Serves 6
Cook time: 30 minutes
Ingredients & Recipe:
1) Take a cup of fresh, green chana sprouts and a green chilli and grind them to make a smooth paste/puree.
2) In a saucepan, heat 2 tbsp of oil with 1 tbsp of ghee and splutter some cumin seeds with curry leaves.
3) Saute a finely chopped onion until light pink. Add 3 tsp of kasuri methi, 2 minced garlic cloves & 1 tbsp minced ginger and saute for another 2 minutes.
4) Then add, diced tomato, pureed chana, cup of fresh, green chana sprouts, 2 tsp turmeric powder, 2 tbsp red chilli powder, 1 tbsp dhaniya-jeera powder, 1 tbsp garam masala, 4 tsp salt, 4 tsp sugar and 1 cup of water and cook all the ingredients on medium heat until the whole chana softens.
5) When ready, garnish with grated coconut and serve with rice/tortilla.
Sunday, December 7, 2008
Green egg curry
Serves 6
Cook time: 30 minutes
Ingredients & Recipe:
1) Take 5 tbsp sesame seeds, 2 green chillies, some water and grind to get a pasty consistency.
2) In a saucepan, heat oil and add some mustard & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its turn light pink.
3) Then add the sesame & chilli paste and lightly fry it for 5-6 mins.
4) Next, add a cup of milk and 2 tsp salt. Then, add slightly-slit 4 boiled eggs and let the ingredients in the sauce pan cook for ~10 minutes.
5) Next, add 1 tsp garam masala, dhaniya-jeera powder and cook to boil.
6) Garnish with sliced almonds and serve with chapati/tortilla/roti.
NOTE: Some of the recipes on my blog are courtesy online recipe websites. While I continue to experiment with recipes from different sources or my own creations, I only post the ones for which I get a stamp of approval from my husband/family.
Cook time: 30 minutes
Ingredients & Recipe:
1) Take 5 tbsp sesame seeds, 2 green chillies, some water and grind to get a pasty consistency.
2) In a saucepan, heat oil and add some mustard & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its turn light pink.
3) Then add the sesame & chilli paste and lightly fry it for 5-6 mins.
4) Next, add a cup of milk and 2 tsp salt. Then, add slightly-slit 4 boiled eggs and let the ingredients in the sauce pan cook for ~10 minutes.
5) Next, add 1 tsp garam masala, dhaniya-jeera powder and cook to boil.
6) Garnish with sliced almonds and serve with chapati/tortilla/roti.
NOTE: Some of the recipes on my blog are courtesy online recipe websites. While I continue to experiment with recipes from different sources or my own creations, I only post the ones for which I get a stamp of approval from my husband/family.
Saturday, December 6, 2008
Tomato Soup
Serves: 4
Cook time: 10-15 mins
Ingredients & Recipe:
Cook time: 10-15 mins
Ingredients & Recipe:
1) In a saucepan, mix 1 cup water, 1 can of chicken broth, 2 tbsp of butter, 4 peppercorns (whole pepper), 1 bay leaf, 1/2 stick cinnamon stick, 1 tsp crushed pepper, 2 tbsp red chilli powder, salt to taste.
2) Then add 4 tbsp plain tomato paste (canned or fresh), 2 tbsp diced tomatoes (canned or fresh) and bring all the ingredients to a boil.
3) Once the contents, above, start to boil, add 1 tbsp curshed oregano, and 1 tbsp cornstarch and let all this boil in together for another couple minutes.
4) Take the saucepan off the heat and strain all the ingredients. You may need to squeeze out the diced tomatoes to get the flavor out into the strained soup.
5) Garnish with a leaf of cilantro & croutons. Nnjoy during a chilly winter day or as an appetizer!
Potato in tomato sauce
Serves: 2
Cook time: 15 mins
Ingredients & Recipe:
1) Peel 1 large potato and slice it thin (thickness of 2 wafers put together).
2) In a flat pan, heat some 2 tablespoon oil with 2 tablespoon ghee.
3) Add jeera and after it spluterrs, add 1 cubed tomato.
4) After the tomatoes are half-cooked, add the sliced potatoes and toss them in the ghee for a couple minutes.
5) Then add 2 tablespoons of tomato paste, add 3/4 cup water, 1 teaspoon salt, 1 teaspoon chilli powder, 1 teaspoon sambhar masala. Then, cover the pan and let the potatoes cook, on high heat, for around 10-12 minutes.
6) Garnish with cilantro when ready and serve hot with tortilla/paratha/chapati/rice.
Cook time: 15 mins
Ingredients & Recipe:
1) Peel 1 large potato and slice it thin (thickness of 2 wafers put together).
2) In a flat pan, heat some 2 tablespoon oil with 2 tablespoon ghee.
3) Add jeera and after it spluterrs, add 1 cubed tomato.
4) After the tomatoes are half-cooked, add the sliced potatoes and toss them in the ghee for a couple minutes.
5) Then add 2 tablespoons of tomato paste, add 3/4 cup water, 1 teaspoon salt, 1 teaspoon chilli powder, 1 teaspoon sambhar masala. Then, cover the pan and let the potatoes cook, on high heat, for around 10-12 minutes.
6) Garnish with cilantro when ready and serve hot with tortilla/paratha/chapati/rice.
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