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.
Tuesday, June 21, 2011
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!!!
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 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!!!
Wednesday, June 8, 2011
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!!!
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!!!
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!!!
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