Recipes-13

Rajma Masala Curry (Red Kidney Beans Curry)


Ingredients
Rajma 500 gm (Red Kidney Beans)
Tomatoes 4-5 or Tomato purée 200-300gm
Ginger paste 1tsp
Cumin seeds 1tsp
Bay leaves 2-3
Hing (Asafoetida) – ½ tsp
Corriander powder 5tsp
Turmeric powder 2tsp
Red chilli powder 2 tsp or as required
Rajma masala 5-6 tsp
Kasoori methi (Fenugreek) 2tsp
Salt as per taste
Green corriander
Soak Rajma overnight & boil it with little bit of salt & water for 25-30 minuets or until soft,keep aside. Heat up 2-3 table spoon oil in a pan & add cumin seeds in it . When it starts cracking add bay leaves, hing & ginger paste. Sauté it for a minute and add finally chopped tomatoes or purée. Stir for 5-7 minuets on medium heat until the tomatoes are soft and puréed. Add all the ingredients at this stage – coriander powder, turmeric powder , chilli powder, rajma Marsala & kasoori methi. Stir it continuously for at least 10 minuets or until the masala starts separating from the oil & becomes aromatic.
Add the boiled rajma to this now & mix thoroughly. Let it cook for another few minuets, add more salt if required.
Garnish with finely chopped green coriander leaves.

Offer to Lord Krishna with plain steamed rice or roti.
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Paneer: (Indian Cottage Cheese)


Making Homemade Curd Cheese (Paneer)
You need little by way of equipment to make curd cheese: a 2 - 6 litre pan, or larger (depending on the quantity of milk), a stirring paddle or wooden spoon, a colander, and some new cheesecloth. You will need the following ingredients for an easily manageable home batch of panir.
Ingredients:
4 litres fresh milk
3-4 cups yogurt, or 4-6 tablespoons lemon juice or white vinegar (non-alcohol), or 2 teaspoons citric acid dissolved in ¾ cup water

Pour the milk into a heavy-bottomed pan that allows plenty of room for boiling.

Set it over high heat and bring the milk to a full foaming boil, stirring often to prevent scorching and sticking.

Reduce the heat to low, and, before the foam subsides, drizzle in the lemon juice, vinegar, citric acid solution, or spoon in the yogurt. Very gently and slowly move the spoon through the milk in one direction. After 10 or 15 seconds, remove the pan from the heat and continue to gently agitate the milk until large lumps of soft curd form. If the cheese has not formed after 1 minute place the pan over the heat momentarily until the casein (milk protein) coagulates and leaves pale yellow-greenish whey. If necessary, add a little more acid agent. The greenish colour of the whey is due to the presence of whey-soluble proteins Riboflavin and Lactoglobulin.

As soon as the cheese has formed, remove the pan from the heat, cover it and set it aside for 10 minutes. If you want a very soft cheese, gently pour in 1 or 2 cups of hot water. When the cheese has settled under the surface of the whey it is ready to drain.

Line a colander with 2 or 3 thicknesses of cheesecloth or some clean white cloth that has been dipped in water and wrung dry. Drape the corners and edges of the cloth over the sides of the colander. If you want to collect the whey, set the colander over another pan; otherwise place it in a sink. Many sweet-makers in Bengal use this soured whey to make further batches of cheese, but you need a significant amount more than lemon juice to do the job - you need one part whey to four parts milk.

Remove the large lumps of cheese with a slotted spoon and place them in a colander. Gently pour the smaller pieces and remaining whey into the colander.

Gather up the corners of the cloth and twist it around. Hold the bag of cheese under a gentle stream of cold running water for 5 to 10 seconds. Gently twist the cloth to squeeze out the excess whey.

Drain the whey slowly, allowing the curd to compact under its own weight, by hanging the bag over a bowl to drain. Otherwise, for a quicker result, you can place the bag of cheese under a weight until firm.

Unwrap the cheese and use as directed, or wrap in paper-towel-lined plastic wrap, zip-lock bags or plastic containers and refrigerate for up to 4 days. 
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Thepla:  (Spinach Roti)


Ingredients:
4 Cups Wheat Flour
1 Cups Chick pea flour or Besan
I small bunch of spinach leaves finely cut
2 Cups yoghurt
1 teaspoons Chilli powder
1 teaspoon turmeric powder
4 teaspoons Coriander powder
1 tblsn Green chilli and Ginger paste
1 teaspoon sugar
1 teaspoon Ajwain(Bishops weed) seeds
2 tablespoon oil
Salt to taste
1 Cup finely chopped fresh coriander
water as required
Ghee for applying 


Recipe:
Mix all the above ingrdients except water to make a soft dough.
Add water only if required
Make small round balls and roll them into rotis with a rolling pin
Roast them on a griddle or in a frying pan and when brown in
colour and done remove apply ghee on top.
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Dhokla: (Delicious Savoury Item)




Ingredients:
Thick Semolina - 1 Cup
Yoghurt - Half cup  
Water - Half cup  
Ginger chilly paste - 1 teaspoon  
Salt - 1 teaspoon 
Turmeric
Oil  - 2 teaspoons
 Eno fruit salt - 1 teaspoon
Oil for tempering - 2 teaspoons
Mustard seeds - Half teaspoon  
Asafoetida - Pinch
Curry leaves - 5 to 6
 Finely cut fresh coriander - 2 tablespoons


Recipe:
Take semolina in a bowl. Add yogurt and water and mix. Avoid lumps. Add salt , turmeric powder, 1 teaspoon oil and green chilli-ginger paste. Mix well. Heat  a steamer or a big vessel with 1 cup boiling water and cover with lid . Grease a thali or a plate with edges with some oil. Add eno fruit salt to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer(or vessel-You may need a stand to place the thali in the vessel so water doesn't go in the batter while steaming)). Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle add the asafoetida and curry leaves, remove and pour over the dhoklas. Garnish with chopped coriander leaves.
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Chickpea Curry (Chole):




This dish features chickpeas, with their faintly nut-like flavour and smooth texture. Chickpeas are rich in protein-nitrogen compounds. Cooked in this spicy sauce they're great served with Puffed Fried Breads (Pooris), with capatis, or with hot Boiled Rice.
DAL SOAKING TIME: overnight
PREPARATION TIME: 15 minutes 
COOKING TIME: 1 hour
YIELD: enough for 4 to 6 servings

Ingredients:
1 1/4 cups dried chickpeas
6 cups water
1 bayleaf
the seeds from 4 cardamom pods
6 whole cloves
5 black peppercorns
one 5 cm (2-inch) cinnamon stick, broken into bits
1 tablespoon cumin seeds
4 tablespoons ghee or oil
1 tablespoon fresh ginger, finely minced
1 teaspoon hot green chili, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon yellow asafoetida powder
3/4 teaspoon turmeric
2 teaspoons sweet paprika
1 tablespoon ground coriander
1 tablespoon fresh lemon juice
2 teaspoons salt
3 tablespoons chopped fresh coriander or parsley


Recipe:
Wash and drain the chickpeas; then soak well-covered in water overnight. Drain.
Place the chickpeas, water, and bay leaf in a heavy 3-litre/quart saucepan and bring to the boil over high heat. Reduce the heat to moderate and simmer the chickpeas for 1 hour or until they are butter-soft but not broken. Remove from the heat.
Drain, reserving the liquid. Remove the bay leaf.
Place 1/3 cup cooked and drained chickpeas in a blender or food processor with a little cooking liquid. Process to a smooth puree. Remove the chickpea puree and place it in a bowl. Set aside.
In a coffee grinder or blender or with a mortar and pestle, combine and crush to a powder the cardamom seeds, whole cloves, black peppercorns, cinnamon stick, and cumin seeds .
Heat the ghee or oil in a heavy 2-litre/quart saucepan over moderately high heat. When hot, stir in the fresh ginger and green chili and saute for 1 minute. Remove the pan from the heat and add the cayenne, asafoetida, turmeric, paprika, and ground coriander. Add the ground spice powder, chickpeas, lemon juice, salt, the pureed chickpeas, and enough reserved chickpea cooking-water to make a gravy. Simmer for 6 to 8 minutes; then remove, garnish with minced fresh coriander, and serve hot.
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Peas (Mutter) Paneer Curry Sabji:




Ingredients:
Mutter(Peas) – 1 Cup
Paneer- ½ Cup
Fresh Tomatoes  - 2 cut into pieces or pureed
Capsicum(Optional) – 1 – cut into pieces
Oil -2 tablespoons
Kashmiri Chilly Powder – 2 teaspoons
Coriander Powder – 4 tablespoons
Garam  Masala powder – 1tablespoon
Fresh Cream(Optional)
Fresh Coriander
Salt to taste
 
Recipe:
Take a vessel  and put to heat on low flame. Put the oil in it. Add the chilly powder, coriander powder, turmeric powder & Garam masala powder and sauté constantly for 1 minute. Add the tomatoes and capsicum and sauté for another 2 minutes. Now add the peas and half cup water and cover with lid and allow the peas to cook for a while. Keep stirring every 2 minutes to make sure the vegetables don’t stick to the vessel and burn. Keep on low flame. After 10-15 minutes, check if the peas have cooked and if you need to add some water (Don’t add too much just another ¼ cup).
Now add the paneer, fresh cream, fresh coriander and salt and stir for another 1 minute on high flame and your Peas Paneer Sabji is ready to eat with rice or roti.
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Vegan Mayonnaise:
Ingredients:
Vegannaise
• 125 ml of almond milk
• 250 ml of olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt, pepper
1 teaspoon of mustard powder
honey or sugar or sweetener (optional)
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Cheese Bites: (Quick Snack)



Little bites of fresh cheese with herbal of the Provence, paprika and pepper.



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Pakoda Yogurt (Dahi):


Fry the Pakodas by adding some green chilies take some curds beat well add salt to taste put the pakodas in the curds garnish with chopped coriander leaves and red chili powder serve with pulao (Vegetable Rice)




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Asparagus and Tomato Quiche:


Ingredients:

Pastry
1/2 cup melted butter
1 1/2 cups whole meal flour
3 table spoons water or as required
1/4 cup grated parmesan cheese


Quiche filling 
2 table spoons sour cream
2 tbl.spoons softened cream cheese
2 tbl.spoons cornflour
1 tspoon salt
1/4 tspoon ground white pepper
1/2 cups grated cheddar cheese
1/2 tspoon dried thyme
1/2 tspoon dried basil
1/2 tspoon dried oregano
1/2 tspoon asafoetida powder
3 1/2 cups fresh asparagus diced and steamed
2 medium tomatoes, sliced into rings

Recipe:
Combine the butter and flour rubbing well until it reaches coarse meal consistency. Add the water and Parmesan and mix to form a firm pastry. Press the mixture into buttered 20 cm quiche tin and blind bake until golden brown (200 degrees Celsius )
Co
mbine the sour cream, softened cream cheese, tomato paste, cornflour, cheese, spices and herbs and mix well. Add the Asparagus.
Spoon the mixture into cooled quiche crust smooth out, press the slices of the tomato on top, sprinkle with the remaining cheese and bake in preheated oven 190 degrees Celsius for about 20 minutes or until the filling is set and the top is golden. Allow to cool before serving to Krishna :)

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Baked Potatoes & Cabbage Salad: (Quick Dinner Recipe)



Recipe:
Baked Potatoes (steamed before) brushed with oil and Rose paprika and self made Parmesan on top, baked in the oven and a fresh cabbage salad along.
Parmesan Recipe:
Take Almond or Hazelnut ground, a hint of salt and Nutrition yeast flake - mix all together
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Quick Vegetable Curry: (Quick Brunch/Lunch)
Recipe:
Eggplant, Orange bell pepper and Potatoes, Black salt powder, Pepper, Oil ans biot of water and cook together.
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Salad with Potatoes & Patty  (Quick Lunch)

Recipe:
Mixed fresh Salad with green Salad, some Bell Pepper, 2 Baby Tomatoes and steamed Potatoes (Steamed are tasty and healthy) and a Patty!

Recipe for Patty: Split flour, Oatmeal, Savoury, fresh Chervil, pepper, Back Salt powder and Water. Mix all nicey and pan fry in a non stick pan (A lot healthier)

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