Cook Without Book

Salsa verde brings the flavors of the southwest to this chili recipe. You'll find the salsa and masa harina—used to thicken the chili—in the Latin foods section of the supermarket. Mexican beer is a natural to use in and drink with this chili. Green onions, queso fresco, and sour cream are good condiment choices. Yield:  7 servings (serving size: about 1 1/3 cups) Ingredients Cooking spray 1/4 teaspoon   salt 1/2 pound   chili-style ground sirloin 1 cup   chopped onion 1 cup   chopped green onions 1/3 cup   chopped green bell pepper 1/2 pound   Cajun smoked sausage, chopped (such as Conecuh) 1 tablespoon   minced fresh garlic 1  (12-ounce) bottle beer 2 teaspoons   chili powder 1/2 teaspoon   ground chipotle chile pepper 1/4 teaspoon   ground cumin 1/4 teaspoon   ground coriander 1  (28-ounce) can whole tomatoes, undrained and chopped 1  (15-ounce) can dark red kidney beans, rinse...

Multigrain Roti Made with ingredients found in most kitchens, this excellent low calorie breakfast choice is a combination of five nutritious flours that provide iron, protein, fibre and vitamin b3 Preparation Time:  10 mins Cooking Time:  15 mins Makes 6 rotis Ingredients 1/4 cup   jowar (white millet) flour 1/4 cup   bajra (black millet) flour 1/4 cup   whole wheat flour (gehun ka atta) 2 tbsp   besan (bengal gram flour) 1/4 cup   ragi (nachni / red millet) flour  flour 1/4 cup  finely  chopped onions 3 tbsp  finely  chopped coriander (dhania) 1/4 cup  finely  chopped tomatoes 1 tsp  finely  chopped green chillies 1 tsp   chilli powder 1/4 tsp   turmeric powder (haldi) salt  to taste oil  for greasing and cooking For Serving fresh  curd Method Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough...

Tinda Aur Saunf ki Subzi Eaten with rotis and curds, this easy-to-make and aesthetically seasoned subzi makes for a tasty and balanced meal. Preparation Time:  5 mins Cooking Time:  6 mins Makes 2 servings Ingredients 1 1/4 cups  peeled and sliced  round gourds (tinda) 1 tsp   fennel seeds (saunf) 1/2 tsp   cumin seeds (jeera) powder 1/2 tsp   coriander (dhania) powder a pinch of  turmeric powder (haldi) 1/2 tsp   nigella seeds (kalonji) 1/2 tsp   chilli powder 2 tsp   oil a pinch of  sugar 1/4 cup   mava (khoya) salt  to taste To Be Blended To A Tomato Purée 1/2 cup   blanched and chopped tomatoes 3/4 tsp   fennel seeds (saunf) 2   green chillies Method Combine the oil, fennel seeds, cumin powder, coriander powder, turmeric powder, nigella seeds and chilli powder in a microwave-proof bowl. Mix well and microwave on high for 1 minute. Add the prepared tomato purée, salt and su...

Rajma Curry Rajma curry and rice… no meal can be more satiating. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favourite in punjab and very popular amongst all age groups. Preparation Time:  10 mins Cooking Time:  15 mins Makes 4 servings Ingredients 2 cups  soaked and  boiled rajma (kidney beans) 2 cups  roughly  chopped tomatoes 3 tbsp   oil 1/2 cup   grated onions 1 tbsp   garlic-ginger-green chilli paste 1 tsp   chilli powder salt  to taste Method Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally. Allow them to cool slightly and blend in a mixer to a smooth pulp. Keep aside. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the garlic-g...

Sweet Chutney This is an indispensable part of chaat platters! if you are serving snacks, you ought to have sweet chutney to go with it – to complete the picture. While it is an accompaniment in its own right. Preparation Time:  10 mins Cooking Time:  25 mins Makes 2.5 cup Ingredients 1 cup  deseeded  dates (khajur) 1/2 cup   jaggery (gur) 1/4 cup   tamarind (imli) 1 tsp   chilli powder 2 tsp   coriander (dhania) powder 1/2 tsp   cumin seeds (jeera) powder salt  to taste Method Combine the dates, jaggery, tamarind and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the mixture along with ½ cup of water and strain it using a strainer. Add the chilli powder, coriander powder, cumin seeds powder and salt and mix well. Store refrigerated in an air-tight container and use as required.

Ceylonese Curry with Rice Noodles Ceylon’s cuisine is characterised by the abundant use of coconut, which is available ample in that country. In this particular ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. This curry is to be accompanied by sambol chutney for an absolute ceylonese experience. Preparation Time:  15 mins Cooking Time:  15 mins Makes 6 servings Ingredients 4 1/2 cups  cooked  rice noodles For The Ceylonese Curry 1 1/2 cups   coconut milk  (nariyal ka doodh) 1 tsp   cornflour 1/2 tsp   fenugreek (methi) seeds  , soaked for 10 minutes and drained 4 to 5   curry leaves (kadi patta) 2   green chillies  ,  slit green chillies 1 tbsp   coriander (dhania) seeds powder 2 tsp   chilli powder 3/4 cup  finely  chopped onions 1 cup  finely  chopped tomatoes a pinch...

Spinach Pakoda Chaat ( Desi Khana) While the spinach pakoda itself is quite crunchy and delectable, it becomes even more exciting when combined with sweet chutney, chilli powder, cumin seeds powder and fresh curds, and presented innovatively as spinach pakoda chaat. Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 servings Ingredients 20 to 30  fresh  spinach (palak)  leaves oil  for deep-frying For The Batter 1 1/2 cups   besan (bengal gram flour) salt  to taste 1 tsp   chilli powder a pinch of  asafoetida (hing) For The Topping 1 cup  fresh whisked  curds (dahi) 4 tbsp  finely  chopped onions 8 tsp sweet chutney Method   For the batter Combine all the ingredients along with enough water in a bowl and mix well to make a thin batter. Keep aside. How to proceed Heat the oil in a kadhai, dip a few spinach leaves at a time into the batter and deep-fry on a medium flame till they tur...

Papadi, Potato and Chick Pea Chaat There are some cold, rainy days when you feel a craving for something crunchy and spicy. Here is a quick snack that you can fix up in a jiffy to liven your spirits. Surely, your entire family will love it as it is loaded with papadi, fruits, potatoes, cooked kabuli chana, chutneys and perky spices – there is something in it for everybody! Preparation Time:  15 mins Makes 4 servings Ingredients 2 cups  coarsely crushed readymade  papadis 3/4 cup  boiled and peeled  potato cubes 1/2 cup  soaked and  boiled kabuli chana (white chick peas) 3 tbsp  finely  chopped pineapple 3 tbsp  finely  chopped raw mango 1/4 cup   sweet chutney 2 tbsp   green chutney 3/4 cup  whisked fresh  curds (dahi) 1/2 tsp   cumin seeds (jeera) powder 1 tsp   chilli powder 1/2 tsp   chaat masala salt  to taste Method Combine all the ingredients in a deep bo...

Spicy Chaat - Calcutta Style A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this calcutta style spicy chaat. Soaking time:  3 to 4 hours Preparation Time:  15 mins Cooking Time:  30 mins Makes 4 servings Ingredients For The Pakodis 1/2 cup   urad dal (split black lentils)  with skin 1/4 cup   green moong dal (split green gram) with skin 4   green chillies  , roughly chopped 12   ginger (adrak) 1 tsp   nigella seeds (kalonji) 1/4 tsp   asafoetida (hing) salt  to taste oil  for deep-frying For The Papadis 1 cup   plain flour (maida) 1 tsp   carom seeds (ajwain) 1 tbsp   oil salt  to taste oil  for deep-frying For Serving 1 cup  fresh  curds (dahi) salt  to taste 20  bo...

Soya Aur Gobhi ki Bhaji   Microwave Recipe Try this tasty bhaji, which is made with healthy soya granules and grated cauliflower, cooked in the microwave. It tastes best when eaten steaming hot. Preparation Time:  10 mins Cooking Time:  5 mins Makes 2 servings Ingredients 2 tbsp   soya granules 1/2 cup   grated cauliflower 2 tbsp   onion paste 1/2 tsp   ginger-garlic (adrak-lehsun) paste 1/2 tsp   cumin seeds (jeera) powder 1/2 tsp   coriander (dhania) powder 1/4 tsp   chilli powder 1/4 tsp   turmeric powder (haldi) 1 tbsp  ready-made  tomato puree 2 tbsp   milk 1 tbsp   oil salt  to taste For The Garnish 2 tsp   chopped coriander (dhania) Method Combine the soya granules with ¼ cup warm water in a bowl and soak for 15 to 20 minutes till soft. Drain and keep aside. Combine the oil, onion paste and ginger-garlic paste in a microwave-proof bowl and microwave on high for 1 minute. ...

Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook) This salad is an excellent choice for a working lunch as it keeps well for sometime without refrigeration. Packed with fibre, iron and carbohydrates it will keep you "full" for a few hours. The innovative dressing is flavourful without being loaded with oil. Preparation Time:  20 mins Cooking Time:  10 mins Makes 4 servings Ingredients 1 1/2 cups  cooked  rajma (kidney beans) 1 1/2 cups  boiled  sweet corn kernels (makai ke dane) 1/2 cup   chopped spring onions  (including greens) salt  to taste freshly ground black pepper (kalimirch) powder  to taste For The Dressing 2 tsp   cornflour 1 tbsp   onions  , finely chopped 2 tbsp   vinegar 2 tbsp   tomato ketchup 2 tbsp   oil 1/2 tsp   sugar 1/2 tsp   prepared mustard 1/4 tsp   chilli powder 1  clove  garlic (lehsun)  , crushed (optional) 1/2 tsp   salt ...

Bean Soup ( Pregnancy Recipe) A rich soup that is low in calories but high in carbohydrates, fibre and iron. Puréed beans give this soup a smooth rich consistency without the addition of thickeners like flour, milk, cream etc. This satisfying soup will agree well with you even if you are suffering from nausea. Preparation Time:  10 mins Cooking Time:  15 mins Makes 4 servings Ingredients 3/4 cup   kashmiri rajma (kideny beans) 1/2 cup   chopped onions 2 cups   chopped tomatoes 1 tsp  finely  chopped garlic (lehsun) 1/2 tsp   chilli powder 1 tsp   lemon juice 1 tbsp   oil salt  to taste For Serving finely  chopped tomato sliced  spring onions chopped  coriander (dhania) tabasco sauce Method Soak the beans overnight. Drain thoroughly. Heat the oil, add the onions and fry for 1 minute. Add the tomatoes, garlic, chilli powder and salt and sauté for 1 more minute. Add the beans and 3 cups of water...

Aam ka Achaar ( Punjabi Recipe ) During the mango season in the summer in punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. This is a very simple recipe to follow. Just keep in mind the basics of pickle making a clean sterilized jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar. Preparation Time:  15 mins Cooking Time:  10 mins Makes 2 servings Ingredients 3 cups  (375 grams) raw mangoes  , cut into pieces 1 tsp   turmeric powder (haldi) 1/4 cup ...