Saturday, May 31, 2008

Navratna Pulav

A Moghali Rice.
2 cups -Rice
2-sliced onions.
2tbsp-Paneer (cut into cubes)
1-cup boiled green peas
1-cup diced&boiled carrots
1-tsp shah-jeera
1-stick cinnamon
3- cardomoms
Fruit1- tbsp
1/4 -tsp saffron
4-tbsp ghee
salt to taste.
To be Ground into a Paste:
4- cloves garlic
1-piece ginger
4- Green chillies
1. Wash rice&drain. Add water boil the Rice. Each grain of the cooked Rice should be separate.
2.Heat the Ghee and fry ths cashewnuts,Raisins separately, Remove &keep aside.
3. Fry the onions in the ghee till golden in colour and keep aside.
4.Add the rice, Paneer, Greenpeas,carrots, Fruit pieces, paste& salt and mix well.
5.Warm the saffron a little, rub in a little warm waterand add to the Rice.
6. Decorate with the fried cashewnuts, Raisins, onions&corriender.
Serve hot with spicy green fresh curds mixed with green chutney.
Ref-"The Joys Of Vegetarian Cooking "by Tarla Dalal

Saturday, May 24, 2008

Baby Corn Bajji

Baby Corn -8 to10
Corn flour- 1 tbsp
Besan- 2 cups
Rice flour- 1tsp
Red chilli powder -2tsp
salt to taste
Soda bi carb- pinch
Oil for Frying
1.Mix besan,rice corn flour together.
2. To that add salt,chilli powder,soda-bi- carb and mix well.
3.Add water to this mixture and make it like batter (for consistency).
4.Marinate the Baby corns into the batter for half-an-hour.
5.Heat Oil in a pan and deep fry the Baby corns till it becomes golden brown in color
6. Take it with green chutney or tomato sauce.


Rajma curry
Red kidney beans(rajma)-11/2 cups
Onions -2
Red chilli powder-1 1/2 tsp
corriender powder-1tsp
Turmeric powder-1 tsp
cumin powder-1tsp
Chopped corriender-1tbsp
salt-as per taste
To be ground into paste:
Ginger -1 inch piece
Garlic-3-4 cloves(those who like garlic add more)
Green chillies-4
Method of preparation:
1. Soak rajma(red kidney beans) overnight.
2. Cook rajma in pressure cooker. Drain.
3.Heat oil Chopped onions and saute till onions are golden brown in colour.
4.Add ginger chilli paste cook for minute.
5. Add redchilli powder, coriender powder, turmeric powder,cumin powder and stir.

6.Add chopped tomatoes and cook till tomatoes are cooked in oil leaves masala.
7. Add boiled rajma with its cooking and cook on a low flame for 15 minutes. Add salt nad cook for few minutes.
8. Garnish with chopped corriender. served wiht hot steamed rice.

Wednesday, May 14, 2008


Vangi Bath (brinjal Rice)


Rice – 1 cup

Brinjal – 4 Nos

Onion – 1 No

Bengal gram dhal – 1 teaspoon

Urad dhal – 1 teaspoon

Turmeric powder – a pinch

Mustard – ½ teaspoon

Ghee - 2 tablespoons

Salt – 1 teaspoon or as per taste

Lemon juice – few drops or tamarind small amt

For making Vangi Bath Powder:

Red Chillies – 5 Nos

Coriander Seeds – 1 teaspoon

Bengal gram dhal – 1 teaspoon

Urad dhal – 1 teaspoon

Cinnamon stick – 1 small piece

Cloves – 2 Nos

Coconut gratings – 1 tablespoon

Salt – ½ teaspoon

Oil – 2 teaspoons


In a kadai put twp teaspoons of oil and fry red chillies, coriander seeds, bengal gram dhal, urad dhal, cinnamon stick and cloves separately. Finally add the coconut gratings and fry well. Cool it. Add salt and grind it to a powder.

Take one cup rice and wash and dry it. Then take kadai add 2tbsp ghee and fry rice. Add 11/2 cup waterand add little salt cook rice till soft.

Chop the onion finely. Cut brinjal into lengthwise thin slices.

In a kadai put the oil and when it is hot add mustard. When it pops up, add bengal gram dhal and urad dhal and fry till it turns light brown. Add chopped onion and fry well. Add brinjal along with turmeric powder and salt and stir fry till the brinjal is soft. Add ground vangi bath powder and stir well. Then add cooked rice and mix well. Add lemon juice and once again stir well.

Garnish with coriander leaves , and serve with salad, fried papad or chips.

I prepare vangi bath in two types both methods or easy and delicious too...



4no brinjals

1" piece ginger

2-3 pieces tej patta

1 onion

3-4 green chillies

3-4 cloves garlic

1/2 cup tomato pulp

1 tbsp cardamom and cloves

1/4 cup fresh grated coconut

1/2 cup oil

1/4 cup green coriander leaves

For powdered masala :

1 dry coconut

2 tsp coriander powder

1 tsp red chilli powder

1 tsp cardamom and lavang powder

For wet masala :

5 cloves of garlic, ginger, grated

coconut and cariander leaves (ground).

How to make Brinjal Rice:

Soak rice in water for 10 minutes.Wash the brinjals and cut into long pieces.

Apply salt and keep aside.Heat oil in a pan fry brinjal pieces.

Again heat oil in a heavy bottomed pan.

Add onions, chopped garlic, lavang, cardamom, green chillies and bay leaves.Stir.

Add ground masala paste, powdered masala and tomato pulp and salt to taste.

Now add rice and mix well. Add 5 cups of water to the rice and bring it to a boil.

Add a little lime juice and cover the pan.

After 8-10 minutes of cooking add fried brinjal pieces and cook for another 5-7 minutes. Serve hot