Gatte Ka Pulao

The yummilicious Gatte Ka Pulao, all the way from Rajasthan!! :) Warning for Weight Watchers - This can't be part of your regular diet; read below & you'll know why :P

You'll need:

For the rice -

* 2 cups basmati rice (if you want, you can replace this with a healthier version of rice)
* 6 tbsp ghee ;) (told ya!)
* 1 tsp cumin seeds
* 3 green cardamoms
* 2 black cardamoms
* 2 inch cinnamon stick
* 2 bay leaves
* 6 cloves
* 1/2 tsp asafoetida
* 1 tsp red chili powder
* 2 tsp garam masala powder
* 2 tsp coriander powder
* 1/2 tsp turmeric powder
* 3 tsp ginger paste
* 1 cup peas
* Salt to taste

For the gattas -

* Salt to taste
* 1/2 tsp red chili powder
* 1/2 tsp cumin seeds
* 1 cup besan
* 2 tbsp yogurt
* Cooking oil to deep fry
* 1 tbsp chopped mint leaves
* A pinch of soda bicarb
* 1/2 tsp turmeric powder
* 1/2 tsp chopped ginger

Let's get started:

1. First of, mix all the ingredients of the gattas with water to make a firm dough (Remember we made gatte ki sabzi?) Then, divide this dough into 6 equal parts & roll each part in a cylindrical shape. 

2. After this, stir fry these in 2 cups of boiling water for 15 min. Then drain, and let the gattas cool a bit. Finally, cut into 1" pieces.

3. Now, wash & soak the rice for an hour. Once done, heat the ghee & cumin seeds in a kadhai. When they begin to crackle, throw in the garam masala powder. 

4. Now stir fry for a minute & add the asafoetida, turmeric powder, red chili powder, coriander powder & ginger paste & stir fry for 3 min.

5. Iske baad, add the rice, stir fry for a minute, then add the salt & 4 cups of water.

6. Finally, when the water starts boiling, add the gattas & peas, then cover & let fry till all the water is absorbed.

GKP done!! Serve hot, and with love :)

Bhindi Anardana

Punjabi style Bhindi Anardana - perfect accompaniment of a winter meal :)

You'll need:

* 2 medium onions
* 1/2 cup cooking oil
* 400 gm ladyfingers
* 2 tbsp anardana powder
* 1 tbsp lemon juice
* 1 tbsp coriander powder
* 1/2 tsp turmeric powder
* 1/2 tsp garam masala powder
* 1/2 tsp red chili powder
* Salt to taste

Here's how:

1. Sabse pehle, wash, wipe & trim the ladyfingers. Then, make a deep slit on one side of each ladyfinger to create a pocket.

2. Now, finely slice the onions. 

3. Iske baad, mix the red chili powder, coriander powder, turmeric powder, anardana powder, garam masala powder & salt with 4 tbsp cooking oil & make a thick paste. Then, stuff the ladyfingers with this paste.

4. Now, heat the cooking oil & stir fry the onions for 3 min. TrickyPart - GENTLY slide in the ladyfingers & stir fry on a medium flame for 5 min. Keep turning occasionally, of course :)

5. Finally, sprinkle the lemon juice & serve hot with hotter chapatis :)

Chhena Jilabi

Merry Christmas! And here's a sweetheart from Orissa - Chhena Jilabi!

You'll need:

* 2 cups chhena (easily available at any halwai)
* 1/2 cup maida
* 1 cup sugar
* 1/2 tsp baking powder
* 1 tbsp ghee
* Rosewater
* Cooking oil

Let's get started!

1. Firstly, squeeze out the water from the chhena. Now, mix the maida, baking powder & ghee, and add the chhena to it. 

2. Then, mash this by hand & keep aside for half and hour. After this, divide this mixture in 10 parts.

3. Tricky Part - Make 6 cm long rolls out of each part, and make it into jilabis (what fin without the complicated cone!)

4. Now, add 1 cup water to the sugar & boil it to make the sugar syrup aka chaashni. Make sure the chaashni is thin; like thread thin.

5. Then, heat the cooking oil in a kadhai & fry the jilabis over a low flame.

6. Finally, dip the jilabis in the chaashni.

CJs done!! TipToEat - Serve hot jilabis with cold rabdi. Yum!!

Poha

Maharashtra's staple breakfast item, and one of my favorites, too ;) Presenting, poha!!

You'll need:

- 2 cups flattened rice (or chuda or poha)
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- 6 curry leaves (I gave them a skip) :P
- 1 medium, finely chopped onion
- 1 cup of chopped potatoes, carrots, peas & cauliflowers
- A pinch of turmeric powder
- Juice of 1/2 a lemon
- Salt to taste
- Coriander leaves to garnish

1. Start by placing the poha in a sieve & washing it under running water for 2 min. Then drain & keep aside.

2. After this, heat the cooking oil in a pan on a medium flame & add the mustard seeds. Once the spluttering stops, add the chopped onions & fry till they turn soft & translucent.

3. Now, add the vegetables & cook for 3 min, stirring constantly. Then add the poha, turmeric powder & BLEND WELL :P Cook for 1 min, then shut the flame.

4. Finally, pour the lemon juice over the poha, again MIX WELL :P & garnish with coriander leaves.

Poha done. TipToEat - To be served & relished piping hot!

Moong Dal Halwa

Note: This dish is NOT meant for the calorie-conscious, mostly because it has 6 tbsp of ghee. And a cup of sugar. Bwahahahaha!!

You'll need:

* 1.5 cups soaked moong dal
* 1.5 L milk
* 1 cup sugar
* 3/4 cup well-crumpled khoa (or mawa)
* 1/2 tsp saffron soaked in milk
* 6 powdered cardamoms
* 6 tbsp ghee
* Chopped almonds

And here's how:

1. Sabse pehle, grind the moong dal coarsely. Then, heat the ghee in a dekchi & fry the moong dal till it turns golden.

2. Now, add the milk & cook till it is absorbed. Then, add the khoa & cook on a low flame, STIRRING CONSTANTLY :P till the moong dal & khoa blend together. Once done, remove from flame & keep aside.

3. Iske baad, make a thin sugar syrup & add the saffron & cardamom powder to it. Finally, add the moong dal & stir quickly till it mixes WELL :D Then garnish with the chopped almonds.

MDH done!! TipToEat - Piping hot is when you want to have it ;)

Jeera Rice

The slightly fancier plain rice ;)

You'll need:

- 1 cup basmati rice (if you are weight conscious but can't resist rice, use Arise from Saffola - a healthier rice option)
- 2 tsp cumin seeds
- 1 sliced onion
- 2 tbsp cashew nuts
- 3 peppercorns
- 2 bay leaves
- 3 cloves
- 2 cinnamon sticks
- 2 tbsp ghee
- Salt to taste
- Coriander leaves

And here's how:

1. Sabse pehle, wash the rice & drench it in water for half an hour.

2. Heat the ghee in a saucepan. Then add the cashew nuts & fry till they turn brown & take them out & keep them aside.

3. Now, to the same ghee, add the onions, bay leaves, cloves, cinnamon sticks, cumin seeds & peppercorns and fry for a while.

4. Then, add the rice, salt & water, and stir. Now cover it & simmer the flame. Keep cooking till the rice is done.

5. Finally, garnish with the coriander leaves & serve with love!

TipToEat - Jeera Rice goes best with any spicy gravy :)

Khandvi

The yummylicious Khandvi!! Here goes.

You'll need:

* 1/2 cup besan
* 1 cup thin buttermilk
* 3 pinches turmeric powder
* 2 tbsp cooking oil
* Salt to taste
* 1 tsp sesame seeds
* 1/2 tsp mustard seeds
* 1 tbsp scraped coconut
* 1 tbsp finely chopped coriander
* 2 pinches asafoetida
* 2 finely chopped green chilies
* 1 stalk curry leaves
* Cumin

1. First of, mix water, besan, salt, buttermilk & turmeric powder to form a batter. Then, heat the cooking oil in a pan & add the batter to it. Keep stirring to avoid lumps. No one wants lumpy khandvi!! :P

2. After 8 min, pour this mixture on a large plate. Spread this out as this as possible with the back of a flat spatula. For better ease, use circular outward movements (remember Dosa?) :)

3. When this cools down, cut it into 2" wide strips. Then, carefully roll each strip. Repeat for the remaining strips. And, sprinkle the scraped coconut & coriander on to these. 

4. Then, heat oil in a small pan & add the cumin, mustard seeds, asafoetida, curry leaves & green chilies. Finally, add the sesame seeds & immediately pour this on to the rolls.

Khandvi done!! TipToEat - Serve with garlic or mint chutney. Smack!!

Badami Phirni

The quintessential almond kheer :D Super simple to make, super awesome to taste!!

You'll need:

- 2 tbsp rice
- 2 cups milk
- 3 tbsp sugar
- 1 tsp crushed green cardamom
- 1/4th cups blanched & sliced almonds
- 1/2 tsp kewra essence

Here's the recipe:

1. Soak the rice in water for a few hours. Then, drain the water & grind the rice in a smooth paste.

2. Now, in a stick pan, boil the milk. Then, bring the flame to low & add the rice paste, sugar, kewra essence & cardamom.

3. Keep stirring till the milk turns thick. Then finally, remove from flame & add the almonds.

BP done. TipToEat - Serve cold; as cold as your ex's heart ;)

Paalak Paneer

Apparently, PP has some Pakistani origin, too. Yikes!! :P However, my version is from Chattisgarh.

You'll need:

* 1.5 cups pureed spinach

* 500 gm paneer, cubed & lightly fried

* 1 tsp finely chopped ginger

* 1 tsp finely chopped garlic

* 1/2 cup grated onions

* 1 cup finely chopped tomatoes

* 1 tsp cumin seeds

* 2 bay leaves

* 1/4 tsp garam masala powder

* 1/2 tsp red pepper powder

* 1 tsp coriander powder

* 2 tsp salt

* 1/4 cup cooking oil

Here's how I made it:

1. In a kadhai, heat the oil & add the cumin seeds. When it begins to sputter, add the bay leaves, ginger, garlic & saute till it turns light brown.

2. Then, add the  onions & saute again till it turns golden brown. This, followed by adding the tomatoes & stir frying over a medium flame.

3. When this mixture begins to leave moisture, add the salt, garam masala powder & red pepper powder. Key - stir & mix well ;)

4. Finally, add the spinach, saute for 3 min then add the paneer. Turn around a few times till then paneer absorbs a tad bit of the mixture.

PP done!! TipToEat - We had it with roti jaise parathe (don't ask me what that means) :P

Nenua With Kaala Chana

To my surprise & shock, apparently you DO get nenua (ridge gourd) in Bangalore, that too on a day of national shutdown! So here's Bihari style nenua with kaala chana :D

You'll need:

* 1.5 cups kaala chana, soaked overnight
* 1kg peeled nenua
* 1 large onion, finely chopped lengthwise
* 1/2 tsp jeera
* 2 bay leaves
* 2 red chilies
* 1 tsp turmeric powder
* 1 tsp coriander powder
* 1/2 tsp jeera powder
* 1 tsp red chili powder
* Salt to taste
* Cooking oil

1. Sabse pehle, pressure cook the chana with 1 tsp salt in 1.5 l of water for 5 min. Just ensure that the chana is a little tender but its shape is still intact; it shouldn't become slush/pulp/mulch :P

2. Now, heat 4 tbsp cooking oil in a kadhai & add jeera & the bay leaves to it. When this begins to sputter, add the onion & saute for a while on a medium flame till the onion turns translucent & pink.

3. Post this, add the turmeric powder, coriander powder, jeera powder & red chili powder & saute for 2 min. Then add the nenua, chana & salt.

4. Now saute this for 5 min, cover & then cook on a low flame till the nenua becomes tender.

5.Once done, take off from the flame.

TipToEat: Serve piping hot with off-the-tava rotis. Heaven!

Masala Dosa

Dosa. Dose. Dosai. Dhosha. Dosay. Dhosai. Tosai. Dvashi. Thosai. Toshay. Staple dish down south (of India) ;) And with variations, and how!!

* Quinoa
* Moong dal
* Chili
* Open - chutney powder is spread on it while cooking, before serving, spiced and mashed potato is placed on top.
* Onion
* Ghee
* Butter
* Roast
* Kerala - a different kind of traditional dosa - small, thick, soft and spongy. More like a pancake and somewhat similar to appam, but dal is used in the batter for appam, and the appam is not flat.
* Family roast - :| a long dosa which can be spread over 2 or 3 ft!!
* Paper - a long and very thin, delicate dosa which can be spread over 2 ft. And my favorite among dosas :)
* Green - stuffed with fresh vegetables and mint chutney.
* Thalir - made of Maida and is very soft and delicate, eaten with sugar.
* Chow-chow - stuffed with (Indian flavored) Chinese noodles.
* Methi
* Cone
* Rava
* Wheat
* Vella - made of jaggery with ghee.
* Ragi
* Muttai - eggs are added to the regular batter; the word muttai in Tamil means "egg".
* Set - a popular dosa in Karnataka, it is cooked only on one side and served in a set of two to three, hence the name.
* Benne - similar to masala or set dosa, but smaller in size, it is served with liberal helpings of butter sprinkled on it.
* Cabbage
* Neer
* 70 mm - similar to masala dosa, it is larger, about 60 cm in diameter.
* American chopsuey - served with a filling of fried noodles and tomato ketchup.
* Uppu puli - made by adding uppu (salt) and puli (tamarind) to the batter, it is a part of Udupi cuisine.

But as you all know, the lazy chef will always cook the classics (read: the easiest) :P So, here's Masala Dosa!!

You'll need:

* 1 tbsp cooking oil
* 1 tbsp mustard seeds
* 1 tsp chana dal, soaked & drained
* 8 curry leaves
* 1 tsp chopped green chilies
* 1/3 cup sliced onions
* 1 1/4 cups boiled, peeled & finely chopped potatoes
* 1/2 tsp turmeric powder
* Salt to taste
* 1 tbsp finely chopped coriander leaves
* 2 cups dosa batter (NO I didn't make it from scratch! Am WAY too lazy, remember? Got it fresh from a store) :D
* 4 tbsp butter for cooking
* 6 tbsp finely chopped onions

And here's how:

1. Sabse pehle, heat the cooking oil in a kadhai. Then add the mustard seeds. When they begin to crackle, add the chana dal & saute on a medium flame till it turns light brown in color.

2. Then, add the curry leaves, green chilies & sliced onions, MIX WELL :D & saute on a slow flame for 5 min.

3. Iske baad, add the potatoes, turmeric powder, salt, coriander leaves & again, MIX WELL on a medium flame for a min, while stirring occasionally.

Masala is done. Now for  the dosa.

4. Heat a non-stick tava, then sprinkle a little water on it. Thoda sizzle hoga then wipe off with a cloth.

5. Now, pour 1/4th of of the batter on the tava & spread with a katori to make a 9" dosa (obviously maine measure nahi kiya) :P Andaaz se kiya.

6. Then, smear 1 tbsp butter & spread 1/4th of the masala evenly over the dosa with a spatula (evenly, my ass :| I think I made continents, not a circle).

7. Iske baad, sprinkle 1.5 tbsp of the chopped onions EVENLY over the dosa till it (dosa) turns brown in color.

8. Tricky Part - fold over while pressing the dosa lightly using the spatula to make a flat roll and cut into 4 equal pieces using sharp edge of the spatula on the tava.

9. Repeat the procedure for the remaining batter & masala.

Masala Dosa done!! Serve immediately with sambhar & chutney (whose recipes am not posting) :P

Aloo Posto

After the heavenly Sondesh, here's Aloo Posto - another yummy-licious from Bengal!!

You'll need:

* 4 boiled potatoes

* 1 cup cooking oil

* 6 green chilies

* 2 bay leaves

* 1/2 tsp turmeric powder

* 2 tbsp poppy seeds

* Salt to taste

1. First of, peel & cut the potatoes into cubes; and set aside for later use.

2. Now, in a food processor, grind 3 chilies, turmeric powder, poppy seeds & salt to form a thick paste.

3. Iske baad, add 1 tbsp water to this paste, and smear this paste on to the potatoes.

4. Now, heat the cooking oil & fry the bay leaves & the remaining 3 chilies. Then, add the potatoes on a low flame, stirring constantly.

5. Finally, as the oil heats more, move to the flame to medium, then to simmer. Once the potatoes turn golden brown, drain the oil & remove them from the flame.

Aloo Posto done!!

TipToEat - Piping hot steamed rice. With dal. And with love :)

Mathura Ke Dubki Wale Aloo

After the successful (I hope?) Dum Bhindi & Sultani Dal, bringing you another yumminess from Uttar Pradesh - Mathura Ke Dubki Wale Aloo!!

Oh, did you know that Mathura is one of the 7 most holy places for Hindus in India? Although I still can't find the connect of this being called 'dubki wale aloo' :| Eh, anyway.

Gather the following: (serves 6)

- 6 boiled & peeled potatoes
- 3 finely chopped green chilies
- 1/2 tsp dry ginger powder
- 1/2 tsp amchur
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp sugar
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 cup chopped coriander leaves
- Cooking oil
- Salt to taste

1. Sabse pehle, cut the potatoes in cubes. Then mash them a bit & set aside.

2. Then, heat the cooking oil in a pan & add the cumin seeds & asafoetida.

3. When they begin to pop, add the potatoes, turmeric powder, ginger powder, amchur, sugar & salt.

4. Iske baad, add water to make a thin gravy. Then remove from flame.

5. Finally, heat 1 tbsp cooking oil & pour on the potatoes, then sprinkle the red chili powder & coriander leaves pronto.

MKDWA done!!

TipToEat - This actually depends on whether the aloos have turned out dry or with gravy. If dry, have them with puris. And with rice (yay!) :P if there's  gravy.

Chane Jaisalmer Ke

After the successful Churma Laddoo & Dal Baati, here's another plateful from Rajasthan - Chane Jaisalmer Ke!!

Oh, did you know that Jaisalmer is nicknamed the "sun city"? And that it is considered the driest place in India? (Am not going there, owing to my dry skin) :P

Anyway, you'll need the following:

- 4 chopped green chilies
- 1 tsp garam masala
- 2 tbsp cooking oil
- 2" cinnamon stick
- 1/4 cup asfoetida
- 1 cup Bengal gram (black chana)
- 1.5 cups yogurt
- 2 tsp coriander powder
- 1 tsp red chili powder
- 4 tsp besan
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 2 tsp chaat masala
- 3 black cardamoms
- 1 cup chopped coriander leaves
- 2 tbsp ghee
- 6 cloves

Let's get started!!

1. Soak the Bengal gram overnight in 4 cups of water. In the morning, drain, mix in 6 cups of water & pressure stir fry till done. Then mash them slightly.

2. Now, heat the ghee & oil, then add the cumin seeds. When they begin to crackle, add the garam masala & fry for 2 min.

3. Iske baad, add the asfoetida & green chilies and then saute. Followed by the yogurt, besan, a cup of water, cinnamon stick, coriander powder, chili powder, turmeric powder, chaat masala, cardamoms & cloves. Stir till it boils.

4. Now, add the Bengal gram along with the water it was cooked in, followed by the salt. MIX WELL :D

5. Cover & simmer for 10 min.

6. Finally, garnish with the coriander leaves &  a serve with a whole lot  of love :)

Aloo Ke Masaledar Lachche

Hands down, one of the easiest (and difficult) dishes I've made till now :D But hey, I guess that's what Punjabi food is about, right? ;)

You'll need:

* 1/2 tsp red chili powder
* 8 big potatoes
* 1/2 tsp cumin powder
* 1/4 tsp dry mango powder
* 1/2 tsp chaat masala
* Cooking oil for frying

1. First of, peel the potatoes, wash them & cut them into really think sticks or better, use a good food processor to ease your job :D I did that :P

2. Then, soak the potatoes in cold water for 30 min, then change the water & soak again for 30 min. Post which, remove & pat dry on a towel.

3. Now, heat oil in a kadhai on a medium flame. Then, one handful at a time, fry the potatoes, stirring constantly to keep them separate.

4. Once they turn a pale golden (I didn't even know that a color like this existed, till I saw it frying in my kadhai) ;) spread them out on absorbent tissue papers so that the excess oil gets absorbed.

5. Now, mix the red chili powder, cumin powder, dry mango powder & chaat masala together, and sprinkle this on the potatoes while they are still hot.

AKML done!!

TipToEat - You can either have them hot, or even later when they cool; they'll last a week if stored in an airtight container :)

Mushroom Curry

After ages, am making a mushroom dish. But hey, better late than never, eh? ;) So here's mushroom curry, Oriya style!!

You'll need:

- 500 gm mushrooms (not tinned or canned - see if you can get garden fresh ones or at least the ones that come in a packet)
- 150 gm onions
- 100 gm tomatoes (cut in julienne)
- 100 gm shallots (chota pyaaz)
- 1 tsp ginger-garlic paste
- 1.5 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp lemon juice
- 1/4 tsp cumin seeds
- 1 tbsp coriander leaves
- 3 tbsp cooking oil
- Salt to taste

1. First of, wash the mushrooms with a little flour & vinegar. Then quarter them & keep aside. Followed by, quartering the shallots & slicing the onions.

2. Now, heat the oil in a kadhai & add the cumin seeds. Once they start crackling, add the ginger-garlic paste, shallots & onions.

3. Once they turn soft, add the red chili powder, coriander powder, turmeric powder & salt. Stir fry for a mew min & then add the mushrooms. Mix well :D

4. After the mushrooms are cooked, add the tomatoes, coriander leaves & lemon juice. Mix gently & simmer for 4 min.

MC done! Serve piping hot with roti, paratha, naan & love :)

Malai Peda

Yes, yes, yes. YET another mithai :D Maharashtrian-style this one, though.

Gather:

- 1/2 tsp cardamom powder
- 2 tsp cornflour
- 1/4 tsp citric acid
- 1l milk (I used a low fat version; waise bhi weight kam nahi ho raha hai) :|
- 4 satchets saccharin
- 1 tsp chopped pistachios
- Few strands of saffron

1. Firstly, take a heavy bottomed pan & add the milk to it. From this, keep 8 (mind you 8) tsp of milk aside.

2. Then, boil the milk in the pan stirring it continuously, till its quantity reduces to half.

3. Now, heat the saffron & add 4 tsp of the unboiled milk & stir till the saffron dissolves. Then, add this to the boiling milk.

4. After this, add 3 tsp of water to the citric acid & mix well. Now, dheere dheere add this to the boiling milk, till it begins to curdle a bit.

5. Then, add the cornflour to the remaining 4 tsp of unboiled milk & add it to the boiling milk. Stir constantly till the mixture thickens (auntaana, yes!) & begins to resemble khoya.

6. This, followed by adding cardamom powder & mixing well. Guess the mixture should be about done now.

7. Give it whatever shape you want. Balls, too will do. Hey am not judging!

8. Finally, garnish with the pistachios. Malai pedas done!

TipToEat - I prefer my pedas hot, for some reason. Try & let me know if you did, too :)

Shahi Paneer

Is it just me, or do  everybody's mouths water at the mention that melt-in-your-mouth hottie called Shahi Paneer? *dreams about curry-drowned soft paneer*

Enough said. Here's the recipe of the mother of all things paneer!

You'll need:

- 250 gm paneer
- 1/4 cup beaten curd
- 1.5 cups milk
- 1.5 cups finely chopped tomatoes
- 1/2 cup onion chopped in strips
- 1/2" finely chopped ginger
- 3 finely chopped green chilies
- 3 crushed cardamoms
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 2 tsp tomato sauce
- 3 tsp butter
- Mint leaves
- Salt to taste

1. Chop the paneer in 2" fingers. (Bollocks; I didn't do this :P I chopped them in squares. It's my recipe, for crying out loud!) :|

2. Now, heat half the butter i.e. 1.5 tsp. Then add the onion, ginger, green chilies & cardamoms. Fry this for 4 min.

3. Then, add the tomatoes, cover & cook for 8 min. Follow this, by adding curd & cooking for another 5 min. Now add 1/4 cup water & let it cool.

4. Once cooled, blend the gravy in a blender till it is smooth.

5. Now, heat the remaining 1.5 tsp butter, gravy, curd, garam masala, red chili powder & tomato sauce. Boil this till it turns really thick. (Remember auntaana?) ;)

6. Once this is thick, consider your gravy done. Only before you have to serve, heat this, add the milk & paneer & boil for 4 min.

7. Garnish with mint leaves & SP is ready to be belted :D

TipToEat - Kal ka Zafrani Pulao ;)

Microwave Wala Zafrani Pulao

Hello (again) from the hills of Kashmir! After Kashmiri Pulao & Kashmiri Aloo Dum, I have Zafrani Pulao (from my humble microwave). Lazy woman se zyada ummeed nahi kar sakte :P

You'll need -

* 2 cups long grained rice (I'd suggest Saffola Arise Premium Grain - it is a tad healthier version) :)
* 1/2 cup sugar
* 1 tbsp ghee
* 20 (yes, 20) almonds
* 15 cashew nuts
* 10 raisins
* 1/4 tsp nutmeg powder
* 1/2 tsp cardamom powder
* A mix of 3.5 cups of water & milk
* A pinch of saffron

1. First of, wash the rice & soak it in just enough water for half an hour. Aadhe ghante baad, drain the excess water.

2. Now, place the almonds & cashews in a flat microwave dish, keep it uncovered & microwave it on medium (70%) for 5 min. Then, once the nuts have cooled (NO sexual connotation here!), thinly slice the almonds & halve the cashews.

3. In a deep microwave bowl, add the ghee & rice, keep it uncovered & microwave it on high (100%) for 2 min. Phir 2 min baad, stir then again microwave it on high (100%) for 2 min.

4. Then add the nutmeg powder, caardamom powder, saffron, sugar & raisins to the rice. Follow this by adding the milk-water mixture, then stir once. Cover & microwave it on high (100%) for 15 min.

5. Let it stand for 5 min, then garnish with the almonds & cashews. ZP done!

TipToEat: I've zilch this time :P

Gajar Ka Halwa

Another sweetie from my humble kitchen :D Actually wait, it was a couple friends' kitchen :D Haryanvi-style gajar ka halwa!

You'll need:

- 1 kg carrots
- 1 litre milk
- 1 tsp crushed cardamom seeds
- 3/4 cups water
- 3 tbsp ghee
- 2 tbsp raisins
- 2 tbsp almonds
- 2 tbsp pistachios
- 2 tbsp cashews
- 450 gm sugar
- 200 gm khoya

1. Start by washing & grating the carrots.

2. Soak the raisins in water for 30 min.

3. Put the water to boil; once it starts boiling, add the carrots. Cook for 7 min & add the milk.Then cook on a low flame, stirring occasionally.

4. Add the sugar. Mix well till it dissolves & all the milk is absorbed. Then add ghee & let it simmer for 3 min.

5. Finally, add khoya & mix well. Then add the cardamom seeds & raisins. Again, mix well :D

6. Take this off from the heat & spread it out on a serving bowl/plate. Top it off with the almonds, pistachios & cashews.

GKH done. TipToEat: Serve piping gajar ka halwa with rabdi or even vanilla ice cream. Yum!!

Dhokla

Another hit from Garvi Gujarat - dhokla!

Did you know that there are over 10 types of dhoklas? Some of them being -

* Khatta
* Rasia
* Khandhavi
* Toor dal
* Sandwich
* Rawa
* Mixed dal
* Green peas

But of course, the lazy chef will share only the classic dhokla recipe - khaman :)

* 1 cup rice
* 1 cup urad dal
* 1 cup yellow moong dal
* 3 cups buttermilk
* 2 finely crushed green chilies
* 1/4 tsp finely grated ginger
* 1/2 tsp soda bicarb
* 2 tbsp oil
* 3 pinches red chili powder
* 1/2 tbsp finely chopped coriander
* Salt
* Mustard seeds

P.S. The method is a little tedious, time-consuming & involves  some outdoor activity, but the result is beautiful (& tastes great), trust me :)

1. Mix the rice & dals, then wash, dry & drain on a clean cloth for a few hours till completely.

2. Here's the outdoorsy part - get the rice-dals mixture ground at a flour mill, till it is completely fine & powdery.

3. Then, take a cup of this powder, add the buttermilk & mix well. Let it stay for 5 hours.

4. 5 ghante baad, add the soda bicarb to the oil & add this to the mixture.

5. Then, throw in the green chilies & ginger & pour this mixture on a greased plate.

6. Steam this in a pressure cooker for 3 min, then take it out & pierce with a knife to check if done.

7. Sprinkle the red chili powder, coriander & mustard seeds, then steam again for 3 min.

Dhokla done! Cut in diamonds or square or trapezes :P A friend once cut the dhokla she made into different shapes of women's underwear! But hey, who's judging? ;)

Vanilla Ice Cream

Gosh this has turned out to be a sweeter weekend than I thought! (blog-wise, not otherwise) :P

No, not dishing out any trivia about ice cream. If you HAVE TO know, might as well click here http://en.wikipedia.org/wiki/Ice_cream :)

I had thought that this will take a while, but I was pleasantly surprised to find out that it didn't; the prep time was exactly 10 min!

Get these first:

- 2 cups milk

- 1 cup milk powder

- 100 gm fresh cream

- 1/3 cup powdered sugar

- 1 tsp vanilla essence

1. Mix all the ingredients together & whisk well till the sugar dissolves.

2. Once done, pour the mixture into a shallow container, cover & freeze for half an hour.

3. Half an hour ke baad, run a blender through this mixture so that the ice crystals break down.

4. Transfer this to ice cream containers (which I don't have) :| & then freeze it again for half an hour.

Ta da! Vanilla ice cream is now ready to be scooped & served, but not without my TipToEat!

With chocolate sauce, with nuts, with a brownie, with gulab jamun, with jalebi, with chocolate chips, with sprinkles, with fruit salad, but definitely with someone you love :)