Cook Without Book

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...

Rava Dosa ( Tava Cooking) Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours. This dosa is indeed an irresistible option for breakfast, supper, snack or a sudden meal for a surprise guest. Preparation Time:  10 mins Cooking Time:  25 mins Makes 6 rava dosas Ingredients 1/2 cup   semolina (rava) 1 1/2 tbsp   plain flour (maida) 1 1/2 tbsp   rice flour (chawal ka atta) salt  to taste 1 1/2 tbsp   oil 1 tsp   cumin seeds (jeera) a pinch of  asafoetida (hing) 3 to 4   curry leaves (kadi patta) 1 1/2 tbsp  finely  chopped coriander (dhania) 2 tsp  finely  chopped green chillies 1/4 cup  finely  chopped onions oil  for greasing and cooking For Serving coconut  chutney Method Combi...

Makai Kofta Aur Hariyali Curry America meets india. Grated american corn dumplings in a coconut milk and coriander flavoured gravy, which is sure to tickle and tease your gastronomic senses! Preparation Time:  5 mins Cooking Time:  5 mins Makes 2 servings Ingredients For The Makai Koftas 1/4 cup   grated corn (makai) 1 tbsp   rice flour (chawal ka atta) 2 tsp   chopped coriander (dhania) 1/2 tsp   chopped green chillies salt  to taste For The Hariyali Curry 1 tsp   ginger-garlic (adrak-lehsun) paste 6 mm  (1/4") piece of  cinnamon (dalchini) 2   cardamoms  (elaichi) 2   cloves (laung / lavang) 1/2 cup   coconut milk 2 tsp   cornflour  dissolved with 1/4 cup  water 2 tsp   oil salt  to taste To Be Ground Into The Hariyali Paste 1 cup  roughly  chopped coriander (dhania) 1/2 tbsp   lemon juice 3   green chillies For The Garnish 2 tsp   fresh cream Metho...

Makai Kofta Aur Hariyali Curry America meets india. Grated american corn dumplings in a coconut milk and coriander flavoured gravy, which is sure to tickle and tease your gastronomic senses! Preparation Time:  5 mins Cooking Time:  5 mins Makes 2 servings Ingredients For The Makai Koftas 1/4 cup   grated corn (makai) 1 tbsp   rice flour (chawal ka atta) 2 tsp   chopped coriander (dhania) 1/2 tsp   chopped green chillies salt  to taste For The Hariyali Curry 1 tsp   ginger-garlic (adrak-lehsun) paste 6 mm  (1/4") piece of  cinnamon (dalchini) 2   cardamoms  (elaichi) 2   cloves (laung / lavang) 1/2 cup   coconut milk 2 tsp   cornflour  dissolved with 1/4 cup  water 2 tsp   oil salt  to taste To Be Ground Into The Hariyali Paste 1 cup  roughly  chopped coriander (dhania) 1/2 tbsp   lemon juice 3   green chillies For The Garnish 2 tsp   fresh cream Method ...

South Indian Style Fried Fish Serves 4 2 pounds firm fish fillet, such as sole, halibut or pomfret, cut into 3-inch pieces Salt to taste 1 tablespoon fresh lemon juice 1/3 cup rice flour 2 teaspoons cayenne pepper 1 teaspoon ground fennel 1 teaspoon cayenne pepper 2 cups vegetable oil for deep-frying 4 to 6 lemon wedges Place the fish pieces on a large platter. Sprinkle with the salt and lemon juice and marinate about 30 minutes in the refrigerator. Mix together the rice fl our, cayenne pepper and fennel powder in a fl at pan. With a paper towel, dry each piece of fish, and then dredge it in the rice flour mixture. Heat the oil in a large nonstick skillet over medium-high heat until it reaches 350°F on a frying thermometer. Deep fry the fi sh until golden brown and crispy. About 4 to 5 minutes. Transfer to a tray lined with paper towels to drain. Serve hot garnished with lemon wedges.

Lasooni Gobi  Ketjiap  Serves 4 Our batters almost never have eggs in them. In India, anything with eggs is not vegetarian and we try to keep as many options open as possible for guests who may be vegetarian. I use rice flour here, not just for its superior crisping quality but also for people who are gluten sensitive. It’s a warm and homey dish and can easily be adjusted in terms of heat and garlic to suit anyone’s palate. This is from the Junoon lunch menu. 1 medium sized head of cauliflower, cut into small florets Vegetable oil for frying, plus 2 tablespoons to make the sauce 2 teaspoons fine sea salt ½ cup rice flour ½ cup cold water 2 teaspoons minced fresh ginger root 2 cloves garlic, finely chopped, or more to taste ¼ cup tomato purée ¼ cup water ¼ teaspoon cayenne pepper Two pinches salt Two pinches sugar Two pinches ketjiap spice (recipe follows) 2 sprigs cilantro for garnish Method: Evenly sprinkle 2 teaspoons sea salt ...

Small, crisp, golden puri, stuffed with a dry, spiced filling is how I’d describe a Kachori that has its origins in Rajasthan. Makes for an addictive tea time snack or appetizer. There are different fillings that go into Kachori making and today its Khasta Kachori that calls for a lentil filling. I tried to re-create this street food at home and am quite happy with the outcome, both texture and flavor wise. Like most chaats, Kachori chaat combines a variety of textures and tastes, balancing sweetness with spice and tang. Deeply satisfying!              Khasta Kachori Recipe Prep & Cooking: 1 hr 15 mins Makes approx 8-10 Kachoris . Ingredients: 1 cup maida (all-purpose flour) 1 tbsp rice flour 2 tbsps oil enough cold water to knead the maida salt to taste oil for deep frying For the filling: 1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground 1/4 cup urad dal, soak for 3 hrs, drain, ligh...