Cook Without Book

       Kumbh Ke Kabab A wonderful starter – mushroom kabab flavoured with fresh coriander leaves. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients   • Mushrooms,chopped 2 cups • Olive oil 2 tablespoons • Garlic,chopped 1 1/2 tablespoons • Onions,finely chopped 1 cup • Rolled (porridge) oats 3/4 cup • Red chilli flakes 1 teaspoon • Crushed black peppercorns 1 teaspoon • Dried herbs 1 teaspoon • Green chillies,chopped 1 tablespoon • Salt to taste • Fresh coriander leaves,chopped 4 tablespoons • Roasted chana dal (dalia),powder 3 tablespoons • Oil For shallow frying Method Heat olive oil in a non-stick pan; add garlic and sauté till light golden brown. Add onions and sauté till translucent. Add rolled oats, mushrooms, red chilli flakes, crushed black peppercorns, dried herbs, green chillies, salt and co...

Cabbage Vadas You will love these mouth-watering deep-fried vadas of crushed lentils and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander. Cabbage vadas will make a wonderful after-school snack for kids or a tea-time treat for elders. Soaking time:  Overnight. Preparation Time:  15 mins Cooking Time:  30 mins Makes 20 vadas Ingredients 1 cup   chana dal (split bengal gram) 6   green chillies  , roughly chopped 1 cup  finely  chopped cabbage 1/2 cup  finely  chopped carrots 1/4 cup  finely  chopped onions 1/4 cup  finely  chopped coriander (dhania) 1/4 cup   besan (bengal gram flour) salt  to taste oil  for deep-frying For Serving green chutney Method Soak the chana dal overnight. Next day, drain and keep ½ cup of the chana dal aside. Combine the remaining chana dal with green chillies and blend in a mixer to a coarse mixtur...

Aloo Chaat ( Mumbai Roadside Recipes ) Aloo chaat, it’s a delight to watch the baby potato turn into something so exciting! tiny potatoes, marinated in indian spices and sautéed in oil, are served topped with delicious chaat toppings, moong and sev. Not an integral part of all chaat counters, but has a fan-following of its own. Preparation Time:  10 mins Cooking Time:  4 mins Makes 2 plates Ingredients For The Marinated Potatoes 1 1/4 cups   boiled , peeled and halved baby potatoes 3 tbsp   oil 1 tsp   chilli powder 2 tbsp   coriander-cumin seeds (dhania-jeera) powder 1/4 tsp   turmeric powder (haldi) 2 tsp   dried mango powder (amchur) 2 tsp   besan (bengal gram flour) salt  to taste 2 tbsp  finely  chopped coriander (dhania) Other Ingredients 1/2 cup   whisked fresh curds 2 tsp   garlic chutney 4 tsp   green chutney 2 tbsp   sweet chutney 2  pinches  cumin seeds (jeera) powder ...

Coconut Chutney (desi Khana) Coconut chutney is to south indians what green and sweet chutneys are to the north. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It goes well with fried snacks like vada, as well as with steamed delicacies like idli, dosa and upma. Preparation Time:  10 mins Cooking Time:  15 mins Makes 1 cup Ingredients 1 cup   grated coconut 1/4 cup  roughly  chopped coriander (dhania) 3 tbsp   roasted chana dal (daria) 2   green chillies  , roughly chopped 8   curry leaves (kadi patta) salt  to taste 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   urad dal (split black lentils) a pinch of  asafoetida (hing) 1   whole dry kashmiri red chilli  , broken into pieces Method Combine the coconut, coriander, roasted chana dal, green chillies, 4 curry l...

                    Dal Baati Churma The popular Rajasthani delicacy, dal bati churma is made simple with this easy to prepare recipe.Dal is lentils, baati is made from fried or baked wheat flour balls and churma is sweetened ground wheat. A traditional and authentic recipe to prepare dal bati churma at home. Preparation Time: 1H Cooking Time:  20 Ingredients For the panchmel dal 1/3 cup   chana dal (split Bengal gram) 1/3 cup   toovar (arhar) dal 1/3 cup   moong dal (split green gram) 1 tbsp   urad dal (split black lentils) 1 tbsp  whole  moong (whole green gram) 3 tsp   chilli powder 1/4 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1/2 tsp   garam masala 3   cloves (laung / lavang) 2   bayleaves (tejpatta) 1 tsp   cumin seeds (jeera) 2   green chillies,  slit a pinch of  asafoetida (hing) 2 tsp   dried ma...

Vada Sambar (Samar Vada), also called the Medu Vada, in the south Indian food but it hit the whole world, it is love.  Flowers flowers dipped in hot sambar Dal Vada (Vada) and not any answer to the true Indian flavor. You vada sambar your city's favorite restaurants (Samber Vada),  idli sambar (Samber Idli)  or  Sambar Dosa (Samber Dosa)  will not eat.  Urad dal vada sambar or urad and mung beans to the mix, or mixed Urad and chana dal is made. Get started sambar make us great. Essential Ingredients: Ingredients for Sambar Vada Washed Urad dal - 200 g (1 cup) Moong or channa dal - 100 g (½ cup) Salt - to taste (3/4 teaspoon) Ginger - 2 inch long piece (grated) Green chillies - 2-4 (finely Qatar crush) Curry leaves or coriander - 1 tbsp (chopped) Oil - big fry Method: How to make sambar wada Urad dal and moong or channa dal Wash and soak in water for 4-5 hours or overnight. Take the lentils with water, once again, wash, wet, very...

Ingredients For Dosa: Raw Rice - 1 cup Par boiled rice - 1 cup Urad dal - 3/4 cup Chana dal - fistful Tur dal - fistful Methi seeds - 1 tsp Poha - 1/4 cup Sugar - 1 tsp Salt to taste For Potato Masala: Potatoes - 2, large, boiled, peeled and cubed Onion - 1, large, sliced Green chilies - 2-3, slit Ginger - 1", finely minced Turmeric powder - 1/4 tsp Lemon juice - 1 tsp Salt to taste Oil - 1 1/2 tbsps Coriander leaves - 2 tbsps, finely chopped for garnish For tempering of Potato Masala: Mustard seeds - 1 tsp Urad dal - 1 1/2 tsps Curry leaves - 1 sprig For Red Chutney: Red chilies - 4-5 Roasted gram dal - 1/4 cup (dalia/putnala pappu) Onion - 1 tbsp, finely chopped (optional) Coconut - 1/4 cup, fresh and grated Garlic - 1 large clove (optional) Tamarind - 1 1/2 tsps Salt to taste Sugar - 1/4 tsp (optional) Oil - 1 tsp Method To make the dosa batter, soak rice, parboiled rice, urad dal, chana dal, tur dal and methi seeds in a large bowl...