My ExPeRiMeNtS WiTh .... FooD!

Potol-er Dolma

2011-09-09T23:17:00.006+05:30

Hi everyone!

Back again after a break...but still cooking on :)

Today am sharing recipe for "Potol-er Dolma" or stuffed 'parval' (no idea whats the name of this veggie in English :P)

Serves 2

Ingredients:

Parval/potol 4

Chicken keema 1 cup

Lemon juice 2 tbsp

Potato medium 1

Onion large (chopped) 1

Garlic 3-4 cloves

Ginger 1/2 inch

Turmeric powder 1/2 tsp

Coriander powder 2/3 tsp

Cumin powder 2/3 tsp

Chilli powder 2/3 tsp -add more if u can take it!

Garam masala powder 2/3 tsp

Cumin seeds one pinch

Tomato Ketchup :) 2 tbsp

Salt to taste

Sugar 1/4 tsp

Oil 2 tbsp and some more for deep frying

Maida/refined flour 4 tbsp

Water as needed

Method

Preparing potols for stuffing:

Make sure the potols you select are big and fat.

Scrape the skin of potol and cut of both the ends. Use a fork to punch the potol on all sides - so that it gets cooked properly.

Take some water in a pan, add quarter tsp of salt, add the potols and let them boil on high flame for about 5 mins.

Drain out the water and let the potols cool down.

Next step is to scoop out the insides (seeds). This can be done in two ways:

1. Scoop out the seeds by making a hole on one of the ends and pull out the seeds using a spoon's handle

2. Make a slit across the length and scoop out the seeds

Preparing the stuffing:

Marinade the boneless chicken pieces with lemon juice overnight.

Blend the chicken in a mixie and keema is ready!

Heat oil in a pan, add cumin seeds and let that splutter.

Add quarter of the chopped onions, garlic and ginger.

Add salt, half of the masala powders and fry on medium heat till the onions turn glassy.

Add the chicken keema and mix well on medium heat.

Stuffing is ready...but let it cool a bit.

Process of Stuffing:

Divide the mixture into 4 equal parts and stuff the potols with them.

Mix maida, pinch of turmeric powder, salt and water to make a thick paste. Use this to seal the open end of the potols.

Add more water to the maida paste to bring it to a dripping consistency.

Heat oil in a pan. Dip the potols in the maida batter and deep fry them on medium heat - it should be a very quick process. Keep aside.

For curry:

Heat oil in a pan. Add remaining onion, garlic, ginger and fry. Add the remaining masala powders - except garam masala, and salt. Stir well.

Add the tomato ketchup and mix well.

Add potato pieces and fry along with the masala.

Once the masala is nicely fried add a little water, cover and leave it to cook for a few mins.

Once the potato is boiled add more water for gravy and let it boil.

Add sugar.

Once gravy reaches almost the desired consistency add the stuffed potols and let it simmer for a few more minutes.

Add garam masala...and the dish is ready!

Best way to eat it is with steamed rice.

Note:

The stuffing can also be made with mutton keema or prawns or crushed paneer.

For mutton keema you can follow the same process - except in the end of preparing the stuffing you will need to add a little water and let the mutton boil completely.

Prawns are a little different. Fry the prawns lightly and mix with grated coconut, chopped onions, salt, turmeric and a bit of chopped green chilies.

For paneer mix it with chopped onions, bit of chopped green chilies, salt and handful of raisins.

Sanjeev Kapoor recipe challenge! 2

2010-08-28T22:48:00.002+05:30

SABUDANA VADA

Fried dumplings of sago and potatoes great during fast

Preparation Time : 2 hours

Cooking Time : 15-20 mins

Servings : 4

INGREDIENTS

Sago (sabudana)

1 1/2 cups

Potatoes, boiled and mashed

3 medium

Roasted peanuts, coarsely ground

1 cup

Green chillies, finely chopped

Fresh coriander leaves, finely chopped

2 tablespoons

Lemon juice

1 tablespoon

Salt

to taste

Oil

for deep-frying

METHOD
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

Check this online at:

http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=1306

*This image is what I had on the plate :)

Sanjeev Kapoor recipe challenge!

2010-08-28T22:36:00.005+05:30

GREEN PEAS POTLI

Indian style parcels stuffed with green peas, coriander and cheese.

Preparation Time : 20-25 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS

Refined flour (maida)

1 1/2 cups

Salt

to taste

Ghee

2 tablespoons

Stuffing

Green peas, shelled

1 cup

Oil

2 tablespoons + to deep fry

Onion , finely chopped

1 small

Salt

to taste

Red chilli powder

1 teaspoon

Garam masala powder

1/2 teaspoon

Fresh coriander leaves, finely chopped

2 tablespoons

Cheese, grated

1/4 cup

METHOD
Crush green peas. Heat two tablespoons of oil in a pan. Add onion and sauté on high heat. When they turn translucent, add crushed peas and salt. Mix and cook for a three to four minutes. Add red chilli powder, garam masala powder and mix. Sauté for two minutes and transfer the mixture onto a plate. Add coriander leaves, mix and leave aside to cool. Sieve refined flour with salt. Add ghee and sufficient water to knead into stiff dough. Divide the dough into twelve portions and roll into balls. Press each ball slightly in hand and roll into a round diskette. Place the diskette in hand, apply water on it, place the stuffing in the center. Add grated cheese. Pleat up the edges and gather on top twisting slightly to make a potli. Similarly make other potlis. Heat sufficient oil in a kadai and deep fry the potlis till golden. Drain on absorbent paper and serve hot.

check out online:

http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=2582

*this image is what we had on our plate :)

Tomato-Rice soup

2010-08-18T14:20:00.005+05:30

I was tired fighting a blocked nose all night. The morning was no better. And to top it all it was raining cats and dogs in Chennai! yes it was...so bunked office...to catch up with some sleep or just some rest and mostly to save myself from the ac onslaught!!

Now I had to have some lunch...something hot and spicy but that took very little effort. So I just put everything in together and brewed some Tomato-Rice Soup. And it tastes awesome :D

Here is how I made it:

Tomatoes, small, cubed 2

Medium size onion, cubed 1

Garlic cloves 5 or 6

Carrot, small, cut in chunks 1

Coriander leaves one handful

Rice one handful

Red lentil(Masoor dal) one handful

Butter 1 tbsp

Salt to taste

Fresh ground Pepper to taste

In a pressure cooker melt the butter add all ingredients except for pepper.

Saute these for a few seconds and keep stirring. I guess you can add any veggies you like or have at home :P

Add one and half glass of water (adjust to desire!) and close the cooker and let it cook. Wait for about 3-4 whistles. And the soup is ready.

Add fresh ground pepper and just gulp it down.

Try it out on a rainy day and let me know!

Stuffed capsicum/bell pepper

2008-07-14T16:50:00.004+05:30

Most of my experiments are necessitated by failed market trips. The other day I found myself staring at two capsicums, few potatoes and carrots not knowing what to do. So I started looking for a recipe for stuffed capsicum on the net. There were quite a few options but that again required me to venture out. So I decided to carry on with the available resources...the result was actually quite tasty so here it goes in the diary :)

Ingredients:
Bell pepper/Capsicum - 2 medium sized
Potato - 2 medium sized
Carrot - 2 medium sized
Raisin / kishmish - a handful
Cheese spread - 1 table spoon
Poppy seeds / posto / khus-khus - 2 table spoon
Butter - 1 tea spoon
Salt to taste

To prepare:
Peel and boil potatoes and carrots. Cool and mesh together. Add cheese spread and salt and mix well.
Halve the capsicum and remove seeds. Place on a dish, sprinkle a spoon of water and microwave on high for two minutes. Let it cool a bit.
Stuff the capsicums with the potato-carrot mix, puncture with raisins.
Spread the posto on a plate and press the stuffed capsicums head down so that it has a small layer of posto on top. Let it set for a minute.
Place the butter in a dish and microwave on medium for half a minute. Spread melted butter evenly on the dish. Slightly smear the stuffed capsicums with little bit of the melted butter.
Place the stuffed capsicums in the dish and microwave for about 3 mins on medium heat.
Stuffed capsicums are ready to eat!

Sweet n Sour Pumpkin

2008-06-18T23:53:00.003+05:30

I was wondering what to prepare as the side dish for the dal and rice at dinner. A trip to the fridge didn't generate much excitement, there was just a piece of pumpkin! I had learnt khatta meetha sitaphal long time back, thought of trying it out.

Ingredients:
Pumpkin - 250 gm
Lime juice - 4-5 tsp OR tamarind water - 4-5 tsp OR aamchur powder - 3-4 tsp
Salt to taste
Sugar - 3 tbsp
Oil - 1 tbsp
Cummin OR Fennel seeds - one pinch - for seasoning
Generous dose of finely chopped Corriander leaves - for garnishing

Method:
Skin, wash and cut the pumpkin in big chunky pieces.
Heat oil and add seasoning.
Add pumpkin pieces, salt, sugar and the souring agent and mix well.
Add a little water, cover it and let it simmer for about 2 mins.
Once the pumpkin is boiled add the corriander leaves, mix well.
You can either smash the pumpkin or leave the pieces as it is.
Serve with rice or roti.

Note: Using tamarind water or aamchur will darken the colour of the dish, lime juice keeps the colour of pumpkin intact.

Tam-Tam

2008-06-15T00:41:00.005+05:30

Herez another cool drink recipe that can be served in a jiffy and is pretty cool as well! I had this at a friends place and it was very refreshing.
Ingredients:
Tamarind [Imli] water
Salt to taste
Sugar - 3-4 table spoons
Chat masala - 1 tea spoon
How to make it:
Tamarind water - soak a few pods of tamarind into a cup of water for about 20-30 mins.
In a tumbler add tamarind water, salt and sugar and mix well. Divide the liquid into two glasses and fill them up with chilled water. Add 1/2 tea spoon chat masala into each glass. If you want you can garnish the drink with mint leaves. Serve chilled.

Note: you can adjust the quantity of ingredients to your taste.

Cuculade!

2008-06-09T15:15:00.006+05:30

Chennai summer makes you run for any kind of cold liquid. The constant desire for newer tastes had driven me last week to combine whatever was available in the kitchen to create a cool drink. It wasn't bad for the first try :) Here is how I prepared it:

You Need:

Half of a medium sized Cucumber - de-seeded (for two glasses)
Mint [Pudina] leaves - 4/5
Sugar - 4 table spoon OR Salt to taste

How to prepare:

Blend all the ingredients together in a blender.
Add soda and ice cubes.

Garnish with a mint leaf and serve cold.

Note: If you like ginger you can add a little to the mix for the zing taste!

Cheers!!!

Posto Coconut 'Tok'

2008-06-05T17:50:00.001+05:30

Here is another Posto delicacy - easy to make and great companion for a hot summer day meal...its called tok in Bengali - there are various kinds of toks :) will talk about the others at some other point of time!
Things needed:
Posto or Poppy seeds - 2-3 table spoons
Grated Coconut - half cup
Tamarind water - half cup
Sugar 3 to 4 table spoons
Salt to taste
How to prepare:
Soak posto for 15-20 mins so that you get a smooth paste
Combine all the ingredients in a mixie and grind well. Add a little water and mix well.
You can adjust the consistency of the dessert according to your taste - but remember to add more sugar/salt if you add more water to it!
Chill and serve after a meal.

Aloo Posto

2008-06-04T23:41:00.003+05:30

Couple of weeks back a friend asked, "What is posto?" I described to her what it is and she was happy to know that its used for special veg dishes...well if you are still wondering, posto is the Bengali word for poppy seeds.
Here is the Aloo Posto recipe [got it over phone from Mom :) ]
Vegetable:
Medium size potato - 4-5
Spices:
Posto - 3 table spoon
Kalonji [Fennel] seeds - 1 pinch
Cummin powder - 1 tea spoon
Turmeric powder - 1/4 th tea spoon
Red chilli powder - to taste
Garam masala - 1/4th tea spoon
Bay leaves [tej patta] - 1 or 2
Salt to taste
Grated Coconut [optional] - 1/4 of tea cup
Refined or mustard oil - 2 table spoon
Ghee - 1 tea spoon
How to prepare:
Peel, clean and cut the potatoes in halves [big chunky pieces]
Soak posto for 15-20 mins then grind into a paste - soaking makes it easy to grind in a mixie [add coconut while grinding]
Heat 2 spoons of oil a pan, add kalonji seeds and bay leaves to it.
Add the posto paste, cummin, turmeric, chilli powder and salt. Fry well. Add a little water if it sticks to the pan :)
Once the masala starts to separate from the oil add the potato chunks and mix well.
Add 1/2 cup water, cover and let it simmer for 2-3 mins.
Once the potatoes are boiled the dish is almost ready. Add water if you want more gravy.
Add the garam masala and ghee for flavor.
Your Aloo posto is ready to eat.
This goes well with plain rice or poori.