Sunday, November 30, 2014

DAHI BHALLE


INGREDIENTS:
1) 2 Cup Urad Dal/White split black lentil
2) 1/4 Cup Yellow Moong dal
3) 1" Ginger piece
4) 2 Green Chilli
5) Salt to taste
6) Black Pepper to Taste
7) 2 Cups Curd/Yogurt
8) 1 Tablespoon powdered Sugar
9) 2 Teaspoon Dried Mint
10) 2 Teaspoon Roasted Jeera powder
11) 1/2 Teaspoon Red Chilli powder
12) 1/2 Cup tamarind Chutney
12) 1/2 cup Coriander Chutney (Optional)
13) Oil for frying
14) Bowl of cold water
15) 1 Teaspoon Black Salt

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and soak urad and moong dal overnite(atleast for 5 hours) in a bowl
* In the morning grind the dal mix in a mixer
* Add ginger, green chillies, 2 teaspoon salt and 1 Teaspoon black pepper
* Grind the dal mix again, so that it becomes light( do the WATER TEST - see below)
* In a wok heat oil, put a spoonful of dal mix in oil and fry it
* After frying add these dal bhallas to a bowl of cold water
* So that these bhallas soak water and become soft and release excess oil
* After few minutes, squeese bhallas to drain excess water and keep aside
* In a bowl beat the curd, add powdered sugar and salt, mix and keep aside
* TAMARIND CHUTNEY: In a pan, add 2 tablespoon sugar, little water and tamarind
* Boil till water thickens, tamarind softens and sugar dissolves
* Let the tamarind chutney cool down, take out 1/2 cup chutney after it cools
* In a serving dish arrange the bhallas and pour the beaten curd over it
* Sprinkle Red chilli powder, salt, black salt, roasted jeera powder
* Pour Coriander chutney and tamarind chutney over it
* Sprinkle dried Mint/Pudina over it and done. Dahi Bhalle is ready

WATER TEST: Put a drop of the dal batter into a glass of water
If the drop settles down then batter is not ready, bhallas will not be soft.
Mix the batter or grind it more to make it more fluffy and light.
If the drop of batter surfaces on the top of water then
Batter is ready and now you can fry bhallas!

CORIANDER CHUTNEY - http://me-as-chef.blogspot.in/2014/08/coriander-mint-chutney.html


Friday, November 28, 2014

KARELA WITH TAMARIND


INGREDIENTS:
1) 250 gms Karela/Bitter Melon
2) 2 Onions Sliced
3) 1 Tomato Chopped
4) 4 Tablespoon Mustard oil/Any oil
5) 2 Teaspoon Turmeric Powder
6) Salt to taste
7) 1/2 Teaspoon Jeera/Cummin Seeds
8) 1 Teaspoon Coriander Seeds
9) 1 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilli Powder
11) 1 Tablespoon Tamarind Paste
12) Coriander for garnish

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Cut the karela and keep it in a bowl
* Add 1 Teaspoon Turmeric and 1 Teaspoon salt and mix well
* Keep it for atleast 2 hours
* Wash and drain the bitter water released from karela and salt
* In a wok, heat oil and crackle jeera and coriander seeds
* Add Turmeric and karela, cook till the karela turns a little brown
* Add Onions and saute till they are translucent or cooked
* Add in tomatoes, salt, red chilli, coriander powder
* cook till 5 minutes, till flavours get in karela
* Add tamarind paste and cook till the sabzi comes together
* Done! Garnish with coriander leaves and serve hot!

Thursday, November 27, 2014

SABUDANA KHICHDI


INGREDIENTS:
1) 2 Cups Sabudana/Tapioca
2) 1 Onions Chopped
3) 1 Onion Chopped
4) 1 Potato Diced
5) 1/2 Cup Peas
6) 1/4 Cup Groundnuts
7) 1 Teaspoon Jeera/Cummin Seeds
8) 1 Teaspoon Salt
9) 1/2 Teaspoon Red Chilli Powder
10) 1/4 Teaspoon Turmeric Powder
11) Pinch of Asafoetida/Hing
12) 2 Tablespoon Oil
13) 1 Lemon juice
14) Few Coriander leaves to garnish

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Soak Sabudana in water for overnight, drain and keep aside
* In a wok, heat oil and crackle jeera seeds
* Add in Hing, Turmeric powder and Potatoes and cook till soft
* Add Onions, Tomatoes, and peas and cook for few minutes
* Add Salt, Red Chilli powder and Groundnuts
* Finally add soaked and drained sabudana and mix well
* Sprinkle some lemon juice and garnish with coriander
* Serve hot and enjoy!


Tuesday, November 25, 2014

CORN COB WITH MASALA DIP


INGREDIENTS:
1) 3 Sweet American Corns
2) 2 Teaspoon Salt
3) 1/2 Teaspoon Turmeric Powder
4) 1/2 Cup Tamarind
5) 2 Teaspoon Sugar
6) 1 Teaspoon Red Chilly powder
7) 2 Teaspoon Honey
8) 2 Teaspoon Sweet Chilly Sauce
9) 2 Teaspoon Chaat Masala

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* In a cooker break corn into small pieces and add water to boil
* Add 1 Teaspoon Salt and turmeric powder in cooker and boil for 2 whistles
* In a pan put tamarind, sugar and water, boil till it thickens and turns in a pulp
* Keep aside and let it cool
* In a bowl mix tamarind paste, red chilly, honey, and sweet chilly sauce
* Add Chaat Masala and salt to taste and mix well
* Masala is ready and can be served with hot boiled corns!


Monday, November 24, 2014

PALAK PARATHAS


INGREDIENTS:
1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathas
2) Salt to taste
3) Water as required
4) Spinach/Palak Chopped
5) Red Chilly Powder
6) Pinch of Ajwain / Carom Seeds
7) Ghee/Clarified Butter as required
8) Garam masala
9) Green chillies chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Add a pinch of salt and 1 teaspoon ghee to Atta
* Knead the flour with water, divide it into 3 parts and keep aside
* Take one part of atta and roll it round with a rolling pin till 5" in diameter
* Squeeze chopped palak to drain out extra water
* Put palak and green chillies in the center of the rolled dough
* Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour
* Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling
* Bring the edges and join them in centre and press down
* Dust the working place with flour and roll the dough into a 7 - 8" diameter
* Place it on tawa/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
* Serve parathas with mango pickle, plain yogurt, raita or simply with hot tea/Chai


Friday, November 21, 2014

HOMEMADE VEGGIE PIZZA



INGREDIENTS:
1) 3 - 4 Pizza Base - Readymade
2) 1 Cup Pizza sauce
3) 2 Onions Sliced
4) 2 Capsicum Sliced
5) 1/2 Cup Boiled Sweet Corn
6) 2 Tomatoes Chopped
7) 1 Cup Basil Leaves
8) Black Pepper to taste
9) Salt to taste
10) 2 Cups Mozzarella Cheese grated
11) Oregano to sprinkle on top
12) Chilly Flakes to sprinkle on top

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
PIZZA:
* Take a pizza base and apply pizza sauce on it till the rim of base
* spread the toppings - Onion, tomatoes, corn, capsicum and basil leaves
* Sprinkle salt and black pepper on it
* Spread grated mozzarella cheese on the toppings
* Put the base in the grill or OTG
* Grill for 15 minutes at 200 degrees or till pizza turns brown on top
* Done! Serve hot, Sprinkle oregano and chilly flakes before eating as per wish

PIZZA SAUCE:
* In a pan heat oil, add garlic, and green chilli paste, cook for few minutes
* Add Tomato's puree and cook for few minutes
* Add salt, pepper, oregano and basil leaves
* Cook for a minute and take off from heat
* When cooled, put it in a jar and use whenever required


Monday, November 17, 2014

SPINACH OMELETTE


INGREDIENTS:
1) 1 Egg
2) 1/2 Onion Chopped
3) 1/2 Tomato Chopped
4) 1/2 Cup Spinach Chopped finely
5) Pinch of Black Pepper
6) Pinch of Red Chilli Powder
7) Salt to taste
8) 2 Teaspoon oil to cook
9) 2 Teaspoon Milk

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* In a Bowl beat the egg till fluffy
* Add salt, red chilli, and black pepper
* Add milk and beat for few seconds
* Add in onions, tomatoes and spinach and mix well
* Apply oil on non stick pan or tawa aand let it heat
* Pour the beaten egg mixture on tawa and cook both sides well
* Done! Serve Hot with toasts or parathas!


Monday, November 10, 2014

ALOO PURI KHEER


INGREDIENTS:
FOR ALOO SABZI:
1) 8 - 10 Medium sized Potatoes
2) 2 Onions Chopped
3) 2 Tomatoes Chopped
4) 1 Tablespoon Ginger Garlic Paste
5) 2 Green Chillies Chopped
6) 2 Tablespoon oil
7) 1/2 Teaspoon Turmeric powder
8) 1/2 Teaspoon Jeera Seeds
9) 1 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilli Powder
11) 1 Teaspoon Jeera Powder
12) 1/2 Teaspoon Garam Masala
13) 1/2 Teaspoon Amchoor/Dry Mango Powder
14) Salt to taste
15) 1/2 Cup Fresh Coriander for garnish

FOR PURI:
1) 3 Cups Whole Wheat Flour
2) 2 Tablespoon Ghee/ Clarified Butter
3) 1/2 Teaspoon Salt
4) Water to Knead

FOR KHEER:
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: 1 Hour

HOW TO PREPARE:
ALOO KI SABZI:
* Boil the potatoes, peel and keep aside
* Cut the potatoes into cubes and keep aside
* In a wok, Add Oil and crackle jeera seeds
* Add onions and cook till they turn translucent
* Add Ginger Garlic paste and cook for few minutes
* Put in tomatoes and cook till turn soft
* Add Turmeric, Salt, Red chilly, Jeera powder
* Add Coriander, Garam masala, Amchoor and Green Chilli
* Cook for few minutes and add potatoes
* Add water, and cook till gravy thickens
* Serve hot and garnish with fresh coriander

POORI:
* Mix Flour, salt and oil in a bowl
* Add water little by little and knead it into a soft dough
* Make small balls out of the dough
* Apply oil on all balls and keep aside
* Take each ball and roll them into flat disc
* In a wok heat up oil and fry each disc till golden in color
* Done! Serve them with hot Aloo ki sabzi

KHEER:
* 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


Thursday, November 6, 2014

PANEER KHURCHAN


INGREDIENTS:
1) 250 gms Paneer/Cottage Cheese
2) 2 Capsicums chopped
3) 2 Onions Chopped
4) 2 Tomatoes Chopped
5) 1 Teaspoon Jeera/Cummin Seeds
6) 1/2 Teaspoon Jeera Powder
7) 1 Teaspoon Coriander Powder
8) 1 Teaspoon Red Chilli Powder
9) 1/2 Teaspoon Turmeric Powder
10) Salt to taste
11) 1 Tablespoon Ginger Garlic Paste
12) 1 Teaspoon Green Chilli Chopped
13) Fresh Coriander Leaves Chopped
14) 1 Lemon Juice
15) 2 Tablespoon Oil

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* In a wok heat oil and crackle jeera seeds
* Add Ginger Garlic paste and green chillies and cook for a minute
* Add onions and saute till they turn translucent
* Add Tomatoes and cook till they go soft
* To make tomatoes soft quickly add salt
* Add Salt, red chilli, Turmeric powder, and saute for few minutes
* Add Coriander powder and Jeera powder
* To the masala add chopped capsicum and cook till they are half done
* Finally add paneer cubes and cook till its done
* Turn off gas and add lemon juice and mix well
* Garnish with coriander leaves and serve hot with chapatis or nan


Monday, November 3, 2014

MOONG DAL


INGREDIENTS:
1) 2 Cups Green Whole Moong Dal
2) 2 Tablespoon Ghee/Clarified Butter
3) 1 Teaspoon Jeera Seeds
4) 1 Teaspoon Turmeric Powder
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Garam Masala
8) Salt to taste
9) 1 Onion Chopped
10) 1 Tomato Chopped
11) 1 Tablespoon Ginger Garlic Paste
12) 1 - 2 Bay Leaves
13) 2 - 3 Cloves/ Long
14) 2 - 3 Elaichi/Cardamom Pods
15) Fresh Coriander leaves Chopped for garnishing

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi
* Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes
* Add Chopped onion and when it turns translucent, add chopped tomatoes
* Add Salt and cook for few minutes till tomotoes become soft
* Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder
* Finally add Moong dal and add 6 Cups of water
* Close lid and cook for 4 - 5 Whistles of cooker
* When cooled, open lid to check if done and if there is enough water
* If dal still not done, close lid for 2 more whistles
* When done, take out `in a bowl and garnish with fresh coriander leaves
* Serve with hot chapatis or nan or parathas


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