Preparation :25 mins
Cook :20 mins
Total TIme :45 mins
Servings :Makes 6 to 8 servings
Ingredents :
For The Stock:
2 onions , chopped
2 potatoes , chopped
1 tbsp moong dal (split green gram)
Other Ingredients
1 onion , chopped
1 tbsp chopped french beans
2 tbsp chopped cauliflower
1 carrot , chopped
1 tomato , chopped
2 tbsp cooked spaghetti
1 tbsp butter
salt and freshly ground black pepper powder to taste
1 tbsp grated processed cheese
bread sticks to serve
Method :
For the stock:
For the stock:Combine all the ingredients along with 5 cups of water in a deep pan and pressure cook for 3 whistles.And keep the water aside.
How to proceed
How to proceedHeat the butter in a deep pan, add the onions and saute for 2 minutes.Add the french beans, cauliflower and carrots and saute for more 2-3 mins.Add 1/2 cup of water and cook till vegetables are soft.Then add prepared stock and boil for 10 mins.Add the tomatoes, spagetti, salt and pepper and boil again for 5 mins.Serve hot with grated cheesse and bread sticks.
Monday, December 25, 2017
Sunday, December 3, 2017
Oil Free Tomato Rawa Dosa
Preparation:25 mins
Cook: 25 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
2 cups semolina (rava)
1 cup rice flour (chawal ka atta)
4 tbsp curds (dahi)
3 tsp ginger-green chilli paste
1/4 cup grated onions
4 tomatoes , blanched and pureed
salt to taste
Method
Combine the semolina, curds, salt and rice flour in a bowl and mix well, adding enough water to make a batter of pouring consistency.Cover and keep aside for 15-20 minutes.Add the tomato puree ,onions and the ginger-green chilli paste and mix well.Heat a non stick pan/tawa and pour a ladle of the batter in the centre and spread out the batter in a circular motion. Cover with a lid and cook for a minute on medium flame.Flip the dosa after it turns light brown and remove from tawa.Repeat using remaining batter to make more dosas.Serve immediately.
Cook: 25 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
2 cups semolina (rava)
1 cup rice flour (chawal ka atta)
4 tbsp curds (dahi)
3 tsp ginger-green chilli paste
1/4 cup grated onions
4 tomatoes , blanched and pureed
salt to taste
Method
Combine the semolina, curds, salt and rice flour in a bowl and mix well, adding enough water to make a batter of pouring consistency.Cover and keep aside for 15-20 minutes.Add the tomato puree ,onions and the ginger-green chilli paste and mix well.Heat a non stick pan/tawa and pour a ladle of the batter in the centre and spread out the batter in a circular motion. Cover with a lid and cook for a minute on medium flame.Flip the dosa after it turns light brown and remove from tawa.Repeat using remaining batter to make more dosas.Serve immediately.
Soya Curry
Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms soaked and chopped soya nuggets
2 chopped tomatoes
1 chopped onions
1 chopped green chillies
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
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2-3 whole dry kashmiri red chilli
3 tsp oil
salt to taste
1/2 tsp m.s.g
1 cup water
soy sauce to taste
chopped coriander (dhania) for garnishing
Method
Heat oil in a non stick pan or wok.Add the cumin seeds and the mustard seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and saute in the oil for 1 minute.Add the onions and saute till the onions are light golden brown.Add the tomatoes and the chilli powder and saute for 2 minutes.Add the ginger-garlic paste and saute 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.Add the soya chunks and mix well.Add the ajina moto and once the soya chunks are nicely cooked, add 1 cup water to make the gravy.Add salt and 1 tsp of soya sauce and cook low flame for about 5-6 minutes.Garnish with coriander and serve hot with rice or rotis.
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms soaked and chopped soya nuggets
2 chopped tomatoes
1 chopped onions
1 chopped green chillies
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
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2-3 whole dry kashmiri red chilli
3 tsp oil
salt to taste
1/2 tsp m.s.g
1 cup water
soy sauce to taste
chopped coriander (dhania) for garnishing
Method
Heat oil in a non stick pan or wok.Add the cumin seeds and the mustard seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and saute in the oil for 1 minute.Add the onions and saute till the onions are light golden brown.Add the tomatoes and the chilli powder and saute for 2 minutes.Add the ginger-garlic paste and saute 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.Add the soya chunks and mix well.Add the ajina moto and once the soya chunks are nicely cooked, add 1 cup water to make the gravy.Add salt and 1 tsp of soya sauce and cook low flame for about 5-6 minutes.Garnish with coriander and serve hot with rice or rotis.
Pappadam
Preparation:25 mins
Cook: 5 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
10 to 15 papad
1 cup grated coconut
4 green chillies
2 dry red chillies (pandi)
4 small onions , chopped
1/2 cup coconut oil
1/2 tsp yellow mustard seeds
4 to 5 curry leaves (kadi patta)
salt to taste
Method
Combine and blend the coconut, green chillies, curry leaves and half of the onions in a mixer.Lightly fry the papads and crush them. Add the salt and coconut mixture and mix well.Heat the oil in a kadhai, add the mustard seeds.When the seeds crackle add the red chillies, curry leaves and remaining onions and sauté.Add the papad-coconut mixture, mix well and cook on a slow flame for a few minutes.Serve hot with rice.
Cook: 5 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
10 to 15 papad
1 cup grated coconut
4 green chillies
2 dry red chillies (pandi)
4 small onions , chopped
1/2 cup coconut oil
1/2 tsp yellow mustard seeds
4 to 5 curry leaves (kadi patta)
salt to taste
Method
Combine and blend the coconut, green chillies, curry leaves and half of the onions in a mixer.Lightly fry the papads and crush them. Add the salt and coconut mixture and mix well.Heat the oil in a kadhai, add the mustard seeds.When the seeds crackle add the red chillies, curry leaves and remaining onions and sauté.Add the papad-coconut mixture, mix well and cook on a slow flame for a few minutes.Serve hot with rice.
Tippi Paratha
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 4 parathas
Ingredients
2 tsp oil
2 cups chopped onions
1/2 tsp sugar
2 cups plain flour (maida)
1/2 cup grated paneer (cottage cheese)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp cumin seeds (jeera)
1 cup chopped coriander (dhania)
1/2 cup roasted peanuts , powered
2 tsp chopped green chillies
2 tsp chopped fried cashewnuts (kaju)
Method
Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the onions and sugar, mix well and saute till the onions turn golden brown in colour.Remove from the flame, cool completely and add the remaining ingredients, mix well and knead into a soft dough, adding 2 cups of water.Divide the dough into 4 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 4 parathas
Ingredients
2 tsp oil
2 cups chopped onions
1/2 tsp sugar
2 cups plain flour (maida)
1/2 cup grated paneer (cottage cheese)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp cumin seeds (jeera)
1 cup chopped coriander (dhania)
1/2 cup roasted peanuts , powered
2 tsp chopped green chillies
2 tsp chopped fried cashewnuts (kaju)
Method
Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the onions and sugar, mix well and saute till the onions turn golden brown in colour.Remove from the flame, cool completely and add the remaining ingredients, mix well and knead into a soft dough, adding 2 cups of water.Divide the dough into 4 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Saturday, November 25, 2017
Italian Minestra
Preparation :30 mins
Cook :25 mins
Total TIme :55 mins
Servings :Makes 4 servings
Ingredents :
2 tbsp oil
1/2 cup finely chopped onions
1/4 cup finely chopped french beans
1/2 cup finely chopped carrots
1/4 cup finely chopped celery (ajmoda)
1 bayleaf (tejpatta)
1/2 cup finely chopped tomatoes
1/2 cup finely chopped potatoes
1 cup thinly shredded cabbage
1 vegetarian seasoning cube
salt to taste
1/4 cup spaghetti
1/4 cup baked beans
freshly ground black pepper (kalimirch) to taste
Method :
Heat the oil in a deep non-stick pan, add the onions, french beans, carrots and celery and sauté on a medium flame for 4 to 5 minutes.Add 4 cups of water and bayleaf and bring to boil, while stirring once in between.Add the tomatoes, potato and cabbage, seasoning cube, salt and spaghetti, mix well and cook on a slow flame for 8 to 10 minutes, or till the spaghetti is cooked.Add the baked beans and pepper, mix well and simmer on a slow flame for 2 minutes.Serve immediately.
Cook :25 mins
Total TIme :55 mins
Servings :Makes 4 servings
Ingredents :
2 tbsp oil
1/2 cup finely chopped onions
1/4 cup finely chopped french beans
1/2 cup finely chopped carrots
1/4 cup finely chopped celery (ajmoda)
1 bayleaf (tejpatta)
1/2 cup finely chopped tomatoes
1/2 cup finely chopped potatoes
1 cup thinly shredded cabbage
1 vegetarian seasoning cube
salt to taste
1/4 cup spaghetti
1/4 cup baked beans
freshly ground black pepper (kalimirch) to taste
Method :
Heat the oil in a deep non-stick pan, add the onions, french beans, carrots and celery and sauté on a medium flame for 4 to 5 minutes.Add 4 cups of water and bayleaf and bring to boil, while stirring once in between.Add the tomatoes, potato and cabbage, seasoning cube, salt and spaghetti, mix well and cook on a slow flame for 8 to 10 minutes, or till the spaghetti is cooked.Add the baked beans and pepper, mix well and simmer on a slow flame for 2 minutes.Serve immediately.
Mushroom Soup
Preparation :10mins
Cook :30mins
Total TIme :40 mins
Servings :
Ingredents :
Contents
mushrooms (khumbh)
Ingredients
200 gms fresh mushrooms (khumb)
2 medium sized onions
300 ml milk
2 bayleaves (tejpatta)
5 to 6 black peppercorns (kalimirch)
4 cloves (laung / lavang)
2 tbsp butter
1 tbsp plain flour (maida)
3/4 cup fresh cream
salt to taste
1/2 tsp white pepper powder
a pinch of nutmeg (jaiphal) powder
Method :
Clean and wash the mushrooms. slice four to five pieces. roughly chop the remaining mushrooms and onions.Boil milk alongwith bay leaves, peppercorns and cloves.Strain and keep the milk. in a pan melt the butter.Add chopped onions and chopped mushrooms and cook till they are soft.Add the flour and sauté till there is no raw flavour coming from flour, taking care that the flour does not get burnt.Pour the milk slowly and stir continuously to avoid lumps from forming. cook for five minutes. puree the mixture when a little cold.(note: do not puree it to a very thin consistency.)The soup should have a smooth texture. bring it to a boil, correct the consistency by adding more milk if required. add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. stir well, serve hot, garnished with mushroom slices and cream.
Cook :30mins
Total TIme :40 mins
Servings :
Ingredents :
Contents
mushrooms (khumbh)
Ingredients
200 gms fresh mushrooms (khumb)
2 medium sized onions
300 ml milk
2 bayleaves (tejpatta)
5 to 6 black peppercorns (kalimirch)
4 cloves (laung / lavang)
2 tbsp butter
1 tbsp plain flour (maida)
3/4 cup fresh cream
salt to taste
1/2 tsp white pepper powder
a pinch of nutmeg (jaiphal) powder
Method :
Clean and wash the mushrooms. slice four to five pieces. roughly chop the remaining mushrooms and onions.Boil milk alongwith bay leaves, peppercorns and cloves.Strain and keep the milk. in a pan melt the butter.Add chopped onions and chopped mushrooms and cook till they are soft.Add the flour and sauté till there is no raw flavour coming from flour, taking care that the flour does not get burnt.Pour the milk slowly and stir continuously to avoid lumps from forming. cook for five minutes. puree the mixture when a little cold.(note: do not puree it to a very thin consistency.)The soup should have a smooth texture. bring it to a boil, correct the consistency by adding more milk if required. add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. stir well, serve hot, garnished with mushroom slices and cream.
Wednesday, November 1, 2017
Pecan Pie
Preparation:15 mins
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 pies
Ingredients
4 unbaked pie shell
3/4 cup water
1 1/4 cups maple syrup
1/2 tsp salt
1/4 cup cornflour dissolve in 1/4 cup of cold water
2 tbsp margarine
1 tsp vanilla essence
2 cups toasted , unsalted pecan halves
Method
Preheat the oven at 400°C. Poke the pie shell several times with a fork and pre-bake for 3 minutes.Remove pie shell from the oven and place on a rack.In a medium saucepan, combine water and maple syrup.Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously.Keep stirring and cook over high flame till the mixture thickens and is clear.Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.Pour mixture into the pre-baked pie shell.Arrange the pecan halves on top and press it gently.Place the pie the oven and immediately reduce the heat to 200°CBake for 25 to 30 minutes.Remove, cool on a rack for about a hours, then refrigerate until thoroughly cooled.Serve chilled.
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 pies
Ingredients
4 unbaked pie shell
3/4 cup water
1 1/4 cups maple syrup
1/2 tsp salt
1/4 cup cornflour dissolve in 1/4 cup of cold water
2 tbsp margarine
1 tsp vanilla essence
2 cups toasted , unsalted pecan halves
Method
Preheat the oven at 400°C. Poke the pie shell several times with a fork and pre-bake for 3 minutes.Remove pie shell from the oven and place on a rack.In a medium saucepan, combine water and maple syrup.Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously.Keep stirring and cook over high flame till the mixture thickens and is clear.Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.Pour mixture into the pre-baked pie shell.Arrange the pecan halves on top and press it gently.Place the pie the oven and immediately reduce the heat to 200°CBake for 25 to 30 minutes.Remove, cool on a rack for about a hours, then refrigerate until thoroughly cooled.Serve chilled.
Mango Wadi
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
1 cup mango pulp
1 cup sugar
a pinch yellow food colour
Method
Take a heavy bottom deep pan and put sugar and mango pulp, mix well and cook for 15-20 minutes stirring continuously or till it becomes thick.Add food colou amd mix well.Take a plate and grease it with little oil and put the cooked mango sugar mixture into the plate and spread it with your hand.After 5 minutes cut them into pieces.Serve chilled.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
1 cup mango pulp
1 cup sugar
a pinch yellow food colour
Method
Take a heavy bottom deep pan and put sugar and mango pulp, mix well and cook for 15-20 minutes stirring continuously or till it becomes thick.Add food colou amd mix well.Take a plate and grease it with little oil and put the cooked mango sugar mixture into the plate and spread it with your hand.After 5 minutes cut them into pieces.Serve chilled.
Sweet Dhal Paratha
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings:
Ingredients
1 cup chana dal (split Bengal gram)
1 1/2 cups jaggery (gur)
1/2 cup grated coconut
1 1/2 tsp cardamom (elaichi) powder
2 tbsp ghee
for the paratha
1 cup whole wheat flour (gehun ka atta) or plain flour (maida)
1 tbsp oil
Method
Filling:
Filling:Cook the chana dhal until soft in a pressure cooker with just enough water.do not add excess water.Let the dhal cool for a while ,then grind to a fine paste.Add the gur to a kadai with 1/2 cup water in it and let the gur come to a boil.Strain the gur mixture to remove any dirt present and bring to a boil again.boil the gur till till it becomes slightly syrupy.Add the chana dhal paste and mix well.keep stirring continuously for 5 mins.then add the fresh grated coconut and keep stirring till the mixture leaves the sides of the kadai.Add the ghee and elaichi powder and mix well.remove from heat and transfer it to a plate and let it cool.
for the parathas
for the parathasKnead the maida/atta with the oil and water to a smmoth soft dough.Keep it covered in a wet cloth for half an hour.Make small balls of the dough.Make small rotis and place 1 tbsp of the filling in the center.fold the ends of the roti to cover the filling and roll it out again,dusting a little flour on it,using a rolling pin .Heat a tawa,place the parathas on it and cook well on both sides applying a little ghee.
Cook: 15 mins
Total Time: 35 mins
Servings:
Ingredients
1 cup chana dal (split Bengal gram)
1 1/2 cups jaggery (gur)
1/2 cup grated coconut
1 1/2 tsp cardamom (elaichi) powder
2 tbsp ghee
for the paratha
1 cup whole wheat flour (gehun ka atta) or plain flour (maida)
1 tbsp oil
Method
Filling:
Filling:Cook the chana dhal until soft in a pressure cooker with just enough water.do not add excess water.Let the dhal cool for a while ,then grind to a fine paste.Add the gur to a kadai with 1/2 cup water in it and let the gur come to a boil.Strain the gur mixture to remove any dirt present and bring to a boil again.boil the gur till till it becomes slightly syrupy.Add the chana dhal paste and mix well.keep stirring continuously for 5 mins.then add the fresh grated coconut and keep stirring till the mixture leaves the sides of the kadai.Add the ghee and elaichi powder and mix well.remove from heat and transfer it to a plate and let it cool.
for the parathas
for the parathasKnead the maida/atta with the oil and water to a smmoth soft dough.Keep it covered in a wet cloth for half an hour.Make small balls of the dough.Make small rotis and place 1 tbsp of the filling in the center.fold the ends of the roti to cover the filling and roll it out again,dusting a little flour on it,using a rolling pin .Heat a tawa,place the parathas on it and cook well on both sides applying a little ghee.
Murungkai Mangai Sambhar
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
12 to 15 curry leaves (kadi patta)
2 drumsticks (saijan ki phalli / saragavo) , chopped
1 tomato , chopped
1 raw mango , cut into 2 pieces
1 tbsp tamarind (imli) pulp
salt to taste
1 tsp turmeric powder (haldi)
2 1/2 tsp sambhar powder
a pinch of asafoetida (hing)
1 cup toovar (arhar) dal , soaked and cooked
2 tbsp chopped coriander (dhania) for the garnsih
2 tsp rice flour (chawal ka atta)
Method
Heat the oil in a deep pan, and add the mustard seeds. When the seeds crackle, add the fenugreek seeds, curry leaves, drumsticks, mango and tomato and sauté for 2 minutes.Add the tamarind pulp, salt, turmeric powder, sambhar powder, asafoetida, mix well and cook till the mixture becomes thick.Add the cooked dal and rice flour dissolved in 1½ cup of water, mix well and bring it to boil.Serve hot garnished with coriander.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
12 to 15 curry leaves (kadi patta)
2 drumsticks (saijan ki phalli / saragavo) , chopped
1 tomato , chopped
1 raw mango , cut into 2 pieces
1 tbsp tamarind (imli) pulp
salt to taste
1 tsp turmeric powder (haldi)
2 1/2 tsp sambhar powder
a pinch of asafoetida (hing)
1 cup toovar (arhar) dal , soaked and cooked
2 tbsp chopped coriander (dhania) for the garnsih
2 tsp rice flour (chawal ka atta)
Method
Heat the oil in a deep pan, and add the mustard seeds. When the seeds crackle, add the fenugreek seeds, curry leaves, drumsticks, mango and tomato and sauté for 2 minutes.Add the tamarind pulp, salt, turmeric powder, sambhar powder, asafoetida, mix well and cook till the mixture becomes thick.Add the cooked dal and rice flour dissolved in 1½ cup of water, mix well and bring it to boil.Serve hot garnished with coriander.
Lehsuni Moong Dal
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup soaked yellow moong dal (split yellow gram)
1/4 cup chopped green garlic (hara lehsun)
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
1 tsp red chilli powder
1 tsp turmeric powder (haldi)
2 slit green chillies
1 tsp finely chopped ginger (adrak)
1 tsp lemon juice
2 tsp sugar
2 tsp finely chopped coriander (dhania)
Method
Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the dal and 2 cups water, mix well and cook for 5 minutes. Add all the spices and garlic, mix well and cook for 5 minutes.Add the coriander, mix well and serve hot with hot rice.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup soaked yellow moong dal (split yellow gram)
1/4 cup chopped green garlic (hara lehsun)
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
1 tsp red chilli powder
1 tsp turmeric powder (haldi)
2 slit green chillies
1 tsp finely chopped ginger (adrak)
1 tsp lemon juice
2 tsp sugar
2 tsp finely chopped coriander (dhania)
Method
Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the dal and 2 cups water, mix well and cook for 5 minutes. Add all the spices and garlic, mix well and cook for 5 minutes.Add the coriander, mix well and serve hot with hot rice.
Grilled Coconut Burfi with Tropical Fruit Chutney
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 to 10 pieces
Ingredients
For The Burfi
300 gms grated mava (khoya)
1 cup sugar
20 gms grated coconut
a pinch cardamom (elaichi) powder
For Tropical Fruit Chutney
1/4 cup chopped dried blueberry
1/4 cup chopped dried black currant
1/4 cup chopped pineapple
1/2 cup sugar
For The Garnish
3 to 4 slices of pineapples
Method
For the Burfi
For the BurfiHeat the broad non-stick pan and add the khoya and sugar, mix well and cook on a medium flame, while stirring continuously, for 4 to 5 minutes.Add the cardamom powder and mix well.Remove from the flame and divide the mixture into 8 to 10 equal portions and shape each portion into a round flat tikkis.Allow the burfi to set for an hour.Roll out each burfi evenly in the grated coconut.Heat a non-stick tawa and cook the burfis for 3 to 4 minutes, till they turn golden brown in colour from both the sides. Keep aside.
For Tropical Fruit Chutney
For Tropical Fruit ChutneyHeat the non-stick pan and add fruits and sugar. Mix well.Cook for 10 minutes till it is saucy. Keep aside.
How to Proceed
How to ProceedIn a serving plate place the burfi,put pineapple slice on the sides and pour the tropical fruit chutney on the top.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 to 10 pieces
Ingredients
For The Burfi
300 gms grated mava (khoya)
1 cup sugar
20 gms grated coconut
a pinch cardamom (elaichi) powder
For Tropical Fruit Chutney
1/4 cup chopped dried blueberry
1/4 cup chopped dried black currant
1/4 cup chopped pineapple
1/2 cup sugar
For The Garnish
3 to 4 slices of pineapples
Method
For the Burfi
For the BurfiHeat the broad non-stick pan and add the khoya and sugar, mix well and cook on a medium flame, while stirring continuously, for 4 to 5 minutes.Add the cardamom powder and mix well.Remove from the flame and divide the mixture into 8 to 10 equal portions and shape each portion into a round flat tikkis.Allow the burfi to set for an hour.Roll out each burfi evenly in the grated coconut.Heat a non-stick tawa and cook the burfis for 3 to 4 minutes, till they turn golden brown in colour from both the sides. Keep aside.
For Tropical Fruit Chutney
For Tropical Fruit ChutneyHeat the non-stick pan and add fruits and sugar. Mix well.Cook for 10 minutes till it is saucy. Keep aside.
How to Proceed
How to ProceedIn a serving plate place the burfi,put pineapple slice on the sides and pour the tropical fruit chutney on the top.
Sweet Corn Stuffed Puran Poli
Preparation:20 mins
Cook: 50 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 to 5 puran polis
Ingredients
For The Filling
1 cup corn (makai ke dane) kernel
2 to 3 piece fig
2 tbsp milk powder
1/2 cup milk
2 tbsp sugar
2 tbsp gulkand (rose petal jam)
1/2 tsp cardamoms powder
few saffron (kesar) strands strands
1 tbsp dry fruit powder
1 tbsp ghee
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp fresh cream
1 tsp ghee
water – as per need
For Serving
ghee
Method
For the filling
For the fillingWash and mash the corn kernel, drain any excess water and keep aside.Heat the non-stick pan, add mashed corn kernel and saute for 1 – 2 minutes to burn excess water part.Add 1 tsp Ghee and 2 tbsp of Sugar, mix properly and keep this mixture aside for a while.Take 2 – 3 Fig, and make small pieces of it.Add 1/2 cup of milk into pieces, and mix properly to make milk – fig paste.Add this paste into mixture of Corn. Add 1 tbsp of Gulkand into this mixtureDissolve the saffron in a little milk by rubbing.Add the cardamom and dry fruit powder, saffron liquid into corn stuffing and mix well.Divided this mixture into 4 – 5 portions. Now, stuffing is ready and keep aside.
For the dough
For the doughCombine the flour and ghee, cream and knead into a soft dough using adequate water.Divide into 4 – 5 portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a about 3\" to 4” diameter circle.Place a portion of the filling mixture and fold the edges of the dough over the filling.Pinch the edges together to seal the filling in.Flatten the dough and roll again into a 4\" to 5” diameter circle.Cook on a tava over a medium flame till golden brown in colour on both sides.Repeat for the remaining dough and filling.Smear with ghee and serve hot.
Cook: 50 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 to 5 puran polis
Ingredients
For The Filling
1 cup corn (makai ke dane) kernel
2 to 3 piece fig
2 tbsp milk powder
1/2 cup milk
2 tbsp sugar
2 tbsp gulkand (rose petal jam)
1/2 tsp cardamoms powder
few saffron (kesar) strands strands
1 tbsp dry fruit powder
1 tbsp ghee
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp fresh cream
1 tsp ghee
water – as per need
For Serving
ghee
Method
For the filling
For the fillingWash and mash the corn kernel, drain any excess water and keep aside.Heat the non-stick pan, add mashed corn kernel and saute for 1 – 2 minutes to burn excess water part.Add 1 tsp Ghee and 2 tbsp of Sugar, mix properly and keep this mixture aside for a while.Take 2 – 3 Fig, and make small pieces of it.Add 1/2 cup of milk into pieces, and mix properly to make milk – fig paste.Add this paste into mixture of Corn. Add 1 tbsp of Gulkand into this mixtureDissolve the saffron in a little milk by rubbing.Add the cardamom and dry fruit powder, saffron liquid into corn stuffing and mix well.Divided this mixture into 4 – 5 portions. Now, stuffing is ready and keep aside.
For the dough
For the doughCombine the flour and ghee, cream and knead into a soft dough using adequate water.Divide into 4 – 5 portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a about 3\" to 4” diameter circle.Place a portion of the filling mixture and fold the edges of the dough over the filling.Pinch the edges together to seal the filling in.Flatten the dough and roll again into a 4\" to 5” diameter circle.Cook on a tava over a medium flame till golden brown in colour on both sides.Repeat for the remaining dough and filling.Smear with ghee and serve hot.
Adai Or Dal Dosa
Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 10 to 12 adai
Ingredients
1 cup rice (chawal)
1/3 cup toovar (arhar) dal
1/3 cup chana dal (split bengal gram)
1/3 cup urad dal (split black lentils)
1 tbsp grated ginger (adrak)
3 green chillies
2 to 3 whole dry kashmiri red chillies
1 cup chopped coriander (dhania)
salt to taste
1 cup grated coconut
oil for cooking
Method
Soak the rice and dals in enough water for about 3 hours and grind to a coarse paste.Add the green and red chillies and ginger and blend again.Add the grated coconut and blend again till the batter is thick and flowy.Add the coriander and salt and mix well.Heat a tava , add a little oil and spread the batter slightly thicker than a normal dosa.Add 2 tsp oil and cover with a plate and cook for two minutes. Remove the plate and turn the dosa and add one more spoon of oil and let it become crisp.Remove from tava and serve with green chutney.
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 10 to 12 adai
Ingredients
1 cup rice (chawal)
1/3 cup toovar (arhar) dal
1/3 cup chana dal (split bengal gram)
1/3 cup urad dal (split black lentils)
1 tbsp grated ginger (adrak)
3 green chillies
2 to 3 whole dry kashmiri red chillies
1 cup chopped coriander (dhania)
salt to taste
1 cup grated coconut
oil for cooking
Method
Soak the rice and dals in enough water for about 3 hours and grind to a coarse paste.Add the green and red chillies and ginger and blend again.Add the grated coconut and blend again till the batter is thick and flowy.Add the coriander and salt and mix well.Heat a tava , add a little oil and spread the batter slightly thicker than a normal dosa.Add 2 tsp oil and cover with a plate and cook for two minutes. Remove the plate and turn the dosa and add one more spoon of oil and let it become crisp.Remove from tava and serve with green chutney.
Mango Fruit Gojju
Preparation:12
Cook: 10
Total Time: 22 mins
Servings:
Ingredients
4 ripe mangoes
2 1/2 tbsp coconut or dessicated coconut
1/4 tsp mustard seeds ( rai / sarson)
1 pinch of asafoetida (hing)
1 tbsp grated jaggery (gur)
2 to 3 green chillies
1 pinch of turmeric powder (haldi)
1 tbsp rice flour (chawal ka atta) (optional)
1 red chilli
few curry leaves (kadi patta)
few coriander (dhania) leaves
salt to taste
Method
Cut mangoes into irregular shaped pieces. Also preserve the seeds. grind together coconut, green chillies, turmeric powder, hing, rice flour and mustard seeds.Heat 11/2 tablespoons of oil in a kadai.Season with very little mustard seeds, red chilli and curry leaves. Add the chopped mangoes alongwith the seeds to this and fry for a couple of minutes. Add salt and grated jaggery to this and fry for a minute.Add sufficient amount of water till the mangoes are immersed well. Cover and allow to cook in a medium flame. When the mangoes are almost cooked, add the ground mixture and boil till the gravy thickens. Garnish with chopped coriander leavesAllow the gravy to settle and absorb well for about 10 to 15 minutes.Serve hot with rice or chappathis alongwith the seeds.
Cook: 10
Total Time: 22 mins
Servings:
Ingredients
4 ripe mangoes
2 1/2 tbsp coconut or dessicated coconut
1/4 tsp mustard seeds ( rai / sarson)
1 pinch of asafoetida (hing)
1 tbsp grated jaggery (gur)
2 to 3 green chillies
1 pinch of turmeric powder (haldi)
1 tbsp rice flour (chawal ka atta) (optional)
1 red chilli
few curry leaves (kadi patta)
few coriander (dhania) leaves
salt to taste
Method
Cut mangoes into irregular shaped pieces. Also preserve the seeds. grind together coconut, green chillies, turmeric powder, hing, rice flour and mustard seeds.Heat 11/2 tablespoons of oil in a kadai.Season with very little mustard seeds, red chilli and curry leaves. Add the chopped mangoes alongwith the seeds to this and fry for a couple of minutes. Add salt and grated jaggery to this and fry for a minute.Add sufficient amount of water till the mangoes are immersed well. Cover and allow to cook in a medium flame. When the mangoes are almost cooked, add the ground mixture and boil till the gravy thickens. Garnish with chopped coriander leavesAllow the gravy to settle and absorb well for about 10 to 15 minutes.Serve hot with rice or chappathis alongwith the seeds.
Faraali Dahi Wade
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
1 1/2 cups sanwa millet (sama)
1/3 cup water
2 to 3 tsp ginger-green chilli paste
2 to 3 tsp roasted powdered peanuts
2 medium boiled potatoes , mashed
salt to taste
1 tsp chopped coriander (dhania)
oil for deep frying
3 cups curds (dahi)
pinch red chilli powder
pinch roasted cumin seeds (jeera) powder
pinch black salt (sanchal)
pinch freshly ground black pepper powder
Method
Wash the sanwa millet and transfer in a small deep pan.Add water and cover the vessel with the lid and pressure cook for 3-4 whistles.Allow the steam to escape before opening the lid.Cool and transfer the sanwa in a bowl.Add the ginger-green chilli paste, salt, groundnut powder, potato mash, coriander and mix gently till mixed well.Heat the oil in a kadhai.Make small flat wadas of the mixture and deep fry in oil till they turn golden brown and crisp form all the sides.Drain on an absorbent paper and keep aside.Dip the wads in warm water for 2 minutes.Now in a Serving bowl take 3-4 balls softly press to remove the water.Then just pour the sweet or sour curd sprinkle black salt, black pepper powder and roasted cumin seed powder and its all ready to serve.You can have these wades just with green spicy chutney or cucumber raita.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
1 1/2 cups sanwa millet (sama)
1/3 cup water
2 to 3 tsp ginger-green chilli paste
2 to 3 tsp roasted powdered peanuts
2 medium boiled potatoes , mashed
salt to taste
1 tsp chopped coriander (dhania)
oil for deep frying
3 cups curds (dahi)
pinch red chilli powder
pinch roasted cumin seeds (jeera) powder
pinch black salt (sanchal)
pinch freshly ground black pepper powder
Method
Wash the sanwa millet and transfer in a small deep pan.Add water and cover the vessel with the lid and pressure cook for 3-4 whistles.Allow the steam to escape before opening the lid.Cool and transfer the sanwa in a bowl.Add the ginger-green chilli paste, salt, groundnut powder, potato mash, coriander and mix gently till mixed well.Heat the oil in a kadhai.Make small flat wadas of the mixture and deep fry in oil till they turn golden brown and crisp form all the sides.Drain on an absorbent paper and keep aside.Dip the wads in warm water for 2 minutes.Now in a Serving bowl take 3-4 balls softly press to remove the water.Then just pour the sweet or sour curd sprinkle black salt, black pepper powder and roasted cumin seed powder and its all ready to serve.You can have these wades just with green spicy chutney or cucumber raita.
Sabudana and Potato Tikki
Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
100 gms sago (sabudana)
5 to 6 medium sized potatoes
1 small piece of ginger (adrak)
6 to 7 green chillies
a small bunch of coriander (dhania), chopped
Method
Wash and soak sabudana in water ( cold) for 30 mts.Fine chop the ginger and green chillies or grind them.Boil and mash the potatoes.Mix all the ingredients, roll into small tikkis and deep fry in medium hot oil.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
100 gms sago (sabudana)
5 to 6 medium sized potatoes
1 small piece of ginger (adrak)
6 to 7 green chillies
a small bunch of coriander (dhania), chopped
Method
Wash and soak sabudana in water ( cold) for 30 mts.Fine chop the ginger and green chillies or grind them.Boil and mash the potatoes.Mix all the ingredients, roll into small tikkis and deep fry in medium hot oil.
Khata Achhar
Preparation:24 hrs
Cook: null
Total Time: 144024 hours
Servings: Makes 4 to 5 servings
Ingredients
1/2 cup kabuli chana (white chick peas)
1 1/2 cups grated raw mangoes
1 tsp turmeric powder (haldi)
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek seeds (methi) powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp nigella seeds (kalonji)
14 whole dry kashmiri red chillies
1 tbsp chilli powder
1 1/4 cups mustard (rai / sarson) oil
1 tbsp salt
Method
Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.Soak the kabuli chana and fenugreek seeds in the mango water overnight.Refrigerate the grated mango.Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked kabuli chana mixture with the grated mango. Mix well.Heat the mustard oil. Cool it and add to the prepared mixture.Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days.Store it a cool dry place for upto 1 year.
Cook: null
Total Time: 144024 hours
Servings: Makes 4 to 5 servings
Ingredients
1/2 cup kabuli chana (white chick peas)
1 1/2 cups grated raw mangoes
1 tsp turmeric powder (haldi)
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek seeds (methi) powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp nigella seeds (kalonji)
14 whole dry kashmiri red chillies
1 tbsp chilli powder
1 1/4 cups mustard (rai / sarson) oil
1 tbsp salt
Method
Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.Soak the kabuli chana and fenugreek seeds in the mango water overnight.Refrigerate the grated mango.Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked kabuli chana mixture with the grated mango. Mix well.Heat the mustard oil. Cool it and add to the prepared mixture.Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days.Store it a cool dry place for upto 1 year.
Wednesday, October 25, 2017
Easy Tomato Soup
Preparation :5 mins
Cook :15 mins
Total TIme :20 mins
Servings :Makes 4 servings
Ingredents :
2 cups roughly chopped tomatoes
1/2 cup roughly chopped onions
1 tsp roughly chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste
1 tbsp butter
For The Garnish
1/2 cup bread croutons
2 tbsp finely chopped coriander (dhania)
Method :
Combine the tomatoes, onions, garlic and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.Cool the mixture completely and blend in a mixer till smooth.
Transfer the mixture into a deep non-stick pan, add the butter, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot garnished with bread croutons and coriander.
Cook :15 mins
Total TIme :20 mins
Servings :Makes 4 servings
Ingredents :
2 cups roughly chopped tomatoes
1/2 cup roughly chopped onions
1 tsp roughly chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste
1 tbsp butter
For The Garnish
1/2 cup bread croutons
2 tbsp finely chopped coriander (dhania)
Method :
Combine the tomatoes, onions, garlic and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.Cool the mixture completely and blend in a mixer till smooth.
Transfer the mixture into a deep non-stick pan, add the butter, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot garnished with bread croutons and coriander.
Cold Cucumber Soup
Preparation :10 mins
Cook :14 mins
Total TIme :24 mins
Servings :Makes 3 servings
Ingredents :
2 cups cucumber cubes
1/2 cup finely chopped cucumber
1/2 cup low-fat milk , 99.7% fat-free
1/4 cup low-fat curds (dahi)
salt to taste
2 tsp low-fat butter
1 tbsp finely chopped capsicum
For The Garnish
a few mint leaves (phudina)
freshly ground black pepper (kalimirch) to taste
Method :
Combine the cucumber cubes and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Keep aside to cool completely.Combine the cucumber, milk, curds and salt and blend in a mixer till smooth. Keep aside.Heat the butter in a deep non-stick pan, add the chopped cucumber and capsicum and sauté on a medium flame for 2 minutes.Remove from the flame, add the cucumber-milk mixture and mix well. Cool slightly and refrigerate for atleast 30 minutes.Serve chilled garnished with mint leaves and black pepper powder.
Cook :14 mins
Total TIme :24 mins
Servings :Makes 3 servings
Ingredents :
2 cups cucumber cubes
1/2 cup finely chopped cucumber
1/2 cup low-fat milk , 99.7% fat-free
1/4 cup low-fat curds (dahi)
salt to taste
2 tsp low-fat butter
1 tbsp finely chopped capsicum
For The Garnish
a few mint leaves (phudina)
freshly ground black pepper (kalimirch) to taste
Method :
Combine the cucumber cubes and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Keep aside to cool completely.Combine the cucumber, milk, curds and salt and blend in a mixer till smooth. Keep aside.Heat the butter in a deep non-stick pan, add the chopped cucumber and capsicum and sauté on a medium flame for 2 minutes.Remove from the flame, add the cucumber-milk mixture and mix well. Cool slightly and refrigerate for atleast 30 minutes.Serve chilled garnished with mint leaves and black pepper powder.
Tuesday, October 3, 2017
Hariyala Chana
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 to 7 servings
Ingredients
2 1/2 cups boiled kabuli chana (white chick peas)
2 1/2 cups chopped spinach (palak)
1 cup chopped fenugreek (methi) leaves
2 tomatoes , chopped
3 green chillies
ginger (adrak)
1 tsp chole masala , readily available
1 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
Method
Combine the fenugreek, spinach, tomato, ginger and green chillies in a pressure cooker, add little water and pressure cook for 1 whistle.Open and crush into a smooth paste with a hand blender or in the mixer. Keep aside.Heat oil in a a pan and add cumin seeds and asafoetida.Add the ground spinach puree, mix well and cover and cook for 2 minutes.Add all the spices and boiled chick peas and 1 cup water, mix well and cover and cook for 5 -7 minutes.Add the lemon juice according to taste and mix well.Serve hot.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 to 7 servings
Ingredients
2 1/2 cups boiled kabuli chana (white chick peas)
2 1/2 cups chopped spinach (palak)
1 cup chopped fenugreek (methi) leaves
2 tomatoes , chopped
3 green chillies
ginger (adrak)
1 tsp chole masala , readily available
1 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
Method
Combine the fenugreek, spinach, tomato, ginger and green chillies in a pressure cooker, add little water and pressure cook for 1 whistle.Open and crush into a smooth paste with a hand blender or in the mixer. Keep aside.Heat oil in a a pan and add cumin seeds and asafoetida.Add the ground spinach puree, mix well and cover and cook for 2 minutes.Add all the spices and boiled chick peas and 1 cup water, mix well and cover and cook for 5 -7 minutes.Add the lemon juice according to taste and mix well.Serve hot.
Healthy Green Tomato Chutney
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
4 medium green tomatoes
2 green chillies
2 tbsp roasted powdered peanut
1 tsp sugar
1/4 tsp turmeric powder (haldi)
1/4 tsp mustard seeds ( rai / sarson)
1 tsp oil
1 tbsp chopped coriander (dhania)
a pinch asafoetida (hing)
Method
Wash and cut the green tomatoes, green chillies and coriander leaves.Take kadhai and heat the oil, add the tomatoes and green chillies cook till they become soft.Remove from the flame and add the groundnut powder,sugar and grind in the mixer.Take a bowl put the chutney.Make a tadka with 1 tsp oil, mustard seeds, hing turmeric powder and mix with the above chutney.Tastes good with any dish.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
4 medium green tomatoes
2 green chillies
2 tbsp roasted powdered peanut
1 tsp sugar
1/4 tsp turmeric powder (haldi)
1/4 tsp mustard seeds ( rai / sarson)
1 tsp oil
1 tbsp chopped coriander (dhania)
a pinch asafoetida (hing)
Method
Wash and cut the green tomatoes, green chillies and coriander leaves.Take kadhai and heat the oil, add the tomatoes and green chillies cook till they become soft.Remove from the flame and add the groundnut powder,sugar and grind in the mixer.Take a bowl put the chutney.Make a tadka with 1 tsp oil, mustard seeds, hing turmeric powder and mix with the above chutney.Tastes good with any dish.
Paneer Subji
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 7 servings
Ingredients
2 tsp ghee
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 cup paneer (cottagte cheese) cubes
1 cup boiled and chopped potatoes
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 cup roasted and crushed peanuts
salt to taste
2 tsp finely chopped green chillies
2 tsp grated ginger (adrak)
1 tsp lemon juice
2 tsp sugar
1 cup chopped spring onions
1/2 cup grated processed cheese
Method
Heat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and saute for 10 seconds.Add all other vegetables, paneer and seasonings, mix well and cover and cook for 2 minutes.Add spring onions and cheese and mix well.Cover and cook for half a minute.Serve hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 7 servings
Ingredients
2 tsp ghee
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 cup paneer (cottagte cheese) cubes
1 cup boiled and chopped potatoes
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 cup roasted and crushed peanuts
salt to taste
2 tsp finely chopped green chillies
2 tsp grated ginger (adrak)
1 tsp lemon juice
2 tsp sugar
1 cup chopped spring onions
1/2 cup grated processed cheese
Method
Heat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and saute for 10 seconds.Add all other vegetables, paneer and seasonings, mix well and cover and cook for 2 minutes.Add spring onions and cheese and mix well.Cover and cook for half a minute.Serve hot.
Spicy Kadhai Paneer
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
500 gms paneer (cottage cheese)
1 1/2 cups sliced onions
2 bayleaf (tejpatta)
3 whole dry kashmiri red chillies
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp coriander (dhania) powder
3/4 cup tomato puree
1 tsp chilli powder
1 tsp garam masala
2 tsp oil
salt to taste
Method
Cut paneer into triangles and keep aside.Heat oil in a kadhai, add the dry red chili, coriander powder, bayleaf and saute for few seconds.Add the onions and sauté till they turn golden brown in colour and crisp.Add ginger paste, garlic paste, mix well and add tomato puree, cook for few minutes.Add the red chili powder, coriander powder and salt mix well. Add 1/2 cup water and bring to boil.Add paneer and cook until coated with thick gravy.Serve hot garnished with lightly roasted crushed coriander seeds.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
500 gms paneer (cottage cheese)
1 1/2 cups sliced onions
2 bayleaf (tejpatta)
3 whole dry kashmiri red chillies
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp coriander (dhania) powder
3/4 cup tomato puree
1 tsp chilli powder
1 tsp garam masala
2 tsp oil
salt to taste
Method
Cut paneer into triangles and keep aside.Heat oil in a kadhai, add the dry red chili, coriander powder, bayleaf and saute for few seconds.Add the onions and sauté till they turn golden brown in colour and crisp.Add ginger paste, garlic paste, mix well and add tomato puree, cook for few minutes.Add the red chili powder, coriander powder and salt mix well. Add 1/2 cup water and bring to boil.Add paneer and cook until coated with thick gravy.Serve hot garnished with lightly roasted crushed coriander seeds.
Aloo Antu Pulsu
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
4 boiled and chopped potatoes
5 chopped onions
1 tsp grated ginger (adrak)
1 tsp garam masala
1 tsp chilli powder
salt to taste
a pinch of turmeric powder (haldi)
1/2 tsp sugar
2 tbsp tamarind (imli) pulp
2 to 3 chopped green chillies
For The Garnish
chopped coriander (dhania) (dhania)
Method
Heat oil in a pan, add the potaotes and saute till they turn golden brown. Remove and keep aside.In the same pan, heat 2 to 3 tsp oil and add the onions and green chillies and saute till the onions turn golden brown in colour.Add the ginger-garlic paste and saute for 2 minutes.Add the fried potatoes and saute for 2 minutes.Add the salt, chilli powder, garam masala, a pinch of turmeric powder and saute for about 2 minutes.Add the tamarind pulp and add 70 ml of water, mix well and boil for 3 minutes.Add the sugar, mix well and cover and cook on a slow flame till the oil floats on the top.Serve hot garnished with coriander.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
4 boiled and chopped potatoes
5 chopped onions
1 tsp grated ginger (adrak)
1 tsp garam masala
1 tsp chilli powder
salt to taste
a pinch of turmeric powder (haldi)
1/2 tsp sugar
2 tbsp tamarind (imli) pulp
2 to 3 chopped green chillies
For The Garnish
chopped coriander (dhania) (dhania)
Method
Heat oil in a pan, add the potaotes and saute till they turn golden brown. Remove and keep aside.In the same pan, heat 2 to 3 tsp oil and add the onions and green chillies and saute till the onions turn golden brown in colour.Add the ginger-garlic paste and saute for 2 minutes.Add the fried potatoes and saute for 2 minutes.Add the salt, chilli powder, garam masala, a pinch of turmeric powder and saute for about 2 minutes.Add the tamarind pulp and add 70 ml of water, mix well and boil for 3 minutes.Add the sugar, mix well and cover and cook on a slow flame till the oil floats on the top.Serve hot garnished with coriander.
Jain Chocolate Truffle Pudding
Preparation:10 mins
Cook: 60 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 serving
Ingredients
2 chocolate cream biscuits
2 marie biscuits
1 scoop vanilla ice-cream
choclate flakes for garnishing
For The Chocolate Syrup
1 tsp cocoa powder
3 tsp powdered sugar
1/2 cup milk
Method
For Chocolate Syrup
For Chocolate SyrupMix all ingredients and heat it on a low flame.Bring it to boil and then remove from flame.Keep it aside and let it cool for room temperature.
Hoe to proceed
Hoe to proceedTake a transparent stem glass and add 1 broken bon-bon biscuit in the base.Add 1 tsp of chocolate syrup to moisten the biscuits.Add 1 crushed marie biscuit and again chocolate syrup.Add a layer of ice-cream and chocolate syrup.Repeat the whole layering.Add chocolate sprinkles on top and keep it in the freezer for ice-cream to set.Serve chilled.
Cook: 60 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 serving
Ingredients
2 chocolate cream biscuits
2 marie biscuits
1 scoop vanilla ice-cream
choclate flakes for garnishing
For The Chocolate Syrup
1 tsp cocoa powder
3 tsp powdered sugar
1/2 cup milk
Method
For Chocolate Syrup
For Chocolate SyrupMix all ingredients and heat it on a low flame.Bring it to boil and then remove from flame.Keep it aside and let it cool for room temperature.
Hoe to proceed
Hoe to proceedTake a transparent stem glass and add 1 broken bon-bon biscuit in the base.Add 1 tsp of chocolate syrup to moisten the biscuits.Add 1 crushed marie biscuit and again chocolate syrup.Add a layer of ice-cream and chocolate syrup.Repeat the whole layering.Add chocolate sprinkles on top and keep it in the freezer for ice-cream to set.Serve chilled.
Bajra Uttappam
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 10 to 12 uttapas
Ingredients
1 cup bajra (black millet)
1/4 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1 cup finely chopped onions
1/2 cup freshly grated coconut
2 green chillies finely chopped
1/2 cup finely chopped coriander (dhania)
salt to taste
oil for cooking
Method
Wash bajra, urad dal and methi seeds and soak in enough water for 6 hours.Drain the excess water and blend in a mixer to a smooth paste.Cover and keep aside for fermenting for atleast 4 hours.Add the onions, coconut, green chillies, coriander leaves and salt and mix well.Heat a non-stick tava, pour a ladleful of batter and spread evenly to make a thick uttapa.Cook using little till it turns golden brown from both the sides.Serve hot with fresh coconut chutney.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 10 to 12 uttapas
Ingredients
1 cup bajra (black millet)
1/4 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1 cup finely chopped onions
1/2 cup freshly grated coconut
2 green chillies finely chopped
1/2 cup finely chopped coriander (dhania)
salt to taste
oil for cooking
Method
Wash bajra, urad dal and methi seeds and soak in enough water for 6 hours.Drain the excess water and blend in a mixer to a smooth paste.Cover and keep aside for fermenting for atleast 4 hours.Add the onions, coconut, green chillies, coriander leaves and salt and mix well.Heat a non-stick tava, pour a ladleful of batter and spread evenly to make a thick uttapa.Cook using little till it turns golden brown from both the sides.Serve hot with fresh coconut chutney.
Faraali Kaju Boondi
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
For The Sugar Syrup
50 gms sugar
1/4 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
For The Boondi
1 cup powdered cashewnut
1/2 cup powdered walnuts (akhrot)
a pinch baking soda , optional
milk as required
a pinch cardamom (elaichi) powder
oil for frying
Method
For the sugar syrup
For the sugar syrupPut sugar in a pan and add water so that sugar sinks in it.Boil to make 1 string consistency syrup.Add the cardamom powder and saffron and mix well and keep aside.
For Boondi:
For Boondi:Mix all the ingredients in a bowl and add enough milk to make a batter of medium thick consistency.Put this batter in boondi jaali directly to the oil and fry till pink.Put the fried boondis directly to the sugar syrup and keep for 5 minutes.Take out and make laddoos if desired or can be served separately also.This boondi can be stored for 7-10 days.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
For The Sugar Syrup
50 gms sugar
1/4 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
For The Boondi
1 cup powdered cashewnut
1/2 cup powdered walnuts (akhrot)
a pinch baking soda , optional
milk as required
a pinch cardamom (elaichi) powder
oil for frying
Method
For the sugar syrup
For the sugar syrupPut sugar in a pan and add water so that sugar sinks in it.Boil to make 1 string consistency syrup.Add the cardamom powder and saffron and mix well and keep aside.
For Boondi:
For Boondi:Mix all the ingredients in a bowl and add enough milk to make a batter of medium thick consistency.Put this batter in boondi jaali directly to the oil and fry till pink.Put the fried boondis directly to the sugar syrup and keep for 5 minutes.Take out and make laddoos if desired or can be served separately also.This boondi can be stored for 7-10 days.
Delicious Cauliflower Paratha
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
For The Stuffing
2 tsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp grated ginger (adrak)
2 green chillies , chopped
250 gms cauliflower , grated
1/4 cup chopped coriander (dhania) leaves
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp dried mango powder (amchur)
1/4 tsp garam masala
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a sift dough, using enough water.Divide the dough into 4 equal portions and keep aside.
For the stuffing
For the stuffingHeat the oil in a kadhai, add the cumin seeds and asafoetida.When the seeds crackle, add the ginger and green chillies, mix well and saute for few seconds.Add the cauliflower and saute for 3 minutes.Add the remaining ingredients, mix well and cook for 3 minutes.Remove from the flame, cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of 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.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
For The Stuffing
2 tsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp grated ginger (adrak)
2 green chillies , chopped
250 gms cauliflower , grated
1/4 cup chopped coriander (dhania) leaves
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp dried mango powder (amchur)
1/4 tsp garam masala
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a sift dough, using enough water.Divide the dough into 4 equal portions and keep aside.
For the stuffing
For the stuffingHeat the oil in a kadhai, add the cumin seeds and asafoetida.When the seeds crackle, add the ginger and green chillies, mix well and saute for few seconds.Add the cauliflower and saute for 3 minutes.Add the remaining ingredients, mix well and cook for 3 minutes.Remove from the flame, cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of 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.
Ghevar
Preparation:Preparation time : 2 hours.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 3/4 cups (200 grams) plain flour (maida)
1 tbsp (10 grams) arrowroot or cornflour
1/4 cup melted ghee, cooled
a few drops kewda essence
For the sugar syrup
1 cup sugar
1/2 cup water
Method
1. combine the sugar and water in a pan and simmer till it reaches a 1 string consistency. 2. remove from the heat and keep warm. How to proceed 1. combine the flour, arrowroot and melted ghee in a bowl. 2. add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate. 3. add 2 more cups of water again in a thin stream while whisking continuously. at no point should the ghee and water separate. 4. the batter should be of a coating consistency. more water can be added if required to achieve the required consistency. 5. keep the batter in a cool place away from the heat. 6. place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould. 7. remove 2 ladles of the batter at a time into a small bowl and place it near the gas range. 8. heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. the batter should settle in the mould. 9. when the froth subsides, pour in another spoonful in the centre in a thin stream. 10. repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. pour the batter into this centre each time. 11. increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times. 12. when the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee. 13. immerse in sugar syrup, drain quickly and place on a serving plate. 14. repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 3/4 cups (200 grams) plain flour (maida)
1 tbsp (10 grams) arrowroot or cornflour
1/4 cup melted ghee, cooled
a few drops kewda essence
For the sugar syrup
1 cup sugar
1/2 cup water
Method
1. combine the sugar and water in a pan and simmer till it reaches a 1 string consistency. 2. remove from the heat and keep warm. How to proceed 1. combine the flour, arrowroot and melted ghee in a bowl. 2. add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate. 3. add 2 more cups of water again in a thin stream while whisking continuously. at no point should the ghee and water separate. 4. the batter should be of a coating consistency. more water can be added if required to achieve the required consistency. 5. keep the batter in a cool place away from the heat. 6. place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould. 7. remove 2 ladles of the batter at a time into a small bowl and place it near the gas range. 8. heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. the batter should settle in the mould. 9. when the froth subsides, pour in another spoonful in the centre in a thin stream. 10. repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. pour the batter into this centre each time. 11. increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times. 12. when the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee. 13. immerse in sugar syrup, drain quickly and place on a serving plate. 14. repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
Creamy Corn In White Sauce with Cheese
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 servings
Ingredients
2 tbsp butter
3 tbsp plain flour (maida)
3 cups sweet corn kernels (makai ke dane)
1/4 tsp freshly ground black pepper powder
salt to taste
1 1/2 cups warm milk
1/2 cup processed cheese
Method
Heat the butter in a non-stick pan, add the plain flour and sauté for 3 minutes on a slow flame.Add the corn, pepper and salt and mix well.Add the milk, while stirring continuously and cook on a slow flame for 5 minutes.Add the cheese, mix well and simmer for a minute or until the cheese melts.Serve warm with bread or pita bread.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 servings
Ingredients
2 tbsp butter
3 tbsp plain flour (maida)
3 cups sweet corn kernels (makai ke dane)
1/4 tsp freshly ground black pepper powder
salt to taste
1 1/2 cups warm milk
1/2 cup processed cheese
Method
Heat the butter in a non-stick pan, add the plain flour and sauté for 3 minutes on a slow flame.Add the corn, pepper and salt and mix well.Add the milk, while stirring continuously and cook on a slow flame for 5 minutes.Add the cheese, mix well and simmer for a minute or until the cheese melts.Serve warm with bread or pita bread.
Monday, September 25, 2017
Cream Of Spinach Soup
Preparation :15 mins
Cook :13 mins
Total TIme :28 mins
Servings :Makes 6 servings
Ingredents :
4 cups roughly chopped spinach (palak)
1 tbsp butter
1/2 cup roughly chopped onions
1 tsp chopped green chillies
For The White Sauce
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
salt and freshly ground black pepper (kalimirch) to taste
For The Garnish
fresh cream
Method :
For the white sauce
For the white sauceHeat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously.Add the milk, mix well and cook on a medium flame for 2 minutes, or till the sauce thickens, while stirring continuously.Add the salt and pepper, mix well and cook on a medium flame for 1 more minute. Keep aside.
How to proceed
How to proceedHeat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the spinach and green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add 2 cups of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Allow the mixture to cool completely. Once cooled blend in a mixer till smooth.Transfer the mixture back into the same deep non-stick pan, add the white sauce and a little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve immediately garnished with fresh cream.
Cook :13 mins
Total TIme :28 mins
Servings :Makes 6 servings
Ingredents :
4 cups roughly chopped spinach (palak)
1 tbsp butter
1/2 cup roughly chopped onions
1 tsp chopped green chillies
For The White Sauce
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
salt and freshly ground black pepper (kalimirch) to taste
For The Garnish
fresh cream
Method :
For the white sauce
For the white sauceHeat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously.Add the milk, mix well and cook on a medium flame for 2 minutes, or till the sauce thickens, while stirring continuously.Add the salt and pepper, mix well and cook on a medium flame for 1 more minute. Keep aside.
How to proceed
How to proceedHeat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the spinach and green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add 2 cups of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Allow the mixture to cool completely. Once cooled blend in a mixer till smooth.Transfer the mixture back into the same deep non-stick pan, add the white sauce and a little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve immediately garnished with fresh cream.
Wednesday, September 6, 2017
Raw Banana Thoran
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 3 servings
Ingredients
3 raw bananas
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
2 whole dry kashmiri red chillies
2 tbsp grated coconut
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp sambhar masala
1 tbsp chopped coriander (dhania)
Method
Pressure cook the bananas with skin for 1 whistle. Cool and discard the skin.Chop the boiled banana into medium size pieces.Heat oil in a pan and temper with the mustard seeds, curry leaves, urad dal, chana dal and dry chillies.After they stop spluttering, add the boiled banana pieces, salt, turmeric powder and sambar powder, mix well and saute for 2-3 minutes and finish it off with the grated coconut.Serve, garnished with chopped coriander leaves.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 3 servings
Ingredients
3 raw bananas
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
2 whole dry kashmiri red chillies
2 tbsp grated coconut
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp sambhar masala
1 tbsp chopped coriander (dhania)
Method
Pressure cook the bananas with skin for 1 whistle. Cool and discard the skin.Chop the boiled banana into medium size pieces.Heat oil in a pan and temper with the mustard seeds, curry leaves, urad dal, chana dal and dry chillies.After they stop spluttering, add the boiled banana pieces, salt, turmeric powder and sambar powder, mix well and saute for 2-3 minutes and finish it off with the grated coconut.Serve, garnished with chopped coriander leaves.
Cilantro Roti's
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 8 rolls
Ingredients
For The Dough
1 cup whole wheat flour (gehun ka atta)
4 tsp oil
1/2 tsp salt or to taste
To Be Mixed Into A Stuffing
3/4 cup chopped coriander (dhania)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp levelled , turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
3 green chillies , finely chopped
salt to taste
Other Ingredients
oil for cooking
Method
For the dough
For the doughCombine all the ingredients, add enough water and knead into a semi-soft dough.Knead well and divide into 8 equal portions.Roll out each portion into a thick rounds with the help of a little flour.Keep aside.
How to proceed
How to proceedDivide the stuffing into 8 equal portions and keep aside.Brush each dough round with a little oil and spread one portion of the stuffing at the center.Roll out into a cigar shape.Make a small round like a coil and press lightly by hand.Roll out again into a thick roti.Repeat the same with the remaining dough and stuffing.Cook on a hot tava (griddle) from both sides till golden brown spots appear on both the sides.Serve with butter or ghee on top.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 8 rolls
Ingredients
For The Dough
1 cup whole wheat flour (gehun ka atta)
4 tsp oil
1/2 tsp salt or to taste
To Be Mixed Into A Stuffing
3/4 cup chopped coriander (dhania)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp levelled , turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
3 green chillies , finely chopped
salt to taste
Other Ingredients
oil for cooking
Method
For the dough
For the doughCombine all the ingredients, add enough water and knead into a semi-soft dough.Knead well and divide into 8 equal portions.Roll out each portion into a thick rounds with the help of a little flour.Keep aside.
How to proceed
How to proceedDivide the stuffing into 8 equal portions and keep aside.Brush each dough round with a little oil and spread one portion of the stuffing at the center.Roll out into a cigar shape.Make a small round like a coil and press lightly by hand.Roll out again into a thick roti.Repeat the same with the remaining dough and stuffing.Cook on a hot tava (griddle) from both sides till golden brown spots appear on both the sides.Serve with butter or ghee on top.
Panki
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 3 pankis
Ingredients
2 cups rice flour (chawal ka atta)
1 cup buttermilk
2 tsp margarine
1 tsp green chilli paste
2 tbsp chopped coriander (dhania)
salt to taste
oil for cooking
Method
Sieve the rice flour and add all the ingredients and knead into a soft dough.Keep it aside for 10 minutes.Roll out small pankis on plastic sheet.Heat a tava and grease with oil and cook the panki till golden brown from both the sides.Serve hot with butter/chatni.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 3 pankis
Ingredients
2 cups rice flour (chawal ka atta)
1 cup buttermilk
2 tsp margarine
1 tsp green chilli paste
2 tbsp chopped coriander (dhania)
salt to taste
oil for cooking
Method
Sieve the rice flour and add all the ingredients and knead into a soft dough.Keep it aside for 10 minutes.Roll out small pankis on plastic sheet.Heat a tava and grease with oil and cook the panki till golden brown from both the sides.Serve hot with butter/chatni.
Instant Vegetable Appe
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 servings
Ingredients
1 cup semolina (rava)
4 tbsp curds (dahi)
1/2 cup grated mixed vegetables (carrot , cabbage , beetroot)
1/2 tsp finely chopped green chillies
1 tbsp finely chopped onions
1 tbsp chopped coriander (dhania)
1 tsp salt
1/2 tsp turmeric powder (haldi)
1 tsp mustard seeds ( rai / sarson)
10-12 curry leaves (kadi patta)
1/2 cup water
1 tbsp oil
1 tsp fruit salt
Method
Combine the semolina and curds in a deep bowl, add water and mix well.Add salt and turmeric, mix well.Add the grated vegetables, coriander, onions, green chilies and mix well.Add the fruit salt, sprinkle a litle water and when bubbles form mix gently.Heat the appe mould on a medium flame and put 1 to 2 drops of oil, a few mustard seeds and curry leaves in each appe mould.When the seeds crackle pour a spoonful of the batter into each mould.Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side using a little more oil.Serve immediately with coconut chutney.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 servings
Ingredients
1 cup semolina (rava)
4 tbsp curds (dahi)
1/2 cup grated mixed vegetables (carrot , cabbage , beetroot)
1/2 tsp finely chopped green chillies
1 tbsp finely chopped onions
1 tbsp chopped coriander (dhania)
1 tsp salt
1/2 tsp turmeric powder (haldi)
1 tsp mustard seeds ( rai / sarson)
10-12 curry leaves (kadi patta)
1/2 cup water
1 tbsp oil
1 tsp fruit salt
Method
Combine the semolina and curds in a deep bowl, add water and mix well.Add salt and turmeric, mix well.Add the grated vegetables, coriander, onions, green chilies and mix well.Add the fruit salt, sprinkle a litle water and when bubbles form mix gently.Heat the appe mould on a medium flame and put 1 to 2 drops of oil, a few mustard seeds and curry leaves in each appe mould.When the seeds crackle pour a spoonful of the batter into each mould.Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side using a little more oil.Serve immediately with coconut chutney.
Bhindi with Mustard Paste
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 6 servings
Ingredients
500 gms ladies finger (bhindi)
3/4 tbsp oil
7 slit green chillies
1 tsp turmeric powder (haldi)
1 tsp sugar
salt to taste
3 tbsp mustard (rai / sarson) paste
1/4 cup freshly grated coconut
chopped coriander (dhania) for garnishing
Method
Make vertical slits on ladies finger, keeping them attached from the stem. Keep aside.Heat the oil in a kadhai, add the ladie finger and saute till they turn soft.Add the turmeric, green chilles and salt, mix well and saute for 2 minutes or till the ladies finger are almost cooked.Add the mustard paste and coconut, mix well and saute for 2 minutes.Add the sugar and coriander and mix well.Serve hot.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 6 servings
Ingredients
500 gms ladies finger (bhindi)
3/4 tbsp oil
7 slit green chillies
1 tsp turmeric powder (haldi)
1 tsp sugar
salt to taste
3 tbsp mustard (rai / sarson) paste
1/4 cup freshly grated coconut
chopped coriander (dhania) for garnishing
Method
Make vertical slits on ladies finger, keeping them attached from the stem. Keep aside.Heat the oil in a kadhai, add the ladie finger and saute till they turn soft.Add the turmeric, green chilles and salt, mix well and saute for 2 minutes or till the ladies finger are almost cooked.Add the mustard paste and coconut, mix well and saute for 2 minutes.Add the sugar and coriander and mix well.Serve hot.
Ras Malai
Preparation:5 min.
Cook: 20 min.
Total Time: 25 mins
Servings:
Ingredients
1 cup milk powder
1 tsp baking powder
1/2 tsp ghee
3/4 cup sugar
1 ltr milk
1 egg
a few saffron (kesar) strands
1/2 cup pistachios
Method
In a pan boil milk with sugar and saffron strands. Make a soft dough with milkpowder, ghee, baking powder and lightly beaten egg. Make small balls and flatten them little and add to the boiling milk. Turn over after 5 minutes and again after 5 minutes. Let cook for 2 more minutes and then turn off the gas. Let it cool.Add finely chopped pista. Serve chilled! yummy rasmalai is ready!!"}]
Cook: 20 min.
Total Time: 25 mins
Servings:
Ingredients
1 cup milk powder
1 tsp baking powder
1/2 tsp ghee
3/4 cup sugar
1 ltr milk
1 egg
a few saffron (kesar) strands
1/2 cup pistachios
Method
In a pan boil milk with sugar and saffron strands. Make a soft dough with milkpowder, ghee, baking powder and lightly beaten egg. Make small balls and flatten them little and add to the boiling milk. Turn over after 5 minutes and again after 5 minutes. Let cook for 2 more minutes and then turn off the gas. Let it cool.Add finely chopped pista. Serve chilled! yummy rasmalai is ready!!"}]
Keras - A Sweet Treat!
Preparation:10 mins
Cook: 40 mins
Total Time: 50 mins
Servings: Makes 3 to 4 servings
Ingredients
1 cup rice (chawal)
3 cups jaggery (gur)
2 tbsp ghee
Method
Blend the raw rice into coarse powder.Boil the the rice powder into half boiled state using water.Add jaggery and let the rice powder get boiled in the jaggery water.Add the ghee and cook till it becomes thick.Serve hot.
Cook: 40 mins
Total Time: 50 mins
Servings: Makes 3 to 4 servings
Ingredients
1 cup rice (chawal)
3 cups jaggery (gur)
2 tbsp ghee
Method
Blend the raw rice into coarse powder.Boil the the rice powder into half boiled state using water.Add jaggery and let the rice powder get boiled in the jaggery water.Add the ghee and cook till it becomes thick.Serve hot.
Rabdi Jalebi Without Yeast
Preparation:10 hrs
Cook: 30 mins
Total Time: 63010 hours 30 minutes
Servings: Makes 4 to 6 servings
Ingredients
For The Rabadi
3 cups milk
1 tbsp condensed milk
1 tsp cardamom (elaichi) powder
1/4 tsp saffron (kesar) strands
1/4 tsp chopped pistachios
1/4 tsp chopped almonds (badam)
For The Syrup
2 cups sugar
1 cup water
1 tsp cardamom (elaichi) powder
1 tsp saffron (kesar) strands
For The Jalebis
2 cups plain flour (maida)
1 tbsp corn flour or rice flour (chawal ka atta)
1 tbsp besan (bengal gram flour)
3 tbsp curds (dahi)
1/2 tbsp yellow color
1 1/2 cups lukewarm water
Other Ingredients
oil and ghee for deep frying
For Garnishing
1 tsp chopped almonds (badam)
1 tsp chopped pistachios
Method
For the rabadi
For the rabadiHeat milk in non-stick vessel on simmer. Let it boil.Once its boiled,let a spoon in it so it will not pour out. Add kesar, cardamom to it.Keep stirring in between, until it lessens to 1/4th of its quantity.Turn off the gas once it becomes thick like rabdi.Let it cool for 15-25 min then add milkmaid to it.Garnish it with dry fruits and serve hot with jalebis.
For jalebi batter
For jalebi batterMix all the dry ingrdients in a bowl.Add water to make a thick batter. Water can be added if the batter is not thick enough as required for the jalebisNow let the batter for 12-14 hours.
For the sugar syrup
For the sugar syrupCombine the sugar and water in a broad non-stick pan so that you can easily soak the jalebi in the syrup without breaking them.Mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.Take care as it should be not be more watery as it might loosen the jalebi or not too thick either.In case if you forget to add the color to the batter, you can also add it to the syrup.
How to proceed
How to proceedBe sure to make the syrup before you start on with the jalebi.Now, check the consistency of batter. If its too thick, add water. If its too watery, add little bit of all purpose flour or rice flour to it.Heat oil in the wide non stick pan. Add ghee to give you that ethnic flavour in jalebi. (you can use ghee instead of oil totally).Now pour the batter in the sauce bottle or any bottle with a small hole. Once the oil is heated,start making coil shaped jalebi in the pan.Deep fry the jalebis till golden brown.Remove from the oil and soak them in the syrup for a minute or two and remove.Garnish and serve hot with unsweetened rabdi or hot milk.
Cook: 30 mins
Total Time: 63010 hours 30 minutes
Servings: Makes 4 to 6 servings
Ingredients
For The Rabadi
3 cups milk
1 tbsp condensed milk
1 tsp cardamom (elaichi) powder
1/4 tsp saffron (kesar) strands
1/4 tsp chopped pistachios
1/4 tsp chopped almonds (badam)
For The Syrup
2 cups sugar
1 cup water
1 tsp cardamom (elaichi) powder
1 tsp saffron (kesar) strands
For The Jalebis
2 cups plain flour (maida)
1 tbsp corn flour or rice flour (chawal ka atta)
1 tbsp besan (bengal gram flour)
3 tbsp curds (dahi)
1/2 tbsp yellow color
1 1/2 cups lukewarm water
Other Ingredients
oil and ghee for deep frying
For Garnishing
1 tsp chopped almonds (badam)
1 tsp chopped pistachios
Method
For the rabadi
For the rabadiHeat milk in non-stick vessel on simmer. Let it boil.Once its boiled,let a spoon in it so it will not pour out. Add kesar, cardamom to it.Keep stirring in between, until it lessens to 1/4th of its quantity.Turn off the gas once it becomes thick like rabdi.Let it cool for 15-25 min then add milkmaid to it.Garnish it with dry fruits and serve hot with jalebis.
For jalebi batter
For jalebi batterMix all the dry ingrdients in a bowl.Add water to make a thick batter. Water can be added if the batter is not thick enough as required for the jalebisNow let the batter for 12-14 hours.
For the sugar syrup
For the sugar syrupCombine the sugar and water in a broad non-stick pan so that you can easily soak the jalebi in the syrup without breaking them.Mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.Take care as it should be not be more watery as it might loosen the jalebi or not too thick either.In case if you forget to add the color to the batter, you can also add it to the syrup.
How to proceed
How to proceedBe sure to make the syrup before you start on with the jalebi.Now, check the consistency of batter. If its too thick, add water. If its too watery, add little bit of all purpose flour or rice flour to it.Heat oil in the wide non stick pan. Add ghee to give you that ethnic flavour in jalebi. (you can use ghee instead of oil totally).Now pour the batter in the sauce bottle or any bottle with a small hole. Once the oil is heated,start making coil shaped jalebi in the pan.Deep fry the jalebis till golden brown.Remove from the oil and soak them in the syrup for a minute or two and remove.Garnish and serve hot with unsweetened rabdi or hot milk.
Mix Dal Chila
Preparation:15 mins
Cook: 5 mins
Total Time: 20 mins
Servings: Makes 1 to 2 servings
Ingredients
1 cup toovar (arhar) dal , soaked for 4 hours
1 cup moong (whole green gram) , soaked for 4 hours
1 cup chana dal (split bengal gram) , soaked for 4 hours
1 cup urad dal (split black lentils) , soaked for 4 hours
3 tbsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
5-6 chopped mint leaves (phudina)
1 tsp chopped green chillies
1/2 tbsp salt
1/2 tbsp tumeric powder
1/2 tbsp chilli powder
1/4 tbsp carom seeds (ajwain)
1/4 tbsp cumin seeds (jeera) powder
1/4 tbsp dried mango powder (amchur)
3 tbsp chopped coriander (dhania)
For The Stuffing
100 gms crumbled paneer (cottage cheese)
3 tbsp pomegranate (anar)
1/2 tbsp freshly ground black pepper (kalimirch)
salt to taste
1/2 tbsp lemon juice
1 tbsp chopped coriander (dhania)
Method
Grind all the soaked dals and mix and stir it properly into a proper consistency batter.Add garlic, ginger, green chillies, mint, all dry masalas, salt, turmeric powder, chilli powder, amchur powder, carom seeds, cumin powder and mix well.Heat a pan and pour 2 big spoon of the batter with the help of spatula and spread it over the pan in an round shape.After it gets cooked, chilla will start leaving its edges from pan.Add little oil to make it crip and flip it.Leave it for 2 minutes and flip again.Now take the stuffing and place it in the middle of chilla.Fold the chilla to half circle.Serve hot with green cutteny"}]
Cook: 5 mins
Total Time: 20 mins
Servings: Makes 1 to 2 servings
Ingredients
1 cup toovar (arhar) dal , soaked for 4 hours
1 cup moong (whole green gram) , soaked for 4 hours
1 cup chana dal (split bengal gram) , soaked for 4 hours
1 cup urad dal (split black lentils) , soaked for 4 hours
3 tbsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
5-6 chopped mint leaves (phudina)
1 tsp chopped green chillies
1/2 tbsp salt
1/2 tbsp tumeric powder
1/2 tbsp chilli powder
1/4 tbsp carom seeds (ajwain)
1/4 tbsp cumin seeds (jeera) powder
1/4 tbsp dried mango powder (amchur)
3 tbsp chopped coriander (dhania)
For The Stuffing
100 gms crumbled paneer (cottage cheese)
3 tbsp pomegranate (anar)
1/2 tbsp freshly ground black pepper (kalimirch)
salt to taste
1/2 tbsp lemon juice
1 tbsp chopped coriander (dhania)
Method
Grind all the soaked dals and mix and stir it properly into a proper consistency batter.Add garlic, ginger, green chillies, mint, all dry masalas, salt, turmeric powder, chilli powder, amchur powder, carom seeds, cumin powder and mix well.Heat a pan and pour 2 big spoon of the batter with the help of spatula and spread it over the pan in an round shape.After it gets cooked, chilla will start leaving its edges from pan.Add little oil to make it crip and flip it.Leave it for 2 minutes and flip again.Now take the stuffing and place it in the middle of chilla.Fold the chilla to half circle.Serve hot with green cutteny"}]
Coconut Corn Parathas
Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 5 to 6 parathas
Ingredients
For The Dough
100 gms besan (bengal gram flour)
50 gms semolina (rava)
1 tsp curds (dahi)
1/3 tsp carom seeds (ajwain)
4 tbsp oil
For The Filling
1 1/4 cups sweet corn kernels (makai ke dane) , boiled and mashed
2 tbsp freshly grated coconut
1 tbsp raisins (kismis)
1 tbsp broken cashewnuts (kaju)
salt to taste
3 to 4 green chillies , finely chopped
1/3 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1 tsp garam masala
1/2 tsp asafoetida (hing)
Other Ingredients
besan (bengal gram flour) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 5 equal portions and keep aside.
For the filling
For the fillingHeat the oil in a pan, add the cumin seeds, asafoetida and green chillies, mix well and saute for a minute.Add the coriander powder, corn, cashews, raisins, grated coconut, salt and garam masala, mix well and saute on a a medium flame for 2 to 3 minutes or till the corn is cooked.Divide the filling into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of 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 ghee, till golden brown spots appear on both the sides.Repeat the same steps to make 5 more parathas.Serve hot.
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 5 to 6 parathas
Ingredients
For The Dough
100 gms besan (bengal gram flour)
50 gms semolina (rava)
1 tsp curds (dahi)
1/3 tsp carom seeds (ajwain)
4 tbsp oil
For The Filling
1 1/4 cups sweet corn kernels (makai ke dane) , boiled and mashed
2 tbsp freshly grated coconut
1 tbsp raisins (kismis)
1 tbsp broken cashewnuts (kaju)
salt to taste
3 to 4 green chillies , finely chopped
1/3 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1 tsp garam masala
1/2 tsp asafoetida (hing)
Other Ingredients
besan (bengal gram flour) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 5 equal portions and keep aside.
For the filling
For the fillingHeat the oil in a pan, add the cumin seeds, asafoetida and green chillies, mix well and saute for a minute.Add the coriander powder, corn, cashews, raisins, grated coconut, salt and garam masala, mix well and saute on a a medium flame for 2 to 3 minutes or till the corn is cooked.Divide the filling into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of 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 ghee, till golden brown spots appear on both the sides.Repeat the same steps to make 5 more parathas.Serve hot.
Friday, August 25, 2017
Tomato noodle soup
Preparation :null
Cook :0 mins
Total TIme :0 mins
Servings :
Ingredents :
3 large boiled tomatoes
1 tbspn butter
A little chopped green chilly - 1/4 spoon
Sugar-1&1/2 spoons
4 spoons crushed noodles
2 spoons finely chopped spring onionginger paste -
1/4 spoonsalt as per taste
Corn flour - 1 spoon
Method :
1.peel off the skin of the tomatoes. 2.in a mixie add tomatoes and chilly and make a fine paste. 3.in a kadai add 1 tbspn. butter. 4.to this add the tomato paste. boil till red color is obtained. 5.then add sugar, chopped spring onions, ginger paste and noodles. 6.when the noodles are par boiled add corn flour paste. add salt & serve hot.
Cook :0 mins
Total TIme :0 mins
Servings :
Ingredents :
3 large boiled tomatoes
1 tbspn butter
A little chopped green chilly - 1/4 spoon
Sugar-1&1/2 spoons
4 spoons crushed noodles
2 spoons finely chopped spring onionginger paste -
1/4 spoonsalt as per taste
Corn flour - 1 spoon
Method :
1.peel off the skin of the tomatoes. 2.in a mixie add tomatoes and chilly and make a fine paste. 3.in a kadai add 1 tbspn. butter. 4.to this add the tomato paste. boil till red color is obtained. 5.then add sugar, chopped spring onions, ginger paste and noodles. 6.when the noodles are par boiled add corn flour paste. add salt & serve hot.
Spicy Mushroom Soup
Preparation :20 mins
Cook :15 mins
Total TIme :35 mins
Servings :Makes 2 to 4 servings
Ingredents :
9-10 medium mushrooms (khumbh) , chopped
5 cups vegetable stock
1/4 cup finely chopped carrots
1/3 cup cauliflower finely chopped
1/3 cup finely chopped cabbage
1/2 finely chopped capsicum
2 tbsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions
1 tbsp oil
1 tsp butter
1 tbsp chillies in vinegar
2 tbsp soy sauce
3 tbsp cornflour , mixed with 1/2 cup vegetable stock
salt to taste
a pinch of sugar
freshly ground black pepper (kalimirch) to taste
Method :
First heat the oil and butter in a pan on a high flame.Add the garlic and saute for sometime.Add mushrooms, capsicum and cook for 3-4 minutes on a high flame.Add all vegetables mentioned in ingredients and saute well.Add the vegetable stock in pan and keep the pan in medium flame for some time so that all vegetables are properly boiled.Add salt, soya sauce, chilli with vinegar, sugar, spring onion.Add the cornflour paste and pepper powder, mix well and boil for 1 minute.Turn off the flame and serve the soup hot with chilli in vinegar and soya sauce.
Cook :15 mins
Total TIme :35 mins
Servings :Makes 2 to 4 servings
Ingredents :
9-10 medium mushrooms (khumbh) , chopped
5 cups vegetable stock
1/4 cup finely chopped carrots
1/3 cup cauliflower finely chopped
1/3 cup finely chopped cabbage
1/2 finely chopped capsicum
2 tbsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions
1 tbsp oil
1 tsp butter
1 tbsp chillies in vinegar
2 tbsp soy sauce
3 tbsp cornflour , mixed with 1/2 cup vegetable stock
salt to taste
a pinch of sugar
freshly ground black pepper (kalimirch) to taste
Method :
First heat the oil and butter in a pan on a high flame.Add the garlic and saute for sometime.Add mushrooms, capsicum and cook for 3-4 minutes on a high flame.Add all vegetables mentioned in ingredients and saute well.Add the vegetable stock in pan and keep the pan in medium flame for some time so that all vegetables are properly boiled.Add salt, soya sauce, chilli with vinegar, sugar, spring onion.Add the cornflour paste and pepper powder, mix well and boil for 1 minute.Turn off the flame and serve the soup hot with chilli in vinegar and soya sauce.
Tuesday, August 15, 2017
Paneer Balls
Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings 2-3 pieces
Ingredients
250 gms paneer (cottage cheese)
salt to taste
6 to chopped green chillies
1 cup chopped coriander (dhania)
oil for frying
Method
Combine all the ingredients in a bowl and mix well.Make small balls and keep aside.Heat the oil in a kadhai and deep fry till they turn golden brown and crisp.Serve hot.
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings 2-3 pieces
Ingredients
250 gms paneer (cottage cheese)
salt to taste
6 to chopped green chillies
1 cup chopped coriander (dhania)
oil for frying
Method
Combine all the ingredients in a bowl and mix well.Make small balls and keep aside.Heat the oil in a kadhai and deep fry till they turn golden brown and crisp.Serve hot.
Green Potato Curry
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 4 servings
Ingredients
5 boiled potatoes , chopped
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 cup chopped coriander (dhania)
2 to 4 green chillies
salt to taste
2 onion , chopped
Method
Combine the coriander and green chillies and blend in a mixer into a smooth paste adding very little water. Keep aside.Heat the oil in a thick bottomed pan and add the mustard seeds, cumin seeds and curry leaves. .When the seeds crackle, add the onions and very little salt and let it fry for few minutes until slightly brown. .Add the potato cubes and mix everything well and saute for few minutes.Add the coriander and green chilli paste and mix everything well,so that all the potatoes are nicely coated with the paste. Reduce the flame and fry the potatoes for at least 10 minutes mixing frequently. .Serve hot.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 4 servings
Ingredients
5 boiled potatoes , chopped
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 cup chopped coriander (dhania)
2 to 4 green chillies
salt to taste
2 onion , chopped
Method
Combine the coriander and green chillies and blend in a mixer into a smooth paste adding very little water. Keep aside.Heat the oil in a thick bottomed pan and add the mustard seeds, cumin seeds and curry leaves. .When the seeds crackle, add the onions and very little salt and let it fry for few minutes until slightly brown. .Add the potato cubes and mix everything well and saute for few minutes.Add the coriander and green chilli paste and mix everything well,so that all the potatoes are nicely coated with the paste. Reduce the flame and fry the potatoes for at least 10 minutes mixing frequently. .Serve hot.
Jain Special- Kele Ke Kofte
Preparation:25 mins
Cook: 20 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Koftas
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies , chopped
1/4 tsp cumin seeds (jeera)
6 raw bananas , boiled
1/4 tsp asafoetida (hing)
1/4 tsp garam masala
salt to taste
For Gravy
1/4 tsp cumin seeds (jeera)
250 gms beaten curds (dahi)
1/4 tsp asafoetida (hing)
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp red chilli powder
3 to 4 cloves (laung / lavang)
4 bay leaves
2 tbsp oil
Method
For the kofte
For the koftePeel and mash the bananas.Add all the ingredients and mix well.Divide the mixture into small equal sized balls.Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravyHeat the oil in a deep pan and add the cloves and cumin seeds.When the seeds crackle, add the asafeotida, bay leaf, ginger and green chilli, beaten curd, garam masala, red chilli powder, turmeric and 50 ml water, mix well and cook on a medium flame for 2 minutes or till the gravy is cooked.
How to proceed
How to proceedAdd the koftas and simmer for a few minutes.Garnish with coriander and serve hot.
Cook: 20 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Koftas
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies , chopped
1/4 tsp cumin seeds (jeera)
6 raw bananas , boiled
1/4 tsp asafoetida (hing)
1/4 tsp garam masala
salt to taste
For Gravy
1/4 tsp cumin seeds (jeera)
250 gms beaten curds (dahi)
1/4 tsp asafoetida (hing)
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp red chilli powder
3 to 4 cloves (laung / lavang)
4 bay leaves
2 tbsp oil
Method
For the kofte
For the koftePeel and mash the bananas.Add all the ingredients and mix well.Divide the mixture into small equal sized balls.Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravyHeat the oil in a deep pan and add the cloves and cumin seeds.When the seeds crackle, add the asafeotida, bay leaf, ginger and green chilli, beaten curd, garam masala, red chilli powder, turmeric and 50 ml water, mix well and cook on a medium flame for 2 minutes or till the gravy is cooked.
How to proceed
How to proceedAdd the koftas and simmer for a few minutes.Garnish with coriander and serve hot.
Faraali Buckwheat Dhokla
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
For The Dhoklas
2 cups buckwheat (kutto or kutti no daro)
2 tbsp curds (dahi)
salt to taste
3 tsp ginger-green chilli paste
1 tsp freshly ground black pepper powder
2 tsp roasted and powdered peanuts
2 tsp roasted and powdered sesame seeds (til)
3/4 cup chopped coriander (dhania)
1 tbsp waterchestnut (shingoda) flour
2 tsp oil
For The Coriander Dip
2 cups curds (dahi)
salt to taste
1 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp powdered peanuts
1 tsp roasted and chopped cashewnut
For The Garnish
chopped mint
paneer (cottage cheese) , mashed
Method
For the dhoklas
For the dhoklasDry roast the buckwheat and add the curds, salt,oil, shingara flour and mix well. cover and keep aside for 6 to 7 hours. Blend in a mixer to a smooth paste.Add the coriander, pepper powder, ginger-green chilli paste, peanuts powder and sesame seeds powder and mxi well.Grease a dhokla plate and pre-heat it for 8 minutes.Pour dhokla batter.Steam it for 12 to 15 minutes.Cool it. Cut into desired shapes.
For coriander dip –
For coriander dip –In a grinder , combine the curd, coriander, salt, green chilli, peanuts powder and blend into a smooth paste.Add the cashewnuts and mix well.Serve dhoklas with this dip.Garnish with mint and paneer.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
For The Dhoklas
2 cups buckwheat (kutto or kutti no daro)
2 tbsp curds (dahi)
salt to taste
3 tsp ginger-green chilli paste
1 tsp freshly ground black pepper powder
2 tsp roasted and powdered peanuts
2 tsp roasted and powdered sesame seeds (til)
3/4 cup chopped coriander (dhania)
1 tbsp waterchestnut (shingoda) flour
2 tsp oil
For The Coriander Dip
2 cups curds (dahi)
salt to taste
1 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp powdered peanuts
1 tsp roasted and chopped cashewnut
For The Garnish
chopped mint
paneer (cottage cheese) , mashed
Method
For the dhoklas
For the dhoklasDry roast the buckwheat and add the curds, salt,oil, shingara flour and mix well. cover and keep aside for 6 to 7 hours. Blend in a mixer to a smooth paste.Add the coriander, pepper powder, ginger-green chilli paste, peanuts powder and sesame seeds powder and mxi well.Grease a dhokla plate and pre-heat it for 8 minutes.Pour dhokla batter.Steam it for 12 to 15 minutes.Cool it. Cut into desired shapes.
For coriander dip –
For coriander dip –In a grinder , combine the curd, coriander, salt, green chilli, peanuts powder and blend into a smooth paste.Add the cashewnuts and mix well.Serve dhoklas with this dip.Garnish with mint and paneer.
Healthy Tiffin Salad
Preparation:5 mins
Cook: 1 mins
Total Time: 6 mins
Servings: Makes 1 to 2 servings
Ingredients
1/4 cup tomatoes julienne
1/4 cup cucumber julienne
1/2 pomegranate (anar)
2-5 mint
4-5 green olives
1/2 tbsp cumin seeds (jeera) powder
1/4 tbsp freshly ground black pepper (kalimirch)
1/4 tbsp lemon juice
1/4 tbsp salt
chopped coriander (dhania) for garnishing
Method
Take a bowlCombine the tomatoes, cucumber, green olives, pomegranate and mint and mix well.Add salt, cumin seeds powder,pepper,lemon juice, mix well.Sprinkle coriander and serve.
Cook: 1 mins
Total Time: 6 mins
Servings: Makes 1 to 2 servings
Ingredients
1/4 cup tomatoes julienne
1/4 cup cucumber julienne
1/2 pomegranate (anar)
2-5 mint
4-5 green olives
1/2 tbsp cumin seeds (jeera) powder
1/4 tbsp freshly ground black pepper (kalimirch)
1/4 tbsp lemon juice
1/4 tbsp salt
chopped coriander (dhania) for garnishing
Method
Take a bowlCombine the tomatoes, cucumber, green olives, pomegranate and mint and mix well.Add salt, cumin seeds powder,pepper,lemon juice, mix well.Sprinkle coriander and serve.
Tamatar Masala Puri
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup semolina (rava)
1 cup tomato juice
salt to taste
1 tsp roasted and crushed coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 tbsp chilli powder
1/2 tsp garam masala
1/2 tsp carom seeds (ajwain)
1/2 tsp nigella seeds (kalonji)
2 tbsp curds (dahi)
salt to taste
oil for deep frying
Method
Combine the whole wheat flour, semolina, salt ,crushed coriander seeds, cumin powder, kasuri methi ,carom seeds, kalonji ,garam masala ,curds and 2tbsp of oil, mix well and knead into a stiff dough with fresh tomato juice (use water if requied but i did not use).Rest dough 10 to 15 min.Make small balls and roll like puri then deep fry till golden colour.Serve with yogurt.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup semolina (rava)
1 cup tomato juice
salt to taste
1 tsp roasted and crushed coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 tbsp chilli powder
1/2 tsp garam masala
1/2 tsp carom seeds (ajwain)
1/2 tsp nigella seeds (kalonji)
2 tbsp curds (dahi)
salt to taste
oil for deep frying
Method
Combine the whole wheat flour, semolina, salt ,crushed coriander seeds, cumin powder, kasuri methi ,carom seeds, kalonji ,garam masala ,curds and 2tbsp of oil, mix well and knead into a stiff dough with fresh tomato juice (use water if requied but i did not use).Rest dough 10 to 15 min.Make small balls and roll like puri then deep fry till golden colour.Serve with yogurt.
Faraali Grated Potato
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
2 cups grated potatoes
2 chopped green chillies
ghee
salt to taste
1 tsp cumin seeds (jeera)
1 tbsp powdered peanuts
Method
Take a kadhai and put ghee in it.When it becomes hot, add cumin seeds and green chilis.Put grated potato, salt and cook till done (10-12 minutes)Add groundnut powder and cook for 2 minutes.Serve steaming hot.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
2 cups grated potatoes
2 chopped green chillies
ghee
salt to taste
1 tsp cumin seeds (jeera)
1 tbsp powdered peanuts
Method
Take a kadhai and put ghee in it.When it becomes hot, add cumin seeds and green chilis.Put grated potato, salt and cook till done (10-12 minutes)Add groundnut powder and cook for 2 minutes.Serve steaming hot.
Papad in Curd Curry
Preparation:2 mins
Cook: 5 mins
Total Time: 7 mins
Servings: Makes 3 to 4 servings
Ingredients
3 to 4 papad
1 cup curds (dahi)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp chilli powder
1/2 tsp coriander (dhania) powder
salt to taste
Method
Roast the papads and keep them aside.Now in a small bowl put the turmeric, red chilli and coriander powder and some water and mix well to form a liquid paste.Now in a cooking pan, heat some oil and add the cumin seeds.Once the seeds splatter add the paste and fry it till the paste leaves oil.Add the water and let it boil and once the curry comes to boil, crush the papads into medium pieces and add it to the curry.Let it boil it for 2 minutes.Now beat the yogurt into a smooth consistency and add it to the curry.Add salt and while stirring continuously let the curry boil for 3-4 min.Serve hot.
Cook: 5 mins
Total Time: 7 mins
Servings: Makes 3 to 4 servings
Ingredients
3 to 4 papad
1 cup curds (dahi)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp chilli powder
1/2 tsp coriander (dhania) powder
salt to taste
Method
Roast the papads and keep them aside.Now in a small bowl put the turmeric, red chilli and coriander powder and some water and mix well to form a liquid paste.Now in a cooking pan, heat some oil and add the cumin seeds.Once the seeds splatter add the paste and fry it till the paste leaves oil.Add the water and let it boil and once the curry comes to boil, crush the papads into medium pieces and add it to the curry.Let it boil it for 2 minutes.Now beat the yogurt into a smooth consistency and add it to the curry.Add salt and while stirring continuously let the curry boil for 3-4 min.Serve hot.
Pineapple Gojju
Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 10 to 12 servings
Ingredients
For The Tempering
2 tsp oil
2 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)
To Be Grounded Into A Paste
2 tsp roasted urad dal (split black lentils)
2 tsp roasted cumin seeds (jeera)
6 to 7 roasted fenugreek (methi) seeds
3 tsp roasted sesame seeds (til)
6-7 whole dry kashmiri red chilli
1/2 cup desiccated coconut
2 tbsp tamarind (imli) pulp
water as required
Other Ingredients
1 cup chopped pineapple
1/2 tsp asafoetida (hing)
1 cup grated jaggery (gur)
salt to taste
Method
Add oil to a pan and add mustard seeds and once it splutters, add the pineapple.Sprinkle water and close the lid and cook till soft on a low flame.Once the pineapple is cooked, add the prepared ground paste and mix well. If the gravy is too thick, add water.Finally add the other ingredients mix well and simmer on a low flame for 10 minutes.You can adjust the quantity of jaggery and red chillies according to your taste.
Cook: 10 mins
Total Time: 30 mins
Servings: Makes 10 to 12 servings
Ingredients
For The Tempering
2 tsp oil
2 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)
To Be Grounded Into A Paste
2 tsp roasted urad dal (split black lentils)
2 tsp roasted cumin seeds (jeera)
6 to 7 roasted fenugreek (methi) seeds
3 tsp roasted sesame seeds (til)
6-7 whole dry kashmiri red chilli
1/2 cup desiccated coconut
2 tbsp tamarind (imli) pulp
water as required
Other Ingredients
1 cup chopped pineapple
1/2 tsp asafoetida (hing)
1 cup grated jaggery (gur)
salt to taste
Method
Add oil to a pan and add mustard seeds and once it splutters, add the pineapple.Sprinkle water and close the lid and cook till soft on a low flame.Once the pineapple is cooked, add the prepared ground paste and mix well. If the gravy is too thick, add water.Finally add the other ingredients mix well and simmer on a low flame for 10 minutes.You can adjust the quantity of jaggery and red chillies according to your taste.
Aloo ki Kadhi Recipe
Preparation:25 mins
Cook: 15 mins
Total Time: 40 mins
Servings: Makes 4 serving
Ingredients
For The Pakodas
1/2 kg potatoes , boiled , peeled and smoothly mashed
2 tsp rock salt (sendha namak)
1/4 tsp chilli powder
1/2 cup water chestnut (shingoda) flour
oil for deep frying
For The Aloo Kadhi
1/2 cup sour curds (khatta dahi)
a few curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1 tbsp chopped ginger (adrak)
1/2 tsp coriander (dhania) powder
4 cups water
Garnish For The Aloo Kadhi
chopped coriander (dhania)
Method
For the pakodas
For the pakodasTo make pakodas for the aloo kadhi recipe, combine the potatoes, 1/2 tsp salt, chilli powder and water chestnut flour in a deep bowl into a thick batter.Put aside 1/4 of the batter to thicken the kadhi.Heat oil till a drop of batter dropped in comes up at once.From the remaing 3/4 batter, drop spoonfuls of the batter into oil, lower the flame and fry to a golden colour.Drain on an absorbent paper and keep aside.
**for the aloo kadhi
**for the aloo kadhiTo make the aloo kadhi recipe, combine the yoghurt with 1/4 of the pakoda batter kept aside, make a smooth paste and add water.In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and saute little.Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit, stirring continuously to avoid scorching.Add the aloo pakoras, simmer for a couple of minutes more and serve the aloo ki kadhi hot, garnished with coriander leaves.
Cook: 15 mins
Total Time: 40 mins
Servings: Makes 4 serving
Ingredients
For The Pakodas
1/2 kg potatoes , boiled , peeled and smoothly mashed
2 tsp rock salt (sendha namak)
1/4 tsp chilli powder
1/2 cup water chestnut (shingoda) flour
oil for deep frying
For The Aloo Kadhi
1/2 cup sour curds (khatta dahi)
a few curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1 tbsp chopped ginger (adrak)
1/2 tsp coriander (dhania) powder
4 cups water
Garnish For The Aloo Kadhi
chopped coriander (dhania)
Method
For the pakodas
For the pakodasTo make pakodas for the aloo kadhi recipe, combine the potatoes, 1/2 tsp salt, chilli powder and water chestnut flour in a deep bowl into a thick batter.Put aside 1/4 of the batter to thicken the kadhi.Heat oil till a drop of batter dropped in comes up at once.From the remaing 3/4 batter, drop spoonfuls of the batter into oil, lower the flame and fry to a golden colour.Drain on an absorbent paper and keep aside.
**for the aloo kadhi
**for the aloo kadhiTo make the aloo kadhi recipe, combine the yoghurt with 1/4 of the pakoda batter kept aside, make a smooth paste and add water.In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and saute little.Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit, stirring continuously to avoid scorching.Add the aloo pakoras, simmer for a couple of minutes more and serve the aloo ki kadhi hot, garnished with coriander leaves.
Tuesday, July 25, 2017
Lentil Vegetable Soup
Preparation :15 min
Cook :1/2 hour
Total TIme :45 mins
Servings :
Ingredents :
1 small onion, finely chopped
1 thin carrot, thinly sliced
1 clove of garlic (lehsun) , minced
1/2 tsp cumin seeds (jeera) powder
1/4 tsp garam masala
1/2 cup urad dal (split black lentils)
1 1/4 cups water
1 1/4 cups Vegetable Broth
1 cup chopped spinach (palak)
fresh lemon juice
salt and pepper to taste
Method :
In a large saucepan, saute onion and carrots in oil until tender. Add garlic, cumin, and garam masala, stir well. add urad dal, and water, bring to a boil. reduce heat and simmer covered for 5 minutes. Add vegetable broth and simmer covered for 25 minutes. stir in tomatoes and spinach, stir and simmer for 2 minutes. add more liquid if necessary. Squeeze in lemon juice from half of a fresh lemon, and season with salt and pepper to taste.
Cook :1/2 hour
Total TIme :45 mins
Servings :
Ingredents :
1 small onion, finely chopped
1 thin carrot, thinly sliced
1 clove of garlic (lehsun) , minced
1/2 tsp cumin seeds (jeera) powder
1/4 tsp garam masala
1/2 cup urad dal (split black lentils)
1 1/4 cups water
1 1/4 cups Vegetable Broth
1 cup chopped spinach (palak)
fresh lemon juice
salt and pepper to taste
Method :
In a large saucepan, saute onion and carrots in oil until tender. Add garlic, cumin, and garam masala, stir well. add urad dal, and water, bring to a boil. reduce heat and simmer covered for 5 minutes. Add vegetable broth and simmer covered for 25 minutes. stir in tomatoes and spinach, stir and simmer for 2 minutes. add more liquid if necessary. Squeeze in lemon juice from half of a fresh lemon, and season with salt and pepper to taste.
Tuesday, July 18, 2017
Kutchi Style Dosai
Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 6 serving
Ingredients
For The Dosa Batter
yellow moong dal (split yellow gram)
1/4 cup rice (chawal)
2 tbsp besan (bengal gram flour)
8-10 fenugreek (methi) seeds
garlic-ginger-green chilli paste (optional)
sour curds (khatta dahi)
a pinch of baking soda
salt to taste
For The Stuffing
4 finely chopped tomatoes
2 big boiled raw bananas , grated
1/4 cup boiled green peas
1/4 cup finely grated coconut
2 tsp dabeli masala
1/2 tsp turmeric powder (haldi)
1 1/2 tsp red chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp chaat masala
4 tbsp sweet chutney
2 tbsp chopped coriander (dhania) leaves
salt to taste
oil
Other Ingredients
masala peanuts (ready available)
pomegranate (anar) seeds
sweet chutney
red garlic (lehsun) chutney
butter
cheese (optional)
For Serving
sweet chutney
garlic tomato chutney
coconut chutney
Method
For the dosa batter
For the dosa batterCombine moong dal, rice and fenugreek seeds in a deep bowl and soak in enough water for 4-5 hours.Drain and blend in a mixer with curds and enough water to make a batter for dosa.Transfer the mixture into a bowl, add the remaining ingredients and mix well.Cover with a lid and keep aside to rest for 15-20 minutes.
For the stuffing
For the stuffingHeat oil in a non-stick pan, add red chilli paste, garlic paste and sauté. Add the tomatoes, dabeli masala, turmeric powder, and chaat masala and sauté till pulpy.Add bananas, green peas, sweet chutney, coconut and coriander, mix well and cook for another 2 to 3 minutes. Remove in a bowl and keep aside to cool.
How to proceed
How to proceedHeat a non-stick tava sprinkle a little water on it to check if properly heated and wipe off using a piece of cloth.Pour a laddleful of the batter on the tava and spread in a circular motion to make a dosa. Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.Spread little sweet chutney and garlic chutney on it.Place enough stufifng in a row in the centre, sprinkle 2 tbsp each of masala peanuts, pomegranate, grate cheese and fold it over from both the sides overlapping each other. Press it slightly for 1 minute.Cut into 3 to 4 pieces and serve immediately with Sweet chutney, garlic-tomato chutney and coconut chutney.
Handy tip
Handy tipYou can use ready made dosa batter available in the market if you don’t wish to prepare the moong dal batter at home. Though Moong Dal Dosa taste the best with Kutchi Dabeli stuffing.You can use boiled potatoes instead of raw banana or mixture of both.
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 6 serving
Ingredients
For The Dosa Batter
yellow moong dal (split yellow gram)
1/4 cup rice (chawal)
2 tbsp besan (bengal gram flour)
8-10 fenugreek (methi) seeds
garlic-ginger-green chilli paste (optional)
sour curds (khatta dahi)
a pinch of baking soda
salt to taste
For The Stuffing
4 finely chopped tomatoes
2 big boiled raw bananas , grated
1/4 cup boiled green peas
1/4 cup finely grated coconut
2 tsp dabeli masala
1/2 tsp turmeric powder (haldi)
1 1/2 tsp red chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp chaat masala
4 tbsp sweet chutney
2 tbsp chopped coriander (dhania) leaves
salt to taste
oil
Other Ingredients
masala peanuts (ready available)
pomegranate (anar) seeds
sweet chutney
red garlic (lehsun) chutney
butter
cheese (optional)
For Serving
sweet chutney
garlic tomato chutney
coconut chutney
Method
For the dosa batter
For the dosa batterCombine moong dal, rice and fenugreek seeds in a deep bowl and soak in enough water for 4-5 hours.Drain and blend in a mixer with curds and enough water to make a batter for dosa.Transfer the mixture into a bowl, add the remaining ingredients and mix well.Cover with a lid and keep aside to rest for 15-20 minutes.
For the stuffing
For the stuffingHeat oil in a non-stick pan, add red chilli paste, garlic paste and sauté. Add the tomatoes, dabeli masala, turmeric powder, and chaat masala and sauté till pulpy.Add bananas, green peas, sweet chutney, coconut and coriander, mix well and cook for another 2 to 3 minutes. Remove in a bowl and keep aside to cool.
How to proceed
How to proceedHeat a non-stick tava sprinkle a little water on it to check if properly heated and wipe off using a piece of cloth.Pour a laddleful of the batter on the tava and spread in a circular motion to make a dosa. Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour.Spread little sweet chutney and garlic chutney on it.Place enough stufifng in a row in the centre, sprinkle 2 tbsp each of masala peanuts, pomegranate, grate cheese and fold it over from both the sides overlapping each other. Press it slightly for 1 minute.Cut into 3 to 4 pieces and serve immediately with Sweet chutney, garlic-tomato chutney and coconut chutney.
Handy tip
Handy tipYou can use ready made dosa batter available in the market if you don’t wish to prepare the moong dal batter at home. Though Moong Dal Dosa taste the best with Kutchi Dabeli stuffing.You can use boiled potatoes instead of raw banana or mixture of both.
Chilli Parotta
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings
Ingredients
3 parathas
1 sliced capsicum
2 chopped onions
2 tomatoes
1 tbsp ginger-garlic (adrak-lehsun) paste
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 tsp cornflour
2 tbsp oil
salt to taste
chopped coriander (dhania)
Method
Keep the parottas ready. If you are using readymade ones heat it in a pan before you use them.Cut the parottas using knife or scissors into small pieces and keep it aside.Take a medium sized pan and add oil.Add onion and saute until it becomes slightly brown.Add ginger garlic paste and saute it.Add tomatoes and cook until it becomes mushy.Add green chillies and capsicum and saute for a couple of minutes.Add turmeric powder, chilli powder, garam masala powder and salt.Sprinkle a little water to ensure it doesnt get burnt.Take a cup of water and add corn flour and mix it.Pour it into the pan and cover it with a lid.Cook in a medium flame for 2 to 3 min.Remove the pan.Keep it in a low flame and add in the sliced parottas.Mix and toss well.Turn off the heat and garnish with corriander leaves.It can be best served with raitha.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 to 3 servings
Ingredients
3 parathas
1 sliced capsicum
2 chopped onions
2 tomatoes
1 tbsp ginger-garlic (adrak-lehsun) paste
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 tsp cornflour
2 tbsp oil
salt to taste
chopped coriander (dhania)
Method
Keep the parottas ready. If you are using readymade ones heat it in a pan before you use them.Cut the parottas using knife or scissors into small pieces and keep it aside.Take a medium sized pan and add oil.Add onion and saute until it becomes slightly brown.Add ginger garlic paste and saute it.Add tomatoes and cook until it becomes mushy.Add green chillies and capsicum and saute for a couple of minutes.Add turmeric powder, chilli powder, garam masala powder and salt.Sprinkle a little water to ensure it doesnt get burnt.Take a cup of water and add corn flour and mix it.Pour it into the pan and cover it with a lid.Cook in a medium flame for 2 to 3 min.Remove the pan.Keep it in a low flame and add in the sliced parottas.Mix and toss well.Turn off the heat and garnish with corriander leaves.It can be best served with raitha.
Mughlai Aloo
Preparation:2 hrs
Cook: 20 mins
Total Time: 1402 hours 20 minutes
Servings: Makes 2 to 3 servings
Ingredients
12 baby potatoes
2 onions , grated
1 cup boiled green peas
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/4 tsp cumin seeds (jeera)
1/2 tsp sugar
2 tsp fresh cream
1 cup curds (dahi)
salt to taste
To Be Ground Into Paste
5 garlic (lehsun) cloves
1/2 tsp ginger (adrak) paste
2 tsp poppy seeds (khus-khus)
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 cardamoms
1 green chilli
For Garnishing
chopped coriander
kasoori methi
Method
Peel the potatoes and prick it with fork and deep fry in oil.Mix the ground paste in the curd and whip well. Mix in it the fried potatoes.In another pan,heat oil and add the cumin seeds.When the seeds crackle, add the onions and saute till it turns translucent.Add the turmeric powder, chilli powder and coriander-cumin powder, garam masala and saute for few minutes.Add the marinated potatoes, half cup water, salt and let it simmer for few minutesAdd the green peas, sugar and cream and cook till peas are tender.Serve hot garnished with coriander ,kasoori methi and garam masala.
Cook: 20 mins
Total Time: 1402 hours 20 minutes
Servings: Makes 2 to 3 servings
Ingredients
12 baby potatoes
2 onions , grated
1 cup boiled green peas
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/4 tsp cumin seeds (jeera)
1/2 tsp sugar
2 tsp fresh cream
1 cup curds (dahi)
salt to taste
To Be Ground Into Paste
5 garlic (lehsun) cloves
1/2 tsp ginger (adrak) paste
2 tsp poppy seeds (khus-khus)
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 cardamoms
1 green chilli
For Garnishing
chopped coriander
kasoori methi
Method
Peel the potatoes and prick it with fork and deep fry in oil.Mix the ground paste in the curd and whip well. Mix in it the fried potatoes.In another pan,heat oil and add the cumin seeds.When the seeds crackle, add the onions and saute till it turns translucent.Add the turmeric powder, chilli powder and coriander-cumin powder, garam masala and saute for few minutes.Add the marinated potatoes, half cup water, salt and let it simmer for few minutesAdd the green peas, sugar and cream and cook till peas are tender.Serve hot garnished with coriander ,kasoori methi and garam masala.
Suva Paneer Pulao
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups steamed rice (chawal)
1/2 cup chopped dill (shepu / suva bhaji)
1/2 cup chopped canned pineapple
1/2 cup chopped paneer (cottage cheese)
salt to taste
1/4 cup chopped coriander (dhania)
1 tbsp olive oil
2 tsp cumin seeds (jeera)
To Garnish
2 tsp roasted almonds (badam)
Method
Heat the ghee in a pan and add the cumin seeds.When the seeds crackle, add the paneer and saute till the paneer pieces turn golden brown.Saute half of the suva bhaji and keep half aside.Add the rice, pineapple, coriander, salt and balance of suva bhaji and lightly mix well.Garnish with almonds and serve hot with hot dal fry, papad and pickle.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups steamed rice (chawal)
1/2 cup chopped dill (shepu / suva bhaji)
1/2 cup chopped canned pineapple
1/2 cup chopped paneer (cottage cheese)
salt to taste
1/4 cup chopped coriander (dhania)
1 tbsp olive oil
2 tsp cumin seeds (jeera)
To Garnish
2 tsp roasted almonds (badam)
Method
Heat the ghee in a pan and add the cumin seeds.When the seeds crackle, add the paneer and saute till the paneer pieces turn golden brown.Saute half of the suva bhaji and keep half aside.Add the rice, pineapple, coriander, salt and balance of suva bhaji and lightly mix well.Garnish with almonds and serve hot with hot dal fry, papad and pickle.
Methi Tomato Paneer
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
1 tbsp oil
2 chopped onions
1 cup chopped fenugreek (methi) leaves
4 chopped tomatoes
2 tbsp tomato puree
1 tbsp coriander (dhania) powder
1 tsp kashmiri red chilli powder
salt to taste
1 tsp dried mango powder (amchur)
2 tsp chopped ginger (adrak)
6 to 8 garlic (lehsun) cloves
2 to 3 green chillies
Method
Combine the green chillies, ginger and garlic and blend in a mixer till smooth. Keep aside.Heat oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown.Add the fenugreek leaves, ginger-garlic and green chilli paste and saute for 3 minutes.Add the tomatoes and tomato puree, mix well and cook till the tomatoes turn soft.Add the coriander powder, red chilli powder and salt, mix well and add little of water and bring to boil.Add the amchur, mix well and cover and cook on a slow flame for 6-7 minutes.When the mixture becomes dry, add the paneer pieces and lightly mix and cook for three-four minutes on a low heat.Serve hot.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
1 tbsp oil
2 chopped onions
1 cup chopped fenugreek (methi) leaves
4 chopped tomatoes
2 tbsp tomato puree
1 tbsp coriander (dhania) powder
1 tsp kashmiri red chilli powder
salt to taste
1 tsp dried mango powder (amchur)
2 tsp chopped ginger (adrak)
6 to 8 garlic (lehsun) cloves
2 to 3 green chillies
Method
Combine the green chillies, ginger and garlic and blend in a mixer till smooth. Keep aside.Heat oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown.Add the fenugreek leaves, ginger-garlic and green chilli paste and saute for 3 minutes.Add the tomatoes and tomato puree, mix well and cook till the tomatoes turn soft.Add the coriander powder, red chilli powder and salt, mix well and add little of water and bring to boil.Add the amchur, mix well and cover and cook on a slow flame for 6-7 minutes.When the mixture becomes dry, add the paneer pieces and lightly mix and cook for three-four minutes on a low heat.Serve hot.
Sunday, June 25, 2017
Gingerly Green Goodness Soup
Preparation :12 mins
Cook :12 mins
Total TIme :24 mins
Servings :Makes 4 serving
Ingredents :
150 gms pumpkin
1 cup spinach (palak)
1/2 cup coconut milk
1 tsp ginger (adrak) paste
1/2 tsp dried ginger (soonth) powder
1 tsp chopped garlic (lehsun)
2 tbsp black sesame seeds (til)
cornflour
1/2 tsp cumin seeds (jeera)
1 tsp ghee
1 tsp butter
salt and freshly ground black pepper (kalimirch) powder to taste
For The Herbal Balls
1/4 cup grated paneer (cottage cheese)
1 tbsp black sesame seeds (til)
1/2 tsp dry red chilli flakes (paprika)
2 tbsp chopped mint leaves (phudina)
1 tsp chopped coriander (dhania)
salt and freshly ground black pepper (kalimirch) powder to taste
Method :
For the herbal balls
For the herbal ballsMix all ingredients in a bowl, mash well and divide into small balls.
How to proceed
How to proceedWash and blanch the spinach leaves in boiling water for 2 minutes. Refresh in cold water and drain well. Blend to a fine puree.Steam the pumpkin till tender and puree it.Heat the ghee and butter in a pan, add the cumin seeds.When the seeds crackle, add the garlic, ginger paste and sauté for a minute.Add pumpkin puree, black til and mix well.Add palak puree, dry ginger powder (sounth powder), 2- 21/2 cup water, salt-pepper to taste and bring to a boil.Dissolve corn starch in coconut milk and add to boiling soup cook stirring till thick.Pour into serving bowls, put 4-5 `Herbal Balls`in each bowls, drizzle fresh cream on top and sprinkle roasted black til on top. Serve piping hot with garlic bread.
Cook :12 mins
Total TIme :24 mins
Servings :Makes 4 serving
Ingredents :
150 gms pumpkin
1 cup spinach (palak)
1/2 cup coconut milk
1 tsp ginger (adrak) paste
1/2 tsp dried ginger (soonth) powder
1 tsp chopped garlic (lehsun)
2 tbsp black sesame seeds (til)
cornflour
1/2 tsp cumin seeds (jeera)
1 tsp ghee
1 tsp butter
salt and freshly ground black pepper (kalimirch) powder to taste
For The Herbal Balls
1/4 cup grated paneer (cottage cheese)
1 tbsp black sesame seeds (til)
1/2 tsp dry red chilli flakes (paprika)
2 tbsp chopped mint leaves (phudina)
1 tsp chopped coriander (dhania)
salt and freshly ground black pepper (kalimirch) powder to taste
Method :
For the herbal balls
For the herbal ballsMix all ingredients in a bowl, mash well and divide into small balls.
How to proceed
How to proceedWash and blanch the spinach leaves in boiling water for 2 minutes. Refresh in cold water and drain well. Blend to a fine puree.Steam the pumpkin till tender and puree it.Heat the ghee and butter in a pan, add the cumin seeds.When the seeds crackle, add the garlic, ginger paste and sauté for a minute.Add pumpkin puree, black til and mix well.Add palak puree, dry ginger powder (sounth powder), 2- 21/2 cup water, salt-pepper to taste and bring to a boil.Dissolve corn starch in coconut milk and add to boiling soup cook stirring till thick.Pour into serving bowls, put 4-5 `Herbal Balls`in each bowls, drizzle fresh cream on top and sprinkle roasted black til on top. Serve piping hot with garlic bread.
Tuesday, June 13, 2017
Bajra Parantha with Green Lahsun Chutney
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 12 to 15 paranthas
Ingredients
To Be Blended Into The Green Garlic Chutney
100 gms green garlic (lehsun)
50 gms finely chopped coriander (dhania)
salt to taste
1 tsp cumin seeds (jeera)
5 chopped green chillies
For The Paranthas
3 cups bajra (black millet) flour
salt to taste
1/2 cup finely chopped onions
1 boiled and mashed potato
50 gms boiled and mashed green peas
2 tsp chopped green chillies
1 tsp chopped coriander (dhania)
oil for frying
Method
Combine the bajra flour, salt, onions, potato, peas, chillies and coriander, mix well and knead into a soft dough, using water.Divide the dough into equal portions and shape them into small balls.Roll out each portion into a circle of 5\" diameter.Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.Serve hot with green garlic chutney.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 12 to 15 paranthas
Ingredients
To Be Blended Into The Green Garlic Chutney
100 gms green garlic (lehsun)
50 gms finely chopped coriander (dhania)
salt to taste
1 tsp cumin seeds (jeera)
5 chopped green chillies
For The Paranthas
3 cups bajra (black millet) flour
salt to taste
1/2 cup finely chopped onions
1 boiled and mashed potato
50 gms boiled and mashed green peas
2 tsp chopped green chillies
1 tsp chopped coriander (dhania)
oil for frying
Method
Combine the bajra flour, salt, onions, potato, peas, chillies and coriander, mix well and knead into a soft dough, using water.Divide the dough into equal portions and shape them into small balls.Roll out each portion into a circle of 5\" diameter.Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.Serve hot with green garlic chutney.
Crispy Bhindi with Khuskhus
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
1 tbsp poppy seeds (khus-khus)
2 tbsp peanuts , coarsely crushed
1/2 tsp red chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp coriander (dhania) powder
salt to taste
1/4 tsp dried mango powder (amchur)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp oil
250 gms ladies finger (bhindi) , cut into juliennes
2 tbsp crumbled paneer (cottage cheese)
1/8 tsp garam masala
1/4 tsp cumin seeds (jeera)
coriander (dhania) for garnishing
Method
Heat a kadhai and dry roast the khuskhus and peanuts for few seconds, cool and blend into a coarse powder. Keep aside.Combine the khuskhus- peanut powder ,red chilli powder,turmeric, coriander powder, salt,dry mango powder and ginger-garlic paste and mix well.In a deep bowl combine the ladies finger with the prepared masala and toss well.Heat the oil in a kadhai and add the cumin seeds.When the seeds cracklr, add the ladies finger and cook on a medium flame till the ladies finger becomes crispy.Add the paneer and garam masala and mix well.Serve hot garnished with coriander.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
1 tbsp poppy seeds (khus-khus)
2 tbsp peanuts , coarsely crushed
1/2 tsp red chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp coriander (dhania) powder
salt to taste
1/4 tsp dried mango powder (amchur)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp oil
250 gms ladies finger (bhindi) , cut into juliennes
2 tbsp crumbled paneer (cottage cheese)
1/8 tsp garam masala
1/4 tsp cumin seeds (jeera)
coriander (dhania) for garnishing
Method
Heat a kadhai and dry roast the khuskhus and peanuts for few seconds, cool and blend into a coarse powder. Keep aside.Combine the khuskhus- peanut powder ,red chilli powder,turmeric, coriander powder, salt,dry mango powder and ginger-garlic paste and mix well.In a deep bowl combine the ladies finger with the prepared masala and toss well.Heat the oil in a kadhai and add the cumin seeds.When the seeds cracklr, add the ladies finger and cook on a medium flame till the ladies finger becomes crispy.Add the paneer and garam masala and mix well.Serve hot garnished with coriander.
Dahi Kofta Curry
Preparation:15 mins
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 to 5 servings
Ingredients
For The Kofta
1 1/2 cups hung curds (chakka dahi)
2 green chillies , chopped
1 tsp chopped ginger (adrak)
1 tsp raisins (kismis)
6 cashewnuts (kaju)
1 tbsp chopped coriander (dhania)
salt to taste
To Be Mixed Together For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
a pinch asafoetida (hing)
water as required
For The Gravy
3 tomatoes , chopped
8 cashewnuts (kaju)
1 tbsp hung curds (chakka dahi)
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp coriander (dhania) seeds powder
1/4 tsp dried fenugreek leaves
1/2 tsp turmeric powder (haldi)
1/4 tsp sugar
salt to taste
3 tbsp oil
1 tbsp chopped coriander (dhania)
Method
for the kofta
for the koftaTake the hung curds in a bowl and add all the spices and nuts and mix well.Grease your palms and make small balls from the mixture.Dip the balls in the prepared besan batter and deep fry in hot oil till it turns golden brown from all the sides.Drain on an absorbent paper and keep aside.
for the gravy
for the gravyHeat the oil in a pan add cumin seeds and ginger chilli paste and saute for a while.Add the tomato puree and all the spices and saute till oil seperates from the mixture.Add 2 1/2 cups water and 1 tbsp hung curds, mix well and simmer for 5-8 minutes.
How to proceed
How to proceedArrange koftas in the seving dish and pour boiling gravy on it.Garnish with coriander,chilli oil and serve hot.
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 4 to 5 servings
Ingredients
For The Kofta
1 1/2 cups hung curds (chakka dahi)
2 green chillies , chopped
1 tsp chopped ginger (adrak)
1 tsp raisins (kismis)
6 cashewnuts (kaju)
1 tbsp chopped coriander (dhania)
salt to taste
To Be Mixed Together For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
a pinch asafoetida (hing)
water as required
For The Gravy
3 tomatoes , chopped
8 cashewnuts (kaju)
1 tbsp hung curds (chakka dahi)
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp coriander (dhania) seeds powder
1/4 tsp dried fenugreek leaves
1/2 tsp turmeric powder (haldi)
1/4 tsp sugar
salt to taste
3 tbsp oil
1 tbsp chopped coriander (dhania)
Method
for the kofta
for the koftaTake the hung curds in a bowl and add all the spices and nuts and mix well.Grease your palms and make small balls from the mixture.Dip the balls in the prepared besan batter and deep fry in hot oil till it turns golden brown from all the sides.Drain on an absorbent paper and keep aside.
for the gravy
for the gravyHeat the oil in a pan add cumin seeds and ginger chilli paste and saute for a while.Add the tomato puree and all the spices and saute till oil seperates from the mixture.Add 2 1/2 cups water and 1 tbsp hung curds, mix well and simmer for 5-8 minutes.
How to proceed
How to proceedArrange koftas in the seving dish and pour boiling gravy on it.Garnish with coriander,chilli oil and serve hot.
Peyru Nu Shaak
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
1 cup chopped guava
2 tsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp lemon juice
4 tsp sugar
chopped coriander (dhania) for garnishing
Method
Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the guava, mix well and cook for 5 minutes.Add the coriander powder, chilli powder, turmeric, lemon juice, sugar and salt, mix well and cook for more 3 minutes.Serve hot garnished with coriander.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
1 cup chopped guava
2 tsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
salt to taste
2 tsp coriander (dhania) seeds powder
2 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp lemon juice
4 tsp sugar
chopped coriander (dhania) for garnishing
Method
Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and saute for 30 seconds.Add the guava, mix well and cook for 5 minutes.Add the coriander powder, chilli powder, turmeric, lemon juice, sugar and salt, mix well and cook for more 3 minutes.Serve hot garnished with coriander.
Tomato Rasam
Preparation:15 min
Cook: 5 min
Total Time: 20 mins
Servings:
Ingredients
1/4 cup yellow moong dal (split yellow gram)
2 big or 4 small tomatoes
1 tbsp tamarind (imli)
1 tsp salt or as to taste
1/4 tsp turmeric powder (haldi)
1 tbsp rasam powder
For Seasoning
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
For Garnish
4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania) leaves
Method
Cook the yellow lentils until soft and set aside.Cut the tomatoes into 4 or 6 pieces and boil it with the tamarind in 2 cups of water. remove from heat and set aside.When cool, mash the tomatoes and tamarind and squeeze out the full juice and strain.Add the salt, turmeric powder, rasam powder and the cooked yellow lentils to the strained tomato-tamarind juice and boil it.Heat a pan and pour clarified butter and add the mustard seeds, cumin seeds and when they crackle, add the asafoetida powder.When the mixture is light brown, pour everything into the rasam.Serve as a soup to drink or it can be mixed with cooked rice.
Cook: 5 min
Total Time: 20 mins
Servings:
Ingredients
1/4 cup yellow moong dal (split yellow gram)
2 big or 4 small tomatoes
1 tbsp tamarind (imli)
1 tsp salt or as to taste
1/4 tsp turmeric powder (haldi)
1 tbsp rasam powder
For Seasoning
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
For Garnish
4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania) leaves
Method
Cook the yellow lentils until soft and set aside.Cut the tomatoes into 4 or 6 pieces and boil it with the tamarind in 2 cups of water. remove from heat and set aside.When cool, mash the tomatoes and tamarind and squeeze out the full juice and strain.Add the salt, turmeric powder, rasam powder and the cooked yellow lentils to the strained tomato-tamarind juice and boil it.Heat a pan and pour clarified butter and add the mustard seeds, cumin seeds and when they crackle, add the asafoetida powder.When the mixture is light brown, pour everything into the rasam.Serve as a soup to drink or it can be mixed with cooked rice.
Beetroot Rabdi
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup boiled beetroot pieces
2 tbsp ghee
1 tbsp chopped raisins (kismis)
2 tbsp chopped cashewnuts (kaju)
1 cup condensed milk
1/2 tsp rose essence
gulkand as per taste
Method
Grind the beetroot into fine puree, transfer in a bowl and keep side.Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame.Add the beetroot puree and cook for 10 minutes on a slow flame.Remove from the flame, add the condensed milk and mix well.Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups.Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes.Serve chilled.
Note
NoteIf you need still thick consistency, milk powder + powdered sugar may be added.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup boiled beetroot pieces
2 tbsp ghee
1 tbsp chopped raisins (kismis)
2 tbsp chopped cashewnuts (kaju)
1 cup condensed milk
1/2 tsp rose essence
gulkand as per taste
Method
Grind the beetroot into fine puree, transfer in a bowl and keep side.Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame.Add the beetroot puree and cook for 10 minutes on a slow flame.Remove from the flame, add the condensed milk and mix well.Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups.Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes.Serve chilled.
Note
NoteIf you need still thick consistency, milk powder + powdered sugar may be added.
Faraali Cucumber Raita
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings
Ingredients
3/4 cup grated cucumber , squeezed
1 cup beaten curds (dahi)
1 tsp grated ginger (adrak)
2 tsp chopped green chillies
salt to taste
1/2 tsp powdered sugar
2 tsp ghee
2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
a few cashewnut (kaju)
a few raisin
2 tbsp roasted and crushed peanuts
Method
Heat the ghee in a small pan and add the cumin seeds.When the seeds crackle, add the curry leaves, green chillies, ginger, cashew and raisins and saute for 2 minutes.Add this tempering to the curds and mix well.Add the salt, sugar, cucumber and coriander and peanut powder and mix well.Serve immediately.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings
Ingredients
3/4 cup grated cucumber , squeezed
1 cup beaten curds (dahi)
1 tsp grated ginger (adrak)
2 tsp chopped green chillies
salt to taste
1/2 tsp powdered sugar
2 tsp ghee
2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
a few cashewnut (kaju)
a few raisin
2 tbsp roasted and crushed peanuts
Method
Heat the ghee in a small pan and add the cumin seeds.When the seeds crackle, add the curry leaves, green chillies, ginger, cashew and raisins and saute for 2 minutes.Add this tempering to the curds and mix well.Add the salt, sugar, cucumber and coriander and peanut powder and mix well.Serve immediately.
Parwal Dolma
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 10 pieces
Ingredients
10 pointed gourd (parwal)
1/2 coconut , grated
1 cup chopped coriander (dhania)
1/2 cup chopped onions
1 tsp ginger (adrak) paste
2 tsp lemon juice
salt to taste
2 chopped green chillies
oil as required
Method
Wash the parwal and scrape the skin with a knife and trim the ends.From one end scoop out the seeds carefully without damaging the other end.Heat oil in a kadai and fry the parwal shells till brownKeep aside to cool.In a bowl mix the grated coconut, onions, ginger paste, lemon juice and salt along with coriander and mix well.Fill the parwal shells with this mixture and serve as snack or as a accompaniment to dal chawal.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 10 pieces
Ingredients
10 pointed gourd (parwal)
1/2 coconut , grated
1 cup chopped coriander (dhania)
1/2 cup chopped onions
1 tsp ginger (adrak) paste
2 tsp lemon juice
salt to taste
2 chopped green chillies
oil as required
Method
Wash the parwal and scrape the skin with a knife and trim the ends.From one end scoop out the seeds carefully without damaging the other end.Heat oil in a kadai and fry the parwal shells till brownKeep aside to cool.In a bowl mix the grated coconut, onions, ginger paste, lemon juice and salt along with coriander and mix well.Fill the parwal shells with this mixture and serve as snack or as a accompaniment to dal chawal.
Mango Bhajiya
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup mango slices
3/4 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp green chilli paste
1 tsp ginger (adrak) paste
salt to taste
oil for deep frying
Method
Combine all the ingredients except mango pieces, mix well and make smooth flow batter adding enough water.Heat the oil in a kadhai, add few mango pieces at a time and deep fry till they turn golden brown.Drain on an absorbent paper and serve hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup mango slices
3/4 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp green chilli paste
1 tsp ginger (adrak) paste
salt to taste
oil for deep frying
Method
Combine all the ingredients except mango pieces, mix well and make smooth flow batter adding enough water.Heat the oil in a kadhai, add few mango pieces at a time and deep fry till they turn golden brown.Drain on an absorbent paper and serve hot.
Instant Delicious Kulfi
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 servings
Ingredients
200 ml condensed milk
400 ml flavoured whipped cream
Method
Combine all the ingredients in a large pan and mix well.Pour this mixture into kulfi cones and keep them in the refrigerator for 5 to 6 hours or till set.Serve chilled garnished with rose syrup or chopped pista and badam.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 servings
Ingredients
200 ml condensed milk
400 ml flavoured whipped cream
Method
Combine all the ingredients in a large pan and mix well.Pour this mixture into kulfi cones and keep them in the refrigerator for 5 to 6 hours or till set.Serve chilled garnished with rose syrup or chopped pista and badam.
Thursday, May 25, 2017
Cheese Hot Pot
Preparation :20 mins
Cook :27 mins
Total TIme :47 mins
Servings :Makes 6 servings
Ingredents :
For The Brown Stock (makes Approx. 6 Cups)
1/2 cup roughly chopped carrots
1/2 cup roughly chopped french beans
1/4 cup roughly chopped onions
1/4 cup roughly chopped potatoes
3/4 cup roughly chopped tomatoes
Other Ingredients
2 tbsp butter
1/4 cup finely chopped onions
3 cloves (laung / lavang)
4 1/2 cups brown stock , recipe above
2 fresh bread slices
3/4 cup chopped and boiled mixed vegetables (french beans , carrot ,
cauliflower)
4 tbsp grated processed cheese
salt and freshly ground black pepper (kalimirch) to taste
Method :
For the brown stock
For the brown stockCombine all the vegetables along with 8 cups of water in a deep non-stick pan and boil on a medium flame for approx. 20 minutes.Allow the mixture to cool completely. Once cooled blend in a mixer till smooth and strain using a strainer. Use as required.
How to proceed
How to proceedHeat the butter in a deep non-stick pan, add the onions and cloves and sauté on a medium flame for a minute.Add the brown stock, mix well and simmer on a medium flame for 3 minutes.Remove and discard the crust from the bread slices. Crumble the bread slices and add it to the soup.Add the mixed vegetables, cheese, salt and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally.Serve hot.
Cook :27 mins
Total TIme :47 mins
Servings :Makes 6 servings
Ingredents :
For The Brown Stock (makes Approx. 6 Cups)
1/2 cup roughly chopped carrots
1/2 cup roughly chopped french beans
1/4 cup roughly chopped onions
1/4 cup roughly chopped potatoes
3/4 cup roughly chopped tomatoes
Other Ingredients
2 tbsp butter
1/4 cup finely chopped onions
3 cloves (laung / lavang)
4 1/2 cups brown stock , recipe above
2 fresh bread slices
3/4 cup chopped and boiled mixed vegetables (french beans , carrot ,
cauliflower)
4 tbsp grated processed cheese
salt and freshly ground black pepper (kalimirch) to taste
Method :
For the brown stock
For the brown stockCombine all the vegetables along with 8 cups of water in a deep non-stick pan and boil on a medium flame for approx. 20 minutes.Allow the mixture to cool completely. Once cooled blend in a mixer till smooth and strain using a strainer. Use as required.
How to proceed
How to proceedHeat the butter in a deep non-stick pan, add the onions and cloves and sauté on a medium flame for a minute.Add the brown stock, mix well and simmer on a medium flame for 3 minutes.Remove and discard the crust from the bread slices. Crumble the bread slices and add it to the soup.Add the mixed vegetables, cheese, salt and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally.Serve hot.
Monday, May 8, 2017
Bafa Dhoi
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
400 ml condensed milk
400 ml milk
400 ml curds (dahi)
Method
Combine all the ingredients in a pan and mix well.Cook on a double boiler for 10 - 15 minutes.Insert a knife and if it comes out clean, remove from the flame and cool.Refrigerate for 3 hours and serve chilled.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
400 ml condensed milk
400 ml milk
400 ml curds (dahi)
Method
Combine all the ingredients in a pan and mix well.Cook on a double boiler for 10 - 15 minutes.Insert a knife and if it comes out clean, remove from the flame and cool.Refrigerate for 3 hours and serve chilled.
Carrot Rava Dosa
Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 1 serving
Ingredients
2 cups semolina (rava)
1/2 cup rice flour (chawal ka atta)
1/2 cup buttermilk
1/4 tsp asafoetida (hing)
salt to taste
1\" (inch) chopped ginger (adrak)
4 green chillies , chopped
10 to 12 finely chopped curry leaves (kadi patta)
2 tbsp crushed peppercorns (kalimirch)
1 tsp crushed cumin seeds (jeera)
2 tbsp ghee or oil
2 tbsp finely chopped coconut
1 cup grated carrot
12 finely chopped cashewnuts (kaju)
Method
Blend rava, rice flour and buttermilk in a mixer to make a thin batter, add asafoetida and salt. The batter should be thin, add water if required.Keep aside to ferment for at least 6 hours.Heat ghee in a pan and roast the peppercorns and cumin seeds, add to the batter.Add the green chillies, coconut, carrots, curry leaves and cashewnuts, mix well.Grease a non stick tava (griddle) with a little oil. Pour a ladle full of the batter and spread by swirling the tava to form a thin circle.Smear a tablespoon of oil on the sides, cook till the dosa is crisp and golden brown in colour and fold over to make a semi-circle.Repeat with the remaining batter to make more dosas.Serve immediately.
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 1 serving
Ingredients
2 cups semolina (rava)
1/2 cup rice flour (chawal ka atta)
1/2 cup buttermilk
1/4 tsp asafoetida (hing)
salt to taste
1\" (inch) chopped ginger (adrak)
4 green chillies , chopped
10 to 12 finely chopped curry leaves (kadi patta)
2 tbsp crushed peppercorns (kalimirch)
1 tsp crushed cumin seeds (jeera)
2 tbsp ghee or oil
2 tbsp finely chopped coconut
1 cup grated carrot
12 finely chopped cashewnuts (kaju)
Method
Blend rava, rice flour and buttermilk in a mixer to make a thin batter, add asafoetida and salt. The batter should be thin, add water if required.Keep aside to ferment for at least 6 hours.Heat ghee in a pan and roast the peppercorns and cumin seeds, add to the batter.Add the green chillies, coconut, carrots, curry leaves and cashewnuts, mix well.Grease a non stick tava (griddle) with a little oil. Pour a ladle full of the batter and spread by swirling the tava to form a thin circle.Smear a tablespoon of oil on the sides, cook till the dosa is crisp and golden brown in colour and fold over to make a semi-circle.Repeat with the remaining batter to make more dosas.Serve immediately.
Butter Murukku
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 12 to 15 murukku
Ingredients
1/2 cup urad dal (split black lentils)
2 cups rice flour (chawal ka atta)
5 tsp butter
1 tsp sesame seeds (til)
1 tsp cumin seeds (jeera)
1 pinch asafoetida (hing)
salt to taste
oil for deep frying
Method
In a deep pan, dry roast the urad dal till light brown, cool and blend in a mixer into a fine powder.Add the remaining ingredients to the urad dal powder in a bowl and gradually add 2 cups of hot water and knead into semi-soft dough.Divide the dough into 2 equal portions and place one portion of the dough into the chakli press and make chakkis.Repeat with the remaining dough to make more chakkis.Heat the oil in the kadhai and deep-fry the chakli till crispy and golden brown in colour.Drain on an absorbent paper.Store in air-tight container when it is cooled.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 12 to 15 murukku
Ingredients
1/2 cup urad dal (split black lentils)
2 cups rice flour (chawal ka atta)
5 tsp butter
1 tsp sesame seeds (til)
1 tsp cumin seeds (jeera)
1 pinch asafoetida (hing)
salt to taste
oil for deep frying
Method
In a deep pan, dry roast the urad dal till light brown, cool and blend in a mixer into a fine powder.Add the remaining ingredients to the urad dal powder in a bowl and gradually add 2 cups of hot water and knead into semi-soft dough.Divide the dough into 2 equal portions and place one portion of the dough into the chakli press and make chakkis.Repeat with the remaining dough to make more chakkis.Heat the oil in the kadhai and deep-fry the chakli till crispy and golden brown in colour.Drain on an absorbent paper.Store in air-tight container when it is cooled.
Flavoured Dosa
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 to 5 serving
Ingredients
For The Batter
1 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
2 tsp fenugreek (methi) seeds
1 tbsp beaten rice (poha)
Other Ingredients
1 cup mint leaves (phudina)
1 cup coriander (dhania)
4 green chillies
1/2 cup chopped spring onions
1 tbsp chopped capsicum
2 tsp chopped basil
salt to taste
oil for cooking and greasing
Method
Wash and soak the par-boiled rice, urad dal, fenugreek seeds and beaten rice flakes and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 8 to 10 hours.Drain and blend in a mixer to a smooth paste, using water.Transfer the mixture into a deep bowl.Cover with a lid and keep aside to ferment in a warm place for 8 to 10 hours.Blend the green chillies, spring onions , coriander, mint leaves, basil and capsicum in a mixer.Add this paste and salt to the batter and mix well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a thin circle.Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make more dosas.Serve immediately with potato curry or coconut chutney.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 to 5 serving
Ingredients
For The Batter
1 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
2 tsp fenugreek (methi) seeds
1 tbsp beaten rice (poha)
Other Ingredients
1 cup mint leaves (phudina)
1 cup coriander (dhania)
4 green chillies
1/2 cup chopped spring onions
1 tbsp chopped capsicum
2 tsp chopped basil
salt to taste
oil for cooking and greasing
Method
Wash and soak the par-boiled rice, urad dal, fenugreek seeds and beaten rice flakes and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 8 to 10 hours.Drain and blend in a mixer to a smooth paste, using water.Transfer the mixture into a deep bowl.Cover with a lid and keep aside to ferment in a warm place for 8 to 10 hours.Blend the green chillies, spring onions , coriander, mint leaves, basil and capsicum in a mixer.Add this paste and salt to the batter and mix well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a thin circle.Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make more dosas.Serve immediately with potato curry or coconut chutney.
Bhujia Chaat
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 servings
Ingredients
For Bhujia Chaat
2 cups bhujia sev
1/4 cup chopped onions
2 tbsp tomato ketchup
1 1/2 cups roasted chana dal (daria)
1/2 cup crushed peanuts
1/2 tsp chilli powder
3 to 4 green chillies
Method
How to make bhujia chaat
How to make bhujia chaatCombine all the ingredients in a bowl and mix well.Serve immediately.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 servings
Ingredients
For Bhujia Chaat
2 cups bhujia sev
1/4 cup chopped onions
2 tbsp tomato ketchup
1 1/2 cups roasted chana dal (daria)
1/2 cup crushed peanuts
1/2 tsp chilli powder
3 to 4 green chillies
Method
How to make bhujia chaat
How to make bhujia chaatCombine all the ingredients in a bowl and mix well.Serve immediately.
Rava Adai
Preparation:5 minutes
Cook: 5 minutes
Total Time: 10 mins
Servings:
Ingredients
1 cup semolina (rava)
1/4 cup grated cabbage
1/4 cup grated carrots
2 to 3 green chillies
coriander (dhania) leaves
1/4 inch piece ginger (adrak)
1/4 cup sour curds (khatta dahi)
salt to taste
Method
Grind corriander leaves,chillies and ginger Grate cabbage and carrotsAdd the cabbage and carrots and the ginger corriander paste to the semolinaAdd some water, curd and salt to make a batterSpread this on the tava roast it with oil Serve hot with chutney"}]
Cook: 5 minutes
Total Time: 10 mins
Servings:
Ingredients
1 cup semolina (rava)
1/4 cup grated cabbage
1/4 cup grated carrots
2 to 3 green chillies
coriander (dhania) leaves
1/4 inch piece ginger (adrak)
1/4 cup sour curds (khatta dahi)
salt to taste
Method
Grind corriander leaves,chillies and ginger Grate cabbage and carrotsAdd the cabbage and carrots and the ginger corriander paste to the semolinaAdd some water, curd and salt to make a batterSpread this on the tava roast it with oil Serve hot with chutney"}]
Mixed Veg Spicy Rice, Kadamba Saadam
Preparation:45 mins
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 servings
Ingredients
1 cup rice (chawal)
1/2 cup toovar (arhar) dal
1 tbsp coriander (dhania)
1 small lemon sized ball of tamarind (imli)
1 tbsp chana dal (split bengal gram)
5 red chillies
1/2 tbsp fenugreek (methi) seeds
asafoetida (hing) to taste
salt to taste
1 potato
2 brinjal (baingan / eggplant)
2 sweet potatoes (shakarkand)
5 valor papdi
10 french beans
1 carrot
1 small piece of red pumpkin (bhopla / kaddu)
Method
Cook the rice slightly sticky.Pressure cook the toor dal and all the vegetables.Soak the tamarind and extract the juice.Fry daniya, channa dal, red chillies, fenugreek seeds and hing in little oil and make powder of it.Bring the tamarind juice to boil and add salt and the powder you have made.Lastly add all the cooked vegetables and boil for about 5 minutes.Mix this sambar with the rice and add some hot ghee.Mixed veg spicy rice is ready to taste!"}]
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 servings
Ingredients
1 cup rice (chawal)
1/2 cup toovar (arhar) dal
1 tbsp coriander (dhania)
1 small lemon sized ball of tamarind (imli)
1 tbsp chana dal (split bengal gram)
5 red chillies
1/2 tbsp fenugreek (methi) seeds
asafoetida (hing) to taste
salt to taste
1 potato
2 brinjal (baingan / eggplant)
2 sweet potatoes (shakarkand)
5 valor papdi
10 french beans
1 carrot
1 small piece of red pumpkin (bhopla / kaddu)
Method
Cook the rice slightly sticky.Pressure cook the toor dal and all the vegetables.Soak the tamarind and extract the juice.Fry daniya, channa dal, red chillies, fenugreek seeds and hing in little oil and make powder of it.Bring the tamarind juice to boil and add salt and the powder you have made.Lastly add all the cooked vegetables and boil for about 5 minutes.Mix this sambar with the rice and add some hot ghee.Mixed veg spicy rice is ready to taste!"}]
Bajra Dosa
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 5 serving
Ingredients
1 cup bajra (black millet)
1 1/2 cups par boiled rice (chawal)
3/4 cup urad dal (split black lentils)
2 tsp fenugreek (methi) seeds
salt to taste
1 tbsp oil for tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
oil for greasing
3/4 tsp cooking soda
Method
Soak the bajra and rice in enough water for 6 hours.Soak dal and fenugreek seeds, separately for 1 hour.Combine the dal and fenugreek seeds and blend in a mixer to smooth frothy paste.Combine the bajra and rice and blend in a mixer to coarse rawa consistency.Combine both the mixtures, mix well and add the salt.Cover and keep aside to ferment for 12 hours in cold weather and 6 to 7 hours in hot weather.Heat the oil in a small pan, add the mustard seeds and cumin seeds.When the seeds crackle, add this tempering to the batter along with cooking soda and mix well.Grease a dosa pan and pour one ladle of the fermented batter and shape into dosa.Cook covered on a slow flame for 1 or 2 minutes or till cooked.Proceed with same with the remaining batter to make more such dosas.Serve hot with onion chutney, green chutney.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 5 serving
Ingredients
1 cup bajra (black millet)
1 1/2 cups par boiled rice (chawal)
3/4 cup urad dal (split black lentils)
2 tsp fenugreek (methi) seeds
salt to taste
1 tbsp oil for tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
oil for greasing
3/4 tsp cooking soda
Method
Soak the bajra and rice in enough water for 6 hours.Soak dal and fenugreek seeds, separately for 1 hour.Combine the dal and fenugreek seeds and blend in a mixer to smooth frothy paste.Combine the bajra and rice and blend in a mixer to coarse rawa consistency.Combine both the mixtures, mix well and add the salt.Cover and keep aside to ferment for 12 hours in cold weather and 6 to 7 hours in hot weather.Heat the oil in a small pan, add the mustard seeds and cumin seeds.When the seeds crackle, add this tempering to the batter along with cooking soda and mix well.Grease a dosa pan and pour one ladle of the fermented batter and shape into dosa.Cook covered on a slow flame for 1 or 2 minutes or till cooked.Proceed with same with the remaining batter to make more such dosas.Serve hot with onion chutney, green chutney.
Tuesday, April 25, 2017
Mexican Bean Soup
Preparation :15 min
Cook :15 min
Total TIme :30 mins
Servings :
Ingredents :
1 tin of baked beans
2 1/2 to 3 cups Vegetable Broth
1 tbsp chopped parsley
3 tbsp grated processed cheese
Tortilla Chips
a pinch of pepper powder
1/2 tsp salt
Method :
Cook baked beans in broth for 3-4 minutes.Add salt, parsley, pepper, and 1 tbsp cheese.Cook for a minute.Remove from flame. add cheese and crumble tortilla chips on the top before serving.
Cook :15 min
Total TIme :30 mins
Servings :
Ingredents :
1 tin of baked beans
2 1/2 to 3 cups Vegetable Broth
1 tbsp chopped parsley
3 tbsp grated processed cheese
Tortilla Chips
a pinch of pepper powder
1/2 tsp salt
Method :
Cook baked beans in broth for 3-4 minutes.Add salt, parsley, pepper, and 1 tbsp cheese.Cook for a minute.Remove from flame. add cheese and crumble tortilla chips on the top before serving.
Wednesday, April 5, 2017
Bottle Guard Raita
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups grated bottle gourd (doodhi / lauki)
2 cups curds (dahi)
salt to taste
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp roasted and crushed peanuts
chopped coriander (dhania) for garnishing
Method
Heat the oil in a small pan and add the mustard seeds ,asafoetida, turmeric powder , curry leaves and bottle gourd, mix well and saute for 2 minutes.Cover and cook till it becomes soft adding 2 cups of water, salt, coriander-cumin seeds powder on medium heat.Transfer in a serving bowl and keep aside till it becomes cold. Add the curd,peanut powder and coriander leaves.Serve with chapati or methi paratha.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups grated bottle gourd (doodhi / lauki)
2 cups curds (dahi)
salt to taste
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp roasted and crushed peanuts
chopped coriander (dhania) for garnishing
Method
Heat the oil in a small pan and add the mustard seeds ,asafoetida, turmeric powder , curry leaves and bottle gourd, mix well and saute for 2 minutes.Cover and cook till it becomes soft adding 2 cups of water, salt, coriander-cumin seeds powder on medium heat.Transfer in a serving bowl and keep aside till it becomes cold. Add the curd,peanut powder and coriander leaves.Serve with chapati or methi paratha.
Aubergine Paratha
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
For The Stuffing
1/2 cup finely chopped brinjal (baingan / eggplant)
1/4 cup finely chopped spring onions
1/2 cup grated paneer (cottage cheese)
2 tsp ghee
2 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
To Be Kneaded Into A Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp ghee
water as required
Other Ingredients
ghee to roast the paratha
some plain flour (maida) for rolling parathas
Method
for the stuffing
for the stuffingHeat ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the brinjals and cook for few minutes.Add the onions, seasonings and mix it well.Add panneer and mix well. Keep aside.
How to proceed
How to proceedRoll 2 inch puris from the dough.Place little stuffing in the center and bring the sides together and seal it well.Again roll it with the help of little dry flour into a 5 inch paratha.Roast it on hot tava using little ghee until golden on both the sides.Serve it hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
For The Stuffing
1/2 cup finely chopped brinjal (baingan / eggplant)
1/4 cup finely chopped spring onions
1/2 cup grated paneer (cottage cheese)
2 tsp ghee
2 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
To Be Kneaded Into A Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp ghee
water as required
Other Ingredients
ghee to roast the paratha
some plain flour (maida) for rolling parathas
Method
for the stuffing
for the stuffingHeat ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the brinjals and cook for few minutes.Add the onions, seasonings and mix it well.Add panneer and mix well. Keep aside.
How to proceed
How to proceedRoll 2 inch puris from the dough.Place little stuffing in the center and bring the sides together and seal it well.Again roll it with the help of little dry flour into a 5 inch paratha.Roast it on hot tava using little ghee until golden on both the sides.Serve it hot.
Caulilower Paratha
Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings:
Ingredients
1 medium sized cauliflower
1 small piece of ginger (adrak)
fresh coriander (dhania)
2 green chillies
black pepper (kalimirch) powder to taste
dried mango powder (amchur)
salt to taste
whole wheat flour (gehun ka atta) for four medium sized balls
ghee
Method
Fist take the cauliflower and remove it flowerretes and wash it in hot water also add salt in this water.Then grate this floweretes on a grater. then to this grated mixture add salt and keep it aside for 10 mins.Then peel the ginger piece and also grate it. Cut the green chillies in fine pieces and keep along with grated ginger.Then knead the wheat flour by addng salt and ghee in it make four medium sized balls and keep it aside.Then take the grated mixture of cauliflower which was kept aside after about 10 mins and place it between the palms of boh your hands and press it so that all the water comes out . th water will come out because we had added salt and kept aside .See that the mixture is dryThen add to it green chllies and grated ginger finely chopped coriander , black pepper powder,amchur powder and mix it well.Then take one portion of the kneaded dough and roll it into a thick chapati then in the center of it and some ghee and dry wheat flour spread it evenly then over it and the grated ready mixture of cauliflower stuffing and close it nicely from all the sides and dip this in dry whest flour and roll it like a paratha with utmost care so that the stuffThen put ghee over a hot tawa and fry th paratha on both sids on slow fire and adding ghee accordingly. make the remaining parathas wite remaining mixtue.
Cook: 10 mins
Total Time: 30 mins
Servings:
Ingredients
1 medium sized cauliflower
1 small piece of ginger (adrak)
fresh coriander (dhania)
2 green chillies
black pepper (kalimirch) powder to taste
dried mango powder (amchur)
salt to taste
whole wheat flour (gehun ka atta) for four medium sized balls
ghee
Method
Fist take the cauliflower and remove it flowerretes and wash it in hot water also add salt in this water.Then grate this floweretes on a grater. then to this grated mixture add salt and keep it aside for 10 mins.Then peel the ginger piece and also grate it. Cut the green chillies in fine pieces and keep along with grated ginger.Then knead the wheat flour by addng salt and ghee in it make four medium sized balls and keep it aside.Then take the grated mixture of cauliflower which was kept aside after about 10 mins and place it between the palms of boh your hands and press it so that all the water comes out . th water will come out because we had added salt and kept aside .See that the mixture is dryThen add to it green chllies and grated ginger finely chopped coriander , black pepper powder,amchur powder and mix it well.Then take one portion of the kneaded dough and roll it into a thick chapati then in the center of it and some ghee and dry wheat flour spread it evenly then over it and the grated ready mixture of cauliflower stuffing and close it nicely from all the sides and dip this in dry whest flour and roll it like a paratha with utmost care so that the stuffThen put ghee over a hot tawa and fry th paratha on both sids on slow fire and adding ghee accordingly. make the remaining parathas wite remaining mixtue.
Channa Masala
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
1 1/2 cups soaked and cooked kabuli chana (white chick peas)
2 chopped onions
1/2 cup chopped tomatoes
1 tsp chole masala
1 tsp fennel seeds (saunf)
1 tsp crushed garlic (lehsun)
1/2 tsp grated ginger (adrak)
1/4 cup chopped coriander (dhania)
1 tsp chilli powder
1 tbsp oil
salt to taste
Method
Heat oil in a pan or wok.Add the onions and sauté until golden brown and add the ginger and garlic.Add the fennel seeds and mix well.Add the tomatoes and cook until they are mushy and soft.Cool and blend to a fine paste.Transfer into the same pan and add the cooked chana, chilli powder, salt and some water.Bring to boil and simmer for a few minutes.Add the chana masala and stir nicely till it is fully incorporated with the gravy.Garnish with freshly coriander leaves.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
1 1/2 cups soaked and cooked kabuli chana (white chick peas)
2 chopped onions
1/2 cup chopped tomatoes
1 tsp chole masala
1 tsp fennel seeds (saunf)
1 tsp crushed garlic (lehsun)
1/2 tsp grated ginger (adrak)
1/4 cup chopped coriander (dhania)
1 tsp chilli powder
1 tbsp oil
salt to taste
Method
Heat oil in a pan or wok.Add the onions and sauté until golden brown and add the ginger and garlic.Add the fennel seeds and mix well.Add the tomatoes and cook until they are mushy and soft.Cool and blend to a fine paste.Transfer into the same pan and add the cooked chana, chilli powder, salt and some water.Bring to boil and simmer for a few minutes.Add the chana masala and stir nicely till it is fully incorporated with the gravy.Garnish with freshly coriander leaves.
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