Cook Without Book

Kurmura Tadka A tasty snack made from puffed rice. Cooking Time:  5-10 minutes Servings:  4   Preparation Time:  5-10 minutes   Category:  Veg Ingredients • Puffed rice (kurmura/murmura) 4 cups • Almonds 10-12 • Green chillies 2 • Oil 2 tablespoons • Mustard seeds 1/2 teaspoon • Asafoetida a pinch • Turmeric powder 1/4 teaspoon • Curry leaves 20-25 • Chole,roasted 1/2 cup black • Salt to taste • Sugar 1 teaspoon Method Heat a large kadai. Halve the almonds and the green chillies. Pour oil into the kadai and when it is heated add mustard seeds and let them splutter. Add asafoetida, turmeric powder and sauté for ½ minute. Add curry leaves and almonds and sauté till the leaves are crisp. Add the roasted chana, salt and sugar and mix well. Add kurmura and mix well. When it is completely cooled store in airtight container.

         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. ...

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...

Semolina and Vermicelli Idlis Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. Preparation Time:  15 mins Cooking Time:  20 mins Makes 16 idlis Ingredients 3/4 cup   semolina (rava) 1 1/2 cups   rice vermicelli (seviyan)  , broken into 1” pieces 4 1/2 tbsp   oil 2 tbsp  coarsely  powdered cashewnuts (kaju) 1/2 cup   curds (dahi) salt  to taste 2 tsp   urad dal (split black lentils) 1 tsp   mustard seeds ( rai / sarson) 2 tsp  finely  chopped green chillies 4 to 5   curry leaves (kadi patta) 1 tsp   fruit salt For Serving coconut  chutney Method Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roa...

Quick Bread Snack This quick bread snack is an upma like recipe made with crumbled bread. While the onions, ginger and green chillies add a bit of spice to the bread, the tomatoes, tomato ketchup and lemon juice impart an energising tanginess. Preparation Time:  10 mins CookingTime :   5 minutes. Cooking Time:  5 mins Makes 4 servings Ingredients 12   bread  slices 2 tbsp   oil 2 tsp   mustard seeds ( rai / sarson) 1 tbsp  finely  chopped green chillies 1 tsp  finely  chopped ginger (adrak) 1 cup  finely  chopped onions 1/2 cup  finely  chopped tomatoes 1/4 cup   tomato ketchup 1/2 tbsp   lemon juice salt  to taste 2 tbsp  finely  chopped coriander (dhania) Method Immerse the bread slices in enough water and remove immediately. Squeeze out all the water from the bread slices and crumble thoroughly. Keep aside. Heat the oil in a kadhai and add the mustard seeds....

Aam ka Achaar ( Punjabi Recipe ) During the mango season in the summer in punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. This is a very simple recipe to follow. Just keep in mind the basics of pickle making a clean sterilized jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar. Preparation Time:  15 mins Cooking Time:  10 mins Makes 2 servings Ingredients 3 cups  (375 grams) raw mangoes  , cut into pieces 1 tsp   turmeric powder (haldi) 1/4 cup ...

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 ...

Alfa Sprouts, Tomatoes and Basil Sandwich              Alfa alfa is a very healthy herb often used in home remedies for digestive disorders, cholesterol, diabetes, etc. Here is an interesting way to prepare a sandwich out of this healthy herb, combined with tomatoes and basil. Remember to use tender alfa alfa sprouts for the alfa sprouts, tomatoes and basil sandwich, as more mature ones are coarse and not so tasty. Preparation Time:  10 mins Makes 4 sandwiches Ingredients For The Stuffing 1/2 cup   mayonnaise 4 tbsp  finely  chopped basil 4 tbsp  finely  chopped tomatoes 4 tbsp   alfa-alfa sprout  sprouts salt  and  freshly ground black pepper (kalimirch) powder  to taste Other Ingredients 8   whole wheat bread  slices 2 tbsp   butter  mixed with 2 tsp  mustard (rai / sarson) paste 4   iceberg lettuce  leaves Method   For...

Achari Paneer Tikka Cubes of paneer, delicately marinated in a classic achari marinade and then cooked in a tandoor or tava. They can also be combined with pulao to make achari paneer pulao. Preparation Time:  20 mins Cooking Time:  15 mins Makes 4 servings    Ingredients For The Achari Marinade 1/2 cup   hung curds (chakka dahi 1 tbsp   green chilli pickle 1 tsp   chopped garlic (lehsun) 1 tsp   fennel seeds (saunf) 1/2 tsp   mustard seeds ( rai / sarson) 1/4 tsp   fenugreek (methi) seeds 1/4 tsp   nigella seeds (kalonji) 1 tsp   cumin seeds (jeera) 1/4 tsp   turmeric powder (haldi) 1 tbsp   mustard (rai / sarson) oil salt  to taste Other Ingredients 2 cups   paneer  cut into 37 mm. (1 1/2 ") cubes For Serving dahiwali phudina chutney Method   For the achari marinade Combine the curds, green chilli pickle and garlic and blend in a mixer to a smooth paste. Remov...

Peas Curry with Paneer Balls Ingredients For The Curry     2 cups   green peas 1/2 cup   grated onions 2 tbsp  ginger-green  chilli paste 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   cumin seeds (jeera) 1 tsp   salt 1 tsp   chilli powder 1 tsp   coriander (dhania) seeds  powder 2 tbsp   curds (dahi) 2 tbsp   ghee For The Paneer Balls  1 cup   grated paneer (cottage cheese) 1 tbsp   cornflour 1/2 tsp   salt 1/4 tsp   freshly ground black pepper (kalimirch) powder oil  for frying Method   For the paneer balls Combine all the ingredients, mix well and make a dough. Divide the dough into small balls and deep fry them keep aside For the curry Crush the green peas and keep aside. Heat the ghee in a pan, add the onions and saute till thye turn translucent. Add the ginger-green chilli paste and saute for more 2 minutes. Add the curds ...

Coconut Chutney (desi Khana) Coconut chutney is to south indians what green and sweet chutneys are to the north. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It goes well with fried snacks like vada, as well as with steamed delicacies like idli, dosa and upma. Preparation Time:  10 mins Cooking Time:  15 mins Makes 1 cup Ingredients 1 cup   grated coconut 1/4 cup  roughly  chopped coriander (dhania) 3 tbsp   roasted chana dal (daria) 2   green chillies  , roughly chopped 8   curry leaves (kadi patta) salt  to taste 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   urad dal (split black lentils) a pinch of  asafoetida (hing) 1   whole dry kashmiri red chilli  , broken into pieces Method Combine the coconut, coriander, roasted chana dal, green chillies, 4 curry l...

Moong Dal Dhokla Moong dal dhokla, this is my favourite recipe. . It is very easy to make and a perfect snack recipe. . . Serve with green chutney and relsih it. . Preparation Time:  5 mins Cooking Time:  15 mins Makes 4 servings Ingredients For The Batter 3/4 cup   soaked yellow moong dal (split yellow gram) 3   green chillies salt  to taste 1 1/2 tsp   sugar a pinch of  asafoetida (hing) 1 tbsp   oil 1/2 tsp   turmeric powder (haldi) 1 tbsp   besan (bengal gram flour) 2 tbsp   curds (dahi) 1 1/2 tsp   fruit salt For The Tempering 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   sesame seeds (til) a pinch  asafoetida (hing) 2 tsp  finely  chopped green chillies For The Garnish 1 tbsp  finely  chopped coriander (dhania) For Serving green chutney 1 tbsp   grated coconut Method Combine the yellow moong dal and green chillies and blend in a mix...

Batata Vada Burger ( Burgers and Smoothies Recipe) The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is made using batata vada and pav bun. In this variant, the authentic vadas are stuffed inside burger buns with two types of chutneys drizzled over mayonnaise. The use of a traditional salad, lettuce leaves and cheese make this burger different from the regular vada pav. I suggest you add a bunch of onion rings while serving this burger to make it all the more inviting. Preparation Time:  25 mins Cooking Time:  15 mins Makes 4 burgers Ingredients For The Batata Vada 2 cups  boiled , peeled and  mashed potatoes 1 tbsp   oil 3/4 tsp   mustard seeds ( rai / sarson) 1/4 tsp   asafoetida (hing) 10   curry leaves (kadi patta) 1 1/2 tbsp   ginger-green chilli paste 1/2 tbsp   garlic (lehsun) paste 1/2 tsp   turmeric powder (haldi) salt  to taste oil  for deep-frying ...