Makhani Gravy

Basic makhani gravy, is creamy and buttery. The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in North Indian cuisines. The sour taste of tomatoes is balanced by the use of cream and tomato ketchup. Makhani gravies are an all-time favorite on the menus of almost all restaurants. This gravy can be made well in advance or this can be frozen in the deep freezer for a month.

All makhani gravy recipes can be made, like Paneer Pasinda or Paneer Makhanwala, Vegetable Makhanwala & Butter Chicken etc. To make a sabzi just add 1/2 cup gravy to any of the recipes and water to adjust the consistency.

Ingredients
3 Large Tomatoes - chopped
3 Large Onions - chopped
8 - 10 Cashewnuts
1 Tablespoon Butter  

1 Tablespoon Oil
1/2 Teaspoon Cumin powder
1/2 Teaspoon Coriander powder
2 Inch piece Ginger - chopped
4 Cloves Garlic -  chopped
3 Red Kashmiri Chilies
2 Cloves
1 Inch Piece Cinnamon
2 Black Peppercorns
1 Brown cardamon split open
1 Green cardamon
1 Teaspoon kasuri methi
1 Teaspoon tomato ketchup

1 Teaspoon Kitchen King masala
Salt to taste

Method
In a pressure pan heat oil, butter add the onions and fry till translucent, add all the other ingredients and fry well, cover and take one whistle then reduce the flame and cook it for 5 minutes. Switch off the gas, when cooled open the pan and grind this to a fine paste. Your Makhani gravy is ready. Store and use whenever required. Whenever you use this gravy addd 2 tablespoons of fresh cream to the dish to give it a creamy and midly sweet taste.

My Notes: 

 Do not add any water to this gravy, the water content in the tomatoes is sufficient to cook it. 

Labels: Basic Gravy, Masala, Vegan, Gluten free, Homemade, Indian, Tomato, Onion 

Gajar (Carrot) ka Halwa

March 16, 2014

One of the most popular Indian dessert, the 'Gajar ka Halwa' recipe. Known to have originated in Punjab, it is a delight during the winter months. Grated carrots, milk, sugar,mava and nuts are stirred and cooked together. Gajar (Carrot)ka Halwa also known as gajrala in Punjabi. This dessert is very common in every function and it is mainly made with carrots and milk. Gajar Halwa is delicious warm or cold, but in my house we like it slightly warm.

Ingredients
Carrots – 1 kg
Milk - 2 cups
Sugar - 3/4 cup
Cardamom Powder - 1 tsp
Ghee - 3 tbsp
Almond - 10
Cashew - 10
Raisins  -20
Mava - 50 grams

Method
Wash, peel and grate the carrots. Heat a pan with ghee and add the grated carrot and cook on low flame till the raw smell disappears. Add milk and let it cook on low flame till milk evaporates. Then add sugar and mava,stir continuously. Cook on low flame till it further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajar ka Halwa is ready. Serve hot.

Note:  You can add more sugar if want it sweeter.



Labels: Sweets &  Desserts, Healthy, Carrot

For benefits of carrot look here 

Thatte Idli / Plate Idli

This is also called Tumkur Idli and it is a Karnataka special. When I visited my daughter in Bangalore she took me to this street somewhere near VVPuram which is a street food road. At this place I had this awesome food. These are so soft and spongy and served in a bamboo plate and banana leaf . You must try this recipe in your kitchen and I am sure you too will love this idlis Well, I don't own that specialized thatte idli vessel which are plates but, I used a plate to prepare it, turned out perfect.

Ingredients
1/2 cup  Parboiled rice
1/2 cup  Raw rice

3/4 cup  Urad dal
1/2 cup  Cooked rice
1/2 teaspoon Soda 

Salt to taste
1 teaspoon  Oil

Method
Soak raw and paroiled rice together in water for at least 5 hours. Soak Urad dal separately.
Grind them separately, using very little water as possible. Grind the cooked rice to finely and mix all the ground paste well. Add soda (dissolved in water), sesame oil. Allow it to ferment. May be for about 7 hours. Once the fermented Idly batter is ready. Grease plate either ghee or sesame oil. Pour little batter to it. Steam cook for about 15 mins. Serve warm along with chutney and sambar. We had with Sambar.

Labels: Breakfast, Brunch, Healthy, South Indian, Vegan,  Lentils,  Idli, Gluten free, Sourdough, Steamed

Sambar Recipe ( Without Coconut)

Sambar is prepared many different ways in Kerala,Tamil Nadu and Karnataka, where it usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. In this sambar I add brinjal, potatoes, drumsticks, onions or shallots, gherkins (tendli), red pumpkin, okra,tomato and sometimes capsicum too. This sambar can be served with rice, idli, and dosa and the amount of tamarind is adjusted to accordingly.
Ingredients:
1/2 cup of Tur dal
1 small line size tamarind soaked in a cup of water
1 onion, sliced long
2 gherkins (tendli) sliced into 4
1 potato, cubed
1 tomato chopped into 4
1 drumstick, cut into 4" pieces
1 brinjal cut into 4 pieces
2 okras chopped into 2 pieces
3 red pumpkins chopped in large chunks
1/4 tsp of turmeric powder
2 green chilies, slit
3 tablespoon sambar powder
1 tablespoon coriander leaves, chopped, for garnish

For tempering
1 tbsp oil
1 teaspoon mustard seeds
1/2 teaspoon of hinge/asafoetida
A few curry leaves
4-5 shallots sliced

Method
Cook the tur dal with water in a pressure cooker until it's soft and yet grainy.
Extract the juice from the tamarind and discard pulp and seeds. Cook the vegetables and green chillies in the tamarind water and 2 cups of water until soft. Add the sambar powder and the cooked toor dal. Bring to boil. If the sambar is too thick, add more water and bring to boil until the right consistency.
Heat the oil for tempering in a small pan. Add the mustard seed and when they splutter, add the rest of the ingredients. When the shallots turn golden brown, pour into the prepared sambar. Mix well and garnish with chopped coriander leaves. This can be had with rice, idli, dosa, uttapam etc. 

Labels: Vegetables, Lentils, South Indian, Main course, Vegan

Sambar Powder

This is a homemade, quick and easy sambar powder, which is preservatives free. 
Ingredients
10 Dried Red Chilies
2 Tablespoons Coriander seeds
2 Teaspoons Whole Black Peppercorns
1 Teaspoon Fenugreek seeds 
1 Teaspoon Cumin seeds 
2 Sticks Cinnamon
1 Teaspoon Turmeric powder
½ Teaspoon Asafoetida/ Hinge
2 Sprigs Curry Leaves

Method

On low flame lightly roast each of the ingredient separately  in a pan until it  just begins change and release an aroma. Do not roast the turmeric and asafoetida. 
When the all the ingredients are roasted. Cool completely and powder it in a small mixer jar. Mix in the asafoetida and turmeric powder and pulse it once or twice. Store in an airtight container. 
Labels: Masala, South Indian, Homemade, Sambar, Preservatives free, Gluten free, Vegan, No Onion No Garlic