Sanoli's Kitchen

Monday, March 10, 2014

DUM MASOOR

Here I cooked masoor dal in 'Dum' process. 'Dum' means cooking on low heat, letting all the spices and contains bring all their flavours out, also all the ingredients get cooked in the steam built inside. A protein packed, tangy, spicy, easy to make dish, this one's for you.. 

INGREDIENTS:

100 gm Red Lentils (Masoor Dal)
1 Large Onion (Chopped)
1 tbsp Minced Garlic (Lehsun)
1/4 tsp Turmeric Powder (Haldi)
1/2 tbsp Sugar
2 Green Chilies (Finely Chopped)
1 tbsp Raisins (Kismis)
1 Chopped Tomato
1 Bay Leaf
1/4 tsp Garam Masala
2 tbsp Mustard Oil
1 tbsp Clarified Butter (Ghee)
1 tbsp Finely Chopped Coriander Leaves / Cilantro
Salt to taste

METHOD:

Wash and soak red lentils in water for 30 minutes. Drain water completely and set it aside.
Heat oil in a kadai. Add bay leaf and saute for few secods. Add garlic and onion in it. Fry till onion changes its colour into golden brown.
Add red lentils in ti. and fry for 3-4 minutes. Now add turmeric powder, sugar, green chilies, raisins, chopped tomato, garam masala powder and salt one by one. Fry till spices leaves oil and tomato turns mushy.
Pour a cup of warm water in it, cover and cook on low heat till lentils are tender, yet not mushy.
Sprinkle clarified butter (ghee) and coriander leaves on the top. Turn off the heat now.
Serve hot with warm phulka or paratha.

NOTE: Those who don't like to eat vegetarian dish, they can add shrimps at the time of frying onion, it makes the whole dish more luscious and tasty.

Thursday, March 6, 2014

SUBZ MURG

I gave an authentic Bengali touch (as I used mustard paste and poppy seeds paste) in regular vegetable chicken. You may use any combo of veggies which are abundantly available in your pantry. This nutritious and delightful dish, featuring chicken, is a great way to incorporated more veggies and less meat into your family's diet. A low fat chicken dish with colourful vegetables, is so simple yet flavourful and sound delicious for ginger, garlic and mustard paste. 

INGREDIENTS:

250 gm Boneless Chicken Breast, Cut into 1" Cubes
2 Carrots (roughly chopped)
1 Green Bell Pepper (cubed)
7-8 Florets of a Cauliflower
10-12 French Beans (1" sliced)
6 Broad Beans, Cut into Halves
1 Large Onion (roughly chopped)
2 tbsp Plain Yogurt / Curd
1 Bay Leaf
1/2 tsp Minced Garlic
1 tsp Ginger Paste
1 tbsp Mustard Paste
1 tbsp Poppy Seeds Paste
3 tbsp Oil
2 Green Chilies, Cut into Slits
1/2 tsp Sugar
Salt to taste
1 tbsp Finely Chopped Cilantro For Garnishing

METHOD:

Wash chicken very nicely, marinate chicken with yogurt and little salt, mix well. Set it aside for an hour.
Heat oil in a wok. Fry all vegetables (except onion) seperately. Drain and keep those aside.
Heat remaining oil on the same wok. Add bay leaf, followed by garlic and onion. Fry till onion turns golden brown. Mix marinated chicken and ginger paste with it. Fold well. Fry till chicken leaves oil from the side of wok and the chicken is almost tender.
At this time, add fried vegetables, green chilies and 3/4 cup of warm water in it. Cover and cook on low flame for another 10 minutes. Keep stirring occassionally.
Now add mustard paste, poppy seed paste, sugar and salt in it. Cook for 2 more minutes. Turn off the heat now. Sprinkle coriander leaves on the top. Give a nice stir.
Serve hot with any bread, rice, roti or anything you like.

Tuesday, March 4, 2014

MOOLI KA (STUFFED RADISH) PARATHA

Today I am here with an essence of the great state 'Punjab' and which is also very popular in Gujarat, a traditional variety of Indian flatbread, 'mooli ka paratha'. A very yummy parathas where shredded radish is mixed with several Indian spices and stuffed inside the Indian flatbread. This paratha is a perfect, easy to carry dish for picnics or for long journey. It has a shelf life of about 4-5 days even in room temperature. Mooli parathas are usually served as breakfast in Punjabi homes and those are always very filling and delicious!

INGREDIENTS:

FOR DOUGH:

1 Cup Whole Wheat Flour (atta)
1/2 Cup All Purpose Flour (maida)
1/2 tsp Carom Seeds
1/4 tsp Salt
2 tbsp Oil

FOR STUFFING:

2 Medium Sized Radishes
1/2 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1/2 tsp Dried Mango Powder (amchur)
2 Finely Chopped Green Chilies
1/2 tsp Grated Ginger
1 tsp Cumin Seeds
1 tbsp Finely Chopped Cilantro / Coriander Leaves
Salt to taste
Oil / Ghee To Fry The Parathas

METHOD:

First of all, wash, peel and grate radish. Add little salt to this grated radish, mix wel and leave it for 15-20 minutes. At this time, you can see radish releases water. Squeeze it very hard/tight and set it aside. Don't discard water.
For stuffing, take squeezed mooli, add grated ginger, cumin powder, dried mango powder, turmeric powder, red chili powder, chopped coriander leaves, little salt in it and fold very nicely.
Heat 1 tsp oil in a pan, add cumin seeds, green chilies and radish mixture. Cook on medium heat for 4 minutes. Switch off the heat now. Let it cool down a little.

Now knead dough with whole wheat flour, all purpose flour, carom seeds and radish juice (which is kept side by in the previous process). Knead it nicely to make a smooth dough. Spread few drops of oil on the dough and set it aside.
Break the flour dough into 7 equal portions. Shape into flatten round balls.
Place a flatten ball in a plain surface and make a round shape roti approximately 4"-5" diameter. Pour one part of stuffing mixture on the centre of the roti and cover all the edges. Make a small pattie. Coat with dry flour and roll again into a thick round paratha.
Heat a tawa (preferably non-stick) till very hot, lower the heat and place a paratha over it.
When you notice, tiny bubbles rising on the surface, flip on the other side.
Add 1/2 tsp oil on each side of the paratha and fry till paratha becomes crisp and brown spots come on the both sides.

Transfer to a serving plate and serve hot parathas with chili pickle and sour curd; enjoy this filling and super tasty paratha!

Tuesday, February 25, 2014

MEDITERRANEAN VEG PASTA

Today, I am here with a healthy pasta dish, which is very perfect for weekdays meal. Pasta cooked with healthy vegetables, herbs, tomato based gravy and olive oil, which is a staple in the mediterranean diet. I added onion, green bell pepper, aubergine and zucchini and it came out really light, refreshing and delicious, a perfect dinner for two!

INGREDIENTS (for making 2 persons):

130 gm Penne Pasta
1 Large Onion (roughly chopped)
1 Green Bell Pepper (cubed)
1 Zucchini (roughly chopped)
1 Cup Aubergines / Eggplant (cubed)
2&1/2 Tomatoes (pureed)
1 tbsp Mixed Herbs
70 ml Olive Oil
1/2 tsp Garlic Pepper Powder
Salt to taste

METHOD:

Put the pan on high heat, add 2 tbsp olive oil. Fry the onions and green bell pepper. Fry together for 3-4 minutes, reserve these to a large bowl.
Heat 2 tbsp olive oil on high flame and add zucchini and fry until become a nice golden colour, which will take approximately 4 minutes. Then reserve it in the same bowl with onion and pepper.
Place a bit more oil in the frying pan, add the aubergines and again fry for 4 minutes. Now reserve aubergine also with the other ingredients. Turn off the heat now.
Place a sauce pan with half full of water on high heat. Cover and bring it to boil. Add penne, little salt and 2 tsp olive oil. So that penne will not stick to each other. Cook for 12 minutes. Place your colander in sink and drain penne well.
Return the frying pan to low heat and all all previously fried ingredients from the bowl.
Add tomato puree, mixed herbs. Simmer and cook about 15-20 minutes.
Add stained penne to frying pan and mix with other ingredients very well. Season with salt and garlic pepper, fold again.
Switch off the heat at this time. Keep penne aside for 3 minutes.

Your mediterranean pasta is now ready to serve. Spoon the pasta into a serving bowl and add a lightly drizzle of olive oil. Serve & Enjoy!!!

Monday, February 24, 2014

VEGETABLE UTTAPAM & WINNER'S GIVEAWAY FROM CUISINE DELIGHTS

'Uttapam' is a great snack or breakfast recipe from South India, very delicious, tasty and very easy to make. Uttapam is a variety of dosa, slightly thicker dosa, easilly called it 'No-Cheese Indian Pizza', my favourite South Indian dish. I don't need any sambar with it, it goes very well with any chutney. So here is the recipe of yummy flavourful uttapam with loads of veggies....


INGREDIENTS:

FOR MAKING BATTER:

2&1/4 Cups Parboiled (ukra) Rice
1 Cup Skinless Black Gram (urad dal)
1/4 Cup Short-grained Raw Rice
1 tsp Fenugreek Seeds

FOR TOPPING:

3/4 Cup Shredded Carrot
1/2 Cup Finely Chopped Coriander Leaves / Cilantro
1 Green Bell Pepper (finely chopped)
1 Large Onion (finely chopped)
1 tbsp Finely Chopped Green Chilies
1 tsp Sambar Powder
Salt to taste
Oil for Frying


METHOD:

Soak parboiled rice, black gram, raw rice and fenugreek seeds in water seperately for 6 hours.
Combine parboiled rice, black gram, raw rice and fenugreek rice in a grinder jar.
Grind well into a smooth and thick batter using water as required, little by little.
Transfer batter into a bowl and set it aside for 8-10 hours, a well fermented batter gives very nice, soft and tasty dosa, idli or uttapam.
Add salt mix well. Add water as required. Dosa batter will be thinner and for uttapam, batter would be little thicker.
Heat a non-stick pan or tawa or griddle on medium heat and drizzle few drops of oil.
Pour 1&1/2 ladle full of the batter in the hot greased pan.
Sprinkle generously the chopped onion, shredded carrot, chopped green bell pepper, little green chilies, few chopped coriander leaves, a pinch of sambar powder fully covering the top and also add few drops of oil on it.
Cover the lid and cook on medium heat for 2 minutes. Open the lid and flip the uttapam and cook on low heat for another 2 minutes or till onion turns golden and crisp.

Serve hot uttapam with podi or chutney, its always yummilicious and filling!


Hi Friends, now it is award time!!!



I was choosen winner in the event "Holiday Recipes" conducted by my dear co-blogger friend Chandrani Banerjee of Cuisine Delights. It was really a very successful event. When Chandrani announced its round up, I surprised to see myself as a winner of that event. I am really very glad and feeling too much happiness.


My heartfelt thanks to you Chandrani Banerjee and loved your giveaway very much. Yes, it is "Party Cooking" by Sanjeev Kapoor, a wonderful book indeed. A special thanks to all of my co-blogger friends, readers and visitor for inspiring and motivating me to explore new recipes in my kitchen....Thanks each and everyone for supporting me......

Wednesday, February 19, 2014

EGGFREE CHOCOLATE BROWNIE

Sharing an easy, simple, irrisistible, tasty, rich and fudgy gloriously gooey chocolate brownies, which will definitely satisfy chocolate craving. Tryout, its amazing!

INGREDIENTS:

1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Self Raising Flour
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 Cup Unsalted Butter
A Pinch of Salt
400 gm / 1 tin Sweetened Condensed Milk
2 tbsp Thick Yogurt
3-4 tbsp Sugar (as per taste)
1/2 tsp Vanilla Extract
1 tbsp Instant Coffee (I used Nescafe)
1/3 Cup Hot Water

METHOD:

Sift all dry ingredients in a bowl, i.e. flour, cocoa powder, baking soda, baking powder and salt. Mix nicely.
In a large bowl, combine butter, condensed milk, sugar, vanilla extract and blend well. Add yogurt, blend again. Now add dry ingredients little by little and blend nicely, so that everything incorporated very well.
Preheat oven to 180 C / 350 F. Mix coffee in hot water. Stir well. Add this coffee mix with brownie mixture. Blend again for few more seconds.
Grease a square pan with little butter and pour brownie mixture in it. Place it on central rack of the oven and bake for 30-35 minutes (time varies oven to oven).
Cool it on cooling rack, cut in 16 equal small squares. 

Serve with a scoop of ice cream, or sprinkle little icing sugar on the top and serve.

Monday, February 17, 2014

GREEN MOONG DAL DOSA

This highly nutritious dosa is a very popular breakfast recipe of Andhra Pradesh, also known as 'Pesarattu Dosa'. This dosa can be made with whole green gram or split green gram lentils. This dosa can be served with coconut chutney, onion chutney, tomato chutney or any other chutney. A very crisp and really thin dosa has an unique taste and flavor, which is filling, protein pack and has a soothing texture. Serve warn with any spicy chutney and enjoy it in your breakfast or dinner table.


INGREDIENTS:

1/2 Cup Green Moong Dal
2 tbsp Rice Flour (instead of that may use gram flour)
2 Green Chilies (finely chopped)
1 Small Onion (finely chopped)
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1 tsp + Oil for Roasting
Salt to taste


METHOD:

Soak the moong dal for 6 hrs, after that drain water and wash it very nicely, so that you can easily remove the maximum green peels at the time of washing dal.
For preparing dosa batter, grind moong dal, green chilies, onions, coriander leaves together. Add little bit water and make a coarse paste.
In a large bowl, combine moong dal paste, rice flour, salt and 1 tsp oil. Mix the batter. Add 1/2 cup water and stir well to get the right spreading consistancy of the dosa batter.
Heat a non-stick pan or tawa or griddle. Now going to get it off the flame. Pour some batter with a spoon and spread it round with the back of the spoon (in a circular motion).
Let it cook on medium heat. First dried out a bit, brush with little oil. After 2 minutes, flip on the other side and cook for another 2 minutes. Remove dosa from the griddle. Set it aside.
After every dosa that you made, just remove the excess batter from the pan. To sprinkle little bit water to bring down the temperature of the griddle. After the water dries out, spread the other dosa.

Serve moong dal dosa warm with any chutney. Anyone will surely enjoy this delicious, filling and protein pack breakfast; a great way to start the day.