Cook Without Book

Yield:  serves 6 (serving size: 1 1/2 cups) Ingredients Vinaigrette: 1  (11-ounce) can mandarin oranges in light syrup, undrained 2 tablespoons   extra-virgin olive oil 2 tablespoons   white wine vinegar 1/2 teaspoon   salt 1/2 teaspoon   ground coriander seeds 1/8 teaspoon   ground red pepper Salad: 10 cup   romaine lettuce (about 3 heads), torn 1  (15-ounce) can black beans, rinsed and drained 1  (14-ounce) can hearts of palm, drained Preparation To prepare the vinaigrette, drain oranges in a colander over a large bowl, reserving 1/4 cup syrup. Discard remaining syrup. Combine 1/4 cup syrup, oil, and next 4 ingredients (white wine vinegar through pepper) in a small bowl; stir with a whisk until blended. To prepare the salad, place oranges, lettuce, beans, and hearts of palm in a large bowl; drizzle with vinaigrette. Toss gently to coat.

Yield:  4 servings (serving size: 1 hen half plus 3 tablespoons sauce)               Ingredients Hens: 2  (1 1/2-pound) Cornish hens 1 teaspoon   Spanish smoked paprika (available at specialty-food shops) 1/2 teaspoon   salt 1/2 teaspoon   ground coriander 1/4 teaspoon   freshly ground black pepper 1/2 teaspoon   chopped fresh thyme, divided Cooking spray 2  fresh thyme sprigs Sauce: 1 teaspoon   olive oil 1/2 cup   minced red onion 1/2 cup   fat-free, less-sodium chicken broth 1/4 cup   port or other sweet red wine 1/4 teaspoon   cornstarch 1/3 cup   dried cherries Additional thyme sprigs (optional) Preparation 1. Preheat oven to 400°. 2. Remove giblets and necks from hens. Rinse with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine paprika, next 3 ingredients (through pepper), and 1/4 teaspoon chopped thyme;...

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...

Gatte Aur Tomato Ka Pulao Tomatoes add a new dimension to these flavourful gatte ka pulao. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients Gatte • Gram flour (besan) 1 cup • Yogurt 2 tablespoons • Salt to taste • Baking soda a pinch • Ginger,chopped 1/2 teaspoon • Red chilli powder 1/4 teaspoon • Garam masala powder 1/4 teaspoon • Asafoetida a pinch • Ghee 1 tablespoon • Fresh mint leaves a few Pulao • Tomato,chopped 1 medium • Basmati rice,soaked 1 1/2 cups • Ghee 3 teaspoons • Cinnamon 2 stick • Green cardamoms 3-4 • Black cardamom 1 • Cloves 3-4 • Cumin seeds 1 teaspoon • Bay leaf 1 • Ginger 1 inch piece • Garlic 3-4 cloves • Coriander powder 2 tablespoons • Red chilli powder 2 tablespoons • Turmeric powder 1/4 teaspoon Method To make gatte, place gram flour in a bowl,...

Protien Rich  Drumstick Curry A spicy and tangy drumstick/ Mungna curry made in an onion-tomato gravy. This curry has a garlicky flavour and tastes great with steamed rice or parathas. Drumsticks also contain nutritional benefits and cure many ailments. Its stems, leaves and seeds are known to have medicinal properties. Drumsticks are also rich in proteins, minerals and  vitamins Ingredients: 4-5 Drumsticks (scrap and cut into 2" pieces) 1 tablespoon oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds A pinch of asafoetida 5-6 garlic pods (chopped) 1 tablespoon green chili (chopped) 1 medium onion (chopped) 2 tomatoes (finely chopped) 1/2 teaspoon red chili powder      1/4 teaspoon turmeric powder         2  teaspoon coriander powder 1 teaspoon jeera (cumin) powder 1/4 teaspoon curry powder /  garam masala 1 tablespoon coriander leaves (chopped) Salt to taste Jagge...

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...

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.

Cauliflower Parathas Crisp and tasty parathas that none can refuse, the stuffed cauliflower paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower make this a nutritious dish, which is crispier than normal parathas due to the additional of rice flour. Aromatic herbs like coriander and mint along with green chillies give these parathas a naturally strong aroma that kindles one’s appetite. Preparation Time:  15 mins Cooking Time:  15 mins Makes 6 parathas Ingredients For The Dough 1 1/2 cups   rice flour (chawal ka atta) 3/4 cup   whole wheat flour (gehun ka atta) 1 1/2 tbsp   oil salt  to taste milk  for kneading For The Cauliflower Stuffing 1 cup   chopped cauliflower 1 tbsp   oil salt  and  freshly ground black pepper (kalimirch) powder  to taste 1/4 tsp   turmeric powder (haldi) 2 tbsp  finely  chopped coriander (dhania) 2 tbsp  finely...

Green Peas Ambti Green peas ambti is a classic maharashtrian preparation of coarsely crushed peas and tomatoes. It uses a rich and spicy masala paste that is to be freshly prepared with onions, coconut and a traditional selection of spices. Preparation Time:  15 mins Cooking Time:  12 mins Makes 6 servings Ingredients 3 1/4 cups   green peas  , boiled and coarsely crushed 2 tbsp   oil 1/2 cup  roughly  chopped onions 2 tbsp   grated coconut 1 tbsp   coriander (dhania) seeds 50 mm  (2”) piece  cinnamon (dalchini) 1 tsp   cumin seeds (jeera) 3   cloves (laung / lavang) 3   black peppercorns (kalimirch) 6   whole dry kashmiri red chillies  , broken into pieces 6   garlic (lehsun) cloves 2 cups  roughly  chopped tomatoes salt  to taste For The Garnish 2 tbsp  finely  chopped coriander (dhania) Method Heat 1 tbsp of oil in a broad non-stick pan, add the ...

Mixed Vegetables – Bhopali Style Creamy and colourful, bhopali style mixed vegetables is a perfect accompaniment – be it for a normal day or a party. Take your pick of vegetables but try to toss in one of every colour. The veggies are cooked with a common masala paste and a good dose of milk and cream, not to forget a crispy shallow-fried cashew topping. Preparation Time:  15 mins Cooking Time:  8 mins Makes 4 servings Ingredients To Be Ground Into A Smooth Paste 1 cup  finely  chopped coriander (dhania) 2 tbsp   coriander (dhania)  seeds 8   green chillies  , roughly chopped 12   cloves garlic (lehsun) 4 tsp   cumin seeds (jeera) 4   cardamoms 5   cloves (laung / lavang) 25 mm  (1") piece  ginger (adrak) 1/2 cup   water Other Ingredients 3 cups   chopped and boiled vegetables (carrots , french beans and green peas) 4 tbsp   oil 4 tbsp  roughly  chopped cashewnuts (kaju) s...

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...

Spicy Corn with Green Peas This is a scrumptious preparation of corn and green peas in tomato purée enlivened by a spicy onion-based masala paste. Spicy corn with green peas has a slightly rich feel due to the milk and ghee used in the gravy. Preparation Time:  15 mins Cooking Time:  25 mins Makes 4 servings Ingredients 1 1/4 cups   boiled sweet corn kernels (makai ke dane) 3/4 cup   boiled green peas 1 cup  roughly  chopped tomatoes 2 tbsp   ghee 1/2 cup   milk 1/2 tsp   sugar salt  to taste To Be Ground Into A Smooth Paste (using Little Water) 5   garlic (lehsun) cloves 1 cup  roughly  chopped onions 7   whole dry kashmiri red chillies  , broken into pieces 2 tsp   coriander (dhania) seeds 1 tsp   cumin seeds (jeera) 50 mm  (2”) piece  cinnamon (dalchini) 2   cloves (laung / lavang) Method Blend the tomatoes in a mixer to a smooth pulp. Keep aside. Heat the ghee in ...