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Cover: Some like it hot

Recipes with cinnamon

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.

 

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11Jul 12

Sarkarai Pongal

Sarkarai Pongal
Sarkarai Pongal
is a traditional sweet dish from South India. It is made during the Pongal festival, and symbolically offered to the sun god before being eaten. But you don’t have to go all the way to South India during the Pongal festival to enjoy this tasty treat. I’m going to teach you how to prepare it from the comfort of your own home.

This recipe calls for mung daal, which are mung beans that have been stripped of their hulls. These healthy legumes can be found in speciality vegetarian shops or speciality Indian shops.

You will also need to buy jaggery, a healthy natural sugar, to prepare this dessert properly. The refined white sugar you buy at the supermarket has been heavily processed with many chemicals. Jaggery, however, is naturally processed from sap, without any added stuff. This means it retains all its natural properties and minerals. And apart from being much healthier, it has a richer taste. Jaggery is a bit like buttery molasses.

Preparing Sarkarai Pongal with this sweet substitute will add authenticity to the dish, so it is well worth buying. And, as always, the ghee in this dessert can be substituted for regular butter.

To scoop up all the gooey sweetness in my recipe, I recommend this raisin bread.

Sarkarai Pongal
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sarkarai Pongal is a traditional sweet dish from South India. It is made during the Pongal festival, and symbolically offered to the sun god before being eaten.
Ingredients
  • 2L Milk
  • 225g Rice
  • 50g Mung Daal
  • 250g Jaggery
  • 2tbsp Ghee
  • 15 Almonds
  • 15 Cashews
  • 50g Raisins
  • 1tsp Cardamom powder
  • 1tsp Cinnamon
  • 10 strands of Saffron, crushed
Instructions
  1. Bring the milk to the boil.
  2. Wash the rice and mung daal and stir them into the milk once it is boiling.
  3. Cook the rice and mung daal for 15 minutes on high heat.
  4. Grate the jaggery with a regular cheese grater. Use the larger holes on your grater.
  5. Slowly stir in the jaggery and the ghee. They should melt fairly quickly.
  6. Lower the heat and let simmer for 15 minutes. Stir occasionally.
  7. Chop up the almonds and cashews very finely.
  8. Slowly mix in the almonds and cashews.
  9. Add in the raisins, cardamom, cinnamon and saffron.
  10. Bring to the boil again and let cook for another 5 minutes. Stir constantly.
  11. Sarkarai Pongal can be served hot or cold. In the summer, I prefer to eat it cold.

 

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09May 12

Malai Kofta

Malai KoftaMalai Kofta is a traditional dish and is the vegetarian alternative to meatballs. It is most often eaten on special occassions. The koftas are little fried potato dumplings in a rich, heavy gravy. (Sort of like my aloo bonda snacks, except those don’t have the delicious gravy.) Needless to say this is not a low-fat recipe!

An essential ingredient for Mailai Kofta is paneer, a fresh Indian cheese. It tastes a bit like cottage cheese, so you can substitute cottage cheese if you are not able to find paneer in your local Indian grocery store. But if you can find it, I strongly suggest you buy it. It is quite delicious and will give this recipe a more authentic taste.

Malai kofta is a delicious savoury dish of Moghlai origin; it is a north Indian speciality, and they go very well served with tasty Naan bread and/or basmati rice. There are lots of varieties; in fact, in Pakistan and Iran, koftas are usually made of beef and chicken, and in Bengal, a region of eastern India, koftas are made with prawns, fish, green bananas, cabbage, as well as minced goat meat.

Honestly, it’s not a short or easy recipe, but it’s all worth it in the end – trust me.

 

Malai Kofta
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Malai Kofta is a traditional vegetarian dish.
Ingredients
  • 8 medium Potatoes
  • 140g Paneer
  • 50g green peas
  • 6 Green Chilli Peppers, finely chopped
  • 1tsp Ginger Powder
  • 1tsp Coriander Powder
  • ½tsp Cumin Powder
  • Pinch of Salt to taste
  • 2tbsp Vegetable Oil
  • 8 Cardamom Seeds
  • 4cm of stick of Cinnamon
  • 8 Cloves
  • 150ml Cream
  • 200ml Whole Milk
  • 2tsp White Pepper Powder
  • 1tsp Turmeric Powder
  • 500 ml Water
Instructions
  1. Peel, boil and mash the potatoes. You can do this last step with a hand blender or with a potato masher.
  2. Mix half the paneer, green chilli peppers, ginger powder, coriander powder, cumin powder and salt together in a bowl.
  3. Add the mashed potatoes and mix.
  4. Oil your hands slightly. Now take a small ball of the mixture in your hands. Roll the ball so it is nice and round.
  5. Repeat this with the remaining mixture until you have about 12 round balls. Set the balls aside.
  6. Heat up the vegetable oil. Add the cardamom, cinnamon and cloves to the pan and roast them gently on a low flame.
  7. Remove the cardamom, cinnamon and cloves from the pan. Let them cool down a bit and then grind them with a mortar and pestle.
  8. Mix the cream, green peas, remaining paneer and milk together in a bowl to make a paste.
  9. Heat up the ghee in the same pan.
  10. Add the white pepper powder and turmeric powder and fry for a few seconds.
  11. Now add the paste and fry for 8 minutes.
  12. Add in the water and lower the flame.
  13. Let simmer for 20 minutes, stirring occasionally.
  14. Fill a pan with vegetable oil and heat it on a high flame until there are bubbles.
  15. Gently add in the koftas and deep fry them until they are golden brown.
  16. Remove them and serve with the gravy.

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20Apr 12

Pear and Mango Chutney

Pear and Mango Chutney is a very sweet, mild chutney that goes well with my Bhaturas or vegetable samosas. Spread it on the Bhaturas, which are puffy fried breads, for a delicious afternoon snack, or a sugary breakfast.

You could also try this sweet chutney spread over a meat or fish dish. Try it over these chicken and pear burgers, since they already have a hint of pear flavour inside the burger. My chutney would be the perfect complement.

Like most chutneys, you can store this one in Tupperware or a glass container, and it will be fine for at least a month.

Ingredients:

  • 1 large raw Mango
  • 3 medium Pears
  • 450g Sugar
  • 10 almonds, finely chopped
  • 10 cashews, finely chopped
  • 2tbsp. raisins, mashed
  • 5 cloves, ground
  • 2tsp. Cinnamon Powder
  • 4tsp vegetable oil
  • 400ml water
  • 1tsp. salt

 

Preparation Method:

  1. Peel the large mango and the pears. It will be no problem if you use a normal peeler to do this.
  2. Chop both the mango and pears very finely and put them both into one bowl. Set the bowl aside.
  3. Heat the vegetable oil on a medium flame in a pot or a deep pan.
  4. Lower the flame and add just 2 tablespoons of sugar to the oil. Slowly stir the sugar, until it turns light brown.
  5. Now add the water.
  6. Raise the heat to high and bring the water to the boil.
  7. After 3 minutes of boiling, add in the rest of the sugar and allow it to come to the boil again.
  8. Chop the cashews and almonds very finely. Add them to the pot and stir.
  9. With a fork, mash the raisins in a separate bowl.
  10. Place the raisins to the pot and stir.
  11. Grind the 5 cloves in a mortar with a pestle. Now add them to the pot and mix slowly.
  12. Add the cinnamon to the pot and stir.
  13. Add a pinch of salt. I know this is a sweet chutney, but salt actually brings out the favour of sweet foods. Add just a pinch, and you will see that the flavours will become more intense.
  14. Now add the mango and pear.
  15. Cover the pot and lower the heat. Let simmer for about an hour.
  16. Remove from the pot and let cool.

Makes: 2kg of Pear and Mango Chutney
Takes: 2 hours

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06Apr 12

Channa Masala

Channa MasalaThis is a delicious recipe that goes great with the deep-fried puffy breads known as Bhatura. Channa Masala is a chickpea stew that my mum taught me to make when I was a teenager. It is a very filling vegetarian dish, and because of the chickpeas, it has plenty of protein. But the best part is that it is not very fattening at all! (For more chickpea goodness, try this Moroccan hummus.)

Ingredients:

  • 400g Chickpeas
  • 5 Tea Leaves
  • 2 tsp. Cumin Seeds
  • 2 tsp. Garam Masala
  • ½ tsp. Cardamom
  • ½ tsp. Cinnamon
  • 2 tsp. Ginger Powder
  • 3 cloves Garlic, finely chopped
  • 1 large Onion
  • 2 medium Tomatoes
  • 250ml Water
  • 2 tbsp. Amchur Powder (dried mango powder)
  • Juice of 2 Lemons
  • 1 tbsp. chopped Coriander
  • Vegetable Oil
  • Pinch of Salt

Preparation Method:

  1. Rinse the chickpeas. Put them in a bowl, cover them with water, add the tea leaves, and soak them overnight or for a minimum of 8 hours. Soaking the chickpeas with tea leaves will give it a distinctive flavour.
  2. The next morning, remove the tea leaves, drain the chickpeas and cook them in a pressure cooker for 10 minutes.
  3. Remove the chickpeas and set them aside.
  4. Heat the vegetable oil in a large pan.
  5. Add cumin seeds and fry. Careful! They will crackle a bit.
  6. Add garam masala, cardamom and cinnamon. Fry on medium heat.
  7. Add the ginger and garlic and fry.
  8. Chop the onion very finely.
  9. Put the chopped onion in the pan and fry while quickly mixing. It helps to add a bit of salt at this point, as the salt will make the onion “sweat,” and it will cook faster.
  10. Chop the tomatoes very finely.
  11. Add the tomatoes to the pan. Stir slowly. Give the tomatoes time to get soft and mushy.
  12. Add the cooked chickpeas.
  13. Add the water.
  14. Stir slowly on a low heat. You will see it start to form a thick gravy. This will take about 8-9 minutes.
  15. Stir in the amchur and coriander slowly.
  16. Add a bit more salt to taste. The gravy should be getting quite thick.
  17. Drizzle a bit of lemon juice and stir for 30 seconds more.
  18. Remove from heat and serve hot.

Makes: Enough for 4 servings.
Takes: 40 minutes (plus 8 hours to soak the chickpeas)

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