Ashwini's Kitchen Unbox recipes

PADAWAL KAI (SNAKE GUARD) KOOT SABJI Making time: 20 mins, servings: 4 Ingredients  Padawal Kai (snake guard) - 2 medium Bengal gram (channa dal) - 1/2 cup  Onion - 1 medium green chili paste - 1tsp Turmeric - 1/4 tsp Salt to taste Oil - 1 tbsp Jaggary - 1/2 tsp  Grated coconut - 2 tbsp Coriander - 1tbsp kasuri methi - 1/2 tsp pressure cooker padawl kai and chenna dal for 1 whistle. For seasoning Urad dal - 1/4 tsp Mustard - 1/2 tsp Jeera - 1/2 tsp Hing - a pinch Curry leaves - 3-5 garlic - 3-5 finely chopped Preparation Pressure cooker chenna dal and snake guard for 1 whistle and keep aside. Heat the oil in a kadai. Add urad dal, mustard, jeera, hing, curry leaves, kasuri methi and chopped garlic saute for few seconds. Add onion and saute till golden brown. Add padawal kai, chenna dal mix well. Add turmeric, green chilli paste, jaggary and saute for 2 minutes. Add salt as per taste. Garnish with grated coconut, coriander and mix well.  Serve ho

MUSHROOM PUDINA MASALA Making Time: 20 mins; Serves - 2-3 Ingredients Fresh mushrooms washed and diced - 2 cups Onion - 1 medium sliced Tomato - 1 medium chopped Pudina - 1 cup chopped Green chilli - 4 chopped Garam masala - 1 tsp Red chilli powder - 1ts (as per required) Dhania powder - 1/2 tsp Mustard - 1/2 tsp Jeera - 1/2 tsp Kasuri Methi - 1 tsp Oil - 2 tbsp Butter - 1 tbsp Ginger garlic Paste - 1 tsp garlic - 3 clove finely chopped Badam paste - 2 tbsp  Coriander - 2 tbsp chopped For Puree Boil 2 tomatoes and peel the skin and puree it in a blender. Soak badam in a water for 10 minutes, and grind it in a blender to a smooth paste. Preparation Heat the oil and butter in kadai. Add mustard, jeera, ginger garlic paste, hing, garlic pieces, green chilli and saute for few seconds. Add onion, tomato and again saute till the onion becomes brown in color. Now add mushrooms and mix well. Now add pudina, red chilli powder, Dhania powder,salt and saute for

VEG CURRY Cooking time - 20 mins; serves - 2-3 Ingredients Paneer - 1 cup cut into cubes Potato 1 medium chopped Capsicum (green/yellow/red) 1 medium chopped Cauliflower - 1 cup cut into florets Peas - 1/2 cup Tomato - 2 medium chopped Baby corn kernels  1 cup Baby corn 1/2 cup sliced(Optional) Coriander - 1 tbsp For seasoning Mustard 1/4 tsp Cumin 1/4 tsp Garam masala - 1/2 - 1 tsp Ginger-garlic paste - 1 tsp Red chilli Powder - 1 tsp Turmeric powder - 1/4th tsp Jaggary 1tsp Oil - 2 tbsp Butter 1 tbsp (Optional) Salt to taste For paste Cashew 1 tbsp. Soak cashew nuts in a luke worm water for 10 minutes Coconut 2 tbsp Grind both the ingredients to a smooth paste Preparation Pressure cooker all the vegetables for 1 whistle and keep aside. Heat oil/Butter in a kadai. Add mustard, jeera. when splutters add ginger garlic paste saute for few seconds. Add turmeric and all boiled vegetables mix well. Add cashew -coconut paste to the kadai and mix well

SIMPLE and EASY PALAK RICE Ingredients Making Time - 20 Min No of Servings - 2 Take 15- 20 leaves of  Palak soak it for 2 minutes in a water, wash thoroughly until the soil clears. Keep it for Draining to drain excess water. cut the Palak into fine pieces and keep aside. R ice (white rice) soaked for 20 minutes - 1 cup Onion - 1 medium sliced Tomato - 1 medium chopped Green Chilies - 3-5 Garlic- 3-5 cloves Mustard - 1/2 tsp Jeera - 1/2 tsp Oil - 2  tsp Butter - 2 tsp Hing - 1/4 tsp Coriander - 2 tb sp Cashew and Dry fruits - 1 tb sp (Optional) Salt to taste Spices Cinnamon - 2 inch Clove - 2-4 Cardamom- 2 Long Pepper - 1 Procedure Heat oil in pressure cooker, add butter. Add mustard, jeera. when it splutters add green chilli, garlic, hing and all spices saute for 1 minute on simmer flame. Add onion and fry till translucent. Add chopped tomato and saute again. Add Palak pieces to it and saute again. Add rice and mix well. Add 1 1/4 cup water to the mix

Carrot Sponge Cake          Making time:  90 minutes INGREDIENTS 1 cup carrot, peeled and grated coarsely 2-1/2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. Salt 1/2 cup raisins 1/4 cup chopped dates (optional) 1-1/2 tbsp. butter or ghee 1 cup sugar 1/2 cup soft brown sugar 1 cup water1/2 cup orange juice or lemon sherbet 2-3 pinches grated nutmeg 1/4 tsp. cinnamon powder 2-3 pinches cloves powdered PROCEDURE Sift flour, baking soda and powder, salt together 2-3 times. Keep aside. Heat water, sugar, brown sugar, raisins, dates, fat, in a large saucepan. Bring to a boil; add spice powders, carrots, juice, simmer for 3-4 minutes. Meanwhile grease and prepare an 8"-9" loaf tin, keep aside. Add sifted ingredients to contents of pan. Mix with a wooden spoon till well blended. Bake in preheated oven at 200c for 8 minutes, and thereafter at 170o C for

Carrot Burfi   Making time:  45 minutes                     Makes:  750 gm Burfi approx. INGREDIENTS 500 gm carrots, grated finely 100 gm khova 300 gm. Sugar 3-4 drops kewra essence (optional) 50 gm ghee 1/4 tsp. crushed saffron strands slivered thinly 1 tbsp. each pistachios and almonds 1/2 tsp. cardamom powder PROCEDURE If using milk powder, run both powder and cream in a mixer to get a smooth batter-like mixture. Microwave (5 minutes on high, covered loosely) or steam over boiling water (7-8 minutes), till soft. Heat ghee in a heavy pan, add carrots, stir continuously and cook till it is like soft lump. Add grated or sieved khova or milk powder mixture, stirring continuously, again forming a lump. Meanwhile, prepare 2-1/2 thread sugar syrup, add cardamom, saffron, stir. Pour into carrot mixture, cook again add essence, mix. Cook till a lump is

Carrot Slices             Making time:  20 minutes                  Makes:  2 servings INGREDIENTS 3 carrots thick and juicy  2 green chillies finely chopped 1" ginger peeled and finely chopped ½ tsp. mint leaves finely chopped 1 flake garlic finely chopped  1 tsp. corn flour 1/2 tsp. white vinegar 2 tbsp. Water  1 tbsp. butter or oil  1/2 tsp. sugar Salt to taste. PROCEDURE Peel and slice carrots into round slices. Put them in plenty of boiling water. Cover and keep aside for 5 min Drain, and leave in colander till required. Heat oil in a saucepan. Add ginger, garlic, stir for a few seconds. Add green chillies, carrots, stir fry for 3-4 minutes. Make a mixture of water, vinegar, sugar, corn flour, mint, salt. Pour over carrots; stir till opaqueness of corn flour is gone. Serve hot as an accompaniment or a side salad with health packed meal.