Saturday, October 23, 2010

Mini Dosa

Ingredients:

1 big bowl Suji
¾ bowl curd
½ cup tomatoes
½ cup onion
¼ spoon rai
salt as per taste
¼ spoon of red mirchi
Chat masala to sprinkle

Procedure:
1)Add suji,salt,red mirchi and curd together
2)Mix the batter thoroughly for 5 minutes
3)Heat oil in a pan
4)Add rai to it
5)Then pour a dollop of batter into the pan
6)Arrange onion and tomatoes above the batter
7)Let it turn into light brown and then turn the side
8)Let the other side too turn brown and crispy
9)Your mini dosa is ready.
10)Sprinkle chat masala on the dosa
10)Serve it with green chutney and tomatoo sauce

P.S- This is one of the effective method to make instant dosa. its very tasty and a quick dish. Easy to make dish when you have sudden guests/friends at your home.

Vegetable Cutlet

Ingredients:

• 1/2 kg Boiled Potatoes
• 1/4 kg Mix vegetables(chopped french beans, green peas, carrot)
• 1/4 cup Corn Flour
• 1/2 cup suji
• 1/2 cup Bread Crumbs
• 1 tsp Ginger-Garlic paste
• 1 tsp Chaat Masala , 1/4 tsp of red chilly powder
• 1/2 tsp Lemon Juice
• 1/4 cup Chopped Corriandar Leaves
• Salt to taste
• Oil for frying




How to make Cutlet:
• Mash the boiled potatoes.
• Boil the chopped mix vegetables till they became tender.
• Drain the water from the boiled vegetables and spread them on a paper to dry excess water.
• Mix them with mashed potatoes along with salt,ginger-garlic paste, cornflour, corriandar, lemon juice ,bread crumps, chaat masala and red chilly powder and cornflour powder
• Make them in small balls and flat it.
• Rub in suji.
• Heat a kadai, put little oil and fry cutlets both sides on medium flame.
• Tasty and healthy cutlets are ready to serve.
• Serve with green pudina chutney & tomato ketchup.

Wednesday, September 22, 2010

Mughlai Ghobi

Ingredients:
Ghobi-1/2 kg (cut in big florets,deep fry in hot oil till golden and keep aside)

Tomato puree- of 3 tomatoes (while making the puree always boil the tomatoes,cool them and squeeze the pulp...this will give the puree much better taste)

Tomato ketchup-2tbsp
Ajwain-1/4 teaspoon
Besan-1 teasppon
Haldi-1/4 teaspoon
Dhaniya powder-1 teaspoon
Jeera powder-1/4 teaspoon
Garam Masala-1/2 teaspoon
Panner(grated)-1/2 cup i.e. 50 gms
Ginger (grated)- 1 teaspoon
Salt- As per taste
Chilli Powder-1/2 teaspoon
Fresh cream-1/4 cup
Oil-1/4 tbsp

Procedure:
1)Heat oil in a kadai add ajwain and besan.
2)cook besan for 1/2 a minute
3)Add tomato puree,tomatoo ketchup and grated ginger
4)Add salt,chilli powder,haldi,dhaniya and jeera powder
5)Cook puree for 2-3 min and add ghobi
6)cover with a lid and keep on slow flame for 7-8 minutes till the ghobi is soft.Do not make the ghobi mushy
7)Also see that the entire masala has covered the ghobi well
8)Add garam masala
9)Remove from heat and serve garnished with grated paneer,dhaniya leaves and fresh cream
10)Mughlai ghobi is ready to served with hot paranthas

Sunday, September 19, 2010

Monday, April 5, 2010

Tava Pizza

Ingredients
Pizza base(Easily available at markets)
8 tbsp grated cheese (mozzarella or pizza chesse)
2 onion cut into rings
2 tomates cut into rings
2 shimla mirchi cut into rings
2 boiled potatoes cut into rings
salt to taste
pepper to taste
1/4 spoon of red chilly powder
7-8 tbsp tomato ketchup


Procedure:
1)Take the pizza base
2)Apply some tomato ketchup on it
3)Arrange all the vegetables on it
4)Sprinkle salt, pepper and red chilly powder to taste
5)Spread cheese on top
6)If you dont have oven keep the pizza base on tava and cover it with a plate.
7)Heat it at low flame for 10 minutes...till the cheese melts
8)If you have oven grill in microwave oven or normal oven till cheese melts.
9)Serve hot with ketchup

Note:
1)If you wish you can cut all the vegetables in small pieces.
2)Boiled sprouts can be added with vegetables to make it more healthy
3)If pizza base is not available you can use bread as the base

Saturday, February 27, 2010

Zatpat Paneer Sandwhich

Ingredients:
Finely crushed paneer
Finely chopped capsicum
1 small spoon kali mirch powder
Salt as per taste
Some slices of bread

Procedure:
Make mixture of crushed paneer,chopped capsicum,kali mirch powder and salt
Spread this mixture well on bread
Make a combo of two breads and grill it
A delicious and new variety sandwhich is ready to serve
Serve with green chutney or Ketchup

Note:Cheese can also be used instead of Paneer

Pav Bhaji

Ingredients:
2 finely chopped capsicum
2 finely chopped onions
2 finely chopped tomatoes
2 cups chopped mixed and boiled vegetables (beans, carrots, cauliflower)
4 bolied potatoes
1/2 cup bolied green peas
1/2 tsp. of ginger-garlic paste
1/2 juice of lemon
4 tbsp. butter
2 tsp. pavbhaji masala
1 tsp. chilli powder
1/4 tsp. turmeric powder
Pinch of garam masala
Salt to taste

To Garnish:
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon


Procedure:
Pressure cook mixed vegetables and peas till well done.Mash them coarsely
Mash bolied potates sepearately and keep aside
In a deep kadi take 2 spoon of oil/butter and fry onions in it till it turn golden brown
Then add mixture of ginger-garlic paste
Then add tomates to it...mix it properly for 2 min
After this add mash potatoes along with all the boiled vegetables in kadi
Mix them thoroughly and add pavbhaji masala,tumeric powder,chilli powder,salt,garam masala to the above mixture
Mix it properly for 3 min
Cover the kadai with plate for 10 min
Add lemon juice and some more butter to it
Garnish and serve with corriander and onions on it
Delicious bhaji is prepared to be served with Pav and Papad

Sunday, February 21, 2010

Useful Tips

1)While storing suji at home...light fry(bhun lena)it before and then keep in the container...by doing this suji wil never get spoiled and also it wil convient while making halwa

2)While keeping the aata in fridge apply sufficient ghee/oil all over the atta cover it and then keep in fridge,this wil prevent it from getting hard

3)To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling

4)To determine whether an egg is fresh, insert it in a pan of cool, salted water. If it sinks, it is fresh. But if it rises to the surface it has rotten

5)If you wish to peel almonds quicky soak them in warm water for a couple of minutes.This will make them eady to peel

6)While cooking spinach, you may loose that green color. To maintain it, add a pinch of sugar to it. The spinach will retain its green color

7)While cooking cauliflowers, try adding a little milk to it. This will help the vegetable retain its white color. Alternatively, add a teaspoon of lemon juice while cooking it. That also seems to work very well

8)Incase you are looking to squeeze juice from a lemon which is getting to be a little dry and shriveled up, try putting it in hot water for 3- 4 minutes. Then, squeeze it and find ample juice

9)Peeling tomatoes can be tough. Try putting them in hot water for a couple of minutes and then in cold water for a minute,then u can easiy peel them

10)Cutting onions can bring tears to your eyes. A simple way to do it,is to chill the onions in a freezer for about thirty minutes prior to cutting them. This is the easy way. Alternatively cut them inside a bowl of water with the onions soaked in
water completely

11)It is difficult to preserve bananas. They turn 'black' very quickly and overripe bananas are not really edible. One way to delay the ripening is to wrap them in a newspaper and refrigerate them.They will remain fresh a little longer than normal

12)Also wrapping 'papayas' in paper will help them retain their freshness and help preserve them for a longer period of time

13)In general fruits and vegetables will remain fresh far longer if you wrap them in newspaper before putting them in the refrigerator,the paper will absorb excess moisture and help preserve them longer

14)If you wish to make tomato puree always boil them properly first and then let them cool.
After that squeeze the pulp....This method will give puree a very rich taste

Friday, February 19, 2010

Yummy Kadi

Ingredients:
1 bowl curd
1/4 small spoon besan
Pinch of hing
Pinch of garam masala
Pinch of haldi powder
Pinch of sugar granules
1/4 small spoon rai
1/4 small spoon methi dana
1/4 small spoon red chilly powder
Salt as per taste
8-10 Kadi patta
2 chopped green chilles
corriander leaves
Boondi(Optional)
Oil

Procedure:
In a big bowl mix curd,2 cup of water, besan, red chilly powder and haldi powder.
Beat up the entire mixture well.See to it that mixture doesn't become too thick(if you find the mixture thick you can add more curd and water accordingly)
Heat 2 spoon of oil in kadai
In the oil prepare tadka of hing, rai, methi dana, kadi patta and chopped green chilles
In this tadka add the curd and besan mixture
Add salt,pinch of garam masala,pinch of sugar to the mixture
Boil it on medium flame for 10 to 12 minutes and stir continuously
Add water if required
A yummy kadi is prepared
Serve by sprinkling corriander leaves on the kadi

Note:If you wish u can add boondi or besan ki pakodi to the kadi as toppings.This will add more taste to it,however it is optional

Bread Pizza

Ingredients
2 bread slice
100 gram rava
Fresh milk cream (malai)
1/4 small spoon garam masala
1/4 small spoon red chilly powder
1/4 small spoon chat masala(optional)
Salt as per taste
1 finely chopped onion
1 finely chopped tomato
1 finely chopped green chillies
Some finely chopped cabbage
Some finely chopped simla mirchi
Some finely chopped carrot
Some finely chopped coriander leaves
Oil

Procedure:
Mix finely chopped onion,tomato,simla mirchi,cabbage,carrot,coriander leaves,green chillies,garam masala,red chilly powder,chat masala,salt with rava
Add malai to the above mixture and mix them to form a thick paste
Keep aside the mixture for 10 minutes so that the rava gets dissolved completely
After 10 minutes take a slice of bread and on one side of bread apply this thick mixture
Then on a non stick pan,put some oil and fry this bread on a low flame
When the bread starts getting red turn it and apply oil on the other side and let it fry properly

A delicious and healthy snack is ready to be served with chutney and sausa

This snack is quite handy for kids as here ,there are variety of vegetable's

Brinjal Curry

Ingredients:
4 Small Brinjal's
2 Onion's
6 cashew piece's
Some dry coconut
15-20 peanuts pieces
1/2 small spoon jeera(cumin)
1/4 small spoon rai
3 laung and eliachi pieces
1/2 bowl curd
Kadi patta
Salt as per taste

Procedure:
Take small brinjal cut them a bit and deep fry it.
Then grind onion,cashew,coconut,peanuts,jeera together in a mixer-this wil lead to a thick gravy
Boil the gravy add curd and salt to it
Again boil the gravy.put the deep fry brinjalis in the gravy and cover for 5-7 min
Now make tadka of rai, laung, elachi and kadi patta leaves and put on the gravy

A delicious and royal Brinjal curry is ready to serve with hot paratha's.
Brinjal curry is bit sweet in taste...which u will love

Crispy Moong Dal Ka Pakoda

Ingredients:
200 gram moong ki dal
1 small spoon dardari(dardari means-not completely in powder form) kali mirch
1/2 small spoon amachur powder
Salt as per taste
Oil for frying

Procedure:
Grind the dal in mixer.Keep the paste thick(Don't add much water)
Then add salt,amachur and kali mirch and mix well with the grinded dal

Tip:To check if the mixture is ready just take some paste in a spoon and insert it in a bowl of water.if the mixture floats in water it means the mixture is perfect.

Then heat the oil and put small quantity of the mixture in oil to fry.Fry them in low flame.
Let it fry till the pakoda becomes kurkure.
Serve with mint chutney or imli ki chutney.

Arabi Ka Patta Ka Pakoda

Ingredients:
4 Arabi ka patta
1 cup besan
1/4 spoon red chilly powder
1 small spoon jeera
pinch of hing
1 spoon lemon juice
Finely chopped ginger
Finely chopped 2 green chilly
Salt as per taste
Oil to fry

Procedure:
Mix red chilly powder,jeera,hing,salt,lemon juice,chopped ginger and green chilly with besan.Keep the paste thick.(if required you can add water to maintain the consistency)
Spread the beasn mixture on Arabi ka patta and roll them.
Cut the patta in medium pieces.
Fry them on high flame for 5 minutes.
Serve with green chutney.