Wednesday, February 5, 2014

Burnt Garlic Bhendi


I had made this as a starter few months back as it had been quite some time I had made something new with bhendi. This turned out quite nice and I actually made this twice again after that..

Burnt Garlic Bhendi
Ingredients
2 handful Bhendi
6 Garlic Cloves
Salt to taste

Method
  • Wash bhendi and cut their heads.
  • In a pan of hot oil, fry these till light brown in color. Pull them out of oil on the tissues.
  • Once all bhendis are fried, take very little oil in the pan and keep it going on the heat.
  • Add in the coarsely chopped garlic and stir for a minute.
  • Add in fried bhendis and salt to taste and stir for another 3-4 minutes till crispy.

Notes
Use tender bhendis as they will taste better when fried and eating by themselves.

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Saturday, September 7, 2013

Muttor And Sweet Bell Pepper Spread


Last week when i decided to make paratha, I didn't have green chili in the fridge so I decided to use the sweet bell pepper instead. When I minced it in the mixer, the idea suddenly came to me to use mutter as well and make this tasty mixture. When the parathas were done and we tasted it right away it was tasty and crispy. But when we actually sat down for lunch, that's when the parathas had cooled down a bit and they had started to get soggy and somewhere too difficult to eat without creating mess. So in the evening I used the remaining mixture on the bread along with some tomatoes and cucumber and it made perfect sandwich. The taste of spread comes out better too. So I think this one definitely works better as spread on bread, burgers or as side chutneys than paratha stuffing.

Muttor And Sweet Bell Pepper Spread
Ingredients
2 Cup Muttor
1 Sweet Bell Pepper
1 Lemon
4 Garlic Cloves
Handful of the Corriander Leaves
1 Spoon Red Chili Powder
1/4 Spoon Corriander Powder
Salt to taste

Method
  • Squize lemon juice in the mixie.
  • Add in chopped sweet bell pepper, garlic, salt and coriander leaves and make a smooth paste.
  • Add in muttor, red chilli powder, coriander powder and make fine paste in the mixer.

Notes
I used frozen peas without thawing them but fresh peas could be used too.
We had this one as one of the chutneys for burger breads when we barbequed and everyone loved it.

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Thursday, July 18, 2013

Kaju Katli


I had been wanting to try this for a while now. I made this almost two years ago for Diwali when mom dad were here. After that it just slipped out of radar so this time when Ajoy asked me to make these I was not sure if I will remember what I had done and the learning's from the last time. But thankfully I had rough notes from then that I had sent to mom. So it was pretty easy to recollect. This time it came out perfectly and I did big photo session of them :) so I cannot find any excuse to not post this. This recipe has to be easiest to make and something that will get you lot of appreciation in return.

Kaju Katli
Ingredients
6 Cup Cashews
1 Cup Milk Powder
2 Cup Sugar
Pinch of Cardamom Powder
Silver Leaf

Method
  • Grind cashews into fine powder in the mixer
  • Mix the cashew powder and milk powder together
  • Heat tawa till very hot and then take off the heat
  • Add the cashew and milk powder mixture into the tawa and keep stirring till the mixture is warm to touch. Keep aside in a bowl
  • Heat 1.5 cup water with sugar to make 2 string syrup.
  • Add in the cardamom powder and the sugar syrup in the cashew mixture and mix well. Knead to get the soft dough.
  • On a baking pan or any big plate, lay out butter paper and put the dough and press it hard and spread the mixture.
  • Apply the silver leaf and let the mixture cool for atleast couple of hours.
  • Cut the kaju katlis and serve.

Notes
Getting the sugar syrup right and kneading well is one key for the success.
Also when spreading the mixture into a plate, pressing it hard and then smoothing it with butter paper will get you correctly set katli.

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