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Monday, August 29, 2011

Steamed Kakdi raita

This recipe was actually told by my ex-colleague.

Ingredients : 1 green & yellow cucumber ( known as Madraasi kakdi in Mumbai ),1/2 tsp mustard seeds,1/2 tsp jeera,1/2 tsp urad dal,1/2 tsp hing,1/4 tsp turmeric  ( optional )1 lal dry mirch ( Byadgi mirchi),1-2 tbsp fresh dessicated coconut ( optional ) 1 hari mirch,a few curry leaves ,1tbsp oil,4 tbsp dahi,salt to taste.

Method : Peel the skin of cucumber .Then cut a small piece & taste it to find out if it is bitter.If it is ,then please throw it & get another one.Or postpone this dish !

Now ,if the kakdi is ok ,please remove the seeds.Cut it into small pieces or big pieces according to convenience & liking.

Take oil in a kadhai & heat it up.Put mustard seeds.When they splutter add urad dal.When the urad dal turns golden brown,add jeera  & hing.Now add the lal mirchi & hari mirchi & kadi patta leaves.Add the diced kakdi & mix all nicely in the kadhai.If turmeric is going to be used, add it now. If no turmeric is to be added, add salt & let it cook by covering the kadhai with a lid..The kakdi will ooze water & get cooked.Sometimes ,one may have to add a few drops of water to the mixture.

After the kakdi gets cooked ( in 15-20 minutes )-it will have turned tender & translucent ,put off the gas.Let it cool.Then add dahi by beating it.Mix with dahi nicely.

If coconut is to be added, add it after kakdi gets cooked a little...maybe after 10 minutes into cooking of kakdi.Let it cook after adding coconut as well.Mix nicely.It may start sticking to bottom.Add water maybe 1-2 tbsps to prevent sticking.After 10 minutes, put off gas.Then cool it.Add dahi & mix.

Serve with rice ,chapatis or  stuffed parathas.


Monday, August 22, 2011

Tri vegetable tikkis.


Ingredients : 3 medium potatoes,1-2 bread slices( brown /white ),1/2 medium sized carrot ( grated ) 1/2 medium sized beetroot ( grated ),1 hari mirch,1/4 inch ginger,a few sprigs of fresh coriander ( washed ),1tsp garam masala,2 tbsp oil,1/4 piece lemon,1/4 tsp haldi,1/4 tsp hing & salt to taste,

Method : Boil potatoes nicely .Peel them & mash them so that no lumps remain.Make a paste of the green chilly & ginger.Add this to the mashed potato.Add the bread slices to the mashed potato.Again mix thoroughly.Now add haldi,hing,garamm masala , finely cut fresh coriander ,lemom juice of the lemon piece & salt & mix the whole mixture again.

Add grated beet & grated carrot to this mixture &  knead the mixture.


Take a little oil on the palms & a small amount of the mixed vegetable-bread  mixture & press it to get a small flat round shape.Repeat with the rest of the mixture.Take a tawa & put the flat round aloo tikkis on the tawa & put a little oil on each of them.Shallow fry on the tawa.Turn the tikkis upside down & shallow fry again.Serve the aloo tikkis with green chutney or tomato sauce.


Sunday, August 21, 2011

Veg. Biryani

Ingredients :10 beans ,1-2 carrots,1tbs green peas,1medium sized tomato,1 medium sized onion,1 sprig of curry leaves,1 green mirchi,1' inch ginger,1 cup rice,1/2 tsp haldi,1/4 tsp hing,1/4 cup dahi with cream or only cream of preferably sour dahi,2 tej patta,2 cinnamaon sticks of 1/2 inches,2 cloves,5-6 black pepper ,2 tbsp oil,salt to taste.

Method :Wash the rice & keep aside.Take 2 tbsp oil in a pressure pan & heat it.Put tej patta & cinnamon sticks.Add cloves & pepper.Add hing.After the spices start emitting their aromas,add the carrots & beans which have been cut into 1/2 ' pieces.Add shelled peas.Fry the veggies.Add the rice & fry a little, maybe for a minute.Add turmeric & mix it nicely.

Take onions tomatoes,hari mirch,curry leaves & adrak.Cut them all .Now put all this in amixie & grind them.Now add dahi or cream of dahi to this mixture & again grind.Now pour this mixture on to the rice veggie mixture in the pan.Add salt.Now add 11/2 cups water to the rice.Less water is added as the onion tomato dahi paste contains some water.

Pressure cook for two whistles.Then cook on slow gas for 5-7 minutes.Put off the gas.Let it cool.Remove whistle after the cooker gets silent.After 10 minutes,remove the whistle.After another ten minutes,remove the lid of the cooker to view & smell the veg biryani .

Tip :I added diced potatoes also with carrots & beans as my kid loves alloos.

Tuesday, August 2, 2011

Khaman Dhokla

This recipe is by my friend,Medha Sarathy.I am just putting it on to my blog.

Ingredients : 5 tbsp dosa or idli batter,5 tbsp rava,5 tbsp besan,5 tbsp dahi or yoghurt,1/2 tsp hing,1/2 tsp haldi,1-2 green chillies finely cut,1/2 inch grated ginger,2 tbsp oil,a pinch of baking soda,3/4 of one sachet of eno fruit salt,a few curry leaves,1 tsp mustard seeds, salt to taste.

Method : Mix dosa or idli batter with rava & besan by adding dahi.Add 1 tbsp oil.Mix again.The consistency should be like dosa batter.For getting this consistency ,dahi amount can be altered - & in no case water needs to be added.Add 1/4 tsp turmeric & 1/4 tsp haldi & salt to taste.Again mix.Keep overnight.

Next day ,in the morning, add finely cut green chilly & grated ginger to the batter & mix.Take from the handle end of the spoon   a little baking soda & add to this batter & mix.

Keep cooker on gas & let water start boiling in the cooker .Keep a stand in the cooker.Let the water boil.

Take  eno fruit salt & sprinkle it on the dhokla batter .Sprinkle a tsp of water on the batter.Now gently mix the eno ,water & dhokla batter.Grease a plate with oil.Pour the dhokla batter into it.Keep this plate on the stand in the cooker. Close the lid of the cooker.Do not put the whistle.

Steam will keep escaping from the cooker.Let it continue for 8-10 minutes after the dhokla batter plate has been kept in the cooker.

Now put off the gas.Open the cooker lid.Put a knife or fork in the centre of the dhokla batter plate.If it comes out clean,the dhokla is done.

Now ,take 1 tbsp of oil .Put it in a kadhai.Put on the gas.Put mustard seeds into it.When they splutter,add finely cut chilly & kadipattas.Put off the gas Also add 1/4 tsp hing & 1/4 tsp haldi.Now add 2 tbsp of water.Add 1-2 tsp sugar to the mustard seasoning.Boil this water mixture till it gets thicker.Now put off the gas.Pour this sugar-water-seasoning mixture on the dhoklas.The seasoning mixture can be poured on the dhoklas either before or after the dhoklas have been cut.

Take a knife & make squares on the dhokla plate.Now remove the squares.Serve with chutney or fried green chillies.

Option :The dhokla pieces can be garnished with finely cut dhania ( coriander ) & fresh dessicated coconut.