Spiceland Recipes

Low Fat Besan Ke Laddoo

2011-10-26T00:24:00.001+11:00

First of all HAPPY DIWALI to all of you.
After reading the title you must be thinking Besan ke Laddoo and that too low fat ?sounds unbelievable.. But it's true..Usually we make it using Ghee but I have usedOlive Oil instead of Ghee* and SugerFree to sweeten it. Here is the recipe how I made this Low Fat Besan Ke Laddoo On this Diwali :

Courtesy Masterchef Sanjeev Kapoor.
http://www.sanjeevkapoor.com/besan-ke-laddoo---cooking-with-olive-oil.aspx

Preparation Time : 5-10 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Gram flour (besan) 4 cups

Olive oil 1 cup

Green cardamom powder 1/2 teaspoon

Cashewnuts, coarsely ground 12-15

Almonds, coarsely ground 12-15

Powdered sugar 2 cup

METHOD
1.Sift besan through a fine sieve and set aside.
2.Heat olive oil in a kadai (wok) and add besan. Cook on low heat for ten to twelve minutes or till besan is well done and fragrant. Add green cardamom powder, cashewnuts and almonds. Mix thoroughly and remove from heat.
3.Let it cool for a while. Add powdered sugar and mix well.

4.Shape into walnut-sized round laddoos. Let them cool completely before storing in an airtight container.

I did some changes in this recipe...

1.While making this laddoos , the besan was coming out very sticky so I used my Mom's old trick and added 2 tablespoon of roasted semolina in it. After adding Semolina the texture of Besan was just perfect just like coarse Gram Flour.

2.Also I addd 2 tablespoon of Ghee to give the authentic Aroma.

3.Instead of Sugar I used 1 cup of sugerfree to reduce the calories.

I hope you liked this recipe as we can maintain our diet and enjoy the festival sweets at the same time.

Once again Happy Diwali and Happy Cooking... :)

Simple Vanilla Cake

2011-10-18T22:43:00.010+11:00

This cake I made for my Son Ryan...and surprisingly he ate it with great interest.Here is the recipe how I made this simple cake.
Ingredients:-

2 cups of Self Raising Flour
1 Cup of Sugar
3/4 cup of Margarine or Unsalted Butter
2 Eggs
1/2 a Cup of Milk
2 Teaspoons of Vanilla Essence

Vanilla Cake Recipe:-

Pre-heat over to 190 degrees celcius.
Place Cream sugar and butter in deep mixing bowl. Beat with an electric mixer for 4-5 minutes.
Cream sugar and butter together completely.
Add egg yolks and beat together completely.
Add flour and milk blend well until no lumps, then add vanilla. Blend together well.
Then add in egg whites that have been stiffly beaten.
Pour complete mixture into well oiled and floured pans.
Bake on 190 C for 25 to 30 minutes. Then remove and cool .

10. Cut the round edge by knife.

**For Icing**

3 cups of Icing sugar
1/2 cups unsalted butter
5 Tbsp milk
1 Teaspoons of Vanilla Essence
Pink Colour

Mix all ingredients together in a mixing bowl and beat well till desired consistency .
Spread over cake with the help of Icing Knife.

I have put a Rose Flower made up of sugar on the cake.Can get it in bakers shop.

Tiranga Kofta (Tricolour Kofta in white gravy)

2011-08-25T13:55:00.000+10:00

Tiranga Kofta is a very old recipe of my loving mom.She used to make such occasional recipes on special occasions like Independence Day or Republic Day.There are lot more such amazing recipes from my Mothers cookbook.Which I have not tried yet.And after coming to Australia I am missing Mom's recipes.So on this Independence day I decided to try Tiranga Kofta in spite of spending a very busy day organizing an event in support of Anna Hazare.I am happy to say that both the events (Support to Anna Hazare and Making Of Tiranga Kofta) were successful :)

Here is the Most Awaited Recipe Of Tiranga Kofta :-

Ingredients:-
ingredients I am mentioning are for making 4 Koftas which after cutting into two halves will become 8 koftas. Please vary ingredients as per your need.

(for Kofta)

2 Big sizes Carrots
250 Paneer
500 grams Spinach
4 Boiled Potatoes
1 cup Bread Crumbs
Gram Floor (optional)
Salt.
Oil to fry.

(for Gravy)

4 Big Size Onions
1 cup Cashew paste
2 Tbsp Ginger Garlic paste
1 Bay Leaf
4 Cloves
1 inch Cinnamon
1 Tbsp Kasoori Methi
1 Tbsp Saunf
1 Tbsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chili Powder
1 tsp Garam Masala
3 Cup Milk
1/2 Cup Cream(optional)
Salt
Oil.

Recipe For Tiranga Kofta :-

We need to make balls out of carrot (orange/saffron) ,paneer(White) and spinach (Green) Colour.The innermost kofta ball will be carrot,middle one will be paneer and the outermost layer will be spinach. We are using other ingredients i.e. bread crumbs,potatoes and gram floor for binding purpose.

While taking the quantities make sure that carrot balls are the smallest so will be required in least quantity,then paneer slightly more in quantity and spinach paste in large quantity.

Lets see how I made these tricolor balls.

Boil potatoes and carrots.Drain and peel off.
Steam the spinach in a little water for 2 minutes.Take out of heat.Let it cool.Then grind into fine paste.
Grate paneer,carrots and potatoes individually.(wipe of ur hand before using different colour ingredient.)
Take grated boiled carrots and mix 1/4th of potatoes. Mash well. Add little salt to taste.(if the carrots are not Dark Orange color can add a little orange color to it)
Make a firm dough out of this mixture and make small balls of diameter around 1 inch.
Similarly make firm dough of Paneer , 2/4th potatoes,and bread crumbs. Make balls bigger than carrot balls around 2.5 inch.
Flatten by pressing between palm and cover is around carrot balls. Can add little more Paneer dough to patch up the uncovered area.
Now for the outermost layer take th spinach paste and add remaining potatoes and make dough.It will be hardest to make dough out of spinach because of its watery texture. Slowly keep on adding bread crumbs and/or gram flour unless the mixture becomes thick enough to cover the paneer balls.
Now cover the Paneer layered ball with the spinach dough.
Take enough oil in a frying pan to fry these koftas.
Roll the kofta balls in gram flour and then deep fry until it becomes greenish golden in color.
Take out and let them cool.
After cooling cut the koftas by a sharp knife into two halves. Remember that cutting the koftas when they are warm may spoil its shape and texture.
Our Koftas are ready.Lets see the gravy recipe.

Recipe For Tiranga Kofta Gravy:-

Shallow fray onion , ginger garlic paste , bay leaf , cinnamon and cloves in 1 tbsp oil till onion becomes light golden in color.
After cooling grind it with all the spices except garam masala to form a fine paste.Can add a little water or milk while grinding.
Now take 2 tbsp oil in a pan and heat it.
Add the entire masala paste and stir till oil comes out of it.
Add milk and boil.
Add Garam Masala and let it boil again to form a semi thick gravy.
Finally add salt and cream and stir again.
Remove from heat. Gravy is ready to serve.

While serving first pour the gravy and then put the koftas. Enjoy with Naan,Fulka or Paratha.

Matar Paneer

2011-07-09T12:45:00.001+10:00

Today I had an awesome day with my friends.Been to Boronia Garden for a picnic cum potluck party and enjoyed Appam made by Swathi , Masala Biryani by Dipti , and soft soft chapatis by Kavita.Evryone liked my Matar Paner dish...and on their special request I m writing today's post...taking time from my extra busy life :)

Ingredients:

250 grams Paneer (cottage cheese)
200 grams Matar (Green Peas)
1 Big Onion
1/2 a Cup Tomato Puree
15 Cashews
1 Cup Full Cream Milk
Butter 1 Tbsp
Oil to fry and cook
Salt to taste.

Spices:-

1 Bay leaf
1/2 inch Cinnamon (dalchini)
4 Laung (Cloves)
1 tsp Red Chili Powder
1 tbsp Dhania Powder(coriander Powder)
1 tsp Jeera Powder(Cumin Powder)
2 tsp Ginger Garlic Paste
2 tsp Kasoori Methi
2 tsp Saunf
1 tsp Garam Masala

Matar Paneer Recipe :-

Fry the Paneer cubes to golden color.
Cut the onion into rough slices and Saute with bay leaf ,cinnamon and cloves in 1 tsp oil for 2-3 minutes.Rmove from heat and let it be cool.Then grind it with all the spices (except garam masala) metioned in the ingredients.
Grind tomatoes to fine puree or u can use ready made tomato puree.
Soak the cashews in little water and grind them to make fine paste.
Heat 1 tsp oil in cooking pan and add tomato puree and stir well unless oil starts to separate from the tomato puree.
Add onion masala paste.stir well for 3 minutes.
Add Cashew Paste and Milk.Stir.
Add Paneer and Matar.Stir well.
Add 1 cup of water and let it boil.
After it starts to boil add the garam masala and salt.Stir well.
Can add fresh cream to garnish.
Serve hot with fulka or naan.

Instant Dhokla

2011-06-06T11:52:00.001+10:00

Have you ever wondered about making Dhokla and that too very fast when you are expecting some unexpected guests.Well recently I had come across such situation.Then I remembered how my Mom used to make Instant Dhoklas at such situations.I really didn't know that it is so easy until I made it by myself.What I did is simply browsed some recipe sites and cleared my doubts by asking my Mom.Mom's Dhokla recipe is a traditional steaming method.I decided to try both The Tradional Steaming Dhokla and The Mocrowave Dhokla.And to know the taste difference I kept the batter same and cooked them seperately in Idali Cooker and in Microwave Bowl.Lets see how I did it.

Ingredients:

For Dhokla:-

1 Cup Besan(gram floor)
1 Cup Rava (semolina)
1 Cup Curd
1 Tsp Ginger (finely grated)
1 tsp Green Chillies (finely crushed)
1 tsp Coriender Leaves (finely chopped)
1 tbsp lemon juice
1 Tsp Oil
Sault to taste
1 tsp Sugar
1 tsp Soda or Eno (Fruit Salt)

For Ganishing :-

1/4 Cup Coriander leaves Chopped
6-7 Curry Leaves
4 green Chillies
Cumin Seeds
Mustard Seeds
Sugar Syrup(2 tbsp Sugar Dissolved in 1/2 a Cup water)
1 tsp Hing (Asafoetida)
4 tbsp Oil
Grated Coconut.

Recipe For Instant Dhokla :-

Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
Keep this batter aside for atleast 30 mins.
By that time grease the Idli pots or Dhokla pan or Baking Pot or simply any Metal pot with a little oil.
Boil some water in a big vessel.
Now stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
Immediately pour the batter in the greased pot and keep it in the vessel in which water is boiling.Cover with a lid.
Cook for 10-12 mins.
Remove from the cooker and let it cool for few minutes.

For Microwave Dhokla:-

Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
Keep this batter aside for atleast 30 mins.
Grease the microwave bowl.
Stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
Pour it immedietly in the bowl and microwave it for 2-2.5 minutes on high power.

Garnishing The Dhoklas:-

Heat the oil in a small pan or kadhai.
Add mustard seeds and cumis seeds.
When it start to crack add Hing and stir.
Add curry leaves and Green Chilies.
Let it splatter and add 1 tsp of salt.And remove from flame.
Pour the sugar syrup on the cool dhokla evenly by a small spoon.
Pour the seasoning on the Dhokla.
Garnish with coriander leaves and grated coconut.
Cut into desired size and shapes if cooked in baking tray.
Serve with Coriander Chutney or Tomato Sauce.

Tips While Making Dhokla:-

Add soda/Eno just before pouring into vessel or bowl,otherwise the Dhokla will not become spongy.
Let the Dhokla cool before mixing the sugar syrup,otherwise the Dhokla will become sticky and wet.
Sugar syrup is necessary for the Dhokla to make it soft from inside,otherwise it will become dry.

Mix Veg Paratha

2011-05-30T16:16:00.000+10:00

Stuffed Parathas one of the most popular dish among North Indians.I am a big fan of all kind of stuffed parathas specially made by my mom.She can make a number of types of stuffed paratha.One of my favorite one is Mix Veg Paratha or Shahi Paratha. It is combination of various different kind of parathas like carrot paratha,gobi paratha,aloo paratha,paneer paratha,peas paratha etc.I made it one weekend to finish all the vegetables left to clear my refrigerator.It was my first attempt to try Mix Veg Paratha.But it tasted so good that my husband named it "Shahi Paratha". Lets see the recipe of Shahi Paratha.


Mix Veg Paratha

Ingredients:-

Boiled Potatoes 3
Carrot 1
Cauliflower Grated 2/3rd cup
Green Peas 1/2 Cup
Onion finely cut 1/2 Cup
Paneer Grated 1/2 Cup
Kasoori Methi 2 Tbsp
Green Chilies 2 Finely Chopped
Coriander Leaves Finely chopped 1 Tbsp
Cumin Seeds
Mustard Seeds
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Red Chili powder 1 tsp
Garam Masala Powder 1tsp
Ginger Paste 1/2 tsp
Garlic Paste 1/2 tsp
Salt to taste
Oil 2 Tbsp

For Dough :-

3 Cups Whole Wheat Flour
Water to kneed
1 tsp Salt
2 tbsp Oil

Recipe For Mix Veg Paratha:-

How to make stuffing for mix veg paratha:-

Cauliflower

First of all add oil and salt in the flour and kneed to make a soft dough.
Cover with a damp cloth or lid and keep aside.
Boil the potatoes and carrot together.
Boil Green peas and Cauliflower separately.
Drain all the vegetables so that no water would be left inside.
After draining mash all the veges separately.
Now take oil in a pan and heat it.
Add cumin seeds and mustard seeds.when they start to make noise add green chili and ginger-garlic paste.Stir it for few seconds.
Add coriander powder,cumin powder and red chili powder and stir well.
Add vegetables now starting with cauliflower and carrot.Mix well.Saute it for 5 minutes.
Add potatoes and peas, stir well finally add garam masala,salt,paneer,kasoori methi and coriander leaves.Saute well.
Make sure that the mixer is not too loose to stuff.If u think that it is loose then can thicken it by adding gram floor.

How to make Mix Veg Paratha:-

Take lemon sized ball out of the dough and roll it with the help of roller.
And make orange sized roll. Put the Stuffing in this roll .
Pack well from all sides.Apply some dry flour from both sides and roll very softly.
Take care that the stuffing should not come out.And make paratha of medium size and thickness.
Heat the tawa.Grese with 2-3 drops of oil and place the paratha slowly.
Let it cook from one side and when bubble start appearing from upper side sprinkle few drops of oil.And turn it.
When both sides are cooked, put oil and spread it to both the surfaces.
Cook till paratha turns golden red.
Put 1 tsp butter on paratha and serve hot with chutneys or sause .

Tips While Making Stuffed Paratha:-

The dough should be very soft otherwise the stuffing will come out while rolling and the parathas will break.
Stuffing should not be very loose or wetotherwise it will come out of the dough while rolling.
Dough and Stuffing should be of equal consistency.
Can thicken the stuffing by adding little gram flour while sauting.
In mix veg parathas the wet vegetables like carrot and cauliflower should be cooked first.
Always cook on medium flame otherwise the parathas will become extra crunchy.

Instant Dhokla , Jhatpat Dhokla

2011-05-24T11:00:00.003+10:00

Ingredients:

For Dhokla:-

1 Cup Besan(gram floor)
1 Cup Rava (semolina)
1 Cup Curd
1 Tsp Ginger (finely grated)
1 tsp Green Chillies (finely crushed)
1 tsp Coriender Leaves (finely chopped)
1 tbsp lemon juice
1 Tsp Oil
Sault to taste
1 tsp Sugar
1 tsp Soda or Eno (Fruit Salt)

For Ganishing :-

1/4 Cup Coriander leaves Chopped
6-7 Curry Leaves
4 green Chillies
Cumin Seeds
Mustard Seeds
Sugar Syrup(2 tbsp Sugar Dissolved in 1/2 a Cup water)
1 tsp Hing (Asafoetida)
4 tbsp Oil
Grated Coconut.

Recipe For Instant Dhokla :-

Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
Keep this batter aside for atleast 30 mins.
By that time grease the Idli pots or Dhokla pan or Baking Pot or simply any Metal pot with a little oil.
Boil some water in a big vessel.
Now stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
Immediately pour the batter in the greased pot and keep it in the vessel in which water is boiling.Cover with a lid.
Cook for 10-12 mins.
Remove from the cooker and let it cool for few minutes.

For Microwave Dhokla:-

Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
Keep this batter aside for atleast 30 mins.
Grease the microwave bowl.
Stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
Pour it immedietly in the bowl and microwave it for 2-2.5 minutes on high power.

Garnishing The Dhoklas:-

Heat the oil in a small pan or kadhai.
Add mustard seeds and cumis seeds.
When it start to crack add Hing and stir.
Add curry leaves and Green Chilies.
Let it splatter and add 1 tsp of salt.And remove from flame.
Pour the sugar syrup on the cool dhokla evenly by a small spoon.
Pour the seasoning on the Dhokla.
Garnish with coriander leaves and grated coconut.
Cut into desired size and shapes if cooked in baking tray.
Serve with Coriander Chutney or Tomato Sauce.

Tips While Making Dhokla:-

Add soda/Eno just before pouring into vessel or bowl,otherwise the Dhokla will not become spongy.
Let the Dhokla cool before mixing the sugar syrup,otherwise the Dhokla will become sticky and wet.
Sugar syrup is necessary for the Dhokla to make it soft from inside,otherwise it will become dry.

Kalakand Rabdi

2011-05-12T09:18:00.000+10:00

Kalakand has always been my favorite sweet.But unfortunately we cant get them easily in Sydney.So I used to make it at home.But yesterday while making kalakand accidentally while increasing the quantity of half made Kalakand it became something else and believe me which was even more tasty than Kalakand.Here goes the recipe of Kalakand which became Rabdi.

Ingredients:-

Condensed or full cream milk - 6 cup
citric acit or lemon juice or alum
Almond Flakes
Cardamom powder - 2tsp
Sugar 1 cup

Boil 2 cups of whole milk and add 2 drops of lemon(citric acid) or Fitkari(alum) or vinegar.Stirr well.
When milk curdles kepp aside for 15 mins.
Mieanwhile Stir the rest 6 cups of milk in a nonstick pan. Make sure the milk should not burn.
Stirr till the quantity of milk reduces to half.Add 3 tb spoons of milk powder to increase the thickness.
Now take the curdled milk and drain the excess water with the help of thin cloth.
Add the curdled milk (paneer) to the boiling milk.Stirr well for 5 mins.
Add sugar and cardamom.Stir.
Remove from burner.
Garnish with almond flakes.
Kalakand Rabdi is ready to serve.It tastes best when served chilled.

2009-07-12T11:41:00.001+10:00

4fujizbtxh

Sevai ki Kheer

2009-07-06T22:04:00.003+10:00

Milk 1 liter,
Vermicelli 2 cup (Sevai),
Sugar 1 and 1/2 cup,
1 teaspoon Cardamom powder,
2-3 stick of saffron,
4-5 almonds,
5-6 pistachio,
9-10 raisins,
1 table spoon ghee.

Procedure To Make Sevai Ki Kheer:

1. Heat the ghee in a pan and rost Sevai into it. You can make sevai about 1" in length. Saute sevai in ghee till it becomes light brown (May take 4-5 minutes but dont let it burn)
2. Boil the milk and add sugar and cardamom powder while boiling. Add saffron , it gives nice color to the milk.
3. Add sevai to the boiling milk and stir it for 4-5 minutes. Add chopped cashews,almonds, pistachios and raisins into it.
4. Let it cool for sometime and server it.

Sarson Da Saag

2009-07-06T21:33:00.003+10:00

Ingredients:

2 bunches Mustard greens(sarson ka saag), cleaned & chopped

Asafoetida A pinch

1 no. Onion, small, minced

1"piece Ginger finely chopped

2 flakes Garlic finely chopped

1 tsp.Makai flour

1/2 tsp. Turmeric powder

1no. Tomato, large, blanched & diced

Chili powder To taste

Salt To taste

Procedure to make Sarson Da Saag:

1. Heat 6 tablespoons Ghee or butter in a pan , put in asafoetida, then add all the spices,mustard,tomato and salt.
2. Cover tightly and cook till tender.
3. Mash to a very fine paste.
4. Blend makai flour with 2 tablespoons water and put in.
5. Keep on stirring till the saag turns dry.
6. Heat 2 tablespoons ghee and toss in ginger, garlic and onion and fry till soft.
7. Mix in and serve hot.

Cauliflower Manchurian Or Gobi Machuri

2009-06-29T21:20:00.004+10:00

Ingredients:

Florets of Cauliflower,medium sized 16 nos.
Ajinomoto A pinch
Oil For deep frying
**For the batter **
Refined flour ½ cup
Cornflour ¼ cup
Chili powder (optional) ¼ tsp.
Salt To taste
Water A little
**For the sauce **
Oil 2 tbsps.
Finely chopped spring onion (optional) 2 tbsps.
Finely chopped Garlic 1 tbsp.
Finely chopped Ginger 1 tbsp.
Finely chopped green chilies 1 tbsp.
White pepper ¼ tsp.

Soya sauce 2 tbsps.
Sugar ¼ tsp.
Ajinomoto A pinch of
Cornflour mixed 1 tbsp.mixed with¼ cup water
Vegetable stock or water 1 cup
Salt To taste

Procedure To Make Cauliflower Manchurian :

1. Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.

2. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter.

3. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside.

4. Heat 2 table spoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for ½ minute.

5. Add the stock, pepper, Soya sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.

6. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

7. Add the fried cauliflowerets just before serving.

8. Garnish with spring onion tops.

Aate ka Sheera

2009-06-29T21:07:00.002+10:00

Ingredients
1 cup wheat flour
3 tbsp ghee
3/4 to 1 cup sugar or molasses (jaggery)
Elaichi/cardamom powder
chopped cashew and almonds

Procedure To Make Aate ka Sheera:

1.Add flour and roast on slow fire, stirring continuously
2.Side by side add to sugar 2 1/2 cups water and keep to boil
3.When the atta becomes a golden brown, add the boiling sweet water
4.Stir gently and continuously till excess water evaporates and the ghee separates.
5. Decorate with chopped nuts.

Namkeen Karele

2009-06-29T14:39:00.005+10:00

Ingredients:

250 grams maida
50 grams ajwain
1/2 tsp green colour
salt to taste
Oil to fry

Procedure to make Namkeen Karele:

1. Take maida in a mixing bowl.Add ajwain,salt and moyan(2 tbsp hot oil ).

2. Add green colour in water and kneed the maida with this green water to form a dough.

3. Take a small ball out of this dough and roll a small puri.

4. Cut it vertically but take care not to separate the cuttings.

5. Slowly twist the edges of the cutting and paste with the help of water.And form a roll.

6. Pate both the ends and fry in hot oil carefully.

7. Your Namkeen karele are ready to eat with hot beverages like tea.

Suji Ka Halwa Or Sheera (Semolina Pudding)

2009-06-29T13:41:00.005+10:00

Halwa or sheera is one of the most common sweet dish served in India.There are a number of verities of Halwa.But the most common is Rawa Halwa or Suji Ka Halwa or Sheera or Semolina Halwa.It is made up of Rava(semolina)or Suji(dalia) or rawa can be replaced with simple wheat flour which is also an another great recipe.Various flavours are made like mango,pineapple,saffron,cardamom,etc.

Ingredients:

1 cup suji (rawa/semolina)

¾ cup sugar

1.5 cup whole milk

1.5 cup water

3 tbsp ghee, butter or margarine

1 tsp cardamom (Elaichi)

2 tbsp raisin

2 tbsp cashew nuts

10 almonds

Procedure to make Rawa Halwa:
1. Heat ghee, butter or margarine in a non stick pan.

2. Add Semolina and heat for few minutes .

3. Keep stirring continuously so as not to burn until the semolina turns light brown in color

4. Add sugar and half of both raisin, and cashew. Heat few more minutes in low-medium heat.

5. Add warm water and milk. Add cardamom powder.Mix well and heat until you get desired consistency, reduce the heat to low, cover and let simmer for 4-5 minutes.

6. Cover and let cook for an additional 5 minutes.Garnish with remaining raisins cashews and almonds.Serve immediately and enjoy hot.

Instant Bhel

2009-06-23T09:17:00.003+10:00

Ingredients

Puffed Rice 10 cups
Onions 3 nos (finely chopped)
Tomato 1 no (finely chopped)
Coriander Leaves 1 cup (finely chopped)
Farsan 2 cups
Thin Sev(Barik Shev) 1 cup
Papdi or Puri (optional) 10 nos
Cumin Powder 1 tsp
Lemon juice 2 tbsp
Salt to taste
Green chillies 2-4 nos
Mint
Tamarind Chutney
Chaat Masala Powder

Procedure To Make Instant Bhel

1. Make fine paste of Green chilies with Mint.
2. Take puffed rice in a big bowl.Add 2 cups onion,tomatoes,some coriander farsan,cumin powder and papdi and mix well.
3. Add Green chutney and Tamarind Chutney
4. Mix again.
5. Finally add lemon juice and chaat masala before serving.
6. Garnish with remaining barik shev,chopped onions and coriander leaves while serving.

(farsan is mix of various kind of crunchy spicy snacks made up of gram flour)

Matar make ka Paratha

2009-06-19T18:56:00.002+10:00

Ingredients:

Maize flour /makke ka aata 2 cups

Boiled Matar/Greean peas mashed 1 cup

Green chilies finely chopped 2 nos

Water to kneed

Ghee or Butter

Salt to taste

How to make Matar make ka Paratha:

1. Mix all the ingredients except water and butter.

2. Mix in hot water to make dough.Kneed it to make not so soft dough.

3. Take lemon sized ball out of it and roll it with the help of dry maize flour.Take care not to break the paratha since it is very brittle.

4. Make thick and medium to small sized parathas.

5. Heat the tawa and place the paratha on it.(keep adjusting the flame , as this roti is little thick , you have to cook it well )

6. Once it is slighty cooked from one side turn it and then add some ghee or butter to shallow fry the paratha .

7. Once done from Both sides you can remove it gently .

8. Serve hot with sause or pickle.

Bread Pudding (Microwave)

2009-06-19T18:22:00.004+10:00

Ingredients:

3 Cups Soft Bread Cubes
2 Eggs, Slightly Beaten
2 Cups Of Milk
1/2 Cup Sugar
1 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1/2 Cup Raisins
1 Tablespoon Butter or Margarine
1 1/2 Quart Glass Casserole
Rotary Beater

How to Make Old-Fashioned Bread Pudding (Microwave)

1.Combine milk, eggs, sugar, cinnamon, vanilla and salt into a 1 1/2 quart glass casserole. Mix until you have a very thick cake-like batter

2. Beat with a rotary beater.

TIP: May beat with a fork if necessary. Just make sure ingredients are well blended.

3. Stir in bread cubes and raisins.

4. Dot with butter.

5. Put the casserole dish in the microwave and cook for 26 to 28 minutes at 1000 watts. Set power of microwave to SIMMER. If you do not have a SIMMER setting, then reduce your total power to 50%. Do NOT cover the casserole dish. The bread will rise in the dish as it rises so please do not be alarmed.

6. Let stand at least 5 minutes before serving. Cut into squares. Excellent when served with milk in a dish either hot or cold. Makes 4 to 6 servings.

Veg Corn Cutlets

2009-06-10T12:05:00.004+10:00

Ingredients:

Potatoes 2 NO (boiled and mashed)
Flower 100 Grams (boiled mashed)
Corn 1 cup (boiled)
Green Peas 1/2 cup (boiled)
Onion 1 Finely Chopped
Bread Crumbs 1 cup
Poha 1/2 cup

Green chili finely chopped 2 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
cumin powder 1 tsp
Salt to taste
Lemon Juice 1 tbsp

Oil to deep fry

Procedure to make Corn Cutlets

1.Take all the vegetables and mash them together.Mix Well.

2.Add all the spices along with bread crumbs and poha.

3.Heat Oil in kadhai or pan.

4.Make small balls out of this dough and press them between palms.

5.Wrap around bread crumbs.And deep fry in Hot oil.

6. Fry till golden brown and serve hot with sauce.

Carrot Rice

2009-06-08T20:40:00.004+10:00

Ingredients :

Basmati Rice 1 cup
water 2 cups
Carrots grated 2 Nos
Onions chopped lengthwise 1 NO
Bay Leaf 1 NO
Cloves 4 NO
mustard 1 tsp
bengal gram 1 tsp
Oil 1 tsp
Butter 1 tsp
Salt Acc to taste
Turmeric powder 1/2 tsp
Cilantro leaves fresh for garnish
Roasted Peanut Powder 1/4 Cup.
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Red chilli Powder 1 tsp or to taste
Garam Masala Powder 1 tsp.
Coconut Dry Grated or Powdered.
Lemon juice 4 tsp

Procedure To Make Carrot Rice :

1.Cook the Basmati Rice .Grate the Carrots

2. Heat a pan with oil and a little butter, add bay leaf,mustard,Cloves when it splutter add onion and fry till translucent .

3. Add turmeric powder ,chili powder & coriander powder , saute well.

4. Add grated carrots , fry till the carrots are cooked

5. Mix in Garam Masala,peanut powder and Coconut Powder.

6. Keep stirring frequently .

7. Add rice and fry in a low flame.

8. Add salt and lemon juice.

9. Carrot Rice is ready.

Chili Paneer

2009-06-04T18:29:00.007+10:00

Ingredients
Paneer 400 gms.
Green chilies 8-10 nos.
Soya Sauce 2 tbsps.
Maida 2 tbsps.
Cornflour powder 4 tbsps.
Ajinomoto 2 stocks
Spring onions 2 finely chopped
Garlic,finely chopped 1 tbsp.
Carrot 2 sliced
Bell pepper/Simla Mirch 1 sliced
Onion 1 cut into pieces
Oil To fry
Salt To taste

Procedure to make Chili Paneer
1.Cut the paneer according to your choice,

2.Make a batter of 2 tbsp corn flour with little water add salt to taste.Dip paneer pieces in cornflour paste and fry in hot oil and put the pieces on tissue paper, so as it absorbs the oil.

3. For the sauce, heat oil in a pan, add the spring onions and garlic pieces and fry
for sometime, then add the green chilies ,capsicum,carrots.

4. Pour soya sauce, pepper powder, ajinomoto, salt according to taste.

5. Add some water in the pan and once it starts boiling,

6. Make a paste with cornflour and little water add cornflour paste and
paneer pieces in the sauce and cook for a few minutes.

7. Remove from the fire and serve Chili Paneer hot with veg fried rice.

Vegetable Fried Rice

2009-06-01T11:49:00.006+10:00

Ingredients
Rice 2 cups
Oil 3 tbsp
Beans Finely Chopped 100 gms
Carrot Finely Chopped 2
Onion Sliced 1
Cabbage Finely Chopped 100 gms
Spring Onions Finely Chopped 2
Green Chilies cut lenghtwise 2-3
Ginger Chopped Finely 1 tsp
Garlic Finely Chopped 1 tsp
Soya Sauce 2 tbsp
Ajinomoto 1 pinch (optional)
Salt & pepper to taste

Procedure To Make veg Fried Rice:

1.Wash and soak the rice in enough water for 10-15 minutes and drain.

2.Cook rice either in microwave or cooker. Take care not to overcook the rice. Each grain of rice should be separate.

3. When rice is done, drain and add soom cold water and drain again using a large seive and set aside.

4. Keep the vegetables ready

Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.

5. Take care that vegetables are not overdone, they should be crisp.

6. Mix ajinomoto,salt and pepper to taste.

7. Add the cooked rice and mix well.

8. Now mix the soya sauce to it.

9. Cook the fried rice for 2-3 minutes.

10. garnish with Spring Onions and serve Hot.

Methi Matar Ka Saag

2009-06-01T11:29:00.003+10:00

Ingredients:

1 onion finely chopped
fresh fenugreek leaves (or kasuri methi) roughly chopped 2 cups
frozen peas or freshed peas 1 cup
plain yoghurt, beaten 1/2 cup
cumin seeds 1 tsp
coriander seeds 1 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
garam masala 1 tsp
light cooking oil 2tsp
salt, to taste

Procedure To Make Methi Matar ka Saag :

1.Heat oil in a pan.Saute cumin and coriander seeds in hot oil till they start to sizzle and pop. Add sliced onions and fry till tender.

2. Add in fenugreek leaves, and fry for a few minutes till they wilt.

3. Mix in salt and other spices, and then add peas.(boil the peas if fresh for 2 minutes in microwave)

4. Add youghurt and stir well for another minute or two, allowing to simmer for a few minutes.

5. serve warm with rotis.

Masala Khichadi

2009-06-01T11:04:00.006+10:00

Masala Khichadi or Mung ki Khichadi or Waranga is one of my favouriate rice dish especially when cooked by Mom.It looks very easy to cook but a small imablane in proportion can spoil the taste.So it took a long time to make the perfect masala khichadi for me.The name Waranga originated from a Village in Maharashtra ,which is famous for this masala khichadi where we ate this Khichadi for the first time.It is not only spicy and delicious but good for health and light to eat.

Ingredients
Rice 1 cups
Green moong dal 1 cups
Onion (large) 2 no.
Potatoes (small) 2 no.
Coconut (2" piece) 1 no.(optional)
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Cumin seeds 1 tsp.
Garam masala 1 tsp.
Garlic 6 cloves
Ginger 1 piece
Green chilies 5-6 nos.
Coriander leaves Finely Chopped
Ghee As requried
Oil As requried
Salt To taste

Procedure To Make Masala Khichadi

1. Wash and soak the dal and rice, chop onion and green chilies finely.
2. Mince the coriander leaves, ginger and garlic.
3. Peel the potatoes and cut into small cubes.
4. Grind the coconut piece to a fine paste.
5. Fry onions in a combination of 1 tablespoon ghee-1 tablespoon oil.
6. When the onions are light brown add the minced garlic, ginger and green chilies.
7. Then add the garam masala together with the ground coconut.
8. Fry for a while, put in the rice and dal and fry both till crisp.
9. Pour in warm water till it is about 2 inches above the level of the rice. If the water dries up, more warm water may be added.
10.Add potato cubes and salt.
11.When the water starts bubbling, lower the heat and simmer till rice and dal are cooked.
12.Sprinkle coriander leaves on top and 1tsp Ghee before serving.

Muli Ki Chutney

2009-06-01T10:49:00.005+10:00

Sweet and saur Side dish made up of Mooli(Raddish)

Ingredients

Muli 500 grams.
Green Chilis finely chopped 2 tbsp.
Coriander Leaves finely chopped 2 tbsp.
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Lemon Juice 2 tbsp
Red Chili Powder 1 tsp
Turmeric Powder 1tsp
Curry Leaves 2 nos
oil 1tbsp
Salt to taste
Sugar 1 tsp

Procedure to make Muli ki Chutney

1. Grate the muli and remove extra water by pressing between palms.

2. Add red chilli,turmeric powder.

3. Take 1 tbsp oil in small pan.Heat it and add cumin seeds mustard seeds.

4. When it starts crackering add green chili and curry leaves.And saute for 1 min.

5.Turn off the stove.And add turmeric powder in the oil.Saute again.

6. Pour this seasoning on muli.Mix well.

7. Finally add sugar,salt and lemon juice.

8. Chatapati muli ki chutney is ready.Serve it as a side dish.

Cabbage Recipe By Kainaz

2009-05-29T09:50:00.017+10:00

This is Beginneer's Recipe which can be used in main meal menu.Its not so simple but after seeing my loving friend Kainaz's Recipe on Facebook I decided to add it in Beginner's Recipe section in my Blog.It would be better to describe a beginner's recipe by a beginner only so I am writing this recipe in her own words.Slightly changes are needed which are written in bracket.But I really liked her efforts and the way she described it in such a simple way with the help of pictures.So here is delicious Cabbage Recipe by my Dear Friend Kainaz Saher..

1.CABBAGE KO KAAT KE TAYYAR RAHKO

2. THEN TAKE TWO MEASURES OF OIL AND SOME SALT

3. KEEP TOMATOES, GREEN PEAS, GREEN CHILLIES AND CHILLY GARLIC PASTE READY

4. ADD THE CHILLY GARLIC PASTE TO THE OIL

5. THEN ADD THE CABBAGE AND MIX IT WITH THE CHILLY GARLIC PASTE

6. ADD GREEN CHILLIES

7. ADD TOMATOES

8. AND THEN ADD GREEN PEAS

9. MIX ALL OF IT WELL.AND ADD TURMERIC POWDER.AGAIN MIX IT PROPERLY

10. THEN ADD VV LITTLE RED CHILLY POWDER

11. ADD MUSTARD SEEDS AND ZEERA
MIX IT UP AND KEEP IT ON SLOW FLAME FOR ANOTHER 15 MINS

(and here she did wrong where she was supposed to add the mustard seeds and jeera directly after heating the oil and let them splatter.then rest ingredients.)

12. YOUR CABBAGE IS READY :D

Bharwa Baigan (Stuffed Brinjal)

2009-05-27T20:02:00.015+10:00

Ingredients:

**For Brinjal Stuffing**

6 Baingan / Brinjal
4 tbsp Coriander Powder
1 tbsp Cumin Powder
1 Pinch Turmeric Powder
1 tsp Ginger Garlic Paste
1 tbsp Red Chili Powder
2 tbsp lemon juice
1 tsp Garam Masala
Salt to taste

** Spices:For Masala/Gravy **

2 Green chilies (finely chopped))
1 Onion (roughly chopped
1 tsp Dry Coconut (grated)
2 tsp Groundnut powder2 Cloves
4 Black pepper
1 inch Cinnamon stick(dalchini)
2 Bay leaves(Medium Sized)
2 tbsp aniseeds

2-5 Tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Salt To Taste

Coriander Leaver finely chopped to garnish

Procedure to make stuffed baigan:

1. Wash the baigan
and slit them lengthways without halving them.And soak them in salted water for few mins.

2.Take the stuffing material and mix well to make a stuffing.

3.Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.

4.In a pan with 1-2 tbsp of oil roast all tha masala ingredients (for gravy) till brown and then grind it into smooth paste and keep aside.

5.Heat the oil in a large frying-pan and fry the above paste for a minute(dont let it be brown)

,

6.Add the brinjal and cover the lid tightly.

7.Leave to cook turning occasionally until cooked for about 20-30 minutes or till it becomes tender(time varies according to the quality of Brinjal/Baigan).

8.Bhawa Baigan is ready.

9.If you like Bharwa Baigan with gravy add water according to your consistency.Let it boil and add 2 tsp Garam Masala.And let it boil agaon for 2-3 minutes.

10. Bharwa/Stuffed Baigan with curry is ready to serve with Roti or Rice.

Gajar Ka Halwa

2009-05-25T10:56:00.005+10:00

Ingredients:
Carrots 500 gms.
Milk 3 cups.
Ghee 2 tbsps.
Sugar 1 cup
Almonds 15-20.
Green cardamom powder 1 tsp.

Procedure To Make Gajar Ka Halwa :
1. Peel, wash and then grate carrots. Blanch the almonds, peel and slice.
2. Heat ghee in a thick bottomed pan. Add grated carrots, cook on a medium heat
for eight to ten minutes until carrots are soft.
3. Add milk and green cardamom powder. Bring it to a boil and then reduce heat.
4. Cook on a low heat until milk is almost reduced.
5. Add sugar, and cook until dry. Stir constantly.
6. Gajar halwa is relished hot as well as cold. Garnish with sliced almonds.
(TIP: To reduce cooking time, half of the milk quantity can be replaced with Khoya
(100gms).Or place in microwave for 15 mins)

Sprout Cutlets

2009-05-25T10:17:00.003+10:00

Ingredients:
any sprouts : 250gms
bread : 1/2 loaf
salt to taste
red chilli powder : 1/2 tsp
green chillies : 2
onion : 1 small
oil for frying
water : in a bowl
Procedure To Make Sprout Cutlets
1. Gently separate the sprouts with finger tips in a container.
2. Now cut green chillies, onion & mix these well with sprouts (chillies/chilli powder./onion/
salt)
3. Make bread crumb in a grinder.And mix with the sprouts.
4. Make small balls and press them with the help of palm.
5. Heat oil for frying in a karahi .
5. Now fry these but not in very hot oil, take out when Light brown. (Do not make & keep balls
for frying as they'll become soggy.)
5. Serve hot with chutney aur sause.

Methi Pulao

2009-05-22T21:19:00.004+10:00

Ingredients:
Methi(fenugreek leaves) 2 cups
Onions(sliced) 2 nos.
Green chilies(chopped) 2 nos.
Fresh corn kernels 1 ½ cup
Basmati rice 1 ¾ cups
Ginger 2 one inch
pieces
Yogurt ¾ cup
Bay leaves 2 nos.
Green cardamom 4 nos.
Cloves 4 nos.
Large cardomoms 3 nos.
Black peppercorn 8 nos.
Water 3 ¼ cups.
Oil 3 tbsp

Procedure
1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set
aside for 1/2 hour. Squeeze dry and wash again and set aside.
2.Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3.Boil the corn in water with lemon juice till tender. Drain and keep aside.
4.Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large
cardamon, cloves and black peppercorn. When they start to crackle, add onions
and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5
more minutes. Stir in yogurt and cook for 2-3 minutes.
5.Add cooked corn, and water and bring to boil. Add the drained rice, cover and
cook on slow heat for about 8-10 minutes or till rice is completely cooked.
6.Serve hot garnished with sliced tomatoes.

Bharwa Farey

2009-01-21T18:23:00.000+11:00

*****For Stuffing********
1 Cup Chana Dal
1/4 Cup Urad Dal
2 Green Chillis
Finely chopped Coriandr Powder
1 tsp jeera
1 Inch Ginger
1/4 tsp red chili powder
Salt to taste

*******For Farey******
1 Cup Wheat Flour
1/2 Rice Flour

Procedure
****Stuffing****
1. Soak both the Dals for 4 hrs.
2. Grind it with Green Chili,Coriander,Jeera and Ginger to form a fine paste.
3. Add red chili powder and salt to taste.

****Farey****
1. Mix rice and wheat flour and kneed with water and make a soft dough.
2. Roll it like big chapati.
3. Cut it with the help of small katori/bowl.
4. Fill the stuffing in it(don't close/paste the farey).

5. Take 2-3 litre water in a big vessel.Boil it.Put some oil(1tsp)and salt to taste(1 pinch).
6. Put the farey in boiling water and let it boil for 5-7 mins on medium flame
7. Take it out of water and drain on tissue paper.
8. Serve hot with Ghee.

Kadhai Paneer

2009-01-02T17:37:00.000+11:00

Ingredients
2 tsp Oil
2 Bayleaf
3 Red Chilli
Salt to taste
500 gm Paneer
1 tsp Chilli powder
1 tsp Garam Masala
1½ cup Onion, sliced
3/4 cup Tomato puree
2 tsp Coriander seeds
2 tsp Ginger-Garlic paste
1 Capsicum, cut into thin long strips

Procedure To make Kadhai Paneer:

1. Cut Paneer into small cubes and keep aside.
2. Heat oil in a wok (Karahi), add dry red chilli, coriander powder, bayleaf and then add sliced onion, sauté onion till golden brown in color, and crisp.
3. Add ginger-garlic Paste, stir.
4. Now tomato puree, cook for few minutes.
5. Add chilli powder, coriander powder and salt, mix well. Add water if required.
6. Add paneer and cook until coated with thick gravy.
7. Serve hot, garnished with lightly roasted crushed coriander seeds.

Matar Kachori

2008-12-15T01:37:00.000+11:00

Ingredients:
250grm green peas,
300grm maida,
1spoon Garlic and chili paste,
1tsp dalchinipowder,
1tsp besan,
coriander leaves.
oil for frying.

Pocedure To Make Matar Kachori:
1. Grind green peas along with salt , Garlic and chili.
2. Put little oil in pan and add matarpaste.

3. Then put one spoon besan and saute it for a while and add coriander and salt to taste.
4. Now make dough of maida.
make 12 portions roll it and put 1spoon of masala.Pack it and roll it with the help of fingers.
5. Heat the oil and fry brown.
6.Matar kachori is ready.Serve with curd or chuteny.

2008-11-28T19:54:00.000+11:00

Sweet Puri/Meethi Puri/Pua

Ingredients:
2 Cups Wheat Flour
1/4 Cup Ghee(for moyan)
1/2 Cup Sugar/Jagery
4-5 Cardemom (Fine Powder)
1 Cup Milk
Ghee to fry

Procedure To Make sweet Puri:
1. Take wheat. Mix all the ingredients.And kneed the dough.
2. Make small balls of the dough.And roll it like chapati.
3. Cut it into small puris.
4. Take enough ghee in frying pan.Heat it.And fry the puris.
5. Sweet Puris are ready.

Methi Ke Gatte

2008-11-28T01:43:00.000+11:00

Ingredients:
For Gatte
1 cup fenugreek leaves (methi) finely chopped
1 cup bengal gram flour (besan)
1 tsp coriander powder
1 tsp red chili powder
2 tbsp Oil
2 tbsp curd
salt to taste
2 - 3 pinch asafoetida(Hing)

For seasoning
3 1/2 tblsp Cooking Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida(Hing)

Method:

1. Mix everything methi, gram flour, asafoetida(Hing), red chilli powder, coriander powder and salt.
2. Mix in mustard oil and enough water to knead into a firm dough.
Divide into 3 equal parts and roll into cylinders.
3. Boil some water in a pot and mix in these cylinders for 15 - 20 minutes.
4. Drain, cool and cut into 1" long pieces.
5. Heat up oil.
6. Mix in asafoetida(Hing), mustard seeds and when the seeds crackle, mix in the gattes.
7. Saute
8. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
9. Stir to mix well.
10. Methi ke Gatte are ready.Serve with Chapatis or Rice.

Aloo Gobi Saag

2008-11-28T01:18:00.000+11:00

Ingredients:
2 Medium Size Potato
1 Medium size Cauliflower
1 Big Onion(Finely Chopped)
1 tsp Ginger Garlic Paste
1 tsp red Chilli powder
1/2 tsp Turmeric powder
A pinch of Hing
1 tsp Coriander Powder
1 tsp Garam Masala Powder
Coriander leaves to garnish
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tbsp oil

Procedure To Make Aloo Gobi ka saag:
1. Cut the Potato in cubes.
2. Seperate the florets from Cauliflower. Wash & drain.
3. Heat Oil in a Pan , add Cumin and mustard seeds and Hing.
4. Add Onions & fry till translucent.
5. Then add ginger, garlic Paste,Coriander Powder,red Chilli powder,Turmeric Powder stir, Mix in Potatoes ,(pour 1 cup water ) cover to cook.
6. When the Potatoes are half done , add the flowrets,& salt. Cover to Cook.Add water if required.
7. Open afer a few minutes,add Garam Masala Powder. Garnish with Coriender leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.

SPROUTED MOONG SALAD

2008-11-28T01:11:00.000+11:00

Ingredients:
1 cup Steamed Sprouted Moong
1 Onion chopped
1 Tomato chopped
1 cucumber Chopped
1 carrot Grated
salt to taste
Red chili powder to taste
11/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
Finely chopped coriander leaves
1/2 tsp. grounded sugar (optional)
1/2 tsp Chaat Masala
Preparation:
Wash and drain sprouts.
Add Onion, tomato and other ingredients.
Mix well.
Garnish with coriander.
Note: Other sprouted lentils can also be used in place of moong.

Tomato Puri

2008-11-27T01:05:00.000+11:00

Ingredients:
2 Big tomatoes
1 tsp Cumin seeds
2 Green Chillies
1/2 Inch Ginger(Grated)
1 tsp Coriander leaves
1 tsp Turmeric Powder
1 tsp Red Chili Powder
salt to taste
Wheat Flour

Procedure To Make Tomato Puri:
1. Take Tomato,cumin seeds,chillies,ginger,coriander,turmeric powder,red chili powder and salt.Grind together to form fine pourie.
2. Add some wheat flour in it, and kneed softly.Keep adding wheat flour to form a soft dough,like chapati.

3. Take a small ball of it and roll like chapati,Make small Puri of diameter approx. 3-4 inch.
4. Take Cooking Oil in a pan/kadhai.Heat it,and fry the puries till reddish brown in colour.
5. Tomato Puri is ready.Serve hot with Pickle or chutney.

Kadhi Pakora

2008-11-25T00:49:00.000+11:00

Ingredients For Pakora:
(Type I)
1 cup Besan (Gram Flour)
1/2 tsp chilli powder
1/2 tsp Turmeric Powder
Baking Soda 1 pinch.
1/2 tsp Cumin Powder
salt to taste.

(Type II)

1 Cup Gram FLour
1/4 Cup Onion Chopped
1/4 Cup Spinach Chopped
1/4 Cup Potato Chopped
1 Tsp or Ginger paste Ginger Chopped
1 Tsp Red Chili Powder
Salt To Taste.
1/2 Tsp Baking Powder

Procedure to Make Pakoras:
1. Mix all Pakora Ingredients in 1/2 of water.
2. Heat Oil in Kadhai/Pan. Take small amount of paste in hand & drop small balls of it.
3. Deep fry the mixture till golden brown.Drain .

(Make sure to make enough Pakoras as it very Yummy to eat as it is.)

Ingredients For Kadhi:
1 cup Curd
1 tbsp Besan(Gram Flour)
1/2 tsp chilli powder
1/4 tsp Hing
1/2 tsp Turmeric Powder
1/2 tsp Garlic Paste
Mustard seeds 1pinch of
Methi Dana (Fenugreek Seeds) 1 pinch of
Curry leaves 10
salt to taste

Procedure To Make Kadhi:
1. Beat Yogurt & Gram Flour thick without any lumps.Mix Chilli Powder,salt,Turmeric powder.
2. Heat Oil in pan , add mustard,methi dana,Curry leaves & Hing.
3. Add Yogurt mixture ,bring to boil and simmer for about 10-15 minutes.
4. Keep Stirring to prevent lumps.
5. Add Pakoras & again simmer for about 5 miuntes.
6. serve hot with Steamed rice.

Veg Samosa

2008-11-24T19:18:00.000+11:00

Ingredients:

For Dough:

2 cups Maida or all-purpose flour
2 tbsp hot oil
Salt to taste
Water

For filling:

2 potatoes
1 onion
½ cup peas
1 garlic (optional)
1 tsp cumin seeds
2 tsp finely chopped ginger
1 tsp turmeric powder
1 tsp mustard powder
5-6 chilies, finely cut
Spice powder (any garam masala)
Chopped coriander leaves
2 tbsp oil

Procedure

Making the dough:
1. Sieve the flour and make a well at its center. Add 2 tbsp hot oil into the well. 2. Then mix it well.
3. Add an adequate amount of water to prepare semi-hard dough and knead it well. Cover it and keep aside for about 15-20 minutes.
4. When you start to make a covering for samosa, knead the flour again.

Making the filling:

1. First cook potatoes and cut them into small pieces.
2. Add cumin seeds, mustard seeds and turmeric powder in heated oil in a pan. When they begin to pop up, add onions to the oil and fry them, until they become translucent.
3. Then add fresh peas, garlic, ginger, chili and spice powder. Fry it for a few minutes.
4. Then add cooked potatoes. Fry the mixture in a low heat, until it becomes semi-dry.
5. Then add chopped coriander leaves and remove it from the heat. Let it cool down completely.

Now we have to stuff the filling in the dough to make a samosa.

6. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness.
7. Cut it to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
8.Stuff it with about 1 tbsp of prepared filling and seal it firmly. In the same way, make samosas with all the dough.
9. Heat enough oil in a frying pan. Deep-fry the samosa over a medium heat, until it becomes crispy and golden brown. Server it hot along with tomato sauce or tamarind chutney.

(You can also add chopped cashews or raisins to the filling in order to give a rich flavor. If you want to avoid high calories by frying, then bake the samosa in a pre-heated oven.)

Gatte Ki Sabji

2008-11-18T01:48:00.000+11:00

Ingredients FOR GATTA :

Besan 200gm
red chilli powder 1/2tbs
haldi powder 1/2tbs
oil
salt to taste

Ingredients FOR GRAVY:

red chilli powder 1tbs
haldi powder 1/2tbs
hingh powder (pinch of)
dhania-jeera powder 1/2tbs
ghee 2tbs
jeera
curd 1 small bowl
salt & cilantro(fresh chopped dhania) to taste

Procedure to make Gatte ki Sabzi:
1. Take kadhai and pour in it 1lt. water,allow it to boil on slow flame.
2. Now, at the other side take besan,2 tbs oil,salt to taste,red chilli powder1/2tbs,haldi powder 1/2 tbs.
3. Now mix it well untill it become solid like chapati dough,by sqeezing it.
4. Make small pieces of dough into round,then make roll abt 5-6 inches.
5. Allow it to boil in the boiled water for 6-7 minute.
6. After boiling allow it to cool for 2 min.
7. Don't discard that gatta's boiled water,remain it at side in another cantainer.
8. now take knife & cut the rolls into small pices,abt 1-2 inches.
9. Now take kadhai and pour ghee in it.
10. After few seconds add jeera in it.
11. When jeera is compeleted add in it pinch of hingh powder,red chilli powder and haldi powder,then immediately add curd into it and allow it to heat for 1-2 min.
12. Add gatta.salt,dhania.jeera powder,remaining water to it.
13. Cook it for 4-5 min.
14. garnished it with fresh cilantro over it.
15. Your gatte ki sabji is ready to eat with garam Chapati & rise.

Masala Baigan

2008-11-18T01:37:00.001+11:00

Ingredients:

Small brinjals 5 nos. (cleaned and tops removed and sliced vertically into strips - say like finger chips)
Onion one large, finely chopped
Turmeric powder 1/4 tsp.
Chili powder 1/4 tsp.
Curry leaves 8 nos
cumin seed 1/2 tsp
Mustard seeds 1/2 tsp
Ginger Garlic Paste 2 tsp
Coriander leaves for garnish
Salt to taste
Oil for frying

Procedure to make Baingan Masala :

1. Heat oil in a kadai or pan and when hot add cumin seeds and musterd seeds and when they splutter, in goes the sliced onions.
2. When they are just about done, say a little browned, add in the powders ( turmeric + chili) and saut.
3. Now put in the sliced brinjals and toss around the masala adding salt to taste and close the pan and cook on slow flame.
4. Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous. Cook on slow flame till done. Garnish with coriander leaves.
5. Serve with hot rice or puris or chappatis.

Rajgira Halwa

2008-11-17T03:37:00.000+11:00

Ingredients:
1 cup Rajgira Flour
1 tbsp Ghee
3/4th Cup Sugar
Cashew and Almonds to garnish
1 1/2 Cup Hot Water

Procedure to make Rajgira Halwa:
1. Take Ghee in a non stick pan.Heat it and add Rajgira flour.
2. Roast it until it becomes brown in colour.
3. Add hot water and stir it.
4. Add Sugar and mix well.Stir it for 2 min on medium flame.
5. Stir till halwa starts loosing Ghee from it.
6. Rajgira Halwa is ready.Garnish it with Almonds and Cashew.

Sabudana Vada

2008-11-16T21:47:00.000+11:00

Ingredients:
1 cup Sabudana
1 cup coarsely ground roasted penuts
1/2 cup Rajgeera Flour
1/2 cup boiled and mashed potato
1/2 tsp red chilly powder
1/2 tsp cumin powder
2 green chillies (finely chopped)
salt to taste

Procedure To Make Sabudana Vada:
1.Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana.
2. Leave it like this for at least 4-5 hours.(The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy.)
3. Drain out any excess water, if remaining.
4. Add boiled mashed potatoes,green chillies,red chilly,cumin powder,Rajgeera flour and penut powder.Mix well.
5. Make the paste into equal-sized balls and flatten slightly to form patties.
6. Heat oil in a wide, flat pan and shallow fry the patties till golden.
7. Drain on paper towels and serve with seasoned curd.

Sabudana Khichdi

2008-11-16T21:18:00.000+11:00

Ingredients:
2 cups sabudana/sago
2-2 1/2 cups water - for soaking the sabudana
1 cup roasted peanut(coarsely ground into fine powder)
1 medium potato - boiled and chopped
10-12 roasted peanuts
3 tbsp ghee or cooking oil
1 tsp cumin seeds
2 green chillies - finely chopped
6-7 curry leaves - whole
1 tsp sugar (adjust per taste)
salt and lemon juice - to taste
chopped coriander leaves to garnish

Procedure To Make Sabudana Khichdi
1. Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana.
2. Leave it like this for at least 4-5 hours.(The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy.)
3. Drain out any excess water, if remaining.
4. Chop your boiled potatoes into small cubes.
5. Take a non-stick pan and add the ghee to it. When it's a bit hot, add the cumin seeds, chopped green chillies and curry leaves and roasted peanuts.
6. Cook the potatoes for about 2 mins, then add the soaked sabudana to the pan. Add the coarsely ground peanut powder, salt, sugar and lemon juice and mix well, but gently. Cook the sabudana on medium-flame and stir gently to prevent clumping together. Once everything is mixed, and the sabudana khichdi gets a light-brown color, adjust for seasoning to your taste. Then remove from flame and set aside.
7.Garnish with the coriander leaves and serve the hot Sabudana(Sago) Khichdi with curd or lemon.

Daal Baati

2008-11-14T02:20:00.000+11:00

Ingredients For Bati:
Wheat Flour 3 Cups
Baking soda 1/4 tsp
Vanaspati Ghee 3 tbsp
Sault to taste
Ajwain 1 tsp
Water to kneed

Procedure For Baati:
1. Take the flour add all the ingredients and make dough.Keep aside for 15 mins.
2. Prepare small balls out of this dough.
3. Roast these batis in Gas Tandoor.Turn occasionally.Cook till Baaties become golden in colour.
4. Pour Ghee on Baati.
5. Baati is ready.

Ingredients for daal:
1 cup Tooar daal
1 tbsp Chana daal
8 Garlic flakes
8 Curry leaves
2 Green Chillies
1 tsp garam masala
1 tsp Turmeric Powder
1 tsp Red Chilly powder
1 pinch of Cumin seeds
1 pinch of Mustard seeds
1 Toamto chopped
2 tsp Turmerind paste diluted in water
Jaggery or Sugar to sweeten the taste
Salt to taste.

Procedure for Daal:-
1. Cook Toor dal.
2. Take some oil in a pan.Heat it and add cumin seeds and mustered seeds.
3. Add green chillies, curry leaves,garlic, red chilli powder,turmeric powder, garam masala and tomatoes.
4. Stir it well.
5. Add boiled toor dal and pour 4 cups of water.
6. Allow it to boil for 10 minutes.
7. Dal is ready.
8. Serve Daal bati with ghee.

Kaafe

2008-10-05T04:25:00.000+11:00

Ingredients:-
1 Big Eggplant (aubergine) cut into thin slices
1 Cup rice flour
1/2 tsp jeera/Cumin powder
1tsp Red chilly powder
1/2 tsp Salt

Procedure:-

1. Rub salt on the eggplant slices at both sides and keep aside for 10 mins.(Eggplant slices will become watery).
2. Mix rice powder,jeera powder,chilly powder and salt.
3. Heat a pan and grease it with veg oil.
4. Take the Eggplant slices and dip in Rice flour, so that the four sticks to the slices.
5. Put 4-5 dipped slices on the frying pan and cover it.Turn the slices after 5 mins and cover with lid and keep it for 5 mins.
6. Hot kaafes are ready.Serve hot with ketchup.

Vada Paav

2008-10-01T20:34:00.001+10:00

Ingredients
8-10 potatoes boiled, peeled and mashed
2 tsps garlic paste
1 tsp ginger paste
3 green chillies
1/2 tsp tumeric powder
1/2 tsp black mustard seeds
6-7 curry leaves
Salt to taste
2 cups bengal gram flour
Vegetable/ canola/ sunflower cooking oil for deep frying
6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney)

Procedure:

1.Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside.

2.Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor.

3.Mix this paste with the mashed potatoes. Season with salt.

4.Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering.

5.Add this to the potato and mix well.

6.Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms.

7.Heat the oil for deep frying on a medium flame.
When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

8.Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.

Bread Rolls

2008-09-28T23:15:00.000+10:00

Ingredients

10 Bread Slices

5 Potatoes (Boiled Mashed)

2 Green Chillies

5 Curry leaves

1 tsp musterd seeds

1 tsp jeera

1 tsp oil

1 tsp turmeric powder

1 cup milk or water

Procedure

1. Heat 1 tsp oil in a pan add musterd seeds and jeera.Add finely chopped green chillies and curry leaves , stir for 10 seconds.And add turmeric powder and red chilly powder.Mix well.Remove from heat.

2. Mix the above mixture with boiled mashed potatoes.Add salt according to taste.

3. Make lemon sized balls

4. Remove bread edges.

5. Take some milk or water in a bowl and dip a bread slice for few seconds.

6. Squeeze the water from the bread by pressing between palms gently.

7. Place a potato mixture ball over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.

8. Repeat the same process for making more rolls.

9. Heat oil in a kadhai and deep fry on medium flame till golden brown.

10. Serve bread rolls hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Bread Pattice

2008-09-27T19:59:00.000+10:00

Ingredients
10 bread slices (edges removed)
4 Boiled Potatoes
2 Green chillies
1 tsp Musterd seeds
1 tsp jeera
1 tsp oil
1 cup Besan
1 tsp turmeric powder
1 tsp jeera powder
1 tsp chilly powder
1 tsp Dhania powder
1 Pinch Soda
salt to taste

Method
1. Take besan flour , add salt,chilly powder,jeera powder,dhania powder and turmeric powder.Mix well.
2. Add some water to form smooth batter.Keep aside.
3. Heat 1 tsp oil in a pan add musterd seeds and jeera.Add finely chopped green chillies and curry leaves , stir for 10 seconds.And add turmeric powder and red chilly powder.Mix well.Remove from heat.
4. Mix the above mixture with boiled mashed potatoes.Add salt according to taste.
5. Cut the bread slices diagonally to make triangular pieces.

6. Apply the potato mix on one bread slice cover with another bread slice.
7. Gently press the edges of breads.Can apply few drops of water to close the bread edges.
8. Mix a pinch of soda in the beasn batter.
9. Heat oil is frying pan.
10. Dip this bread in this batter and deep fry till a crisp golden crust is formed on both the sides of the pattice.
11. Remove them on a Kitchen paper or a tissue paper.

12. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Oatmeal - Tomato Omelette

2008-09-27T01:55:00.000+10:00

Ingredients
1cup oat
1 cup water
1 onion(finely chopped)
1 tomato(finely chopped)
1 green chilly(finely chopped)
1 tsp ginger-garlic paste
1 pinch hing
1 pinch turmeric powder
1 tsp red chilly powder
oil
salt to taste

Procedure

1. Mix all the ingredients.
2. Heat the pan.
3. Put 1 tsp oil
4. Pud the above batter like dosa and spread it slowly.
5. Sprinkle some drops of oil on the upper surface to.
6. Let it cook for 2-3 mins on medium heat.
7. Turn it and let it cook from other side.
8. Serve hot with tomato ketchup or pickle

Dahi Bhindi

2008-09-25T23:26:00.000+10:00

Ingredients:

450 gms Okra
2 tbsp Oil
1 tbsp Low Fat Yogurt
¼ tsp Turmeric Powder
1 Medium Onion, sliced
2 tsp Desicated Coconut
1 tbsp Chopped Coriander
2 Medium Tomatoes, sliced
3 Medium Green Chillies, chopped
Salt according to Taste

Method:
Wash, top and tail the okra, cut into 1 cm/ ½ in pieces and set aside.
Heat the oil in a medium frying pan, add the onion seeds, green chillies and onion and fry for about 5 minutes until the onion has turned golden brown.
Lower the heat and add the turmeric, desicated coconut and salt and fry for about 1 minute.
Never add the okra, turn the heat to medium-high and quickly stir-fry for a few minutes until lightly golden.
Add the yogurt, tomatoes and finally the fresh coriander. Cook for a further 2 minutes.
Transfer into a serving dish and serve immediately

Sambhar Vada

2008-09-24T22:56:00.000+10:00

Ingredients

Urad Dal 250 gm
A pinch Soda-bi-carb
Salt To taste
Oil for deep frying

Procedure

1. Soak dal overnight. Drain off the water.
2. Grind it in grinder without using water.
3. Heat oil in karahi. By the time the oil gets heated, beat the paste with the help of very little water till it becomes fluffy.
4. Add salt and soda-bi-carb.
5. Wet your palm, spread 1 tbsp of the paste on it, make a hole in the center and give the desired shape.

6. Carefully remove it from your palm and fry to a golden brown color.

7. Serve hot with Sambar and Chutney.

Shahi Bread With Custerd Milk

2008-09-24T22:37:00.000+10:00

Ingredients
5 Bread Slices
1 Cup Sugar
1 Cup Water
2 drops rose icence or 1 tsp Cardamom powder
2 Cup Milk
2 tsp Custerd Powder
Ghee to fry

Procedure

1. Cut the bread slices diagonally into triangular pieces.
2. Deep fry in ghee untill it becomes brown in colour.
3. Drain on kitchen towel.
4. Make Chashni of 1 cup sugar into water and add rose icence or cardamom powder for aroma.
5. Mix custerd powder in 2 tbsp milk.
6. Boil rest of the milk and add this paste in it stirr well.Add sugar if like sweeter taste.Refrigerate it.
7. Deep the fried bread slices in the chashni and keep aside.

8. Pour custerd milk on Shaahi bread while serving.

Palak Paneer

2008-09-24T00:47:00.001+10:00

Ingredients

4 cups Palak
1 cup water
salt
1 cup Paneer(cubes)
2 tsps jeera
3 sticks cinnamon
2 tbsp butter
1 big onion (sliced)
1/4 cup milk
2 tsps garlic(finely chopped)

Procedure

Wash palak, put it in a pot,add salt and water, boil until just soft. Keep aside.
Heat 1 tbsp butter in a another pot, add jeera, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
Add milk, and cook again for 10 mins till thick.
Serve with jeera rice or parathas.

Contributed by Neeta R. Pathak,Mumbai.

Patodi or Rasaaje

2008-09-23T23:32:00.001+10:00

1 cup besan
1 tsp chilli powder
1 tsp turmeric powder
salt to taste
water

How to make Patodi

1.Take besan and add chily,salt and tumeric powder.Mix well.

2.Add water and blend to make smooth batter.

3.Place in a shallow metal pan and steam it for 15 minutes in a large vessel.(same like Dhokla).

4.After 15 mins let it cool for a while and
cut it into rectangur pieces.
5.Patodis are ready.

Ingredients For Gravy
2 big onions
10 garlic pieces
2 tbsp grated dry coconut
2 tbsp GARLIC ONION MASALA(optional)
2 tsp red chilly powder
3 tsp ginger garlic paste
2 tsp GODA MASALA.
1 tsp musterd seeds
1 tsp jeera
5 tsp oil
2 tbsp curd
How to make Patodi Gravy

1.Take 1 tsp oil in a pan add onions and garlic(roughly cut into vertical pieces).
2.stirr well till become golden in color.
3.Remove from stove.
4.Take grated coconut in a pan and stir untill it becomes golden brown.
5.Blend Onion,Garlic and Coconut together to make a smooth paste.
6.Take 3 tsp oil in a pan.Put musterd seeds and jeera.
7.Add the ginger-onion paste stir well.
8.Add ginger garlic paste ,Goda Masala and red chilly powder or GARLIC ONION MASALA.
9. Mix well.And stir untill it starts leaveing oil.
10. Put 1 glass of water and salt to taste.Cover with a lid let it boil.
11. Remove the lid after 5 mins add 2 tbsp curd.And cover the lid to boil again.
12. Remove after 15 mins.The gravy should be thin enough.
13. Add the patodis in it and heat before serving.

14. Serve with chapatis.

GODA MASALA.

Goda Masala recipe

Ingredients:
5 Cardamom (Elaichi)
1/2 inch stick Cinnamon (Tuj/Dalchini)
5 Cloves (Lavang)
2 Bay Leaf (Tej Patta)
1 tsp Oil
2 tsp White Sesame seeds (Til)
2 tsp Coriander seeds (Dhania)
4 tsp flaked Coconut (Nariyal)
10 Black Pepper corns (Kalimirchi)
5 Cassia Buds
How to make goda masala:
Remove the cardamom seeds from their husks.
Saute the cinnamon, cloves, cardamom and bay leaves in the oil until the cloves swell.Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown.
Cool and grind with sautÃ©ed spices until fine.
Store in an air tight container.

Raj Kachori

2008-09-20T01:32:00.000+10:00

Ingredients:

• 2 Cups rava
• 2 tbsp Maida
• 4 Potatoes
• 1 Cup curd
• 1/2 Cup soaked chana
• 10 Papadi
• 1 tsp Roasted cumin powder
• 1 tsp Red chilli powder
• 5 tbsps Tamarind chutney
• 1/2 Cup sev

How to make Raj Kachori:
• Boil potatoes and cut it into cubes.
• Boil the soaked channa
• Mix rava, maida, salt and red chilli powder well.
• Prepare dough.
• Roll out into rotis of equal size.
• Deep fry it.
• Make a hole in the centre fried kachoris.
• Fill with cubed potatoes, chana, papdi and curd.
• Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney.
• Put sev on it.
• Raj Kachori is ready.

Dal - Bafle

2008-09-20T00:27:00.000+10:00

Ingredients For Bafle:-
Wheat flour,
metha soda,
cumin,
Azwain,
oil,
ghee,
salt to taste.

Procedure :- Take wheat flour and add salt to taste, cumin, zawain, metha soda, and oil and mix well. Then prepare dough and roll it in a form of very thick chapati.Apply some oil on it with fingers and roll it.Make cutlet sized balls out of the dough. Heat water in vessel, and put these balls in the water. When all the balls are boiled, drain the water and cut the balls in triagular pieces.

Heat oil in a frying pan, and fry the balls until they turn golden brown. Then remove them, and bafle are ready.

Ingredients for daal:
1 cup Tooar daal
1 tbsp Chana daal
8 Garlic flakes
8 Curry leaves
2 Green Chillies
1 tsp garam masala
1 tsp Turmeric Powder
1 tsp Red Chilly powder
1 pinch of Cumin seeds
1 pinch of Mustard seeds
1 Toamto chopped
2 tsp Turmerind paste diluted in water
Jaggery or Sugar to sweeten the taste
Salt to taste.

Procedure for Daal:-
1. Cook Toor dal.
2. Take some oil in a pan.Heat it and add cumin seeds and mustered seeds.
3. Add green chillies, curry leaves,garlic, red chilli powder,turmeric powder, garam masala and tomatoes.
4. Stir it well.
5. Add boiled toor dal and pour 4 cups of water.
6. Allow it to boil for 10 minutes.
7. Dal is ready.
8. Can also be served with gatte ki sabji and coriander chutney

Methi Matar Malai

2008-09-11T23:16:00.000+10:00

Ingredients

1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cuminseeds
1 pinch asafoetida

powder together:

1 cardamom

2-3 cloves

1/2" stick cinnamon

Grind to a paste:

1 onion

1 tbsp. khuskhus (poppy seeds)

1-1/2 tbsp. cashewnuts

1 tbsp. curds

1 tsp. sugar

2-3 green chillies

1/2" ginger

Method

1.Immerse methi in salted hot water for 5 minutes.

2.Drain and wash well in colander under running water.

3.Press out well to remove as much water as possible.

4.Keep aside. Beat malai till smooth. Keep aside.

5.Heat ghee, add cumin seeds and asafoetida.

6.Add paste and stirfry for 2-3 minutes.

7.Add powdered spices.

8.Stir, and add peas, methi leaves and malai.

9.Add all other ingredients.

10.Boil for 2-3 minutes or till gravy thickens.

11.If gravy feels too watery sprinkle a dash of flour and stir.

12.If too thick, add a few tbsp. of milk.

13.Serve piping hot with parathas, rotis, etc.

Curd Rice

2008-09-07T07:40:00.000+10:00

Ingredient :

1 Cup Rice
1 Cup Yogurt
2 Green Chillies
2 Red Dry Chillies
1 Inch Ginger (grated)
1 tsp mustered Seeds
1 tsp jeera
1 tbsp Urad Daal
1 tbsp Chana Daal
50 Gm Cashew
50 Gm Raisins
6-7 Curry Leaves
Coriander leaves to garnish
4 tbsp cooking oil
salt to taste.

Method:

1. Wash the rice well and cook it as usual.(put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two...or add 2 cups of water to 1 cup of rice in microwave and let it cook for 25 mins).
2. Take oil in the pan and heat it.Add mustard seeds,jeera, curry leaves,Ginger, chillies,cashews,Raisins,urad daal and chana daal.Stirr well.Cook it for 5 mins on low flame.
3. keep aside for 10 mins.
4. Add yogurt to this mix.And spread on rice.
5. Stirr well.
6. Curd Rice is ready.One can keep it in Fridge and enjoy the cool taste of curd rice.

Sweet corn soup

2008-09-01T08:26:00.001+10:00

Ingredients:

Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste

Method:

1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.

Serve hot with corn kernels (step 2) dipped in it.
Optional - If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.

SUJI IDLI

2008-09-01T07:22:00.000+10:00

Ingredients:

1 cup Semolina (Suji)
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
1 cup finely chopped Cabbage
1 chopped Onion
2 tblsp chopped Coriander
A few curry leaves
2 to 3 finely chopped Green Chilies
Salt to taste

How to make suji idli:
Roast the suji in pan withour oil till it changes it color to light pink on low flame.
Keep it aside.
When it gets cool, in a bowl take the curd and add semolina evenly.
Then add the fruit salt and the remaining ingredients.
In a pressure cooker put some water to boil.
Now put 1 spoonful of this batter in the idli maker slots.
Place this idli maker in the cooker and let it steam for 10 minutes.
Take it out and serve hot with green chutney.

Idli Sambhar

2008-09-01T07:15:00.001+10:00

Ingredients:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli sambhar:

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Aloo Poha

2008-09-01T07:12:00.000+10:00

Ingredients:

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste

Method:

1.Soak the poha in water. Wash and drain all the water.
2.Add some salt , turmeric powder , keep aside.
3.Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
4.Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
5.Add potatoes , saute for few minutes, then add chopped onions, chillies.
6.Cook till they are done. Add the poha, corainder leaves and stir.
7.Keep it on slow flame for 5- 7 minutes.
8.Let it cool for sometime and add then lemon juice.

Oatmeal Pancake

2008-09-01T05:23:00.001+10:00

A hearty pancake that provides over 6 grams of fiber per serving. I like to add blueberries to the batter. Very kid-friendly recipe!
15 Minutes to Prepare and Cook

Ingredients
1 1/4 cup Old Fashioned Quaker Oats
1 1/4 cup skim milk (can use substitute buttermilk for half the milk)
1 large egg
1 Tbsp light olive oil
1 cup whole wheat flour
1 tsp baking powder

Directions
In a medium bowl, mix oats with milk, let stand 5 minutes. Add egg and oil, then mix. Add dry ingredients and mix until just blended. Drop by 1/4 cup measure, flatten and shape a bit, and cook on hot, nonstick skillet until brown. Flip and cook on the other side until golden.
Optional: For an antioxidant boost, add 1/2 cup blueberries to the batter before cooking (not included in nutrition count).
Top with topping of choice: maple syrup, preserves, yogurt, applesauce, etc (not included in nutrition count.)

Number of Servings: 4

Tomato Soup

2008-09-01T05:22:00.001+10:00

Tomato Soup

Ingredients:

1 Onion
1 tbsp Oil
¼ cup Milk
Salt to taste
6 Tomatoes
2 tbsp Butter
2 green Chillies
3-4 Garlic flakes
1 tbsp Corn flour
Coriander leaves
1 tsp cream for garnishing
Black Pepper powder to taste

Method: Heat oil in a pan. Fry chopped onions and crushed garlic in heated oil until golden.
Add chopped tomatoes. Cook on a moderate heat until tomatoes are soft.
Let the tomatoes cool and grind the mixture along with the chillies to get a puree. Sieve the blended mixture if required.
Heat butter in a pan, add the cornflour. Fry for a minute and add the milk and let it boil for about 5-6 minutes on a low heat.
Add the puree, salt and pepper powder and allow to boil for 5-6 minutes. Add water if required.
Add the chopped coriander leaves.
Serve very hot garnished with a dash of cream.

Onion Pakoda

2008-09-01T05:21:00.001+10:00

Ingredients:

Oil to fry
Salt to taste
1 cup of Besan
2 Onions, chopped
½ tsp Red Chilli powder
2 Green Chilli, chopped
A pinch of Baking powder

Method: Mix the ingredients with just enough water.
Heat oil in a thick bottom pan and when the oil is hot take a handful of the dough and drop small lumps of it in the oil and fry till golden brown.
Serve with chutney.

Tip: Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

Aloo Methi Kabab

2008-09-01T05:20:00.001+10:00

Ingredients:

50 ml Oil
1 tsp Kasoori Methi
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
1 kg Potatoes, boiled and mashed
50 gms Coriander leaves, chopped
½ tsp dried Fenugreek leaf powder
100 gms Fenugreek leaves, chopped
Salt according to taste

Method: Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder. Serve hot.

Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste.

Veg Pakoda

2008-09-01T05:19:00.002+10:00

Ingredients:

2 tsp Salt
100 gms Besan
½ tsp Chilli powder
1 tsp Garam Masala
2 tsps ground Cumin
¼ tsp ground Turmeric
2 Garlic pods, crushed
85 gms Broccoli florets
240 gms Zucchini, sliced
230 gms Eggplant, sliced
25 gms Self-Raising Flour
100 gms Cauliflower florets
180 ml Water, approximately
Vegetable Oil, for deep-frying

Method: Sift both flours, spices and salt into a medium bowl. Add garlic, whisk in enough water to make a thick batter, cover, refrigerate 30 minutes.
Boil, steam or microwave broccoli and cauliflower, separately, until just tender, refresh under cold water, dry with absorbant paper.
Heat oil in large pan. Dip vegetable pieces, one at a time, into batter, drain away excess batter, deep-fry untill browned lightly and crisp. Drain on absorbant paper repeated process with the remaining vegetables.
Serve with chutney.

Tip: Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.

Bread Cutlet

2008-09-01T05:19:00.001+10:00

Ingredients:

Bread Slices -10
Green Chillies - 4
Coriender Leaves - 1/2 cup
Ginder - 2 inch
Cheeze - 100 Grams
Salt to taste
Oil

Method :
1. Grind green chillies and ginger together.
2. Finely chop coriender leaves.
3. Grate the cheeze.
4. Deep Bread slice in water and press with palms and mash it.
5. Add Ginger chilly paste,coriender and salt.
6. Mke balls and stuff with grated cheez .
7. Make flat cutlates and fry till it get golden brown colour.
8. Serve hot with Green chuteny or Tomato sauce.

Harabhara Kabab

2008-09-01T05:18:00.001+10:00

Ingredients:

500 gram spinach leaves
4 green chillies
1 tbs coriender leaves finely chopped
1 tbs mint(pudina) leaves finely chopped
1 spoon lemon juice
1 tbs jeera
4 potatoes boiled and mashed
1 1/2 tbs maida
salt to taste
1 drop green colour(optional)

Method:
Boil water with 1 pinch of soda and boil the spinach leaves for 2 mins. Drain excess water. Form fine paste of greenchillies,pudina,spinach and jeera. Add mashed potatoes,maida,lemon juice and sault and make small kabab shaped balls. Deep fry in oil. Drain excess oil on tissue paper and serve with onion rings.
Tips:-If by mistake kabab mixer becomes too loose to form balls add 2 slices of bread or add ground poha(flaked rice).

(Poha makes kabab more crunchy)

Rassam

2008-09-01T04:04:00.001+10:00

Ingredients:
1 big onion
2 tomatoes
1 green chilly
1 red dry chilly
8 curry leaves
1 tsp ginger garlic paste
2 tbsp rasam powder
1 tsp mustard seeds
1 tsp jeera
1 tsp black pepper powder
coriender leaves to garnish
salt to taste
cooking oil

Method:

1. Cut the onion vertically in to thin slices.
2. Cut one tomato in to small pieces and other in to big pieces.
3. Heat 3 tbsp oil in a pan.
4. Add mustard seeds and jeera.Let it splatter.
5. Add Curry leaves and both chillies.
6. Add onion and stirr till it becomes colourless.
7. Then put ginger garlic paste and mix well.
8. Add Rasam Powder and mix well.
9. Put small pices of tomatoes and stirr till they mix up with the onion.
10. Add 3 glass of water and let it boil.
11. When this solution starts boiling add Black pepper and the big slices of tomatoes.
12. Cover with lid.Cook it on low flame for 15 mins untill the tomato slices vanish.
13. Garnish with coriender leaves.
14. Serve hot with Rice.

Shrikhand

2008-09-01T04:02:00.000+10:00

Ingredients:

1 kg Curd
1 tbsp warm Milk
Few strands Kesar
2 tsp Cardamom powder
3/4 cup powdered Sugar
Slivers of Pistachios and Almonds

Method: Hang the curd in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curd, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator. Serve cold garnished with slivers of pistachios and almonds.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Submit Your Recipes

2008-09-01T03:59:00.007+10:00

Curd Rice

2008-09-01T03:59:00.001+10:00

Kashmiri Pulao

2008-09-01T03:58:00.001+10:00

Ingredients :
500 gm: Basmati rice
2 cups: Milk
½ cup: Cream
1 cup: Fruits (chopped, mixed)
1 tsp: Sugar
2 tsp: Ghee
3-4: Cloves
1-2: Bay leaf
1 inch long piece: Cinnamon
3-4: Cardamom
½ tsp: Cumin seeds
Rose water
Salt to taste

Method:
Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Veg Fried Rice

2008-09-01T03:56:00.000+10:00

2 cup Basmati Rice
1 Red Carrot
1 Simla Mirch
2 Green Chillies
Some Green Onion Leaves
1/2 cup Green peas
Some Mashrooms(optional)
1/2 cup Grated Paneer
Yellow Colour or turmeric Powder
Sault to Taste
Black pepper Powder
1/4 tbs Ajinomoto

Method:
First of all cook rice as usual. Colour the grated Paneer with yellow colour and mix black pepper as well It will look like scrumbled egg. Boil the green peas. Cut red carrots vertivally. Cut other vegetables. Add some oil in a pan and fry the onions. when become transperent add green chillies,green onions and paneer. Stirr for 2 mins.And add other vegetables and mashrooms. Put 1/4 spoon Ajinomoto,sault and black pepper powder. Mix with already cooked rice.

Rice Recipes

2008-09-01T03:55:00.000+10:00

In India, rice is often called 'Prana' - the breath of life. In Japan, rice is a metaphor for the self. All over Asia, wherever rice is a food staple, such comparisons can be found, for rice is much more than a source of calories in Asian culture - it is also the basis of both biological and cultural diversity. Rice represents many things for the people of Asia, from culture, history, landscape, religious and social ideas.

Onion Paratha

2008-09-01T03:54:00.001+10:00

Ingredients:

1 cup very finely chopped onion.
2 finely chopped green chillies.
1 tsp red chilly powder.
1 tsp dhaniya powder.
3 tbsp finely chopped coriender leaves.
Salt to taste.
Cooking oil.
1 cup wheat flour.
Water to kned.

Method:

1. Make a soft dough of wheat flour.Cover and keep aside.

2. Mix all the ingredients in a mixing bowl.

3. Take a lemon sized ball of the dough and roll it with the help of roller.Make orange sized roll.

4.Put the stuffing in this roll and pack well from all sides.

5. Apply some dry flour on both side and roll again,very softly.And make paratha.

6. Heat Tawa.Apply some oil on it and place the paratha.

7. Let it cook from one side.When bubble start appearing from upper side,sprinkle some oil on upperside and turn it. Till becomes Golden Brown.

8. After both sides cooked well.Paratha is ready.Can apply butter on it.

9. Serve hot with Curd or chuteney.

Cheeze Paratha

2008-09-01T03:52:00.002+10:00

Ingredients

1.5 cups Wheat Flour
1/2 teaspoon Salt
Water to knead
(grease hands with oil and smoothen the dough. Cover and keep aside) Filling 250 gms Mozerella Cheese or Cheddar Cheese (grated long)
2 Onions (finely chopped)
1 green chilli (finely chopped)
1 tbsp Black Pepper powder
O chopped Coriander Leaves
(Mix all filling together in a bowl and keep aside) Method Prepare dough like you would for chapati/roti. Roll out 2 medium sized thick chapatis Take 4-6 tablespoons of the filling and spread on one of the rotis. Take the second roti and stick it on top of the first roti that has the filling Heat your girdle well. Apply butter or ghee on it and place your roti. Let cook on medium heat until browned. Repeat the same with the other side. Make sure not to flip the roti many times as the filling may spill out Serve hot with Ketchup.

Methi Ka Paratha

2008-09-01T03:51:00.001+10:00

Ingredients:
Green Methi Leaves (finely chopped) - One cup
Wheat flour - 1 cup
Jawar flour - 1/2 cup
Besan - 1/2 cup
Chilli Powder 1 tsp
Turmeric Powder -1/2 tsp
Dhaniya powder - 1/2 tsp
Ajwain - 1/2 tsp
Onion (finely chopped) - 1/2 cup
Green Chillies (finely chopped)
Ginger-garlic paste -1 tsp
Hing - one pinch
Cooking oil -1 tsp
Youghrt - 2 spoon
salt to taste

Method :

1. Take all the three flours and add all the ingredients.
2. Mix it well and make a soft dough by adding water.
3. Keep asie for 10-15 mins.
4. Take lemon size ball of the dough and roll like paratha.
5. Heat the griddle(tawa).
6. Greece it with some oil and place the parathas on it.
7. Sprinkle some oil on upper side too.
8. Turn it simultaneously till it gets golden brown colour.
9. Methi ka paratha is ready.Can serve it with Dahi or Tomato Chatney.

Aloo Ka Paratha

2008-09-01T03:50:00.000+10:00

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
1 tb/sp Coriender Powder
1 tb/sp Jeera Powder
Salt
Red Chili powder and
Garam masala as per taste
Butter

Method:-

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.Make sure that the consisency of this dough is same as the mashed potatoes.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly.
Heat the griddle pan over med. to high heat and grease with oil.
Smear butter on one side of each paratha and place this side on to the heated pan.
As, this side is cooking, butter the other side, then turn the paratha and cook for minute.
Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not) .
Lower the hear for following parathas.
Serve with raita ,yogurt or pickle.

Muli Ka Paratha

2008-09-01T03:43:00.003+10:00

Ingredients:
**For Dough**
Wheat flour - 500 gm.
Oil
Water to kneed
Salt

**for stuffing**:
Mooli (radish ) - 1 medium size
dhania(coriander) powder- 1.5 tsp
Red Chilly powder- 1tsp
Cumin Powder-1tsp
dhania (Coriander)leaves finely chopped -2 tbsp
Green Chilis finely choppes 1tsp
Turmeric Powder 1 tsp
Salt - to taste

Procedure To Make Muli Ka Paratha:

1. Make a soft dough of wheat flour.Cover and keep aside.

2. Grate the muli.Romove extra water by pressing between palms.And all the stuffing ingredients except salt.(In muli ka paratha always add salt just before stuffing)

3. Mix Well.

4.Stuffing is ready.

5. Take lemon sized ball out of the dough and roll it with the help of roller.And make orange sized roll.

6. Put the Stuffing in this roll .(Now you can add salt in stuffing)

7. Pack well from all sides.

8. Apply some dry flour from both sides and roll very softly.Take care that the stuffing should not come out.And make paratha of medium size and thickness.

9. Heat the tawa.Grese with 2-3 drops of oil and place the paratha slowly.

10. Let it cook from one side and when bubble start appearing from upper side sprinkle few drops of oil.And turn it.

11. When both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.

12. Put 1 tsp butter on paratha and serve hot with chutneys or sause .

Paneer Paratha

2008-09-01T03:39:00.000+10:00

Ingredients
Wheat flour - 200gms
panner (grated) - 200gms
green chillies - 3
ginger - small piece
turmeric powder - big pinch
salt - to taste
water - to knead dough

Method:
Knead the dough and keep it aside as we do for regular chapathi making Cut ginger,chillies into small pieces and now take kadai put some oil, now ginger,chillies,grated panner,turmeric powder and salt and fry till water till dry.
Make sure not to burn the panner.
Now make balls of the atta and take one ball and roll for while and now keep the filling and bring the 4 corners of paratha in the centre and press gently and lightly dap atta flour and roll it out.
Now take tava,when it comes to medium heat put the paratha and lubricate the sides with oil/ ghee and when one side is done turn it and follow the same procedure.
When it turns golden brown take it out and serve it with raita of your choice.

Bread Cutlet

2008-09-01T03:24:00.001+10:00

Bharwa Bhindi

2008-09-01T03:19:00.000+10:00

Ingredients:

225 gms Large Bhendi
½ tsp Chilli Powder
½ tsp Ground Ginger
½ tsp Ground Cumin
1 tbsp Mango powder (Amchur)
½ tsp Turmeric Powder
Vegetable Oil, for frying
A few drops of Vegetable Oil
2 tbsps Cornflour, placed in a plastic bag
Salt to taste

Method: Wash the okra and dry on kitchen paper. Carefully trim off the tops without making a hole. Using a sharp knife, make a slit lenghtways in the corner of each okra but do not cut all the way through.
In a bowl, mix the mango powder, ginger, cumin, chilli (if using), turmeric and salt with a few drops of oil. Leave the mixture to rest for 1-2 hours.
Using your fingers, part the slit of each okra carefully, and till each with as much of the spice filling as possible.
Put all the okra into the plastic bag with the cornflour and shake the bag carefully to cover the okra evenly.
Fill the frying pan with enough oil, heat it and fry the okra in small batches for about 5-8 minutes or until they are brown and slightly crisp. Serve hot.

Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.

Potato Kofta

2008-09-01T03:18:00.000+10:00

Potato Kofta

Ingredients:
For Koftas
4-5 large potatoes
1 cup peas
3 spring onions, finely chopped
3-4 green chillies (or to taste), finely chopped or paste
2-3 tbsp finely chopped fresh coriander
1 tsp ground cumin seeds
1 tsp coriander powder
Salt to taste
Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste
Oil for deep-frying
or
2 Bread slices Finely mashed or bread crumbs.
(this stuff is for binding)

For the sauce:
2 tbsp oil
1 large onion ground to a paste with 1 tomato
1 medium onion chopped
2 cloves
garlic, finely chopped
Juice from 2 tbsp grated ginger
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
4 large tomatoes, skinned and chopped
1-1/2 cups water
Coriander leaves for garnish

Method For Kofta:

Boil the potatoes and peas and mash smoothly.
Add the spring onions, chilli, coriander, spices and salt.
Mix well and form into small balls (size of a lemon). Roll each one in the seasoned flour/bread crumb, knocking off any excess.
Heat the oil in a kadai or deep pan. Fry the potato balls in batches till golden. Dont overcrowd them.
Drain the koftas on kitchen paper until required

Method for Gravy:-

To make the sauce, heat 2 tbsp oil and fry the chopped onion till it goes soft.
Then add the ground onion and fry on medium high until the oil starts to leave the sides.
Add the garlic, ginger juice and spices and cook for 2 minutes.
Fry on medium high again, until the tomatoes have broken and the sauce has thickened.
Just before serving, put the koftas in a serving dish and pour the hot sauce over.
Serve immediately with jeera rice or parathas.

Veg Kofta Or Nargisi Kofta

2008-09-01T03:17:00.001+10:00

Ingredients:
For Kofta:

2 cups-Boiled vegetables (carrot,green peas, bottle gourd, potato, cauliflower)
3/4 tsp-Ginger paste
1/2 tsp-Black pepper powder
2 tbsp-Maida (refined flour)
8-10 tbsp-Vegetable oil
Salt to Taste

For Gravy:

1 cup-Boiled onions (paste)
1 cup-Finely chopped tomatoes
4 tbsp-Vegetable oil
3-4-Bay leaves
1 tsp-Ginger paste
1 tsp.-Garlic paste
1/2 tsp-Green chilli paste
1 tsp-Coriander powder
1 tsp-Red chilli powder
3/4 tsp-Turmeric Powder
1 tsp-garam Masala Powder
4 tbsp-Cream
Salt to taste
Coriander leaves for decoration

Method:

For Kofta:
1.Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.Make into small kofta balls.

3.Heat oil on 'high'.
4.Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.

For Gravy:
1. Heat oil in pan .
2. Fry bay leaves for 30 seconds.
3. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4. Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5. Add appropriate water to the mixture to make thick gravy.
6. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7. Add 2 tbsp. of cream so that the cream flavor blends with gravy.
5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
Decorate with the remaining cream and finely chopped coriander leaves.

Malai Kofta

2008-09-01T03:16:00.000+10:00

Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Method

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai or milk powder to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn soggy.

Video Links:

www.metacafe.com/watch/871550/malai_kofta

www.revver.com/video/643761/malai-kofta

revver.com/video/477348/malai-kofta-easy-cooking/

Lauki Ka Kofta

2008-09-01T00:43:00.002+10:00

Ingredients
For Koftas :
Peel the gourd and remove the core
grated lauki (sorakkai) - 2 cups, firmly packed
green chillies - 2-3, finely chopped
ginger - 1 tsp, minced
besan (chick peas flour) - to bind
oil to fry
salt to taste

For Gravy :
oil - 4 tbsp
onion - 1 ½ cup, finely sliced
ginger-garlic paste - 2 tsp
chilli powder - 1 tsp
turmeric powder - ½ tsp
tomatoes - 1 ½ cup
garam masala powder - 1 tsp
fresh cream or malai to garnish
salt to taste

Method
For Koftas :
Add salt to lauki and keep aside for 10 minutes. Drain out the juice and reserve.
Add chillies, ginger and enough besan to bind .
Shape into lime size balls and deep fry in moderately hot oil (take care to ensure that
koftas are not raw in the centre).

For Gravy :
Heat oil and fry onions till dark brown.
Add ginger-garlic paste and fry well. Add chilli and turmeric powder.
Fry for ½ minute. Add tomatoes and fry till oil separates.
Add garam masala and remove from fire.
Cool the mixture and grind to a paste, using the lauki juice.
Add water if necessary to form a creamy gravy.
Add salt. (The lauki juice is salted .So taste and add salt only if needed).
Just before serving, simmer the gravy for 5 minutes and pour over the koftas.
Garnish with cream or malai.

Veg Pulao

2008-09-01T00:35:00.000+10:00

Ingredients:
2 cups - Basmati Rice 1 - Onions 3 tbsp - Ghee 1 - Carrots, cut into cubes 1 - Potatoes, cut into cubes 1/2 cup - Peas 1 cup - Cauliflower, cut into florets 2 tbsp - Cashewnuts 1 tbsp - Raisins Salt To Taste 1 Pinch - Turmeric powder

Grind to Paste: 1 Inch - Ginger 5 - Garlic cloves 1 - Onions 3 - Green chillies 2 - Cinnamon sticks 3 - Cloves 1/4 cup - Mint leaves 3 - Cardamoms
Preparation:

Soak rice for half an hour. Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well. Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder. Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while . Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable (sabzi) pulao hot with raita