SAUTEED CAULIFLOWER..

RECIPE:

INGR:

Cauliflower                                1
Besan (chickpea flower)          2 tbsp
Cumin pd                                   1 tsp
Pepper pd                                  1 tsp
Chilli flakes                                1 tsp
Garlic paste (optional)              1 tsp
Lemon juice                               1 tsp
Salt to taste   

Method:

1. Clean, cut cauliflower into flowerets of desired size; immerse in salt water for half an hour.
2. Prepare a marinade with all the other ingredients.
3. Remove the flowerets from the salt water, dry them with a kitchen towel.
4. Coat them with the marinade and rest for half an hour.
5. Heat 2 tbsp vegetable oil in a thick karahi and put in the cauliflower pieces.
6. Stir them on high flame to brown them a bit; turn around on all sides for a browning effect. 
7. Saute them on sim for 10 - 15 mts.
8. Serve hot garnished with coriander leaves, capsicum juliennes etc.

FOIL BAKED POMFRET WITH GARLIC SAUCE, FRENCH FRIES, BAKED SWEET POTATO

RECIPE:

INGR:

Fish (Pomfret)                                  2

Garlic paste                                      1 tsp

Mustard paste (optional)                 1 tsp

Pepper pd                                         1 tsp

Red chilli pd                                      1 tsp 

Coriander pd                                     1 tsp

White vinegar                                    1/2 tsp

(or half lemon)

Turmeric pd                                       1/4 tsp

Sesame oil                                         2 tsp

Salt to taste  

Method:

1. Clean and cut off the head, tail and fins. Make 3 to 4 slits on both sides as shown.
2. Mix in all the ingredients above for marination.
3. Smear the fish all over with the marinade and rub into the slits and the insides.
4. Marinate for an hour ( or can refrigerate for 2 to 4 hrs.)
5. Half an hour before serving, pre-heat the oven to 180 degrees Celsius.
6. Take a foil wrap and grease it nicely; place the fish it it; pour 1 tsp vegetable oil all over the fish;
7. Wrap it on all sides, place it in the baking tray and put it in the oven.
8. Bake it for 15 - 20 mts or till done. (check it after 15 mts)
9. Remove, rest it for a few mts. On opening the foil, you will find the juices.
10. This can be used as sauce while serving, if desired (as all the flavours are concentrated in it)
11. Serve with lemon wedges, garlic sauce and some baked potatoes or french fries.

  

 GARLIC SAUCE 

FRENCH FRIES

BAKED SWEET POTATOES

GARLIC SAUCE..

RECIPE:

INGR:

Hung curds                         1 cup
Fresh cream                       1 tbsp
Crushed paneer                 1 tbsp   
Garlic ( finely crushed)     4 pod
Sesame oil                         2 tbsp
Pepper pd                           2 tsp
White vinegar                     1/2 tsp
or Lemon juice                   1/2 tsp
Salt to taste

Method:

1. Take a blender & put in crushed garlic, curds, cream, paneer & vinegar.
2. Whisk them thoroughly for a few mts.
3. At regular intervals of half a minute, add sesame oil little by litte.
4. This will give volume and a frothy texture to the sauce.
5. After fine blending , remove it.
6. Season it with salt and pepper before serving.
7. Use it as a dip for grilled chicken, fish fry and baked vegetables.

Note:

1. For hung curds, tie up curds in a muslin cloth and hang it for an hour to drain away all whey water.  
2. Paneer is to give body to the sauce; it can be avoided if not desired.

BAKED SWEET POTATOES..

RECIPE:

INGR:

Sweet Potaoes               2 ( 250 gm )

Red chilli flakes              1 tsp

Pepoper pd                      1 tsp

Salt to taste

Butter / Vegetable oil     2 tsp

Method:

Wash and cut the potaotes into any shape as desired; leave the skin on.

Take a mixing bowl and place the potato pieces in it.

Sprinkle chilli flakes, pepper pd, salt on them and toss them nicely to coat all over.

Place them on a greased baking tray and put it in a pre- heated oven.

Drizzle melted butter over them to lend crispiness.

Bake them for 10 - 15 mts.

Remove, rest for a few mts and serve hot. 

FRENCH FRIES..

RECIPE: ( 2 Servings)

INGR:

Potatoes                                   3 large ones

Oil for deep frying

Salt & pepper for seasoning

Method:

1. Peel the potatoes and keep them soaked in water.
2. Cut them into one centimeter thick slices and further cut into finger sized pieces. 
3. Keep sufficient water for boiling in a large pan.
4. Put the potato pieces in the water, add salt and boil till half done. 
5. Drain and cool the potatoes in the refrigerator. 
6. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. 
7. Keep them in the deep freezer. 
8. When required remove them from the deep freezer.
9. Deep fry directly in medium hot oil till golden and crisp. 
10. Drain and place on absorbent paper.
11. Season them with salt/pepper only after removing them from hot oil.
12. Serve hot with ketchup/mayonnaise/garlic sauce etc.

Note: 

1. They can be fried immediately after draining and cooling. 
2. However they are more crisp when kept in the freezer.

YAM KEEMA..

RECIPE:

INGR:

Yam                           4oo gm
Green peas              1 cup
Onions                       3
Tomatoes                  3
Green chillies           8
Ginger                       1"
Garlic pods                6
Coriander leaves      2 sprigs
Saunf (fennel)          1 tsp
Cumin                       1/2 tsp
Mustard                    1 tsp
Urad dal                    1 tsp
Chana dal                 1 tsp    
Turmeric                   1/4 tsp
Salt to taste

Method:

1. Remove the skin, clean and cut yam into big cubes.
2. Put them into boiling water to which salt and turmeric has been added and cook for 8 mts.
3. Do not overcook the yam ; 3/4 ths of cooking will do.
4. Drain all water and keep aside; on cooling mash it coarsely.
5. Chop onion, slice tomatoes, mince green chillies and julienne ginger, garlic.
6. Heat 4 tbsp of vegetable oil in a karahi and put in cumin, fennel and mustard.
7. On crackling, add urad and chana dal; fry to golden.
8. Put in ginger, garlic, green chillies and saute for 3 mts.
9. Add onions and fry till pink; slide in tomatoes and saute for another 5mts.
10. Mix in the mashed yam and stir well; season with salt and check for taste.
11. Now is the time to add green peas; mix thoroughly.
12. On medium flame roast the yam keema for 10 mts.
13. Oil can be added at regular intervals for a crisp and golden effect.
14. Sprinkle with coriander leaves and serve hot with chapatti or sambhar rice etc.

Note:
I prefer using just green chillies for the heat.
Can be seasoned with garam masala, red chilli pd for a spicier version. 

ANAAR RAITHA..

RECIPE:

INGR:

Thick curds                          1 cup
Pomegranate seeds           1 small cup
Gr chilli                                1
Coriander leaves                a sprig
Hing                                      a pinch
Chaat masala                      1/2 tsp
Jeera pd                               1/2 tsp 
Black salt                             to taste

Method:

1. Chop green chillies and coriander finely.
2. Take curds in a mixing bowl and put in all the ingredients.
3. Mix nicely and check for taste.
4. Serve with meals or have it in between meals.
5. It is very refreshing and tangy .

CARROT SALAD..

RECIPE:

Carrots                                      2

Mint leaves                               2 sprigs

Lemon juice                             1//2 tbsp

Pepper pd                                 1/2 tsp

Green chillies                           2

Salt to taste

Method:

1. Grate the carrots; crush the mint leaves; chop green chillies finely.
2. Take a mixing bowl and put in all the ingredients; squeeze in lemon juice and add salt.
3. Check for taste and adjust . Serve with lunch.
4. This tastes good and has a crunchy effect if mixed 10 mts prior to serving.

PEANUT CHUTNEY..

RECIPE:

INGR:

Peanuts                             1 cup ( 100 gm)

Red chillies                       4 - 6

Garlic                                 2 pods

Tamarind                           marble size

Curry leaves                     a sprig

Mustard seeds                  1/2 tsp

Urad dal                             1/2 tsp

Salt to taste

Method:

1. Soak tamarind in little warm water; mash the pulp; filter and keep aside.
2. Roast peanuts, red chillies & garlic on slow fire to golden brown. (10 - 12 mts )
3. Cool them; on cooling grind them alongwith tamarind water and salt to fine paste.
4. Temper them with curry leaves, mustard seeds and urad dal.
5. Serve with idli, dosa, pongal, uthappam etc. ( it goes well with roti too !)

Note:

Can also use green chillies instead of red ones.