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Showing posts with label savoury. Show all posts

Red kidney beans curry

Red kidney beans (Rajma) curry

1 cup before soaking or 1 can of red kidney beans

1 tbsp oil

3 tbsp onion

1/4 cup tomatoes

1 tbsp curry leaves

1 green chillie chopped optional

1/2 tbsp garlic

1 tsp ginger grated

1/2 tbsp chillie powder

1/2 tbsp coriander powder

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp salt to taste

1/2 cup water

garnish coriander leaves chopped

I used a can of red beans, if using dried soak overnight before cooking.

Heat oil add onions, curry leaves, garlic, ginger and saute. Add the tomatoes and saute. Add all the spices and the beans.

Add water and cook covered in low medium heat till the beans are cooked well. Mash the beans a little and cook for a few minutes, if you like more gravy add more water. Garnish with coriander leaves if using.

Serve it with roti or rice.

Steak pan fried

1 lb beef boneless cut into slices

1/4 tsp chillie powder

1/4 tsp pepper ground

1/4 tsp turmeric

1/4 tsp cumin ground

1/4 tsp coriander powder

2 tbsp soya sauce

1 tbsp tamarind pulp and 3 tbsp water

1/2 cup onion

2 cups mushroom slices

Pulp the tamarind with very little amount of water. Cut beef into thin slices and marinate with all the spices for about a day.

Heat oil and fry on medium high heat the onion, mushrooms then keep aside.

Add more oil if needed, then add the steak pieces and fry each side for a few minutes then lower the heat cover and cook till the meat is cooked according to taste. Put the onions and mushrooms over the meat and keep it covered for a few minutes before serving.

As tamarind gives these fried steaks a flavour it goes to MLLA #34 at Desi soccer, garnishing event.

Winter melon curry

1 tbsp coconut

1/4 tsp mustard seeds

1/2 tsp cumin

1/4 tsp fennel

Dry roast and grind all the ingredients and leave aside.

1 tbsp oil

1 tbsp onion optional

1/2 tsp garlic optional

1 green chillie optional

1 1/2 cups winter melon or ash gourd

1/2 tsp chillie powder or more to taste

1/4 tsp turmeric

1/2 tsp salt

Heat oil in medium high heat. If using onion, garlic and green chillie add and saute. If not add the roasted ingredients, winter melon pieces cut into cubes or smaller and the spices.
Cook in low medium heat till it is fully cooked and the spices are blended.

This goes to hearth and soul, treat your eyes, c for curry and CWS mustard seeds.

Samosas fried savoury pastries

March 22, 2011 This post was featured on FoodBuzz Top 9

Samosas are perfect for any tea party. These savoury snacks are participating in the Foodbuzz, Kelly confidential and Electrolux tea party top 9 takeover to fundraise for Ovarian cancer research.

Please support by joining this cause when you click their site and choose an outfit for the party Electrolux will donate $1 towards this cause you don't have to pay anything.

1 1/2 cups flour

1/2 tsp salt

5 tbsp vegetable oil

5 tbsp water or more if needed

oil for frying

Mix the flour with salt. Add oil a tbsp at a time and mix to make it like crumbs. Then slowly add water tbsp at a time and knead till the dough comes together to form a stiff ball.
Knead the dough on a board for about 10 minutes until it is smooth. Coat with oil, cover the dough and leave aside for 1/2 hour.

Divide the dough into 12 parts and roll it thin into a circle, then cut into two parts. Filling can be anything you prefer, the filling I used is below. Place the filling and fold it into a triangle, use water to seal if needed. This makes 24 samosas.

Heat oil about 1" high then reduce the heat to medium hot and fry the samosas until it is golden brown. If using a wide pan can fry a few at a time. Increase or decrease the heat depending on if it is browning too much too fast, samosas need to be fried slowly till it is crispy.

Meat and potato filling

1 cup minced meat

2 cup boiled mashed potatoes

2 tbsp oil

1/2 tsp cumin seeds

1/4 tsp carom or ajwain seeds optional

1/4 cup onions chopped

1/2 tsp coriander powder

1/4 to 1/2 tsp chillie powder to taste

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/2 cup chopped coriander

1 tsp lemon juice optional to taste

Vegetarian option

Avoid the meat and place vegetables such as carrots, peas, frozen vegetables and cook the same way.

Heat oil in medium high heat and stir fry onions, ginger garlic paste and meat. Mix and press the meat with a back of a spoon to separate the meat from clumping. Add the spices, cover and cook for a few minutes till it is done. Add the potatoes, mix and remove from heat. Add coriander leaves and keep it covered. Add lemon juice if using this is optional.

Remove the cover and cool the filling before inserting it in the samosas.

Deep fried stuffed bread Kachori

Filling

1/2 cup urud dal

2 cup water

1 1/2 tbsp vegetable oil

1/8 tsp mustard seeds

1/8 tsp cumin seeds

1/8 tsp turmeric powder

1/8 tsp chillie powder

1/2 tsp salt

dough

1 cup flour

1/2 tsp salt

1 tbsp oil

1/4 warm water add little at a time

oil to fry

Mix flour, salt and oil then slowly add warm water and knead till the dough forms a stiff but soft ball. Knead to make it smooth keep it aside covered for at least 1/2 hour to 3 hours. Longer than 1/2 hour would be better.

Wash urud dal and cook with 2 cups water in medium heat slightly closed until it is soft for about 45 minutes to 1 hour. The liquid will be absorbed and the dal will be soft but not completely cooked.

Transfer the urud dal to a food processor and grind to a smooth puree.

Heat oil add mustard seeds then add cumin seeds. Add the pureed dal and spices and stir by pushing it with a back of a spoon and stirring by lifting it to prevent it from burning to the bottom of the pan. This will take 2 to 3 minutes. Cool it to room temperature and make 10 balls and keep it aside.

Make 10 balls with the dough. Roll each ball to about 4" diameters with a rolling pin and put one ball of the filling in the centre. Bring the sides together and close it into a ball.

Flatten with the palm of your hand gently to make a 3" diameter. Take the flattened disc into your hands and keep pressing the sides while rotating to make sure all sides are even. There is no need to use oil or flour as it is fairly dry.

Keep the discs covered with a cloth or plastic wrap while making the rest.

Heat oil in high heat then reduce a little to medium high heat. When kachori is placed in the hot oil it will have bubbles of oil around it, if this doesn't happen the oil is not hot. If it gets dark too fast, which is within in a second or two then it is too hot.

Put one kachori at a time and fry till it is golden brown, press with a back of the spoon it will puff up a little while frying. Then turn the other side and fry till it is golden brown. Remove from heat on to an absorbent paper towel and serve hot with tamarind chutney, coriander chutney or mint chutney.

This savoury snack can be eaten on its own or with gravy.

Update: Can add other fillings to the dough.

This goes to MLLA #33 at Ammalu's kitchen, breakfast ideas, B for breakfast, flavours of Maharashtra, A.W.E.D India at taste of pearl city and Food palette series brown.

Cauliflower fritters pakoras

batter

1 cup chickpea flour (gram or besan flour)

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp chillie powder

1/2 cup warm water

2 cups cauliflower cut into small florets

1/2 tsp salt in 2 cups hot water

1" oil to fry

Mix the flour, salt, baking powder, chillie powder and make a thick batter without lumps.

Soak the cauliflower in the salted hot water for about 10 minutes, keep it covered. Drain the water completely from the cauliflower.

Add the cauliflower into the batter without water and mix to make sure it is coated well.

Heat oil and fry in the cauliflower, turn to make sure all sides are fried and golden brown.

When the cauliflower is put into the oil it will have bubbles around it then it will come up and wouldn't stick to the pan. Reduce the heat to medium high so it doesn't darken faster and to make sure it is cooked well.

Remove on to an absorbent paper towel to drain excess oil. Serve hot with hot sauce or chutneys.

Pakoras are going to MLLA #32 at Sandhyas.

Semolina steamed cake (rava Idly)

1 1/2 tbsp oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1 tsp curry leaves chopped

1/2 tsp grated ginger optional

1 cup semolina (rava)

1 tsp salt

1/2 cup yogurt whipped

2 tbsp coriander leaves chopped

1/2 cup water

optional vegetables 2 tbsp carrots, 2 tbsp zucchini grated

1 tsp baking soda

1 tsp lime juice

2 cups of water for the idly pan

1 tbsp oil to apply on idly moulds

Heat oil add mustard seeds then add cumin seeds. Add the curry leaves and ginger grated if using. Add the semolina and keep stirring and roast till it becomes a light golden colour and you can smell the aroma. Remove from heat, transfer into a bowl and add salt. When the semolina becomes a little cool add the whipped yogurt and mix. Add water little at a time and make a smooth batter. Leave aside for about 10 minutes covered.

If using vegetables grate them and add it to the mixture. The batter should be thick pourable consistency, don't add too much water. Usually semolina absorbs water so you might have to add a little more than 1/2 cup of water.

Heat a big pan that can hold the idly pan, fill about 2" of water the bottom of the idly mould should not touch the water, so adjust water accordingly and bring to a boil. A tight fitting lid with a hole where the heat can escape is necessary. Idly is cooked in medium high heat. Prepare this before adding the baking soda and lime juice into the mixture.

Oil the idly moulds using a pastry brush.

Instead of using baking soda and lime juice can use 1 tsp of Eno salt, available in Indian stores.

Add eno salt or add lime juice and baking soda into the semolina mixture and quickly mix, you will see the mixture fizz. Once the eno salt is put the mixture should be steamed right away so this step is the last. Quickly put a tbsp of mixture into each oiled mould, don't put too much on each mould.

When the water is boiling in the pan carefully put the idly stand and cover with the tight lid and steam on medium high heat for 7 to 9 minutes. Insert a skewer in the middle and if it comes out clean it is done. Off the heat and leave it for 2 minutes. Carefully take the idly stand out of the pan, be cautious as it is hot and steam will escape. Using a spatula or spoon slide the idlies out of the mould. If it is steamed for a long time idlies will become hard.

This recipe makes 16 idlies. Serve the hot idlies with chutneys, sambar, dal or gravy.

Rice flake breakfast

1 cup rice flakes (poha, aval, flattened or beaten rice)

2 cups cold water to wash and soak

2 tbsp oil

1/4 tsp mustard seeds

1/2 tsp fennel seeds

1/4 tsp cumin seeds

2 tbsp onions chopped

1 green chillie chopped to taste

1/4 tsp turmeric

1/4 tsp salt

2 tbsp coriander leaves

Wash rice flakes in cold water and leave for about 2 to 3 minutes then squeeze out the water, leave it aside. If rice flakes are kept for a long time in water it will become soggy.

Heat oil add mustard seeds, then add fennel after that add cumin seeds. Add onions then green chillie, turmeric and salt. When onions are soft add the rice flakes and stir fry for about 2 minutes, press with a back of a ladle to keep the rice flakes separate from each other. Add coriander leaves and serve hot.

Can add vegetables such as carrots and peas after adding the onions, stir fry the vegetables a little before adding rice flakes.

Garlic buns

1 1/2 cups flour

1/2 tsp salt

1/2 cup water

1/2 tbsp yeast

1 tbsp sugar

1 tbsp oil

filling

5 tbsp margarine or salted butter

1 1/2 tbsp garlic paste (or 2 tbsp garlic minced)

2 tbsp coriander leaves

Mix yeast with sugar and about 1 tbsp water, let it rise.

Mix the flour, oil and salt with yeast mixture till the dough is smooth, it will be a sticky dough. Knead for about 5 minutes and leave it in a greased bowl covered to rise for about 1 hour till it doubles.

For the garlic spread mix the butter, garlic and coriander leaves.

Roll the dough into 1/2" thick rectangle and spread the mixture all over the dough, then roll it and cut into 1" rolls.

Place the rolls in a baking dish and rest it for 20 minutes. Bake at 375F for 1/2 hour. Serve hot.

Recipe adapted from here and goes to bookmarked Tuesdays, yeastspotting and bake off. Add in carrots grated or other vegetables mashed if you like.

Fried lentil dumplings (vada) in yogurt sauce

3/4 cup urud dal split black lentils

1/4 cup moong dal split mung beans

2 green chillies

1/2 tsp ginger grated

salt

1 tsp cumin seeds

3 black peppercorns coarsely ground or whole

1 tbsp raisins

2 tsp coriander leaves chopped

yogurt sauce

1 cup yogurt

1/4 tsp salt

1/4 tsp sugar

1/4 tsp black salt or chaat masala to serve

1/4 tsp roasted cumin powder to serve

1/4 tsp chillie powder to serve

tamarind chutney to serve

coriander leaves garnish

Wash and soak the lentils together for about 5 to 6 hours. Then grind the lentils with green chillie and ginger into a thick batter, use water if needed a few spoons at a time. Batter should not be watery.

Add salt, cumin seeds, coriander leaves, raisins, black pepper and mix throughly in a circular motion. One way in a circular motion with hands or wooden spoon for 2 to 3 minutes till the batter becomes soft, fluffy and changes colour lightly from yellow to white.

Heat oil then put a tablespoonful of batter and shallow fry few at a time in medium low heat. It will puff up and as to be light golden brown not dark, the inside of the vada should be cooked.

When the vada is cool, not hot at all soak it in luke warm water for 2 to 3 minutes. If it is hot it will become soggy. Squeeze the water by pressing each vada in between palms squeezing lightly. Place in serving bowl then cover with yogurt beaten with salt and sugar.

Garnish with chaat masala, cumin powder, chillie powder, tamarind chutney and coriander leaves over the yogurt.

Let the yogurt vadas sit for at least half hour before serving, the longer it is kept the tastier it will be. If the yogurt has absorbed, add more and garnish before serving.

This yogurt vada is modified from here and goes to MLLA #28 at Dil Se, cooking for kids festive food, hearth and soul, anyone can cook, only event festive food, Flavours of Punjab and bookmarked Tuesdays.

Happy to have been mentioned in best of bloghop.

Zucchini fritters

1 cup zucchini grated
1/4 tsp ginger garlic paste
1 egg beaten
1/2 cup flour
3 tbsp coriander leaves or parsley chopped
1/2 tsp salt or to taste
1/2 tsp pepper
2 tbsp oil to shallow fry

Grate the zucchini and leave aside for few minutes then squeeze out all the water.
Add flour, salt, pepper, ginger garlic paste, coriander leaves and beaten egg. Combine everything and adjust salt and pepper.

Heat oil in a frying pan at medium high heat. Use a tablespoon and place the mixture in the hot pan cook till golden brown. Flip to the other side and flatten it slightly using a spatula.

Cook till both sides are golden brown and the inside is done. After removing from heat it will cook a little further.

Make sure it doesn't burn, watch the heat, decrease if needed. If the heat is too low, it will absorb oil. Remove from heat and place in a paper towel to absorb oil. Serve hot.

I like using flavoured oil such as avocado oil.

This goes to smackdown battle.

Beetroot party sandwiches

1/2 cup beetroot boiled and grated

water to boil the beetroot

1 tbsp butter or margarine at room temperature

1 tbsp mayonnaise optional

1/4 tsp salt to taste

1/4 tsp pepper to taste

sandwich bread slices depends on how much filling is put for each sandwich

Boil the beetroot till it is soft, cool and grate.

Mix butter or margarine, mayonnaise if using, salt and pepper to make a paste, then add the grated beetroot. If needed add more margarine and mayonnaise.

Apply an even layer onto one side of the sandwich bread then cover with another slice of bread.

There is no need to butter the sandwiches separately. Cut into desired serving sizes and serve cold or at room temperature.

Pages

Red kidney beans curry

Steak pan fried

Winter melon curry

Samosas fried savoury pastries

Deep fried stuffed bread Kachori

Cauliflower fritters pakoras

Semolina steamed cake (rava Idly)

Rice flake breakfast

Garlic buns

Fried lentil dumplings (vada) in yogurt sauce

Zucchini fritters

Beetroot party sandwiches

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