Aditi's kitchen: 2012

Dates Ladoo

Ingredients -

Chopped almonds
Seedless Dates(Khajoor)
Ghee
Big Elaichi - coarse powder

Method -

Add 2-3 spoons of ghee in a pan.
Heat it on medium heat.
Add the chopped almonds. Fry it till golden brown and remove it in a plate.
Now add the seedless dates in the remaining ghee and stir it till it becomes soft(takes about 5-7 mins).
Add the 1/2 tbsp of big elaichi powder.
Finally add the almonds.
Remove it from heat and let the mixture cool down for 10-15 mins.
Make little ladoos (Optional - You can lay the mixture in a plate when hot and cut it out in rectangular shape).
Enjoy !!! Simple and easy recipe :)

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Veg Jaipuri

Veg Jaipuri - This is one of my mother-in-laws famous recipes. Enjoy!

Ingredients -

1 cups each - carrot, beans, peas(Boil them)
1/2 cup - paneer
1 capsicum
1 onion
1 sp adrak paste
1 sp lasun paste
3 mirchi paste
1/2 cup tomato pulp
2 apricot paste
1/2 cup kaju paste
1/2 cup cream / malai

Dry masala -

3 kashmiri mirchi
2 pepper
2 lavang
2 cardamom
2 elaichi
1 big elaichi
jaifhal(optional)
1/2 sp jeera
1 tejpata(bay leaf)

Method -

Heat oil and ghee - 50:50
Add jeera, cardamom
Add onion, adrak, mirchi. Saute till golden brown.
Add kaju paste. Make sure the gas flame is low else it will burn
Add capsicum and saute for 2-3 mins
Now add the dry masala
Then add the tomato pulp and salt to taste
Cook on low flame till oil starts separating
Add cream
Add the boiled veggies, paneer, apricot paste
Finally add water to adjust consistency, the curry should not be too watery.
Cook on slow flame for 8-10 minutes
Serve it hot with paratha

Vegetable Spring rolls

I love fried food and spring rolls are some awesome appetizers ideas or evening snacks. This is my shot at making them at home.

Ingredients -

Beans - 1 cup
Carrot - 1 cup
Spring onions - 1 cup
Red onion - 1 cup
Green bell pepper - 1 cup(you can add red and yellow bell peppers too if you like)
Cabbage - 1 cup
Green Chilies - 2 or 3
Garlic - 5-6 cloves
Boiled hakka noodles - 1/2 cup
Soy sauce - to taste
Ajinomoto(optional)

Steps -

Chop all the vegetables finely (cut it lengthwise)
Take a wok, heat 2-3 tbsp oil in it
Add green chilies, garlic
After 1-2 minutes, add all the vegetables
Saute it for 4-5 minutes
Add the boiled hakka noodles, soy sauce, ajinomoto and salt to taste
Stir fry for 2 mins and the mixture is now ready. Let it cool for 1/2 hr.
Buy some ready spring roll sheets, you can find them in Indo/Chinese grocery stores
Take a sheet, place it diagonally on flat surface and then apply water along the sides(optional - you can use egg yolk to seal it too but water works just fine)
Take a spoonful of the mixture and place it a little above the bottom corner
Fold left and right corners to the center and then start rolling from the bottom towards the top and seal the end
Finish up all the rolls. You can make these rolls and freeze them to make it at a later time
Now add oil in a pan, heat it at medium temperature, when ready drop the rolls and deep fry them at medium temperature. Make sure the oil is not too hot else the rolls will burn quickly
Remove them on a dish lined with tissue paper to remove the extra oil
Serve hot with Hot and Sweet Sauce/Chili sauce/Ketchup

Ghughni

This is one of the easiest recipes I have ever known. It's a very popular Bengali dish and can be enjoyed as a evening snack or even a full meal.

Ingredients -

1cup - Dry Yellow peas
1 small onion
Coriander
1-2 tbsp Jeera
1-2 Dry red chilli
1 small Tomato
Garam masala
Imli chutney
Turmeric
Chilli powder
Salt to taste
Dry powder

For the dry powder -

Roast Jeera and red chilli on a pan on a low flame. Low flame is necessary else it burns out really quickly.
Once it starts giving a nice aroma, remove it from flame.
Using a grinder, make a fine powder.

Recipe -

Soak the yellow peas for 7-8 hours in water.
Boil it in cooker, most of the times 1-2 whistles is just enough else the peas get really mashed.
Remove a little amount in a bowl and mash it with a spoon. This will be used to thicken the gravy later.
Heat oil in a pan, add jeera , chopped onions. When the onions turn light brown , add a small tomato. Then add the boiled yellow peas, turmeric, pinch of garam masala, chilli powder and salt to taste.
Add water per consistency you would like. At this point you can add the mashed yellow peas mixture into the curry.
Add the dry powder now and let it simmer for 5-10 mins.
When you serve, add chopped red onions, coriander, pinch of the dry powder and imli chutney.
Serve it hot. With parathas it can be a really quick dinner meal.

Enjoy!!!!

Beetroot cutlet

So excited to choose my Ma's recipe for my very first blog post! Love you Mom.

I know what you are thinking.....cutlets made of beet root! Is that even possible? Oh yes, it is.
This was my mom's technique to make me eat beetroot when I was a kid.
Very easy and simply awesome!! The recipe goes like this -

Ingredients -

1 Beetroot
2 Large Potatoes
1 tbsp Cumin seed
2 tbsp Peanut
2-3 Green chillies
1 medium Onion
2 tbsp Dhana-Jeera powder
a pinch of Garam Masala powder
Salt to taste
Sugar
Rice Powder

How to prepare -

Boil the beetroot and potato. Then remove the skin of both and mash it.
Heat 2-3 tbsp oil in pan, add cumin seed, peanut, green chili, onion, add the mashed beet/potato mix , dhana-jeera powder, garam masala powder, salt, a little sugar.
Cool the mixture , shape it in cutlet form.
Make a mixture of rice powder and water, which will be used as a binding agent.(those who eat eggs, beat a couple of eggs)
Now dip the cutlets in the rice powder - water mix and roll it in bread powder / Marie biscuit powder for coating and then fry it.

Enjoy it hot with Maggi hot and sweet sauce / ketchup!!Yummmm!