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Tuesday, 13 December 2011

From my Kitchen Diary

I had posted this blog last year. I have upgraded it and presenting the recipes for my friends. If you prepare them, kindly give a feed back about the taste of recipe and how it was welcomed by your family.

Cooking is an art which requires not only the know how
of a recipe but also how to make variations in the ingredients and
procedure of cooking according to the requirement and taste of
the family. The  secret of good cooking is innovation.You must
fish for new ideas to cater to the taste buds of your own near and
dear ones. There is no finality in cooking.It is an art which is
continuously evolving.A good cook should always be on the look
out for recipes, which can be churned out of basic ingredients.
Many times a recipe requires items which you have not heard of,
or something which is not available in the local market.In such
an eventuality it will be a wise step to invent,innovate,and
incorporate new ideas of your own. The end result is the one
that matters. I remember that I tasted sandwiches in a party, which were very delicious,something I had never tasted  before.
 The next day I obtained the recipe from  the hostess.To my consternation I found that it contained many ingredients which were fat rich. I made some modifications cutting out on fats and adding some greens and more proteins.The sandwiches turned out to be tastier  than the original. I bet that the original inventor of that brand of sandwiches will lick his fingers.My efforts were rewarded I still relish the old world food  dished out by our grandmothers. The modern snack bars and other eateries will have to bow in obeisance to that type of food.Take for example our 'Cholle Bhature,' which went into  coma for some time. It became a victim of the modern fast food culture. It  returned  with a bang and can outwit any competitor on its own merit.The age old favourites like Carrot Halwa, Kulfi, and Kheer can any day withstand  onslaught from the modern Ice cream Bars.Also have a look at our South Indian food.
The age old Idli,Dosa,Vada and Sambar  still hold an important place in the modern food all over the world.
My Mother's  preparations are still fresh in my mind.They were simple but at the same time a treat for the taste-buds.I wish to popularise these recipes with the younger generation.
Of course I have made additions and subtractions and minor
modifications so that the youngsters can appreciate them.The recipes are(i)Kadhaiwali subji(ii)Paneer kofta and (iii)Jaggery rice.

1.   Kadaiwali subzi                   

Ingredients :-
  •   spinach(palak) 500 gms. brinjal, potato,bell pepper,lotus stem (kamal kakdi), raw mango, green chillies, carrot -- all combined 500 gms 
  • tomatoes 250 gms   
  • Oil for cooking 4 tbsps. 
  • salt, spices 
  • amchur (in case raw mangoes are not available)

Method :-
  • Cut all the vegetables medium size, wash them well. Take a Kadhai (preferably iron) heat 1 tbsp oil  and add all the vegetables except tomatoes.
  • Stir for a minute or so and then add salt, cover it and allow to cook  on medium heat,till the vegetables are half cooked. A lot of water will ooze out.

  • Now add all the spices. When water is almost dried up, add tomatoes and stir. You will notice that all the vegetables are well mixed

  • Remove from the fire. In another wok, put the oil.When the oil is well heated,pour it on the cooked vegetable and mix well.
  • Garnish with green chillies and tomatoes. Serve hot.
2.   Paneer (cottage cheese) Kofta

Ingredients :-
For kofta                                                       
  • cottage cheese 250 gms
  • all purpose flour 4to5 tbsps
  • boiled potatoes - two, medium size
  •   ginger a small piece,salt, pepper and coriander leaves, oil for frying. 

For the gravy
  • Onions two- big in size, tomatoes three
  • ginger garlic paste, curd 2 tbsps
  • salt, red chili powder 
  • garam masala  powder, bay leaf one, black cardamom one.

Method :- 
  • First we will prepare the Koftas. Mash the paneer very well. It should be a very fine paste. Add the boiled potatoes, grated ginger, salt, pepper and finely chopped coriander leaves and finally, flour. All these items should be kneaded and formed into a soft dough.
  • Now form small balls (size of a lemon) and deep fry them on medium heat until golden brown. Remove from the fire and keep them aside. About 10 to 12  koftas. 
  • For the gravy,put two tbsps oil in a pan.Put finely chopped onions and roast it very well, add ginger garlic paste, and further roast. 
  • Now add the curd and roast well till the curd is completely absorbed. 
  • Next add the very finely cut  tomatoes salt and all the spices and keep stirring till the oil leaves the sides of the pan.
  • Add water (about two glasses) and allow it to boil first on high  flame and then on slow heat.
  • Remove from the fire. 15 minutes before serving boil the gravy. 
  • Discard the bay leaves and cardamom and add the Koftas. Garnish with coriander leaves.
  • Jaggery Rice                                           
Method :-
  • Boil one cup of rice.After it is cooked keep it aside.
  • Warm  2 tbsps of oil, add jaggery and let it melt.
  • Now add nuts like  roasted almonds, raisins and cashew nuts, stir and put boiled rice and mix very well.
  • Serve hot or cold.

Let us give a try and then see the result.

1 comment:

  1. will try the subzi. but i dont know where to get lotus stem here in dubai.