Wednesday, March 31, 2010

Paneer Pasinda

Ingredients:
200 gm - paneer
1 tsp - garlic finely chopped
3 tsp - onion finely chopped
1 tsp - jeera (cumin seeds)
1 tsp - green chilli finely chopped
3 tsp - tomato puree
3 tsp - kaju paste (cashew nuts)
1 tsp - tomato ketchup
1 cup - cream
1/2 tsp - red chilli powder
1/2 tsp - garam masala
1 tsp - oil
2 - green chilli thin & long sliced for garnishing
salt to taste

For Marination:
1 cup - curd
1.5 tsp - bhuna jeera (roasted cumin powder)
1 tsp - kasoori methi
3 tsp - amchur
1 tsp - fresh coriander finely chopped
salt to taste

Method:
1. Cut the paneer in square shape of moderate thickness.
2. Take a mixing bowl and mix all the ingredients for marination. Put the paneer pieces in it and wrap all the marination over it.
3. Heat some oil in a pan and put the marinated paneer pieces in it and cook it for few minutes.
3. Meanwhile start preparing the gravy. Heat some oil in a pan and put garlic, onion, cumin seeds and green chilli. Saute it till the onion turn pink brown.
4. Now add tomato puree to it, then put kaju paste and mix it well. Now put tomato ketchup, cream, red chilli powder, garam masala and salt. Cook the gravy until it leaves oil from the sides.
5. Place the paneer slices in a serving dish and pour the gravy from top. Garnish it with thin long sliced green chillies.
6. Serve it hot.

Monday, March 29, 2010

Stuffed Potato In Paalak Gravy

Ingredients:
2 tbsp - mustard oil
5 to 6 - scooped and mildly boiled potato
1 bowl - paalak (spinach leaves)
3 tsp - fresh coriander leaves
3 tsp - mint leaves
2 tsp - green chilli
1/2 tsp - amchur (mango powder)
1/2 tsp - jeera
1/2 tsp - kishmish (raisins)
1 large - finely chopped tomato
1/2 tsp - haldi (turmeric powder)
1/2 tsp - red chilli powder
1/2 tsp - garam masala
1/2 tsp - dhaniya powder
4 tbsp - curd
2 tsp - desi ghee
salt to taste

For Garnishing:
Ginger rings
Long and thinly sliced red chilli

Method:
1. Heat mustard oil in a kadhai and cook scooped and boiled potatoes till they turn golden brown. Take it out on a kitchen towel for extra oil to get soaked.
2. Put coriander leaves, mint leaves, green chillies, amchur, jeera, kishmish in a blender and blend it evenly. Take out this green paste in a bowl.
3. Heat 1/2 tsp desi ghee in a kadhai and put haldi, red chilli powder, garam masala, dhaniya powder and tomato. Cook it for 1 min then add paalak leaves and let it soften for 1 min. Finally add curd and salt to it. Cook it for 1 min. Now take this gravy out in a blender and blend it finely.
4. Again put this gravy in a kadhai and cook it for 3-4 mins.
5. Now marinate the potatoes with the green paste and place it in a deep cooking utensil and pour the gravy on it from above. Add 1.5 tsp of desi ghee in it and cook it on low flame for 8-10 mins.
6. Take it out in a platter and garnish with ginger rings and long thinly sliced red chilli.
7. Serve it hot.

Sunday, March 28, 2010

General Kitchen Tips

>> To remove the smell of onion, garlic or any spices from your hand rub lemon slice or raw potato slice on it.
>> If making dosa on a plain tawa (iron griddle) rub onion on it first, dosa will not stick on tawa.
>> To store almonds for long add 2-4 tsp sugar in the almond container.
>> To remove the burning stink from milk add two paan leaves (betel leaf) in it and keep the milk on flame for a while.

Friday, March 26, 2010

Tofu Masala

Ingredients:
150 gm - tofu
1 large - onion finely chopped
1 large - tomato finely chopped
1 small - capsicum finely chopped
1 big bowl - rajma (kidney beans) boiled
20 to 25 leaf - palak (spinach)
1 tsp - garlic paste
1/2 tsp - garam masala
1/4 tsp - black pepper powder
1 tbsp - oil
salt to taste

Method:
1. Heat oil in a pan and cook tofu till it turns golden brown. Take it out in a plate.
2. Put onion in the same pan and saute for 1 min, now add garlic paste and cook it for another 1 min.
3. Now add tomato and capsicum, cook it for another 2 mins. Drizzle salt, garam masala and black pepper mix it well.
4. Put boiled rajma, palak leaves in it and cook it till the leaves soften.
5. Finally add fried tofu to it and toss it well.
6. Tofu Masala is ready to be served hot.

Thursday, March 25, 2010

Spicy Paneer Bites

Ingredients:
100 gm - paneer
1/2 cup - cream
1 tbsp - ginger garlic paste
1 tsp - black pepper
1 tbsp - red chilli flakes
salt to taste

Method:
1. Firstly cut the paneer in square shape.
2. Take a bowl and mix cream, ginger garlic paste, salt, red chilli flakes and black pepper together.
3. Put the paneer pieces in it and mix it softly, so that the mixture is wrapped on each paneer piece. Let it rest for 10 mins.
4. Now string the paneer pieces in a stick and roast them in tandoor for 5-7 mins or grill them in microwave for 5 mins.
5. Spicy paneer bites are ready to be served with ketchup.

Tuesday, March 23, 2010

Moong Daal Dhokla

Ingredients:
1 cup - yellow moong daal
1 tsp - ginger coriander leaves paste
1/2 tsp - nimboo phool (citric acid)
1 tsp - eno
salt to taste

Tempering:
2 tsp - oil
1 tsp - mustard seeds
2 to 3 - kari patta (curry leaf)

Garnish:
1 tsp - Coriander leaves

Method:
1. Soak daal in 3 cups of water for 3-4 hrs.
2. Grind it along with ginger coriander paste. Add citric acid and salt to it and mix it well.
3. Keep a steamer ready with boiling water.
4. Grease the container with oil and drizzle 1 pinch of eno in the container.
5. Finally add eno in the batter and beat it well. Pour batter in the container and place it in steamer.
6. Steam for about 10 minutes on high flame and then another 10 minutes on low flame.
7. Take out the container and allow it cool down for 10 mins. Cut them in square or diamond shape pieces.
8. Heat oil in a pan for tempering. Add mustard seeds and kari patta. Allow them to crackle and then drizzle it over dhokla.
9. Garnish it with coriander leaves and serve it with tomato ketchup and green chutney.

Sunday, March 21, 2010

Chinese Paav Bhaji

Ingredients:
2 - potato
2 - tomato finely chopped
2 - onion finely chopped
1 small size - cabbage
1 tsp - soya sauce
1 tsp - chilli sauce
1 tsp - vinegar
1 tsp - red chiili powder
2 bowl - pea
2 tbsp - butter
1 tsp - garlic paste
lemon juice (optional)
salt to taste

Method:
1. Boil potato and cabbage in a cooker till 1 or 2 whistles (you can also add any other seasonal vegetable of your choice).
2. Boil peas in a bowl seperately for 5 mins.
3. Heat butter in a kadhai and put onion and garlic paste in it. Cook it for 2 mins.
4. Now add tomato, salt and red chilli powder. Cook it for 3-4 mins.
5. When the masala is properly cooked add soya sauce, chilli sauce, vinegar, peas, and boiled vegetables and cook it well.
6. Garnish it with finely chopped onions, butter and also add some lemon juice if you wish.
7. Serve it with hot paav.

Saturday, March 20, 2010

Cheese Kofta Curry

Ingredients For Kofta:
4 - boiled potato mashed
2 cube - cheese grated
50 gm - paneer grated
2 to 3 - green chilli finely chopped
3 tsp - coriander leaves finely chopped
1/2 tsp - black pepper
1/4 tsp - garam masala
1/4 tsp - dhaniya powder
2 tsp - cornflour
salt to taste
oil for deep frying

Ingredients For Curry:
2 - onion finely sliced
4 - tomato
1 - green chilli
1 tbsp - garlic finely chopped
1 tbsp - ginger finely chopped
1/4 tsp - dhaniya powder
1/2 tsp - red chilli powder
1/4 tsp - garam masala
1/4 tsp - kasoori methi
2 tsp - coriander leaves finely chopped
1/2 cup - malai (milk cream)
2 tsp - milk
1 tbsp - oil
salt to taste

Method For Kofta:
1. Mix grated cheese and paneer to boiled and mashed potatoes.
2. Add all the spices in it and mix it well.
3. Make small balls of the mixture and deep fry them till they turn golden brown.

Method For Curry:
1. Heat oil in a kadhai and fry finely sliced onions. Now fry finely chopped garlic and ginger.
2. Now put fried onions, garlic, ginger along with tomato and green chilli in a grinder and grind them thoroughly.
3. Heat 1 tbsp oil in a kadhai, put this grinded paste in it and cook it until the paste leaves oil from the corners.
4. Now add salt and all other spices to it. Then add milk cream and milk and also some water if you do not want the curry to be thick.
5. Let it come to a boil and now add coriander leaves.
6. While serving place the koftas in a serving dish and pour the gravy from top. Decorate it with grated paneer and fresh coriander leaves.

Friday, March 19, 2010

Crispy Rice Mounds

Ingredients:
4 - boiled potato
1 cup - boiled rice
1 tbsp - cornflour
1/4 tsp - red chilli powder
1/4 tsp - jeera (cumin seeds)
1/2 tsp - amchur powder (mango powder)
1/4 tsp - pomegranate seeds
1 - finely chopped green chilli
salt to taste
oil for frying

Method:
1. Grate the boiled potato and mash the boiled rice. Mix them thoroughly.
2. Add cornflour, green chiili and all the spices in it and mix it well.
3. Make small balls of the prepared mixture and give them a mount shape.
4. Deep fry them on low flame till they turn golden brown.
5. Serve them hot with tomato ketchup and chutney at tea time.

Thursday, March 18, 2010

Spicy Cabbage Rolls

Ingredients:
1 - medium size cabbage grated
2 - large potato boiled and mashed
1 - large onion finely chopped
2 - green chilli finely chopped
1/2 cup - maida (flour all purpose)
1/2 cup - bread crumbs
1/2 tsp - red chilli powder
1/4 tsp - amchur (mango powder)
1/2 tsp - jal jeera powder / chat masala
1 cup - coconut powder
salt to taste
oil for frying

Method:
1. Mix grated cabbage, boiled and mashed potato, finely chopped onion and green chilli in a bowl.
2. Add coconut powder and all other spices in it and mix it well.
3. Take maida in a bowl and put some water in it and mix it so that no lumps are formed. Keep bread crumbs in a plate.
4. Heat oil in a kadhai, make small rolls of the prepared mixture in any shape of your choice, dip it in maida solution and wrap bread crumbs on it.
5. Deep fry it on low flame till they turn golden brown.
6. Serve it hot with sauce and chutney at tea time.

Wednesday, March 17, 2010

Easy Pre-Preparation Vegetable Tips

>> Apply some edible oil on brinjal before roasting it and put it in cool water after roasting. The brinjal skin will be easily removed.
>> Apply some oil on your hand and knife before peeling vegeatables like colocasia (arbi) and jackfruit (kathal). This will help peel the vegetables easily and will also keep your hands non-sticky and free from itching and irritation.
>> Before preparing cauliflower soak it in warm salty water for 15-20 min's. This will destroy all the worms and the chemicals on it.

Tuesday, March 16, 2010

Hot And Sour Soup

Ingredients:
1 cup - cabbage finely chopped
1/2 cup - carrot finely chopped
1/4 cup - capsicum finely chopped
5 to 6 pieces - mushroom finely chopped
50 gms - paneer small square shaped
3 to 4 tsp - cornflour mixed in water
1 tbsp - oil
2 tbsp - chilli sauce
2 tsp - soya sauce
2 tsp - tomato sauce
2 tsp - vinegar
salt to taste
1 tbsp - green coriander finely chopped for garnishing
2 to 3 glass - water

Method:
1. Heat 1 tbsp oil in a kadhai and put all the vegetables except paneer in it. Cook it for 5-10 mins.
2. Now add all the sauces and vinegar in it. Stir it well.
3. Add water in it and let it come to a boil. Now add paneer and salt in it.
4. Finally add cornflour mixed in water for thickness and garnish it with finely chopped fresh coriander leaves.

Monday, March 15, 2010

Peanut Chaat

Ingredients:
100 gm - skinless roasted peanuts
1 - finely chopped onion
1 - finely chopped cucumber
2 - finely chopped tomato
3 tsp - lemon juice
1/4 tsp - chaat masala
2 pinch - red chilli powder
2 pinch - black pepper powder
salt to taste
finely chopped corainder leaves

Method:
1. Soak the roasted peanuts in water for 15 mins.
2. Take it out in a serving dish and add all the above mentioned ingredients in it and mix it well.
3. Garnish it with finely chopped fresh coriander leaves.
4. Serve them as starters. It can also be served with strong drinks as snacks.

Sunday, March 14, 2010

Potato Stuffed Green Chillies

Ingredients:
6 pieces - large green chilli
2 big - potato
1 tsp - finely chopped ginger
1/2 tsp - cumin seeds
1/4 tsp - turmeric powder
1/2 tsp - aamchur (mango powder)
1/2 tsp - garam masala
2 tbsp - oil
salt to taste


Method:

1. Wash and clean green chillies. Cut them from between and take out the seeds.

2. Boil the potatoes and peel the skin off and mash them.

3. Heat 1 tsp oil in a kadhai and then put cumin seeds and ginger in it.

4. Now add mashed potatoes and all the spices to it and cook it well.

5. Stuff the prepared masala in the green chillies.

6. Again heat some oil in kadhai and keep it on low flame. Put the stuffed green chillies in it and drizzle some salt over it (keep in mind that salt is already used in preparing masala so make sure the quantity does not exceed).

7. Cook it well from all sides.

8. Serve it hot with meals as green chillies enhance the taste of all indian meals.

Saturday, March 13, 2010

Chat-pata Saboo-daana Mungphali

Ingredients:
1 cup - saboo-daana (tapioca / cassava)
1/2 cup - roasted and crushed peanuts
1/2 cup - boiled and cube sliced potato
1/2 cup - seedless cube sliced tomato
1 tsp - jeera (cumin seeds)
2 tsp - lemon juice
1 tbsp - finely chopped coriander leaves
1 pinch - turmeric powder
salt and red chiili powder to taste


Method:

1. Soak saboo-daana in 2 cup water for 1 hr. Drain water and spread saboo-daana on kitchen towel so that the extra water is soaked.

2. Grease the non-stick pan with some oil. Put cumin seeds and roast for a while now add tomato and turmeric powder and stir it well, cook it for 1 min.

3. Now add saboo-daana, salt, red chilli powder, peanuts and potato cubes to it. Stir it well then cover it and cook it for 2 mins.

4. When saboo-daana turns soft take it out in a serving plate. Drizzle lemon juice and coriander leaves for decoration.

5. Serve it hot with chutney or sauce.

Friday, March 12, 2010

Mint Masala Poori

Ingredients:
1.5 cup - plain flour
1 cup - besan (gram flour)
2 tsp - finely chopped mint leaves
2 tsp - finely chopped coriander leaves
1 tsp - ginger paste
1/2 tsp - jeera (cumin seeds)
1/2 tsp - turmeric powder
2 tsp - oil
salt to taste
oil for frying


Method:

1. Mix all the ingredients in a bowl and prepare a dough using sufficient water.

2. Cover the dough with a wet cloth for 10-15 mins.

3. Now make medium size poories and fry them till they turn golden brown.

4. Serve them hot with aaloo ki sabzi and pickle.

Thursday, March 11, 2010

Hing Ke Bade

Ingredients:
1 kg - skinless urad daal
1/4 tsp - hing
4 tsp - rai powder (mustard)
2 tsp - crushed red chilli
salt to taste
oil for frying


Method:

1. Clean, wash and soak daal for 5-6 hrs.

2. Grind the soaked daal into paste and beat it thoroughly.

3. Heat 1 tsp oil in a pan and add hing, rai powder, crushed red chilli and salt in it. Roast it well.

4. Mix these roasted spices into the daal paste.

5. Heat the oil in a kadhai. Now wet your hands and and make small balls of the paste, press them softly and fry till they turn golden brown.

6. Serve them hot with chutneys and curd.

Wednesday, March 10, 2010

Spicy Moong Daal Pakore

Ingredients:
1 cup - moong dal
2 tbsp - grated carrot
1 tsp - finely chopped onion
1 tsp - finely chopped green chilli and ginger
1 tsp - jeera (cumin seeds)
2 tbsp - finely chopped green coriander
1 tbsp - thickly crushed dhaniya powder
1 tsp - thickly crushed zeera powder (cumin seeds powder)
1 tsp - thickly crushed saunf (fennel)
1 tbsp - lemon juice
1 pinch - turmeric powder
2 tsp - oil
salt and red chilli powder to taste


Method:

1. Wash daal and soak it for 3 hrs. Drain the water and grind it with half cup of water.

2. Put 1 tsp oil in a non-stick pan and heat it. Add zeera in it and then put turmeric powder and moong daal paste in it. Keep stirring it continously to avoid lumps.

3. When the mixture turns thick add onoin, ginger, green chilli, carrot, salt and red chilli powder in it and keep stirring it.

4. When the mixture starts leaving the corners and take a round form, add half of the chopped green coriander to it and put off the flame.

5. Let the mixture cool down for a while and then make small round shaped balls of it.

6. Again heat the non-stick pan with 1 tsp of oil in it. Put the balls in it with all dry spices, lemon juice and few drops of water so that the dry spices stick to the balls properly.

7. Spicy moong daal pakore are ready. Serve them hot with chutneys and tomato sauce.

Tuesday, March 9, 2010

Rice Corn Rings

Ingredients:
1 cup - rice
1 cup - corn
1 tsp - red chilli powder
1 tsp - amchur powder (mango powder)
1 tsp - garam masala
1 tb sp - cornflour
1 pinch - heeng (asafoetida)
Salt as per taste
Oil for deep frying


Method:
1. Soak the rice in 3 cups of water for 2-3 hrs. Drain the water and grind the rice .

2. Boil the corn until they turn soft and grind them when they turn cool.

3. Mix corn paste, cornflour, salt and all other spices to the grinded rice and mix it well.

4. Heat the oil in a kadhai. In the meantime put the ready batter in the ring mold.

5. Take them out from the mold and deep fry till they turn golden brown.

6. Serve them hot with chutneys.