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Sunday, 15 September 2019

Bamboo Shoot Cutlet


          Bamboo Shoot is very commonly consumed in North Eastern part of India and many other Asian countries. It is low in calories and fat, but high in fibre. It also contains vitamins and minerals and is good for the diabetics. It can be cooked with / without veggies or with any type of meat. 

          But let me share an appetizer that I prepared using these shoots. They turned out quite appetizing and you can serve with any homemade chutney or sauce. So if you happen to come across bamboo shoots in a market, do give it a try by following a step by step pictorial recipe.




 

           I am not too much of a fan of these shoots. But when I came across them in a supermarket here, I was quite excited as I never had the opportunity to try it out in my kitchen. Though I have a very vague memory of having it in a curry form in a Naga restaurant some time back. 








  • 200 gms. bamboo shoot, 
  • 1 potato, boiled & grated / mashed
  • 2-3 tbsp. roasted chickpea flour
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. dry roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. flaxseed (opt)
  • some extra chickpea flour for dusting
  • 2-3 tbsp. oil to shallow fry








          Boil the bamboo shoot with a pinch of turmeric powder. Grate or process them and keep aside. 

          Mix all the ingredients, except oil and divide into equal portions. Give a round shape or any other shape of your preference to them and refrigerate for a couple of minutes. 

          Heat some oil in a pan. Dust the cutlets with some chickpea flour and shallow fry them in batches till golden brown on both sides. Drain on a kitchen towel and relish with some chutney or sauce. 





                     Boil the bamboo shoot with a pinch of turmeric powder. Grate or process 
                     them and keep aside. 




                      Mix all the ingredients, except oil and divide into equal portions. 




                      Give a round shape or any other shape of your preference to them and 
                      refrigerate for a couple of minutes. 






                      Heat some oil in a pan. Dust the cutlets with some chickpea flour & shallow
                      fry them in batches till golden brown on both sides. 




                     Drain on a kitchen towel.






                                Relish with some chutney or sauce. 












Thursday, 12 September 2019

Bamboo Shoot Stir Fry


          Bamboo Shoot is very commonly consumed in North Eastern part of India and many other Asian countries. It is low in calories and fat, but high in fibre. It also contains vitamins and minerals and is good for the diabetics. It can be cooked with / without veggies or with any type of meat. 

          But let me share my version where I added dry roasted and powdered spices to make this stir fry. It goes very well as a side dish with sambar rice, curd rice, dal-chawal, chapati or paratha. So if you happen to come across bamboo shoots in a market, do give it a try by following a step by step pictorial recipe.






          I am not too much of a fan of these shoots. But when I came across them in a supermarket here, I was quite excited as I never had the opportunity to try it out in my kitchen. Though I have a very vague memory of having it in a curry form in a Naga restaurant some time back. 






Dry roast & grind - 

  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1/4 tsp. fenugreek seeds 
  • 1/4 tsp. mustard seeds
  • 4-5 dry red chilies
  • 2 tbsp. fresh grated coconut
  • 1 tsp. sesame seeds
  • 1 tbsp. peanuts
  • 1-2 bay leaves

Other ingredients - 

  • 200 gms. bamboo shoot, cut into juliennes
  • 2-3 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 2 green chilies, chopped
  • 1 tomato, chopped
  • 2 tbsp. coriander roots, chopped
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice





         Boil the bamboo shoots along with 1/2 tsp. turmeric powder till tender. Drain and keep aside. 

          Heat oil in a pan. Add the onion, ginger, garlic and green chilies. Saute till light brown. Add the tomatoes and saute for 1-2 minutes. 

          Now add the boiled shoots, coriander roots, salt, remaining turmeric powder and 3-4 tbsp. ground spice. Mix well and cook, covered on a low flame till done. 

          Sprinkle some water at intervals. Add lime juice and garnish with coriander leaves. Serve as a side dish with rice or chapatis. 




                     Dry roast all the ingredients mentioned above.



                      Cool them and grind to a fine powder. Keep aside. 



                     I have taken 200 gms. of these store bought bamboo shoots. 



                   Boil them along with 1/2 tsp. turmeric powder till tender. Drain & keep aside. 



                     Heat oil in a pan. Add onion, ginger, garlic & green chilies. Saute till light
                     brown. 



                     Add the tomatoes and saute for 1-2 minutes. 



                     Now add the boiled shoots, coriander roots,




                     salt, remaining turmeric powder and 3-4 tbsp. ground spice. Mix well and 
                     cook, covered on a low flame till done. Sprinkle some water at intervals. 



                     Add lime juice & garnish with coriander leaves. 






                      Serve as a side dish with sambar rice, curd rice, dal-chawal, chapati or paratha.











Tuesday, 10 September 2019

Ice Cream Sandwich


          This easy and simple dessert is an out of the box recipe. All you need is ice cream of any flavour, few crackers and some coloured sugar / candy sprinklers / chopped nuts to make these yummy ice cream sandwiches. They can be made much in advance and frozen and is a great party recipe too. Kids, especially will love them and will be a sure hit during such occasions. 






          These Ice Cream Sandwiches are a great summer treat. I have used some Arabic Pistachio Ice Cream to make this sandwich, but you may play around with any flavours that you prefer. 

          If you are making in a large batch, just increase the quantity of the ingredients as per your preference. And voila, you have these cute looking frozen treats for your loved ones. 

          



  • 4 cracker biscuits 
  • 1/2 cup ice cream, slightly softened
  • 2-3 tbsp. coloured sugar / candy sprinklers / chopped nuts








          Place half of the ice cream on one cracker and top it up with a second to make a sandwich.

          Dip the edges of the sandwich in the sprinklers / sugar / chopped nuts. Make the other sandwich the same way.  

          Relish them right away or you may wrap them in a cling film and freeze until you are ready to enjoy.



















Monday, 9 September 2019

Rajma Mutton



           For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version?  I tried it for the first time and it turned out simply yummy. Enjoy it with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or chapati. it tastes simply awesome. I am sure it will go very well with appam, dosa or idiyappam too.










  • 1 cup rajma, soaked overnight
  • 300 gms. mutton on bones, cubed
  • 1 potato, boiled & cubed
  • 2-3 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1-2 dry red chilies
  • 1-2 bay leaves
  • 1 onion, chopped
  • 1-2 fresh red chilies, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. red chili powder 
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee
  • 1 tsp. coriander leaves, chopped 









            Pressure cook the mutton in one cup water for 20-25 minutes on a low flame after the first whistle. Keep aside.

          Pressure cook the soaked rajma in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.

          Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

          Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

         Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame. 

         When done, add ghee and give it a mix. Garnish with chopped coriander leaves and serve  with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.




















Saturday, 7 September 2019

Quinoa Dosa


           Start your day with some yummy quinoa dosa, accompanied with coconut chutney and sambar. It was my first try and they came out very well. Some lentils and oats are also added to make them more nutritious. So if you are thinking of introducing something new and healthy to your family, then quinoa dosa is just perfect as it is very wholesome. So check the step by step pictorial recipe to prepare it.






          Quinoa is a very healthy grain that has dietary fibre, iron and protein. It is a good substitute to rice and wheat and is highly recommended, especially for the diabetics. 

          There are various types of quinoa available in the market, so you can take your pick and dish out these amazing dosas for your loved ones. 

          You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 





  • 1/2 cup quinoa
  • 1/4 cup oats 
  • 1 tbsp. tuvar dal (pigeon pea lentil)
  • 1 tbsp. masoor dal (red lentil)
  • 1 tbsp. moong dal (split green gram)
  • 1 tbsp. urad dal (split black gram)
  • 1/2 tsp. fenugreek seeds
  • salt to taste
  • 1-2 green chilies
  • 1" ginger
  • oil for shallow frying





          Soak the quinoa, oats, fenugreek seeds and the lentils overnight. Wash well and drain. Grind along with green chilies, ginger, salt and required quantity of water into a smooth batter of pouring consistency. Set aside to ferment for 5-6 hours.

          Heat the tawa / griddle and brush with some oil. Add a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges and over it. 

          Cook on one side till done before flipping it over to cook the other side too. Transfer to a serving plate. Make similar dosas with the remaining batter and serve along with coconut chutney and sambar. 





                     Soak the quinoa, oats, fenugreek seeds and the lentils overnight. 




                     Grind along with green chilies, ginger, salt & required quantity of water into
                     a smooth batter of pouring consistency. Set aside to ferment for 5-6 hours.




                      Heat the tawa & brush with some oil. Add a ladleful of the batter & spread
                      it into a circle with the back of the ladle. Drizzle some oil around the edges 
                      and over it. Cook on one side before flipping it over to cook the other side. 







                                Serve along with coconut chutney and sambar. 













Friday, 6 September 2019

Podi Mutton Curry


          'Podi' which literally translates to powder is a mix of ground spices and lentils, that is found in abundance in the cuisines of south India. As I was just wondering as to how I should prepare mutton curry for my lunch today, I jumped at the idea of adding some idli podi to make the gravy. 

           So in this recipe, I have used Andhra special Nalla Karam Podi to make this yummy mutton curry. You can go in for any store bought or homemade podi of your choice. It goes best with plain steamed rice, plain biryani, pulao, naan, tandoori roti, roomali roti, etc. You may also relish with appam or idiyappam. So check the step by step pictorial recipe to prepare this delicacy. 









  • 500 gms. mutton with bones, cubed, washed well & drained
  • 1-2 potatoes, cut into half
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 3 onion, sliced
  • 1-2 sprig curry leaves
  • 3-4 garlic cloves
  • 1" ginger
  • 1/2 cup yoghurt
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • salt to taste
  • 2 tbsp. idli podi (gunpowder)
  • 1 tbsp. coriander leaves, chopped









          Grind one onion, garlic and ginger into a smooth paste. Marinate the mutton with this paste, yoghurt and all the dry spices overnight.

          Heat oil and ghee in a pan. Fry the potato till light brown and keep aside. Add the remaining onion and curry leaves. Saute till light brown. 

          Add the marinated mutton and continue to saute till the moisture has evaporated. Add 1 cup water and the fried potato.

          Pressure cook for 20-25 minutes on a low flame after the first whistle. Garnish with coriander leaves and serve as a main course with any form of rice or Indian bread. 




                     Grind one onion, garlic & ginger into a smooth paste. Marinate the mutton 
                     with this paste, yoghurt and all the dry spices overnight.



                      Heat oil & ghee in a pan. Fry the potato till light brown and keep aside. 



                     Add the remaining onion and curry leaves. Saute till light brown. 



                      Add the marinated mutton.



                      Saute till the moisture has evaporated. 




                      Add 1 cup water and the fried potato.



                     Pressure cook for 20-25 minutes on a low flame after the first whistle. 






                   Garnish with coriander leaves and serve as a main course with any form of
                    rice or Indian bread. 












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