Maa Inti Vanta

Namaste,…Swagatam,..suswagatam….Welcome to Maa Inti Vanta and enjoy my dishes

HAPPY NEW YEAR Sunday, December, 31, 2006

Filed under: Festive Mood — coolpepper @ 9:16 pm

                  HAPPY NEW YEAR

Just as the flowers gives off fragrances…….
Wishes emanate from my heart…
Hoping that the year ahead is a great one
Right from the very start!

HAPPY NEW YEAR!!

Noothana Samvatsara Subhakanshalu!!

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Palak(Spinach) Roti Wednesday, December, 13, 2006

Filed under: Bread/Rotis — coolpepper @ 9:20 pm

                                                  About 2 months back we went for  an outing with some of our family friends. Those friends(a Gujarati couple) are strict vegetarians and being in tokyo, finding strict vegetarian food is little difficult and on that day we travelled 2 hrs away from tokyo by train. So, finding the veg food there is almost impossible. So, we planned about carrying the lunch ahead. I carried mushroom  pulao with raita and they brought thepla and aloo curry. That was the first time I had thepla. Bhabi (I love calling them bhayya and bhabi)  was explaining that thepla is a very famous picnic recipe in Gujarat and also explained the method of preparation. We simply loved it. So, from that day I was planning to prepare thepla in the house.
                                                  One day I was reading about the methi thepla here. I liked it a lot, but I didn’t had methi leaves then.So, thought of trying with palak(Spinach), which I bought in sale and have to finish at any cost. I prepared and had with Aloo Palak.. a nice combination .

                  Palak Roti

                                                       Palak (Spinach) Roti

Source: Net

Ingredients:
Spinach – a bunch
Wheat Flour – 2 cups
Besan – 2 tbspn
cumin powder – 2 tbspn
Chilli Powder – 1-2 tspn
Turmeric – 2 tspn
Ajwain – 1 tspn
Curd – 1/2 cup
Salt acc to taste
Oil enough for roasting.

Method:
1.Take a vessel, add wheat flour, besan, cumin powder, chilli powder, salt, ajwain, turmeric, and finely chopped spinach and knead well using curd and little water to make soft dough.
2.Set aside for 1 hr.
3.Make lemon size ball and roll it as you do for chapathi.
4.Heat the griddle and roast the rolled stuff.
 Roasting:
 1.First roast one side, turn it upside down.
 2.Put 1/2 tspn of oil on the turned side and again turn it upside down.
 3.Repeat the same with the other side.
 4.When evenly roasted remove it from griddle.
5.Serve with any raita, plain curd. We had with Aloo palak curry.

                   Palak Roti 1

                                                    Palak Roti with Aloo Palak

Notes:
1.I mixed the curd with water and used for kneading.
2.The source for ‘Roasting’ script is here

 

Garlic Toast Saturday, December, 9, 2006

Filed under: Bread/Rotis — coolpepper @ 3:07 pm

                                                  I always used garlic butter from the store to prepare this. But this time I didn’t had garlic butter in stock, but garlic and butter were there. So, here comes my recipe.

                   Garlic Toast 
                                                           Garlic Toast         

 Ingredients:
Garlic pods 2-3
Butter – 2 Tbspn
Bread slices – 6no.
Olive oil – 1 tbspn (optional)
Dry basil powder (optional)
Salt to taste

Method:
1.Chop the garlic and add to mixie along with the butter.
2.Add salt and olive oil(optional). Run the mixie untill u get the smooth consistency.
3.Take the bread slices, remove the brown sides. cut each bread diagonally.
4.Apply the just made garlic butter, sprinkle dry basil powder and toast it.
5.Serve with any hot soup.    

See my version of tomato soup here               

                   Garlic Toast1
                                                           Garlic Toast 

Notes:
1.I have used 2 medium sized garlic pods.
2.I have used unsalted butter.
3.When I was doing the garlic butter, the butter was very hard and I was running out of time. So,to make the mixie run smoothly, I had to add some oil, so I chose oilve oil.
4.Used basil powder for just to have a nice and yummy look.

 

Tomato Soup Thursday, December, 7, 2006

Filed under: Soups — coolpepper @ 1:49 pm

                                                  I always loved soups. But never ever tried making them, until a year back. One day I was chit chatting with one of my good friends. During our talks I got to know that she makes wide variety of soups. I could not stop myself and asked recipe for soup. She gave me Tomato soup recipe. The same day I prepared, my husband loved it. This time I prepared with very little modifications. 

                         Tomato Soup

                                             Tomato soup garnished with garlic bread crumbs

Source: My friend Mrs L

Ingredients:
Tomato Tin – 1
Bay leaf – 1
Cinnamon – small piece
Cloves – 2
Olive oil – 1 tsp
Onions chopped – 1 Tbspn
Salt acc to taste
Black pepper powder (Acc to taste)
Basil powder 1-2 tbspn
Water 3-4 cups

Method:
1.Cook the chopped tomato by adding bay leaf, cinnamon, cloves for 5-7 min. Set aside.
2.Transfer the cooked tomatoes to the blender (Remove the bay leaf, cinnamon, cloves) and blend untill smooth.
3.Heat olive oil in a pot, saute the onion untill tender.
4.Add the blended puree to the pot.Add water.
5.Simmer until soup is reduced to the deisred consistency.
6.Season with basil and black pepper to taste.

Best combination : Garlic Toast
 

                         Garlic Bread

                                                  Garlic toast with tomato soup

Notes:
1.I prepared this soup using the tinned tomatoes. Can also be made using the fresh ones.
2.Instead of olive oil , u can even use butter.
3.Caution: Before transferring the tomatoes to the blender make sure that the tomatoes are at room temp.Hot stuff create steam  which will blow the top off the blender.
4.Make sure you have removed the bay leaf, cloves, cinnamon before adding the tomatoes to the blender.

 

Mutton Kurma Tuesday, December, 5, 2006

Filed under: NonVeg — coolpepper @ 3:25 pm

                                                      Before my marriage, I don’t remember my mom preparing mutton, may be because no one in my mom’s house liked mutton,…or I should say no one really liked any non veg item. She rarely used to prepare chicken and fish. Whenever she prepares some non veg item, then that day was used to be a very bad day for me as I was been insisted / scolded …..to have them 😦 . And after marriage, I slowly started eating chicken and now I can say “I love chicken 🙂  ”  but don’t like mutton, shrimp (I seldom eat fish). My husband being an ardent lover of mutton , I prepare mutton curry (I prepared 5/6 times in 2 years 🙂  ).  I always prepared with meagre success. In every attempt I learned a new thing. So with all those experiences, I prepared mutton kurma last wkend   which was a very bit hit……Oh atlast I found the way….

                        Mutton Kurma

                                                                         Mutton kurma
Source: This is an absolute trial and error recipe.

Ingredients:
Mutton – 300 g
Potatoes – 2-3 no.
Onions – 2 medium size.
Tomato – 1/4 cup
small piece of crushed Ginger
Crushed garlic – 3 no.
Green Chillies – 2 no.
Turmeric – 2 tsp
Coriander powder – 1Tbspn
Garam masala – 2 tbspn
Red chillie powder – 2 Tbspn
Salt
Cloves – 4
Cinnamon small piece
Bay Leaves – 2
Cashew nuts – 2 tbspn
Milk – 1 Tbspn
A pinch Saffron (optional)
Oil – 3 tbspn
Curd – 1 tspn
Cumin powder – 3 tspn

Ground to Paste:
   Brown onion paste:
1.Take pan, add 1 tspn of oil , and chopped onion(1 onion). Remove from the fire when onions turn golden brown.
2.Put into blender, grind to fine paste.
  
   Cashewnut Paste:
1.Take 2 tbspn of cashewnuts in a blender and make them to fine paste using 1tbspn milk. Can add more milk/water for the required consistency. (If you are using saffron then soak the saffron in the milk for 5-10 min and use that milk for grinding the cashewnuts.)

                        Mutton Kurma1 

Method:
1. Bofore doing the kurma , cook the meat in spices. This way meat absorbs the spices. I pressure cooked it. So , in a cooker add well washed meat, sufficient water, crushed garlic, crushed ginger, 2 green chillies, turmeric, coriander powder, garam masala, red chilli powder 1tbspn, salt, potatoes ( peeled and half cut), cloves, cinnamon, and bay leaves. Allow it to cook untill u get 8-10 whistles.
2.In the mean while u prepare the brown onion paste and cashew nut paste.
3.Once the meat is cooked , drain off the water well.
4.Now, heat 2-3 tbspn of oil in a pan, add chopped onion(1 no.), add salt, garam masala.
5.Add brown onion paste once onion turn golden brown color.
6.When you find it leaving oil, add tomatoes and cashewnut paste.
7.After few min ( roughly 7 min), add cooked meat,and potatoes. Now adjust the spices, and water untill you get the required consistency and spice level. Let it boil for 10 min.
8.At the very end, add curd, jeera powder. Mix them well and remove from the flame.
9.Garnish with coriander leaves. (optional)
Goes well with piping hot rice, poori, pulaos, biryani.

Notes:
1.I used frozen indian green chillies.
2.I used pressure cooker for cooking the meat.
3.I drained out the water in step 3, since I was using the frozen meat. If you are using the fresh meat then you need not drain the water. In that case, do keep in mind about the amount of spices you are using.
4.I made the cashewnut paste using saffron milk (saffron being soaked in 1 tbspn of milk for 5-10 min). I also added little for the required consistency.
5.I used tinned tomatoes.