Ingredients;
Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Salt – to taste
For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Green Chillies – 2 (cut length wise)
Grated Coconut – 1 Tbsp
Cilantro (Coriander) – chopped for garnishing
Method:
In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida.
Add Water and blend the mixture to a smooth (lump-free) paste.
Cook uncovered in the microwave for 1 1/2 minutes.
Remove from microwave and stir to break up any lumps.
Microwave again for 1 1/2 minutes and stir again.
Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps.
Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.)
Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
Let the batter rest for 5 minutes and allow it to solidify.
With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
Repeat rolling and placing rolls on a platter.
Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
Heat Oil in a small skillet.
Add Mustard Seeds, allow them to pop.
Add Asofoetida, Green Chilies and switch off heat.
Sprinkle seasoning over the Khandvi.
Serve at room temperature.
Thursday, March 18, 2010
7 Layer Dip
Ingredients:
Refried Beans – 2 cans
Guacamole (Receipe given below or simply get Mix packet which is easily available in market)
Sour Cream mixed with a little Taco Seasoning
Shredded Cheese
chopped Tomatoes
sliced Black Olives
chopped Green (Spring) Onions
Optional Ingredients:
Pickled Jalapenos – sliced (layer after cheese)
Salsa – (layer after beans)
Procedure:
Layer each ingredient (in the order provided) in a deep serving platter. Cover with plastic wrap and chill for 1-2 hours minimum. Can be made one day in advance.
To Prepare Gaucomole :
Avocados – 2
Tomatoes – 1/4 medium, chopped
Onions – 1/4 small, chopped
JalapeƱos/Serranos – to taste, chopped
Cilantro – 5-6 sprigs, chopped
Roasted Cumin Powder – 1/4 tsp
Salt – to taste
Black Pepper – to taste
Lime Juice -taste
Procedure:
1. Cut and peel the Avocados and take the flesh out in a bowl.
2. With a fork mash it up a little, be careful not to overdo it. It needs to have a little texture.
3. Add in the following: Tomatoes, Onions, JalapeƱos, Cilantro.
4. Squeeze some Lime Juice into it and mix.
5. Add in Roasted Cumin Powder, Salt and Black Pepper and mix well.
6. Chill and serve as a dip with some chips or as an accompaniment to a Mexican meal.
Refried Beans – 2 cans
Guacamole (Receipe given below or simply get Mix packet which is easily available in market)
Sour Cream mixed with a little Taco Seasoning
Shredded Cheese
chopped Tomatoes
sliced Black Olives
chopped Green (Spring) Onions
Optional Ingredients:
Pickled Jalapenos – sliced (layer after cheese)
Salsa – (layer after beans)
Procedure:
Layer each ingredient (in the order provided) in a deep serving platter. Cover with plastic wrap and chill for 1-2 hours minimum. Can be made one day in advance.
To Prepare Gaucomole :
Avocados – 2
Tomatoes – 1/4 medium, chopped
Onions – 1/4 small, chopped
JalapeƱos/Serranos – to taste, chopped
Cilantro – 5-6 sprigs, chopped
Roasted Cumin Powder – 1/4 tsp
Salt – to taste
Black Pepper – to taste
Lime Juice -taste
Procedure:
1. Cut and peel the Avocados and take the flesh out in a bowl.
2. With a fork mash it up a little, be careful not to overdo it. It needs to have a little texture.
3. Add in the following: Tomatoes, Onions, JalapeƱos, Cilantro.
4. Squeeze some Lime Juice into it and mix.
5. Add in Roasted Cumin Powder, Salt and Black Pepper and mix well.
6. Chill and serve as a dip with some chips or as an accompaniment to a Mexican meal.
Vegetable Quesedilla
Ingredients:
Oil – for sauteing vegetables
Green (Spring) Onions
Tomatoes – diced
Bell Pepper – diced
Green Chilies – finely chopped
Spinach – chopped
Salt – to taste
Garlic Powder – to taste
Red Chili Flakes – to taste
Flour Tortillas
shredded Cheese
Oil – for pan frying
Procedure:
Use as much or as little of the vegetables as you prefer.
Heat Oil in a non-stick pan.
Add all of the vegetables and saute for 1-2 minutes.
Add Salt, Garlic Powder and Red Chili Flakes.
Continue cooking until most of the juices dry up. Keep mixture aside.
Heat Oil in a non-stick skillet
Place one flour tortilla over the oil and immediately flip over.
Cook until light golden brown.
Flip over and spread cheese over the tortilla.
Spread vegetable mixture over the cheese.
Cover with another tortilla.
Spread a little oil over the top of second tortilla and flip over.
Cook until tortilla is light golden brown and cheese is melted.
Cut into quarters and serve hot with salsa, sour cream or Ketchup.
Oil – for sauteing vegetables
Green (Spring) Onions
Tomatoes – diced
Bell Pepper – diced
Green Chilies – finely chopped
Spinach – chopped
Salt – to taste
Garlic Powder – to taste
Red Chili Flakes – to taste
Flour Tortillas
shredded Cheese
Oil – for pan frying
Procedure:
Use as much or as little of the vegetables as you prefer.
Heat Oil in a non-stick pan.
Add all of the vegetables and saute for 1-2 minutes.
Add Salt, Garlic Powder and Red Chili Flakes.
Continue cooking until most of the juices dry up. Keep mixture aside.
Heat Oil in a non-stick skillet
Place one flour tortilla over the oil and immediately flip over.
Cook until light golden brown.
Flip over and spread cheese over the tortilla.
Spread vegetable mixture over the cheese.
Cover with another tortilla.
Spread a little oil over the top of second tortilla and flip over.
Cook until tortilla is light golden brown and cheese is melted.
Cut into quarters and serve hot with salsa, sour cream or Ketchup.
Falooda Icecream
Ingredients:
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Procedure:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take it off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Procedure:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take it off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Peda
Ingredients:
2 cups of ricotta cheese
3 tbsp of condensed milk
1tbsp milk powder
½ tsp all purpose flour
3 to 4 tbsp of sugar
Preparation:
1. Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
2. With mild heat keep stirring it all the time.
3. Remove from the heat when the mixture leaves the sides of the pan.
4. When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.
2 cups of ricotta cheese
3 tbsp of condensed milk
1tbsp milk powder
½ tsp all purpose flour
3 to 4 tbsp of sugar
Preparation:
1. Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
2. With mild heat keep stirring it all the time.
3. Remove from the heat when the mixture leaves the sides of the pan.
4. When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.
Rasgulla Pudding
Ingredients:
Vanilla ice cream 1 brick
White Rasgulla 8-10 pcs
Cadbury brown chocolate 1 large
Almonds 15-20 (grind)
Method-
1. Squeeze the juice from the rasgulla and mash well.
2. In a big bowl mix melted vanilla ice cream and rasgulla properly.
3. Shift this mixture into a serving dish and decorate it by grating chocolate.
4. Spread all the almonds and freeze it for 2 hrs (minimum) before serving.
Vanilla ice cream 1 brick
White Rasgulla 8-10 pcs
Cadbury brown chocolate 1 large
Almonds 15-20 (grind)
Method-
1. Squeeze the juice from the rasgulla and mash well.
2. In a big bowl mix melted vanilla ice cream and rasgulla properly.
3. Shift this mixture into a serving dish and decorate it by grating chocolate.
4. Spread all the almonds and freeze it for 2 hrs (minimum) before serving.
Radish ( Muli ) ka Paratha
Ingredients:
White Radish (Muli/Daikon) – 1 1/2 pounds, peeled and shredded
Salt – to taste
Cilantro/Coriander – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Carom Seeds (Ajwain) – 1/4 tsp
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
Extra Flour – for dusting
Oil – for pan frying
Procedure:
Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
Coat dough with few drops of Oil, cover and set aside for 15 minutes.
Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
Squeeze out and discard all of the water from the Radish.
Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
Roll out one dough ball into a small disc using dry flour to prevent sticking.
Place one portion of Radish mixture in the center of the disc.
Wrap the dough around the Radish mixture to form a ball.
Dip the ball into dry flour once again and roll out the paratha.
Shake off any excess dry flour and place the paratha on a hot skillet or tava.
When bubbles appear, flip the paratha over.
Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
Serve paratha hot with pickle, yogurt or butter.
White Radish (Muli/Daikon) – 1 1/2 pounds, peeled and shredded
Salt – to taste
Cilantro/Coriander – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Carom Seeds (Ajwain) – 1/4 tsp
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
Extra Flour – for dusting
Oil – for pan frying
Procedure:
Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
Coat dough with few drops of Oil, cover and set aside for 15 minutes.
Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
Squeeze out and discard all of the water from the Radish.
Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
Roll out one dough ball into a small disc using dry flour to prevent sticking.
Place one portion of Radish mixture in the center of the disc.
Wrap the dough around the Radish mixture to form a ball.
Dip the ball into dry flour once again and roll out the paratha.
Shake off any excess dry flour and place the paratha on a hot skillet or tava.
When bubbles appear, flip the paratha over.
Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
Serve paratha hot with pickle, yogurt or butter.
Paneer Paratha
Ingredients:
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
Paneer – 14 oz, grated
Salt – to taste
Chaat Masala – 1/2 tsp
Roasted Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Green Chilies – to taste, finely chopped
Cilantro/Coriander – 5 sprigs, finely chopped
Oil – for pan frying
Method:
1. Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
2. Add warm water and form a firm dough.
3. Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
4. To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
5. Divide dough and paneer mixture into 8 portions.
6. Using a little dry flour, roll out one dough ball into a small disc.
7. Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
8. Pinch the dough at the top to seal the ball.
9. Flatten the stuffed dough and dip into dry flour to coat all sides.
10. Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
11. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
12. Flip the paratha over and cook for 30 secs.
13. Drizzle a little Oil on the paratha and spread to coat evenly.
14. Flip the paratha over and press gently with a spatula.
15. Lightly drizzle Oil on this side and spread to coat evenly.
16. Flip paratha over and again press gently.
17. Cook paratha until the appearance of raw dough is gone.
18. Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
19. Serve hot with yogurt/curd, raita or pickle.
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
Paneer – 14 oz, grated
Salt – to taste
Chaat Masala – 1/2 tsp
Roasted Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Green Chilies – to taste, finely chopped
Cilantro/Coriander – 5 sprigs, finely chopped
Oil – for pan frying
Method:
1. Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
2. Add warm water and form a firm dough.
3. Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
4. To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
5. Divide dough and paneer mixture into 8 portions.
6. Using a little dry flour, roll out one dough ball into a small disc.
7. Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
8. Pinch the dough at the top to seal the ball.
9. Flatten the stuffed dough and dip into dry flour to coat all sides.
10. Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
11. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
12. Flip the paratha over and cook for 30 secs.
13. Drizzle a little Oil on the paratha and spread to coat evenly.
14. Flip the paratha over and press gently with a spatula.
15. Lightly drizzle Oil on this side and spread to coat evenly.
16. Flip paratha over and again press gently.
17. Cook paratha until the appearance of raw dough is gone.
18. Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
19. Serve hot with yogurt/curd, raita or pickle.
Rice Flour Dosa
INGREDIENTS :
1 1/2 Cup Rice , 1 Cup Urad dal ,
Salt to Taste , Oil
(TIP : Rice and Urad dal should be used in the proportion of 1.5 : 1)
PROCEDURE :
Soak Rice and Urad Dal in seperate containers overnight (Approx 12 hrs).
Blend the rice and urad dal seperately to form a mixture to get the right consistency.
(Tip : Do not add to much water while blending). Add salt to taste. Mix well . Place a huge piece of onion (about 1/4 onion) at the bottom of the mixture.
Let the mixture sit for approx 8 hrs in a warm place . Let it rise by itself .
Once the mixture is fluffy enough . Make dosa.
Dosa can be served with Chutney , Sambhar , Masala (Aloo Sabji)
1 1/2 Cup Rice , 1 Cup Urad dal ,
Salt to Taste , Oil
(TIP : Rice and Urad dal should be used in the proportion of 1.5 : 1)
PROCEDURE :
Soak Rice and Urad Dal in seperate containers overnight (Approx 12 hrs).
Blend the rice and urad dal seperately to form a mixture to get the right consistency.
(Tip : Do not add to much water while blending). Add salt to taste. Mix well . Place a huge piece of onion (about 1/4 onion) at the bottom of the mixture.
Let the mixture sit for approx 8 hrs in a warm place . Let it rise by itself .
Once the mixture is fluffy enough . Make dosa.
Dosa can be served with Chutney , Sambhar , Masala (Aloo Sabji)
Medu Vada
Ingredients :
1 cup Urad Dal
Salt to taste
Black pepper powder
Oil to fry.
Procedure :
Soak 1 cup Urad Dal overnight (Minimum 8 hrs). Grind it in a mixer to form fine paste.
Add salt to taste and 1 pinch of crushed black pepper .
Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.
Medu Vada is ready to serve. Tastes best with Green Chutney.
1 cup Urad Dal
Salt to taste
Black pepper powder
Oil to fry.
Procedure :
Soak 1 cup Urad Dal overnight (Minimum 8 hrs). Grind it in a mixer to form fine paste.
Add salt to taste and 1 pinch of crushed black pepper .
Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.
Medu Vada is ready to serve. Tastes best with Green Chutney.
Moong Dosa
Ingredients :
½ cup Whole Moong
½ Cup Sooji (Rava)
Salt to taste , Oil.
Procedure :
Soak Moong overnight (Minimum 4 Hrs). Blend it in a Mixer to form fine paste. Add Rava and salt to the bater. Mix well and set it aside in a warm place to ferment for approximately 8 hrs. Do not move or stir the mixture and let it rise durin those 8 hrs.
Heat a nonstick Tava and Make dosas with the bater.
Tastes best with Green Chutney.
½ cup Whole Moong
½ Cup Sooji (Rava)
Salt to taste , Oil.
Procedure :
Soak Moong overnight (Minimum 4 Hrs). Blend it in a Mixer to form fine paste. Add Rava and salt to the bater. Mix well and set it aside in a warm place to ferment for approximately 8 hrs. Do not move or stir the mixture and let it rise durin those 8 hrs.
Heat a nonstick Tava and Make dosas with the bater.
Tastes best with Green Chutney.
Steemed Idli
Ingredients :
3 measures Rice , 1 measure Urad dal ,
Salt to taste.
Procedure :
Soak Rice and Dal seperately for minimum 8 hrs.
Blend the Rice and Dal to form fine batter . Remember thicker the batter better the idli would be. Add minimal amount of water . Just enough for the grinder to make fine paste. Once ground place a big piece of onion in the pot that holds the bater. This helps the fermentation process.
Set the batter aside undisturbed to ferment for minimum 8 hours. Keep it in a warm place.
Grease the Idli stand with Oil. Fill each slot with the batter. Do not fill it to the rim because Idli tends to rise and fluff up during the process of cooking. Once filled place the Idli stand in a big utensil to steam cook for 20 mins on high flame. After 20 mins sprinkle room tempreture water on the edges of the idli. This prevents the Idli from sticking to the edges during the cooling process. After a minute or two use a spoon to scoop out the idli. Serve it hot with Chutney Sambar or milaga pudi.
3 measures Rice , 1 measure Urad dal ,
Salt to taste.
Procedure :
Soak Rice and Dal seperately for minimum 8 hrs.
Blend the Rice and Dal to form fine batter . Remember thicker the batter better the idli would be. Add minimal amount of water . Just enough for the grinder to make fine paste. Once ground place a big piece of onion in the pot that holds the bater. This helps the fermentation process.
Set the batter aside undisturbed to ferment for minimum 8 hours. Keep it in a warm place.
Grease the Idli stand with Oil. Fill each slot with the batter. Do not fill it to the rim because Idli tends to rise and fluff up during the process of cooking. Once filled place the Idli stand in a big utensil to steam cook for 20 mins on high flame. After 20 mins sprinkle room tempreture water on the edges of the idli. This prevents the Idli from sticking to the edges during the cooling process. After a minute or two use a spoon to scoop out the idli. Serve it hot with Chutney Sambar or milaga pudi.
Capsicum Fry
Ingredients:
2 big Capsicum cut into strips
1 1/4 tsp Coriander pwd
1/2 tsp Cumin pwd
1 big Onion cut lengthwise
1 tsp Red Chilli pwd
2 tbsp Roasted Peanut coarse pwd
1 tsp Salt to taste
2 tbsp Oil
1/2 tsp Sugar
1/2 tsp Turmeric
Procedure:
Heat oil in a kadai.
Once hot add capsicum slices, fry for couple of mins.
Then add onion slices, fry for till they become translucent.
Add all the masalas. Fry for 2mins, then add about 1/4cup of water and mix.
Cover and cook for about 5mins.
Your yummy capsicum is ready.
You can alter the taste of salt, sugar and r.chiili according to your taste. I like it hot!
Serve hot with Chapatis.
2 big Capsicum cut into strips
1 1/4 tsp Coriander pwd
1/2 tsp Cumin pwd
1 big Onion cut lengthwise
1 tsp Red Chilli pwd
2 tbsp Roasted Peanut coarse pwd
1 tsp Salt to taste
2 tbsp Oil
1/2 tsp Sugar
1/2 tsp Turmeric
Procedure:
Heat oil in a kadai.
Once hot add capsicum slices, fry for couple of mins.
Then add onion slices, fry for till they become translucent.
Add all the masalas. Fry for 2mins, then add about 1/4cup of water and mix.
Cover and cook for about 5mins.
Your yummy capsicum is ready.
You can alter the taste of salt, sugar and r.chiili according to your taste. I like it hot!
Serve hot with Chapatis.
Methi Malai Mutter
Ingredients:
Fenugreek Leaves – 1 bunch, 3 Cup Frozen Peas
Heavy Whipping Cream – 1 cup (or to taste)
Evaporated Milk – 5 oz can
1/2 tsp Cumin Seeds
1 Tbsp minced Ginger
1/2 medium chopped Onion
1 medium chopped Tomato
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1 Tbsp Oil
Red Chili Powder,to taste
Salt ,to taste
Whole Dry Red Chilies ,to taste
Procedure:
Wash Fenugreek Leaves well, remove roots and chop finely.
Sprinkle salt over Fenugreek Leave, mix well and set aside 15-20 minutes
Heat Oil in a medium pan on medium heat.
Add Cumin Seeds and allow them to sizzle for 10-15 secs.
Add in Dry Red Chili (break the chili in half if you like it spicy).
Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
Add Ginger, mix and cook until Onions are a light golden color.
Add Tomatoes, mix and cook for 5 minutes.
Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
Squeeze out salt water from Fenugreek Leaves and add it to the peas.
Cover and cook until Peas and Fenugreek Leaves are cooked (3-6 minutes).
Add in Heavy Whipping Cream and Evaporated Milk, mix well and bring to a boil.
Serve hot with Chapati, Naan or Rice.
Fenugreek Leaves – 1 bunch, 3 Cup Frozen Peas
Heavy Whipping Cream – 1 cup (or to taste)
Evaporated Milk – 5 oz can
1/2 tsp Cumin Seeds
1 Tbsp minced Ginger
1/2 medium chopped Onion
1 medium chopped Tomato
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1 Tbsp Oil
Red Chili Powder,to taste
Salt ,to taste
Whole Dry Red Chilies ,to taste
Procedure:
Wash Fenugreek Leaves well, remove roots and chop finely.
Sprinkle salt over Fenugreek Leave, mix well and set aside 15-20 minutes
Heat Oil in a medium pan on medium heat.
Add Cumin Seeds and allow them to sizzle for 10-15 secs.
Add in Dry Red Chili (break the chili in half if you like it spicy).
Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
Add Ginger, mix and cook until Onions are a light golden color.
Add Tomatoes, mix and cook for 5 minutes.
Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
Squeeze out salt water from Fenugreek Leaves and add it to the peas.
Cover and cook until Peas and Fenugreek Leaves are cooked (3-6 minutes).
Add in Heavy Whipping Cream and Evaporated Milk, mix well and bring to a boil.
Serve hot with Chapati, Naan or Rice.
Tangy Paneer
Ingredients:
Paneer – Approx 14 oz, cut into strips
4-5 chopped finely Tomatoes
1 large Green Bell Pepper cut into strips
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Onion Seeds (Kalonji)
1 tsp Fennel Seeds (Saunf)
1/2 tsp Turmeric Powder
1 Tbsp minced Ginger
1 Tbsp minced Garlic
Green Chilies to taste
Salt to taste
Red Chili Powder to taste
Dry Mango Powder (Amchur) to taste, optional
Oil – 2 Tbsp
Cilantro – finely chopped for garnishing
Procedure:
Heat Oil in a medium non-stick pan on medium heat.
Add Mustard Seeds and allow them to pop.
Add Cumin Seeds, Fennel Seeds, Onion Seeds and allow them to sizzle.
Add Turmeric Powder, Ginger, Garlic, Green Chilies and cook for 20-30 seconds.
Add Tomatoes and a little salt and cook covered (stirring frequently) until the Oil starts to separate from the mixture and tomatoes have cooked down completely.
Add Red Chili Powder and mix well.
Add Paneer and carefully mix until all the pieces are well coated. Additional Salt can be added at this time.
Add Bell Pepper, mix well, cover and cook for 3-4 minutes until bell pepper is cooked but not mushy.
Garnish with chopped cilantro and serve with chapati or roti.
Paneer – Approx 14 oz, cut into strips
4-5 chopped finely Tomatoes
1 large Green Bell Pepper cut into strips
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Onion Seeds (Kalonji)
1 tsp Fennel Seeds (Saunf)
1/2 tsp Turmeric Powder
1 Tbsp minced Ginger
1 Tbsp minced Garlic
Green Chilies to taste
Salt to taste
Red Chili Powder to taste
Dry Mango Powder (Amchur) to taste, optional
Oil – 2 Tbsp
Cilantro – finely chopped for garnishing
Procedure:
Heat Oil in a medium non-stick pan on medium heat.
Add Mustard Seeds and allow them to pop.
Add Cumin Seeds, Fennel Seeds, Onion Seeds and allow them to sizzle.
Add Turmeric Powder, Ginger, Garlic, Green Chilies and cook for 20-30 seconds.
Add Tomatoes and a little salt and cook covered (stirring frequently) until the Oil starts to separate from the mixture and tomatoes have cooked down completely.
Add Red Chili Powder and mix well.
Add Paneer and carefully mix until all the pieces are well coated. Additional Salt can be added at this time.
Add Bell Pepper, mix well, cover and cook for 3-4 minutes until bell pepper is cooked but not mushy.
Garnish with chopped cilantro and serve with chapati or roti.
Spinach Pasta
Ingredients :
1 cup spinach , 2 tbspn extra virgin olive oil - EVOO ( or butter , or vegetable oil) ,
1 tbspn finely chopped garlic , 1/4th Cup finely chopped onion ,
1/4th cup Corn nibblets ,
Salt to taste , Black pepper , 1/2 cup Cheddar cheese , red chilly flakes,
1.5 cup pasta .
Procedure :
Heat approx 3/4th Gallon water in a big pot. Drop the pasta in the water . This is the only time you get to season the pasta . Add salt to taste. Adding oil to the pasta may not let the seasoning do its work. Its important to stir the pasta for the first few minutes as it looses the starch and tend to stick to eachother if not stirred. You may use pasta of your choice. Another option is to use an assortment of pasta to add interest (twirls , penne , fetuccini , shell etc.) Let the pasta boil till it turns white in color for approximately 15 minutes.
Blanch the spinach in hot water . Grind it well to make fine puree. Remember you will not get the fresh green color if spinach is overheated.
Heat EVOO in a pan and saute garlic and onion and corn nibblets till they loose its raw taste. Add the spinach puree , salt to taste and cheese . Heat it on a low flame just till the cheese melts.
Its now time marry the pasta with the sauce. Mix well and turn off the heat. Garnish the pasta with grated parmsan cheese and chilly flakes. Serve it hot with a cob of boiled corn or baked vegetables.
1 cup spinach , 2 tbspn extra virgin olive oil - EVOO ( or butter , or vegetable oil) ,
1 tbspn finely chopped garlic , 1/4th Cup finely chopped onion ,
1/4th cup Corn nibblets ,
Salt to taste , Black pepper , 1/2 cup Cheddar cheese , red chilly flakes,
1.5 cup pasta .
Procedure :
Heat approx 3/4th Gallon water in a big pot. Drop the pasta in the water . This is the only time you get to season the pasta . Add salt to taste. Adding oil to the pasta may not let the seasoning do its work. Its important to stir the pasta for the first few minutes as it looses the starch and tend to stick to eachother if not stirred. You may use pasta of your choice. Another option is to use an assortment of pasta to add interest (twirls , penne , fetuccini , shell etc.) Let the pasta boil till it turns white in color for approximately 15 minutes.
Blanch the spinach in hot water . Grind it well to make fine puree. Remember you will not get the fresh green color if spinach is overheated.
Heat EVOO in a pan and saute garlic and onion and corn nibblets till they loose its raw taste. Add the spinach puree , salt to taste and cheese . Heat it on a low flame just till the cheese melts.
Its now time marry the pasta with the sauce. Mix well and turn off the heat. Garnish the pasta with grated parmsan cheese and chilly flakes. Serve it hot with a cob of boiled corn or baked vegetables.
Twirl Pasta
Ingredients :
1 cup twirl pasta , 3/4 cup finely choipped tomatoes ,
1/2 cup long strands of chopped onion , 4 cloves of garlic ,
3 tbspn extra virgin olive oil (evoo), Salt to taste , 1/2 tspn red chilly flakes ,
1/4 tspn oregano , 1/4 tspn dry parsley , 1/4 tspn dried crushed thyme .
(You may use fresh herbs if available).
1/2 tspn hot sauce , 1/4 cup spring onion.
1/2 cup cheddar cheese.
Procedure :
Drop the twirl pasta in boiling water and season it with salt . Let cook for about 15 minutes on medium heat. Once the pasta is cooked Drain the excess water and drizzle EVOO , so that the pasta doesn't stick to each other.
Heat EVOO in a pan , Add finely chopped garlic , followed by onion and tomatoes. Cover the pan till the tomatoes cook well . Add salt to taste , red chilly flakes , parsley , oregano , thyme and salt to season the sauce. Add a little pasta water if need be. Add the chedar cheese and heat till it melts to make a thick sauce. Add the cooked twirl pasta and mix well with the sauce. In the end garnish with spring onion. Pasta is ready to serve.
1 cup twirl pasta , 3/4 cup finely choipped tomatoes ,
1/2 cup long strands of chopped onion , 4 cloves of garlic ,
3 tbspn extra virgin olive oil (evoo), Salt to taste , 1/2 tspn red chilly flakes ,
1/4 tspn oregano , 1/4 tspn dry parsley , 1/4 tspn dried crushed thyme .
(You may use fresh herbs if available).
1/2 tspn hot sauce , 1/4 cup spring onion.
1/2 cup cheddar cheese.
Procedure :
Drop the twirl pasta in boiling water and season it with salt . Let cook for about 15 minutes on medium heat. Once the pasta is cooked Drain the excess water and drizzle EVOO , so that the pasta doesn't stick to each other.
Heat EVOO in a pan , Add finely chopped garlic , followed by onion and tomatoes. Cover the pan till the tomatoes cook well . Add salt to taste , red chilly flakes , parsley , oregano , thyme and salt to season the sauce. Add a little pasta water if need be. Add the chedar cheese and heat till it melts to make a thick sauce. Add the cooked twirl pasta and mix well with the sauce. In the end garnish with spring onion. Pasta is ready to serve.
Szechuan Rice
Ingredients :
20 Dry red chillies , 6 cloves of garlic ,
1 inch ginger finely chopped , 2 tbspn finely chopped onion ,
1 green chilly , salt to taste , 1 tbspn white vinegar ,
2 tbspn sugar , 1/4 tspn all purpose flour.
Procedure :
Soak dry red chillies for minimum 8 hours.
Grind he chillies with ginger , garlic and green chilly to form fine paste.
Heat oil in a pan cook the onion on medium heat. Add the all purpose flour and stir well till the flour looses its raw flavor. Flour is used as a thickening agent in this sauce. Then add red chilly paste , salt , sugar let it come to a boil. (You may add water to get required consistency). Add white vinegar. The sauce is ready to use or to be frozen for future use.
Heat oil in a pan and add coarsely chopped veggies as you may like (e.g carrot , green beans , cabbage , green peas) . Once the veggies are half cooked add well cooked rice and stir well. (Cooking the veggies half way through gets the crunch to the dish which many enjoy) . Add the szechuan sauce , salt to taste , a tspn vinegar. Cover the pan so that rice can absorb all the flavors. Rice is ready to serve hot.
20 Dry red chillies , 6 cloves of garlic ,
1 inch ginger finely chopped , 2 tbspn finely chopped onion ,
1 green chilly , salt to taste , 1 tbspn white vinegar ,
2 tbspn sugar , 1/4 tspn all purpose flour.
Procedure :
Soak dry red chillies for minimum 8 hours.
Grind he chillies with ginger , garlic and green chilly to form fine paste.
Heat oil in a pan cook the onion on medium heat. Add the all purpose flour and stir well till the flour looses its raw flavor. Flour is used as a thickening agent in this sauce. Then add red chilly paste , salt , sugar let it come to a boil. (You may add water to get required consistency). Add white vinegar. The sauce is ready to use or to be frozen for future use.
Heat oil in a pan and add coarsely chopped veggies as you may like (e.g carrot , green beans , cabbage , green peas) . Once the veggies are half cooked add well cooked rice and stir well. (Cooking the veggies half way through gets the crunch to the dish which many enjoy) . Add the szechuan sauce , salt to taste , a tspn vinegar. Cover the pan so that rice can absorb all the flavors. Rice is ready to serve hot.
Vegetable Manchurian
Ingredients :
For the Dumpling :
1 cup finely chopped Cabbage , 2 tbspn finely chopped capsicum ,
1.5 tbspn Corn Starch, Salt to taste , Oil to fry.
For the Gravy :
1 tbspn oil , finely chopped Garlic and ginger 1 tspn each,
1/4th cup finely chopped onion , 2 tbspn finely chopped capsicum ,
2 tbspn finely chopped spring onion, 1/4th tspn finely choped green chillies
1 Cup water , Salt to taste , 2 tspn Soy Sauce , 3/4th tspn vinegar
1 tbspn Corn Starch.
Procedure :
Mix finely chopped cabbage , capsicum , salt and corn starch together and rub it well with hands so that the moisture from the veggies dampens the corn starch enought to bind them all together . Make small size dumplings and deepfry till they are dark in color. Fry them on medium heat so that they cook well in the center.
Heat oil in a wok . Cook garlic , onion , capsicum for about 2 mins. Add water , salt , ginger , green chillies and let it boil for about 3-5 minutes . (You may use Vegetable stock instead of water). This helps to extract the flavors from the ingredients. Add corn starch dissolved in little water , vinegar and spring onions . Garnish with Cilantro and spring onion.
Veg Manchurian is ready to serve.
For the Dumpling :
1 cup finely chopped Cabbage , 2 tbspn finely chopped capsicum ,
1.5 tbspn Corn Starch, Salt to taste , Oil to fry.
For the Gravy :
1 tbspn oil , finely chopped Garlic and ginger 1 tspn each,
1/4th cup finely chopped onion , 2 tbspn finely chopped capsicum ,
2 tbspn finely chopped spring onion, 1/4th tspn finely choped green chillies
1 Cup water , Salt to taste , 2 tspn Soy Sauce , 3/4th tspn vinegar
1 tbspn Corn Starch.
Procedure :
Mix finely chopped cabbage , capsicum , salt and corn starch together and rub it well with hands so that the moisture from the veggies dampens the corn starch enought to bind them all together . Make small size dumplings and deepfry till they are dark in color. Fry them on medium heat so that they cook well in the center.
Heat oil in a wok . Cook garlic , onion , capsicum for about 2 mins. Add water , salt , ginger , green chillies and let it boil for about 3-5 minutes . (You may use Vegetable stock instead of water). This helps to extract the flavors from the ingredients. Add corn starch dissolved in little water , vinegar and spring onions . Garnish with Cilantro and spring onion.
Veg Manchurian is ready to serve.
Dahi Vada
Ingredients : (Serves four)
1 cup Urad Dal , Salt to taste , Black pepper powder
Oil to fry.
Procedure :
Soak 1 cup Urad Dal overnight (Minimum 4 hrs). Grind it in a mixer to form fine paste
Add salt to taste and 1 pinch of crushed black pepper .
Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.
Take Cold water in a Bowl . Add ¼ tspn Asafoetida (Hing) to the water. Soak the Vadas into the water. Let the water percolate through the Vada for approx 30 mins. Drain the water out of the Vada and place them on a serving plate.
Blend ½ cup Yogurt (Curd) well to remove lumps , Add a tbspn sugar , Salt to taste and 2 tbspn water. Mix well.
To serve : Place the Vada on plate with the Yogurt on top . Sprinkle red chilly powder , cumin over the top. You may also drizzle some Tamarind Chutney to enhance the taste.
1 cup Urad Dal , Salt to taste , Black pepper powder
Oil to fry.
Procedure :
Soak 1 cup Urad Dal overnight (Minimum 4 hrs). Grind it in a mixer to form fine paste
Add salt to taste and 1 pinch of crushed black pepper .
Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.
Take Cold water in a Bowl . Add ¼ tspn Asafoetida (Hing) to the water. Soak the Vadas into the water. Let the water percolate through the Vada for approx 30 mins. Drain the water out of the Vada and place them on a serving plate.
Blend ½ cup Yogurt (Curd) well to remove lumps , Add a tbspn sugar , Salt to taste and 2 tbspn water. Mix well.
To serve : Place the Vada on plate with the Yogurt on top . Sprinkle red chilly powder , cumin over the top. You may also drizzle some Tamarind Chutney to enhance the taste.
Chivda
Ingredients :
1 pound Thin Poha , 2 cup Churmure , 1/2 cup peanuts ,1/2 cup sliced dry coconut ,
Tadka : Oil ,1 tbspn mustard seeds , 1/2 tspn cumin (jeera) ,1/2 inch pieces of 8-10 green chillies , 12-15 curry leaves , 1/4 tspn Asafoetida , 1/2 tspn turmeric
Salt to taste, 1 tspn sugar .
Procedure :
Roast the Poha well on medium heat till it get hot evenly . You will notice that the Poha changes its shape as it gets evenly roasted . Spread it on a paper sheet to avoid moisture . Add churmure to the roasted poha. You do not need to roast the churmure because they already have the required crunch.
Heat oil in a pan . Fry peanuts till dark brown. Remove the peanut , add the sliced Coconut pieces to the oil and fry till golden brown. Drain the fried items well to remove excess oil .
For tadka : Use the same hot oil . Add mustard seeds . When they begin to splutter add cumin , green chillies , curry leaves , asafoetida , turmeric .
Spread the Tadka evenly over the Poha/ Churmure. Add salt to taste and sugar.
Mix well . Let it cool before you move it to another closed container to retain the crispness.
It can be served with finely chopped onion , lemon juice , grated coconut and sweet tamarind chutney . this adds taste and variety to the serving method.
1 pound Thin Poha , 2 cup Churmure , 1/2 cup peanuts ,1/2 cup sliced dry coconut ,
Tadka : Oil ,1 tbspn mustard seeds , 1/2 tspn cumin (jeera) ,1/2 inch pieces of 8-10 green chillies , 12-15 curry leaves , 1/4 tspn Asafoetida , 1/2 tspn turmeric
Salt to taste, 1 tspn sugar .
Procedure :
Roast the Poha well on medium heat till it get hot evenly . You will notice that the Poha changes its shape as it gets evenly roasted . Spread it on a paper sheet to avoid moisture . Add churmure to the roasted poha. You do not need to roast the churmure because they already have the required crunch.
Heat oil in a pan . Fry peanuts till dark brown. Remove the peanut , add the sliced Coconut pieces to the oil and fry till golden brown. Drain the fried items well to remove excess oil .
For tadka : Use the same hot oil . Add mustard seeds . When they begin to splutter add cumin , green chillies , curry leaves , asafoetida , turmeric .
Spread the Tadka evenly over the Poha/ Churmure. Add salt to taste and sugar.
Mix well . Let it cool before you move it to another closed container to retain the crispness.
It can be served with finely chopped onion , lemon juice , grated coconut and sweet tamarind chutney . this adds taste and variety to the serving method.
Rava Sheera
Ingredients :
½ Cup Sooji (Rava) , ¾ cup sugar ,
1cup mixture of milk and water in 1:1 proportion ,
1 tspn Cashew , 1 tspn Raisins , 2 tbspn Ghee ,
½ tspn cardomon powder , a pinch of salt .
Procedure :
Evenly roast the Sooji in a pan till it changes colour. Set it aside for some time .
Heat ghee in a nonstick pan and add chashews broken into halves . Roast them till golden brown Add the roasted sooji and keep roasting till it gets a darker shade of golden brown .
Meanwhile heat the milk + water mixture till it starts boiling. Add raisins to the mixture so that they cook and fluff-up in size.
Add the liquid mixture to the sooji and mix well till the mixture cooks up evenly . Then add the sugar and salt to the sheera . Mix well till the sugar melts . Add cardomon powder to the sheera for flavour at the end .
Variation : If you are making the sheera for "Prasad" for some religious ritual , you may use only milk to cook the Sheera . You may also add small bite size pieces of banana . It adds to the flavour of Sheera.
½ Cup Sooji (Rava) , ¾ cup sugar ,
1cup mixture of milk and water in 1:1 proportion ,
1 tspn Cashew , 1 tspn Raisins , 2 tbspn Ghee ,
½ tspn cardomon powder , a pinch of salt .
Procedure :
Evenly roast the Sooji in a pan till it changes colour. Set it aside for some time .
Heat ghee in a nonstick pan and add chashews broken into halves . Roast them till golden brown Add the roasted sooji and keep roasting till it gets a darker shade of golden brown .
Meanwhile heat the milk + water mixture till it starts boiling. Add raisins to the mixture so that they cook and fluff-up in size.
Add the liquid mixture to the sooji and mix well till the mixture cooks up evenly . Then add the sugar and salt to the sheera . Mix well till the sugar melts . Add cardomon powder to the sheera for flavour at the end .
Variation : If you are making the sheera for "Prasad" for some religious ritual , you may use only milk to cook the Sheera . You may also add small bite size pieces of banana . It adds to the flavour of Sheera.
Puran Poli
Ingredients :
For Puran : 1 cup chana Dal (split Chickpea) , 1 cup grated jaggery , 1/4th tspn nutmeg powder , pinch of salt
(chana dal and jaggery 1:1 proportion)
For Dough : 1 cup Wheat flour , salt to taste , water, 2 tbspn oil.
Procedure :
Cook the chana dal (split chickpea) in a pressure cooker. Mix the Chana Dal and Jaggery together and heat it in a nonstick pan. The jaggery melts and mixes well . Keep mixing well till it turns into a thick mixture so that you can form a ball after it cools down. (Remember that the mixture becomes more dry after cooling down. So do not make it too dry) . Add a pinch of salt and nutmeg powder . Mix well .
You may blend the mixture in a food processor to break the Dal. You may also use the traditional Puran Yantra if you have one.
If you do not have either of those , blend the Dal before you mix with jaggery in a mixer and then cook with jaggery.
Make the wheat flour dough . Make sure you add 2 tbspn oil and mix the dough well. This dough is more loose as compared to the normal roti dough.
Make a small cup of the dough and fill in Puran to form a stuffed ball. Roll out the ball and make the Roti on Medium heat. Puran Poli is ready to serve.
Tastes best with Ghee or Coconut Milk.
For Puran : 1 cup chana Dal (split Chickpea) , 1 cup grated jaggery , 1/4th tspn nutmeg powder , pinch of salt
(chana dal and jaggery 1:1 proportion)
For Dough : 1 cup Wheat flour , salt to taste , water, 2 tbspn oil.
Procedure :
Cook the chana dal (split chickpea) in a pressure cooker. Mix the Chana Dal and Jaggery together and heat it in a nonstick pan. The jaggery melts and mixes well . Keep mixing well till it turns into a thick mixture so that you can form a ball after it cools down. (Remember that the mixture becomes more dry after cooling down. So do not make it too dry) . Add a pinch of salt and nutmeg powder . Mix well .
You may blend the mixture in a food processor to break the Dal. You may also use the traditional Puran Yantra if you have one.
If you do not have either of those , blend the Dal before you mix with jaggery in a mixer and then cook with jaggery.
Make the wheat flour dough . Make sure you add 2 tbspn oil and mix the dough well. This dough is more loose as compared to the normal roti dough.
Make a small cup of the dough and fill in Puran to form a stuffed ball. Roll out the ball and make the Roti on Medium heat. Puran Poli is ready to serve.
Tastes best with Ghee or Coconut Milk.
Seviya (Vermicelli) Kheer
Ingredients :
3/4 cup Vermicilli , 1 teaspoon ghee ,
4 cup milk , 1.5 cup sugar
8-10 Cashews split into halves and then cut into 2.
Flakes of 4-5 Almonds , pinch of saffron , 2 pinch cardomon powder .
Procedure :
Heat Ghee in a pan and roast the cashew till it turns brown. Add vermicilli to the pan and roast till it gets golden brown. Add milk , sugar , almond flakes let it boil till vermicilli cooks well.
Meanwhile heat the saffron just for few seconds so that it becomes crisp and falls apart when crushed. Mix the saffron in a tablespoon milk so that it gives away the flavor. Add saffron and cardomon to the kheer. It tastes better cold. Refrigerate the kheer and its ready to serve.
Variation : You may use sooji / rava to substitue vermicilli. It takes less time to cook.
You may add Everest Milk Masala to substitute for almonds and saffron. It enhances taste and saves efforts
3/4 cup Vermicilli , 1 teaspoon ghee ,
4 cup milk , 1.5 cup sugar
8-10 Cashews split into halves and then cut into 2.
Flakes of 4-5 Almonds , pinch of saffron , 2 pinch cardomon powder .
Procedure :
Heat Ghee in a pan and roast the cashew till it turns brown. Add vermicilli to the pan and roast till it gets golden brown. Add milk , sugar , almond flakes let it boil till vermicilli cooks well.
Meanwhile heat the saffron just for few seconds so that it becomes crisp and falls apart when crushed. Mix the saffron in a tablespoon milk so that it gives away the flavor. Add saffron and cardomon to the kheer. It tastes better cold. Refrigerate the kheer and its ready to serve.
Variation : You may use sooji / rava to substitue vermicilli. It takes less time to cook.
You may add Everest Milk Masala to substitute for almonds and saffron. It enhances taste and saves efforts
Stuffed Sweet Puris
Ingredients :
1 Cup All Purpose Flour ,1 tbspn Rava Sooji , Salt , 1 tbspn oil
For stuffing :
1 Cup Sooji / Rava , 1 cup Jaggery ,
1/4 tspn nutmeg powder , a pinch of cardomon powder
Procedure :
Roast Sooji well and let cool. Heat jaggery in the microwave or over the flame just so that it melts. Do not overheat. Mix the roasted jaggery , sooji , nutmeg powder and cardomon powder after turning off the flame. Keep the mixture in the refrigerator overnight so that the sooji absorbs moisture and flavor from the other ingredients.
After 8-10 hrs refrigeration get the stuffing to room tempreture.
Knead a dough of the All purpose flour , Rava , Salt and oil.
Make a small ball of the dough , roll it half way , place the stuffing in the center and join all ends to form a ball. Roll this ball again to make a Puri.
Heat oil in a pan to fry these till golden brown. Let cool and the Stuffed Sweet Puris are ready to serve.
1 Cup All Purpose Flour ,1 tbspn Rava Sooji , Salt , 1 tbspn oil
For stuffing :
1 Cup Sooji / Rava , 1 cup Jaggery ,
1/4 tspn nutmeg powder , a pinch of cardomon powder
Procedure :
Roast Sooji well and let cool. Heat jaggery in the microwave or over the flame just so that it melts. Do not overheat. Mix the roasted jaggery , sooji , nutmeg powder and cardomon powder after turning off the flame. Keep the mixture in the refrigerator overnight so that the sooji absorbs moisture and flavor from the other ingredients.
After 8-10 hrs refrigeration get the stuffing to room tempreture.
Knead a dough of the All purpose flour , Rava , Salt and oil.
Make a small ball of the dough , roll it half way , place the stuffing in the center and join all ends to form a ball. Roll this ball again to make a Puri.
Heat oil in a pan to fry these till golden brown. Let cool and the Stuffed Sweet Puris are ready to serve.
Carrot Halwa
Ingredients :
8 -10 grated carrots , 1 tbspn pure ghee , 10-12 cashews cut into pieces ,
1/4th cup heavy cream , 1/4 tspn cardomon powder,
3 cup sugar , a pinch of salt.
Procedure :
Cook the grated carrot in a preassure cooker . You may cook it in a microwave for about 15 minutes . Heat pure ghee in a pan and get the cashews toasted till golden brown. Fish out the cashews out off the ghee and add the cooked carrot to the pan. Add sugar , heavy cream , salt . The mixture will loose water and will be flowy after you miix all the ingredients. Cook on medium high heat so that the excess moisture evaporates as they share flavor and taste. Once you get close to the right consistancy add cardomon powder and let cool. (Do not leave a lot of moisture and do not make it too dry.) Mix the cashew pieces with it and Halva is ready to serve.
8 -10 grated carrots , 1 tbspn pure ghee , 10-12 cashews cut into pieces ,
1/4th cup heavy cream , 1/4 tspn cardomon powder,
3 cup sugar , a pinch of salt.
Procedure :
Cook the grated carrot in a preassure cooker . You may cook it in a microwave for about 15 minutes . Heat pure ghee in a pan and get the cashews toasted till golden brown. Fish out the cashews out off the ghee and add the cooked carrot to the pan. Add sugar , heavy cream , salt . The mixture will loose water and will be flowy after you miix all the ingredients. Cook on medium high heat so that the excess moisture evaporates as they share flavor and taste. Once you get close to the right consistancy add cardomon powder and let cool. (Do not leave a lot of moisture and do not make it too dry.) Mix the cashew pieces with it and Halva is ready to serve.
Besan Ladoo
Ingredients :
1 cup besan (chickpea flour) , 3/4 cup Ghee ( Clarified butter)
2 tbspn milk , 1.25 cup powdered sugar , 1/2 tspn cardamon powder.
Procedure :
Heat ghee in a nonstick and add the besan to it. Stir well for about 15 minutes on medium heat. Keep an eye on the pan all the while so that it doesn't stick to the bottom of the pan. After 15 minutes it changes color . Then add 2 tbspn milk. Quickly stir the mixture as it has lost all the moisture and adding milk/cream adds moisture. It fluffs up and if not stirred continuously , it might get charred.
Turn down the heat and keep stirring for another 5 minutes. Your nose knows that its done. Turn off the heat now and let get to room temperature. Add the powdered sugar and cardamon powder. Mix well with hands and make laddus. You may add raisins at this stage if you like.
1 cup besan (chickpea flour) , 3/4 cup Ghee ( Clarified butter)
2 tbspn milk , 1.25 cup powdered sugar , 1/2 tspn cardamon powder.
Procedure :
Heat ghee in a nonstick and add the besan to it. Stir well for about 15 minutes on medium heat. Keep an eye on the pan all the while so that it doesn't stick to the bottom of the pan. After 15 minutes it changes color . Then add 2 tbspn milk. Quickly stir the mixture as it has lost all the moisture and adding milk/cream adds moisture. It fluffs up and if not stirred continuously , it might get charred.
Turn down the heat and keep stirring for another 5 minutes. Your nose knows that its done. Turn off the heat now and let get to room temperature. Add the powdered sugar and cardamon powder. Mix well with hands and make laddus. You may add raisins at this stage if you like.
Wheat Flour Sheera
Ingredients : (serves 4)
1 cup wheat flour , 3 tbspn Ghee ( Clarified butter) ,
1 cup Sugar , a pinch of salt , 1/2 tspn cardamon powder ,
3/4th cup water , 3/4th cup milk. 10-12 cashews
Procedure :
Heat ghee in a nonstick pan till it melts. Add the cashews till they change color and fish them out. Add the wheat flour to the same pan which still has ghee. Roast on medium heat for about 15 minutes or till the wheat flour turns golden brown. Make sure you stir at regular intervals to avoid browning in patches. It has to be evenly roasted through out. After about 15 minutes the aroma of the roasted flour will indicate that its ready.
Heat oil + water together to a boil and add it to the roasted flour. Stir quickly to avoid formation of lumps. Immediately add sugar and a pinch of salt and stir well . The sugar releases moisture and eases stirring. It now gets a dough like consistency. Add the cardamon powder and roasted cashews. Sheera is ready to serve.
1 cup wheat flour , 3 tbspn Ghee ( Clarified butter) ,
1 cup Sugar , a pinch of salt , 1/2 tspn cardamon powder ,
3/4th cup water , 3/4th cup milk. 10-12 cashews
Procedure :
Heat ghee in a nonstick pan till it melts. Add the cashews till they change color and fish them out. Add the wheat flour to the same pan which still has ghee. Roast on medium heat for about 15 minutes or till the wheat flour turns golden brown. Make sure you stir at regular intervals to avoid browning in patches. It has to be evenly roasted through out. After about 15 minutes the aroma of the roasted flour will indicate that its ready.
Heat oil + water together to a boil and add it to the roasted flour. Stir quickly to avoid formation of lumps. Immediately add sugar and a pinch of salt and stir well . The sugar releases moisture and eases stirring. It now gets a dough like consistency. Add the cardamon powder and roasted cashews. Sheera is ready to serve.
Malai Koftas
Ingredients :
1 tbspn Kasoori Methi.
2 Cup Mashed Potato ,
1/4 Cup grated dry coconut (ą¤ोą¤¬ą¤°ा) , 5-6 Cashews
Salt to taste , Red chilly powder , 1 tbspn Rice flour ,
Oil to fry.
Procedure for Koftas :
Dry Roast cashew pieces in a pan . Then roast grated coconut . Add chilly powder and salt to taste. Mix well.
Take a mashed potato and stuff the coconut + chashew Mixture to form balls (kofta). DO NOT ADD SALT OR ANY SEASONING TO THE POTATO AS IT GETS MOIST AND FALLS APART WHEN DEEP FRIED. Roll the kofta in rice flour to form a thin coating . Deep fry the kofta on medium heat.
Roast Kasoori Methi so that it becomes crisp. Crush it to fine powder with hands and add it to the basic brown gravy which we prepared. Then place the Kofta in a bowl. Pour the gravy over it and garnish it with Cilantro / Coriander. Kofta Curry is ready to serve.
Variation : You may use Grated Paneer,soya granules,Grated Cabbage for filling Koftas.
For Gravy:
Ingredients :
3 tbspn Oil , 1 cup coarsely chopped onion , 1 tomato , ½ tbspn All Purpose flour (Maida)
¾ tbspn Garam Masala , 1 tspn red chilly powder (or per your taste preferences)
¼ tspn turmeric , 2 pinch asafoetida (Hing) , Salt to taste ,
4-5 cashews , 1 tbspn heavy cream (optional)
Coilantro (Coriander) to garnish.
Procedure :
Heat Oil in a pan . Add Hing and turmeric followed by Onion. Let the onion cook then add All Purpose flour so as to remove the raw flavor. Then add chopped tomato and let cook. Once cooked let it cool and move the ingredients to the grinder. Add Garam Masala , Salt , Red chilly powder and blend to form a fine paste. You may add cashews and heavy cream to the grinder to enhance the richness.
Heat a dash of oil in the same pan again and add the gravy to the pan. Let it come to a boil so that all flavors mix well. The gravy is ready.
You may now add the cooked vegetables / meat / Kofta to the gravy.
Garnish it with Cilantro.
1 tbspn Kasoori Methi.
2 Cup Mashed Potato ,
1/4 Cup grated dry coconut (ą¤ोą¤¬ą¤°ा) , 5-6 Cashews
Salt to taste , Red chilly powder , 1 tbspn Rice flour ,
Oil to fry.
Procedure for Koftas :
Dry Roast cashew pieces in a pan . Then roast grated coconut . Add chilly powder and salt to taste. Mix well.
Take a mashed potato and stuff the coconut + chashew Mixture to form balls (kofta). DO NOT ADD SALT OR ANY SEASONING TO THE POTATO AS IT GETS MOIST AND FALLS APART WHEN DEEP FRIED. Roll the kofta in rice flour to form a thin coating . Deep fry the kofta on medium heat.
Roast Kasoori Methi so that it becomes crisp. Crush it to fine powder with hands and add it to the basic brown gravy which we prepared. Then place the Kofta in a bowl. Pour the gravy over it and garnish it with Cilantro / Coriander. Kofta Curry is ready to serve.
Variation : You may use Grated Paneer,soya granules,Grated Cabbage for filling Koftas.
For Gravy:
Ingredients :
3 tbspn Oil , 1 cup coarsely chopped onion , 1 tomato , ½ tbspn All Purpose flour (Maida)
¾ tbspn Garam Masala , 1 tspn red chilly powder (or per your taste preferences)
¼ tspn turmeric , 2 pinch asafoetida (Hing) , Salt to taste ,
4-5 cashews , 1 tbspn heavy cream (optional)
Coilantro (Coriander) to garnish.
Procedure :
Heat Oil in a pan . Add Hing and turmeric followed by Onion. Let the onion cook then add All Purpose flour so as to remove the raw flavor. Then add chopped tomato and let cook. Once cooked let it cool and move the ingredients to the grinder. Add Garam Masala , Salt , Red chilly powder and blend to form a fine paste. You may add cashews and heavy cream to the grinder to enhance the richness.
Heat a dash of oil in the same pan again and add the gravy to the pan. Let it come to a boil so that all flavors mix well. The gravy is ready.
You may now add the cooked vegetables / meat / Kofta to the gravy.
Garnish it with Cilantro.
Bhendi Masala
Ingredients:
Approx 20 Bhindi cut into 1 inch pieces,
Oil, Mustard seeds, Cumin, Asafetida, Turmeric , 2 cloves finely chopped garlic
1 big onion vertically chopped, 1 Tomato coarsely chopped,
1 tspn red chilly powder, Salt to taste, 1 pinch Garam Masala, ¼ tspn sugar.
Procedure :
Heat oil in a pan. Add mustard seeds, cumin, asafetida, turmeric, garlic, onion. SautƩ till onion looses its raw flavor. Add Bhindi and stir well till bhindi gets half cooked. Add coarsely chopped tomato. Let cook . Add salt, red chilly powder , Garam Masala , Sugar. Stir well. Bhindi Masala is ready to serve.
Approx 20 Bhindi cut into 1 inch pieces,
Oil, Mustard seeds, Cumin, Asafetida, Turmeric , 2 cloves finely chopped garlic
1 big onion vertically chopped, 1 Tomato coarsely chopped,
1 tspn red chilly powder, Salt to taste, 1 pinch Garam Masala, ¼ tspn sugar.
Procedure :
Heat oil in a pan. Add mustard seeds, cumin, asafetida, turmeric, garlic, onion. SautƩ till onion looses its raw flavor. Add Bhindi and stir well till bhindi gets half cooked. Add coarsely chopped tomato. Let cook . Add salt, red chilly powder , Garam Masala , Sugar. Stir well. Bhindi Masala is ready to serve.
Paneer Bhurji
Ingredients :
2 cup grated Paneer , 1/2 cup finely chopped onion ,
3-4 grated cloves of garlic , Salt to taste , 3 green chillies finely chopped,
1 tbspn oil , 1 tomato , 1/4 tspn Cumin
Procedure :
Heat oil in a pan . Add cumin followed by garlic , onions and tomato. Mix well and let cook.
If you are using store pack paneer , you need to grate it as it is in the form of a slab.
Add Grated Panner , finely chopped green chillies , Salt to taste . Stir well , Garnish with cilantro. Paneer Bhurji is ready to serve.
Procedure to make paneer :
To prepare paneer, food acid (usually lemon juice, vinegar, or yogurt) is added to hot milk to separate the curds. The curds are then drained in a muslin cloth and excess water is pressed out.
2 cup grated Paneer , 1/2 cup finely chopped onion ,
3-4 grated cloves of garlic , Salt to taste , 3 green chillies finely chopped,
1 tbspn oil , 1 tomato , 1/4 tspn Cumin
Procedure :
Heat oil in a pan . Add cumin followed by garlic , onions and tomato. Mix well and let cook.
If you are using store pack paneer , you need to grate it as it is in the form of a slab.
Add Grated Panner , finely chopped green chillies , Salt to taste . Stir well , Garnish with cilantro. Paneer Bhurji is ready to serve.
Procedure to make paneer :
To prepare paneer, food acid (usually lemon juice, vinegar, or yogurt) is added to hot milk to separate the curds. The curds are then drained in a muslin cloth and excess water is pressed out.
Vegetable Stir Fry
Ingredients :
1 cup coarsely chopped Capsicum , 1/2 cup grated Cottage Cheese (paneer) ,
1/4th Cup Green peas , 1/4th Cup onion , 1 tomato ,
Salt to taste , 1/2 tspn red chilly powder , 1/4 tspn sugar ,
1/2 tbspn Everest Garam Masala ,1/4th tspn cumin 2 tbspn oil .
Procedure :
Heat oil in a pan add cumin till it splutters . Then add onion , green peas , capsicum , tomatoes and other veggies of your choice. Cover for a minute or two on medium high heat . Add grated paneer salt to taste , Garam Masala , Red chilly powder , sugar .
Turn off the heat ad the stir fry is ready to serve. If you like a little gravy . You may add water in small quantity. Do not overcook the vegetables as they tend to loose color. Cooking it just right also ensure the crunch in the bite. Enjoy !!!!!
Note : You may add other veggies like baby corn , carrots , Cauliflower etc.
You may add paneer cubes. However strands of grated paneer look good in the dish.
1 cup coarsely chopped Capsicum , 1/2 cup grated Cottage Cheese (paneer) ,
1/4th Cup Green peas , 1/4th Cup onion , 1 tomato ,
Salt to taste , 1/2 tspn red chilly powder , 1/4 tspn sugar ,
1/2 tbspn Everest Garam Masala ,1/4th tspn cumin 2 tbspn oil .
Procedure :
Heat oil in a pan add cumin till it splutters . Then add onion , green peas , capsicum , tomatoes and other veggies of your choice. Cover for a minute or two on medium high heat . Add grated paneer salt to taste , Garam Masala , Red chilly powder , sugar .
Turn off the heat ad the stir fry is ready to serve. If you like a little gravy . You may add water in small quantity. Do not overcook the vegetables as they tend to loose color. Cooking it just right also ensure the crunch in the bite. Enjoy !!!!!
Note : You may add other veggies like baby corn , carrots , Cauliflower etc.
You may add paneer cubes. However strands of grated paneer look good in the dish.
Vegetable Kurma
Ingredients : (serves 2)
1/2 cup florets of cauliflower , 1/4th cup sliced carrot ,
1/4 th cup coarsely chopped capsicum , 1/4th cup green peas ,
1/4th cup green beans ,1/4th cup diced potatoes ,
1/4 th cup roughly chopped tomatoes.
(You may use Paneer cubes and baby corn or any other veggies of your choice)
1 cup onions + tomatoes , 3 cloves of garlic , 1 inch ginger ,
1/2 tspn red chilly powder , 3/4th tspn Garam Masala , Salt to taste ,
1/4th cup heavy cream ,
Procedure :
Heat oil in a pan. Saute garlic , onion and tomatoes for gravy till they cook. Add garam masala , red chilly powder and salt to taste and blend it into a smooth paste.
Heat about a teaspoon full of oil in a pan. Add the gravy to the pan and keep stirring all the while till the gravy releases the oil on the sides. Then add the chopped veggies and water as needed. Cover the pan and let cook for about 15 minutes. Make sure you do not overcook the veggies. Keep checking till they are cooked just right . You may cook it in the microwave for about 10 minutes with 'Cook Vegetable ' option.
Vegetable korma is ready to serve. You may serve it with lemon so that it can be squeezed over as per individual taste buds.
1/2 cup florets of cauliflower , 1/4th cup sliced carrot ,
1/4 th cup coarsely chopped capsicum , 1/4th cup green peas ,
1/4th cup green beans ,1/4th cup diced potatoes ,
1/4 th cup roughly chopped tomatoes.
(You may use Paneer cubes and baby corn or any other veggies of your choice)
1 cup onions + tomatoes , 3 cloves of garlic , 1 inch ginger ,
1/2 tspn red chilly powder , 3/4th tspn Garam Masala , Salt to taste ,
1/4th cup heavy cream ,
Procedure :
Heat oil in a pan. Saute garlic , onion and tomatoes for gravy till they cook. Add garam masala , red chilly powder and salt to taste and blend it into a smooth paste.
Heat about a teaspoon full of oil in a pan. Add the gravy to the pan and keep stirring all the while till the gravy releases the oil on the sides. Then add the chopped veggies and water as needed. Cover the pan and let cook for about 15 minutes. Make sure you do not overcook the veggies. Keep checking till they are cooked just right . You may cook it in the microwave for about 10 minutes with 'Cook Vegetable ' option.
Vegetable korma is ready to serve. You may serve it with lemon so that it can be squeezed over as per individual taste buds.
Aloo Palak
Ingredients :
2 cup Spinach , 1/4th cup finely chopped onions ,
2 cloves garlic finely chopped , 1/2 tspn crushed black pepper ,
2 tbspn oil. , 1/2 tspn Garam masala powder , 1/2 tspn red chilly powder ,
Salt to taste . 12-14 pieces long sliced potato.Oil to fry potatoes
Procedure :
Blanch the spinach for about 4-5 minutes and blend to form a fine paste.
Deep fry the potato pieces till they are well cooked.
Heat oil in a pan . Saute onion and garlic till golden brown . Add the spinach puree , pepper , salt to taste , red chilly powder , Garam Masala and mix well . Add the fried potatoes. Turn off the heat.Do not overcook the spinach as it tends to loose its fresh color and turns dark.
Replace the potato with Paneer to make Palak Paneer.
2 cup Spinach , 1/4th cup finely chopped onions ,
2 cloves garlic finely chopped , 1/2 tspn crushed black pepper ,
2 tbspn oil. , 1/2 tspn Garam masala powder , 1/2 tspn red chilly powder ,
Salt to taste . 12-14 pieces long sliced potato.Oil to fry potatoes
Procedure :
Blanch the spinach for about 4-5 minutes and blend to form a fine paste.
Deep fry the potato pieces till they are well cooked.
Heat oil in a pan . Saute onion and garlic till golden brown . Add the spinach puree , pepper , salt to taste , red chilly powder , Garam Masala and mix well . Add the fried potatoes. Turn off the heat.Do not overcook the spinach as it tends to loose its fresh color and turns dark.
Replace the potato with Paneer to make Palak Paneer.
Aloo Methi
Ingredients :
1 cup Methi / Fenugreek finely chopped ,
1/2 cup onion and 3-4 cloves of garlic finely chopped,
Salt to taste , 1/4th tspn mustard seeds , 1/4th tspn cumin ,
a pinch of asafoetida , 1/4th tspn turmeric , Salt to taste ,
1/2 tspn sugar , 1/2 tspn red chilly powder ,
2 medium sized boiled & peeled potatoes, 2 tbspn oil.
Procedure :
Heat oil in a pan , Add cumin and mustard seeds. Let them splutter , then add asafoetida ,turmeric , garlic and onion . Saute till the onion gives away the moisture. Then add finely chopped Methi /Fenugreek. Roast the fenugreek on medium high heat till it looses all the moisture and becomes crisp. In this process it looses the fresh green color. However you need to choose taste over the visual appearance this time. Add salt , red chilly powder , sugar and mix well .Chop the boiled & peeled potatoes in bite size pieces and incorporate it with the roasted fenugreek. The fenugreek then coats the potato. You may now turn down the heat to medium low for about 5 minutes. You may serve Aloo Methi with a wedge of lemon and squeeze it over as per your taste buds.
1 cup Methi / Fenugreek finely chopped ,
1/2 cup onion and 3-4 cloves of garlic finely chopped,
Salt to taste , 1/4th tspn mustard seeds , 1/4th tspn cumin ,
a pinch of asafoetida , 1/4th tspn turmeric , Salt to taste ,
1/2 tspn sugar , 1/2 tspn red chilly powder ,
2 medium sized boiled & peeled potatoes, 2 tbspn oil.
Procedure :
Heat oil in a pan , Add cumin and mustard seeds. Let them splutter , then add asafoetida ,turmeric , garlic and onion . Saute till the onion gives away the moisture. Then add finely chopped Methi /Fenugreek. Roast the fenugreek on medium high heat till it looses all the moisture and becomes crisp. In this process it looses the fresh green color. However you need to choose taste over the visual appearance this time. Add salt , red chilly powder , sugar and mix well .Chop the boiled & peeled potatoes in bite size pieces and incorporate it with the roasted fenugreek. The fenugreek then coats the potato. You may now turn down the heat to medium low for about 5 minutes. You may serve Aloo Methi with a wedge of lemon and squeeze it over as per your taste buds.
Aloo Mutter
Ingredients :
2 potatoes boiled and peeled , 1/2 cup blanched green peas ,
1 tomato , 1/2 cup chopped onion ,
2 tbspn chopped cilantro , 1/2 tspn sabji Masala ,
1/4 tspn red chilly powder , carrots chopped in bite size pieces 1/4th cup (optional),
Salt to taste , 1/4th tspn sugar , 1 tbspn oil , 1/2 tbspn
1/4 tspn turmeric , 2 pinch asafoetida , 1/4th tspn mustard seeds .
Procedure :
Heat oil in a pan with mustard seeds (Mohri) . Let them splutter and then add asafoetida , turmeric and onion + tomatoes + green peas +carrots . Saute them for a minute or two , so that the raw flavor goes away. Sprinkle handful of water and let most of it evaporate. This helps to cook the peas all the way through. Add the chopped potatoes + salt to taste + sabji Masala + red chilly powder + sugar and mix well.
2 potatoes boiled and peeled , 1/2 cup blanched green peas ,
1 tomato , 1/2 cup chopped onion ,
2 tbspn chopped cilantro , 1/2 tspn sabji Masala ,
1/4 tspn red chilly powder , carrots chopped in bite size pieces 1/4th cup (optional),
Salt to taste , 1/4th tspn sugar , 1 tbspn oil , 1/2 tbspn
1/4 tspn turmeric , 2 pinch asafoetida , 1/4th tspn mustard seeds .
Procedure :
Heat oil in a pan with mustard seeds (Mohri) . Let them splutter and then add asafoetida , turmeric and onion + tomatoes + green peas +carrots . Saute them for a minute or two , so that the raw flavor goes away. Sprinkle handful of water and let most of it evaporate. This helps to cook the peas all the way through. Add the chopped potatoes + salt to taste + sabji Masala + red chilly powder + sugar and mix well.
Khaman Dhokla
Ingredients :
1.5 Cup Chana Dal , Salt to taste , ginger paste
1/2 tsp Soda , 1/2 Tspn turmeric powder , 1/2 tbspn lemon juice.
For Tadka :
1 tbspn Oil , pinch of Asafoetida (Hing) , 8-10 Curry Leaves ,
pinch of turmeric powder , 1 tspn Mustard seeds (Mohri) ,
3 tbspn water , 3 tspn sugar.
To garnish : Grated Coconut and Chopped Cilantro (Coriander).
Procedure :
Soak the Chana dal for minimum 8 hrs.
Grind the soaked Chana dal to form a fine paste . Add salt to taste , lemon juice , ginger paste , turmeric and soda.
The bater is now ready to be steamed in a doible boiler for 25 mins over high heat. Remove the dhokla on a flat surface , preferably a plate .
To make the Tadka , heat oil in a pan , add mustard seeds.When the mustard seeds crackle add asafoetida, pinch of turmeric , curry leaves 3 tbspn water and sugar. Evenly spread the Tadka over the dhola. Let it percolate through the pores.
Garnish with coconut and (cilantro) coriander . Cut into even size blocks. Dhokals is ready to serve.
1.5 Cup Chana Dal , Salt to taste , ginger paste
1/2 tsp Soda , 1/2 Tspn turmeric powder , 1/2 tbspn lemon juice.
For Tadka :
1 tbspn Oil , pinch of Asafoetida (Hing) , 8-10 Curry Leaves ,
pinch of turmeric powder , 1 tspn Mustard seeds (Mohri) ,
3 tbspn water , 3 tspn sugar.
To garnish : Grated Coconut and Chopped Cilantro (Coriander).
Procedure :
Soak the Chana dal for minimum 8 hrs.
Grind the soaked Chana dal to form a fine paste . Add salt to taste , lemon juice , ginger paste , turmeric and soda.
The bater is now ready to be steamed in a doible boiler for 25 mins over high heat. Remove the dhokla on a flat surface , preferably a plate .
To make the Tadka , heat oil in a pan , add mustard seeds.When the mustard seeds crackle add asafoetida, pinch of turmeric , curry leaves 3 tbspn water and sugar. Evenly spread the Tadka over the dhola. Let it percolate through the pores.
Garnish with coconut and (cilantro) coriander . Cut into even size blocks. Dhokals is ready to serve.
Samosa
INGREDIENTS :
For the crust :
1/2 Cup All purpose flour (Maida) , 1 tbspn Sooji (Rava) ,
1 tbspn Besan ,1 tbspn Rice flour , 1/2 tspn Ajwain (Ova),
2 tbspn Oil ,Salt to taste .
For the filling :
3 Boiled Potatoes , 1 tbspn Oil , Cumin powder , 1 tbspn Garam Masala ,
1/2 tspn Chilly Powder , Salt to taste , 1/4 Cup green peas ,
1/2 Teaspoon Amchur powder or 1 tbspn Lemon juice.
OIL to fry...
PROCEDURE :
Mix all the ingredients of crust to form a dough. Ajwain adds to the flavour of the crust however is optional. Let it set for minimum 30 mins.
Heat oil in a pan . Add green peas , chopped boiled potatoes , cumin powder , Garam Masala , Amchur powder or lemon juice , salt to taste.
Please refer the diagram for further steps. Fold the straight edge of the roti near the red dot , so that the tips of the arrows meet. This forms a cone in which you can stuff the filling and use the circular edge of the cone as a lid to seal the Samosa. Similarly make all the Samosas .
Heat oil to deep fry the samosas till they turn golden brown. Samosas are ready to serve.
They taste best with Sweet Tamarind Chutney.
For the crust :
1/2 Cup All purpose flour (Maida) , 1 tbspn Sooji (Rava) ,
1 tbspn Besan ,1 tbspn Rice flour , 1/2 tspn Ajwain (Ova),
2 tbspn Oil ,Salt to taste .
For the filling :
3 Boiled Potatoes , 1 tbspn Oil , Cumin powder , 1 tbspn Garam Masala ,
1/2 tspn Chilly Powder , Salt to taste , 1/4 Cup green peas ,
1/2 Teaspoon Amchur powder or 1 tbspn Lemon juice.
OIL to fry...
PROCEDURE :
Mix all the ingredients of crust to form a dough. Ajwain adds to the flavour of the crust however is optional. Let it set for minimum 30 mins.
Heat oil in a pan . Add green peas , chopped boiled potatoes , cumin powder , Garam Masala , Amchur powder or lemon juice , salt to taste.
Please refer the diagram for further steps. Fold the straight edge of the roti near the red dot , so that the tips of the arrows meet. This forms a cone in which you can stuff the filling and use the circular edge of the cone as a lid to seal the Samosa. Similarly make all the Samosas .
Heat oil to deep fry the samosas till they turn golden brown. Samosas are ready to serve.
They taste best with Sweet Tamarind Chutney.
Bruschetta
Ingredients : (Serves 3)
2 Tomatoes , Salt to taste , 2 pinches Crushed Pepper , 2 Garlic cloves ,
1/4th Cup Chopped Onion , ½ th tspn Dried Oregano , A pinch of Ajwain , 1 tbspn Oil ,
½ tspn red chilly powder , ½ tspn sugar ,1/2 tspn All purpose flour .
6 slices of bread , ½ Cup mozarella cheese , ½ cup steamed corn niblets.
Procedure :
Boil Tomatoes in water to cook. Blend them in a Mixer to make a puree.
Heat Oil in a pan . Add finely chopped Garlic and onion. Cook well. Add all purpose flour to the pan and stir it well . (This acts as a thickening agent and by mixing it to hot oil we remove the raw flavour out of the flour) . Add Tomato Puree , salt , oregano , Ajwain , sugar , chilly powder . Let it come to a boil. The sauce is ready. Let the sauce cool down before you spread it on the bread.
Remove the edges of the bread . Toast the bread slices on both sides . You may do it on a Tawa. It becomes more crisp if you toast it in the oven (375 degree Approx 3 mins each side).
Spread the tomato sauce on one side of the toast . Top it with a layer of mozarella cheese and spread some corn niblets over the cheese. Bake it in the oven for another 5-7 mins (till the chees on top melts) . You may garnish it with dried oregano and red chilly flakes.
Bruschetta is ready to serve. Tastes best when served hot.
Variations : Advisable variations in sauce may include spinach sauce. You may use white bread or wheat bread as a base.
2 Tomatoes , Salt to taste , 2 pinches Crushed Pepper , 2 Garlic cloves ,
1/4th Cup Chopped Onion , ½ th tspn Dried Oregano , A pinch of Ajwain , 1 tbspn Oil ,
½ tspn red chilly powder , ½ tspn sugar ,1/2 tspn All purpose flour .
6 slices of bread , ½ Cup mozarella cheese , ½ cup steamed corn niblets.
Procedure :
Boil Tomatoes in water to cook. Blend them in a Mixer to make a puree.
Heat Oil in a pan . Add finely chopped Garlic and onion. Cook well. Add all purpose flour to the pan and stir it well . (This acts as a thickening agent and by mixing it to hot oil we remove the raw flavour out of the flour) . Add Tomato Puree , salt , oregano , Ajwain , sugar , chilly powder . Let it come to a boil. The sauce is ready. Let the sauce cool down before you spread it on the bread.
Remove the edges of the bread . Toast the bread slices on both sides . You may do it on a Tawa. It becomes more crisp if you toast it in the oven (375 degree Approx 3 mins each side).
Spread the tomato sauce on one side of the toast . Top it with a layer of mozarella cheese and spread some corn niblets over the cheese. Bake it in the oven for another 5-7 mins (till the chees on top melts) . You may garnish it with dried oregano and red chilly flakes.
Bruschetta is ready to serve. Tastes best when served hot.
Variations : Advisable variations in sauce may include spinach sauce. You may use white bread or wheat bread as a base.
Frankie
Ingredients :
For the wrap: 1 cup All Purpose Flour , 2 pinches Ajwain , Salt to taste , Oil.
For the stuffing : 2 medium size boiled potatoes , Salt to taste , 1/4th tbspn red chilly powder , 1/4th tspn Chat Masala , 1/4th tspn Garam Masala , 1/4th tspn Cumin powder , Salt to taste , 1/2 tbspn Lemon juice.
1 Onion , Chat Masala ,1 egg , Butter.
Procedure :
Knead the dough with All purpose flour , salt , ajwain and Oil. Set it aside till you make the filling.
Heat oil in a pan. Add Cumin Powder and finely chopped boiled potatoes . Also add other seasonings as listed for stuffing. Mix well and mash the potatoes with spoon . Do not mash them too much because you will enjoy chunnks of potaotes i between. Let the filling cool down toroom tempreture.
Cut onion into long strips and heat them with a tspn oil just so that you can get the raw flavour outof the onion but still have the crunch. Do not completely cook them. Add a pinch of salt.
You may now roll the dough to form a roti. Roast it completely on one side and keep it half done on the other.Place the half roasted side of the roti on a flat surface and evenly spread the potato filling across the wrap. Top it with the onions. You may add slices of tomatoes if you like. Sprinkle little bit of Chat Masala and then fold the frankie to wrap the filling.
Break an egg and apply it to hold the two free ends of the frankie. Place it on the Tawa and brush both sides of the frankie with egg and butter. Roast till its Nice and crisp. Ready to serve hot with any sauce you like.
Variation : You may use spinach , Boiled Egg , Soya chunks , Minced Meat fillings per your mood. You may also add soya sauce , chinese sauce , or cheese to enjoy more variety.
For the wrap: 1 cup All Purpose Flour , 2 pinches Ajwain , Salt to taste , Oil.
For the stuffing : 2 medium size boiled potatoes , Salt to taste , 1/4th tbspn red chilly powder , 1/4th tspn Chat Masala , 1/4th tspn Garam Masala , 1/4th tspn Cumin powder , Salt to taste , 1/2 tbspn Lemon juice.
1 Onion , Chat Masala ,1 egg , Butter.
Procedure :
Knead the dough with All purpose flour , salt , ajwain and Oil. Set it aside till you make the filling.
Heat oil in a pan. Add Cumin Powder and finely chopped boiled potatoes . Also add other seasonings as listed for stuffing. Mix well and mash the potatoes with spoon . Do not mash them too much because you will enjoy chunnks of potaotes i between. Let the filling cool down toroom tempreture.
Cut onion into long strips and heat them with a tspn oil just so that you can get the raw flavour outof the onion but still have the crunch. Do not completely cook them. Add a pinch of salt.
You may now roll the dough to form a roti. Roast it completely on one side and keep it half done on the other.Place the half roasted side of the roti on a flat surface and evenly spread the potato filling across the wrap. Top it with the onions. You may add slices of tomatoes if you like. Sprinkle little bit of Chat Masala and then fold the frankie to wrap the filling.
Break an egg and apply it to hold the two free ends of the frankie. Place it on the Tawa and brush both sides of the frankie with egg and butter. Roast till its Nice and crisp. Ready to serve hot with any sauce you like.
Variation : You may use spinach , Boiled Egg , Soya chunks , Minced Meat fillings per your mood. You may also add soya sauce , chinese sauce , or cheese to enjoy more variety.
Aloo Chat
Ingredients :
2 Cup Mashed Potatoes , Salt to taste, 3 tbspn Sooji , Oil for shallow frying.
1.5 cup Yogurt / Curd , Sugar 2 tbspn ,
Imli Chutney , Red Chilly powder , Cumin powder , Chat Masala ,
Sev , Finely chopped , Coriander
Procedure :
Mix Mashed Potatoes and salt to taste . Make small tikki (patty) , coat it with Sooji and Shallow fry till golden brown.
Mix Yogurt / Curd and Sugar and salt to taste .
Place the Aloo Tikki in a plate and pour yogurt over it. Sprinkle red chilly powder , chaat Masala , cumin powder . Drizzle Imli Chutney and garnish with cilantro / Coriander and sev.
Aloo Chat is ready to serve.
2 Cup Mashed Potatoes , Salt to taste, 3 tbspn Sooji , Oil for shallow frying.
1.5 cup Yogurt / Curd , Sugar 2 tbspn ,
Imli Chutney , Red Chilly powder , Cumin powder , Chat Masala ,
Sev , Finely chopped , Coriander
Procedure :
Mix Mashed Potatoes and salt to taste . Make small tikki (patty) , coat it with Sooji and Shallow fry till golden brown.
Mix Yogurt / Curd and Sugar and salt to taste .
Place the Aloo Tikki in a plate and pour yogurt over it. Sprinkle red chilly powder , chaat Masala , cumin powder . Drizzle Imli Chutney and garnish with cilantro / Coriander and sev.
Aloo Chat is ready to serve.
Hara Bhara Kabab
Ingredients :
2 cup mashed potato , 1/4th Cup Spinach Puree ,
1/4th tspn ginger garlic paste , Salt to taste, 1 tbspn green chilly paste , 2 pinch cumin powder
2 tbspn rice flour , 3 tbspn bajra flour (can be substituted with additional 2 tbspn rice flour)
8 - 10 cashews cut into pieces
1/2 tspn Pani Puri Masala (Optional)
Procedure :
Use minimal water when making the spinach puree so that the potatoes remain as dry as they can . Add mashed potatoes rice flour , bajra flour , salt , ginger garlic paste, green chilly paste , Cashews , cumin powder and mix well . Rice flour helps to absorb the moisture from the spinach puree and sticky texture of potatoes. Bajra flour gives it a smoky taste and can be substituted with additional rice flour.
Make Kabab shapes of the batter. Roll them into rice flour for a thin coat. Deep fry them in oil heated on hight tempreture.
Kababs can be sprinkled with Pani Puri masala. This is optional. It gives a Tangy taste to the Kabab.
They are ready to serve hot with any condiment like green chutney , Imli Chutney or any cheese dip.
2 cup mashed potato , 1/4th Cup Spinach Puree ,
1/4th tspn ginger garlic paste , Salt to taste, 1 tbspn green chilly paste , 2 pinch cumin powder
2 tbspn rice flour , 3 tbspn bajra flour (can be substituted with additional 2 tbspn rice flour)
8 - 10 cashews cut into pieces
1/2 tspn Pani Puri Masala (Optional)
Procedure :
Use minimal water when making the spinach puree so that the potatoes remain as dry as they can . Add mashed potatoes rice flour , bajra flour , salt , ginger garlic paste, green chilly paste , Cashews , cumin powder and mix well . Rice flour helps to absorb the moisture from the spinach puree and sticky texture of potatoes. Bajra flour gives it a smoky taste and can be substituted with additional rice flour.
Make Kabab shapes of the batter. Roll them into rice flour for a thin coat. Deep fry them in oil heated on hight tempreture.
Kababs can be sprinkled with Pani Puri masala. This is optional. It gives a Tangy taste to the Kabab.
They are ready to serve hot with any condiment like green chutney , Imli Chutney or any cheese dip.
Soya Granules and Green peas Cutlets
Ingredients :
1 cup soya granules , 1 cup boiled mashed potato ,
Salt to taste , 1/4 Cup steamed green peas ,
3/4 tspn red chilly powder , 1 tspn ginger garlic paste ,
Cilantro , 3/4 tspn Garam Masala.
Oil to shallow fry .
Procedure :
Boil 1 cup soya granules in 2 cup water + 1/2 tspn Salt for 8-10 minutes. Let cool and squeeze out all the water from the granules.
Blend the Garam Masala , Cilantro , red chilly powder , ginger garlic paste in a blender. Mix it with mashed potatoes , soya granules, steamed green peas. Add salt to taste . Remember you have already added salt to the granules while cooking. If the mixture still has excess moisture or is sticky , use rice flour to reduce moisture. Make patties with the mixture , coat with sooji (semolina) and shallow fry till golden brown. Serve hot with ketchup or chutney.
1 cup soya granules , 1 cup boiled mashed potato ,
Salt to taste , 1/4 Cup steamed green peas ,
3/4 tspn red chilly powder , 1 tspn ginger garlic paste ,
Cilantro , 3/4 tspn Garam Masala.
Oil to shallow fry .
Procedure :
Boil 1 cup soya granules in 2 cup water + 1/2 tspn Salt for 8-10 minutes. Let cool and squeeze out all the water from the granules.
Blend the Garam Masala , Cilantro , red chilly powder , ginger garlic paste in a blender. Mix it with mashed potatoes , soya granules, steamed green peas. Add salt to taste . Remember you have already added salt to the granules while cooking. If the mixture still has excess moisture or is sticky , use rice flour to reduce moisture. Make patties with the mixture , coat with sooji (semolina) and shallow fry till golden brown. Serve hot with ketchup or chutney.
Paneer Tikka
Ingredients :
8-10 cube-like pieces of firm Paneer , Salt to taste ,
1 tbspn yogurt/curd , 1/2 green chilly finely chopped ,
1/2 tspn ginger garlic paste , 1/2 tspn red chilly powder ,
Salt to taste , 1 tbspn oil , 3/4th tspn Everest Garam Masala,
Coriander or cilantro to garnish.
Procedure :
Whip the yogurt well to remove any lumps. Add salt + red chilly powder + green chilly finely chopped + ginger garlic paste + Garam Masala and mix well . Add paneer cubes and coat the marinade well over the cubes. Let it sit for minimum 15 minutes in the refrigerator.
Preheat the oven at 350 degrees . Place the marinated paneer cubes on a baking sheet and in the oven for about 3-5 minutes. The yogurt coated over the paneer looses moisture. Drizzle some oil over the cubes . This prevents the tikka from becoming dry and sticking to the baking sheet . Let it roast for another 3-4 minutes .
To make these tikkas in a pan. Place the cubes on medium low heat in a nonstick pan. Cover the pan with a lid. The yogurt gives away water. Remove the lid and crank up the heat to high. Drizzle oil over the cubes and roast for 2-3 minutes.In both cooking processes Paneer might get hard and chewy if it is overcooked.
Serve with a wedge of lemon and garnish with Cilantro / Coriander.
You can also use TOFU Instead of Paneer which is easily available in any market.
8-10 cube-like pieces of firm Paneer , Salt to taste ,
1 tbspn yogurt/curd , 1/2 green chilly finely chopped ,
1/2 tspn ginger garlic paste , 1/2 tspn red chilly powder ,
Salt to taste , 1 tbspn oil , 3/4th tspn Everest Garam Masala,
Coriander or cilantro to garnish.
Procedure :
Whip the yogurt well to remove any lumps. Add salt + red chilly powder + green chilly finely chopped + ginger garlic paste + Garam Masala and mix well . Add paneer cubes and coat the marinade well over the cubes. Let it sit for minimum 15 minutes in the refrigerator.
Preheat the oven at 350 degrees . Place the marinated paneer cubes on a baking sheet and in the oven for about 3-5 minutes. The yogurt coated over the paneer looses moisture. Drizzle some oil over the cubes . This prevents the tikka from becoming dry and sticking to the baking sheet . Let it roast for another 3-4 minutes .
To make these tikkas in a pan. Place the cubes on medium low heat in a nonstick pan. Cover the pan with a lid. The yogurt gives away water. Remove the lid and crank up the heat to high. Drizzle oil over the cubes and roast for 2-3 minutes.In both cooking processes Paneer might get hard and chewy if it is overcooked.
Serve with a wedge of lemon and garnish with Cilantro / Coriander.
You can also use TOFU Instead of Paneer which is easily available in any market.
Salad Rolls
Ingredients :
1.5 cup shredded iceberg lettuce , 1/2 tspn freshly ground black pepper ,
2 tbspn Mayonnaise , pinch of garlic powder or minced garlic ,
Salt to taste , 1/2 cup grated cheddar cheese ,
Rice paper (preferably square shaped available in most Asian Stores)
Procedure :
1. Mix the garlic powder / Minced garlic with Mayonnaise.
2. Take a large bowl half filled with hot water. Hold two corners of the rice paper and dip it into the water. Remember that the rice paper sticks to itself so you need to dip the paper the same way you would dip clothes into a bucket of water and drain the water droplets off. The heat of the water is enough to cook the rice paper. For your reference the rice paper is shown in the picture above before dipping.
3. Lay the rice paper on a flat surface like a chopping board with on corner pointing at you. Lay a bed of shredded iceberg lettuce diagonally across topped with Mayonnaise , black pepper per your taste , salt and cheddar cheese.
4. Start rolling the tip of the paper away from you. Once you tightly hold the salad in place tuck the two loose ends on either side in the roll. As the paper sticks to itself you do not need anything to glue it up. Make sure you roll it tightly so that it doesn't fall apart when cut.
5. Each roll can be cut into equal parts. It tastes better served with Evening Drink
1.5 cup shredded iceberg lettuce , 1/2 tspn freshly ground black pepper ,
2 tbspn Mayonnaise , pinch of garlic powder or minced garlic ,
Salt to taste , 1/2 cup grated cheddar cheese ,
Rice paper (preferably square shaped available in most Asian Stores)
Procedure :
1. Mix the garlic powder / Minced garlic with Mayonnaise.
2. Take a large bowl half filled with hot water. Hold two corners of the rice paper and dip it into the water. Remember that the rice paper sticks to itself so you need to dip the paper the same way you would dip clothes into a bucket of water and drain the water droplets off. The heat of the water is enough to cook the rice paper. For your reference the rice paper is shown in the picture above before dipping.
3. Lay the rice paper on a flat surface like a chopping board with on corner pointing at you. Lay a bed of shredded iceberg lettuce diagonally across topped with Mayonnaise , black pepper per your taste , salt and cheddar cheese.
4. Start rolling the tip of the paper away from you. Once you tightly hold the salad in place tuck the two loose ends on either side in the roll. As the paper sticks to itself you do not need anything to glue it up. Make sure you roll it tightly so that it doesn't fall apart when cut.
5. Each roll can be cut into equal parts. It tastes better served with Evening Drink
Dabeli or Double Roti
Ingredients : (Makes 4)
1 cup boiled mashed potato , Salt to taste ,
1/2 tspn red chilly powder , 2 tbspn Dabeli Masala (store bought) , Oil ,
1/2 tspn cumin , 4 Pav (You may use burger buns too) ,
Sweet n sour tamarind and dates chutney , green spicy chutney ,
Fine Sev , 2 tbspn roasted peeled peanuts , Cilantro to garnish ,
finely chopped onion , Butter to roast Dabeli
Optional pomegranate , grapes cut in halves.
Procedure :
Heat a tbspn oil in a pan and add cumin . After a little spluttering add mashed potato followed by salt to taste , dabeli masala , red chilly powder and couple tbspn water and mix well. Take it of the heat and let cool. Water is added to make of the consistency of peanut butter so that it easily spreads on the buns.
The order of assembly of the Dabeli is as follows :
1. Spread little tamarind chutney and green chutney on the bottom half of the Pav.
2. Then a thin layer of the potato masala .
3. Again drizzle little sweet and spicy chutneys.
4. Sprinkle roasted peanuts and pomegranate or grapes.
5. Repeat step 2.
6. Finely chopped onions and cilantro. Place the top half of the Pav to ensure the mixture stays in place.
Once the assembly is done. You just have to butter the top and bottom surface of the Pav and place it on a Tava on a medium high heat just until it crisps up. The open edges of the Pav are dipped in fine Sev just before you serve.
To Make Dabeli Masala at home :
Ingredients : 1 red chilly , 1 teaspoon coriander (dhania) seeds , 1/2" (12 mm.) stick cinnamon , 2 cloves , 1/4 teaspoon cumin seeds (jeera) ,1/4 teaspoon fennel seeds (badishop)
Procedure : Roast all the ingredients in a pan for 2 to 3 minutes. Grind to a fine powder in a blender. Use as required.
1 cup boiled mashed potato , Salt to taste ,
1/2 tspn red chilly powder , 2 tbspn Dabeli Masala (store bought) , Oil ,
1/2 tspn cumin , 4 Pav (You may use burger buns too) ,
Sweet n sour tamarind and dates chutney , green spicy chutney ,
Fine Sev , 2 tbspn roasted peeled peanuts , Cilantro to garnish ,
finely chopped onion , Butter to roast Dabeli
Optional pomegranate , grapes cut in halves.
Procedure :
Heat a tbspn oil in a pan and add cumin . After a little spluttering add mashed potato followed by salt to taste , dabeli masala , red chilly powder and couple tbspn water and mix well. Take it of the heat and let cool. Water is added to make of the consistency of peanut butter so that it easily spreads on the buns.
The order of assembly of the Dabeli is as follows :
1. Spread little tamarind chutney and green chutney on the bottom half of the Pav.
2. Then a thin layer of the potato masala .
3. Again drizzle little sweet and spicy chutneys.
4. Sprinkle roasted peanuts and pomegranate or grapes.
5. Repeat step 2.
6. Finely chopped onions and cilantro. Place the top half of the Pav to ensure the mixture stays in place.
Once the assembly is done. You just have to butter the top and bottom surface of the Pav and place it on a Tava on a medium high heat just until it crisps up. The open edges of the Pav are dipped in fine Sev just before you serve.
To Make Dabeli Masala at home :
Ingredients : 1 red chilly , 1 teaspoon coriander (dhania) seeds , 1/2" (12 mm.) stick cinnamon , 2 cloves , 1/4 teaspoon cumin seeds (jeera) ,1/4 teaspoon fennel seeds (badishop)
Procedure : Roast all the ingredients in a pan for 2 to 3 minutes. Grind to a fine powder in a blender. Use as required.
Ragda Patties
Ingredients :
For Ragda : 1 cup white peas soaked overnight , 2 tbspn oil ,
1/4th cup finely chopped onion , 1/4 tspn cumin , Salt to taste , Red chilly powder , sabzi Masala
For Patties : 2 cup boiled mashed potatoes , Salt to taste , Green Chillies + 2 pinch Cumin Powder . 1/4th tspn garlic powder ground together
Other : Sweet n sour tamarind + dates chutney , spicy green chutney , finely chopped onion , cilantro , Chat Masala
Procedure :
For Ragda : Soak white peas overnight. Pressure cook them till they cook well but don't fall apart. Heat oil in a Pan and add cumin followed by finely chopped onion. Saute the onion for couple of minutes , then add the the cooked white peas + red chilly powder + sabji masala + salt to taste . Mix a tbspn full of mashed potato in the Ragda. This gives body to the curry and keeps it from being flowy and watery.
For Patties : Grind green chillies + cumin powder + garlic powder in a blender. Mix the ground mixture to mashed potatoes , add salt to taste and make patties. Coat them with a thin layer of Sooji / Rava and shallow fry them on a medium high heat.
To Serve : Place patties in a plate and ragda on top. Drizzle the sweet and spicy chutneys and garnish it with finely chopped onion , cilantro , chat Masala . Ragda Patties is ready to serve.
For Ragda : 1 cup white peas soaked overnight , 2 tbspn oil ,
1/4th cup finely chopped onion , 1/4 tspn cumin , Salt to taste , Red chilly powder , sabzi Masala
For Patties : 2 cup boiled mashed potatoes , Salt to taste , Green Chillies + 2 pinch Cumin Powder . 1/4th tspn garlic powder ground together
Other : Sweet n sour tamarind + dates chutney , spicy green chutney , finely chopped onion , cilantro , Chat Masala
Procedure :
For Ragda : Soak white peas overnight. Pressure cook them till they cook well but don't fall apart. Heat oil in a Pan and add cumin followed by finely chopped onion. Saute the onion for couple of minutes , then add the the cooked white peas + red chilly powder + sabji masala + salt to taste . Mix a tbspn full of mashed potato in the Ragda. This gives body to the curry and keeps it from being flowy and watery.
For Patties : Grind green chillies + cumin powder + garlic powder in a blender. Mix the ground mixture to mashed potatoes , add salt to taste and make patties. Coat them with a thin layer of Sooji / Rava and shallow fry them on a medium high heat.
To Serve : Place patties in a plate and ragda on top. Drizzle the sweet and spicy chutneys and garnish it with finely chopped onion , cilantro , chat Masala . Ragda Patties is ready to serve.
Baked Jalapeonoes Poppers
Ingredients :
4 Jalapenos , 2 tbspn cream cheese , salt and pepper to taste , 1/4th tspn garlic powder.
For breading : 1 egg , 1/2 cup bread crumbs.
Procedure :
Preheat the oven at 200 degrees.
Split the Jalapenos lengthwise into two. Deseed the jalapenos to reduce the heat (Keeping the seeds tends to make them spicy. You may keep the seeds if it suits your palate).
Mix the cream cheese + garlic powder + salt and pepper together to make the filling. Evenly fill in this mixture into the deseeded jalapenos.
Whip one egg to coat the jalapenos. This helps the breading to hold onto the jalapenos. (Those who prefer excluding egg out of their diet may use a mixture of All Purpose flour + water).
Dip the jalapenos in the egg and then roll it in the bread crumbs. Dip it again in the egg and then in the bread crumbs. This ensures a thick cover on the jalapenos. Place the breaded jalapenos on a baking sheet and bake it for 25 minutes at 200 degrees.
Serve it with the condiment of your choice.
4 Jalapenos , 2 tbspn cream cheese , salt and pepper to taste , 1/4th tspn garlic powder.
For breading : 1 egg , 1/2 cup bread crumbs.
Procedure :
Preheat the oven at 200 degrees.
Split the Jalapenos lengthwise into two. Deseed the jalapenos to reduce the heat (Keeping the seeds tends to make them spicy. You may keep the seeds if it suits your palate).
Mix the cream cheese + garlic powder + salt and pepper together to make the filling. Evenly fill in this mixture into the deseeded jalapenos.
Whip one egg to coat the jalapenos. This helps the breading to hold onto the jalapenos. (Those who prefer excluding egg out of their diet may use a mixture of All Purpose flour + water).
Dip the jalapenos in the egg and then roll it in the bread crumbs. Dip it again in the egg and then in the bread crumbs. This ensures a thick cover on the jalapenos. Place the breaded jalapenos on a baking sheet and bake it for 25 minutes at 200 degrees.
Serve it with the condiment of your choice.
Dal Vada
Ingredients :
1 cup Chana Dal , Salt to taste , 8-10 green chilly ,
1/2 tspn cumin powder , 2 cloves of garlic (optional) ,
1/4th tspn turmeric , 2 pinch asafoetida , 10-12 curry leaves,
1/4th cup chopped Cilantro. Oil to deep fry.
Procedure :
Soak Chana Dal for minimum 8 hrs. Drain all the water and grind the Dal. Grind 3/4th Dal very fine and the rest should be kept coarsely ground. Add salt to taste , cumin powder , turmeric , asafoetida , chopped cilantro , curry leaves.
Heat oil in a pan to deep fry . Make the Vada Round in shape and make a hole in the center . This cooks it all the way through and make it crisp. Serve it with Green chutney.
1 cup Chana Dal , Salt to taste , 8-10 green chilly ,
1/2 tspn cumin powder , 2 cloves of garlic (optional) ,
1/4th tspn turmeric , 2 pinch asafoetida , 10-12 curry leaves,
1/4th cup chopped Cilantro. Oil to deep fry.
Procedure :
Soak Chana Dal for minimum 8 hrs. Drain all the water and grind the Dal. Grind 3/4th Dal very fine and the rest should be kept coarsely ground. Add salt to taste , cumin powder , turmeric , asafoetida , chopped cilantro , curry leaves.
Heat oil in a pan to deep fry . Make the Vada Round in shape and make a hole in the center . This cooks it all the way through and make it crisp. Serve it with Green chutney.
Chakali
Ingredients :
1 cup rice flour , 1 cup wheat flour (Atta) , 1 cup bajri flour ,
Salt to taste , 1/4th tspn ajwain , 1 tbspn white sesame seeds (til) ,
4 tbpn butter , 1/2 tspn red chilly powder , 2 pinch asafoetida ,
1/4th tspn turmeric , 1/2 cup hot water , Oil to deep fry.
Procedure :
Roast the measured rice , wheat and bajri flour on medium high heat for 15-20 minutes. This removes the raw taste and finishes the missed step of roasting the grains before grinding. Let it get to the room temperature. Melt the butter and add it to the flour mixture. This helps to make them crisp. Add salt , red chilly powder , turmeric , asafoetida , ajwain , sesame seeds. Mix well. Add hot water just enough for the batter to get together. Do not add too much water to the flour.
Fill the material to the chakali making machine and make the chakalis in the traditional swirl pattern on a plastic sheet. Carefully lift the chakali and deep fry them till they turn brown in color. Place them on the cooling rack so that excess oil drips down. Let cool chakali is ready to eat. Store them in an airtight container only after they get to the room temperature.
1 cup rice flour , 1 cup wheat flour (Atta) , 1 cup bajri flour ,
Salt to taste , 1/4th tspn ajwain , 1 tbspn white sesame seeds (til) ,
4 tbpn butter , 1/2 tspn red chilly powder , 2 pinch asafoetida ,
1/4th tspn turmeric , 1/2 cup hot water , Oil to deep fry.
Procedure :
Roast the measured rice , wheat and bajri flour on medium high heat for 15-20 minutes. This removes the raw taste and finishes the missed step of roasting the grains before grinding. Let it get to the room temperature. Melt the butter and add it to the flour mixture. This helps to make them crisp. Add salt , red chilly powder , turmeric , asafoetida , ajwain , sesame seeds. Mix well. Add hot water just enough for the batter to get together. Do not add too much water to the flour.
Fill the material to the chakali making machine and make the chakalis in the traditional swirl pattern on a plastic sheet. Carefully lift the chakali and deep fry them till they turn brown in color. Place them on the cooling rack so that excess oil drips down. Let cool chakali is ready to eat. Store them in an airtight container only after they get to the room temperature.
Wednesday, March 17, 2010
Rava Ladoo
Ingrediants
1 Cup Rava
3/4 Cup Sugar
1/2 Cup Ghee
1/2 Cup Chopped Pistachios,Almonds and Cashews.
Take a vessel and put rava and ghee and roast it,till it turns little pinkish in colour.
Once you see that rava has started chaning its colour,take it down from the stove and put sugar in it and mix it well.
After its mixed well,you are ready to put chopped nuts in it.
You can then make ypour desired shape,the easiet shape is to make a round.
Rava ladoos are ready to serve.
This is a delicious sweet for festivals.
1 Cup Rava
3/4 Cup Sugar
1/2 Cup Ghee
1/2 Cup Chopped Pistachios,Almonds and Cashews.
Take a vessel and put rava and ghee and roast it,till it turns little pinkish in colour.
Once you see that rava has started chaning its colour,take it down from the stove and put sugar in it and mix it well.
After its mixed well,you are ready to put chopped nuts in it.
You can then make ypour desired shape,the easiet shape is to make a round.
Rava ladoos are ready to serve.
This is a delicious sweet for festivals.
Stuffed Capsicum
Ingredients
Capsicum - 7(small size)
Oil - To Brush
Stuffing:
Potatoes -2(Boiled and Mashed)
Corriander Leaves -1 Tbsp
Green chillies -1(Finely Chopped)
Lemon Juice -1 Tsp
Garam Masala -1/2 Tsp
Salt -To Taste
Method
1.Mix all the stuffing ingredients well.
2.Carefully cut the top of capsicum and deseed them.
3.Fill the well mixed stuffing into the capsicum and cover with the cut piece.
4.Brush the capsicum with oil.
5.Cover and cook in microwave at 70% for 10mins.
6.Yummy stuffed capsicums are ready!!
Capsicum - 7(small size)
Oil - To Brush
Stuffing:
Potatoes -2(Boiled and Mashed)
Corriander Leaves -1 Tbsp
Green chillies -1(Finely Chopped)
Lemon Juice -1 Tsp
Garam Masala -1/2 Tsp
Salt -To Taste
Method
1.Mix all the stuffing ingredients well.
2.Carefully cut the top of capsicum and deseed them.
3.Fill the well mixed stuffing into the capsicum and cover with the cut piece.
4.Brush the capsicum with oil.
5.Cover and cook in microwave at 70% for 10mins.
6.Yummy stuffed capsicums are ready!!
Mango Pie
Ingredients:
1 can mango pulp
8 oz heavy whipping cream
8 oz philadelphia cream cheese
2 pie filling crust
10 tbsp Sugar
1 1/2 packet of knox unflavored gelatin
1 cup water
Method:
Boil One cup water and mix gelatin until gets dissolves.
In a blender,blend cream cheese till it becomes smooth.
Add heavy whipping cream,mango pulp and sugar and blend once.
Later, add the gelatin water and blend once again.
Pour this mixture into the pie crust.
Freeze for 4-5 hours.
Chilled Mango Pie is ready to serve
1 can mango pulp
8 oz heavy whipping cream
8 oz philadelphia cream cheese
2 pie filling crust
10 tbsp Sugar
1 1/2 packet of knox unflavored gelatin
1 cup water
Method:
Boil One cup water and mix gelatin until gets dissolves.
In a blender,blend cream cheese till it becomes smooth.
Add heavy whipping cream,mango pulp and sugar and blend once.
Later, add the gelatin water and blend once again.
Pour this mixture into the pie crust.
Freeze for 4-5 hours.
Chilled Mango Pie is ready to serve
Naan
Naan
Oil- 2 tbsp Olive
salt 1/2 tsp
baking powder 1 tsp
sugar 1tbsp
yogurt 1/4 cup
warm milk 3/4 cup
All purpose flower 3 cup
egg 1
yeast 1 packet or 7g or ( 2 tsp)
In a medium size bowl put the sugar,oil,baking powder, salt ,milk yogurt, egg mix well.
Take another bowl put the flower and the yeast packet and mix well.Then add liquid batter and make dough. Knead the dough again grace with little oil cover and leave for 2-3 hours.
Preheat the oven 550 F then turn on the broiler mode put the naan for 1 min.
Delicious NAAN Is ready to serve
Oil- 2 tbsp Olive
salt 1/2 tsp
baking powder 1 tsp
sugar 1tbsp
yogurt 1/4 cup
warm milk 3/4 cup
All purpose flower 3 cup
egg 1
yeast 1 packet or 7g or ( 2 tsp)
In a medium size bowl put the sugar,oil,baking powder, salt ,milk yogurt, egg mix well.
Take another bowl put the flower and the yeast packet and mix well.Then add liquid batter and make dough. Knead the dough again grace with little oil cover and leave for 2-3 hours.
Preheat the oven 550 F then turn on the broiler mode put the naan for 1 min.
Delicious NAAN Is ready to serve
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