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Ingrediants :
1/2 kg potatoes cut into small pieces
1 onion chopped
4 Tbsp besan
4 Tbsp oil
2 Tbsp chill power
Salt to taste
Mustard and cumin seeds for seasoning
1 sprig curry leaves
Coriander leaves for garnishing
Process :
Heat oil in a pan, season with mustard and cumin seeds fry for 2mins.
Add chopped onions,curry leaves and fry for 5mins.
Now add chopped potatoes and cook until they become soft.
Now add chill power and salt to taste and cook for 2mins.
Now add besan and stir well, and let it cook for 1min.
Sprinkle coriander leaves and serve with any tiffin or rice Serves5-6
Thursday, September 4, 2008
Gutti Vankaya Kura
Ingrediants :
6-8 small brinjals
1 tbsp gingergarlic paste
2 onions
1/2 tbsp fenugreek seeds
2 tbsp corriander seeds ј tsp turmeric powder
1 tbsp blackgram dal Ѕ tsp mustard seeds
1 1/2bengal gram dal
2 tbsp garm masala coconut powder
1/2 tsp turmeric powder curry leaves
1 tsp red chilli powder
salt
Process :
Take oil in a pan,fry onions ,ginger garlic paste,fenugreek seeds,mustard seeds,blackgramdal,bengalgram dal.
Make it into a fine paste,and add salt,turmeric and red chilli powderto this mixture.
Also add cocconut powder to this paste.
A cover and cook on a low flame till the brinjals are done.
Or you can add some water and cover it untill one whistle .
A cover and cook on a low flame till the brinjals are done.
Or you can add some water and cover it untill one whistle
6-8 small brinjals
1 tbsp gingergarlic paste
2 onions
1/2 tbsp fenugreek seeds
2 tbsp corriander seeds ј tsp turmeric powder
1 tbsp blackgram dal Ѕ tsp mustard seeds
1 1/2bengal gram dal
2 tbsp garm masala coconut powder
1/2 tsp turmeric powder curry leaves
1 tsp red chilli powder
salt
Process :
Take oil in a pan,fry onions ,ginger garlic paste,fenugreek seeds,mustard seeds,blackgramdal,bengalgram dal.
Make it into a fine paste,and add salt,turmeric and red chilli powderto this mixture.
Also add cocconut powder to this paste.
A cover and cook on a low flame till the brinjals are done.
Or you can add some water and cover it untill one whistle .
A cover and cook on a low flame till the brinjals are done.
Or you can add some water and cover it untill one whistle
Chilli Chutney with Paneer Chat
Ingrediants :
100 gm slit green chillies
3 tbsp roasted ground sesame seeds
3 tbsp grated jaggery
150 ml thick tamarind pulp
1 tsp chilli powder ј tsp turmeric powder
2 tsp salt
5 tbsp sesame oil Ѕ tsp mustard seeds Ѕ tsp fenugreek seeds
Paneer Chat:
400 gm paneer
2 tbsp lemon juice
2 tsp dried mint ј tsp roasted ground cumin Salt to taste
2 tsp chat masala 2 tbsp chopped coriander Process :
For the chutney, slit the green chillies lengthwise. Stir sesame powder and jaggery into tamarind pulp.
Add chilli and turmeric powder with salt. Simmer over moderate flame for 5 minutes.
Heat 1 tbsp oil and sautй mustard and fenugreek seeds for a few seconds before adding to tamarind mixture.
Heat the remaining oil.
Fry green chillies until tender.
Add tamarind mixture to the pan.
Stir to combine. Cool. For the paneer chat, cube paneer Combine the remaining ingredients. Season and pour over paneer Chill before serving with the chutney.
100 gm slit green chillies
3 tbsp roasted ground sesame seeds
3 tbsp grated jaggery
150 ml thick tamarind pulp
1 tsp chilli powder ј tsp turmeric powder
2 tsp salt
5 tbsp sesame oil Ѕ tsp mustard seeds Ѕ tsp fenugreek seeds
Paneer Chat:
400 gm paneer
2 tbsp lemon juice
2 tsp dried mint ј tsp roasted ground cumin Salt to taste
2 tsp chat masala 2 tbsp chopped coriander Process :
For the chutney, slit the green chillies lengthwise. Stir sesame powder and jaggery into tamarind pulp.
Add chilli and turmeric powder with salt. Simmer over moderate flame for 5 minutes.
Heat 1 tbsp oil and sautй mustard and fenugreek seeds for a few seconds before adding to tamarind mixture.
Heat the remaining oil.
Fry green chillies until tender.
Add tamarind mixture to the pan.
Stir to combine. Cool. For the paneer chat, cube paneer Combine the remaining ingredients. Season and pour over paneer Chill before serving with the chutney.
MANGO THOKKU
Ingredients:
4 mangoesOil for frying
1 tsp fenugreek seeds
1/4 tsp asafoetida powder
2 tsp mustard
1/2 tsp turmeric powder
Salt to taste
40 grams chilli powder
Method of Cooking:
Step 1: Scrape the mangoes, grate them and keep aside; alternatively, chop the mangoes fine .
Step 2: Roast the fenugreek seeds until they turn dark brown, grind into a fine powder and keep aside.
Step 3: Heat oil in a sauce-pan and add mustard.
Step 4: When the mustard crackles, add the grated mangoes, turmeric powder, salt to taste; add some more oil and stir the ingredients all the time.
Step 5: .When the mango is done to a turn and all the ingredients in the frying pan are reduced to a soft, smooth mass, which no longer sticks to the sides or bottom of the sauce-pan, add the chilli powder and mix well with the soft smooth mass.
Step 6: Add powdered fenugreek seeds, asafoetida powder and some more oil and mix well.
Step7: Shut off the flame as soon as the chilli powder, powdered fenugreek seeds and asafoetida are assimilated with the soft, smooth mass..
4 mangoesOil for frying
1 tsp fenugreek seeds
1/4 tsp asafoetida powder
2 tsp mustard
1/2 tsp turmeric powder
Salt to taste
40 grams chilli powder
Method of Cooking:
Step 1: Scrape the mangoes, grate them and keep aside; alternatively, chop the mangoes fine .
Step 2: Roast the fenugreek seeds until they turn dark brown, grind into a fine powder and keep aside.
Step 3: Heat oil in a sauce-pan and add mustard.
Step 4: When the mustard crackles, add the grated mangoes, turmeric powder, salt to taste; add some more oil and stir the ingredients all the time.
Step 5: .When the mango is done to a turn and all the ingredients in the frying pan are reduced to a soft, smooth mass, which no longer sticks to the sides or bottom of the sauce-pan, add the chilli powder and mix well with the soft smooth mass.
Step 6: Add powdered fenugreek seeds, asafoetida powder and some more oil and mix well.
Step7: Shut off the flame as soon as the chilli powder, powdered fenugreek seeds and asafoetida are assimilated with the soft, smooth mass..
Wednesday, September 3, 2008
BEAN SALAD
Ingredients:
2 tbsp salad oil
2 teacups haricot beans
3 capsicums
3/4 teacup white vinegar
3 onions
3/4 teacup sugarSalt to taste
Method of Cooking:
Step 1: Soak the beans overnight.
Step 2: Add 2 teacups of water and cook in a pressure cooker. Be sure not to over-cook the beans.
Step 3: Drain the cooked beans.
Step 4: Mix the vinegar and sugar and boil until the sugar melts.
Step 5: Pour this mixture over the beans.
Step 6: Slice the onions and capsicums into rings and add to the beans.
Step 7: Add the salad oil and salt. Mix well.
Step 8: Chill the salad in the freezer compartment of a refrigerator for at least 3 hours. Serve Chilled.
2 tbsp salad oil
2 teacups haricot beans
3 capsicums
3/4 teacup white vinegar
3 onions
3/4 teacup sugarSalt to taste
Method of Cooking:
Step 1: Soak the beans overnight.
Step 2: Add 2 teacups of water and cook in a pressure cooker. Be sure not to over-cook the beans.
Step 3: Drain the cooked beans.
Step 4: Mix the vinegar and sugar and boil until the sugar melts.
Step 5: Pour this mixture over the beans.
Step 6: Slice the onions and capsicums into rings and add to the beans.
Step 7: Add the salad oil and salt. Mix well.
Step 8: Chill the salad in the freezer compartment of a refrigerator for at least 3 hours. Serve Chilled.
Bisibela Bath
Ingrediants :
1 cup Rice
1 cup Toor dal
2 cup Vegetables (potato, carrot, beans, peas)
1/2 cup Tamarind juice
2 tbsp Cashew nuts Hing - a pinch
4 tsp Ghee
1/2 Corriander
Salt
1/2 tsp Turmeric
For bisibela bath powder :
2 tbsp Dhania
1 tbsp Fenugreek seeds
1 tbsp chana dal
1/2 tbspurad dal
8 Red chillies
2 Cloves
1 small Cinnamon
Process :
Fry all the spices in 2 tbsp of oil on low flame and then grind them in a dry grinder. Soak the rice in water for 10 min. Pressure cook dal. Take a pan and add 3 tsps of oil. Add the vegetables and fry for sometime. Add salt, turmeric, hing and masala and fry for some more time. Add rice, cooked dal, tamarind juice and 5 cups of water. Add some more water if needed. Fry cashews in ghee and then add cashews and corriander when the rice is about to done
1 cup Rice
1 cup Toor dal
2 cup Vegetables (potato, carrot, beans, peas)
1/2 cup Tamarind juice
2 tbsp Cashew nuts Hing - a pinch
4 tsp Ghee
1/2 Corriander
Salt
1/2 tsp Turmeric
For bisibela bath powder :
2 tbsp Dhania
1 tbsp Fenugreek seeds
1 tbsp chana dal
1/2 tbspurad dal
8 Red chillies
2 Cloves
1 small Cinnamon
Process :
Fry all the spices in 2 tbsp of oil on low flame and then grind them in a dry grinder. Soak the rice in water for 10 min. Pressure cook dal. Take a pan and add 3 tsps of oil. Add the vegetables and fry for sometime. Add salt, turmeric, hing and masala and fry for some more time. Add rice, cooked dal, tamarind juice and 5 cups of water. Add some more water if needed. Fry cashews in ghee and then add cashews and corriander when the rice is about to done
Coconut-Rice
Ingredients:
1 1/2 cup rice (300 ml)
6 tbsps oil
3 red chillies
3 tbsps ghee
3 green chillies
1 tsp mustard
20 gm cashew nut
A small grated coconut
Salt to taste
1 tbsp Urd dal
A pinch of asafoetida powder
A few curry leaves
Method of Cooking:
Step 1: Cook the Rice by using less water and cool the cooked rice on a large plate.
Step 2: Halve each of the red chillies and keep aside.
Step 3: Soak urd dal in a little water and keep a side.
Step 4: Cut the green chillies into a 4 or 5 large pieces and keep a side.
Step 5: Heat oil and ghee in a frying pan and add mustard, red chillies and asafoetida powder.
Step 6: Drain the Urd dal.
Step 7: When mustard crackles add cashew nuts,green chillies and urd dal and saute until the water in the urd dal evaporates .
Step 8: Add the grated coconut and saute until it turns reddish brown in colour.
Step 9: Add curry leaves, saute briefly, remove from fire and immediately empty the entire contents of the frying pan into the plate with the rice.
Step 10: Add salt, mix well and serve.
1 1/2 cup rice (300 ml)
6 tbsps oil
3 red chillies
3 tbsps ghee
3 green chillies
1 tsp mustard
20 gm cashew nut
A small grated coconut
Salt to taste
1 tbsp Urd dal
A pinch of asafoetida powder
A few curry leaves
Method of Cooking:
Step 1: Cook the Rice by using less water and cool the cooked rice on a large plate.
Step 2: Halve each of the red chillies and keep aside.
Step 3: Soak urd dal in a little water and keep a side.
Step 4: Cut the green chillies into a 4 or 5 large pieces and keep a side.
Step 5: Heat oil and ghee in a frying pan and add mustard, red chillies and asafoetida powder.
Step 6: Drain the Urd dal.
Step 7: When mustard crackles add cashew nuts,green chillies and urd dal and saute until the water in the urd dal evaporates .
Step 8: Add the grated coconut and saute until it turns reddish brown in colour.
Step 9: Add curry leaves, saute briefly, remove from fire and immediately empty the entire contents of the frying pan into the plate with the rice.
Step 10: Add salt, mix well and serve.
Banana-Ice-Cream
Ingredients: 2 Bananas1/3 cup milk2 eggs1/2 tbsp lemon juice 1 1/2 tspBanana essence1 1/2 thick cream60 gms sugar powder1/2 cup chopped cashewnuts
Method of Preparation:Step 1: Mix Bananas,lemon juice and milk thoroughly.
Step 2: Beat egg yolks and egg whites separately and add sugar untill stiff.
Step 3: Beat Cream till it peaks form.
Step 4: Mix Banana mixture with egg whites,egg yolks,cream,vanilla essence and cashewnuts .
Step 5: Refrigerate and beat again when semi-solid.Freeze untill firm.
Method of Preparation:Step 1: Mix Bananas,lemon juice and milk thoroughly.
Step 2: Beat egg yolks and egg whites separately and add sugar untill stiff.
Step 3: Beat Cream till it peaks form.
Step 4: Mix Banana mixture with egg whites,egg yolks,cream,vanilla essence and cashewnuts .
Step 5: Refrigerate and beat again when semi-solid.Freeze untill firm.
Almond-Chocolate Ice Cream
Ingredients: 20 almonds2 1/2 cups milk1 cup thick Cream1 plain chocolate2tsps cornflour7 tbsps sugar
Method of Preparation:Step 1: By heating the sugar make caramel in a pan.
Step 2: Spread the Caramel on a greased plate and crush when cool.
Step 3: Melt the chocolate over the bowl of hot water and add it to the boild milk and cornflour.
Step 4: Remove from fire and cool and Freeze for one hour.
Step 5: Remove beat well and add the crushed caramel,1/2 cup cream and 10 almonds chopped.
Step 6: Freeze till firm.
Step 7: While serving top with the other half cup and chopped almonds.
Method of Preparation:Step 1: By heating the sugar make caramel in a pan.
Step 2: Spread the Caramel on a greased plate and crush when cool.
Step 3: Melt the chocolate over the bowl of hot water and add it to the boild milk and cornflour.
Step 4: Remove from fire and cool and Freeze for one hour.
Step 5: Remove beat well and add the crushed caramel,1/2 cup cream and 10 almonds chopped.
Step 6: Freeze till firm.
Step 7: While serving top with the other half cup and chopped almonds.
Chicken curry
Ingredients: 3 tbsp peanut oil1 tbsp ghee3 onions5 almonds1 tsp coriander seeds1 red chilli4 cloves of garlic1.5 cm piecc of ginger4 tbsp ghee 1 1/2 tsp salt1 tsp pepper poweder 1 cup curd 1/2 cup cream a pinch of saffron1/2 tsp garam masala powder1kg chicken cut into large pieces.
Method of Cooking:Step 1: Grind one onion to a paste and finely chope the rest .
Step 2: Grind together the blanched almonds corinder, red chilli, ginger and garilic.
Step 3: Mix this with the onion paste and marinate the chicken pieces in it for 2 hours.
Step 4: Heat ghee in a pan and fry the chooped onions till golden brown.
Step 5: Remove and add the marinated chicken to the oil left in the pan fry till the liquid dries up.
Step 6: Add 1 cup of water , salt and pepper and the pressure cook for 5-7 minutes.
Step 7: Beat the curd and add to the chicken and continue frying till the chicken completly dries up and add the fried onion.
Step 8: Whip the cream, mix the saffron to it add to the cooked chicken korma.
Step 9: Lastely add garam masala and mix well and remove .
Step 10: Serve with parathas, naans or plain chapatis.
Method of Cooking:Step 1: Grind one onion to a paste and finely chope the rest .
Step 2: Grind together the blanched almonds corinder, red chilli, ginger and garilic.
Step 3: Mix this with the onion paste and marinate the chicken pieces in it for 2 hours.
Step 4: Heat ghee in a pan and fry the chooped onions till golden brown.
Step 5: Remove and add the marinated chicken to the oil left in the pan fry till the liquid dries up.
Step 6: Add 1 cup of water , salt and pepper and the pressure cook for 5-7 minutes.
Step 7: Beat the curd and add to the chicken and continue frying till the chicken completly dries up and add the fried onion.
Step 8: Whip the cream, mix the saffron to it add to the cooked chicken korma.
Step 9: Lastely add garam masala and mix well and remove .
Step 10: Serve with parathas, naans or plain chapatis.
Chicken and Almonds
Ingredients:
1/2 cup almonds
1/4 cup grated coconut
1 tsp poppy seeds
2.5 cm ginger
6 cloves of garlic
4 green chillies
1/4 cup ghee
2 bay leaves
3 onionnsboild and ground to a paste1 cup curd
1 kg chicken salt to taste
a pinch of saffron
2 green cardamoms
2.5 cm stick of cinnamon
2 clovesa small piece of nutmeg
Method of Cooking:Step 1: Boil the almonds and remove the skins.
Step 2: Grind half of it with the coconut and poppy seeds to a smooth paste.
Step 3: Finaly chop the other half of the almonds.
Step 4: Grind ginger garlic and green chillies together.
Step 5: Heart the ghee in a degchi or karachi.
Step6: Fry the bay leaves then add the boild onion paste,curd,almond-coconut paste, ginger paste,chicken pieces and salt to taste. Step7: Cook, stirring well over medium fire till dry
Step 8: Add 1 cup of water and saffron.
Step 9: Cook till the chicken is tender.
Step 10: If you're using a pressure cooker,cook for 3-4 minutes.
Step 11: Garnish with powdered garam masala and chopped almonds.
Step 12: Goes well wih pulaos or plain boiled rice.
1/2 cup almonds
1/4 cup grated coconut
1 tsp poppy seeds
2.5 cm ginger
6 cloves of garlic
4 green chillies
1/4 cup ghee
2 bay leaves
3 onionnsboild and ground to a paste1 cup curd
1 kg chicken salt to taste
a pinch of saffron
2 green cardamoms
2.5 cm stick of cinnamon
2 clovesa small piece of nutmeg
Method of Cooking:Step 1: Boil the almonds and remove the skins.
Step 2: Grind half of it with the coconut and poppy seeds to a smooth paste.
Step 3: Finaly chop the other half of the almonds.
Step 4: Grind ginger garlic and green chillies together.
Step 5: Heart the ghee in a degchi or karachi.
Step6: Fry the bay leaves then add the boild onion paste,curd,almond-coconut paste, ginger paste,chicken pieces and salt to taste. Step7: Cook, stirring well over medium fire till dry
Step 8: Add 1 cup of water and saffron.
Step 9: Cook till the chicken is tender.
Step 10: If you're using a pressure cooker,cook for 3-4 minutes.
Step 11: Garnish with powdered garam masala and chopped almonds.
Step 12: Goes well wih pulaos or plain boiled rice.
Butter chicken
Ingredients: 8 pieces of chicken (cooked in tandoor)1/2 kg tomatoes1 capsicum2 tsp suger 2 tsp ginger past 1/2 cup onion past 4 tbsp Butter2 bay leaves1/2 tsp chilli powder1/2 tsp garam masala powder2 tbsp tomato ketchup, salt and pepper to taste4 black cardamoms1 tsp garam masala powder.
Method of Cooking:Step 1: Chop and boil the tomatoes with a pinch of salt.
Step 2: Blend in a mixie and strain to obtain puree, cut the capsicum in juliennes.
Step 3: Heat the butter, season with black cardamom and leaves.
Step 4: Put in the onion past and fry till golden.
Step 5: Add the ginger paste and stir fry.
Step 6: Now stir in the tomato puree, ketchp,salt, pepper, sugar and chilli powder.Step 7: Add the chicken when it comes to a boil.
Step 8: Let cool on a medium fire till the gravy thicknes and clings to the chicken.
Step 9: Sprinkle garam masala powder and remove .
Step 10: You may add 1/4 cup of cream or top of the milk just before removing if desired.
Step : Serve with naan, parathas or tandoori roti.
Method of Cooking:Step 1: Chop and boil the tomatoes with a pinch of salt.
Step 2: Blend in a mixie and strain to obtain puree, cut the capsicum in juliennes.
Step 3: Heat the butter, season with black cardamom and leaves.
Step 4: Put in the onion past and fry till golden.
Step 5: Add the ginger paste and stir fry.
Step 6: Now stir in the tomato puree, ketchp,salt, pepper, sugar and chilli powder.Step 7: Add the chicken when it comes to a boil.
Step 8: Let cool on a medium fire till the gravy thicknes and clings to the chicken.
Step 9: Sprinkle garam masala powder and remove .
Step 10: You may add 1/4 cup of cream or top of the milk just before removing if desired.
Step : Serve with naan, parathas or tandoori roti.
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