Daal Methi

 

Methi or Fenugreek leaves is not very popular amongst kids(?) due to its bitterness. However this leafy vegetable is delicious and a rich source of protein. so instead of avoiding making this sabji in the kitchen we could probably let go some of its nutritions and still get some.

First seperate leaves from stem and wash all the leaves and fine chop them. put the chopped leaves in the water for 15-20 minutes and kinda squeeze out the water. Another way is to add a little salt to the chopped methi and squeeze out the water it leaves. That way you are trying to eliminate the bitterness.

 

I prefer making it directly in the small cooker. This doesn't need a whole lot of ingredients -

 

• 1 cup toor daal
• Fresh Methi or fenugreek leaves
• mustard seeds
• pinch of turmeric
• 1 tbs red chili powder
• 2 garlic pods
• 2 sp oil
• 2 cups water
• salt per taste

 

Heat 1 sp oil in the cooker, once hot add mustard seeds, turmeric and methi leaves. Let it cook for 5 minutes. put salt. Wash toor daal and add it. Add 2 cups water in it and pressure cook for 3 whistles.

 

Open the lid when it is cooled off. Give it a good mix. If its too thick add some more water and simmer it on low for 5-7 minutes.

 

In a kadai heat remaining 1 sp oil and once hot add chopped garlic and chili powder(make sure you add this and immediately switch off the stove as it tends to burn very fast)

 

This can be enjoyed with roti or rice.

 

Take out the daal in the serving bowl and garnish with this tadka.

 

Tasty Appetizer

This is "Khamang" appetizer .. well khamang is a pretty desi (They + See) word .. still I ought to tell the meaning - flavorful & crispy.

This will need 1 cup chopped cilantro, 1 cup chickpea flour, 1 sp red chili powder, salt per taste, 1 sp ajwain, 1 sp cumin + coriander powder ( take spoonful of cumin+coriander seeds,dry roast till brown and powder - It brings the whole flavor to this), pinch of turmeric.

Take this in a mixing bowl. Using little water form a dough. Make a long cylindrical shaped dough so you can cut it in bite sized circles.

We have to steam this. I kept a plate in a big pot and placed this dough on to it and steamed it covered for 10 minutes.

Let it cool off. Then cut it into circles and shallow fry using little olive oil. This is so flavorful yet easy to make.



Valor beans or Lima beans

FYI .. I added only 2 tbs of olive oil but that's the beauty right, its look .. yummmm

Ok. to get going please gather -

• small pressure cooker
• Take out beans from your iced storage
• 1 sp red chili powder
• pinch of turmeric powder
• 1/2 small fine chopped onion
• 2 tbs dry coconut powder
• salt per taste
• 2 tbs oil (I prefer cooking in extra light olive oil)

Is that it? Absolutely .. It ain't No fancy Madammee : -) yet tastily ...

Heat the oil in the pressure cooker. Once hot add onion, 1 cup beans or as per your appetite :-)

Put turmeric, salt, red chili powder and dry coconut.

Give everything a very good mix and put 1 cup water. I like this a little watery goes well with the bread.

Cook for 3 to 4 whistles and it is RReady!!

Cluster Beans/Gavar Sabji

Cluster beans is a type of green beans grown in India. It is a rich source of protein and fibre.

What do we need to make this delicius recipe -

• cluster beans bought from Indian store
• handful black chana
• 1 sp red chili powder
• turmeric powder
• 2 tbs fresh grated or dry coconut (I use dry coconut)
• 1 sp kala masala powder
• salt per taste
• 1 sp mustard seeds
• 2 tbs oil
• 1/2 lemon size jaggery

Soak black chana overnight.

Take a bunch of cluster beans and chop into pieces. Sometimes there are long green threads at the sides discard those. wash the chopped beans

I have a small 2 ltr pressure cooker. I prefer to cook this in the cooker itself.

Heat the cooker, once hot add oil, mustard seeds. Once they sputter add soaked black chana. Put turmeric, red chili, kala masala and dry coconut. Add beans. Put salt, jaggery. Add 1/2 cup water. Do not add too much water. Pressure cook it only for 2 and 1/2 whistles. Open the lid check on it. If it needs some more cooking. Just simmer it without lid.

Serve with roti or rice!

P.S. The black chana could be substituted with potatoes. However black chana reduces the bitter flavor of cluster beans.

stuffed Okra

Isn't that delicious looking? .. It tastes equally delicious ! I guess Okra is almost everyone's favorite but it could turn its fans down because of the stickiness.

Well you have to wash Okra first and spread it on the paper towel to dry.

meanwhile prepare the stuffing. Chop onion fine.

In a pan add 2 tbs oil, Ginger garlic paste, onion and 1 cup gram flour/chickpea flour. Put Turmeric, 1 sp garam masala powder, 1 sp red chili powder, salt to taste, 1/2 sp amchur powder.

Take out the mixture in a bowl and add water to make a stiff dough.

Slit the okras lenghtwise and stuff this dough in it. Try to close the end with some dough.

In pan take another 2 tbs oil. Add 1 tbs tomato puree, and add stuffed okras one by one. Cover it and let it cook for 10 minutes.

It can be served as a starter too or could be enjoyed as a side dish.

Gulab Jamun

How to make the all time favourite Gulab Jamun

The dessert of all times - Weddings, parties, auspicious occasions, festivals or the Sweet Tooth  :- )

I made Gulab Jamuns for my Diwali dinner. If few things are taken care then this devil could hardly rub you the wrong way almost never!

These are milky dumplings soaked in sugar syrup ..

There are just so many instant gulab jamun making brands in the market but I prefer to make it with milk powder; it gives that traditional khoya texture to it .. ummmm

To make Gulab Jamun you need following -

This should make around 15 medium size Gulab Jamuns as shown in the picture.

• 1 cup milk powder
• 1 tbs all purpose flour
• 1 spoon ( as required to kneed ) yogurt
• pinch of baking soda
• 2 tbs ghee
• 1 & 1/2 cup sugar
• 1 & 1/2 cup water
• cardamom powder
• few strands of saffron

In a mixing bowl take milk powder, all purpose flour, baking soda. Mix everything well when its dry. Put ghee and give it a good mix.

Using yogurt is easier as it is better in binding than milk.

First put only 1 spoon of yogurt and kneed well to form a smooth dough. If required add few drops of milk.

Rest this dough for 30 minutes in an air tight container.

While this dough is sitting take sugar in a heavy bottom pan and add water. Keep it on medium heat until it comes to boil. This should take about 15 minutes. add cardamom powder and saffron. switch off the stove.

Take oil for deep frying. The temperature of the oil is a key to making good gulab jamuns. Make sure the heat is between low-medium & medium.

The oil should heat up to the right temperature in about 15-20 minutes.

Make lemon sized balls of the dough.

To check if the oil is hot enough drop very small piece of dough in the oil. If the temperature is right the dough should sit at the bottom for a second and then rise up. If it comes up immediately it indicates the oil is too hot. in that situation lower the heat and after 5 minutes check again.

Fry 5 to 6 jamus at a time. Usually gulab jamuns move in the circular motion on their own while frying if not then make sure to stir in constantly to get even color.

I kind of like dark brown color. If you prefer light brown color take it out in a minute.

Take out fried balls on a absorbing paper and then drop in the sugar syrup. It should be soaked well in an hour's time.

Enjoy..

Samosa

The perfect snack for after work chai time, the most loved party food, the one that makes fried food absolutely irresistible is delicious Samosa ..

Here is what we need -

• 1 cup all purpose flour
• 2 medium sized potatoes
• 2-3 green chilies
• 2-3 garlic cloves
• 2 tbs green peas
• 1 sp garam masala
• handful of cilantro
• 1 sp coarsely crushed coriander seeds
• 1 sp fennel seeds (I avoid it as not a big fan really)
• salt per taste
• 1/2 cumin coriander powder
• oil for deep frying and 1 tbs oil to make the batter
• 2 tbs semolina
• 1 tbs oil to add in the dough
• 1/2 sp cumin seeds

Make the dough ready first as it should sit for 30 minutes before its ready to roll.

This should make 8 to 10 samosas.

Take flour in a bowl. Add semonila, salt and oil to it. Slowly by adding spoonful of water make a tight dough. wrap the dough in a cling plastic wrap.

In a pan take 1 tbs oil. once hot add cumin seeds, green chili and garlic paste.

Cut boiled potatoes in big pieces. Add it to the pan. Add salt, cumin coriander powder, coarsely crushed coriander seeds, garam masala powder and green peas. switch off the stove. Let the mixture cool off.

In another heavy bottom pan take oil for deep frying. Keep it on Medium heat.

Lets make the dumplings ready to fry. Divide the dough into equal parts. Roll out each ball into 6 to 7 inch round shape. Cut it into 2 halves.

Take some water to close all the ends of samosas.

When you cut it into halves, make a cone out of it using some water to stick the edges. put spoonful of mixture in the cone. and close the third side making a triangular shape.

This way keep all samosas ready and fry 2-3 in a batch.

enjoy this delicious snack with green chutney, ketch up or just as!