Ghanta without Onion Garlic


Ingredients:

2 cups pumpkin pieces cut into medium size pieces
1 cup cauliflower
1 cut potato, peeled and cut into small size
1 cup carrot
1 cup carrots
2 tbsp ginger crushed
2 green chili chopped
2 tbsp oil
1 tsp panch photan
½ cup soaked yellow peas
1 tbsp soaked channa daal
1 tsp soaked green moong daal
1 tsp haldi
1 tbsp garam masala
½ cup grated coconut
2 green cardamom
1 bay leaf
1 small cinnamon stick
2-3 cloves
1 dry red chili + 1 tsp cumin seeds
½ cup chopped tomatoes
1/4th cup coriander leaves chopped
Salt to taste
1 tbsp sugar

Preparation:
Cook yellow peas and moong daal with 1 cup water in pressure cooker for 5 min on high. Switch off flame and allow pressure to drop.
Heat oil in a pan. Add panch photan. Add chopped green chili and crushed ginger.
Add the dry whole spices
Add boil yellow peas and moond daal.Add chana daal.
Add chopped tomatoes. Add all the vegetables.Cover and cook till half done.
Open lid, add salt to taste, grated coconut. Add turmeric powder, garam masala powder. Cover and cook till all vegetables are cooked properly.
Open lid, add sugar and chopped coriander leaves.
Dry roast red chili powder and 1 tsp cumin seeds. Grind to a coarse powder.
Add to cooked vegetables.Mix well.
Serve with Ghee Rice


Home Made Phyllo Puff Sheets


Ingredients :
220 grams flour
½ tsp salt
1 tbsp vinegar/lemon juice
200 grams butter  cut into small cubes + 20 grams melted butte
100 grams luke warm water
50 grams flour additional

To make phyllo puff sheets:
Take220 grams flour in a deep vessel. Add salt, vinegar and butter.


Add water little by little and knead into a smooth dough. Knead the dough for about 10 minutes.
Cover and keep inside fridge for an hour.




Take the dough out. Sprinkle little flour on the rolling slab.
 Roll the dough into round shape. Put the small cubes of butter on the center.


 Fold from all sides.


Sprinkle flour little by little and roll it gently into rectangle shape.


 Fold 1/3rd of the sheet from the shorter sides on both sides and put on top of each other.


While rolling, make sure that butter doesn’t ooze out. If at all, it does, sprinkle some flour and roll.


Put it inside the fridge for 30 minutes. Take it out of fridge and roll into rectangle and folding into 3 from the shorter side.
Repeat this for atleast 5-6 times after every 30 minutes.



Cut into thin stripes and place between butter paper.  Store in freezer.


To make puff , take the sheets out and thaw till it attains room temperature.
Cut into small portions. Stuff with filling of your choice.
Bake in a pre-heated oven for 20 -25 minutes.



Baklava: Turkish Dessert






Quick dessert which is extremely simple to make

Ingredients :

Phyllo Sheets ( In India, if you search for phyllo sheets, you will rarely find a store/ mart that will serve Phyllo Sheets. Hence, you can use thin samosa pattis sheet as shown in the pictures)
250 grams finely chopped walnuts
50 grams melted butter

For the syrup :
1 cup water
1 cup sugar
1 cinnamon
1 mace
2 green cardamom
½ cup honey
Juice of 1/4th lemon
Take a 8X8 inch baking tray

Preparation:

Phyllo Sheet replacement in India:















Thaw the pattis sheet till it comes to room temperature.

Damp a towel and place it over the pattis sheet. It prevents the sheets from going dry. If the sheets dry out, they will crumble when you try to layer  them.

With the help of brush, grease the baking tray.

Place the sheets on the tray covering the it completely. Dip the brush in butter and apply evenly on the 1st layer of sheet. Place a second layer of sheet. Apply butter again.

Now take 2 tbsp of chopped walnuts and sprinkle evenly on top of second sheet.

Cover the walnut layer with pattis sheet. Apply butter. Put a second layer of sheet  and apply butter again. Sprinkle 2 tbsp finely chopped walnuts evenly.

Repeat the process 3  times more. Thus, you have 5 layers of walnuts spread evenly between the sheets.  The last and top layer should be the sheets. Apply butter and cut into square blocks with help of a sharp knife. 

Preheat oven for 10 minutes at 180 degree centigrade.
Bake the baklava for 35-40 minutes.

In the meantime, make the syrup:
Boil water , sugar, cinnamon, mace and green cardamom till sugar dissolves. Add lemon juice, honey and boil on low flame for 20 minutes more.

Once, baklava is baked, take it out of oven and pour the hot syrup prepared above evenly over it.
Allow it to cool down completely before you serve. To store, place the baking tray itself in the freezer. Do not cover it ( This prevents it from getting soggy)

Enjoy this simple yet mind blowing dessert.


Chattu Besara ( Mushrooms cooked in Mustard and Garlic Paste)




Ingredients:
500 grams Mushrooms( I used button mushrooms and cut each into 4 pieces)
1 big onion chopped finely
2 green chilli
1 whole garlic peeled
1tsp mustard seeds
1 tsp cumin seeds
1 dry mango (ambila called in oriya)
1 big potato, peeled and cut into small pieces
2 tbsp oil + 1 tsp oil
1 big tomato chopped into fine pieces
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp curry powder

Preparation
Heat  1 tsp oil in a pan. Add mushrooms and potato and cook for 3-4 minutes.
Keep them aside.
In the same pan, add 1 tbsp oil. Add cumin seeds. Add chopped onion and cook till it turns brown.
Make a paste of garlic pods, mustard seeds, green chilli and few drops of water.
Add the garlic paste to the pan.
Cook for 2 minutes. Now add the chopped tomatoes , dry mango piece, turmeric powder and ½ cup water. Bring it to boil.
Add half cooked mushrooms, potato and curry powder. Add 1 cup water. Add salt and cook on medium flame till mushroom and potato is well cooked.
Serve with hot steam rice.

Thai Red Prawn Curry



For the thai red curry paste :

1 large onion chopped
5-6 dry red chilies
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp black pepper
6-7 basil leaves
2 tsp ginger garlic paste
1 tsp soya sauce
1 tbsp lemon grass
1 tsp sugar
½ cup water


Grind the above to a paste. Thai Red Curry Paste is ready.

1 kg large prawns
2 tbsp oil
1 tbsp fish sauce
few basil leaves
1 green capsicum cut into small pieces
1 big carrot cut into medium size.
1 big green chili slit
1 cup thin coconut milk + 1/3r thick coconut milk.
Salt to taste

Preparation:

Heat oil in wok. Add the thai paste made above. Add prawns and cook for 2-3 minutes.
Add capsicum and carrot pieces.
Add thin coconut milk, fish sauce and basil leaves.
Cover and cook for 5 minutes.
Open lid. Add thick coconut milk.Add 1 green chili.Add Salt to taste. Cook till it boils.


Serve with steam jasmine rice.