Saturday, 29 April 2017

MIRCH MASALA


Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Capsicum cut in cubes  -  1 cup
Onion cut in cubes  -  1 cup
Tomato paste  -  1 medium tomato
Onion paste  -  1 medium onion
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Hot spices/garam masala powder  -  1 tsp
Sesame seeds  -   2 tbsp
Peanuts  -  2 tbsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Dry roast the sesame seeds and peanuts separately.
Once cooled,blend to make a fine paste.
Heat oil in a pan.
Add capsicum and onion cubes and saute for one to two mins.and keep aside.
Now heat oil in the same pan.
Add onion and ginger garlic paste and saute till light brown.
Add tomato paste and mix well.
Add red chilly powder,coriander powder,turmeric powder,garam masala powder and salt and mix well.
Add roasted sesame seeds and peanuts paste and half cup of water.
Cook in a  low flame for five mins.
Add fried onion and capsicum and cook for five mins. in low flame.
Serve hot.


Friday, 28 April 2017

POTATO AND POINTED GOURD BHAJI / ALOO AUR PARWAL KI BHAJIA


Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Potato  -  2 medium size
Pointed gourd  - 4
Red chilly powder  - 1/2 tsp
Turmeric powder  -  1/4 tsp
Garlic paste  - 1/2 tsp
Fenugreek seeds/methi seeds  -  a pinch
Green chilly  -  2
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Peel wash and cut potatoes length wise.
Also wash and cut the edges of the pointed gourd,cut in length wise.
Heat oil in a pan,add fenugreek seeds to crackle.
Add potato and pointed gourd and stir fry on low flame for 4 - 5 mins.
Add turmeric powder,red chilly powder and garlic paste and mix well.
Add salt and green chilly n saute for 4 - 5 mins.
Let it cook on slow flame.
Serve with chapati or rice


Thursday, 27 April 2017

EGG BHURJI


Prep Time  :  10 mins
Cooking Time  :  15 mins
Serve  :  2

INGREDIENTS
Egg   -  4
Finely chopped onion  -  2
Finely chopped green chilly  -  1 - 2
Finely chopped coriander leaves  -  2 tbsp
Roasted cumin seeds  -  1/4 tsp
Salt  -  to taste
Butter  -  50 gms

METHOD
Take a large bowl break the eggs.
Whisk the eggs until fluffy
Heat butter in a pan.
Add onion and saute for 2 - 3 mins.
Add green chilly and saute for one mins.
Add eggs and stir continuously .
Add salt,roasted cumin seeds and coriander leaves and mix well.
Serve hot with bread.


Wednesday, 26 April 2017

BREAD COINS


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Bread  -  4 slices
Boil n mashed potato  -  1 bowl
Grated ginger  -  1/2 tsp
Green chilly  -  1/4 tsp
Black pepper powder  - 1/4 tsp
Coriander powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
All purpose flour  -  1/2 cup
Semolina  -  2 tbsp
Oil  -  2 tbsp

METHOD
Take a large bowl combine boiled n mashed potato.green chilly,red chilly powder,coriander powder,black pepper powder,salt,coriander leaves and mix well.
Take all purpose flour,salt and water and make a batter.
It should not be very thick.
Spread the potato mixture on the top of the bread slices.
Now dip that slice in all purpose flour batter and coat with semolina.
Heat oil in a pan.
Shallow fry the bread slices.
Cut the bread slices in four pieces.
Serve hot with green chutney.



Tuesday, 25 April 2017

RIDGE GOURD SUBJI / TURAI KI SUBJI


Prep Time  :10 mins
Cooking Time  : 25 mins
Serve : 2

INGREDIENTS
Ridge gourd  -  500 gms
Bengal gram / chana dal  -  50 gms
Finely chopped onion  -  1
Whole red chilly  -  1
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Salt  - to taste
Oil  -  2 tbsp

METHOD
Soak Bengal gram/chana dal for 3 - 4 hours  and strain it.
Peel and wash ridge gourd and chop it.
Heat oil in a pressure cooker'
Add cumin seeds and whole red chilly to crackle.
Add chopped onion and saute until dark brown.
Add ridge gourd ,Bengal gram,turmeric powder and cover the lid and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the lid an d cook for 5 -7 mins till water absorb it.
Add salt and cook for 5 mins.
Serve with steamed rice.

GOLGAPPA


Prep Time  : 10 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Semolina  -  1 cup
Wheat flour  -  2 t bsp
Asafoetida/hing  -  a pinch
Water  -  1 cup
Oil  -  for frying

METHOD
Take a large bowl add semolina,wheat flour,asafoetida and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough.
With the help of bottle cap cut the roll out dough in a round shape.
Heat enough oil in a pan and deep fry the golgappa on a low flame till golden brown and crispy.
Drain in paper napkin.


Monday, 24 April 2017

YELLOW URAD DAL / LENTIL KHASTA KACHORI


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 4

INGREDIENTS
All purpose flour  - 2 cup
Semolina  -  1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  4 tbsp
Oil   -  for frying
For stuffing
Yellow urad dal/lentil  -  1 cup
Cumin seeds  -  1/4 tsp
Chopped green chilly  -  1
Ginger paste  -  1 tsp
Asafoetida   -  1/4 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Crushed whole coriander seeds  -  1 tsp
Crushed fennel seeds  -  1/4 tsp
Salt  -  to taste
Chat masala  -  1 tsp
Oil  -  2 tbsp

METHOD
Soak yellow urad dal/lentil for 4 - 5 hours. and ground coarsely.
Heat oil in a pan.
Add cumin seeds,asafoetida,crushed,coriander seeds and crushed fennel seeds.
Let them splutter and saute for one mins.
Add chopped green chilly and ginger paste and saute for one to two mins.
Now add urad dal and mix well.
Add all dry ingredients and salt and mix well.
Now stuffing is ready.
Heat enough oil in a pan for deep frying.
First on high flame then make it medium flame or low.
Now divide the dough into equal size balls.
Flatten the balls with your palm.
Place a small ball of stuffing in the center and seal it properly.
Now roll the balls.
It should be little thick.
Place the kachori into the oil for frying.
Fry in small batches.
Deep fry in medium hot oil until golden n crispy.
Drain and serve.