Kutchi Dabeli

 Ingredients

1 tbsp Chilli powder  

1/2 tsp Amchur powder

1/2  tsp Black salt

1/2"  piece of Cinnamon

1 Green cardamom  

1 Black cardamom

1/2 tsp Cloves  

1/2 piece of Star anise

1  Bay leaf  

1/2 tsp Stone flower

1/3  Cup Coriander seeds  

1 tsp Cumin seeds

1/2 tsp Black pepper 

1/2 tsp Fennel seeds

1 tbsp Sugar  

2 tbsp Grated coconut

8 piece of Garlic 

 7 dry Red chillies

1 tsp Cumin pdr

1/2 tsp Black salt

1/4 Cup Tamarind  

1/2 Cup Chopped dates

1/4  Cup Jaggery  

1 tbsp Chilli powder

1/2  tsp Cumin powder  

1/2 tsp Dry ginger powder

1/2  tsp Black salt 

1/2 tsp Asafoetida

1 tbsp Oil  

4 medium Potatoes

1 tsp Cumin seeds  

1/2 tsp Asafoetida

1/2 -1 tsp Dabeli masala  or as needed

2 tbsp Sweet chutney

1/4  Cup Chopped Coriander leaves  

1/4 Cup Grated Coconut

1/4  Cup Pomegranate arils  

1/4 Cup Masala peanuts

1 tbsp Oil  

12 pieces Pav

1/4  Cup Nylon sev

Preparations

For dabeli masala, heat a pan and add all the whole spices, and a pinch of salt and sauté them on low heat.

Add the coconut and continue roasting all the ingredients until the spices are fragrant.

Cool the roasted spice and add them to a blender.

Add the powdered spices, sugar and blend to a smooth prefer.

Add salt to taste, blend again and keep aside.

For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.

Cool the soaked chillies and deseed them if you want the chutney to have a smoother consistency and be less spicy.

Add all the ingredients to the blender, with required amount of salt and water and blend to a semi thick, smooth paste.

For sweet chutney, heat some water enough to soak the tamarind and let it soak for 15-20 minutes.

After the water is cooled, squeeze the tamarind to separate the pulp.

Heat oil in vessel and saute the powdered spices briefly without burning.

Add the water with the tamarind pulp and the remaining ingredients and add some more water enough to boil the ingredients.

Let it boil on low heat till it become semi thick.

Remove the pieces of the date and set aside.

For dabeli filling, boil the potatoes very well, peel and mash them.

Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.

Add the dabeli masala and saute it.

Add the mashed potatoes, sweet chutney and mix well.

Add the chopped coriander leaves and mix well.

Set the dabeli filling in a plate, cover the top with grated coconut, masala peanuts and pomegranate arils and press them well.

For assembling the Kutchi Dabeli, cut the pav in half alongside the width.

Toast it lightly.

Spread the sweet chutney on inner side of one half of the pav and the spicy chutney on inner side of the other half.

Add the dabeli filling in generous amounts on one half of the Fresho pav and place the other half on top.

Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve. 

 

 

 

 

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Vegetable Saagu

 Ingredients

for boiling vegetables:

1 carrot

½ cup peas

potato 1 chopped

beans 10 chopped

salt to taste

turmeric 1/4 tsp 

water 2 cups 

for masala paste:

coconut 1/2 grated 

2 tbsp roasted gram dal 

cashews 4 

1 tbsp poppy seeds

1 inch cinnamon 

 3 cloves

½ tsp pepper  

1 inch ginger 

 2 cloves garlic

½ onion / 1 small onion 

handful coriander leaves

green chilies 5

water 1/4 cup 

for curry:

oil 2 tbsp 

mustard 1 tsp

cumin  1/2 tsp 

hing 1/8 tsp

curry leaves few 

onion 1/2 finely chopped

tomato 1 chopped 

capsicum 1/2 copped

turmeric 1/4 tsp

salt to taste 

water 1/2 cup

Instructions

in a saucepan add carrot, peas, potato and  beans in a saucepan, add 1 tsp salt, ¼ tsp turmeric, and 2 cups water.

Boil for 5 minutes or until the vegetables are half cooked. Keep aside.

To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.

Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.

Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, chilies, and ¼ cup water.

Grind to a smooth paste. Keep aside.

In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.

Add ½ onion and saute well.

Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.

Saute for 2 minutes or until tomatoes soften.

Now add in prepared masala paste and cook till the oil separates.

Add in cooked vegetables and mix well.

Adjust the consistency by adding ½ cup water or as required.

Cover and cook for 5 minutes or until the vegetables are cooked well.

Enjoy Veg Saagu with poori or roti.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Mushroom Pizza

  

 Earthy mushrooms layered over a crisp base bring warmth and umami to every slice. Garlic and olive oil amplify the flavour, making this pizza rustic and satisfying.

Ingredients

For pizza dough:

• All-purpose flour – 2 cups
• Instant yeast – 1 tsp
• Sugar – 1 tsp
• Salt – ¾ tsp
• Olive oil – 1½ tbsp
• Warm water – ¾ cup

For simple homemade tomato passata:

• Ripe tomatoes – 4 large
• Olive oil – 1 tbsp
• Salt – to taste

For topping:

• Mushrooms – 200 g, sliced
• Mozzarella cheese – 150 g
• Garlic – 2 cloves, sliced
• Olive oil – 1½ tbsp
• Salt and pepper – to taste

Method

1. Mix flour, yeast, sugar, salt, olive oil, and water into a soft dough. Rest 60–90 minutes until doubled.
2. Preheat oven to 240–250°C for 15 minutes.
3. Sauté mushrooms with olive oil and garlic until lightly golden.
4. Stretch the dough, spread the passata, add the mozzarella, then the mushrooms.
5. Bake for 12–14 minutes until the crust is crisp and the cheese melts.

Tip: Avoid overcrowding mushrooms, or they’ll steam instead of roasting.

 

 

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Vegetable Yakhni Pulao

   

Ingredients

Spices to be powdered

1 tsp Ajwain / Carom seeds

1 tbsp Coriander Seeds

1 tsp Fennel seeds (Saunf)

3 Cloves 

4 Cardamom  Pods/Seeds

2 inch Cinnamon Stick 

2 to 3 Whole Black Peppercorns

For the Rice:

2 cups Vegetable stock, or water

2 cups Basmati rice

1 Onion, finely chopped

1 inch Ginger, grated

4 cloves Garlic, grated

2 Green Chilies, slit

1 Bay leaf 

1 Carrot  thinly sliced

1 cup Cauliflower  cut into florets

1/2 cup Green beans (French Beans), thinly sliced

1/2 cup Green peas 

1 cup Curd whisked

1/2 cup Mint Leaves (Pudina), finely chopped

Salt, to taste

4 tbsp Ghee

For Garnishing:

1/4 cup Caramelized onions

Mint Leaves (Pudina), for garnish

1 tsp Ghee

1 tbsp Cashew nuts

1 tbsp Sultana Raisins

 

Preparations

Roast all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small pan over medium heat. This will take about 4 to 5 minutes.

Once roasted, make a coarse powder and keep aside.

Prepare the caramelized onions for garnish. Heat a pan with some oil. Add the thinly sliced onions and cook till it turns brown in colour. Keep it aside.

In another small pan, add a tablespoon of ghee and roast the cashewnuts over medium heat until golden brown and crisp. Once golden brown, add the raisins and saute for a few minutes and turn off the heat. Keep this aside for garnish.

The final step is to cook the rice with the stock and vegetables.

In a large sauce pan over medium heat, add 3 tablespoons of ghee. Add the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas.

Add the spice powder mix, the chopped vegetables and the rice. Stir for a few minutes until you can see the rice is well coated with the spices.

After a few minutes, add the vegetable stock/water and the yogurt. Add the salt and the chopped mint leaves. Stir well to combine. Bring the Yakhni Pulao to a brisk boil.

Once it comes to a brisk boil, turn the heat to low, cover the pan and cook the pulao until all the rice is absorbed. The rice should be of grainy texture.

Once all the water is absorbed, turn off the heat. Allow the Yakhni Pulao to rest for 10 minutes before you can stir.

After 10 minutes, open, add the chopped coriander leaves and give it a stir with a large fork and fluff up the rice.

Transfer to a serving dish, garnish with the caramelised onions, cashew nuts and mint leaves.

Serve the Yakhni Pulao with Paneer Tikka Masala and Punjabi Dal. 

 

 

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Quick Noodles

  

Ingredients

 2 packets noodles

1 tbsp vegetable oil

1 cup onion, sliced

1 cup pepper, sliced

1 cup carrot, julienne

1 cup spring onions , sliced

1 cup mushrooms, sliced

1/2 Iceberg/romaine lettuce

1 tbsp ginger & garlic chili paste

1 tbsp soy sauce

1 tbsp schezwan sauce

1/2 tsp turmeric powder

1 tsp sugar

1 tbsp coriander, chopped

1 tbsp lemon juice

1 tsp vinegar

 

Preparations

Cook the noodles in boiling water according to the instructions depending upon the kind of noodles you are using. Drain, cool under running water.

Add a few drops of oil to the noodles to prevent them from sticking to each other.

In a wok, heat some oil to almost smoking point.

Then add the sliced onions, peppers, carrots, spring onions and mushrooms and the ginger garlic chilli paste.

Mix the soy, schezwan, turmeric and the sugar in a small bowl and mix well.

Add this mix to the vegetables. Then add the noodles and toss well. Season to taste.

Finish with chopped coriander and toasted crushed peanuts and lemon juice.

Notes

You can add cabbage also in this recipe.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs