Cook Without Book

Masaledaar Parantha The name says it all – you can eat this parantha by itelf. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Wheat flour 3 cups + for dusting • Gram flour (besan) 1 cup • Red chilli powder 1/2 teaspoon + for sprinkling • Coriander powder 1 teaspoon • Garam masala powder 1/2 teaspoon • Dried mango powder 1/2 teaspoon • Turmeric powder a pinch • Salt to taste • Green chillies,finely chopped 2-3 • Ghee as required • Carom seeds (ajwain) 1/2 teaspoon • Cumin seeds 1/2 teaspoon Method 1. Mix together wheat flour and gram flour in a bowl. Add red chilli powder, coriander powder, garam masala powder, dried mango powder, turmeric powder and salt. Add sufficient water and knead into dough. 2. Heat a non stick tawa. 3. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry f...

Besan Cheela ka Raita Baby besan cheele mixed with yogurt to make this raita. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg -  Ingredients • Gram flour (besan) 3/4 cup • Thick yogurt,whisked 2 cups • Carom seeds (ajwain) 1/2 teaspoon • Red chilli powder 3/4 teaspoon • Turmeric powder a pinch • Baking soda a pinch • Asafoetida 2 pinches • Salt to taste • Oil 3 tablespoons • Sugar 1/2 teaspoon • Cumin seeds 1 teaspoon • Green chillies 2 • Fresh mint leaves,for garnish a few Method Mix gram flour, carom seeds, ½ tsp red chilli powder, turmeric powder, baking soda, a pinch of asafoetida, salt in a bowl, add water as required and whisk to a smooth and thick batter. Heat 2 tbsps oil in a non stick pan. Drop small spoonfuls of batter and spread into small cheelas. Shallow-fry till golden on both the sides. Mix yogurt, the remaining r...

Nilgiri Kiwi Cashewnut Korma Kiwis add a special zing to this korma. Cooking Time:  25-30 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Kiwi 2 • Cashewnuts soaked in water with a pinch of turmeric for 2-3 hours 8-10 • Onion 1 medium • Green chillies 2-3 • Ginger 1 inch • Garlic 6-8 cloves • Oil 4 tablespoons • Cumin seeds 1 teaspoon • Coriander seeds 1 1/2 tablespoons • Scraped coconut 1/2 cup • Turmeric powder 1/2 teaspoon • Fresh coriander leaves,roughly chopped 1 cup • Yogurt 1/2 cup • Carrot peeled, cut into cubes and boiled 1 medium • French beans stringed, cut into diamonds and blanched 6-8 • Cauliflower florets,boiled 7-8 small • Green peas,boiled 2 tablespoons • Garam masala powder 1/2 teaspoon • Salt to taste • Fresh mint (pudina) a sprig • Red capsicum,for garnish a few strips Method Slice onion a...

Omelette Curry Whenever there is leftover omelette, do make this wonderful curry. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Non Veg Ingredients • Eggs 5 • Oil 4 tablespoons • Onions,chopped 3 medium • Salt to taste • Red chilli powder 1 1/2 teaspoons • Green chillies,chopped 3 • Cumin seeds 1/2 teaspoon • Ginger-garlic paste 1 1/2 tablespoons • Turmeric powder 1/2 teaspoon • Coriander powder 2 teaspoons • Cumin powder 1 teaspoon • Tomato puree 1/2 cup • Salt to taste • Coconut milk 1 cup • Garam masala powder 1/2 teaspoon • Fresh coriander leaves,chopped 1 tablespoon Method Heat 2 tbsps oil in a non stick pan. Break eggs into a large bowl and beat with a hand blender till frothy. Add half the onions to the pan and saute for 2-3 minutes. Add salt, ½ tsp red chilli powder and half the green chillies to the eggs and beat ...

         Idli Poha Bhurji An upma made of crumbled leftover idlis and poha. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Leftover idlis 4 large • Pressed rice (poha) 1/2 cup • Onions,chopped 4 medium • Ginger 1 inch piece • Oil 3 tablespoons • Cumin seeds 1/2 teaspoon • Mustard seeds 1/2 teaspoon • Green chillies 2 • Turmeric powder 1/4 teaspoon • Fresh coriander leaves a few sprigs • Salt to taste Method Place poha in a colander and sprinkle water to moisten it well. Chop onions and ginger in a chopper. Heat oil in a non stick pan, add cumin seeds and mustard seeds and let them splutter. Chop green chillies. Add onions to the pan and saute. Break the idlis and crumble them in the chopper. Add turmeric powder to the pan and saute for 1 minute. Add poha and mix well. Add the crumbled idlis and mix well. ...

Shaag Begun Borir Ghonto A Bengali speciality – spinach cooked with brinjals and nuggets. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg f Ingredients • Spinach leaves (palak),shredded 2 bunches • Brinjals,cut into 1 inch cubes 2 • Bori (Bengali wadi) 10-12 • Oil 1 tablespoon + for deep-frying • Fennel seeds (saunf) 1 teaspoon • Cumin seeds 1 teaspoon • Mustard seeds 1 teaspoon • Onion ,chopped 1 medium • Ginger-garlic paste 1 teaspoon • Salt to taste Method Heat sufficient oil in a kadai and deep-fry boris till golden. Drain on absorbent paper and set aside. In the same oil, deep-fry brinjal cubes till golden. Drain on absorbent paper and set aside. Heat one tablespoon oil in a non-stick pan, add fennel seeds, cumin seeds, mustard seeds and let the seeds splutter. Add onion and sauté till it becomes translucent. Add ginger-garlic paste and sau...

Broken Wheat Bean Sprouts Pulao Wholesome and nutritious, this pulao is tasty too. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg -  Ingredients • Broken wheat (dalia/lapsi),soaked 1 1/2 cups • Bean sprouts 1 cup • Oil 2 tablespoons • Bay leaves 2 • Cinnamon 2 inch sticks • Cloves 4 • Black peppercorns 10-12 • Cumin seeds 1 teaspoon • Onions,thinly sliced 2 medium • Red chilli powder 1 teaspoon • Turmeric powder 1/4 teaspoon • Shelled green peas 1/2 cup • Fresh mint leaves 8-10 • Ghee 2 tablespoons • Fresh coriander leaves,chopped 1 tablespoon Method Heat oil in a non stick kadai, add bay leaves, cinnamon, cloves, black peppercorns and cumin seeds and sauté till fragrant. Add onions and sauté till translucent. Drain and add dalia, with red chilli powder, turmeric powder and salt and mix well. Add green peas, mint leaves...

Batata  Poha ( Microwave Recipe) This flavoured snack is one of my favourites as it is very easy to rustle up for morning breakfast as well as for the evening tea. Preparation Time:  10 mins Cooking Time:  8 mins Makes 4 servings Ingredients 2 cups  thick  beaten rice (poha) 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   cumin seeds (jeera) 3 to 4   green chillies  ,  slit green chillies 1/2 cup   chopped onions 1/4 tsp   turmeric powder (haldi) 1/2 cup  peeled and finely  chopped potatoes 1 tsp   lemon  juice 1 tsp   sugar  (optional) 1 tbsp   oil salt  to taste For The Garnish 1 tbsp  grated fresh  coconut 1 tbsp   chopped coriander (dhania) Method Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside. In a microwave safe bowl combine the oil, mustard seeds, cum...

Corn and Potato Handvo with Coconut Sauce Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk. Preparation Time:  15 mins Cooking Time:  20 mins Makes 6 servings Ingredients For The Coconut Sauce 1 tsp   oil 1/2 tsp   cumin seeds (jeera) a few  curry leaves (kadi patta) 1/2 tsp   green chilli paste 1 cup  thick  coconut milk 1/4 tsp   sugar salt  to taste 2 to 3  drops of  lemon juice 1 tbsp  finely  chopped coriander (dhania) To Be Mixed Together Into Corn and Potato Mixture 1 cup   boiled and crushed sweet corn k...

Coconut Rice with A very different and unusual rice made in coconut milk, with fenugreek seeds adding to the taste and health. A perfect rice dish for elderly people, due to its high fiber and iron content. Very good in diabetes. . Preparation Time:  15 mins Cooking Time:  30 mins Makes 2 to 4 servings Ingredients 1 cup   soaked rice (chawal) 1 tbsp   fenugreek (methi) seeds 1 tsp   cumin seeds (jeera) 1 tbsp   ghee 1 tbsp   dried fenugreek leaves (kasuri methi) salt  to taste 1/2 cup   coconut milk 1/2 cup   grated coconut 1 cup   water 1/2 tsp   peppercorns (kalimirch) Method Drain the soaked rice and keep aside. Heat ghee in a pan, add the cumin seeds and let them crackle. Add methi seeds and fry for a minute. Add kasuri methi and fry for just 10 seconds. Add grated coconut and roast on low flame for another minute or so, till it gets a bit brown. Add the rice and roast on a slow flame for a min...

Papadi, Potato and Chick Pea Chaat There are some cold, rainy days when you feel a craving for something crunchy and spicy. Here is a quick snack that you can fix up in a jiffy to liven your spirits. Surely, your entire family will love it as it is loaded with papadi, fruits, potatoes, cooked kabuli chana, chutneys and perky spices – there is something in it for everybody! Preparation Time:  15 mins Makes 4 servings Ingredients 2 cups  coarsely crushed readymade  papadis 3/4 cup  boiled and peeled  potato cubes 1/2 cup  soaked and  boiled kabuli chana (white chick peas) 3 tbsp  finely  chopped pineapple 3 tbsp  finely  chopped raw mango 1/4 cup   sweet chutney 2 tbsp   green chutney 3/4 cup  whisked fresh  curds (dahi) 1/2 tsp   cumin seeds (jeera) powder 1 tsp   chilli powder 1/2 tsp   chaat masala salt  to taste Method Combine all the ingredients in a deep bo...