06/08/2013

Mixed Vegetable Pickle / Mixed Vegetable Nonche

There are variety of pickles. But my favorite is mixed vegetable pickle. Mixed vegetable pickle is spicy and tangy with lots of vegetable flavours and no oil. You can choose vegetables you like for this dish. The lifespan of this pickle is more than 2 month. Easy and very easy dish that goes well with rice, paej/rice soup, idli or dosa.

In Konkani, Nonche means pickle and this dish has a lot of red gravy which makes it look more attractive. 


NOTE : 
  • Can add vegetables like beans, cauliflower, green chilly, lemon, ginger, carrot, ivy gourd/tendle and raw mango.
  • Raw mango or lemon skin(keylime) should be fresh and sour. 
  • Vegetables should be fresh too. 
  • Lemon skin(keylime) should not have it's skin dried. 
  • Use green chilly with no black seeds.
  • Make sure that all the bowls,spoons, mixer jar, blender and vessels used during making pickle should be dry and clean with no water drops.  
  • The pickle tastes best after 3-4 days once the vegetables are nicely soaked in the gravy.
  • Use clean and dry air tight container or glass jar/porcelain jar to store the pickle and refrigerate it.
  • Be careful when adding salt. Start with less quantity and can be adjusted at the end.
  • Some people make it in 1 day and have it the next day.
  • But I take 2 days to prepare it. First day, I only soak vegetables in a salt water so that vegetables absorb the salt. Next day, I prepare pickle masala/paste and leave it overnight. 
  • If you don't want to drag it for 2 days then you can make it in one day leaving 3-4 hours gap between each step.
Total Taken : 2 day/1 day

Yield : 1 jar


Mixed Vegetable Pickle / Mixed Vegetable Nonche

Ingredients:

To be grinded  :
Red Chilly / Red Chilly Powder25 nos / 1 cup
Mustard Seeds / Saasama2 tbsp
Asafoetida / Hing2 tbsp

To be chopped  :
Cauliflower3-4 florets
Lime Skin2 small divided into 8 parts each
Carrot1 finely chopped
Ginger2 inch finely or vertically chopped
Green Chilly5-6 finely chopped
Salt1/2 Cup
Water2 Cups

Method :

  1. Boil water by adding salt to it for 15 minutes or until you get 2-3 bubbles. Cover the boiled water with a thin cloth and rest till it completely cools(better half a day or 2-3 hours).
  2. Chop the above mentioned vegetables and drain the water,pat and dry them completely with no water droplets. Add these chopped vegetables to the salt water and allow to rest for 3-4 hours or overnight.
  3. Next day or after 4 hours, drain the salt water from the vegetables into a dry bowl and don't throw the salt water instead make use of it while making paste.
  4. Take a clean and dry mixer jar or blender, finely powder mustard seeds,red chilies and asafoetida by making use of the salt water to form a smoother and softer paste.
  5. Now mix together the vegetables and paste. Store it in a cool place.
  6. Adjust the salt, water and lime juice if needed and keep it covered overnight or for atleast 5-6 hours for the flavors to get in.
  7. Pour the pickle in a dry air tight container or a glass jar and keep in refrigerator for future use.

Tomato Soup

Tomato soup is very easy to prepare at home. My husband's favorite and healthy soup. I personal never used to like tomato soup but once I prepared it at home as we both had sore throat and a cup of it made us feel much relieved. Therefore, very best soup to be consumed during cold and sore throat as this soup has lots of pepper in it.

My mother started making this at home with bread crumbs and I got the recipe from her. My husband likes it with garlic bread. It is a very easy, tasty and healthy soup. Tastier than those of restaurants and takes hardly 15 minutes. Do try it and let me know :)


NOTE : 
  • Can use 1 tbsp black pepper powder instead of pepper balls. 
  • Can add any other vegetables along with tomato, potatoes and onions like carrots.
Preparation Time : 5 Minutes

Cooking Time : 10 Minutes

Total Taken : 15 Minutes

Yield : 3-4 servings


Tomato Soup
Tomato Soup

Ingredients:

To be grinded  :
Tomatoes2 nos
Onion2 small
Garlic / Lasun5-6 Cloves
Boiled Potato2
Saltas per taste
black pepper  balls / Kali Mirch4-5
Wateras needed

Method :

  1. Make a paste of above mentioned ingredients.
  2. Transfer the paste in a vessel and add sufficient water if the paste is very thick and boil it.
  3. Switch off the flame and decorate with coriander leaves if needed.
  4. Serve hot with garlic bread or fried bread cubes.

05/08/2013

Pav Bhaji

Pav Bhaji is a famous street food of India especially Mumbai. Mumbai is famous for pav(soft bun) and no where else you get the same taste. In Singapore, we don't get pav so every time I miss it and instead of pav I use bread. Pav means soft bun and bhaji is a smashed vegetables with butter. This dish gives a nice butter fragrance. I referred many sites for the exact recipe that we get on streets of Mumbai or Juhu Beach.  Finally, combining all them together I got my own recipe and here is it for you. Can have it for breakfast or as an evening snack. Enjoy :)


NOTE : 
  • Make use of a non-stick pan or heavy bottomed tava.
  • Can add some more vegetables of your choice. 
  • Can substitute butter with oil.
  • If you don't have pav bhaji masala powder then add garam masala powder instead of that.
  • The bhaji goes well with chapathi, paratha and dosa also.
Preparation Time : 10 Minutes

Cooking Time : 10 Minutes

Total Taken : 20 Minutes

Yield : 3-4 servings


Pav Bhaji
Pav Bhaji

Ingredients:

For Bhaji :
Potato2 boiled and peeled and smashed
Turmeric Powder / Haldi1/2 tsp
Saltto taste
Tomato2 finely chopped
Red Chili Powder2 tsp
Garlic Ginger Paste2 tsp
Capsicum1 finely chopped
Butter3-4 tbsp
Onion1/2 finely chopped 
Pav Bhaji Masala Powder2 tsp
Green Peas1/2 Cup
Coriander Leaves1 tsp finely chopped
Dried Fenugreek Leaves1 tbsp
Lemon Juice1 sp
Asafoetida/Hingpinch
Wateras needed
Boil potatoes and peel it's skin on cooling and smash it.


Method :

  1. Heat a non-stick pan/tava.
  2. Add capsicum and fry for a second. Add little water and tomatoes.
  3. Now add smashed potatoes and green peas into it and mix well.
  4. Add 1.5 tbsp red chilly powder, 1 tbsp garlic ginger paste, 1/2 tbsp turmeric powder and add some more water so that the vegetables become tender.
  5. When all the vegetables gets boiled nicely add 1.5 tbsp butter and stir well.
  6. Smash the vegetables so as to get the thick gravy by adding little water if needed.
  7. Add 1 tbsp pav bhaji masala powder, salt and chopped coriander leaves. Stir well until bhaji thickens and oil separates.
  8. Drag bhaji to sides and make a space in centre of your pan/tava.
  9. In the middle, add 2 tbsp butter, finely chopped onion, 1 tbsp garlic ginger paste, 1/2 tbsp red chilly powder, 1 tbsp pav bhaji masala powder, 1 tbsp dried fenugreek leaves, asafoetida and coriander leaves.
  10. When the gravy starts to boil, add lemon juice and mix well. Garnish with coriander leaves.
  11. Switch off the flame and serve hot with pav/bread or chapathi.

Ingredients:

Masala For Pav :
Pavany number
Red Chili Powder1 sp
Butter2 tbsp
Onion1 finely chopped 
Pav Bhaji Masala Powder1 tsp
Coriander Leaves2-3 tbsp finely chopped
Lemon Juice1 slice

Method :

  1. Heat butter in a non-stick pan/tava.
  2. Add 1 tbsp coriander leaves, red chilly powder and pav bhaji masala powder. Mix well
  3. Horizontally cut the pav to make a 2 piece out of it.
  4. Roll the pieces on the masala and roast it for a minute.
  5. Garnish with lemon slices, onions and bhaji.

04/08/2013

Masala Dosa

Masala Dosa is my favourite South Indian dish and specially the one prepared by my mother. We used to wait for our mother to prepare this dish. The thought about having masala dosa the next day used to make me awake the whole night. When I was a kid, I used to get up early morning before my mom would had finished all her side dishes for the dosa and used to irritate her saying I was hungry. Then in hurry my mother would serve that awesomely and heavenly tasted dosa. Thinking about it now, my mouth has started to water. So I am quickly moving to the recipe.

Many people use the readymade dosa batter available in almost all the stores to prepare masala dosa. But I will be showing how to make a perfect masala dosa batter here.


NOTE : 
  • The Vegetable Kurma goes very well with masala dosa. Click on Vegetable Kurma to get it's recipe.
  • Sambar is another side dish for Masala Dosa. Click here, Sambar / Kolmbo for it's recipe.
  • Use the soaking water while grinding for proper fermentation.
  • Adding salt to the batter will fasten the process of fermentation.
  • Mixing the batter with hands will also help for faster fermentation due to presence of bacteria in hand.
  • Masala dosa is roasted only on one side.
  • Can spread some spicy dry red chutney on top if needed.
Preparation Time : 2 hours + Overnight (7-8 Hours) 

Cooking Time : 3 Minutes

Total Taken : 10 Hours

Yield : 5 servings


Masala Dosa
Masala Dosa


Ingredients:

To be Soaked and grinded  :
Normal White Rice Grains1 cup
Red/Boiled Rice Grains1/2 Cup
Toor Dal1/2 Cup
Whole Urad Dal1/2 Cup
Fenugreek Seeds / Methi Seeds1/2 tbsp
WaterSufficient for grinding
Saltas per taste

  • Wash normal white rice, toor dal  and boiled/red rice for 3-4 times and soak them together in a bowl for 2 hours prior to grinding.
  • Wash fenugreek seeds / methi seeds 2 times and soak them separately in a small bowl for 2 hours prior to grinding.

Method :

  1. In a grinder or a Mixer, add all the above ingredients along with sufficient amount of water.
  2. Grind until you get a fluffy and smooth consistency of the batter.
  3. Take the dosa batter in a large bowl and add salt.
  4. Now allow it to ferment overnight or for 7-8 hours.
  5. Next day or after 7-8 hours, you can see the batter fermented.
  6. Before making the dosa, mix the batter very well for 3-4 times.
  7. Heat a non-stick pan/tava. Sprinkle some water to check if it is hot enogh and use a cloth to wipe the water on a pan. Repeat this every time before you pour the batter.
  8. Take a ladle full of batter, pour it on a non-stick tava or pan.
  9. Spread some oil on top and cook till one side is done on medium flame. 
  10. Serve hot with chutney, sambar, potato/batata bhajji or vegetable kurma.