Soda Flavored Ice Cubes: Get a tray that has little squares in it. Pour the soda (any kind) in the tray. Get foil and put it on top then put the toothpicks in the middle. Put the tray in the freezer for 2 hours. Take them out then enjoy.
Submitted by publisher@dc.com on Tue, 22/09/2009 - 2:21pm.
This Navratri, try out these healthy yet delicious goodies from Sanjeev Kapoor’s kitchen and spend a guilt-free festive season.
Just as the festival of Navratri signifies the triumph of good over evil, even the cuisine of these nine days reflects this theme — the victory of light, healthy detox foods over the oily, rich, evil dishes. While any festival is synonymous with extra calories for many, chef Sanjeev Kapoor reveals that Navratri is in fact the best time to indulge in the yummiest of dishes without feeling a pinch of guilt. “Each region in the country has its own Navratri specialty, but they are strictly vegetarian with no onion and garlic. This makes the food healthy and organic. Since most people observe fast during the day and eat a meal which is devoid of grains, at sunset, I feel this is the perfect time to detox the system and feel energetic. From light meals with dishes like atte ki puri, aloo ki sabzi to misal, the dishes are healthy and yummy,” says Sanjeev Kapoor who swears by a few ingredients on the nine festive days.
“From raw banana, alu, dal, jaggery to rajgire (also known as ramdan or amaranth) the ingredients provide you with all the right nutrition,” says the chef who shares some of his Navratri staples with us.
Farali missal
Ingredients
4 large potatoes, boiled
2 tbsp ghee
1 tsp cumin seeds
3 green chillies, chopped
1 piece ginger, chopped
1 tsp sugar
Sea salt to taste
½ cup roasted peanuts,
2 tbsp roasted peanuts, crushed One bunch fresh coriander leaves, chopped
½ cup batata chewda
Method
Cut potatoes into half-inch sized cubes. Heat ghee in a kadai, add
cumin seeds. Add green chillies and ginger and fry for a minute. Add potato cubes and toss. Add one-and-a-half cups of water, sugar and salt and mix. Add both peanuts and crushed peanuts and continue to boil, mashing the potatoes slightly. Reduce heat and simmer till thick. Add half the coriander leaves and mix.
Transfer into a serving dish, sprinkle batata chewda and the remaining coriander leaves and serve.
Mooger puli
Ingredients
1 cup split green gram skinless (dhuli moong dal)
3 medium sweet potatoes
3 tbsp ghee
2 tbsp rice flour
¾ cup jaggery (gur)
½ tsp green cardamom powder
Method
Dry roast dhuli moong dal. Boil sweet potatoes. Drain, cool, peel and mash. Add two cups of hot water to the roasted dal and cook till done. Drain excess water. Heat three tablespoons of ghee in a pan, add the cooked dal and sauté. Add rice flour and jaggery. Stir till the jaggery melts. Add mashed sweet potatoes and mix. Continue to cook till dry. Transfer into a bowl and set aside to cool. Add green cardamom powder. Divide the mixture into equal portions and shape them into small cylindrical shaped pulis. Heat ghee in a kadai and deep fry the pulis till golden brown. Drain and place on absorbent paper. Serve hot.
Rajgire ki puri
Ingredients
2 cups rajgire ka atta (amaranthus)
1 large potato, boiled and mashed
Rock salt to taste
2 tbsp ghee
Method
Take rajgira flour, mashed potato, rock salt and two tablespoons of ghee in a bowl and mix. Add water, a little at a time. Knead into a stiff dough. Cover with a damp cloth and rest for fifteen minutes.Divide into sixteen equal sized balls. With greased fingers pat each ball to a puri. These puris are a little thick. Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper. Serve hot.
Kache Kele Ke Kofte
Ingredients
For kofta
6 raw bananas
10 gm ginger, chopped
10 gm green chilies, chopped
2 gm cumin seeds
1 gm asafoetida
5 gm garam masala powder
Salt to taste
For Gravy
¼ kg beaten curd
3 gm clove
4 bay leaves
2 gm cumin Seeds
1 gm asafoetida
5 gm ginger, chopped
5 gm green chilies, chopped
25 ml oil
1.5 gm Turmeric
5 gm garam masala powder
2 gm red chili powder
50 ml water
5 gm chopped coriander
Method
Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry. Heat oil in a kadhai and then add cloves, bay leaf, cumin, asafoetida, ginger, green chili, beaten curd, turmeric, garam masala powder, red chilli powder and water to adjust the consistency. Adjust the seasoning. Add the koftas and simmer for a few minutes before serving. Garnish with chopped coriander.
RASGULLA
Ingredients:
1 litre - whole milk
whey/freshly squeezed lime juice
1 tsp - sooji
1 1/2 cup - sugar
1 1/2 cup - water
8-10 glasses water to cook the rasgullas
rose essence few drops
Method
Boil milk in a heavy bottom vessel, just as it starts to boil add whey/lime juice till you see the curdled milk separated.
turn off heat, keep aside for 15 mins.
Now take a cheese cloth or a soft muslin cloth, pour the curdled milk and make a potli /bag and at the same time keep squeezing it so as to remove the water/whey (you can use this next time you make rasgullas).
When you see a ball of chenna in the centre of the muslin cloth it is a sign that the chenna is ready.
Make a sugar syrup with 1 1/2 cup water and 1 1/2 cup sugar keep aside.
Meanwhile boil about 10 glasses of water in a large cooker/wide vessel.
When the water starts boiling lower the flame.
Now remove the chenna in a thali and start kneading it with the flat of your palm until smooth
Next add sooji knead again till smooth.
Kneading takes about 15 to 20 mins.
Now make balls and add to the boiling plain water (you do not need the sugar syrup at this stage).
Increase the flame and wait for 1 whistle;lower the flame cook for another 7 mins.
Turn of heat and open the cooker only after it has cooled down completely .
Now carefully remove the rasgullas in a bowl and add warm the sugar syrup
Add some drops of rose essence
Let cool at room temp before putting in the refrigerator
Serve chilled
Recipes
Soda Flavored Ice Cubes: Get a tray that has little squares in it. Pour the soda (any kind) in the tray. Get foil and put it on top then put the toothpicks in the middle. Put the tray in the freezer for 2 hours. Take them out then enjoy.
Easy Pumpkin Curry Soup
1. Place 1 can 15 oz can of pureed pumpkin in pot.
2. Add 1 13.5 oz can of coconut milk in pot.
3. Add 1/2 cup water and stir.
4. Add 1 1/2 tsp curry powder.
5. Add 1 tsp sea salt.
6. Add 1/4 tep cardamon.
7. Stir over medium heat until hot.
8. Season wth Cayenne pepper to taste.
9. Add 1 TBS of Butter or I can't Believe It's Not Butter.
10. Serve hot.
Festive Strawberries
500g fresh strawberries
brown sugar 1tbs
cinnamon or chrismas spice 1tbs
METHOD
Wash berries in warm water. Warm water stragely makes the strawberries less tangy and have a sweeter taste.
Chop of the stalks and if you want - slice the strawberries into quaters or halfs - depending on the size.
Put berries in a bowl and add the sugar and spice. Gently spread the garnish around the berries and serve....
For a really festive feel serve with brandy cream on the side!
ENJOY XX
Name of recipe: Mixed Veg. Currie
# 1 cup mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato, etc.)
# 1 tomato sliced
# 1/2 coconut grated
# 1/2 tsp. ginger grated
# 1/2 tsp. garlic crushed
# 3 green chillies
# 1 tbsp. sesame seeds
# 1/2 tsp. each cumin, mustard seeds
# 1/2 tsp. red chilli powder
# salt to taste
# 1 tsp.lemon juice
# 2 cloves
# 1" piece cinnamon
# 2 tbsp. butter
Drain the boiled vegetables, keep stock aside. Blend coconut, chillies, sesame seeds, cinnamon, cloves all together in mixie. Heat butter, add seeds, allow to splutter. Add ginger, garlic and paste. Stir fry for 3-4 minutes. Add vegetables except tomatoes. Add 1/2 cup stock. Cover, simmer for 5 minutes. Add salt, chilli powder,tomatoes,butter and cook till gravy is thick.
This curry is famous in north indian to Serve hot with parathas or chappatis.
This Navratri, try out these healthy yet delicious goodies from Sanjeev Kapoor’s kitchen and spend a guilt-free festive season.
Just as the festival of Navratri signifies the triumph of good over evil, even the cuisine of these nine days reflects this theme — the victory of light, healthy detox foods over the oily, rich, evil dishes. While any festival is synonymous with extra calories for many, chef Sanjeev Kapoor reveals that Navratri is in fact the best time to indulge in the yummiest of dishes without feeling a pinch of guilt. “Each region in the country has its own Navratri specialty, but they are strictly vegetarian with no onion and garlic. This makes the food healthy and organic. Since most people observe fast during the day and eat a meal which is devoid of grains, at sunset, I feel this is the perfect time to detox the system and feel energetic. From light meals with dishes like atte ki puri, aloo ki sabzi to misal, the dishes are healthy and yummy,” says Sanjeev Kapoor who swears by a few ingredients on the nine festive days.
“From raw banana, alu, dal, jaggery to rajgire (also known as ramdan or amaranth) the ingredients provide you with all the right nutrition,” says the chef who shares some of his Navratri staples with us.
Farali missal
Ingredients
4 large potatoes, boiled
2 tbsp ghee
1 tsp cumin seeds
3 green chillies, chopped
1 piece ginger, chopped
1 tsp sugar
Sea salt to taste
½ cup roasted peanuts,
2 tbsp roasted peanuts, crushed One bunch fresh coriander leaves, chopped
½ cup batata chewda
Method
Cut potatoes into half-inch sized cubes. Heat ghee in a kadai, add
cumin seeds. Add green chillies and ginger and fry for a minute. Add potato cubes and toss. Add one-and-a-half cups of water, sugar and salt and mix. Add both peanuts and crushed peanuts and continue to boil, mashing the potatoes slightly. Reduce heat and simmer till thick. Add half the coriander leaves and mix.
Transfer into a serving dish, sprinkle batata chewda and the remaining coriander leaves and serve.
Mooger puli
Ingredients
1 cup split green gram skinless (dhuli moong dal)
3 medium sweet potatoes
3 tbsp ghee
2 tbsp rice flour
¾ cup jaggery (gur)
½ tsp green cardamom powder
Method
Dry roast dhuli moong dal. Boil sweet potatoes. Drain, cool, peel and mash. Add two cups of hot water to the roasted dal and cook till done. Drain excess water. Heat three tablespoons of ghee in a pan, add the cooked dal and sauté. Add rice flour and jaggery. Stir till the jaggery melts. Add mashed sweet potatoes and mix. Continue to cook till dry. Transfer into a bowl and set aside to cool. Add green cardamom powder. Divide the mixture into equal portions and shape them into small cylindrical shaped pulis. Heat ghee in a kadai and deep fry the pulis till golden brown. Drain and place on absorbent paper. Serve hot.
Rajgire ki puri
Ingredients
2 cups rajgire ka atta (amaranthus)
1 large potato, boiled and mashed
Rock salt to taste
2 tbsp ghee
Method
Take rajgira flour, mashed potato, rock salt and two tablespoons of ghee in a bowl and mix. Add water, a little at a time. Knead into a stiff dough. Cover with a damp cloth and rest for fifteen minutes.Divide into sixteen equal sized balls. With greased fingers pat each ball to a puri. These puris are a little thick. Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper. Serve hot.
Kache Kele Ke Kofte
Ingredients
For kofta
6 raw bananas
10 gm ginger, chopped
10 gm green chilies, chopped
2 gm cumin seeds
1 gm asafoetida
5 gm garam masala powder
Salt to taste
For Gravy
¼ kg beaten curd
3 gm clove
4 bay leaves
2 gm cumin Seeds
1 gm asafoetida
5 gm ginger, chopped
5 gm green chilies, chopped
25 ml oil
1.5 gm Turmeric
5 gm garam masala powder
2 gm red chili powder
50 ml water
5 gm chopped coriander
Method
Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry. Heat oil in a kadhai and then add cloves, bay leaf, cumin, asafoetida, ginger, green chili, beaten curd, turmeric, garam masala powder, red chilli powder and water to adjust the consistency. Adjust the seasoning. Add the koftas and simmer for a few minutes before serving. Garnish with chopped coriander.
RASGULLA
Ingredients:
1 litre - whole milk
whey/freshly squeezed lime juice
1 tsp - sooji
1 1/2 cup - sugar
1 1/2 cup - water
8-10 glasses water to cook the rasgullas
rose essence few drops
Method
Boil milk in a heavy bottom vessel, just as it starts to boil add whey/lime juice till you see the curdled milk separated.
turn off heat, keep aside for 15 mins.
Now take a cheese cloth or a soft muslin cloth, pour the curdled milk and make a potli /bag and at the same time keep squeezing it so as to remove the water/whey (you can use this next time you make rasgullas).
When you see a ball of chenna in the centre of the muslin cloth it is a sign that the chenna is ready.
Make a sugar syrup with 1 1/2 cup water and 1 1/2 cup sugar keep aside.
Meanwhile boil about 10 glasses of water in a large cooker/wide vessel.
When the water starts boiling lower the flame.
Now remove the chenna in a thali and start kneading it with the flat of your palm until smooth
Next add sooji knead again till smooth.
Kneading takes about 15 to 20 mins.
Now make balls and add to the boiling plain water (you do not need the sugar syrup at this stage).
Increase the flame and wait for 1 whistle;lower the flame cook for another 7 mins.
Turn of heat and open the cooker only after it has cooled down completely .
Now carefully remove the rasgullas in a bowl and add warm the sugar syrup
Add some drops of rose essence
Let cool at room temp before putting in the refrigerator
Serve chilled
Recipes