Saturday, April 20, 2013

Mango Lassi

1 ripe mango - peeled and cut into pieces
1/2 cup thick yogurt
1/2 cup milk
1/4 tsp cardamom powder
2-4 tbsp sugar

1) Blend all of the above with 2 Tbsp sugar. Depending on how sweet the mango is or how much of a sweet tooth you have ;) - add more sugar :)
Serve chilled

Note: In total add about a cup of milk and yogurt. So, if the yogurt is not thick - add more yogurt and reduce the milk.

Saturday, April 13, 2013

Ma Po Tofu

6-8 shitake mushrooms - minced
4-6 button mushrooms - minced
1/2 cup peas
3 Tbsp ma po tofu sauce :)
3 garlic pods - minced
1 tsp grated ginger
300 ml stock
50 1cm cube tofu
1 medium sized scallion - minced
1/2 medium sized scallion - sliced and deep fried
4 Tbsp oil

1) Heat oil in a wok or wide bottomed pan. Add ginger, garlic and fry for a minute. Add scallion and mushrooms and fry until it starts to change colour (approximately 10 mins)
2) Add ma po tofu sauce and stir for a minute or two.
3) Add the stock, tofu and peas - bring to boil. Check for salt.

Serve with hot steamed rice :)

Tip: If you like it more spicy - add a hot red chilli in the beginning or sprinkle pepper powder in the end.
Tip: The sauce I used had starch in it already which acts as a thickener. If there's no thickener in the sauce you are using - mix 1 or 2 Tbsp corn starch in water and add accordingly.

Friday, April 5, 2013

Gobhi-Pyaaz Kachori

For the dough:
2 cups maida/all purpose flour
1/4 tsp salt
Pinch of baking soda
5-6 Tbsp melted ghee

For the stuffing:
1/4 cauliflower - minced
1 small onion - finely chopped
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander powder
1 Tbsp amchur powder
1/4 tsp pepper powder
1/2 tsp red chili powder
1/4 tsp turmervic powder
1 green chili - finely chopped
1 tsp grated ginger
1/2 tsp salt


1) Mix the flour, salt, baking soda, ghee. Add water and make a dough. Cover in muslin cloth and set aside for 15-20 mins
2) Heat 2 Tbsp oil in a frying pan. Add cumin seeds and fennel seeds - wait for it to splutter.
3) Add onion, grated ginger and green chilli. Fry until onion changes colour.
4) Add all the powders and cauliflower. Mix and fry for a minute or two. Check for salt.
5) Divide the dough and stuffing into 12 equal parts.
6) Roll a ball of dough into a 2  inch circle. Place stuffing in the middle and cover it by bringing the sides together and sealing the edges.
7) Pat it into a 2 1/2 inch circle.
8) Heat oil in a frying pan on slow flame. Once heated, place the kachori until it turns into golden brown.
9) Do the same for the rest.

Serve with green chutney and tamarind chutney.