Wednesday, February 25, 2015

BATHUA / BATHUE KA RAITA ( CHENOPODIUM CURD)



Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat.

INGREDIENTS:
1) 1 Bunch Bathua/Chenopodium Leaves
2) 3 Cups Curd/Yogurt
3) 1 Teaspoon Roasted Jeers/Cummin Powder
4) Salt to taste
5) Black Pepper to taste
6) 1 Teaspoon Sugar or Honey
7) 1/2 Cup Boondi (optional)

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* Wash and boil the bathua for 5 minutes
* When cooled, take the leaves in your palm and squeeze water
* When all extra water squeezed out, grind the leaves coarsely
* In a bowl, beat the curd till smooth
* Add water for a thinner consistency
* Add roasted jeers powder, black pepper, salt and sugar
* Rock salt can also be used here, mix well
* Add bathua and mix well
* Served chilled with boondi as a garnish


Monday, February 16, 2015

POTATO TOMATO SALAD


INGREDIENTS:
1) 1 Packet Baby Potatoes
2) 1/2 Packet Mixed Salad Leaves
3) 6 Cherry Tomatoes
4) 1/2 Cup Roasted Ground nuts
5) 1 Lemon juice
6) Salt to taste
7) Black Pepper to taste
8) 1 Teaspoon Chilly Flakes
9) Coriander / Dill leaves for garnish

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Wash the potatoes boil them till soft
* Drain the potatoes and cut each one in four halves
* Do not peel the potato as the skin gives extra crunch
* Wash the salad leaves and keep aside to drain water
* These leaves are baby spinach, chard, rocket, and tatsoi
* In a bowl mix salad leaves, and cut potatoes
* Add half sliced cherry tomatoes and roasted ground nuts
* Sprinkle salt, black pepper and chilly flakes
* Squeeze lemon juice just before serving and mix well
* Garnish with dill leaves and serve with any meal


Tuesday, February 10, 2015

LOBHIA MASALA


INGREDIENTS:
1) 2 Cups Lobhia/Black Eyed Beans
2) 2 Tablespoon Ghee/Clarified Butter
3) 1 Teaspoon Jeera Seeds
4) 1 Teaspoon Turmeric Powder
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Garam Masala
8) Salt to taste
9) 1 Onion Chopped
10) 1 Tomato Chopped
11) 1 Tablespoon Ginger Garlic Paste
12) 1 - 2 Bay Leaves
13) 2 - 3 Cloves/ Long
14) 2 - 3 Elaichi/Cardamom Pods
15) Fresh Coriander leaves Chopped for garnishing

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Soak the lobhia overnite or for minimum 5 hours
* In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi
* Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes
* Add Chopped onion and when it turns translucent, add chopped tomatoes
* Add Salt and cook for few minutes till tomotoes become soft
* Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder
* Finally add soaked and drained lobhia and add 4 Cups of water
* Close lid and cook for 4 - 5 Whistles of cooker
* When cooled, open lid to check if done and if there is enough water
* If dal still not done, close lid for 2 more whistles
* When done, take out in a bowl and garnish with fresh coriander leaves
* Serve with hot chapatis or nan or parathas


Tuesday, February 3, 2015

CHICKEN MASALA DRUMSTICKS


INGREDIENTS:
1) 6 Pieces Chicken Drumsticks
2) 1 Onion chopped
3) 1 Tomato Chopped
4) 1 Tablespoon Ginger Garlic Paste
5) 1 Teaspoon Coriander Powder
6) 1 Teaspoon Chicken Masala Powder
7) 1 Teaspoon Red Chilly Powder
8) 1/2 Teaspoon Garam Masala
9) 1 Tablespoon Curd/Yogurt
10) 1/2 Teaspoon Turmeric Powder
11) Salt to taste
12) 1 Cardamom pod
13) 2 Cloves
14) 1 Tablespoon oil

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* Wash chicken drumsticks, make slits and keep aside
* Take chopped onion and make a paste of it, keep aside
* In a bowl, keep chicken, add turmeric powder, coriander powder
* Add Salt, red chilly powder, garam Masala, chicken Masala and curd
* Mix well and keep it for an hour to marinate
* In a wok, heat oil, and crackle cardamom and cloves
* Add onion paste and cook for few minutes, add ginger garlic paste
* Cook till Masala turns color to pale yellow or light brown
* Add marinated chicken and cook for 10 minutes before adding water
* Amount of water varies with the curry consistency
* Add chopped tomatoes and cook till chicken is soft
* Garnish with lemon and coriander
* Serve hot with Chapattis, nan, or parathas


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