Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 servings
Ingredients
1 medium cabbage , chopped
4 slit green chillies
7 to 8 curry leaves (kadi patta)
1 tbsp chopped coriander (dhania)
2 tbsp freshly grated coconut
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
2 pinches of asafoetida (hing)
1/2 tsp lemon juice
1/4 tsp dried mango powder (amchur)
1 tbsp oil
salt to taste
Method
Sprinkle the turmeric powder and salt on the cabbage and keep aside.Heat the oil in kadhai and add the mustard seeds and cumin seeds.When the seeds crackle, add the green chillies, curry leaves, and asafoetida and saute for 10 seconds.Add the cabbage, mix well and cover and cook on a slow flame for 3-4 minutes.Add the amchoor, mix well and cook in a high flame, while stirring in between, till all the water gets dried up.Add the coconut and coriander and mix well.Serve hot or cold as a salad.
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Thursday, May 7, 2015
Alu Tikkies
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
500 gms boiled and mashed potatoes
2 chopped onions
2 bread slices
2 tsp chopped green chillies
1 tbsp chopped coriander (dhania)
1 tsp chopped mint leaves (phudina)
1 cup bread crumbs
salt to taste
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
a pinch of garam masala
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
2 tsp lemon juice
1 tbsp plain flour (maida)
oil for cooking
Method
Heat 2 tbsp of oil in a pan, add the chillies and onions and saute till they turn soft.Add the coriander powder, cumin seeds powder, red chilli powder, garam massla and amchur, salt and mix well.Remove from the flame and keep aside to cool.Soak bread slice in water, squeeze and add to potato mixture and mix well.Divide the mixture into equal portions and shape them into small round flat tikkis.Dissolve the maida in little water make a thin paste and keep aside.Heat a non-stick pan and add little oil, dip the tikkis in maida mixture and roll them in bread crumbs.Cook using little oil, till they turn golden brown and crisp from both the sides.Serve hot.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
500 gms boiled and mashed potatoes
2 chopped onions
2 bread slices
2 tsp chopped green chillies
1 tbsp chopped coriander (dhania)
1 tsp chopped mint leaves (phudina)
1 cup bread crumbs
salt to taste
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
a pinch of garam masala
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
2 tsp lemon juice
1 tbsp plain flour (maida)
oil for cooking
Method
Heat 2 tbsp of oil in a pan, add the chillies and onions and saute till they turn soft.Add the coriander powder, cumin seeds powder, red chilli powder, garam massla and amchur, salt and mix well.Remove from the flame and keep aside to cool.Soak bread slice in water, squeeze and add to potato mixture and mix well.Divide the mixture into equal portions and shape them into small round flat tikkis.Dissolve the maida in little water make a thin paste and keep aside.Heat a non-stick pan and add little oil, dip the tikkis in maida mixture and roll them in bread crumbs.Cook using little oil, till they turn golden brown and crisp from both the sides.Serve hot.
Kairi ki Chutney
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 1 cup
Ingredients
2 medium size raw mangoes
1/4 cup fresh grated coconut
5 to 6 whole dry kashmiri red chillies
2 hot dry red chillies (pandi)
jaggery (gur) (optional)
2 pods peeled garlic (lehsun)
salt to taste
Method
Wash and peel the raw mangoes and cut into peices.Soak the chillies in water for 30 minutes.Combine all the ingredients in a mixer and blend using a little water to a smooth paste.Serve with snacks, rotis and rice.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 1 cup
Ingredients
2 medium size raw mangoes
1/4 cup fresh grated coconut
5 to 6 whole dry kashmiri red chillies
2 hot dry red chillies (pandi)
jaggery (gur) (optional)
2 pods peeled garlic (lehsun)
salt to taste
Method
Wash and peel the raw mangoes and cut into peices.Soak the chillies in water for 30 minutes.Combine all the ingredients in a mixer and blend using a little water to a smooth paste.Serve with snacks, rotis and rice.
Lassi with Ice Cream
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings
Ingredients
2 1/2 cups thick curds (dahi)
3 tbsp rose syrup
1 cup vanilla ice-cream
To Garnish
gulkand
To Serve
fresh strawberry
Method
Beat curd. Add water and rose syrup.Beat well until smooth and semi thick.Pour into individual small glasses.Top it with a small scoop of vanilla ice cream.Garnish it with a tsp of gulkand.Serve it with fresh fruits, roasted almonds and baked chips.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings
Ingredients
2 1/2 cups thick curds (dahi)
3 tbsp rose syrup
1 cup vanilla ice-cream
To Garnish
gulkand
To Serve
fresh strawberry
Method
Beat curd. Add water and rose syrup.Beat well until smooth and semi thick.Pour into individual small glasses.Top it with a small scoop of vanilla ice cream.Garnish it with a tsp of gulkand.Serve it with fresh fruits, roasted almonds and baked chips.
Kaddoo Ke Parathe
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 parathas
Ingredients
150 gms grated red pumpkin
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp grated garlic (lehsun)
1/2 tsp roasted carom seeds (ajwain) powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
salt to taste
1/2 kg whole wheat flour (gehun ka atta)
1 tsp refined oil
low fat butter for cooking
For Serving
1 cup curds (dahi)
Method
Put the kasuri methi in a bowlful of water for 5 minutes. Keep aside.Combine all the ingredients including the kasuri methi in a deep bowl and knead to soft dough using very little water as pumpkin leaves enough water.Cover and leave for a few minutes.Divide the dough into equal portions and roll each portion into round little thick parathas.Cook each parathas on a tava till the golden brown spots appears on both the sides using little low fat butter.Serve hot with curds.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 parathas
Ingredients
150 gms grated red pumpkin
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp grated garlic (lehsun)
1/2 tsp roasted carom seeds (ajwain) powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
salt to taste
1/2 kg whole wheat flour (gehun ka atta)
1 tsp refined oil
low fat butter for cooking
For Serving
1 cup curds (dahi)
Method
Put the kasuri methi in a bowlful of water for 5 minutes. Keep aside.Combine all the ingredients including the kasuri methi in a deep bowl and knead to soft dough using very little water as pumpkin leaves enough water.Cover and leave for a few minutes.Divide the dough into equal portions and roll each portion into round little thick parathas.Cook each parathas on a tava till the golden brown spots appears on both the sides using little low fat butter.Serve hot with curds.
Rice Kheer
Preparation:7-8 mins
Cook: null
Total Time: 8 mins
Servings:
Ingredients
3/4 cup rice (chawal)
1/4 cup moong (whole green gram) (slightly fried)
400 gms jaggery (gur) (ensure it is salt free)
50 gms fried cashewnuts (kaju) (fried in ghee)
1/2 tsp cardamom (elaichi) powder
4 cups coconut milk
Method
Clean the rice and dal together and cook with sufficient water in a thick bottomed vessel. When cooked,add jaggery and stir.When jaggery dissolves,keep stirring for sometime and then add dabur hommade coconut milk and allow it to boil for a few minutes.Remove from fire.Add cashew nuts and elaichi powder and stir.Serve hot.
Cook: null
Total Time: 8 mins
Servings:
Ingredients
3/4 cup rice (chawal)
1/4 cup moong (whole green gram) (slightly fried)
400 gms jaggery (gur) (ensure it is salt free)
50 gms fried cashewnuts (kaju) (fried in ghee)
1/2 tsp cardamom (elaichi) powder
4 cups coconut milk
Method
Clean the rice and dal together and cook with sufficient water in a thick bottomed vessel. When cooked,add jaggery and stir.When jaggery dissolves,keep stirring for sometime and then add dabur hommade coconut milk and allow it to boil for a few minutes.Remove from fire.Add cashew nuts and elaichi powder and stir.Serve hot.
Til and Oats Kheer
Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings
Ingredients
1 ltr milk
1/2 cup roasted and crushed sesame seeds (til)
1/2 cup roasted and crushed quick cooking rolled oats
1/4 cup condensed milk
1 cup sugar
1 tsp cardamom (elaichi) powder
Method
Boil the milk for 15 minutes.Add the sugar, condensed milk, roasted and crushed oats, roasted and crushed til and cardamom powder and mix well.Boil for 10 more minutes and served chilled or hot.
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings
Ingredients
1 ltr milk
1/2 cup roasted and crushed sesame seeds (til)
1/2 cup roasted and crushed quick cooking rolled oats
1/4 cup condensed milk
1 cup sugar
1 tsp cardamom (elaichi) powder
Method
Boil the milk for 15 minutes.Add the sugar, condensed milk, roasted and crushed oats, roasted and crushed til and cardamom powder and mix well.Boil for 10 more minutes and served chilled or hot.