Monday, September 19, 2016

BESAN LADDOOS


INGREDIENTS:
1) 1 Cup Besan/Chickpea flour
2) 1 Cup Powdered Sugar
3) 1/4 Cup Sooji/Semolina
4) 2 Teaspoons Elaichi/Cardamom Powder
5) 3/4 Cup Ghee/Clarified Butter
6) Few Raisins to decorate (Optional)
7) 1/2 Cup Almonds Powdered (Optional)

PREPARATION TIME : 1 Hour

HOW TO PREPARE:
* In a Wok add half of the ghee and let it melt
* Add sooji and besan together and mix well
* Mix should look like a crumb mix. If required add more ghee
* Mix and roast in wok till besan slightly changes color
* Roast till its turned golden brown and gives a nice aroma
* Take off the heat when done and cool it on the plate
* Add cardomom, almonds and sugar powder in it and mix well
* If too dry to make balls, add a little hot ghee
* Make laddoos and keep in an air tight container
* You can put one raisin on each laddoo to decorate it
* During festivities you can put silver wark on it too and serve your guests


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

Saturday, August 20, 2016

METHI MALAI PANEER



INGREDIENTS:
1) 250 gms Paneer/Cottage Cheese
2) 2 Onions
3) 2 Tomatoes
4) 1 Teaspoon Ginger Garlic Paste
5) 1/2 Cup Cream
6) 1/4 Cup Kasoori Methi/Dried Fenugreek
7) 2 Tablespoon oil
8) 1/4 teaspoon Cumin/Jeera seeds
9) A pinch of Methi seeds/fenugreek seeds
10) Few Peppercorns
11) 1/4 Teaspoon Fennel seeds
12) Fresh coriander for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a dry pan, dry roast fennel, cumin seeds, methi seeds and peppercorns
* Grind them after roasting into fine powder, keep aside for later use
* Make a paste of onions and tomatoes seperately
* In a pan, heat up oil and add onion paste, saute till color turns brown
* Add Ginger garlic paste, and saute for few minutes
* Add tomato paste and cook till it starts to stick on the bottom
* Add dried roasted seeds powder and a little water and let it cook to a boil
* Add paneer cubes and dried fenugreek and let it cook
* Pour in malai to get a rich flavour and creamy texture
* Cook till the gravy thickens, take off heat
* Serve hot and garnish well with fresh coriander


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



Tuesday, July 26, 2016

PRAWN MALAI CURRY



INGREDIENTS:
1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri
2) 200 ml Coconut Milk
3) 1/2 Cup fresh grated coconut
4) 2 Onion finely Chopped
5) 2 Teaspoon Ginger paste
6) 2 green cardamoms
7) 2" Cinnamon sticks
8) 1 Tej patta/Bay Leaf
9) 1 Teaspoon Sugar
10) 1 Teaspoon Turmeric
11) 1 Teaspoon Red Chilly Powder
12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel)
13) 1 cup water
14) Salt to taste
15) 2 Tablespoon Mustard Oil
16) 2 Potatoes chopped in big chunks
17) 2 Green Chillies
18) Fresh coriander for garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash the prawns clean and keep it in a bowl
* Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes
* In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf
* Add ginger paste and saute for a minute before adding onions
* Cook till the onions get translucent and oil is seperated
* Add in green chillies, potatoes, salt and sugar, cook for a minute
* Sprinkle Turmeric, and red chilly powder and let it cook
* Pour Coconut milk, mix well and let it come to a boil on medium heat
* Let it cook till the gravy turns a little thick
* Meanwhile in a seperate pan, heat 1 teaspoon oil and crackle panchforan
* Immediately add a cup of water and let it come to a boil
* Add the prawns and fresh grated coconut, let it cook till they r pink in color and curled up
* Once done add prawns and little water to the coconut gravy
* Cook on simmer for 5-6 minutes till prawns and potatoes are soft
* Serve hot with boiled rice, garnished with fresh coriander



Saturday, July 23, 2016

ROASTED TOMATO CHUTNEY WITH INSTANT DOSA



INGREDIENTS:
FOR CHUTNEY:
1) 4 Tomatoes
2) 1 Onion Chopped
3) 5-6 Garlic Cloves
4) 1 Tablespoon Yellow Moong Daal
5) 2 Dried red chillies
6) 1 Tablespoon oil
7) 1/2 Teaspoon Mustard seeds
8) 5-6 sticks dried tamarind
9) Salt to taste
10) A pinch of asafoetida

FOR DOSA:
1) 1 Cup Maida
2) 1/2 Cup Besan
3) 1 Cup Suji/Rava
4) 1 Cup Rice Atta
5) Salt to taste
6) Water to mix

PREPARATION TIME: 50 minutes

HOW TO PREPARE:
CHUTNEY
* Wash the tomatoes and keep them on the fire to roast them
* Roasting them gives a nice flavours and removes the skin easily
* Remove the tomato skin and roughly chop them, keep aside
* In a small wok, heat oil, crackle mustard seeds, dried red chillies and moong daal
* Add in asafoetida and garlic cloves and let it cook for a minute
* Add chopped onions and salt and saute till onions turn translucent
* Add tomatoes and red chilly powder and further cook till tomatoes get soft
* Take off heat and let it cool till room temperature
* Add in tamarind and put in mixer jar to grind it into a paste or chutney
* Serve fresh with dosas or idlis

INSTANT DOSAS
* In a bowl mix maida, suji, besan, and rice atta
* Add in salt according to taste
* Add little by little water and keep mixing till it forms a batter
* Rest the batter for 20- 30 minutes
* Add little water if batter feels thick
* On a hot flat tawa apply oil and pour a laddle of batter on it
* spread the batter on tawa evenly and let it cook
* Sprinkle oil and turn the the dosa to cook it other side
* Turn again and fold and serve hot with chutney


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!


Tuesday, July 5, 2016

CHICKEN TIKKA FRY



INGREDIENTS:
1) 1 Kg Chicken Breasts
2) 2 Tablespoon Yogurt
3) 3 Tablespoon Lemon Juice
4) 3 Teaspoon Ginger Garlic Paste
5) 1 Teaspoon Coriander Powder
6) 1 Teaspoon Garam Masala
7) 1 Teaspoon Turmeric
8) 1 Teaspoon Kashmiri red chilly powder
9) A pinch of fennel powder
10) A pinch of clove powder
11) A pinch of cinnamon powder
12) 1/2 Teaspoon Black Pepper
13) 1/2 Teaspoon Jeera powder
14) Salt to taste
15) 2 Tablespoon oil
16) 2 Onions Chopped
17) Few Curry Leaves
18) 1/2 Teaspoon Mustard seeds
19) 3-4 Green Chillies
20) 5-6 Garlic cloves chopped
21) Fresh Coriander for garnish

PREPARATION TIME: 2 Hours 40 Minutes

HOW TO PREPARE:
* Wash the chicken breasts and cut it into chunks
* In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice
* Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder
* More - fennel, cinnamon, clove powder, jeera powder, and black pepper
* Mix well, and keep it marinated for 2 hours in the refrigerator
* After 2 hours, in a grill pan, apply oil and heat it up
* Put the chicken chunks on the pan and grill it
* Grill all the chicken chunks and keep it aside
* It will be yellow in color as i have not added any food coloring
* In a wok, heat up oil, and crackle mustard seeds, chopped garlic and curry leaves
* Add in green chillies, and chopped Onions, mix well
* Saute till onions get brown, add in grilled chicken chunks
* Saute till the onions get coated on the chicken and serve
* Serve hot, with fresh coriander as garnish


Sunday, July 3, 2016

BESAN KE CHILLE KI SABZI



INGREDIENTS:
FOR CHILLAS:
1) 6 Tablespoons Besan
2) 1 Teaspoon Jeera Powder
3) 1/2 Teaspoon Garam Masala
4) 1/2 Teaspoon Red Chilly Powder
5) Salt to taste
6) Water to make batter
7) Oil to make the chillas

FOR GRAVY:
1) 2 Onions Chopped
2) 2 Tomatoes Chopped
3) 2 Teaspoon Ginger Garlic Paste
4) 1 Green Chilly
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Garam masala
7) 1/2 Teaspoon Red Chilly Powder
8) 1/2 Teaspoon Jeera Powder
9) 1 Teaspoon Turmeric Powder
10) 1/2 Teaspoon Panch Phoran seeds
11) 2 Tablespoon Oil
12) 2 Bay Leaves
13) Salt to taste
14) Fresh Coriander for garnish

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a bowl take besan, add little by little water and mix it thoroughly to make a batter
* Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well
* Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter
* Spread the batter in circles evenly on the tawa, let it cook
* Sprinkle little oil on the surface facing up and then flip it over to cook other side
* Once both sides cooked, take it off the tawa and roll it and keep aside
* Make a paste of onions with green chillies and keep aside
* Make a paste of chopped tomatoes and keep aside
* In a wok heat up oil, crackle panch phoran seeds, Bay leaves and add in onion paste
* Saute till onion paste turns brown in color and starts leaving oil
* Add in Ginger Garlic paste and tomato paste and saute till it thickens
* Add in turmeric, red chilly, salt, coriander powder, jeera powder, coriander powder, mix well
* Saute for few minutes till the masalas relieve their flavours
* Add in water and let it boil for few minutes till gravy is done
* Cut the chillas in slices or break apart in pieces and put them in gravy
* Serve hot as the chillas will soak up all the water nd will become soggy
* To avoid chillas becoming soggy, you can fry the chillas
* I like the chillas to become soggy
* Its a one pot dish, serve with fresh coriander as garnish
* Can be eaten with parathas or kori rotis

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


Wednesday, June 22, 2016

SEVIYAN or VERMICELLI



INGREDIENTS:
1) 2 Cups Seviyan/Thin Vermicelli
2) 1 Ltr Whole Milk
3) 1/2 Cup Sugar
4) 4 Nos Elaichi/Cardamom
5) 1/4 Teaspoon Fennel Powder
6) 2 Drops of Vanilla Essence
7) 1/2 Can of Condensed Milk
8) 1/2 Cup Chopped Nuts(optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Take the milk in the pot and put it up for boil
* Add in Sugar, Cardamom, fennel powder and vanilla essence, Mix well
* Let the milk boil and get reduced a little
* Add in seviyan or vermicelli, keep stirring till seviyan looks cooked and soft
* Take the pot off heat and let it cool a little
* Seviyan seems to drink up the milk and make it more thick in consistency
* Now add in the condensed milk and 3/4th nuts and mix in well
* Keep in refrigerator if you want to serve chilled
* Serve at room temperature with garnished nuts and cardamom



Friday, June 3, 2016

COIN UTTAPAMS


INGREDIENTS:
1) 1 Packet Dosa batter
2) 2 Onions Chopped
3) 1 Cup Grated Broccoli
4) 1/2 Cup Grated Carrots
5) Salt to taste
6) Black Pepper to taste
7) 1 Green Chilly Chopped
8) 2 Tablespoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl, put dosa batter and add salt and pepper to taste
* I got a readymade batter from a superstore, you can always prepare batter for this
* Add in chopped onions, chopped chilly, grated carrots and grated broccoli
* On a hot non stick tawa, apply oil and pour in 1/4 laddle of batter on tawa
* Pour in as many as fit on tawa, apporox 5-6 will fit
* Let it cook for few minutes till its firm and cooked on the side
* Apply oil on the poured batter and flip it to cook on other side
* Once cooked arrange them on a tray and serve these coin uttapams with coconut and mint chutney
* They are favourites among kids and a healthy tiffin option too



Wednesday, May 18, 2016

HONEY PANEER WITH BEANS



INGREDIENTS:
1) 500gms Paneer/Indian Cottage Cheese
2) 2 Cups Trimmed Beans
3) 2 Onions Chopped
4) 2 Tomatoes Chopped
5) 1 Teaspoon Ginger Paste
6) 1 Teaspoon Garlic Paste
7) 2 Tablespoon Oil
8) 1 Teaspoon Coriander powder
9) 1/2 Teaspoon Garam Masala
10) 1/2 Teaspoon Jeera Powder
11) 1/2 Teaspoon Red Chilly Powder
12) 1/2 Teaspoon Turmeric Powder
13) Salt to taste
14) 1/2 Teaspoon Jeera Seeds
15) 1 Tablespoon Honey
16) A Pinch of Asafoetida

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and cut the trimmed beans into an inch lenghts
* Cut the paneer in cubes and keep aside
* In a wok, heat up oil and crackle jeera seeds and asafoetida
* Add Onions and turmeric, saute till onions go soft
* Add Ginger and garlic paste and saute till the mix turns brown
* Add honey and little water and mix everything
* Add garam masala, coriander powder, jeera powder, and red chilly
* Add Tomato puree and let it cook for few minutes
* Add the beans and cook till beans get soft
* Finally add in paneer and give it a boil
* Garnish with fresh coriander and serve hot


EGG CURRY / ANDA CURRY



INGREDIENTS:
1) 4 - 6 Hard Boiled n Deshelled Eggs
2) 2 Onions (Paste form)
3) 2 Tomatoes (Paste form)
4) 1 Tablespoon Ginger-Garlic Paste
5) Salt to taste
6) 1/2 Teaspoon Red Chilli powder
7) 1/2 Teaspoon Turmeric powder
8) 1/4 Teaspoon Garam Masala
9) 1/2 Teaspoon Coriander Powder
10) 1/2 Teaspoon Jeera Seeds
11) 1 Tablespoon oil
12) Few Coriander leaves chopped for serving

PREPARATION TIME : 15 Mins

HOW TO PREPARE :
* Heat oil in a pan and add jeera seeds when it crackles then
* Add Ginger-Garlic paste, when it turns its color a bit then
* Add Onion paste, When paste turns golden brown then
* Add Tomato paste, when paste gets dry and leaves oil, then
* Add all the dry masalas(Coriander, garam masala, tumeric, Red Chilli and salt)
* Add water to make gravy of consistency of your choice
* Simmer & Boil the gravy 5-10 mins,Let water absorb all flavours of the masala
* Finally Add Boiled Eggs( Cut in half)
* Serve and decorate with Coriander Leaves.


Prepare this my style and have a yummy main dish for dinner or lunch!

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