http://almaasrecipes.wordpress.com Just another WordPress.com weblog Thu, 31 Dec 2009 15:11:27 +0000 en hourly 1 http://wordpress.com/ http://0.gravatar.com/blavatar/007bf2287b74a894c569b34258923a7f?s=96&d=http%3A%2F%2Fs2.wp.com%2Fi%2Fbuttonw-com.png http://almaasrecipes.wordpress.com http://almaasrecipes.wordpress.com/2009/12/22/jeera-rice/ http://almaasrecipes.wordpress.com/2009/12/22/jeera-rice/#comments Tue, 22 Dec 2009 22:48:24 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=256 ]]> JEERA RICE :

Basmati rice flavoured with jeera.
 

 

 

 

 

Ingredients :

• Basmati rice  1 1/2 cups
• Cumin seeds  2 teaspoons
• Ghee  1 1/2 tablespoons
• tez pata  1 
• Black cardamom  1 
• Cinnamon  2 two inch stick
• Salt  to taste
   
   

Preparation:
 

1. Wash rice thoroughly and soak in water for half an hour. Drain.
2. Heat ghee in a pan.
3. Add cumin seeds, bay leaf, cardamom and cinnamon.
4.  When cumin seeds crackle, add the rice.
5. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy.
6. Add three cups of water. Bring to a boil. Stir once.
7. Reduce heat to minimum and cover the pan with a lid.
8. Leave a little gap, otherwise water will boil over.
9. Rice will be done when holes appear on the surface and water has been completely absorbed.
10. Fork the rice out onto a serving dish.
11. This will separate each grain.
12. Serve hot with any curry.  

]]> http://almaasrecipes.wordpress.com/2009/12/22/jeera-rice/feed/ 0 almaashusain DSC_0002 http://almaasrecipes.wordpress.com/2009/12/22/aloo-chole/ http://almaasrecipes.wordpress.com/2009/12/22/aloo-chole/#comments Tue, 22 Dec 2009 22:43:26 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=254 ]]> ALOO CHOLE :

Potatoes and kabuli chana cooked with spices go well with puris
 
 

Ingredients

•  Chickpeas (kabuli chana)  1 1/2 cups
• Potatoes  2 medium
• Oil  5 tablespoons to shallow fry
• Cumin seeds  2 tablespoons
• Green chillies, slit  4-6 
• Garlic paste  1 tablespoon
• Ginger paste  1 tablespoon
• Coriander powder  2 tablespoons
• Cumin powder  2 tablespoons
• Red chilli powder  1 1/2 teaspoons
• Dry mango powder (amchur)  1/2 teaspoon  optional
• Salt  to taste
• Garam masala powder  1 teaspoon 
• Tomatoes  2 medium 
   
     

Prepration: 

1. Wash and soak chickpeas in four cups of water overnight.
2.   Drain chickpeas, add six to eight cups water,. Pressure cook for twenty minutes or until soft and completely cooked.
3. Drain the cooked chickpeas and reserve the cooking liquor.
4.   Peel the boiled potatoes and cut them into one inch sized cubes.
5. Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir.
6.  In another pan heat sufficient oil, add potatoes and shallow fry till golden.
7. Drain onto an absorbent paper and keep aside.
8. Add boiled chickpeas to the masala, add some more cooking stock and salt.
9.  Add fried potatoes to the chole and mix.
10. Add the crushed masala, garam masala powder and mix.
11.  Add a little water .
12. Cut the tomatoes into quarters.
13.  Heat three tablespoons of oil in a pan,
14. add tomatoes and sauté for a few minutes.
15. Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot. 

]]> http://almaasrecipes.wordpress.com/2009/12/22/aloo-chole/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/baingan-bharta/ http://almaasrecipes.wordpress.com/2009/12/22/baingan-bharta/#comments Tue, 22 Dec 2009 22:36:02 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=252 ]]> BAINGAN BHARTA :

A North Indian speciality of roasted brinjals, skinned and made into a simple way and its very delicious.
 
 

Ingredients :

• Brinjals  1 kilogram
• Oil  3 tablespoons
• Cumin seeds  1 teaspoon
• Onions, chopped  3 medium
• Ginger  2 inch piece
• Green chillies, chopped  2 
• Red chilli powder  2 teaspoons
• Salt  to taste
• Tomatoes, chopped  4 large
• Fresh coriander leaves, chopped  1 1/2 tablespoons 
   
    

Preparation:
 

1.  Wash  and  dry (bringal)eggplants.
2. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.
3.  You can cool them by dipping them in water.
4. Remove skin and mash the pulp completely.
5. Heat oil in a kadai.
6.  Add cumin seeds.
7. Cook for half a minute and add onions and sauté until translucent.
8.  Add ginger and green chillies and cook for a minute.
9. Add red chilli powder and mashed roasted eggplants.
10.  Cook for seven to eight minutes over medium heat, stirring continuously.
11. Add salt to taste.
12.  Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.
13. Garnish with chopped coriander leaves and serve hot.

]]> http://almaasrecipes.wordpress.com/2009/12/22/baingan-bharta/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/baigan/ http://almaasrecipes.wordpress.com/2009/12/22/baigan/#comments Tue, 22 Dec 2009 22:31:26 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=250 ]]> BAGHARE BAINGAN :

Hyderabadi style stuffed eggplants 
  
 
 
 

Ingredients :

• Baby brinjals  250 grams
• Onions  2 medium
• Ginger  1 inch piece
• Garlic  6-8 cloves
• Curry leaves  1 sprig
• Coriander seeds  1 1/2 teaspoons
• Peanuts  2 tablespoons
• Cumin seeds  1/2 teaspoon
• Dry coconut (khopra), grated  1 tablespoon
• Turmeric powder  a pinch
• Red chilli powder  1/2 teaspoon
• Tamarind pulp  2 tablespoons
• Oil  1/2 cup
• Salt  to taste
   
   

 

Preparation:
 

1. Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem.
2. Peel, wash and quarter onions.
3. Dry roast on a tawa till they turn lightly brown and soften.
4. Peel, wash and roughly chop ginger and garlic.
5. Wash curry leaves and pat them dry.
6. Dry roast together coriander seeds, , peanuts, cumin seeds, , khopra till they begin to change colour and give out a nice aroma.
7.  Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste.
8.  Add tamarind pulp and mix well.
9. Stuff this mixture into the slit brinjals and reserve the remaining mixture.
10. Heat oil in a kadai, add curry leaves and sauté for a minute.
11. Add the stuffed brinjals and sauté for about ten minutes.
12. Add the reserved masala mixture and mix gently.
13. Add half a cup of water, cover and cook over medium heat till the brinjals are fully cooked and oil comes to the surface.
14. Serve hot. 

]]> http://almaasrecipes.wordpress.com/2009/12/22/baigan/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/dam-aloo/ http://almaasrecipes.wordpress.com/2009/12/22/dam-aloo/#comments Tue, 22 Dec 2009 22:25:16 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=248 ]]> DUM ALOO 

Fried potatos with rich gravy.

 

Ingredients :

• Baby potatoes  20-24 
• Oil  to deep fry
• Mustard oil  2 tablespoons
• Cumin seeds  1 teaspoon
• Onions, chopped  2 large
• Ginger-garlic paste  1 tablespoon
• Tomatoes, chopped  3 large
• Red chilli powder  1/2 tablespoon
• Cumin powder  1/2 teaspoon
• Coriander powder  1 tablespoon
• Turmeric powder  1/2 teaspoon
• Salt  to taste
• Garam masala powder  1/2 teaspoon
• Fresh coriander leaves, chopped  1 tablespoon
• Ginger, cut into thin strips  1 inch piece 
   
    
   

 

Preparation:

1. Peel, wash and prick potatoes all over with the help of a fork.
2.  Keep in salted water for fifteen minutes.
3.  Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
4. Drain and place on an absorbent paper and keep aside.
5. Heat  oil in a pan add cumin seeds  and cook on medium heat till the cumin seeds change colour.
6. Add onion andstir  for three to four minutes or till the onion turns light golden.
7.  Add ginger-garlic paste and sauté for a minute.
8.  Add a little water and stir.
9.  Add tomatoes and cook for a minute.
10.  Add a little water and cook till tomatoes turn pulpy.
11. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir.
12. Add fried potatoes and stir to mix well and cook for two minutes.
13.  Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy.
14. Add garam masala powder and stir.
15.  Remove from heat and serve hot garnished with coriander leaves and ginger strips. 

]]> http://almaasrecipes.wordpress.com/2009/12/22/dam-aloo/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/aloo-gobi/ http://almaasrecipes.wordpress.com/2009/12/22/aloo-gobi/#comments Tue, 22 Dec 2009 22:17:41 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=246 ]]> ALOO GOBHI  :

Simple way to prepare aloo gobi ,popularly eaten in North India 
  
 
 
 
 

Ingredients :

• Potatoes  3 medium
• Cauliflower  1/2 small
• Oil  1 1/2 tablespoons
• Cumin seeds  1 teaspoon
• Ginger, cut into thin strips  2 inch piece
• Green chillies, slit  3 
• Salt  to taste
• Turmeric powder  1/2 teaspoon
• Coriander powder  2 teaspoons
• Red chilli powder  1/2 teaspoon
• Garam masala powder  1/2 teaspoon
• Fresh coriander leaves, chopped  2 tablespoons 
   
    
   

Preparation:

1. Peel the potatoes, halve and slice. You can also cut them into small pieces.
2. Wash the cauliflower, remove stems and separate into florets.
3. Trim the stem and cut into small pieces.
4. Heat one to one and a half tablespoons of oil in a kadai.
5.  Add cumin seeds, ginger, green chillies and sauté.
6. Add potato pieces, cauliflower pieces and salt.
7.  Mix and add turmeric powder and mix well.
8. Cover and cook on low heat.
9.  The vegetables should cook in their own steam.
10. Keep stirring from time to time.
11.  After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder.
12. Mix and cover again.
13. Cook till the vegetables are totally tender.
14. Serve hot garnished with fresh coriander leaves.

]]> http://almaasrecipes.wordpress.com/2009/12/22/aloo-gobi/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/sambur/ http://almaasrecipes.wordpress.com/2009/12/22/sambur/#comments Tue, 22 Dec 2009 22:12:58 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=244 ]]> SAMBHAR :

Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice ,idli.
 

 
 
 

Ingredients :
  

• Split pigeon pea (toor dal/arhar dal)  1/2 cup
• Turmeric powder  1/4 teaspoon
• Oil  4 tablespoons
• Drumsticks , 2 1/2 inch pieces  10-12 pieces
• potato 1 nos
• cauliflower 1 floret
• Mustard seeds  1/2 teaspoon
• Whole dry red chillies  4 
• Curry leaves  10-12 
• Tamarind pulp  1 tablespoon
• Sambhar masala  1 1/2 teaspoons
• Salt  to taste
• Fresh coriander leaves, finely chopped  1/4 cup 
   
    

 

Preparation:

1.   Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil.
2.  Mash the cooked dal lightly with a wooden spoon. Boil potato and cauliflower drumsticks in two cups of water with salt till tender.
3. Heat remaining oil in a thick-bottomed pan, add , mustard seeds, broken red chillies, curry leaves and red chilli powder .
4. Add half a teaspoon of sambhar masala and cook  for a minute.
5.  Add mashed dal and stir to mix well.
6. Add tamarind pulp to the boiling vegetables and mix.
7. Add this mixture to the dal mixture, mix well and let it come to a boil.
8.  Add the remaining sambhar masala and mix again.
9. Adjust salt.
10.  Garnish with chopped coriander leaves .
11.  serve hot with idli, dosa, medu vada or with steamed rice.

]]> http://almaasrecipes.wordpress.com/2009/12/22/sambur/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/dalcha/ http://almaasrecipes.wordpress.com/2009/12/22/dalcha/#comments Tue, 22 Dec 2009 22:03:28 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=240 ]]> DALCHA :

Dalcha  preparation made using four dals. 
  
 
 

Ingredients :

•  Split Bengal gram (chana dal)  1/4 cup
• Split pigeon pea (toor dal/arhar dal)  1/4 cup
• Split red lentil (masoor dal)  2 tablespoons
• Split green gram skinless (dhuli moong dal)  2 tablespoons
• Turmeric powder  1 teaspoon
• Red chilli powder  1 1/2 teaspoon
• Salt  to taste
• Tamarind  1 lemon sized ball
• Oil  3 tablespoons
• Onions, sliced  2 medium
• Ginger paste  2 teaspoons
• Green chillies, slit  5-6 
• Desi ghee  2 tablespoons
• Cumin seeds  1 tablespoon
• Whole dry red chillies, broken  5-6  
• Garlic, chopped  6-8 cloves 
   
    
   

Preparation:

1. Wash and  soak all the  dals in plenty of water for at least half an hour.
2. Drain and add half-teaspoon turmeric powder, half-teaspoon red chilli powder, salt and four cups of water.
3. Pressure cook for four to five whistles or till it is completely cooked.
4. Soak tamarind in one-cup warm water for half an hour, remove the pulp, strain and keep aside.
5.  Heat oil in a pan and add onions. Sauté till lightly browned.
6.  Add ginger paste, remaining red chilli powder, remaining turmeric powder and slit green chillies. Stir-fry briefly and add ash gourd pieces.
7. Sauté for three to four minutes and add the cooked dal.
8. Cook covered on medium heat for about ten minutes .
9. Add tamarind pulp and half a cup of water and cook on medium heat for four to five minutes, stirring occasionally.
10.  Reduce heat and simmer for another five minutes cover it with a lid immediately to trap the aroma.
11.   Serve hot.  
     

]]> http://almaasrecipes.wordpress.com/2009/12/22/dalcha/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/dal-makhani/ http://almaasrecipes.wordpress.com/2009/12/22/dal-makhani/#comments Tue, 22 Dec 2009 21:53:47 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=238 ]]> DAL MAKHANI :

 A spicy and heavy dal preparation made with a combination of rajma and urad dal
 

 

Ingredients :

•  Whole black gram (sabut urad dal)  1/2 cup
• Red kidney beans (rajma)  2 tablespoons
• Salt  to taste
• Red chilli powder  1 teaspoon
• Ginger, chopped  2 inch piece
• Butter  3 tablespoons
• Oil  1 tablespoon
• Cumin seeds  1 teaspoon
• Garlic, chopped  6 cloves
• Onion , chopped  1 large
• Green chillies, slit  2 
• Tomatoes, chopped  2 medium 
• Garam masala powder  1 teaspoon 
   
     

Preparation:

1. Pick, wash and soak sabut urad and rajma overnight in three cups of water.
2. Drain, pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles.
3. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
4. Heat butter and oil in a pan.
5.  Add cumin seeds.
6. When they begin to change colour, add ginger, garlic and onion and sauté till golden.
7. Add slit green chillies, tomatoes and sauté on high heat.
8. Add the remaining red chilli powder and stir till the tomatoes are reduced to a pulp.
9. Add the cooked dal and rajma along with the cooking liquour.
10. Add some water if the mixture is too thick.
11. Add garam masala powder and adjust salt.
12. Heat on low flame till the dals are totally soft and well blended.
13.  Serve hot.

]]> http://almaasrecipes.wordpress.com/2009/12/22/dal-makhani/feed/ 0 almaashusain http://almaasrecipes.wordpress.com/2009/12/22/dal-fry/ http://almaasrecipes.wordpress.com/2009/12/22/dal-fry/#comments Tue, 22 Dec 2009 21:44:04 +0000 almaashusain http://almaasrecipes.wordpress.com/?p=235 ]]>  DAL  FRY:

A  dal fry  preparation
 

Ingredients :

•  Split pegion pea skinless (toor dal)  1 cup
• Ginger  1/4 inch piece
• Salt  to taste
• Turmeric powder  3/4 teaspoon
• Ghee  3 tablespoons
• Cumin seeds  1/2 teaspoon
• mustard seeds
• carry leaves
• red dry chilli 2 nos.
• green chilli paste 2 tspn.
   
    

  Preparation:

1. Wash and soak the dal for half an hour.
2.  Wash and crush ginger well.
3. Add salt, turmeric powder and two cups of water to the dal and boil.
4.  Reduce heat and cook till the dal is almost done.
5.  Heat ghee /oilin a pan, add cumin seeds, mustard seeds carry leaves, green chilli paste, dry red chilli and salt.
6. When the seeds change colour add to the dal and stir.
7.  Serve hot.

]]> http://almaasrecipes.wordpress.com/2009/12/22/dal-fry/feed/ 0 almaashusain