Monday, February 28, 2011

Aloo Bath

ALOO BATH


Ingredients:
cooked rice - 1 cup
potatoes - 2 (chopped into small cubes)
corriander seeds - 1 tbsp
cumin seeds - 1 tsp
whole pepper - 1/4 tsp
coconut - 1/2 cup (grated)
green chillies - 6
cinnamon - 1 "
garlic - 10
oil - 2 tbsp
ghee - 1 tsp
juice of 1/2 lemon
salt to taste
corriander leaves - 3 tbsp






Method:
- dry roast the coocnut
- then grind that along with corriander seeds, cumin seeds, green chillies, pepper and garlic
- make a fine paste.
- add oil in a pan
- deep fry the potatoes they are brown, soft and tender
- add oil in a pan add the cinnamon stick and the ground masala
- fry until the raw smell goes off
- add the potato and fry for 3 - 4 mins until the masala are well coated
- then now add the rice and corriander leaves
- fry and add salt
- mix well
- add the juice of lemon and remove frm fire.
- serve hot with papad or raita

Sunday, February 27, 2011

Tomato Kuruma

TOMATO KURUMA

Ingredients:
tomatoes - 5
onions - 2
coconut - grated - 1/2 cup
ghee - 2 tbsp
oil - 2 tbsp
poppy seeds - 1 tbsp
garam masala - 2 tsp
salt to taste
ginger garlic paste - 1 tsp
chilli powder - 2 tsp
corriander leaves - a handful (chopped)
curry leaves - 10 - 15





Method:
- grind coconut, poppy seeds to a fine paste
- add oil and ghee in a pan
- add the chopped onion and fry until they are transparent
- add the ground masala for 2 mins
- add the chopped tomatoes, salt, ginger garlic paste, chilli powder and garam masala
- mix well
- when the oil seperates add the corriander and curry leaves , add some water and cook with the lid closed for 5 mins and serve.

Saturday, February 26, 2011

Kidney Beans and Brinjal Dal

KIDNEY BEANS AND BRINJAL DAL

Ingredients:
kidney beans - 1 cup
brinjal (purple - big) - 2
onion - 1 finely chopped
tamarind - size of a lemon
salt to taste
green chillies - 7
oil - 1 tsp
curry leaves - 10
mustard seeds - 1 tsp
urad dal - 1 tsp
garlic - 2 pods





Method:
- chop brinjal finely
- add kidney beans, brinjal. onions, green chillies, tamarind, salt to taste
- pressure cook unil they are tender
- and then smash them
- add oil in a pan
- mustard seeds, urad dal, curry leaves, crushed garlic and fry for two mins
- add them  to the the brinjal dal.
- and mix well and serve with rice or chappathi.

Friday, February 25, 2011

Potato Raitha

POTATO RAITHA
Ingredients:
potato - 1 (cut into fine cubes)
oil - to deep fry
red chilli powder -1/2 tsp
salt to taste
curd - 1 + 1/2 cup
corriander leaves - 1 tsp (chopped)




Method:
- heat the oil in a pan
- mix salt and red chili powder to the potatoes and leave it aside for 5 mins
- when the oil is  hot deep fry the potatoes til they are tender and cooked
- add them to the curd
- add corriander leaves and salt to  taste
- serve them as a side dish for briyani.

Thursday, February 24, 2011

Carrot Chappathi

CARROT CHAPPATHI

Ingredients:

grated carrot - 1/2 cup
atta flour - 2 cups
salt to taste
water to make a dough
oil - to drizzle
chilli flakes - 1 tsp


Method:

- make a dough by mixing carrot, chilli flakes, flour, salt and oil along with water
- allow that dough to sit for 20 mins
- make small balls from the dough and roll them as chappathis.
- make chappathi's by drizzling some oil and roasting them on both the sides. Serve hot.

Wednesday, February 23, 2011

Chum Chum

CHUM CHUM

HI All,

Iam really happy today. Just wanted to share the happiness with everyone  as well. This is my 500th post. After so many trial and errors I have reached this point. I would never say Iam well versed, Iam still in the learning phase. Just now started to shape my photographic and presentation skills slowly. And Iam sure I really need to work a lot to improve my pics and contents to a highly presentable point..


This is one of most favourite recipe. When ever I go a sweet stall I never step out without having a bite of this sweet. 

I prepared this recipe with a store bought paneer. You can also try with a home made paneer as well. 






Ingredients:
For the base:
paneer - 250 gms
yellow colour - 1 pinch

For the filling:
sweetless khova - 50 gms
powdered sugar - 3 - 4 tsp
cardamom powder - 1 pinch
finely chopped cashews - 1 tsp

For the Syrup:
Sugar - 1 cup
water - 2 cups
rose essence - 1 tsp





Method:
- blend the paneer in a blender until they are soft and creamy.
(you can also make it as a dough using your hand)
- add the colour and mix well
- when the colour is all even in the paneer make a ball and roll into long rasagullas.
- make sure all the rasagullas are rolled in the same and even shape and size.
- leave them on a plate.
- meanwhile add sugar and water to a pressure pan and bring that to a boil
- when the sugar is compleletly dissolved add the essence and mix well
- drop the rasagullas into the syrup slowly and close the cooker with the lid
- put the whistle and cook that upto one whistle
- meawhile blend the khova in a blender till they are smooth
- add the sugar, cardamom powder and nuts
- mix well
- remove the rasagullas from the syrup and allow them to cool
- cut them in between like a sandwich and fill the kova mixture to the base rasagulla and cover them with the other half.
- place them on a plate and pour some sugar syrup on the top
- garnish them with cherries on the top ( I didnt have one though :( )
- serve cold.

I was able to make 7 of these Chum chums and that tasted awesome.

Sunday, February 20, 2011

Fish Roast

FISH ROAST

Ingredients:
Fish (I used parwa fish) - 1/2kg
red chilli powder - 3 tsp
salt to taste
juice of one lemon 
oil - fry







Method:
- marinate the fish with salt, red chilli powder and lemon juice
- leave it aside for 30 mins
- heat the oil and fry the fish in oil till they are crisp

Saturday, February 19, 2011

Cauliflower Burji

CAULIFLOWER BURJI

Ingredients:
cauliflower - finely grated (2 cups)
onion - 2 (finely chopped)
tomato - 1 (finely chopped)
salt to taste
turmeric powder - 1/4 tsp
ginger garlic paste - 1 tbsp
curry leaves - 10 - 12
corriander leaves - 1 handful (chopped)
red chili powder - 1 tsp
juice of 1/2 lemon
oil - 4 tbsp






Method:
- in a pan add oil
- add the onions and fry till  they are golden brown
- add the tomatoes and ginger garlic paste
- fry till are mushy and the raw smell is gone
- add the salt to  taste, turmeric powder, red chilli powder
- add the cauliflower and fry for 3 - 4 mins
- close the pan with a lid for another 10  mins and cook in the slow flame
- to that add the curry leaves and corriander leaves
- fry for another 2 mins and serve that hot with chappathi.

Friday, February 18, 2011

Tofu - Cauliflower Nilgiri Kuruma

TOFU CAULIFLOWER NILGIRI KURUMA

Ingredients:
tofu - 100 gms (cubed)
cauliflower - 2 cups (cleaned)
corriander leaves - 1 cup
mint leaves - 1 cup
curry leaves - 1/2 cup
green chillies - 6 (chopped)
dry roasted poppy seeds - 1 tbsp
grated coconut - 1/2 cup
onion - 2 (finely chopped)
mustard seeds - 1 tsp
cumin seeds - 1tsp
cloves, cardamom, cinnamon, bay leaves - 2 each 
oil - 4 tbsp
turmeric powder - 1/4 tsp
salt to taste
hing - 1/4 tsp
ginger garlic paste - 1tbsp
coriander powder - 1tbsp
red chillie powder - 1/4  tsp






Method:
- add the  poppy seeds and coconut into a blender to make a fine paste
- add the curry leaves, mint, corriander leaves and green chillies and make a fine paste
- in a pan add oil
- add the cloves, cinnamon, bay leaves and cardamom.
- add mustard seeds and cumin seeds
- add the onions to the pan when the seeds splutter
- fry the onions til they are golden brown
- add the green paste, salt, turmeric powder, hing, corriander powder, chilli powder and ginger garlic paste and fry until they ooze out oil
- add the cauliflower and fry for 2 - 3 mins
- add some water and cover the pan with a lid
- when the cauliflower is 3/4th cooked add the coconut paste and the tofu
- allow that to cook in the slow flame with the pan closed for another 5 mins
- serve with rice / roti.

Source: 
Vah Chef, I have used my own main ingredient while he cooked this with Chicken.



Wednesday, February 16, 2011

Mixed Greens Chappathi

MIXED GREENS CHAPPATHI

Ingredients:
amarnath leaves, palak leaves, spinach and arakeerai leaves - 1 cup
wheat flour - 2 cups
sambar powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
oil - to drizzle
green chillies - 4 (finely chopped)
cumin seeds - 1 tsp





Method:
- chop the greens finely
- grind green chillies to a fine paste
- in a pan add oil
- add the cumin seeds and add the greens
- add the green chillies paste, salt, turmeric powder and sambar  powder
- fry well until they are well cooked
- add them to the wheat flour and make a tight dough
- allow that to rest for 1 hr
- roll them as chappathis
- when the tava is hot place the rolled chapathis and drizzle some oil
- cook on both the sides
- serve them sabji.

Tuesday, February 15, 2011

Butter Scotch Caramel Pudding


BUTTER SCOTCH CARAMEL PUDDING

Inredients:
milk  - 1/2 lt
fresh cream - 1 pac ( I used amul cream - 200ml)
sugar - 15 tbsp
butter scotch essence - 1 tsp
gelatine - 2 tbsp
warm water - 1/2 cup
butter - 1tsp

To make caramel:
sugar - 2 tbsp
water - 1 tbsp





Method:
- soak gelatine to the warm water and leave it aside
- bring milk to a boil
- add essence, cream and sugar and mix well
- add the gelatine paste and mix well
- to make the caramel add sugar in a pan and allow that to boil
- add the water and allow that to cook until it turns golden brown switch off the flame
- grease the pudding bowl with butter
- pour in the caramel and spread it on the sides of the bowl
- slowly strain and add the milk mixture in
- close the bowl with an aluminum foil an leave it in the fridge for 4 hrs
- to demould - boil water in a pan
- when the water is hot place the pudding bowl inside the water till the bowl immerses atleast 3/4th inside. 
- leave it to stand for 2 mins
- remove the foil and unmould, the pudding will come out easily.

Monday, February 14, 2011

Cabbage Dhal

CABBAGE DHAL

Hi all,



I took this recipe from Priti's blog. Made this dhal for dinner and served this along with rice. My friend tried eating this dhal with chappathi and gave me a big WOW.. My hubby is not a great fan of cabbage and he never guessed that I prepred a dhal out of cabbage. And this recipe made his eat the full plate.. Thanks Priti for this wonderful recipe and the whole credit goes to you!!


I did make a minor change in the recipe and did come out well.

Ingredients:
cabbage (roughly chopped) - 2 cups
channa dal - 1 cup
tomatoes - 2 (roughly chopped)
green chillies - 3 ( chopped)
salt to taste
turmeric powder - 1/2 tsp
sambar powder - 1 + 1/2 tsp
hing - 1/4 tsp
garlic - 10 - 12


To season:
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1/4 tsp
onions - 1 (finely chopped)
corriander leaves (chopped) - 1 handful
curry leaves - 10 - 12



Method:
- add everthing other than the "to season" ingredients to a pressure cooker and cook for 7 - 8 whistles
- in a pan add oil
- when the oil is hot add the mustard and cumin seeds
- when they splutter add the onions and fry until they are golden brown
- add the curry leaves and fry for 2 mins
- add the fried ingredients to the dal
- add the corriander leaves and then bring it to a boil
- serve them hot





Source:
http://indiankhanna.blogspot.com/2009/05/cabbage-chana-dal.html


 

Onion Kulcha

ONION KULCHA

Ingredients:
wheat flour - 2 cups
salt to taste
grated onions - 2
red chilli powder - 1 tsp
cumin seeds - 1/2 tsp
oil to drizzle








Method:
- make a dough using wheat flour, salt, onions, red chilli powder and cumin seeds
- make a stiff dough by adding some water.
- allow that to rest for 20 mins
- make balls out of dough and roll them as chappathis
- when the tava is hot add the kulchas and drizzle some oil
- cook on both sides till well cooked and serve hot with sabji.

Friday, February 11, 2011

Squid Fry

SQUID FRY
Ingredients:
squid - 1/4 kg (cleaned and cut into rings)
onion - 2 (cut lenghthwise)
salt to taste
ginger garlic paste - 1 tbsp
turmeric powder - 1/2 tsp
cinnamon  stick - 1"
crushed pepper - 1/2 tsp
red chillies powder - 1 tsp
curry leaves - a few
oil - 2 tbsp





Method:
- in a pan add oil
- add the cinnamon stick and fry
- add the onions and fry till they are well brown
- add the squid, salt, turmeric powder, pepper powder, red chilli powder, and ginger garlic paste
- fry till the raw smell vanishes
- add the curry leaves and fry for 2 mins
- sprinkle some water and cook
- when its well cooked and water evaporates, remove and serve that hot with rice.

Thursday, February 10, 2011

Cauliflower Masala (2)


CAULIFLOWER MASALA (2)


Ingredients:
Cauliflower - 1/2 kg, cleaned
onions - 2 (chopped)
tomatoes - 2
cardamom - 2
cinnamon - 1" stick
cloves - 2
bay leaf - 1
corriander seeds - 1tbsp
red chillies - 15
pepper (whole) - 1 /2 tsp
cumin seeds - 1 tsp
oil - fry
coconut (grated) - 2 tsp
ginger garlic paste - 2 tsp
salt to taste
turmeric powder - 1 tsp
corriander leaves - a handful chopped



Method:
- add all the ingredients except for oil and cauliflower in a blender and grind to a super fine paste
- in a pan add oil and add the ground paste
- allow that to cook until the masala seperates from the oil
- add the cauliflower and fry for 4 - 5 mins
- then keeep frying till they are well cooked and soft
- there is no necessity to add water
- garnish with corriander leaves and serve as a side dish,.

Navarathna Briyani

NAVARATHNA BRIYANI

Ingredients:
rice - 1 cup
carrot - 2 (chopped in cubes)
beans - 1/2 cup (chopped into 1" slices)
capsicum - 1 (chopped into cubes)
paneer cubes - 1/2 cup
potato - 1 (cubed)
kidney beans - 1/4 cup
raisins - 2 tsp
curd - 1 cup
oil  - 4 tsp
cumin seeds - 1 tsp
tomato - 2 (cubed)
corriander seeds - 1 tsp
pepper - 1/2 tsp
red chillies - 5
green chillies - 5
ginger garlic paste - 2 tbsp
salt to taste
cardamom - 2
juice of 1/2 lime
corriander leaves - 2 tbsp



Method:

- grind cardamom, ginger garlic paste, salt, green chillies, red chillies,pepper, corriander seeds, cumin seeds, tomato to a fine paste
- in a pressure pan add oil
- add the ground paste and the curds and mix well
- mix till the masala  gives out oil
- add the vegetables and fry for 5 mins
- add the rice and 1.5 cups of water
- mix well and then pressure cook till done
- add the corriander leaves on top
- add oil in a pan
- fry panner and raisins
- add them to the rice.
- mix well
- add juice of 1/2 lime and mix well
- serve hot.



Wednesday, February 9, 2011

Murg Mussellam


MURG MUSSELLAM


Ingredients:
Chicken - 1 kg (well cubed)
onion - 1 (big) - finely chopped
almonds - 2
curd - 1/2 cup
ghee - 6 tbsp
salt to taste
saffron - 1 pinch

To grind:
corriander seeds - 1tbsp
aniseed - 1tbsp
roasted gram - 1tbsp
red chillies - 4
black cardamom - 2
white cardamom - 4
cloves - 2
pepper - 1/2 tsp
coconut - 2"



Method:
- grind all the ingredients under "to grind" to a fine paste
- in a pan add ghee
- add the onions and fry till they are well brown in colour.
- add the almond and fry
- soak saffron in 1 tsp of milk
- add the ground masala and fry well
- add the curd and salt to taste till the mixture gives out the oil
- add the chicken and fry well
- add water if necessary and fry well until its well cooked
- serve hot with rice.

Tuesday, February 8, 2011

Kadai Chicken

KADAI CHICKEN

Ingredients:
chicken - 1 kg
onions - 2 (finely chopped)
tomatoes - 3 (finely chopped)
salt to taste
turmeric powder - 1/2 tsp
ginger garlic paste - 2 tbsp
curry leaves - a handful
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
cumin seeds - 1 tsp
oil - 4 tbsp
cinnamon - 1" stick
cardamom - 2
cloves - 2
bayleaf - 1
pepper powder - 1/2 tsp
corriander leaves - a handful (finely chopped)
water - 1/4 cup

To grind (coarsely):
red chillies - 5 
corriander seeds - 2 tsp



Method:
- in a pan add oil
- add the cinnamon, cardamom, cloves and bayleaf
- fry for a min
- add the onions and saute till they are well brown in colour
- add the tomatoes and fry till they are mushy
- add the ginger garlic paste and mix well
- add the turmeric powder, salt, curry leaves, red chilli powder, corriander powder, pepper powder, cumin seeds
- fry well
- add the ground powder and fry for another 2-4 mins
- add the chicken and fry for 5 mins
- add corriander leaves and fry for another 2 mins
- add the water and fry well
- close the pan with a lid
- when the water completely dries up and the chicken is cooked then remove from fire and serve hot as a side dish.