Thursday, June 30, 2011

Grated veggie sandwich

You need
Carrots, Bell pepper, Onions (Grated) - 1 cup
Green chutney
Butter
Salt
Pepper
Bread
Cheese slice(optional)

Method
  • Add salt and pepper to the grated veggies and set aside.
  • Spread the green chutney on one side of bread and spread butter on other side.
  • Place the veggies on one side and cover with other side.
  • You could place a cheese slice if you wish.
  • Toast, cut in half and enjoy.

Paneer tikka sandwich

You need
Bread
Butter
Cheese slice (optional)
Onions (Sliced)
Ingredients for paneer tikka

Method
  • Make paneer tikka side dish for roti.
  • Spread butter on one side of bread.
  • Place paneer pieces with little gravy on other side of bread.
  • Place onions on top.
  • Your choice to place cheese slice if you wish.
  • Cover the sides together and toast.

 

Cottage cheese sandwich (Kid friendly)

An indian twist to the all american sandwich. This will sure be a crowd pleaser for a kids party. Non spicy and bursts with flavor.

You need
Cottage cheese - a handful (cut into tiny squares)
Mayonaise
Green chutney
Salt
Pepper
Whole grain bread/multigrain/anything else
Cilantro

Method
  • In a bowl add cottage cheese squares, salt, pepper and cilantro and mix well.
  • Take two slices of bread and spread Mayonaise on one side and green chutney on the other side.
  • Place the paneer squares on one slice of bread. Cover with the other slice and toast in sandwich press.
  • Cut into triangles or any other shape your kids like and serve.




Baby potato fry

You will fall in love with this dish. The best way to have potato perhaps. Kids will love. The southern way is o use mustard and urad dal, while you could choose to use even cumin seeds instead.

You need
Baby potatoes 
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida - a pinch
Oil

Method
  • Boil the potatoes with skin on and then remove the skin. (Make sure you do not over cook the potatoes)
  • Take the potatoes in a bowl and add turmeric powder, chilli powder, salt, Asafoetida and mix well.
  • In a pan start by adding oil followed by mustard seeds, urad dal and the potatoes.
  • Fry until they turn golden all over. You might require more oil.
  • Serve warm with rice /roti




Cabbage curry

Traditionally cabbage is diced small, but using shredded cabbage is just a variation. Turmeric is also optional, if you want the dish a light yellow.

You need
Cabbage - (shredded/diced small)
Cumin seeds - 1 teaspoon
Green chillies - 1-2 (slit)
Asafoetida - a pinch
Turmeric - (optional)
Salt
Oil

Method
  • In a pan start by adding oil followed by cumin seeds, green chillies, Asafoetida, turmeric and cabbage.
  • Add salt and cook until cabbage is done. 
  • Cook on medium heat.
  • Serve warm over rice.


Potato fry

An age-old way of making potatoes in the southern kitchen. Simple, quick and good to eat.

You need
Potatoes (diced small)
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida -  a pinch
Oil

Method
  • Start by adding oil to a pan followed by mustard seeds, urad dal, Asafoetida and turmeric.
  • Add potatoes, salt and chilli powder and cook until potatoes are done.
  • Add oil when needed. Do not cover. 
  • Cook on medium -low heat.
  • Serve warm over rice.


Mexican bean soup

Pablano chillies give the mexican kick here. Ancho chili powder also gives a smoky spiciness to the soup but I have not used them in this one. A soup that works good on a cold afternoon.

You need
Pinto beans - Black/Brown - 2 cups
Onions - 1/2 cup (finely chopped)
Garlic cloves - 2 (minced)
Tomatoes - 1 (finely chopped)
Bay leaf - 1
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt
Pepper
Pablano chillies - 2 (finely chopped)
Olive oil
Butter - 1 tablespoon
Cheddar cheese
Coriander leaves

Method
  • Soak the pinto beans overnight and pressure cook the next day until they are soft and cooked.
  • Once cool blend a portion of the beans roughly and leave the rest. (Don't make a fine paste)
  • In a medium saucepan start by adding oil followed by bay leaf, onions, garlic and saute for few minutes until onions turn translucent.
  • Add in the chopped tomatoes and let them turn really soft.
  • Add the cumin powder, coriander powder and a portion of chopped coriander leaves and the butter.
  • Cook for 2 minutes until they turn squishy.
  • Add the beans into the pan, salt, pepper and mix well.
  • Add required water to bring to soup consistency.
  • Cover with splatter screen and allow to come to a boil for 10-15 minutes.
  • Add the remaining coriander leaves and turn off the heat.
  • Garnish with shredded cheddar cheese and serve warm.





Dum aloo (Baby potatoes cooked in gravy)

The easier version is what is followed in many households, but I am sure the traditional way of cooking it must be more tasty. This is one more dish that does not require onions or tomatoes.

You need
Baby potatoes
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaf - 2
Cloves - 4
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Fennel powder - 1 tablespoon
Chilli powder - 1 teaspoon
Yogurt - 1 cup
Ginger garlic paste - 1 teaspoon 
Salt
Cashew nuts - 5-6 whole
Coriander leaves
Oil

Method
  • Make a powder of the cashew nuts and set aside. 
  • Mix together coriander powder, fennel powder and chilli powder in some water and set aside.
  • Boil the potatoes just until they are cooked, peel the skin, use a fork and make holes on them and set aside. (Make sure you do not over cook the potatoes)
  • In a pan add oil and shallow fry the potatoes until golden, remove onto paper towel.
  • In the same pan add cumin seeds, cloves, cinnamon, bay leaves and ginger garlic paste.
  • Saute for a minute and then add the above coriander and spice mix. Saute until oil leaves the sides of the pan.
  • Now add required water and the fried potatoes, salt and cover and cook for about 5 minutes. 
  • Add the cashew powder (add little by little to make sure you get the right consistency. You don't have to use up all the powder you made) to thicken the gravy, mix well and keep the flame on low for about 3 minutes and turn off the heat.
  • Garnish with coriander leaves and serve warm over roti/rice.



Dal (Lentils cooked in Indian spices)

Sometimes a simple dal cooked the right way can make your day.

You need
Toor dal - 1 cup (cooked)
Tomato - 1/4 cup (diced)
Cumin seeds - 1 teaspoon
Garlic cloves - 2 (crushed)
Green chilly - 1 (slit)
Turmeric powder - 1 teaspoon
Asafoetida - a pinch
Salt
Sugar - 1/2 teaspoon
Coriander leaves
Curry leaves
Ghee - 1 tablespoon

Method
  • In a saucepan start by adding ghee followed by cumin seeds, garlic cloves, green chilly, turmeric powder, Asafoetida, curry leaves and toor dal.
  • Add required water to bring it to right consistency.
  • Add salt, sugar and allow to boil for about 5 minutes.
  • Add tomatoes and cook for another 3 minutes and turn off the heat.
  • Garnish with coriander leaves and serve warm with rice/roti.


Dal makhani

You need
Whole black urad dal - 2 cups
Cinnamon stick - 1
Bay leaf - 1
Star anise - 2
Green chillies - 2 (slit)
Turmeric powder - 1/2 teaspoon
Salt
Butter - 1 tablespoon
Oil
Cumin seeds - 1 teaspoon
Ginger - 1 small piece
Garlic cloves - 2 (finely chopped)
Coriander leaves 

Method
  • Soak the whole urad dal overnight and pressure cook the following day until done well.
  • Mash a portion of the dal and leave the rest.
  • In a medium saucepan start by adding oil followed by cumin seeds, cinnamon sticks, bay leaf, star anise, green chillies, ginger, garlic and turmeric powder.
  • Add the dal and required water to bring it to the right consistency.
  • Add salt and allow to come to a boil. Cook for about 10 minutes on medium heat. 
  • Use a splatter screen if required.
  • Add butter and coriander leaves, mix well and turn off heat.
  • Serve warm with roti.


Kadamba sambar (Vegetable medley sambar)

A fantastic way of making sambar without sambar powder. It can take as many as 4-5 different vegetables and the choice is yours.

You need
Vegetables (choice of any 3-4 veg) - white pumpkin, carrots, chow chow, okra, eggplant, drumsticks, pearl onions.
Coriander seeds - 1 tablespoons
Channa dal - 2 tablespoons
Urad dal - 1 tablespoon
Red chillies - 2-3
Coconut - 2 tablespoons (grated)
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaves
Asafoetida - 2 pinches
Sambar powder - 1 tablespoon
Salt
Cilantro
Oil
Tamarind paste - 1 teapoon
Toor dal (boiled) - 1 cup

Method
  • In a pan add some oil and roast the coriander seeds, channa dal, urad dal and red chillies.
  • Grind the above roasted ingredients along with coconut and set aside.
  • In a medium saucepan start by adding oil followed by mustard seeds, fenugreek seeds, curry leaves, vegetables, asafoetida and saute for few minutes.
  • Add the tamarind paste, water and allow the vegetables to cook until they are almost done.
  • Add the spice paste made earlier to the vegetables, salt and mix well.
  • Allow to boil for about 4-5 minutes, stirring in between.
  • Add the boiled toor dal and cook for another 4-5 minutes.
  • Turn off the heat and add cilantro
  • Serve warm over rice.