Tuesday, April 22, 2014

Potato and onion curry (aloo-pyaz ki sabzi)

This dish transforms the everyday veggies like potatoes and onions into a delicacy. The spices are intense and completely blended. It has rich aroma which fills the house with warmth. This is an occasional indulgence as it is rather heavy. 

I don't know the origin of the recipe, but we used to eat this in winter weddings in our hometown. It was so tasty that we skipped the whole bouquet just to hog on this one.

I've made a few changes and reduced the use of oil. 
Serves 2 very hungry mortals :)
Recipe adapted from Supriya's blog
You will need: 
  1. Potatoes - 1 large
  2. Onions - 4 small onions+2 medium sized onions (since i did not have baby onions, i just removed the outer layers of normal sized potatoes and used them to blend for the gravy)
  3. Tomatoes - 3
  4. Garlic - 7 cloves (you can use less if you want less garlicky flavor)
  5. Ginger - 1" piece
  6. Green chillies - 1
  7. Curd - 3/4 cup (preferably sour)
  8. Black Cardamom (badi ilaichi) - 1
  9. Cinnamon (Dalchini) - 1 stick
  10. Peppercorns (kali mirch) - 2-3 corns
  11. Cloves (laung) - 2
  12. Salt - to taste
  13. Red chilli powder - 1  tsp
  14. Coriander powder - 1 tsp
  15. Turmeric powder - 1/2 tsp
  16. Garam masala - 1 tsp
  17. cumin seeds - 1/2 tsp
  18. Asafoetida (hing) - 1 pinch
  19. Oil to fry
  20. Fresh coriander to garnish
How to:

  1. Remove the peel of small onions and make a slit lengthwise
  2. Boil the potatoes. Peel and cut them into big pieces.
  3. Heat oil in a pan and deep fry the small onions. Keep aside. 
  4. Make fine paste of the medium onions, tomatoes, green chillies, garlic, and ginger in a mixer.
  5. Heat 2 tbsp of oil in a pan. Add asafoetida and cumin seeds and temper
  6. Add the tomato-onion paste. Cover and cook well for 30 minutes. Stir occasionally and add water if needed
  7. Tie the cardamom, cinnamon sticks, peppercorns and cloves in a muslin cloth and add to the pan
  8. Mix the remaining spices in the curd. Add this to the pan and mix well.
  9. Cover and cook for another 30 minutes till the oil leaves sides. Stir occasionally and add water when needed.
  10. Remove the muslin cloth of spices.
  11. Add the boiled potatoes and onions and cook for another 15-20 minutes.
  12. Garnish with fresh coriander and serve hot with rotis or laccha parantha.

Friday, June 7, 2013

Baby food- plantain


Plantain is of banana family. I was introduced to this food by my husband. Its normally needs to be cooked before eating.As the plantain ripens, it becomes sweeter and its color changes from green to yellow to black, just like bananas. 
Mostly we ate plantain which were salted and fried (no wonder they taste good!). 
Ripe plantains can also be fried and eaten with black eyed beans cooked in palm oil; a popular dish in Nigeria.
"Steam-cooked plantains are considered a nutritious food for infants and the elderly. A ripe plantain is used as food for infants at weaning; it is mashed with a pinch of salt and is believed to be more easily digestible than ripe banana."

This is the recipe which I'm going to write about today. My baby ate the boiled plantain , mashed and mixed with honey without a hitch.  Maybe your baby will also like it..and if she doesn't well u can gulp down the tasty stuff urself…it 'll work as a snack between meals.


Ingredients
Plantain- 1, peeled and cut into a few pieces
Water
Salt to taste
Honey- 1 tsp
Butter/Ghee- 1/2 tsp
 
Method
Heat water in a pan and add the plantain pieces into it. They should be immersed in the water. Add a pinch of salt and cover the pan with a lid. Do not cover it fully, but leave it open on one side to let the steam escape. Cook on medium flame.
When the water is approximately half, check the doneness with a fork or knife.
Take out the plantain pieces, mash them and add butter/ghee and honey. Mix well . When it cools to room temperature, feed it to the baby.





Thursday, May 30, 2013

Baby Food- What to feed the baby?



    Anybody with a baby can know the feeling which gets you when you see her/him sleeping peacefully in your arms. Its a perfect mix of love and contentment.

     You want to do everything which keeps the smile  on that face from fading. So, mothers do not give food to their babies, they feed love.

    Sounds mushy?….well it is …and its true .
    :)
    In the quest to give my baby the right foods I've given her an array of mushy, gooey, pasty  (but healthy) things. Here I've made a list of those foods and she ate them too…..yes….seriously (Ok, sometimes coaxing is required….but mostly yes).

  1. Suji kheer/ semolina pudding
  2. Suji upma/ salted semolina (with veggies and without veggies)
  3. Ripe banana (mashed)
  4. Ripe avocado(mashed)
  5. Ripe papaya (mashed)
  6. Mango puree/ aamras
  7. Banana and strawberry smoothie
  8. Apple and banana smoothie
  9. Dal-rice khichri/ lentil -rice porridge
  10. Sheera
  11. Home-made baby food mix (recipe by Anushruti)

  12.  She gets bored with everyday gruel (I can't blame her.) I'm continually in search of new ideas to make her food more interesting. You are welcome to add to these ideas.




Friday, May 24, 2013

Sooji upma as baby gruel


Sooji upma is an amazing dish in itself. I love it. We make it almost every week as breakfast. 

Here I'm giving a recipe which I have adapted to suit my baby's need. It's easy and made quickly. Moreover, it can be improvised to suit the taste of each child. It is one of the staples in my kitchen.

Ingredients for 1 serving
  1. Sooji - 2tsp
  2. Ghee/clarified butter- 1tsp
  3. Salt to taste
  4. Jeera powder- 1 pinch
  5. Haldi/turmeric powder- 1 pinch
  6. Baby carrot-1 (boiled and mashed)
  7. Peas-5-6 (boiled and mashed)
  8. Onion- 1 tsp (grated)
  9. Water - 2 tbsp

Method
  1. Take a thick bottomed wok/Kadhai and put it on the flame. Put ghee and let it melt.
  2. Boil the peas and peeled carrot in a pressure cooker and mash them. Do not drain any extra water.
  3. Add sooji to the ghee and roast till it smells cooked and is slightly golden brown.
  4. Add the onions , immediately follow by adding the mashed veggies and water.
  5. Add salt, Haldi and jeera powder.
  6. Combine everything and cook till it thickens on a medium low flame.
  7. Serve hot or at room temperature.

 Other vegetables of your choice can also be added.

Tuesday, May 21, 2013

Sooji kheer/ Semolina milk pudding

Sooji kheer is one of the easiest things to make and is ready in a jiffy. It can be served hot as well as cold, depending on one's preferance. My baby loves this one so I make it practically everyday, hence I'm giving measures for a single serving. You might need to add more milk though, if you feel that its gotten too thick and adjust the sugar accordingly. The sooji has to be toasted but not burnt to get a proper flavor.

You need: (for 1 serving)
  1. Sooji - 2tsp
  2. Milk- 1/2 cup
  3. Sugar- 1 tsp
  4. Ghee/clarified butter- 1tsp
  5. Cardamom- 1, peeled and crushed
  6. Dry fruits (optional)- crushed almonds, cashews, pistachios etc.
  7. Kesar/saffron- 1 strand (optional)

Method:
  1. Take a thick bottomed wok/Kadhai and put it on the flame. Put ghee and let it melt.
  2. Add sooji and roast it till a cooked smell comes and it is slightly golden brown.
  3. Add milk and let it come to a boil. Lastly, add sugar and cardamom. (add kesar too, if you are using it)
  4. Remove from flame and garnish with dry fruits.
  5. Serve immediately or after cooling for a few hours in the refrigerator.