Tuesday, 22 April 2014

GAVAR BHAJI / CLUSTER BEANS FLAVOURED WITH CAROM SEEDS


GAVAR BHAJI / CLUSTER BEANS FLAVOURED WITH CAROM SEEDS

INGREDIENTS

Gavar / cluster beans
250 gms
Chilli pdr
1 tsp
Haldi / Turmeric pdr
¼ tsp
Heeng / asafoetida
¼ tsp
Owa / ajwain / Carom seeds                      
1 tsp
Oil                  
1 tbsp
Gul / Gud / Jaggery
1 – 1 ½ tbsp
Goda  / kala masala
½ tsp
Shengdane koot / Roasted peanut pdr
2 – 3 tbsp
Salt
T.T.

 
METHOD:

1.       Snip the ends of the cluster beans. If they are small leave them whole, but if they are longer than your index finger then cut them in half. If you want you can also cut it fine.

2.       Pressure cook the beans with ¼ cup water till they are just cooked and tender but still retain their shape.

3.       Heat oil, add the carom seeds, Heeng and haldi. Be careful that you don’t allow the seeds to burn.

4.       Immediately put in the beans along with the juices. Allow them to come to a boil.

5.       Now add in the chilli pdr, goda masala and jaggery and allow the jaggery to dissolve.

6.       Add in salt and peanut pdr and mix in well. The beans should b a little saucy as the peanut pdr thickens a little. Switch off the flame.

7.       Serve hot with chapati or phulka roti.




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PITA POCKETS WITH CARROT AND COUSCOUS FILLING

Pita pockets with carrot and couscous filling served along with cucumber and mint dip



PITA POCKETS WITH CARROT AND COUSCOUS FILLING

INGREDIENTS

PITA POCKETS
 
Wheat flour
1 cup
Fresh  or dry yeast
1 tsp
Sugar
1 tsp
salt             
¼ tsp
Luke warm Water
As needed
Oil
1 tbsp
CARROT & COUSCOUS FILLING
 
Dalia / broken wheat / couscous
½ cup
Carrots grated
¼ cup
Onion minced
¼ cup
Cottage cheese / paneer crumbled
¼ cup
Coriander leaves finely chopped
4 – 5 tbsp
Red Chilli sauce
2 tbsp
Green chillies chopped (optional)
 1 no
Salt
T.T.
OTHER INGREDIENTS
 
Tomato deseeded and sliced
1 no large
Lettuce shredded
1 cup
1 cup

 
METHOD:

PITA POCKETS

1.       To the fresh of dry yeast add warm water 4 tbsp and sugar and keep in a warm place.

2.       Make sure the water is luke warm and not hot as it will kill the yeast.

3.       After some time it will start to froth.

4.       Take the wheat flour in a bowl, add in the frothy yeast, salt and add little water at a time to make soft smooth pliable dough. Apply the oil and knead again.

5.       Cover the dough with a moist cloth and leave it for an hour or till the dough doubles up in size.

6.       Knead it again and divide into cricket ball sized rolls.

7.       Roll out the divided balls on a flat surface into a palm sized circle and which is around ¼ inch thick. Use a little flour if it gets sticky.



8.       Heat a griddle, when its hot put it in low flame.

9.       Put the rolled out dough on the griddle.

10.   When you see small bubbles in it flip it over.

11.   Now increase the flame and allow to cook till light brown spots start to appear onto it.

 
12.   Flip over again and use a clean kitchen towel to press down lightly on the edges as it starts to puff up.



13.   Remove and cut into half and separate the cut edges to create a half moon shaped pita pocket.

 
CARROT & COUSCOUS FILLING

14.   Wash and soak the dalia or broken wheat in 1 cup water for 15 – 20 min. Then put it on heat and bring the same to a boil, simmer for 2 min, press it lightly between your fingers to check and see that it is cooked but still is firm.

15.   Drain out the excess water in a sieve and run it under cold water to stop further cooking.

16.   Take the dalia in a bowl, to it add all the other remaining ingredients and mix it all up lightly.




17.   This is your filling.

18.   If you like it then you can add a little more crumbled cottage cheese to it and little besan or chick pea flour just enough to hold it together. Shape into patties and shallow fry till golden brown on both sides.

19.   But during the summer I prefer not frying it.

 

ASSEMBLING

20.   In the halved pita pocket put a little shredded lettuce.

21.   Spoon the filling in, almost to the top.

22.   Stuff more lettuce at the sides and add in some tomato in the gaps that remain.

23.   Serve with a thick dollop of cucumber and mint dip on top and more of the chilli sauce …….aaahhhhh so refreshing….



 For cucumber and mint dip click on the link below
http://paripoornapaksiddhi.blogspot.in/2014/04/cucumber-mint-dip.html
 


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Monday, 21 April 2014

CUCUMBER & MINT DIP

I have been wanting to make this dip for a long time now. Some how it just wouldn't materialize. Finally managed to make it yesterday for dinner which was served as an accompanying dipping sauce with Pita pockets / Falafal.......their marriage is ideal for the summer, as it fills you up but still is so light and refreshing. That's what you look out for in the summers isn't it???? 
 
 


CUCUMBER & MINT DIP

INGREDIENTS

Hung curd
1 cup
Cucumber / Kakdi grated
1 no
Mint leaves  / pudina shredded
15 – 20 nos
Garlic cloves grated
4– 5 nos
salt                      
T.T.
Pepper pdr
¼ tsp
Lime juice or vinegar
1 tsp

 
METHOD:

1.       Beat well the hung curd to get a smooth consistency, or pass it through a sieve.

2.       Deseed and grate the cucumbers and squeeze out the water.

3.       In a bowl mix together all the ingredients, check for seasonings, and adjust as per taste.

 
4.       Chill till further use.

5.       Can be used in pita bread, falafel or served with bread sticks, nachos or sticks of carrot, cucumber etc.



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Sunday, 20 April 2014

VEGETABLE BIRYANI / वेजेतेबल बिर्यानी



VEGETABLE BIRYANI / वेजेतेबल बिर्यानी 

INGREDIENTS

RICE
 
Basmati rice
1 ½ cup
Oil
1 ½ tbsp
Cloves
2 – 3 nos
Cardamom pods              
2 nos
Cinnamon
1 small stick
Pepper corns
5 – 6 nos
Bay leaf
2 nos
Hot water
2 ½ cups
Salt
T.T.
VEGETABLES GRAVY
 
Carrots cubed
¾ cup
Cauliflower florets
1 cup
French beans stringed and cut in 1 inch pieces
½ cup
Green peas
½ cup
Onions minced
4 nos
Tomato pureed
4 nos
Ginger garlic paste
1 tbsp
Garam masala pdr
½ tbsp
Biryani masala pdr
1 tbsp
Chilli pdr
¼ tbsp
Haldi / turmeric pdr
½ tsp
Dhania pdr / coriander seeds pdr
¾ tbsp
Jeera pdr / cumin seeds pdr
1 tbsp
Amchoor pdr / dry mango pdr
½ tbsp
Salt
T.T.
OTHER INGREDIENTS
 
Onions thinly sliced
4 nos
Potatoes cut as French fries, parboiled           OR
Ready Mc Cain French fries
2 nos          OR
15 – 20 nos
Potato thinly sliced for the pan base
1 no
Mint leaves
20 – 25 nos
Coriander leaves chopped
5 – 6 sprigs
Saffron
A pinch
Milk
3 tbsp
Oil
For deep frying
Ghee
2 – 3 tbsp

 

METHOD:

 

OTHER INGREDIENTS

1.       Deep fry the onions in hot oil till dark golden brown and crisp. Remove and drain on to a kitchen paper towel.

 
2.       Deep fry the potatoes in the same oil till nice and golden. Remove on to a kitchen paper towel.



3.       Soak the saffron in hot milk for 15 min.



4.       Wash and soak rice in water for 30 min and drain.

5.       Parboil all the vegetables. Make sure they are half cooked but still a little hard and firm to the touch.


RICE

6.       Heat oil, add all the whole masalas. When they start to sizzle add the rice.



7.       Sauté the rice in oil till it turns transparent.



8.       Add in hot water and bring to boil, add salt, cover and simmer on low heat.

9.       When the water is absorbed and the rice is ¾ done switch off the flame.

10.   Leave it covered for 2 – 3 min then transfer the rice on to a flat place to accelerate the cooling.



11.   Turn the rice with a light hand making sure you do not break the grain but ensure it cools evenly.

 

VEGETABLE GRAVY

12.   Heat oil and add the minced onion and ginger garlic paste. Sauté till its golden brown and oil starts to leave the sides.



13.   Now pour in the tomato puree and sauté again till it gives out all its moisture and again oil starts to leave the sides.



14.   In a clean bowl mix all the dry masalas like garam masala pdr, biryani masala pdr, jeera pdr, dhania pdr, Amchoor, chilli pdr, haldi and salt.

15.   Add these masalas to the pan and fry it a little with the onion tomato mix.

16.   Now add in the vegetables and ½ cup water.


 
17.   Bring it to a boil, cook covered for 2 – 3 min till the vegetables are cooked. Switch off the flame. Now do not keep the lid on.

 

LAYERING THE BIRYANI

18.   In a heavy bottomed pan put 2 tbsp of ghee at the base.

19.   Arrange the raw sliced potato at the base of the pan. This layer protects the biryani from burning and at the same time gives a nice crisp potato base when done.

 
20.   Divide the rice in 3 equal portions, gravy in 2 equal portions and sliced fried onions in 3 portions.

21.   Arrange evenly one portion of the rice on the potato slices.

 
22.   Drizzle 1 tbsp of the saffron milk on the rice, sprinkle 1 portion of the fried onions and a few mint leaves making sure you tear them up with your hands. You and also put a few French fries.



23.   Now put in 1 portion of the gravy and spread it evenly.



24.   Repeat the process from steps 21 to 23 with the second portion of the rice, gravy, fried onions, French fries and mint.

25.   Finally make sure the third portion of rice becomes the topmost layer.

26.   Again sprinkle the remaining saffron milk, all the remaining fried onions, mint, coriander leaves and arrange the French fries on top. Pour the remaining ghee from the sides of the pan.



27.   Cover with a tight fitting lid and put the pan back on flame. In authentic dum biryani the lid and edge of the pan is sealed with dough. This traps the steam in the pan and does not allow it to escape.

28.   When the pan lid starts to heat up put down the heat and allow to cook on a slow flame. Put a griddle / tava under the pan so that pan keeps on getting heat filtered through the griddle and prevents the base from burning.

29.   Simmer for 15 – 20 min. serve hot with tomato cucumber raita or curd and roasted papad.

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