Cook Without Book

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...

Dhaniya Paneer Kabab Paneer cubes marinated in coriander chutney and cooked to perfection. Cooking Time:  25-30 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Paneer (cottage cheese),cut into 1 inch cubes 500 grams • Coriander seeds 1 tablespoon • Cumin seeds 1 teaspoon • Ginger 1 inch • Garlic 3-4 cloves • Fresh coriander leaves,roughly chopped 1 cup • Green chillies 2 • Salt to taste • Lemon 1 • Hung yogurt 2 tablespoons • Extra virgin olive oil 5 tablespoons • Cherry tomatoes a few • Onion rings few • Lemon slices few • Red capsicum,thin strips few Method Grind together coriander seeds, cumin seeds, ginger, garlic, fresh coriander leaves, green chillies with a little water to a fine paste. Transfer into a bowl, add salt, juice of 1 lemon and mix well. Add hung yogurt and mix well. Add 2 tbsps extra virgin olive oil and mix well....

Corn Bread ki Tikkiyan Mix coarsely ground corn, bread crumbs and masalas and make these tikki. Cooking Time:  30-45 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Corn kernels,boiled 2 cups • Bread crumbs 1 1/2 cups • Oil 2-3 tablespoons • Green chillies 3 • Ginger-garlic paste 1 tablespoon • Coriander powder 1 1/2 tablespoons • Garam masala powder 1 teaspoon • Turmeric powder 1/2 teaspoon • Chaat masala 1 teaspoon • Salt to taste • Fresh mint leaves,finely chopped 1 tablespoon • Lemon juice 1 teaspoon • Cornflour/ corn starch 1 tablespoon • Processed cheese,cut into small cubes 100 grams • Fresh mint sprigs a few • Onion rings,for garnish a few • Red capsicum a few for garnishing • Yellow capsicum,for garnish a few strips Method 1. Heat 2-3 tbsps oil in a non stick pan. Finely chop green chillies and add to the pan. ...

Spinach Muthiya Recipe -  Healthy Snacks                                   Most of us avoid deep fried snacks and instead choose healthy options. One such healthy snack is Muthiya - a Guajarati dish of steam cooked dumplings with the goodness of vegetables. Ingredients: For Dough Whole wheat flour – ¼ cup Chickpea flour/gram flour – ½  cup Semolina – ½  cup Corn meal-1 cup Turmeric powder – ½ tsp Spinach 2 cups washed and chopped Asafoetida – ¼ tsp Baking  soda – ¼ tsp Cumin seeds – ½ tsp Fennel seeds – ½ tsp Sugar – 1 tsp Ginger paste – 1 tsp Garlic paste- 1tbsp Curd-1 tbsp Green chillies – 4, chopped finely Coriander leaves – 10 sprigs, chopped finely Lemon juice – 1 tsp Salt – to taste Oil – 1 tsp For Tempering: Oil – 3 tsp Mustard seeds – ½ tsp Sesame seeds– 2 tsp Method: In a bowl mix the wheat flour, gram flour, semolina, corn meal, tu...

Rajma Curry Rajma curry and rice… no meal can be more satiating. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favourite in punjab and very popular amongst all age groups. Preparation Time:  10 mins Cooking Time:  15 mins Makes 4 servings Ingredients 2 cups  soaked and  boiled rajma (kidney beans) 2 cups  roughly  chopped tomatoes 3 tbsp   oil 1/2 cup   grated onions 1 tbsp   garlic-ginger-green chilli paste 1 tsp   chilli powder salt  to taste Method Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally. Allow them to cool slightly and blend in a mixer to a smooth pulp. Keep aside. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the garlic-g...