Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 6 servings
Ingredients
250 gms raw mangoes , peeled and roughly chopped
1/2 cup powdered sugar
1/4 cup mint leaves (phudina)
1 tsp roasted cumin seeds (jeera) powder
1 tsp salt
a pinch of black salt (sanchal)
Method
Place the mangoes in a microwave safe bowl place with 6 cups water, cover and microwave on high for 10 minutes.Cool and blend in a mixer till smooth. Keep aside.Blend the mint leaves in a mixer adding little water till smooth.Add the mint puree, salt, sugar and cumin seeds ppowder to the mango puree and mix well.Strain the mixture using a thin muslin cloth.Refrigerate till chilled.Serve chilled.
Friday, October 7, 2016
Cucumber Soup
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 2 servings
Ingredients
1 peeled and de-seeded cucumber
1 chopped capsicum
1 to 2 chopped tomatoes
100 gms beaten curds (dahi)
1 to 2 chopped green chillies
a pinch of freshly ground black pepper powder
salt to taste
Method
Combine all the ingredients and blend in a mixer till smooth.Add ice cubes and serve chilled garnished with cucumber slices.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 2 servings
Ingredients
1 peeled and de-seeded cucumber
1 chopped capsicum
1 to 2 chopped tomatoes
100 gms beaten curds (dahi)
1 to 2 chopped green chillies
a pinch of freshly ground black pepper powder
salt to taste
Method
Combine all the ingredients and blend in a mixer till smooth.Add ice cubes and serve chilled garnished with cucumber slices.
Tasty Yummy Paneer Bhurji
Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
200 gms paneer (cottage cheese)
1 tbsp oil
1/4 tsp cumin seeds (jeera)
2 green chillies
1 small onion
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup chopped tomatoes
1/2 tsp salt
Method
Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the cumin seeds, onions and the ginger garlic paste, fry till brown.Add the chillies and tomatoes and fry till they are soft and pulpy.Add turmeric powder, garam masala, salt and little water so that all the masalas are well combined.Add grated paneer and fry for 5 minutes till the paneer blends into the masala.Garnish with chopped coriander and serve hot.
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
200 gms paneer (cottage cheese)
1 tbsp oil
1/4 tsp cumin seeds (jeera)
2 green chillies
1 small onion
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup chopped tomatoes
1/2 tsp salt
Method
Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the cumin seeds, onions and the ginger garlic paste, fry till brown.Add the chillies and tomatoes and fry till they are soft and pulpy.Add turmeric powder, garam masala, salt and little water so that all the masalas are well combined.Add grated paneer and fry for 5 minutes till the paneer blends into the masala.Garnish with chopped coriander and serve hot.
Pazham Ada
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 to 6 adas
Ingredients
250 gms bananas
25 gms sugar
1 egg
100 gms whole wheat flour (gehun ka atta)
2 tbsp grated coconut
1 tsp cardamom (elaichi) powder
2 tsp ghee
Method
Steam the bananas so that it becomes soft and mushy.In a food processor or a mixer, grind the steamed bananas.Add the sugar and coconut and whip it once more.Add egg and whip it once more.Transfer the paste into a bowl, add the wheat flour and cardamom powder and knead to make a dough.Heat a dosa pan, grease it with ghee.Take a handful of the dough and spread it into a dosa using hand.Have a bowl of water nearby, dip your hand in water and spread the batter in the tava so that you don't feel the heat.Cover and cook on both sides till golden brown.Serve hot.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 5 to 6 adas
Ingredients
250 gms bananas
25 gms sugar
1 egg
100 gms whole wheat flour (gehun ka atta)
2 tbsp grated coconut
1 tsp cardamom (elaichi) powder
2 tsp ghee
Method
Steam the bananas so that it becomes soft and mushy.In a food processor or a mixer, grind the steamed bananas.Add the sugar and coconut and whip it once more.Add egg and whip it once more.Transfer the paste into a bowl, add the wheat flour and cardamom powder and knead to make a dough.Heat a dosa pan, grease it with ghee.Take a handful of the dough and spread it into a dosa using hand.Have a bowl of water nearby, dip your hand in water and spread the batter in the tava so that you don't feel the heat.Cover and cook on both sides till golden brown.Serve hot.
Bagara Baingan
Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
250 gms small brinjal (baingan / eggplant)
1 tsp tamarind (imli)
1 tbsp roasted sesame seeds (til)
1 tbsp roasted peanuts
1 tbsp grated coconut
4 tbsp oil
1 tsp ginger-garlic (adrak-lehsun) paste
1 cup chopped onions
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1/2 tsp chilli powder
salt to taste
Method
Slit brinjals from both the sides without cutting the vegetable completely.Soak tamarind in 2 cups of water for half an hour.For the masala, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. Keep aside.Heat 2 tbsp of oil in a pan and fry the brinjals till they become soft and keep aside.Heat the remaining oil in the pan, add the ginger-garlic paste and onions and fry until the onions turn light brown.Add the prepared masala paste and fry for 1 minute, while stirring continously.Add the turmeric powder, cumin seeds powder, coriander powder, garam masala and chilli powder and mix well.Add the tamarind juice, and salt, mix well and simmer for 5 minutes.Add the fried brinjals, cover and cook on a medium flame for 5 minutes or till the brinjals are completely cooked.Add the coriander and serve hot.
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
250 gms small brinjal (baingan / eggplant)
1 tsp tamarind (imli)
1 tbsp roasted sesame seeds (til)
1 tbsp roasted peanuts
1 tbsp grated coconut
4 tbsp oil
1 tsp ginger-garlic (adrak-lehsun) paste
1 cup chopped onions
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1/2 tsp chilli powder
salt to taste
Method
Slit brinjals from both the sides without cutting the vegetable completely.Soak tamarind in 2 cups of water for half an hour.For the masala, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. Keep aside.Heat 2 tbsp of oil in a pan and fry the brinjals till they become soft and keep aside.Heat the remaining oil in the pan, add the ginger-garlic paste and onions and fry until the onions turn light brown.Add the prepared masala paste and fry for 1 minute, while stirring continously.Add the turmeric powder, cumin seeds powder, coriander powder, garam masala and chilli powder and mix well.Add the tamarind juice, and salt, mix well and simmer for 5 minutes.Add the fried brinjals, cover and cook on a medium flame for 5 minutes or till the brinjals are completely cooked.Add the coriander and serve hot.
Kulith Idlis
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 20 to 25 servings
Ingredients
1 cup urad dal (split black lentils) , soaked overnight
1 cup kulith (horse gram) , washed and drained
1 cup rice semolina (idli rawa) , soaked overnight
salt to taste
oil for greasing
Method
Combine the urad dal and horse gram in a bowl, add enough water and keep aside for 30-45 minutes.Drain and blend in a mixer to a smooth mixture.Transfer the mixture into a bowl and add the semolina and mix well.Add the salt and mix well and cover and keep aside to ferment for about 5-6 hours or overnight.Pour the batter into greased idli moulds and steam in an idli steamer them as for about 25-30 minutes.Serve hot with coconut oil and mango pickle.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 20 to 25 servings
Ingredients
1 cup urad dal (split black lentils) , soaked overnight
1 cup kulith (horse gram) , washed and drained
1 cup rice semolina (idli rawa) , soaked overnight
salt to taste
oil for greasing
Method
Combine the urad dal and horse gram in a bowl, add enough water and keep aside for 30-45 minutes.Drain and blend in a mixer to a smooth mixture.Transfer the mixture into a bowl and add the semolina and mix well.Add the salt and mix well and cover and keep aside to ferment for about 5-6 hours or overnight.Pour the batter into greased idli moulds and steam in an idli steamer them as for about 25-30 minutes.Serve hot with coconut oil and mango pickle.
Baked Yoghrt
Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 4 serving
Ingredients
250 ml hung curds (dahi)
150 ml condensed milk
4 small glasses for setting and serving
Method
Combine the curd and condensed milk in a bowl and mix well.Pour the curd-condensed milk mixture into 4 small glasses .Heat some water in a pan and place the 4 glasses in it, cover the pan with a lid and let the curd-condensed milk mixture cook for 15 minutes.Put off the flame and remove the glasses from the pan and let it cool slightly.Then keep the glasses in the refrigerator to chill .Serve with small spoons.
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 4 serving
Ingredients
250 ml hung curds (dahi)
150 ml condensed milk
4 small glasses for setting and serving
Method
Combine the curd and condensed milk in a bowl and mix well.Pour the curd-condensed milk mixture into 4 small glasses .Heat some water in a pan and place the 4 glasses in it, cover the pan with a lid and let the curd-condensed milk mixture cook for 15 minutes.Put off the flame and remove the glasses from the pan and let it cool slightly.Then keep the glasses in the refrigerator to chill .Serve with small spoons.
Paneer Mutter Mushroom
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
100 gms green peas
6 to 7 chopped mushrooms (khumbh)
1 chopped capsicum
2 to 3 chopped onions
2 to 3 whole dry kashmiri red chillies
2 to 3 slit green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp oil
Method
Heat oil in a non stick pan or wok.Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and fry for 1 minute.Add the paneer and fry for 2 to 3 minutes.Add the capsicum and saute for 1 minute.Add the onions and the green chilli and saute for 2 minutes.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Add the green peas and saute well for 1 minute till the masala is mixed properly.Add the mushroom and sir fry for 3 to 4 minutes.Add salt, toss and cover the pan and cook on a slow flame for 4 to 5 minutes.Serve hot with rotis or phulkas.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
100 gms green peas
6 to 7 chopped mushrooms (khumbh)
1 chopped capsicum
2 to 3 chopped onions
2 to 3 whole dry kashmiri red chillies
2 to 3 slit green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp oil
Method
Heat oil in a non stick pan or wok.Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and fry for 1 minute.Add the paneer and fry for 2 to 3 minutes.Add the capsicum and saute for 1 minute.Add the onions and the green chilli and saute for 2 minutes.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Add the green peas and saute well for 1 minute till the masala is mixed properly.Add the mushroom and sir fry for 3 to 4 minutes.Add salt, toss and cover the pan and cook on a slow flame for 4 to 5 minutes.Serve hot with rotis or phulkas.
Shami Shahi Paneer
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 to 4 servings
Ingredients
1 tbsp oil
1 black cardamom (badi elaichi)
2 bay leaf
2 cinnamon (dalchini)
2 green chillies
1 tbsp chopped ginger (adrak)
1 tbsp milk
1/2 tbsp tomato ketchup
1/2 cup chopped onions
3 tomatoes
2 cups sliced paneer (cottage cheese)
1 tsp red chilli powder
a pinch asafoetida (hing)
2 tbsp garam masala
salt to taste
Method
Heat oil in a pan and add the asafoetida and saute till it turns brown.Add the cardamom,bay leaf, cinnamon, ginger and fry till it turns brown.Add the onions and fry till brown.Add the tomatoes, garma masala, salt, chilli powder, cream, tomato sauce and mix well and fry till oil leaves the sides.Keep aside to cool and blend in a mixer till smooth.Transfer back in the pan and add some water and paneer slices and cook for 10 minutes.Serve hot.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 to 4 servings
Ingredients
1 tbsp oil
1 black cardamom (badi elaichi)
2 bay leaf
2 cinnamon (dalchini)
2 green chillies
1 tbsp chopped ginger (adrak)
1 tbsp milk
1/2 tbsp tomato ketchup
1/2 cup chopped onions
3 tomatoes
2 cups sliced paneer (cottage cheese)
1 tsp red chilli powder
a pinch asafoetida (hing)
2 tbsp garam masala
salt to taste
Method
Heat oil in a pan and add the asafoetida and saute till it turns brown.Add the cardamom,bay leaf, cinnamon, ginger and fry till it turns brown.Add the onions and fry till brown.Add the tomatoes, garma masala, salt, chilli powder, cream, tomato sauce and mix well and fry till oil leaves the sides.Keep aside to cool and blend in a mixer till smooth.Transfer back in the pan and add some water and paneer slices and cook for 10 minutes.Serve hot.
Chocolate Modak
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 9 servings
Ingredients
1/2 cup chopped dark chocolate
3 tbsp condensed milk
1 cup crushed digestive marie biscuits
1/4 cup milk
To Garnish
2 tbsp grated chocolate
Method
Heat a non-stick pan, add the milk, condensed milk and chocolate and mix well till smooth.Remove from the flame and keep aside to cool.Add powdered biscuit and make a smooth dough.Keep in fridge for 5 minutes.Remove and mould it into modak shape using modak mould.Sprinkle chocolate vermicelli on it and serve fresh and soft.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 9 servings
Ingredients
1/2 cup chopped dark chocolate
3 tbsp condensed milk
1 cup crushed digestive marie biscuits
1/4 cup milk
To Garnish
2 tbsp grated chocolate
Method
Heat a non-stick pan, add the milk, condensed milk and chocolate and mix well till smooth.Remove from the flame and keep aside to cool.Add powdered biscuit and make a smooth dough.Keep in fridge for 5 minutes.Remove and mould it into modak shape using modak mould.Sprinkle chocolate vermicelli on it and serve fresh and soft.
Avial
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
1/2 cup french beans
1/2 cup carrot
1/2 cup yam (suran)
1/2 cup raw banana
1 cup green peas
1/2 cup potatoes
4 to 5 green chillies
1 1/2 cups grated coconut
1 tsp cumin seeds (jeera)
1 cup thick curds (dahi)
salt to taste
a pinch of turmeric powder (haldi)
1 ladle coconut oil
Method
Cut all the vegetables into 1 inch pieces and boil in water with a pinch of turmeric.After the vegetables are boiled, add salt, ground paste of coconut, green chillies and cumin seeds, mix well and simmer for 4-5 minutes.Add thick whipped curds and bring to boil.Remove from the flame and add hot coconut oil from top.Serve hot.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
1/2 cup french beans
1/2 cup carrot
1/2 cup yam (suran)
1/2 cup raw banana
1 cup green peas
1/2 cup potatoes
4 to 5 green chillies
1 1/2 cups grated coconut
1 tsp cumin seeds (jeera)
1 cup thick curds (dahi)
salt to taste
a pinch of turmeric powder (haldi)
1 ladle coconut oil
Method
Cut all the vegetables into 1 inch pieces and boil in water with a pinch of turmeric.After the vegetables are boiled, add salt, ground paste of coconut, green chillies and cumin seeds, mix well and simmer for 4-5 minutes.Add thick whipped curds and bring to boil.Remove from the flame and add hot coconut oil from top.Serve hot.
Subscribe to:
Posts
(
Atom
)