Tuesday, April 18, 2017
Sunday, April 2, 2017
Besan /Chickpea Flour - 2 cups, heaped
Water - around 2 cups
Turbinado Sugar - 2 cups
Water - 2 cups
Saffron - a few strands
Cardamom Powder - 1/4 tsp
Ghee - 1 tbsp
A handful of cashew nuts and raisinsPeanut Oil for deep frying
Ladle with small holes
Sift the besan with a sifter. Add water slowly and make a batter by mixing simultaneously using a wire whisk. The batter should not be too watery and should be of pancake batter consistency. Deep aside for atleast one hour.
Toss the cashew nuts and raisins in warm ghee and keep aside.
Heat oil in a kadai / iron wok over medium heat. The oil should be sufficiently hot before dropping the batter. This can be tested by putting a drop of batter in the oil. The drop should immediately bubble up.
Now hold the ladle over the kadai and pour some batter on it. The drops of batter will fall on the oil and immediately bubble up. Remove the boondis once they begin to change color. Leave the boondis on a paper towel to soak excess oil.
Before frying the next batch of boondis, wipe or wash the ladle completely clean. If the ladle has some batter clinging to it, the next batch of boondis will not be round and they will have an elongated shape. Continue frying like this for the entire batter. If the bonds are not round and flat then the batter is too thick, add a little water. If the bondis have an elongated shape, then the batter is too thin, add a little chickpea flour.
Make a sugar syrup of 2 cups sugar and 2 cups water. Boil till the syrup for a few minutes till the syrup slightly thickens. Add saffron and some cardamom powder. Add all the fried boondis and mix well. Now put the syrup along with the boondis back on heat for a few minutes till all the syrup is soaked. Add the fried dry fruits and mix well. Leave the mixture to cool down for a few minutes before serving.
Monday, March 27, 2017
Monday, March 6, 2017
Raw green banana / Kachkola - 2, boiled and peeled
Yukon Gold Potato - 1 medium sized, boiled
Roasted Cumin Powder - 2 tsp
Aamchur / Raw Mango Powder - 1/2 tsp
Cayenne Pepper - 2 pinches
Besan / Chickpea Powder - 1 tbsp
Cilantro - a handful
Red Onion - finely chopped, around 2 tbsp
Green Chili - 2, finely chopped
Oil for shallow frying or deep frying
For the gravy:
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 2
Hing / Asafoetida - 2 pinches (optional)
Fresh Tomatoes - 1/4 cup, chopped
Sugar / Jaggery - 1/2 tsp
Spice Mix - 1 tbsp (A mix of curry powder or cumin coriander powder along with turmeric, cayenne pepper, a tsp of paprika with a couple of tbsp of water)
Water - 3 to 4 cups
Cilantro for garnishing
Mash the boiled banana and potato gather along with salt, roasted cumin powder, cayenne pepper, besan, cilantro, red onion and green chili.
Make small balls and deep fry them in batches in hot oil till they are golden brown. Alternatively, if you are shallow frying them, use a hot cast iron pan with a little oil and flatten the balls slightly so that they are easier to shallow fry. Keep the fried balls aside.
Now heat oil in a large pan and add cumin seeds, bay leaf and hing. Then add the chopped tomato and spice paste. Cook till the tomato and spices mix well and oil separates.
Add 3 to 4 cups of water and bring the gravy to a boil. The gravy may appear watery but the koftas absorb a lot of liquid, so the gravy should at least top the koftas. Add in the fried kofta gently to the gravy and boil for 2 to 3 minutes. . Remove from heat and cover and set aside for at least 10 minutes. Sprinkle chopped cilantro on top and serve.
Saturday, March 4, 2017
Red Lentils - 1 cup
Water - 4 to 5 cups
Turmeric - 1/2 tsp
Red Onion - finely chopped
Green Chili - finely chopped
Cilantro - chopped
Ghee / Mustard Oil - for drizzling on top
Wash the lentils in water, drain and add 4 to 5 cups of water, turmeric and salt and cook till done. The dal should be a little liquid with soup like consistency. Mash it with a fork.
Add the chopped onion, green chili and cilantro on top, drizzle with ghee or mustard oil and serve hot with steamed rice.
Adapted from http://kichukhonn.blogspot.com/2017/03/mushur-dal-sheddho-boiled-masoor-dal.html
Saturday, February 4, 2017
Shrimp - around 1/2 lb.
Oil - 1 tbsp
Turbinado Sugar - 1/2 tsp
Garlic Pods - 12
Cumin Seeds - 2 tbsp
Cayenne Pepper - a pinch
Paprika - 1 tsp
Water - 2 tbsp
Turmeric - 1/4 tsp
Marinate the shrimp with salt and turmeric for a few minutes.
Make a thick paste of garlic, cumin seeds, cayenne pepper, paprika with a little water.
Heat oil in a pan. Add the sugar and once it starts to brown, add the spice paste and cook for a couple of minutes. Then add the shrimp and cook till the shrimp is done and the gravy is thick. Serve with steamed rice.
Adapted from http://kichukhonn.blogspot.com/2017/01/lahsooni-jeera-prawns.html
Sunday, January 29, 2017
Cooked Rice - about a cup
Oil - 2 tbsp
Black Mustard Seeds - 1/2 tsp
Curry Leaf - a few
Hing / Asafoetida - a pinch
Mixed Vegetables - tonsil (ivy gourd), eggplant, carrots, capsicum - cut into 2 inch longish thin pieces
Turmeric - 1/4 tsp
Goda Masala - 1 tsp
Roasted Cashewnuts - a handful
Heat oil and add the mustard seeds, hing and curry leaves.
Add the chopped vegetables and turmeric and salt and mix well. Cook on high heat for a few minutes. Then add the good masala and cover tightly and cook till the vegetables are almost done. In between, remove cover and toss the vegetables. If required add a sprinkle of water so that the vegetables do not stick to the bottom of the pan.
Remove cover, mix in the roasted cashew nuts and add the cooked rice, Mix well and cook for a few minutes more. Remove from heat, let it sit under cover for 5 minutes and then serve hot.