Cook Without Book

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...

                               Skewer Now, this is what one would call a colourful and flavourful dish! the marinade is what makes this recipe unique. Use any vegetable of your choice, serve to your guests and win abundant praises. As this is cooked without oil, it is both nutritious and low in calories. In case skewers are not available, use toothpicks… it turns out as good as with skewers, believe me! Preparation Time:  15 mins Cooking Time:  10 mins Makes 6 servings Ingredients 1/2 cup   blanched baby corn  , cut into 13 mm ( 1/2”) pieces 1/2 cup   capsicum cubes 1/2 cup  deseeded and cubed  tomatoes 1/2 cup   low fat paneer (cottage cheese) cubes 1/2 cup   onion cubes To Be Mixed Into Marinade 3/4 cup   low fat curds  (dahi) , whisked 1 tsp   chilli powder 1/4   turmeric powder (haldi) 1/2 tsp   ginger (adrak) paste 1 t...

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 ...

Khatte Meethe Kaddu Tickle your taste buds with this sweet and sour subzi. The versatile pumpkin can be cooked within minutes and makes this an ideal dish to whip up when you are in a hurry. Preparation Time:  5 mins Cooking Time:  7 mins Makes 2 servings Ingredients 1 1/2 cups   red pumpkin (bhopla / kaddu)  , cut into big cubes 1/2 tsp   fenugreek (methi) seeds 1 tsp   fennel seeds (saunf) 1 tsp   cumin seeds (jeera) 2  whole dry  red chillies 1 tsp   chopped ginger (adrak) 1/2 cup  finely  chopped tomatoes 1/4 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1/4 tsp   chilli powder a pinch of  sugar 2 tsp   oil salt  to taste For The Garnish 1 tsp   ginger (adrak) julliennes Method Combine the fenugreek seeds, fennel seeds and cumin seeds in a microwave-proof plate and microwave on high for ½ minute. Coarsely pound the seeds and keep aside. Combine the oil...

Khuswale Baingan       Microwave Recipe Curds and onions add zing to this baingan recipe. Teamed with steamed rice it forms a meal that will be fondly remembered by your taste buds. Preparation Time:  10 mins Cooking Time:  8.30 mins Makes 2 servings   Ingredients 4  small sized  brinjal (baingan / eggplant) 1/2 tsp   fenugreek (methi) seeds 1 tsp   chilli powder 1/4 cup  fresh  curds (dahi) 1 tbsp   oil salt  to taste For The Paste 1 tbsp   poppy seeds (khus-khus) 1 tsp   cumin seeds (jeera) 1/2 cup  roughly  chopped onions 1/2 tsp   chopped green chillies 2   garlic (lehsun) cloves For The Garnish 1 tsp  finely  chopped spring onion greens Method   For the paste Combine the poppy seeds and cumin seeds in a microwave-proof bowl, cover with a lid and microwave on high for 1½ minutes. Remove and grind to a fine powder in a mixer. Add the ...

                            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 ...

Andhra Style Fish Fish cooked in typical Andhra style. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  20-30 minutes   Category:  Non Veg Ingredients   • Pomfret cut into 3 big pieces 1 large • Turmeric powder 3/4 teaspoon • Salt to taste • Mustard oil 2 tablespoons • Oil 4 tablespoons • Tomatoes 2 medium • Coriander seeds 1 teaspoon • Cloves 7-8 • Black cardamoms 1 • Cinnamon 3 inch sticks • Mustard seeds 1 teaspoon • Fenugreek seeds (methi dana) 1/4 teaspoon • Green cardamoms 8 • Poppy seeds (khuskhus/posto) 2 tablespoons • Red chilli powder 2 teaspoons • Onions,roughly chopped 2 medium • Green chillies 2 • Star anise,broken 1/2 • Sesame oil (til oil) 2 tablespoons • Ginger-garlic paste 1 tablespoon • Lemon juice 1 teaspoon • Olive oil 1 tablespoon • Coconut milk 1/2 cup • Fresh coriander leaves,chopped 1 tablespoon ...

Sambhar (South Indian Dish) Presenting an easy way to make a typical south indian sambar. Preparation Time:  15 mins Cooking Time:  25 mins Makes 5 to 6 servings Ingredients 1 1/2 cups   toovar (arhar) dal 6 to 8   drumsticks  pieces 1 tsp   mustard seeds ( rai / sarson) 1 tsp   turmeric powder (haldi) 1/2 tsp   fenugreek (methi) seeds 6 to 7   curry leaves (kadi patta) 2 tbsp   tamarind (imli) pulp 2  pinches  asafoetida (hing) 4   whole dry kashmiri red chillies 2 tbsp   sambhar masala 7   shallots (madras onions) 2 tbsp   oil salt  to taste chopped coriander (dhania)  to garnish Method Wash the dal thoroughly and add 3 cups water and little turmeric, mix well and pressure cook the dal for 2 whistles. Heat 2 tbsp oil in a kadhai and add the mustard seeds and fenugreek seeds. when the seeds crackle, add the dry red dried chillies, asafoetida, curry leaves and fry f...