Tuesday, July 24, 2012

Mathura ke Dubkiwale Aloo | Mathura Potato Curry

Another delicious recipe from Uttar Pradesh is none other than Mathura Aloo. Famously paired with freshly fried poories or kachoris, they make the perfect weekend breakfast. The recipe is incredibly simple. This dish can come together in a pinch and is ideal as an add on in case of surprise visitors!!

Sunday, July 22, 2012

Spicy Vegetable Chow Mein | Indo Chinese Kitchen

Continuing with the theme of Indo Chinese food I began last month, I made some delicious Vegetable Chow Mein!! Chow Mein is a staple at Indo Chinese restaurants and is typically a spicy main dish. Served with a side of some equally spicy dish with a sauce, its a whole different experience from meals at regular Chinese restaurants.

Thursday, July 19, 2012

Uchche Posto Jhuri | Khus Khus Karela | Bengali Style Bitter Gourd with Poppy Seeds

Karelas or Bitter Gourd have just started coming in at our local farm. We went Karela hunting last week, and got ourselves a stash of eight wonderfully fresh and tender karelas!! This apart from green beans, okra, and some wonderful beets!! My first karela recipe is Khus Khus Karela - this is bitter gourd made in a typically Bengali style with poppy seeds. It is a very simple recipe with just a few spices, but the taste is mind blowing!

Monday, July 16, 2012

Paneer Bhara Pudina aur Kali Mirch ka Paratha | Mint and Crushed Black Pepper Flatbread

I made these delicious parathas last week for lunch. They are just yummy!! The combination of mint and paneer in a paratha reminds of Delhi summers when we enjoyed both in plenty. Eat these parathas warm with butter or enjoy them with plain yogurt. They also taste delicious cold and make a wonderful addition to any lunchbox!

Saturday, July 14, 2012

Lucknowi Dal | Creamy Lentils Lucknow Style

Lucknowi Dal or Creamy Lentils Lucknow style are a delicious addition to any full Indian Thali | Meal. This is one of the tastiest ways of making Toor Dal | Arhar Dal| Split Pigeon Pea. Pigeon Pea when cooked by itself gives a really creamy dal! In Lucknowi Dal, we just make it creamier by adding some milk to the final product. The result - a deliciously tasty, wonderfully satisfying dal that goes beautifully with steamed rice!

Wednesday, July 11, 2012

Makkai ka Wada | Corn Vada | Sweet Corn Fritters

Its corn season out here and despite the heat, the markets are loaded with delicious fresh sweet corn. We get the very tasty tri-colour corn and I love to buy it to make all kinds of treats. Last week I got a batch of corn ears to make corn vadas. There are many recipes for corn vadas and they often involve grinding dals. I was not keen to make something quite as heavy so went for a lighter version of this deep fried treat!

Saturday, July 7, 2012

Kadai Tofu | Tofu with Fenugreek in a Tangy Tomato Sauce

Here's another Indian Style Tofu Recipe I'd like to share. After posting Tofu Tikka Masala and Palak Tofu, I was swamped with requests for more spicy tofu recipes from family and friends. Lately I made a delicious Kadai Tofu and here is the recipe for you!!

1 block extra firm tofu
1/2 cup tomato paste
1 tbsp kasuri methi (dried fenugreek leaves)
1 green bell pepper
1 large onion, chopped fine
1" ginger, minced
4 cloves garlic, minced
1 green chili,chopped fine
1 tbsp oil
Salt to taste
1/4 tsp haldi (turmeric powder)
1/4 tsp zeera (cumin seeds)
1/2 tsp lal mirch (red chili powder)
1/4 tsp garam masala
1 tbsp dhania powder (coriander seeds powder)

  1. Cube the tofu into bite size pieces. Dry roast it on a pan. Set aside.
  2. Heat oil in a large frying pan. Add the cumin, and then the ginger and garlic. Reduce heat and fry for a couple of minutes. 
  3. Next add the onions and fry until translucent. Now throw in the spices including the turmeric, red chili powder , and dhania powder.
  4. Stir well, fry for a minute, then add about 2 cups of water, stir to blend. Cook on medium heat until the water has reduced to about half its original amount and the sauce has begun to thicken. 
  5. Add the kasuri methi, garam masala, and salt to taste. Stir and continue cooking for 5-6 minutes.
  6. Now add the tofu, reduce heat to low, and allow the tofu to absorb the sauce. 
  7. Add the green peppers, give a final stir, heat, and enjoy.
There is just so much flavour in this recipe you can almost feel juicy tomatoes in your mouth when you eat it. Kadai Tofu can be enjoyed with Roti, Parathas, Naan, and even rice. Just prepare a simple dal | lentils to go with it and you have a complete meal! Sending this recipe out to Vardhini @ Cook's Joy. She is hosting Kalyani's Kitchen Chronicles - Only Vegan event this month.

Vegan Recipe

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Monday, July 2, 2012

Banana Cake with Chia Seeds and Oats (Eggless)

I have been baking cakes a long time now. Earlier I baked with eggs, then only with egg whites, but now I prefer eggless cakes and bakes. I just find the texture, flavour, and smell of the baked product improve if you skip the eggs altogether. The cakes are also less heavy and more easily digestible. What I love even more about this cake is that it is virtually grease free too! Yes - just one tablespoon of butter.

This is also one of the easiest cakes I have created. You can pretty much just throw all the ingredients in a bowl, one good whisk, and its good to in the oven. The final product is delicious and healthy. I loved the moist spongy texture that I got and the chia seeds added just the right amount of delicate crunch to this bake.

1 cup All Purpose flour
1/2 cup oats flour
2 tbsp chia seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 cup apple sauce
1/2 cup buttermilk
1 tbsp butter
1 large very ripe banana, mashed
1 tsp vanilla extract

  1. Sift together all the dry ingredients in a large mixing bowl.
  2. Add the apple sauce, buttermilk, vanilla extract, butter, and the mashed banana.
  3. Using a wooden spoon, mix well.
  4. Pour the mix into a prepared baking pan.
  5. Bake at 350 F for 35-45 minutes or until a toothpick inserted in the centre comes out clean.
  6. Cool the cake in the tin for 15 minutes and then on a wire rack.
Enjoy with a glass of cold milk!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.