tag:blogger.com,1999:blog-27391888405857641892023-11-15T19:00:23.830+05:30Khaan PaanHey lets cook something .........Don't know how no worry Im der to help uVivek Girihttp://www.blogger.com/profile/08016662886245781304noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2739188840585764189.post-67552435438182522622008-12-03T23:15:00.000+05:302008-12-03T23:20:25.930+05:30Sindhi Saibhaji<span style="font-weight: bold;">Sindhi Saibhaji</span><br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /><br /></span><span style="color: rgb(102, 51, 255);">1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)</span><br /><span style="color: rgb(102, 51, 255);">100 gms. french beans</span><br /><span style="color: rgb(102, 51, 255);">9</span><br /><span style="color: rgb(102, 51, 255);">1/2 bunch each spinach, coriander, khatta (3 leaved) greens.</span><br /><span style="color: rgb(102, 51, 255);">1/2 bunch any other leafy greens.</span><br /><span style="color: rgb(102, 51, 255);">1 cup green gram dal</span><br /><span style="color: rgb(102, 51, 255);">1/2 cup horsegram dal (channa dal)</span><br /><span style="color: rgb(102, 51, 255);">4-5 green chillies</span><br /><span style="color: rgb(102, 51, 255);">2-3 clovettes garlic</span><br /><span style="color: rgb(102, 51, 255);">1 tsp. red chilli powder</span><br /><span style="color: rgb(102, 51, 255);">1 tsp. dhania (coriander seed) powder</span><br /><span style="color: rgb(102, 51, 255);">1 tsp. salt</span><br /><span style="color: rgb(102, 51, 255);">1/2 tsp. turmeric</span><br /><span style="color: rgb(102, 51, 255);">3 tbsp. oil</span><br /><span style="color: rgb(102, 51, 255);">1/2 tbsp. ghee</span><br /><span style="color: rgb(102, 51, 255);">2 pinches asafoetida</span><br /><br /><span style="font-weight: bold;">METHOD:</span><br /><br /><span style="color: rgb(153, 0, 0);">Clean and wash dals.</span><br /><span style="color: rgb(153, 0, 0);">Clean, wash and chop spinach and vegetables except tomato.</span><br /><span style="color: rgb(153, 0, 0);">Heat oil in a pressure cooker, add all the vegetables, spinach and dals.</span><br /><span style="color: rgb(153, 0, 0);">Mix well, add enough water to cover the contents.</span><br /><span style="color: rgb(153, 0, 0);">Add all masalas and mix.</span><br /><span style="color: rgb(153, 0, 0);">Place whole tomato on top, cover and pressurecook for 3 whistles.</span><br /><span style="color: rgb(153, 0, 0);">Cool the cooker, open and handblend the contents.</span><br /><span style="color: rgb(153, 0, 0);">Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.</span><br /><span style="color: rgb(153, 0, 0);">Serve hot with paratha or steamed rice</span><br /><br />Making time: 30 minutes (excluding cooling time)<br /><br />Makes for: 6<br /><br />Shelf life: Best freshVivek Girihttp://www.blogger.com/profile/08016662886245781304noreply@blogger.com0tag:blogger.com,1999:blog-2739188840585764189.post-46079357882618540992008-11-14T22:43:00.000+05:302008-11-14T22:51:59.297+05:30Gobi Manchurian<span style="font-size:180%;"><span style="color: rgb(51, 0, 0); font-weight: bold;">Gobi Manchurian<br /><br /></span></span><span style="font-weight: bold; color: rgb(51, 255, 51);">INGREDIENTS:<br /><br /></span>8<br />1 medium. cauliflower clean and broken into big florettes.<br />1 small bunch spring onoin finely chopped<br />2 tsp. ginger finely chopped<br />1 tsp. garlic finely chopped<br />1/4 cup plain flour<br />3 tbsp. cornflour<br />1/4 tsp. red chilli powder<br />2 red chillies, dry<br />3 tbsp. oil<br />1 1/2 cups water<br />1 tbsp. milk<br />METHOD:<br />Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.<br />Drain and pat dry on a clean cloth.<br />Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt<br />to taste.<br />Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.<br />In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.<br />Add the salt and spring onions.<br />Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.<br />Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.<br />Gradually add to the gravy and stir continuously till it resumes boiling.<br />Boil till the gravy becomes transparent. Add florettes and soya sauce.<br />Boil for two more minutes and remove.<br />Serve hot with noodles or rice.<br />Variations:<br />Dry manchurian can be made by omitting the gravy.<br />Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.<br />Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.<br />Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.<br />Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced<br />vegetables and<br />bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.<br />Fry as above and proceed as above.<br /><br /><span style="color: rgb(255, 153, 102);">Making time: 45 minutes</span><br /><span style="color: rgb(255, 153, 102);">Makes for: 6</span><br /><span style="color: rgb(255, 153, 102);">Shelf life: Best fresh</span>Vivek Girihttp://www.blogger.com/profile/08016662886245781304noreply@blogger.com0tag:blogger.com,1999:blog-2739188840585764189.post-24469998072672134422008-11-13T23:29:00.000+05:302008-11-14T01:56:59.744+05:30Aloo Palak<span style="font-size:180%;"><span style="color: rgb(204, 51, 204);">Aloo Palak<br /><br /></span></span><span style="color: rgb(255, 204, 204);">Ingredients</span><br />3 cups chopped spinach<br />2 large onions chopped fine<br />2 large potatoes boiled and peeled<br />1 tomato grated<br />2 green chillies<br />1" piece ginger<br />1 tsp. lemon juice<br />1/2 tsp. wheat or other flour<br />1 tsp. red chilly powder<br />1 tsp. cinnamon-clove powder<br />1/4 tsp. turmeric powder<br />1/2 tsp cumin seeds<br />2 pinches asafoetida<br />1/2 tsp. garam masala<br />1/2 tbsp. butter<br />4 tbsp. ghee<br />salt to taste<br /><br /><span style="color: rgb(255, 0, 0);">METHOD:<br /><br /></span>Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.<br />Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.<br />Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.<br />Keep aside.<br />Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.<br />Drain the potatoes, keep aside.<br />In the same hot ghee add the cumin seeds.<br />Add the ginger, onions and fry till very tender.<br />Add the tomato and further fry for two minutes.<br />Add all the dry masalas and fry till ghee separates.<br />Add spinach and potatoes.<br />When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice<br />Just before serving heat butter in a tiny saucepan and add the asafoetida.<br />Pour over the vegetable and mix gently.<br />Serve hot with naan or parathas or even rice.<br />Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.<br /><br /><span style="color: rgb(51, 0, 51);">Making time: 45 minutes</span><br /><span style="color: rgb(51, 0, 51);">Makes for: 6</span><br /><span style="color: rgb(51, 0, 51);">Shelf life: Best fresh<br /><br /></span> <p class="MsoNormal"><a href="http://technorati.com/faves?sub=addfavbtn&add=http://khaan-paan.blogspot.com"><img src="http://static.technorati.com/pix/fave/tech-fav-1.png" alt="Add to Technorati Favorites" /></a></p>Vivek Girihttp://www.blogger.com/profile/08016662886245781304noreply@blogger.com0