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.
Monday, September 25, 2017
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.
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