Thursday, December 25, 2008
Wednesday, December 17, 2008
Tuesday, December 9, 2008
Monday, December 1, 2008
4 bread slices
1/2 cup milk
1/2 tsp sugar
1 tablespoon raisins
1 tablespoon chironji
1 tbsp. coconut grated-optional
1tbsp. green coriander leaves chopped
1 tsp ginger finely chopped.
salt & pepper to taste
1tsp. cumin powder or Chaat masala
1 cup fresh curd..sieved to make it smooth
Cut of the crust from bread slices.
add sugar in the milk.
Mix coriander,ginger,chironji,raisins in a plate........fillingTake a slice in hand, dab it with the milk and then put one tsp filling and close the ends by hand pressing it firmly.
Put dahibaras in a plate and pour the curd over them. You may put a little ( half tsp ) sugar in the curd.
after 2-3 minutes...sprinkle salt, pepper and cumin powder..........ready to be eaten:),Its a healthy and tasty dish without any sugar or oil.
TIP:.....Dont keep them for long, pour the curd only 2-3 minutes before eating.
You may add green chatney or tamarind chatney if u like.
In the filling you may add any other dry fruit also.
Thursday, November 13, 2008
- 250 gm. semolina (sooji)
- 250 gm sour curd, the amount may be adjusted as needed to soak the sooji.
- 1 tbsp. oil.
- 1/2 tsp. mustard seeds.
- 1/2 tsp. soda bicarb.
- salt to taste.
- 2 greenchilli ground
- 1/2 kg. cabbage finely chopped,
- 2 carrots grated,(optional)
- 1 capsicum finely chopped (optional)
- soya suace 1 tsp...optional.
- Tomato ketch up and green chutney.
Soak the semolina in the curd for 1 hour. Add green chilli and salt.
Now add soda and sugar in the batter and mix it properly .
Steam in small size idli maker.
In the mean time take a saucepan. Add oil and when hot put mustard seeds and then add all the cut vegetables and saute them for 5-10 minutes till it shines.
Then add idlies and stir.
Put them in the plate and spread green chutney and tomato ketchup.
If you like then in the vegetable put the soya sauce and then add idlis.
Tips......If you like, you may add the tadka of....roasted chana dal and curry leaves for different flavour.
Wednesday, November 5, 2008
we have many varieties of chatneys.
Dhania chatney or green chatney----
In this grind together fresh coriander leaves, salt, green chillies and dry mango powder or fresh mango. U may mis some mint leaves also.
Tamarind chatney-----For this soak some tamarind for 3-4 hrs or take the pulp
Now heat a fry pan, add 1 tsp oil and then add hing, cumin seeds, a little of turmeric powder and then pulp and add salt, red chilli and sugar or jaggery, cook it and when desired consistency is there its ready.
Coconut chatney....Take half frsh coconut 2 tbsp. roasted chana daal, salt to taste and 4-5 green chillies and grind together, and add a tadka of mustard seeds and curry leaves
Tuesday, November 4, 2008
basically it is a type of dip used in Indian dishes. For making raita we first sieve the curd with a stainless steel sieve or make it homogeneous in the mixi, better to do it by sieve, then we can make so many type of raita.
Soak some boondi in water, then squueze it and put it in the curd.
grate some gourd(lauki or sorka) and boil it and add it.
wet ground some palak leaves and add it.
Boil the spinach leaves and churn it into a mixie and add it.
grate cucumber and add it.
cut onion, tomato, carrot and cucumber into small pieces and add it.
whatever u add it, then add some salt, black salt, roasted and ground cumin seeds or may be chaat masala and red chilli powder and raita is ready to be eaten
Sunday, November 2, 2008
Corriander leaves-chopped finely to garnish
then add washed vegetables and saute for another 2 minutes.
Friday, October 31, 2008
Tuesday, October 28, 2008
This diwali I prepared this panch daal as a special dish and i am sharing it with you.
- 1cup black urad dal
- 1/2 cup chana dal
- 1/2 cup rajma
- 2 onion
- 2 tomato
- salt to taste
- 2 tbsp curd
- 1 tsp. coriander powder
- 1tsp kitchen king or any other curry powder
- 1tsp. turmeric powder
- 1/2 tsp red chilli powder
- 1tsp.cumin seeds
- 2green chilli finely chopped
- 1inch ginger finely chopped
- Pure ghee-2 tbsp or butter
- 2tbsp. fresh cream optional
- few coriander leaves
- a pinch of hing
Soak Rajma for 2-3 hrs.
wash rest of the both daals, wash them and soak them in 2 cups water for 30 minutes.
Mix all the daal and rajma( dont drain the water u soaked the dal in,) add 4 cups water, salt and turmeric and cook.
Once u get the whistle ,slow the fire and keep it for 30 minutes on fire.
In the mean time chop the onion and tomatoes finely.
In a fry pan take 2 tbsp oil and add onions,saute them till they are golden brown.
now add the spices, green chilli, ginger and stir for a minute and add tomatoes and cook it covered for 15 minutes or till they are homogeneous.
When the daal is cooked, add this onion tomato mix, stir it and add the curd also.
Then in a fry pan take some desi ghee, heat it, add a little bit of heeng, then cumin seeds and then chilli powder and pour this TADKA on the daal.
Tips-----if after cooking it is thick then add some water to get the required consistency.
u may garnish it with fresh cream and coriander leaves.ready to be eaten with rice or naan or chapati whatever u like:)
Tuesday, October 21, 2008
salt to taste.
oil for frying.
beaten curd -1cup
salt,red pepper powder,roasted and ground cumin seed.
2 potatoes boiled and diced into small pieces
a little bhujia nad coriander leaves chopped to garnish.
add 1 tbsp. oil and salt to taste in the flour and knead a dough adding a little water. Dough should not be very soft.
Now roll a little pooris of 1 inch diameter and spread them on a paper.
Prick them with a fork.
Now deep fry them.
The papdis are ready and tasty to eat as it is, but we can make papdi chaat also ----
- put 5-6 papdis in a quarter plate. put a little potato on the top of each. spread curd over this......then tamarind chatney and sprinkle the spices-salt,pepper and cumin.
- u can make a complete chaat this way also-----put 1or 2 vada(soaked in curd), add 4-5 papdi broken into pieces, few pieces of potatoes, then add curd,chatney, spices and then garnish with bhujia and corriander leaves.
Try it once and tell me how did u like it?
So today being Ahoi Ashtami, we make sweet poories and Papdi etc, so I utilised that. If it is a syrup of Gulabjamun...just add flour and knead a dough, but if its a syrup from rasogullas, then add a little oil also.
Then roll small pooris and deep fry them. very tasty for munching and for sweet tooth:)
Sunday, October 19, 2008
Tuesday, October 14, 2008
100 gm. paneer
4 potatoes-medium sized--boiled and mashed
2 slices of bread.
1 tbsp. green coriander finely chopped
1tsp ginger-finely chopped
salt to taste
1/4tsp.red chilli powder or according to taste.
1 green chilli finely chopped
1/4 tsp. chaat masala or any other like paani poori or jaljeera.
1/4 tsp. garam masala
oil for frying
For the filling
Mash the paneer and add in this salt, green coriander,ginger,chilli, chat masala,garam masala and mix thoroughly and make 8 small balls.
For the covering
Soak the slices into water for 1 minute and then squeeze them thoroughly and add to the mashed potatoes and add green coriander, salt and chilli powder and divide into 8 portions.
Now take the covering into hand and flatten it, then put the paneer ball like a filling on it and cover it, making into a round ball.
- Paneer balls must be covered properly with the covering otherwise while frying filling will come out.
- While frying oil must be hot and fire should not be slow, because on a slow fire the ball will loose the shape, will crack and everything will come out.
- Deep fry the balls in hot oil, and take them out when they are red.
If you want to make malai koftas, then make the gravy and put these balls and your delicious malai koftas are ready, garnish it with cream.
This is going to the Sunday Hot n Spicy event!
Monday, October 13, 2008
For the dough..1 cup refined flour, salt to taste and 2 tbsp oil
For the filling----4 potatoes boiled and cut into small pieces
1tsp. each cumin seeds,red chilli powder,dry mango powder
1 tbsp coriander powder and salt to taste
oil for frying
Chatneys..as u like.....I prefer green chatney made of coriander leaves
for the dough ,mix all the ingredient and make a dough adding a little water, dough must not be very soft.
for the filling,put a tsp oil in the pan, when it becomes hot, add cumin seeds.
When they start spluttering, add all the spices and potatoes, mix well.
Now make the balls from the dough,take a ball and roll it into an oblong piece, now cut it into to vertically,
Take one piece and put some water on the cut edges and seal them together by pressing, now it will be a conical shell,
Fill one tsp of filling and seal the top with the help of water and pressing it together. Make all like this only.
now put oil in the kadhai for frying, and fry them on medium heat.Take them out and put on a paper napkin to soak any extra oil if any.
Enjoy it with green chatney or,
make it like a chaat, put samosas then put curd and then green and sweet tamarind chatney.
if u want u can add some chola also, it makes for a very tasty chaat.
Monday, October 6, 2008
- sooji or semolina-1cup
- 3/4 cup sour curd
- 1/2 tsp salt.
- 1 sachet of eno fruit salt
- 1/4 cup water.
- 1tsp. mustard seeds
- 2-3 green chilli
- chatneys....any one u like.....coconut or corriander
Roast the semolina in the pan for 2-3 minutes then add curd and salt mix it and leave for 30 minutes.
now in a cup take water, a pinch of sugar and add eno fruit salt, mix it and add to the sooji.
Now take a flat plate with edges and oil it, pour this batter and steam it in dhokla maker, or in a cooker without whistle.
It must be ready in 20 minutes. Take it out and cut into pieces.
In a frypan put 2 tbsp oil and when it becomes hot add mustard seeds and green chilli. when mustard seeds start spluttering, take it off and add to the prepared dhokla.
You may garnish it with chopped fresh coriander leaves and grated cocnut.
Serve it with chatney.
For green chatney....... Take a bunch of fresh coriander and grind it with 3 green chilli,1/2 tsp salt and 1 tbsp dry mango powder.
For coconut chatney....take fresh cocnut and grind it with green chillies, roasted chan daal and salt.
Tips: --The batter before steaming is like a cake batter ,of pouring consistency.
Here for the variations.....roasted peanuts may be added. or a little grated carrot.
Wednesday, October 1, 2008
1 cup semolina
1 cup sugar
1/2 cup pure ghee
4 cup water
1/2 tsp cardamom powder
dry fruits like cashewnut,almonds according to taste- chopped
coconut powder-2 tbsp.
Roast semolina with ghee in a sauce pan on medium heat.once you start getting the aroma add dry fruits and raisins, stir for 1-2 minutes and then add water stirring all the time.
Now put it on high and add the sugar.
keep stirring and when when all water is absorbed, put the heat off.
Halwa is ready, You may add kesar for flavour( for this you will have to mix a little kesar in Milk and add it.
garnish it with coconut powder and cardamom powder.
For a change , in place of water you may put milk also or 2 cups water and 2 cups orange juice