Thursday, August 28, 2014

CORIANDER MINT CHUTNEY


INGREDIENTS:
1) 1 Bunch Coriander Leaves
2) 1 Bunch Mint Leaves
3) 1 Lemon Juice
4) Salt to taste
5) 1 Green Chilli
6) 5-6 Garlic Cloves
7) 1 Tomato Chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Wash the coriander and mint leaves and drain the excess water
* Chop the leaves and keep it in the mixer jar
* Add Chopped tomatoes, garlic cloves and green chilli
* Grind it for 2 mins, open the jar
* Add salt, and lemon juice and grind again into a fine paste
* If you want more sour, add more lemon juice or amchoor/dry mango powder
* Serve Chilled as an accompaniment to a meal


Wednesday, August 27, 2014

MODAK / UKADICHE MODAK


Modak is a sweet dumpling, can be fried or steamed.
Modaks have a special importance in the worship of the Hindu God Ganesha. It is believed to be his favorite food. Ganesha worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasaad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.

INGREDIENTS:
1) 1 Cup Rice flour
2) 1 Cup water
3) 1/2 Teaspoon salt
4) 2 Teaspoon Ghee/Clarified butter
5) 3/4 Cup Jaggery
6) 3/4 Cup Fresh grated Coconut
7) 1/2 Cup Raisins/Sultanas (seedless)
8) 1/4th Teaspoon Cardamom powder
9) Pinch of red edible color

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* In a pan boil 1 cup water, add 1 teaspoon ghee and salt
* Add Rice flour and keep stirring to avoid lumps
* Keep aside covered to cool and the rice flour to cook in steam
* Break jaggery into smaller pieces for it to melt quickly
* In a wok, add 1 teaspoon ghee, add jaggery, keep stirring for it to melt
* As it melts, add in coconut, raisins and cardamom powder
* Take it off heat and mix and keep aside to cool
* In a bowl take color and add 1 teaspoon water and mix
* In a plate take out the cooked rice flour and knead it till every bit comes together
* Divide the dough into 2 parts
* Take a little color on hands and knead one part of dough to get orange dough
* Oil hands and take a bit of orange and a bit of white dough and make balls
* Similarly make out 10 more balls from the rest of the dough
* Spread one portion of the dough into a round disc, thinning the edges with your finger tips
* Stuff one portion of the coconut jaggery mixture
* Gather the dough together in tiny pleats and press lightly to form a cone at the top
* Make all modaks and place them in a steamer tray
* Dip one finger in colored water and make tilak/round marks on each modak
* Steam them for 20 minutes
* Serve the Modaks in a decorative plate and add Ghee on the top of it

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Thursday, August 14, 2014

CHINESE BAKED FISH


INGREDIENTS:
1) 2 fish fillet/Pomfret fish washed and cleaned
2) 1 Lemon juice
3) 5- 6 Garlic cloves
4) 2 Teaspoon soya sauce
5) 1 Teaspoon green chilli sauce
6) 1 Teaspoon Vinegar
7) 2 Teaspoon Tomato sauce/ Puree
8) Black Pepper to taste
9) Salt to taste
10) 2 Onion diced
11) 2 Capsicum diced
12) 2 Tomatoes Diced
13) 1 Green Chilli paste
14) 1 Tablespoon oil
15) Coriander and Lemon wedge to garnish

PREPARATION TIME: 45 minutes

HOW TO PREPARE:
* In a bowl add oil, garlic cloves, green chilli paste, salt and pepper
* Add in soya, green chilli, vinegar, and tomato sauce, mix well
* Grease the baking tray and keep aside
* In a flat bottom bowl keep the fillets, onions, tomatoes and capsicum
* Add the sauce marinate to fillets and vegetables
* Turn the fillets sides to apply marinate on both sides
* Keep in marination for about half an hour
* Preheat the oven before baking
* Put fillets, vegetables and sauce marinate to baking tray
* Bake the fish at 200 degrees for 8 - 10 mins on both sides each
* When done serve hot with lemon wegdes and coriander Leaves

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Wednesday, August 13, 2014

RICE KHEER


INGREDIENTS:
1) 1 litre full fat organic milk
2) 1 cup basmati rice
3) 6 Tablespoon sugar or as required
4) 6 Green Cardamoms elaichi, powdered
5) A pinch of saffron/kesar
6) 15-20 Almonds/badam, blanched and sliced
7) 12-15 cashews/kaju, Chopped
8) 1 Tablespoon golden raisins

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Wash rice and soak it in water for 30 minutes, keep aside
* In a pan boil milk, add cardamom powder and pinch of saffron
* Drain the rice and add it to boiling milk
* Keep stirring and scraping the sides of the pan
* Cook till the rice grains are almost done
* Add Sugar, Almonds and cashews to the boiling milk
* Simmer and cook till rice completely done
* Finally add raisins
* Serve hot or chilled, as required garnished with raisins or pistachios
** You can also cook it with jaggery, add jaggery instead of sugar

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Friday, August 8, 2014

HERBAL TEA


INGREDIENTS:
1) 2 Cups of water
2) 1 Teaspoon Ajwain/Carom seeds
3) 1 Teaspoon Saunf/Fennel
4) 1/4 Teaspoon Cinnamon Powder
5) 1/2 Teaspoon Grated Ginger
6) 1 Elaichi/Cardamom pod
7) Few Tulsi leaves
8) Lemon Juice (optional)

PREPARATION TIME: 10 Mins

HOW TO PREPARE:
* In a pan, put water and bring it to a boil
* Add in all ingredients except the lemon juice
* Bring to a boil till water changes color to light green
* Sieve in a cup and enjoy hot!
* You can add 1 teaspoon lemon juice

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Sunday, August 3, 2014

ALOO GOBHI LEFTOVER PARATHAS



Parathas are the favourite breakfast in my home, but today we had loads of work to finish as we had shifted to a new place so prepared this easy fast and tasty parathas. I used leftover aloo gobhi sabzi and it really tasted heavenly! Thought of sharing with everyone so that all my friends can make use of leftovers!

INGREDIENTS:
1) 2 Cups Wheat flour/Atta
2) Water to knead the flour
3) Aloo Gobhi sabzi (leftover)
4) Salt to taste
5) Red Chilly powder to taste
6) 1 teaspoon dried Mint Powder
7) 1 Green Chilly chopped
8) 2 Teaspoons of oil to knead
9) Ghee/Clarified butter for parathas
10) Butter/ Curd to serve with

PREPARATION TIME : 15 Minutes

HOW TO PREPARE:
* To prepare aloo gobhi(Potato Cauliflower) vegetable you can follow link below
* http://me-as-chef.blogspot.in/2013/12/aloo-gobhi.html
* I used leftover aloo gobhi ki sabzi
* In a big bowl take flour, add salt and 2 teaspoon oil
* Add little by little water and knead it into a ball
* Keep it in fridge for half an hour before using it
* In a separate bowl take aloo gobhi, add salt, red chilly and mint powder
* Add Chopped green chillies, mix and mash the vegetable a little
* Make balls of the kneaded flour and roll each ball in circles of 5" diameter by rolling pin
* Put 1 tablespoon aloo gobhi mix on the circle, Bring the edges together and press down
* Dust the working place with flour and roll the dough into a 7 - 8" diameter
* Place the parathas on tava or griddle and cook both sides for 2 - 3 mins till small brown spots appear
* Then add ghee as required on both sides and cook again for 1 - 2 mins
* Take it off from tava and serve hot with butter or curd

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