Showing posts with label accompaniments. Show all posts
Showing posts with label accompaniments. Show all posts

Tuesday, March 21, 2017

SPROUTS AND MANGO SALAD


INGREDIENTS:
1) 2 Cup Sprouts
2) 1 Mango ripen
3) 1 Cucumber
4) 1 Cup Cherry Tomatoes
5) Rock salt to taste
6) Black pepper to taste
7) 1 Green Chilly
8) 1/2 Lemon Juice
9) 1/4 Teaspoon Turmeric
10) Fresh Coriander Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Boil the sprouts in salted and turmeric water till soft and let it cool
* Dice the ripen mango and add to a salad bowl
* Chop the cucumber and coriander leaves and add to salad bowl
* Half or slice the cherry tomatoes and throw in the salad bowl
* Add in sprouts, rock salt, black pepper and lemon juice
* Finely Chop the green chilly(optional) and add it to bowl too
* Mix everything and serve


Wednesday, February 15, 2017

FRESH MANGO CUCUMBER SALAD


INGREDIENTS:
1) 1 Mango
2) 1 Cucumber
3) 8-9 Cherry Tomatoes
4) 50 gms Paneer/cottage cheese
5) 1/4 Cup Dehydrated cranberries
6) Salt to taste
7) Black Pepper to taste
8) 1/2 Lemon Juice
9) 1 Green Chilli
10) Few Peanuts/Pine nuts
10) Fresh Mint Leaves to garnish

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Wash and peel mango, cut 1" julienne and put them in a bowl
* Peel and cut 1 " julienne of cucumber, add to mango bowl
* Cut the tomatoes in slices and add it to mango bowl
* Chop green chillies finely and add this to the bowl
* Add dehydrated cranberries(or Raisins) and crushed paneer to the bowl
* Sprinkle salt, black pepper and peanuts and mix well
* Serve Chilled to guests with fresh mint leaves as garnish


Thursday, February 2, 2017

EGGLESS JEERA COOKIES




INGREDIENTS:
1) 2 Cups Self Raising Flour
2) 1 Cup Softened Butter
3) 1 Tablespoon Jeera/Cumin
4) 1 Cup Sugar Powder
5) 1 Teaspoon Salt

PREPARATION TIME: 2 Hours

HOW TO PREPARE:
* In a bowl take softened butter and add sugar to it
* Mix well butter and sugar tll its light
* Add Salt and Jeera seeds and mix well
* Add in self raising flour in batches and keep mixing
* Mix in all the flour till it forms a soft dough
* Wrap the dough in cling sheet and let it rest in fridge for 30 minutes
* Roll out the dough and cut the dough into different shapes
* Place all the cut and shaped cookies on a lined baking tray
* Leave a little gap between cookies while placing on tray, as they expand a little
* Bake them at 180 degrees for 20 minutes
* Once baked, cool them and store them in air tight containers
* Enjoy these savory cookies with tea and pack them for lunch bags too


Monday, December 5, 2016

ROASTED TOMATO CHUTNEY


INGREDIENTS:
1) 4 Tomatoes
2) 1 Onion Chopped
3) 2 Green Chilli
4) Fresh Coriander Leaves
5) 4-5 Garlic Cloves
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Red Chilli Powder
8) Salt to taste
9) 1/2 Teaspoon Jeera Powder
10) 1/2 Teaspoon Amchoor Powder
11) Black Pepper to taste
12) 1/2 Teaspoon Mustard seeds
13) 1 Tablespoon Oil
14) Pinch of Asafoetida

PREPARATION TIME: 15 Minutes
HOW TO PREPARE:
* Roast the tomatoes on gas flame till the skin of tomato gets charred
* Put them in chilled water to remove the tomato skin easily
* Remove skin and put them in mixer to blend the roasted tomato
* Add in Salt, black pepper, Red chilly, Amchoor, Jeera powder
* Add in Fresh coriander and chopped Onions and mix well
* In a small pan, heat up oil and crackle some mustard seeds
* Fry some garlic cloves in the oil and add chopped green chillies too
* Add turmeric and asafoetida in the end and pour this oil tadka on the tomato blend
* Mix well and serve hot or chilled with fresh coriander leaves
* This is well served with rice dishes, litti chokha or daal batti



Thursday, July 14, 2016

BAKED BABY POTATOES



INGREDIENTS:
1) 1 Kg Baby Potatoes
2) 1 Tablespoon Olive Oil
3) 3 Teaspoon Chopped Garlic
4) Mint Twigs
5) Rosemary Twigs
6) Salt to taste
7) Black Pepper to taste
8) Chaat Masala

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Wash the potatoes and keep them aside
* If too large cut them into half
* Prick each one with a fork and rub olive oil on them
* Sprinkle salt, and pepper on the potato
* Add chopped garlic and mix together everything
* Put all potatoes on the baking tray
* Add mint and rosemary twigs and put to bake
* Bake for 30 - 35 minutes at 220 degrees
* Look for golden brown color on sliced potatoes
* Serve hot, sprinkle with some chaat masala!


Wednesday, April 20, 2016

ROASTED POTATOES WITH SPINACH AND CORN


INGREDIENTS:
1) 1 Kg Baby Potatoes
2) 3 Cups of Spinach
3) 1 Cup of Sweet Corn Kernels
4) 1/2 Teaspoon of Garlic powder
5) Black Pepper to taste
6) Salt to taste
7) 1 Tablespoon Olive oil

PREPARATION TIME: 40 minutes

HOW TO PREPARE:
* Wash the potatoes thoroughly and cut them in half
* Wash the spinach leaves and let the water drain
* Chop the leaves roughly and keep aside
* In a Oven safe dish put potatoes and oil
* Sprinkle garlic powder, black pepper and salt
* Mix the spices with potatoes till all potatoes covered
* Roast the potatoes in oven for 20 minutes at 220 degrees
* Add Chopped spinach and corns and mix well
* Roast again for 5 minutes till potatoes get soft inside and crispy outside
* Serve hot with dinners as appetizers or as snacks with drinks/tea. Its a hit with Kids too.


Wednesday, August 12, 2015

GARLIC AND TOMATO CHUTNEY


INGREDIENTS:
1) 1 Kg Tomatoes
2) 250 gms Garlic peeled
3) 250 gms Ginger
4) 1 Teaspoon Mustard seeds
5) 1/4 Teaspoon Fenugreek seeds/Methi seeds
6) 1 Teaspoon Jeera/Cumin seeds
7) 1 Teaspoon Turmeric Powder
8) 2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Garam Masala
10) 2 Tablespoon Sugar
11) Salt to taste
12) 8 - 10 Whole Black Pepper seeds
13) 1 Tablespoon Sirka/vinegar
14) 3 Tablespoon Mustard Oil

PREPARATION TIME: 30 - 45 minutes

HOW TO PREPARE:
* Make a paste of ginger and garlic and keep aside
* Make a paste of tomatoes and keep aside
* In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds
* Add Ginger Garlic paste and saute till the mix turns brown
* Add turmeric, garam masala, and red chilly powder and mix well
* Add Tomato paste and cook till water evaporates and mix becomes thick
* Add Sugar and salt to taste, keep mixing
* Cook till oil seperates and finally add vinegar
* Mix well and check the seasoning according to your taste
* Serve with parathas, puris or just biscuits


Tuesday, May 12, 2015

ROASTED POTATOES AND BREAD SIDES


INGREDIENTS:
 1) 500gms Potatoes
 2) 3-4 Garlic Cloves
 3) Salt to taste
 4) Black pepper to taste
 5) 2 Tablespoons Olive Oil
 6) 100gms Cherry Tomatoes for garnish
 7) 100gms Spinach Leaves
 8) 4 Slices of Bread

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* Chop the garlic cloves and keep in a bowl
* Add olive oil and mix well
* Dice the potatoes and cut the bread into 1" pieces
* Pour olive oil mix on potatoes and bread separately
* Sprinkle salt and pepper on potatoes and bread
* Toast the bread in oven till it gets crisp and brown
* Till then the potatoes get a good marinate time
* Roast the potatoes in the oven at 220 for 20 minutes
* When done sprinkle some dried mint for extra flavor (optional)
* Take out the potatoes on the serving dish
* Sprinkle some chopped spinach leaves, halves of cherry tomatoes
* Garnish with toasted bread croutons and a lemon wedge



Friday, March 27, 2015

SPICY FRUITY RAITA/CURD


INGREDIENTS:
1) 2 Cups Curd/Yogurt
2) 1/2 Cup Chopped Apple
3) 1/2 Cup Chopped Grapes
4) 1 Teaspoon Red Chilly Flakes
5) 1 Teaspoon Green Chilly
6) Salt to taste
7) Black pepper to taste

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Finely chop the green chilly and keep aside
* In a bowl whisk the curd to form a smooth paste
* Add in chopped apples and grapes
* Add salt, pepper, red chilly flakes and green chilly
* Mix and serve chilled with pulav, parathas, or as a dip


Wednesday, February 25, 2015

BATHUA / BATHUE KA RAITA ( CHENOPODIUM CURD)



Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat.

INGREDIENTS:
1) 1 Bunch Bathua/Chenopodium Leaves
2) 3 Cups Curd/Yogurt
3) 1 Teaspoon Roasted Jeers/Cummin Powder
4) Salt to taste
5) Black Pepper to taste
6) 1 Teaspoon Sugar or Honey
7) 1/2 Cup Boondi (optional)

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* Wash and boil the bathua for 5 minutes
* When cooled, take the leaves in your palm and squeeze water
* When all extra water squeezed out, grind the leaves coarsely
* In a bowl, beat the curd till smooth
* Add water for a thinner consistency
* Add roasted jeers powder, black pepper, salt and sugar
* Rock salt can also be used here, mix well
* Add bathua and mix well
* Served chilled with boondi as a garnish


Thursday, October 2, 2014

HONEY CHILLI BABYCORNS



INGREDIENTS:
1) 250gms Babycorn
2) 4-5 Garlic Cloves Chopped
3) 2 Green Chillies
4) Salt to taste
5) Black pepper to taste
6) 1 Tablespoon Tomato Sauce
7) 2 Teaspoon Green Chilli Sauce
8) 1 Tablespoon Soya Sauce
9) 2 Tablespoon Honey
10) 1 Capsicum Juliennes
11) 1 Onion Juliennes
12) 2 Tablespoon oil
13) 1/2 Cup green onions chopped

PREPARATION TIME:

HOW TO PREPARE:
* Split the babycorn in half length wise and boil them till 8 minutes
* Drain the babycorn and keep aside
* In a wok, heat oil, add garlic and green chillies, saute for a minute
* Add Onion, capsicum and saute for 3 -4 minutes
* Add Tomato Sauce, soya sauce, green chilli sauce
* Add babycorn and saute for a minute
* Add honey and green onions chopped
* Serve hot with chips and toasted bread!



Monday, September 22, 2014

DAHI PURI


Dahi Puri is one of my favorite chaats. Its very refreshing during the summers. Best suited for people who cannot have the spicy paani served with the puris!!

INGREDIENTS:
1) 12 Pieces Fried puris
2) 1 Boiled Potato mashed
3) 1 Cup Sprouted balck grams
4) 1/2 Cup Onion Chopped
5) 3/4 Cup Sev/Bhujia
6) 1 Green chilli chopped
7) 1/2 Cup Green Coriander Chutney
8) 1/2 Cup Red Imli/Tamarind Chutney
9) 1 Teaspoon Roasted Jeera/Cummin Powder
10) Salt as required
11) Red Chilly powder as required
12) Chaat Masala as required
13) 1 Cup Plain beaten Curd
14) Coriander for garnish

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl mix potatoes, sprouts and onions
* Add Salt, red chilly powder, chaat masala and green chilli chopped
* In a plate keep all puris and break a hole in them with your thumb
* Put the potato sprout mix in the puris equally
* Pour Chilled Curd on all the puris
* Pour Tamarind chutney and green chutney generously over them
* sprinkle chaat masala, salt, red chilly powder and jeera powder
* Garnish with generous amount of sev and coriander leaves and serve
* I avoided all greens as i dont like them on dahi puris!!

Nutrition Facts Widget Image

Thursday, September 18, 2014

RED SAUCY DIP



INGREDIENTS:
1) 1 Onion Chopped
2) 1 Tomato Chopped
3) 1 Capsicum Chopped
4) Salt to taste
5) Black Pepper to taste
6) 2 Teaspoon Honey
7) 1 Tablespoon Mayonnaise
8) 3 Tablespoons Pizza/Pasta Sauce

FOR PIZZA/PASTA SAUCE:
1) 2 Tablespoons Olive Oil
2) 5-6 Cloves Garlic Chopped
3) 2 Green Chilli paste
4) 4-5 Tomatoes Chopped and Pureed
5) Salt to taste
6) Black Pepper to taste
7) Oregano to taste
8) Few Basil leaves chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* LETS PREPARE PASTA/PIZZA SAUCE FIRST
* 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
* NOW LETS PREPARE THE RED SAUCY DIP
* In a bowl, take 3 tablespoon of pasta/pizza sauce
* Add Mayonnaise, Honey and mix well
* Add salt and pepper to taste and mix
* Add Chopped Onions, Capsicum and Tomatoes, mix well
* Sauce is done and can be served with any snack
* I have served it with khakhra and papad shards


Friday, September 12, 2014

PANEER ON SALSA



INGREDIENTS:
1) 1 cup fresh paneer/ cottage cheese cubes
2) 1 Cup Green Capsicum chopped
3) 1 Cup Onion Chopped
4) 1 Cup Tomato Chopped
5) 1/4 Cup Fresh Coriander Chopped
6) 2 Green chillies finely chopped
7) 1 Lemon juice
8) 1 Tablespoon honey
9) 1 Teaspoon Jeera/Cummin powder
10) Salt to taste
11) Black Pepper to taste
12) 1 Tablespoon soya sauce
13) 1 Teaspoon Mustard sauce

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* dice the paneer into cubes and keep aside at room temperature
* In a bowl, mix rest of the ingredients and refrigerate for half an hour
* Pour the mix on the serving dish and spread it
* Place the paneer cubes on the salsa
* Sprinkle salt or Chaat Masala on top and serve


BENGALI TOMATO CHUTNEY



INGREDIENTS:
1) 5 Tomatoes
2) 2 Tablespoon Oil
3) 1 Teaspoon nigella seeds
4) 1 Teaspoon Mustard seeds
5) 1/2 Teaspoon turmeric powder
6) Salt to taste
7) 2 Whole dried red chillies
8) 5 - 6 Dates/Khajur Chopped
9) 1" Grated Ginger (Optional)
10) 1/4 Cup Sugar/Jaggery

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a pan heat oil, add red chilli, mustard and nigella seeds to it
* Let the seeds to crackle and add dates, cook for few minutes
* Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears
* Add grated ginger and jaggery after few minutes and cook , stirring occasionally
* Cook till the chutney thickens and everything blends
* You can blend it if you wish to have a smooth consistency
* Bengali tomato chutney is ready and can be served


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


mobile