Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 serving
Ingredients
For The Sweet Potato Cutlets
2 medium sized sweet potatoes
1 potato
1 tbsp oil
1 dry red chilli , cut into 2 pieces
1 tsp cumin seeds (jeera)
1 inch piece of ginger (adrak) , grated
1 green chilli , finely chopped
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
salt and chilli powder to taste
1 tbsp arrowroot (paniphal) flour flour or rajgira flour or water chestnut (shingoda) flour
2 tbsp roasted masala peanuts
1 tbsp raisins (kismis)
1/2 tsp lemon juice
oil for shallow frying
For The Roasted Masala Peanuts
4 tbsp dry roasted peanuts
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
1/2 tsp red chilli powder
1 tsp powdered sugar
salt to taste
1/2 tsp oil
For The Tangy Fruity Sauce
1/2 cup orange juice
1/4 cup chopped mixed fruits (pears , grapes and pineapples)
1/2 tsp red chilli powder
1/4 tsp salt
1/4 tsp sugar
Method
For the sweet potato cutlets
For the sweet potato cutletsWash sweet potatoes and potato, transfer them to pressure cooker and steam cook on a medium flame for 5 - 6 whistles.Let the pressure go down by itself and let them cool. Then remove the skin.Mash the sweet potatoes and potato.Heat oil in a pan. Add dry red chilli and cumin seeds. Once cumin seeds crackles, add grated ginger, chopped green chilli and mashed sweet potatoes and potato mixture.Then add cumin seeds powder, chaat masala, salt, chilli powder, roasted masala peanut, raisins and arrowroot flour/rajgare ka atta/singhare ka atta.Saute for 5 mins and remove from flame. Add lemon juice. Keep aside to cool.Once the mixture cools down, make round tikkis.In a broad non-stick tava (griddle), shallow fry the tikkis. Keep aside.
For the roasted masala peanuts
For the roasted masala peanutsIn a oven proof bowl combine all the ingredients and bake in a pre-heated at 150°C (302°F) for 5 minutess.
For the tangy fruity sauce
For the tangy fruity saucePour orange juice in a pan. Once it starts boiling add fruits, red chilli powder, salt and sugar. Let it cook for 2-3 minutes. Remove from flame. Keep aside.
How to proceed
How to proceedPlace the cutlets in a plate, pour the sauce over it and top it up with masala peanuts.
Tip
TipIf you dont consume regular salt during fast, you can use rock salt.
Thursday, September 24, 2015
Lauki ka Paratha
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 1 serving
Ingredients
For The Stuffing
1 tbsp oil
2 tbsp fennel seeds (saunf)
3/4 cup grated bottle gourd (doodhi / lauki)
salt to taste
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1/4 tsp chilli powder
1 slit green chilli , chopped
1/2 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
For The Dough
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the stuffing
For the stuffingHeat the oil in a kadai , add the fennel seeds and saute for 30 seconds.Add the chilli powder , garam masala , green chillies , coriander powder, mix well and cook for 1 minute.Add the bottle gourd and salt, mix well, over and cook for 3-4 minutes or til the bottle gourd turns borwn in colour.Add the mango powder and coriander leaves and mix well.Remove from the flame and keep aside to cool.
For the dough
For the doughCombine the wheat flour and salt in a bowl, mix well and knead into a soft dough, using enough water.Keep aside.
How to proceed
How to proceedRoll out the dough into a circle of 4” diameter.Place the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot with curds and chutney.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 1 serving
Ingredients
For The Stuffing
1 tbsp oil
2 tbsp fennel seeds (saunf)
3/4 cup grated bottle gourd (doodhi / lauki)
salt to taste
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1/4 tsp chilli powder
1 slit green chilli , chopped
1/2 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
For The Dough
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the stuffing
For the stuffingHeat the oil in a kadai , add the fennel seeds and saute for 30 seconds.Add the chilli powder , garam masala , green chillies , coriander powder, mix well and cook for 1 minute.Add the bottle gourd and salt, mix well, over and cook for 3-4 minutes or til the bottle gourd turns borwn in colour.Add the mango powder and coriander leaves and mix well.Remove from the flame and keep aside to cool.
For the dough
For the doughCombine the wheat flour and salt in a bowl, mix well and knead into a soft dough, using enough water.Keep aside.
How to proceed
How to proceedRoll out the dough into a circle of 4” diameter.Place the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot with curds and chutney.
Palak Paneer Paratha
Preparation:25 mins
Cook: 30 mins
Total Time: 55 mins
Servings: Makes 12 parathas
Ingredients
For The Dough
4 cups whole wheat flour (gehun ka atta)
1 tsp salt
1 tsp oil
For The Filling
1 cup grated paneer (cottage cheese)
4 chopped green chillies
1 cup spinach (palak) , blanched and chopped
1 tsp garam masala
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for cooking
For Serving
pickle
Method
For the Dough
For the DoughCombine all the ingredients in a bowl and knead into a soft, smooth dough using enough water.Divide into 10 equal portions and keep aside.
For the Filling
For the FillingCombine all the ingredients in a bowl and mix well.Divide into 10 equal portions and keep aside.
How to Proceed
How to ProceedRoll out one portion of dough, place a portion of filling mixture and fold the edges of the dough over the filling.Seal the filling in, flatten and roll out again into thick round shape using little flour for rolling.Cook on a tava using butter and cook till brown spots appear on both the sides.Repeat the same to make 9 more parathas.Serve hot with the pickle.
Cook: 30 mins
Total Time: 55 mins
Servings: Makes 12 parathas
Ingredients
For The Dough
4 cups whole wheat flour (gehun ka atta)
1 tsp salt
1 tsp oil
For The Filling
1 cup grated paneer (cottage cheese)
4 chopped green chillies
1 cup spinach (palak) , blanched and chopped
1 tsp garam masala
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for cooking
For Serving
pickle
Method
For the Dough
For the DoughCombine all the ingredients in a bowl and knead into a soft, smooth dough using enough water.Divide into 10 equal portions and keep aside.
For the Filling
For the FillingCombine all the ingredients in a bowl and mix well.Divide into 10 equal portions and keep aside.
How to Proceed
How to ProceedRoll out one portion of dough, place a portion of filling mixture and fold the edges of the dough over the filling.Seal the filling in, flatten and roll out again into thick round shape using little flour for rolling.Cook on a tava using butter and cook till brown spots appear on both the sides.Repeat the same to make 9 more parathas.Serve hot with the pickle.
Poha Upma
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
beaten rice (poha)
1/4 cup chopped onions
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp oil
6 to 7 curry leaves (kadi patta)
salt to taste
Method
Soak poha in water for 10 min.Drain the water and squeeze out the water completely and keep it aside.Heat oil in a pan and add the mustard seeds and when it splatters add curry leaves.Add onion and cook on a low flame until it turns slightly brown.Add turmeric powder, green chillies, garam masala and salt.Add poha and mix well.Cover it with a lid and let it cook in a low flame for 3 to 4 min.Sprinkle water if necessary to make sure it doesn't get burnt.Turn off the heat and it is ready to serve.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
beaten rice (poha)
1/4 cup chopped onions
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp oil
6 to 7 curry leaves (kadi patta)
salt to taste
Method
Soak poha in water for 10 min.Drain the water and squeeze out the water completely and keep it aside.Heat oil in a pan and add the mustard seeds and when it splatters add curry leaves.Add onion and cook on a low flame until it turns slightly brown.Add turmeric powder, green chillies, garam masala and salt.Add poha and mix well.Cover it with a lid and let it cook in a low flame for 3 to 4 min.Sprinkle water if necessary to make sure it doesn't get burnt.Turn off the heat and it is ready to serve.
Crunchy Bread Pakodas
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
50 gms besan (bengal gram flour)
4 bread slices , cut into triangles
2 tsp red chilli powder
1 tsp cumin seeds (jeera)
1 1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp baking powder
oil for deep frying
Method
Combine all the ingredients, except the bread, and mix well to make a thick batter, using enough water. Keep aside.Heat the oil in a kadhai and dip each bread slice in the batter and deep fry till golden brown and crisp from all the sides.Serve immediately.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings
Ingredients
50 gms besan (bengal gram flour)
4 bread slices , cut into triangles
2 tsp red chilli powder
1 tsp cumin seeds (jeera)
1 1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp baking powder
oil for deep frying
Method
Combine all the ingredients, except the bread, and mix well to make a thick batter, using enough water. Keep aside.Heat the oil in a kadhai and dip each bread slice in the batter and deep fry till golden brown and crisp from all the sides.Serve immediately.
Cabbage uthappam(dosa)
Preparation:null
Cook: 0 mins
Total Time: 0 mins
Servings:
Ingredients
ingredients
Rice-2 cups
Thoor dal-1 cup
red chilly-7
asafoetida-little
jeera-1/2tsp
curryleaves-little
cabbage-1/4 kg
onion-100gms
salt to taste
Method
MethodSoak rice and dal seperately.grind rice,chilly,jeera,asofoetida,curryleaves nicely,add dal and grind well.Add salt,mix.allow this batter to ferment.Finely chop the onion and cabbage.In oil season mustardseeds,urad dal,channa dal,curryleaves,put onion and cabbage ,saute lightly.add in batter,addFinely chopped coriander leaves,little turmeric powder.Make the batter consistency to dosaibatter level.do uthappam.Coconut chatney is suitable for this dosai.Note:Instead of cabbage,grated carrot can be used.
Cook: 0 mins
Total Time: 0 mins
Servings:
Ingredients
ingredients
Rice-2 cups
Thoor dal-1 cup
red chilly-7
asafoetida-little
jeera-1/2tsp
curryleaves-little
cabbage-1/4 kg
onion-100gms
salt to taste
Method
MethodSoak rice and dal seperately.grind rice,chilly,jeera,asofoetida,curryleaves nicely,add dal and grind well.Add salt,mix.allow this batter to ferment.Finely chop the onion and cabbage.In oil season mustardseeds,urad dal,channa dal,curryleaves,put onion and cabbage ,saute lightly.add in batter,addFinely chopped coriander leaves,little turmeric powder.Make the batter consistency to dosaibatter level.do uthappam.Coconut chatney is suitable for this dosai.Note:Instead of cabbage,grated carrot can be used.
Karamani Sweet
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
1 cup chawli (cow pea / lobhia) , soaked for 2 hours
1/2 cup grated jaggery (gur)
2 tbsp freshly grated coconut
1 tsp ghee
Method
Pressure cook the chawli in enough water for 4 to 5 whisltes or till soft.Allow the steam to escape before opening the lid and keep aside.In a deep pan, combine the jaggery with enough water, mix well and bring it to boil.Add the boiled chawli to the boiling jaggery mixture and simmer for 5 minutes.Add the coconut and ghee, mix well and cook on a medium flame, while stirring continuously till the mixture becomes thick and a ball is formed.Remove from flame and keep aside to cool.Serve warm.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
1 cup chawli (cow pea / lobhia) , soaked for 2 hours
1/2 cup grated jaggery (gur)
2 tbsp freshly grated coconut
1 tsp ghee
Method
Pressure cook the chawli in enough water for 4 to 5 whisltes or till soft.Allow the steam to escape before opening the lid and keep aside.In a deep pan, combine the jaggery with enough water, mix well and bring it to boil.Add the boiled chawli to the boiling jaggery mixture and simmer for 5 minutes.Add the coconut and ghee, mix well and cook on a medium flame, while stirring continuously till the mixture becomes thick and a ball is formed.Remove from flame and keep aside to cool.Serve warm.
Khatta Meetha Cabbage Curry
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings
Ingredients
2 1/2 cups chopped cabbage
2 tsp chopped green chillies
3 whole dry kashmiri red chillies
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
2 tbsp crushed peanuts
2 tbsp tamarind (imli) pulp
1 tsp mustard (rai / sarson) powder
salt to taste
14 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
Method
Boil the cabbage in little salted water till soft. keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the chana dal,urad dal,green chillies,red chillies ,curry leaves and groundnuts and saute for a while.Add the turmeric powder and boiled cabbage and mix well.Add tamrind pulp and little salt and mix well.Add the jaggery and little water if required, mix well and cover and cook for five minutes.Remove from the flame and add the mustard paste and mix well and cover with lid for 5 minutes.Serve hot.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings
Ingredients
2 1/2 cups chopped cabbage
2 tsp chopped green chillies
3 whole dry kashmiri red chillies
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
2 tbsp crushed peanuts
2 tbsp tamarind (imli) pulp
1 tsp mustard (rai / sarson) powder
salt to taste
14 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
Method
Boil the cabbage in little salted water till soft. keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the chana dal,urad dal,green chillies,red chillies ,curry leaves and groundnuts and saute for a while.Add the turmeric powder and boiled cabbage and mix well.Add tamrind pulp and little salt and mix well.Add the jaggery and little water if required, mix well and cover and cook for five minutes.Remove from the flame and add the mustard paste and mix well and cover with lid for 5 minutes.Serve hot.
Corn Vada
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup sweet corn kernels (makai ke dane)
1/2 tsp ginger (adrak) paste
2 chopped green chillies
1/2 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
salt to taste
corn (makai ke dane) flour for coating
oil for deep frying
For Serving
tamarind (imli) chutney
Method
Blend the corn in a mixer into a coarse paste.Transfer in a bowl, add the ginger paste, green chillies, coriander powder, coriander, a tsp of corn flour and salt and mix well.Divide the mixture into equal portions and shape them into small round flat tikkis. Keep aside.Heat oil in a kadhai and deep fry these tikkis till they turn golden brown in colour on both the sides.Drain on absorbent paper.Serve hot with tamarind chutney.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup sweet corn kernels (makai ke dane)
1/2 tsp ginger (adrak) paste
2 chopped green chillies
1/2 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
salt to taste
corn (makai ke dane) flour for coating
oil for deep frying
For Serving
tamarind (imli) chutney
Method
Blend the corn in a mixer into a coarse paste.Transfer in a bowl, add the ginger paste, green chillies, coriander powder, coriander, a tsp of corn flour and salt and mix well.Divide the mixture into equal portions and shape them into small round flat tikkis. Keep aside.Heat oil in a kadhai and deep fry these tikkis till they turn golden brown in colour on both the sides.Drain on absorbent paper.Serve hot with tamarind chutney.
Bajra na Thepla
Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 theplas
Ingredients
1 cup bajra (black millet) flour
1 tbsp whole wheat flour (gehun ka atta)
1 tbsp finely chopped garlic (lehsun)
salt to taste
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tsp freshly ground black pepper powder
ghee for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a semi-stiff dough.Divide the dough into equal portions and shape them into small equal portions.Roll out each portion into a circle of 5\" diameter, using bajra flour for rolling.Cook each paratha, using little ghee, till golden brown spots appear on both the sides.Serve hot.
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 theplas
Ingredients
1 cup bajra (black millet) flour
1 tbsp whole wheat flour (gehun ka atta)
1 tbsp finely chopped garlic (lehsun)
salt to taste
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tsp freshly ground black pepper powder
ghee for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a semi-stiff dough.Divide the dough into equal portions and shape them into small equal portions.Roll out each portion into a circle of 5\" diameter, using bajra flour for rolling.Cook each paratha, using little ghee, till golden brown spots appear on both the sides.Serve hot.
Idli Uppma
Preparation:10 minutes
Cook: 10 minutes
Total Time: 20 mins
Servings:
Ingredients
8 baked idlis
1 cup chopped onions
3 green chillies
curry leaves (kadi patta)
1 small piece ginger (adrak)
oil to fry
turmeric powder (haldi)
Method
Knead the idlys into very small piecesPut oil in a vessel and splitter mustard and channa dal.Then add onion green chillies, Curry leaves and turmeric powderAfter the onions become soft add the idli's and fry well for 5 minutes"}]
Cook: 10 minutes
Total Time: 20 mins
Servings:
Ingredients
8 baked idlis
1 cup chopped onions
3 green chillies
curry leaves (kadi patta)
1 small piece ginger (adrak)
oil to fry
turmeric powder (haldi)
Method
Knead the idlys into very small piecesPut oil in a vessel and splitter mustard and channa dal.Then add onion green chillies, Curry leaves and turmeric powderAfter the onions become soft add the idli's and fry well for 5 minutes"}]
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