Vegetable Pulao (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Punjabi Cuisine
Vegetable Pulao (Jain/No Onion-Garlic)

Serves 2

Ingredients:

Long Grain Basmati Rice- 1 Cup
Saffron- a Pinch soaked in 1 Tbsp. Milk
Salt- to Taste
Mint Leaves- few Sprigs, Finely Chopped

For Mixed Vegetable Gravy:

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Bayleaf- 1

Black Cardamon (Badi Elaichi)- 1

Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.

Black Peppercorns (Kali Mirch)- a few

Cinnamon Stick (Dalchini)- 1/2 Inch stick

Cloves (Laung)- 2

Star Anise (Chakra Phool)- 1 No.
Green Cardamon (Choti Elaichi)- 2 No’s
Hing- small Pinch
Fresh Roma Tomatoes-  1 Cup, Finely Chopped

1/4 Tsp. Corn Four mixed with 1/4 Cup Milk
Fresh Cream- 1 Tbsp.
Dried Fenugreek Leaves (Kasuri Methi)- 1 Tsp.
mix of Carrot, Cauliflower, Green Beans, Peas- 1/2 Cup, Boiled

Method:

Wash and Soak the Rice for at least ½ hour

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice : 1.5Water till the Rice is done but the shape should be intact
Add the Saffron infused milk to the Rice along with Mint leaves & Salt, keep aside

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Tomatoes, mash & Saute till Oil separates 
Add Milk-Corn Flour mix, Tomato Puree & after a Boil check to see if done
Add Kasuri Methi, Fresh Cream & mix
Add the boiled Vegetables in the gravy, mix gently

For Dum:
In a Handi Vessel, spread the about 1/3rd of the Rice
Add the half of the Vegetable Gravy mix & another batch of 1/3rd part Rice
Layer with another half of the Gravy & 1/3rd of Rice
Seal the edges with dough to create a Dum all over & let it simmer on slow flame for about 15 Minutes

Serve Warm & Fresh with any flavoured Boondi/Cucumber Raita!



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MTR Rava Idli Mix

South Indian Vegetarian Breakfast Special
Andhra/Kannada Cuisine
MTR Rava Idli Mix
Serves 2

Ingredients:
MTR Rava Idli Mix- 1 Pack
Curd-

Serve Immediately with any Chutney of Choice!


Alternative method:
Mix 1 pack of Rava Idli mix with some Yoghurt, rest it for about a minute and mix the rest of the yoghurt
In colourful moulds, pour batter, put green or red chutney, Boiled Carrots, Cashewnuts, Black Sesame & put them to steam for 15 minutes





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Finger Millet Flour Thin Crepes/Pancake (Ragi Attu/Dosa/Kezhvaragu Dosai)

Indian Vegetarian Breakfast Special
Andhra/Kongunadu Cuisine

Finger Millet Flour Thin Crepes/Pancake (Ragi Attu/Dosa/Kezhvaragu Dosai)
Gluten Free Dieter's Delight!!

Serves 2 (makes about Dosas)

Ingredients:

Finger Millet Flour (Ragi Atta)- 2 Cups

Rice Flour (Chawal ka Atta/Biyyam Pindi)- ½ Cup

Plain Yoghurt/ Curd- ½ Cup, preferably Sour & Whipped

Green Chillies- As Desired, Finely Chopped

Fresh Coriander Leaves (Dhania Patta/Kothimeera)- 1 Cup, Finely Chopped

Onions- ½ Cup, Finely Chopped

Salt- To Taste

Mix Ragi Flour, Rice Flour, Coriander Leaves, Green Chillies, Onions, Curd, Salt & enough Water to form a Rava Dosa consistency Batter

Set aside for at least 45 Minutes to an Hour

Heat Non Stick Griddle (Tawa), lightly grease with Oil

As Tawa turns hot, gently pour Batter with a Ladle & spread using a Circular motion to make a thin Dosa

Drizzle Oil on the Edges & on Top of the Dosa & Cook on one side

When crispy, turn over & Cook on the Other Side as well

Repeat the same procedure with the remaining Batter which will make about 14 more Dosas

Serve Fresh & Hot with Chutney!

Tips:

If Fresh Flour isn’t available readily, then these ready made mixes are as good but make sure there are no preservatives

Along with Ragi, Buckwheat Flour is also Gluten Free

Traditionally Ghee is used to Grease the Dosas

Preferably the Attu tastes better with Sour Curd (Khatta Dahi/Pulla Perugu)

I tried to ask my mother if there was a susbstitute for Rice Flour, she said this is used to bind together the Fours used to make any Dosas

Finger Millet Flour (Kezhvaragu/Ragi Pindi) is a Traditional Grain high in Calcium and Protein, is perfect Baby Food, Diabetic Friendly & Gluten Free!

This healthy flour is used abundantly in Southern part of India especially as part of the Infant’s first Cereal Mix (Combination of Freshly Sprouted Green Gram, Peanuts, Ragi, Rice, wheat & Almonds are Sun Dried & Ground into Powder)

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Andhra Style Crispy Semolina Pancake (Rava Dosa/Attu/Dosai)

Indian Vegetarian Breakfast Special
Andhra Cuisine
Andhra Style Crispy Semolina Pancake (Rava Dosa/Attu/Dosai)
Serves 4 (makes about 16-18 Dosas)

Ingredients:
Plain Curd/Yoghurt- preferably little Sour & lightly Whisked
Semolina (Rava/Sooji)- 1 Cup
Rice Flour (Chawal Atta/Biyyam Pindi)- 1 Cup


Salt- To Taste

Fresh Coriander Leaves-
Green Chillies-
Onion- 1 Medium, Finely Chopped (Optional)

Cashewnuts & Dried Coconut Pieces (Kopra)- 5 to 6, Roughly Chopped (Optional)
Cumin Seeds (Jeera)-

Curry Leaves- 7 to 8 

Asafoetida (Hing)- a big Pinch

Extra Light Olive Oil/Olive Pomace Oil- For Drizzling on Dosas

Method:

 Add

Tips:
Can use readymade Rava Dosa Mix if it is easily available in the area, MTR has been a hit in the market for a long time but the company that originally gave MTR their raw material has started on their own
Udupi Ruchi Mixes have been launched nationwide & is sold through distributors

http://myfamilybiz.in/price-list.php?stype=Products

We once tried their Rawa Dosa Mix & Chutney Powder & have liked the quality since

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Okra with North Indian Pickle Spices (Achari Bhindi)

Indian Vegetarian Main Course Special
Punjabi Cuisine

Okra with North Indian Pickle Spices (Achari Bhindi)

Serves 2

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

LadyFinger/Okra (Bhindi)- 500 Grams

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 2 Tbsp. for Gravy

Fresh LadyFinger/Okra (Bhindi)- ½ Kg.

Onions- 1 Medium, Finely Sliced

For Achari Spice Mix:

Asafoetida (Hing)- ¼ Tsp.

For Tempering (Panch Phoron):

Cumin Seeds (Jeera)- ¼ Tsp.

Fennel Seeds (Saunf)- ½ Tsp.

Fenugreek Seeds (Methi Dana)- ¼ Tsp.

Mustard Seeds (Rai/Sarson)- ½ Tsp.

Nigella Seeds (Kalonji)- ½ Tsp.

Dried Mango Powder (Amchur)- 1 Tsp.

Special Punjabi Garam Masala- ½ Tsp.

Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.

Salt- To Taste

Turmeric Powder (Haldi)- ¼ Tsp.

Ginger- 1 Inch, Crushed & Chopped

Garlic- 4 Cloves, Crushed & Chopped

Green Chillies- 2 No’s, Slit & Cut in Half

Onions- 1 Medium, Finely Sliced

Dried Pomegranate Seeds Powder (Anardana)- 1 Tsp. (Optional)

Curd/Plain Yoghurt- ½ Cup, Whipped

Fresh Cream- ¼ Cup

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

Method:

Wash, Clean, Completely Dry with a Cloth, Trim both the Ends of Bhindi & Keep Aside

Heat Oil in a Wide Non Stick Skillet/Wok (Kadhai) 

User the ‘Flash Fry’ technique so that the Bhindi gets a Crispy outer layer just like French Fries & till they turn Golden Brown for few Seconds & Keep aside in Absorbent Kitchen Paper

Use the same Deep Fried Oil for Gravy which has retained the Bhindi Flavours

Add Asafoetida, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds & Sauté till the Seeds start to Crackle & Flavours Release

Add Onions, Ginger, Garlic, green Chillies & Sauté till the Onions turn Golden Brown & Caramelized

 

Add Turmeric Powder, Red Chilli Powder, Sprinkle Salt after Bhindi is Semi Cooked & Sauté

Add Curd, Fresh Cream, Bhindi & Combine 

Cook Uncovered on Slow Flame till it is Lighter Green & Tender 

Add Dry Mango Powder, Special Punjabi Garam Masala, Anardana Powder

Sprinkle Dhaniya Patta & Serve Fresh with Punjabi Style Naan/Parantha/Phulka!

Tips:

To get the Perfect Recipe, make sure to follow the Proper Method to Cut the Bhindi like always Wash, Clean, Completely Dry with a Cloth & Trim both the Ends for any Bhindi Recipe so it doesn't get sticky during Cooking

Avoid the Cover while Cooking Bhindi as it tends to get Sticky, rather Cook on Slow Flame for one of the Best Recipes!

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Assorted Vegetables Simmered in Yoghurt Based Gravy (Vegetable Tawa with Parampara Ready to Cook Spice Mix)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Assorted Vegetables Simmered in Yoghurt Based Gravy (Vegetable Tawa with Parampara Ready to Cook Spice Mix)

Serves 2

Ingredients:

Parampara Spice Mix (Vegetable Tawa)- ½ Packet

Mix of Butter (10 Grams) & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp. 

Assorted Vegetables- given below (about 250 Grams)  

Potatoes- 1 Medium, Boiled & Cubed

Red Onion- 1, Finely Chopped

Baby Shallots/Madras Onions- 7 to 8, Peeled

Spring Onions- 3 Stalks with Greens, Finely Chopped

Green Beans- 10 to 12, Finely Chopped, Boiled

Carrot- 1 Medium, Finely Chopped, Boiled

Bottle Gourd (Lauki)- ¼ Cup, Cubed & Boiled

Tomato- 1, Chopped

Frozen Sweet Corn (Makai)- 1 Tbsp., Thawed

Fresh Cottage Cheese (Paneer)- around 100 Grams, Cut in ½ Inch Cubes & Roasted till Golden Brown

Fresh Coriander Leaves- Finely Chopped

Method:

In a Bowl, Add Half Packet of the Spice Mix with about 1 Cup (150 Ml) of water, 50 Grams of Plain Yogurt, Mix Well & Keep Aside

In a Non Stick Skillet (Kadhai), Heat Butter & Oil

Add Onion, Madras Onions & Sauté

Add the Spring Onions & Sauté

Add the Boiled Vegetables & Mix Well

Add Paneer, Mix Gently & Cover to Cook

Add the prepared Spice Mix & Mix Well

Add Tomatoes, Cover & Let the Gravy Simmer

Let the Gravy Simmer for about 7-10 more minutes

Cook till the Gravy becomes thick
Sprinkle Fresh Coriander & Serve Fresh with Phulka, Jeera Rice, Salad, Dal Fry, Curd, Pickle, Papad!

Tips:

Can add Baby Potatoes, Bhindi (yes Okra can also be added!!), Brinjals, Button Mushrooms, Cauliflower, Green Peas, Parwal, Tindli, Green, Red, Yellow Bell Pepper & the list can go on with Seasonal vegetables!

Enhance the Taste of this Dish with Whole, Peeled Baby Potatoes & Onions!

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Persian Cuisine

Basmati Rice

Black Tea consumed with Sugar Cube in the mouth after every meal

Dried Figs (Shirazi Anjeer grown in Shraz, Iran are sweeter) soaked in Water or Milk & consumed in morning as Cereal or Snack


Dry Fruit especially Persian (Polloei Sultanas/Kismish are Sweet & Sour)


Kashk is a type of Yoghurt with Buttery Flavour used in Kashk e Badamjan

Barberry/Zereshk used widely in Zereshk Polow & is grown in the North West Frontier of Iran

Starters like Kebabs are adored 
some of the top Kebab makers are in great demand whose job is to Skewer the fine lean meat for Barg or Lamb fillet Kebab, Mould the minced Meat on a sword-like Skewer (soldiers used to put their Meat non their swords & put it on Fire) for Koobideh Kebab
Marinate the Meat and to cook up to 40 Kebabs at a time & also making sure they cook evenly and perfectly over Charcoal preferably or Gas

Kebab Barg Skewers are dipped in Mix of Saffron-Onion Juice Liquid before putting on the Grill

Persian meal is incomplete without a Soft Spongy Bread
Taftan Bread just like Naan made with Wholemeal, White Flour & sometimes Rye Flour is a must in every meal

Qormeh Sabzi is a Slow cooked dish with Duck & spices
Saute Onions Chopped in few Tbsp. of Ghee, Rich Flavor of Duck (famous in North West Region of Iran), pinch of Turmeric, Sealed Duck is Removed from Heat
In the Same Ghee, Add Fresh Herbs Chopped (Parsley Coriander Mint Leaves Herbs) Add Dried Fenugreek Leaves
Add the Sealed Duck back again, Chicken Stock/Plain Water, Dried Lime Smashed, Salt & Pepper, Boiled Red Kidney Beans
Cover & Simmer for 2 Hours on Slow Flame & served with Steamed Rice

Dizi is served in Tea Houses in a special Dizi/Container
Traditionally it was & still is a Labourer's High Calorie High Fat Meal
it has cooked Mixed Beans, Meat with Fat
the Smashed Dip is eaten with Bread, Onion, Fresh Mint Leaves etc. but the leftover Juices are also playfully eaten with soaked Bread served with hand smashed Beans in the container

Kaleh Pache is a Soup made up of clean Lamb’s/Sheep’s Head, Hooves, Feet and Brains  

most of the times the Skin, Tongue, Eyes are also added along with Salt, Lemon Juice, Cinnamon flavours

This dish is only served from around 3 AM until Dawn

 

Polow (eg. Zereshk Polow) is when rice is part of the dish and mixed with other things like a Biryani
There are special ways to steam the rice in Iran (with towels etc. to prevent any steam from escaping) but the ‘piece de resistance’ to any rice dish is the golden rice crust that’s created at the bottom of the pot called Tah-deeg/Tahdig (literally meaning ‘bottom of the pot’) is the Golden crust created at the bottom with the Sliced Potatoes & Butter while the Rice steams for the second time
Chelow means cooked Rice (either plain or with Saffron and Ghee)
Chelow Kebab is a Kebab (with either Meat, Chicken or Fish) on Rice

Rice is called the 'Pearls of Persian Cuisine' 

The Iranian taste buds are used to the Sweet and Sour flavours together so in Savoury dishes, Fresh/Dried Fruit like (Sultanas, Figs, Dried Limes, Lemon, Pomegranate) is added
This Cooking Technique can be tasted in the Slow Cooked Stews like ‘Khoresh’ (called the 'Heart and Soul of Iranian Cuisine') which are a Gentle Mix of either Meat (Beef/Lamb/Veal), Poultry (Chicken/Duck) or Fish with Vegetables, Herbs, Fresh/Dried Fruits, Beans, Grains & of course Nuts, so after long hours of Cooking this Rich Stew with different Taste & Textures is like Bliss in the Pot!

Iran’s Dry climate is great for the Livestock of Sheep and Goats, so Dry Cheeses and Rich Yoghurt are part of everyday Meal

One of the Favorite Ingredient is Yoghurt & Kashk (a By-product of Cheese making process like Whey) as most Homes prepare these & use in their Daily Dishes as well 

GRAND is the word for Sweets prepared in Iran with use of Rosewater, Orange Blossom water, Pistachio, Honey, etc.  
Sweet Poppy Seed & Pistachio Biscuits made with Chick Pea/Rice Flour are a delicious Afternoon Pick-me-up with a cup of Tea

Ice Cream and crushed Ice treats, Falooda are popular in the Hot, Dry Weather

Persian Fairy Floss is World famous for it’s Delicate Texture and is the perfect accompaniment to other Western Desserts

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu

In Austrailia:

Jason Cafe & Bakery for Bread & Sabzi


Kami Shabari serv es Dizi

Snake Gourd with Curd (Potlakaaya Perugu Pacchadi)

South Indian Vegetarian Main Course Special

Andhra Cuisine

Snake Gourd with Curd (Potlakaaya Perugu Pacchadi)

Serves 2

Ingredients:

Snake Gourd (Padwal/Potlakaaya)- 5 Inch, Finely Chopped

Yoghurt (Dahi)- 1-½ Cup

Salt- To Taste 

Turmeric Powder (Haldi)- a Pinch

For Tempering:

Extra Light Olive Oil/Ghee/Olive Pomace Oil- 2 Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Split Black Lentil (Urad Dal)- ¼ Tsp.

Dried Red Chillies- 1 to 2

Asafoetida (Hing)- a Pinch

Curry Leaves (Kadi Patta)- 8 to 10

Green Chillies- 1 to 2, Chopped

Fresh Coriander Leaves (Dhania)- 1 Tbsp.

Method:

In a Bowl, Mix Curd, ¼ Cup Water, Turmeric Powder, Salt & Beat till a Smooth Consistency

Mix well & Keep Aside

In a Tempering Pan, Heat Ghee

Add Rai, Jeera, Urad Dal & Sauté till the Seeds Splutter & Dal changes Color to Light Red

Add Dried Red Chillies, Hing, Curry Leaves, Green Chillies, Snake Gourd & Mix Well

Cook on Medium Flame for about 8-10 Minutes or till the Snake Gourd pieces have turned Tender

When done, keep Aside to Cool Down

In the same Bowl, Add the Beaten Yoghurt & Combine Well

Garnish with Fresh Coriander Leaves

Served with Andhra Meal of Steamed Rice, Andhra Style Lentils (Pappu), Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.

Tips:

Snake Gourd or Chinese Cucumber is a Laxative so is a Cooling Vegetable for , Diarrhea, Natural Antibiotic so is effective in Fever, Anti Inflammatory, Jaundice, Alopecia, Constipation etc.   

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