Saveur - October 2010

Saveur - October 2010
PDF | 124 pages | English | 54.1 MB

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Herb Companion - October 2010

Herb Companion - October 2010
PDF | 64 pages | English | 53.7 MB

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!

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Spicy Sambar

Spicy Sambar

Ingredients

Toor Dal 1 cup
Tamarind 2-3 inch sized ball
Tomatoes (plum) 5
Onion 1
Bottle Gourd 6×6 inch piece
Green Chillies 3
Turmeric Powder 1/2 tsp
Salt to taste

Masala:

Whole Dried Red Chiles 6-8
Coriander Seeds 1 1/2 to 2 tbsps
Cloves 4
Cinnamon 1 inch stick

Fenugreek Seeds a pinch
Urad Dal 2 tsps
Mustard Seeds 2 tsps
Cumin Seeds 2 tsps
Broken Red Chiles 3
Curry Leaves 5
Hing a pinch
Oil 2 tbsps

Method 
Remove stems, wash and slit green chillies.
Peel and chop bottle gourd into small cubes.
Wash and chop 4 of the tomatoes into cubes.
Grind one tomato(coarsely chopped) into smooth paste using water if required.
Peel, cut in half and slice the onion.

Soak the tamarind in 1 cup of water and extract the pulp.
Wash and cook the dal in 2 1/4 cups of water for 3 whistles using pressure cooker.
Mash the cooked dal roughly and keep aside.

Finely grind the masala ingredients into fine powder using a blender.
(You can roast the masala ingredients before grinding.)

Heat oil in a deep vessel, add all talimpu ingredients in order.
Then add tamarind pulp, chopped bottle gourd, onion, tomatoes, green chillies, turmeric powder, salt and 2-3 cups of water.
Cook covered until all the vegetables are almost cooked. Leave a little crunch to the vegetables.

Add ground masala powder, mashed dal, pureed tomato and water (to attain required consistency).
Let it bubble on medium-low flame for 10-15 minutes.
Serve with idly, dosa, rice etc

Rasam

Rasam

Rasam is an essential course of Indian meal. Rasam rice is preceded by curd rice which is the last course of the meal. Rasam recipe varies mainly in its spice blend. In this recipe of rasam, dal is not used in any way. Its simple and instant rasam made with few spices and preferably tomatoes.


Ingredients 

1 tsp urd dal
1 tsp cumin seeds
3/4 tsp pepper
a pinch of fenugreek seeds
Mustard
2 dry red chillis
1 medium sized tomato chopped
1/2 tsp rasam powder
1/4 tsp turmeric powder
1/4 tsp tamarind pulp
2 cloves of garlic
salt as required


Method

Heat little ghee (or oil) and splutter mustard. 

Then add red dry chillies , tomatoes, garlic cloves and a little water. 

Allow the tomatoes to cook.

Roast together urd dal , cumin seeds , pepper corns and fenugreek seeds in a pan.Grind together all those in a coffee grinder. 

Once the tomatoes are cooked add about a cup more of water .Add the rasam powder , turmeric , salt, tamarind and the ground masala.Simmer it again for a few minutes.

Serve Rasam with rice.

Kerala Porotta (paratha)

Kerala Porotta (paratha)

Ingredients

Allpurpose flour(Maida) - 2 cups
Wheat Flour - 1/4 cup
Eggs - 2 nos
Milk - 1/2 glass
Soda powder - 1/2 tsp or 1 tsp
Sugar - A little
Salt - As reqd
Oil - As reqd


Method

1. Mix together maida and wheat flour in a vessel.

2. Add oil and the rest of the ingredients and make a soft dough. Make sure to pat the dough hard on a clean surface to make it soft.

3. Cover the dough with a wet cloth for aleast 4 hrs.

4. Before making the porottas, knead the dough once again with hands.

5. On a clean surface, rub oil.

6. Make small balls off the dough and roll them out like chappathis but in oval shape.

7. Make pleats so as to look like a hand made paper fan.

8. Roll it holding on one end to form a round. This is done to get the layers. Then roll out to make it like a chappathi.

Notes: Make sure to roll only on one side with the chappathi stick.

9. Put this on a pan on low flame till the kerala porotta (paratha) is ready.

10. Once done, use both hands and pat on the sides of the kerala porotta (paratha) to get the layers.

Note:  kerala porotta (paratha) is ready. Serve kerala porotta (paratha) with beef or mutton or chicken curry.

To watch a youtube video 

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Good Food - October 2010

Good Food - October 2010
English | 164 pages | PDF | 41.10 Mb

Every recipe is tested by the Good Food cookery team, and the team's tips will help you every step of the way. Plus, each month the TV section includes recipes from popular cookery programmes. Whether you are a beginner or want to create something new and exciting for every meal of the month - this is the magazine for you. Take out a subscription online today!

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Easycook - Autumn 2010

Easycook - Autumn 2010
PDF | 100 pages | English | 16.9 MB

Easycook - Real food for busy people.
Easycook is a practical, down to earth and straight-talking food magazine. It aims to help busy people feed their families with a minimum of fuss and effort during the week, with more adventurous ideas for when there's a little more time at the weekend. The easy, speedy and healthy recipes are ideal whether you're an experienced cook or you're less confident in the kitchen, and they're all thoroughly tested so they will always work first time. In every issue; over 100 speedy, easy to follow recipes, family recipes for every day of the week, food kids love, store cupboard ideas, easy entertaining and easy baking.

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SAVOUR Magazine - Summer 2010

SAVOUR Magazine - Summer 2010
English | 72 pages | PDF | 17.1 MB

Savour Magazine is a gourmet, food, wine, and travel magazine that specializes in essays about various world cuisines.

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The 200 SuperFoods That Will Save Your Life:

The 200 SuperFoods That Will Save Your Life: 

A Complete Program to Live Younger, Longer 
 400 pages | PDF | 2,7 MB

A total program to improve health and increase longevity—complete with over 150 meal plans, recipes and tips
Forget what you can’t eat. The 200 SuperFoods That Will Save Your Life gives you the healthy news about foods you should eat and enjoy, including sweet, yet healthy indulgences like tomatoes, guacamole, and semisweet chocolate chips. More than just a list of foods, this encyclopedic guide contains recipes, dietary advice and meal plans to get you to your healthiest level ever. Author Deborah Klein provides a comprehensive tour of the world’s healthiest foods, as well as tips for incorporating them into a diet. This is a one-stop resource for information on how to live healthier and longer.

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Punjabi Chole

Punjabi Chole

I have tried so many recipes for Punjabi Chole or Amritsari Chole none was so delicious then this recipe, I think this is the original recipe for Punjabi Chole, tried and tasted. 

Ingredients:
250 gm: Kabuli channa
50 gm: Rajma
2 tsp: Tea powder
2 pieces: Clove
1 piece: Cinnamon
1/2 tsp: Black pepper
2-3: Green chillies (or according to taste)
1 piece: Ginger
1/2 tsp: Eating soda
3 tsp: Annardana paste
1/4 tsp: Mango powder (aamchur)
1 tsp: Garam Masala
3 no: Potato (boiled medium sized)
1/2 cup: Tomato (chopped
2 tsp: Ghee
Salt to taste (half Black salt and half Sea salt)


Ingredients for Masala:
1-2: Bay leaf (tej patta)
2 tsp: Mustard seed
2 tsp: Jeera
1 tsp: Fenugreek seed (methi dana)
2-3: Clove
1-2: Red chilli

Mixing Masala First:
1. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
2.Next morning in that same water drop a small pouch (potali) containing tea leaves.
3.Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
4.Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
5.Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
6.Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
7.Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
8.Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
9.In the pan itself spread the cooked chhole to corners, make a space in center of pan.
10.In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
11.Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
12.Decorate with slices of potato, tomatoes and long cut green chilli.

Vegetarian Times - October 2010

Vegetarian Times - October 2010
True PDF | 92 Pages | English | 13.2 Mb

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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Food Network Magazine - October 2010

Food Network Magazine - October 2010
English | 180 pages | PDF | 37.60 Mb


Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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25 Beautiful Homes - October 2010

25 Beautiful Homes - October 2010
English | 196 pages | PDF | 44.70 Mb

25 Beautiful Homes is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream house and enjoy looking at other people's homes, designs and styles for inspiration.

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Every Day with Rachael Ray - October 2010

Every Day with Rachael Ray - October 2010
English | 180 pages | PDF | 51.10 Mb

Rachael Ray's cooking tips and 30 Minute Meal recipes - not to mention a ton of travel, party and food ideas.

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Kitchen Garden - October 2010

Kitchen Garden - October 2010
PDF | 108 pages | English | 49.3 MB

Kitchen Garden Magazine – UK’s No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Taste of Italia - October 2010

Taste of Italia - October 2010
English | 84 pages | PDF | 19.30 Mb


Tastes of Italia is an award winning publication from the Inland Empire Media Group. Tastes of Italia Magazine offers a unique view of Italian culture through its wonderful cuisine. Our approach is to take historic, authentic Italian recipes and modernize them for today’s busy cooks.

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Beautiful Kitchens - October 2010

Beautiful Kitchens - October 2010
PDF | 164 pages | English | 51 MB

Beautiful Kitchens - the UK's best selling kitchens magazine.
Each issue of Beautiful Kitchens is full of inspirational ideas and practical advice for people who are actively seeking to make a change in their kitchens.

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International Cuisine: China

International Cuisine: China 
 208 pages | PDF | 5,2 MB

De-mystify the key principles of Chinese cookery and create your own exciting array of authentic dishes with "International Cuisine: China". Written by two highly regarded experts with a comprehensive knowledge both of the cuisine and its many applications, this book provides in-depth coverage of the key regional influences and essential techniques of Chinese cookery. It is packed with a wide range of dishes, promising a mouth-watering blend of traditional ingredients. From soups and starters to impressive main courses, many of the recipes are accompanied by stunning full colour photographs, as well as clear illustrations of key methods and the use of unique cooking utensils. "International Cuisine: China" is an accessible and innovative step-by-step guide to Chinese cookery, and will prove the ideal kitchen companion for students, professionals and enthusiasts alike.

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Pista Kulfi - Indian Ice Creme

Pista Kulfi - Indian Ice Creme

Kulfi is a frozen dessert made with milk. Traditionally, milk is boiled till its reduced to one third, sweetened and flavored with cardamom and chopped nuts. It is then poured into earthen pots or kulfi moulds and freeze till solid. Here, to accelerate the process, we used evaporated milk and condensed milk.
Makes: around 2 Servings of Kulfi.

Ingredients

Evaporated Milk 1/2 Cup
Sweetened Condensed Milk 1/3 Cup / 80 ml
Cardamom Powder 1
Kulfi Moulds 2
Pistachios 2 Tbsps
Silver Warq 1

Method 

Finely chop the pistachios and keep aside.
Bruise the cardamom and grind the seeds into fine powder.

Bring to boil evaporated milk in a sauce pot, add cardamom powder.
Boil for couple of minutes to let the milk absorb all the cardamom flavor.
Cool the milk to room temperature, stir in condensed milk, half the chopped pistachios.

Pour the milk into kulfi moulds and seal with lid.
Each kulfi mould can hold upto one third cup of the flavored milk.
Alternatively, use any small bowls or glasses to fill up and cover with aluminium wrap.
Freeze the kulfi moulds in freezer for good 6 hours.

Run the moulds under hot water to ease the removal of kulfi.
Remove the kulfi onto a plate, garnish with remaining pistachios and silver warq.
Serve kulfi immediately.
Notes: Make sure to freeze the kulfi pots well.

Suggestions: You can place the kulfi moulds in ice cubes sprinkled with salt.
Variations: Alternatively, boil full fat milk till its reduced to one third instead of using evaporated milk and condensed milk. In which case, use sugar to sweeten the milk. Also fold in a tbsp or so of whipping cream if desired.
Other Names: Kulfi, Pista Kulfi, Elaichi Kulfi,

Roasted Bell Pepper Raita

Roasted Bell Pepper Raita

Red bell pepper is roasted on stove top till its cooked and its skin charred. Roasted bell pepper is then chopped up and briefly fried in tempered oil along with onion. Finally cooked bell pepper is added to the whisked yogurt and served with steamed rice or with any Indian flat bread.
Makes: around 2 Servings of Roasted Bell Pepper Raita.

Ingredients

Red Bell Pepper 1
Yogurt 1 Cup
Green Chiles 1 – 2
Onion 1 Small
Salt to taste

Talimpu

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp

Method 

 
Remove stems, wash and finely chop the green chiles.
Peel and finely chop the onion.
Whisk the yogurt in a deep bowl and keep aside.

Wash and pat dry bell pepper.
Place the bell pepper on direct flame and roast till the skin turns black.
Rotate the bell pepper occasionally while roasting.
Cool the roasted bell pepper to room temperature and peel off the charred skin.
Discard the seeds and stem and finely chop the roasted bell pepper.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Let onion turn translucent and start to brown around the edges.
Stir in the chopped roasted bell pepper and season with salt.
Cook for a minute or two to let all flavors develop and remove from heat.
Cool the mixture to room temperature and then add to the whisked yogurt.
Thoroughly mix the bell pepper mixture into yogurt and garnish with more bell pepper mixture.
Serve roasted bell pepper raita with steamed rice or with roti or as a dip or as a spread.
Notes: Roasting the bell pepper intensifies the flavor.

Suggestions:You can also roast the bell pepper in oven. Wrapping the roasted bell pepper in a paper bag eases in the removal of the charred skin.
Variations: You can also add a pinch of garam masala to the yogurt. Also garnish with chopped cilantro if you wish.
Other Names: Roasted Bell Pepper Raita, Kalchina Butta Pachi Mirapakaya Perugu Pachadi, Capsicum Raita.

Fruits Custard

Fruits Custard

Milk is boiled and thickened with corn flour and sweetened with honey. This is then chilled in refrigerator. Choice of fruits is chopped up and mixed with custard along with chopped nuts and dried fruits. Serve fruits custard immediately or chill until required.
Makes: around 3 Fruit Custard.

Ingredients

Milk 2 Cups
Corn Flour 1 1/2 – 2 tbsps
Apple 1
Mango 1 Small
Banana 1 Small
Dates 4
Almonds 8
Honey to taste
Mint leaf for garnish

Method 

Microwave almonds in half a cup of water for a minute.
Squeeze the almonds to remove the skin.
Finely chop the dates.
Wash and chop the apple into small pieces.
Peel and chop the mango into big chunks discarding the pit.
Peel and chop the banana into small chunks.
Mix all the chopped ingredients together.

Dissolve the corn flour in quarter cup of the room temperature milk and keep aside.

Heat remaining milk in a sauce pot and bring it to boil.
Keeping stirring while pouring the corn flour dissolved milk.
Let the milk boil for couple of minutes for milk to thicken.
Once milk is little thick, stir in desired honey and remove from heat.
Cool to room temperature and refrigerate the custard for few hours.

In a serving bowl, add the chopped fruits and dried fruits and nuts.
Layer the fruits with few tablespoons of the chilled custard.
Garnish with more fruits and nuts and more honey and a mint leaf.
Serve fruit custard immediately.
Notes: Make sure to use fruits that hold together when added to the custard.

Suggestions: Adjust the amount of corn flour for consistency of the custard. Slice the almonds if desired. Store the custard in refrigerator for good couple of days. Make sure to mix the banana just before serving.
Variations: Add seasonal fruits or your choice of fruits to the custard. Use store bought custard powder (having flavors and color) for a variation.

Spicy Cauliflower

Spicy Cauliflower

Cauliflower is wash and broken into small florets. Cauliflower florets are cooked in tempered oil along with chopped onion. Tamarind pulp is added while cooking the cauliflower for tanginess. The curry is finished with spice powders and garam masala for heat.
Makes: around 6 Servings of Spicy Cauliflower.

Ingredients

Cauliflower 1 medium head
Onion 1
Green Chiles 3
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/2 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Tamarind 1 inch sized ball
Cilantro few sprigs
Salt to taste

Talimpu

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tbsp

Method 

Wash cauliflower and break it into small florets.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop cilantro.
Soak tamarind in few tablespoons of water for sometime and extract all the thick juice.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in cauliflower florets, tamarind extract and salt.
Cook covered on low flame till cauliflower is soft but not mushy (around 8 minutes).
Uncover, add coriander powder, cumin powder, garam masala, turmeric powder and salt.
Stir fry for a minute or two to remove any excess moisture and lightly mash to break any big florets.
Garnish with chopped cilantro and serve spicy cauliflower with steamed rice.
Notes: Make sure to cook the cauliflower well.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. If the curry gets too spicy or too sour, add some chopped boiled potato.
Variations: You can also add lemon juice during the last stage of the cooking by skipping tamarind.
Other Names: Cauliflower Masala Kura, Masala Gobi.

Fruit Salad with Icecream

Fruit Salad with Icecream

Here, fruit salad is made with banana, cherries, strawberries, cantaloupe and grapes. The mixed fruits are then served on a bed of vanilla ice cream or ice cream of your choice.
Makes: around 3 Servings of Fruit Salad with Icecream.

Ingredients

Banana 1 Small
Cherries 6
Strawberries 4
Cantaloupe (chopped) 1 Cup
Green Grapes 8
Vanilla Icecream 2 – 3 Scoops

Method 

Wash all the fruits under fresh water.
Peel and chop the banana.
Remove stem and chop the cherry around its seed.
Remove stem and chop the strawberries.
Chop the grapes.
Mix all the chopped fruits.

In a serving bowl, place around a scoop of icecream.
Spread the icecream and stir in mixed fruits.
Serve fruit salad with ice cream immediately.
Notes: Make sure to adjust the quantity of each fruit to your preference.

Suggestions: Fruit Chaat is all pulpy – Choose fruits that are fresh and not overripe.
Variations: Use the fruits at hand or fruits of your preference.

Paneer Paratha.

Paneer Paratha

For paneer paratha, grated or crumbled fresh paneer (cottage cheese) is mixed with spices and herbs. Prepared paneer is then stuffed in wheat dough and rolled out into thick parathas. The paneer paratha is cooked on flat pan until its golden brown in color.l
Makes: around 3 Paneer Paratha.

Ingredients

Paneer (cottage cheese) crumbled  3/4 – 1 Cup
Wheat Flour 1 1/2 Cups
Green Chiles 2
Red Chile Powder 1/4 tsp
Ajwain / Carom Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil as required

Method 

Crumble fresh paneer and keep aside.
Remove stems and wash the green chiles.
Wash and finely chop the cilantro.

In a mixing bowl, mix together crumbled paneer, green chiles, ajwain, red chile powder, cilantro and salt.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.

Take around 3 tbsps of the prepared paneer mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove paneer paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot paneer paratha with mango pickle and with any raita of your choice.
Notes: Adjust the thickness of the paratha according to one’s preference

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Finely chopped onion or garam masala or other herbs can also be added to the paneer while preparing the stuffing.

Roasted Eggplant in Yogurt.

Roasted Eggplant in Yogurt.

Eggplant is roasted on direct flame till its charred. Then the roasted eggplant is mashed with spices and mixed with whisked yogurt. Finally the eggplant mixture is tempered with typical south Indian spices. Roasted eggplant is generally served steamed rice.
Makes: around 3 Servings of Roasted Eggplant in Yogurt.

Ingredients

Small Eggplants 2 Medium
Yogurt 3/4 Cup
Green Chiles 2
Cumin Seeds 1/4 tsp
Salt to taste

Talimpu

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method 

Whisk yogurt well and keep aside.
Remove stems, wash and finely chop green chiles.
Wash and pat dry eggplant.
Apply oil to the eggplant and pierce it a couple of times with a knife or fork.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and reserve the roasted eggplant.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the tempering from heat.

In a bowl, add green chiles, cumin seeds and salt.
Using a pestle, crush the ingredients well and add the roasted eggplant and turmeric.
Mash the eggplant with crushed ingredients and remove onto a vessel.
Add yogurt to the eggplant and mix thoroughly.
Finally when tempering cools down a bit, add it to the yogurt bowl and stir.
Adjust any seasonings if required and serve roasted eggplant in yogurt with steamed rice.
Notes: Make sure eggplant is cooked well.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also add chopped cilantro to the yogurt.
Other Names: Roasted Eggplant in Yogurt.

Brussels sprouts with Ginger

Brussels sprouts with Ginger

Brussels sprouts are chopped into halves or quarters. Oil is tempered with typical South Indian spices and onion and ginger is briefly fried. Chopped brussels sprouts are added to the tempered oil and cooked on low flame till just soft.
Makes: around 4 Servings of Brussels sprouts with Ginger.

Ingredients

Brussels Sprouts 15 – 20
Onion 1 Large
Green Chiles 2 – 3
Ginger 2 inch Piece
Turmeric Powder a pinch
Salt to taste

Talimpu

Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp

Method 

Peel a layer off of the brussels sprouts and remove the hard ends.
Wash them thoroughly and halve them.
Alternatively, slice the brussels sprouts into quarters.

Peel and chop the onion.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and onion
Once onion is translucent, stir in brussels sprouts and season with salt.
Cook covered on low flame till brussels spouts are soft but not mushy (around 15 – 20 minutes).
Sprinkle little water if the sprouts tend to stick to bottom of the pan and stir occasionally.
Uncover and stir fry on high flame for a minute to give it a little crunch and evaporate any excess moisture.
Serve brussels sprouts with ginger with steamed rice or with roti.
Notes: Make sure to cook the brussels sprouts right.

Suggestions: If the brussels sprouts are not cooked well, put it back on heat, add a splash of water and cook covered till done.
Variations: Also squeeze half a lemon at end or add little bit of tamarind extract while cooking the brussels sprouts.

Spicy Potato Kurma

Spicy Potato Kurma

Onion and tomato are cooked in tempered oil. Potato is boiled and cubed and added to the onion tomato mixture. A freshly made spice powder is used for taste and aroma. Once the potato is absorbs all the flavors, the kurma is served with chapati or with roti etc.
Makes: around 3 Servings of Bangala Dumpa Kurma.

Ingredients

Potato 1 Large
Onion 1 Large
Tomato 2 Medium
Green Chiles 3 – 4
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Masala:Cinnamon 1 1/2 inch Stick
Cloves 3
Star Anise 1/2
Coriander Seeds 1 tbsp
Oil 1/2 tsp

Method 

Peel and slice the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Halve the potato and boil it in enough water till just soft.
Strain the potato, peel off the skin and chop into big cubes.
Mash couple of potato cubes and keep aside.

Heat oil in a small pan, add all masala ingredients in order.
Fry them on low flame till aromatic or till they change color.
Cool the roasted ingredients and grind them into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add onion and green chiles.
Fry briefly and stir in chopped tomatoes.
When tomatoes turn a little mushy, add chopped potato, mashed potato, ground masala powder, red chile powder, turmeric powder and salt.
Fry for a minute, add around half a cup of water and cook covered on low flame.
Once the oil separates, uncover and fry for a minute and remove from heat.
Serve potato kurma with chapati or with steamed rice.
Notes: Make sure potato is cooked properly.

Suggestions: If the potato is not cooked well, add a splash of water and cook covered till done.

Potato Fritters Chaat

Potato Fritters Chaat

Potato fritters are prepared by dipping the sliced potato in gram flour batter and deep frying them in oil till golden in color. Then the potato fritters are stuffed with finely chopped onion, spices, herbs and peanuts. Finally lemon is squeezed to finish it off. Serve potato fritters chaat immediately.
Makes: around 5 Potato Fritters Chaat.

Ingredients

Potato 1
Besan 1/2 Cup
Onion 1 Large
Roasted Peanuts 2 tbsps
Whole Red Chile 1 Small
Red Chile Powder 1 tsp
Cilantro few sprigs
Salt to taste
Lemon 1/2
Soda bi Carb a Pinch
Oil for deep frying

Method 

 
Peel, wash and slice the potato into thin circles.
Make sure the circles are not too thin and soak them in cold water until required.
Peel and finely chop the onion.
Clean, remove hard stems and finely chop cilantro.
Grind the red chile and a tbsp of chopped onion into coarse paste with enough salt.
In a small bowl, add red chile onion paste and stir in potato slices and leave aside for few minutes.

Heat oil in wok on medium high heat for deep frying, add few pinches of salt.

In a mixing bowl, add besan, few pinches of red chili powder, salt and soda-bi-carb.
Add sufficient water little by little to make thick flowy batter almost having honey like consistency.
Dip each potato slice in besan batter making sure the batter is coated on both the sides of the potato.
Remove the dipped potato slice from the mixing bowl and slowly drop into hot oil.

Potato slice should sizzle once it hits hot oil else oil has not reached required temperature.
Repeat the same with other potato slices.
Fry on both sides until light golden brown and remove the potato fritters on to kitchen napkin.
Once warm enough to handle, slit each fritter in the middle making sure not to cut it into half.

In a mixing bowl, mix thoroughly chopped onion, roasted peanuts, cilantro, salt.
Stuff the potato fritters with spoonful of the prepared chopped onion mixture.
Squeeze few drops of lemon juice on each stuffed potato fritter.
Layer a big pinch of red chile powder and little salt on each potato fritter.
Serve potato fritters chaat as a snack with few wedges of lemon on the plate.
Notes:Make sure potato fritters are fried properly before removing from heat.

Suggestions: If the fritters come out too thin, make sure the besan batter is thick enough. If the fritters are little hard to touch, add pinch of soda bi carb to the batter and try again.

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