Papad sabzi

Today I was watching mirch masala on star plus where he was telling about papad curry and this is the one which I make most of the time and that too with three different ways as it is the most easiest and fastest recipe that I know. Being married in rajasthan, this one is prepared in rajasthan extensively so here is typical rajasthan papad ki sabzi

Papad Curry 1

Ingredients:

• Papad or popadam 2-3 (roasted or fried and kept aside)you can even use the left over papads from last night dinner


• Cumin seeds 1 tsp


• Curd - 2 tbsp


• salt to taste


• red chily powder - 1 tsp


• tumeric powder - 1/2 tsp


• chopped coriander - 1 tsp


• water 1 cup


• chopped garlic - 1/2 tsp (optional)


• Heeng 1 tsp (only if papad doesn't have hing)


• Ghee - 1 tsp
  

Method

• Add ghee to pan and crackle cumin seeds along with hing, fry garlic.


• Take the pan off the gas and add curd along with tumeric, chilly powder and then put it back on gas.


• Mix well and don't let it curdle, add water to it.


• Break papad to pieces and add it to curry and let it boil for 2-3 mins. Make curry thick as per your choice.


• Add salt to taste and garnish with coriander. it is ready

Papad Curry - 2

Ingredients:

• Papad 2-3 (raw papads)


• cumin seeds


• curd 1 tsp (optional)


• water 2 cups


• tumeric and red chilly powder,


• coriander powder


• salt to taste


• ghee - 1 tsp
  

Method:

• Heat ghee and crackle cumin seeds, add haldi and red chilly powder and coriander powder and saute well.


• saute till it forms a net like consitency (1-2 mins) then add water, you can also add curd to it.


• As the water come to boil add raw papad pieces and boil (2mins)


• add salt and it is ready

Papad curry -3

• papad roasted or fried 2-3 ,


• rest same ingredients except curd and water instead take cream or malai 5 tbsp

Method:

• Crackle cumin seeds in ghee and simmer gas


• Add malai to this and let it simmer and do not allow malai to become ghee


• Add tumeric and red chilly powder and cook for 3 - 4 mins then add papad pieces to it and bring to boil.


• Garnish with coriander leaves. it's ready

The above two curries are quite common in every rajasthani household and third one is my version which I like the most :) Biggest benefit of this curry is that it comes so handy when I run short of ideas or not in mood to cook as it takes only five mins and this is the one which is made by such ingredients which are always at my home

Tofu Curry

I had tofu for last three four days in my fridge and didn't knew what to do. Asked one of my friend and she gave me a wonderful recipe of this so thought of sharing with you guys.


Full credit of this recipe goes to Shikha Chopra, my friend here in UK, and this is how she told me to prepare:

Ingredients:

• SOFT TOFU 4 SMALL CUBES
• GREEN CHILLIES 2
• RED CHILLIES 2
• JEERA 1/2TSP
• CORIANDER SEEDS 1TSP
• TOMATO 1
• MUSTARD SEEDS FOR SEASONING
• OIL 2TSP
• BUTTERMILK 3CUPS
• CURRY LEAVES
• CORIANDER LEAVES
• SALT TO TASTE

Method:

Pour oil in kadai add mustard seeds and let it splutter

add tomatoes and fry

grind tofu, jeera, g. chillies, r. chillies, coriander seeds adding a little water

mix the ground paste in buttermilk

add salt to taste

add this mixture to the fried tomatoes

add curry leaves and corainder

keep it slow flame and take it off the stove when it starts boiling.

donot allow it to boil

It was so easy to prepare and turned out well too.
I served with hot steaming rice

Curd Rice

Hi friends!!!!

Long time I haven’t posted any recipe….that doesn’t mean I have stopped cooking here in Singapore :P

Instead I have increased cooking as here in veggie food is not available easily and the one we get is really very expensive….but life became so hectic here that didn’t got time to post any recipe. Here in I have learnt few new recipe’s although south Indian and not Singaporean :D And today am going to post one such south Indian recipe which I and Sachin liked it so much that once we get back to Jaipur first thing am going to prepare this only… So before we leave Singapore I thought atleast I should post one recipe…

So Friends here I am with CURD RICE :)

Time to Prepare : 10 to 12 hours….hahahaha…don’t you think that it is going to take so much time…what a heck…It’s really easy

Ingredients	Quantity
Rice	2 cups
Water	4 cups
Milk	5 cups
Curd	3 tbsp
Green chillies	4-5
Dried red chilly	2
Mustard Seeds	1 tbsp
Curry leaves	4-5
Peanuts (fried)	½ cup
Red chilly paste	½ tsp
Oil	1 tbsp

Method: (now let me assure you first it is really easy)

• Prepare rice with pinch of salt in it. (it’s upto you either prepare it in rice cooker or the conventional style but remember the ratio while prepare. Double the water, if rice is 2 cup water should be 4 cups)And keep it separate.
• Warm milk and mix 3 tbsp curd to it.
• Now pour this mixture (milk + curd) in the rice and mix it well.
• Cover this and Keep this mixture (rice + milk + curd) in warm place for 5 to 6 hours.
• After 5 or 6 hours take oil in pan and crackle the mustard seeds, curry leaves, chopped green and red chillies.
• Fry for minute and add this to rice bowl.
• Add peanuts also.
• Keep in fridge for 1 hour.
• Serve cold, garnish with coriander leaves, chopped tomatoes and cucumber slices.

I hope you will find it as good as Me and Sachin liked it :)

PS: Image has been googled as I didn't took the snap while I cooked :) so credit of image goes to who ever has prepared it ;)

~preeti

Dal Makhani...... All time favorite

Well surprised isn't it, posting recipies so quickly :P
Well this is what am going to prepare among one of the other's for the small get together which we are having tonight.
Yes our all time favourite recipe and shaan of all punjabi's Daal Makhani :)

Ingredients:

• 1 cup - Black Lentils (kaali sabut daal)
• 1/2 cup - Kidney beans (rajma)
• 3 tsp ginger+ garlic + green chillies paste (garlic more than ginger)
• 2 large tomatoes
• 2-3 onions
• 1 pinch of asafoetida(heeng)
• 2 teaspoons of turmeric powder (haldi)
• 1 tablespoon Coriander powder
• 1 teaspoon Garam Masala
• 2 tablespoon Rajmah Masala
• 1 teaspoon of cumin seeds (jeera)
• 4 table spoon of Ghee (vegetable oil can be used but I personally prefer ghee for it)
• 1 cup fresh cream or malai
• Butter for serving

Method:

• Soak the daals (lentils and kidney beans) for atleast 2 hours
• Wash it and pressure cook it along with salt and 1 tea spoon of ghee + 2 cups of water for 3 whistles. (water should not be less and daal should be properly covered)
• Meanwhile the daal is being pressure cooked, we'll make other preparations,
• Chop onion and make tomato puree (although chopped tomatoes will also do)
• Take a pan and put ghee in it.
• Crackle cumin seeds
• Add Onions, ginger+garlic+chilly paste
• Add asteofida
• fry till golden brown
• Add Tomatoes +tumeric powder
• stir fry for 2 mins and add coriander powder + garam masala + rajma masala and fry till tomatoes are done (i.e. starts leaving ghee) You can also add little bit of water if required.
  
• Now open the pressure cooker
• Mash it little bit with masher
• Add 1 cup water + 1 cup cream
• Add the onion and tomato masala to it
• Again pressure cook it for next 4 whistles on simmer heat only
  
• Garnish with corriander and a dallop of butter
• Serve it hot with chappatie's or rice :)

PS: This image has been googled out and will come up with original pic tomorow :)

Pav Bhaji ...... my style

Aah after a long gap am posting another recipe here. hmm last I posted was on 16th March :D
And it's 17th May today. Anyways Sachin promised to post a recipe here which I don't think is going to be fullfilled any case. He makes good in kitchen but to put it on here :P Hope some day he will do that.
Okie now talked a lot , lets start cooking today Pav Bhaji, ummmm I just love it and so does sachin :)
Although there are various ways of preparing this, the way I follow is given below:




Ingredients:

• Potatoes (Basic ingredient :D and must cannot be skipped in any given case ) 5 big ones
• Onions 4 big ones
• Spring onions 1 (optional)
• Green Capsicum 3 big ones
• Carrot 2 in nos
• Grean Beans 4 to 5 (can be skipped if not preferred)
• Green peas (matter) 1 bowl
• Cauliflower 1 big
• Tomatoes 8 big ones
• Red beans(rajma) 1/2 small bowl soaked overnight
• Cholley (kabuli channa) 1/2 small bowl soaked over night
• Ginger garlic paste 2 tsp
• Green Chillies (according to your taste buds)
• Salt to taste
• Pav Bhaji masala 2 spoons
• Butter - 300 gms
• Tumeric powder - 1 tsp
• Asteofida (Hing) - 1 tsp
• Corriander powder - 2 tsp
• Fresh corriander leaves finely chopped (1 bowl)

Method:

Pre-prepration:

• Soak rajma and kabuli channa overnight in a bowl
• Now pressure cook this rajma and kabuli channa with salt for 3 whistles. It should become tender enough.
• Boil potatoes, peel them and mash them
• Take cauliflower, soak it in diluted water (water + vinegar).
• Now if you have got food processor your life will become easier like anything
• Chop the onions along with green chillies in processor and keep it aside. Along with it in blender you can puree the tomatoes and keep aside.
• Now take cauliflower,carrot, capsicum, beans in processor and chop them finely
  

(Now people not having food processors can grate them or cut them into very small cubes)

Once the pre-preparation is done it comes to cooking time.

Cooking Method:

• Take a wok (kardaahi or deep pan) and put 150 gms of butter to it. Saute the onions in it along with green chillies. Saute well
• Once onions half done add ginger garlic paste to it and cook till golden brown.
• Now add the vegetables (cauliflower + beans + capsicum + Carrot+ green beans) to it and cook till it's tender
• Once the vegetables are fried well add tomato puree to it. Add tumeric powder (haldi),asteofida, corriander powder,Salt and pav bhaji masala.
• Simmer it and cook till the tomatoes are properly cooked and it starts leaving butter.
• Once done add the potatoes, 50 gm of butter, rajma and cholley to it.mix well. Now add 1 glass of water to it. and let it cook on simmer.
• AS I have already mashed and chopped things finely thats why it do not require the masher, but still you can use your masher in between.
• Add 1/2 cup of coriander to it , cover it and cook for 2 mins It's done now

Serve it with Pav's
Cut the Pavs into two equal halves and roast on the griddle (tawa) with butter on both sides.

Serving:

Take bhaji in a plate, put some fresh corriander leaves, some chopped onions and a piece of butter, put two pavs in the side and serve it very hot

:)

Do tell me how it come out to be