Punjabi Khadi, as one of the most popular dish, is a tangy yogurt and gram-flour (Besan) based gravy with gram-flour fritters or pakoras floating in it.
I would always use nonfat yogurt which is low calorie, high protein and high calcium food which is known to have significant health benefits.
INGREDIENTS
1 Lb nonfat or low fat yogurt
3/4 Cup Gram flour also called chick-pea flour
2 Ts turmeric
2 Ts salt or to personal taste
8-12 Cups water
1/4 Cup olive oil or canola oil
1/2 Ts whole coriander
1/2 Ts cuminseed
4-5 Cloves
1/2 stick cinnamon
One handful of chopped onion
1 inch grated ginger with its juice
1 Ts garam masala
Spinach fritters or Pakoras made ahead of time
1 Ts dry fenugreek crushed to powder form
Take a big bowl,put yogurt, gram flour, turmeric and salt, blend them really well with half of the water and keep aside.
Heat the oil in a medium to large pan on medium heat, add whole spices i.e coriander, cumin, cloves, cinnamon and stir them for few seconds. Add onions followed by ginger and cook them for 3-4 minutes until translucent but not brown.
Add the yogurt mixture and cook it for good 30 to 40 minutes while stirring and adding rest of the water slowly with intervals. When it reaches to boiling point, lower the heat, add garam masala, the spinach pakoras, sprinkle dry fenugreek.Cover the pot with a tight lid, put the stove off and is ready to be served hot with any rice dish.
Amount of water should be adjusted according to desired consistency.
Wednesday, May 28, 2008
Friday, April 11, 2008
Carrots And Corn Pullao
We all know the numerous health benefits of carrots, but only few of us would like to chew on carrots.I have tried so many recepies but the best one appreciated by young and old is rice cooked with grated carrots and sweet corn.
The grated carrots impart a beautiful colour to the rice and corn from the cob adds a second layer of nutrition and sweetness to rice.
Ingredients
1 Cup long grain basmati rice
2-3 Tbs olive oil
Pinch of cuminseed
3/4 Cup grated carrots
3/4 Cup fresh corn from the cob
1/2 Ts salt or to the taste
2 Cups water
Wash the rice to few changes of water. Soak them in water for 15 to 20 minutes, drain them and keep aside.
Heat the oil in medium size pan on medium heat, add cuminseed and let it sizzle a few seconds. Add carrots and corn and saute them for 3-4 minutes, followed by rice and salt and cook them for another 3-4 minutes.
Stir in water and bring it to boil on medium to high heat.Then cover the pan and simmer it on lowest heat for about 15 minutes or until all the water is absorbed and rice look soft and fluffy.
They are ready to be served hot. It is a very child friendly dish.
Heat the oil in medium size pan on medium heat
The grated carrots impart a beautiful colour to the rice and corn from the cob adds a second layer of nutrition and sweetness to rice.
Ingredients
1 Cup long grain basmati rice
2-3 Tbs olive oil
Pinch of cuminseed
3/4 Cup grated carrots
3/4 Cup fresh corn from the cob
1/2 Ts salt or to the taste
2 Cups water
Wash the rice to few changes of water. Soak them in water for 15 to 20 minutes, drain them and keep aside.
Heat the oil in medium size pan on medium heat, add cuminseed and let it sizzle a few seconds. Add carrots and corn and saute them for 3-4 minutes, followed by rice and salt and cook them for another 3-4 minutes.
Stir in water and bring it to boil on medium to high heat.Then cover the pan and simmer it on lowest heat for about 15 minutes or until all the water is absorbed and rice look soft and fluffy.
They are ready to be served hot. It is a very child friendly dish.
Heat the oil in medium size pan on medium heat
Wednesday, April 2, 2008
Grilled Zucchini Ribbons
Zucchini is such a versatile vegetable. It can be cut in number of shapes and sizes and can be cooked in number of ways. With only 30 calories per cup it has lot of antioxidants and provides good amount of fiber.
Living in california i love growing zucchini in my little kitchen garden.Out of so many zucchini recepies my favourite one is to cut it into long ribbons and grill them in the grilling pan with touch of oil.Its fast and easy.
Ingredients
3-4 medium zucchini
salt and pepper to taste
1-2 tbs extra virgin olive oil
1/2 ts freshly roasted cuminseed powder
1 lemon sliced into thin circles
4-5 mint sprigs
Cut each zucchini lengthwise into 5-6 long ribbons. Rub salt and pepper on both sides of each piece and set aside. Heat the nonstick grilling pan on medium heat and brush it with 1/2 of the oil. Lay the zucchini ribbons in a single layer without overcrowding. Can be done in batches if pan cannot accomodate it.
Cook them 3-5 minutes on each side or until you see brown grilling lines on them, but they should still be crisp tender.( don't cook them to mushy stage )
Drizzle rest of the oil on each piece while cooking and sprinkle with freshly roasted cumin powder.
Transfer them to hot platter garnished with lemon rounds and mint sprigs. Serve hot as side dish or as snack or as stuffing for the sandwiches.
Freshly roasted cumin powder and fresh lemon perk up the mild taste of zucchini. Enjoy it.
Living in california i love growing zucchini in my little kitchen garden.Out of so many zucchini recepies my favourite one is to cut it into long ribbons and grill them in the grilling pan with touch of oil.Its fast and easy.
Ingredients
3-4 medium zucchini
salt and pepper to taste
1-2 tbs extra virgin olive oil
1/2 ts freshly roasted cuminseed powder
1 lemon sliced into thin circles
4-5 mint sprigs
Cut each zucchini lengthwise into 5-6 long ribbons. Rub salt and pepper on both sides of each piece and set aside. Heat the nonstick grilling pan on medium heat and brush it with 1/2 of the oil. Lay the zucchini ribbons in a single layer without overcrowding. Can be done in batches if pan cannot accomodate it.
Cook them 3-5 minutes on each side or until you see brown grilling lines on them, but they should still be crisp tender.( don't cook them to mushy stage )
Drizzle rest of the oil on each piece while cooking and sprinkle with freshly roasted cumin powder.
Transfer them to hot platter garnished with lemon rounds and mint sprigs. Serve hot as side dish or as snack or as stuffing for the sandwiches.
Freshly roasted cumin powder and fresh lemon perk up the mild taste of zucchini. Enjoy it.
Friday, February 29, 2008
Incredible Corn
During corn season, i tried to use white sweet corn kernals from the cob and sauteed them few spices which made a great snack or call it a appetizer. One thing for sure that this dish is eye catching when served in a open platter, garnished with red and green pepper slices, red radishes and mint sprigs.
When corn is out of season, frozen organic sweet corn can be used. This is very child friendly dish and spices can be adjusted if made for children.
Ingredients
2 Tbs olive oil
1/2 Red and 1/2 Green pepper cut in strips
salt to taste
2 Pinches cuminseed
1/2 Ts mustard seeds
1Ts dry coriander powder
1 inch ginger cut into matchstickes
2 cups organic frozen sweet corn or fresh from the cob
1/4 Ts red chili flakes
Juice of one lemon
1 Tbs raisins
3-4 mint sprigs
3-4 red radishes thinly sliced
Pinch of chaat masala
Heat the oil on medium heat,stir fry the pepper strips for couple of minutes. Transfer them to a bowl, sprinkle pinch of salt and keep aside.
In the same oil add cuminseed and mustard seeds, wait until you hear the crackling sound,takes a few seconds. Shake the pan quickly,add coriander powder,followed by ginger stickes,corn, salt,red chili flakes and saute them for 5-6 minutes or until corn looks cooked but still crisp. Finish with squeez of lemon juice.
Serve hot in a open platter. Scatter raisins, garnish with mint sprigs,red radishes and stir fried pepper slices. Sprinkle chaat masala on top and serve.
Hope you and your guests will enjoy it as mine do.
When corn is out of season, frozen organic sweet corn can be used. This is very child friendly dish and spices can be adjusted if made for children.
Ingredients
2 Tbs olive oil
1/2 Red and 1/2 Green pepper cut in strips
salt to taste
2 Pinches cuminseed
1/2 Ts mustard seeds
1Ts dry coriander powder
1 inch ginger cut into matchstickes
2 cups organic frozen sweet corn or fresh from the cob
1/4 Ts red chili flakes
Juice of one lemon
1 Tbs raisins
3-4 mint sprigs
3-4 red radishes thinly sliced
Pinch of chaat masala
Heat the oil on medium heat,stir fry the pepper strips for couple of minutes. Transfer them to a bowl, sprinkle pinch of salt and keep aside.
In the same oil add cuminseed and mustard seeds, wait until you hear the crackling sound,takes a few seconds. Shake the pan quickly,add coriander powder,followed by ginger stickes,corn, salt,red chili flakes and saute them for 5-6 minutes or until corn looks cooked but still crisp. Finish with squeez of lemon juice.
Serve hot in a open platter. Scatter raisins, garnish with mint sprigs,red radishes and stir fried pepper slices. Sprinkle chaat masala on top and serve.
Hope you and your guests will enjoy it as mine do.
Tuesday, February 19, 2008
Tofu And Broccoli
I would like to share a few Tofu receipes i have created, but before that i would like to write a little about tofu itself.
TOFU
Many people call tofu as a nutritional wonder and that is very true. It is a perfact food with countless health benefits. Its a good source of plant based protein and thus is a very important cholestrol fighting replacement for meat, poultery, cheese and egg receipes.
Tofu's blandness should not be a negative factor, but consider it a asset as you can give it any kind of flavour with different seasonings.
Tofu is very versatile, it can be sauted, deep fried, grilled, baked, broiled or even mashed, so lot of recepies can be created.
TOFU AND BROCCOLI
This is a scrambled form of tofu which can be cooked with broccoli, asparagus or sweet peppers and can replace scrambled eggs for breakfast.
Ingredients
6-7 oz regular or firm tofu, crumbled into very small pieces with hands
1/2 Ts salt
1/4 Ts red chili
1/2 Ts turmeric
1/4 Ts garam masala
2 Tbs olive oil
Pinch of cuminseed
1/2 Ts crushed ginger
Handful of finely chopped broccoli frorets
One lemon cut into wedges
Handful of chopped cilantro
Take a bowl, add tofu, salt, chili, turmeric, garam masala, mix them together and keep aside.
Heat oil in a pan, add cuminseed and let it sizzle a few seconds. Add onions and ginger, cook it for 3-4 minutes or until onions look translucent, stir in broccoli frorets and cook for another minute or so.
Add spiced tofu and saute it with broccoli for 6-8 minutes, covering it for couple of minutes in between for spices to blend on slow to medium heat.
Transfer it to a serving bowl, garnished with lemon wedges and cilantro
TOFU
Many people call tofu as a nutritional wonder and that is very true. It is a perfact food with countless health benefits. Its a good source of plant based protein and thus is a very important cholestrol fighting replacement for meat, poultery, cheese and egg receipes.
Tofu's blandness should not be a negative factor, but consider it a asset as you can give it any kind of flavour with different seasonings.
Tofu is very versatile, it can be sauted, deep fried, grilled, baked, broiled or even mashed, so lot of recepies can be created.
TOFU AND BROCCOLI
This is a scrambled form of tofu which can be cooked with broccoli, asparagus or sweet peppers and can replace scrambled eggs for breakfast.
Ingredients
6-7 oz regular or firm tofu, crumbled into very small pieces with hands
1/2 Ts salt
1/4 Ts red chili
1/2 Ts turmeric
1/4 Ts garam masala
2 Tbs olive oil
Pinch of cuminseed
1/2 Ts crushed ginger
Handful of finely chopped broccoli frorets
One lemon cut into wedges
Handful of chopped cilantro
Take a bowl, add tofu, salt, chili, turmeric, garam masala, mix them together and keep aside.
Heat oil in a pan, add cuminseed and let it sizzle a few seconds. Add onions and ginger, cook it for 3-4 minutes or until onions look translucent, stir in broccoli frorets and cook for another minute or so.
Add spiced tofu and saute it with broccoli for 6-8 minutes, covering it for couple of minutes in between for spices to blend on slow to medium heat.
Transfer it to a serving bowl, garnished with lemon wedges and cilantro
Saturday, February 16, 2008
Indian Style Quesadilla
This is a continuation of the previous Blog.
The left over spinach roties or pranthas are given a different taste and look with stuffing of low fat cheese and favourite vegetables.
(The word roties and pranthas mean the flat Indian bread)
Ingredients
2 cooked spinach roties or lightly oiled spinach pranthas
3-4 Tbs grated low fat swiss cheese or low fat mozzerala or both of mixed together
1 Tbs chopped cilantro
1 green chili seeded and finely chopped
2-3 baby red and orange peppers chopped
Pinch of salt and pepper to taste
Put one spinach flat bread on a heated grill pan or tava. Spread half of grated cheese on it,then spread the chopped, cilantro,green chili,baby red and orange peppers and top it with rest of the grated cheese. Cover it with 2nd spinach flat bread and press them together evenly with back of serving spoon. Cook them on low heat for a minute or two until cheese is melted,flip it over for even cooking on both sides.
Cut them into 4 triangles with a sharp knife and serve hot.
The left over spinach roties or pranthas are given a different taste and look with stuffing of low fat cheese and favourite vegetables.
(The word roties and pranthas mean the flat Indian bread)
Ingredients
2 cooked spinach roties or lightly oiled spinach pranthas
3-4 Tbs grated low fat swiss cheese or low fat mozzerala or both of mixed together
1 Tbs chopped cilantro
1 green chili seeded and finely chopped
2-3 baby red and orange peppers chopped
Pinch of salt and pepper to taste
Put one spinach flat bread on a heated grill pan or tava. Spread half of grated cheese on it,then spread the chopped, cilantro,green chili,baby red and orange peppers and top it with rest of the grated cheese. Cover it with 2nd spinach flat bread and press them together evenly with back of serving spoon. Cook them on low heat for a minute or two until cheese is melted,flip it over for even cooking on both sides.
Cut them into 4 triangles with a sharp knife and serve hot.
Monday, February 11, 2008
Indian Quesadilla with Avacado Guacamole
Living in California we have the advantage of enjoing all differant couisines of the globe. My passion is to pick up the healthy ideas of other cousines and incorporate them in Indian Food.
Last week when my son was visiting here from NY and asked me to make some snack for him but not deep fried. I had some cooked spinach roties in the refrigrator,so i came up with the idea of turning them into Quesadilla with low fat cheese and made some Guacamole to serve with it.He loved it so much that he wanted me to put this on my blog.
Before i go for the receipe i can't resist writing a few words about that innocent looking avacado.
Health Benefits Of Avacado
Avacado is always blamed for being high in calories, but look at its food value, its loaded with healthy monounsaturated fat,the kind found in olive oil and nuts.
Its high in fiber and is a good sourse of vitamin C and E, and potassium and magnesium.Its a great addition to salads, salasa, omeletes, smoothies and much more,but of coarse modration is the key.
Receipe For Guacamole
1 ripe but firm avacado
1 vine riped tomatoe chopped
1 small green chili seeded and chopped
1 Tbs onion chopped (is optional)
1-2 Tbs fresh lemon juice
Salt and cracked black pepper
Freshly roasted cominseed powder (bhuna jeera)
Handful of chopped cilantro leaves
Take a bowl, mash avacado and put rest of the ingredients in it,mix well and serve.
Receipe for the Quesdilla,i'll put on the blog next week.
Last week when my son was visiting here from NY and asked me to make some snack for him but not deep fried. I had some cooked spinach roties in the refrigrator,so i came up with the idea of turning them into Quesadilla with low fat cheese and made some Guacamole to serve with it.He loved it so much that he wanted me to put this on my blog.
Before i go for the receipe i can't resist writing a few words about that innocent looking avacado.
Health Benefits Of Avacado
Avacado is always blamed for being high in calories, but look at its food value, its loaded with healthy monounsaturated fat,the kind found in olive oil and nuts.
Its high in fiber and is a good sourse of vitamin C and E, and potassium and magnesium.Its a great addition to salads, salasa, omeletes, smoothies and much more,but of coarse modration is the key.
Receipe For Guacamole
1 ripe but firm avacado
1 vine riped tomatoe chopped
1 small green chili seeded and chopped
1 Tbs onion chopped (is optional)
1-2 Tbs fresh lemon juice
Salt and cracked black pepper
Freshly roasted cominseed powder (bhuna jeera)
Handful of chopped cilantro leaves
Take a bowl, mash avacado and put rest of the ingredients in it,mix well and serve.
Receipe for the Quesdilla,i'll put on the blog next week.
Tuesday, January 29, 2008
Secrets Of Good Cooking
- Today i would like to write a few words on secrets of good cooking, especially when you are following a receipe and lot of people would do like i used to do " keep cooking and keep reading the receipe at the same time."
I would suggest the following few tips........
First read the entire receipe before begining to work.
Then have all the ingredients ready,weather sliced,chopped,minced or measured.
Always start with the item which requires the longest cooking time and adding those items toward the end which cook fast or require minimum cooking time.
Also when lots of vegetables are required in one dish, they should be cut in similar size and shape so they give great appearance.
Vegetables cut in smaller size need little less cooking time, so whenever you are in a hurry, cut veggies in smaller than usual to cook faster.
Thursday, January 24, 2008
Cheese Cubes cooked with Fenugreek (Methi)
Fenugreek and Cheese
Also called Methi and Paneer
Fenugreek has a unique flavour, so when it is combined with cheese, it enhances the flavour of cheese also. Either fresh Methi leaves or frozen Methi can be used, though frozen comes out very handy and is equally good. Frozen one is available in Indian supermarkets.
Ingredients
3/4 cup frozen Methi
3 Tbs olive oil
1/2 Ts whole corriander
2-3 dry whole red chilies
Pinch of cuminseed
Pinch of dry corriander powder
1/2 Ts turmeric
1 Ts ginger, garlic paste
1/2 cup finely chopped onions
1/2 Ts salt
Pinch of sugar
2-3 Tbs low fat milk
1 cup tiny cheese cubes
Thaw the frozen Methi to room temprature,squeeze the excess water out and keep it aside.
Heat the oil in a medium pan on medium heat and add whole corriander, dry red chilies, cuminseed,corriander powder,turmeric, ginger-garlic paste,followed by onions, salt and sugar, stirring occasionally. Cook for 3-4 minutes until onions look translucent.
Add methi and saute with onion mixture for 5-6 minutes. Put the lid on and cook for another 5-6 minutes.
Add milk and cheese cubes, stir it gently and simmer for 3-4 minutes on low heat.
Its ready to be served hot.
SUPER TIP
Methi is a green leafy vegetable, where only leaves are used and stems are discarded.
Dry Methi powder is known for its exellant flavour. All the gourmeh curries are given the final touch with dry Methi powder.
Also called Methi and Paneer
Fenugreek has a unique flavour, so when it is combined with cheese, it enhances the flavour of cheese also. Either fresh Methi leaves or frozen Methi can be used, though frozen comes out very handy and is equally good. Frozen one is available in Indian supermarkets.
Ingredients
3/4 cup frozen Methi
3 Tbs olive oil
1/2 Ts whole corriander
2-3 dry whole red chilies
Pinch of cuminseed
Pinch of dry corriander powder
1/2 Ts turmeric
1 Ts ginger, garlic paste
1/2 cup finely chopped onions
1/2 Ts salt
Pinch of sugar
2-3 Tbs low fat milk
1 cup tiny cheese cubes
Thaw the frozen Methi to room temprature,squeeze the excess water out and keep it aside.
Heat the oil in a medium pan on medium heat and add whole corriander, dry red chilies, cuminseed,corriander powder,turmeric, ginger-garlic paste,followed by onions, salt and sugar, stirring occasionally. Cook for 3-4 minutes until onions look translucent.
Add methi and saute with onion mixture for 5-6 minutes. Put the lid on and cook for another 5-6 minutes.
Add milk and cheese cubes, stir it gently and simmer for 3-4 minutes on low heat.
Its ready to be served hot.
SUPER TIP
Methi is a green leafy vegetable, where only leaves are used and stems are discarded.
Dry Methi powder is known for its exellant flavour. All the gourmeh curries are given the final touch with dry Methi powder.
Soak the fresh Methi leaves in water for 15-20 minutes with pinch of salt to take away the bitter taste.
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