Preparation :null
Cook :20 min
Total TIme :20 mins
Servings :
Ingredents :
KIDNEY BEAN SOUP
1 cup rajma (kidney beans)
4 tomatoes , chopped
1/2 tsp chilli powder
2 tbsp oil
2 onions, chopped
3 cloves of garlic (lehsun)
salt to taste
Method :
Wash the beans and soak in water overnight.Next day drain thoroughly.Heat oil, add onions and fry for 1 min.Add tomatoes, garlic, chilli powder and salt and fry again for 1 min.Add the beans and 6 cups of water and cook in a pressure cooker.Blend in a blender. do not strain.Add the lemon juice and serve hot.
Saturday, March 25, 2017
Monday, March 6, 2017
Sabz-e-nawabi
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
For The Paste
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 onion , chopped
1 tomato , chopped
1/4 cup blanched cashewnuts (kaju)
1/4 cup blanched almonds (badam)
1/2 cup curds (dahi)
For The Curry
3 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 onion , finely chopped
1/2 capsicum , finely chopped
1 tomato , finely chopped
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
2 tsp garam masala
4 tbsp fresh cream
vegetable stock as required
salt to taste
Other Ingredients
8-10 cauliflower florets , blanched
1/2 cup green peas , blanched
1 carrot , chopped and blanched
salt to taste
2 tsp sugar
1/2 tsp freshly ground black pepper powder
1 bayleaf
1/2 tsp cloves powder
For Garnishing
chopped coriander (dhania)
fresh cream
Method
For the paste
For the pasteHeat the ghee in a pan and add the cumin seeds.When the seeds crackle, add the onions and saute till they turn golden brown.Add the tomatoes and saute till they turn soft and oil leaves the sides.Add the cashewnuts and almonds and saute for 2 minutes.Remove from the flame and keep aside to cool.Blend in a mixer till smooth.Add the curds and blend again into smooth paste.Keep aside.
For the curry
For the curryHeat ghee in a pan, add the onions and saute till it turns translucent.Add the capsicum and saute for more 4 to 5 minutes.Add the ginger paste and garlic paste and saute for a minute.Add the tomatoes and saute till oil leaves the sides.Add the prepared paste and blanched vegetables to the mixture and saute for 3-4 minutes.Add the garam masala, turmeric powder, red chilli powder and salt, mix well and cook for 4 minutes.Add the cream and mix well.Adjust the consistency by adding the vegetable stock, cover and cook for more 5 minutes.Serve hot garnished with coriander and cream.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
For The Paste
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 onion , chopped
1 tomato , chopped
1/4 cup blanched cashewnuts (kaju)
1/4 cup blanched almonds (badam)
1/2 cup curds (dahi)
For The Curry
3 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 onion , finely chopped
1/2 capsicum , finely chopped
1 tomato , finely chopped
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
2 tsp garam masala
4 tbsp fresh cream
vegetable stock as required
salt to taste
Other Ingredients
8-10 cauliflower florets , blanched
1/2 cup green peas , blanched
1 carrot , chopped and blanched
salt to taste
2 tsp sugar
1/2 tsp freshly ground black pepper powder
1 bayleaf
1/2 tsp cloves powder
For Garnishing
chopped coriander (dhania)
fresh cream
Method
For the paste
For the pasteHeat the ghee in a pan and add the cumin seeds.When the seeds crackle, add the onions and saute till they turn golden brown.Add the tomatoes and saute till they turn soft and oil leaves the sides.Add the cashewnuts and almonds and saute for 2 minutes.Remove from the flame and keep aside to cool.Blend in a mixer till smooth.Add the curds and blend again into smooth paste.Keep aside.
For the curry
For the curryHeat ghee in a pan, add the onions and saute till it turns translucent.Add the capsicum and saute for more 4 to 5 minutes.Add the ginger paste and garlic paste and saute for a minute.Add the tomatoes and saute till oil leaves the sides.Add the prepared paste and blanched vegetables to the mixture and saute for 3-4 minutes.Add the garam masala, turmeric powder, red chilli powder and salt, mix well and cook for 4 minutes.Add the cream and mix well.Adjust the consistency by adding the vegetable stock, cover and cook for more 5 minutes.Serve hot garnished with coriander and cream.
Beet Root Sabji
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
250 gms beetroot , chopped
2 to 3 tsp moong (whole green gram) dal
10-12 curry leaves (kadi patta)
2 chopped green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tbsp grated coconut
1 tbsp oil
salt to taste
Method
Heat oil in a non stick pan or wok and saute the moong dal for 5 to 6 minutes and keep it aside.In the same pan add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, curry leaves and saute for about 1 minute.Addthe turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 2 minutes for the masalas to cook completely.Add the beet root in the pan and mix well till the whole masala is mixed.Add salt and mix well.Add 1/4th cup water and mix well for another 2 to 3 minutes till the masala is completely dissolved.Add the coconut and mix the fried moong dal along with it.Cover the pan with a lid and cook for 15 to 18 minutes.Serve hot with rice or roti.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
250 gms beetroot , chopped
2 to 3 tsp moong (whole green gram) dal
10-12 curry leaves (kadi patta)
2 chopped green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tbsp grated coconut
1 tbsp oil
salt to taste
Method
Heat oil in a non stick pan or wok and saute the moong dal for 5 to 6 minutes and keep it aside.In the same pan add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, curry leaves and saute for about 1 minute.Addthe turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 2 minutes for the masalas to cook completely.Add the beet root in the pan and mix well till the whole masala is mixed.Add salt and mix well.Add 1/4th cup water and mix well for another 2 to 3 minutes till the masala is completely dissolved.Add the coconut and mix the fried moong dal along with it.Cover the pan with a lid and cook for 15 to 18 minutes.Serve hot with rice or roti.
Coconut Cookies
Preparation:20 mins
Cook: 45 mins
Total Time: 651 hours 5 minutes
Servings: Makes 2 to 3 servings 2 piece
Ingredients
1 cup plain flour (maida)
1/4 cup ghee
1/4 cup powdered sugar
1/4 cup coconut powder
1/4 tsp baking powder
Method
Combine the ghee and sugar and mix well.Combine the plain four adn baking powder and sieve well.Add the sugar-ghee mixture to the plan flour and mix well using hands.Add the coconut powder and mix well.Divide the dough into small portions, troll them and press them a little.Place them in greased baking tray and bake in a pre-heated oven at 160°C.Cool and serve.
Cook: 45 mins
Total Time: 651 hours 5 minutes
Servings: Makes 2 to 3 servings 2 piece
Ingredients
1 cup plain flour (maida)
1/4 cup ghee
1/4 cup powdered sugar
1/4 cup coconut powder
1/4 tsp baking powder
Method
Combine the ghee and sugar and mix well.Combine the plain four adn baking powder and sieve well.Add the sugar-ghee mixture to the plan flour and mix well using hands.Add the coconut powder and mix well.Divide the dough into small portions, troll them and press them a little.Place them in greased baking tray and bake in a pre-heated oven at 160°C.Cool and serve.
Potato Fry
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 2 to 3 servings
Ingredients
2 potatoes
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
oil to fry
Method
Peel the skin of potato and cut into thin slices.Mix chilli powder,turmeric powder and salt in potato.Shallow fry in oil.Drain in tissue paper.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 2 to 3 servings
Ingredients
2 potatoes
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
oil to fry
Method
Peel the skin of potato and cut into thin slices.Mix chilli powder,turmeric powder and salt in potato.Shallow fry in oil.Drain in tissue paper.
Curry Leaves Chutney
Preparation:5 mins
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup curry leaves (kadi patta)
1/4 cup urad dal (split black lentils)
1/4 cup chana dal (split bengal gram)
1 tbsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
salt to taste
1 tbsp sesame seeds (til)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch asafoetida (hing)
1 tbsp dessicated coconut
Method
Dry roast all ingredients then transfer into mixer and add chilly powder,salt,turmeric and hing.Then grind coarsely.Store in a air tight container.Serve with any kind of roti,paratha or rice along with oil or curd.
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup curry leaves (kadi patta)
1/4 cup urad dal (split black lentils)
1/4 cup chana dal (split bengal gram)
1 tbsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
salt to taste
1 tbsp sesame seeds (til)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch asafoetida (hing)
1 tbsp dessicated coconut
Method
Dry roast all ingredients then transfer into mixer and add chilly powder,salt,turmeric and hing.Then grind coarsely.Store in a air tight container.Serve with any kind of roti,paratha or rice along with oil or curd.
Tasty Paneer Tikkas
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 10 to 12 tikkas
Ingredients
1 cup curds (dahi)
2 tsp ginger-garlic (adrak-lehsun) paste
1 1/2 tbsp cornflour
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1/2 tsp garam masala
1/2 tsp chaat masala
salt to taste
1/2 tsp chilli powder
1 tbsp dried fenugreek leaves (kasuri methi)
400 gms paneer (cottage cheese) , cut into 1 1/2\" long rectangles
Other Ingredients
oil for greasing
chaat masala to sprinkle
Method
Hang the curds for 15 to 20 minutes in a muslin cloth.Remove and whisk till smooth.Add all ingredients except paneer to the curds in a bowl, mix well.Add the paneer cubes and marinate till serving time.At the time of serving grease the non stick tawa, place the paneer pieces on it.Place the tawa on high rack and grill paneer cubes for 8 minutes. Turn side once in between.If the tikkas are not golden brown, grill for more 1-2 minutes.Serve hot and sprinkle little chaat masala on top.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 10 to 12 tikkas
Ingredients
1 cup curds (dahi)
2 tsp ginger-garlic (adrak-lehsun) paste
1 1/2 tbsp cornflour
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1/2 tsp garam masala
1/2 tsp chaat masala
salt to taste
1/2 tsp chilli powder
1 tbsp dried fenugreek leaves (kasuri methi)
400 gms paneer (cottage cheese) , cut into 1 1/2\" long rectangles
Other Ingredients
oil for greasing
chaat masala to sprinkle
Method
Hang the curds for 15 to 20 minutes in a muslin cloth.Remove and whisk till smooth.Add all ingredients except paneer to the curds in a bowl, mix well.Add the paneer cubes and marinate till serving time.At the time of serving grease the non stick tawa, place the paneer pieces on it.Place the tawa on high rack and grill paneer cubes for 8 minutes. Turn side once in between.If the tikkas are not golden brown, grill for more 1-2 minutes.Serve hot and sprinkle little chaat masala on top.
Arisi Paruppu Upma
Preparation:15 mins
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 2 servings
Ingredients
1 cup rice (chawal)
2 tbsp moong (whole green gram) dal
1 tsp cumin seeds (jeera)
3 cups water
4 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
10 to 15 curry leaves (kadi patta)
oil for cooking
Method
Saute the rice for few minutes till it starts turning pink.Wash and soak rice for 15 to 20 minutes.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add cumin seeds, chana dal and saute well. When it turns golden brown, add red chillies, curry leaves and saute well.Add this mixture to the rice, add the salt and ,oong dal, mix well and pressure cook the content as we cook normal rice.Serve it hot.
Cook: 45 mins
Total Time: 601 hours
Servings: Makes 2 servings
Ingredients
1 cup rice (chawal)
2 tbsp moong (whole green gram) dal
1 tsp cumin seeds (jeera)
3 cups water
4 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
10 to 15 curry leaves (kadi patta)
oil for cooking
Method
Saute the rice for few minutes till it starts turning pink.Wash and soak rice for 15 to 20 minutes.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add cumin seeds, chana dal and saute well. When it turns golden brown, add red chillies, curry leaves and saute well.Add this mixture to the rice, add the salt and ,oong dal, mix well and pressure cook the content as we cook normal rice.Serve it hot.
Paratha Using Left-overs
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 6 parathas
Ingredients
1 1/2 cups leftover dal or vegetable
1/2 cup besan (bengal gram flour)
1 small onion , chopped
1/2 cup chopped coriander (dhania)
1 tsp carom seeds (ajwain)
salt to taste
1/2 tsp freshly ground black pepper powder
2 to 3 tsp oil
1 1/2 cups whole wheat flour (gehun ka atta)
butter for cooking
Method
Blend the left over vegetables or dals in a mixer to amooth puree.Add all the remaining ingredients, mix well and knead into a soft dough.Divide the dough into 5 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: 15 mins
Total Time: 25 mins
Servings: Makes 6 parathas
Ingredients
1 1/2 cups leftover dal or vegetable
1/2 cup besan (bengal gram flour)
1 small onion , chopped
1/2 cup chopped coriander (dhania)
1 tsp carom seeds (ajwain)
salt to taste
1/2 tsp freshly ground black pepper powder
2 to 3 tsp oil
1 1/2 cups whole wheat flour (gehun ka atta)
butter for cooking
Method
Blend the left over vegetables or dals in a mixer to amooth puree.Add all the remaining ingredients, mix well and knead into a soft dough.Divide the dough into 5 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.
Methi Saag
Preparation:30 mins
Cook: 25 mins
Total Time: 55 mins
Servings: Makes 4 servings
Ingredients
1 brinjal (baingan / eggplant) , cut into cubes
2 cups chopped fenugreek (methi) leaves
2 green chillies , chopped
1 whole dry kashmiri red chilli
12 cups soya granules , soaked
1/2 tsp mustard seeds ( rai / sarson)
2 tsp oil
salt to taste
chopped coriander (dhania) for garnishing
Method
Boil the brinjal cubes in enough water for 5 minutes.Add the methi leaves along with little salt, mix well and cook for 10 minutes.Remove form the flame and keep aside.Heat a pan and add the tomato slices with little water and becomes a thick paste.Add this tomato mixture to the methi mixture and mix well. Keep aside.Heat the oil in a pan, add the soya granules and fry till thye turn crisp.Add this to the methi mixture and mix well. Keep aside.Heat the oil in a small pan and add the mustard seeds.When the seeds crackle, add the green chilies, red chilli and saute for 10 seconds.Add this to the methi mixture, salt and mix well.Serve hot garnished with coriander.
Cook: 25 mins
Total Time: 55 mins
Servings: Makes 4 servings
Ingredients
1 brinjal (baingan / eggplant) , cut into cubes
2 cups chopped fenugreek (methi) leaves
2 green chillies , chopped
1 whole dry kashmiri red chilli
12 cups soya granules , soaked
1/2 tsp mustard seeds ( rai / sarson)
2 tsp oil
salt to taste
chopped coriander (dhania) for garnishing
Method
Boil the brinjal cubes in enough water for 5 minutes.Add the methi leaves along with little salt, mix well and cook for 10 minutes.Remove form the flame and keep aside.Heat a pan and add the tomato slices with little water and becomes a thick paste.Add this tomato mixture to the methi mixture and mix well. Keep aside.Heat the oil in a pan, add the soya granules and fry till thye turn crisp.Add this to the methi mixture and mix well. Keep aside.Heat the oil in a small pan and add the mustard seeds.When the seeds crackle, add the green chilies, red chilli and saute for 10 seconds.Add this to the methi mixture, salt and mix well.Serve hot garnished with coriander.
Fresh Coconut and Jaggery Barfi
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
2 cups finely crushed fresh coconut
2 cups grated jaggery (gur) -
1/2 tsp cardamom (elaichi) powder
1 tsp sugar
1 tbsp ghee
Method
Heat ghee in a non-stick kadhai, add the coconut and saute for a minute stirring continuously.Add jaggery, cardamom powder and sugar and cook till thick.Grease a thali with a little ghee and put the mixture into it.Flatten it with your palm or with a back of the spoon and let it cool.Cut into desired shape and enjoy!"}]
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
2 cups finely crushed fresh coconut
2 cups grated jaggery (gur) -
1/2 tsp cardamom (elaichi) powder
1 tsp sugar
1 tbsp ghee
Method
Heat ghee in a non-stick kadhai, add the coconut and saute for a minute stirring continuously.Add jaggery, cardamom powder and sugar and cook till thick.Grease a thali with a little ghee and put the mixture into it.Flatten it with your palm or with a back of the spoon and let it cool.Cut into desired shape and enjoy!"}]
Rice Payasam
Preparation:15-20 minutes
Cook: 15 minutes
Total Time: 35 mins
Servings:
Ingredients
1 cup rice (chawal)
1 ltr milk
3 to 4 cashewnuts (kaju)
3 to 4 raisins (kismis)
3 to 4 almonds (badam)
2 cardamoms (elaichi), powdered
6 to 8 tbsp sugar
2 tsp ghee
Method
Fry rice lightly in ghee & keep asideFry the dry fruits also in a similar mannerMix the dry fruits, rice & sugarAdd crushed elaichiAdd milk & cook on slow fireTill rice is done.Serve it either hotOr chill"}]
Cook: 15 minutes
Total Time: 35 mins
Servings:
Ingredients
1 cup rice (chawal)
1 ltr milk
3 to 4 cashewnuts (kaju)
3 to 4 raisins (kismis)
3 to 4 almonds (badam)
2 cardamoms (elaichi), powdered
6 to 8 tbsp sugar
2 tsp ghee
Method
Fry rice lightly in ghee & keep asideFry the dry fruits also in a similar mannerMix the dry fruits, rice & sugarAdd crushed elaichiAdd milk & cook on slow fireTill rice is done.Serve it either hotOr chill"}]
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