1 A.M Spring Rolls (By Sindhu)

Ingredients:
All purpose flour     2 cups
baking powder    1 spoon
salt         as required
oil         2 tsp
water           sufficient to knead the dough
Carrot julienne      1 cup
Beans  julienne      1 cup
Capsicum julienne      1 cup
Cabbage julienne      1 cup
Panner cubes (optional)     ½ cup
spring onions Chopped     ½ cup
Soya sauce      1 tsp
chili sauce      1 tsp
ajinamoto         As required
salt        As required
sugar        As required
Maida paste (maida + water) to cover the rolls

Recipe :

Mix all purpose flour , baking powder, salt , oil , water and make dough and keep it aside.. Divide the dough into balls and roll out each one into a thin chapati Roast each chapati for a minute or two.

Add oil in the pan , add the chopped vegetables, once the veggies turn translucent Add salt , soya sauce, chili sauce , sugar and ajinamoto. Cook for a while and let it cool down.

Fill in the mixture in the chapatis , roll it tightly and cover it with the maida paste . Heat oil in the pan and deep fry the rolls until crisp.

Serve hot with tomato ketchup.

Spicy Pomfret Curry

Ingredients :-
1. Pomfret fish (500 gms)
2. 1 onion grated
3. 1 tomato, blanched and mashed
4. 1 tbsp ginger-garlic paste
5. mustard seeds
6. curry leaves
7. dry red chillies - 2 nos
8. turmeric powder (1/2 tsp), cumin powder (1/2 tsp), coriander powder (1 tsp), chilli powder (1 tsp)
9. Coconut milk (1/2 cup)
10. Salt, sugar
11. Coriander leaves to garnish










Recipe :-
1. Fry the pomfret separately on medium flame and keep aside.
2. Now in a pan with oil, splutter mustard seeds, curry leaves and dry red chillies
3. Add the grated onion and saute till translucent
4. Add the ginger garlic paste and tomatoes. Cook till oil leaves the pan.
5. Now add the spices, sprinkle a little water and cook for 3-4 minutes.
6. Add salt to taste, pinch of sugar and add 1 cup water.
7. Add the fish and bring to boil.
8. Now lower the flame to minimum and add the coconut milk. Cook for 5 mins on low fla,e.
9. Garnish with coriander leaves.

Simple and Quick Dinner

Gujarati Potato Curry (Bateta nu Shaak)

Ingredients :-

4  medium potatoes peeled and cubed
1  teaspoon(s) cumin seeds
½  teaspoon(s) mustard seeds
½  teaspoon(s) each of turmeric and asafoetida (hing) powders
1  teaspoon(s) red chilli powder
1  teaspoon(s) ginger-green chilly paste
1  tomato(es) finely chopped
1  tablespoon(s) sugar
1  cups(s) water
1  tablespoon(s) coriander-cumin seeds dry roasted and powdered
2  tablespoon(s) oil
salt to taste
finely chopped fresh coriander leaves to garnish

Recipe :-

1. Heat the oil in a pan on medium flame and crackle the mustard and cumin seeds. Add the asafoetida (hing), turmeric and red chilli powders and saute.
2. Add the ginger-green chilly paste and saute briefly not letting it get dry. If it gets dry add a few drops of water and fry.
3. Add the chopped tomatoes and fry for about 2  minute(s) or till they are soft and wilted.
4. Mix in the potato cubes along with the water, sugar and salt. Cover and cook on low flame for about 15 minutes or till the potatoes are cooked and the gravy thickens.
5. Mix in the coriander-cumin seed powder and keep covered for a while to trap in the aroma.
Garnish with finely chopped fresh coriander leaves.

Lasan Wali Toor Dal

Ingredients :-
Toor dal boiled
1/2 tsp turmeric powder
2 tsp mustard or vegetable oil
1 rounded garlic, chopped
3-2 small dried red chillies
1 tsp dried mango powder
salt to taste

Recipe :-
1. Boil the toor dal in a pressure cooker and keep aside
2. Now in a pan add the oil and heat.
3. Add the chopped garlic and saute for 30 secs
4. Now add the red chillies and saute till garlic turns golden brown.
5. Now add the toor dal and mix well.
6. Add turmeric powder and salt. Cook on medium flame for about 5 mins.
8. Simmer and add the dried mango powder. Remove from flame and serve hot

My Take on these dishes :

If you are cooking both simultaneously, it gets ready in 1.5 hrs max. Its best eaten with Roti or Paratha. I added little whipped curd to the potato curry before serving along with a dash of lemon juice to the toor dal.

Trivia :

The Gujrati cuisine is predominantly vegetarian. We also find a number of dishes which have strong 'sweet' taste. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet).

Achari Aloo Baingan

Ingredients :- 
1 tbs mustard or vegetable oil
1/2 tsp each cumin seeds, onion seeds (kala jeera or kalongi), fenugreek seeds (methi) and fennel seeds (saunf)
2 inch piece of fresh ginger, peeled and shredded
1 tsp garlic chopped
1 tsp coriander powder (dhania)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala powder
450 gm brinjal, washed and quartered
225 gm of potato, washed and cut into wedges
2 medium tomatoes, washed and cut into wedges
 lemon juice and salt to taste
freshly chopped coriander leaves to garnish


Recipe :-
Heat the oil and fry all the seeds till they splutter
Add the ginger,garlic, coriander, turmeric and chilli powder and fry for half a minute
Add the potatoes, mix well, add a spalsh of water and close and cook for 2 minutes.
Now add the brinjal and again cook for about 3 minutes
Now add the tomatoes and pour some hot water. Mix well. Close and cook on medium flame till the vegetables are tender.
Uncover and reduce the excess liquid over high flame or add some extra water, whiever is necessary.
Stir in the garam masala and lemon juice. Mix well and remove from gas.
Garnish with chopped coriander leaves.

Paneer Akuri (Parsi style scrambled cottage cheese)

Ingredients -

4 cups crumbled cottage cheese (paneer)

2 medium onion(s) chopped

1 teaspoon(s) cumin seeds roasted

2 flake(s) garlic chopped

2 green chilli(es) chopped

1 teaspoon(s) hot spice mix (garam masala) powder

½ teaspoon(s) turmeric powder

2 medium tomato(es) chopped

4 curry leaves chopped (optional)

2 tablespoons butter / oil

salt and pepper to taste

finely chopped coriander leaves to garnish.

Recipe -

1. Heat the butter / oil till it is very hot. Drop in the cumin seeds and let them splutter. Add the chopped green chilli(es), garlic and curry leaves (optional). Stir fry for a few seconds. Now add the chopped onion(s) and saute on medium heat for 2 minute(s) or till the onions are translucent and crunchy.

2. Add the chopped tomato(es), turmeric powder, salt and pepper. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the pan.

3. Now, add the garam masala powder and the crumbled cottage cheese. Mix well. Cover and cook on low heat for about 3 minutes.

4. Garnish with finely chopped coriander leaves.

Cooking intro

This blog would be completely based on the new recipes I have tried. But to start it off I often wonder why most people link cooking to being a housewife. I remember the times when I discuss my new dishes with my friends, mostly guys, who end their statements by mentioning that I am preparing myself to be a housewife......

This comment literally baffles me. Is good cooking really meant for housewives alone ??? I don't think so. In today's world a modern girl can do it all and much better than what guys can do. We are great multi taskers and can both excel in personal and professional lives.

I know that you have options of the "cooks" in these times......most working couples take the privilege of hiring a cook who would take care of the basic need of every household - cooking. But just picture this..... when your family grows and you have kids in your life....imagine your kid praising your cook in front of a bunch of other kids when he talks about his tiffin box contents !!!!! I always remember praising my mom when I was a kid and proudly showed off my tiffin box to other kids.

So cooking has got nothing to do with being a housewife...... Its just an art and a passion which few people have. And yes I love cooking :)