Eddos root Curry / Arbi ki Sabzi

Yield:  4 Serving

Ingredients:

       Eddos root/Colocasia                           500 grams
       Ginger-Garlic Paste                                2 Teaspoon
       Onion                                                    2 Medium
       Tomato                                                  2 Medium
       Green Chili                                            1-2
       Cumin Seeds                                          1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Dry Mango Powder                                1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Ghee/Butter                                             3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                       As per taste
       Cilantro                                                a bunch (Washed and chopped finely)


Direction:

 Wash properly eddos root, peeled and cut into 1 inch of cubes. Heat butter in the wok and once start smoke add cumin seeds.Wait until cumin seeds splutter then add ginger-garlic paste and green chili. Add onion and cook until it turns golden brown in color then add tomato and cook until separate it's oil.

Add turmeric powder,coriander powder and dry mango powder,mix well.Now add eddos root and cook with cover lid until you can break them with spoon.

Add garam masala and mix well.Serve hot with Cilantro garnish .

Carrot Halwa / Gajar ka Halwa

In Winter season ,carrot halwa all way famous in Indian cuisine. The dessert utter sweet as if mom made with load of love. Find the easy way to treat yourself with delicious simple recipe shared from my home to yours.

Yield:  4-8 Serving

Ingredients:
 
       Carrrot                         2 kg
       La Lechera                  200 grams (Nestle Condense Milk) OPTIONAL
       Milk                            2 Litre
       Ghee                           1/2 Cup
       Cardamom Powder     1/2 Teaspoon
       Dry grapes                   20
       Pistachio                      15 (grated)
       Almond                        20 (Split into two)
       Cashew                        25
       Sugar                           1 Cup


Direction:


 In nonstick pan add carrot and Milk on medium heat boil until it turn semi solid ,this would take approximate 3 hours.Once the milk evaporate then keep on stirring the mixture for about 35 -55 minutes so it won't burn at the bottom of the pan. Now add La Lechera, ghee, sugar and cardamom powder with stiting continue for about another 10-15 minutes. Adding sugar make it again smooth and more chance to burn at bottom so keep on stirring this stage.

As the mixture get thicken it would be difficult to stir so now time to add dry fruits so add almond, cashew, pistachio and dry grapes.

Serve hot with garnish of dry fruits or can be serve at room temperature.

Kadai Panner

Panner is the source of protein and if made with spicy curry it would be more delicious. Enjoy Kadhai Panner at home with the recipe below.

Yield:  4 Serving

Ingredients:

       Panner                                                    500 gram (cut into diamond shape and stir fry in pan)
       Ginger-Garlic Paste                                2 Teaspoon
       Cinnamon                                              2 inch pice
       Bay leaf                                                 2
       Green Cardamom                                  2
       Red chili                                                2
       Clove                                                     2
       Raw coriander                                     1 Tablespoon (roast and crush in mortar-pestle)
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Butter/Ghee                                            3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                        As per taste
       Capsicum                                              1 small (cut into cubes)
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

 Heat butter on medium-high heat until smoke. Add bay leaf, cinnamon, cardamom ,clove and red chili sauté for a minute. Add onion and keep on stirring. Once onion turn golden brown in color add ginger-garlic paste, crushes coriander,  sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

 Once the onion and tomato paste start separating butter which means masala is ready. Now add 1 cup of water and stir. After one boil add panner cubes and cover lid for 5 minutes.

Add capsicum ,garam masala and cook for another 3 minutes. Serve hot with garnish cilantro.

You can also add Paprika/ Kashmiri Lal Mirch for red color.

Rice Pancake / Akki Roti

Akki is Kannada word used for rice in Karnataka region and Akki roti is simply called as rice pancake, Rice Chapati or Rice Bread. This dish introduced to me by Karnataka Famous A2B Restuarant and it was really awesome to treat with such a snack.

Akki Roti is very simple recipe and can be modified by adding spices or herbs. You can make same recipe by adding fenugreek, Garam Masala called as Masala Akki Roti. Even very simple called as Plain Akki Roti if you don't add any vegetable ingredients.

Picture: Rice Pancake aka Akki roti with Eggplant Chutney.


Yield: 4 Serving

Ingredients:

       Rice Flour                   4 Cups
       Cilantro                       a big bunch (Washed and finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Powder           1 Tablespoon
       Sesame seed               2 Teaspoon
       Onion                         2 Medium (Finely chopped )
       Carrot                         2 Medium (Grated)
       Butter/Ghee                4 Tablespoon
       Water                          as required
       Salt                              As per taste


Direction:

  Sieve the rice flour and add salt, grated carrot, chopped onion, green chili, cumin powder, sesame seed and chopped cilantro. Make smooth soft dough by adding lukewarm water slowly in time intervals so it will be smooth enough. Preserve the dough for 10 minutes into ploy bag so that rice will absorb maximum water.

Now make roll into 12-15 orange size balls and keep them cover in the poly bag. Now into another  poly bag or waxed paper grease ghee with our finger. Keep a rice ball in center and pat it to make a 7-8 inch diameter of thin circle.Add butter into your finger when you're patting so it won't break or stick to your finger.

Heat the non-stick pan on medium flame, spread some butter and carefully turn the rolled rice pancake over your hand and swap it into non-stick pan. Do it with care when you're swapping the rice pancake from wax paper/poly as it may break and same time careful when keeping it on non-stick pan as it's very thin and delicate.

Cook for 4 minutes on one side and turn it ,grease it with ghee.Keep cooking until 5 minutes and turn over cook for another 3 minutes.

Serve hot with Ghee/ Butter over Rice pancake. This dish goes best with South Indian style Tomato Chutney or Eggplant Chutney.


NOTE:

1. Always add lukewarm water when making dough.This will help rice flour to absorb water quickly.

2. When rolling the pancake with patting be careful as it may break so use butter/ghee to roll the pancake. You can use water instead of butter/ghee if it's very bit of hard dough.

Aloo Bonda

Aloo Bonda is West-Indian Dish comprise of Aloo as stuffed inside the pakora/bajiya.

Yield: 4 Serving

Ingredients:

       Potato                          2 Big (Boiled and mashed)
       Cilantro                       a big bunch (Washed and finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Powder           1/2 Teaspoon
       Carom seed                 1/4 Teaspoon
       Chickpea flour             1 1/2 Cup (Besan)
       Garam Masala             1/2 Teaspoon
       Lemon Juice                1/2 Teaspoon
       Turmeric Powder        1/4 Teaspoon  (Optional)
       Black pepper               4 (grind in mortar pestle)
       Oil                               4 Cup (for deep Frying)
       Water                          as required
       Salt                              As per taste
 

Direction:

  Mix boiled mashed potato with finely chopped cilantro, black pepper powder, salt, green chili, lemon juice, cumin powder and garam masala powder. This is called stuffing and make big lemon size balls.

Heat oil in the wok for deep frying on medium flame. Now we prepare the batter which will cover our balls to make Aloo Bonda. Mix chickpea flour with carom seed, salt and turmeric powder ,add water to this mixture slowly without making any lumps and make thick consistency batter.

Dip the aloo stuffing balls into the batter and deep fry in oil for 5-9 minutes turn over all side to cook properly. Once you can notice it's golden brown color u can remove and keep on the absorbent paper to reduce oil content. You can add 5 to 6 depending on the space in you're wok, don't more bonda's at a time which prevent them cooking properly from inside.

Serve at room temperature with Green Chutney or Tamarind Chutney or Tomato Ketchup.

Potato Onion Curry / Aloo Piyaz Sabji

When left with no veggies and still need a dry fried curry then let have Potato and onion together for yummy meal.

Yield: 4 Serving

Ingredients:

       Potato                          2 Medium (Washed,Peeled and chopped in cubes)
       Onion                          3 Medium (Peeled and chopped into thin slices)
       Green Chili                 1-2 (Finely chopped)
       Cumin Seeds              1/4 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/4 Teaspoon
       Dry Mango Powder    1/2 Teaspoon
       Oil                               2 Teaspoon
       Salt                              As per taste
   

Direction:

Heat Oil in the wok and once start smoke add mustard seeds, cumin seeds.Wait until mustard seeds start splutter then add green chili and stir a minutes.Add Turmeric Powder and coriander powder, dry mango powder mix well and instantly add potato and onion. Cover the lid and let it cook for another 15 minutes. Stir occasionally so it won't to the bottom of wok.

Press potato cube with spoon and check if it goes through which means that potato cooked, if not then cover lid and let it cook until potato are done.

Serve with Cilantro garnish with hot chapati.

NOTE: You can replace the Dry mango powder with lemon juice. Lemon juice can be added when your curry is cooked.

Rasmalai

This Bengali dish won't be so easy to prepare but i did it! This recipe uses pure milk and sugar content with some saffron and dry fruits.

Yield:  4

Ingredients:
 
       Milk                            6 Cup
       Sugar                          1 Cup
       Lemon Juice               3 Teaspoon      
       Cardamom Powder    1/2 Teaspoon
       Rose water                 1 Tablespoon
       Pistachio                     15 (grated)
       Almond                      9 (Split into two)
       Muslin Cloth            


Direction:

 Heat 4 cups of milk on medium flame with continue stirring so it won't burn from bottom. Take 1 big lemon or 2 small and take out juice with stainer so it won't contain the residue of lemon skin,mix the juice with some hard water and make it into 3 Teaspoon of juice.Once milk comes to a boil add lemon juice and keep on stirring ,turn off the flame and let it cool for 5 minutes.

Now you will find milk separated from the whey. Drain the milk into muslin cloth and wash it with cold water for 3 times so it will separate lemon content. The left over in the muslin cloth is now called as panner and we need to drain maximum water so cover the muslin cloth into a ball shape and let it sit under heavy bottom pan so we can reduce water content in panner.

Once the panner is soft enough with minimum content of water then smash it with hand for 3-5 minutes to make into smooth dough.This dough should not be very soft or very hard, it should be just smooth.To check if dough is right take small panner and rub in between palm to make small smooth ball if does then you're dough is fine.

Prepare 15 small balls of panner and pat them in the middle to make it like cutlet shape.

In a pressure cooker add 4 cups of water with 1 cup of sugar and heat until it comes to boil. Add panner balls and pressure cook for 2 whistles. Just after 2 whistle let it cool for 5 minutes then run cool tape water over the cooker and open it.

Your Panner balls are ready and cooked. Now boil 2 cup of  milk until it turns into 1 and half cup then add saffron and panner balls,let it cook for another 15 minutes then cool it on room temperature.

Refrigerate Rasamalai and serve with garnish if Almond and pistachio slices.

Things to Remember:

1. If panner get too hard then mix little water and again smash until turns like smooth dough.
2. If panner is too soft them take the panner dough and wrap into paper towel and again let it sit under heavy bottom pan for another some 10 minutes.
3. Panner balls doubles in size when cooked so always use pressure cooker which can accommodate at same time the number of balls you're cooking.