafood.blogspot.com/), Dr Sameera (http://myeasytocookrecipes.blogspot.com/, Sangeeta (http://banaraskakhana.blogspot.com/) and back to Rupali(http://recipegrabbag.blogspot.com/ ).
Please accept this award and pass it on to your friends.......
Saturday, December 11, 2010
Cooking Time Required: 1 hour + 25 mins
Cost of preparation: 50-70 rupees
Ingredients: Long grained Biryani rice ( 2 cups ), diced vegetables ( 2 1/2 cup , includes beans, cauliflower, green peas , potato ), milk ( 1 cup ), cashew ( 6-7 nos ), khus-khus or posto ( 1 tsp ), khada garam masala ( cloves, cinnamon, bay leaves, mace, star anise, peppercorn, cardamon ), ghee ( 1 tbs ), sour curd ( 2 tbs ), tomato puree ( 2 tbs ), cumin powder ( 1 tsp ), coriander powder ( 2 tsp ), fenugreek powder ( 1/2 tsp ), red chilli powder ( 1 tsp ), tumeric ( 1 tsp ), oil ( 3 tsp ), salt.
Preparation: Transfer the diced vegetables to a mixing bowl. Add sour curd, tomato puree, fenugreek powder, cumin powder, coriander powder, chilli powder, turmeic and salt. Mix well and marinate for 1 hour.
Grind the khus-khus and cashews into a fine paste.
Cooking: Heat oil in a wok.
Add the khada garam masala and fry for 1 min. Add the khus-khus and cashew paste. Fry for 4-5 mins and then add the marinated vegetables.
Cook the vegetables till they are done. Remove from fire.
Wash the rice and transfer to a pressure cooker. Add the cooked vegetables, 1 cup water, 1 cup milk, ghee and salt and mix well . Cover the lid and allow to cook for 13-15 mins or 2 whistles.
Remove from stove. Allow to stand till the steam is let off. Remove the cover and let it stand for another 5 mins. Serve with raita.
Note : I have not used garlic or onion for this preparation, instead the cashew-khuskhus paste is used to add richness to the dish.
Thursday, December 9, 2010
Cooking Time required : 30-35 mins
Cost of preparation: 20-25 rupees
Ingredients: Brinjal/Egg plant/Aubergine ( 1 no, large ), onion ( 1 medium ), garlic pods ( 5-6 nos ), green chilli ( 2-3 nos ), red chilli powder ( 1/ 2 tsp ), sour curd ( 1 tsp ), mustard oil ( 2 tsp ), cumin powder ( 1/2 tsp ), finely cut coriander leaves ( 2 tbs ), salt.
Preparation: Slice off the top of the brinjal. Make a deep hole into the brinjal and remove some of the inner core. Rub in the sour curd inside the hole.
Cut the onion into small pieces. Crush the garlic pods and cut the green chillis into long pieces.
Cooking: Heat 1 tsp of oil in a pan. Add half of the onion pieces and crushed garlic pods along with the red chilli powder and salt . Stir fry till reddish brown.
Remove from the pan and stuff inside the brinjal.
Make slits along the length of the brinjal, Rub in salt and mustard oil. Put back the sliced top of the brinjal and secure it with toothpicks and pins.
Put inside a pre-heated oven/microwave and roast for 15 mins at alternate temperature of 150 degrees and 200 degrees for 5 mins each.
Remove from the oven and cover with a vessel for 5-10 mins.
When the brinjal is cooled down a bit, remove the outer peel of the brinjal. Add the salt, cumin powder, green chilli, remaining mustard oil , onion pieces and coriander leaves. Mash togather .
Serve hot with rice or roti.
Wednesday, December 8, 2010
Cooking Time Required : 1 hour
Cost of preparation: 200-225 rupees
Ingredients: Mutton ( 600 gm ), liver ( 200 gm ), potato ( 1 large, optional ), onion ( 2 nos, large ), tomato ( 1 no., large ), red chilli ( 4-5 nos ), ginger garlic paste ( 2 tbs ), sour curd ( 1 tbs ), mustard oil ( 7-8 tsp ), turmeric ( 1 tsp ), cardamon ( 2-3 nos ), cinnamon sticks ( 2 inch long ), bay leaf ( 2-3 nos ), coriander seeds ( 2 tsp ), cumin seeds ( 1 tsp ), cloves ( 2 nos ), chilli powder ( 1 tsp ), salt .
Preparation: Dice 1 onion into big chunks and grind the other onion along with the cinnamon, cardamon, cloves, bay leaves, corinader seeds and cumin seeds.
Add salt, turmeric, 1 tsp ginger garlic paste, diced onion, curd, 1 tsp mustard oil and chilli powder to the mutton and liver pieces. Mix well and allow to marinate for an hour.
Cooking: Heat 2-3 tsp mustard oil in a pressure cooker. Add the red chillis and the diced tomato. Stir fry for 3-4 mins. Add the marinated mutton and liver pieces.
Close the pressure cooker and allow for 1-2 whistles. Remove from stove and keep aside.
Heat a wok. Add the remaining oil. Cut the potato into long slices and add to the wok. Stir fry till golden brown. Remove and keep aside.
Add the ground masala to the wok. Stir fry for 4-5 mins. Add the ginger-garlic paste . Cook till the raw smell goes off.
Transfer the contents of the wok to the pressure cook containing the mutton. Add the potato pieces along with 2 cups of boiling water. Close the lid and boil for 10-15 mins or till 2-3 whistles.
Remove from fire and allow for the steam to escape. Serve with rice and raita.
Note: The liver can be omitted if one does not pefer consuming it.
Thursday, December 2, 2010
Cooking time Required: 20 mins
Cost of Preparation: 30-40 rupees
Ingredients: Saffola oats ( 1 1/2 cup ), masoor dal ( 1/2 cup ), tomato ( 1/3 cup ), capsicum ( 1/4 cup ), carrot ( 1/4 cup ), papaya ( 1/2 cup ), cauliflower ( 1/3 cup ), lemon juice ( 2 tsp ), finely cut coriander leaves ( 1 tbs ), peanuts ( 1/3 cup ), peppercorn ( 1 tsp ), ghee ( 1 tsp ), turmeric , salt.
Preparation: Cut the vegetables into small pieces and keep aside.
Cooking: Wash the dal and transfer to a pressure cooker. Add vegetables, salt and turmeric along with 2 cups water. Allow for 2-3 whistles. Remove from stove and keep aside to cool down a bit.
Dry roast the oats in a pan for 4-5 mins. Keep aside.
Transfer the contents of the pressure cooker to a wok/open vessel. Bring to a boil.
Add the roasted oats in small quantities to the wok and mix well.
Add the ghee to a pan. Add the peppercorn and groundnuts. Roast for 2-3 minutes till the peanuts start crackling .
Transfer to the wok.
Boil the woks contents for another 1-2 mins. Remove from the stove.
Garnish with coriander leaves and lemon juice. Serve hot.
Note : Take care that the kichidi does not boil for more than 5-6 minutes after adding the oats. Also one can add some water when transferring the pressure cooker contents to the wok as the oats will soak up quite a bit of water.
Cooking time Required: 30 mins
Cost of Preparation: 30-40 rupees
Ingredients: Rice ( raw rice , 2 cups ), sugar ( 1 1/2 cup ), water ( 3/4 cup ), oil for frying.
Preparation: Soak the rice for 2 hours. Drain all the water and spread on a cloth. Air dry for 4-5 hours till the wetness diappears. Do not dry under the sun .
Grind in a mixer grinder to a coarse powder . If a grinding stone can be used, it is preferable.
Cooking: Heat the water in a wok. Add the sugar and allow to dissolve. Bring to a boil . When it is sufficiently thickened and sticky , add the rice in small amounts and mix well.
Allow to cook, stirring at intervals till the mixture is firm enough to take a shape. As it quite tough to judge when the mixture is done, one can take out a small spoonful at intervals, allow to cool for a minute or two; and try to shape into a small disc.
Put aside the mixture to cool down a bit before shaping into small tikkis ( abt 4-5 mm thick). Put some ghee/oil on the hands when trying to shape the mixture.(My grand-mother always shaped the pitha when the mixture was still quite hot as the pithas do not turn brittle. God knows how she managed it.)
Heat oil in a wok for deep frying . Put in the pitha ( one at a time ) and cook for 2-3 min.
Remove and allow to cool down.
Arisa pitha can be stored in air-tight containers for upto a month.
Note - Arisa pitha is traditionally prepared with jaggery instead of sugar.