Potatoes in Yoghurt

Yummy, is not the word for this dish. It will leave you craving for more.

Here's what you will need

3-4 medimum sized potatoes,boiled,peeled and cubed

1 medium tomato,diced

About 1 Cup ( 8 Fl. oz)Yoghurt,beaten

1 cup water

1 spoon dhaniya powder/roasted cumin powder

1 Spoon garam masala

1 spoon chilli powder

A pinch of turmeric powder/haldi

Salt to taste

Cilantro/Corriander leaves for garnishing

Heat Oil in a skillet/Kadai.Add cumin seed and allow it to pop.

Add, turmeric powder,ginger-garlic paste and sautee for a minute. Add tomatoes. Cook till oil separates(about 5 mins) and keep stirring in between so that the tomato mixure does not burn.

Now,add the other spices - garam masala,chilli powder,dhaniya powder and salt.Mix well.

Next,add yoghurt and let it come to one boil. Finally,add the cubed potatoes,mix well and switch off stove. Garnish with corriander leaves and serve hot.

Enjoy with Rotis/parathas/naans or rice.

Note.:This dish necessarily needs to be eaten hot. If left for sometime then the potatoes absorb some gravy and become very soft.If you wish to have this dish later sometime after it was prepared then add the potato pieces 10 minutes before serving.

Methi(Fenugreek Leaves) Parathas

Methi is one ingredient of Indian Cooking which leaves the whole house with its wonderful aroma. Try this recipe which uses methi leaves and you will believe me.



You will need:
About 1 Cup chopped fresh methi leaves( a little more or less is perfectly fine)
2-3 spoons yoghurt
1 Spoon Cooking Oil
About 1 -1.5 Cups ( about 120g or 4 ounces) Wheat Flour/Atta for the dough and a little extra for dusting
Salt to taste
1 Spoon Garam Masala
1 Spoon Dhania Masala
1 spoon ginger-garlic paste

Method:

Remove the stem from the bunch of methi leaves and chop it roughly.Wash the leaves well in water.Soak these chopped methi leaves in a bowl of water with salt for about 5 minutes.This will remove the bitterness that the methi leaves inherently have.You can skip this step if the bitter taste is alright with you.

After 5 minutes,strain the water from the methi leaves and keep aside.

Next,in a mixing bowl,add the methi leaves and all the other ingredients one by one except flour.Mix well so that the flavors incorporate.Now,add the wheat flour slowly and make it into a dough(like for rotis).There is no need of water ,but,should you need then add water slowly. Make this a dough,cover the bowl and keep aside for atleast 15-20 mins.

After 20 minutes,make small portions of the dough in the form of balls.Dip the balls in dry flour(for easy rolling out) and use a flat surface to roll out into parathas using a rolling pin.

Once all the balls are rolled out,heat a griddle/tawa on medium flame and add 2-3 drops of oil on it. Once hot place one paratha at a time and heat it. when one side is done(about 30 seconds) flip and heat the other side. Drizzle butter/oil on both sides(you can leave this step out ).

By now,I am sure your house would be filled with the aroma of Fenugreek leaves

Similarly,follow the process for rest of the dough.

Serve hot/warm with pickle/any kind of raita/gravy.This recipe make 6-7 parathas of about 3 inch radius.

Garlic bread

Nothing can beat the aroma of home made garlic bread. I'm sure many of you will agree to this.
So,here's what you will need to make fresh garlic bread

1loaf French/italian bread
garlic flakes,minced
green chillies,finely chopped
salt to taste
butter

Pre-heat oven to 250F for about 5 mins.
5 mins.Heat Butter in a pan and then add chillies and minced garlic. Add salt to taste. Sautee until garlic is golden-brown. Do not over fry.
Lightly brush this mixure onto one side of the sliced garlic bread.

Arrange the bread slices on a baking sheet/pan and bake until light brown(2-3 mins). OVer baking will cause the bread to be too crispy.

enjoy hot/warm with tea/coffee/pizza or by itself!

Parval Aloo

Parval is a vegetable which is rarely found in grocery stores....and it might be expensive too
Google the keyword Parval,if you do not know what it is....This dish is predominantly of East Indian Origin

Parval,Cut along the length and deseeded - 2 Cups

Potatoes,peeled and cut into long slices(as in potato fries) - 1 Cup

Onions,finely chopped - 1/4cup

Mustard seeds - 1 Tsp

Cumin Seeds - 1 tsp

Oil for shallow frying

Garam masala(Optional)

Kitchen King masala(optional)

Corriander Powder

Chilli Powder - to taste

turmeric powder - 1/2 Tsp

Salt

Heat a little oil in pan and once the oil is sufficiently hot add the potatoes and saute for about 5 mins or so on medium heat till they are golden brown.

Swtich off heat and remove the potatoes to paper towels to drain off the excess oil

In the same pan,add oil(if required), add mustard seeds and once it pops add cumin seeds,turmeric powder.

Next Add the onions,ginger-garlic paste and cook till onions are lightly brown.

Now add the parval pieces followed by potatoes. Keep the heat on medium-low. Add the salt,chilli powder ,kitchen king (if using),garam masala and mix it well till all the flavors blend.

Now,close the pan and let it cook for 15-20 mins on low heat. Keep stirring in between to prevent sticking on the pan.

After 20 mins,the parval will be tender and soft to eat. Check for salt and add if needed.

Serve hot. This goes well with rotis and rice too

Home made Yoghurt

Yoghurt is part of our daily diet in most indian homes. And is used very well in other international cuisines,desserts etc too. Nothing can beat the taste and freshness if Homemade and it wil save you money too.

Its so simple and here is how it can be made

250mL Milk( I used 2% fat milk - 1% or whole fat can also be used)
2-3 spoons of yoghurt from previous batch or store bought(At room temperature)

Preheat the Oven to 180F.
Heat Milk until boiling point on the Stove.
Allow it to cool to room temperature( say 100F).
Once the milk has cooled down(will generally take 10 mins -15 mins or even more),add the yoghurt to this and mix well untill blended uniformly.
Switch off the oven(IMP.)
Keep this inside the oven for about 4-5 hours. The longer you leave it in ,the sourer it will turn.
Once,the yoghurt is done refrigerate it for 1 hour or so before consuming it.
And home made yoghurt is ready!

Notes.: Remember to switch off the oven before putting in the yoghurt.
I have used the oven since the normal room temperatures are low for me. If temperature outside is about 30C or more then you need not use oven to set the yoghurt.
I used plastic containers for this. Any kind can be used.

Eggless Chocolate cake

Chocolate cake is my all time favorite. For a longtime now, I was hunting for an eggless recipe as I do not like the flavor and smell of eggs in a cake. Most recipes called for cake or aerated drinks like Pepsi(i did not want to used these either). So,finally i mixed and matched a few recipes and ended up with a yummy chocolate cake.
Here's how

3/4th cup(94 g or 3 oz) all purpose Flour/Maida
1/2(4oz) Cup Sugar
5 spoons unsweetened Cocoa powder
2 tablespoons Vegetable Oil(I used canola oil)
1/2 Spoon Baking Soda
1/4 to 1/2 spoon Salt
1/2 Cup Cold water(Not iced)
2 Spoons Lemon juice or 1 spoon Vinegar

Preheat the oven to 350F.
Grease a 7 inch round baking pan. You can use a Standard Cake loaf pan too.
Sieve together Flour and Cocoa Powder in a mixing bowl.
Add sugar,Soda,Salt and mix well.
Now add the Vinegar,Oil and water.
Mix well,again. There should not be any lumps.
Pour the batter into the baking pan and bake for 30-40 mins.
Oven baking time may slightly differ. check the cake after 30 minutes. For a cake to be completely done a tester(toothpick or knife etc) inserted into the centre of the cake should come out clean.
Remove from oven and cool in the pan for 5 minutes. Then,carefully remove from pan and slice it into squares or as desired.
Enjoy this simple and delicious chocolate cake as it is or with whipped cream.

Eggless Banana Cake

I adapted this recipe from Pilsbury Wheat flour Recipe Index.I did my own experimentation and here is the cake.

This yummy Banana Cake is eggless and does not even use butter!Yes,it is that simple.

A very healthy recipe and can be given to kids also.

1/2 Cup Whole Wheat Flour
1/4 cup All purpose Flour(Maida)
1/2 Cup Powdered Sugar
1/2 Spoon Baking Soda
2 Spoons Lemon juice

1/2 Spoon Vanilla essence

3 Tablespoons of Vegetable Oil(I used to Canola Oil)

1/2 Cup Cold Water

1 small ripe banana(Mashed/grated)

1/4 Cup Raisins(You can use walnuts or Pecans)

1 Spoon Powdered Cinnamon

Pre heat the Oven 350F.Grease a 7 inch round baking pan or line a 7 inch round baking pan with parchment paper.

Combine Dry ingredients and sift it in a mixing bowl. Add Lemon juice,vanilla and then the oil to this. Mix well. There should not be any lumps.Now pour water and finally mix well again.

Pour this batter into the greased baking pan.

Add the banana and nuts and shake the pan to level it off.

Bake for 30-40 mins.Test for the cake to be done by using a toothpick.

A tooth pick inserted in the centre of the cake Pan should come out clean.

Cut into squares and serve.

Eggless Oatmeal Cookies

This is another simple Cookie. I had a packet of instant oats(Quaker) lying in the kitchen shelf for a long time.And i did not like the flavor because of which it was sitting there all the while.I searched for Cookie recipes using oatmeal and i found one.This one is adopted from that recipe with few changes. It turned out pretty well.

3 tableSpoons/42g Sugar

3 tablespoons/1.5 oz Butter,at room temperature

2 cups Oatmeal(Regular,instant or any kind)

1/8 cup/2 tablespoons all purpose Flour/Maida

Makes about 6 cookies of half inch diameter each

Pre-heat the Oven to 350F.

In a mixing bowl,Add sugar and then cream in the butter. Mix it using your fingers till it becomes creamy and is blended well.This will take 2-3 mins time.
Next,add the Flour in small quantities and keep blending it into this butter-sugar mixture evenly.Knead it in to a dough. No need to add any water. Take small portions of the dough and flatten it using your palms to form about 1/2 inch diameter portions.
Grease a cookie sheet/Baking tray with Oil/shortening or cooking spray. I used Canola oil to grease it. Any vegetable oil can be used. and place the cookies on this sheet. Let there be about 1 inch space between each cookie.Bake for 15-20 mins. Oven times may slightly differ. So,check the cookies for any brown color on their top surface after 15 mins. Remove from oven when done .Enjoy them oven-fresh or store them in air-tight containers.

Nankhatai - The Simplest cookies ever!

Nankhatai ,traditionally, have originated from Surat,India. It is very close to 'Pecan Sandies' made in United States.Nankhatai is a shortbread Cookie from India. And this is the simplest cookie one can ever bake.

This recipe comes straight from my mom's kitchen. And it has three simple ingredients: Sugar,All purpose flour(Maida) and butter.

Try baking this on a Chill winter evening.Its aroma will fill the house.

This goes perfectly with a cup of hot beverage like Tea or coffee or have it anytime of the day too.

Happy baking!

6 tablespoons/100g Butter,at room temperature

1/4 Cup/50g Sugar

150g/1 Cup All purpose Flour/Maida

Makes about 15 cookies of 1/2 inch diameter each(size will vary depending on thickness too).

Pre-heat the Oven to 350F.

In a mixing bowl,Add sugar and then cream in the butter. Mix it using your fingers till it becomes creamy and is blended well.This will take 2-3 mins time.

Next,add the Flour little by little, and keep blending it into this butter-sugar mixture evenly.Knead it in to a dough. No need to add any water. Take small portions of the dough and flatten it using your palms to form about 1/2 inch diameter portions.

Grease a cookie sheet/Baking tray with Oil/shortening or cooking spray. I used Canola oil to grease it. Any vegetable oil can be used. and place the cookies on this sheet. LEave 1 inch space between each cookie as they expand when baked.Bake for 10-12 mins. OVen times may slightly differ. So,check the cookies for any brown color on their top surfact after 10 mins. Remove from oven and transfer to a cooling rack for 5 mins.Enjoy them oven-fresh or store in air-tight containers.

Vegetable Khichdi

This is a simple to cook yet very tasty dish

1 Cup Vegetables(Beans,Carrot,peas) - Frozen veggies will do fine too. Thaw it before use.

1 medium/big size Potato

1 Cup Rice

1/4 Cup Moong dal(Split Lentils)

1 Spoon ghee

Salt to taste

3-4 Spoons Oil

1/4 Spoon black Pepper powder

Dry roast the moong dal for 3-4 mins in a Skillet/Kadai without Oil(No Oil) and keep aside.

Add oil to a Pressure Cooker Pan and heat it.Add the vegetables and saute for 2-3 minutes.Add the moong dal and rice and 5 times water(5 times of ( one and one quarter) ).

Add salt,Pepper powder and ghee and close the pressure cooker for 3 whistles.Keep the cooker closed till all the steam evaporates.This will take aboout 10 mins.

When you wish to serve,take out from Pressure cooker and serve with any chutney of your choice.

Enjoy!

The First Step

Cooking was something alien to me until recently.
And now,I am thoroughly enjoying it.
Here are a few recipes from my kitchen