Vegetable cup cakes

Posted on June 18, 2009. Filed under: Starter | Tags: , |

When made using muffin moulds, the traditional handva transforms into an interesting party serving!

Baking Time : 20 mins.
Cooking Time : 10 mins.
Baking Temperature : 200°C (400°F).
Preparation Time : 10 mins.

Serves 4.

For the corn and vegetable muffins
1 cup boiled corn kernels (makai ke dane), lightly crushed
½ cup boiled and mashed raw bananas
¾ cup mixed boiled vegetables (French beans, green peas, cauliflower)
¾ cup cooked rice
1 tomato, sliced
1 capsicum, sliced
2 tsp mustard seeds (rai / sarson)
A pinch asafoetida (hing)
3 tsp sesame seeds (til)
2 tbsp chopped cashewnuts
2 tbsp oil
Salt to taste
Oil for greasing
To be ground into a paste 1
½ cup chopped coriander
2 green chillies
4 tbsp freshly grated coconut
Juice of 1 lemon
1 tsp sugar
1 tsp salt
To be ground into a paste 2
2 tbsp freshly grated coconut
2 green chillies
1 tbsp chopped coriander
For the coconut sauce
¾ cup freshly grated coconut
1 tsp cumin seeds (jeera)
1 green chilli, slit lengthwise
A few curry leaves (kadi patta)
½ tsp sugar
2 tbsp oil
Salt to taste
For the corn and vegetable muffins
1. Grease 4 muffins moulds and keep aside.
2. Mix the raw banans, vegetables, rice and corn. Add the paste 1 and salt and mix well.
3. Heat 1 tbsp of oil, add half the mustard seeds and fry until they begin to crackle. Add 2 tsp sesame seeds and half the cashewnuts and fry for a few seconds.
4. Add the vegetable mixture and mix well.
5. Arrange 1 tomato and 1 capsicum slice at the bottom of each of the four greased muffin moulds.
6. Fill the mould with the vegetable mixture. Cover and bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
7. When you want to serve, unmould the cup cakes on individual serving plates.
8. Heat the remaining oil, add the remaining mustard seeds and fry until they begin to crackle. Add the asafoetida and the remaining sesame seeds and cashewnuts and fry for a few seconds. Pour this mixture over the vegetable cup cakes.
For the coconut sauce
1. Add 1½ cups of water to the grated coconut and blend in a mixture. Strain and squeeze out the coconut milk.
2. Heat the oil and fry the cumin seeds until they begin to crackle. Add the green chillies and curry leaves and fry again for 1 minute. Add the paste 2 and fry again for 1 minute.
3. Add the coconut milk, sugar and salt and boil for 10 minutes.
4. Serve hot with the vegetable cup cakes.
Tips
If you do not have muffin moulds, you can use a big cake tin or big ring mould and cut the handva into individual portions after it is baked.
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Doodhi kofta curry

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani, Heart recipe/low cholesterol recipe, Subzi | Tags: , , |

Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

For the koftas
1 cup grated white pumpkin (doodhi / lauki)
½ cup rice flour (chawal ka atta)
1 tsp green chilli paste
¼ cup chopped coriander
1 tsp sugar
½ tsp garam masala
¼ tsp turmeric powder (haldi)
A pinch of soda-bi carb
Salt to taste
Oil for frying
For the gravy
½ cup chopped tomatoes
2 to 3 bayleaves (tejpatta)
2 cloves (laung / lavang)
2 to 3 peppercorns
½ tsp chilli powder
1 tsp coriander-cumin seed (dhania-jeera) powder
A pinch of asafoetida (hing)
¼ tsp nutmeg (jaiphal) powder
¼ cup tomato sauce
¾ cup coconut milk
¼ cup cream
1 tbsp cornflour mixed in ¼ cup water
3 tbsp oil
Salt to taste
For the garnish
¼ cup chopped coriander
For the koftas
1. Mix all the ingredients together. Add a little water if required to make a loose dough.
2. Put spoonfuls of the batter in hot oil and deep-fry till golden brown. Drain on absorbent paper and keep aside.
3. If you do not want to deep-fry the koftas, just microwave them for 40 seconds.
For the gravy
1. Heat the oil in a pan, add bayleaves, cloves and peppercorns to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder.
3. Cook for a few minutes till the oil separates.
4. Add the tomato sauce, coconut milk, cream and the corn flour mixture.
5. Add the koftas bring to a boil and simmer for some time.
6. Serve hot.
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Malabari curry (jain khana)

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better!

Preparation Time : 20 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
2 cups boiled mixed vegetables (French beans, cauliflowers, peas)
2 tomatoes
½ tsp red chilli powder
½ tsp turmeric powder (haldi)
1 cup coconut milk
1 tsp cornflour
2 tbsp oil
Salt to taste
For the paste
½ cup freshly grated coconut or 25 grams desiccated coconut
3 to 4 curry leaves (kadi patta)
1 tbsp cooked rice
1 tsp chopped green chillies
1 stick cinnamon (dalchini)
1 cloves (lavang)
2 black peppercorns
1 whole dry red chilli, broken into pieces
To serve
Steamed rice
For the paste
1. Dry roast the coconut, curry leaves and rice and on a tava (griddle) on a slow flame, stirring continuously, until the mixture is light pink.
2. Add the green chillies, cinnamon, cloves, peppercorns and red chillies. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside.
How to proceed
1. Boil a vesselful of water and immerse the tomatoes in it for 1 minute.
2. Remove, de-skin and de-seed tomatoes. Chop finely and keep aside.
3. Heat oil in a pan, add prepared paste and sauté for 5 minutes.
4. Add in chopped tomatoes, red chilli powder, turmeric and salt. Cook well till the oil separates.
5. Add the vegetables and mix well.
6. Combine cornflour with milk, add to the gravy along with 1½ cups of water.
7. Cook till vegetables are tender.
8. Serve hot with steamed rice.
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VEgetable biryani

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C.

Cooking Time : 40 mins.
Preparation Time : 15 mins.

Serves 4.

For the rice
3 cups cooked long grained rice
½ tsp saffron (kesar)
2 tbsp milk
4 tbsp finely chopped mint (phudina) leaves
Salt to taste
For the gravy
1 cup mixed boiled vegetables (cauliflower florets, peas, french beans)
2 bayleaves (tejpatta)
4 peppercorns
4 cloves (laung / lavang)
2 cups chopped tomatoes
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
¼ tsp asafoetida (hing)
¼ tsp nutmeg (jaiphal) powder
¼ cup tomato sauce
½ tsp cornflour mixed with ½ cup milk
¼ cup cream
2 tsp kasuri methi (dried fenugreek leaves)
½ tsp sugar
2 tbsp oil
Salt to taste
For the rice
1. Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
2. Mix in the rice, chopped mint leaves and salt and keep aside.
For the gravy
1. Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
3. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
4. Mix the vegetables in the gravy and keep aside.
How to proceed
1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
2. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
3. Cook on a slow flame for 20 to 25 minutes. Serve hot.
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Rice and curry in banana leaves

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Rice and tomato curry parcelled in banana leaves and steamed to perfection. This innovative way of steaming rice in banana leaves enhances the flavour and also looks attractive when served.

Preparation Time : 20 mins.
Cooking Time : 40 mins.

Serves 4.

For the rice
3 cups cooked rice
½ tsp caraway seeds (shah jeera)
1 tbsp oil
Salt to taste
For the curry
2 tbsp tomato purée
1 tbsp fresh cream
2 tbsp oil
Salt to taste
To be ground into a paste
2 tbsp freshly grated coconut
6 whole dry red chillies, broken into piecesre
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 cardamoms (elaichi)
Other ingredients
3 banana leaves
For the rice
1. Heat oil in a pan, add the caraway seeds.
2. When it crackles, add the rice and salt and fry for a while.
3. Switch off flame and keep aside.
For the curry
1. Heat the oil in a pan and fry the prepared paste for 3 to 4 minutes.
2. Add the tomato purée, fresh cream and salt and cook for 1 minute.
How to proceed
1. Cut banana leaves into medium-sized squares. In each square, spread one portion of rice and then spread a little curry. Fold the individual leaves and fasten with toothpicks.
2. Steam the packets for at least 15 minutes.
3. Serve hot.
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Chitrana rice

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Tangy rice dish, flavoured with peanuts and malagapadi, a South Indian spice mixture.

Cooking Time : 10 mins.
Preparation Time : 20 mins.

Serves 4.

Ingredients
1½ cups long grained rice
3 tbsp peanuts
3 tbsp sesame seeds (til)
1 tbsp chana dal (split Bengal gram)
½ tsp mustard seeds (rai / sarson)
3 whole dry red chillies, broken into pieces
5 curry leaves (kadi patta)
¼ tsp asafoetida (hing)
2 tbsp freshly grated coconut
3 tbsp tamarind water (imli ka pani)
¼ tsp turmeric powder (haldi)
2 tbsp malagapdi powder, recipe given
2 tbsp oil
Salt to taste
For the malagapadi powder
2 tbsp coriander (dhania) seeds
1½ tbsp cumin seeds (jeera)
2 tbsp chana dal (split Bengal gram)
2 tbsp urad dal (split black lentil)
2 tbsp sesame seeds (til)
12 whole dry red chillies
1 tsp asafoetida (hing)
1 tsp salt
For the malagapadi powder
1. Mix and dry roast all the ingredients. Blend them in a blender to a powder and keep aside.
How to proceed
1. Boil the rice in a vesselful of salted water. Each grain of the cooked rice should be separate. Drain and cool.
2. Roast the peanuts and sesame seeds separately and powder them coarsely. Keep aside.
3. Heat the oil in a pan add the chana dal and mustard seeds and roast for 1 minute.
4. Add the red chillies, curry leaves and asafoetida and cook again for ½ a minute.
5. Finally, add the rice, coconut, tamarind water, turmeric powder, malagapadi powder, roasted peanuts and sesame seeds powder and salt and cook for a few minutes.
6. Serve hot.
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