Sunday 29 October 2023
Caponata
Thursday 20 October 2016
Maccher Dopiaza / Fish Dopiaza....
Sunday 16 October 2016
Tomato Khejur Aamshottor Chutney.....
Tuesday 19 July 2016
Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...
Sunday 1 May 2016
Maqluba
It is a traditional dish of Jordan and Palestine. The dish includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name maqluba, which translates literally as "upside-down".When the casserole is inverted, the top is bright red colour from the tomatoes and rest covered with other vegetables. It is usually served with either Yogurt or simple Arabic salad...
Today I have made Veg Maqluba..and have adapted the recipe as per the availability of the ingredients in my kitchen...
Ingredients
1 1/2 cups Basmati Rice washed and soaked for 30 minutes
2 big size Potatoes peeled and cut into thick rounds
2 Eggplants cut into thick round
1 Cauliflower cut into medium florets
3 Tomatoes cut into thick rounds
1 Onion chopped
2 Garlic Clove chopped
1 tsp Turmeric powder
1 tsp Cumin powder
1 1/2 tbsp Baharat powder
1/2 tsp Pepper powder
1/2 tsp Allspice powder
Or
***1/2 tsp Cloves powder
1/2 tsp Cinnamon powder
1/4 tsp Nutmeg powder***
2 Bay Leaves
Salt to taste
4 1/2 cups of Vegetable stock or water
2 tbsp Oil
Oil to fry the Vegetables
1 tbsp Butter, melted
1 tbsp Almond and Pistachio flakes
Few Raisins and dry Berries for garnishing
Heat 1 tablespoon of oil in a pot, add bay leaves, onions and garlic, stir for 2 minutes. Add salt, pepper, turmeric powder, cumin powder, allspices powder and baharat powder. Add 4 1/2 cups vegetable stock and let simmer for 10 minutes. Keep it aside.
Take another pan, heat the oil for frying. Add the eggplant slices and fry it from both sides until golden brown. Take it out and on an absorbent paper, keep it aside. Fry the cauliflower florets and keep it aside. Fry the potatoes and keep it aside.
Take a heavy bottom pot. Grease it with butter. Arrange the tomato, eggplant, potatoes and cauliflower in layers. Pour 1/2 the stock, add the rice and then pour the remaining stock. Cover it and cook it on a low flame. Till the rice is cooked. Let it cool a bit, then carefully flip it up-side down on a serving platter. Garnish it with raisins, berries, almond and pistachio flakes. Serve hot with fresh yogurt or Arabic salad.
Ingredients
1 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Pepper Corns
1 tbsp Cloves
2 to 3 sticks of Cinnamon
4 Cardomom
2 tbsp paprika / chill powder
1 small Nutmeg Method
Blend all the above spices in a blender. Store it in a dry glass container.
Saturday 12 March 2016
Ajarian Chirbuli
Friday 19 February 2016
Palak Paneer Idli ( Punjabi Dakshini Delight ) served with Garlic Tomato Chutney
Wednesday 3 February 2016
Instant Vermicelli Dosa served with Tomato Chutney
Instant Vermicelli Dosa served with Tomato Chutney
Vermicelli Dosa
Ingredients
4 cups Vermicelli (Boiled in water and strained)
1 cup Idli Rawa
1 cup Rice Flour
1/4 cup Desiccated Coconut
1 cup Curd
1 Onion chopped
3 Green Chillies chopped
2 tbsp Coriander Leaves chopped
Salt to taste
1 tsp Eno
Ghee to Drizzle
Method
In a mixing bowl, mix all the above ingredients, except ghee. Add water little at a time to make a thin batter. Let the batter stand for 30 minutes. Heat a skillet. Pour 2 ladle of the batter on the skillet, spread the batter on the skillet, let it cook for a minute on low heat, drizzle ghee on the dosa and let it cook till brown on one side.Flip over and cook on the other side. Serve hot vermicelli dosa with tomato chutney.
P.S. Before making the next dosa, wipe the skillet with wet cloth, or else if the temperature is high, the dosa will not spread properly.
Tomato Chutney
Ingredients
4 Tomatoes chopped
1 Onion chopped
10 Garlic cloves crushed
1/4 cup Coriander Leaves
5 Green chillies
Salt to taste
Few Curry leaves
1/4 tsp Mustard seeds
1 Red Dry Chilli broken into pieces
2 Pinches of Asafoetida
1 tbsp Sesame Oil
Method
In a grinder, add tomatoes, onion, green chillies, garlic, coriander leaves and salt. Grind it into paste. Add little water. Take a pan. Add oil, let it heat. Add mustard leaves, curry leaves, dry red chillies and asafoetida. Let the mustard seeds crackle. Add the chutney. Let it simmer on low flame for 5 minutes. Serve hot for Vermicelli Dosa....
Sunday 10 January 2016
Chilli Cauliflower Bread Sticks with Marinara sauce
Chilli Cauliflower Bread Sticks with Marinara sauce
Ingredients
1 big size cauliflower, cut into small florets and minced
1 tsp Pickled Red Chill sliced or Green chillies chopped
1 tsp Italian seasoning
1/2 tsp Pepper powder
Salt to taste
3 Egg whites beaten
1/2 cup + 1 cup Mozzarella cheese
Method
Cook the minced florets in a pan till tender. Remove cooked cauliflower from pan and cool it . Place the cooked cauliflower in a towel and holding by the ends, squeeze the liquid out of the cauliflower. No water should remain.Transfer the cauliflower to a mixing bowl along with 1/2 cup cheese, italian seasoning, chilli, pepper and salt and mix it well. Gently fold in the egg whites. Transfer the cauliflower mixture into the baking tray lined with parchment paper. Bake for 20 minutes, at 200 degrees celcius in a preheated oven. Remove from the oven and top with remaining 1cup cheese. Bake for another 5 minutes or until cheese turns golden brown. Cool it. Cut it into breadsticks and serve hot with marinara sauce.
Marinara Sauce
Ingredients
2 cups of Tomato seeded and diced
2 onions chopped
1 garlic clove minced
1/4 tsp of each dry Oregano and Basil
Salt to taste
1/4 tsp Pepper powder
1/2 tsp Sugar
2 tbsp Olive oil
Method
Heat oil in a saucepan. Add onions and garlic and sauté until translucent. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally. Season with salt and pepper. Cool it. Add the sauce in the blender.. Blend it until it becomes into a puree. Add it back in to the saucepan and simmer for 2 minutes. It is ready to be served...