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