Ingredients:
Fresh Coconut Pieces-3/4 Cup
Whole Dry Red Chili-5
Cumin Seeds/Roasted Cumin Seeds Powder-1/2 tsp
Rock Salt (Kala Namak)-1 tsp
Lemon Juice-1-2 tsp
Water-1/2 Cup
Regular Salt-If Required
Recipe:
Transfer coconut pieces, dry red chili, rock salt and roasted cumin seeds powder and/or cumin seeds to the blender. Add 1/4 cup of water. Blend until pureed. Add more water if required. When perfectly smooth, taste and add more salt if required.
Add lemon juice and mix well. Coconut-Dry Red Chili Chutney is ready. Serve with Dhokla or Idli. Enjoy!!!
Monday, September 12, 2011
Thursday, August 18, 2011
Nariyal Mawa Ladoo
Ingredients:
Dry Coconut-2 Cups
Mawa/Khoya (Dried Whole Milk)-1 Cup
Boora Sugar -1 & 1/4 Cups
Cashew Nuts-9-10
Almonds-9-10
Green Cardamom-5-6
Recipe:
Grate Coconut. Keep aside.
Chop almonds and cashew nuts. Crack open the cardamom pods and remove the seeds. Crush the seeds. Keep aside.
This is homemade mawa/khoya made out of full cream buffalo milk. 1 liter of full cream milk gives you approximately 1 cup or 250 gms of mawa/khoya. Khoya can be made at home, though the method is little tedious. Boil the milk in a heavy bottom pan on medium flame. When milk is boiled once, turn the gas to simmer flame. Cook the milk till thickens. Stir occasionally. When the milk in semi-solid stage, remove from fire and set into moulds. Use this mawa/khoya for ladoo and burfi. It will take approximately 2-3 hours to make mawa.
In this recipe, I used fresh homemade mawa to make ladoo. Roast mawa in a pan or kadhai till change color to light pink. Stir continuously. Turn off the gas. Let it cool for 2-3 minutes.
Add grated coconut, boora sugar, almond pieces, cashew nuts pieces and crushed green cardamom to the roasted mawa. Combine well. Taste the mixture and add more boora sugar if required.
Transfer the mixture to a plate. It will be hard to make round balls out of cold mixture so keep the mixture warm and start making ladoo as soon as you take out the mixture from the pan.
Scoop up some of the mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you finish making each ball, put it on a plate or bowl and continue making next ladoo. Nariyal-Mawa Ladoos are ready. Garnish with 1 tsp of grated coconut. You can keep them in air-tight container for at least 1 week. Enjoy!!!
Dry Coconut-2 Cups
Mawa/Khoya (Dried Whole Milk)-1 Cup
Boora Sugar -1 & 1/4 Cups
Cashew Nuts-9-10
Almonds-9-10
Green Cardamom-5-6
Recipe:
Grate Coconut. Keep aside.
Chop almonds and cashew nuts. Crack open the cardamom pods and remove the seeds. Crush the seeds. Keep aside.
This is homemade mawa/khoya made out of full cream buffalo milk. 1 liter of full cream milk gives you approximately 1 cup or 250 gms of mawa/khoya. Khoya can be made at home, though the method is little tedious. Boil the milk in a heavy bottom pan on medium flame. When milk is boiled once, turn the gas to simmer flame. Cook the milk till thickens. Stir occasionally. When the milk in semi-solid stage, remove from fire and set into moulds. Use this mawa/khoya for ladoo and burfi. It will take approximately 2-3 hours to make mawa.
In this recipe, I used fresh homemade mawa to make ladoo. Roast mawa in a pan or kadhai till change color to light pink. Stir continuously. Turn off the gas. Let it cool for 2-3 minutes.
Add grated coconut, boora sugar, almond pieces, cashew nuts pieces and crushed green cardamom to the roasted mawa. Combine well. Taste the mixture and add more boora sugar if required.
Transfer the mixture to a plate. It will be hard to make round balls out of cold mixture so keep the mixture warm and start making ladoo as soon as you take out the mixture from the pan.
Scoop up some of the mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you finish making each ball, put it on a plate or bowl and continue making next ladoo. Nariyal-Mawa Ladoos are ready. Garnish with 1 tsp of grated coconut. You can keep them in air-tight container for at least 1 week. Enjoy!!!
Thursday, August 11, 2011
chickpea kebabs
Ingredients:
Chickpeas (Kabuli Chana)-1 Cup
Potato-1-Medium
White Bread-4-Small
Green Chili-1
Cilantro-1 tbsp
Red Chili Powder-1/2 tsp
Chaat Masala-1 tsp
Cumin Powder-1 tsp
Garam Masala-3/4 tsp
Salt-To Taste
Olive Oil-1 tsp
Water-As Required
Recipe:
Soak chickpeas in water overnight. Wash and boil them. Drain water. Transfer them to a bowl.
Dip white bread slices in the cold water for 1-2 seconds. Squeeze them to remove water. Crush them. Add mashed potato, crushed white bread, green chili, cilantro, red chili powder, cumin powder, chaat masala, garam masala and salt to the boiled chickpeas.
Mash it with hand(s) to get smooth dough.
Divide the dough into 9-10 equal parts. Flatten each portion into desired shape patty.
Preheat the oven to 200 degree centigrade for 10 minutes. Place the patties on a baking tray lined with aluminum foil. Grease the aluminum foil with 1 tsp of olive oil.
Place the tray in the top rack. Grill them for 30 minutes at 200 degree centigrade or until patties are red-brown from both sides. Turn in between after 15 minutes to the other side. Take the tray out.
Chickpea Kebab is ready. Serve hot with green chutney accompanied with sliced raw onion, tomato and lemon.
Chickpeas (Kabuli Chana)-1 Cup
Potato-1-Medium
White Bread-4-Small
Green Chili-1
Cilantro-1 tbsp
Red Chili Powder-1/2 tsp
Chaat Masala-1 tsp
Cumin Powder-1 tsp
Garam Masala-3/4 tsp
Salt-To Taste
Olive Oil-1 tsp
Water-As Required
Recipe:
Soak chickpeas in water overnight. Wash and boil them. Drain water. Transfer them to a bowl.
Dip white bread slices in the cold water for 1-2 seconds. Squeeze them to remove water. Crush them. Add mashed potato, crushed white bread, green chili, cilantro, red chili powder, cumin powder, chaat masala, garam masala and salt to the boiled chickpeas.
Mash it with hand(s) to get smooth dough.
Divide the dough into 9-10 equal parts. Flatten each portion into desired shape patty.
Preheat the oven to 200 degree centigrade for 10 minutes. Place the patties on a baking tray lined with aluminum foil. Grease the aluminum foil with 1 tsp of olive oil.
Place the tray in the top rack. Grill them for 30 minutes at 200 degree centigrade or until patties are red-brown from both sides. Turn in between after 15 minutes to the other side. Take the tray out.
Chickpea Kebab is ready. Serve hot with green chutney accompanied with sliced raw onion, tomato and lemon.
Tuesday, August 9, 2011
gatta curry
Ingredients:
1.200 gms Besan
2.1 tsp Dhaniya powder
3.2 tbsp Ghee
4.250 gms Curd
5.1 tsp Salt
6.2 tsp Oil
7.1 tsp Red chilly powder
8.1 pinch Haldi
Method:
* Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
* Make a stiff dough. Make 5-6 thin and long strips of the dough.
* Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
* Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
* Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
* Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
* Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.
1.200 gms Besan
2.1 tsp Dhaniya powder
3.2 tbsp Ghee
4.250 gms Curd
5.1 tsp Salt
6.2 tsp Oil
7.1 tsp Red chilly powder
8.1 pinch Haldi
Method:
* Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
* Make a stiff dough. Make 5-6 thin and long strips of the dough.
* Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
* Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
* Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
* Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
* Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.
Tuesday, June 21, 2011
Methi pulao
Ingredients:
Rice-1 Cup
Fenugreek Leaves (Methi)-1 Cup
Tomato-3-Small
Green Chili-2
Garlic-3 Cloves
Oil-1 tbsp
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Red Chili Powder-1/4 tsp (Optional)
Salt-To Taste
Water-2 Cups
Paneer Cubes-1/4 Cup-For Garnishing
How to prepare:
Peel and wash garlic. Wash green chilies and tomatoes.
Take tomatoes, green chilies and garlic in a blender. Blend until pureed. Keep aside.
Clean and wash methi leaves. Chop them finely. Keep aside.
Wash rice 3-4 times in clean water. Keep aside.
Heat oil in a pressure cooker on medium flame.
Add cumin seeds and let them fry for few seconds.
Add tomato-green chili-garlic paste. Mix well.
Add methi, turmeric powder and salt. Add red chili powder if required. Mix well.
Cover the cooker. Cook for 8-9 minutes. Stir occasionally.
Add rice and 2 cups of water. Mix well.
Turn the gas to high flame. Close the lid of pressure cooker. Cook till 2 whistles come. Turn off the gas. Let the cooker cool. Methi Pulao is ready.
Rice-1 Cup
Fenugreek Leaves (Methi)-1 Cup
Tomato-3-Small
Green Chili-2
Garlic-3 Cloves
Oil-1 tbsp
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
Red Chili Powder-1/4 tsp (Optional)
Salt-To Taste
Water-2 Cups
Paneer Cubes-1/4 Cup-For Garnishing
How to prepare:
Peel and wash garlic. Wash green chilies and tomatoes.
Take tomatoes, green chilies and garlic in a blender. Blend until pureed. Keep aside.
Clean and wash methi leaves. Chop them finely. Keep aside.
Wash rice 3-4 times in clean water. Keep aside.
Heat oil in a pressure cooker on medium flame.
Add cumin seeds and let them fry for few seconds.
Add tomato-green chili-garlic paste. Mix well.
Add methi, turmeric powder and salt. Add red chili powder if required. Mix well.
Cover the cooker. Cook for 8-9 minutes. Stir occasionally.
Add rice and 2 cups of water. Mix well.
Turn the gas to high flame. Close the lid of pressure cooker. Cook till 2 whistles come. Turn off the gas. Let the cooker cool. Methi Pulao is ready.
Thursday, June 16, 2011
Green chilli- onion curry
Ingredients:
Green Chili-24-25
Onion-2-Medium
Oil-1 & 1/2 tbsp
Cumin Seeds-1/2 tsp
Asafoetida (Hing)-A Pinch
Onion Seeds (Kalonji)-1/2 tsp
Carom Seeds (Ajwain)-1/2 tsp
Turmeric Powder-3/4 tsp
Coriander Powder-1 tsp
Fennel Seeds (Saunf)-1 tsp
Salt-To Taste
How to prepare:
Remove the stems from green chilies. Wash them. Peel and wash onion.
Cut green chilies in half lengthwise. Julienne the onion.
Heat oil in a kadhai on medium flame.
Add cumin seeds, asafoetida and carom seeds. Fry till change color.
Add onion seeds, turmeric powder, coriander powder and fennel seeds. Fry for few seconds.
Add green chilies and onion. Mix well.
Add salt and mix well.
Fry for 2-3 minutes.
Turn the gas to simmer flame. Cover the pan or kadhai. Fry for 4-5 minutes. Stir occasionally.
Turn off the gas. Green Chili-Onion Fry is ready. You can keep it in the refrigerator for 1 week. Serve with your meal. Enjoy!!!
Green Chili-24-25
Onion-2-Medium
Oil-1 & 1/2 tbsp
Cumin Seeds-1/2 tsp
Asafoetida (Hing)-A Pinch
Onion Seeds (Kalonji)-1/2 tsp
Carom Seeds (Ajwain)-1/2 tsp
Turmeric Powder-3/4 tsp
Coriander Powder-1 tsp
Fennel Seeds (Saunf)-1 tsp
Salt-To Taste
How to prepare:
Remove the stems from green chilies. Wash them. Peel and wash onion.
Cut green chilies in half lengthwise. Julienne the onion.
Heat oil in a kadhai on medium flame.
Add cumin seeds, asafoetida and carom seeds. Fry till change color.
Add onion seeds, turmeric powder, coriander powder and fennel seeds. Fry for few seconds.
Add green chilies and onion. Mix well.
Add salt and mix well.
Fry for 2-3 minutes.
Turn the gas to simmer flame. Cover the pan or kadhai. Fry for 4-5 minutes. Stir occasionally.
Turn off the gas. Green Chili-Onion Fry is ready. You can keep it in the refrigerator for 1 week. Serve with your meal. Enjoy!!!
Wednesday, June 15, 2011
Paneer burger
Ingredients:
For Paneer Patty:
Indian Cottage Cheese (Paneer)-2 Cups-Crumbled
Onion-1-Small
Green Chilies-2-3
Cilantro-2 tbsp
White Bread Slices-3
Corn Flour-2 tbsp
Black Pepper Powder-1/2 tsp
Salt-To Taste
Oil-For Frying
Water-1 Cup
For Burger:
Burger Buns-4
Tomato-1-Medium-Washed and Sliced
Onion-1-Small-Peeled, Washed and Sliced
Tomato Ketchup-1 tbsp
Cilantro Chutney-1-2 tbsp
Butter-Optional
Black Pepper Powder-1 tsp
Salt-To Taste
How to prepare:
Clean and wash cilantro. Peel and wash onion. Wash green chilies. Chop green chilies, onion and cilantro finely.
Dip bread slices in cold water for few seconds. Squeeze them to remove water. Crush them.
Take crumbled paneer in a bowl. Add crushed bread slices and corn flour.
Add green chilies, onion, cilantro, black pepper powder and salt. Combine well.
Make desired sized balls and press them down. Shape them into round patties.
Heat 1 tbsp of oil in a flat pan or griddle on medium flame. Spread the oil evenly before putting patties.
When oil is hot, place patty on the griddle.
Fry the patty on medium-low flame till turns golden brown from both sides. Press down with the help of spatula if require crispy patty. Repeat the procedure with the rest. Paneer Patty is ready.
Take burger buns and slice them in half from the middle. Toast them in oven or toaster for few minutes. Spread some butter if you like.
Arrange onion and tomato slices on top of the burger bun piece.
Sprinkle black pepper powder and salt on tomato and onion slices.
Spread some tomato ketchup.
Now place paneer patty on top of the tomato and onion slices.
Spread a spoonful of chutney on top of the patty.
Paneer Patty Burger is ready. Add the top of the burger bun. Serve immediately. Enjoy!!!
For Paneer Patty:
Indian Cottage Cheese (Paneer)-2 Cups-Crumbled
Onion-1-Small
Green Chilies-2-3
Cilantro-2 tbsp
White Bread Slices-3
Corn Flour-2 tbsp
Black Pepper Powder-1/2 tsp
Salt-To Taste
Oil-For Frying
Water-1 Cup
For Burger:
Burger Buns-4
Tomato-1-Medium-Washed and Sliced
Onion-1-Small-Peeled, Washed and Sliced
Tomato Ketchup-1 tbsp
Cilantro Chutney-1-2 tbsp
Butter-Optional
Black Pepper Powder-1 tsp
Salt-To Taste
How to prepare:
Clean and wash cilantro. Peel and wash onion. Wash green chilies. Chop green chilies, onion and cilantro finely.
Dip bread slices in cold water for few seconds. Squeeze them to remove water. Crush them.
Take crumbled paneer in a bowl. Add crushed bread slices and corn flour.
Add green chilies, onion, cilantro, black pepper powder and salt. Combine well.
Make desired sized balls and press them down. Shape them into round patties.
Heat 1 tbsp of oil in a flat pan or griddle on medium flame. Spread the oil evenly before putting patties.
When oil is hot, place patty on the griddle.
Fry the patty on medium-low flame till turns golden brown from both sides. Press down with the help of spatula if require crispy patty. Repeat the procedure with the rest. Paneer Patty is ready.
Take burger buns and slice them in half from the middle. Toast them in oven or toaster for few minutes. Spread some butter if you like.
Arrange onion and tomato slices on top of the burger bun piece.
Sprinkle black pepper powder and salt on tomato and onion slices.
Spread some tomato ketchup.
Now place paneer patty on top of the tomato and onion slices.
Spread a spoonful of chutney on top of the patty.
Paneer Patty Burger is ready. Add the top of the burger bun. Serve immediately. Enjoy!!!
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