Friday, 31 October 2014

ALOO GOBI AND MATAR KI SUBJI





 

Prep Time    ; 20 mins
Cooking Time  : 25 mins

INGREDIENTS
Cauli flower or gobi                              -                      1/2 kg florets
Potato or aloo                                        -                        6
Matar or peas                                         -                      1/2 cup
Chopped onion                                       -                          1
Chopped green chillies                            -                          2
Turmeric powder                                    -                         1/2 tsp
Coriander powder                                    -                          1 tsp
Red chilli powder                                    -                          1 tsp
Ginger garlic paste                                   -                         1 tsp
Chopped tomato                                       -                         1
Oil                                                          -                         2 tbsp
Cumin seeds                                            -                         a pinch
Garam masala                                           -                        a pinch
Salt                                                          -                         to taste
Chopped coriander leaves                           -                         1 tbsp

METHOD
      Firstly chopp all the veggies and wash it.Heat oil in a pan fry the cauliflower and strain in a paper napkin.
 
       Again heat oil in a pan add cumin seeds to crackle.Add onion and fry till light brown.Add ginger ,garlic paste,all the spices and tomato and add some water n saute for 4-5 minutes in medium flame.
        Fry the spices till oil starts to leave the sides.Add cauli flower pieces, potato and peas  and stir
fry. .Add 1 cup of water, salt and green chillies for gravey and boil it.
        Then cover with a lid and simmer the gas till the veggies are cooked.
      Ganish with coriander leaves and serve hot with chapties

 f

Thursday, 30 October 2014

SPINACH AND SESAM SEEDS PARATHA

   

Prep Time    : 15 mins
Cooking  Time : 10 mins

INGREDIENTS
Spinach                       -                   250 gms
Roasted sesame seeds    -                     2 tbsp
Wheat flour                  -                      1 cup
Ginger                          -                  1 inch stick
Chopped green chilli       -                       2
Turmeric powder             -                      1/2 tsp
Curd                               -                     2 tsp
 Ajwain                           -                      a pinch
Salt                                 -                     to taste
Oil                                  -                      1/2 cup

METHOD
          Wash the spinach and blanch in the pressure cooker.When the cooker release the whistle switch off the gas.Cool down for some time then grind the squeeze palak and ginger and make a fine paste.
           In a kneading bowl, mix flour, spinach
paste, curd, ajwain  sesame seeds and salt. Make a soft dough with the help of little water. Keep aside for 15 minutes.
         On a heated tawa, make parathas applying oil once both
 the sides are cooked and golden brown in color.
     Serve hot with pickles  or sauce.

Sunday, 26 October 2014

RAW BANANA KOFTA CURRY OR KACHCHAA KELA KOFTA CURRY

     Raw banana kofta is a popular Indian dish consisting of banana balls.This dish is best served hot, accompanied by either a nan or tandoori roti.
   

Prep Time      : 30 mins
Cooking  Time :20 mins

INGREDIENTS
Kachchaa kela                       -                    6
Besan                                     -                    2 tbsp
Chopped green chilli             -                     2
Ginger garlic paste                 -                    1 tsp
Finely chopped onion             -                    1
Turmeric powder                    -                    1./2 tsp
Red chilli powder                   -                     1 tsp
Coriander powder                   -                     1 tsp
Garam masala                         -                     a pinch
Jeera seeds                              -                     a pinch
Salt                                          -                     to taste

METHOD
     Wash the kela  and steam it.When the cooker release the whistle switch off the gas.Peel the skin of       the kela and mash it. Add green chilli salt and besan and mix well. You can make small lemon size balls.
      Heat oil for deep frying.Deep fry these balls until golden brown in colors.Always cook in medium flame. Drain extra oil.

     Heat up remaining oil put the jeera seeds to crackle.Add onion and saute till light brown. Add ginger garlic paste, coriander powder, red chilli powder, turmeric powder and add some water n saute for 4 to 5 minute in medium flame.
   Banana kofta curry is ready garnish with coriander leaves and serve.

Thursday, 23 October 2014

MOOLI KE PATTE KA PARATHA OR RADISH LEAVES PARATHA









    Mooli which is used in the cusine of many nations. People can eat it in both raw and cooked form, and it is suitable in a dizzying array of dishes from salads to stir fries. Raw mooli makes a great addition to vegetable platters and salads.It can also be shredded or grated and served on top of foods like stir fried vegetable and salad.

Prep  Time      : 15 mins
Cooking Time : 10 mins

INGREDIENTS
Mooli or radish leaves                    -                        250 gms
Wheat floor                                    -                           1  cup
Chopped onion                               -                           1
Chopped green chilli                      -                           2
Red chilli powder                           -                          1/2 tsp
Turmeric powder                            -                          1/2 tsp
Garam masala                                 -                          a pinch
Besan                                               -                         2 tbsp
Oil                                                    -                         1/2 cup
Salt                                                   -                          to taste

METHOD

         Firstly you cut the mooli leaves     and blanch it. Heat oil in a pan add onion and stir fry. Add mooli leaves, green chillies, garam masala, red chilli powder, turmeric powder. besan and salt. Mix well and stir fry.
     Make a dough for paratha.Add salt ajwain in the wheat floor and mix well. Add little water at a time and knead a soft dough. Cover it and keep aside for fifteen minutes.
      Divide the dough into equal size balls Stuff the mooli leaves in the dough and roll into balls. Flatten the balls into thick round parathas.Grease a pan with little oil and heat on a medium flame.Mooli paratha is ready to eat.
        Serve garama garam with pickles.

Tuesday, 21 October 2014

PANEER KALIMIRCH

Prep Time      :10 mins
Cooking Time  :15mins

INGREDIENTS
Paneer                                     -                   250 gms
Ginger garlic paste                  -                       1 tsp
Finely chopped onion              -                       1
Green chilli paste                     -                       1 tsp
Crushed black pepper               -                       1/4 tsp
Cinnamon                                 -                        1  inch stick
Cardamom                                 -                       1
Cream                                        -                        1 tbsp
Curd                                           -                        1 tbsp
Oil                                              -                        2 tbsp
Salt                                             -                        to taste
Garam masala                             -                       a pinch

METHOD
              Heat oil and add chopped onions.Saute till the onion get pink. Grind the fried onion with the help of small water to make a fine paste.
            Again heat oil add cinnnamon stick and cardamom. Add ginger garlic paste and saute add green chilli paste and stir continously.
           Add onion paste in it. Add cream and curd in it and stir fry  continously.Add some water to allow it to come to boil and add the paneer pieces.
          Simmer for 4-5 minutes till the paneer is cooked.Add crushed black pepper and garam masala in it
      Serve hot with nan or chapties.

Saturday, 18 October 2014

MOOLI RAITA

   

INGREDIENTS
Grated mooli                                      -                 1 cup
Hang curd                                           -                 1 cup
Sugar                                                   -                 1/2tsp
Crushed walnut                                   -                 2 tsp
Black salt                                             -                a pinch
Chopped green chilli                            -                1 tsp
Roasted cumin seeds                             -                a pinch

METHOD
      Hang the curd in a muslin cloth for 2-3 hours and then prepare raita. Beat the hang curd. sprinkle blank salt,roasted cumin  powder and sugar. Add green chilli, walnut and grated squeeze mooli in it and mix well.
    Serve with biryani or pulav.

Tuesday, 14 October 2014

(MURMURA)PUFFED RICE LADOO

 
     Prep   Time       : 10 mins
     Cooking  Time  : 20 mins

INGREDIENTS

Rice puffed           - 3 cup
Roasted chana       - 2 tbsp
Grated jaggery       - 1 cup
Ghee                       - 1 tsp

METHOD
     Heat jaggery on a kadai and add ghee. Stiring continously on a low flame until jaggery gets thick.
     Now add puffed rice and roasted chana and contstantly stir till the puffed rice mixed with jaggery.
     Switch off the gas.
          Apply some water in your palm and make small round shape balls.

Sunday, 12 October 2014

TAMARIND CHUTNEY OR IMLI KI CHUTNEY

    This tamarind chutney forms a great dip for samosa and it also an integral part of many chat items.
      Prep  Time          :10 mins
      Cooking  Time    : 10 mins

INGREDIENTS
Tamarind pulp                   - 250 gms
(soak tamarind in
water and squeeze
out the pulp)
Jaggery                              - 200 gms
Water                                  - 1 cup
Roasted cumin powder        - a pinch
Black salt                             - a pinch
Red chilli powder                 - 1/2 tsp

METHOD
      In a pan add the tamarind pulp ,jaggery and water in a medium flame. Boil till it gets thick.
     Add roasted cumin seeds , red chilli powder and black salt.
                    Serve chilled.
              

Saturday, 11 October 2014

SURAN CURRY


Prep Time     : 10 mins
Cooking Time  : 20 mins

INGREDIENTS

Suran                - 250 gms
Mustard seeds   - 2 tbsp
Methi seeds        - a pinch
Jeera seeds          - 1/2 tsp
Red chillie powder   - 1 tbsp
Turmeric powder      - 1 tsp
Tomato                      - 1
Garlic clove                - 7-8
Salt                              - to taste
Chopped coriander leaves for garnishing

METHOD
     Wash the suran and steam it.When the cooker release the whistle, switch off the gas'
 Peel the skin of suran and cut it in cubes.Deep fry these cubes until golden in colors. Always cook in medium flame. Drain extra oil.
     Grind the mustard seeds, jeera seeds and garlic cloves in a fine paste.
    Heat up remaining oil put the methi seeds to crackle. Add mustard paste, red chilli powder and turmeric powder and stir fry for a few minutes. Add finely chopped tomato and cover it till oil starts separating.
    Add water and salt for gravey and boil it. Add the fried slices of suran and cook for five minutes.
  Garnish with coriander leaves and serve.

Tuesday, 7 October 2014

POMEGRANATE RAITA

 Pomegranate in hindi is called anar. Pomegranate raita is very simple and easy to prepare.
Prep Time    : 10 mins

INGREDIENTS
Yogurt                                  - 1 cup
Pomegranate or anardana      - 1/2 cup
Biack salt                              - a pinch
Roasted cumin seeds             - a pinch
Red chillie powder                 - a pinch
Sugar                                      - 1/2 tsp
METHOD
Beat the yogurt till smooth.
Season with black salt, sugar, red chillie powder and roasted cumin seeds.
Add anardana and mix well.
Serve with biryani