Masala Chaas.

 

Masala chaas is the ideal summer drink!Made with curd,chilled water and some spices, it’s not only light and refreshing but also good for your gut!

Ingredients:

1 cup plain Curd.

2 cups Cold Water.

1 Green Chili chopped finely.

1/2 inch Ginger grated.

1 tbsp Coriander Leaves chopped finely.

1/2 tspb roasted Cumin Powder.

1/2 tspn Black Salt/Rock salt.

1/4 tspn Chat Masala.

Salt to taste.

Method:

Add all ingredients except coriander leaves to a blender.
Blend till combined.
Pour into serving glasses, garnish with chopped coriander leaves.
Serve chilled.

Happy Cooking!!!

Sameera.

Masala Puri.

These are poori’s with little twist.Its a spicy version of the regular poori, which calls for the addition of Indian spices like turmeric powder and red chilli powder to whole wheat flour dough mixture.

I have a fond memory of my mom making these pooris to carry with us during road travels as they last long and I used to love having them with mixed fruit jam.

It is a favourite Gujarati tea time snack, each home has their own version of the masala poori recipe.Here I am sharing my version…

Ingredients:

1 cup Whole Wheat Flour.

1/4 cup Besan.

1/2 tsp Turmeric Powder.

1 tsp Red Chilli Powder.

1/2 tsp Coriander & Cummin Seeds Powder.

1/2 tsp Ajwain crushed.

2 tbsp Coriander Leaves chopped finely.

1 tbsp Oil & Oil for frying.

Water for kneading dough.

Salt to taste

Method:

In a wide bowl, mix whole wheat flour, besan,al the dry spices,salt and chopped coriander leaves.

Slowly add water to form a slightly firm dough,add oil and grease the dough well.

Cover and let it rest for at 20 minutes.

Now divide the kneaded dough into approx 15 equal portions.

Apply littke oil to puri press,plce one ball and press firmly to form poori.

Alternately pur is can be rolled using rolling pin.

Make pooris out of all the balls,keep aside.

Heat oil in a kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a single poori into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.

Flip over the poori and allow to cook for a few seconds till it attains a light golden shade.

Place the poori over an absorbent paper towel to absorb excess oil.

Serve warm with potato masala, aloo bhaji, pickle or any curry of your choice.

Happy Cooking!!!

Sameera.

 

Amritsari Aloo Kulcha.

Amritsari Kulcha is a popular traditional flat bread from Amritsar,Punjab.
It is prepared with maida and spicy potato stuffing and is typically baked in indian tandoor oven .
Today we are going to make it on tava using stove top.
For this dish to come out well,use iron tava as kulcha will not stick to non stick tava and you won’t be able to get tandoor effect.

Ingredients:

For Kulcha:

2 cups Maida.

1/2 tsp Baking Powder.

1/4 tsp Baking Soda.

2 tbsp Ghee

1/2 cup Yoghurt.

Luke warm water to knead the dough.

Salt to taste.

For kulcha stuffing:

2 cups boiled Potatoes.,peeled and mashed.

1 cup Onion chopped finely.

2 Green Chillies chopped finely.

1/2 bunch Coriander Leaves,chopped finely.

1 tbsp Cumin Seeds.

1 tbsp Coriander Seeds.

1 tbsp Ajwain.

1 tsp Chat Masala.

Salt to taste.

Other Ingredients:

2 tsp Black Sesame Seeds.

3 tbsp Coriander’s Leaves, finely chopped.

2 tbsp Butter.

Method:

In a bowl, mix all purpose flour, baking soda, baking powder, ghee and yoghurt. Knead the mixture into a soft dough using little water if required,cover it with a damp muslin cloth and keep aside to rest for half an hour.

Dry roast cumin and coriander seeds in a pan and crush in a mortar and pestle.

Mix boiled potatoes, chopped onion, green chillies, coriander leaves, crushed coriander and cumin seeds,ajwain in a bowl. Add salt, chaat masala and mix well.keep aside.

Pinch a ball sized dough and roll to 5 inch circular disk,spread some ghee on it,place aloo stuffing in the centre take the edge and start pleating bringing to centre.

Sprinkle some sesame seeds and coriander leaves on one side of the kulcha.

Gently roll to oval shape using rolling pin.

Brush other side lightly with water.

Slowly place the kulcha on hot tava with water side down and and press gently.

After a minute, flip the tawa upside down and cook kulcha directly on flame till it turns golden brown in color.

Kulcha will get lovely spots like tandoor.

Spread some butter.

And remove from tava.

Serve the amritsari kulcha with chole, onion and green chillies.

Recipe for chole-https://udarbharna.com/2013/09/19/punjabi-chole/

Happy Cooking!!

Sameera.

Paneer Capsicum Masala.

This is a quick and simple vegetarian recipe, here paneer (cottage cheese) is added to sautéed onions, tomatoes and spices for a satisfying hot dish goes very well with Phulkas.

Ingredients:

1 tbsp Oil .

½ tsp Cumin Seeds.

½ cup finely chopped Onion.

1 tspn Ginger-Garlic Paste.

2 Green Chillies finely chopped.

1/2 cup Tomatoes finely chopped.

¼ tspn Turmeric Powder.

½ tspn Red Chilli Powder.

½ tspn Coriander Powder.

½ tspn Garam Masala Powder.

200 gms Paneer (cottage cheese),cut into tiny pieces.

2 Capsicums chopped into cubes.

Salt to taste

2 tbsp chopped Coriander Leaves.

Method:

Cut Paneer and caosicum into  cubes,keep aside

Finely Chop the onions, tomatoes and green chillies. Keep aside.

Heat oil in a pan.Add cumin seeds. Let them crackle and change color. Once they get browned, add onions.Mix well and sauté the onions. When the onions become translucent, add ginger-garlic paste and chopped green chilies.

Sauté for some seconds till the raw aroma of the ginger-garlic goes away.
Now add tomatoes and sauté on medium-low heat till they become soft.
Now add turmeric, red chili powder, coriander powder and garam masala powder.

Mix well and sauté for 5 to 6 seconds.Now add capsicum,paneer and salt,Mix well and cook for 2 minute.

Add chopped coriander leaves mix lightly.

Remove in a serving bowl and serve hit with phulkas or Rotis.

Happy Cooking!

Sameera.

Prawns Thai Green Curry.

This curry is made using medium size prawns in very flavorful gravy made using fresh aromatic ingredients used in South East Asian cuisine.

This can also be made with chicken or vegetables.With a gravy this good, you can put anything in it – and it will taste amazing!

I have served it today with Lemon grass rice,it makes a perfect meal…

Recipe for Lemon grass Rice-https://udarbharna.com/2020/07/28/5368/

This Thai green curry had an olive green color instead of fresh green color,as I have used dark soy sauce while making the green curry paste.

Now a days a packet of mixed ingredients required for Thai curry paste is easily available in hyper markets.

Ingredients:

For Thai green curry:

3/4 cup thick Coconut Milk.

2 tablespoon coconut oil or sesame oil.

2 cups water.

2 tbsp chopped Thai Basil Leaves.

2 cups Prawns,washed,peeled and deveined.

1/2 cup Red and Yellow Bell Peppers,chopped into cubes.

For Thai Green Curry Paste:

3 Thai Red Chillies & 1 Green Chili.

1/2 inch Galangal.

1 Medium Onion chopped.

1/2 cup Coriander Leaves.

5 Kaffir Lime Leaves .

2 Lemon Grass stalks chopped.

2 tsp Coriander Seeds.

1 tspn Cumin Seeds.

1/2 tbsp Dark Soya Sauce.

1/4 tsp Lemon Rind.

3 tbsp coconut milk.

Method:

Washed,peel and devein prawns,apply little salt and keep aside.

To make thai green curry paste,put all the ingredients in Mixie jar and grind to a slight coarse paste without adding water.


If the mixture is too dry and not getting ground, then add some more soy sauce or coconut milk and grind it.

In a pan, heat Oil,add bell peppers and saute for 2 minutes.

Add the green curry paste. Saute  for another 2 minute.

Add prawns.Mix well


Add 2 cups of water and mix well.


Cover and cook till the prawns are cooked.
Now add coconut milk and mix it with the rest of the paste.


Also add salt as required. Mix very well.
Bring the entire curry to a boil. Then garnish the curry with chopped thai basil leaves.

Remive in a serving bowl and serve the thai green curry with warm lemon grass rice or plain steamed rice.

Tip: It is best to have the Thai herbs and spices for this recipe, but if you do not have this, you could still substitute the Thai ingredients with the commonly used ingredients from the Indian kitchen.

  •  Galangal: use ginger instead
  • Kaffir lime leaves: add zest of lemon instead
  • Thai chillies: substitute green chillies.

Happy Cooking!!!

Sameera.

Kasuri Paneer

This is a quick and simple vegetarian recipe, here paneer (cottage cheese) is added to sautéed onions, tomatoes and spices for a satisfying hot dish,which also has a mild flavour of kasuri methi goes very well with Phulkas.

Ingredients:

1 tbsp Oil .

½ tsp Cumin Seeds.

½ cup finely chopped Onion.

1 tspn Ginger-Garlic Paste.

2 Green Chillies finely chopped.

1/2 cup Tomatoes finely chopped.

¼ tspn Turmeric Powder.

½ tspn Red Chilli Powder.

½ tspn Coriander Powder.

½ tspn Garam Masala Powder.

1 tsp Kasuri Methi.

200 gms Paneer (cottage cheese),cut into tiny pieces.

Salt to taste

2 tbsp chopped Coriander Leaves.

Method:

Cut Paneer into tiny pieces and keep aside

Finely Chop the onions, tomatoes and green chillies. Keep aside.

Heat oil in a pan.Add cumin seeds. Let them crackle and change color. Once they get browned, add onions.Mix well and sauté the onions. When the onions become translucent, add ginger-garlic paste and chopped green chilies.

Sauté for some seconds till the raw aroma of the ginger-garlic goes away.
Now add tomatoes and sauté on medium-low heat till they become soft.
Now add turmeric, red chili powder, coriander powder and garam masala powder.

Mix well and sauté for 5 to 6 seconds.Now add paneer and salt,Mix well and cook for 1 minute.

Add kasuri methi & chopped coriander leaves mix lightly.

Remove in a serving bowl and serve hit with phulkas or Rotis.

Happy Cooking!

Sameera.

Bhindi Sambhariya.

One of my favorite vegetarian recipe is bhindi sambhariya,tender bhindis stuffed with a mixture made with grated coconut and corriander leaves is a delicacy from Gujarati cuisine.I am a huge fan of Gujarati thali restaurants and I have a fond memory of having this dish there often…

With its traditional taste this Gujarati delicacy can be served at any occasion and with any meal.

So here goes the yummy recipe…

Ingredients:

1/4 kg tender Bhindi (Okra).

3 tbsp Oil.

1/4 tsp Asafoetida.

For stuffing:

6 tbsp Coriander Leaves chopped finely.

6 tbsp freshly grated Coconut.

1 tbsp crushed Ginger Green Chilli.

1/2 tbsp Dhana Jeera Powder.

1/2 tspn Garam Masala Powder.

1 tbsp Sesame Seeds.

1tbsp Sugar.

1 tbsp Oil.

Salt to taste.

Method:

Wash and pat dry bhindi. Cut bhindi into 2,Make a slit length wise in each bhindi.

Mix all the ingredients meant for stuffing in a bowl. Keep aside.

Stuff equal amount of stuffing in each bhendi, stuff all the bhindis and keep aside

Heat oil in a pan, once hot, add asafoetida and saute for few seconds. Add the stuffed bhindi and spread them around the vessel in a single layer.

Add any left over stuffing and cook on low medium flame with lid. Every few minutes turn the bhindi to allow even cooking on all sides.Cook on slow flame for 10 minutes or till the bhendi us cooked .

Remove in a serving dish and Serve with roti or dal rice.

Happy Cooking!!!

Sameera.

Gujrati Dal

With an amazing sweet and sour taste this traditional Gujrari Dal recipe is reflection of Gujarati culture and uses the typical ingredients and spices.

Goes very well with steamed rice.

Ingredients:

1 cup Arhar Dal.

2 tbsp Peanuts.

For Tempering:

1 tbsp Ghee.

1/2 tsp Rai.

1/2 tsp Jeera.

1/4 tsp Methi Dana.

1/4 tsp Asafoetida.

8 Curry Leaves.

4 Cloves.

2 Stick Cinnamon.

2 Red Chillies.

Other Ingredients:

4 piece Kokum.

1 Tomato chopped.

1 tbsp Jaggery.

Juice of 1 Lemon.

1 tbsp Ginger chopped finely.

2 Green Chillies.

1/2 tsp Red Chilli Powder.

1/2 tsp Turmeric Powder.

2 tbsp Coriander Leaves chopped.

Salt to taste.

Method:

Wash and soak dal with peanuts for 4 hours.
Pressure cook up to 5 whistles.keep aside.

Once the dal is cooked,cool slightly and blend till it is smooth.

In a pan heat oil and ghee,add Rai,jeera,methi seeds,cloves,cinnamon and Asafoetida.

Once jeera turns brown add curry leaves,red chillies and green chillies.stir for a minute.

Add kokum,tomato jagger, lemon juice,ginger,chilli powder and turmeric.Cook for 2 minutes.

Add 2 cups of water,cooked dal and peanuts,salt and chopped coriander leaves.

Simmer for 10 minutes.

Serve hot with steamed rice.

Tip:This dal is very thin in consistency,and more you simmer it,more flavorful it will become.

Happy Cooking !!!

Sameera.

Pop Corns

Hot, buttery, salty, crunchy — movie theater popcorn is as much a part of the cinema experience as the movie itself..

Due to lockdown,missing the movies in theaters as well as pop corns,so why not make it at home..

This is the easiest method of making popcorn,it not only pops almost every kernel, it also prevents the kernels from burning…

Ingredients:

2 tbsp Butter.

1 cup Popcorn Kernels.

Salt to taste.

Method:

Heat butter in a thick-bottomed pan on medium high heat. 

Put 3 or 4 popcorn kernels into the butter, wait for the popcorn kernels to pop.

When the kernels pop, add the remaining popcorn kernels in an even layer.

Cover the pot,the popcorn should begin popping soon, and all at once. Once the popping starts,gently shake the pan by moving it back and forth over the burner.

Once the popping slows to several seconds between pops, remove the pan from the heat,add salt to taste,mix well.

Remove in a serving bowl and serve immediately.

After cooling completely,Pop corns can be stored in air tight container for days.

Happy Cooking!!!

Sameera.

 

Pomegranate & Pineapple Raita.

The raita is a simple recipe with many variations and can become spicy,plain, sweet or savory.

Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.

Most common spices used in any raita is roasted jeera powder and chat masala.

Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….

Ingredients:

2 cup Curds diluted with 1 cup water.

1/2 cup  Finely chopped Pineapple.

1/2 cup Pomegranate Seeds.

1 tbsp Coriander Leaves finely chopped.

1/2 tsp Sugar.

1/4 tsp roasted Jeera Powder.

Pinch of Black Pepper Powder.

1/8 tsp Chat masala.

Method:

In a bowl mix together curds,salt,sugar,pepper powder,chat masala,roasted jeera powder and chopped coriander leaves.

Whisk till smooth,add chopped pineapple and pomegranate seeds mix well.

Remove in a serving bowl.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.