Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 servings
Ingredients
3 tbsp sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
asafoetida (hing) (hing)
a few curry leaves (kadi patta)
3/4 cup chopped garlic (lehsun)
1/2 cup shallots (madras onions)
3 chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp sambhar masala
salt to taste
2 tbsp tamarind (imli) pulp
Method
Heat the oil in a pan, add fenugreek seeds, mustard seeds and urad dal wait it for splutter.Add the shallots sauté for 2 minutes.Add garlic and sauté for 2 minutes.Add the tomatoes and sauté for 5 minutes and add the turmeric powder, sambhar masala, coriander powder and salt, mix well and sauté till the raw smells goes.Add the tamarind extract to the masala, cover and cook for 10 minutes.Serve hot with rice.
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Tuesday, October 1, 2013
Paneer Pulao
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
1 cup cooked long grained rice
2 tbsp chopped canned pineapple
1/4 cup steamed sprouted moong (whole green gram)
1/4 cup chopped paneer (cottage cheese)
2 tbsp chopped red capsicum
1 tbsp ghee
2 tsp cumin seeds (jeera)
salt to taste
1 tsp freshly ground black pepper powder
1 tbsp finely chopped dill leaves
a few cashewnut (kaju)
a few raisins (kismis)
2 small bayleaf (tejpatta)
1/2 tsp nutmeg (jaiphal) powder
1 tbsp olive oil
Method
Apply the olive oil, salt, pepper and nutmeg powder to panner pieces and keep aside.Heat the ghee in a broad pan and add the cumin seeds.When the seeds crackle, add the bayleaf, dill leaves and saute for 1 minute.Add the vegetables and pineapple and saute for a minute.Add the rice, remaining seasonings, pneer pieces and cashewnuts and raisins and mix well.Serve hot with curds.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
1 cup cooked long grained rice
2 tbsp chopped canned pineapple
1/4 cup steamed sprouted moong (whole green gram)
1/4 cup chopped paneer (cottage cheese)
2 tbsp chopped red capsicum
1 tbsp ghee
2 tsp cumin seeds (jeera)
salt to taste
1 tsp freshly ground black pepper powder
1 tbsp finely chopped dill leaves
a few cashewnut (kaju)
a few raisins (kismis)
2 small bayleaf (tejpatta)
1/2 tsp nutmeg (jaiphal) powder
1 tbsp olive oil
Method
Apply the olive oil, salt, pepper and nutmeg powder to panner pieces and keep aside.Heat the ghee in a broad pan and add the cumin seeds.When the seeds crackle, add the bayleaf, dill leaves and saute for 1 minute.Add the vegetables and pineapple and saute for a minute.Add the rice, remaining seasonings, pneer pieces and cashewnuts and raisins and mix well.Serve hot with curds.
Rajma Sundal
Preparation:8 hrs
Cook: 10 mins
Total Time: 4908 hours 10 minutes
Servings: Makes 1 to 2 servings
Ingredients
1 cup rajma (kidney beans) / red
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
few curry leaves (kadi patta)
1 dry red chili
salt to taste
1 to 2 tbsp freshly grated coconut
few freshly chopped coriander (dhania) leaves
water as required
Method
Wash and soak rajma overnight or for almost 8 hours.Drain the water.Add water and salt and pressure cook for 7 to 8 whistles.Allow the steam to escape before opening the lid. Drain the water and keep the rajma aside.Heat oil in a pan. Add the mustard seeds, asafoetida , dry red chili by tearing it into half and curry leaves and saute for a minute.Add boiled rajma and stir.Add the freshly chopped coriander leaves and freshly grated coconut and switch the flame off.Healthy rajma sundal is ready.
Cook: 10 mins
Total Time: 4908 hours 10 minutes
Servings: Makes 1 to 2 servings
Ingredients
1 cup rajma (kidney beans) / red
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
few curry leaves (kadi patta)
1 dry red chili
salt to taste
1 to 2 tbsp freshly grated coconut
few freshly chopped coriander (dhania) leaves
water as required
Method
Wash and soak rajma overnight or for almost 8 hours.Drain the water.Add water and salt and pressure cook for 7 to 8 whistles.Allow the steam to escape before opening the lid. Drain the water and keep the rajma aside.Heat oil in a pan. Add the mustard seeds, asafoetida , dry red chili by tearing it into half and curry leaves and saute for a minute.Add boiled rajma and stir.Add the freshly chopped coriander leaves and freshly grated coconut and switch the flame off.Healthy rajma sundal is ready.
Rasgulla Pudding
Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
12 Rasgullas
1 party pack of vanilla ice-cream
2 dairy milk chocolate
Praline Powder to serve
Method
Squeeze the rasgullas and layer out in a dish.Melt the ice-cream and spread it over rasgullas generously.Grate the chocolate and sprinkle over the ice-cream covering properly.Kep in refrigerator for atleast 2 hours.Chill and sprinkle praline powder and serve.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
12 Rasgullas
1 party pack of vanilla ice-cream
2 dairy milk chocolate
Praline Powder to serve
Method
Squeeze the rasgullas and layer out in a dish.Melt the ice-cream and spread it over rasgullas generously.Grate the chocolate and sprinkle over the ice-cream covering properly.Kep in refrigerator for atleast 2 hours.Chill and sprinkle praline powder and serve.
Masala Vadai
Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1/2 cup toovar (arhar) dal
5 red chillies
salt to taste
a pinch asafoetida (hing)
1/2 tsp chopped onions
1/2 tsp fennel seeds (saunf)
4 green chillies, chopped
1/2 \" ginger (adrak), chopped
a bunch curry leaves (kadi patta)
a pinch of soda bi carb
oil to deep fry
Method
Soak gram dhal, toor dhal in water for an hour.Grind the soaked dhal along with red chillies, asafoetida and feenel seeds into a coarsepaste. don''t add much water.Add chopped onion, green chillies, ginger, salt sodium bicarboante, curry leavesMix thoroughly.Make the balls, flatten and deep fry medium or golden color.Serve vadai with cocount chutney.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1/2 cup toovar (arhar) dal
5 red chillies
salt to taste
a pinch asafoetida (hing)
1/2 tsp chopped onions
1/2 tsp fennel seeds (saunf)
4 green chillies, chopped
1/2 \" ginger (adrak), chopped
a bunch curry leaves (kadi patta)
a pinch of soda bi carb
oil to deep fry
Method
Soak gram dhal, toor dhal in water for an hour.Grind the soaked dhal along with red chillies, asafoetida and feenel seeds into a coarsepaste. don''t add much water.Add chopped onion, green chillies, ginger, salt sodium bicarboante, curry leavesMix thoroughly.Make the balls, flatten and deep fry medium or golden color.Serve vadai with cocount chutney.