Tuesday, September 8, 2009

Boiled Potato Sabji / Dosa Bhaji

Yukon Gold Potatoes - 3 soft boiled
Onion - 1/2
Ginger - 1tsp grated
Garlic - 2 cloves (optional)
mustard seeds - 1/2 tsp
urad dal - 1 tsp
Roasted Chana Dal - 1 tbsp
hing - a pinch
turmeric - a pinch
cilantro - a handful
green chilies - 4
Chop the boiled potatoes coarsely. Heat oil and add mustard seeds, hing, green chilies.

After the seeds have popped add the urad dal. Then add onion, garlic and ginger and cook till onion is brown.

 Add the potatoes, turmeric, salt, sugar, roasted chana dal and cook covered. If required add some water. Garnish with cilantro.

Cauliflower Potato Curry (Aloo Phulkupir torkari)

1/2 Cauliflower broken into small florets
2 potatoes cut into cubes
1 carrot cut into cubes
½ tomatoes cut into pieces
1 tsp of cumin seeds
1 medium size onion cut into pieces
1 inch fresh ginger root cut and chopped
1/2 tbs of turmeric powder,
1 tbs of  red chili powder,
1 tbs of cumin powder,
1/2 tbs of coriander powder.
1 tsp garam masala
2-3 tbs fresh Cilantro
1-2 tbs peanut oil for frying
salt and sugar as per desired
Heat oil in any saucepan , then add cumin seeds , let it pop. Fry the cauliglower florets first till they are golden, then take it out and soak the excess oil  over paper towels.

Add onions, ginger and fry for sometimes till all of them have become translucent , at this point of time add potatoes and carrots and fry them at medium low for 5-7 minutes.

Add seasoning, salt and sugar. At this point of time add tomatoes and cook until the gravy has dried a little bit. Low the flame and add some warm water,cover and cook for another 8-10 mints .Garnish with fresh cilantro and 1 tsp ghee on top.

Vegetarian Dhansak

2 cups chopped spinach
1/2 cup chopped onion
1/2 cup potato chopped into big cubes
1/4 tsp ginger paste
1/4 tsp garlic paste
1/4 cup tomato pieces
A pinch turmeric
1/2 cup fresh/frozen coconut
4 green chilies
1/2 cup toor dal
1/4 cup moong and chana dal
2 tea spn coriander seeds
Ghee - 1tbsp

Cook the mixed dals with a pinch of turmeric and a drop of oil in pressure cooker.

Heat a little oil and fry ginger, garlic and onions. Add potatoes and cook for some time. Close the lid and let them cook, stir occasionally. When the onions turn slightly brownish, add spinach leaves tomatoes.

Heat a little oil in a separate vessel and fry coriander seeds. Grind them with green chilies and coconut. Add the ground paste and cooked dal-spinach to onion mixture along with required amount of water and cook till done.

Add salt to taste and a tbsp of ghee on top. Serve hot with brown rice.

American Chopsuey

Whole wheat noodles - 8 oz
 A mix of Onion slices, green capsicum, carrots, green beans, cabbage, baby corn
4 garlic pods,
1 tsp ginger paste
3 tbsp tomato ketchup
1/2 tsp + 1 tsp soya sauce mixed with 1 tsp cornflour,
4 green chilies,
1/4 tsp red chlli powder
Black Pepper
Fried Eggs - 2

Chop all vegetables into thin strips or dice them. Ensure that all of them are of the same size.

Boil the noodles in salted water according to packet instructions until cooked. Make sure you don’t overcook them. Drain, pour 1 tsp of oil over it and toss the noodles. This ensures that the noodles don’t stick.

Heat oil and deep fry some of the noodles in batches until crispy , golden in color. Remove on a kitchen towel. (Or line them on a baking sheet and bake on on low heat till they crisp).
Alternatively, heat a tbsp of oil in a nonstick pan and add some noodles. Cook on medium heat, without touching the noodles. Once they form a nice crust on the bottom, flip and then cook on the other side till it gets a crust. Remove and keep aside.

Heat olive oil in a big shallow pan on high heat and add green chilies, ginger and garlic. Saute for half a  minute, add rest of the vegetables Stir constantly for 5 mins until they seem cooked but still crisp. Cook on very high heat. Add 1/2 tsp soya sauce. Stir for 30 secs. Remove and keep aside.

 In a saucepan, add soya sauce cornflour mix and add tomato sauce and half cup water. Add salt , black pepper and red chili powder. Bring to boil while stirring constantly. Cook till desired consistency is reached.

Serving – Put crisp noodles in to serving bowl, add the vegetables and pour in the sauce over it. Add a fried egg on top.

Vegetable Lo Mein

Whole wheat noodles / brown rice noodles - 6 oz
Sesame oil - 1/2 tbsp
Peanut Oil - 1 tbsp
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions
1 cup julienne carrot (2 large)
1 cup thinly sliced green beans
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Cook the  noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon peanut oil and quickly sauté the ginger, garlic and scallions until they release aroma.

Then add the carrots and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon olive oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan.

Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

Chana Dal Vada / Split Chickpeas Fritters

Chana Dal / Split Chick Peas - 1 Cup
Dry red chilies - 2
Green Chilies - 4, chopped
Onion - 1/2,  finely chopped
Garlic- 1 pod, finely minced,
Cilantro - a handful (optional)
Fresh grated coconut - 1 tbsp. (optional)
Curry leaves - 10, chopped
Hing(Asafoetida) - a pinch

Oil for deep frying

Soak chana dal for 2 hrs or overnight, drain and keep it aside for sometime.

Grind chana dal, dry red chilies, curry leaves without adding water, to a coarse paste. Add salt and black pepper.

Remove the ground masala from mixer/blender and mix it with green chilies, onions, garlic, cilantro, hing and grated coconut.

Make small balls press with your palm to make it flat. Heat oil and deep fry in batches over a medium low flame till golden brown on both sides. Serve hot.