Cook Without Book

Poached Eggs With Chickpeas Eggs poached on a bed of spicy chickpea mixture in the oven. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Non Veg Ingredients • Eggs 4 • Chickpeas (kabuli chana),soaked and boiled 1/2 cup • Tomato 1 medium • Oil 2 tablespoons • Onion ,finely chopped 1 medium • Garlic,finely chopped 1 teaspoon • Pickled jalapeno peppers,sliced 1 small • Tomato puree 1 tablespoon • Salt to taste • Cumin powder 1/4 teaspoon • Red chilli powder 1/2 teaspoon • Crushed red chillies 1/4 teaspoon • Parsley,chopped 2 tablespoons • Paneer (cottage cheese) 50 grams Method Puree tomato. Heat oil in a non stick pan, add onion, garlic, pickled jalapeno, tomato puree and saute till fragrant. Add chane, add readymade tomato puree and mix Preheat oven to 200° C. Add salt, cumin powder, red chilli powder, crushed red chillies and 1 tsp pa...

Cheesey Chaat Dip with Crispies Cheese spread and chaat masala dip served with khakra, crisp puris, chaklis and corn chips. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Cheese spread 1 cup • Cumin powder 1 teaspoon + for garnish • Green chillies,finely chopped 2 • Chaat masala 1 teaspoon • Red chilli powder 1 teaspoon • Salt to taste • Fresh coriander leaves 2 tablespoons + for garnishing For Serving • Khakra as required • Crisp puris as required • Chaklis as required • Corn chips as required Method Put cheese spread, half teaspoon cumin powder, green chillies, chaat masala, red chilli powder, salt and two tablespoons coriander leaves in a bowl and mix well. Transfer into a serving bowl and place it on a serving plate. Garnish the dip with cumin powder and coriander leaves. Arrange the crispies around the bowl and serv...

Rice aur Chane ki Tikki Cooked rice and kale chane mixed with masalas and made into tikkis. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredient s • Cooked rice 1 1/2 cups • Brown Bengal gram (kala chana),cooked 1 1/2 cups • Ginger,finely chopped 1 tablespoon • Green chillies,finely chopped 2-3 • Cumin powder 1 teaspoon • Red chilli powder 1 teaspoon • Black salt (kala namak) 1/2 teaspoon • Chaat masala 1 teaspoon • Onions,finely chopped 2 medium • Cornflour/ corn starch 3 tablespoons • Oil to deep fry Method Grind together the Bengal gram, rice, ginger, green chillies, cumin powder, red chilli powder, black salt and chaat masala to a coarse mixture. Transfer the mixture into a bowl. Add the onions and cornflour and mix well. Heat sufficient oil in a kadai. Divide the mixture into twelve equal portions and shape each into a tikki. Gently...

  Capsicum Raita The smoky flavour of roasted capsicum makes this raita really special. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Red capsicum,peeled and cut into small pieces roasted 1 medium • Yogurt 1 1/2 cups • Black salt (kala namak) 1 teaspoon • Salt to taste • Red chilli powder 1 teaspoon • Roasted cumin powder 1 teaspoon • Fresh mint leaves,chopped 1 tablespoon Method Place yogurt in a bowl and whisk till smooth. Add red capsicum pieces, black salt, salt, red chilli powder, cumin powder, mint leaves and mix well. Chill and serve.

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...

Aloo aur Shakarkand ki Chaat Most of us consider sweet potatoes to be a very boring vegetable, only to be eaten during religious fasts and then too, it is only baked or boiled before it is peeled and eaten. This recipe is a good example of how versatile and delicious the humble potato and sweet potato can be. If you omit the radish in this recipe, you can also eat this dish when "fasting". Preparation Time:  10 mins. Cooking Time:  20 mins. Serves 4.  Ingredients 2  large  potatoes 2  medium sized  sweet potatoes (shakarkand) 4 tbsp   Green Chutney 1/2 cup   Khajur Imli ki Chutney 1 cup   curds (dahi),  beaten 1/4 tsp   black salt (sanchal) 1/2 tsp  roasted  cumin seeds (jeera) powder 1/4 tsp   chilli powder 1/2 cup   grated white radish (mooli) 4 tbsp   oil salt  to taste Method Boil the potatoes and sweet potatoes in salted water. Peel and cut into large cubes. Heat the o...

Fruit and Vegetable Raita ( Desi Khana) Cucumber is mixed and matched with a wide selection of fruits, to make this sweet and sour delight. A slightly different spicing—of mustard powder and cumin seeds powder is used to pep up the fruit and vegetable raita. Remember to chop the bananas and apples just before mixing to avoid blackening. Preparation Time:  10 mins Makes 4 servings Ingredients 3/4 cup  finely  chopped cucumber 1/4 cup  green  grapes  cut into halves 1/2 cup  finely  chopped apples  (unpeeled) 1/2 cup  finely chopped  bananas To Be Mixed Together Into A Dressing 1 1/2 cups  thick fresh  curds (dahi) 2 tbsp   fresh cream 1 tsp   mustard (rai / sarson) powder 1 tsp  roasted  cumin seeds (jeera) powder 2 tsp   powdered sugar salt  to taste Method Combine all the ingredients along with the dressing in a deep bowl and mix well. Refrigerate for at least an hour. S...

Coco Peanut Soup A rather rare combination of coconut milk and peanuts come together in this wholesome soup, which is further enhanced with chopped cucumber and tomatoes. A dash of cumin seeds, green chillies and fresh coriander give the coco peanut soup a memorable flavour, which you will remember for days to come.   Preparation Time:  10 mins Cooking Time:  7 mins Makes 4 servings Ingredients For Garnishing 1 tbsp  fresh  coriander (dhania) 1 1/2 cups   coconut milk  (nariyal ka doodh) 1/2 cup  coarsely  powdered peanuts 2 tbsp   besan (bengal gram flour) 2 tbsp   oil 1 tsp   cumin seeds (jeera) 2 tsp  finely  chopped green chillies 1/4 cup  finely  chopped cucumber 1/4 cup  finely  chopped tomatoes salt  to taste 2 tbsp  finely  chopped coriander (dhania) Method Combine the coconut milk and besan in a bowl, whisk well till no lumps remain and keep aside...

                            Baghare Baingan Cooking Time:  20-30 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Brinjals,small 250 grams • Peanuts 2 tablespoons • Sesame seeds (til) 1 1/2 tablespoons • Poppy seeds (khuskhus/posto) 3/4 teaspoon • Dried coconut ( khopra),grated 1 tablespoon • Oil 4 tablespoons + for deep-frying • Onion ,sliced 2 medium • Mustard seeds 1/2 teaspoon • Cumin seeds 1/4 teaspoon • Fennel seeds (saunf) 1/4 teaspoon • Onion seeds (kalonji) 1/4 teaspoon • Fenugreek seeds (methi dana) pinch • Curry leaves 10-12 • Ginger paste 1 tablespoon • Garlic paste 1 tablespoon • Green chilli paste 1 teaspoon • Turmeric powder 1/2 teaspoon • Coriander powder 1 1/2 teaspoon • Cumin powder 1/2 teaspoon • Red chilli powder ...

Cabbage Poriyal with Mustard Seeds Serves 4 2 vegetable oil 1 teaspoon mustard seeds 1/2 teaspoon split black gram 4 green chiles, such as serrano, seeded and chopped 6 fresh curry leaves 2 medium onions, finely chopped 1 medium cabbage, shredded Salt to taste 1 teaspoon cumin powder 2 tablespoons finely grated fresh coconut Juice of 1 lemon Heat the oil in a heavy-bottom pan and fry the mustard seeds, until they begin to crackle. Add the split black gram and fry till it is light brown. Add the green chillies, curry leaves and the chopped onions. Fry on medium heat for about 3  minutes or till the onions begin to brown on the edges. Add the cabbage, salt, and cumin and stir on high heat till the cabbage is well coated with the infused oil. Add the coconut; cover and cook on low heat for about 5  minutes or till the cabbage is cooked. Mix in the lemon juice and serve.

Ginger and Lemon Grilled Chicken 1 cup plain yogurt, whisked until smooth 1 tablespoon cumin powder 1 tablespoon garam masala Salt to taste 1 teaspoon chili powder 1 teaspoon Madras curry powder Juice of 2 lemons 6 to 8 cloves garlic, minced One 2-inch fresh ginger root, finely chopped 2 pounds boneless, skinless chicken breasts In a large bowl mix the yogurt, cumin powder, garam masala, chili powder, curry powder, ginger, salt, lemon juice and garlic. Add the chicken and toss it with the marinade. Cover and refrigerate for about 2 to 3 hours. Preheat grill pan or an indoor electric grill to high. Place chicken on hot grill and cook for 5 or 6 minutes on each side, until charred at edges and chicken meat is firm and cooked. Serve hot.

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...