Coconut and dry red chilly chutney

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!!!

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!!!

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.

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.

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.

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!!!

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!!!

Sesame chutney

Ingredients:
Sesame Seeds (Til)-2-3 tbsp
Cumin Seeds-1 tsp
Green Chili-1
Garlic-2 Cloves
Cilantro-1 tbsp
Lemon Juice-2 tsp
Jaggery (Gud)-1/2 tbsp
Salt-To Taste
Water-1/2 Cup

For Seasoning:
Oil-2 tsp
Curry Leaves-5-6

How to prepare:
Roast sesame seeds on

Roast sesame seeds and cumin seeds on medium-low flame till change color to light brown. Turn off the gas. Let them cool.

Peel and wash garlic. Wash green chili and curry leaves. Clean and wash cilantro.

Take sesame seeds, cumin seeds, cilantro, garlic, green chili, jaggery and salt in a blender. Add 1/2 cup of water. Keep blending till pureed.

When perfectly smooth, taste and add salt if required.

Transfer it to a bowl. Add lemon juice and mix well.

Heat oil in a pan or small kadhai on medium-low flame.

Add curry leaves and fry for few seconds. Turn off the gas.

Add this seasoning to the chutney. Mix well. Sesame Seeds Chutney is ready. Serve immediately or keep tightly covered in refrigerator up to 2-3 days. Enjoy!!!

Sesame potato kebabs

Ingredients:
Potato-4-Medium
Sesame Seeds (Til) -2 tbsp
Onion-1-Medium
Green Chili-2
Cilantro-1 and 1/2 tbsp
White Bread-3-4 Pieces
Red Chili Powder-1 tsp
Cumin Powder-1 tsp
Garam Masala-1 tsp
Salt-To Taste
Water-3-4 Cups
Oil-For Deep Frying

How to prepare:
Roast sesame seeds on medium- low flame till change color to light brown. Turn off the gas. Keep aside.

Peel onion. Clean and wash cilantro. Wash onion and green chili. Chop onion, green chili and cilantro finely.

Boil potatoes in pressure cooker with 2 cups of water till 4 whistles come. Boil them on medium flame. Turn off the gas. Let them cool. Peel the potatoes.

Dip white bread slices in 1/2 cup of cold water for 1-2 seconds. Squeeze them to remove water. Crush them.

Add crushed bread slices, chopped onion, chopped green chilies, chopped cilantro and roasted sesame seeds to boiled potatoes.

Add red chili powder, cumin powder, garam masala and salt. Combine together.

To prepare the kebab, make desired shape patties of the mixture.

Heat oil in a deep frying pan or kadhai on medium-high flame.

To check if oil is ready, put a small piece of the mixture in the oil. The piece should make the oil sizzle and come up fast.

Add kebab to the hot oil. Deep fry till golden brown from both sides.

Repeat the process for all kebabs.

Potato-Sesame Seeds Kebab are ready. Serve hot with green chutney or ketchup. Enjoy!!!

Stuffed Tomatoes

Ingredients:
Tomato-4-Medium
Green Pepper-1-Medium
Onion-1-Small
Cucumber-1-Medium
Green Chili-1
Cilantro-2 tbsp
Indian Cottage Cheese (Paneer)-1 & 1/2 Cups
Oil-3/4 tbsp
Cumin Seeds-1/2 tsp
Red Chili Powder-3/4 tsp
Garam Masala-1 tsp
Cumin Powder-1/2 tsp
Salt- To Taste
Water-As Required

How to prepare:

Peel and wash onion and cucumber. Clean and wash cilantro. Wash green pepper and green chili.

Chop green pepper, green chili, cucumber, onion and cilantro.

Grate or crumble paneer. Keep aside.

Wash and pat dry tomatoes.

Cut the top off tomatoes about 1" from where the stem is attached.

Use peeler and scoop out the pulp by making circular motion. Keep aside the pulp and seeds. Keep the cap.

Repeat the process for all tomatoes.

Heat oil in a pan or kadhai on medium flame.

Add cumin seeds and let them fry till change color.

Now, add tomato pulp and mix well.

Fry till water is evaporated.

Add onion, cucumber, cilantro, green chili, green pepper, red chili powder, garam masala, cumin powder and salt. Mix well.

Add crumbled paneer and mix well.

Fry on high flame till moisture is gone. Turn off the gas. Filling For Roasted Stuffed Tomato is ready.

Fill each tomato to the top with the filling. Press down the filling with finger to make sure that they are well filled. Cover them with the cap.

Lay out all tomatoes on a lightly greased sheet in the baking tray. Sprinkle little bit of oil and salt to the outer layer of the tomatoes.

Preheat the oven to 200 degree centigrade for 10 minutes. Place the baking tray in the middle rack and toast for 20 minutes. Take the baking tray out when done and let it cool.

Roasted Stuffed Tomato is ready. Serve hot with your meal. Enjoy!!!

Pudina Upma

Pudina Upma

Local Rawa or Sooji or Semolina – ¼ kg
Tomatoes Chopped – 2
Onion chopped – 2
Oil – 2 Tbsp
Jaggery – 1 Tbsp
Cashew nuts or Ground nuts
Haldi or Turmeric Powder – pinch
Curry leaves
Salt
Ghee / Clarified Butter – 1 tsp
Grated Coconut – 2 Tbsp

Seasoning Ingredients:

Mustard Seeds – ¼ tsp
Hing or Asafetida – pinch
Red chillies – 1
Bengal Gram Dal / Channa dal – ½ tsp
Urad dal / White Lenthils – ½ tsp

Pudina Upma Paste Ingredients:

Green Chillies – 6
Cloves – 2
Ginger – 1 inch
Coriander leaves / Cilantro – ¼ cup
Pudina / Mint Leaves – ¼ to ½ cup

How to Prepare:

1) Grind all the above paste ingredients and prepare smooth paste. Keep aside.

2) Heat oil in a pan, add mustard seeds, Urad dal, Channa dal, cut Red chillies and Hing and fry for a minute or until golden brown.

Add Groundnut or Cashews and fry for a min. Then add chopped Onions and fry until onion pieces look a bit transparent.

Now add chopped Tomatoes, Turmeric, curry leaves and fry until the Tomatoes are done.

3) Add Pudina Upma Paste from step 1 and fry for 2 min or fry until the water content is absorbed by the vegetables.

Then add ½ ltr hot water. When all the mixture starts boiling, add Rawa, Jaggery, Salt and close the lid and cook it in low flame for 6-8 min.

4) Once cooked, stir once and add Lemon Juice, Grated Coconut and Ghee and mix properly. Garnish with Coriander leaves.

Now Pudina Upma is ready to serve.