Wednesday, 3 December 2014

Some more veggies stir-fried with instant masala


I hope you have read a post where I had covered on the topic- 'Adapting stirfry for rice cooker'.
You can consider this post as the second part of that. This is for the regular readers of my blog who have already cooked many of my recipes. Anyone who is new here might not understand this post. 
You can try out some of the recipes given in earlier posts as they all have step-by-step pictures.

1. Ivy gourd (tendli) with american corn-



Cut ivy gourd into circles using a slicer and steam these. Put oil and onions in the rice cooker. Cover and cook till onions are transparent. Add fresh or frozen corn and stir well. Mix in Instant kolhapuri masala.Check for salt. Add very little tomato paste or puree if desired.



2.Kathiyawadi karela - bitter melon recipe from Gujarat



Slice the bitter gourd into half , remove and discard the seeds. Cut into thin half circles. Mix in salt and keep it covered for 30 mins. Wash it and squeeze out some of its juice. Mix oil and these slices and cover and cook till the slices are soft and slightly golden. Add in peanut masala, chickpea masala, kolhapuri masala and little garlic pd. You can add sugar / jaggery or brown sugar as per your taste, stir till jaggery melts.



3. Amaranth dal (ambat)- greens cooked with lentils in konkani style


Prepare a tadka for dal by frying onions and tomatoes in the rice cooker pan. Remove out into a bowl.
Discard any thick stems of red amaranth leaves. Chop them finely. Cook it for 10 mins with water in the same pan. When half cooked add instant dal mix-1 mixed in little water. Cook for 15 mins. Add coconut milk. Cook for 2 mins and then mix in the tadka.



4. Mix vegetable korma-


Fry onion, tomatoes and kolhapuri masala in the rice cooker pan.
Boil chopped vegetables (carrot, capsicum, cauliflower, green peas and potatoes) with water in a rice cooker pan. Now you can add Instant dal mix or powdered bhakar bhaji mix to thicken this gravy. Cook for some time. Add the fried onion mixture and coconut milk. Adding a mint powder and little garam masala pd will make this very tasty. Cook for some more time.


5. Capsicum or bell pepper sambharia-


Same as capsicum corn stir-fry recipe which I have shared earlier. But prepared only using capsicum.


 6. Doodhi/ ghia/ calabash with peanut-  Marathwada cuisine from Maharastra



 Mix in oil and peeled and cubed bottle gourd (calabash). Add little salt and cover and cook 
till golden. Now mix in little kolhapuri masala and peanut pd masala.Stir fry for few mins.Adding mint or fresh coriander leaves along with the masala increases its flavor.


7. Bharela bhindi kathiawadi style- spicy hot  stuffed okra


Same as stuffed okra recipe which I had shared earlier. But add  kolhapuri masala into the stuffing for chilli- garlic flavor. You can mix in lemon juice or dried mango pd (amchur) and coriander leaves too.
8. Frans beans aur matar



 Steam french beans and green peas. Put this into a non-stick pan or electric rice cooker pan. Mix little oil and salt into this. Sprinkle Instant peanut pd masala for stir-fry on top and cover and cook for 2 mins. Open the lid and  stir fry for a minute. 


 I hope you found this useful. I find posting recipes this way is convenient for those of you who have most of my Instant masala in your cupboard . This way you need not wait for individual post.

Sunday, 30 November 2014

Doodhi paratha- Calabash roti







I am back again here as promised. Meanwhile check out all the recipes that I have been posting in my other blog- same veggie many ways. I have given tips on how to cook them in your rice cooker. I have added their links in the Menu planning page of this blog too.


Doodhi also called lauki/ bottle gourd/ calabash/ sorekaayi with it’s high water content makes a tasty and nutritious paratha. We are using the Instant dal dhokli mix-1 to make these. Procedure is similar to that of preparing fenugreek parathas (methi theplas).
Only change is that you may not need so much water to knead the dough. Also you have to immediately start rolling the dough after it is prepared.
You could add 2 tbsp of chopped coriander or 2 tsp of dried coriander leaves or dried fenugreek leaves (kasuri methi).








Choosing - Buy a small sized doodhi (about 500g). Prick  its skin with your fingernail and if it easily goes in then you have a tender doodhi. Tender doodhi is ideal for making this paratha.

Preparing - Peel it using a peeler and grate it finely of into medium sized shreds.

Rolling the dough - You can just roll out the dough into rounds and bake on a griddle or on a grill but I find triangular layered paratha far more tastier.

Frying the paratha - You can smear little oil while frying them or you may avoid applying any fat while frying them. The instant mix used here already contains oil.

Ideal accompaniments - Any Indian Pickle (Achaar) 
                                        Yoghurt or curd
                                        Raita  (salad with yoghurt dressing)

Appliance- Portable Grill (3 in 1 toast grill waffle maker)
                   Nonstick griddle if baking on a stove top.


Ingredients-
2 cups (400ml)  Instant dhokli mix-1 
1/4 cup chick pea flour or any millet flour
1.5 cups -2 cups of grated doodhi
2 tbsp chopped coriander leaves (cilantro) or 2 tsp dried and crushed coriander leaves
2 tbsp yoghurt or curd
Water if required
Oil for frying

Direction-
Take the Instant dal dhokli flour in a wide bowl add grated doodhi, coriander leaves, yoghurt and stir well.
Squeeze the dough with hands so that all the moisture from the doodhi  is released into the dough.
Start kneading the dough and if it is dry add about ¼ cup water. Dough should be slightly loose but rollable.
You can rest the dough for about 5 minutes, but not more. It will become sticky if kept longer.
(But you can store this dough in the refrigerator  either covered in an airtight box or wrapped in a cling film for few hours)






 Roll out the parathas following the procedure given for fenugreek parathas.
 I have taken great care to explain the this recipe with step by step pictures. So do check it.


Eat with any Indian pickle or yoghurt. I love to eat it with hot and sweet tomato cranberry pickle.

Time saving idea- You can make this parathas the previous night. Cool  it completely and then store these in a box.
Next day you can reheat them on a grill or griddle or electric rice cooker.


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Wednesday, 17 September 2014

How to fry cauliflower in electric rice cooker and gobhi fry.





Remove the greens and cut into medium sized florets.You can just pull the florets apart with your fingers.




 After 10 mins drain the cauliflower and keep ready.




Put cauliflower florets and 1 tsp oil in the rice cooker's non-stick pan. Cover with the lid and press the 'cook' button.

 After 3 mins it will start sizzling and turn to warm mode. Do not remove the pan out of the cooker.
Wait for 2-3 mins and then add 1/4 tsp salt and mix well. Now you will be able to press it back to 'cook' mode.

  Let it sizzle and cook for another 10 mins till they turn slightly golden. It will come back to warm mode. Leave the cauliflower in this hot cooker for few more mins.


 After you have finished why don't you use this roasted cauliflower to make Punjabi gobhi fry.
 Just look at the above cauliflower cooked in Punjabi style, it doesn't even require mustard and cumin tempering. Here's the link to this recipe from my other blog- same veggie many ways
-Punjabi cauliflower (gobhi fry)- less oil version


Hope you found this recipe useful.

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Sunday, 24 August 2014

Rice cooker Noodles and grilled noodles paratha





I always wanted to post a noodle recipe as it is one of the easiest to cook in rice cooker. This recipe is an easy one inspired by the Baked Indo-Chinese samosa that my blogger friend Sushma had posted in her blog "authentic food delights.blogspot.com". If you love munching easy to make tasty snacks you will surely love her blog.
You can eat the stir fried noodles or use it to make samosa or paratha.
This is going to be my last post for now in this blog.
 I will be blogging in my other blog 'same veggie many ways'.
I will be leaving a special note at the end of most of the recipes with tips to cook them in rice cooker for all my 'cooking without kitchen' users. Any useful recipes from that blog will be connected to this blog through dorm menu plans. Hope it will be convenient to you all.

I know there are a few recipes I have promised to give. May be I will post them after few months. Bye and keep cooking and also tell others about this blog.  
Please visit again and again and read the entire blog in your free time as it is like a cook book for new cooks. You will understand this blog better if you read all my posts. Bye and thanks.


Ingredients-
1 packet noodles for stir fry or 1/2 packet for paratha filling
2 cups of finely chopped carrot, capsicum and cabbage of any color ( you get ready cut vegetables)
1 onion sliced lengthwise
Few sprigs of coriander or spring onions (optional)
5 cloves of garlic or 1 tsp garlic paste or 1/2 tsp garlic pd
2 tsp tomato ketchup
1 tsp of chilli sauce and soy sauce each
1/2 tsp each salt and pepper
you can add scrambled eggs, defrosted prawns too
For  the dough-
1 cup flour
2 tsp oil
3/4 tsp salt
1/2 cup warm water in which noodles were boiled

Appliance-
Electric rice cooker to stir-fry noodles
Toaster- grill to make paratha

For the stir-fried noodles-
Heat water in electric rice cooker and put 1 small packet of noodles (hakka, maggi or ramen).
Boil noodles for 3-5 mins, stir the noodles with a wooden or plastic fork and separate the strands while cooking.
Pour the noodles into a colander and drain the water. Do not throw this water. You can use it to knead the dough. Chop the noodles into bits with a scissor.
Wipe the cooker pan with a paper towel. Put 1 tbsp oil, chopped garlic or garlic paste, chopped onions  in the rice cooker. Press the 'cook' button and cover and cook till onion for 3 mins. Add chopped carrots, capsicum (bell pepper), cabbage and stir for 2 mins. Add  tomato ketchup, chilli sauce, soy sauce, white / black pepper corn pd, garlic pd and salt. Mix well. Add noodles (if using as a filling use half packet). Remove this into a plate.
You can eat this or use this as a filling in the paratha or samosa.

For the paratha or samosa dough-
Take  flour (all purpose flour or maida- or you could replace flour by half cup whole wheat flour) in a bowl add oil, salt. Mix these together with your finger tips. Add warm water in which you had boiled noodles. Knead into a dough. Shape into 4-5 lemon sized rounds and keep it covered. (it will dry out if you do not cover it).




For paratha-
Heat the grill or a non-stick griddle.
Roll the dough into a round or oblong using a little flour. Place 2 tbsp of the noodle filling on one half of the round and cover it with the other half. Press the edges and slowly pat the paratha with your palms to enlarge it.
Put little oil on the grill and place the paratha, cover and cook till it is slightly golden.
Turn the paratha to other side and cook again.


For samosa- Deep fry the above noodle filled dough on both sides.

Hope you found this recipe useful.

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Friday, 15 August 2014

Ridge gourd stirfry with peas /potatoes/ carrots







Most of the time when you are cooking without a kitchen or eating out you will be providing yourself a good amount of carbohydrates, proteins and fat. What you will miss is the abundant supply of vegetables and fruits which nature has provided us. It is fine if you are cooking instant meals for few days, but if you are planning to be out of your home for several months it would be wise to eat vegetables. Take away meals will have fixed variety of vegetables. Beans, leafy vegetables and gourds hardly come in the menu.
When you are cooking for yourself you often buy cut vegetables such as tomatoes, cauliflower, carrots, frozen peas. This is because you want to avoid peeling and chopping them or you might not know what to cook with these vegetables.
Some vegetables taste good when eaten raw. But there are some vegetables which tastes better, contain more nutrients when boiled, roasted or stir-fried.
We can start adding new vegetables like radish, bottle gourd, ridge gourd, ivy gourd, green tomatoes, raw papaya, raw banana and lot more.
Buy them in small quantities. (200g-250g  would be sufficient). It will be easy to clean them too.
As we have spent certain amount of time to clean and cut them, let's save on the cooking time by using our stir-fry masalas.
(you must be having at least one homemade Instant masala in your cupboard-  Peanut masala, Chickpea pd masala, Bhakar bhaji masala, Kolhapuri onion and garlic masala or the store brought Vangi bhath masala, Chutney pd or Sambhar pd)
If you do not have ridge gourd add brinjal (aubergine or eggplant),capsicum (bell pepper), cauliflower, cabbage or french beans.



Ridge gourd stir fry
I prepared this yesterday for my daughter's lunch box. She came back from school and was asking me whether I had blogged about this stir-fry. Many of her classmates loved it. In fact they seem to like all the stir-fry I send and keep asking her the names of these vegetables.
If you do not have ridge gourd add brinjal (aubergine or eggplant),capsicum (bell pepper), cauliflower, cabbage or french beans.
I used green peas this time.

 You can use potatoes or orange colored carrots too. This will keep the stir-fry stay dry as gourds generally have lots of water content. If you want a gravy add more water and remember to check the salt.


Just adding tomatoes to this gourd with or without other veggies gives a different taste.



 Buying the ridge gourd

Always buy tender ridge gourds they are bright green in colour, there will be less peeling. If they are dull green and hard at the bigger edge you will have to peel out its entire skin. Tender ones are flexible you can easily bend them. Press the gourd at the broader end and check whether it is tender.


You can use any of the above mentioned masala pd. Taste will vary with each masala but will be equally delicious. I have used peanut masala in this.
You can use a combination of  these masalas too, some tasty combinations are-
1T Peanut masala + 1 T Chick pea pd masala,
2 tsp Vangibhath masala + 1 tbsp peanut masala or
1 tbsp Peanut or chickpea masala + 2 tsp Kolhapuri masala

There is a note at the end of this recipe for anyone who is not using these masala pd and are cooking at home with a stove top.

Ingredients-
  • Oil - 1.5-2 tbsp (sunflower/ sesame/ peanut/ rice bran/ coconut )
  • Ridge gourd- 1 long (about 1 or 1.5 ft) - peeled and chopped into cubes or thin slices about 2 cups (400ml)
  • Fresh or frozen shelled green peas- 1\2 cup or 2 medium potatoes or carrots (should yield 1-1.5 cup cubes)
  • Onion- 1 small
  • Salt- 1/2 tsp (homemade instant masalas have salt but if using store brought sambhar or vangi bhath pd add another 1/2 tsp later)
  • Masala pd -2 tbsp ( reduce sambhar pd to 2 tsp, Kolhapuri masala to 2-3 tsp)

Optional ingredients-
  • 3 cloves of Garlic or 1/4 tsp garlic pd (optional)
  • 2 tbsp Frozen/ fresh grated coconut/ 1/4 cup coconut milk (either tetrapak or powder dissolved in water) optional (try it if you can... it will surely enhance the taste)
  • 1 tomato - it gives a nice color but is optional ( In case you are not adding coconut, adding tomato or tomato puree would make the dish taste great)
  • 1/2 tsp Garam masala or goda masala (add this if you love it)
  • 2 tsp chopped fresh coriander or cilantro ( I use it only in few dishes and this is one of them)


Cutting the ridge gourd

Wash the ridge gourd.Cut both ends of the ridge gourd.
Peel the ridges using a potato peeler and leave the peel on the gourd if it is bright green. Cut into 1 or 2 inch pieces.
Taste a piece of the gourd and check if it is bitter.
You can add the stalk along with the gourd pieces into the stir-fry or gravy, it will eliminate the bitterness.
 When the dish is done just take out the stalk and discard it.



You can peel the skin entirely and cut it into thin slices if desired. The peels can be used in preparing a tasty chutney.



Thaw the green peas. Wash the potatoes or carrots thoroughly. You can use them peeled or unpeeled.
Put in 1.5 tbsp oil, garlic crushed or chopped (if using garlic pd add it later with other masala), cover it with the lid and switch on the electric rice cooker to 'cook' mode.
After few mins add chopped onions and salt into the pan ,cover it with the lid and check if the electric rice cooker is still in 'cook' mode, if not press the 'cook' button.
Let the onions cook and become translucent, add the ridge gourd pieces and stir-fry for a few secs.
Cover and cook for 3 mins.
Open and add 1/4 cup water and green peas.Cover and let it cook till peas are tender.
Add the tomatoes (add it only after the peas are cooked) ,masala pd, garlic pd, salt if needed. You can add 1 tsp brown sugar too. (as store brought masala will not contain it).   
Continue cooking it for 10 mins.


Add the coconut or  coconut milk and garam masala pd and cook for 1 more min (or more if you want it dry)
Switch off the cooker and let the pan sit in the cooker for sometime.
Garnish with coriander/cilantro leaves.

Cooking on a stove top without Instant mix-
Heat oil and temper it with mustard, cumin, asafoetida, turmeric and green chilli pieces.
Follow the rest of the steps as given above.(adding garlic, onion, ridge gourd, green peas, tomatoes)
Lastly add 1 tsp red chilli pd, 1 tsp coriander pd, 3 tbsp roasted peanut pd, 1 tsp brown sugar or jaggery instead of the Instant masala.
Add grated coconut and cook for some time.




Adding more water or thinner coconut milk will give you a gravy. This goes well with plain steamed rice.




Keep the stir fry for sometime to cool. It will become slightly dry and will be easier to carry in lunch box. Eat with bread or rotis.



Hope you found this recipe useful. Please visit again and stay connected. 

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