Cook Without Book

Spicy Kofta Kadhi Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste. The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage. Preparation Time:  15 mins Cooking Time:  20 mins Makes 6 servings Ingredients To Be Ground Into A Smooth Paste (using A Little Water) 1 cup  roughly  chopped tomatoes 7   green chillies  , roughly chopped 12   garlic (lehsun) cloves 2 tbsp  freshly  grated coconut 4 tbsp   cashewnuts (kaju) 4 tbsp   poppy seeds (khus-khus) For The Koftas 3/4 cup  finely chopped  brinjal (baingan / eggplant) 1 cup  finely  chopped cabbage 1 cup  finely  chopped onions 1/2 cup   besan (bengal gram flour) salt  to taste 4 tsp  finely  chopped green chillies a pinch of  soda bi-carb F...

Mixed Vegetables – Bhopali Style Creamy and colourful, bhopali style mixed vegetables is a perfect accompaniment – be it for a normal day or a party. Take your pick of vegetables but try to toss in one of every colour. The veggies are cooked with a common masala paste and a good dose of milk and cream, not to forget a crispy shallow-fried cashew topping. Preparation Time:  15 mins Cooking Time:  8 mins Makes 4 servings Ingredients To Be Ground Into A Smooth Paste 1 cup  finely  chopped coriander (dhania) 2 tbsp   coriander (dhania)  seeds 8   green chillies  , roughly chopped 12   cloves garlic (lehsun) 4 tsp   cumin seeds (jeera) 4   cardamoms 5   cloves (laung / lavang) 25 mm  (1") piece  ginger (adrak) 1/2 cup   water Other Ingredients 3 cups   chopped and boiled vegetables (carrots , french beans and green peas) 4 tbsp   oil 4 tbsp  roughly  chopped cashewnuts (kaju) s...

Ceylonese Curry with Rice Noodles Ceylon’s cuisine is characterised by the abundant use of coconut, which is available ample in that country. In this particular ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. This curry is to be accompanied by sambol chutney for an absolute ceylonese experience. Preparation Time:  15 mins Cooking Time:  15 mins Makes 6 servings Ingredients 4 1/2 cups  cooked  rice noodles For The Ceylonese Curry 1 1/2 cups   coconut milk  (nariyal ka doodh) 1 tsp   cornflour 1/2 tsp   fenugreek (methi) seeds  , soaked for 10 minutes and drained 4 to 5   curry leaves (kadi patta) 2   green chillies  ,  slit green chillies 1 tbsp   coriander (dhania) seeds powder 2 tsp   chilli powder 3/4 cup  finely  chopped onions 1 cup  finely  chopped tomatoes a pinch...

Spicy Chaat - Calcutta Style A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this calcutta style spicy chaat. Soaking time:  3 to 4 hours Preparation Time:  15 mins Cooking Time:  30 mins Makes 4 servings Ingredients For The Pakodis 1/2 cup   urad dal (split black lentils)  with skin 1/4 cup   green moong dal (split green gram) with skin 4   green chillies  , roughly chopped 12   ginger (adrak) 1 tsp   nigella seeds (kalonji) 1/4 tsp   asafoetida (hing) salt  to taste oil  for deep-frying For The Papadis 1 cup   plain flour (maida) 1 tsp   carom seeds (ajwain) 1 tbsp   oil salt  to taste oil  for deep-frying For Serving 1 cup  fresh  curds (dahi) salt  to taste 20  bo...

  Condiments Wasabi and G r een Chili Chutney MAKES 1 cup 1 tablespoon wasabi paste 2 green chilies 5 scallions, coarsely chopped 1 cup fresh mint leaves, trimmed 3 cups fresh cilantro, coarsely chopped 4 tablespoons fresh lime juice 1 tablespoon low fat mayonnaise 2 teaspoons sugar Salt to taste In a food processor or blender, mix together the wasabi, green chilies and scallions until minced. Add the mint and cilantro and process, scraping the sides with a spatula, until pureed. As you blend, drizzle the lime juice through the feeder tube into the bowl and process until the chutney is smooth. Add the mayonnaise, sugar and salt and mix. Transfer to a bowl and serve immediately or refrigerate up to two weeks.