Monday, January 15, 2018

Stuffed tomato in rich gravy

Tried and tasted by Nivedita
Hi All,
Is tomato a vegetable or a fruit? Debate continues. Who cares! Aap Aam khao, pedh kyoun gin na? Tomato is used in many recipes for its sour taste and its color also. Tomatoes are used to make rasam, sambhar, salad, chutney, juice and even the  face pack. And it comes handy when we are out of vegetables in the fridge. But only thing is the tomatoes should be ripe and firm. Normally hybrid (salad) tomatoes are used to make this stuffed style. As these tomatoes are firm and don't have juicy pulp inside and they taste sweet also.
I avoid tomatoes as much as possible as my hubby has kidney stone problem. I replace tomato with kokam, lemon, tamarind, curds or dry mango. But tomato is tomato, it has its own texture, color and taste.



A very easy and rich food which looks great on dining table and tastes great too. Let's start the recipe.
SERVES 3
Ingredients:
Fully ripe red hybrid tomatoes - 6
Onion - 1 big or two medium
Red dry chilly - 4 to 6
Almond powder - 1/4 cup or less
ginger - 1/2" piece
garlic cloves - 3-4
or ginger-garlic paste - 1 tsp
(you can drop garlic and use only ginger also)
Fresh coriander - handful
Red chilly powder - 1 tsp
Rock salt - as per taste(use the normal salt also if you don't have the rock salt)
Whenever possible I use rock salt as it's better than the table salt and tastes great)
Haldi or turmeric powder - 1/2 tsp
Garam masala - 1 tsp
dry methi or kasuri methi - 1 tsp
Fresh cream - 1/4 cup

Oil - 1 tbsp + 1 tsp to roast the onions
Water to grind into paste

Method:
  • Clean, peel and chop the onions.
  • Fry onion and dry red chilly with a tsp of oil till brown, add ginger and garlic also before you take it off the stove.
  • Keep it to cool in a plate.
  • Wash and wipe the tomatoes.
  • Trim the stem end of tomatoes carefully to get a flat opening. With a small round spoon take out the pulp slowly without disturbing Its firmness. If pulp is not very watery you can use it in the masala.
  • Take the fried stuff, salt, chilly powder, haldi and grind into a little coarse paste.
  • Remove in a plate. Check the taste and adjust accordingly.
  • Now, stuff the tomatoes with this masala. Once all are stuffed, some more masala will be left out.
  • Take non stick kadai (I use pans from Sanjeev Kapoor's wonderchef product which was gifted by my brother. The pans are magical) or a normal one.
  • Heat oil in the kadai. Once hot, add the stuffed tomatoes slowly and close with the lid for few minutes. Cook on a slow flame. Open the lid and add the remaining masala. Mix slowly. Close the lid again and cook for 3-4minutes.
  • Till that take the fresh cream and beat it with the beater or fork or small blender. Add the cream, garam masala and kasuri methi. Mix gently and cook for a minute. Remove from the stove. Serve hot with phulka, chapati or naan. 
  • Note: You can add fresh scrambled paneer in masala. 


Keep Smiling, 























Sunday, January 7, 2018

PASTA WITH HOMEMADE WHITE SAUCE

Tried and tasted by Nivedita
Hi All,
Prepared this in monsoon and writing the post now.
Pasta, being an Italian dish, is also the  most favorite food of Indians. Kids love pasta in any form. And I love the colors and shapes of Pasta.  Even we Indians make pasta since many years. If you are from North Karnataka, you must be knowing about "GULAGI", "PARADI", "SAVATE BEEJA" and our own "SHAAVIGE(SEVIYAN)". We use these to prepare sweet dishes. These are our Indian Pasta.
Coming to today's recipe, It's the most easiest, quickest and yummiest  food to serve when you are in a hurry and hungry both. My elder daughter loves Pasta. I always make Pasta Masala- Indian style.  But don't know why I never tried this white sauce with pasta. Last month I bought a ready sauce packet and prepared. Though it tasted great, I was not happy. As you know me, I avoid processed food as much as possible. Other day  when my daughter demanded to prepare pasta, I thought of making the white sauce at home.
I was so happy as it tasted exactly the same what we get in the restaurants. I used ready pizza herb mix for the flavor.




Now, coming to the recipe,
Serves 2
For Pasta :
Pasta of any shape and size - 2 cups
Cook  the pasta by following the instructions given on the packet. And keep it ready after draining the water.
For white sauce :
All purpose flour (maida) 2 tbsp
Butter - 5 tbsp
Cold or room temperature Milk -  1 1/4 cup
Salt to taste
Use less salt if your butter is salted one.
Black pepper powder 1 TSP or less. 
Mixed herb - 1 TSP

Method :
Take thick bottomed pan and keep it on the stove. Add the butter when hot. Keep on a medium flame. When butter melts add the APF flour slowly and mix it properly. Remove the lumps and wait till the raw smell goes. Now add the milk slowly in batches. Keep in stirring to avoid any lumps. Very important step. And be sure to boil it on slow flame. Add salt and pepper. Mix and boil till you get the thick sauce consistency. Keep it aside. 
Take the boiled pasta in a vessel. Add the sauce to it and mix gently. Boil it on low flame for a minute or till you see the bubbles. Add herbs and serve immediately.
This tastes good only when hot. This is My plain white sauce pasta which my elder daughter loves anytime. 


Keep smiling,


Sunday, December 17, 2017

Restaurant style White Color Veg. Pulao

Tried and tasted by Nivedita,
Hi All,
When it comes to rice, I go weak. I can't stop eating rice in any form, any style and any time.
If I go out to restaurants I always prefer to taste different types of rice preparation. Some I have tried and failed, some were disaster, few I could prepare almost near to the perfection. This is one among those successful recipes.
Though I have tasted this many times but was lazy to prepare at home. But last week I just planned to put my effort to recreate this restaurant style Veg.pulao and I got it almost same or according to my kids it was better than the restaurant taste.😍😊. And again I tried it this week and the result was same.
Without boasting much, I am coming to the recipe.
First time I used basmati rice and second time I used Jeera rice. If we use biryani leaves then it tastes just like Basmati. Nothing much difference except the aroma.
Serves 4

Ingredients:

Rice - 1 1/2 cup(Basmati or Jeera)
Mix vegetables - 1 1/2 cup( I have used beans, carrot and fresh green pea. You can add corn and paneer too. I love the paneer and corn in it but i didn't have)
Green capsicum - 1 medium, cubed
Green chilli - 2, slit(avoid if you want bland taste)
Onion - 1 big, finely sliced
Oil - 1/4 cup
Star anseed - 1 whole
Tej patta - 2 big
Jeera(cumin seeds) - 1 TSP
Ginger garlic paste - 1tsp(fresh made tastes good)
Salt to taste
Ghee 1 tsp+1tsp
Cashew nuts -1 tbsp, cut into pieces
Lime juice - 2 TSP
Fresh coriander and mint leaves - handful, cleaned, washed and chopped.
Water - as per the instructions on the packet. Mine is  rough measurement. Usually I take 
 1: 1 1/2 ratio or most of the times it's just an eye measurement)



DRY WHOLE MASALA - 1 1/2 TBSP:
BLACK PEPPER - 20TO25(depends on how strong the quality is and reduce if you want mild spicy taste. PLANNING TO USE WHITE PEPPER CORNS NEXT TIME TO GET PERFECT WHITE PULAO. 
Green cardamom -2(or 1 green and half of black elaichi)
Cloves - 4 to 6
Cinnamon - 1 inch 
Dry fry all the masalas and keep aside(keep it coveres to save the aroma)

Preparation:
  • Wash the rice twice and soak it for 15 minutes atleast. Drain the water and keep it aside.
  • Cut all the vegetables in to cubes. 
Parboil or steam the vegetables for few minutes, take care not to make it soft. 

  • Now coarse powder the dry masalas and again keep it covered.
  • Fry cashew nuts in 1 TSP ghee. 
  • Cook the rice either in a cooker or open thick bottomed vessel. Add little salt and a TSP of ghee and 1tsp of coarse masala and star anseed. Again rice should be parboiled. 
  • Just check the water once rice is parboiled. If there is still water drain it. It's safer to cook it very less water. Because if we need to remove the water,  then all the flavour will go off with the water. Or if you must drain the water, use the water to cook the vegetables. 
  • Now, take again a thick bottomed and wide kadai  or another cooker pan and keep it on medium flame.(By the way, my friends laugh at me for keeping cookers of all the sizes, I have cookers from 1litre to 10litres. But I know the importance of using cooker, how it is helpful.)
  • Add oil. Once hot, add Jeera and onion together. Fry till golden brown. 
  • Now add ginger garlic paste. Saute it on low flame till onion gets brown. 
  • Now add the boiled vegetables and saute it slowly for a minute.
  • Add remaining garam masala powder and salt. Remember there is already salt in the rice.
  • Mix well, add the rice and lime juice.
  • Mix it slowly, close the lid and cook on very low flame for 10 minutes. Don't allow it to whistle.
  • If using open kadai, then close it with thick lid and keep some weight on it to avoid the rice  getting  it burnt. 
  • Once cool, spread the fried cashew and chopped coriander. 
  • Serve hot with onion raita. 
It tastes good even after its cold😉. 

To make onion raita:
Onion - 1 big, finely cubed
Fresh curd - 1 cup
Salt to taste
Fresh coriander and mint leaves 1 TSP chopped finely. 
Mix all the above ingredients in a serving bowl. Onion raita is ready.


Waiting for your comments. 

Keep smiling, 

Monday, December 11, 2017

Fresh dates and dry fruits ladoo

Tried and tasted by Nivedita
Hi All,
How are you? I am happy that I could take out time for another post. Actually all these days I thought I can not type on the cellphone and I am not getting time to sit infront of the computer. But, now no more excuses. I will post the recipes from my cellphone itself.
Home made food is always the best and many food act as the medicine too. Having deep rooted culture, our India offers countless ideas or recipes as a medicine.
Here is one among those treasures which acts as magic for many diseases.
Yes, I am talking about laddoos made of fresh dates and dry fruits. I have already posted a recipe of gondh ke laddoo long back. It has it's own benefits and who can eat it. The link is  Here for the recipe. Please visit and let me know.
Now, why again this type? Because this laddoo has NO more ghee, NO SUGAR OR JAGGERY.
Easy to make and can store it for a week.
And benefits!!! From our skin care to iron deficiency to weight loss and constipation!
                
         

So, what are you waiting for? Go through the recipe, I am sure all the ingredients are in your kitchen. It takes only 20-30 minutes make these laddoos.
Recipe :
It makes 15-16 small laddoos (small lemon size)
           
Fresh dates - 1cup, deseeded and cubed
Dry fruits(almonds, cashew nuts, raisins, walnuts) - 1/2 cup
Dry coconut grated - 1/3 cup
Edible Gondh - 1tbsp, fried in a spoon of ghee.
Alalvi (garden cress seeds)- 2 tsp, again fries in the same pan.
Keep these to cool.
Put dates in a blender or mixi for few seconds to get it in to coarse powder. Transfer it into a wide open bowl. Now add the dry fruits and grind to make small pieces or even to a coarse powder.

Transfer this into the same bowl in which you kept the dates.
Add fried Gondh and alalvi and mix it properly. And take a small portion to make a laddoo of small lime size.

Eat it or give it to kids everyday with a glass of milk in the morning after the breakfast. Immunity will increase, if there is low Hb count , this will help to increase it. It's very tasty, healthy and you just can't wait one. But don't eat more than two a day.

Keep smiling,



Wednesday, December 6, 2017

Hubli style GIRMITT (masala puffed rice)

Tried and tasted by Nivedita
 Hi All,
Perfect weather for perfect dish of Hubli. Actually, this dish is perfect for any weather, any time. Some recipes hold a long story and history. Some recipes tell the whole tale about that particular place.
Hey, I really don't know the history of this dish and how it is connected with my Hubli-dharwad city. But we Hubli-dharwadians love this always.
Let me introduce my favourite snack -GIRMITT. (MASALA ONION PUFFED RICE).

If you enter our Hubli city, every corner you will get GIRMITT shops in the evenings.
According to my survey, I have three places where you get the best girmitt. First place goes to the "Hiremath's", whose shop is at Durgad Bail, the second place is near Unkal, the third is the shop at Manjunath Nagar, Gokul road.
The girmitt prepared near Manjunath Nagar  has the raw tomato chutney in it and tastes totally different from other.
Today, I am sharing the tamarind gravy recipe.
Let's start  making this yummy GIRMITT.

Ingredients:

Dry ingredients:
Fresh and crispy PUFFED RICE(kurmura, churumari which is our North Karnataka word) - 3 cups per serve, cleaned.
Powdered sugar- 1tbsp
Powdered roasted gram dal(puthani pudi)- 2 tbsp
Onion- 1 medium, finely chopped
Ripe red Tomato -1 medium, deseeded and finely cubed
Fresh coriander - 1 tbsp, finely chopped,
Sev(mixture) -1 tbsp, optional, I do not add as I feel it spoils the main taste.
Three long green chillies - pricked with a fork and shallow fried with dash of oil and salted.

Ingredients for the gravy :
Onion - 1 big or 2 medium, finely chopped
Curry leaves 10-15(optional), cleaned and chopped
Oil - 2 tbsp
Mustard seeds - 1/2 TSP
Cumin seeds - 1/2 TSP
Red chilli powder 1 tbsp or more if you want it spicier
Green chilli- 1 finely chopped, (drop this if you like it less spicy)
Salt to taste
Turmeric powder- 2 TSP, don't add less as this alters the taste
Tamarind paste - 1 tbsp (if the tamarind is very strong then take l/2 tbsp. Though My tamarind is strong or more tangy, I use full 1tbsp as I like the tangy taste)
Jaggery - 1 tsp powdered
Roasted gram dal powder (Dalia powder)- 1tbsp
Water -1/8 cup

Method:
Heat oil in a pan or kadai.
Add mustard seeds once hot. Allow it to splutter.
Add jeera or cumin seeds and curry leaves.
Now add onions(and green chilli) and saute it.
Cook it till the onion changes to light brown color. Now add salt, chilli powder, turmeric powder. Mix well.
Add the tamarind paste and jaggery powder and 1/8 cup of water
Mix well. Cover and cook it on a slow flame till the oil starts leaving the sides of the pan.
Off the heat and keep the gravy to cool.
Gravy should neither be very thick nor watery.
Now everything is ready to serve.
Keep all the ingredients in hand.
Remeber the gravy should not be hot. It makes the girmitt soggy.


JUST before serving,
Take a round deep vessel to mix. It's easy to mix the girmitt well.
I love this process as the sound creates nice music to hear.
Put 2tbsp of gravy in the vessel.
Add 2 cups of puffed rice. Mix it slowly for 10 seconds. Now add 1/2 tbsp powdered sugar, 1/2 tbsp gram dal powder, 1 tbsp onion, 1 tbsp tomato. Mix it fast and quick.
Transfer it to the serving plate and garnish it with another half tbsp of onion, tomato and fresh coriander(and the sev if you want). Top it with fried green chilli and serve it immediately as it becomes soggy if delayed.


Adjust the spice according to your taste.
It tastes best if gravy is fresh. I don't like to make it a day before or even few hours before.
Hope you all will make this and let me know the taste.


Keep smiling,



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