Wednesday, 25 January 2012

COOKING - A CREATIVE ART


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Cooking is a creative art.. Like a painting, pottery poetry etc, raw materials go into it and a complete product comes out. While cooking one has to give weightage and importance not only to its taste but to its colors, textures, smell and presentation. It can be enjoyed only if it is taken as a pleasure You will get best results only when your heart is involved in it and you are marveled and derive pleasure while it is being created. In fact cooking and love for it is a gift from God.

How to make THALI PEETH


THALI PEETH

Ingredients :

Bajra ( sajje ) or corn flour    1 cup ,
Rice flour                              1 cup,
Wheat flour                           1 ½ cups of,
Gram flour                            1 cup,
Green vegetables ( palak or methi )       250 gm
Ginger                                    1”
Coriander  leaves                    ½ bunch


Green chillies                         7-8
Sugar                                     1 tea spoon
Pepper                                    1 tea spoon
Cumin powder                       1 tea spoon
Turmeric powder                    ½ tea spoon
Asafetida                                ½ tea spoon
Coconut powder                     1 table spoon
Onions                                   2
Oil for frying
Salt to taste

Method :

Wash the green leafy vegetables and chop into very fine pieces.
Mix all the fours. In a dry pan, without any fat roast the flour mix for about 5 minutes.
When cool, add oil, dry spices, sugar, finely chopped onion, green vegetables and mix well.
With lukewarm water make dough as chapatti dough. Heat tawa and grease it.
From the dough, take a portion, apply water on one hand and make a chapatti with hand itself. Or like obbattu it can be pressed on a obbattu paper or banana leaf. Put it on the tawa.Press rings of onion and green chilli on the top. Add a little oil to the edges, cook on low fire on both sides.
Serve hot with North Indian curries like veg makhanwala and navarathna kurma.


How to make VEGETABLE MAKHANWALA



This is a hot, spicy and tasty North Indian curry, with rich tasty gravy that goes very well with phulkas and rotis.
  Pare and cut into longish pieces  100 gms carrot, 100 gm potato, 100 gms cauliflower. String and cut in a similar manner 100 gm fresh beans. Cut 1 or 2 capsicum into longish pieces.

Peel and cut 1 large or 2 medium onions in similar way. Grind to a paste 2 medium onions. Separately grind 3 cloves garlic and a small piece of ginger, peel and chop 2 large tomatoes.
Heat 1 tbsp butter in a pan. Fry onions on low heat, till fat separates. Add garlic and ginger and lightly fry, then add tomatoes,, 1tsp cumin powder and salt to taste.
Grind to powder 1 black cardamom, 3/4 inch piece cinnamon, 3-4 cloves and 1 tsp poppy seeds. Add to the masala paste.
Put in all the vegetables except capsicum, stir fry, cover and cook over low heat, adding a sprinkling of water if necessary. Cook for 10 minutes.
Mix in capsicum. Cover and cook further till vegetables are done. Add 1/2 tsp sugar, 1/4 cups water and 2 tsp tomato sauce.Stir through till well mixed.
Before serving add 1 tsp cream or butter. If you don't want a sweetish taste omit the sugar and lessen the quantity of sauce. Makes 6 servings.

            

How to make ALU MUTTER

 
ALU MUTTER

Ingredients  :

Potatos                                         250 gm
Shelled peas                                 250 gm
Big tomato                                    1
Onions                                          2 medium size
Curd                                             ½ cup


Turmeric powder                           ½ teaspoon
Ground cumin seeds                     ½ tea spoon
Garam masala powder                   ½ tea spoon
Ginger piece                                  ½ “
Minced green chillies                     5
Coriander leaves sliced                  – handful
Chilly powder                                1 table spoon
Salt to taste

Method :

Peel and cube potatoes
Grind onion and ginger to a paste. Heat 2 tablespoon ghee and fry the ground paste to a golden colour. Put in spices and fry briefly. Put in diced tomatoes and carrots and cook till the ghee separates. Put in the peas, potatoes and chillies. Fry for 5 minutes. Add 1 cup of water, mix well and pressure cook. Serve hot with rotis and phulkas decorated with coriander leaves.


How to make NAVARATHNA KURMA

                       
                                                                            
NAVARATHNA KURMA

Ingredients :

Mixed vegetables   2 cups
Onion 1
Red chillies 5
Garlic 4 cloves
Pepper seeds 1 tea spoon
Jeera 1 teaspoon
1 teaspoon turmeric
coconut ¼
jaggery juice ½ tablespoon ( If you like sweetish taste )
tamarind juice 1 tablespoon
ghee 2 serving spoon
salt to taste

Method :

Pour boiling water over the diced vegetables and add salt, cover and set aside. Slice the onion. Grind the masala with all the above ingredients excluding onion.. Heat ghee and fry the sliced onions till golden brown. Add masala and fry. Add the vegetables and water, cover the pan and pressure cook. On cooling, simmer gently until the vegetables are tender.

Serve with pooris and rotis.