6.21.2006

Ajanta Regional Feasts of India























1. Alu aur Sem ki Fali ( Green beans with Potatoes)
3 tbsp oil
6 to 8 garlic cloves, grated
1 pound green beans in 2" pieces
1 large potato cut similiar to the beans
1 spoon turmeric
3 tsp coriander powder
1 tsp red chilli powder
1 tsp mango powder
salt to taste

2. Sabzi Rangarang
Oil
1 tsp mustard seeds
6-8 cloves garlic
1 green chile pepper
1 inch ginger
2 medium onions finely chopped
3 tsp coriander powder
2 tsp mango powder
1 tsp turmeric
2 tsp cumin poder
2 tsp red chilli powder
2 tsp salt
3 medium tomatoes chopped
2 medium potatoes diced
2 carrots in 1/2" slices
11/2 pounds cauliflower florets
1/2 pound green beans

3. Hara bhara kabab
2 slices white bread
1 cup spinach coarsely chopped
1 cup frozen green peas
1/2 cup cilantro
4 medium potatoes
1 tsp salt
2 tsp ajwain seeds
green chile pepper to taste

4. Khumb jahanara
2 tbsp oil
8 to 10 medium cloves garlic
1 green chile
1 inch med piece ginger
2 medium onions
3 medium tomatoes
11/2 tsp salt
2 tsp coriander powder
2 tsp cumin powder
1 tsp turmeric
1 tsp red chilli powder
4 cups fresh spinach, chopped
3 tbsp chickpea flour
3/4 pounds shiitake mushrooms
1/2 cup cream
1/2 cup ground cashews

Heat the oil in a saucepot. When hot, add garlic , green chile and ginger. Saute for abt 30 seconds. Add onions and saute over med high to high heat for about 12 min, until translucent. Add chopped tomatoes, salt and all the spices. Cook for abt five minutes.

Add chopped spinach, stir and wilt.

Puree.

Add chickpea flour, mixing throughly with a whisk to make sure the flour does not become lumpy. Add mushrooms. Partially cover and cook another 10 min. Add whipping cream and ground cashews. Mix thoroughly and remove from heat.

5. Achari Baingan
2 pounds long eggplans
1 tsp salt
oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp nigella seeds
1 tsp fenugreek seeds
1 inch piece ginger
8 medium cloves garlic
2 medium onions chopped
4 medium tomatoes chopped
salt to taste
3 tsp coriander powder
11/2 tsp turmeric
11/2 tsp red chilli powder
crushed chile peppers

6. Bhendichi Bhaji
Bhindi with potatoes and mustard seeds

7. Masala Bhat( Rice with Goda Spice Mix)
2 tbsp oil
2 cinnamon sticks
1 tsp cloves
4 bay leaves
2 cups basmati
4 cups water
11/2 salt

Goda Spice Mix
Mix together, toast and grind
1/4 cup shredded coconut
2 tsp coriander seeds
1 tsp cumin seeds
1 dry red chile
1/4 cup cashew pieces sauteed
1/4 cup chopped cilantro

8. Goanese Green Pulav

2 tbsp oil
2 tsp caraway seeds
1 large onion
1 pound green beans trimmed
1/2 cup green peas
11/2 cups basmati rice
2 cups water
1 tsp turmeric
2 - 3 sticks cinnamon
6 bay leaves
1 cup coconut milk
salt to taste
whole peppercorns
1/2 cup roasted cashew pieces

9. Vendeka Masala Pachadi
5 tbsp oil
11/2 tsp mustard seeds
1 tsp cumin seeds
2 dry red chillies
11/2 medium onions finely chopped
2 medium tomatoes finely chopped
2 tsp coriander pwd
1 tsp turmeric
1 tsp paprika
11/2 tsp red chilli powder
11/2 tsp salt
3/4 cup coconut milk
3/4 cup yoghurt
1/2 cup ground cashews
curry leaves
2 pounds okra

Make the sauce and add sauteed okra to the sauce.

10. Bheh khumbi aur matar( Lotus root Mushrooms and peas in a caramelized onion sauce)
11/2 pounds lotus root
3 tbsp oil
2 inch piece ginger
4 medium onions , thinly sliced
2 tsp coriander powder
2 tsp cumin powder
2 tsp turmeric powder
3 tsp mango powder
2 tsp red chilli powder
salt to taste
1 cup green peas
1/2 pound shiitake mushrooms

Boil lotus root. Heat oil, add ginger , saute onions until brown. Add all the spices and salt and reduce heat and stir fry for abt 10 min. Add the sliced lotus root, peas and mushrooms and stir fry another 5 minutes.

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