GOLD N RUBY CHAAT...

RECIPE:

Ingr:

Boiled/Steamed corn                       1 cup
Pomegranate seeds  
or anaardaana                                  1 cup
Onion                                                1
Green chilli                                       1
Lemon juice                                      1/2 lemon
Black salt                                          1/2 tsp
Cumin powder                                  1/2 tsp
Chaat masala                                    1/2 tsp 
Coriander leaves                              2 sprigs

Method:

Chop onion, green chilli, coriander leaves finely.
In a mixing bowl, put corn, anardaana, black salt, cumin pd, chaat masala and mix well.
Add lemon juice, onion, gr chilli, coriander leaves; mix well.
Check for taste and adjust the seasoning.
Serve instantly.

Note:
Can use American sweet corn as well. Since it is too sugary, i have used the Indian corn off the cob.
Keep everything ready. Mix just before serving, otherwise it tends to get soggy.

VEG IDLI...

           
RECIPE:

Ingr:

Idli batter                                     1 bowl
Carrot, beans, peas,coconut     1 cup
(finely cut)
gr. chillies                                   4
ginger                                          1/2"
curry leaves                               1 sprig
coriander leaves                         2 sprigs
mustard seeds                            1 tsp
urad dal  (split, skinless)            1 tsp
chana dal                                     1 tsp 
salt to taste

Method:

1. Take little oil in a pan and put in mustard seeds, on crackling add urad dal, chana dal 
2. When they turn golden brown, add ginger, gr. chillies, curry leaves and stir.
3. Now add the cut vegetables except for coconut.
4. Toss and stir fry till the veggies are half done.
5. Add coconut and salt . Remove from heat and sprinkle coriander leaves. Mix in idli batter.
6. Grease the idli mould and pour the mixed batter. Place in idli cooker and steam for    8 - 10 mts. on medium flame. 
7. When done remove the idli plates and let them cool for 2 - 3 mts.
8. Remove with a wet spoon , dipping it in water for each idli . They will come out perfect.
9. Serve hot with chutney of choice. 

( To get veggies on top as well : Grease the idli mould. Place 2 tsp veggie mix in each mould and then pour the mixed batter on top. Steam as usual and on removing you will have the veg covering on the top)

COCONUT CHUTNEY:

Coconut (cut into cubes)               1 cup
Ginger                                             1/4"
Gr. chillies                                       4
Salt to taste

Grind all the above into paste. Temper with mustard seeds, urad dal, curry leaves.

( Ginger enhances the flavour of the chutney; but be careful , use it very mildly)

PAN FRIED TIKKA ...

Ingr:

For the marination:

Hung Curd                                   4 tbsp
Ginger Garlic paste                     1/2 tsp
Chilli powder                               1 tsp
Cumin powder                             1 tsp
Pepper powder                            1/2 tsp
Turmeric powder                         1/4 tsp
Garam masala powder                1 tsp
Dried kasturi methi leaves         1 tsp
Lemon juice                                 1/2 tsp
Salt                                                to taste

For the tikkas :

Paneer cubes                              200 gm
Capsicum cubes                         2   
Onion cubes                               2
Tomato cubes                             2
Potato slices                               1 
Fresh Peas                                 50 gm

 Method :

1. Prepare the marination by mixing all ingredients and blending them with hung curd .  
2. Marinate all the veg cubes and paneer for an hour. 
3. In a tawa drizzle oil - then toast the marinated paneer and veg cubes until golden brown. 
4. Turn over to toast evenly. Then drain in a tissue paper and keep aside.
5. Serve hot with tomato ketchup and green chutney.

Note: 

For hung curd : Take curds in a thin muslin cloth. 

Tie it loosely and hang it for 1 hour to remove excess water.

GREENS FRY ...

Ingr:

Greens of choice                   1 bunch 

Onion                                      1

garlic                                       2 - 3 flakes

roasted peanusts                   1 tbsp

roasted red chillies                2 - 3

mustard seeds                       1/2 tsp

urad dal split                          1 tsp

cumin seeds                          1/4 tsp 

turmeric                                 1/4 tsp

salt to taste 

oil                                            1/2 tbsp  

Method:

1. Pick greens and soak in salted water for 10 - 15 mts. 
2. Wash thoroughly, strain,  cut finely; keep aside.
3. Dice the onions and chop garlic finely.
4. Heat oil in a pan,  add mustard, cumin; on crackling add urad dal, garlic and stir .
5. Now add onions and fry lightly; add the cut greens and stir fry. Add turmeric.
6. Cook on slow heat till all water evaporates. Now add salt to taste, mix well. Stir fry on high flame to remove the sogginess. 
7. Powder roasted peanuts and red chillies coarsely as shown above and sprinkle on the greens mixture. 
8. Remove and serve hot.

Note:

1. Picking and cleaning the greens needs care. Soaking in salt water removes all impurities.
2. Adding turmeric and cooking without covering, keeps the green colour intact.
3. As greens tend to shrink, adding salt at the end is safe ; it determines the quantity needed.
4. Cooking time takes 10 - 15 mts.

CHATPATE CHICKPEAS

CHANNA MASALA...

Ingr:

kabuli channa                    1 cup

onion                                  3

tomatoes                            2

raw mango (cut finely)     1 tbsp

(optional lemon juice)     1 tsp

ginger                                 1/2"

garlic                                   2 - 3 flakes

green chillies                     6

jaggery or sugar               1 tsp

jeera (cumin seeds)          1 tsp

garam masala                   2 tsp

channa masala                  2 tsp

kasuri methi                     1 tsp

haldi                                  1/4 tsp

coriander leaves              2 sprigs

salt to taste

Method:

1. Wash and soak kabuli channa overnight. ( 10 hrs. at least)
2. Boil in cooker till soft, strain excess water; keep aside.
3. Grind 2 onions, garlic, ginger and three green chillies.
4. Chop finely remaining 1 onion, tomatoes.
5. Heat 2 tbsp oil in a thick bottomed pan. Put in jeera ; on crackling add chopped onion and fry till light pink.
6. Add ground onion, ginger, garlic, chillies paste and fry to golden brown.
7. Add tomatoes and mash them . When pulpy put in haldi, masalas, kasuri methi,  jaggery and salt to taste.
8. Stir for a minute and add boiled chickpeas.( Mash a few chickpeas to give body to the dish)
9. Add raw mango or lemon juice and mix nicely.
10. Add enough hot water for thick gravy consistency. Simmer for 6 - 8 mts.
11. Remove and sprinkle with coriander leaves. Serve hot with chappati.
12. (The same dish can be served on its own by adding tamarind sauce  ie.     sweet imli chutney, raw finely diced onions, gr, chilli, little tomato, coriander leaves and bhujia sprinkled over it.)                  

(Can make roti rolls as shown above by stuffing the channa masala in a roti wrap and serving it . Kids will love it ! ) 

Note:

Balancing of  masalas and seasoning depends on taste. 

Except for baking and cooking rice, I never measure out ingredients. 

So go by your taste and instincts.        

RAVA KESARI (SEMOLINA PUDDING)...

RAVA KESARI or SOOJI HALWA..


Ingr:

sooji (semolina)                          1/2 cup
sugar                                          2 cups
water                                          2 cups
refined oil                                   2 tbsp
cardamom powder                     1/4 tsp
cashew, raisins                           1 tbsp
food colorant                              few drops
(yellow or saffron) 
ghee                                          1 tbsp
salt                                             a tiny granule 

Method:

1. Heat oil in a thick bottomed pan. Roast cahew & raisins to golden colour. Remove and cool.
2. In the same pan on slow heat, roast sooji to golden brown (till you can smell roasted sooji )
3. While the sooji is being roasted, boil water and keep aside.
4. When sooji gets done, put off flame, pour boiled water, stirring sooji all the time to avoid lumps. 
5. Light the stove and cook the mixture  on slow heat, till all water evaporates. Keep stirring.
6. Now add sugar, cardamom powder and a few drops of color. Mix well.
7. Let it cook till the kesari begins to start leaving the sides of the pan.
8. Add ghee on top and mix well. Remove from stove.
9. Sprinkle roasted cashew & raisins. Serve hot.

Note:

1. Very easy to make and one can never go wrong. Takes hardly 15 to 20 mts.
2. Can add essence of pineapple ; it tastes different. Here i have not added any flavour.
3. When pouring boiling water, switching off the stove is important else, hot water and semolina mixture starts bubbling really hard and one may tend to get hurt while stirring to avoid lumps.
4. Sugar and ghee levels can be adjusted to ones taste.
5. A tiny granule of salt enhances the sweet; dont over do it; it spoils the whole dish.
6. Is a good remedy for cold when taken hot !

QUICK EASY TASTY BIRYANI...

MUTTON BIRYANI...

When you want to have Biryani but are not ready for the grind, then this recipe is very simple yet tasty .

Ingr:

Raw rice (Basmati)                  2 cups ( 200 gm)
Mutton                                    400 gm
Onion                                      4
Tomatoes                                4
Curd                                       2 tbsp
Ginger                                    1/2"
Garlic                                     4 cloves
Gr.chillies                              3
Red chilli pd                          2 tsp
Garam masala                       1 tsp 
Cinnamon                              1/2"
Elaichi                                    3
Star Aniseed                           2
Nutmeg flowers                      2
Cloves                                     5
Bay leaf                                  2
Fennel seeds (Saunf)              1/2 tsp
Cashew & raisins                   few
Sugar                                      1/2 tsp
Salt to taste
Oil or ghee

Method:

1. Wash and soak rice for 1/2 an hour.
2. Clean and keep the mutton aside.    
3. Chop onion, tomatoes,gr.chillies. Chop ginger, garlic together
4. Heat oil in a cooker and put in the whole spices; Add ginger garlic and stir.
5. Now add onions and fry to golden brown; add tomatoes and stir for 2 mts.
6. Add the mutton pieces and toss nicely for 5 mts. Add sugar and stir.
7. Add red chilli pd , garam masala, salt. Mix well. Add curd and stir nicely.
8. Pour two cups hot water and close the cooker.
9. After one whistle slow down the heat and let it cook for another 5 mts.
10. Remove from heat and on cooling open it.
11. Now add the remaining hot water ( ratio 1 1/2 cup water for 1 cup of rice) and bring to boil.
12. Check for taste and flavours and balance accordingly.
13. Add rice on top of the water level by arranging in a layer. Dont mix at this stage.
14. Shut the cooker and keep on medium flame. After the first whistle, keep in sim for 5 mts.
15. Remove and let it cool on its own.
16. On cooling open and spread golden brown onions fried deeply.
17. Mix gently to avoid rice getting mashed. Pour some ghee according to taste and slowly transfer the contents to a casserole or any other shallow dish.
18. Serve with raitha and boiled egg.

Note:

(The spices and seasoning can be adjusted to one's taste. See to it that the rice grains are separate )