Cook Without Book

Prep Time:  10 minutes Cook Time:  5 hours Yield:  Serves: 6 (serving size: 1/6 of roast, scant 1 cup vegetables, 2 tbsp. sauce)                  Ingredients 1 teaspoon   poultry seasoning Salt and pepper 1  whole (2 lb.) boneless pork loin roast, trimmed of fat and tied 3  large sweet-tart apples, such as Gala, cored and cut into eighths 2  fennel bulbs with fronds (about 12 oz. total), bulbs thinly sliced and fronds reserved 1 cup   apple cider Preparation 1. In a slow cooker, mix poultry seasoning, 1 tsp. salt and 1/2 tsp. pepper. Add pork roast and rub with seasonings to coat. Toss apples and sliced fennel together and put around and underneath meat. Pour in cider. Cover and cook on low until meat is tender and a meat thermometer inserted in center of roast reaches 145ºF, 3 to 5 hours. 2. Transfer pork, apples and fennel to a serving platter. Carefully pour sauce from slow c...

Palak Aur Matar Ki Kachori Palak dough stuffed with green pea mixture, shaped into kachoris and deep fried. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Spinach puree 3 tablespoons • Green peas 1 cup • Refined flour (maida) 1 1/2 cups • Ghee 1 1/2 tablespoons • Carom seeds (ajwain) 1/4 teaspoon • Salt to taste • Oil 2 tablespons + for deep-frying • Asafoetida a pinch • Ginger,finely chopped 2 inch piece • Green chillies,finely chopped 2 • Fennel seeds (saunf) 1 teaspoon • Fresh mint leaves,finely chopped 2 tablespoons Method Knead maida, ghee, ajwain, palak purée and salt with sufficient water into a dough. Heat 2 tbsps oil in a non stick pan, add asafoetida, ginger, green chillies and fennel seeds and sauté.Add peas, salt and mint leaves. Mix well, cool and grind to a coarse mixture. Transfer into a bowl. Divide the dough...

Shaag Begun Borir Ghonto A Bengali speciality – spinach cooked with brinjals and nuggets. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg f Ingredients • Spinach leaves (palak),shredded 2 bunches • Brinjals,cut into 1 inch cubes 2 • Bori (Bengali wadi) 10-12 • Oil 1 tablespoon + for deep-frying • Fennel seeds (saunf) 1 teaspoon • Cumin seeds 1 teaspoon • Mustard seeds 1 teaspoon • Onion ,chopped 1 medium • Ginger-garlic paste 1 teaspoon • Salt to taste Method Heat sufficient oil in a kadai and deep-fry boris till golden. Drain on absorbent paper and set aside. In the same oil, deep-fry brinjal cubes till golden. Drain on absorbent paper and set aside. Heat one tablespoon oil in a non-stick pan, add fennel seeds, cumin seeds, mustard seeds and let the seeds splutter. Add onion and sauté till it becomes translucent. Add ginger-garlic paste and sau...

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...

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 ...

Aam aur Chane ka Achaar The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. This recipe is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe take on a sour salty flavour as they are soaked in raw mango juice. Like all oil pickles, this has a shelf life of upto one year but I am sure it will be eaten up much before that. Store in cool dry place for:  1year. Preparation Time : 24 hours. Maturing Time: 3 to 4 days. Makes 2 cups.  Ingredients 1/2 cup   kabuli chana (white chick peas) 1 1/2 cups   grated raw mango 1 tsp   turmeric powder (haldi) 1 tbsp ...

Khatte Meethe Kaddu Tickle your taste buds with this sweet and sour subzi. The versatile pumpkin can be cooked within minutes and makes this an ideal dish to whip up when you are in a hurry. Preparation Time:  5 mins Cooking Time:  7 mins Makes 2 servings Ingredients 1 1/2 cups   red pumpkin (bhopla / kaddu)  , cut into big cubes 1/2 tsp   fenugreek (methi) seeds 1 tsp   fennel seeds (saunf) 1 tsp   cumin seeds (jeera) 2  whole dry  red chillies 1 tsp   chopped ginger (adrak) 1/2 cup  finely  chopped tomatoes 1/4 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1/4 tsp   chilli powder a pinch of  sugar 2 tsp   oil salt  to taste For The Garnish 1 tsp   ginger (adrak) julliennes Method Combine the fenugreek seeds, fennel seeds and cumin seeds in a microwave-proof plate and microwave on high for ½ minute. Coarsely pound the seeds and keep aside. Combine the oil...

Pyaz ki Subzi An aromatic onion vegetable flavoured with dry masalas. It makes an excellent side dish. Preparation Time:  10 mins Cooking Time:  10 mins Makes 2 servings Ingredients 12 to 15   baby onions  , peeled 1 tsp   chilli powder 1 tsp   coriander (dhania) powder 1 tsp   fennel seeds (saunf) 3/4 tsp   dried mango powder (amchur) 2 tsp   oil salt  to taste Method Combine the chilli powder, coriander powder, fennel seeds, amchur and salt in a bowl and keep aside. Make criss cross slits on the onions and stuff with the masala mixture. Heat the oil in a non-stick pan, add the stuffed onions and cook over a slow flame for 7 to 8 minutes till the onions have softened and are lightly browned. Serve hot.

Rhubarb with Fennel Seeds and Himalayan Salt Makes about 2 cups 1/2 red onion, finely chopped Zest of 1 lemon 2 tablespoons fennel seeds 1/4 cup white wine 2 tablespoons white wine vinegar 1/2 cup packed light-brown sugar 1/2 teaspoon Himalayan salt 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces In a medium saucepan combine onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt in a saucepan over medium heat and cook for 2 minutes. Add rhubarb, cover and reduce heat. Simmer gently until rhubarb is tender and the mixture is thick, about 5 to 7 minutes. Chill until needed.

Achari Paneer Achari paneer is an aromatic accompaniment, which imbibes its flavour from a mixture of seeds used in the seasoning. A simple mixture of curds, flour and a few spice powders forms the base of this delectable cottage cheese preparation. Preparation Time:  6 mins Cooking Time:  7 mins Makes 2 servings Ingredients 1 cup   paneer (cottagte cheese) cubes 1 tsp   fennel seeds (saunf) 1/4 tsp   mustard seeds ( rai / sarson) 5 to 6   fenugreek (methi) seeds 1 tsp   nigella seeds (kalonji) 1/2 tsp   cumin seeds (jeera) 1/2 tsp   asafoetida (hing) 1/2 cup  thinly  sliced onions 1/2 tsp   turmeric powder (haldi) 1/2 tsp   chilli powder 1/2 tsp   black salt (sanchal) 3/4 cup  fresh  curds (dahi) 1 tsp   plain flour (maida) 3 tbsp   chopped coriander (dhania) 1 tbsp   oil salt  to taste Method Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella see...

Fennel and Ginger Flavored Chai Serves 4 3 cups water One 1-inch piece fresh ginger root, lightly pounded 3 to 4 cardamom pods, lighty cracked opened 1 teaspoon fennel seeds 4 good quality tea bags, prefarably black 1 1/2 cup whole milk Sugar to taste Bring water, ginger, cardamom, fennel seeds to a boil. Add the tea bags to it and let it boil for another minute. Lower the heat and let the tea steep. A dd the milk and continue to heat for another 2 to 3 minutes, until the mixture becomes very fragrant and darker in color. Strain and serve hot.

                            Baghare Baingan Cooking Time:  20-30 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Brinjals,small 250 grams • Peanuts 2 tablespoons • Sesame seeds (til) 1 1/2 tablespoons • Poppy seeds (khuskhus/posto) 3/4 teaspoon • Dried coconut ( khopra),grated 1 tablespoon • Oil 4 tablespoons + for deep-frying • Onion ,sliced 2 medium • Mustard seeds 1/2 teaspoon • Cumin seeds 1/4 teaspoon • Fennel seeds (saunf) 1/4 teaspoon • Onion seeds (kalonji) 1/4 teaspoon • Fenugreek seeds (methi dana) pinch • Curry leaves 10-12 • Ginger paste 1 tablespoon • Garlic paste 1 tablespoon • Green chilli paste 1 teaspoon • Turmeric powder 1/2 teaspoon • Coriander powder 1 1/2 teaspoon • Cumin powder 1/2 teaspoon • Red chilli powder ...