My Culinary Blog

Ingredients

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1″ piece cinnamon
2 tbsp. butter

Method

1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.

Making time: 20 minutes.
Makes: 2 servings

Ingredients

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5″ diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes

Ingredients

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks
before baking.
Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

METHOD

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with
sweetened mango preserve (chunda) or curds or jam.

3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.

METHOD

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is
like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

Ingredients

2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.

Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables.

1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled p eeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts — optional
1 tsp roasted peanuts — optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed

Method

Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix
well. Sprinkle a few
drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately.

Making time: 15 minutes (excl chutney making time)
Makes: 3 servings
Shelf life: best fresh.

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and
then potatoes. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt
and lime as per taste.
Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and
coconut. Serve hot with
freshly brewed coffee.

Making time: 15 mins (excluding soaking time)
Serves: 3
Shelflife: best fresh

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water

For Filling

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2″ piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4″ thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Ingredients

8 pavs (squarish soft buns about 4″ x 5″ size)
butter to shallow fry.

For Bhaji

1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method

Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)