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Monday, September 24, 2012

Butter Milk Soup/Kadhi

Preparation time:- 15 to 20 minutes
Serves:- 2 to 4

Buttermilk Soup/Kadhi:- 

                                                 

Many of us, may be almost every body knows how to make it,but still i want to share my style  of making it :).My mum makes this kadhi,very yummy ,best in winters as it has lots of garlic and ginger in it,it gives relief from blocked nose. It goes well with khichadi(Rice and lentils mixed, Rice variety)or plain steamed rice,or simply as a soup.My family loves this one,so here is the recipe
Ingredients:-
1)Butter milk 2 cups
(You can whisk 1/2 cup+1 table spoon of yogurt in 1 and 1/2 cup of water,the butter milk should not be very liquid not be very thick)
2)Gram flour/chick pea flour/ Besan 2 tablespoons
3)Cumin Seeds 1 tea spoon
4)Ginger grated 1/2 table spoon
5)Garlic grated 1/2 table spoon
6)Green chilies crushed 2 numbers(small size)
7)Turmeric little less to 1/4 teaspoon
8)Red chili powder 1/4 teaspoon
9)Kasuri methi/dry fenugreek leaves 1 teaspoon
10)Curry leaves 4 to 6 numbers    
11)Coriander chopped 1 tablespoon
12)Asafoetida 2 pinches
13)salt 1 and 1/2 tea spoon (Or as per your taste)
14)Clarified butter/Ghee 2 to 3 tablespoons
15)Water 2 cups
Method:-
1) Mix the Gram flour/chick pea flour/besan in the butter milk and whisk till all lumps disappears
2)Heat clarified butter/ghee in a wok /kadhai
3)Add in cummin seeds allow it to sputter,keep the flame on low from this step,as we don't want to fry the onward ingredients completely.
4)Add in garlic grated stir well
5)Add ginger grated stir well
6)Add green chili crushed stir well
7)Add kasuri methi
8)Curry leaves and 1/2 tablespoon  coriander,and half we are saving for final step.Stir well
9)Add red chili powder and asafoetida here, i have added later but its best to add it here,stir well
10)Give a stir to the Butter milk and gram flour mixture and pour into the wok or kadai Add in turmeric powder, mix well.Let it boil on medium heat stirring in between for 2 minutes
11)Pour in water,add the 1/2 teaspoons of sugar.Let it boil for about 5 to 7 minutes. Add in saved coriander,boil for 30 to 40 seconds,turn off the flame and remove in a soup bowl ,serve with plain steamed rice/khichdi or simply as a soup.(you can adjust the water according to the thickness you want, i prefer medium thick or the quantity of the water i have used that much,but if it is boiled for longer then it becomes thick,if that happens you can add the water and salt accordingly and make it to the medium thick consistency)
                                                    ENJOY!



Sending this recipe to Nayna's Lets cook soup event
http://www.simplysensationalfood.com/2012/09/lets-cook-soup-event.html





Sunday, September 23, 2012

Modak

(Wheat flour fried dumplings)
Preparation time:-45 minutes
Makes:- 21 Modaks    

Modak:-                              GANPATI BAPPA MORYA

This modak recipe i have learnt from my mom,this is every month's Sankashti Chaturthi Prasadam in my home.And as Ganpati Bapa is here,i thought of uploading on the Ganesh Chaturthi day but couldn't get time, so uploading today, this simple and yummy Ganpati Bappa favorite naivedyam, so do every bodies and my sons favorite recipe here.
Ingredients:-
For cover:-
1)Wheat flour 3/4 cup
2)Fine semolina 1/4 cup
3)Milk 1/2 cup or little less
4)Clarified Butter/Ghee 1 tablespoon
For Filling:-
1)Shredded/Desiccated Coconut 1 cup
2)Jaggery grated 1/2 cup + 2 teaspoons
3)Small cardamoms crushed 3 to 4 numbers
4) Nutmeg grated 1/4 teaspoon
5)Oil/clarified butter(ghee) for frying
Directions:-
1)Mix together wheat flour and semolina
2)Add clarified butter/ghee to it ,mix well
3)Make a well in the center and pour in the milk little bit at a time and knead little bit stiff dough than normal chapati dough.(Refer the pictures) and keep covered for 10 to 15 minutes
4)While the dough is resting mix together coconut,jaggery, cardamom and nutmeg powder.
5)After 15 minutes,divide the dough in 21 equal portions and roll them in a round shape.
6)And press it in between your palms.By moving circular and pressing with your fingers and thumb
give it a round deep shape like a small serving bowl.It should not be very thin so that the filling comes out while frying and should not be very thick so that stays raw or takes long time to fry.(Refer the pictures).
7)Apply a drop of milk on edges and make pleats on the round shape with your finger and thumb.(Refer the pictures)
8)Fill the coconut and jaggery mixture about 1 and 1/4 tea spoon in it and press the filling gently.
9)Collect together all the pleats and join them together by moving it in a circular direction with the fingers   joining the edges together,to form the modak shape
(Refer the picture)
10)While preparing the Modak, cover the dough with a damp cloth and also the Modak.
11)When all filled and ready ,heat the oil and fry on medium heat till golden brown.And remove it on
paper towel.(You can use the clarified butter/ghee for frying the Modak,if you like,i used Oil.)Yummy and simple Modak ready.
                                                                 ENJOY!








Monday, September 17, 2012

BAKLAVA

Preparation time:- 20 minutes
baking time:- 1 hour 25 minutes
Makes:- 28 to 30 pieces
Baklava:- 



Baklava is a rich,sweet pastry featured in many cuisines in the area once controlled by the Ottoman Empire in Central Asia and in the Middle East.It is made of layers of fillo pastry sheets and coarsely ground nuts/chopped nuts such as walnuts,pistachios,almonds or cashews and flavored in a variety of ways.One of the most critical ingredient in Baklava  that gives it a rich flavor is melted butter or clarified butter.Baklava comes in a variety of shapes and sizes.The traditional diamond shape is popular ,but i like square shape.Baklava serves well with just about anything,if your are a sweet lover.One important aspect of Baklava is that it has a relatively long shelf life even exposed to open air.Initially it looked difficult to me but its not,first time when i tried making ,it turned good but i was not happy with the upper layer as it was coming off, then? One of my friend and one Greek friend of friend of mine guided me ,thanks to both of them for taking time out and giving me some respected guidance. Still the upper layer was the problem,then i experimented by pressing it gently with my fingertips and sprinkled little bit water on the top layer all over before placing it into the oven and it worked well, hurraye. So this recipe is dedicated to my friends who guided me.

Ingredients:-
1)Pampas Fillo pastry packet one number(375gm)
2)Walnuts 1 cup +1/4 cup
3)Pistachios 1 cup
4)Almonds 1 cup
5)Bread crumbs 2 tablespoons
6)Sugar 2 tablespoons
7)Cinnamon Powder/crushed 1/2 teaspoon
8)Cloves 1 teaspoon(with tip crushed,this tip you can add in to the nut mixture,and the cloves we are going to use to press on each piece before baking ,this is totally optional,i have not used it)
9)Butter 1 block(275gm)+1/4 cup
Ingredients For Syrup:-
1)Sugar 3 cups
2)Water 3 cups
3)Lemon juice 1 teaspoon
4)Cardamom powder 1/2 Teaspoon(optional)
Method:-
1)Coarsely grind walnuts,pistachios and almonds in a mixer grinder
2)Mix all the dry ingredients together that is groundnuts and bread crumbs,cinnamon powder,crushed clove tip(Optional)and sugar, mix thoroughly.
3)Preheat the oven on 160° Celsius.
4)Grease the Baking tray with melted butter(Take the pan according to the size of the Fillo sheets or you can trim the pastry sheets according to the size of baking pan/tray either way is fine.).
5)Lay 5 Fillo pastry sheets one by one on tray brushing each with the butter(Refer the pictures).and the remaining sheets keep covered with the damp cloth so it won't rip.
6)So after the 5th pastry sheet,spread the walnut mixture on the Fillo sheet.Place the sheet on the top of it and brush gently to avoid ripping of the fillo sheet.
7)Repeat this until all finished,brush butter on last sheet on top.
8)Hold the tray tight and with a little pressure cut it in triangles,squares or diamond shape with a sharp knife.
Leave the butter in the cutting edges.(Refer the picture).
9)Press the top layer gently with the help of your fingertip and sprinkle 1 tablespoon of water all over on the top layer,before placing it into the oven.
10)Press in the clove on each triangle or square.(Optional)
11)And bake on 160° Celsius, on middle rack on fan- forced function or static function, i baked for 1 hour and 25 minutes OR till it becomes brown in color, keep an eye while baking it.(Adjust the cooking timings according to your Oven power)
12)While the Baklava is baking in the oven,mix the sugar and water in a vessel and boil it to form the sugar syrup for 15 to 20 minutes or the desired consistency reached,add in the lemon juice give it a stir and turn off the heat.(Refer the pictures for the consistency of sugar syrup).
13)As soon as the baklava is ready baked, remove it from the oven,and immediately pour the cooled sugar syrup onto hot baklava all over. Leave it uncovered for minimum 4 to 5 hours for a rich taste.
14)Garnish with Pistachio powder.      
                                                               ENJOY!

Tuesday, September 11, 2012

PUFF PASTRY PIZZA

Preparation time:-30 minutes
Makes:-2 small pizzas 
Serves:- 2 
Puff Pastry Pizza:- 
This Domino's pizza with puff pastry base  i have tasted first at my friends place. Then i tried this at home,first attempt was not successful, then i found the recipe on the back of pampas puff pastry packet but that recipe also didn't work properly,so i tried with baking few minute without topping and few minute after topping and it turned out really good same like Domino's pizza,so here is the recipe :-
Ingredients:-
1) Pampas Puff Pastry sheets 1 or 2 numbers
2)Milk 2 tablespoons
3)Italian herbs 1 teaspoon
4)Sliced Red capsicum 1/2 1 cup
5)Sliced Green Onions 1/2 cup
6)Sliced Red onions 1/2 cup
7)Big white mushrooms 2 to 3 numbers
8)Grated mozzarella Cheese 2 to 3 tablespoons
9)Black olives 1/2 cup
10)Pizza sauce(Or you can use the mixture of 1 table spoon tomato sauce and 1 and 1/2 tablespoons ready made tomato paste/puree )
(You can add the toppings you like ,sun dried tomatoes, baby spinach,feta and basil goes well)
Method:-
1)Preheat oven on 180° Celsius.
2)Thaw the puff pastry sheet.Line the oven tray or pizza tray with baking paper and place the puff pastry sheet onto it.
3)Brush milk around the edges of the pastry sheet and fold about 1 cm.(or 1/2 to 1 inch-refer the pictures)
4)Poke the sheet all over except edges with the help of an fork
5)Firstly spread 1 to 1/2 tablespoons of pizza sauce or the mixture of tomato sauce and paste.
6)Bake for 12 to 15 minutes first (Keep watching while baking as the power of  ovens varies)we are baking halfway here.
7)After 12 minutes spread another tablespoon of pizza sauce only if needed.And add all the veggie toppings
(Do not overload)
8)Spread grated mozzarella cheese as per your need and bake for another 15 minutes or till it becomes brown and crispy.(Again i mention keep an eye as the power of ovens vary)
9)Add salt,chili flakes and black pepper(Optional)
10)Yummy pizza is ready
                                                              ENJOY!

Sunday, September 2, 2012

Stuffed bitter gourd/Bharvan karela/Bharli Karli

Preparation Time:- 30 minutes + marination time;-15 to 20 minutes
Serves:-2 to 4
Stuffed Bitter Gourd/Bharwan karela/Bharli Karli:- 



This is a sour and sweet taste recipe,with a bit natural bitter taste of bitter melon/karela,i have learnt this recipe from my mom, i love the taste,and also my friends liked this, this recipe is one of the hit dish in my hubby's office lunch time. So here is the recipe for my near and dear ones.
Ingredients For Marination:-
1)Bitter gourd/karela 2 numbers( Big size)
2)Onions 2 numbers(Medium sized)
3) Turmeric 1 teaspoon
4)Salt 1 teaspoon
Ingredients For Stuffing:-
1)Ginger paste/finely grated 1 teaspoon
2)Garlic Paste/finely grated 1 teaspoon
3)Red chili powder 1 teaspoon
4)Everest meat masala 2 teaspoons
5)Everest garam masala 1 teaspoons
6)Tamarind paste/pulp 1/2 tablespoon
7)Sugar 1 and 1/2 teaspoon
8)Cinnamon,about 1 cm flake
9)green cardamom 1 to 2 numbers,
10)black cardamom 1 number (Optional)
11)White poppy seeds 1/2 tablespoon + 1 teaspoon
12)Oil 2 to 3 tablespoons + 2 tablespoons for cooking karela/bitter gourd.
13)Salt as per taste
Method:-
1)Wash,cut,remove the white pith and seeds from the bitter gourd/karela
2)Mix salt, turmeric and rub in to the bitter gourd/karela(Refer the pictures in the movie) and
let it marinate for 15 to 20 minutes
3)After 15 to 20 minutes heat 2 tablespoons of oil ,add karelas stir well
and turn them for 2 to 3 minutes,sprinkle 1 tablespoon of water
cover and cook till tender/ready cooked by turning them in every 2 to 3 minutes and adding 1 tablespoon of water every time. And again cover  and cook. Totally 1/2 cup of water is needed to cook the karelas
and it will get cooked in 15 to 20 minutes(cook on medium and low heat according to the cooking progress)
4) Meanwhile the karelas are cooking you can prepare all other things required for this dish like,Dry roast cinnamon,cardamom,cloves and poppy seeds and grind to a fine powder
5)Cut the onions lengthwise,heat 1 teaspoon of oil and dry roast the onions till translucent and brown in colour.(Refer the picture in the movie)
6) Don't forget to have a look on your cooking karela/bitter gourd in between.
Remove the roasted onions in a grinder pot,add meat masala, garam masala  2 tablespoons of water and grind to a fine paste
7)Heat 3 tablespoons of oil in a deep pan/kadhai and fry the onion paste for 3 to 5 minutes
8)After 5 minutes add ginger and garlic paste/grated ,mix well and fry till it changes the colour to red and oil starts to separate.
9)When the oil starts to separate add in red chili powder,cinnamon,clove cardamom and poppy seeds powder,mix well
10)And cook for 2 to 3 minutes stirring in between.
11)Add in tamarind pulp ,sugar and salt ,mix well and cook for 2 to 3 minutes
(You can adjust the tamarind and sugar as per your taste. You can use the lemon juice also if you don't have the tamarind but i prefer tamarind taste)
12)Now the stuffing masala is ready (Refer the pictures)
13)Check with the bitter gourd/karela,it must be ready by this time.(Refer the pictures )
14)Stuff the bitter gourd/karela and stir them in the same kadai in which you have prepared the masala and cook for 2 minutes.If you want this as a dry curry then remove it in a serving bowl.
15)If you want it as a gravy add in 1/2 cup of water,mix well gently (so that karelas won't break and the masala stays in) and cook for another 2 to 3 minutes.
16)Remove it in a serving bowl ,sprinkle some coriander and serve with chapati or rice
                                                            ENJOY!


Sending this to Jagruti's Event http://www.jagrutidhanecha.com/2012/09/announcing-event-im-well-stuffed.html