1 tablespoon corn starch + 3 tablespoons water ( slurry)
2 1/4 cup vegetable broth
1/2 teaspoon garlic finely chopped
1/2 teaspoon ginger finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat the ghee in pan,add ginger and garlic and soute to 20 seconds. Add white part from spring onions and mix well. Add all the vegetables, salt and the broth. stit and let come to a boil. Add the slurry and mix well. let simmet for 5 minuts,add the spring onions and black pepper mix and serve hot.
In a bowl,combine all the above ingredients and mix well. Add just little water and form a dough.Allow to rest for about 10 minutes. Divide the dough into 5 equel portions. Roll out each portion of the dough and cut the rough edges with the help of sharp mold / bowl. Cook on low heat for 3 to 4 minutes with just a dash of ghee on both sides.
Couple weeks back Beena ben Majithia Kajal’s mom visited us and brough fresh Gunda for us. Thank you Beena ben. Thank you Nayana Kotecha for the gunda shak recipe.
15 gunda
gently cut the gunda and scoop out the seeds, set on the side.
For stuffing
1/2 cup gram flour ( roasted)
2 tablespoons dhana jeeru
1/2 teaspoons turmeric powder
2 1/2 teaspoons salt ( or to taste)
2 tablespoons chili powder
1 tablespoons sugar
1 teaspoon lemon juice
1 table spoon oil
Dry roast the gram flour and mix all the other ingredients and stuff the mixture and set aside the stuffed gunda.
For tempering
2 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon asafoetida
in a skillet heat the oil, add mustard seeds and asafetida. As soon as it starts to crackle place the stuffed gunda in the skillet mix gently and put the lid on. Let cook for about 3 to 4 minutes or until nice and tender. Enjoy gunda shak with keri no raas and rotli.
Heat the oil in a pan, once heated add cumin seeds and asafoetida. let crackle add all the above ingredients and soute until the oil oozes out. Let cool and blend to a smooth paste,set aside.
masala
2 teaspoons salt
1 teaspoon kashmiri red chili powder
1/2 teaspoon amchur powder
1/2 teaspoon garam masala
handful chopped cilantro.
in a skillet, place 1 tablespoon ghee,once melted add the prepared paste mix well. Add salt ,chili powder garam masala and amchur powder, mix well add matar and methi add just little warm water.Cover the lid and cook for about 5 minutes. Lastly add paneer and stir in the cream. Mix and cook for 2 to 3 minutes.Turn the heat off and garnish with chopped cilantro.Enjoy masale daar matar,methi malai with garam garam roti.
handful chopped cilantro Pour the milk in a heavy bottom pan and bring to a boil on a medium heat, stirring occasionally. Mean while place the colander over a large bowl, place the wet chees close over the colender and set aside. Once the milk comes to a boil, turn the heat off and stir in the yogurt. Mix until the milk curdles completely.Add salt,chiliflakes,cilantroand pepper,mix well. Pour the mixture over the colender and allow whey to drain. Pour the water to wash off the sourness. Squeeze excess water. Place in a larbe bowl and knead the paneer until soft and creamy.Place the mixture in a tray press down.Refrigerate for abour 1 hour and cut into squares.
Mix custard powder and ghee together to form a slurry that will be used to coat the rolled out dough. This is what creates the flaky spiral layers in the paratha.
Bind the flour. first mix butter, salt and water to make pliable dough.
All you have to do now is, divide it into several pieces and then roll out each portion into a thin flat disc. You then brush the ghee and custard powder slurry onto one disc, place another rolled disc on top of the previously ghee coated disc and apply more slurry to the second disc. Continue layering of the rolled out dough and slurry and then roll the layered discs into a tight swiss roll/sausage. Divide this roll into small equal pieces by slicing through with a knife and roll each portion out into a thin disc. You will see the layers of pastry swirling about gently. Once you have rolled out all the paratha place about 2 tablespoons of stuffing in the centre. fold the sides shown in the picture, seal the edges with the help of a fork. Make sure the filling does not come out. Deep fry on medium heat till they turn golden brown.
FOR THE STUFFING
1 cup moong daal
1/2 cup water
2 tea spoon chili powder
1 1/2 tea spoon salt
1 tea spoon turmeric powder
1/2 tea spoon garam masala
1 teaspoon sugar
3/4 tea spoon citric powder
1 onion finely chopped
handful cilantro chopped
1/2 cup grated paneer
Soak the daal for 4 to 5 hrs.Wash and drain all the water ………
WAGHAR
1 tab spoon oil
1 tea spoon mustard seed
Heat oil in the pan,add mustard seed .When it crackle add the moong daal,water,chili powder,salt.Cook on low heat until done. turn the heat off,stir in the grated paneer and mix gently.Let it cool,add sugar, citric acid,finely chopped onion,garam masala,hand full cilantro.mix well, keep on the side.
1 cup moong boiled.1/4 cup tower daal boiled ( blend and until liquidized)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons ghee + 1 tablespoon for later use
2 bay leaf
1 stick cinnamon
1 black cardamom
2 tomatoes grated
1 1/2 teaspoons salt ( or as needed)
1/2 teaspoon turmeric powder
2 teaspoons chili powder
1/4 teaspoon garam masala
1/2 cup yogurt
Heat ghee in a pan add bay leaf, cardamom and cinnamon ,when it crackers add ginger paste and soute for around 30 seconds. Add salt,turmeric powder and chili powder turn the heat on low and mix well. Add tomatoes mix until ghee oozs out. Add yogurt and mix until well combined. add the boiled daal and whisk well. add boiled moong and little hot water as needed and cook on low het and let simmer for 5 minutes, stirring in between. Add garam masala and chopped cilantro mix all together.
This weekend our jikoni had a new master chef tot! Our Kajal baked cookies and chef tot Arjun taught his Da to decorate these cookies. We had an absolute blast decorating and tasting all that sweetness.
2 cups white flour
1 cup butter soften
1 teaspoon baking soda
3/4 cup sugar
1 teaspoon baking powder
In a large bowl bit butter and sugar until light and fluffy. Add flour and baking soda,mixwell. Place dough into cookie press, and press out the cookies allowing at least an inch apart for spreading. Or drop batter by soonful on a greased baking tray. Bake in a preheated oven on 350 degrees for 8 to 10 minutes or until the edges are brown around ages. Remove from the oven and aloow to cool.
dry roast all the above ingredients on low heat, let cool and ground coarsely. Set aside.
For tempering
1 tablespoon oil
1 onion finely chopped
1 teaspoon garlic paste
1/2 teaspoon ginger paste
2 tomatoes grated
1/4 teaspoon turmeric powder
1teaspoon salt or to taste
hand full cilantro chopped
1 teaspoon kasuri methi
1/2 cup yogurt
Cut all the vegetables and set aside. Heat the oil in a skillet,add beans carrots and potato wedges and saute on medium heat for 2 to 3 minutes. Add couliflower florets and peas and mix well. Add turmeric powder and salt, give it a good mix ans saute for about 3 minutes. Turn the heat off,transfer in a bowl and set aside. In the same skilet saute bell peppers and onion for a minute and remove,mix with vegetable. Add 1 tablespoon of oil in the same skilet add pinch of cumin seeds,once the crackle add finely chopped onions soute until golden brown. Add ginger paste and garlic paste stir and add tomatoes,chili powder, salt mix well add little water. Mix, cook until oil oozes out. Add fried vegetables except onions and bell peppers. Cook for about 5 minutes on low heat add yogurt,ground masala, kasuri methi let simmer on low heat for 2 to 3 minutes. Turn the heat off and garnish with cilantro. Serve masale daar vegy shak with naan or paratha.
So Kajal and Akash took our grandson Arjun and Diya (my nephew Arpan and Neha’s daughter)to pick apples all the way to North Carolina. The kids had a blast picking apples for their Da. With plenty of apples to use up I decided to make the apple crumble. A comforting warm spicy, crunchy dessert served with custard or ice-cream. We really enjoyed devouring this piping hot from the oven and I share my recipe here so you can try making it too. Now that the evenings are getting colder, whats better than this warm bowl of yumminess by the fireside.
4 Granny Smith apples (peeled and cut into cubes)
3/4 cup white flour
1/2 cup brown sugar
6 tablespoons butter
1/4 cup oats
1/2 cup pecans chopped
1 teaspoon cinammon powder
1/2 teasoon baking powder
1/2 teaspoon salt
1 tablespoon fresh lemon juice
In a bowl, place apple cubes,sugar and lemon juice. Mix well and spread evenly into an even layer in to greased baking dish, set aside. In a bowl,combine flour, baking powder, oats, nuts,cinammon powder, saltand butter, mix until crumbly. Sprinkle the prepared crumble mixture evenly over the top of the filling. Place in the preheated oven to 350 degrees and bake for 35 to 40 minutes or until the topping is crisp and golden brown. Serve with a scoop of vanilla ice cream.
jikoni 