Grapes, Pomegranate and Cucumber Dip (Angoori Anar aur Kheera Raita)

North Indian Vegetarian Dips Special

Grapes, Pomegranate and Cucumber Dip (Angoori Anar aur Kheera Raita)

Ingredients:

Set Thick Curd- 1 Cup

Grapes (Angoor)- 1/4 Cup, Chopped

Pomegranate (Anar)-1/4 Cup

Cucumber (Kheera)- 1/4 Cup, Grated

Onion- 1 Small, Finely Chopped

Black Salt (Kala Namak)- 1/2 Tsp.

Roasted Cumin Powder (Kuta Bhuna Jeera)- 1/2 Tsp.

Red Chilli Powder (Kuti Lal Mirch)- 1/2 Tsp.

Lemon Juice (Nimbu)- 1 Tbsp.

Crushed Black Pepper Powder (Kuti Kali Mirch)- To Taste

Fresh Coriander Leaves (Dhaniya)- 2 Tbsp.

Method:

Whisk the Curd; add Black Salt, Roasted Cumin Powder, Red Chilli Powder, Lemon Juice, Crushed Black Pepper Powder and pinch of Salt to it

Add Grapes, Pomegranate, Cucumber, Onions and Mix it properly

Raita should not be of a Creamy Texture, neither too Thick nor too Watery
Add 1 Tbsp. of Water if needed

Garnish it with Fresh Coriander and Sprinkle some Pomegranate Seeds

Serves as a Perfect Accompaniment to Stuffed Indian Flat Bread (Paranthas) and Rice Varieties (Pulao/Biryani)!!

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Tomato Lentil Soup (Tomato Pappu Charu)

South Indian Vegetarian Main Course Special

Andhra Cuisine (Andhra Vantalu)

Tomato Lentil Soup (Tomato Pappu Charu)

Serves 2

Ingredients:

Tomatoes- 4 Medium, cut in Quarters

Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- ¼ Cup

Turmeric Powder (Haldi/Pasupu)- ½ Tsp.

Jaggery (Gud/Bellam)- 1 Tbsp.

Tamarind Paste (Imli/)- 1 Tbsp.

Curry Leaves (Kadi Patta/Karvepaku)- 4-5 No’s

For the Charu Podi/Rasam Powder:

Coriander Seeds (Dhaniya)- 2 Tbsp.

Cumin Seeds (Jeera/Jeelakarra)- 1 Tbsp.

Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- 1 Tbsp.

Black Pepper Corn (Kali Mirch/)- 1 Tbsp. (the Pepper Powder is quite ‘hot’ so adjust the quantity accordingly) 

For Tempering:

Olive Pomace Oil/Ghee- 2 Tsp.
Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Asafoetida (Hing/Inguva Podi)- a Pinch

Method:

Wash, clean and Pressure cook Toor Dal till it’s cooked and easy to Mash. Keep the Boiled Dal Aside

Slightly Dry Roast and Blend the ingredients for Charu/Rasam Powder into a Fine Powder

Boil Water in a Deep Bottom Pot

Put Tomatoes, Turmeric Powder, Jaggery, Tamarind Paste, Salt and let it boil on slow flame

As the Tomatoes start to becomes soft, add Boiled Dal along with fresh Charu/Rasam Powder and Curry Leaves

In a Small Tadka Frying Pan, heat the Oil/Ghee for the Tempering, fry Mustard Seeds till they crackle, add Cumin Seeds and Asafoetida and Add to the Prepared Charu/Rasam

Serve Hot with Steamed Rice & complete with Andhra Meal with Andhra Style Vegetables, Set Curd!

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Brinjal/Aubergine and Indian Broad Beans (Vankaya Chikkudukaya Allam Pacchi Mirchi) (Baingan Saem/Ghewda Ki Sabzi)

South Indian Vegetarian Main Course Special

Andhra Cuisine (Andhra Vantalu)

Brinjal/Aubergine and Indian Broad Beans (Vankaya Chikkudukaya Allam Pacchi Mirchi) (Baingan Saem/Ghewda Ki Sabzi)

Ingredients:

Indian Broad Beans (Saem/Chikkudu Kaya)- 15 No’s

Long Purple Brinjal/Aubergine (Baingan/Vankaya)-  6-7 No’s, Small 

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Turmeric Powder- ¼ Tsp.

For Tempering (Tadka/Popu):

Mustard Seeds (Rai/Aavalu)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch

For the Aromatic Paste:

Ginger (Adrak/Allam)- 1 inch Piece

Green Chillies (Hari Mirch/Pacchi Mirchi)- 3 to 4 (Our Chillies are of Milder Spice Level so the number varies according on the Strength of the Chillies)

Fresh Coriander(Dhaniya/Kothimeera)- 2 Tbsp., Finely Chopped

Method:

Wash, Clean, De String from both sides and Cut Broad Beans breadthwise into Inch long pieces

Wash and Cut Brinjal into Cubes and keep them in Salted Water (to prevent discoloration)

Make a Paste with the Ingredients mentioned above 

Heat Oil in a Pan and put the Tempering items starting with Mustard Seeds

As Mustard Seeds start to crackle, add Chana Dal, Urad Dal, Jeera, Curry Leaves and Hing as the Dals turn into slight Golden Colour

Add Beans, Brinjal, Turmeric Powder, Salt, Mix well & Keep Stirring on Medium High Flame
Lower the Flame & let the Vegetables cook in their own steam with a Lid on Slow Flame

Keep Checking in between and add the Ginger-Green Chillies-Coriander Paste towards the end  

Serve Hot with Steamed Rice, Clarified Butter (Ghee), Andhra Pickle, Telugu Lentil Soup (Charu), Potatoes Fry (Aloo Vepudu), and Crispy Fried Lentil Fritters (Vadiyaalu) for a Traditional Andhra Meal!

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Sparkling Orange Drink

International Non Alcoholic Beverage Special

Sparkling Orange Drink

Serves 2

Ingredients:

Orange Juice- 1 Cup

Apple Juice- ½ Cup

Club Soda- 1 Cup

Ice Cubes- ½ Cup

Fresh Mint Sprigs- For Garnish

Method:

Blend Orange Juice, Apple Juice, Ice Cubes in a Juicer Mixer and Pour in a Tall Serving Glass

Add Club Soda in the Drink and Mix Well

Garnish with Fresh Mint Sprigs 

 

 

Tips:

Can make an Innovative Sparkler with any Fruit Juice of Choice like Mixed Fruit, Pomegranate, Pineapple & the list goes on..

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Carrot Pudding (Gajar ka Halwa/Gajrela)

Indian Vegetarian Dessert Special

Traditional Indian Sweets! 

Carrot Pudding (Gajar ka Halwa/Gajrela)- a Popular Winter Delicacy from India!

Serves 8-10

Ingredients:

Red Carrots (Gajar)- 2 Kilograms, Shredded Coarsely 

Full Cream Milk- 2 Litre

Sugar- 2 Cup (modify according to personal choice)

Cardamon Powder (Kuti Hui Elaichi)- 2 Tsp.

Dry Fruits (equal quantities of Cashew, Almonds, Pistachios, Raisins)- ¾ Cup, Sliced finely/Slivered

Method:

Wash, Scrape and Coarsely Grate Carrots 

Boil Milk in a Wide Mouthed Pan (Preferably a Metal/Hindalium Pot) till it starts to Boil

Add Shredded Carrots in the Milk and keep stirring on Medium Flame till the Carrots lose their water

 

 

Cook till the Milk dries up

Add Sugar & Stir Continuously

Add Cardamom Powder, Dry Fruits Ghee & Stir Continuously
Serve Hot/Cold!

 

 

Tips:

This can easily take up to 1- ½ to 2 Hours, so be prepared to have help around for Stirring!!

Make this process a fun time by involving the whole family to make it a Winter Family Treat by delegating responsibilities to each member accordingly!

As a Foodie mentioned in an article, ‘Some dishes cannot be made in a jiffy; if you don't have the patience, unwrap a bar of chocolate!’

http://www.thehindu.com/opinion/columns/Vasundara_Chauhan/article72932.ece

Grate the Carrots just before cooking as they tend to spoil and smell easily in a humid weather (especially in Southern Regions)

Adding Milk Solids (Mawa/Khoya)/Condensed Milk and preparing it in Pressure Cooker/Microwave totally depend on personal choice, availability of time and resources!

Can make this completely with Sugar Free Natura instead if Sugar & trust me it tastes as good, so go ahead try the Guilt Free Version also!

Gajar Ka Halwa stays refrigerated for days together in the fridge if made in a large quantity

To enjoy it in true Delhi style, Heat the Halwa on a Girdle (Tawa) till crispy and Golden Brown, top it up with Vanilla Ice Cream/Fresh Fruits (Apples, Mangoes, Apricots) & enjoy this Combo- an All Season Delight!

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