hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Some like it hot

Side dishes

31Jul 12

Peas Pulao

Peas PulaoThis tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish. The rice and peas make it quite substantial, so I usually serve it as the main course. (Also try this chicken risotto with green peas.)

According to my mother, who taught me how to cook this dish, the secret to preparing an unforgettable Peas Pulao is getting the right balance of spices. Not everyone puts garlic in their Peas Pulao, but my mother insists on it. She says it balances out the rice nicely. My personal favourite spice to go with basmati rice is ginger. To me there is just nothing like the aroma that ginger can add to an Indian rice dish.

If you have time to let it sit for about 30 minutes, covered, before serving, the flavours will blend together even better and it will taste even stronger. It is one of those dishes that in fact tastes better the next day.

You can prepare this lovely recipe with regular butter, but I use ghee because it provides a unique flavour.

Peas Pulao
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish.
Ingredients
  • 2tbsp Ghee
  • 3cm of Ginger, crushed finely
  • 3 Garlic Cloves, crushed finely
  • 1 medium Onion
  • 1tsp Cumin Powder
  • 3 Cardamoms
  • 3cm Cinnamon stick, broken into pieces
  • 200g Green Peas
  • 2tbsp Cashew Nuts, chopped
  • 1,000g White Basmati Rice
  • 1,500ml Water
  • Pinch of Salt to taste
  • 2tsp Coriander leaves, chopped finely, to garnish
Instructions
  1. Melt the ghee in a large pan and stir in the crushed ginger and garlic.
  2. Slice onion finely.
  3. Stir in the onion, cumin, cardamoms, and cinnamon.
  4. Stir and fry all ingredients until the onions turn transparent. You do not need to brown the onions for this recipe.
  5. Stir in the peas and cashew nuts.
  6. Lower the heat and let simmer until peas are cooked.
  7. Add in uncooked rice and stir a bit.
  8. Add in the water.
  9. Cover and cook on a high flame for 5 minutes.
  10. Lower heat to the lowest setting and let simmer for 20-25 minutes more.
  11. Serve hot, garnished with coriander leaves.

 

Continue reading
20Jul 12

Stovetop Naan Bread

Stovetop Naan BreadNaan bread is a delicious flat bread that is very popular in many Indian restaurants. It is similar to pita bread, which is another tasty flat bread. However, just because naan is flat does not mean it is unleavened. In fact, this naan recipe calls for yeast, which will make your bread puff up. You can then just gently pat it down with a spatula to flatten it before serving.

Traditionally, naan bread is baked in a clay oven. Let me tell you, nothing compares to that authentic flavour of naan from a clay oven! But, since we of course don’t have clay ovens in our houses, here’s a simple way to try Naan at home on your stovetop. Use a non-stick pan so you do not have to put any oil on the pan at all. Cooking it without oil will make the taste as close to oven-baked naan bread as possible.

When you are kneading the bread, make sure the water you add is lukewarm. When you go to divide the bread into balls and roll it, first moisten your hands with a little cooking oil. This will make it easier to work with.

Many people, myself included, like to spread a bit of ghee butter or Moroccan hummus on their naan bread. You can also serve it alongside all types of curries or Indian dishes with sauces like this malai kofta.

Stovetop Naan Bread
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10 naans
 
Naan Bread is a flat bread.
Ingredients
  • 500g Flour
  • 1tsp Salt
  • 2tbsp Yeast
  • 400ml Water
Instructions
  1. Put the flour and salt in a large bowl.
  2. Slowly pour in the water while kneading the dough with your hands. Knead it until it does not stick to your fingers.
  3. Cover the dough with a moist kitchen towel and set it aside for 3 to 4 hours.
  4. Now divide the dough into balls the size of a clementine. Lay the balls of dough on a clean cloth.
  5. Dust a surface with flour.
  6. Take one ball of dough and dust it lightly with flour. Dust a rolling pin with flour as well and roll until it is very thin.
  7. Heat up a non-stick pan till it is extremely hot.
  8. Put the flattened dough on the pan and cook on one side until you see little bubbles.
  9. Flip it over.
  10. When it starts to puff up, flip it back again. Let it puff up well, then take a spatula and gently flatten it. Remove quickly from the pan.

 

Continue reading
19Jul 12

Spinach Vada

Spinach Vada
Vadas
are crispy Indian treats that you can enjoy for breakfast or as a snack. These fried pastries look a lot like mini-doughnuts, since they are round and have holes in the centre. However, they are a good deal healthier than doughnuts, because instead of being made with regular dough, they are made with ground up legumes.

Different Vada recipes will call for different legumes; normally, mung daal, urad daal, or channa daal will be used. “Daal” basically means legumes that have had their hulls, or outer shells, removed.

Legumes in general are very low in fat and healthy. Many Indian vegetarians cook with legumes a lot because they are so high in protein. Since they are also rich in vitamins, minerals and antioxidants, they really pack a nutritional punch.

There are a wide variety of different Vada recipes, but today I am going to tell you how to make Spinach Vada. If you are a vegetarian, spinach is a great way to get your iron.

However, this is not to say that Vada are extremely healthy snacks. They are, after all, deep fried treats. That is why I do not prepare them very often. But I find that once in a while, a little indulgence goes a long way!

They remind me a bit of falafel, which is made out of chickpeas. Usually they are also fried, but you can try this oven-baked falafel recipe for a healthier version.

Spinach Vada
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Vadas are crispy Indian treats that you can enjoy for breakfast or as a snack.
Ingredients
  • 400g Mung Daal
  • 200g Channa Daal
  • 1tsp Water
  • 2cm fresh Ginger
  • 1 Clove Garlic
  • 2 Green Chilli Peppers
  • 1 bunch Spinach
  • Pinch of Salt to taste
  • Oil for frying
Instructions
  1. Put the mung daal and channa daal together in a large bowl and cover with water. Leave them soaking overnight, or for at least 5 hours.
  2. Drain the daals and put them in blender. Add a bit of water, but since the daals have been well soaked, you don’t need to add too much.
  3. Blend on high until the daals become a thick paste.
  4. Add the ginger, garlic and green chilli peppers and mix again.
  5. Chop the spinach and add it with salt into the blender.
  6. After well-combined, remove the paste from the blender and put it in a large bowl.
  7. Heat up oil in a large pan.
  8. Take a small handful of this paste and form a round ball. Poke a hole in its centre.
  9. Gently lower each vada ball into the oil.
  10. Fry until they are golden brown on one side, and then gently flip.
  11. Remove and place on a paper towel to drain the excess oil before serving.

 

 

Continue reading