Cook Without Book

Spinach Pakoda Chaat ( Desi Khana) While the spinach pakoda itself is quite crunchy and delectable, it becomes even more exciting when combined with sweet chutney, chilli powder, cumin seeds powder and fresh curds, and presented innovatively as spinach pakoda chaat. Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 servings Ingredients 20 to 30  fresh  spinach (palak)  leaves oil  for deep-frying For The Batter 1 1/2 cups   besan (bengal gram flour) salt  to taste 1 tsp   chilli powder a pinch of  asafoetida (hing) For The Topping 1 cup  fresh whisked  curds (dahi) 4 tbsp  finely  chopped onions 8 tsp sweet chutney Method   For the batter Combine all the ingredients along with enough water in a bowl and mix well to make a thin batter. Keep aside. How to proceed Heat the oil in a kadhai, dip a few spinach leaves at a time into the batter and deep-fry on a medium flame till they tur...

Spicy Pineapple Curry Pregnancy Recipe This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk. The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content. If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like. Preparation Time:  10 mins Cooking Time:  10 mins Makes 3 servings Ingredients 1 1/4 cups  fresh  pineapple cubes 1 tsp   oil 1 tsp   besan (bengal gram flour)  dissolved with 1 cup  coconut milk 1/4 tsp   turmeric powder (haldi) a pinch of  asafoetida (hing) 1/4 tsp   garam masala 2 tsp   sugar salt  to taste To Be Ground Into A Smooth Paste 2   red chillies  , broken into pieces 3 tbsp   grated coconut For The Tempering 1 tsp ...

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 ...

Peas Pancake Preparation Time:  15 mins Cooking Time:  15 mins Makes 4 serving Ingredients 1 cup   brown rice 1 cup   blanched green peas 1/4 cup   urad dal (split black lentils) 1/4 cup   toovar (arhar) dal 1/2 cup   chopped onions 1/2 cup   chopped tomatoes 1/4 cup   grated carrot 2 tbsp   chopped coriander (dhania) 3 tbsp   sesame (til) oil salt  to taste 4   green chillies 1 cheese cube a pinch  asafoetida (hing) Method Wash and soak the brown rice, urad dal and toovar dal separately in enough water for 2 hours. Combine all the dals and rice and blend in a mixer along with salt, asafoetida and green chillies into a coarse mixture. Add the green peas and blend again slightly. Add the onions, tomatoes, coriander and carrots and mix well. Leave the batter to raise for 1 hour. Take a tawa pour the batter in small round thick shape , make small hole in the center and pour a tsp of oil . Cov...

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...

Palak Methi Dumplings A healthy and delicious steamed snack, quite similar to the famous gujarati muthias. Made of wholesome whole wheat flour and protein-rich besan, these palak methi dumplings combine a generous amount of nutritious spinach and fenugreek leaves too. Mildly-spiced yet aromatic and flavourful, these dumplings will be loved by young and old alike, and hence a brilliant means of including greens in your diet. Preparation Time:  15 mins Cooking Time:  12 mins Makes 14 dumplings Ingredients 2 cups   shredded spinach (palak) 1 1/2 cups   chopped fenugreek (methi)  leaves a pinch of  asafoetida (hing) salt  to taste 1/2 cup   besan (bengal gram flour) 1/4 cup   whole wheat flour (gehun ka atta) 1 tsp   sugar 1 tbsp   ginger-green chilli paste 1 tbsp   oil 2 pinches of  soda- bi carb oil  for greasing For Serving green chutney Method Combine all the ingredients in a bowl, and knead ...

Beetroot Cucumber and Tomato Raita A rich and luscious raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetising whiffs! Preparation Time:  15 mins Cooking Time:  0.25 mins Makes 6 servings Ingredients 1/4 cup  boiled , peeled and  chopped beetroot 1/2   chopped cucumber 1/2 cup   chopped tomatoes 1 1/2 cups  whisked fresh  curds (dahi) salt  to taste 2 tsp   powdered sugar 2 tsp  finely  chopped green chillies 1 tbsp   oil 1 tsp   cumin seeds (jeera) a pinch of  asafoetida (hing) 3 tbsp  roughly  chopped peanuts 1/4 cup  freshly  grated coconut 1/4 cup  finely  chopped coriander (dhania) Method Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green ch...

Moong Dal Dhokla Moong dal dhokla, this is my favourite recipe. . It is very easy to make and a perfect snack recipe. . . Serve with green chutney and relsih it. . Preparation Time:  5 mins Cooking Time:  15 mins Makes 4 servings Ingredients For The Batter 3/4 cup   soaked yellow moong dal (split yellow gram) 3   green chillies salt  to taste 1 1/2 tsp   sugar a pinch of  asafoetida (hing) 1 tbsp   oil 1/2 tsp   turmeric powder (haldi) 1 tbsp   besan (bengal gram flour) 2 tbsp   curds (dahi) 1 1/2 tsp   fruit salt For The Tempering 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   sesame seeds (til) a pinch  asafoetida (hing) 2 tsp  finely  chopped green chillies For The Garnish 1 tbsp  finely  chopped coriander (dhania) For Serving green chutney 1 tbsp   grated coconut Method Combine the yellow moong dal and green chillies and blend in a mix...

Batata Vada Burger ( Burgers and Smoothies Recipe) The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is made using batata vada and pav bun. In this variant, the authentic vadas are stuffed inside burger buns with two types of chutneys drizzled over mayonnaise. The use of a traditional salad, lettuce leaves and cheese make this burger different from the regular vada pav. I suggest you add a bunch of onion rings while serving this burger to make it all the more inviting. Preparation Time:  25 mins Cooking Time:  15 mins Makes 4 burgers Ingredients For The Batata Vada 2 cups  boiled , peeled and  mashed potatoes 1 tbsp   oil 3/4 tsp   mustard seeds ( rai / sarson) 1/4 tsp   asafoetida (hing) 10   curry leaves (kadi patta) 1 1/2 tbsp   ginger-green chilli paste 1/2 tbsp   garlic (lehsun) paste 1/2 tsp   turmeric powder (haldi) salt  to taste oil  for deep-frying ...

Vegetable Oats Upma Oats replace semolina in this delicious and healthy upma. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Carrot,chopped 1 medium • French beans,chopped 3-4 • Green peas 1/2 cup • Oatmeal 1 cup • Onion 1 medium • Ginger 1 inch piece • Green chillies 2 • Oil 2-3 tablespoons • Mustard seeds 1/2 teaspoon • Split Bengal gram (chana dal) 1 teaspoon • Cumin seeds 1/2 teaspoon • Asafoetida a pinch • Curry leaves 4-6 • Salt to taste Method Dry roast oats in a non-stick pan for 2 minutes and set aside. Chop onion and ginger. Halve green chillies. Heat oil in another non-stick pan and add mustard seeds. When it starts to splutter, add split Bengal gram and cumin seeds and sauté till fragrant. Add asafoetida, ginger, green chillies and sauté. Add onion, carrot, French beans, green peas, curry leaves and salt...

                    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...