Friday, September 25, 2009

Navratri Special: Singhada aloo vada






Navratri Special: Singhada aloo vada

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Singhada aloo vada. Singhada means Water chestnuts, its flour is often used in falahari or fasting recipes. This is also a kid’s friendly snack.

For Singhada aloo vada (8 vadas)
Singhada (Water chestnut) flour – 1.5 cups
Potatoes – 3 medium
Roasted cumin seeds – 1 tsp
Red chili powder – 1 tsp
Green chilies – 2 (finely chopped)
Cilantro -  2 tbsp (finely chopped)
Lime/Lemon juice – 1 tbsp
Sugar – 1 tsp
Cooking oil to fry
Salt as per taste

  • Boil and peel potatoes. In a bowl, add boiled potatoes, salt, red chili powder, green chilies, cilantro, lime juice and sugar. Mix well and make 8 even balls of it. Keep aside.
  • In another bowl, add Singhada flour, ¼ tsp salt and ½ tsp red chili powder. Add some water, mix well and make an even batter of it.
  • Heat cooking oil for frying the vadas.
  • Cover the potato balls in the batter and deep fry them in medium hot oil.
  • Drain it on the kitchen towel when turns golden and crispy.
Serving Suggestions:Serve hot with green chutney or ketchup with a cup of tea.

Wednesday, September 23, 2009

Navratri Special: Sabudana vada [Sago cutlets]


Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Sabudana vada or Sago cutlets for fasting menu [falahar]. It is also a kid’s friendly snack.

For sabudana vada (12 vadas approx.)
Sabudana [Sago]     – 1cup
Potatoes                 – 3 medium
Peanuts                  – ½ cup roasted and coarsely grounded
Red chili powder      – 1 tsp
Green chilies           – 2 finely chopped
Cumin seeds           – 1 tsp
Cooking oil to fry
Salt as per taste
  • Wash sabudana lightly and soak it in water for 3-4 hours. Sabudana should absorb all the water.
  • Boil and peel the potatoes. Ina bowl, add potates and mash them evenly. Now add sabudana, finely chopped green chilies, cumin seeds, peanuts, red chili powder and salt.  Mix well.
  • Heat cooking oil for frying the vadas.
  • Apply little oil on your palms. Take small lemon size dough between your palms and make vadas or cutlets. 
  • Fry it in the medium hot oil. Repeat till all the vadas are done. It should be golden and crispy. Sabudana vadas are ready to serve.
Serving Suggestions:
Enjoy garma garam [hot] vadas with ketchup, green chutney or yoghurt.

Friday, September 18, 2009

Spinach Tomato Soup

Spinach Tomato Soup
Soups are the easiest comfort food to unwind a hectic day. Cozy up with your favorite soup and you feel totally relaxed. Soups are great as starters or as a simple meal itself. Spinach tomato soup is one of my favorite.

For Spinach Tomato soup: [4 servings]
Spinach [Palak] – 1 lbs (fresh or frozen)
Onion -1 cup chopped finely
Tomato-2 medium [chopped in chunks]
Garlic -1/2 tbsp [paste]
Ginger -1/2 tbsp [paste]
Cilantro -1/4 cup finely chopped
Milk – ½ cup
Corn flour – 1 tbsp
Sugar -  1 tbsp
Olive oil -2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Black pepper powder – 1 tsp
Salt as per taste

  • Wash Spinach thoroughly in cold water. Boil the washed spinach and tomatoes using 2 cups of water or pressure cook it. Gently blend the cooked spinach and tomatoes with hand blender and keep aside.
  • In a pan, heat 2 tbsp oil. Add cumin seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add garlic and ginger paste to it. Sauté for 2 minutes. Dissolve corn flour in ¼ cup of cold water and add it to the pan and let it sit for further 2 minutes.
  • Finally add blended spinach tomato puree and chopped cilantro to the above masala, and mix well. Also add black pepper powder, sugar and salt.
  • Mix it all together and sauté it for 8-10 minutes. Stir in milk and serve hot.

Monday, September 14, 2009

Mint-Cilantro Chutney [Green Chutney]

Mint-Cilantro Chutney [Green Chutney]
One of my favorite condiments is green chutney. It is so refreshing; it reminds me of cool summer days. It can be accompanied by most of the appetizers and it is also great with a meal. It is good for health as it helps digest the food properly. You can make this chutney in bulk and freeze for weeks to come. So here comes the simple yet flavorful recipe of Mint-Cilantro chutney.

For Mint Cilantro Chutney [12 servings]

Cilantro – 2 bunches [Fresh]
Mint – 1 bunch [Fresh]
Sweet Onion -1/2
Green chilies - 1-2
Garlic – 3 cloves
Ginger – 1 inch root [peeled]
Lime Juice – 2 tbsp fresh

Dry Ingredients:
Cumin seeds – 1 tsp
Sugar – 1 tsp
Namkeen sev [Bhujiya] -1 tbsp
Salt as per taste

  • Wash thoroughly cilantro and mint leaves and keep aside. Chop sweet onions in big chunks. 
  • In the food processor, add all the above ingredients including dry ingredients and grind it to make a thick sauce. 
  • Green chutney is ready to be served or store it in the refrigerator for the later use.
Serve fresh with any meal, snack or appetizers.

Sending my entry to:
Herbs and Flowers in my platter - Mint @ Seduce your Tastebuds


Saturday, September 12, 2009

Vegetarian Nargisi Kofta [ Stuffed dumplings in creamy gravy]

The word kofta is derived from Persian kūfta: In Persian, kuftan means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”.
Malai Kofta, vegetable kofta or nargisi kofta are different varieties of kofta made in Indian cuisine/Mughlai cuisine. I’m sharing with you my mom’s very special Vegetarian Nargisi Kofta.

For the Kofta: [Approx 8 Koftas]

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chilies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – ½ tsp
Sugar-1 tsp
Salt as per taste
Oil for frying the koftas
Kofte 2
Kofte 3
For the gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies –2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1tbsp
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Garam masala powder – ½ tsp
Sugar/Honey – 2 tsp.
Salt as per taste

Method: To make Kofta filing

  • In a small bowl add 2 tbsp grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.
To make Koftas:
  • Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it.
  • Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. [Apply little oil on your palms to avoid koftas sticking on your hand].
  • In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color. Drain and keep aside.
To make gravy:
  • Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
  • Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbspn) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
  • Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.
Garnish & Serving suggestions:
  • Garnish with chopped Almonds and cashews.
  • Enjoy with fresh naan, paratha or steamed basmati rice.

Tuesday, September 1, 2009

Gobi Manchurian

Gobi Manchurian

Gobi Manchurian is one of the common Indo Chinese dish. It is flavorful yet simple. This recipe is a very special request of one of my dear friend. Hope you like it.

For Gobi Manchurian: [4 servings approx.]
Gobi [Cauliflower] -1 whole
Maida [All purpose flour] – ¾ cup
Corn flour -1/4 cup
Onion – 1 chopped
Ginger- 1.5 tbsp finely chopped
Garlic- 1.5 tbsp finely chopped
Green spring onions- 1 bunch
Ajinomoto [Chinese salt] – ¼ tsp
Soy sauce- 2 tbsp
Tomato ketchup -2 tbsp
Cooking oil for frying
Salt as per taste

  1. Cut cauliflower into bite size florets and wash thoroughly. Keep aside.
  2. In a bowl, add corn flour, Maida, salt, half ginger, half garlic and little water to make a runny batter. Now dip the cauliflower florets in the batter and deep fry till they turn golden. Drain on a kitchen towel and keep aside.
  3. In a pan heat 2 tbsp cooking oil. Add chopped onions, remaining ginger and garlic. Sauté for 2-3 minutes. Add fried Gobi florets to it. Mix well and also add ajinomoto, soy sauce and tomato ketchup. Add some salt if needed. [Soy sauce already has some salt.] Mix well and its ready. 
Garnish Gobi Manchurian with freshly chopped green spring onions. Serve hot with plain steamed rice.