Rice-2 cups(160 ml electric rice cooker cup)
potato (red potato look good) – 5 nos(small size chopped in small pieces)
ginger-1.5″ piece (grated)
cumin seeds – 1 1/2 tsp
cumin pwdr – 2 tsp
garam masala -2 tsp
green chillies – 3 (you could also use Jalapeno peppers)
lemon juice – juice from 1 & 1/2 lemons
Cilantro – handful
Curry leaves – 2-3 strands
- Cook the rice seperately and keep it aside.
- Heat oil in a wide vessel and splutter some cumin seeds.
- Saute the onions, green chillies & ginger.
- Add finely chopped cilantro & curry leaves.
- Add chopped potato, mix it, cover and cook.
- After the potato is well cooked, mix the cooked rice and garam masala.
- Add salt and lemon juice.
- Atlast add finely chopped cilantro & green chilly.
– Instead of cooked rice, you could add thick poha (aval) and make aval upma (batata powa) and serve with mint chutney for a quick breakfast, brunch or dinner.
– You could also add some peanuts for some added crunch.
Whole wheat flour / Atta – 2 cups
Salt – 1 ts
Oil – 1 Tblsp (Vegetable oil)
Warm water – 1/2 cup (app.)
Rolled out chapati
- Take the flour, salt and oil in a wide mixing bowl
- Add the warm water gradually while mixing everything together. (Instead of adding all water, some people also like to add little warm milk/yogurt along with water.)
- Apply few drops of oil to the vessel and the dough. Knead the dough nicely to make it soft and pliable. This will ensure final soft chapati.
- Cover it with moist kitchen towel and let it rest for at least 15 minutes. This is another important step.
- Make lemon sized balls of the dough. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
- Place a griddle or dosa stone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapati on it.
- While light spots appear (about 30 sec), flip the chapati.
- Drizzle/Spray few drops of oil. After brown spots appear on the lower side of the chapati, flip again and spray little oil.
- Press gently all around the chapati with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chapati to puff up.
- Remove from the tawa as soon as brown spots appear on both sides. If you leave it longer, the chapati will become hard.
- Transfer the hot chapatis to a hot pack till you are ready to serve. The steam that is trapped in the hot pack helps to maintain the softness of the chapatis.
– In some places, chapatis are partially cooked on the tawa and then put on direct flame. The high heat puffs up the chapatis while cooking it. These are commonly referred to as ‘Phulkas‘.
– Chapatis can be served with almost any veg or non veg gravies or sidedishes. This is an everyday food in many indian homes.
– This also goes very well with pickles or raita.
– In South India, chapatis are served with Kurma Varieties.
– Kids like to spread some jam or butter or sugar in the chapati, roll it and have it.
– A few drops of ghee/ butter added after removing from stove gives extra flavor to the chapatis.
– Chapatis stay good at room temperature for 2 days, in the refrigerator for up to a week and can be frozen for up to 6 months. For freezing, place each chapati between wax papers and put them in zip lock bags. Before serving, thaw them and reheat in the microwave/stove-top for just 10-20 seconds.
Bread – 4 slices (cut into small cubes/triangles/circle)
Milk – 6 cups (about 3/4 lit.)
Sugar – 3 tblsp (for rabdi)
Sugar – 1/2 cup (for sugar syrup)
Water – 1/2 cup (for sugar syrup)
Ghee – 1/2 cup
Cardomom Powder – 1/2 tsp
Saffron – 1/2 tsp
Chopped Nuts (Almonds, Pista, Cashews etc) – 2 tblsp
Dates Syrup – 1 tblsp
(If you do not have dates syrup, just fry chopped dates in some ghee and use it as a topping.)
- Boil the milk in a heavy-bottomed pan for about 40-45 min on medium heat stirring often till it reduces to almost 1/4th of its original volume. This thick condensed milk is called ‘Rabdi‘.
- Add sugar, cardamom powder and saffron to this and switch off. Keep this aside.
(Tip : You can also skip this step by using store bought sweetened condensed milk.)
- Boil the sugar and water for few minutes to make a sugar syrup. Keep this aside too.
- Now cut the bread into desired shapes.
(Tip : You can use a cookie cutter and make interesting shapes. I have used a star shaped cookie cutter.)
- Heat ghee in a frying pan. Shallow fry the bread slices till it is golden brown and crisp.
( Tip : You can also use store bought croutons.)
- Soak the fried bread slices in the sugar syrup for about 30 seconds.
- Arrange the sugar soaked bread slices in a plate.
(Tip : Altenatively you can arrange them in a plate and pour the sugar syrup on top.)
- Pour a generous amount of rabdi on top of this.
- Garnish with chopped nuts and dates syrup.
- You can serve this warm when the bread slices are still a bit crunchy or you can refrigerate and serve chilled. It tastes good either way.
– This is a very nice way of using stale bread. Infact, old and dry bread absorbs less ghee while frying.
– You can make this dessert with any type of bread – white, brown, whole grain, multigrain, etc etc.
– Health consious people can fry the bread slices in oil instead of ghee.
– People on diet can also enjoy this dessert by using fat free condensed milk, sugar substitutes and by toasting the bread instead of frying it.
Fenugreek leaves(methi) – 1 cup (fresh or frozen)
Potatoes – 2-3 (washed, peeled and cubed)
Garlic – 1 clove
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Cumin seeds – 1/4 tsp
Oil – 2-3 tbsp
Ghee – 1 tsp
Salt – to taste
- Heat oil in a pan and splatter the cumin seeds.
- Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
- Add salt, turmeric and chilly powder and mix everything together.
- Next add the fenugreek leaves and cook till all the water is absorbed and the potatoes are nicely cooked.
- Add a tsp of ghee at the end. Delicious Aloo Methi is ready. Serve hot with any roti.
– A tomato can also be added along with the potato.
Turkey/Chicken – 1 lb (boneless, skinless)
Onion – 1 (chopped)
Tomato – 3-4 (chopped)
Cashews/Almonds – 5-6
Ginger garlic paste – 2 tsp
Green chilly – 1 (chopped)
Kasoori Methi – 1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) – 1/4 cup
Chilly powder – 1/2 tsp + 1/4tsp
Corriander cumin powder – 1 tsp + 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Butter – 2 tblsp
Salt – to taste
Oil – 2 tblsp
- Wash the turkey/chicken and cut it into 1 inch thick cubes.
- Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
- Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
- When all these are nicely sauteed, remove from stove and let it cool a bit.
- After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
- Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
- Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
- Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
- Add the heavy cream, mix everything and let it simmer for few minutes.
- Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.
– If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
– In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.
Lassi is a healthy beverage that originated in Punjab but is popular all over India. It is made by blending yogurt and water with some other flavourings until it is frothy. Flavourings can be savory or sweet. Here I’ve given the recipe of a simple sweet lassi. Other variations of lassi can be made by adding suitable flavourings eg :- Mango Lassi (Mango Pulp is blended along with the other ingredients.), Strawberry Lassi , Kesar lassi (with saffron strands) etc.
Yogurt – 1 cup
Cold Water – 1 cup
Sugar – as needed
Rose water – 1 tsp
Cardomon Powder – a pinch
- Blend together all the above ingredients together using a hand mixer or a mixie until it becomes frothy.
- Garnish with fresh mint leaves, pistachios and serve as a cool, healthy and refreshing drink.
Basmati rice – 1 cup (cooked)
Mango – 1 cup (Grated)
Mustard seeds – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Ginger – small amount (chopped)
Red chillies – 2
Green Chillies – 2
Turmeric powder – a pinch
Salt – to taste
Oil – tblsp
- Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal.
- Add Chopped ginger, Red chillies , Green chillies, Curry leaves and Turmeric powder.
- Add Grated Mango, Salt and saute well till mango is tender.
- Add Cooked rice and mix well.
- Garnish with Cilantro.
– Add some grated coconut along with mango and you have another variety rice called coconut-mango rice (Thenga – Manga sadam).