Monthly Archives: July 2013

Schezwan sauce !!!

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Schezwan sauce is a Chinese sauce used for rice, curry or as a dip with crispy fried chicken lollipops. Normally loads of food colour is used. I DO NOT use any food colour or preservatives.

Ingredients:

Ginger, garlic – chopped finely 1 cup each, oil 1 cup, tomato sauce 1 cup, red chilli powder 2 tabsp, salt to taste, sugar 2 tabsp, vinegar 4 tabsp.

Method:

Heat oil in a wok and stirfry ginger and garlic. Add the rest of the ingredients and  let the whole mixture blend on medium heat for 10 mins.

Njoy this sauce with crispy fried prawns or chicken.

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Alu chi Aamti !!!

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Alu chi aamti is the veggie made from Colacasia leaves and green sorrel leaves. This dish is rich in iron and many other vital nutrients. Everyone in Maharashtra have different technique, like some pressure cook it and some slow cook it. I simply puree it and make sure it nutritive value is intact with its natural rich green colour.

 

Ingredients:

Alu chi pana (colacasia leaves) 8 to 10, Ambat chuka (Green sorrel) 1 big bunch. Chana daal (Bengal gram )  3 tabsp, peanuts 4 tabsp, cashew nuts 3 to 4 tabsp, sliced fresh coconut 2 to 3 tabsp, thinly sliced radish  2 tabsp sp. Ginger 2 inches and green chillies 8 to 10. Gul (jaggery) 2 cups, turmeric powder 1 tsp, coriander cumin seeds powder 3 tsp, garam masala 2 tsp, oil 6 to 8 tabsp, asafoetida,  mustard and cumin seeds 1 tsp each. Water 1 litre. Tamarind pulp 2 tabsp. Besan (chickpea flour) 4 to 6 tabsp, mixed  in some water to make a custardy paste and salt to taste.

 

Method:

Chop the leafy veggies and puree it. Soak chana daal and peanuts overnite. Grind the ginger and chillies. Now heat oil in a deep pan and tamper it with cumin, mustard seeds and asafoetida. Add the pureed veggie into it. Now add the ginger chilli, soaked daal and peanuts, coconut, radish and cashew nuts.  Now add the dry spices, salt, gul and tamarind and saute it for 5 mins. Pour water and let it boil till the chana daal is cooked. Now thicken it with besan water mixture and boil it for a few mins more.

Enjoy it with roti or rice…..remember it is an authentic Maharashtrrian delicacy made in a very simple way.

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Crispy Mutton Chops !!!

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Crispy yet juicy and tender….these chops are irresistibly yummm…. and goes best with Beer 😉

Ingredients:

Mutton chops 1 kg, ginger garlic paste 2 tabsp, red chilli powder 2 tsp, turmeric powder 1 tsp, cumin coriander powder 2 tsp, chat masala 1 tsp and salt to taste. Oil for shallow frying. 2 eggs and bread crumbs 2 to 3 cups.

Method:

Marinate the chops with the dry spices and ginger garlic paste and salt. Pressure cook it till tender. Allow it to cool completely. Now beat 2 eggs and pour it over the chops and mix. Now put one chop at a time on the bed of bread crumbs and pat it properly to cover the whole chop. Now in a shallow pan heat some oil and shallow fry till slightly golden.

One can try this same formula with any meat of your choice.

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Samosa !!!

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Samosa is the most popular snack of India. The cover more or less remains the same, but the stuffing has loads of variation like potatoes, peas, cabbage, mince, chicken or even cheese.

Ingredients:

For the cover: Refined flour maida 2 cups, salt to taste, carrom seeds 2 tabsp and 5 to 7 tabsp of oil while kneading.

For the filling: Boiled and chopped potatoes 6 to 7 medium, green peas boiled 1 1/2 cup, cumin seeds 2 tsp, ginger grated 2 tabsp,  green chillies 4 to 5 chopped, red chilli powder 2 tsp, dry mango powder 1 tabsp, garam masala 1 tabsp, sesame seeds 1 tabsp and  salt to taste. Oil for deep frying.

Method:

Knead stiff dough using ingredients and some water for the covering and keep it for resting for an hour.

Till then in a wok heat 2 tabs of oil and tamper it with cumin, sesame seeds and green chilies. Not add the potatoes and peas along with the rest of the ingredients.

Mix well and transfer it into a bowl to cool it.

Now divide the dough into small lemon size balls, roll it around 5 to 6 inches broad in circles. Now cut the circle into half to make 2 semi circles.

Take one half and form a cone. Now stuff 1 to 1/2 tabsp of stuffing into the cone. Seal the cone using some water on your finger tips and press the ends firmly.

Now heat oil in a wok and on medium flame deep fry the samosa’s.

Enjoy the crispy goodness with tamarind chutney and green garlic chutney.

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Khandvi !!!

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Khandvi is a savory snack from  Gujrat. It is made mainly of gram flour and  curd which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes.

Ingredients:

Besan (gram flour) 2 1/2 cups, ginger 2 tsp, green chillies 4, oil 4 to 5 tabsp, turmeric powder 1 tsp, curds well beaten 2 cups, salt to taste, lemon juice 2 tabsp, asafoetida 1/2 tsp, cumin seeds 1 tsp, mustard seeds 1 tsp, sesame seeds 1 tsp, grated coconut 3 to 4 tabsp, coriander leaves chopped handful.

Method:

Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease a serving tray with a little oil. Make buttermilk with curds and half a cup of water. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased  trays as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and tamper with  asafoetida, sesame seeds, cumin and mustard seeds and  pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.

One can also serve with coriander mint chutney.

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