Archive for January 2015
Methi chappathi
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- Wheat Flour 2 cups
- Onion small chopped
- Methi leaves chopped
- Green chili 1 chopped
- Onion(kalonji) seeds 1 tsp
- Salt
- Turmeric powder 1/2 tsp
- Chili powder 1/2 tsp
- Garam masala 1/2 tsp
- Oil 1 tbsp
Method:
Mix wheat and salt together and then add Turmeric powder ,chili powder,garam masala mix them all in mixing bowl .
Now add chopped onion and methi leaves into the flour mix it well
Roll them into thin chapathi,heat a Tawa cook the chapathi on both sides with little ghee
Serve it with Butter,Pickle or any raitha
Aloo gobi
- Potato 1 cup
- Cauliflower 1 cup
- Ginger garlic paste 1 tbsp
- Green chilli 2 nos
- Onion 1 medium size make into smooth paste
- Tomato 2 medium size ground to smooth paste
- Red chilli powder 1 tsp
- Cumin powder 1/2 tsp
- Coriander powder 1/2 tsp
- Garam masala 1 tsp
- Fenugreek leaves 1 tbsp crushed
- Cardamon pods 2 nos
- Cinnamon 1"
- Bay leaf 1
Method;
Peel and cut potato into 1 cm pieces cook the potato in hot water with salt separately
Wash and cut cauliflower into medium size floret cook it in hot water with salt for 5 minutes
Keep the cooked potato and cauliflower aside
Heat a pan add 2 tbsp of oil when it is hot enough add cinnamon,cardamon,bay leaf fry them for a minute
Now add green chili and ginger garlic paste fry them until it turns to golden brown
Now add our onion paste cook until onion turns golden brown
Now add tomato paste along with all the dry powder cook it until oil starts to separate
When the oil starts to separate add water and fenugreek leaves bring it to boil
Now add our cooked vegetables and cook it for 3 minutes
Now our aloo gobi ready serve it with any roti or steamed rice
Wash and cut cauliflower into medium size floret cook it in hot water with salt for 5 minutes
Keep the cooked potato and cauliflower aside
Heat a pan add 2 tbsp of oil when it is hot enough add cinnamon,cardamon,bay leaf fry them for a minute
Now add green chili and ginger garlic paste fry them until it turns to golden brown
Now add our onion paste cook until onion turns golden brown
Now add tomato paste along with all the dry powder cook it until oil starts to separate
When the oil starts to separate add water and fenugreek leaves bring it to boil
Now add our cooked vegetables and cook it for 3 minutes
Now our aloo gobi ready serve it with any roti or steamed rice
Hara Bhara kebab or Spinach and peas kebab
- Spinach small bunch blanched and mashed
- Green peas hand full Boiled and mashed
- Potato 2 medium Boiled,peeled and grated
- Green chilies 2 chopped
- Ginger small piece peeled and choppped
- Fresh coriander leaves chopped
- Small onion chopped
- Corn flour 2 tbsp
- Chat masala 1tsp
- Salt
- Oil
Method:
- Mash Peas,Spinach,and Potato without adding any water
- Make sure Peas and Spinach dried completely
- Now add salt,chat masala and corn flour combine them well
- Now add green chili,ginger and onion mix them together
- Made them into small patty and shallow fry them in little oil
- Serve them with Mint and Tamarind chutney
- Or we can serve them with Burger buns
- Toast Whole meal buns serve it with lettuce,tomato and cheese ,Its a healthy burger
Capsicum Rice
- Basmati Rice 2 cups
- Capsicum 2 nos
- Onion 1 medium size
- Garlic 3 cloves
- Green chili 2
- Tomato 3 medium size
- Chili powder 1 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Salt
- Few coriander leaves
- Oil 2 tsp
Wash and Soak the Rice
- Cut onion and Capsicum into small pieces ,Juice all the tomatoes
- Chop garlic and Chili
- Heat a pan with 2 tsp of oil add garlic,chili saute them for a while and then add Onion fry them until translucent and then add Capsicum fry them for a minute .Add all the dry Powder and salt fry them for minute
- Now add Tomato juice. Measure the juice for 1 cup of rice we need 2 cups if it is less add little water
- Once it start to boil Add the rice after draining the soaked water .Bring it to boil
- Transfer them to microwave safe bowl cook them in high for 10 minutes or to rice cooker cook them until the rice is cooked well. Top it with Coriander leaves and little oil and then cover and cook
- Serve them hot with Raitha and chips
Chettinadu mushroom curry
Ingredients:
- Mushroom 500 gm
- Small onion 10 nos
- Tomatoes chopped 2 medium
- coconut milk 1 cup*
Masala powder:
- Pepper 1/2 tsp
- Cumin seeds 1/2 tsp
- Fennel seeds 1 tsp
- Coriander seeds 1 tsp
- Cardamon 2
- Cinnamon 1 inch
- Bay leaf 1
- Curry leaves few
- Red chili 4
- Star anise 1
- Oil 1 tsp
Fry them all in oil and ground them into powder
Masala paste:
- Green chili 1
- Garlic 5 cloves
- Ginger 2 inch
- Poppy seeds 1 tbsp
Method:
- Hear Oil in the pan,add onions ,curry leaves fry them for a minute
- Now add paste,cook them until raw smell goes off
- Add the mushroom saute them for 2 minutes
- Add Tomatoes and cook them until it becomes soft
- Add coconut milk and salt bring it to boil let it boil for 3 minutes
- Finally add the masala powder cook them 2 minutes
- Garnish it with coriander leaves
Tag :
spicy mushroom curry,
Masala dal
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| Dal,Chapati and Raitha |
Ingredients:
- Moong dal 100 gm
- Tomato 2 medium size(chopped)
- Onion 1 medium size(chopped)
- Ginger 1 cm piece finely chopped
- Garlic 5 cloves finely chopped
- Green chili 2 nos
- Cumin seeds 1 tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
- Garam masala 1/2 tsp
- Salt
- Chopped coriander leaves few
- Lime juice 1 tbsp
- Oil 1 tbsp
- Heat a pan with oil fry jeera seeds when it starts to pop add Green chili,Ginger,Garlic,Onion and Tomato to the pan fry them until the tomatoes become soft
- Add all the Dry powder to the pan fry them for a minute . Now add water to the pan bring it to boil add the dal and then cover and cook until the dal becomes soft or transfer cook in pressure cooker
- Finally add salt and lime juice to the cooked dal
- Garnish with chopped coriander leaves
Naan bread
Ingredients:
- All purpose flour 4 cups
- Baking powder 1 tsp
- Dry yeast 1 sachet
- Warm milk 2 tbsp
- Natural yogurt 3 tbsp
- Butter 2 tbsp
- Olive oil 1tbsp
- Salt
- Mix yeast and warm milk put them in the warm place and leave it for 10 minutes
- Mix salt ,flour ,baking powder and butter now gradually stir yeast and yogurt and oil
- Knead them for 5 minutes
- Cover the bowl and keep it in warm place for 1 hour
- Divide them equally cover them keep it aside for 1/2 hour
- Roll them into tear shape
- Preheat the baking tray in hot oven
- Place the naan on the tray glaze both sides with butter
- Grill each sides on high for 3 minutes or until risen and golden
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| after kneading the dough |
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| after 1 hour |
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| divide the dough |
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| after 1/2 hour |
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| naan is rising in the hot oven |
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| Grilled naan after 3 minutes |
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| serve them hot with any curry |
Vegetable Pulav
Ingredients:
- Basmati rice 250 gm
- Onion 1 large+ 1 small grinding
- Ginger/garlic paste 1 tbsp
- Green chili 6 +2 for grinding
- Tomato 1 large
- Cinnamon small stick
- Bay leaf 2
- Cardamon pods 3
- Star anise 1
- Cloves 4
- Fennel seeds 1tsp
- Garam masala 1 tsp
- Vegetables: Carrot ,Beans,Potato,Peas ( all cut into small cubes 1 cup)
- Mint leaves 1 bunch chopped
- Coriander leaves small bunch chopped
- 1/2 lime juice
- yogurt 1 tbsp
- Oil 2 tbsp+ 1 tbsp Ghee(clarified butter)
Method:
- Wash and soak basmati rice for 1/2 hour
- Grind 1 small onion and 2 green chili
- Chop onion and tomato ,Split the green chilies
- Heat a heavy bottom pan or in rice cooker with oil and ghee add all the dried spices fry them for a minute
- Add Split green chilies and chopped onion to the pan .Fry them until onion starts to turn golden brown
- Now add 1 tbsp ginger garlic paste fry them until the raw smell goes off
- Add the chopped tomatoes along with salt and garam masala fry them until tomatoes become soft
- Add the grounded onion and chili paste to the pan and fry them for a minute
- Add yogurt to the pan stir them in the pulav masala,
- Now add the vegetables to the pan toss them in the pulav masala
- Now add 1 1/2 cup of water for 1 cup of rice
- Once the water starts to boil add the soaked and drained rice to it and stir it well
- Add chopped coriander and mint leaves give a stir
- Add the lemon juice and 1 tsp of oil over the rice cover them with lid cook in medium flame check them in between (or)
- Transfer them into microwave safe bowl cover and cook them in microwave high for 10 to 12 minutes
- Serve them with baingan and raitha
Vegetable fried rice with Cauliflower Manchurian dry
Vegetable fried rice:
Ingredients:
- Cooked basmati rice 2 cups
- Vegetables(carrot,cabbage,beans,capsicum all chopped finely) 1 cup
- Garlic 2 cloves
- Spring onion sliced
- Light soy sauce 2 tsp
- Salt and pepper for taste
- Oil 2 tbsp
- Make sure rice is not sticky if so use your hands or fork to separate them(refrigerated rice is best)
- Heat oil in a pan ,make sure oil is very hot
- Start adding garlic first to the oil fry them a minute move them to side of the pan ,In the same pan add white portion of the spring onion fry them for a minute
- Now start adding vegetables one by one start from carrot,beans,capsicum and then cabbage
- Add the rice to the fried vegetables toss them all together so that all the veg and rice are combined well ,Keep the heat high all the time
- Finally season it with salt, pepper and soy sauce
- Garnish with spring onion
Ingredients:
- Cauliflower 1 small
- Green chili 2+2 for grinding
- Garlic clove 2+2 for grinding
- Ginger small inch piece
- Spring onion sliced
- Oil for frying
All purpose flour 2 cups
Salt 1 tsp
Grind green chili,garlic clove,ginger into smooth paste
Mix them all together to make a smooth batter
Tomato sauce 2 tbsp
Sweet chili sauce 1 tbsp
Soy sauce 2 tsp
Corn flour 1 tsp mixed in water
Method:
- Wash the cauliflower cut them into small florets coat them in the batter and fry them in hot oil
- Drain them in kitchen paper
- After frying all the cauliflower.keep them aside
- In the another pan heat 2 tsp of oil fry chopped green chili,and chopped garlic
- Add the sauce first to the pan and then add this fried cauliflower to the sauce. Now toss them all together so that sauce get evenly coated
- Finely add the corn flour mixture to the cauliflower
- Fry them until all the sauce is absorbed cauliflower start to roast
- Garnish with spring onion greens
Badusha
Ingredients:
- Maida(all purpose flour) 3 cups
- Butter 1/2 cup
- Yogurt 4 tbsp
- sugar 2 tsp
- Baking powder 1 tsp
- Baking soda a pinch
- Cold water
- Oil for frying + 2tbsp
- Sugar 1 1/2 cup
- water 3 cups
- Rose water 1 tsp
Badusha:
- In a mixing bowl sieve maida, baking powder,baking soda
- Add sugar and mix them well
- Keep the butter out of refrigerator 1/2 an hr before mixing it to the flour.Butter should be little cold but easy to mash it
- Now mix the butter and 2 tbsp of oil to flour ,mix them well
- Now add the yogurt and enough water, Add the water slowly mix them and make them into soft dough(The dough should not be sticky)
- No need to knead the dough too much
- Make 12 small balls out of the dough
- Press the balls between your palms to flatten it lightly and press it little deep in the center with the thumb
- Once finish making all the 12 badusha kept it aside
- Now heat the oil when it is medium hot turn off the heat and then add 4 to 5 badusha at same time to the oil when you drop the badusha it will reach the bottom first and then it slowly rises to the top that time you turn on the heat again keep it low
- This way of cooking is important for badusha otherwise it won't cook properly or it becomes brown
- Once they are golden brown soak them in sugar syrup for 10 minutes
- Then transfer them to serving plate garnish with sliced almonds or pistachio
- Start preparing the sugar syrup once you start heat the oil for frying the badusha
- In heavy bottom sauce pan add water and sugar start boiling
- Stir them until sugar completely dissolved in water
- Once the bubbles start to appear check for sugar consistency
- It should be 2 string consistency
- Use wooden spoon to stir the sugar syrup take the spoon touch the back side of the spoon with one finger and check between your fingers for the strings,keep cooking until you get 2 strings
- Add 1 tsp of rose water at the end
- we can add 1 tsp of lemon juice to stop crystallization
- If it start crystallize before you done with your badusha. Add little hot water to the syrup and boil it again
- Making 2 strings consistency is important otherwise we won't get white sugar on top of the Badusha
Tag :
Bhadusha,
Indian sweet,
