Prep time: 20 min,  Cook time: 20 min,  Yield: 4-5

Main Ingredients: potatoes green peas

Ingredients

• Potatoes - 3, large, washed and scrubbed of all the dirt (do not peel)
• Tomatoes - 1/2 kg, washed and make a + slit on top of each
• Green peas - 1/2 cup
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tbsp (adjust)
• Oil - 2 tbsps
• Salt to taste

Method

1 Cube the washed and scrubbed potatoes. You can even quarter them. I cut them into cubes.

2 Heat 4 cups water in a stainless steel vessel and bring to a boil. Reduce flame and place the tomatoes in the hot water and allow to cook for 7-9 mts or till they soften. Remove them from the water with a slotten spoon and allow to cool. Set aside the water (do not discard)

3 In a pressure cooker, add 2 cups water, cubed potatoes and green peas and pressure cook upto two whistles. Turn off flame, allow the pressure to ease and remove the lid.

4 Once the tomatoes cool, peel the skin and grind to a fine paste.

5 Heat oil in a heavy bottomed vessel. Once the oil is hot, add the cumin seeds and allow them to splutter. Add the turmeric powder and red chili powder and immediately add few tbsps of water.

6 Add the potatoes and green peas along with any left over water and the water used to cook the tomatoes. Increase flame to medium high and cook for 8-10 mts.

7 Add the ground tomatoes, salt to taste and mix well. Simmer for at least 9-10 mts and turn off flame. If you want more gravy, add more water.

8 Serve warm with phulka, chapati or rice.

enjoy!!

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Dahi Bhalle Dahi Vada Recipes

Ingredients:

1 1/2 cup urad dal/ split black gram, soaked in water for 3 hours and grinded into a fine paste by adding little water

salt to taste

1/2 teaspoon red chilli powder

pinch of asafoetida/ hing

3-4 cups of whisked yogurt

2 teaspoon roasted cumin seeds

mint and tamarind chutney to taste

black salt/ kala namak and salt to taste

oil for deep frying


Method:

Take urad dal batter in a bowl, add salt, red chilli powder and asafoetida to it. Mix it well.

You can also raisins and cashew nuts in the batter if you like them.

Heat oil in a deep pan. Take a spoonful of batter and drop them in the oil.

Fry until golden brown. Drain them on kitchen towel.

Take some hot water in a bowl. Put all the bhalla or dumplings in the water, leave for 1 min. Don’t leave for too long otherwise the bhalla would be too soft and they would break.

Squeeze bhalla or dumplings between your palms to squeeze out the excess water.

Add salt to the whisked yogurt.

Take a serving plate, place 3-4 bhalle on them and cover with yogurt sauce.

Add mint and tamarind chutney. sprinkle some red chilli powder and roasted cumin seeds.

You can also garnish with chopped coriander, ginger julienne and chopped green chilli.

Serve immediately.

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  Prep: 8 - 10 mins, Sitting time: 30, Cooking time: 25-30 mts, Serves: 6-8 persons

 1/2 tbsp maida/all-purpose flour

 2 tbsps urad dal flour

 1 1/2 cups ravva/semolina/sooji (very fine variety)

 salt to taste

 water for kneading (bottled soda water prefered)

 oil for deep frying

Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mins. (very imp step)

While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.

Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.

Cool and store in an air tight container and use when required.

 Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mins before serving. Ensure to roll out very think puris. And use very fine sooji.

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Beetroot Broccoli Recipe

Ingredients:
  Beetroot – 3 pieces
  Broccoli – 200gms
  Besan Gram Flour – 3 tbsp.
  Garlic – 3 flakes
  Onion -1
  mustard seeds – 1/4 tsp.
  cumin seeds – 1/2 tsp.
  chana dal – 1/2 tsp.
  urad dal – 1 tsp.
  Turmeric – small pinch
  red chilipowder -1tsp.
  Garam masala -1 tsp.
  curry leaves – 10
  Oil for cooking
  salt to taste

Method:

1.  Heat 1/2 tsp oil in a Pan, add sliced broccoli pieces (see my other post for a nice image of sliced Broccoli florets) with salt. Cover the lid cook it in a steam for 6 mins. If you add broccoli with salt, it leaves water. This water is sufficient for cooking broccoli. When the broccoli half cooked, transfer the broccoli pieces to a bowl and cover the lid.

2.  Cut the beetroot into small pieces (see the image below). Take a pressure cooker, add beetroot pieces with salt and little water. Cook it until 2 whistles. After pressure get released, filter the water (don’t throw away. later we need cooked beetroot water in Step 7) and keep the dry beetroot pieces.

3.  Heat oil in a non-stick pan and add mustard seeds, when it sprinkles, add cumin seeds, curry leaves, urad dal, chana dal and fry it for few mins until all the ingredients turn to light brown color.

4.  Now add chopped onions to the tempering. Fry until it turns golden brown colour. Add masala powder (turmeric, red chili powder and garam masala) and mix well.

5.  Add cooked beetroot to masala ingredients which is in the pan. Cook it in a low flame for 2 mins.

6.  Now, add Broccoli pieces to the masala mixture and mix all the ingredients well. Cover the lid cook it for 2 minutes.

7.  Sprinkle besan flour on top of the mixture. Now, add filtered beetroot water (from Step 2) mix well and cover the lid. Cook the curry until the curry becomes thick. ( If you have more water, you can prepare Beetroot rasam. I will explain you in the upcoming posts).

8.  Garnish the sabzi with finely chopped fresh coriander leaves. Thats it!!This recipe goes well with chapati, naan or rice!. See how easy we prepared a healthy indian style spicy and delicious curry.Share your cooking feelings with us.

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Chiffon Pie Recipe

    1 envelope of unflavored gelatin
    ¼ cup cold water
    4 squirts of inventi
    ½ cup water
    3 egg yolks
    ½ cup sugar or ¼ cup of Splenda baking sugar
    ¼ tsp salt
    1 tsp vanilla
    ½ cup sugar or ¼ cup of Splenda baking sugar
    3 stiff egg whites (you can use egg whites substitute)
    One 9 inch prepared pastry shell

 Instructions:

    Soften gelatin in ¼ cup of cold water. Heat ½ cup water to a boil; add 4 squirts of inventi. Soften gelatin and stir mixture until smooth and combined. Let cool. Beat egg yolks until thick and lemon colored; gradually beat in ½ cup sugar. Add salt and vanilla; slowly pour in cooled coffee mixture. Gradually beat ½ cup of sugar into the egg whites until stiff and fluffy. Fold into the coffee mixture until well blended. Pour into the ready to eat pastry shell. Chill.

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Dosa Masala Recipe

Ingredients:
 Rice (preferably parboiled) 60 g
 Washed urad dal 20 g
 Fenugreek seeds 1/4 tsp
 Salt 1/2 tsp
 Oil for frying
 
 For Masala:
 Boiled potatoes 100 g
 Onion 75 g
 Mustard seeds 1/2 tsp
 Channa dal 1 tsp
 Washed urad dal 1 tsp
 Curry leaves a few
 Red chilly whole one
 Salt 1/2 tsp
 Haldi 1/4 tsp
 Oil 1 tsp

 Method:
 For Dosa:

    Soak rice along with fenugreek seeds and dal separately for 10-12 hours.
    Grind the soaked dal and rice separately to a fine paste.
    Mix the ground dal and rice, add salt and let it ferment for 18-24 hours in a warm place.
    Heat a clean tawa and grease it. Spread a ladleful of mixture over it thinly, apply fat all around and cook till the side turns golden brown. Put a table spoonful of masala and fold it.
    Serve hot with sambhar and coconut chutney.

 For Masala:

    Peel and chop boiled potatoes.
    Chop onions.
    Heat oil in karahi, add mustard seeds. When they splutter, add dals, whole red chilli and curry leaves, add the chopped onions.
    Fry for a little while and add seasoning and potatoes. Mix well and cook covered for a few minutes on slow fire.

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Gulab Jamun Recipe

Ingredients:

    All purpose flour- 1 cup
    Milk powder-1 1/2 cups
    Baking soda-1/4 tsp
    Yogurt or regular heavy cream
    Oil

For the syrup
    Sugar- 2 1/2 to 3  cups
    Water- 3 cups
    Cardamon pods- 4 nos
    Saffron -a few strands(optional)
   
   
Method:

    Sift all purpose flour,milk powder and baking soda together.
    Add sufficient quantity of heavy cream or yogurt  and knead well to form a soft dough.(like chappathi dough)
    Keep aside for 45 minutes.
    Meanwhile combine sugar and water in a pan and cook for 5 minutes or  until it thickens slightly.Add cardamom pods and saffron and keep aside.
    Make small balls out of the dough( almost 25 to 28 nos) and keep aside.
    Heat oil in a pan and deep fry these balls over medium low heat until it turns dark golden brown in color.
    Drain these cooked balls into the sugar syrup and keep aside until the jamuns are completely soaked in the sugar syrup.

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Broccoli Paratha Recipe

Ingredients:
  Whole Wheat flour - 1 cup
  All purpose flour - 1 cup
  Broccoli - 1 bunch
  Onion - 1/2 (minced)
  Garlic - 1 clove (minced)
  Green chillies - 2
  Garam masala - a pinch
  Turmeric powder - a pinch
  Carom seeds or bishop's weed (Ajwain) - 1/2 tsp
  Salt - to taste
  Oil - for making parathas

Method:
  Wash the broccoli and cut into florets.
  Bring some water to boil and add app. 10 florets to it with some salt.
  After 2 minutes remove the florets and grind it into a fine paste with turmeric powder, garam masala and green chillies.
  In a mixing bowl add wheat flour, all purpose flour, the ground mixture, some minced onions, garlic, carom seeds and salt.
  Knead it like chappatti with required water.
  At this stage you can let the dough rest for some time.
  Make small balls similar to chappatti. Roll out each ball similar to making chappattis.
  Heat a griddle and put the paratha on it. Pour few drops of oil/ghee on top. Cook till both sides are browned. Serve with pickle, curd or some spicy gravy.

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Cold Coffee Recipe


Ingredients:

   2 cups Cold Milk (Thanda Doodh)
   1/2 cup boiling Water
   3 tsp instant Coffee Powder
   2 tblsp Cream
   2 tblsp Sugar (Cheeni)
   Crushed Ice

Method:
    Dissolve instant coffee powder and sugar in boiling water and allow to cool.
    Blend the the coffee mixture and milk in a blender for few seconds.
    Add cream and crushed ice.
    Blend for another few seconds till it becomes frothy.
    Garnish with cream swirls and serve chilled.

Recipe From -  https://www.inventicoffee.com

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Cookies Recipe

Ingredients:

    Plain Flour - 2/3 cup
    Corn flour - 2 tbsps
    Almond meal - 1/2 cup (ground almonds)
    Butter - 1/3 cup OR 5 1/2 tbsps, softened
    Powdered sugar - 1/3 cup
    Salt - 1/4 tsp
    Baking powder - 1/2 tsp

 Method:
    Sift plain flour, corn flour, baking powder and salt. Set aside.
    Beat the butter and sugar till light and fluffy. Add almond meal and the sifted flour mixture and make a soft dough.
    Wrap in plastic wrap and refrigerate for a few minutes.
    Remove and roll out the dough to 1/2" thickness and use a cookie cutter to cut out the cookies. Place an almond on top of each cut out cookie.
    Place them on an aluminum foil lined baking sheet and bake in a pre heated oven at 170C for 18 to 20 mts. Check from 15 mts onwards. The underside of the cookie should turn into a light golden brown shade.
    Remove from oven and place to cool on a wire rack. Once cool, store in air tight container.

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Chocolate Ice Recipe

Ingredients:

 1 cup milk
 1/2 cup cream
 1/2 cup sugar
 1/2 cup chopped chocolate
 1 tbs cocoa powder
 2 tsp corn flour
 2 tbs chocolate chips

Method:
Melt the chopped chocolate in a microwave or in a double boiler. Add the cream and mix well. Keep aside.
Dissolve the cornflour in a little milk. Bring the remaining milk and then add the cornflour paste and cocoa powder. Mix well to remove lumps. Add the sugar. When the sugar has dissolved completely, remove from heat. Stir in the chocolate cream mixture and keep aside to cool.
Freeze according to your ice cream makers instructions. To freeze without one, pour the mixture into a shallow dish and freeze till it begins to set. Brake the ice crystals with a fork, cover and freeze again. Repeat the process 2 more times. When leaving it for the final setting, stir in the chocolate chips and freeze till completely set.