Cook Without Book

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.

                                    Spices The history and culture of Indian spices is probably as old as civilization itself. The Vedas, the Bible, and the Quran are all replete with references—direct or indirect. The earliest literary record on spices in India is in the Rig Veda (around 6000 BC) as well as in the other three Vedas—Yajur, Sama, and Athasva. Spices constitute an important group of organic commodities, which are virtually indispensable in the culinary arts. They can be primarily defined as farm products used in various forms; fresh, ripe, dried, broken, powdered etc., which contribute to the aroma, taste, flavor, color, and pungency of food. Spices may be in the form of bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles, or the entire plant. It is hard for me to imagine my pantry without these magical gifts of nature that change the entire char...

                    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...

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...

                      Soybean Chap                                                  Ingredients Soyabean(Nutrela Stricks) - 1/2 kg  Salt - To Taste Cooking Oil - 2 tbsp Red Chilli Powder - 11/2 tsp Coriander Powder - 1 tsp Garam Masala - 1/2 tsp Amchoor - 1 tsp Tomatoes - 8 Onions - 4 Garlic - 4-5 pieces Ginger - 1 piece of 3" Coriander Leaves for garnishing - 15-20 leaves jeera - 1 tsp Water - 1/4 cup Method: Take soyabean (Nutrela) sticks and Soaked in water for about 4 hours Squeeze sticks until they get totally dry. All the water should be released. Heat oil in pan. Put jeera in oil. Add chopped Onion, Ginger and garlic paste in Pan. Stir well. Fry the paste until it attains pinkish(pink) color. Add chopped tomato or tomato paste in pan. Mix well with the paste of ...