Vegetable lasagna

I attempted making this dish somewhere around 1999 when Pastas and  pizza  were not  so popular in india. I was also unaware of it. In one cookbook I saw these recipes. Being an amateur cook and completely ignorant I tried out somehow and as expected failed very badly. Then in 2000 my husband took me to a restaurant in Delhi where I tasted pasta for the first time. After the birth of my daughter it was a regular dish in my menu.

Staying abroad, vegetarian version of  lasagna was not available in the restaurants and I had to be satisfied with my own version of it and I had no idea how the actual lasagna tastes. Only after returning to Bangalore I got to eat lasagna @Eurasia I was very happy that what I was making all these days was quite close to it.

Usually I use store-bought lasagna sheets but lockdown has taught us to make everything from scratch.

 

For the lasagna sheets:

1 cup refined flour (maida
½ tsp salt
1 tsp oil

Method:

1. Knead all the above ingredients using some water and make a tight dough.

2. Cover the dough and rest for ten minutes.

3. Roll out thin rectangular sheets out of the dough using plain flour for dusting. I have made slightly broad sheets but would recommend making little narrow to avoid tearing while boiling.

4. Boil enough water in a large pan.
Add 1/2 tsp salt and 1 tsp oil to it.
The water should be bubbling hot and drop the sheets carefully one at a time.
Immediately remove it and place on a plate. Repeat the process with remaining sheets.

For the white sauce:

2 tbsp butter
2 tbsp maida
1 cup milk
Salt as per taste
1 tsp chilly flakes
½ tsp crushed pepper
1 tsp dried herbs
1 cup finely chopped mixed vegetables (beans, carrot, onions, capsicum)

Method:

1. Heat butter in a thick bottomed pan.

2. Add the veggies and saute for 2-3 minutes.

3. Whisk the flour in the milk until there are no lumps.

4. Add milk mixture to the veggies stirring continuously. Cook until it becomes thick.

5. Add the seasonings and keep aside.

For the Tomato sauce:

4 Tomatoes
6-7 garlic cloves
1 small onion, finely chopped
2 tsp chilly flakes
2 tsp dried herbs (or pasta seasonings)
1 tbsp olive oil
Salt as per taste

Method:

1. Grind the tomatoes and garlic into a chunky puree

2. Heat oil and saute the onions until translucent.

3. Add the puree and cook for about 5 minutes

4. Add the seasonings.

Assembling and baking:

1. Preheat the oven at 180° celcius

2. Take an oven proof shallow dish and pour in a little tomato sauce at the bottom

3. Place 2 lasagna sheets.

4. Spread the white sauce filling over it.

5. Place two more sheets on top

6. Top it with the Tomato sauce

7. Repeat steps 3 to 6 if you have more sheets.

8. Cover generously with grated cheese. And dot with some butter.

9. Bake the lasagna until cheese melts and changes color ( approx 20 min).

Papad ki sabji

This is an instant 5 min sabji. In Rajasthan papad is a must and readily available ingredient. So whenever you are short of green vegetables or the days when we jains do not eat any greens, this sabji comes handy.

For this sabji I recommend using old and slightly thick papads as they retain shape while cooking. Papad becomes soft as soon as it is put into hot masala.

2 papad broken into pieces
2 tbsp oil
1/4 tsp jeera
1/2 tsp haldi
1 tsp chilli pdr
1 tsp corriander pdr
1/2 tsp kachari( optional)
1 tbsp beaten curd
1 cup water
Salt

Heat oil and add jeera. Add the masala along with 1 cup of water. Bring to a good boil and add papad, salt and kachari. Cook for one min.
Switch off and add beaten curd. Mix well and serve with raw onions, kadhi and fulka.

Watch video Papad ki sabji @ https://youtu.be/pUSnY4RpQNM

Bhindi ki Sabji

Okra , Lady finger different names for our dear bhindi in english.

Reminds me of my college days. When-ever I carried bhindi ki sabji and fulka in my tiffin, friends sitting in the last rows used to finish it off stealthily during classes. Recently I met my best friend and she did not forget to mention how tasty my bhabhi used to make it.

Though its a very simple sabji, it requires a few techniques right from the beginning i.e. buying bhindi. Look for green with a smooth textured medium sized bhindi. Snip its tip if it breaks off easily then its tender and if it bends then not worth buying.
Wash the bhindi and pat it dry with a clean dry cloth. We don't want any water droplets on it as it increases its stickiness.
Another very important point is that never cut the bhindi horizontally on a chopping board.
Bhindi can have worms in it. If bhindi is fresh then chances are minimal but better to check individually. I always cut bhindi one by one holding it vertically so that I can see inside it after every slice I cut.

Serves :2

Ingredients:

• 250 gms ladyfingers/okra/bhindi
• 2 tbsp oil
• 1/4 tsp cumin seeds/jeera
• 1/2 tsp turmeric powder/haldi
• 1 tsp red chili powder
• 2 tsp coriander seeds powder 
• 2 green chili
• salt to taste

Method:

1. Cut off the crown of bhindi , snip its end and then cut the bhindi into small rounds.
2. Make one slit along the length of green chili. We are using whole chili here so that one can easily distinguish between chili and bhindi and can remove chili from the plate, if spice is not desired.
3. Heat oil in a thick bottom pan.
4. Add cumin seeds and allow to crackle.
5. Add cut bhindi along with green chili and cook for 4-5 min turning frequently for even cooking. if not using a non-stick pan then you may have to keep sctratching the bottom of the pan else stickiness from bhindi will stick to the pan and burn. 
6. When the bhindi is cooked add all the remaining ingredients , mix and cook for another 2 min.

Serve with chapatis or dal-chawal.

Paneer Butter Masala

Cottage cheese cooked in rich buttery flavorful tomato gravy. I have tried making this dish without using any fat in microwave and was quite ok but then I should be calling it just Tamatar-paneer as will not justify its name butter-masala. So forget calories indulge and just enjoy this famous buttery-creamy-tangy-aromatic veg side dish, found in every north Indian Restaurant menu .



I don't want to use too many  ingredients or steps for the dish to look complicated. I like to cook simple. This is my simplest version of this recipe with minimum required ingredients but no compromise with taste. If you are cooking a bigger batch like for 15-20 people then I would suggest to boil and puree cashew-nuts and tomatoes separately just to ensure that everything is cooked properly.

Paneer/cottage cheese can be store bought or home-made. For home-made recipe click the link Paneer.

Serves :3

Ingredients:

• 1 tbsp oil
• 2 tbsp butter or more if you like
• 1 inch piece ginger chopped finely
• 2 cloves garlic crushed
• 4 medium tomatoes , diced
• 10-12 cashewnuts
• 1 bay leaf
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp kasoori methi
• 1/2 tsp to 1 tsp sugar optional
• 2 tbsp cream
• salt to taste
• 100 gm Paneer

Method:

1. Cut the paneer into 1 inch squares or triangles and keep aside.
2. Heat Oil in a wok or pan and add butter and bay leaf.
3. Add  ginger and garlic and saute for a min.
4. Add cashew nuts saute for 30 sec and add tomatoes.
5. Add chili powder and salt and cook until the tomatoes are mushy.  You can add very little water at this point for the tomatoes to cook. When the fat starts to separate and water evaporates switch off the gas. If the tomatoes are sour then add sugar else skip it.
6. Cool the mixture and grind into a smooth puree.
7. Strain the puree to get a smooth texture and put it back in the pan.
8. Switch on the gas and add 1/2 cup water and Paneer pieces and simmer for 2 -3 min stirring  in between.
9. Finish by adding garam masala, cream and kasoori methi.
10. Serve hot with Naan, tandoori or other Indian Bread.

Alu-tamatar ki sabji

Potato-king of all vegetables. A great companion to most of the vegetables. Mix it with any other vegetable and a new sabji is ready.

This is a very jhatpat  kind of sabji can be prepared in no time. No time to boil potato just prick them here and there using a fork or knife and put in a microwave and cook for 4-5 min.on high(2 medium potatoes). By that time can do other preparations.

serves :2

Ingredients:

• 2 potatoes boiled or cooked in microwave for 4-5 min 
• 1 tomato cut into wedges
• 1 green chili chopped
• 2 tbsp oil
• 1/4 tsp cumin seeds/jeera
• 1/4 tsp turmeric powder/haldi
• 3/4 tsp red chili powder
• 1 1/2 tsp coriander powder
• salt to taste

Method:
Peel and cut potatoes in wedges.

Heat oil and add cumin seeds.
when cumin crackles and turns brown Add all the ingredients, mix.
Cover and cook on low heat for 1 min..
serve with roti or rice.

Since its a dry veg, can be packed and carried in tiffins.

Nutty potato masala

"आज कौन सी सब्जी बनाये"।   this is a very common problem among most of us, Indian housewives... This question arises in my home almost every-other day. Per day we need at-least three to four types of vegetable side dishes to go with roti and rice, of-course for both lunch and dinner together. Picky, Fussy family with varied tastes and above that limited number of vegetable choices available in the market nearby.
 Need to make a list of all simple sabjis and what better medium than my blog. So here we go with my first  veg- potato, liked by majority probably this is one of the reason it is also called as the king of all vegetables.

Serves : 4

Ingredients:

• 2 tbsp oil
• 4 medium sized boiled and peeled potatoes diced or 15-16 baby potatoes
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp corriander powder
• 1 1/2 tbsp seasame-peanut powder (equal quantities of seasame seeds and peanuts coarsely powdered)
• few(10-12) curry leaves (optional)
• 1/2 tsp cumin seeds
• salt to taste
• 2 tbsp chopped coriander leaves

Method:

1. Heat oil and add cumin seeds, then curry leaves.
2. Add the potatoes and saute in oil for 1 min.
3. Add turmeric p'dr, chili p'dr and coriander p'dr . Saute for another min.
4. Add seasame-peanut powder, saute until oil separates for 1 or 2 min.
5. Add salt and 1/2  cup water and cook covered for 2-3  min. If you need little gravy then use more water.
6. Mix in coriander leaves. 
7. Serve hot with roti or rice.

Lauki Halwa

Festive season !!!. SALE is ON everywhere with heavy discounts online and offline both. Ha Ha good for shopoholics.

Today is the sixth day of Navratri. For nine days people worship nine forms of Goddess Durga. Tenth day is celebrated as Vijayadashmi or Dusshehara signifying victory of good over evil. 
People observe fast for eight days and on the ninth day the fast is broken. 
During fasts people are not supposed to eat salt, onions, garlic and anything that belongs to the cereal group .One can consume fruits, vegetables and milk products. but ya in place of salt rock salt can be used. 
Many people observe ekasan where you can eat the regular meals sitting in one place once a day.
Anyways there are so many fast or vrat recipes flooding in these days that you dont really get bored of eating only fruits. Pizza hut has also introduced its vrat special pizza, I haven't tasted it yet..

Lauki(bottle-gourd) halwa I made while fasting .

2 cups grated bottle gourd
1/2 litre milk and 100ml condensed milk )
3 tbsp ghee
1/2 tsp cardamom powder or crushed cardom seeds
1/2 tsp saffron dissolved in 1 tsp milk(optional)
5-6 broken cashews
almond and pistachio slivers for garnishing.

Heat ghee and saute grated lauki for 5 min. 
Then add milk and simmer stirring frequently until the mixture is reduced. Do not let the milk stick to the bottom of pan it gives a bad smell, so keep stirring, scratching the bottom of pan. 
When reduced completely add condensed milk and simmer again until it thickens. 
sweetness can be adjusted to one's taste. If you want sweeteer add a few spoons of sugar.
Add the remaining ingredients and serve warm or cold.

To make without condensed milk Replace it with 1/2 litre milk and 1/4 cup sugar. First boil one liter milk, simmer it and reduce it to near about 1/2 the quantity and then follow the same procedure.

Pea shells curry

मटर  के छिलके की सब्जी 

After a long gap I'm back with another recipe to utilize vegetable peels.

Pea shells curry is an age old recipe popularly made in Rajasthan.
In our marwadi homes you will find at least two different vegetable curries for lunch-- one to be eaten with fulkas(chapati) and the other curry (like madras cucumber, cluster beans, spring onions, tinda, sangri etc. the list goes on) with either bajra(millet), moth. or besan roti(bengal gram flour).
 Fulka and atleast one type of any of the above mentioned rotis is a must for lunch. My dad or father-in-law and sometimes my husband too still follow the same routine. So whenever my dad visits I have to have atleast one veg with fulka and one veg for other flour roti followed by curd and moth khankhara and at last roasted papad. Papad signifies end of a meal.
 Pea shell sabji is also one among the curries traditioanlly eaten with besan ki roti. But for me it tastes as good with fulkas or rice.

To make this veg choose fresh pea shells.its a must. Else your curry is a total failure. You need to peel the peels once again and its a time consuming process. So peel the shells when you have time and store in a refrigerator. Peeling is necessary because there is a thin film underneath the shell which is difficult to chew, We need only the soft flesh from the peels.


 To peel the shells separate the pea-pod into two,  take one part and bend the upper corner and slide it downwards as shown in the pic.

Wash the peels thoroughly.

Being marwadi we prefer it quite oily and spicy but its all upto one's own taste. The quantity of oil or spices can be altered as per one's taste.

ingredients:

1 cup peeled and chopped pea shells

3 tbsp oil

1/2 tsp cumin seeds/jeera

a good pinch of asfoetida/hing

1/4 tsp turmeric powder/haldi

1 tsp red chilli powder

1 tsp corriander powder

1/4 tsp black onion seeds/kalonji

1/2 tsp dry mango pdr/amchur

1 tsp sugar (optional)

salt to taste

Heat oil in pressure cooker.
Add cumin and kalonji. add hing.
Add the peels along with the turmeric pdr, red chilli powder, corriander powder and salt.
Saute for a min and add about 1/4 cup of water. put the lid and pressure cook for 1 whistle.
After 5 min when the steam escape from the cooker open it check if the peels are cooked, if not cook a little more. Usually tender ones cook very fast.
Add sugar and amchur powder. sugar is optional, if you like it a little sweet and sour in taste add it else skip. cook for another min. and ready to serve.

Lauki Kofta Curry

for the kofta: (pakora or fried dumpling)

2 cups grated lauki(bottle gourd)

It is almost equal to one medium sized bottle gourd/lauki. But its better to write the measurement in cups as the size of the vegetable varies largely when you travel from northern to southern India. In Rajasthan I saw lauki half the size of an english cucumber where as in Bangalore its bigger than a feet. so guys wherever you stay try to find tender lauki regardless of the size. However When in Armenia I used to use green zucchini to make this curry. The taste was same.

2 green chilies chopped
1 inch piece ginger grated
3/4 cup gram flour/besan
2 tsp red chili powder
1/2 tsp turmeric powder/haldi
2 tsp oil
salt
oil for deep frying

1. Sqeeze out the juice from the lauki and keep the liquid aside(we can use it for the gravy)
2. Add all the ingredients for the kofta and mix lightly. The quantity of the flour may vary depending on the moisture in the lauki mixture. I usually prefer thick batter cum dough like consistency, the shape may not come perfect with this but the koftas come out very soft. But if you want perfect shape than use more flour to get a dough like consistancy.
3. Heat oil. make small balls out of the mixture using a little oil in your palm, if it is too sticky to shape you can drop small portions in hot oil using a spoon. Deep Fry the koftas until golden brown.
Drain on an absorbent paper. Take out the extra oil from the pan leaving approx 4 tbsp which we are going to use for the gravy.

for the gravy:

2 medium sized onions finely chopped
4 tomatoes pureed
2 tsp ginger-garlic paste(optional)
1/2 cup beaten yogurt
1 tsp chili powder
2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp roasted cumin powder
4 tbsp oil
salt to taste
Chopped coriander leaves

1. Saute the onions in the oil until golden brown.
2. Add ginger garlic paste saute again for a min and add tomato puree. cover and cook until tomatoes are cooked.
3. Add chilli powder, coriander powder and cook covered until oil separates.
4. Add the squeezed lauki juice along with some water and bring it to a boil. If you are going to consume the curry later than add more water as the koftas will absorb the gravy.
5. Add the koftas, garam masala, cumin powder, salt and simmer for 5 min.
6. Switch off the gas, slightly cool and mix in the beaten curds.
7.Garnish with corriander leaves and serve with chapatis or rice.

Khamman Dhokla

A Light and healthy snack . A very popular Guajrati  dish I learnt years back from Tarla Dalal,s TV show. 

makes 16 pieces

for the batter:

1 cup besan(gram flour)

1 1/2 tbsp suji(semolina)

1/2 tsp salt

1/2 tsp citric acid

3 tsp sugar

1 1/2 tsp fruit salt(regular eno)

1 tsp ginger-green chili paste(optional)

for the tempering:

1 tbsp oil

1 tsp mustard seeds

a pinch hing(asfoetida)

3 green chilies cut lenghtwise into two

1/4 tsp citric acid or 1 tsp lime juice

1/4 tsp salt

1 1/2 tsp sugar

3/4 cup water

for garnishing :(optional)

chopped corriander leaves and grated coconut 

1. Mix in all the ingredients of the batter with 1 cup water (reserve nearly 2 tbsp water from it) .

2. Keep the steamer on gas and grease a metal thali( plate with atleast 1 inch high corners) which can fit in the steamer.

3. Add the fruit salt (one and half sachet of eno) and cover with the reserved 2 tbsp water and mix in one direction. pour in the greased thali. Fill only half leaving space for it to rise.

4. Keep the thali in the steamer and steam for 10 to 12 min. make sure the water from the steamer does not get into the batter. Avoid opening the steamer in between . Knife inserted comes out clean when cooked.

5. cool and cut into squares.

To steam, idli cooker or a kadai with proper lid can also be used. When using kadai the steaming time may differ, usually it takes 15-20 min depending on the size.

Microwave:

To cook in a microwave pour the batter in an greased microwave safe flat dish with lid and microwave on high for 2 to 3 min.

Heat oil for the tempering and add mustard seeds. once they crackle add hing and green chilies.  Cover it immediately and switch off the gas to avoid chili seeds spluttering up. Add 3/4 cup water and switch on the gas again. Add salt and sugar and bring it to a boil. Switch off the gas and add citric acid or lemon juice. Check the taste for a combination of spiciness sweetness and sourness and adjust accordingly.

Pour the tempering just before serving. The dhoklas absorb the liquid which keeps them moist and soft.

Serve with green chutney.

Cheesy potato pops

4 potatoes boiled, peeled and mashed
3 cloves garlic finely chopped
1 green chili finely chopped
1 tbsp corriander leaves finely chopped
1/2 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
for filling:
mozzarella cheese cut into small squares

bread crumbs for coating
oil for deep frying

Method:
1. Mix in potatoes, spices and garlic.

2. Flatten a small portion of  the potato mixture and stuff the cheese cube in it. Make oblong or round shaped croquettes and roll into bread crumbs.

3.Repeat for the remaining mixture and make some more croquettes.
Keep the croquettes in the freezer for 10 min or in the fridge for 1 hour. This will make them crunchier.

4.Fry them directly from the freezer in hot oil over a high flame.
Serve hot with ketchup or any dip of your choice.
   

Sending this recipe to Kid's delight hosted my My Cooking Journey.

and http://theveggieindian.com/2014/12/whats-with-my-cuppa-edition-4.html

Cheesy potato and corn boats

This has been one of my daughter's favourite dish since she was 2 year old. The name boat is also given by her. This healthy snack can be made very quickly and I am sure all kids will love this.


2 tbsp finely chopped capsicum
2 tbsp finely chopped tomato (without pulp)
2 tbsp boiled corn kernels or thawed frozen corn
2 cloves finely chopped garlic
2 potatoes
4 tbsp grated cheese
2 tbsp butter
salt and pepper to taste
1/2 tsp pizza seasoning(optional)


Choose proper shaped new potatoes and wash the potatoes thoroughly so that no dirt remains.
Prick them with a knife here and there and microwave on high for 3 to 4 min. until cooked.
Cut each potato horizontally into two and scoop out the central part making a cavity.

For the filling:
Heat butter and add capsicum, garlic, tomatoes and corn. Add the seasoning and cook for a min.

Now fill each potato half with this filling and top with grated cheese. Microwave on high for 1 min or grill for 4 to 5 min until the cheese melts.
Serve hot.

Sending this recipe to Kid's delight hosted my My Cooking Journey.

Kadai Paneer

There are several versions of this popular side dish. some prepare it as a dry veg others in tangy tomato gravy, but I like this one better mildly spiced with a creamier taste.

1 cup diced green capsicum
100 g paneer/cottage cheese cut into small cubes
1 or 2 green chili chopped
1 large onion chopped
1 large tomato chopped
7-8 cloves garlic, crushed
1 inch piece ginger, crushed
1 tsp red chili powder
1/2 tsp whole coriander seeds crushed
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin powder
1 tsp kasoori methi (dried fenugreek leaves, crushed)
1/4 cup cream
4 tbsp ghee/oil
salt to taste


Heat oil or ghee in a wok/kadhai add crushed corriander seeds, garlic-ginger paste saute for few seconds and add chopped onions. Saute until lightly browned, add chopped green chili and saute for another minute.
Add chopped tomatoes and cook until soft. Add chili p'dr and coriander powder and cook until the fat separates.
Add diced capsicums, cover and cook for a few minutes until the capsicums are soft. Now add paneer, salt,garam masala and cumin powder. cook for another 1 or 2 min. Add the cream and kasoori methi and cook for another few min.
Serve hot with Indian breads.

French Bean Kadhi

My mother used to make this kadhi for me when I was a child and till date its my favorite.
Very simple dish which can be prepared in a hurry.

300 ml yogurt/curd
200-300 ml water
2 tbsp besan/gram flour
1/4 tsp turmeric powder
salt to taste
1 cup chopped french beans

For Tempering
2 tbsp oil
1 tsp mustard seeds
1tsp ginger paste/crushed
1 tsp garlic paste/crushed
1/2 tsp chili powder
2 dry red chilies/slit green chili

Boil the beans with very little water so that we do not have to discard the liquid.You can pressure cook for 1 whistle, but do not leave it in the cooker for long to prevent over-cooking .
Take yogurt in a microwave safe bowl (for microwave) or a sauce pan (for stove top) , the bowl/pan should be slightly bigger to avoid the kadhi from overflowing while boiling.
Add besan to it. Whisk well so that no lumps remain.
Add Salt and turmeric powder to it.
Add water, the amount of water depends upon the consistency and sourness of yogurt. If yogurt is too sour or thick then more water will be needed.  Whisk well.
Kadhi can be made both in microwave or on stove top. I have mentions both the methods here.

Microwave Method:
Microwave this mixture on high for 3 min., whisk the kadhi and reduce the power to 360 and microwave     for 5 min.
Add the boiled beans along with its stock and microwave at the same power level for another 3 min.

Stove-top:
Cook this mixture stirring continuously until it comes to a boil. Stirring is necessary else the kadhi will curdle.
Once it starts boiling lower the flame and simmer for 5-6 min. Stirring occasionally.
Now add the beans along with its stock and simmer for another 5 min.

To make tempering:
Heat oil, add mustard seeds, whole chilies. Add crushed ginger and garlic saute it for a min and switch of the gas.
Immediately add chili powder to it and pour the tempering over the kadhi.

Serve with steamed rice or chapatis.

Ghar ki rasoi Tip:
1. If kadhi is too thick then add some water and bring to a boil.
2. If kadhi is too watery then mix a little gram flour in a little water and add it to the kadhi. Now boil it stirring continuously for 4-5 min.

my entry for
http://www.fullscoops.net/2014/11/event-announcement-in-my-veg-box.html
http://citrusspiceuk.com/

Sweet Tamarind sauce - Imli ki chutney

Cannot imagine chaats without Imli ki chutney and when you have this chutney ready, chaats can be made in no-time at any short notice demands from your little-ones.
Other than chaats it is an excellent accompaniment as a dip for any kind of pakoda, chips, cutlets, boiled potatoes etc....

One day I just mixed 1 tbsp of this sauce in chilled water, added some more salt and cumin powder and gave it my daughter, Since then its her favorite drink.






This recipe can be stored at room temperature for more than a year.

250 g tamarind
3 cups sugar
1 tbsp rock salt
1 tsp plain salt
2 tsp black pepper powder
1 tsp red chili powder
1 tsp kalonji
2 tbsp cumin seeds
1/4 cup pitted and sliced dates
handful of broken cashew nuts and raisins(optional)

1.  Soak the tamarind for about 30 min-1 hr in enough warm water. Mash the tamarind and strain to extract the pulp. 
2. Add some more water to the tamarind , mash and strain. Repeat this process until all the pulp is extracted from the tamarind. This will give you near about 1 1/2 litre of tamarind extract.
3. Now add sugar and switch on the gas. Stir on medium flame until all the sugar dissolves in it.
4. Simmer for about 10-15 min. Keep a check on its consistency, it should be less than 1 thread consistency. It doesn't matter even if it looks a little watery, when cool it will turn thick and saucy.
5.  Add Remaining ingredients and bring it to a boil.
6. Cool and store in sterilized bottles. 

Orange-gram salad

Serves 3
A unique combination of vegetable, fruit and cereal loaded with different flavors.
Tangy mandarins/oranges, pungent and spicy radish, sour lime , Crisp Lettuce, and wholesome sprouted black grams along with sweet honey make this salad my favorite.

2 oranges/mandarins
1 raddish
1 cup sprouted black grams
5-6 lettuce leaves torn
salt and pepper to taste
2 tsp powdered sugar/honey
2 tsp olive oil
1 tsp lime juice
5-6 mint leaves for garnishing

Boil the grams with little salt for 1 whistle in a pressure cooker. Drain the grams and allow to cool.
Lettuce can be kept in ice cold water for some time to make it crisper.
Peel and take out the segments from oranges.
Grate the radish and combine with orange, grams and lettuce.
Mix together lime juice, sugar/honey, olive oil, salt and pepper for the dressing and pour over the salad.
Toss lightly and garnish with fresh mint leaves.

Related Recipes:

Stir Fried Garlic Beans

Stir Fried Vegetables are usually a favorite during cold evenings. They can be served as warm salad or as a side dish.

For this recipe the beans used must be fresh. These crunchy-garlicky beans are a good accompaniment for dal-chawal.

200g Fresh tender french beans

7-8 garlic cloves chopped

1 tbsp olive oil   

salt and pepper to taste

1 tbsp roasted sesame seeds

Boil the beans until half done. Strain and keep aside.

Heat olive oil and add garlic and saute for a min. 

Add the beans and again saute for 2 min.

Add the seasonings and sprinkle roasted sesame seeds.

Serve immediately. 

my entry for
http://www.fullscoops.net/2014/11/event-announcement-in-my-veg-box.html
http://citrusspiceuk.com/

Capsicum Paneer in cashewnut sauce

3/4 cup capsicum diced
1/2 cup paneer diced
3 tbsp ghee/oil
1 stick cinnamon
1 black cardamom
4 cloves
1 tsp garam masala
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 cup curd
salt to taste




to be ground into a paste
handful of cashew-nuts
1 onion
2 green chilies
1 inch piece ginger
1/2 tsp black pepper

Heat ghee and add cinnamon, cloves and cardamom and add capsicums saute for 2 min.
Add  the ground paste and cook stirring in between until the oil starts separating, it will take approx 5 min.
Now add coriander powder, turmeric powder and cook for another 2 min.
Add paneer and little water and cook for 2 min.
Add salt , beaten curd and garam masala. simmer for another 2 min.

Bajri Dalia- Pearl Millet Porridge

A desi alternative for ready-made cereals/cornflakes.
It can also be served during illness as it is rich in fiber and easy to digest.

The flour for Bajri daliya can be prepared at home. Grind the Bajri/pearl millet in a mixie, don't make it too fine, the texture should be somewhat like semolina. Pass through a sieve just to make sure no whole grains are left. Store in refrigerator.

serves: 2
ingredients:
3 tbsp bajri daliya flour
1/2 tsp salt
a pinch turmeric powder
300 ml water
To serve:
milk/yogurt/ghee

Boil water and slowly add bajri daliya flour stirring continuously so that no lumps are formed.
Add salt and turmeric powder. Bring it to a boil and simmer for 10 min. stirring frequently so that it doesn't stick to the bottom of the pan or overflow.

Serve hot with milk or ghee and at room temperature when serving with yogurt.

Related recipes:
Dova ki Rabdi
Bajra Roti-flat bread from millet flour


Sending this recipe to Kid’s delight – Cooking with whole grains happening at My Cooking Journey and to Srivalli’s page.

Warm Carrot-basil salad

During winters, cold and cough is very common among children. Cucumber, tomatoes and most of the fruits have cooling tendency, I was wondering what should I give my child other than soup, as the doctor had asked me to avoid feeding any fruit(except chikoo and pomegranate) to my baby when she was suffering from cold.  So I came up with an idea of making a warm salad for her using carrots, basil, lemon and coriander,all  these ingredients are considered good for curing respiratory diseases.

2 carrots cut into strips
2 tbsp coriander leaves finely chopped
6-7 basil/tulsi leaves,torn
1 tsp olive oil
1/2 tsp honey
1 tsp lemon juice
Salt and pepper to taste

Microwave the carrots with 1 tsp water for 1 min.
Add all other ingredients to the carrots and toss.

Related recipes:

Garden Salad

Carrot Halwa

my entry for the event In my Veg Box-carrots