Showing posts with label easy recipes. Show all posts
Showing posts with label easy recipes. Show all posts

Wednesday, March 8, 2017

PAN FRIED SALMON WITH ONION JEERA RICE


INGREDIENTS:
1) 500 gms Salmon fillets
2) 2 Cups of Rice
3) 2 Onions
4) 250 gms Beans
5) 2 Green Chillies
6) 1 Teaspoon Jeera/Cumin seeds
7) 1/4 Teaspoon Red chilly powder
8) Salt to taste
9) Black pepper to taste
10) 1/2 Lemon Juice
11) Few Roasted Peanuts
12) 2 Tablespoon oil

PREPARATION TIME : 20 Minutes

HOW TO PREPARE:
* Marinate the fish in salt, pepper and lemon juice. Leave for an hour
* Wash and cook rice till done, drain water and keep aside
* In a pan, heat oil and crackle jeera seeds
* Saute chopped Onions and green Chillies
* Add Rice and mix well, saute for a minute and keep aside
* In another pan heat oil, put fish fillet skin down first
* Sprinkle red chilly powder, cook for 5 minutes on each side
* When fish is done take it out, put beans in the same pan and leftover oil
* Add salt and pepper to beans and saute till they are soft
* All three elements done, time to plate up
* Serve rice on plate with salmon fillet and beans on the side
* Sprinkle some peanuts and fresh coriander seeds


Tuesday, February 28, 2017

ALOO PALAK / POTATOES WITH SPINACH


INGREDIENTS:
1) 5-6 Potatoes
2) 1 Bunch Spinach
3) 2 Tablespoon oil
4) 1/2 Teaspoon Jeera seeds
5) 1/2 Teaspoon Turmeric Powder
6) 1/2 Teaspoon Red chilly Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Jeera Powder
9) Salt to taste
10) 1-2 Fresh Green chilly
11) Fresh coriander to garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash the spinach leaves and chop it very finely, keep aside
* Peel and wash the potatoes, cut them in small cubes
* In a wok, heat oil and crackle jeera/cumin seeds
* Add Turmeric powder and potatoes, mix well and let it cook
* Cook the potatoes till almost soft, or the sides get a brown color
* Add chopped spinach, green chilly(cut lenght wise) and mix well
* Cook till spinach reduces and changes color
* Add Coriander, red chilly, jeera powder, salt and mix well
* Further cook for 2-3 minutes and its done
* Serve hot with parathas, naan, or chapatis, garnish with fresh coriander


Wednesday, February 22, 2017

CINNAMON TOAST


INGREDIENTS:
1) 2 Slices Bread
2) 1/2 Teaspoon Cinnamon Powder
3) 1 Teaspoon Sugar
4) 2 Teaspoon Butter
5) 2 Tablespoon Yogurt
6) Few fresh grapes or any fruit of choice
7) 1/2 Cup dehydrated Cranberries optional
8) Chocolate coated Raisins/Almonds optional

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Melt butter in a pan and coat the pan with it
* Sprinkle Sugar and cinnamon powder on pan
* Put the bread slice in pan
* Let it cook till sugar is melted and sticks to bread slice
* Move the slice in the pan to get the sugar and cinnamon on the edges
* Turn the bread slice and toast the other side too
* Make sure there is no sugar or cinnamom before adding another bread slice
* Serve hot with fresh fruits, dehydrated fruits, and dry fruits
* Add some chocolate bites and yogurt to the serving plate


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


Friday, February 10, 2017

BROCCOLI GARLIC RICE


INGREDIENTS:
1) 2 Cups Rice or leftover cooked rice
2) 1 Broccoli
3) 4-5 Garlic Cloves Chopped
4) 1-2 Onion
5) Salt to taste
6) Black pepper to taste
7) 1 Tablespoon Clarified Butter/Ghee
8) 2-3 Eggs

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Cook the rice in 5 times water and salt, when cooked drain water and keep aside
* Wash and Chop the broccoli very finely and keep aside
* Finely chop garlic cloves and onions too
* In a wok heat up butter, add in the garlic and saute for few seconds
* Add onions and saute till onions turn translucent
* Add in chopped broccoli and mix well, let the broccoli cook for a few minutes
* Add in Cooked rice or leftover rice and mix well till everything turns green
* Sprinkle salt and black pepper according to ur taste
* Prepare a sunny side up egg for each member
* Serve the rice hot with sunny side up on the bed of broccoli rice



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


Wednesday, January 4, 2017

SPICY POTATO STIR FRY/ MASALEDAAR SUKHE ALOO


INGREDIENTS:
1) 4-6 Potatoes boiled
2) 1/2 Teaspoon Mustard Seeds
3) 1/2 Teaspoon Cumin/Jeera Seeds
4) 1/2 Teaspoon Turmeric Powder
5) 1/2 Teaspoon Red Chilli Powder
6) 1/2 Teaspoon Dry Mango Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Garam Masala
9) 1/2 Teaspoon Cumin Powder
10) A Pinch Asafoetida
11) Salt to taste
12) 2 Tablespoon Mustard Oil
13) Fresh Coriander Leaves for Garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* peel and Cut the boiled potatoes into cubes and keep aside
* In a wok, heat oil and crackle cumin and mustard seeds
* Add Asafoetida and turmeric powder and mix well
* Add in potato cubes and mix well
* Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well
* Cover and cook for a minute or two till potatoes soak in all the flavours
* Take out in a serving bowl and garnish with fresh coriander and green chillies



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



Tuesday, November 15, 2016

LEMON VERMICELLI



INGREDIENTS:
1) 2 Cups Vermicelli
2) 2 Lemons
3) 1 Carrot Julliene cut
4) 1 Capsicum Julliene cut
5) 2 Green Chillies slit and cut
6) A pinch of asafoetida/hing
7) 1 Teaspoon Mustard seeds
8) Few Curry Leaves
9) 1 Tablespoon Chana Daal
10) 1 Tablespoon Urad Daal
11) 2 Tablespoon Oil
12) 1/2 Teaspoon Turmeric Powder
13) 1/2 Teaspoon Red Chilli Powder
14) Salt to taste
15) 1/2 Cup Roasted Peanuts
16) Fresh Coriander Leaves

PREPARATION TIME: 20 minutes

HOW TO PREPARE:
* In a big pot boil water, add salt and let it boil
* Add Vermicelli and cover for a minute, when done drain it
* Immediately add cold water and keep aside
* In a Wok, Heat oil and crackle mustard seeds, chana and urad daal
* Add asafoetida, curry leaves and saute till daal turns brown
* Add Carrots and Capsicum and saute further for few minutes
* Put in green chillies, turmeric powder, red chilli powder and salt and mix well
* When carrots turn soft, add in cooked vermicelly, gently mix well
* Turn off heat, and add lemon juice and roasted peanuts and mix well
* Garnish with fresh coriander leaves and serve hot!


Thursday, October 6, 2016

SPROUTS KI SABZI


INGREDIENTS:
1) 200 gms Black Chana Sprouts
2) 100 gms Green Moong Sprouts
3) 1 Onion Chopped
4) 2 Tamotoes Chopped
5) 1/2 Teaspoon Jeera/Cumin seeds
6) 1 Tablespoon Oil
7) A Pinch of Asafoetida
8) 1/2 Teaspoon Turmeric
9) Salt to taste
10) Black Pepper to taste
11) Red Chilly Powder to taste
12) 1/2 Teaspoon Dry Mango Powder
13) Fresh Coriander Chopped
14) 1/2 Lemon Juice (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a pan or pressure cooker, boil water and add turmeric and little salt.
* Add sprouts and let it boil till soft. When done drain and let it cool
* In a pan, heat oil and crackle some jeera seeds and asafoetida
* Add Chopped onions and saute a little till onions turn translucent
* Add red chilly, mix and after a minute add chopped tomatoes
* Add little salt and mix, saute till tomatoes get soft
* Add sprouts and little water and let it cook
* Add black pepper, dry mango powder and adjust salt
* Serve hot with fresh coriander leaves and lemon juice as garnish
* Can be served with puris, paranthas, kulchas or even as a filing in Golgappas


Friday, September 16, 2016

IDLY DHOKLAS


INGREDIENTS:
1) 1 Cup Besan/Chickpea Flour
2) 1 Teaspoon Eno Fruit salt
3) 1/2 Teaspoon Chopped Green Chilli
4) 1/2 Teaspoon Grated Ginger
5) 1/4 Cup Yogurt
6) 3/4 Cup Water
7) Salt to taste
8) 3 tablespoon Oil
9) Few Curry Leaves
10) 1 Teaspoon Mustard Seeds
11) 1 Tablespoon Sugar
12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli
13) 1 Pinch Asafoetida/Hing
14) 1/3 Cup water
15) Fresh Chopped Green Coriander to garnish(optional)
16) Fresh grated Coconut to garnish (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Grease the Idly stands with little oil and keep aside
* In a bowl take besan, add water and curd and mix well till no lumps are there
* Add Green chilli, grated ginger and salt to taste, Mix well
* Add 1 tablespoon of oil and eno fruit salt, mix well
* Pour the besan batter on idly stands and steam for 10-15 minutes
* After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish
* In a pan heat 1 tablespoon oil and crackle mustard seeds
* Add Asafoetida and sugar, mix once and add water
* Cook till sugar dissolves and then pour on the idly dhoklas
* Garnish with fresh coriander, fresh grated coconut and slit green chillies


Wednesday, August 24, 2016

ADRAK WALI CHAI or GINGER TEA


INGREDIENTS:
1) 2 Cups Water
2) 1 Cup Milk
3) 1 Teaspoon Saunf/Fennel seeds
4) 5 Teaspoon Sugar
5) A pinch of Cinnamon Powder
6) 2 Teaspoon Grated Ginger
7) 1/4 Big Elaichi
8) 3 Teaspoon Tea leaves
9) 2-3 Tulsi Leaves - Optional

PREPARATION TIME: 5-6 Minutes

HOW TO PREPARE:
* Please see the video link Of Adrak Wali Chai

Wednesday, August 10, 2016

PAPAYA AND RAISINS ICECREAM


INGREDIENTS:
1) 1 Cup Papaya Pulp
2) 1 Cup Cream
3) 1 Cup Sugar
4) 3-4 Drops Vanilla Essence
5) 1/4 Cup Raisins

PREPARATION TIME: 6-7 hours

HOW TO PREPARE:
* In a bowl, take cream and whip it till soft peaks appears
* Make Papaya pulp by mashing ripe papaya in a smooth paste
* Add granulated sugar to whipped cream and whip a little
* Do not whip to much, otherwise the cream will separate into butter and milk
* Add papaya pulp, raisins and vanilla essence, mix it well
* Freeze the mix in freezer for 2-3 hours
* After 2-3 hours take the mix and churn it again
* Freeze again for 2 hours,
* If ice-cream still not creamy in texture, then churn it again
* Once creamy its done and can be served
* Garnish with raisins or any topping of your choice



Saturday, June 25, 2016

CRISPY KUNDRU KI SABZI



Kundru is easily available in market and is very easy to prepare. It does not require too much of preparation
It is full of beta carotene and is very healthy for people suffering from diabetics and sugar.
There are many recipes available for kundru on internet but I prepare in a simple manner with less ingredients

INGREDIENTS:
1) 500gms Kundru/Tindori
2) 1 Onion Chopped
3) 1 Tomato Chopped
4) 1 Teaspoon Rai/Mustard seeds
5) 1/2 Teaspoon Turmeric
6) 1/2 Teaspoon Red Chilly Powder
7) 1/2 Teaspoon Jeera Powder
8) Salt to taste
9) 2 Tablespoon Mustard Oil
10) 1 Teaspoon Tamarind paste

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Wash and cut the tindori or kundru in round slices
* Chop Onions and tomatoes and keep aside
* In a wok, heat mustard oil till it starts to smoke
* Crackle mustard seeds and add in turmeric powder
* Add in sliced Kundru, mix and let it cook for 8-10 minutes
* Add Chopped onions and tomatoes and mix well
* Cook till onions become translucent
* Add in salt, red chilly, jeera powder and tamarind paste
* Give it a good mix and sprinkle a little water
* Cook for further 5-6 minutes till done
* Serve kundru ki sabzi hot, garnished with coriander leaves


Friday, April 29, 2016

CURD RICE


Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself.
Easy preparation and is loved by kids, bachelors, and ready to go meals!
Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu.
Its a savoury dish as compared to the sweet dahi chawal of north India!

INGREDIENTS:
1) 2 Cups Cooked/Leftover Rice
2) 2 Cups Curd/Yogurt/Dahi
3) 1/2 Cup Grated carrots
4) 1/2 Cup Grated Broccoli
5) 1/4 Cup Grated Ginger
6) Few Curry Leaves
7) 2-3 Green Chillis
8) 2 Tablespoon Oil
9) A Pinch of Asafoetida
10) 1 Teaspoon Mustard Seeds
11) Salt to taste
12) Black Pepper/Red Chilly to taste
13) Pickle and coriander leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a Pan heat oil, add Asafoetida and crackle mustard seeds
* Add Curry leaves, Grated Ginger and green chillies, saute for a minute
* Add Broccoli and carrots, saute at low heat till carrots get soft
* Add rice and mix well, Keep aside to cool it
* In a separate bowl beat the curd and add salt and pepper
* Mix the salted curd with the rice into a thick paste like consistency
* If needed take more curd or simply add a little water
* Garnish with coriander leaves and serve chilled/room temperature with a pickle
* Any kind of rice can be used in this recipe


Tuesday, March 22, 2016

4 INGREDIENT CHOCOLATE CHIP COOKIES


INGREDIENTS:
1) 2 Cups Self - Raising Flour
2) 1/4 Cup Butter
3) 1/2 Cup Condensed Milk
4) 1/2 Cup Chocolate Chips

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a bowl add melted butter and condensed milk, mix well
* Add Flour and chocolate chips and mix well like a dough
* Make round balls and flatten them
* Place them on a baking tray and bake at 200 degrees for 20 minutes
* Cool them at wire rack for the best cookies


Friday, January 29, 2016

PEAS AND SPINACH KHICHDI


After a long and hectic week at work one tries to find comfort and rest in weekend!
What a great idea to start the weekend with a hot, delicious, nutricious, wholesome, easy to digest comfort food like khichdi for lunch.
With fried red onions, a papaddom and a spoonful of melted ghee on top is just what is called a comfort life!
This is very simple one pot dish generally prepared with rice and dal.


INGREDIENTS:
1) 3/4 Cup Rice
2) 1/2 Cup yellow moong dal
3) 1/2 Cup Peas
4) 1 Cup Chopped Spinach
5) 2 Tablespoon Ghee/Clarified Butter
6) 1 Teaspoon Jeera/Cumin Seeds
7) 1/4 Teaspoon asaefotida
8) Salt to taste
9) Black pepper to taste
10) 1 Teaspoon Garam Masala
11) 1/4 Teaspoon Red Chilli powder
12) 1/4 Teaspoon Turmeric Powder
13) 1 Cup sliced onions for garnish
14) 2 Papaddoms

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Soak Rice and Dal in hot water for an hour before cooking
* In a pan heat ghee and crackle jeera seeds and asaefotida
* Add turmeric powder and peas, saute for a minute
* Add salt, red chilli, garam masala, Black pepper
* Drain rice and dal and add it to the pan for cooking
* Add water and it it cook till it forms a mushy thing like in the picture
* Fry sliced onions ina pan and serve with hot khichdi
* Fry or microwave papaddoms and serve with khichdi


Wednesday, January 13, 2016

BROCCOLI CHILLA/ PANCAKE


INGREDIENTS:
1) 1 1/2 Cup Besan/Chickpea Flour
2) 1/2 Cup Suji/Semolina
3) 1 Cup Chopped Broccoli
4) 1 Teaspoon Garam Masala
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilly Powder
7) 1/2 Teaspoon Turmeric Powder
8) 1 Teaspoon Jeera/Cumin Powder
9) 1 Teaspoon Chopped Ginger
10) 1/2 Teaspoon Chopped Green Chilly
11) Salt to taste
12) Water to make batter

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* In a Bowl take besan and mix it with water to make a smooth paste
* To the paste add semolina, mix it , if thick then add water to make it runny
* Add broccoli, ginger, green chilly and mix well
* Add Turmeric, Coriander, Garam masala, Red chilly powder, salt and Jeera powder, mix well
* Keep the above mix aside for 30 minutes to blend in all the flavours
* Semolina will absorb water and can make batter thick, add little water after 30 minutes
* Take a Tawa or flat pan, heat it up, Brush up a little oil on tawa
* Take 1 Laddle full of batter and pour it on tawa and spread it to a thickness of 2 mm
* When one side is cooked, turn it over to cook the other side
* Turn again and pour 1 teaspoon of clarified butter or ghee and take it out on a serving dish
* Serve hot with soft crumbled paneer or ketchup or curd


Thursday, December 31, 2015

SULTANA SCONES


Bake this lovely treat this new year and surprise you family and friends!
Its very easy and simple to prepare, eggless, less sugar, less butter, kids love it!
Ask your kids to help you out with it this winter vacations! They will surely love it.

INGREDIENTS:
1) 225 gms Plain flour
2) 50 gms Butter Cold
3) 100 gms Sultanas/Raisins
4) 40 gms Castor Sugar
5) 150 ml Milk
6) 1 Egg beaten for egg wash/Milk

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Line the baking sheet and pre heat the oven at 220 degrees
* In a bowl mix flour and butter till breadcrumb consistency
* To above mix add sugar and sultanas
* In the middle pour milk and fold in the mix till no dry flour left
* Knead a little to gather the dough together
* Flatten with the hands till 2 cm thick disc
* Cut 12 small rounds or 8 big rounds with cutter
* Place them on baking sheet and brush the top of scones with egg wash or milk
* Bake for 15-20 minutes till top is golden brown in color
* Cool on wire rack and serve with jam, honey, cream, or butter

Tuesday, December 15, 2015

HEALTHY WHOLEWHEAT BREAD POHA



INGREDIENTS:
1) 5-6 Slices of Whole Wheat Bread
2) 2 Tablespoon Oil
3) 1/2 Teaspoon Jeera/Cumin seeds
4) 1/2 Cup Broccoli Flowerets
5) 1/2 Cup Medium diced Carrots
6) 1/2 Cup Julienne onions
7) 1/2 Cup Medium Diced Capsicum
8) 1/2 Teaspoon Turmeric
9) 1/2 Teaspoon Red Chilli Powder
10) Salt to taste
11) 1 Tablespoon Tomato Ketchup(Optional)
12) 1/4 Cup water
13) 1/2 Cup of Crunchy Mixture
14) Fresh coriander leaves for garnish
15) Few Lemon wedges to squeeze lemon juice on poha(optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Dice the bread slices and dry roast in a dry pan to make it a little crisp
* In a wok, heat oil and crackle jeera seeds, add turmeric powder
* Add all cut vegetables and let it cook till veggies get soft
* you can use any vegetables like cauliflower, peas, sweet corns or potatoes
* Add Ketchup and little water to build a little sauce
* Add salt and red chilly to taste
* When the sauce thickens add diced bread and mix well
* Serve hot in a bowl and garnish with coriander leaves
* Before eating sprinkle some mixture for extra crunch and squeeze lemon juice
* Mixture and lemon juice is optional as per you choice

For traditional gujrati rice flake poha recipe click the link below -
http://me-as-chef.blogspot.co.uk/2012/10/blog-post.html

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