Ingredients:
spinach - 2
cupscoriander leaves - 1/2
cuponion - 1/2
cupchillies - 5
redchana dal - 1 tsp
coriander seeds - 1 tsp
1/4 tea spn tamarind extract
1/2 tea spn mustard seeds
1/2 tea spn urad dal
A pinch asafoetidaOilSalt
Method:
1. Heat oil and add chana dal, coriander seeds, onion, 4 red chillies.
2.Fry till onions are translucent.3.Grind it with spinach leaves, coriander leaves, tamarind extract, salt. If required, add very little water.Heat oil and add mustard seeds, urad dal. When mustard starts popping, add asafoetida, 1 red chilli cut into small pieces. Pour this over chutney.Serve with dosas or idlis.
Wednesday, March 24, 2010
Capsicum Porial
Ingredients:
Capsicum – ¼ Kg
Salt – as required
Oil – for frying
Grind together:
Grated fresh coconut – 2 Tbl.sps
Cashew nuts – 8
Green chilies – 2
Poppy seeds – 2 tsps.
Grind above ingredients to smooth paste with minimum water possible. Add salt at the end and grind once.
Method of preparation:
Wash and dice capsicum into 1 inch squares.
Heat 2 to 3 Tbl.sps of oil and fry capsicum till it becomes soft.
Strain excess oil and then add ground paste.
Fry till moisture is absorbed and mixture becomes dry.
Serve as a side curry to cooked rice.
Capsicum – ¼ Kg
Salt – as required
Oil – for frying
Grind together:
Grated fresh coconut – 2 Tbl.sps
Cashew nuts – 8
Green chilies – 2
Poppy seeds – 2 tsps.
Grind above ingredients to smooth paste with minimum water possible. Add salt at the end and grind once.
Method of preparation:
Wash and dice capsicum into 1 inch squares.
Heat 2 to 3 Tbl.sps of oil and fry capsicum till it becomes soft.
Strain excess oil and then add ground paste.
Fry till moisture is absorbed and mixture becomes dry.
Serve as a side curry to cooked rice.
Fruit n Nut
Ingredients:
Milk/Dark Chocolate- 250grms
Roasted Cashew (Chopped)- 1 Cup
Raisins- ½ Cup
Method:
1. Melt the chocolate bar. (Either through Double Boiling or using the Microwave).
2. Outline the moulds with the melted chocolate.
3. Fill with Cashew & Raisins.
4. After doing this, fill the moulds with the chocolate up to the level and tap the mould slightly.
5. Place the mould in the Refrigerator for 45 mins.
6. Now demould and wrap it with foils.
Milk/Dark Chocolate- 250grms
Roasted Cashew (Chopped)- 1 Cup
Raisins- ½ Cup
Method:
1. Melt the chocolate bar. (Either through Double Boiling or using the Microwave).
2. Outline the moulds with the melted chocolate.
3. Fill with Cashew & Raisins.
4. After doing this, fill the moulds with the chocolate up to the level and tap the mould slightly.
5. Place the mould in the Refrigerator for 45 mins.
6. Now demould and wrap it with foils.
Sunday, March 21, 2010
Beetroot Soup
Ingredients:
Beetroot – 1 (medium sized)
Big Onion – ½
Carrot – 1
Potato – 1 small
Cumin seed – a pinch
Garlic – 1 flake (crushed)
Salt and pepper powder – as required
Sugar – 1 ½ tsp
Coriander leaves – 1 tsp
Worcestershire sauce – ½ tsp
Capsico sauce – ¼ tsp
Method of preparation:
Dice all the vegetables into ½ inch cubes.
Heat little butter in a pressure pan and fry crushed garlic and then onion, with a pinch of cumin seed.
After a minute or two add all the other vegetables and fry one or two minutes.
Pour two cps of water and pressure cook in reduced flame till one whistle.
Cool down and then blend it in a mixies.
Strain through a sieve and dilute it with another 3 cups of water.
Reheat in reduced flame with salt and sugar.
Just before serving mix pepper powder, copped coriander leaves and sauces to the soup.
Serve hot with small salt biscuits.
Beetroot – 1 (medium sized)
Big Onion – ½
Carrot – 1
Potato – 1 small
Cumin seed – a pinch
Garlic – 1 flake (crushed)
Salt and pepper powder – as required
Sugar – 1 ½ tsp
Coriander leaves – 1 tsp
Worcestershire sauce – ½ tsp
Capsico sauce – ¼ tsp
Method of preparation:
Dice all the vegetables into ½ inch cubes.
Heat little butter in a pressure pan and fry crushed garlic and then onion, with a pinch of cumin seed.
After a minute or two add all the other vegetables and fry one or two minutes.
Pour two cps of water and pressure cook in reduced flame till one whistle.
Cool down and then blend it in a mixies.
Strain through a sieve and dilute it with another 3 cups of water.
Reheat in reduced flame with salt and sugar.
Just before serving mix pepper powder, copped coriander leaves and sauces to the soup.
Serve hot with small salt biscuits.
Saturday, March 20, 2010
Potato Sag
Ingredients:
Potatoes - 1/2 kg
Curds - 1/2 cup
Tamarind - lime sized
Oil - 3 Tbs
Green Chillies - 2
Jeera - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 1/2 tsp
Salt - as required
Garam masala powder - 1/2 tsp
Method:
Boil potatoes and peel the skin, mash two potatoes alone. Dice other potatoes. Heat oil in a fring pan, add eera when it splutters add split chillies, turmeric, red chilli powder and garam masala in the oil fr for a minute, add curds mix well add potatoes and tamarind pulp. Fry well till oil separates.
Potatoes - 1/2 kg
Curds - 1/2 cup
Tamarind - lime sized
Oil - 3 Tbs
Green Chillies - 2
Jeera - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 1/2 tsp
Salt - as required
Garam masala powder - 1/2 tsp
Method:
Boil potatoes and peel the skin, mash two potatoes alone. Dice other potatoes. Heat oil in a fring pan, add eera when it splutters add split chillies, turmeric, red chilli powder and garam masala in the oil fr for a minute, add curds mix well add potatoes and tamarind pulp. Fry well till oil separates.
Navarathna Kurma
Ingredients:
Paneer - 100 gms
Mixed diced vegetables - 2 cups (Carrots,Beans,Peas,Potatoes,Cauliflower)
Tomatoes - 3
Onions - 2
Ginger,Garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Dhania powder - 2 tsps
Chilli powder - 1 1/2 tsp
Garam Masala - 1 1/2 tsp
Milk - 1 cup
Cream - 2 tsps
Ghee - 3 tsps
Salt - to taste
Tutti fruty,Kismiss,Cashews,Tinned pine apple pieces (diced into small pieces) -1/2 cup
Method of Preparation:
Cut paneer into small pieces, deep fry and keep aside. Grate onions, put tomatoes in hot water, then peel and mash. Heat ghee in a pan fry onions and then ginger, garlic paste. Fry in a low flame till the ghee separates from it. Add mashed tomatoes, trmeric powder, dhania powder, chilli powder, garam masala, salt etc. then add boiled vegetable pieces. Let it boil for some time. When the gravy is thickened add milk & cream. Boil for a minute add paneer pieces and dry fruits before removing from fire. Fry cashewnuts in little ghee and add it. Garnish with coriander leaves.
Paneer - 100 gms
Mixed diced vegetables - 2 cups (Carrots,Beans,Peas,Potatoes,Cauliflower)
Tomatoes - 3
Onions - 2
Ginger,Garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Dhania powder - 2 tsps
Chilli powder - 1 1/2 tsp
Garam Masala - 1 1/2 tsp
Milk - 1 cup
Cream - 2 tsps
Ghee - 3 tsps
Salt - to taste
Tutti fruty,Kismiss,Cashews,Tinned pine apple pieces (diced into small pieces) -1/2 cup
Method of Preparation:
Cut paneer into small pieces, deep fry and keep aside. Grate onions, put tomatoes in hot water, then peel and mash. Heat ghee in a pan fry onions and then ginger, garlic paste. Fry in a low flame till the ghee separates from it. Add mashed tomatoes, trmeric powder, dhania powder, chilli powder, garam masala, salt etc. then add boiled vegetable pieces. Let it boil for some time. When the gravy is thickened add milk & cream. Boil for a minute add paneer pieces and dry fruits before removing from fire. Fry cashewnuts in little ghee and add it. Garnish with coriander leaves.
Dhariwala
Ingredients:
Potatos-1/4kg
Peas(Shelled)-1/2 kg
Tomatoes: 3 medium sized
To make paste:
Coriander leaves - 1 medium bunch
Onions big - 2
Garlic - 7 flakes
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
salt - to taste
Sugar - 1/2 tsp
Garam masala powder - 1/4 tsp
For seasoning:
Ghee or Oil - 2 tsp
Cumin Seeds - 1/4 tsp
Method:
1. Cook Peas and potatos.
2.Remove the skin and crumble it coursely.
3.Boil water in the pan. Put the whole tomatoes in it and keep aside it for few minutes.
4.Peel the outerskin and grind tomatoes to smooth paste.
5.Grind the masala using very little water or without water.
6.Heat ghee in a heavy bottom pan,season with cumin seeds and fry the ground masala in medium flame,till the ghee separates from it. Add the tomato puree and bring it to a boil.
7.Add crumbled potatos and peas. Pour enough water and boil for few minutes.
8. Remove from fire, garnish with coriander leaves. Serve hot with puris or chappaathis.
Variation:
Whole green gram and any leafy vegetable can be sustituted in place of peas and potatoes. Soak green gram 6 to 7 hours before, cook along with keerai(Greens) and do as per recipe. Omit coriander leaves if keerai is used.
Ingredients:Potatos-1/4kgPeas(Shelled)-1/2 kgTomatoes: 3 medium sizedTo make paste:Coriander leaves - 1 medium bunchOnions big - 2Garlic - 7 flakesTurmeric powder - 1/4 tspRed chilly powder - 1 1/2 tspsalt - to tasteSugar - 1/2 tspGaram masala powder - 1/4 tspFor seasoning:Ghee or Oil - 2 tspCumin Seeds - 1/4 tspMethod:1. Cook Peas and potatos.2.Remove the skin and crumble it coursely.3.Boil water in the pan. Put the whole tomatoes in it and keep aside it for few minutes.4.Peel the outerskin and grind tomatoes to smooth paste.5.Grind the masala using very little water or without water.6.Heat ghee in a heavy bottom pan,season with cumin seeds and fry the ground masala in medium flame,till the ghee separates from it. Add the tomato puree and bring it to a boil.7.Add crumbled potatos and peas. Pour enough water and boil for few minutes.8. Remove from fire, garnish with coriander leaves. Serve hot with puris or chappaathis.Variation:Whole green gram and any leafy vegetable can be sustituted in place of peas and potatoes. Soak green gram 6 to 7 hours before, cook along with keerai(Greens) and do as per recipe. Omit coriander leaves if keerai is used.
Potatos-1/4kg
Peas(Shelled)-1/2 kg
Tomatoes: 3 medium sized
To make paste:
Coriander leaves - 1 medium bunch
Onions big - 2
Garlic - 7 flakes
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
salt - to taste
Sugar - 1/2 tsp
Garam masala powder - 1/4 tsp
For seasoning:
Ghee or Oil - 2 tsp
Cumin Seeds - 1/4 tsp
Method:
1. Cook Peas and potatos.
2.Remove the skin and crumble it coursely.
3.Boil water in the pan. Put the whole tomatoes in it and keep aside it for few minutes.
4.Peel the outerskin and grind tomatoes to smooth paste.
5.Grind the masala using very little water or without water.
6.Heat ghee in a heavy bottom pan,season with cumin seeds and fry the ground masala in medium flame,till the ghee separates from it. Add the tomato puree and bring it to a boil.
7.Add crumbled potatos and peas. Pour enough water and boil for few minutes.
8. Remove from fire, garnish with coriander leaves. Serve hot with puris or chappaathis.
Variation:
Whole green gram and any leafy vegetable can be sustituted in place of peas and potatoes. Soak green gram 6 to 7 hours before, cook along with keerai(Greens) and do as per recipe. Omit coriander leaves if keerai is used.
Ingredients:Potatos-1/4kgPeas(Shelled)-1/2 kgTomatoes: 3 medium sizedTo make paste:Coriander leaves - 1 medium bunchOnions big - 2Garlic - 7 flakesTurmeric powder - 1/4 tspRed chilly powder - 1 1/2 tspsalt - to tasteSugar - 1/2 tspGaram masala powder - 1/4 tspFor seasoning:Ghee or Oil - 2 tspCumin Seeds - 1/4 tspMethod:1. Cook Peas and potatos.2.Remove the skin and crumble it coursely.3.Boil water in the pan. Put the whole tomatoes in it and keep aside it for few minutes.4.Peel the outerskin and grind tomatoes to smooth paste.5.Grind the masala using very little water or without water.6.Heat ghee in a heavy bottom pan,season with cumin seeds and fry the ground masala in medium flame,till the ghee separates from it. Add the tomato puree and bring it to a boil.7.Add crumbled potatos and peas. Pour enough water and boil for few minutes.8. Remove from fire, garnish with coriander leaves. Serve hot with puris or chappaathis.Variation:Whole green gram and any leafy vegetable can be sustituted in place of peas and potatoes. Soak green gram 6 to 7 hours before, cook along with keerai(Greens) and do as per recipe. Omit coriander leaves if keerai is used.
Subscribe to:
Posts (Atom)