Roochis

Butter Cookies / Benne Biscuit

2011-11-18T15:43:00.001-08:00

Benne Biscuite as known in Karnataka which is a popular snack from the bakery. I never attempted to even guess what the ingredients in this would be way back when I was in India. Lately was quite longing for something sweet but not too sweet and home made, I chose to make Benne Biscuit, Benne as in Butter in Kannada, however for preparing this I didnt use butter but oil.

Benne Biscuit / Butter Cookies

Ingredients :

Maida : 2 cups (All purpose flour)
Powdered Sugar : 1 and qtr cup (or a little more as per your taste)
Cooking Oil : 3/4th cup (or a table spoon more)
Baking powder : 1/4th tsp
Salt : 2 pinches

Methods of preparation :

Mix Maida, Powered Sugar, Baking powder and Salt in a bowl well.
Add oil little by little to the above and mix.
The consistancy should be more of coarse mix and not like chappati dough.
Check with a small amount of mixture if it holds together, if so then you are good to go.
Make small rounds and place on a greased tray.
Preheat the oven and bake the above at 375°F or 175°c.
Bake for 12 to 15 min, check if the lower side has darkened just a little and you see some cracks on the top.
Allow it to cool and enjoy.

Note : Use oil sparingly, just enough for the flour to bind, excess oil in dough would harden the cookies.
          Atleast 12 to 15 min baking time is required, else the dough in the center would not be baked.
          Place the tray in the center of the oven.
          If you dont have confectioners' sugar or icing sugar then just grind the usual sugar in a mixer.
Also Known as : Venne Biscuit, Butter biscuit
Variations : Indian Bakeries use vanaspati / dalda instead of oil
                  You can use unsalted, colourless butter instead of oil.

Creamy Veg Soup

2011-06-29T10:28:00.000-07:00

Various vegetables are cooked together and All purpose starch is added to make it thick and spiced with pepper and salt. Its a great dish for toddlers and kids

Creamy Veg Soup

Ingredients :

Potato : 1 No
Zuccini : 1/4 or 4 to 5 slizes
Broccoli : 4 to 5 florets
Cauliflower : 4-5 florets
Carrots : 1 No
All purpose flour : 1 tsp
Olive oil : 1 tsp
Bread : 2 slices
Salt and pepper to taste

Method of preparation :

Pressure cook all the vegetables with enough water till it gets soft.
Stain the water and blend the veggies to a fine paste in a blender / juicer. (preserve the water).
Heat oil in a sauce pan and add all purpose flour and fry for less than a minute.
Add the blended veggie paste and strained water, slat and get it to boil.
Add additional water if its too thick. Add pepper at-last,remove from flame and serve with bread crumbs.
Optionally season with dried/fresh spring onions while serving.

To make the bread crumbs : Put the bread into the toaster in high and once done, cut into cubes.

Note : You can add any combination of vegetables, make sure to add potato to get the thickness.
Also Known as : Vegetable Soup, Mix Veg Soup, Potato vegetable soup, Healthy Vegetable soup, Veg soup for kids
Variations : You can make bread crumbs by frying in oil also.

Veggi Lasagne with white sauce

2011-04-10T08:56:00.000-07:00

Lasagne is a one pot meal and a comfort food with lots of vegetables in it. It takes around 1 hour to make this dish.

Vegetable Lasagne

Ingredients :

Pasta sheets : 8 Nos.
Olive Oil : 4 tbsp
Carrots : 2 Nos. very finely chopped
Broccoli: 10 florets chopped
Zuccini : 1 No chopped
Onion : 1 No. large chopped
Bell pepper : 2 Nos. (capsicum) chopped
Spinach : 200 gms (2 cups) forzen / fresh
Garlic: 4 cloves minced
All purpose flour : 3 tbsp
Milk : 3 cups
Parmensan Cheese : 1 cup
Ricotta Cheese - 1 cup shredded
Mozzarella Cheese - 1 cup shredded
Salt to taste
Pepper pwdr : 1/2 tsp

Method of preparation :

Preheat over to 350 degree .
Boil water in a large vessel and add salt and lasagne and cook for approx 12 min (or as per pack instruction)
Drain water, run cold water and keep aside.
Heat 2 tbsp of oil in a pan and add onions and fry for a min then add rest of the vegetables, salt and saute for 6 to 7 min and keep aside. (veggies)
Take all purpose flour in a deep pan and whisk in milk slowly till the lumps are removed and bring it to boil in medium flame make sure to keep stirring else it would turn brown. Add more milk if you need.
Once the above mixture thickens add Parmesan cheese, salt and pepper and bring it to boil.
Add 1 cup of spinach and stir well. Keep aside. (white sauce)
Now take a greased backing try and spread in the following:

Spinach spread white sauce, Lasagne sheets
Veggies and white sauce, Lasagne sheets
White sauce veggies and shredded Ricotta cheese, Lasagne sheets
Top with spinach, mozzarella cheese and some Parmesan cheese.

Bake this in a preheated oven at 350 degrees covered with Aluminum foil for 20 min
Remove Aluminium foil and bake for 20 min or until the cheese turns brown.
Cut it into required size and serve.

Note : Do not put 2 pasta sheets one above the other. The white sauce should be thick enough.
Also Known as : Lasania, Lasagna, Lasaniya, Pasta sheets veggi, Lasagne vegetable noodles
Variations : You can add some chilli flakes on top if you want it spicy like our Indian way.

How to preserve Coriander Leaves ?

2011-04-08T08:46:00.000-07:00

I have had tough time preserving Coriander leaves, most of the time I buy these in specialty shops and by the time I finish using half would be rotten. I learnt this method of preserving coriander leaves from a friend in Germany but started to make use of it now when I regularly buy them. It lasts fresh for more than 10 to 12 days.

Coriander Leaves sitting in the fridge for 11 days

Required :
Coriander Leaves : 1 bunch
1 Jar : 4 to 5 inches high or a Glass
How to do it :
Quick Version
Chop off roots from stem and put into a jar with 1.5 inch water and leave it in the Vegetable tray of the refrigerator.

Detailed Version :

Un-tie the coriander bunch on a sheet of paper and chop out the roots if any.
Remove brown or rotten leaves
Take out any stems which are very short and use these in next days.
Put the rest of the leaves together in the Jar which has 1.5 inches of water.
Water should be just a little above the bottom tip of the stem.
Keep this in the vegetable tray of the refrigerator. Take required quantity while cooking, wash and use.

New Batch of Coriander Leaves from Market

Note : Do not take a lengthy Jar, when there is just a few stems left, it would fall into the water.
Leaves that are not so fresh would turn fresh when preserved in the refrigerator.
Also Known as : Preserving Cilantro, Kothambiri, Kothamili, Kothamilaku
Variations : If your veggi tray is not big enough, then put a transparent cover on the leaves and store it in the bottom of the fridge

Entry for > "Herbs and Flowers in my Platter"

Coriander Chicken (dry/gravy)

2011-04-07T12:49:00.000-07:00

A little different from the usual chicken curry. Fresh Coriander leaves is ground into a fine paste to get a green gravz. Goes good with chappati, naan, roti and also rice. This can be made dry or gravy depending on what you serve with.

Ingredients :
For grinding

Green Chillies : 4 Nos.
Coriander leaves : 1 cup

Cashewnuts : 10 Nos or 3 tbsp of Fried grams
Coconut grated : 2 tbl spn

Grind Chillies and Coriander leaves with a little water and keep aside.
Grind Cashew and Coconut with little water and keep aside.
For Curry :

Chicken : half kilo (boneless or with bone)
Cumin Seeds : 1 tea spn
Coriander powder / Hand crushed coriander : 1 tbl spn
Ginger garlic paste : 1 tbl spn
Turmeric : half tea spn
Oil : 2 tbl spn
Chilli pwder : 1 tsp (optional)
Salt

Method of preparation :

Heat oil in a nonstick pan and add cumin seeds.
Once they splutter add coriander powder, ginger garlic paste stir it once.
Add ground coconut paste and fry for a min.
Now add ground coriander paste, turmeric and salt. Fry for 4 to 5 min now add chicken and close lid.
Keep stirring occasionaly and let the chicken cook well in low flame for about 20 min (add water in regular intervel when needed for the chicken to cook).
Add chilli powder to spice it up more. Once the chicken is cooked soft remove from flame and serve.

Note : You can add a cup of yogurt while cooking chicken.
Also known as : Kotamali Koli Kari, Kothambari Chicken, Coriander Chicken Masala
Optional : You can squeeze in few drops of lime juice once the dish is done.

Tomato Dosa and Ginger Chutney

2011-04-04T11:57:00.000-07:00

A variation of Dosa to make it attractive to kids and a change for grownups too than the plain dosa. Colourful and flavorful with the tomato tangy flavor in dosa makes it yummy.
Fresh Ginger is fried and ground with tamarind pulp to make a tangy chutney which is strong in flavor. So serve little at a time.

Method of preparation :
For Ginger Chutney

Ginger : 5 inches
Jaggery : 1/2 inch cube
Dry red chillies : 1 No
Tamarind : to extract 1 tbsp thick pulp
Salt to taste
Oil : 1 tsp

For Dosa

Dosa Batter : 2 cups
Tomato Puree : 1/2 cup
Ginger paste : 1 tbsp
Green Chillies : 2 to 3 Nos.
Cumin Pwder : 1 tsp
Ghee / Oil

Method of preparation : Ginger Chutney

Soak Tamarind for a few min in water and extract thick pulp
Chop ginger into small pieces, heat oil in a pan and fry it for a min and get this to room temp.
Add all the ingredients into a blender and blend it into a fine paste. Add water to adjust consistency.
This chutney has a strong ginger flavor and is tangy goes well with Idli and dosas

Method of preparation : Tomato Dosa

Mix all the ingredients listed above. Add more or less tomato puree according to your taste.
Heat a skillet and pour one laddle full of batter and spread it in circular motion evenly and as thin as possible.
Add a tbsp of ghee and turn it on to other side after am min. Let it cook for a min and serve hot.

Note : You can grind 2 tomatoes if you dont have puree. Dont over fry ginger for chutney as it turns bitter
Also Known as : Allam Pachidi, Tomato Omlet, Thakkali Dosai

Mung bean powder

2011-04-01T07:17:00.000-07:00

Mung bean is roasted and finely ground and spiced with pepper and salted. This tastes eternal and goes great with Rice and Ghee / Oil and also with Dosa. Its a quick to make recipe and has a shelf life of months.

Ingredients :

Whole Moong : 250 grams
Pepper powder : 1 tbsp
Salt to taste

Method of Preparation :

Roast whole moong in a pan till it turns golden.
Bring it to room temperature and grind in a spice grinder / coffee grinder / mixer till its fine.
Add pepper powder and salt at last and once the mixture comes to room temperate store in airtight container.
Add oil or ghee and serve for Dosa / Idli. You may want to add extra salt while serving with idli along with ghee

Note : Add less salt as you might not need much salt when you serve this for dosa.
Also Known as : Patchai pairu podi, pesra podi, pappu podi, Idli podi, Moong Powder, Green Gram podi

Nudeln Vegetarisch Auflauf / Pasta Casserole

2011-03-30T21:28:00.000-07:00

Auflauf is something which is cooked or baked in a vessel and served in the same. Auflauf is in German and usually known as Casserole. I learn this from a dear friend of mine in Germany. Here I have used Penne Rigate Pasta and Hollandish Sauce with vegetables.

Ingredients :

Penne Rigate Pasta : 120 gms
Brocolli, Carrots, Potatoes - 200 gms together
Hollandish Sauce mix - 1 Pack
Whipped Cream - 5 tbsp
Milk - 1 cup
Garlic - 1 tbsp
Onions - 2 Nos.
Pepper - 1/4 tbsp
Italian Seasoning - 1/2 tsp
Cheese grated - 1 cup (I used Gaud)
Capsicum - 1 Small
Olive Oil - 1 tbsp
Salt to taste

Method of preparation :

Cook Pasta as per the instruction on the pack, add 1/2 tsp salt while cooking and drain water.Keep aside
Cook Mixed vegetables till they are 3/4th cooked and drain water. Keep aside
In a Pan heat oil and add garlic then onions and fry for a min.
Add Hollandish sauce powder with milk and cream and salt if required.
If you are using creamy hollandish sauce you can skip whipped cream.
Bring it to boil, this should be saucy and not too watery. Boil for a few extra minutes if its watery.
Add Italian seasoning, pepper and keep aside
In a baking tray spread the pasta and then add cooked vegetables and pour the sauce on it.
Lift the tray and shake it or use a fork to spread the sauce. Arrange capsicum pieces on it.
Spread the grated cheese allover this so that it forms a layer and covers.
Bake it for 25 to 30 min in a pre heated oven @ 350 deg.
Serve hot

Note : The above preparation serves 3. Do not put the pasta layer on top as it turns out hard due to heat.
Also Known as : Pasta Casserole, Veg Pasta Casserole, Italian Pasta, One Pot Pasta Meal
Variations : Add vegetables of your choice. You can substitute hollandish sauce with your choice of sauce.

BhinDi Stir Fry

2011-03-25T15:48:00.000-07:00

Okra known as Bhindi in Hindi is finely chopped and fried with some onions and spiced with chilli powder goes well with Phulka / Chappati or with White Rice and Dhal / Rasam

BhinDi Fry

Ingredients :

Okra : 1/2 kg (frozen / fresh)
Onion : 1 No.
Mustard seeds : 1/2 tsp
Turmeric : 1/4 tsp
Chillipowder : 1/2 tsp
Salt to taste
Oil 1: tbsp

Method of preparation :

Wash Okra in water and pat it dry with a kitchen towel / cloth and cut into thin slices.
Heat oil in a wide pan, add mustard seeds when they splutter add onions,turmeric and fry for min.
Onions should not be fully fried, now add chopped Okra, salt and mix and let it cook in medium flame.
Mix occasionally, it might 10 - 12 min for Okra to be done.
Add chilli powder mix well, remove from flame after a min and serve.

Note : As you start frying, the stickiness in the Okra would be removed.
Also Known as : Ladies Finger Fry, Okara Fry, Bendakaya Palyam, Bendekai palya, Vendaka Varuval
Variations : You can add grated coconut for garnish

Egg Stew

2011-03-25T07:54:00.000-07:00

Boiled eggs are added to thin spiced coconut sauce which goes well with Idiappam and Appam and garnished with fresh cilantro leaves.

Ingredients :

Eggs : 5 Nos
Onion : 1 No (finely chopped)
Tomato : 1 No (finely chopped)
Fennel seeds : 1/2 tsp
Mustard seeds : 1/2 tsp
Turmeric : 1/4 tsp
Salt to taste
Cilantro for garnishing

To grind :

Coconut : 4 tbsp
Fennel seeds : 1/4 tsp
Chilli powder : 1/2 tsp
Green Chillies : 3 Nos.
Ginger : 1/2 inch
Garlic : 3 pods

Method of preparation :

Boil water in a vessel and add egg and cook for 10 min. Drain hot water, run cold water on eggs and remove skin and cut into half - keep aside.
Grid the ingredients listed above for grinding. Make it as fine paste as possible.
Heat oil in a pan, add mustard and fennel seeds once they are done add onions and fry till golden brown
Add tomatoes and cook till it turns mushy, now add the ground mixture, turmeric, salt, lots of water and let it boil for 10 to 12 min.
The sauce should be watery a little thicker than rasam, adjust water accordingly, check taste and add boiled eggs and garnish with cilantro. Close it with a lid and keep it aside for 5 min before you serve.

Note : Garnishing with fresh cilantro leaves gives a nice taste and aroma to the stew
Also Known as : Egg curry for idyappam, Egg stue, sauce for idiyappam, side dish idiyappam

Paneer Kaati Roll

2011-03-20T18:24:00.000-07:00

Indian wraps called as kaati rolls, is Indian flat bread filled with paneer and potatoes spiced up with onion and tomato garnish.

Ingredients :

For wrap

Maida : 1 cup
Wheat flour : 1 cup
Salt 1/2 tsp
Oil : 2 tbsp

For FillingPaneer : 1/2 of a cube

Potatoes : 1 No (small)
Ginger Garlic Paste : 1 tsp
Coriander Powder : 1 tsp
Chilli Powder : 1 tsp
Cumin Powder : 1/2 tsp
Turmeric Powder : 1/4 tsp
Tomato : 1 No (medium size)
Onion : 1 No
Egg : 2 or 3 Nos.
Oil : 1 tbsp
Salt to taste

Method of preparing wrap :

Mix all the ingredients for the wrap except oil and add water and make it into a soft dough
Add oil on it and knead for 2 min and set aside for 15 min. (I kept it overnight)
Make rounds with the dough and roll it thin but large. You may fold it and roll again.
On a wide pan put the rolled wrap and once its done on one side flip, add oil and turn
Do the same on the other side, flip and now pour half egg on this and spread.
If the wrap is bubbling then take a fork and blow out the bubble before poring egg.
In a min turn the wrap so that the egg gets cooked and remove from flame.

Method of preparing Filling

Finely chop onions and tomatoes, cut the paneer into small pieces or use hand and make it into small chunks
Boil Potato and shred it.
Heat oil in a non-stick pan, add onions and fry till golden brown, add ginger garlic paste, turmeric and saute.
Add tomatoes and fry till they turn mushy.
Add Chilli powder, Cumin Powder, Coriander powder, salt and 4 to 5 tbsp water and let it for a min
Now add shedded potatoes and paneer and mix well.
For a finishing touch add few drops of lemon juice if you wish

Take around 3 tbsp of filling and put it vertically on side of the wrap, add some fresh onions and tomatoes and roll it.
Cover one side with aluminum foil so that its easy to eat particularly when its for lunch box.
Pack / Serve with ketchup / tangy sauce

Note : Dont over cook potatoes, shredding wouldnt be possible.
Also Known as : Paneer Chappati Roll, Potato wraps, Paneer wraps, Veg wrap, Chappati with filling
Variations : You can omit potatoes . You can omit egg, instead add some mint chutney if its for immediate serving.

Jiffy Prawn Pepper Fry

2011-03-19T12:22:00.000-07:00

Prawns are cooked with fried onions and spiced up with pepper and salt to make a Jiffy Prawn Pepper Fry

Ingredients :

Prawns : 200 gms ( I used Medium sided frozen)
Onion : 1/2 No.(finely chopped)
Turmeric : 1/4 tsp
Garlic powder : 1/2 tsp (or 1/2 tsp garlic paste)
Pepper : 1/2 tsp (crush it into coarse powder)
Oil : 1 tsp
Salt to taste

Method of preparation :

Heat oil in a non stick pan and add onions, salt and turmeric
With in a min add defreezed prawns and garlic -close with a lid/.
In a min stir it and leave without lid for 2 more min on medium flame and add pepper powder
Take a fork and prick into the prawns and check if its soft enough.
Remove from flame and serve

Note : Do not over cook the prawns as it turns to become rubbery / hard. Add prawns even when the onions are not fried else when prawns are getting fried, onions would turn black. Add as less oil as possible.
Also Known as : Shrimps Fry, Era Varuval

Egg Tomato Curry

2011-03-17T19:16:00.000-07:00

One jiffy curry which goes with Indian bread, made with broken egg mixed in Tomato curry.

Ingredients :

Eggs: 3 Nos.
Tomato : 3 Nos / 1 cup tinned diced tomatoes
Onions : 1 No. (large - finely chopped)
Chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Bay leaves : 2 Nos.
Mustard seeds : 1/2 tsp
Peas : 1/2 cup (optional)
Oil : 1 tbsp
Salt to taste

Method of preparation :

Heat Oil in a wide pan, add bay leaves and mustard seeds once they splutter add onions and salt
When onions turn golden brown add tomatoes and fry till they turn mushy add chilli powder and mix
Move this to one side of the pan, pour the eggs on the other side and let it fry.
Once the egg is appropriately fried, add cooked peas and mix everything together.
Give it all a good stir and serve.

Note : Fry the eggs well as it would not get cooked much once you mix tomatoes with it.
Also Known as : Broken Egg Curry, Guddu koora, Mutta Thakkali, Egg Drop Tomato masala
Variations : Peas is optional.

Methi Chicken Masala

2011-03-13T20:17:00.000-07:00

Chicken is cooked with fresh fenugreek leaves, onions and tomato to make a tasty Methi Chicken Masala that goes well with Indian Bread like Chappati, Naan, Roti and also Rice

Methi Chicken Masala

Ingredients:

Chicken : 200 gms (boneless cut into small pieces)
Potato : 1 No ( chopped as the same size of chicken pieces)
Onions : 2 Nos. (finely chopped)
Tomato : 2 Nos (finely chopped)
Fenugreek leaves : 1 bunch (or 4-5 cubes)
Yogurt : 2 tbsp
Cumin seeds : 1 tsp
Coriander powder : 1 tbsp
Chilli powder : 1 tsp
Turmeric : 1/4 tsp
Green Chillies : 4 Nos.
Ginger Garlic paste : 1 tbsp (or use G&G powder)
Cashewnuts : 5 Nos (make it into powder)
Garam Masala powder : 1/2 tsp
Oil : 2 tbsp
Salt to taste
Method of preparation :
Add some water to yogurt and whip it well and keep aside.

Method of Preparation

Heat Oil in a wide non stick pan and add cumin seeds.
When cumin turns colour, add chopped onions and little salt and fry till golden brown.
Add ginger and garlic paste and fry for a min before you add chopped tomatoes.
Once the tomatoes turn mushy add fresh chopped fenugreek leaves, coriander, turmeric and chilli powder.
Close the lid and cook for 4 to 5 min, now add whipped yogurt and let it cook for another 2 to 3 min.
Add Chicken and Potatoes, mix well and close lid and cook it in medium heat for about 6 to 7 min.
Check if there is enough water for the chicken to cook else add some water.
Add Cashew powder cook for another 5 min without lid till chicken is cooked soft enough.
Add garam masala and adjust taste. Methi Chicken Masala is ready to serve.

Note : You can add kasuri methi if you do not have / have enough Fenugreek leaves (taste differs)

Also Known as : Fenugreek Chicken Masala, Methi Murg Masala, Menthayala kodi koora, Venthiyakeerai Koli Kari.
Variations : Add some fried cashewnuts when the gravy is done.

Indian Grocery in Aachen, Germany

2011-03-08T20:24:00.000-08:00

Finding Indian Shops in Aachen, Germany for someone who is new to the city is quite a challenge which we faced a few years ago. Somehow cannot get proper details on google search. Therefore thought I shall put in some details which would be helpful for Indians coming to Aachen. I have also recommended what to buy where in terms of quality and also value for money. In all these shops we get almost the same variety but there is difference in price.

There are just a few Indian shops or Grocery stores in Aachen mostly near Bushof.

Srilankan owning : Nagammal Markt, Jülicher Straße 4, 52070 Aachen, Ph : 0241 538954
We get : Spices, Dhal, Rice, Indian Vegetables, Indian Greens, Fish, Mangoes during season
In this shop almost everything is overpriced so I wouldn't prefer to buy.
Good Buy : Idli Rava what I would buy in this shop which cant be got in other Indian shops.

Punjabhi owning : Raja Markt, Alexanderstraße 82-84, 52062 Aachen, Ph : 0241-4008055
We get : Indian Spices, Dhal, Atta, Rice, Green Chillies, Vegetables, Pickles, Tamarind, Ginger, Fresh Samosa
This was my preferred Indian Shop for shopping where the prices were nominal.
Good Buy : Chappati Atta, Basmati Rice, Dhals, Spices, Green Chillies, Curry Leaves, Okra
Here a lady does eyebrow threading on Saturdays. They take order of food for parties and the food tastes as bad as it could be.

Punjabhi owning : Century Foods, Hansemannplatz 1, 52062 Aachen, Ph : 0241-4018325
We get : Indian Spices, Dhal, Atta, Rice, Green Chillies, Few vegetables, Pickles, Fish
Here the prices are little higher than Raja Markt, only those which was not found in Raja I would prefer to buy here. I would buy small Indian Brinjals here and Raw Banana here.

Hallal Markt, Stiftstraße, Aachen Near C & A
This is turkish supermarket where many Indian stuff can be found. Especially Vegetables are a good buy here, especially Mint leaves, Coriander leaves are quite cheap, Chicken and Lamb can be found.

One can buy vegetables and grocery in Vaals, Netherlands where shops are open even on Sunday and its quite cheaper than in Aachen. Shops can be found right in the border.

For those who are looking for Idli Rice its a disappointment, atleast for me it was so. I used to buy it from Köln in the Indian shops there.
Rava / Suji / Semolina is known as Greiß in German and can be found in German Supermarket itself. Weichweizen variety is good for making idli / upma and Hartweizen is much fine which is like chiroti rava

Note : There are few more Indian shops though which I have not covered here.

Tags : Indian Spices Aachen, Indian shops in Aachen, Indian Stores in Aachen, Indische Lebensmittel Aachen, Indian grocery near Maastricht, Indian Super Market Aachen Germany.

Tangy Onion Stuffed Brinjal

2011-03-04T10:47:00.000-08:00

This is one of varieties of stuffed brinjal which is tangy and stuffed with ground spices and onion. Can be served with Rice and Rasam or Rice and Dhal.

Tangy Onion Stuffed Brinjal

Ingredients :
Brinjal : 6 Nos. (baby eggplant)
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Urad Dhal : tbsp
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Curry leaves : 1 string
Onion : 1 large (grated)
Turmeric powder : 1/4 tsp
Tamarind : 1 inches
Oil : 3 tbsp
Salt to taste
Method of Preparation :

Slit Brinjal vertically to see a plus when u hold it. Dont cut it completely so that it can be stuffed.
Soak tamarind and extract thick pulp
Roast Mustard seeds, Urad Dhal, Cumin seeds and powder it.
Heat oil in a pan, fry onions, with salt and include the powder along with turmeric, chilli powder and coriander powder and tamarind.
Stuff the above mixture into the Brinjal. Retain the remaining stuffing mixture.
In another pan heat oil and add curry leaves and slowly arrange the stuffed brinjal and pour the remaining mixture along with half glass of water, close lid and cook. Turn it once so that the other side of the brinjal is cooked.
Remove from flame and serve with Rice and Dhal.

Note : Do not add too much of tamarind. You can fry chopped onions and grind instead of grating.
Also Known as : Pulla Gutthi Vankaya , Puli Yennai Katharikka, Badanekai huli

Idiyappam

2011-03-01T09:56:00.000-08:00

Idiyappam is a variety of home made noodles made with rice flour. There are various ways of making this, my Mom soaks rice, grinds it and then makes idlis and then press them with mould on the other hand Mom inlaw washes rice, dries it, makes dry flour steams and stores the flour for making idiappams later. However I use a simple method and here goes the recipe.

Idiapam /Idiyappam

Ingredients :

Rice Flour : 1 cup
Water : 2 cups
Salt to taste
Oil : 1 tbsp

Method of preparation :

Fry Rice flour for 4 to 5 min in medium flame and keep aside.
Bring water to boil in a nonstick vessel and add salt, oil.
Slowly drop the rice flour while stirring it such that no lumps are formed.
Reduce flame and stir till it tuns to a soft dough almost like chappati dough which would be good enough to press.
Grease the kitchen press and fill it with the dough and press it on to greased idli plate in circular motion (use idiappam plates if you have)
Steam it for 10 min and serve hot with stew of your choice
It can be served with coconut milk and sugar too.

Note : Make sure the dough is not too soft. Do not oversteam as it makes the Idiyappam hard. The mould you use should have small holes to get thinner noodles.
Also Known as : Janthakulu, Noolappam, Rice Noodles, Idyappam, String Hoppers, Noolputtu
Variations : Use store brought Idiyappam mix to avoid frying of rice flour.

Simple Egg Fried Rice

2011-02-09T13:49:00.000-08:00

Finely chopped vegetables are fried and mixed with Rice and Egg.
Another addition to Lunch Box ideas and its a one pot meal. I have added some time saving idea for those who cook early in the morning.

Ingredients :

Rice : 2 cups (approx 200 gms)
Butter : 1 tbsp
Egg: 3 Nos.
Beans : 1/2 cup
Carrots : 1/2cup
Onions : 1 No.
Capsicum : 1 No.
Fresh Chives : 3 roots or 1 tbsp dried
Green Chilles : 4 Nos.
Ginger : 1/2 inch
Oil : 2 tbsp
Salt to taste

Method of Preparation :

Cook rice with some butter so that the rice is not sticky and refrigerate.
Finely chop carrots, beans and capsicum

Can be previously cut and refrigerated for quick cooking.

Finely chop ginger, chop onions lengthwise, slit green chillies and finely chop chives.

Heat oil in a wide pan add ginger and green chillies
After a min add carrots and beans when its half cooked add onions, chives and capsicum.
After a min add salt, rice and mix well by tossing the pan.
Move this to one side of the pan and drop 3 eggs on the other side of the pan and scramble.
When the egg gets a little hard include it with rice and mix well.
Adjust salt and its now ready for packing. Tomato Sauce goes well as side dish.

Note : You can add Tomato ketchup or sauce while tossing. Rice has to be warm / cold not hot.
Also Known as :Vegetable Rice
Variations : Add little white pepper for a varied taste.

Potato Cauliflower Curry with Garnished Rice

2011-02-08T13:13:00.000-08:00

Jeera Garnished Rice packed with Potato Cauliflower added with heavy wiping cream to make it saucy.
Lunch Box Recipe takes around 25 min

Ingredients :
For Garnished Rice

Rice : 2 Cups
Fennel seeds : 1 tsp
Bay Leaves : 2 Nos.
Cloves : 2 - 3 Nos.
Oil - 1 tbsp
Green Chillies - 4 Nos.
Half cup - finely chopped carrots and beans (optional)
Salt to taste
Butter : 1/2 tbsp

For Curry

Cauliflower : 1 cup
Potatoes : 2 Nos.
Onion : 1 No
Tomato : 1 No. or Tinned diced half cup
Jeera : 1/2 tbsp
Ginger garlic paste : 1 tsp together / 1 tsp powder
Oil : 1 tbsp
Turmeric : 1/4 tsp
Chilli Powder : 1/2 tbsp
Coriander Powder : 1/2 tbsp
Heavy wiping cream : 1/4 cup
Coriander Leaves for garnishing
Salt to taste

Method of preparation :

Wash and keep rice in electric rice cooker. Add finely chopped carrots / beans.
Heat oil in a pan, add bay leaves, cloves and fennel seeds fry, add green chillies chopped length wise.
Once it fries add it into the rice cooker along with salt and butter.
Give a stir and close lid.

For Curry finely chop onions and tomatoes.

Cook chopped Cauliflower and Potatoes in the microwave for 6 min.(Add little water)
Heat Oil in a pan, add Jeera once it fries add onions with some salt.
When onions turn translucent add ginger and garlic paste, tomatoes and fry till it gets mushy.
Now add turmeric, chilli powder and coriander powder.
Add cooked vegetables along with remaining vegetable cooked water, stir well.
Finally add cream and coriander leaves stir for a min
Rice would be ready by now - ready to pack.

Note : Adjust gravy thickness as you need by adding water
Also Known as : Aloo Gobi Sabzi
Variations : Add peas for the curry / fresh peas for the rice.

Methi Pulao

2011-01-26T07:11:00.000-08:00

This is my first entry for the New LUNCH BOX varieties that I would be coming up with in Roochis.
Rice cooked with Methi Leaves and whole garam masla spiced up with fresh green chilles and chilli powder.

Ingredients :

Basmati Rice 1.5 cups
Methi Leaves : 1 cup
Onions : 1 No.
Tomato : 1 No. big
Green Chilles : 3 Nos.
Whole Garam Masala - 2 each
Turmeric : Qtr tsp
Ginger Garlic Paste : 2 tbsp
Oil : 2 to 3 tbsp
Thick Curd : 2 tbsp
Salt to taste

Method of preparation :

Heat oil in a non stick deep pan / rice cooker
Add whole garam masala once it gets golden brown add green chillies and onions finely chopped and little salt
As onions turn translucent add turmeric, ginger and garlic paste and fry for about a min
Add Methi Leaves and Tomato and fry till the Tomato becomes mushy, add red chilli powder
Now add water and curd and mix well, bring this to boil check taste add more salt if required.
When the water is boiling add Rice and close lid. Leave it for 10 to 12 min in medium flame and remove.
Keep it closed for another 5 min before you serve / pack.
Serve with your favorite Raitha, I served this with Cucumber Raitha.

Water propotion when cooking
- Pressure cooker 1cup rice = 1 and qtr cup water .
- Normal vessel : 1 cup rice = 2 cup water.
(This also varies according to the rice variety you use)

Note : You Can use fresh / frozen Methi, not Kasuri methi.
Also Known as : Menthyala Vannam, Vendiya Sadam, Methi Rice, Menthye soppina anna.
Variations : You can add some chunks of potato while adding rice.

How to Preserve Curry Leaves ?

2011-01-19T20:20:00.000-08:00

For those of us who cant get Curry Leaves in our garden or in the near by supermarket this is the best way that I found which works to preserve them.

Ingredients :

Curry Leaves

Method :

Take fresh Curry Leaves. Remove rotten ones.
Separate leaves from stem and rinse well.
Place a paper towel / kitchen towel on a tray and spread the leaves.
Let it dry for 2 to 3 days.
Store it in a airtight container / zip lock cover in room temperature.
Use it like you do with fresh curry leaves for seasoning / tadka / talimpu

Note : Stays good for a month. The dried leaves would be light green in colour and crispy.

La Vigna Pizzeria Restaurant Review- Lübeck Germany

2010-11-05T04:27:00.000-07:00

Name : La Vigna
Country : Germany / Deutschland
Address : Hüxstrasse 63-65, Lübeck
Telephone : 0451 74088
Rating : 4 / 5

La Vigna is one of the pizzerias spotted in the busiest 'huxstrasse' of Luebeck. Since it was a quick impromptu lunch, as decided, we weren't really keen on the ambience nor the flavor. Nevertheless, these authentic Italian pizzas here can shamelessly be devoured. We ordered 2 vegetarian pizzas called 'Verdura' and 'mushroom with mozorella' alongside a cold drink that is equally worth mentioning. 'Verdura' as called in Italian, is a pizza baked with a dash of veggies such as Egg plant, Bell papers, Zucchini topped with onions,fresh tomatoes and plenty of cheese. The crust was thin and crisp with all the rightly baked vegetables and melted cheese liberally spread and fresh basal sprinkled : well, to sum it up, this pizza was too delicious to stop eating.

The next one was the funghi mozaella pizza that successfully made my friend feel full! It was, hands down, the best pizza we tasted in recent years. Similar to Vedura, it had a light, crispy base with a plenty mushrooms, a few garlic cloves and a great amount of mozarella cheese. When the pizza was brought to us, we couldn't wait to attack on it and later were smothered by the quantity of mozarealla!! We ordered a silghtly bitter cinnamon lemon cold drink called chinnoto limonade which went great with the pizzas. We so wanted to order desserts which unfortunately aren't served here.

Given the quality and taste, the prices are surprisingly extremely affordable. Also, a quick look at the non-pizza section had pastas and lasagnes whose pices are accomodating as well. On the flip side, the waiteress could have been a little more cheeful and the place was quite small for a resturant with old furnitures and a dimmed atmosphere. Therefore to some, it might seem mediocre and distasteful.

However, the flavor and taste of the food compensated all these negativities. in fact, the entire restauant was full within minutes. On the whole, it is a wonderful, economical place, especially for students and tourists to dine and others who dont mind the limited space. Being a student myself, I highly recommend the mouth watering, rich pizzas of la vigna with guilt pangs of those extra calories!

Some pics here

Guest Post by : SS

Arbi Stir Fry

2010-10-19T14:31:00.000-07:00

Arbi Stir Fry

Arbi is cooked and fried with spices. Can be served as side dish with Rice and Dhal / Rasam / Curd. Regualar consumption of Arbi keeps the Blood Sugar level under control. This is the first time I made this dish however dear M had some other recipe in mind for this veggi.
Ingredients :

Arbi : 250 gms
Turmeric : 1/2 tsp
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Garlic Paste / powder : 1/2 tsp
Salt to taste
Oil : 3 tbsp

Method of Preparation :

Chop Arbi into thin slices and cook with salt and turmeric till its a little more than half done.
Strain water completely and add Coriander powder, Chilli powder, Garlic and little salt.
In a wide pan add oil and the Spiced Arbi and fry it till it turns darker.
Arbi Fry is ready

Note : Dont add too much salt while frying as you hav already added when boiling.
Also Known as : Taro Root Fry, Chammagedda Vepudu, Cheppa Kizhangu Varuval , Colocasia Root Fry, Seppa Kelangu, Arwi / Arvi Fry, Chembin Thandu, Kesu dantu palya.

Mix Veg Curry

2010-10-18T14:01:00.000-07:00

Mix Vegetable Curry

I had to make a vegetable curry and decided to just try out something new and yet simple. I just went on and in a flow picked up all those ingredients which I felt would make the curry rich. I served this with Ghee Rice, can also be served with Jeera Rice / Batura / Chappati / Puris
Ingredients :

Vegetables - approx 750 gms (Potatoes, Carrots, Peas, Cauliflower, Beans )
Cumin Seeds - 1 tsp
Bay Leaves - 2 Nos
Fennel Seeds - 1 tsp
Tomatoes - 3 Nos
Coriander Powder - 2 tbsp
Green Chillies - 4 Nos.
Coconut Milk - 100 ml
Garam Masala powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Leaves for garnishing
Oil - 2 - 3 tbsp
Salt to taste

For Paste :

Onions - 2 Nos
Ginger & Garlic - 2 tbsp
Coriander Leaves - 10 strands
Mint Leaves - 3 strands
Green Chillies - 3 Nos.

Method of Preparation :

Finely grind all the ingredients listed for the paste and keep aside.
In a thick bottom vessel add cumin seeds, bay leaf, fennel seeds.
After few seconds add ground paste and fry till the raw smell goes away.
Add finely chopped tomatoes and salt and cook till the tomatoes turn mushy.
Add Coriander powder, Turmeric Powder and stir
Add vegetables chopped into medium pieces into it and add 2 cups of water and close lid.
Stir occasionaly once the vegetables are cooked add coconut milk and garam masala get it to boil
Adjust taste, garnish with finely chopped coriander leaves and serve.

Note : If its not enough spicy you can add chilliy powder. Add water based on the consistency of the gravy you prefer.
Also Known as : Mix Vegetable Gravy, Vegetable Korma, Veg Kurma, Aloo Mattar Gobi ka Sabzi

Taj Mahal - Indian Restaurant Review - Aachen Germany

2010-10-18T13:27:00.000-07:00

Name : Taj Mahal Restaurant
Country : Germany / Deutschland
Address : Aachen, Weberstr 2, Aachen
Telephone : 0241 34130

Rating : 4/5

Surprisingly the best Indian food one can get in Aachen is from an Indian-Pakistani Restaurant. We were a bit skeptical when entering the restaurant. We were not sure if the
food would be anything near to Indian style. We were pleasantly surprised.

The ambience is pleasant. They did try to bring in the Indian atmosphere. Lots of things reminding of India, the wooden elephant sculpture, old plates and utensils of Indian style, the deco, the bollywood magazines, and the 'music'. Music is one thing we would really like them to change. We have visited the restaurant 4-5 times and we always hear the same songs . We would love to hear something different.

The food is of much better quality than the other so called Indian restuarants in Aachen. The food is obviously Europianized, to suit the taste buds of the European customers, but it is the closest we have found in Aachen, to have Indian taste. Our favourites were Alu Keema, Fish curry and Sheek Kebab though we have tried a lot of other varieties every time we dine there.

The waiter is actually the restaurant owner's son, and he indeed is very friendly and responsive to the requests and the needs of the guests. One can order something special which is not in the menu and can also modify a bit in the menu. For example, we did substitute the rice for chappathi at times, though the menu mentioned that the dish was served with rice.

The price is nominal, on paar with the other Indian restaurants in this city. The dinner for two with drinks normally costs around 25 Euros.