Daily Archives: May 29, 2017

Khatta dhokla

Preparation time : 30 minutes + 6 hours of soaking + 8 hours to ferment
Cooking time : 10 minutes + 2 minutes for tempering
Serves : 8 members

Description

I have great amount of weakness towards dhokla’s. Serve it to me in any form and I cannot resist them. The steamed spongy square soothes you with sweet, sour and hotness all in one bite. Not to forget the mix of texture’s of soft, spongy and crisp of the tempering above it. This is just another version of the dhokla but made with rice and urad dal which gives you the same amount of yumminess. A real good healthy option to be had any time of day.

Ingredients

Ingredients	Quantity
Rice	1 cup ( I used idli rice )
urad dal ( with out skin )	1/2 cup
Bengal dal	1/2 cup
Curd	1/2 cup
Green chillies	2
Ginger	1/4 inch piece
Asafoetida	1/4 teaspoon
Red chilly powder	a few pinches
Oil	1 tablespoon
Eno fruit salt	2 teaspoons

Ingredients for tempering

Ingredients	Quantity
Mustard seeds	1/2 teaspoon
Curry leaves	few
White sesame seeds	1/4 teaspoon
Coriander leaves	few chopped to garnish

Method

Soak rice, urad dal and Bengal gram dal separately in water for six hours. Drain the water and grind all together along with green chillies, ginger, curd and little water to a semi thick batter like idli batter consistency.
Add eno fruit salt and mix well. Keep covered for eight hours to ferment and double in size.
Add Asafoetida and oil to the fermented batter and mix well.
Grease a round vessel that has a flat base and high sides. Pour half of the fermented batter and sprinkle red chilly powder over. Pour 2 cups of water into a idli vessel.
Place the batter poured plate over the idli vessel steamer stand. Cover the batter plate with a lid. Then close the idli vessel with its lid. Steam for ten minutes. Remove from heat and cool for three minutes.
Heat oil to temper. Add the mustard seeds. Once they crackle, add curry leaves and white sesame seeds. Sauté for 30 seconds. Remove from heat and pour over the steamed khatta dhokla.
Sprinkle chopped coriander leaves. Cut into equal size squares and serve with coriander chutney.

Parsi keema Pattie

Preparation time : 20 minutes
Cooking time : 5 minutes for each batch .
Serves : 6 members

Description

This keema Pattie is very different from the various number of parties I make at home . This recipe is chef Sanjeev kapoor’s which I had taken note of many years ago. I tried the recipe religiously as his in my first attempt. His recipe demanded raw mince to be used and then fried but I didn’t like it much as the mince meat remained a bit raw as the crust of the Pattie was a dipping of egg. The crust got burnt when I tried to cook the Pattie further and when I got the crust golden the mince was raw. So on my next trial I made a few changes to my liking, this time used cooked mince instead. The results were just wow. There after, my take on the recipe remained. I always have my way of changing recipes to my convenience and it always works perfectly. I am sure a lot of you might change this given recipe to your convenience too. Well, that’s how new recipes are born and the world of recipes and cooking keeps us going on and on inspiring us more and more which is more wide and knowledgeable than an ocean.

Ingredients

Ingredients	Quantity
Mutton mince	1/2 kg
Bread slice	5
Ginger and garlic paste	1/2 teaspoon each
Green chillies	2 chopped
Red chilly powder	1/2 teaspoon
Coriander powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Turmeric powder	1/4 teaspoon
Coriander leaves	2 tablespoons chopped
Mint leaves	2 tablespoons chopped
Bread crumbs	1 cup
Eggs	4
Salt + pepper powder	to taste
Oil	to shallow fry

Method

Pressure cook mutton mince adding ginger + garlic paste and salt to taste with out adding water for one whistle. Once cooked, reduce the water by boiling further until the mince is dry. Remove from heat and cool completely.
Soak bread slices one at a time in a cup of water for ten seconds and squeeze out the water. Mix squeezed bread, cooked mutton mince, chopped green chillies, chopped coriander leaves + mint leaves, cumin powder, red chilly powder, coriander powder, turmeric powder and salt to taste together. Keep the mixture in the refrigerator for three hours.
Make lemon size even balls out of the mixture in the refrigerator. Roll over bread crumbs. Shape the balls to round 1/4 inch thick patties and place in the refrigerator for another 1/2 an hour.
Beat eggs with salt + pepper powder to taste along with 2 tablespoons of water. Heat oil to shallow fry. Dip each Pattie into the beaten egg mix and drop into hot oil. Shallow fry to golden on both sides to crisp. Drain and serve hot with tomato sauce.

Arabic mehrabi mint tea

Preparation time : 2 minutes
Cooking time : 7 minutes
Serves : 5 members

Description

A refreshing tea that’s made in such a simple way. The flavour of the mint leaves sure does enlighten your taste buds letting way to an endless craving for more such tea. Mint tea is one of the most traditional teas in North Africa and prepared with mint leaves and sugar. Originally introduced by English merchants, the tea has spread in popularity throughout Africa, France, and other neighbouring countries. Known to be invigorating and lively, the fresh mint used to prepare This tea helps cleanse the palate after meals, and is great for lethargic days.
Also well-known for its medicinal properties, mint tea is used commonly for getting over colds, sore throats, sinus congestion, and gastric ulcers. With high antioxidants and vitamins, mint helps boost immunity and health. Seasonal allergies can also be treated by drinking cups of mint tea due to rosmarinic acid, an anti-inflammatory agent found in mint. Minor aches and pains can be made better by the aspirin-like properties in mentha, even when consumed as a tea. Well, do you need any more reasons to try this tea recipe?

Ingredients

Ingredients	Quantity
Green tea	5 tablespoons
Hot Water	5 cups
Sugar	4 tablespoons
Mint leaves	one bunch

Method

Add the green tea leaves with hot water and keep covered for two minutes. Add sugar and mint leaves. Keep closed with a lid for another five minutes. Strain the tea. Garnish with fresh mint leaves and serve hot.

Hyderabad Haleem

Preparation time : 45 minutes
Cooking time : 1 hour
Serves : 6 members

Description

We are invited for lunch to my father – in – law’s friends home. They served us a light brown gooey mass of sticky thing. All of us at the table looked at each other not knowing what it was or how to eat it. A good sprinkle of crispy fried onions, fresh chopped coriander leaves and a squeeze of lime juice was done and followed with start your meal. We all with a million doubts took our first mouth full. It just sledded into our tummies. Then they explained to us that the dish was Haleem and it’s made with mutton and whole wheat grains. In those days of no access to internet, I made sure to get the recipe from them. My head did spin a bit as the procedure and pain in making this was so long and time time consuming. I tried it out once and after that its become a must at home ever since. Here I have simplified the recipe to the maximum and shared it with you all. These age old authentic recipes are a sure must try and it’s always best when home made with love.

Step 1

Ingredients

Ingredients	Quantity
Boneless mutton	1 kg
Green chillies	15
Ginger paste	1 tablespoon
Turmeric powder	1/2 teaspoon
Cinnamon	1 inch stick
Cloves	4
Cardamom	4
Cumin seeds	1/2 teaspoon
Pepper corns	6
Salt	to taste
Water	2 cups

Method

Mix all the above mentioned ingredients together in a pressure cooker. Pressure cook until the meat is tender and breaks down. Cool completely.

Step 2

Ingredients

Ingredients	Quantity
Broken wheat	150 grams
Urad dal ( skin removed )	1 tablespoon
Thoovar dal	1 tablespoon
Masoor dal	1 tablespoon
Bengal gram dal	1 tablespoon
Water	4 cups

Method

Mix all the ingredients together and pressure cook until well cooked and mushy. Cool completely.

Step 3

Method

Grind the cooled mutton to get a gooey mass of meat. Keep aside.
Grind the cooled broken wheat mixture to a smooth gooey paste. Keep aside.

Step 4

Ingredients

Ingredients	Quantity
Oil	3 tablespoons + to deep fry
Onion	3 sliced + 6 sliced
Ginger and garlic paste	1 tablespoon
Coriander leaves	1 cup
Mint leaves	1 cup
Green chillies	6 slit
Pepper powder	1 teaspoon
Turmeric powder	1/2 teaspoon
Hung curd	1 cup
Ghee	6 tablespoons

Method

Heat oil to deep fry. Deep fry the 6 sliced onions in hot oil until crisp and deep golden brown in colour. Drain and keep aside.
Heat 3 tablespoons of oil in a heavy bottomed wide mouthed vessel. Add 3 sliced onions and sauté to golden brown in colour.
Add ginger and garlic paste and sauté to crisp. Top with coriander leaves, green chillies, mint leaves and curd. Sauté for a minute.
Top with turmeric powder, pepper powder, salt to taste, ground mutton and ground broken wheat. Mix well.
Top with ghee and lower the heat. Keep stirring making sure not to burn the bottom by stirring once a while for 15 minutes.
Add half of the deep friend onions and mix well. Remove from heat.

Step 5

Garnishing ingredients

Ingredients	Quantity
Coriander leaves	few chopped
Deep fried crispy onions	Few
Lemon wedges	Few

Method

Pour required amount of haleem into a bowl. Garnish with fried onions, chopped coriander leaves and lemon wedges. Serve hot.

Notes

Authenticity mutton is used to make haleem but you can do the same with chicken too.

Half and half pudding

Preparation time : 30 minutes + setting time of six hours
Cooking time : 30 seconds
Serves : 5 members

Description

Desserts are the most liked course of a meal by adults and children. When you have a dessert that’s home made and looks top notch it’s always bonus while entertaining guests at home. I some how always had this myth with in my self that desserts and puddings that looked high end were rocket science and it’s not my cup of tea but as I started to experiment on them. I got to know how a few tricks are just enough to make a normal jelly and milk pudding looking out of the world. Well, that’s what I have done here with this half and half pudding. As I served this pudding to my loved ones , I could see each of their faces bloom with a warm smile with a surprise element oozing out of their eyes. The best compliment ever, leaving my heart pumped with pride and joy.

Ingredients

Ingredients	Quantity
Raspberry jelly	1 packet
Mixed fruits ( apples , pears , bananas , strawberries )	1 cup chopped
Milk	1/2 litre
Sugar	3 tablespoons
Gelatin	2 and 1/2 teaspoon
Vanilla essence	1 teaspoon

Method

Prepare jelly according to packet instructions and keep aside. Take two tall glasses. Pour 4 tablespoons of jelly mix into the tall glasses.
Place it in a slightly slanting manner in the freezer to set for ten minutes. Once set, top with 2 tablespoons of chopped fruits and pour 4 tablespoons of jelly mix over the fruits.
Replace it in the freezer in a slightly slanting manner again for another ten minute to set.
Add 2 tablespoons of water to the gelatin and soak in a microwave safe vessel. Mix milk, sugar and vanilla essence together.
Microwave the soaked gelatin for 30 seconds to dissolve. Cool to room temperature and add to the milk mixture.
Pour the milk mixture over the set jelly fruit later up to 3/4 full of each glass. Place in the freezer straight to set for about 30 minutes. Serve chilled.

Doodh thandai

Preparation time : 10 minutes + six hours of soaking the nuts
Cooking time : nil
Serves : 4 members

Description

A North Indian version of the South Indian masala paal ( masala milk ). Doodh thandai, which is made mostly during ravrathiri and holi festivals in the state of Rajasthan and utter Pradesh. The kick of pepper and the pale white colour is the only difference in this doodh thandai from the South Indian masala paal. Well the doodh thandai is served cold and masala paal hot. I hate to have any drink made with milk. Crazy breed me never has tea or coffee too. My children also fall into the same slot but my boy loves to have milk shakes. I served this doodh thandai to him and he loved it.

Ingredients

Ingredients	Quantity
Milk	1 and 1/2 litters
Sugar	250 grams
Fennel seeds	200 grams
Almonds	150 grams
Cucumber seeds	100 grams
Dried rose Patel's	100 grams
White pepper	50 grams
Pistachios	25 grams
Cardamom powder	1 teaspoon
Saffron	1 teaspoon
Sugar	to taste

Method

Soak the almonds in water for six hours and peel the skin. Keep aside. Soak pistachios, dried rose petals and fennel seeds separately in water for two hours. Strain and keep aside.
Dry roast cucumber seeds and white pepper for two minutes. Remove and cool completely. Then powder together to a smooth powder.
Grind soaked fennel seeds, almonds, sugar and rose Patel’s with 1/4 litters of milk to a smooth paste. Place in the refrigerator for one hour.
Mix in the remaining milk, cardamom powder and powdered cucumber seeds + white pepper. Mix well and Strain. Add saffron. Place in the refrigerator and serve chilled.