Ingredients:
2 tsp Besan
1/2 tsp Cinnamon powder
1 Cups sour curd
1/2 Inch Ginger, chopped
2 Green chillies, chopped
Handful Coriander leaves
2 tsp Oil
1 Pinch asafetida
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
Few curry leaves
4 cloves
1/2 tsp methi seeds
3 tsp sugar
Salt to taste
Cooking Process:-
Beat the yogurt and pour 2 cups water in it. Add besan, sugar and salt. Stir the contents well. Crush cinnamon, ginger, chilies and coriander leaves togethere and add this to curd mixture. Heat oil in a pan and add mustard seeds, cumin seeds, methi dana,cloves and asafetida to the hot oil. Add the curd mixture in the pan now and keep it on low flame. Stir constantly while boiling for atleast 10 to 15mins . Garnish with coriander leaves. • Serve with hot boiled rice.
Thursday, May 28, 2009
Saturday, May 23, 2009
Sarson ka saag
Ingredients:
200 gm sarson greens
150 gm spinach
1 onion finely chopped
1/4 tsp. ginger paste
1/2 tsp garlic paste
2 green chillies finely chopped
1/2 tsp lemon juice
3 tbsp. ghee
2 cloves
1 tsp cumin seeds
1/2 tsp sarson seeds
1/2 tsp. garam masala
1 tbsp. maize flour
Salt to taste
Cooking Process :-
Chop sarson green and spinach and wash thoroughly, drain water. Heat 1tsp ghee in the pressure cooker. Add both greens, green chillies and mix well. Now add ginger, garlic paste. Add few pinches salt, 1 cup water Pressure cook till its soft. now turn off the heat ans mash boiled greens well. Heat ghee in a pan, add cumin seeds,sarson seeds and cloves.Now add onion and saute till brown. Add boiled greens to this tadka and add garam masala, lemon juice and salt.Now mix maize flour with 2 tsp water in a bowl and add this mix to saag. this will thicken the consistency.Stir well and cook till oil separates. Serve hot with makki ki roti, or bajra ki roti with lots of butter.
200 gm sarson greens
150 gm spinach
1 onion finely chopped
1/4 tsp. ginger paste
1/2 tsp garlic paste
2 green chillies finely chopped
1/2 tsp lemon juice
3 tbsp. ghee
2 cloves
1 tsp cumin seeds
1/2 tsp sarson seeds
1/2 tsp. garam masala
1 tbsp. maize flour
Salt to taste
Cooking Process :-
Chop sarson green and spinach and wash thoroughly, drain water. Heat 1tsp ghee in the pressure cooker. Add both greens, green chillies and mix well. Now add ginger, garlic paste. Add few pinches salt, 1 cup water Pressure cook till its soft. now turn off the heat ans mash boiled greens well. Heat ghee in a pan, add cumin seeds,sarson seeds and cloves.Now add onion and saute till brown. Add boiled greens to this tadka and add garam masala, lemon juice and salt.Now mix maize flour with 2 tsp water in a bowl and add this mix to saag. this will thicken the consistency.Stir well and cook till oil separates. Serve hot with makki ki roti, or bajra ki roti with lots of butter.
Friday, May 22, 2009
Tadka Daal
1 cup washed Moong
1 tomato chopped
1/4 teaspoon ginger paste
1 teaspoon garlic paste
2 tbsp ghee
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 green chillies chopped
1/4 teaspoon asafetida powder
Salt to taste
Cooking Process:-
Wash Moong Daal thoroughly and put into a pressure cooker. Add 2 cups of water to it. After the first whistle reduce the flame to simmer and cook for 1 more whistle. Now heat ghee in a pan add cumin seeds and asafetida powder in hot ghee now add the ginger, garlic pastes, salt to taste and turmeric powder to it. Stir well. tadka is ready. Now add boiled daal, chopped tomato and green chillies in this tadka and stir well to blend into a smooth consistency. If it is too thick, add some warm water and stir till the consistency is right. Heat the Daal through again. Stir well. Can add 1teaspoon ghee when serving the daal. Serve with plain boiled rice or hot chapati.
1 tomato chopped
1/4 teaspoon ginger paste
1 teaspoon garlic paste
2 tbsp ghee
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 green chillies chopped
1/4 teaspoon asafetida powder
Salt to taste
Cooking Process:-
Wash Moong Daal thoroughly and put into a pressure cooker. Add 2 cups of water to it. After the first whistle reduce the flame to simmer and cook for 1 more whistle. Now heat ghee in a pan add cumin seeds and asafetida powder in hot ghee now add the ginger, garlic pastes, salt to taste and turmeric powder to it. Stir well. tadka is ready. Now add boiled daal, chopped tomato and green chillies in this tadka and stir well to blend into a smooth consistency. If it is too thick, add some warm water and stir till the consistency is right. Heat the Daal through again. Stir well. Can add 1teaspoon ghee when serving the daal. Serve with plain boiled rice or hot chapati.
Tuesday, May 19, 2009
Chola Masala
Ingredients
1 cup chick pea/chola/kabuli channa soaked over night
½ cup chopped onions
1 cup chopped tomatoes
1 Potato
1 teaspoon finely minced garlic
3 cloves
1 cardamom
5-6 whole Back pepper
1 teaspoon turmeric powder
1 tablespoon Amchur powder
1/2 tablespoon garam masala powder
1 tablespoon chola masala powder
1/2 teaspoon of red chilli powder
1/2 teaspoon lemon juice
1 green chilli finely chopped
2 tablespoons chopped coriander leaves
1 tablespoon ghee/butter
Salt to taste
Cooking Process:-
Boil the chola and potato till its soft. Heat ghee in a large saucepan, add garlic, onions and sauté until the onions are soft and tender. Add the chopped tomatoes, turmeric powder, red chilli powder, mango powder, garam masala powder and saute until the tomatoes are well cooked and have become soft, almost like a sauce/paste and now add green chillies. Add the cooked chola, kala namak, salt, 1 cup of water and stir along with the above masala. add mashed potato. Grind cloves, black pepper and cardamom together and add this powder in chola. Simmer for 30 minutes. Keep stirring occasionally. now add chola masala powder. The longer you simmer the better the spices get absorbed into the chola. Now turn off heat and add lemon juiceand garnish with chopped coriander.
1 cup chick pea/chola/kabuli channa soaked over night
½ cup chopped onions
1 cup chopped tomatoes
1 Potato
1 teaspoon finely minced garlic
3 cloves
1 cardamom
5-6 whole Back pepper
1 teaspoon turmeric powder
1 tablespoon Amchur powder
1/2 tablespoon garam masala powder
1 tablespoon chola masala powder
1/2 teaspoon of red chilli powder
1/2 teaspoon lemon juice
1 green chilli finely chopped
2 tablespoons chopped coriander leaves
1 tablespoon ghee/butter
Salt to taste
Cooking Process:-
Boil the chola and potato till its soft. Heat ghee in a large saucepan, add garlic, onions and sauté until the onions are soft and tender. Add the chopped tomatoes, turmeric powder, red chilli powder, mango powder, garam masala powder and saute until the tomatoes are well cooked and have become soft, almost like a sauce/paste and now add green chillies. Add the cooked chola, kala namak, salt, 1 cup of water and stir along with the above masala. add mashed potato. Grind cloves, black pepper and cardamom together and add this powder in chola. Simmer for 30 minutes. Keep stirring occasionally. now add chola masala powder. The longer you simmer the better the spices get absorbed into the chola. Now turn off heat and add lemon juiceand garnish with chopped coriander.
Cream Vegetable Sandwich
Ingredients:
6 bread slices
tomato 1 finely chopped
cabbage finely chopped
carrot finely chopped
capsicum finely chopped
1 onion finely chopped
1 green chilli finely chopped
1 cheese cube
For White Sauce:1 tbs - maida
1 tbs - butter
1/4 cup - milk
black pepper
red chilli flakes (Optional)
salt to taste
Cooking Process:
Heat the pan,add butter . Mix the maida and milk in separate bowl. Add this mixture in melted butter. Add salt, red chilli flakes & pepper. Saute till it turns into thick mixture. White sauce is ready. Boil all the chopped veg and add into this white sauce. Mix well. Now take a bread slice. Spread this mixture on the bread slice and cover it with another slice of bread. Bake at 150degree for 8-10 min. Serve it with tomato ketchup.
6 bread slices
tomato 1 finely chopped
cabbage finely chopped
carrot finely chopped
capsicum finely chopped
1 onion finely chopped
1 green chilli finely chopped
1 cheese cube
For White Sauce:1 tbs - maida
1 tbs - butter
1/4 cup - milk
black pepper
red chilli flakes (Optional)
salt to taste
Cooking Process:
Heat the pan,add butter . Mix the maida and milk in separate bowl. Add this mixture in melted butter. Add salt, red chilli flakes & pepper. Saute till it turns into thick mixture. White sauce is ready. Boil all the chopped veg and add into this white sauce. Mix well. Now take a bread slice. Spread this mixture on the bread slice and cover it with another slice of bread. Bake at 150degree for 8-10 min. Serve it with tomato ketchup.
Thursday, May 14, 2009
Aloo Paratha
Ingredients:
Dough:
1 cup whole-wheat flour
2 teaspoon curd
2 teaspoon ghee (butter)
1teaspoon ajwain (carum seeds)
1/2 cup water (Use more as needed)
salt to taste
Potato Filling :
3 medium potatoes
1 teaspoon salt
1/2 teaspoon cumin seeds (Jeera)
1 chopped green chili
2 tablespoons chopped cilantro (green coriander)
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder
Ghee or butter for cooking
Cooking Process:-
Dough :-
Mix all the ingredients ( curd, salt, ghee, ajwain) and add water to make soft dough. Knead the dough for a few minutes and keep adding few drops of ghee to make soft dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling :-
Boil 3 medium potatoes until they are tender. Once tender, remove them from the water and let them cool down. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. Heat one teaspoon ghee in a frying pan and add cumin seeds to it and turn off the stove. Mix green chilies, cilantro,garam masala, amchur powder and salt to the mashed potatoes separately. add this mixture in ghee and mix it well.
paratha :-
Divide the dough and potato mixture to 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let them settle for 3 to 4 minutes before rolling them. Heat the pan on medium high. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of ghee or butter on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Cool the parathas on a wire rack so they don’t get soggy.
Dough:
1 cup whole-wheat flour
2 teaspoon curd
2 teaspoon ghee (butter)
1teaspoon ajwain (carum seeds)
1/2 cup water (Use more as needed)
salt to taste
Potato Filling :
3 medium potatoes
1 teaspoon salt
1/2 teaspoon cumin seeds (Jeera)
1 chopped green chili
2 tablespoons chopped cilantro (green coriander)
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder
Ghee or butter for cooking
Cooking Process:-
Dough :-
Mix all the ingredients ( curd, salt, ghee, ajwain) and add water to make soft dough. Knead the dough for a few minutes and keep adding few drops of ghee to make soft dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling :-
Boil 3 medium potatoes until they are tender. Once tender, remove them from the water and let them cool down. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. Heat one teaspoon ghee in a frying pan and add cumin seeds to it and turn off the stove. Mix green chilies, cilantro,garam masala, amchur powder and salt to the mashed potatoes separately. add this mixture in ghee and mix it well.
paratha :-
Divide the dough and potato mixture to 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let them settle for 3 to 4 minutes before rolling them. Heat the pan on medium high. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of ghee or butter on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Cool the parathas on a wire rack so they don’t get soggy.
Suji (Rava) Dhokla
Ingredients:
1 cup suji(coarse)(rava)
1/2 cup curd
2 green chillies chopped
2 clove garlic chopped
1/2 tsp Enosalt
1/2 tsp musterd seed
1 tsp sasme seed
1/4 tsp hing
1/2 cup chopped cilantro
1 tbs oil
11/2 tbs shreded dried coconut
Cooking Process:
First take one mixing bowl and add suji and curd in it and the add 11/4 cup of water. mix it well then add green chillies,garlic,salt and some cilantro in it. then keep a side for 20 minitues, then add eno in it and mix well. and pour mixture in the plate (grease plate with cooking oil)which u want to make dhokla in. steam it for 12 minitues. then let it cool for 10 minitues,and cut in medium size square. now take one kadai and add oil in it and heat it when oil is hot add musterd seed after that add hing and sasme seed in it and now add dhokla and mix it well.garnish with cilantro and dry coconut. serve hot or warm with ketchup and green chutney.
1 cup suji(coarse)(rava)
1/2 cup curd
2 green chillies chopped
2 clove garlic chopped
1/2 tsp Enosalt
1/2 tsp musterd seed
1 tsp sasme seed
1/4 tsp hing
1/2 cup chopped cilantro
1 tbs oil
11/2 tbs shreded dried coconut
Cooking Process:
First take one mixing bowl and add suji and curd in it and the add 11/4 cup of water. mix it well then add green chillies,garlic,salt and some cilantro in it. then keep a side for 20 minitues, then add eno in it and mix well. and pour mixture in the plate (grease plate with cooking oil)which u want to make dhokla in. steam it for 12 minitues. then let it cool for 10 minitues,and cut in medium size square. now take one kadai and add oil in it and heat it when oil is hot add musterd seed after that add hing and sasme seed in it and now add dhokla and mix it well.garnish with cilantro and dry coconut. serve hot or warm with ketchup and green chutney.
Moong Dal Chilla
Ingredients:
1 cup Yellow Moong Dal
1/4 cup White Urad Dal
1/2 cup curd
2 green chilies chopped finely
1/2 teaspoon garam masala
1 ½ teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
cooking oil
Options:-
you can add your choice of vegetables and can make the same thing with little variation. e.g.1) add crushed paneer and finely chopped onion 2) add finely chopped spinach and boiled peas 3) add finely chopped methi and you can add ajwain (carum seeds) instead of cumin seeds 4) finely chopped onion and tomatoes with cabbage .
Cooking Process:-
Soak the Yellow Moong Dal and Udad Dal together for 2 hours. Grind into a fine paste by adding 1/2 cups of curd and water if needed. Make sure to use the water which is used for soaking. The batter should be of thick pouring consistency.
Add the chopped onion and crushed paneer (or any other vegetables you want to add), chopped green chilies, turmeric powder, garam masala and salt to the lentil batter.
Heat the non stick pan on medium heat; spread 1 ladle full of batter on the pan. Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over. You will notice that one side is turned golden brown. Cook until both sides have a golden brown color. serve hot with green chutney and curd.
1 cup Yellow Moong Dal
1/4 cup White Urad Dal
1/2 cup curd
2 green chilies chopped finely
1/2 teaspoon garam masala
1 ½ teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
cooking oil
Options:-
you can add your choice of vegetables and can make the same thing with little variation. e.g.1) add crushed paneer and finely chopped onion 2) add finely chopped spinach and boiled peas 3) add finely chopped methi and you can add ajwain (carum seeds) instead of cumin seeds 4) finely chopped onion and tomatoes with cabbage .
Cooking Process:-
Soak the Yellow Moong Dal and Udad Dal together for 2 hours. Grind into a fine paste by adding 1/2 cups of curd and water if needed. Make sure to use the water which is used for soaking. The batter should be of thick pouring consistency.
Add the chopped onion and crushed paneer (or any other vegetables you want to add), chopped green chilies, turmeric powder, garam masala and salt to the lentil batter.
Heat the non stick pan on medium heat; spread 1 ladle full of batter on the pan. Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over. You will notice that one side is turned golden brown. Cook until both sides have a golden brown color. serve hot with green chutney and curd.
Saturday, May 2, 2009
Idli
Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1/2 cup curd
Salt to taste
A pinch of Baking Soda
Oil for greasing
Cooking Process:-
Wash and soak the daal overnight or for 8 hours. Wash and soak rice for 3-4 hrs. 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. You can add black papper, or vegetables you like in the batter and can make spicy vegetable idlis as well.
2 cups Rice
1 cup Urad Daal (white)
1/2 cup curd
Salt to taste
A pinch of Baking Soda
Oil for greasing
Cooking Process:-
Wash and soak the daal overnight or for 8 hours. Wash and soak rice for 3-4 hrs. 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. You can add black papper, or vegetables you like in the batter and can make spicy vegetable idlis as well.
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