So I was posted to an out of station job and had to spend long hours commuting daily, thus not getting any time or energy left to go check out the blog or add new stuff to it. But now i'll try to come online more and hopefully post more recipes whenever i get some time. In the meantime Thanks to everyone who have checked out the recipes here and I hope that you had fun cooking them and made some delightful food for your families.
Great Indian Cooking By Asha
My wife loves to cook and I want to share her experience and wisdom in cooking with the world. This blog is dedicated to all her mouth watering recipes that she so lovingly makes for me and my family. If you happen to try some of the recipes yourself, please do comment how you liked them, what most did you enjoy about it, and was the information given in this blog useful for you. Happy Cooking!
Saturday, March 3, 2012
Thursday, July 21, 2011
Achari Baingan / Egg plant / Aubergine
Ingredients
3 medium sized Baingan / Egg plant / Aubergine, make thin slices
2 cloves garlic, crushed
1” finely chopped ginger
1 medium sliced onion
2 tomatoes cut in cubes
2 green chillis finely chopped
5-6 curry leaves
½ teaspoon kalonji (Nigella seeds)
5-6 fenugreek seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon red chili powder
Salt to taste
1 ½ tablespoon oil
Method
Heat oil in a Kadhai/Wok
Fry baingan slices in the oil and drain out.
Keep all fried baingan slices aside.
Now in the remaining oil in Kadhai/wok, add ginger and garlic paste. Stir it.
Now add sliced onion to it. Cook it till the onions become golden.
Now add kalonji (Nigella seeds), cumin seed and fenugreek seeds.
Add chopped tomatoes, curry leaves, fennel seeds and green chili. Cook it till tomatoes become little soft.
Now add turmeric powder, coriander powder, red chili powder and salt.
Add all fried baingan slices to it and mix it well.
Sprinkle little water over it and cover it with a lid.
Cook it over a slow flame for about 10-15 minutes, till baingan slices get cooked.
Dish out in a serving dish.
Serve while hot with parantha.
Friday, May 13, 2011
Mixed Vegetable kofta curry
Ingredients
For Kofta
½ cup finely chopped & parboiled carrots
½ cup finely chopped & parboiled French beans
½ cup finely chopped & parboiled cauliflower
1 medium boiled and mashed potato
1 cup porridge oats grind to make powder (chickpea flour/besan can also be used)
½ cup boiled rice, mashed
1 green chili finely chopped
1” ginger finely chopped
1 tablespoon finely chopped coriander leaves
Salt to taste
½ teaspoon coriander powder
½ teaspoon cumin seed powder
½ teaspoon garam masala
½ teaspoon red chili powder
Oil for frying
For gravy
3 medium sized onions (make paste)
3 medium tomatos (make puree)
1 tea spoon ginger paste
1 tea spoon garlic paste
2-3 green chilli (paste)
½ teaspoon of red chilli
½ teaspoon turmeric power
½ teaspoon garam masala
½ teaspoon coriander powder
½ tea spoon jeera power (cumin)
2 cardamoms
2 leaves of tejpatta (Bay leaf)
A small piece of cinnamon
Chopped coriander leaves
2 cloves
A pinch of powder of kasuri methi (dried fenugreek leaves)
Making Kasuri Methi (dried fenugreek) at home
Salt to taste
2 tablespoon Oil
Method
Heat Kadhai/Wok
Dry roast oats powder for 3-4 minutes over slow flame. Keep stirring it.
Remove from stove.
Add chopped and parboiled vegetables, mashed potatoes, green chilies, ginger, mashed rice, cumin seed powder, red chili powder, coriander powder, garam masala and salt to it. Mix it well.
Make small balls out of this mix.
Heat oil in a Kadhai (wok).
Fry all koftas golden brown over a medium flame
Drain and keep aside.
Gravy
Heat oil in a pan.
Add ginger & garlic paste to it. Stir it.
Add onion paste; cook it till the paste become golden.
Add green chilli paste and keep stirring it.
Now add the tomato puree to it and cook it till the oil separates.
Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.
Now add 2-3 cups water to it and cook for 8-10 minutes.
Now add kasuri methi powder.and cook for another 2 minutes.
Arrange koftas in a serving dish.
Just before serving the curry, pour gravy over koftas and garnish them with chopped coriander leaves.
Serve while hot with parantha or rice.
Monday, May 2, 2011
Sabudane ki Kheer (Tapioca Pearl Pudding)
Ingredients
1 cup tapioca pearls (Sabudana)
½ liter Milk
½ cup condensed milk
½ cup sugar (to taste)
1 table spoon finely chopped cashew nut
1 teaspoon finely sliced pistachio
¼ cup raisins
1 table spoon blanched and sliced almonds
½ teaspoon powder of cardamom seed
Few strands of saffron mixed in 1 table spoon milk
Tapioca pearl will become translucent and more than double in size.
Boil milk in a pan.
Now add sugar, cashew nuts, almonds, raisins & condensed milk, mix it well and cook for 5 minutes. Keep stirring.
Mix saffron mixture to it.
Add tapioca pearls and cook for another 8-10 minutes on slow flame.
Now take it out in a serving dish
Spread cardamom powder & sliced pistachio over it.
Tapioca pearl kheer /pudding can be served hot or chilled.
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