Monday, December 21, 2009

Puran Poli

Here is the famous karnataka's recipe of puran poli

Here is the main extract from the link....... :)

I yet to try this, will add tips and notes when I try myself....

For Kanaka/Dough:
2cups maida
2tbsps Chiroti Rave/fine semolina
A pinch of salt
A pinch of turmeric..
2tbsp oil for soaking
Mix all the ingredients with warm milk till you get soft elastic dough (almost like a chapatti dough). Keep it covered in a warm place and add oil on the dough to prevent from drying.

For Hoorna/stuffing
1 cup (1 pav) channa dal
1.5 cups soft dark brown jaggery
2tsps green cardamom powder
½ cup fresh grated coconut
Boil channa dal on stop stop with 3cups of water till the dal is soft but does not break. Strain all the water. Grind the dal to a smooth paste without any water.. In a thick kadai, add jaggery and sprinkle a handful of water and melt the jaggery.. and boil for 2-3 minutes till bubbles form. To this add cardamom powder and mix well. Now add the dal paste and mix well. In a medium flame, keep stirring this mixture for 10-12 minutes till all the water evaporates and the m ixture gets to a halwa consistency. To this add fresh coconut and keep it aside to cool.

To make Holige
Take a pingpong sized dough. Pat it on a foil greased with oil to a little disk. Now take a pingpong sized filling and place it in the poori. Close all the ends and roll out to a desired size. On a tava fry the holige with very little oil if needed.
Tip: Use rice flour for dusting when rolling out the holige. This gives a very unique flavour..

Simple Bhindi Aloo recipe

भिन्डी /Lady finger chopped into thin pieces (250 gm)
आलू /Potato chopped into small pieces (2-3)
Asafoetida/ हींग
Coriander powder/ धनिया powder
Red Chili powder
Chat masala
Salt to taste

  • Heat 3-4 spoons of oil in a thick bottomed frying pan. Add granulated or powdered asafoetida to it.
  • Now add the chopped potato and lady finger to it, stir properly and add salt to it as per taste.(Cut potatoes smaller as they take a lot of time to get cooked in the frying pan)
  • Keep stirring in between and also cover with a lid
  • When both bhindi and aloo are cooked, add all the masalas namely, Coriander powder, chilli powder and chat masala and stir
  • Fry for 2-3 minutes more with lid closed after adding all masalas
  • Bhindi aloo is ready to eat :)
Note : This recipe requires a little more oil than the regular amount used. If proper amount of oil is not used, aloo can stick to frying pan. A good alternative is to use a non-stick frying pan, that ways oil will be consumed less

Saturday, December 19, 2009

Palak Paneer - Best from net

4 bunches spinach (Palak) -> Wash and chop the palak, fry it with little butter till it shrinks, then Grind to smooth paste once it is cooled down

10 cashews & 2 teaspoons poppy seeds -> Grind together

200 gms paneer -> Cut into cubes

2 medium onions -> cut into small pieces

dhaniya powder, red chili powder, jeera powder, turmeric powder

2 tomatoes -> cut into little big pieces (2 inch)

1/2 cup curds - Whipped curd

1 tsp sugar

cinnamon(Pattai), clove, black pepper -> fry in little ghee and powder it

Heat butter with little oil in pan, fry the onion till it turns brown

Add dhania powder, jeera(cumin) powder and chilli powder, fry for some time

Then add tomatoes, stir for a min and then add 1/2 cup curd

cook in sim till oil floats on top

Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes

Mix cashew-poppy paste and pour just enough water required for the gravy

Cook on medium flame till gravy becomes thick

Add paneer pieces, stir well and remove from heat in 30 seconds

add little garam masala at the end

Paneer Butter Masala - Restaurant Recipe

Tried this recipe from net
hmmmmmm...yummy it has photos for each steps....recipe is quite simple too
Here the actual one in net

Paneer/tofu - 1 block, approx. 2 cups of cubes
Onion - 1 medium-sized one, chopped fine
Ginger-garlic paste - 1 tbsp
Dhania powder/malli podi/Coriander powder - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Tomato paste- 1 tbsp (or 1 tomato, pureed)
Tomato sauce/ketchup - almost 1 tbsp
Kasuri methi/dried fenugreek leaves - 1 generous pinch
Milk - 1/2 cup
Cream - 1 cup
Oil - 3 tbsp
Salt - to taste

Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Keep aside in paper napkin covered plate.
In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
Add the ginger garlic paste and fry for some time (smell should go off)
Next, add the dhania powder, garam masala, chilli powder and some salt (I added little ghee too :P) and fry for a min
To this, add the tomato paste/puree, tomato sauce and little methi leaves(I didnt add methi leave as I didnt have it).
Mix well and add 1/2 cup milk.
Lower fire and cook covered for 5 mins.
Open lid, add the fried paneer/tofu.
Mix well and simmer for 2 mins.
Then add the fresh cream and simmer for 3-4 mins (till the gravey becomes little thick)
Garnish with fresh coriander leaves if you have any.

Friday, December 18, 2009

Cabbage Curry(Very Light)

Heat oil and put some mustard seed in it (put less oil, cabbage will cook in its own water)
then kari pata
Add some chopped green chillies
Then put cut cabbage in it, fry till its soft
Add some salt
then put in grated cocunut and fry for few minutes more

it tastes goood & very very light :-)

Well, Sangamitra's Recipe :))

Heena's Update:

A variation of this could be like, add onino (fry till it turn pink), then add tomoto and ginger

Thursday, December 17, 2009

Yummy Gobi

Take 1 Medium Size Gobi, cut it into pieces (Put into water and clean it)
2 Onions - Finely chopped
2 Tomotoes - Finely chopped
Green Chillies & little Ginger+Garlic (grated or paste)

Deep fry Gobi and keep aside
Put little oil in pan,
add zeera, then onion, green chilli and ginger+garlic -> Fry it well
add tomoto, stir for 2 mins
add spices like dhania powder, haldi, red chilli and amchur powder and fry for 2 mins
then add the fried Gobi pieces, let it get mixed well with gravy
remove it from stove once it is made (Can add little garam masala once all done and just before removing from stove, if required)

Urundai Kolambu

Preparation For 2 People :-
Channa dal - 50 gms (Soaked)
Dhoor dal - 50 gms (Soaked)
Red Chilli, Salt, Zeera, Saunf, garlic
Make paste(coarse) of above, add chopped onion, curry leave and grated coconut to the mix
Make small balls out of these mix & steam it

Now we are ready to go for the main dish....

Put oil in pan for datka, add saunf, chopped oninon, curry leave, cinnamon(pattai) and leaves
one it is splattered, add sambar powder, thick tamarind paste and salt(as per need)
When it boils well, add the steamed balls and coconut paste(little), let it boil for 2 mins and then remove from stove

Its ready to eat now :-)