Beruflich Dokumente
Kultur Dokumente
Ingredients 2 cups long grain rice, 1/4 cup soya beans, soaked in water overnight 1 cup fresh green peas, boiled, drained 1/2 cup orange pumpkin peeled, sliced 1/2 cup peapod pieces (refer note) 1 sprig spring onions finely chopped 1/2 cup coconut scraped 3 green chillies 1 piece ginger 1/4 tsp. dried mint powde Method Pressure cook soyabeans for 3-4 whistles, till cooked, but not mushy. Boil rice in plenty of salted water, till each grain is separate. Drain excess liquid, spread on a plate, too cool. Crush chillies, ginger, garlic, in a small mixie. Add coriander, a pinch of salt, run for just 2-3 seconds more. The coriander look finely chopped, not crushed. Heat oil in a heavy saucepan. Add all whole spices, seeds, asafetida, crushed mixture. Stir, add coconut, pumpkin, peapods, half cup water. Cover and cook till pumpkin is tender. Add peas, soyabeans,mix and cook for a minute. Evaporate excess moisture, take off fire. Add spring onions, methi, mint, lemon juice, salt. Mix and add to boiled rice. Mix well, till all rice is evenly coated. To heat either place covered in microwave or hot oven. Or place inside a pressure cooker with hot water. Serve hot with kadhi, kachumber or curds. Note: Use either the very tender pods, by snipping off both ends (the snowpea variety: its skin is very soft). Or use the deseeded pods, by stripping off the thin inner skin, the sides, side threads, and tips. Chop into halve if the pods are too large. Wash and drain before using. 1 tsp. kasoori methi 1 lemon juice extracted 1 bay leaf 2 cloves 2 whole small cardamoms 1/2 stick cinnamon 1/2 tsp. cumin seeds 2-3 pinches asafoetida salt to taste 2 tbsp. ghee or oil
Peas Parathas
Ingredients For filling: 1 cup green peas, boiled 3 green chillies 1 tbsp. coriander leaves finely chopped 1 piece ginger, peeled, chopped 1 sprig mint leaves finely chopped 1/2 tsp. dried mango powder (amchoor) 1 tsp. cornflour salt to taste Method To Proceed: Divide dough into 10 portions, make round balls. Divide filling into same number of portions, keep aside. Roll one portion of dough into a 4 thick chappati. Place one portion of filling in the centre. Bring edges together over filling, and press down gently to seal. Dust with a little flour, roll gently to form a 6 wide round. Heat a skillet, roast till brown specks form, drizzle with a little oil. Roast evenly till golden and crisp on both sides.Serve hot with chutney or tomato sauce. For Dough: 2 1/2 cups wheat flour 1 stalk curry leaves 3 green chillies 1 sprig mint leaves salt to taste
Jelly Pudding
Ingredients 1 cup leftover jelly 1 cup fresh thick cream 1/2 cup sugar powdered 1 cup milk 1/2 tsp. vanilla essence 1/2 cup slice fruit of choice (kiwi, lemon, mango, papaya, chickoo) Method Chop jelly into small cubes, keep aside half, in refrigerator. Whip cream with sugar, till thick enough to form peaks. Blend remaining half jelly crystals, in mixie. Add milk, blend for a few seconds till frothy and smooth. Chill for an hour or till thick but not set. Stir in whipped cream, fruit, pour and chill till well set. Serve topped with a scoop of icecream or slice fruit.
Roti Saag
Ingredients 3 rotis 1/4 tsp each cumin and mustard seeds 1 tsp ghee 1/2 tsp red chilli powder 1/5 tsp turmeric powder 1/4 tsp lemon juice 3-4 curry leaves 1 tbsp coriander leaves (finely chopped) 1 cup water salt - to taste Method Break Chappatis into 1" squares roughly. Mix all the masalas in the water and stir. Heat ghee in a sauce pan, add seeds to splutter. Add curry leaves .Add the masala water, and bring to a boil. When it starts boiling well add the chappati pieces, coriander and lemon juice. Cook on low to soften the chappati and allow most of the water to soak. Do not make too dry. It should be mushy to eat. Serve hot.
Khakhra-papad Ki Choori
Ingredients 3-4 leftover papads, roasted 3-4 leftover rotis 1/4 tsp red chilli powder 1/4 tsp cumin seed powder 1 tsp ghee melted Method Put one roti on warm griddle. Use a thick, kitchen towel to press. On low flame, press and roast, lightly moving it on griddle in a circular motion. When one side is light golden and specky, flip and repeat for other side. Repeat with all rotis. Khakhras are ready
Method for Choori: Roast papads, or make them crisp by warming if already roasted. Warm and crispen khakhras. Crush both together to a coarse mixture Add chilli powder, cumin powder, mix. Add ghee, mix well till blended evenly. Serve as a snack or an accompaniment with dal and rice. Very good snack while traveling long distance.
Variation: One may use any proportion of papads to khakhras, or even any one of the two by itself. The result is equally tasty.
Rice-veggie Casserole
Ingredients 3 cups leftover cooked rice, pulao etc. 2 cups any leftover gravy vegetable 2 potatoes, boiled sparingly, sliced 1/2 cup spring onion greens, chopped with bulbs 1/2 cup shredded cabbage 1 small capsicum slivered thinly 1/4 cup shredded salad leaves 1 small tomato sliced thinly 1 tsp. white vinegar salt and pepper to taste 1/2 cup grated cheese deep casserole dish 1 tbsp.oil Method Heat oil in a pan, add chopped capsicum. Add cabbage, onion, vinegar, salt, pepper, stir fry for 2 minutes. Take off fire, pour over cold potato slices, toss gently with fingers. Take casserole dish, line with a layer of one third of rice. Press gently, cover with a layer of vegetable with gravy. Cover with half of remaining rice. Spread remaining gravy vegetable. Cover with remaining rice. Toss cheese into potato mixture. Spread potato mixture over rice to cover fully. Bake in preheated oven at 300oC for 12-15 minutes. Just before serving, take out. Garnish with tomato slices, salad leaves. Serve piping hot, as a wholesome meal by itself.
Note: Vegetable may be anything from rajma, to paneer to mix veggies, etc. Similarly, the rice may be either steamed, jeera, pulao, or even a mild biryani.
Rice Croquettes
Ingredients 2 cups leftover cooked rice or pulao 1 tbsp tomato sauce 1 tsp. chilli sauce or 1/2 tsp. crushed red chillies 1/2 tsp. soya sauce 1/2 tsp tabasco sauce 2 tbsp grated cheese 2 tbsp. cornflour salt to taste 1/2 cup fine bread crumbs oil to deep fry Method Mash leftover steamed or other cooked rice well. Warm it either in the cooker or microwave for ease before mashing. Add all other ingredients, except breadcrumbs, oil. Heat oil in a frying pan, while shaping croquettes from mixture. Roll each croquette in breadcrumbs, let into hot oil. Deep fry few at a time, till golden and crisp. Serve hot with ketchup, chutney, etc.
Batata Vada
Ingredients 2 cups leftover dry potato vegetable green chillies to make filling spicier, if desired salt to taste oil to deep fry mix to a batter for vadas 1 cup gram flour 1 tbsp rice flour 3-4 pinches turmeric powder salt to taste 1 tbsp hot oil Method Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies, etc. Make round pingpong sized balls, keep aside. Mix all ingredients of batter well, adding enough water. Batter should be thick enough to coat back of spoon. Heat oil for deep frying, in a frying pan. Dip one ball into batter at a time, and let into hot oil. Repeat few at a time, deepfry till light golden, and crisp. Drain, serve hot with chutney or sauce.
Papad Ki Choori
Ingredients 7-8 leftover papads, roasted 1/4 tsp red chilli powder 1/4 tsp cumin seed powder 1 tsp ghee melted Method Roast papads, or make them crisp by warming if already roasted. Crush to a coarse mixture, crushed cornflakes. Add chilli powder, cumin powder, mix. Add ghee, mix well till blended evenly. Serve as a snack or an accompaniment with dal and rice. Very good snack while traveling long distance.
5 minutes before serving: Heat prepared gravy well, Add 1/2 cup water, bring to a boil. Add sev, 1/2 coriander, mint, stir and cook for a minute. Pour into serving dish, garnish with remaining coriander. Serve hot with parathas, phulkas, or even slices of fresh bread.
Sev Ka Saag
Ingredients 1 thick spicy sev 2 ripe tomatoes finely chopped 1 onion finely chopped 1/2 tsp. ginger grated 1 stalk curry leaves 1 tsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 2 green chillies slit lengthwise Method Heat oil in a heavy pan. Add cumin seeds, allow to splutter. Add green chillies, curry leaves, ginger, stir. Add onions, stirfry till soft. Add tomatoes, masalas, cook till tomatoes are mushy. Heat prepared gravy well, Add 1/2 cup water, bring to a boil. Add sev, 1/2 coriander, mint, stir and cook for a minute. Pour into serving dish, garnish with remaining coriander. Serve hot with parathas, phulkas, or even slices of fresh bread. 2 green chillies slit lengthwise 1/2 tsp. chilli powder 3 pinches turmeric powder 1/2 tsp. sugar (optional) 1/2 tsp. cumin seeds salt to taste 1 tbsp. oil
Saboodana Papadums
Ingredients 2 cups leftover saboodana khichdi (refer recipe) 1 cup water salt to taste oil for greasing2 oil for deep frying Method Put water to heat in a deep, heavy vessel. Add 1/2 tsp. salt, bring to a boil. Add leftover khichdi, cover and cook for three minutes. Remove lid, stir, add more boiling water if required. Stir and cook till a thick mixture is formed. The contents should fall in a blob when dropped on a surface. Remove from heat, cover and keep for five minutes. Lightly grease a large, thick plastic sheet. Spread on a clean cotton sheet, in direct bright sunlight. Place weight on corners to keep sheets in place. Make sure greased side faces upwards. Put a ladleful of mixture on a corner of plastic, spread like a thick pancake. Repeat till rounds are made of all mixture. Allow to dry in direct sunlight for 4-5 hours. Flip sides carefully, dry other side. Repeat drying next day if required. Papadums should be brittle and fully dry. Store in airtight dry containers. To use: Heat oil for deep frying, till smoky. Hold a papadum with tongs. Dip into hot oil till fully fluffed, remo8ve and drain. Do not over fry, or it will taste bitter. Serve as a tasty snack with tea, lemonade, or just crunch when desired.
Vegetable Mughlai
Ingredients 1 cup mixed boiled vegetables (carrots, beans, peas, cauliflower, etc.) 1 onion sliced thinly 1 tsp. garlic crushed 1 tsp. ginger grated 1 tomato chopped 1 green chilli 1 tbsp. coriander leaves finely chopped 2 tsp. cream or malai Method Grind together tomato, ginger, garlic, potato vegetable. Heat oil, add onions, stirfry till soft. Add ground paste, masalas, stir and cook till oil seperates. Add 1 cup water, bring to a boil. Add all other ingredients, except paneer and coriander leaves. Stir and cook till for 2-3 minutes more. Pour into serving dish, garnish with coriander leaves and paneer. Serve hot with roti, parathas, or rice. 2 tsp. khova or 2 kaju katlis 1 tsp. chilli powder 1 tsp. coriander seed (dhania) powder 1 tsp. salt 1/4 tsp. turmeric powder 1/4 tsp. garam masala powder 1 tbsp. cheese or paneer grated 1 cup leftover potato vegetable 1 tbsp. oil
Khichdi Kakhras
Ingredients 1 cup leftover moong dal khichdi (refer recipe) 2 cups wheat flour 2 tsp. chilli powder 1 tsp. salt 1/4 tsp. turmeric powder 1/4 tsp. garam masala powder 1/2 tsp. amchoor powder 3-4 pinches asafoetida 1 tbsp. butter 3 tbsp. ghee Method Mix together flour, salt, butter, masalas. Add cold khichdi, knead into a smooth soft dough. Add some more flour if required. Make 20 portions, roll into very thin rounds. Use dry flour for dusting while rolling. Dry roast lightly on a griddle on both sides. Put 1/4 tsp. ghee on roti, put seconds on on top. Rub together to coat both. Pile all, cover with cloth, cool for an hour at least. Reheat tawa (griddle), rub and roast to make khakhras. (refer khakhra recipe) Pile, with a piece of clean cloth placed at bottom, to cool completely. Store like regular khakhras, serve with tea, milk, or as a snack. Excellent for travelling packs.
Poha Pakodas
Ingredients 1 cup leftover poha 1 onion finely chopped 1 tbsp. spinach leaves finely chopped 1/2 cup corn kernels crushed 1 potato boiled, mashed 3 green chillies finely chopped salt to taste oil to deep fry Method Squeeze out excess water from onion and spinach. Add to poha, along with all other ingredients. Bind into soft mixture. Drop small lumps of mixture in very hot oil. Deep fry in hot oil, on low till golden and crisp. Serve hot with tomato ketchup.