Tuesday, October 30, 2012

STUFFED BREAD PAKODAS with INDIAN MASALA CHAI


I've written mine favorite receipe for east US people who are gonna face sandra and will be staying home. So stay put and be safe at home and have this tasty treat and enjoy at home with family.
This receipe is a favorite among delhi people and can be found everywhere in delhi eateries.
Most liked during rainy season and winters in india and around



Bread Pakodas

Masala Chai

INGREDIENTS (BREAD PAKODA FILLING)
 1) 5 Medium sized boiled potatoes mashed

 2) 3 Tablespoons of chopped Cilantro/Coriander/Dhania Leaves
 3) 2 Teaspoons of Red chilli powder
 4) 2 Teaspoons of Dry Mango/Amchur powder
 5) 1/2 Cup of Mint/Pudina coriander chutney
 6) 1/2 Teaspoon of Black salt/Rock Salt

 7) 1/2 Cup of Boiled peas mashed
 8) Thin Slices of Onion
 9) Thin Slices of Paneer/Cottage Cheese
10) Chaat Masala to Taste
11) Salt to Taste
12) 2 Chopped Green Chillies

INGREDIENTS (BREAD PAKODA BATTER)
 1) 4 Cups of Besan/Chickpea powder
 2) 2 Teaspoons of Red chili powder
 3) 2 Teaspoons of Garam Masala powder
 4) 1/2 Teaspoon of Ajwain/Carrom seeds

 5) A pinch of Asafoetida
 6) 8 Slices of Brown or White Bread
 7) Water according to use
 8) Salt to Taste
 9) Oil for frying Bread Pakodas


INGREDIENTS (CHAI MASALA)
 1) 100 gms Saonth/Dry Ginger Powder
 2) 100 gms saunf/Fennel Seeds
 3) 50 gms Elaichi/Cardomom
 4) 50 gms Big Elaichi/Black Cardomom
 5) 25 gms Dalchini/Cinnamon
 6) 25 gms kalimirch/Black Pepper whole
 7) 25 gms Long/Cloves whole


* Grind all the Chai masala ingredients in a grinder and keep it in an air tight  
   box for furter use
* Chai masala can also be made without dry ginger powder
* If Both Dry and fresh ginger is added then tea becomes very spicy
* Add eighter of Fresh or Dry Ginger as per preference


PREPARATION TIME: 20 mins

HOW TO PREPARE BREAD PAKODAS:

 * First prepare the filling and keep aside -
    * Mix Mashed Potatoes and Mint Coriander chutney in a bowl
    * Add Mashed Peas, Red Chilli, Amchur and Mix well
    * Add Cilantro and Chopped Green Chillies and Mix
    * Add Black Salt and Salt according to taste and keep aside

 * Second prepare the batter -
    * In a bowl mix besan, asafoetida, red chilly & garam masala
    * Add Ajwain and Salt to taste
    * Add 1/2 Cup water and mix well to form a lump free batter
    * Batter should not be too thick nor too thin
    * Dip a spoon in batter to check batter consistency
    * If batter leaves a thick coating on spoon then it is ok
    * Add a spoon of oil and mix well

 
* Frying Bread Pakoras -
    * Heat oil for deep frying the pakoras in a wok
    * Apply mint-coriander chutney on 4 slices of bread and
       on rest 4 slices apply tomato ketchup
    * Apply 1 tbsp of the potato filling on each slice evenly
    * keep Paneer and Onion slices on all chutney spread bread slices
    * Sprinkle Chaat Masala on paneer and onion slices
    * Cover it with Ketchup spread bread slices
    * Just slightly press the sandwich well
    * Take the sandwich and dip it in besan batter
    * Coat the stuffed bread sandwich evenly with besan batter
    * Do not to keep the sandwich a long time in the batter
    * Deep fry the pakodas till they are crisp and golden brown
    * Cut the Pakodas in triangular shape as shown in picture
    * Sprinkle some chaat masala and   

    * Serve them hot with tomato sauce/Mint coriander chutney 

HOW TO PREPARE INDIAN MASALA CHAI - serves 4 people  
* Boil 2 cups of water in a pan 
* Add 1 Teaspoon of Chai masala(See Above for chai masala receipe) 
* Add 1 Teaspoon of grated ginger 
* Let it boil for few mins 
* Then Add 2 cups of milk and let it boil for few mins 
* Finally add Tea Leaves/Chaipatti 
* After few boils sieve the tea in cups 
* Serve with hot Bread Pakodas 
 

Wednesday, October 24, 2012

BADAM KA HALWA

INGREDIENTS:
1) 250 gms Badam/Almonds
2) 250 gms Ghee/Clarified Butter
3) 250 gms Mishri/Sugar
4) Few Almond flakes
5) 3 Tablespoon Milk
6) 1 Elaichi/Cardamom Powdered
7) Few strands of Saffron

PREPARATION TIME: 30 mins

HOW TO PREPARE:
* Soak badam overnite,Peel the skin and grind it with water to a smooth paste.
* Take a heavy bottom pan or non stick pan.
* Add sugar and 1/2 cup water and bring to boil,wait till the sugar dissolves.
* Simmer and Add the ground paste of almond and mix well to avoid lumps.
* Add milk, cardamom and saffron soaked in luke-warm milk.
* Keep stirring to avoid lumps.
* Add a tsp ghee in regular intervals.
* Keep stirring until the halwa starts leaving the pan.
* Pour it in a greased plate to let it cool down and garnish with Almond flakes.

FEW HINTS:

1) If lump form and do not blend with stirring, then blend it with blender.
2) If halwa is sticky, then add more ghee and keep stirring for a while.
3) Consistency will be perfect if the whole process is done on medium flame.

Friday, October 19, 2012

DELHI KI ALOO CHAAT

INGREDIENTS:
1) 3 Aloo (potatoes), peeled
2) 1/2 Teaspoon red chilli powder
3) 1 Teaspoon roasted cumin powder
4) 1 Teaspoon chaat masala
5) Tamarind Chutney according to taste
6) 1 Tablespoon Mint Chutney
7) Chopped Coriander Leaves
8) Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
9) Oil for frying

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes
* Heat oil in a wok and deep fry potatoes till golden brown.Drain on paper
* In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
* Add mint chutney, tamarind chutney according to taste and toss to coat evenly
* Serve with toothpicks, and garnished with coriander leaves
* You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate seeds


Tuesday, October 16, 2012

SIMPLE MICROWAVE CAKE


INGREDIENTS:
1) 1 Cup flour (Maida)
2) 1 Cup Cream (Malai)
3) 1 Cup Sugar
4) 1/2 Cup Curd/Yogurt
5) Pinch of salt
6) 5 Teaspoon Milk
7) 1 Teaspoon Baking Powder
8) 1/2 Teaspoon Soda-bi-Carbonate
9) 1 Packet Gems/M&M to decorate
10) Few Choco chips to decorate

PREPARATION TIME: 30 mins

HOW TO PREPARE:
* Mix Flour, Baking Powder, Soda-bi-carbonate and salt, Keep aside
* Beat Cream and Sugar together untill fluffy
* Add Curd and beat well
* Mix in Flour mixture untill you get a smooth batter
* Add Milk and mix well
* Grease a microwave dish and pour in the mixture
* Microwave on 60% power for 8 - 10 mins
* Check with a fork in the middle of the cake if it is cooked
* Cool the cake on the wire rack for 10 mins
* Decorate with Gems and Choco Chips
* Serve in slices with tea/coffee

Tuesday, October 9, 2012

CHICKEN CLEAR SOUP

INGREDIENTS:
1) 4 Cups of Water
2) 1 Cup Chicken Breast Diced
3) 1/2 Teaspoon Jeera Powder
4) 1 Onion diced
5) 1" pcs Ginger thinly sliced
6) 1/4 Teaspoon Black Pepper Powder
7) Salt to Taste
8) 1 Tablespoon Butter/Ghee

PREPARATION TIME: 20 Mins

HOW TO PREPARE:
* Boil the diced chicken pieces in water till chicken gets cooked
* Add Onions and ginger to the water
* Add Black Pepper, salt, Jeera powder and Butter
* Let it simmer for 5 - 8 mins
* Serve hot Clear chicken soup

CAN HAVE IT ANYTIME! VERY LIGHT AND HEALTHY!

Saturday, October 6, 2012

TANDOORI CHICKEN with VEG PASTA SALAD

INGREDIENTS:
FOR MARINATION:
1) 2 pcs Chicken Legs
2) 1 Cup Yogurt
3) 1/4 Teaspoon Turmeric Powder
4) 1/4 Teaspoon Chat Masala
5) 1 Teaspoon Red Chilli
6) 1/2 Teaspoon Salt
7) 1 Teaspoon Lemon Juice
8) 1 Teaspoon Oil

FOR SALAD:
1) 1 Julian Sliced Tomato
2) 1 Julian Sliced Capsicum
3) 1 Thinly Sliced Cabbage
4) 1 Julian Sliced Boiled Carrot
5) 1/2 Cup Boiled Pasta
6) 1/2 Cup Vinegretted Baby Onions
7) 1/4 Teaspoon Black Pepper
8) Salt to taste
9) 1 Lemon Juice
10) 1/4 Teaspoon Chilli Flakes

PREPARATION TIME: 30 mins

HOW TO PREPARE:
* Make cuts on the chicken pieces and keep aside * Mix all the ingredients for marination, then add chicken and marinate overnight
* Grill in microwave for 12 mins each side
* For Salad mix all the ingredients numbered 1 to 5 in a bowl
* Add Black Pepper, salt, Chilli Flakes and Lemon juice for flavours
* Place the salad on a serving tray
* Garnish with vinegretted baby onions, coriander leaves and lemon wedges
* When Chicken done, place it on the salad and serve hot!

ITS DELICIOUS AND LIGHT TO HAVE IT IN DINNER. ACCOMPANY IT WITH GREEN CHUTNEY or A HOT SOUP!!

Thursday, October 4, 2012

GOBHI KEEMA MATAR (Cauliflower mince with peas)

INGREDIENTS:
1) 1 Cauliflower grated
2) 1/2 Cup Peas
3) 1" Ginger Grated
4) 1/4 Teaspoon Ajwain (Carom Seeds)
5) 1/4 Teaspoon Jeera (Cumin Seeds)
6) 2 Tablespoon Oil
7) 1/2" Dalchini (Cinnamon)
8) 1/2 Teaspoon Turmeric Powder
9) 1/2 Teaspoon Red Chilli Powder
10) 1/2 Teaspoon Garam Masala
11) 1/2 Teaspoon Jeera Powder
12) 1 Teaspoon Coriander powder
13) 1 Teaspoon Kasoori Methi(Dry Fenugreek)
14) Salt to taste

PREPARATION TIME : 20 mins

HOW TO PREPARE:
* Boil grated Cauliflower in salt water, Drain and keep aside
* Heat oil and crackle Jeera, Ajwain and Dalchini
* Add Turmeric Powder and Grated Ginger
* Add Cauliflower and peas
* Cook covered for 5 mins, then Add Kasoori methi
* Add Red Chilli, Garam Masala, Jeera Powder and Coriander powder
* Add salt according to taste (Be alert as cauliflower was boiled in salty water)
* Serve hot with roti or parathas


Tuesday, October 2, 2012

POHA - Light and Yummy

INGREDIENTS:
1) 2 Cups Poha (Rice Flakes)
2) 1 Cup Onions Chopped
3) 1 Tomato Chopped
4) 1 Capsicum Chopped
5) 1/4 Cup Peas
6) 1/4 Cup Peanuts
7) Few Curry Leaves
8) 2 Tablespoon Oil
9) 1/2 Teaspoon Mustard Seeds
10) Pinch of Asafoetida Powder
11) Salt and Green Chilli to taste
12) 1/2 Teaspoon Red Chilli Powder
13) 1/4 Teaspoon Turmeric Powder
14) Coriander Leaves to Garnish

PREPARATION TIME: 20 Mins

HOW TO PREPARE:
* Wash Poha and drain the water completely and keep aside
* In a wok add Oil and crackle Mustard seeds and Curry leaves
* Add in Turmeric powder and Asafoetida Powder
* Add in all the vegetables and saute them for 3 mins
* Add Salt, Red Chilli powder and Green chillies
* Add Peanuts and saute for a min
* Lastly add in Poha and mix well
* Garnish with Coriander Leaves and Serve hot with Tea!


JAGGERY RICE (Gur wale Chawal)

INGREDIENTS:
1) 1 Cup Rice
2) 1.5 Cup Jaggery
3) 2 pcs Elaichi Green
4) 4 Cups Water
5) Few drops of Kewra Essence
6) 1 Tablespoon Ghee
7) Sugar to taste

PREPARATION TIME: 20 mins

HOW TO PREPARE:
* Cook Rice and Keep aside
* Add Jaggery in parts to boiling water
* When Jaggery melts add elaichi and kewra essence
* After 3 - 4 Boils Add Rice and cook till the water vanishes
* Sugar can be added to add extra sweetness if one prefers
* Add Ghee for richness which again is optional
* Serve hot or Cold as Prefered
* Can garnish with Nuts, Coconut or caramel for rich flavours


Monday, October 1, 2012

TANDOORI SALAD

INGREDIENTS:
1) 1 Cup of Paneer cubes
2) 1 Cup of Mixed colored Capsicums diced(Medium)
3) 1/2 Cup of Onion Diced(Medium)
4) 1/2 Cup of Cauliflower Florets
5) 1/2 Cup of Tomatoes Deseeded Diced(Medium)
6) 1/2 Cup of Grapes
7) 1/2 Cup of Pineapple Cubes
8) 1/2 Cup of Boiled Peas and Corns Mixed
9) 5 - 6 BabyCorns
10) Few Spinach Leaves chopped for garnishing
11) Few Coriander Leaves chopped for Garnishing
12) 2 Lemon Juice
13) Salt to taste
14) 1/2 Teaspoon Garam Masala
15) 1/2 Teaspoon Chaat Masala
16) 1 Tablespoon Olive Oil

PREPARATION TIME: 15 Mins

HOW TO PREPARE:
* Mix All the ingredients except coriander leaves and olive oil
* Keep aside for 1 hour to marinate
* After an hour add 1/2 tablesppon of Olive oil and mix well
* Preheat Grill or Microwave
* Grill for 15 mins, mix in between
* When Done, Add rest of the Olive oil
* Garnish with Coriander Leaves and Serve


More ingredients can be added like boiled potatoes, boiled carrots, boiled chikpeas, boiled black chana, sprouts, cabbage, boiled soya nuggets, Boiled chicken pieces, etc.
It is healthy and light!

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