Tuesday, December 15, 2009

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
to taste
1 Spoon Garam Masala
1 Spoon Dhania Masala
1 spoon ginger-garlic paste


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.

Thursday, December 3, 2009

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

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!