Shwet's Sizzling Wok

A foodie's delight

Rajma Galouti Kabab

Soft and melt in the mouth Kababs !! Totally in love with this.. And it tasted better than non veg one’s which I had tasted in a restaurant.. Those were made of Lamb meat.. And to think of the fact these were made by red kidney beans.. Isn’t it amazing 😉

So here goes the story, I had soaked rajma beans to prepare rajma masala for dinner, and my hubby didn’t wanna have it !! Well, happens at times 😦 So what to do with soaked rajma beans was a big question. Wanted to make something interesting so that he eats and my rajma also doesn’t go in waste 😉 This recipe was really a life saver to me !! and to top it off, sooooooooo delicious !! Yummm.. This is  gonna be my next party starter when I have guests. 🙂 Try these beauties.. and let the people guessing 😉

Recipe Credits : Archana’s Kitchen

Ingredients

  • 1 cup rajma
  • 2 small potatoes, boiled and mashed
  • 1/2 cup paneer, crumbled
  • a small bunch of mint leaves
  • 1/4 cup cashew nuts
  • 1 inch piece of ginger
  • 2 to 3 cloves garlic
  • 1 green chilli
  • 1 teaspoon of rose water
  • a few strands of saffron
  • 1 teaspoon of garam masala powder
  • 1 teaspoon of chaat masala powder
  • 2 large onions, sliced & caramelized
  • 2 large tablespoons of gram flour
  • salt to taste
  • Ghee for cooking

Method

  • We will first soak the rajma for at least 8 hours. After the soaking period, cook the rajma along with salt until very soft. If you press the rajma between your fingers it should mash easily.
  • To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water. Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes. After 20 minutes of simmering, turn off the heat. Allow the pressure to release naturally. The rajma will continue to cook under the pressure that exists in the cooker. This will take another 15 minutes.
  • Once the rajma are cooked through completely, drain the excess water. We will now begin to make the Rajma Galouti Kababs.
  • We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food processor to make coarse mixture. Next add in the rajma and blend again into the mixture.
  • Add this kebab mixture into a large mixing bowl. Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.
  • Divide the mixture into equal portions. Shape the portions into round circular discs.
  • Our final steps is to cook the Rajma Galouti Kabab. To do that, preheat a pan and grease it with oil. Place the shaped Kebab portions on the preheated skillet. Drizzle a few drops of ghee over the kebabs and pan fry them on both sides until lightly crisp.
  • Proceed the same way to make the remaining Rajma Galouti Kababs. Place them on a serving platter and serve hot with chutney of your choice
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Patwadi

“Patwadi” Aka Besan Fudge !! These savory besan bites will truly leave you spell bound !! A Mahastrian specialty, It is usually served as a side dish, Or you can even make a curry outta it, I have still not explored the curry part 🙂  But gonna try it soon for sure. Again a quick and easy one, You see how lazy I am, I always go for recipes which can be done Jhatpat, Minimum time in the kitchen !! That’s my mantra 😀 But no compromise with Taste Boss !! And these are so very delicious.. Maybe next time you host a party, serve it as a starter and amaze your  guests 😉
I came across this recipe from my FB friend, Nutan Shenoy Kini,  She lives in Mumbai and She’s got an amazing array of Mahastrian recipes.. This one is from her treasures.. The moment I read the recipe, I was wanting to try this out. So here goes the recipe, Hope you guys enjoy it 🙂

Ingredients

  • Besan (Gram Flour) – 2 cups
  • Water – 2 cups
  • Green chilies – 10
  • Ginger-garlic paste – 2 tbsp
  • Cumin seeds – 1 tbsp
  • Salt to taste
  • Turmeric powder – 1/4 tsp
  • Asafoetida (hing) – 1 tsp
  • Oil – 2tbsp + to grease
  • Coriander leaves and scraped coconut – For garnish (I didn’t use scraped coconut, as I didn’t have it)

Method

  • In a bowl, whisk the besan, water, salt, turmeric powder together until it is well blended and smooth. Set aside
  • Dry roast the cumin seeds. Cool it, and grind it to a paste with green chillies.
  • Heat oil in a pan, Add the cumin paste and saute till fragrant, next add the hing and the ginger garlic paste and continue to saute for a minute more.
  • Now add the besan mixture, and cook on a low heat until it is well blended and homogenous, and a mass is formed.
  • Next, transfer this to a greased thali, and allow it to set for a while. Cut into desired shapes and serve, Garnished  with coriander leaves.
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Tawa Fried Brinjal

Hello foodies !! I know, I am posting after a really long time 😦 Really very busy these days. But didn’t wanna leave my blog empty, so here is a very simple starter I adapted from my friend “Sushma Mallya” whose got a brilliant blog, Do take some time to peek in her work, http://authenticfooddelights.blogspot.ae/2014/12/brinjal-tawa-fry.html.

I had a brinjal lying in my fridge since quite sometime, And didn’t wanna make “Bharta” as I had already done it sometime back (Well I can have bharta most of the time 😛 But I guess I need to spare my hubby isn’t it :D), Luckily I came across this recipe, This one’s a great way if you want to pep up your simple weekday meals, I served this along with some piping hot rasam, rice and pickles, Hmmm,,, Comfort food isn’t it 😉 Well, However much I experiment, I always find solace in rasams and dal, Healthy and even tasty !! 😀 Do give it a try and you wont be disappointed 🙂 Simple, yet so wonderful!!

Ingredients

  • 1 big Aubergine (cut into thin roundels)
  • 1 tbsp red chilli powder,
  • 1/4 tsp haldi
  • Rice flour – To Dust
  • Asafoetida – A generous pinch
  • Salt to taste
  • Oil – as required to toast
  • Coriander leaves for garnish

Method

  • Cut the brinjal into thin roundels . Spinkle salt, mix well and set aside for about 20 min,
  • Make a thick spice paste of chilli powder, haldi and asafoetida
  • Apply this paste on both the sides of the Aubergine roundels and keep aside for 5 – 10 mins.
  • Heat chapathi tawa drizzle with some oil, Now dust the brinjal with rice flour and fry on both side (on medium heat) till crisp .
  • Drizzle with some more oil if needed, Serve hot, garnished with coriander leaves

 

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Bhindi Masala

A quick and a tasty sabzi, I love the tangy flavor of the tomatoes in this,  My mom used to make bhindi with just dry spices for us (Without onions and garlic) , And it used to taste delicious !! I just wanted to try something new, So I added in some tomatoes and onions, and It turned out to be amazing, It was thoroughly enjoyed by my hubby, and of course Bhindi is the universal favorite of my family 😉 So here’s the recipe.
Ingredients 
  • 200-250 gms bhindi (Lady’s finger)
  • 1 medium size onion, chopped
  • 2 medium size tomatoes, chopped
  • 2 tsp ginger garlic paste
  • 1 tsp coriander powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • ½ tsp amchur powder/dry mango powder
  • salt as required
  • 1 tbsp oil
  • 1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
Method
  • Rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
  • remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
  • Heat oil in a pan, add chopped onions and fry till they become translucent, add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
  • Add the chopped tomatoes and saute till the tomatoes are soft and mushy.
  • Add all the dry spice powders one by one, stir well and saute for a minute.
  • Add the bhindi, 1/2 cup of water, cover and cook till the bhindi is done, Add salt.
  • Turn off the gas, Sprinkle the kasoori methi and garam masala,
  • Garnish with coriander leaves and serve hot as a side dish with rice or with roti.

 

1 Comment »

Masaledaar Chana

Masaledaar Chana” is my innovation from my “Chatpata Paneer” recipe 😛 with slight alterations. It makes a best starter or a side dish with rice or roti. Easy peasy recipe, Of course !! Am sooo lazy, so most of my recipes are quick and easy 😛

I made this on a weekend and served it as a side dish with Dal and Rice, It was an hearty meal, Well appreciated by my hubby and friends 😉

Here goes the recipe, Do give it a try, You wont be disappointed,

Ingredients

  • Kabuli chana – 1 cup (Soaked overnight)
  • Coriander powder – 1tbsp
  • Turmeric powder – 1/2 tsp
  • Chilli powder – 1/2 tbsp
  • Kasoori methi – 1 tbsp (crushed between your palms)
  • Mango pickle – 1 tbsp (chopped finely)
  • Coriander leaves – 1 tbsp (for garnish)
  • Cumin seeds – 1 tsp
  • Oil – 1 tbsp
  • Salt to taste

Method

  • Cook the soaked chana for about 6 whistles in a pressure cooker. Drain and set aside
  • In a pan, Heat oil, Add the cumin seeds. Once its splutters, add the coriander, turmeric and chilli powder and fry for half a min, be careful not to burn the masala.
  • Now add chana, 1 cup of water and salt, and cook for about 5 min, until the chana is slightly dry. Now add the mango pickle, and mix well. Simmer for a minute more.
  • Switch off the gas, Add the kasoori methi and garnish with coriander leaves. Serve hot with rice or roti.

Note : If you want it as a gravy, put in some more water, and do not cook till dry. Check the salt, as the mango pickle already has salt.

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Band Gobhi Ki Sabzi

A very simple cabbage stir fry, My mom used to make it for me before 🙂 I prefer making only this outta cabbage 😛 Otherwise its quite difficult for me to eat cabbage 😀 This recipe just needs basic ingredients from your kitchen shelf 🙂 So much of hassle or irritation, So when you are tired after a long day, Just rustle up this tasty stir fry and serve hot with some rotis 🙂

Ingredients

  • Cabbage (Chopped roughly) – About 3 cups (Apply 2 tsp of salt and set aside for 15 min)
  • Onion – 1 small (Sliced)
  • Hing (Asafotida) – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Coriander leaves – For garnish

Method

  • Heat oil in a pan, Splutter the cumin seeds, Fry onions till translucent.
  • Now add the turmeric powder, hing and the cabbage.
  • Simmer the heat, and add about 1/2 cup of water, Cover the vessel and cook the cabbage until done.
  • Now mix in all the powders (Cumin, coriander, chilli) and continue to cook for another 2 min.
  • Switch off the flame, Garnish with coriander leaves and serve hot.
2 Comments »

Mushroom Pepper Fry

Here’s presenting “Mushroom Pepper Fry” From the yummy state of Kerala.

I love “Kerala Cuisine”. Puttu Kadala, Appam stew, Fish molee.. The list can go on 🙂 I actually like that spicy punch which is found in Kerala food. I remember the times I had visited Kerala with my parents, I had got so addicted to Fish molee (a coconut based fish curry) that I ended up eating it everyday with rice 😀

Well now back to the recipe, This recipe is same as my “Peppery Mushrooms” with slight alterations, Just added a few curry leaves to give the authentic kerala touch 😛 As I am a great fan of curry leaves, love that flavor that comes in food when we add the curry leaves 🙂 So here goes the recipe, So very quick and easy.. Perfect party starter !! Or maybe you can even use it as filling for rolls or sandwiches 🙂

Ingredients

  • Mushroom – 2 packets (Sliced)
  • Peppercorns – 1 tbsp (Ground coarsely)
  • Capsicum – 1 (Sliced)
  • Garlic cloves – 6 (Chopped roughly)
  • Onions – 2 (Sliced)
  • Coriander Leaves – 1 tbsp finely chopped
  • Green Chilli – 2 (Slitted)
  • Salt – to taste
  • Oil – 1 tbsp
  • Curry Leaves – about 4-5

Method

  • Heat oil in a pan, Saute the onions till its translucent.
  • Now add the chopped garlic and fry for another minute. Next, add the green chillies and sliced mushrooms and continue to cook until the mushroom shrinks, And the water evaporates.
  • Now add the ground pepper powder, capsicum, salt and curry leaves and toss well. Simmer for a min more. (I added the capsicum at this stage, as I wanted it to stay crunchy)
  • Garnish with chopped coriander leaves
2 Comments »

Aloo Methi

As usual, It was a lazy weekend, And I was lazing around the whole time, But what to prepare for lunch was a major question 😛 Was no in no mood to go to the supermarket. A quick glance through the pantry, and there, some potatoes and methi leaves !! Started scanning through the recipes in google, and found this quick recipe. Also there was a theme in the food group which i follow in FB and found this apt for that theme 😀

This one’s a very yummy and quick recipe,  However I didn’t add too much of methi leaves as my hubby would not eat it then, and altered the spices according to my taste.

Ingredients

  • Potatoes : 4 medium (Cubed)
  • Onion : 2 (Sliced)
  • Sambar powder : 3 tsp
  • Chilli powder : 1 tsp
  • Lemon : 1
  • Olive oil : 1 tbsp
  • Cumin seeds : 1tsp
  • Methi leaves : 1 cup (roughly chopped)
  • Salt to taste

Method 

  • Soak the methi leaves in salt water for about 10 min to remove the excess bitter taste
  • Cut potatoes into cubes and apply a tsp of salt and set it aside for 5 min
  • Heat oil in a pan, Add the cumin seeds, Once its splutters, add in the sliced onions and fry until slight goldent brown
  • Now add the potatoes and keep tossing until its 3/4th done.
  • Add the sambar, chilli powders and salt, mix well.
  • Next, add the methi leaves and cook until the potatoes are done.
  • Switch off the gas, Squeeze a lime and toss. Serve hot as a side dish with Dal and rice or with some phulkas.
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Falafel

Falafel is a deep fried ball or patty made with ground chickpeas (kabuli channa), Falafel is a traditional arabic food, Usually served with pita bread which acts as a pocket, or wrapped in flatbread known as lafa.

So i guess now you all had a very good knowledge on falafel 🙂 isn’t it?

Its been like 8 months since I came to Dubai, I love all kinds of arabic food, mainly because it is bland. I relish bland food to spicy. I had first eaten falafel in an arabic joint, and really loved the taste of it, The flavour of fresh parsley as you bite into it is wonderful.

This recipe is typical arabic, because I found it in some arabic site 😉 hope you all relish it as much as I did. Good luck 🙂

Ingredients:

  • 1 cup chickpeas
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons of fresh parsley, chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons corn flour
  • Salt to taste
  • 1 tsp pepper
  • Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, pressure cook till done.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball.

Fry until golden brown (5-7 minutes).

Serve hot with pita bread and tahini sauce 🙂 or relish just the way it is..

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Aloo Jeera Roast

Quick and easy, ready in a jiffy, and very very tasty.. Doesn’t it sound good? 🙂 Well Yes, Definitely, We ladies sometimes would love to spend minimum time in the kitchen and this recipe is for one of those laid back and lazy days.. Enjoy…

Ingredients

Potatoes, cubed – 3 large
Olive oil – 2tbsp
Turmeric powder – 1/2tsp
Cumin seeds – 2tsp
Coriander powder – 1tbsp
Cumin powder – 2tsp
Red chilli powder – 2tsp
Amchur powder – 2tsp
Salt to taste
Fresh Coriander leaves for garnish

Method

  • Heat oil in a pan, add the cumin seeds, When it begins to change color, Add turmeric powder and cubed potatoes and toss well.
  • Keep frying and add salt, coriander powder, cumin powder and red chilli powder. Sprinkle little water to avoid scorching and roast till potatoes are done
  • Finally add amchur powder and coriander leaves. Mix well. Serve hot
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