PANEER PARATHAS

Ingredients

1 recipe paratha dough (refer Basic Paratha Recipe)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

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SPINACH PARATHAS

Ingredients

1 recipe paratha dough (refer basic paratha recipe)
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
salt to taste
2 tbsp. plain flour
oil to shallow fry

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Left over Cake and Fruit Surprise

Ingredients

1 1/2 cups cubes cut from leftover cake (omit any icing present)
1 cup cake (or sweetened) bread crumbs
2 cups chopped mixed fruit fresh or canned
1 packet lemon jelly
1/2 packet red jelly (strawberry or raspberry)
3 1/2 cups water
2 tbsp. sugar
1 cup chilled light cream (refer introduction)

Method

Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame.

Add 1 1/2 cups water. Stir, keep aside.

Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to
cover contents.

Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off
fire. Add remaining water.

Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly
with palm.

Allow to set completely n chiller.

To serve

Dip mould for a few seconds in hot water. Invert

With a sharp tap on plate.

Cut and set immediately, topped with cream.

Piled Fruit and Ice cream

Ingredients

1 3"x 8"x 3" rectangular bread box
2 sheets butter paper
1 litre pack vanilla icecream
1 cup canned cherries drained
1 cup fresh strawberries cleaned & chopped
2 oranges peeled and segmented
1 cup sponge cake crumbs
1 cup biscuit crumbs
1 tbsp. melted butter
2 tsp. cocoa powder
2 tbsp. sugar powdered
15-20 icecream wafer rectangles
1/2 cup strawberry sauce

Method

Check to see that the icecream block is very firm.

Make strips of butter paper to line the bottom and sides of bread box. Keep the base strip much longer than box. This way sides of the strips that hang out of the box can help pull out the block later.

Place a single layer of icecream wafers at bottom to cover base.

Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds. They should just mix well, do not overbeat or it will form a lump.

Spread 1/2 mixture on top of ice cream wafer layer. Press down gently and evenly.

Of the remaining make 4 equal sections along length of horizontal block. Place carefully over crumb base. Spread out cherries over icecream layer. Sprinkle some leftover crumbs on them.

Place next layer of icecream over it. Spread orange segments and sprinkle some crumb mixture.

Place next layer of icecream over it. Spread strawberries and remaining crumbs mixture. Place final layer of icecream over it.

Arrange remaining icecream wafers to cover top of icecream.

Place one more strip of butter paper over it to cover wafers.

Set in freezer for 2-3 hours till well combined.

To serve:

Remove upper layer of butter paper.

Place a serving long dish over mouth of box. Invert with a quick motion.

Hold side strips down with both hands. Or keep weights to hold them down.

Gently pry up the inverted box, holding down strips.

Gently remove all butter paper strips. Cut into individual pieces with sharp knife.

Take care to cut right through to base.

Lift with spatula and place on individual dishes. Pour a little strawberry sauce over it.

Serve immediately.

VEGETABLE KURMA

Ingredients

100 gms Cauliflower (cut into medium sized florettes)
2 medium sized Potatoes (cut into 1/2 inch cubes)
1 medium sized Onion (chopped finely)
2 Carrots (cut into 1/2 inch cubes)
100 gms French Beans (chopped finely)
100 gms of Shelled Peas


For Gravy:

2 tbsp of Dhania
3 tbsp of grated Coconut
3 Green Chillies
1/2 tsp Khas-Khas
2 Cloves
1 inch piece of Cinnamon
1 Cardamom
1 Cashew-nut
1/2 cup Milk

Method

Fry the onions till light pink.
Pressure cook all the vegetables (except Cauliflower) and the fry onions with a little salt. Boil the Cauliflower separately, so that it does not get mashed.

Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water. Grind the spices with dhania, coconut, green chillies and milk.

Add the above ground mixture to the boiled vegetables.

You can add more milk if the consistency is thick. If you want to make it rich, you could add fresh cream instead of milk.

MUSHROOM GRAVY

Ingredients

Mushroom - 4 (medium size)
Onion - 1 (small cut into thin strips)
1 tsp each of mustard seeds & urad dal
Oil to fry
Salt to taste
Fresh coriander & curry leaves - 1/2 tsp each

Grind to paste :

Coconut grated - 1/2 cup
Jeera (cumin seeds) - 2 tsp fried
Coriander seeds - 2 tsp fried
Cashew nuts - 4 (whole)
Blend the above ingredients to a fine paste with enough amount of water.

Method

Heat oil in a pan, add urad dal & mustard seeds. When they splutter, add the onions
fry for 1 min.

Then add the mushrooms which is being cleaned & cut into thin strips it would be
easy to cook. Let it stand for few min stir in between.

Once when the mushroom is half cooked now u add the grinded paste. If u feel the gravy is too thick add 1/2 cup of water other wise just ignore adding water.

Add salt to taste.

Simmer the flame let it stand till well done or when it leaves the oil & the smell of the masala is gone.

Before serving garnish with coriander leaves. Taste good with steam rice.

SINDHI SAI BHAJI

Ingredients

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaves) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horse gram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

Method

Clean and wash dals. Clean, wash and chop spinach and vegetables except tomato.

Heat oil in a pressure cooker, add all the vegetables, spinach and dals.

Mix well, add enough water to cover the contents. Add all masalas and mix.

Place whole tomato on top, cover and pressure cook for 3 whistles.

Cool the cooker, open and hand blend the contents. Heat 1/2 tbsp. ghee add a pinch
of asafoetida add to the mashed vegetable.

Serve hot with parathas or steamed rice.

BABY CORN MASALA CURRY

Ingredients

Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.

Method

Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).

Puree 4 tomatoes. Grind onion into a paste.

Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.

Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.

Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.

Goes well with Chappathis, Parathas and Poories.

SWEET SOUR DAL (Curry)

Ingredients :

1 cup toor dal
1 tbsp. mint leaves finely chopped
1 tbsp. coriander leaves finely chopped
1 stalk curry leaves
1 tbsp. broken jaggery
3 tbsp. tamarind water
3 green chillies
1" piece ginger
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/4 tsp. garam masala
2 pinches asafoetida
salt to taste
1/2 tsp. each cumin & mustard seeds
2 tbsp. ghee
5 cups rice starch water or water

Method:

Wash and pressure cook dal in two cups water. Cool, remove, drain and keep
aside the top water of dal.

Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a
hand whipper, adding the water that was kept aside.

Crush the green chilli and ginger together. Make a paste of all the dry powders
in 1/4 cup water.

Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic
and stir. Add asafoetida, mint, masala paste and stir for a minute.

Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add
beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness.

Garnish with chopped coriander. To be served with hot steamed rice. To
serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept
aside.

Lace with 1/2 tsp. Desi ghee.

Serve along with a serving of the dal.

BASIC PARATHA (Indian Bread)

A corollary to the rotis and naan, a variety of parathas, I present this week, hoping
you will like the novel and traditional tastes alike.
Basic dough for the parathas is same, and the fillings and their methods change.
Though most paratha makers would use nothing less than maida (All purpose Flour)for the dough, I prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange
the two flours as you like.


Basic paratha dough:

Ingredients

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead


Method :

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.

Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.

One paratha requires a pingpong ball sized lump of dough. Henceforth in this
section 1 lump means this size.

For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour
now and then.

General rule about frying the parathas:

Heat a heavy griddle, place paratha on it.

Allow one side to cook have brown golden patches.

Turn repeat for other side. Drizzle some oil and flip.

Drizzle oil on other side. Sizzle till done.

SHAHI PANEER (Cottage Cheese)

Ingredients :

250 gms. paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala (can be avoided)
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer
1 tbsp. chopped coriander


Method :

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.