Monday 29 June 2015
Friday 26 June 2015
How to make spicy vegetable bread poha
INGREDIENTS
6- 8 slices - bread
1 - finely chopped Onion
1 - finely chopped Tomato
2 - chopped Green chilli
1-2 tsp - vegetable oil
Fine gram flour sev
Garam masala
Coriander powder
Red chilli powder
Amchur powder
Turmeric powder
Chopped Coriander leaves
Lemon juice
Jeera
Salt to taste
METHOD
Heat oil in a heavy pan and add jeera. Add chopped onions into oil. Fry onions until it becomes
golden brown in colour.
Add turmeric, coriander, red chilli powder and salt.
Now add chopped tomatoes and fry it until mixture leaves the oil.
Cut bread into rectangular pieces.
Add bread pieces into onion tomato paste.
Mix it very well. Cover and cook on medium low flame.
Serve it hot with green coriander chutney.
Garnish it with chopped coriander leaves and lemon juice before serving.
Thursday 25 June 2015
How to make vegetarian bread pizza
Ingredients
Bread slices 8
Butter 1 tablespoon
Onions sliced 2
Green capsicums sliced2
Tomatoes sliced 2
Mushrooms sliced 8
Salt to taste
Sugar a pinch
Pizza sauce 1/2 cup
Cheese grated 1/2 cup
Method
Step 1 Heat butter in a pan, add onions and sauté till translucent.
Step 2 Add capsicums, tomatoes, mushrooms, salt and sugar and sauté for three to four minutes.
Step 3 Spread the pizza sauce on each bread slice and place the vegetable mixture over it.
Step 4 Top up with grated cheese and place the slices on a hot tawa and cook till the cheese melts.
Step 5
Best shake for summer seasion-Mango milkshake
Ingredients
2 cup of chopped mangoes peeled and chopped or any sweet m
ango
2 cup of chilled milk
few ice cubes
2 tbsp sugar as required depending on the sweetness of your mangoes
7-8 pistachios chopped for garnish
Add icecream
Instructions
Combine all the ingredients into a grinder. Grind until all combines well.
If at any point you think it's too thick then add little more milk and also sugar.
Serve mango milkshake chilled, garnish with few pistachio flakes or icecream
2 cup of chopped mangoes peeled and chopped or any sweet m
2 cup of chilled milk
few ice cubes
2 tbsp sugar as required depending on the sweetness of your mangoes
7-8 pistachios chopped for garnish
Add icecream
Instructions
Combine all the ingredients into a grinder. Grind until all combines well.
If at any point you think it's too thick then add little more milk and also sugar.
Serve mango milkshake chilled, garnish with few pistachio flakes or icecream
How to make yummy and cold chocolate milkshake-youngster favorite shake
Ingredients
3/4cup milk1/4cup
chocolate-flavored syrup
1 In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
2 Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.
3scoops (1/2 cup each) vanilla ice cream
Directions
Directions
1 In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
2 Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.
Tasty and healty chickoo shake recipe
Ingredients:
3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required
Direction:
:Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.
3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required
Direction:
:Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.
How to make fresh strawberry milkshake recipe
Ingredients
8 ounces strawberries, stemmed and sliced
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
1/4 cup milk
Preparation
Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp. milk in blender until smooth. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.
Yummy and delicious banana shake with icecream
Ingredient:
Big Ripen Banana - 2
Chilled Milk - 3 Cups
Cinnamon Powder - 1/2 tsp [optional]
Sugar/Honey - To Taste [If needed, I didn't use]
Vanilla Ice cream - 2 Scoops [optional, I didn't use]
Ice Cubes - Few
Chopped Walnut - 2 tbsp [To Garnish]
Method:
1. Peel and chop banana, add in a blender or mixer along with all other ingredients except walnut and blend until smooth or for 2 minutes.
Pour in serving glass, garnish with chopped walnut & serve immediately.
Variations
~ You can add any other fruit along with banana.
~ I didn't add sugar as the banana were very sweet, you may need to add according to your desire.
~ You can use cinnamon powder or vanilla extract to enhance flavor.
~ You can add a scope or two of your favorite ice cream to have creamy texture.
how to make jeera aloo -Indias most popular vegetable
Ingredients:
5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes
2 tablespoons oil
1-1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1 tablespoon ginger thinly sliced
2 green chilies seeded and sliced length wise
1-1/2 teaspoon crushed coriander (dhania)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chili powder
1 teaspoon salt adjust to taste
1 teaspoon mango powder (amchoor)
2 tablespoon chopped cilantro (hara dhania) to garnish
Method
Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
Turn off the heat and add cilantro. Mix it well and serve it hot
Sev puri- mumbai roadside food famous in Indian
Ingredients:
10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)
How to make sev puri:
Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)
How to make sev puri:
Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
how to make chilly paneer
Ingredients:
250 gms Paneer
4 Green Chillies, slit
5-6 Garlic Cloves, minced
1/2 teaspoon minced Ginger
1 large Green Capsicum, chopped
1 large Onion, chopped
2 tablespoons Maida (all purpose flour)
2 tablespoons + 1 tablespoon Corn Flour
2 teaspoons Soya Sauce
1 teaspoon Green Chilli Sauce
1½ teaspoons Tomato Sauce
6 tablespoons + 3 tablespoons Water
2 tablespoons + for deep frying, Cooking Oil
1/2 teaspoon Black Pepper Powder
Salt to taste
Directions:
Cut paneer into 1-inch cubes. Make paste (required to coat the paneer cubes) by mixing maida, 2 tablespoons corn flour, black pepper powder and salt with 6 tablespoons water. (use as needed, start with adding 4 tablespoon water and keep adding another tablespoon water until medium thick paste is ready).
Coat paneer cubes with the paste and set aside for 10-15 minutes to marinate.
Heat cooking oil in a kadai over medium flame. Deep fry coated paneer cubes in oil until light brown.
Strain them and then put on an absorbent paper (to soak all unnecessary oil) and keep aside until needed.
Dissolve 1 tablespoon corn flour in 3 tablespoons water and keep aside. Heat 2 tablespoons oil in a frying pan. Add minced ginger and minced garlic and sauté for 30 seconds over medium flame. Add chopped onion and sauté until it turns light brown. Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.
Add chilli sauce, soya sauce, tomato sauce and salt. Mix well and cook over medium flame for 1 minute.
Add fried paneer cubes and dissolved corn flour (prepared in step-6). Stir and cook over medium flame for around 2-3 minutes or until gravy turns thick.
Turn off flame and transfer prepared Chinese veg paneer chilli dry to serving dish. Garnish it with spring onion and serve hot with soup or fried rice.
How to make spicy chilly potato
Ingredients
For the sauce base
1 cup sliced Onions
1 cup thinly sliced Bell Peppers (capsicum)
1 tablespoon Vegetable Oil
2 cloves garlic, finely chopped / minced
1 teaspoon Grated Ginger
2 Green Chili, finely chopped (you can remove the seeds for less spicy
version)
1-2 teaspoons All purpose flour or Cornflour
½ teaspoon Vinegar
1 teaspoon Soy Sauce
1-2 teaspoons Ground Black Pepper
1 and ½ teaspoons Salt (adjust to taste)
a pinch of Sugar
1 tablespoon Tomato Ketchup
½ cup Water or Vegetable Stock
Others
2 large Potatoes
Oil, to deep or shallow fry
METHOD
STEP 1 - Pre-Cooking the Potatoes - If you plan to deep fry, then you can skip this step.
If you want to shallow fry or bake the potatoes, you should pre-cook them (boil in hot water for 8-10 minutes). Let them cool and peel the potatoes
STEP 2 - Cutting the potatoes
Serving in French Fries forms is great, but you can also dice the potatoes into cubes or wedges.
Make sure the potatoes are dry and devoid of any moisture to get maximum cripy-ness!
STEP 3 - Preparing the Potatoes - DEEP FRY
Heat oil in a wok.
Drop the potatoes and deep fry for 2-3 minutes on each side until they are crisp and golden brown.
Remove on a paper towel and set aside until the sauce is ready
STEP 3 - Preparing the Potatoes - SHALLOW FRY
Heat 2-3 tablespoons of oil in a wok (preferably nonstick) and add the potatoes. Let them cook & crisp up on medium heat. Keep stirring frequently to avoid burning. Cook until the potatoes are as crispy as you like.
Tip - Use a wide pan so that the potatoes can sear instead of steam.
STEP 3 - Preparing the Potatoes - BAKING
Preheat the oven to 200 C. Line a baking tray with aluminum foil for easy cleaning. Grease it well.
Mix 2-3 tablespoons of oil with the potatoes
Place the potatoes on the baking tray. Don't crowd one over the other. Spread out the potatoes.
Bake for 15 minutes on one side, flip over and bake another 10 minutes on the other side. Remove and set aside
STEP 4 - Sauce base for Chilly Potatoes - can be prepared simultaneously or even before hand
Heat 1-2 tablespoons of Oil in a wok. Add ginger, garlic, green chilli and fry for 1 minutes.
Add sliced onions and bell peppers and fry on high heat for 2-3 minutes. This gives a slightly burnt taste to the veggies.
Add the vinegar, soy sauce and flour (cornstarch / all purpose flour). Mix well and cook for 1-2 minutes.
Add the water or vegetable stock and mix well. Let it boil for 1-2 minutes while stirring. You will notice the liquid thickens to a sauce consistency.
Season with salt, pepper, tomato ketchup and mix well.
For the sauce base
1 cup sliced Onions
1 cup thinly sliced Bell Peppers (capsicum)
1 tablespoon Vegetable Oil
2 cloves garlic, finely chopped / minced
1 teaspoon Grated Ginger
2 Green Chili, finely chopped (you can remove the seeds for less spicy
version)
1-2 teaspoons All purpose flour or Cornflour
½ teaspoon Vinegar
1 teaspoon Soy Sauce
1-2 teaspoons Ground Black Pepper
1 and ½ teaspoons Salt (adjust to taste)
a pinch of Sugar
1 tablespoon Tomato Ketchup
½ cup Water or Vegetable Stock
Others
2 large Potatoes
Oil, to deep or shallow fry
METHOD
STEP 1 - Pre-Cooking the Potatoes - If you plan to deep fry, then you can skip this step.
If you want to shallow fry or bake the potatoes, you should pre-cook them (boil in hot water for 8-10 minutes). Let them cool and peel the potatoes
STEP 2 - Cutting the potatoes
Serving in French Fries forms is great, but you can also dice the potatoes into cubes or wedges.
Make sure the potatoes are dry and devoid of any moisture to get maximum cripy-ness!
STEP 3 - Preparing the Potatoes - DEEP FRY
Heat oil in a wok.
Drop the potatoes and deep fry for 2-3 minutes on each side until they are crisp and golden brown.
Remove on a paper towel and set aside until the sauce is ready
STEP 3 - Preparing the Potatoes - SHALLOW FRY
Heat 2-3 tablespoons of oil in a wok (preferably nonstick) and add the potatoes. Let them cook & crisp up on medium heat. Keep stirring frequently to avoid burning. Cook until the potatoes are as crispy as you like.
Tip - Use a wide pan so that the potatoes can sear instead of steam.
STEP 3 - Preparing the Potatoes - BAKING
Preheat the oven to 200 C. Line a baking tray with aluminum foil for easy cleaning. Grease it well.
Mix 2-3 tablespoons of oil with the potatoes
Place the potatoes on the baking tray. Don't crowd one over the other. Spread out the potatoes.
Bake for 15 minutes on one side, flip over and bake another 10 minutes on the other side. Remove and set aside
STEP 4 - Sauce base for Chilly Potatoes - can be prepared simultaneously or even before hand
Heat 1-2 tablespoons of Oil in a wok. Add ginger, garlic, green chilli and fry for 1 minutes.
Add sliced onions and bell peppers and fry on high heat for 2-3 minutes. This gives a slightly burnt taste to the veggies.
Add the vinegar, soy sauce and flour (cornstarch / all purpose flour). Mix well and cook for 1-2 minutes.
Add the water or vegetable stock and mix well. Let it boil for 1-2 minutes while stirring. You will notice the liquid thickens to a sauce consistency.
Season with salt, pepper, tomato ketchup and mix well.
vegetable paratha roll recipe
Ingredients
Vegetable mixture:
50 g beans, finely chopped
50 g carrot, finely chopped
50 g cauliflower, finely chopped
50 g cabbage, finely chopped
50 g butter or ghee
¾ teaspoon cumin seeds
1 onion, chopped
30 g red capsicum, chopped
20 g tomato, chopped
1 ¼ teaspoons ground cumin
1 ¼ teaspoons red chilli powder
¾ teaspoon chat masala
1 tablespoon chopped coriander leaves
Flat bread:
500g plain flour
Good pinch of salt
2 teaspoons oil
300 ml water
Ghee
Method
1 Steam carrots, beans, cauliflower and cabbage.
2 Melt Ghee in a fry pan and add the cumin seeds. When the seeds start to pop, add the onion and cook until translucent.
3 Add capsicum and tomato and cook for 15 seconds. Add the rest of the vegetables and cook for another minute.4 Stir in the ground cumin, chilli powder, chat masala and coriander leaves.
5 Season with salt and mix well. Remove from heat.
6 Put the flour in a large mixing bowl and add salt.
7 Add the oil and enough water to make dough.
8 Knead gently until smooth.
9. Divide the dough into 5 portions. Roll out evenly into rounds of about 20 cm in diameter.
10 .Lightly grease a heavy fry pan and cook the paratha one at a time for 2 minutes on each side until brown. Spoon the vegetable mixture in the paratha and serve immediately.
Snakes for breakfast- paneer pakoda with tea
Ingredients
Paneer - 1/4 kg, wash and slice into 1" pieces
Besan - 1 cup,
Corn flour - 1 tbsp
Red chili powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Ajwain - 1/2 tsp (carrom seeds)
Baking soda - pinch
Salt to taste
Cooking oil for deep frying
Method
Mix a cup of besan, , corn four, ginger garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.
Blanch paneer pieces for 5 mts in hot water and drain.
Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda
batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.
Place on a serving plate and serve with tomato ketchup or green chutney and a cup of masala chai.
sour and spicy kanji vada recipe
आवश्यक सामग्री -
पानी - 2 लीटर (10 गिलास)
हींग - 2 -3 पिंच
हल्दी पाउडर- 1 छोटी चम्मच
लाल मिर्च पाउडर - 1/4-1/2 छोटी चम्मच
पीली या काली सरसों - 2 बड़े चम्मच
सादा नमक - 1 छोटी चम्मच (स्वादानुसार)
काला नमक - 1 छोटी चम्मच (यदि आप चाहें)
सरसों का तेल - 1-2 छोटी चम्मच
बड़े के लिये
मूंग की दाल - 100 ग्राम (एक छोटी कटोरी)
नमक - स्वादानुसार (1/4 छोटी चम्मच)
तेल तलने के लिये
कांजी बनाने के लिये
पानी को किसी बर्तन में डालकर उबाल आने तक गरम कर लीजिये. (आरोह वाटर हो तो पानी को उबालने की आवश्यकता नहीं है).
पानी को ठंडा कीजिये, कांच या प्लास्टिक के कन्टेनर में डालिये, पानी में हींग, हल्दी पाउडर, लाल मिर्च पाउडर,पीली सरसों,सरसों का तेल ओर दोंनो नमक डाल कर मिला दीजिये.
कन्टेनर का ढक्कन बन्द करके 3 दिन तक के लिये रख दीजिये
रोजाना 1 बार सूखे और साफ चमचे से चलाना मत भूलिये.
तीसरे दिन कांजी को टेस्ट कीजिये, कांजी हल्की हल्की खट्टी हो जाती है, हल्की खट्टी कांजी आप पीना चाहें तो पी सकते हैं. चौथे दिन आप पानी को टेस्ट करेंगे तो पानी का स्वाद एक दम अच्छा खट्टा और बड़ा ही स्वादिष्ट हो गया है, यानी आपकी कांजी तैयार हो गई है. अब हमको बड़े बनाने हैं.
बड़े बनाने के लिये
दाल को साफ करके, धोइये और 2 घंटे पानी में भिगो दीजिये.
दाल को पानी से निकालिये और हल्की दरदरी पीस लीजिये. पिसी हुई दाल को किसी प्याले में निकालिये, ओर नमक मिलाकर अच्छी तरह स्पंजी होने तक फैट लीजिये.
कढ़ाई में तेल डाल कर गरम कीजिये, और हाथ से छोटी छोटी बड़ीयां जैसी तेल में बनाकर डालिये, 8-10 बड़ियां एक साथ कढ़ाई में डाल दीजिये. ये बडियां तेल में फूलकर गोल हो जाती हैं, इन्हैं पलट पलट कर हल्का ब्राउन होने तक तल कर किसी प्लेट में निकाल कर रख लीजिये. सारी बड़ियां तल कर तैयार कर लीजिये.
वड़ों को गुनगुने पानी में पन्द्रह मिनट के लिये भिगो दीजीये. पन्द्रह मिनट बाद इन्हें पानी से निकाल कर, हाथों से हल्का सा दबा कर अतिरिक्त पानी निकाल दीजिये.
एक गिलास में 4-5 वड़े डाल कर कांजी भर दीजिये, स्वादिष्ट कांजी वड़ा परोसिये और पीजिये
How to make mathri recipe
Ingredients:
2 cup Maida
1/4th cup fine (Sooji / Rava)
2 tsp Salt
1 tsp ajjwain
1/8th tsp Baking Powder
7 tblsp warm Water
4 tblsp Oil
Ghee / Oil for deep frying
Make Mathri
Mix the flour, salt ,ajjwain and baking powder in a bowl.
Add the oil and rub between your palms until it takes the form of breadcrumbs.
combine with water and and form a pliable but firm dough using this liquid.
Cover with the damp cloth and set aside for 30 minutes.
Divide the dough into small balls and roll out all the balls.
Heat the ghee / oil in a kadhai or deep-frying pan.
Fry the rolled mathris in a batch over moderate heat.
Do not allow the rounds to become brown, they should remain pale gold in color.
Remove and drain on paper towels.
Repeat the process for frying all mathris.
2 cup Maida
1/4th cup fine (Sooji / Rava)
2 tsp Salt
1 tsp ajjwain
1/8th tsp Baking Powder
7 tblsp warm Water
4 tblsp Oil
Ghee / Oil for deep frying
Make Mathri
Mix the flour, salt ,ajjwain and baking powder in a bowl.
Add the oil and rub between your palms until it takes the form of breadcrumbs.
combine with water and and form a pliable but firm dough using this liquid.
Cover with the damp cloth and set aside for 30 minutes.
Divide the dough into small balls and roll out all the balls.
Heat the ghee / oil in a kadhai or deep-frying pan.
Fry the rolled mathris in a batch over moderate heat.
Do not allow the rounds to become brown, they should remain pale gold in color.
Remove and drain on paper towels.
Repeat the process for frying all mathris.
Wednesday 24 June 2015
How to make tasty bread cutlet indian style
Ingredients:
2 boiled potatoes
1 green chili (finely chopped)
1 inch ginger piece (chopped)
2 tblsp boiled peas (optional)
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying
Remove the skin of the potato and mash it properly.
Heat 1 tsp of oil in a kadai/wok, add mustard seed and curry leaves. When mustard seeds start to splatter add mashed potatoes along with green chili, ginger, boiled peas, red chili powder, garam masla powder, dry mango powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.
When the mixture gets slightly cold start making small round balls it and keep them aside.
Now take water in the wide bowl and dip a single bread slice into it just enough, that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.
While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat and smooth out the edges.
Prepare the balls of the remianing bread slices and keep aside
Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry two bread cutlet at a time. Then on medium flame fry them till golden in color from all sides.
Take them out on the kitchen paper and sprinkle chat masala over it.
Serve hot with green chutney.
2 boiled potatoes
1 green chili (finely chopped)
1 inch ginger piece (chopped)
2 tblsp boiled peas (optional)
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying
cutlet method
Remove the skin of the potato and mash it properly.
Heat 1 tsp of oil in a kadai/wok, add mustard seed and curry leaves. When mustard seeds start to splatter add mashed potatoes along with green chili, ginger, boiled peas, red chili powder, garam masla powder, dry mango powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.
When the mixture gets slightly cold start making small round balls it and keep them aside.
Now take water in the wide bowl and dip a single bread slice into it just enough, that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.
While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat and smooth out the edges.
Prepare the balls of the remianing bread slices and keep aside
Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry two bread cutlet at a time. Then on medium flame fry them till golden in color from all sides.
Take them out on the kitchen paper and sprinkle chat masala over it.
Serve hot with green chutney.
How to make stuffed indian omellete paratha
Ingredients
For 4 Parathas:
Wheat flour(atta): 1 cup,
Fresh eggs: 4,
Fine chopped onion: ¼ cup,
Water: almost ½ cup,
Coriander,
Green chilly,
Salt,
Cooking Oil ( or Ghee)
Instructions
In a bowl take flour and add little salt to it.
Sprinkle little water at a time and knead a soft dough.
Cover and let the dough rest for 15 minutes.
After 15 minutes take out the dough and knead it once again.
Divide the dough in four parts.
Take one part and roll the dough to a ball.
Dip this ball in dry flour and make a oval shape.
Spread little oil and sprinkle some dry flour over this oval shape dough.
Squeeze the dough from the center and put one part on top of other.
Dip it in the dry flour and roll it to a disc.
In a separate bowl mix together one egg, chilly, coriander leaves chopped onions, salt.
Heat the pan at medium heat and cook the paratha from both sides using little oil.
As you see paratha split into layers, open one layer and put the egg mixture.
Cover it again with the layer of paratha.
Cover the paratha and cook it for 1 -2 minutes from both sides.
Serve this egg paratha with pickle
For 4 Parathas:
Wheat flour(atta): 1 cup,
Fresh eggs: 4,
Fine chopped onion: ¼ cup,
Water: almost ½ cup,
Coriander,
Green chilly,
Salt,
Cooking Oil ( or Ghee)
Instructions
In a bowl take flour and add little salt to it.
Sprinkle little water at a time and knead a soft dough.
Cover and let the dough rest for 15 minutes.
After 15 minutes take out the dough and knead it once again.
Divide the dough in four parts.
Take one part and roll the dough to a ball.
Dip this ball in dry flour and make a oval shape.
Spread little oil and sprinkle some dry flour over this oval shape dough.
Squeeze the dough from the center and put one part on top of other.
Dip it in the dry flour and roll it to a disc.
In a separate bowl mix together one egg, chilly, coriander leaves chopped onions, salt.
Heat the pan at medium heat and cook the paratha from both sides using little oil.
As you see paratha split into layers, open one layer and put the egg mixture.
Cover it again with the layer of paratha.
Cover the paratha and cook it for 1 -2 minutes from both sides.
Gently press with the spatula from both side to make sure paratha is all cooked from inside.
Serve this egg paratha with pickle
maharastrian and gujrati dish puran poli
Ingredients:
For Puran
1 cup split Chana Dal
1 cup Light Jaggery
Dash of Nutmeg powder
1/4 tsp Cardamom powder
1 cup Water
For Dough
1 cup Whole wheat flour
1/2 cup Maida / All Purpose Flour
1 tbsp Oil
Salt to taste
Method
How to make Puran?
1) Wash and soak chana dal in enough water for 4 hours.
2) Add chana dal in pressure cooker, add a cup of water and pressure cook until 4 whistles.
3) Mash boiled chana dal, add it in to pan, add jaggery in to it, mix well and cook till mixture becomes thick and starts to leave sides of pan.
4) Add cardamom powder, a dash of nutmeg, mix well. Now Puran is ready.
Puran poli Dough
1) Take maida, whole wheat flour in to a deep bowl, to that add salt, oil and mix well.
2) Add water little by little and start to knead the dough.
3) This dough has to be little loose and soft.
4) Cover and leave it to rest for 1 hour.
How to make Puran poli?
1) Again take just a tsp of oil and start to knead dough well.
2) Take small ball from dough and roll like puri.
3) Take small ball from Puran.
4) Stuff puran in to rolled puri, seal the edges and squeeze out excess dough from it.
5) Roll in circular direction like paratha.
6) Heat up pan on a medium heat, roast puranpoli from both the sides till it gets nice golden spots.
7) Once Puranpoli is about to done, apply ghee or butter.
How to make best gujrati methi thepla recipe
Ingredients
2 cups wheat flour
1 tbsp oil
2 tbsp curd
1/4 tsp turmeric powder
1 tsp chilli powder
salt to taste
wheat flour for rolling
oil for kneading and cooking
For Serving
mango pickle
Method
Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
Knead the dough well using a little oil. Cover and keep aside for 10 minutes.
Divide the dough into 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle using wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
Serve hot with mango pickle.
How to make sohan halwa - Indian recipe
Ingredients
1/2 kg sugar
1/2 kg cornflour or maida
1/4 kg almonds
100 gm pistachio
50 gm green cardamom
1/2 kg ghee
1 cup milk
2 liters water
1 tsp saffron
Method
Heat 1 liter water, add sugar and boil for 5 minutes.
Add 1 cup milk and boil for 5 minutes.
Strain it through a muslin bag or thin cloth.
Add the remaining water and sugar syrup.
Dissolve 1 tsp saffron in warm water and add.
Dissolve the cornflour in a little water. Add to the cornflour mixture and cook over low flame.
When cornflour becomes thick, add 1 tbsp ghee.
Continue adding ghee (1/2 kg) slowly during cooking to prevent it from sticking to the pan.
Stir it well. As ghee separates from the mixture, then it is ready.
Add almonds, pistachio & green cardamoms in it.
Grease a pan or tray with oil.
Spread halwa in it & press with a wooden spoon to flatten it.
Garnish it with almonds, pistachio and cardamoms.
As it cools down, cut it into pieces and serve.
ganpati favorite sweet modak recipe
Ingredients
For the filling:
1 cup grated coconut
1 cup grated jaggery
A pinch of nutmeg
A pinch of saffron
For the shell:
1 cup of water
2 tsp ghee
1 cup of rice flour
Method
For the fillling:
Heat a pan, add the grated coconut and jaggery.
Stir for about five minutes. Add the nutmeg and saffron, mix well.
Cook for another five minutes and keep aside.
For the modak:
In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
Cover the dish and cook till its half done.
Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.
Put a spoonful of the filling onto the dough and seal it.
Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.
Best and Tasty gajar ka halwa with condensed milk
Ingredients
1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1 litre-Milk
2 tbsp-Ghee
1 kg-Carrots Grated
25g-Kaju Chopped
25 g-pista chopped
How to make
Mix carrots and milk in a pan, bring to a boil. Cook on low flame, stirring occasionally, till milk dries up.
Add NESTLÉ MILKMAID Sweetened Condensed Milk and continue cooking on low flame, stirring occasionally, till it dries up.
Add the ghee and cook for another 10 minutes. Garnish with nuts and pista
Tuesday 23 June 2015
How to make balushahi
Ingredients
Refined flour (maida) 1 1/2 cups
Soda bicarbonate 1/4 teaspoon
Ghee 4 tablespoons
Yogurt whisked 6 tablespoons
Sugar 2 cups
Milk 2 tablespoons
Pistachios finely chopped 4-5
Method
Step 1 Sift together the flour and soda bicarbonate into a large bowl. Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs.
Step 2 Add the beaten yogurt and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for forty-five minutes.
Step 3 Divide the dough into twelve equal portions and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Keep the balls covered.
Step 4 Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat. If necessary, place a non-stick tawa below the kadai so that the ghee does not get too hot.
Step 5 Gradually the balushahi will start floating to the top. Turn gently and fry the other side till golden. The entire process may take around half an hour to forty-five minutes. Remove with a slotted spoon and drain on absorbent paper. Set aside to cool for forty-five minutes, or till they reach room temperature.
Step 6 Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.
Step 7 Remove the syrup from heat and soak the cooled balushahi in it for two hours.
Step 8 Gently remove the balushahi from the sugar syrup and place on a serving plate. Decorate with the pistachios. Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi. Makes 12 balushahi
Gujrat favorite dish basundi
Ingredients:
1 litre or 4 cups Milk
1/2 cup Sugar
1/2 tsp Cardamom powder
5 chopped Almond (Badam)
1 tblsp chopped pista
10 strands Saffron (kesar)
INSTRUCTION
Boil the milk in a heavy bottom kadai.
Now in 1 tblsp of warm milk add the saffron strands. Keep them aside for the flavours to release.
Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.
Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture occasionally. Remove from the fire.
Transfer to a serving bowl and add the cardamom powder. Mix thoroughly.
Serve hot or cold garnished with nuts and saffron strands.
1 litre or 4 cups Milk
1/2 cup Sugar
1/2 tsp Cardamom powder
5 chopped Almond (Badam)
1 tblsp chopped pista
10 strands Saffron (kesar)
INSTRUCTION
Boil the milk in a heavy bottom kadai.
Now in 1 tblsp of warm milk add the saffron strands. Keep them aside for the flavours to release.
Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.
Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture occasionally. Remove from the fire.
Transfer to a serving bowl and add the cardamom powder. Mix thoroughly.
Serve hot or cold garnished with nuts and saffron strands.
how to make milky and tasty rabri recipe
Ingredients
Full cream milk - 2 lts
Sugar - 1/4 cup
Cardamom powder - 1/2 tsp
Saffron - 7-8 strands (soaked in 2 tbsps of warm milk)
Pistachios
Almonds - 7-8, blanched and peeled
Kewra essence or Rose water - few drops
Method
Sliver the blanched almonds, chop the pistachios and set aside.
Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer. Every 3 to 4 mts, push the top layer of malai (top of milk) that forms on the top towards the sides of the vessel. Continue to do this till the milk is reduced to less than half of the original quantity.
Keep scraping the sides of the vessel and combine it with the thickening milk.
After almost 1 1/2 hours, the milk would have reduced considerably to a thick mass. Add sugar and half of the chopped nuts and mix. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity. Add cardamom powder, rose water and saffron and mix well.
Turn off flame and allow to come to room temperature. Remove to a serving bowl. Garnish with the remaining chopped nuts and saffron strands.
Ladle into serving bowls and serve warm. You can even chill the rabdi and serve it chilled.
healthy malai inside the puri with sweet taste (malai puri )
Ingredients:
Wheat Flour / Atta - 1 cup
khoya
Milk- 1 cup + more as needed
Cardamom Powder - 1 tsp
Fennel Powder / Saunf / Sombu - 1/4 tsp Powdered
Oil for shallow frying
Cashews - 2 tblspn toasted ( Use any nuts of your choice )
For Sugar Syrup:
Sugar - 1 cup
Water - 1 cup
Saffron - Few strands (Optional)
Method:
Take milk in a kadai and warm it up. Now add in khoya and mix well. .
Now add in wheat flour and mix well. Once everything is mixed, remove from heat and transfer it to a bowl.
Add in cardamom and fennel powder. Mix well. The batter should be like dosa batter. Let this batter sit for 10 to 15 mins.
Meanwhile make the sugar syrup. Take sugar and water in a kadai. Bring that to a boil. Boil it for 5 to 8 mins, so it turns sticky and little thick. Keep the syrup warm.
Now heat oil in a flat bottom frying pan. Take a small ladleful of batter and pour that in. The batter will spread itself into small thin pancakes.
Cook this mixture on medium heat till the sides turn golden. Now flip them over and cook for few more mins till it turns golden.
Once it is done. Drain them and drop them in the warm sugar syrup.
Let them stand in the syrup for a min. drain them and arrange them in a plate.
Now sprinkle some nuts and serve warm or at room temp.
How to make kaju katli its a popular sweet dish of india
INGREDIENTS
1 cup cashews/kaju
½ cup sugar or as required
5 tbsp water
1 tbsp ghee or coconut oil (optional)
1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron
powder the cashew in a grinder .
the cashews should be in powdered form and not become pasty.
on a low flame heat sugar and water in a non stick pan or kadai.
meanwhile grease a plate and keep aside or keep butter papers ready.
when all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
stir and keep on stirring the cashew mixture on a low flame.
the cashew mixture would start thickening.
cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
add the rose petals and ghee or oil to the cashew mixture.
when the heat in the mixture is hot enough to handle, then knead the cashew mixture.
flatten the dough and place it on a butter paper or on a greased plate
place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
remove the butter paper and let the rolled cashew dough cool.
when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
gently remove the kaju katli with a butter knife.
NOTES
1 cup cashews/kaju
½ cup sugar or as required
5 tbsp water
1 tbsp ghee or coconut oil (optional)
1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron
METHOD
powder the cashew in a grinder .
the cashews should be in powdered form and not become pasty.
on a low flame heat sugar and water in a non stick pan or kadai.
meanwhile grease a plate and keep aside or keep butter papers ready.
when all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
stir and keep on stirring the cashew mixture on a low flame.
the cashew mixture would start thickening.
cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
add the rose petals and ghee or oil to the cashew mixture.
when the heat in the mixture is hot enough to handle, then knead the cashew mixture.
flatten the dough and place it on a butter paper or on a greased plate
place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
remove the butter paper and let the rolled cashew dough cool.
when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
gently remove the kaju katli with a butter knife.
NOTES
Milkmade gulab gamun
Ingredients
100 gms firmly packed khoya
1 Tbsp refined flour or soojee
1/4 tsp baking soda
2 cups sugar
2 cups water
2 Tbsp milk - mixed with a little water
4 green cardamoms - slightly crushed
Ghee
Method
With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.
Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.
The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.
Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
Heat ghee in the kadahi till a piece of dough tossed in comes up at once.
Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).
Lift out bread and add as many jamuns as will fit in, without one touching the other.
Keeping the heat low, fry these till a golden brown all over.
Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.
Keep the gulab jamuns aside till the syrup is ready.
Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
Increase the heat once the sugar dissolves, and then bring mixture to a boil.
Add the milk and water mixture and continue boiling over high flame, without stirring.
Skim off any scum that collects on the sides of the pan.
Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it
for a few seconds.
Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve
or muslin cloth.
Add cardamom and bring syrup to a boil again.
Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour
before serving.
Bengal famous sweetdish rasgulla
आवश्यक सामग्री -
दूध - 1.5 लीटर (7.5 कप)
नीबू का रस या सिरका - 2 टेबल स्पून (2 नीबू का रस)
अरारोट - 2 छोटी चम्मच
चीनी - 800 ग्राम (4 कप)
विधि -
रसगुल्ला बनाने के लिये मुख्य सामग्री छैना है, जिसे हम ताजा छैना कह कर डेयरी से ला सकते हैं या दूध से हम इसे घर पर बना सकते हैं. यदि हमको छैना घर पर बनाना हैं तो सबसे पहले हम रसगुल्ले बनाने के लिये छैना बनायेगे.
छैना बनाने के लिये दूध को किसी भारी तले वाले बर्तन में निकाल कर गरम कीजिये. दूध में उबाल आने के बाद, दूध को गैस से उतार लीजिये, दूध को हल्का सा ठंडा होने दीजिये, दूध को ठंडा करने के लिये दूध में 1 कप पानी भी डाल सकते हैं. दूध में थोड़ा थोड़ा नीबू का रस डालते हुये चमचे से चलाइये, दूध जब पूरा फट जाय, दूध में छैना और पानी अलग दिखाई देने लगे तो नीबू का रस डालना बन्द कर दीजिये. छैना को कपड़े में छानिये और ऊपर से ठंडा पानी डाल दीजिये ताकि नीबू का स्वाद छैना में न रहे. कपड़े को चारों ओर से उठाकर हाथ से दबा कर अतिरिक्त पानी निकाल दीजिये. रसगुल्ला बनाने के लिये छैना तैयार है.
छैना को किसी थाली में निकाल लीजिये और 4-5 मिनिट छैना को मसल मसल कर चिकना कर लीजिये, अब छैना में अरारोट मिला कर फिर से छैना को 4-5 मिनिट अच्छी तरह मल मल कर चिकना करना है, छैना को इतना मथिये कि वह चिकना गुथे हुये आटे की तरह दिखाई देने लगे, रसगुल्ला बनाने के लिये छैना तैयार है.
छैने से थोड़ा थोड़ा छैना निकाल कर, एक इंच व्यास के छोटे छोटे गोले बना कर प्लेट में रख लीजिये. सारे रसगुल्ले के लिये गोले इसी तरह बना लीजिये और किसी गीले कपड़े से ढक कर रख दीजिये.
चाशनी बनाइये : चीनी और 2 कप पानी किसी चौड़े बर्तन में डाल कर गरम कीजिये, चाशनी में उबाल आने के बाद, छैने से बने गोले चाशनी में डाल दीजिये. बर्तन को ढक दीजिये, और छैना के गोलों को चैक करते हुये 20 मिनिट तक तेज आग पर उबलने दीजिये, 8-10 मिनिट बाद चाशनी गाढ़ी होने लगती है, चाशनी में 1- 1 चमचा करके पानी डालिये, ध्यान रहे कि चाशनी में हमेशा उबाल आता रहे, रसगुल्ला पकते समय 1 - 2 कप तक पानी डाल सकते हैं. रसगुल्ले फूल कर लगभग दुगने हो जाते हैं, रसगुल्ला पकने के बाद गैस बन्द कर दीजिये. रसगुल्ले चीनी के पानी में ही ठंडे होने दीजिये.
लीजिये छैना के रसगुल्ले तैयार हैं, रसगुल्ले अभी खाये जा सकते हैं, लेकिन 10-12 घंटे बाद रसगुल्ले अच्छे मीठे और बहुत ही स्वादिष्ट हो जायेंगे, इन्हैं ठंडा होने के बाद, फ्रिज में रख दीजिये, रसगुल्ले चाशनी में डूबे रखे रहने दें, चाशनी में डूबे रसगुल्ले फ्रिज में रखकर 15-20 दिन तक खाये जा सकते हैं. ठंडे स्वाडिष्ट रसगुल्ला (Bengali Rasgulla) परोसिये और खाइये.
delicious and tasty rasmalai with buttery milk
Ingredients
Milk 10 cups
White vinegar 8 teaspoons
Refined flour (maida) 1 tablespoon
Cornflour/ corn starch 1/2 teaspoon
Sugar 1.2 kilograms
Milk 2 tablespoons
Rabdi
Milk 10 cups
Sugar 6 tablespoons
Saffron (kesar) a few
Method
Step 1 For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.
Step 2 Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
Step 3 Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.
Step 4 Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.
Step 5 Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside.
How to make potato finger chips
Ingredients
4 to 5 big size potatoes
1 cup oil
1 tsp chaat masala
Method
Peal potatoes and cut them in shape of fingers.
Wipe the moisture in the pieces with a clean cloth.
Now deep fry them in oil.
Now spread the pieces in tissue paper
Now keep them in a plate and sprinkle chaat masaala on it.
Serve hot with salsa dip or any other chutney or sauce
4 to 5 big size potatoes
1 cup oil
1 tsp chaat masala
Method
Peal potatoes and cut them in shape of fingers.
Wipe the moisture in the pieces with a clean cloth.
Now deep fry them in oil.
Now spread the pieces in tissue paper
Now keep them in a plate and sprinkle chaat masaala on it.
Serve hot with salsa dip or any other chutney or sauce
chinese fried rice resturant style
Ingredients :
2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste
METHOD:
Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
Boil water, add rice and little salt.
Cook uncovered on low heat till rice is tender.
Take care not to overcook the rice. Each grain of rice should be separate.
When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.
Take care that vegetables are not overdone, they should be crisp.
Mix salt and pepper to taste.
Add the cooked rice and mix well. Now mix the soya sauce to it.
Cook the chinese fried rice for 2-3 minutes and serve hot.
2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste
METHOD:
Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
Boil water, add rice and little salt.
Cook uncovered on low heat till rice is tender.
Take care not to overcook the rice. Each grain of rice should be separate.
When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.
Take care that vegetables are not overdone, they should be crisp.
Mix salt and pepper to taste.
Add the cooked rice and mix well. Now mix the soya sauce to it.
Cook the chinese fried rice for 2-3 minutes and serve hot.
Easy and spicy dish paneer tikka
Ingredients
To Be Mixed Into A Marinade
1/2 tsp lemon juice
1/2 tsp chilli powder
1/2 tsp roasted and ground cumin seeds (jeera)
3/4 cup fresh curds (dahi)
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1 tsp black peppercorns (kalimirch) powder
1/2 tsp carom seeds (ajwain)
1 tsp fennel seeds (saunf) powder
3/4 tsp turmeric powder (haldi)
1/3 cup besan (bengal gram flour)
1 tsp oil
salt to taste
a few strands saffron (kesar) strands , dissolved in 1 tbsp milk
Other Ingredients
12 paneer (cottage cheese) cut into 50 mm. (2”) cubes
1 tbsp oil for cooking
1 tsp chaat masala
1 tbsp finely chopped coriander (dhania)
Method
Combine the paneer and marinade in a bowl, toss gently and keep aside to marinate for atleast ½ hour.
On a satay stick ,arrange 3 pieces of paneer. Repeat with the remaining ingredients to make 3 more stays.
Heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. Serve immediately sprinkled with chaat masala and coriander.
Monday 22 June 2015
Breakfast for children (vegetarian spring roll )
For The Pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt
For The Stuffing
1 tbsp oil
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste
Other Ingredients
schezuan sauce
Method
For the pancakes
Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.
When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
Repeat with the remaining batter to make 11 more pancakes.
For the stuffing
Heat the oil in a wok /kadhai on a high flame till it smokes.
Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.
Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.
Divide the stuffing into 12 equal portions and keep aside.
How to proceed
Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the pancake.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the pancake downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 11 more rolls.
How to make malai kofta in dinner otherwise in lunch
INGREDIENTS
for the kofta:
100 gms paneer/cottage cheese, grated
2 medium size potatoes, boiled, peeled and grated
¼ tsp red chili powder/lal mirch powder
1 tbsp cornflour
a pinch or ¼ tsp garam masala
¾ tbsp almond flour or ¾ tbsp milk powder or ¾ tbsp khoya/evaporated milk
salt as required
for the gravy/curry:
½ cup onion paste, about 2 medium to large onions, pureed
1 cup tomato puree, about 2 large tomatoes pureed
¼ cup cashew paste, 12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste
¼ tsp turmeric powder
¾ tsp red chili powder/lal mirch powder
1 inch ginger/adrak - 4-5 garlic cloves/lahsun - made in to a fine paste in a mortar-pestle
¼ tsp garam masala
2 cups water
1 tsp kasuri methi/dry fenugreek leaves
salt as required
sugar as required (optional)
oil for shallow or deep frying the koftas
whole spices/garam masala
1 bay leaf/tej patta
1 inch cinnamon/dal chini
1 or 2 black cardamom/badi elaichi
2-3 green cardamom/hari elaichi or choti elaichi
a pinch of mace/jayitri
2-3 cloves/laung
for garnish:
1 tbsp grated paneer
1 or 2 tbsp cream
a few chopped coriander leaves/dhania patta
INSTRUCTIONS
mix all the ingredients mentioned under kofta ingredient list except oil in a bowl.
make medium sized balls and fry the koftas in medium hot oil till golden.
keep aside.
remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
add all the whole spices and fry till the oil becomes fragrant.
first add the onion paste and brown it.
now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
add the tomato puree and saute for 2-3 minutes.
add the turmeric powder, red chili powder, garam masala powder and cashew paste.
stir and saute till the oil starts to leave the sides of the masala paste. add water and stir.
simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
towards the end add crushed kasuri methi leaves and salt.
you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
garnish the malai kofta with some cream, grated paneer and coriander leaves.
for the kofta:
100 gms paneer/cottage cheese, grated
2 medium size potatoes, boiled, peeled and grated
¼ tsp red chili powder/lal mirch powder
1 tbsp cornflour
a pinch or ¼ tsp garam masala
¾ tbsp almond flour or ¾ tbsp milk powder or ¾ tbsp khoya/evaporated milk
salt as required
for the gravy/curry:
½ cup onion paste, about 2 medium to large onions, pureed
1 cup tomato puree, about 2 large tomatoes pureed
¼ cup cashew paste, 12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste
¼ tsp turmeric powder
¾ tsp red chili powder/lal mirch powder
1 inch ginger/adrak - 4-5 garlic cloves/lahsun - made in to a fine paste in a mortar-pestle
¼ tsp garam masala
2 cups water
1 tsp kasuri methi/dry fenugreek leaves
salt as required
sugar as required (optional)
oil for shallow or deep frying the koftas
whole spices/garam masala
1 bay leaf/tej patta
1 inch cinnamon/dal chini
1 or 2 black cardamom/badi elaichi
2-3 green cardamom/hari elaichi or choti elaichi
a pinch of mace/jayitri
2-3 cloves/laung
for garnish:
1 tbsp grated paneer
1 or 2 tbsp cream
a few chopped coriander leaves/dhania patta
INSTRUCTIONS
mix all the ingredients mentioned under kofta ingredient list except oil in a bowl.
make medium sized balls and fry the koftas in medium hot oil till golden.
keep aside.
remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
add all the whole spices and fry till the oil becomes fragrant.
first add the onion paste and brown it.
now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
add the tomato puree and saute for 2-3 minutes.
add the turmeric powder, red chili powder, garam masala powder and cashew paste.
stir and saute till the oil starts to leave the sides of the masala paste. add water and stir.
simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
towards the end add crushed kasuri methi leaves and salt.
you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
garnish the malai kofta with some cream, grated paneer and coriander leaves.
butter masala paneer in resturant style
आवश्यक सामग्री -
पनीर - 250 ग्राम
टमाटर - 3 मीडियम आकार के
हरी मिर्च - 1-2
अदरक - 1 इंच टुकड़ा
क्रीम - आधा कप
मक्खन - 2 टेबल स्पून
हरा धनियां - 2 टेबल स्पून
लाल मिर्च पाउडर - 1/4 चम्मच
हल्दी पाउडर - 1/4 छोटी चम्मच
धनियां पाउडर - 1 छोटी चम्मच
कसूरी मेथी - 1 छोटी चम्मच
नमक - 3/4 छोटी चम्मच (स्वादानुसार)
गरम मसाला - 1/4 छोटी चम्मच
जीरा पाउडर - आधा छोटी चम्मच
विधि: -
टमाटर, हरी मिर्च और अदरक को धोकर सुखा लीजिये. टमाटर को बड़े टुकड़ों में काट कर जार में डालिये, हरी मिर्च के डंठल हटाकर बडे टुकड़ों में काटकर जार में डाल दिजिये, अदरक भी छील कर बड़े टुकड़े में काटकर जार में डाल दीजिये, और पीस कर बारीक पेस्ट बना लीजिये.
कढ़ाई गैस पर रखकर गरम कीजिये, कढ़ाई में 1 छोटी चम्मच बटर डालिये, बटर मेल्ट होने पर जीरा पाउडर, धनियां पाउडर, हल्दी पाउडर डालकर हल्का सा भून लीजिये. भुने मसाले में टमाटर, हरी मिर्च, अदरक का पेस्ट डालिये, लाल मिर्च पाउडर और कसूरी मैथी भी डाल दीजिये.
मसाले को तब तक भूनिये जब तक मसाले का बटर अलग होते न दिखाई देने लगे. भुने मसाले में क्रीम, गरम मसाला, थोड़ा सा हरा धनियां और नमक भी डाल दीजिये. ग्रेवी में आधा कप पानी डाल दीजिये और चलाते हुये तब तक पकाइये जब तक कि ग्रेवी में फिर से उबाल न आ जाय.
ग्रेवी में उबाल आने पर पनीर के टुकड़े डालकर मिक्स कर दीजिये, और सब्जी को ढककर के धीमी आग पर 3-4 मिनिट तक पकने दीजिये. 3-4 मिनट बाद सब्जी को खोलिये. बचा हुआ मक्खन भी सब्जी में डालकर मिला दीजिये.
How to make kadai paneer in resturant style
INGREDIENTS
250 gms paneer/cottage cheese, cubed
5-6 medium tomatoes/tamatar, chopped
1 or 2 green chilies/hari mirch, chopped
6-7 garlic/lahsun, crushed
1.5 inch ginger/adrak, half crushed and half julienned
2 green bell peppers/capsicum/shimla mirch, julienned
5-6 kashmiri red chilies
1.5 tbsp coriander seeds/dhania seeds, roasted
1.5 to 2 tsp crushed kasuri methi/dry fenugreek leaves
½ tsp garam masala powder
½ cup chopped coriander/cilantro leaves/dhania
2 tbsp
salt or black salt
INSTRUCTIONS
In a kadai heat 2 tbsp oil. add the crushed ginger and garlic. saute these till the raw smell disappears.
now add the chopped tomatoes. saute the tomatoes till they become soft
pound the coriander seeds and red chilies to a roughly fine powder.
after 8-10 minutes add the spice powder to the tomatoes.
saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
now add the capsicum julienne and chopped green chilies. and saute the capsicum for some 8-10 minutes.
add salt and garam masala powder. mix these with the rest of the masala.
lastly add kasuri methi, ginger julienne and coriander leaves. mix and saute for 2-3 minutes.
serve the kadai paneer, hot with rotis or naans
250 gms paneer/cottage cheese, cubed
5-6 medium tomatoes/tamatar, chopped
1 or 2 green chilies/hari mirch, chopped
6-7 garlic/lahsun, crushed
1.5 inch ginger/adrak, half crushed and half julienned
2 green bell peppers/capsicum/shimla mirch, julienned
5-6 kashmiri red chilies
1.5 tbsp coriander seeds/dhania seeds, roasted
1.5 to 2 tsp crushed kasuri methi/dry fenugreek leaves
½ tsp garam masala powder
½ cup chopped coriander/cilantro leaves/dhania
2 tbsp
salt or black salt
INSTRUCTIONS
In a kadai heat 2 tbsp oil. add the crushed ginger and garlic. saute these till the raw smell disappears.
now add the chopped tomatoes. saute the tomatoes till they become soft
pound the coriander seeds and red chilies to a roughly fine powder.
after 8-10 minutes add the spice powder to the tomatoes.
saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
now add the capsicum julienne and chopped green chilies. and saute the capsicum for some 8-10 minutes.
add salt and garam masala powder. mix these with the rest of the masala.
its time to add the paneer. cook the paneer for 2 to 3 minutes in the masala.
lastly add kasuri methi, ginger julienne and coriander leaves. mix and saute for 2-3 minutes.
serve the kadai paneer, hot with rotis or naans
greenish and spicy palak paneer
आवश्यक सामग्री -
पालक (Spinach) - 500 ग्राम
चीनी -आधा छोटी चम्मच (यदि आप चाहें)
पनीर - 300 ग्राम ( पनीर को 1″ के चौकोर टुकड़ों में काट लें )
रिफाइन्ड तेल - 2- 4 टेबिल स्पून
हींग - 1- 2 पिन्च
जीरा - आधा छोटी चम्मच
हल्दी पाउडर - 1/4 छोटी चम्मच
कसूरी मेंथी - 2 छोटी चम्मच ( यदि आप चाहें, डंडियाँ हटा कर प्रयोग करें )
टमाटर - 2- 3
हरी मिर्च - 2
अदरक - 1 इंच लम्बा टुकड़ा
बेसन - 2 छोटे चम्मच
क्रीम या मलाई - 2 टेबिल स्पून
लाल मिर्च - 1/4 छोटी चम्मच से कम (यदि आप चाहें)
नमक - स्वादानुसार (एक छोटी चम्मच)
गरम मसाला - एक चौथाई छोटी चम्मच
नीबू का रस - 2 छोटी चम्मच या एक छोटा सा नीबू (यदि आप चाहें)
विधि -
पालक की डंडियाँ तोड़ कर हटा दीजिये, पत्तों को अच्छी तरह 2 बार धो कर एक बर्तन में डालिये, चौथाई कप पानी और चीनी डाल दीजिये, ढक कर उबालने रख दीजिये, 5-6 मिनिट में पालक उबल जाता है. गैस बन्द कर दीजिये.
पनीर के चौकोर टुकड़े काट लीजिये. आप पनीर को तल कर या बिना तले दोनों तरीके से तरी में डाल सकती हैं (पनीर को तलने के लिये नान स्टिक तवा गरम कीजिये, थोड़ा सा तेल डालिये और पनीर के टुकड़े तवे पर डाल कर दोनों ओर हल्का ब्राउन होने तक तल लीजिये)
टमाटर को धोइये,टुकड़ों में काटिये. हरी मिर्च के डंठल तोड़िये,धोइये. अदरक को छीलिये, धोइये और 3-4 टूकड़े कर लीजिये. इन सबको मिक्सी से बारीक पीस लीजिये.
कढ़ाई में तेल डाल कर गरम कीजिये. गरम तेल में हींग और जीरा डाल दीजिये. जीरा भुनने के बाद, हल्दी पाउडर और कसूरी मैथी डालिये, अब बेसन डाल कर थोड़ा सा भूनिये, इस मसाले में टमाटर, अदरक, हरी मिर्च का पेस्ट डाल दीजिये और मसाले को 2 मिनिट भूनिये, क्रीम या मलाई डालिये और मसाले जब तक भूनिये तब तक मसाले के ऊपर तेल न तैरने लगे.
उबाले गये पालक को ठंडा होने के बाद मिक्सी से बारीक पीस लीजिये, पालक के पेस्ट को भुने हुये मसाले में मिला दीजिये. तरी में अपने अनुसार आपको जितनी गाड़ी या पतली रखनी है पानी और नमक डाल दीजिये, उबाल आने के बाद पनीर के टुकड़े डाल दीजिये, 2 - 3 मिनिट ढककर, धीमी आग पर पकाइये. गैस बन्द कर दीजिये. पालक पनीर की सब्जी तैयार है. पालक पनीर की सब्जी में गरम मसाला और नीबू का रस मिला दीजिये.
पालक पनीर की सब्जी को प्याले में निकालिये. एक छोटी चम्मच मलाई डाल कर सजाइये.
Sunday 21 June 2015
How to make khanda poha
INGREDIENTS :
1.5 cups poha - red or white beaten rice or flattened rice
1 large onion, finely chopped
¼ tsp turmeric powder
1 tsp mustard seeds
2 or 2.5 tbsp peanuts
10-12 curry leaves
1 green chilli,chopped
1 tsp sugar or as required
1 or 1.5 tbsp oil
salt as required
INSTRUCTIONS:
rinse the poha in water till they soften.
they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
now add sugar, salt and turmeric powder to the poha and gently mix.
dry roast the peanuts in a pan till they become crunchy.
heat oil in the same pan.
crackle the mustard seeds first
add curry leaves and green chilies.
saute for half a minute.
add the roasted peanuts and stir.
add the poha and stir.
cover and steam the poha for 2-3 minutes on a low flame.
when cooking check after 1 or 1.5 minutes and give a stir again.
switch off the fire and let the poha remain covered for 1-2 minutes.
remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.
1.5 cups poha - red or white beaten rice or flattened rice
1 large onion, finely chopped
¼ tsp turmeric powder
1 tsp mustard seeds
2 or 2.5 tbsp peanuts
10-12 curry leaves
1 green chilli,chopped
1 tsp sugar or as required
1 or 1.5 tbsp oil
salt as required
INSTRUCTIONS:
rinse the poha in water till they soften.
they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
now add sugar, salt and turmeric powder to the poha and gently mix.
dry roast the peanuts in a pan till they become crunchy.
heat oil in the same pan.
crackle the mustard seeds first
then add onions and saute them till they become translucent.
add curry leaves and green chilies.
saute for half a minute.
add the roasted peanuts and stir.
add the poha and stir.
cover and steam the poha for 2-3 minutes on a low flame.
when cooking check after 1 or 1.5 minutes and give a stir again.
switch off the fire and let the poha remain covered for 1-2 minutes.
remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.
shahi paneer in desi style
Ingredients
Paneer - 1 1/2 cups, soak in warm water for 15 mts Onion - 1, very large, blanched and pureed
Tomato - 1, large, blanced and pureed (optional)
Green chili-ginger paste - 2 tsps (2 green chilies+1/2" ginger piece)
Bay leaf - 1
Cinnamon stick - 1"
Black cardamom - 1
Cashew nuts - 8, soaked in 1/4 cup milk and ground to a paste
Turmeric Powder - 1/4 tsp (optional)
Malai or fresh cream - 2 tbsps
Yogurt - 1/4 cup, thick and beaten smooth
Kasuri methi - 1/2 tsp (optional)
Oil - 1 1/2 tbsps
Ghee - 1 1/2 tbsps
Coriander leaves - 3 tbsps, for garnish
Salt to taste
Dry roast for 2-3 mts and grind to a fine powder:
Coriander Seeds - 1 tsp
Green cardamoms - 3
Black peppercorns - 6
Clove - 1
Cinnamon stick - 1/2" piece
Blanch the onions and grind to make a paste. If using tomato, blanch it and grind to a paste. Set aside. (I have provided the link on how to blanch onions above)
Grind cashew nuts along with the milk to a smooth paste and set aside.
Heat oil and ghee in a heavy bottomed vessel. Once hot, add the bay leaf, cinnamon and black cardamom. Add the ground onion paste and saute for 6 mts.
Add ginger-green chili paste, turmeric powder and kasuri methi and saute for 4 mts. Add the tomato puree and cook for 6-7 mts.
Add the cashew nut paste, mix well and cook for a mt. Add the beaten curd and mix well. Add a cup of water and allow to simmer for 4 mts on low flame.
Add paneer cubes and mix gently. Simmer for 8-10 minutes and add the ground garam masala powder and mix. Finally add the fresh cream and mix. Turn off flame and allow the curry to rest for 15 mts.
Remove to a serving bowl. Garnish with fresh coriander leaves
Yogurt - 1/4 cup, thick and beaten smooth
Kasuri methi - 1/2 tsp (optional)
Oil - 1 1/2 tbsps
Ghee - 1 1/2 tbsps
Coriander leaves - 3 tbsps, for garnish
Salt to taste
Dry roast for 2-3 mts and grind to a fine powder:
Coriander Seeds - 1 tsp
Green cardamoms - 3
Black peppercorns - 6
Clove - 1
Cinnamon stick - 1/2" piece
Method
Grind cashew nuts along with the milk to a smooth paste and set aside.
Heat oil and ghee in a heavy bottomed vessel. Once hot, add the bay leaf, cinnamon and black cardamom. Add the ground onion paste and saute for 6 mts.
Add ginger-green chili paste, turmeric powder and kasuri methi and saute for 4 mts. Add the tomato puree and cook for 6-7 mts.
Add the cashew nut paste, mix well and cook for a mt. Add the beaten curd and mix well. Add a cup of water and allow to simmer for 4 mts on low flame.
Add paneer cubes and mix gently. Simmer for 8-10 minutes and add the ground garam masala powder and mix. Finally add the fresh cream and mix. Turn off flame and allow the curry to rest for 15 mts.
Remove to a serving bowl. Garnish with fresh coriander leaves
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