Recipe for Gobhi Mushroom in Cashew Tomato Gravy – 30 Apr 16

Today I would like to give you the recipe for a delicious and rich dish which has a heavenly taste! Try it yourself – it is easy to prepare but surprises with its taste!

Gobhi Mushroom in Cashew Tomato Gravy

Easy to prepare but rich in taste! Try cauliflower with mushrooms in a special sauce!

How long does it take to prepare Gobhi Mushroom in Cashew Tomato Gravy?

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Ingredients

1 kg Mushrooms
1/2 kg Cauliflower
100 g Cashew Nuts
1/2 kg Tomatoes
100 g Cream
3 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Coriander
1 pinch of Mace
1 pinch of Nutmeg
1 tsp Garam Masala

Water for soaking the Cashews
Salt according to Taste

How to prepare Gobhi Mushroom in Cashew Tomato Gravy

This time we start by soaking the cashew nuts. Put them into a bowl and fill that with water until the point where all cashew nuts are under water. Place this bowl aside and keep it for later. Start washing and cutting the cauliflower and the mushrooms into medium-sized pieces.

Heat up one tablespoon of oil in a big pan and once it is hot, add the mushrooms into it. Stir and then let them get cooked without a lid for about five minutes. They will leave water and get soft. Add the cauliflower pieces and let it get cooked together until the water is evaporated, which will take about 15 to 20 minutes. Stir from time to time.

You can use this time to prepare the puree out of cashews and tomatoes. For this, wash the tomatoes and cut them into four pieces each. Now put these pieces with the cashew nuts as well as the water in which they were soaking into a blender. Make a fine puree out of this mixture.

Now heat up the remaining two tablespoons of oil in a second pan. Once it is hot, add cumin and coriander into the pan. Stir so that the spices don’t burn and when they have developed their aroma, add the puree into the pan. This mix now has to be stirred and cooked for approximately five minutes. Don’t forget to stir your cauliflower and mushrooms in between from time to time.

After those five minutes, add mace and nutmeg and finally mushrooms and cauliflower together into the pan. Some salt and the garam masala on top – and you stir well to get the spices evenly spread. After this, you only need to cook it all together for another five minutes and then your dish is ready!

Enjoy!

Idli Masala – Recipe for Steamed Rice Cakes in delicious Spice-Mix – 19 Mar 16

Today I want to give you the recipe for a dish which uses Idli, for which I already wrote you the recipe, and makes something even better out of them! So you have those tasty and healthy rice cakes, which I anyway love, and add some even tastier spices and tomatoes to them, creating a fully different dish which even those love who don’t like the rather simple taste of only Idli!

Idli Masala – Steamed Rice Cakes in delicious Spice-Mix

Spice up your breakfast and make it tastier than ever with this variation of regular Idli!

How long does it take to prepare Idli Masala?

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Ingredients

4 Idli
1 tbsp Olive Oil
4 Tomatoes
a small piece of Ginger
5 Curry Leaves
20 g big black Mustard Seeds
1/4 tsp Turmeric Powder
1/2 tsp Salt
1/2 tsp Black Salt
1 tsp Mint Powder
1 tsp Cumin
2 tsp Mango Powder

Salt according to Taste

How to prepare Idli Masala

Obviously, you will need to make Idli first, in order to make Masala Idli. For that you can take the help of our recipe which I have published before.

Start by washing the tomatoes and then cutting them in small pieces. Peel the ginger and cut that, too, in very small pieces. If you don’t like tasting pieces of ginger in your meals, you can instead also grate it to a paste and use that. Roast the cumin seeds in a pan without fat and grind them in a mortar to powder. Now, in a separate bowl, mix the salt, black salt, mint powder, cumin and mango powder together. Finally, you cut the Idli into four pieces.

Now you can start heating up oil in a wok. Once it is hot, put the mustard seeds, the turmeric powder and the previously mixed spices and finally the curry leaves into the oil. Stir, so that the spices don’t burn but can develop their aroma.

Once the spices are changing their colour and get dark, you can add the tomato pieces. Mix them well with the spices and keep on stirring so that the tomatoes get hot. You can use your cooking spoon to slightly press and mash them.

When the tomatoes are hot, add the pieces of Idli into the wok. Sprinkle some salt over the Idli and tomatoes and gently mix everything together. Let this mixture get cooked for two to three minutes while you gently stir from time to time.

Add some fresh coriander leaves from top and decorate it as per your wish.

Enjoy!

Recipe for tasty Vegetable Cutlets – 12 Mar 16

Today I would like to give you the recipe for a snack item which we are now offering at Ammaji’s Ayurvedic Restaurant: vegetable cutlets! You can dip them into chutney or sauce, you can put them into a burger or simply eat them plain as well!

Vegetable Cutlets

A tasty snack with vegetables which can be offered in various ways!

How long does it take to prepare Vegetable Cutlets?

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Ingredients

100 g Potatoes
20 g Beans
15 g Carrots
15 g Cauliflower
15 g Broccoli
20 g Green Peas
30 g Corn Flour
15 g Breadcrumbs
a small piece fresh Ginger

Salt and Pepper according to Taste
Extra breadcrumbs for coating
Oil for deep-frying
Tomatoes, cucumber and cabbage for decoration

How to prepare Vegetable Cutlets

Start by boiling the potatoes in one pot and separately the other vegetables in another one. Both, the vegetables as well as the potatoes should be semi-boiled, making them soft but not mashed inside. For the vegetables, this would take about five minutes on high heat and for the potatoes, you can check after about ten minutes with a knife whether they are soft. In this way, you can nicely peel the potatoes and grate them afterwards. The vegetables need to be cut in very small pieces. Peel the ginger and chop it in very small pieces as well.

Mix the potatoes, the vegetables, ginger, corn flour and the breadcrumbs all together, mixing it all very well. Once you have a nice paste, you can make balls and form them into a shape you like – for example drops like we did. Finally, turn those pieces in breadcrumbs to create a nice coating, heat up the oil for deep-frying and gently let the cutlets slide into the hot oil. Deep-fry them and turn them from time to time to make them golden from all sides.

Take them out and decorate them for serving.

Enjoy!

Vegetable Upama – Recipe for Semolina with Vegetables – 5 Mar 16

Today I want to give you the recipe for a tasty breakfast dish that originated in South India: Vegetable Upama. Upama is made from semolina and as the name says, in this recipe, we add vegetables as well!

Vegetable Upama – Semolina with Vegetables

A healthy and filling breakfast dish which is tasty on top! Try this South-Indian dish with our recipe!

How long does it take to prepare Vegetable Upama?

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Ingredients

200 g Semolina
50 g Beans
50 g Carrots
50 g Cauliflower
10 Cashew Nuts
10 Raisins
10 Almonds
1 tbsp Vegetable Oil
1 tsp Black Mustard Seeds
5 Curry Leaves
250 ml Water
a Bunch of Fresh Coriander Leaves

Salt according to Taste
Maybe tomatoes and cucumber for decoration

How to prepare Vegetable Upama

Put the semolina into a pan without any fat and roast it for approximately five minutes. Keep on stirring, so that it gets evenly roasted. After five minutes, take it out of the pan and place it aside.

Wash the beans, carrots and cauliflower thoroughly and cut them into small pieces. Crush the cashew nuts and almonds into small pieces as well.

Now you take a deep pan and heat up the oil in it. Once it is hot, add the black mustard seeds and the curry leaves. Fry both of it together while stirring until you see that the mustard gets a darker colour. Add vegetables and nuts as well as raisins into the pan. Mix it all well and fry it for approximately ten minutes. In the meantime you can pick the coriander leaves.

After ten minutes, heat up the water. While this is happening, you can add the semolina into the pan and mix it all well. Once the water is hot, you can add it in as well. Sprinkle salt on top and mix it all well again.

Stir for another three minutes and finally add the coriander leaves as well. Mix it once more and then switch off your stove – you are ready!

If you want to decorate your Upama, you can press it into a bowl and then turn it out. Drape some cucumber and tomatoes around it – ready!

Gobi ke Kofte – Recipe for Cabbage-Cauliflower-Balls in Tomato Gravy – 27 Feb 16

Today you will get a recipe from me which may not be one for daily use but rather for special occasions, as it takes some effort in preparing. It is however so tasty that you may end up preparing it more often than you thought!

Gobi ke Kofte – Cabbage-Cauliflower-Balls in Tomato Gravy

Balls similar to dumplings but made from cabbage and cauliflower in a creamy and delicious gravy!

How long does it take to prepare Gobi ke Kofte?

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Ingredients

550 g Cabbage
300 g Cauliflower
230 g Chickpea Flour
500 ml Water
2 ½ kg Tomatoes
200 ml Cream
1 tbsp Vegetable Oil
1 tsp Cumin Seeds
1/2 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
a small Piece of fresh Ginger

Oil for deep-frying
Salt according to Taste

How to prepare Gobi ke Kofte

Start the preparations by washing the tomatoes and the cauliflower. Remove the outermost leaf of the cabbage and wash the cabbage. Grate the cabbage and the cauliflower into small pieces. Place the tomatoes into a blender and make puree out of them. Peel the ginger and cut it into tiny pieces.

Mix the cabbage and cauliflower with the chickpea flour and the water to a nice paste. Sprinkle some salt on top and mix it well. It should be slightly liquid.

Now you need to heat up oil for deep-frying in a pot or wok. Once the oil is properly hot, you can dip your hand into your cabbage-cauliflower-dough and take out a hand full of it. Drip about half of it slowly into the oil. Repeat this until there are several balls in the oil. Deep-fry these balls while carefully turning them from time to time so that they can get done well. After about two minutes, they will be golden and ready for you to take them out. Place them into a bowl on the side.

Now take a wok and heat up the oil in it. Once hot, you can add cumin, garam masala, coriander, turmeric and the fresh ginger pieces into the oil. Stir gently so that the spices don’t burn but get roasted well. Once they have spread their delicious aroma in your kitchen, you can add the tomato puree into the pot and mix it well with the spices. Let it get hot and when it is, add the cream into the pot as well. Stir and let the cream get hot, too. Finally, add the cabbage and cauliflower balls and gently mix everything once more.

Once everything is hot, you can switch off the stove and serve your dish while it is still hot!

Enjoy your meal!

Recipe for Mushroom Paneer in Cashew Gravy – 20 Feb 16

Today you will get a recipe for a dish with a royal taste: mushrooms together with paneer in a tasty and rich cashew gravy. Decorated with saffron, it doesn’t only taste great but also looks more than tasty!

Mushroom Paneer in Cashew Gravy

Creamy, rich and something that your taste buds will definitely enjoy!

How long does it take to prepare Mushroom Paneer in Cashew Gravy?

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The paneer needs to be prepared the night before.

Ingredients

3 l Milk
3 Big Lemons
200 g Cashew Nuts
100 ml Water
1 kg Mushrooms
2 tbsp Vegetable Oil
a small Piece of fresh Turmeric
a small Piece of fresh Ginger
a pinch of Mace
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Garam Masala

Salt according to Taste
Saffron Leaves for Decoration

How to prepare Mushroom Paneer in Cashew Gravy

You will need to start the day before you want to prepare this dish by preparing the paneer. You can use this recipe for example for preparing paneer out of the milk and lemons. As we will need the paneer in cubes, you should wrap it into a kitchen towel and place it either under a heavy pot filled with water or some heavy stones. Like this, the water can be pressed out and it will be solid on some hours.

When you start cooking, start by soaking the cashew nuts in the water. This needs to be done so that the nuts become soft and can be used more easily later on.

Now you can wash the mushrooms and then chop them in medium-sized pieces. Also peel the ginger as well as the turmeric and cut both into very small pieces.

Heat up the oil in a wok or deep pan. Add cumin, ginger and turmeric pieces and stir it all while frying it for a bit. Add the mushrooms in and mix everything well. Now you need to keep on stirring in regular intervals to make sure the mushrooms don’t burn to the bottom of the wok or pan. Do not use a lid on them, as it would create even more water. Instead, you let the mushrooms get cooked until the water which they released is dry.

In the meantime, you can take the paneer and cut it into medium-sized cubes.

Once the mushrooms are soft, you can sprinkle the garam masala and coriander on top of them and mix the mushrooms with the spices. Now add the paneer, stir it all well again and let it cook altogether. Stir from time to time but be careful not to mash the paneer while doing so. Again, stir until the water dries, which should happen in about ten to fifteen minutes.

In the meantime, you can make puree out of the cashews and the water with the help of a blender. Now you sprinkle some salt over the mushrooms and the paneer and then finally add the cashew puree. Let it cook while you are stirring and thus let it get a bit thicker. The cashews develop their taste as you cook them.

When you have reached a consistency you like, you can turn off the stove, place a few saffron leaves on top of it for decoration and then go serve your delicious meal!

Enjoy!

Broccoli Matar – A quick and easy Recipe for Broccoli with Green Peas – 13 Feb 16

After last week’s recipe for a snack, I will today give you a recipe for a delicious vegetable dish which we love – especially because we love broccoli! It is ‘Broccoli Matar’, broccoli with green peas in tomatoes. Yummy!

Broccoli Matar – Broccoli with Green Peas

Green, red and super tasty: broccoli with green peas in tomatoes! A quick and easy recipe for everyone!

How long does it take to prepare Broccoli Matar?

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Ingredients

500 g Broccoli
250 g Green Peas
250 g Tomatoes
2 tbsp Vegetable Oil
2 Bay Leaves
1 tsp Cumin Seeds
1 tsp Coriander Powder
1 tsp Garam Masala
1/2 tsp Turmeric

Salt according to Taste
Fresh Coriander Leaves for Decoration

How to prepare Broccoli Matar

Start by peeling the green peas if you need to. Wash the tomatoes and cut them into small pieces.

Heat up the oil in a deep pan or wok. Once it is hot, turn down the heat a bit and add bay leaves, cumin seeds, coriander powder, garam masala and turmeric into the pan. Stir so that the spices get roasted but don’t burn.

When the spices have become golden and have developed their aroma, making your kitchen smell great, you can add the tomato pieces. Stir to mix them with the spices and let them get warm. In this way, they will also get soft and you can take your cooking spoon to press a bit on the soft pieces to mash them further.

Once the tomatoes are mashed and hot, you can add the green peas. Mix them well, too, and place a lid onto your pan or wok. For the next five minutes, you let the peas get cooked at medium heat with the lid on. Stir from time to time.

In the meantime, you can wash the broccoli and cut it into small florets. After five minutes, lift the lid off your pan or wok and add the broccoli. Sprinkle salt over it according to taste and mix it all well. Now you don’t need a lid anymore while the broccoli is getting cooked! It will take about ten minutes for it to get soft. Of course, if you like it less soft, you can take the dish off earlier as well!

Finally, you can wash and pick some fresh coriander leaves and decorate them onto your dish before you serve it.

Enjoy!

Recipe for Healthy Mathri with mixed Seeds – 6 Feb 16

Today I would like to give you this recipe for a snack which is, although deep-fried as well, much healthier than the original Indian version. It is called Mathri but while it is normally made from white wheat flour, ours is made from a mixture of different flour with different seeds. As it is really easy to make, it will probably take you more time getting the ingredients together than preparing it. But once you have it – it’s delicious!

Healthy Mathri with mixed Seeds

If you ever thought regular Indian Mathri are boring, you will love this version!

How long does it take to prepare Healthy Mathri?

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Ingredients

200 g Pearl Millet Flour
300 g Corn Flour
200 g Water Lilly Seed Flour (Makhana Flour)
200 g Gram Flour
100 g Semolina
200 g Sesame Seeds
100 g Flax Seeds
50 g Sunflower Seeds
200 g Peanuts
20 g Dried Fenugreed Leaves (Kasuri Mehti)
150 ml Olive Oil
550 ml Water

Salt according to taste
Oil for deep-frying

How to prepare Healthy Mathri

First of all you need to roast the sesame seeds, the flax seeds, the sunflower seeds as well as the peanuts all separately in pans. For that you don’t need to use any oil, just put the seeds in the warm pan and stir while roasting. When done, mix the seeds, nuts and all the different flour as well as the dried fenugreek leaves and some salt together.

Mix olive oil into the bowl and start kneading. Slowly add the water and knead the dough well. It can happen that due to the quality of the water, you may need some more or some less water. The dough should not stick to your hands and it should also not fall apart. Knead it well for the next ten minutes.

Now you can start separating the dough into balls about the size of golf balls. Press each ball in between your palms so that they are finally about the size of cookies, five millimeters to one centimeter high.

Heat up oil for deep-frying in a pan. When it is hot, turn the heat low and then slowly let the first pieces slide in. They need to sizzle and get fried. Once they have their darker, golden colour, take them out of the oil.

Ready – enjoy!