Saturday, December 17, 2016

Daal Paratha: Husband approved recipe..but without the measurements!

Dough: About a cup and a quarter of whole wheat flour + salt +about a teaspoon of oil. Make a fairly soft dough, and set aside.
Filling: About a cup and a half of yellow moong daal, wash, and add almost double water (maybe a bit less) + salt + turmeric + a few drops of oil. Cook fora bout 4 whistles. Let cool. Add a little more salt, red chilli powder, aamchur + in a spice grinder, add anaar daana + whole dhania + a few black peppers + a very very small pinch of ajwain + dried mint. Grind the masala and add to the daal. Add finely chopped cilantro. Mix properly.
Make stuff paratha and saute with ghee.

Thursday, December 15, 2016

Tomato-Yoghurt gravy

I might have accidentally unlocked the secret to Ritu ki Rasoi's Aloo recipe. I made this papad sabzi, but the gravy tasted a lot like the potato sabzi I love. I'll try it next time.

Here's the original recipe:

Oil + Ghee + jeera + hing + haldi + Kasoori Methi (this might be the secret) +fresh grated ginger + finely chopped green chillies + tomato sauce + paprika + red chillies + coriander powder. Saute fora  few minutes. Add water. Brung regular yoghurt to room temperature, make it smooth and add water. Now slowly add it to the gravy while stirring continuously. Add chopped cilantro. Bring to a quick boil, still stirring and add papad or potato or pretty much anything else. Cover, and simmer. 

Monday, December 12, 2016

Snow Day Chilli with Cheddar Biscuits

Perfect for those days when your heart refuses to believe that winter is here...even though you're snowed in..

I used instant pot, but any slow cooker would work. clean and soak 1 ancho chilli in warm water. blend into a smooth paste. Heat some oil, add 1 tsp whole cumin seeds, 2 cloves minced garlic, 1 big white onion, diced, 1/2 big green pepper, diced, and saute for a few mins. Add 2 cans of black beans (with some of the cooking liquids), 1 can of diced tomatoes, 1 can of hominy corn (optional), about half a cup of frozen corn, 1/2 tsp cayenne pepper, 1 tbsp paprika, 2 tbsp coriander powder, 1 tsp roaster cumin powder, 1 tsp sugar, and kosher salt to taste. Add some water and put on slow cook for about four hours. Serve warm, topped with a bit of cheddar, sour cream, spring onion and cilantro.

Biscuits: half cup A.P. Flour + 1/2 cup whole wheat flour + salt + pepper + 1 tbsp baking powder. Stir with a fork. Add 2-3 tbsp cold butter, diced, and work into the flour with the fork. Add a handful of cheddar, about 1/2 cup of greek yoghurt +1/4 cup of milk. Mix lightly, and drop spoonfuls on a greased bake sheet. Press lightly and add some more grated cheddar on top. Bake in 375 degrees oven for about 20-25 mins.