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Thursday, March 15, 2012

Rajasthani Gatte

Rajasthani Gatta Curry:-


Rajasthani Gatta curry is a besan logs in a yogurt gravy, fevourite amongst all in Rajasthan and also mostly all over India,and my husband likes it too.. the new and relief thing to my notice is that my son also started liking it..and thats gave me the enthu for making this Rajasthani gatte. This is my moms recipe.
The recipe is so simple and yummy.

Preparation time:- 20 minutes
Cooking time :- 30 minutes
Ingredients For Gatte:-
1) Gram Flour/Chickpea Flour/Besan 1 cup
2) Red chili powder 1/2 tea spoon
3) Garam Masala 1/2 tea spoon
4) Turmeric powder 1/4 tea spoon
5) Ginger paste 1/2 tea spoon
6) Garlic paste 1/2 tea spoon
7) Green chilies minced 1/2 tea spoon
8) Ghee(Clarified butter) 1 table spoon
9) Yogurt 1/4 cup
10) Water 4 cups
11) Oil 1 table spoon

Ingredients For the Gravy:-
1) Oil 4 table spoons
2) Cumin seeds 1/2 tea spoon
3) Medium Size Tomato pureed 2 numbers
4) Yogurt 1 cup
5) Red chili powder 1/2 tea spoon
6) Turmeric  powder 1/4 tea spoon
7) Garam masala 1/2 tea spoon
8) Coriander powder 1 and 1/2 tea spoons
9) Green chilies minced 1/2 tea spoon
10) Garlic finely grated 1/2 tea spoon
11) Ginger finely grated 1/2 tea spoon
12) Coriander leaves strands few numbers

 Method For Gattas:-
1) In a mixing bowl add gram flour,red chili powder,garam masala,turmeric powder ,salt and mix well
2) Add in Ghee(clarified butter) Mix thoroughly.
3) Add ginger ,garlic paste,minced green chilies and yogurt.
4)Knead to a stiff dough ( During kneading coat your hands with oil/ghee ,as the dough will be sticky)
5) In a deep vessel add the 4 cups of water,and 1 table spoon Oil and bring it to boil.
6) Lightly apply some oils on to your hands ,divide the dough into approximately 3 portions .
7) And roll each ball First in between your hands and later on the wooden chopping board into cylinder shape logs.
8) Drop slowly each log in to the hot boiling water,cover and cook for 15 minutes by stirring in between and after 5 minutes at the beginning.(Cylinders will float up when they are done cooking)
9) Once the logs are ready,remove them from water.(Do not through the water,later we are going to use it in the preparation of gravy.) and allow the logs to cool.
10) After the logs are cooled down, slice them in to 1 and 1/2 inch circles.

Method For Gravy:-
1) In a pan/ Kadhai heat 4 table spoons of oil/ghee,add in cumin seeds,allow them to sizzle
2) Add in ginger paste, garlic paste and minced green chilies, stir for 3 seconds
3) Add in Tomato puree,cook till oil starts to separate and the raw smell of tomatoes disappear.
4) Add red chili powder,turmeric powder,coriander powder,garam masala and mix well.
5)  Add the gattas,mix well and cook for 4 minutes, meanwhile beat the yogurt in a smooth texture.
6) Switch off the heat and slowly pour in the yogurt stirring continuously .( So that gravy wont get curdle)
7) Turn on the heat on medium and add  2 cups of the reserved water from the boiled gattas.
8)  cook for 5to10 minutes
9) Garnish with coriander leaves and serve with chapati  or rice. Enjoy.







Thursday, March 8, 2012

Patra/Aloo wadi Curry

Patra/Aloo Wadi Curry:-

This recipe what i made is a very easy curry recipe,Originally its not , Originally in this recipe first u need to make the Aloo wadi/Patra rolls using colocasia leaves (Aloo chi pane in Marathi) which we can get easily in India but as so far, i didn't see them here in Australia.So i have used the frozen Patra for this recipe,which made it easy to prepare this curry. This is a very convenient dish for tifins in the rushy mornings, if u have frozen Patra rolls in your refrigerator. So here is the recipe.

Ingredients:-
1) Medium onion 1 number
( Very finely chopped)
2) Patra roll slices 10 to 12 numbers.
3) Red chili powder 1 tea spoon
4)Turmeric powder 1/4 tea spoon
5) Everest Garam Masala 1 tea spoon
7) Whole garam masala powder 1 tea spoon
( Cloves,cinnamon,green cardamom,black cardamom,Dried lichen(Dagad Phool),Coriander seeds,star anise cumin seeds,red chili, dry roasted and grinded to a fine powder)
6) Cumin seeds 1/2 tea spoon
7) Ginger paste 1/2 tea spoon
8) Garlic paste 1/2 tea spoon
9) Lemon Juice 1/4 tea spoon
10) Sugar 1/2 tea spoon
11) Oil 3 to 4 table spoons
12) Salt to taste ( I needed 1/2 tea spoon)

Method:-
1) Heat oil in a pan/Kadhai
2) Add Cumin seeds,allow them to sizzle.
3) Add chopped onions, fry for 4 minutes add in ginger and garlic paste
4) Fry still it changes to golden brown color
5) Add red chili powder,garam,masala, turmeric powder Stir well
6) Add sugar,mix it .
7) Seperately in a pan heat 1 to 2 table spoon oil and add patra slices and shallow fry till it become golden brown.
8) Add the patra slices in to the onion masala pan/kadhai  mix gently,sprinkle the lime juice,mix gently
9) Finally sprinke 1/4 cup water ,cover and cook for 5 minutes
10) Garnish with chopped coriander Leaves. Serve with chapati.Enjoy.

1 medium size onion
finely chopped

Oil,Ginger and Garlic Paste
Cumin seeds,sugar,chili powder,garam masala,
whole garam masala powder,lemon juice and turmeric powder


Aloo Wadi/Patra slices

Heat Oil

Add the cumin seeds
let it splutter

Add in chopped onions

Add in ginger and garlic paste after 4 minutes

Add chili,masala,sugar mix well
and add shallow fried
patra slices

Mix Gently and sprinkle in lemon juice

Sprinkle Water

Finally add salt

Cover and cook for 5 minutes


Tuesday, March 6, 2012

Bharwan Baingan/ Bharli Wangi/Stuffed Brinjals

Bharli Wangi/Stuffed Brinjals( Thai baby Eggplants):-


Bharli Wangi/stuffed Brinjals is my Dads fevourite. In this recipe  pea nut powder can also be used but I am replacing it With cashew paste,using cashew paste is totally optional,while using peanut powder add the powder to the grinned onion paste both recipes have there own taste, u can use whatever u like.I like both. So this recipe is for my Dear Dad.
Ingredients:-
1)Brinjals 8to10 numbers
2)Medium onions 2 (sliced length wise)
3)Ginger paste 1/2 teaspoon
4)Garlic paste 1/2 teaspoon
5) Cashews 8 to 10 numbers (Soak in lukewarm water for atleast 1 and 1/2 hour)
6) Red chilli powder 1 teaspoon ( Or as per your taste )
7) Everest Garam masala 1 and 1/2 Teaspoon
8) Home Made black gram masala 1 teaspoon (optional)
9) Everest meat masala 1 and 1/2 teaspoon
10) Turmeric powder 1/4 tea spoon
11) Oil 5 to 6 table spoons
12) Salt to taste

Ingredients to dry roast and powder:- 
1) cloves 2to4 numbers
2) green cardamom 1 number
 3) cinnamon 2 inch piece
4) black cardamom 1 number
5) white poppy seeds 2 tea spoons
6) dry coconut grated 1 table spoon

Method:-
1) Cut the end stem of the whole brinjal and then cut it into 4 slits ( Refer the picture).
    Place them in a bowl full of water.
2) In a pan/kadhai roast the above  whole garam masalas recpectively as Cloves,cinnamon,cardamoms both,roast for 2 minutes, add Poppy seeds roast for 1minute,and add Coconut, roast till it becomes golden. cool it and grind into a powder.
3) Add 1 tea spoon of oil in a pan/kadhai,and roast the onions by stirring in between, till onions become translucent (Refer the picture)
4) When the onions are ready,cool and remove to the grinder pot, add red chilli powder, garam masala,and 1to 2 table spoons of water. Grind it to a smooth paste (Refer the picture)
5) Mix the whole masala powder and the onion paste
6) Stuff the Brinjals with this masala one by one and keep aside
7) Grind the soaked cashews into smooth paste
8) Heat oil in a kadhai or deep pan, add the remaining paste into it and fry till oil starts to separate, Add brinjals and mix gently, stir in  cashew paste ,mix gently add the salt.
9) Add 1/4 cup of water ,(use the water from grinder pot by washing the pot after grinding the cashew paste and onion paste) cover and cook till the brinjals become tender. ( check in between by puting the knife edge to the stem side of the brinjal , because that side is thicker compared to front side)
10) When the brinjals are ready decorate with chopped coriander.And serve with Rice or Chapati. Enjoy.




Sunday, March 4, 2012

Strawberry Pancakes

Strawberry Pancakes:-

Strawberry pancakes are my sons favorite, as here its summer in australia strawberries are in season.
These pancakes are very simple and good for sunday brunch and yummy aswell.
so here is the recipe.

Ingredients:-
1) Plain flour/Maida/All purpose Flour 1 cup
2) Sugar 1 teaspoon
3) Baking Powder 2 teaspoons
4) Cinnamon powder 1/4 teaspoon
5) Salt 2 pinches
6) Milk 1 cup
7) Vegetable oil 1 table spoon
8) Butter 2 table spoons
9) Water 1 table spoon
10) Vanilla Extract 1 teaspoon
11) Strawberry Sauce 2 table spoons
12) Mapple syrup as needed
13) Strawberrys  as needed ( I used one 200gm box as my kids loves strawberries and its best when served with lots of strawberries  )

Method for making Strawberry Sauce:-
To make the strawberry Sauce take 2 table spoons of any strawberry jam,(I used ST. DALFOUR Strawberry jam.) to it add 2 table spoons of strawberry syrup (used for milkshakes) and give it a mix ,the strawberry sauce is ready. Or simply u can use strawberry essence and freshly crushed strawberries.

Method For Pancake batter:-
1) In a bowl mix together plain flour,sugar,baking powder and cinnamon powder.
2) To the milk add vegetable oil, vanilla extract,water and mix well.
3) Pour the milk mixture in to the flour mixture slowly and stirring continuously.
4) Mix it  (Do not over mix, lumps are fine.), add the strawberry sauce and give it a quick mix .
5) Leave the mixture for 5 mints.
6) After 5 minutes melt the butter and pour it in to the batter.
7) Wash ,remove the stems from the strawberries and cut them in two halves, deep the strawberrys in mapple syrup so that strawberries get coated all over and look shiny.(Refer the picture)
8) When the griddle or pan is hot enough pour the 2 and half table spoons of batter on it, when the bottom side is brown turn over. Stack the pancakes in a plate, pour the mapple syrup over the pancakes and put the strawberry halves coated with Mapple syrup. Decorate by pouring the strawberry sauce all around the plate making a circle .The yummy fluffy pancakes are ready to it.