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.






Sunday, 23 April 2017

POSTO CHARCHARI / POPPY SEEDS BHAJIYA


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

INGREDIENTS
Posto / poppy seeds  -  1/2 cup
Finely chopped onion  -  1 medium size
Green chilly  -  1 - 2
Salt  -  to taste
Oil  -  2 tbsp
Cumin seeds  -  1/4 tsp

METHOD
Soak poppy seeds for 2 - 3 hours and make a smooth paste.
Heat oil in a pan.
Add cumin seeds to crackle..
Add onion and stir fry for one to two mins.
Add green chilly and mix well,
Add posto / poppy seeds paste and stir fry for 4 - 5 mins until it colors change.
Add salt and mix well.
Serve with steamed rice



Saturday, 22 April 2017

SNAKE GOURD RAITA


Prep Time  : 15 mins
Total Time  : 15 mins
Serve  : 2

INGREDIENTS
Hung curd  -  1 cup
Grated snake gourd  -  1 cup
Chopped green chilly  - 1/4 tsp
Mint leaves  -  1 tbsp
Roasted n crushed cumin seeds  -  1/2 tsp
Black salt  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/2 tsp

METHOD
Wash and grate snake gourd.
Place the curd on a muslin cloth hang it minimum of 4 - 5 hours to drain the whey.
Place it into a large bowl and whisk until smooth.
Add roasted n crushed cumin seeds,black salt,salt and sugar and  mix well.
Add grated snake gourd,green chilly and m int leaves and  mix well.
Transfer into a serving bowl and garnish with mint leaves and serve.

Friday, 21 April 2017

DAL TADKA


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

INGREDIENTS
Arhar dal/toor dal  -  1 cup
Water  -  2.5 cup
Salt - to taste
Turmeric powder  -  1/4 tsp
For tempering
Finely chopped onion  -  1 medium size
Finely chopped tomato  -  1 medium size
Finely chopped ginger  -  1/4 tsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  2 tbsp
Red chilly powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Asafoetida  -  1/4 tsp
Clarified butter  -  2 tbsp

METHOD
Soak toor dal for two hours.
Pressure cook toor dal with salt ,turmeric powder and 2.5 cup of water.
After 3 - 4 whistle turn off the flame.
Heat clarified butter in a pan.
Add asafoetida and cumin seeds to crackle.
Add onion and ginger and saute till transparent.
Add tomato,green chilly and red chilly powder and cook for one to two mins.
Garnish with coriander leaves and serve hot with chapati.

Thursday, 20 April 2017

SWEET AND TANGY MANGO MASTANI


Prep Time  :15 mins
Cooking Time  :10 mins
Serve  : 1

INGREDIENTS
Raw mango  -  1
Sugar  -  1/2 cup
Water  -  1/2 cup

METHOD
Pressure cook the raw mango with one cup of water.
Once cooled,remove the skin and seed of the raw mango.
Churn the mango pulp in the blender.
Heat sugar and water in a pan.
When the sugar dissolves in the water add the mango pulp and mix well.
Let it cool ,pour the mixture in the air tight container.
Keep in the freezer for 4 - 5 hours.
Enjoy.


Wednesday, 19 April 2017

MASALA PEANUTS


Prep Time  : 10 mins
Cooking Time  : 6 mins
Serve  : 4

INGREDIENTS
Peanuts  -  1 cup
Gram flour  -  1/4 cup
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Salt  -  to taste
Black salt  -  1/2 tsp
Chat masala  -  1/2 tsp
Oil  -  2 tbsp

METHOD
Wash peanuts in a water.
Keep aside for 30 mins.
Add gram flour,turmeric powder,red chilly powder,salt,black salt chat masala,oil and one tbsp water and mix well.
Microwave it for two mins.
Toss it and now microwave for two mins.
Again toss it and microwave for one mins.
Toss it and microwave for one mins.
Now your masala peanuts is ready to eat.

MANGO SALSA


Prep Time  : 15 mins
Total Time  : 15 mins
Serve  : 2

INGREDIENTS
Raw mango  -  1 cut in diced
Chopped tomato  -  1
Finely chopped onion  - 2 tbsp
Chopped green chilly  -  1
Chopped coriander leaves  -  2 tbsp
Olive oil  -  1 tbsp
Lemon juice  - 1 tbsp
Salt  -  to taste
Black salt  -  1/2 tsp
Black pepper powder  -  1/4 tsp

METHOD
Take a large bowl combine raw mango,tomato,onion,green chilly,coriander leaves,olive oil and lemon juice.
Sprinkle salt,black salt and black pepper powder and mix well.

Tuesday, 18 April 2017

RUMALI ROTI


Prep Time  :  20 mins
Cooking Time  :  25 mins
Serve  : 5

INGREDIENTS
Wheat flour  -  1.5 cup
All purpose flour   -  1/2 cup
Milk  -  1/2 cup
Salt  -  to taste
Oil  -  2 tsp

METHOD
Take a large bowl mix together wheat flour,all purpose flour,milk,salt and oil.
Make a soft dough with the help of little water.
Cover with muslin cloth and keep aside for 30 mins.
Divide the dough into ten lemon size balls.
Now roll this using rolling pin to make thin roti.
Heat the kadai for 1 - 2 mins.
Now turn the kadai and heat for one mins.
Place the rumali roti on the kadai.
To see the bubbles on the roti.
After one mins flip it the other side to cook.
Fold in a quarter.
Serve with paneer korma.



Sunday, 16 April 2017

HARA CHANA MASALA / SPICY GREEN GRAM


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

INGREDIENTS
Green gram/hara chana   -  1 bowl
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Tomato puree  -  2 tbsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Chopped green chilly  -  1
Cumin seeds  -  1/4 tsp
Whole garam masala  -  1/2 tsp
Salt  -  to taste
Cream  -  1 tbsp
Chopped coriander leaves  -  1 tbsp
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add whole garam masala and cumin seeds to crackle.
Add onion and saute for 1 to 2 mins.
Add ginger garlic paste,turmeric paste,red chilly powder,coriander powder and tomato puree and saute till oil leaves the pan.
Add green gram and mix well.
Add cream and half cup of water and cover it..
Cook in a low flame for 7 - 8 mins.
Garnish with coriander leaves.
Serve with chapatis.

Saturday, 15 April 2017

KARELA NAMKEEN MATHRI


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

INGREDIENTS
All purpose flour   -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Clarified butter  -  2 tbsp
Salt  -  to taste
Oil  -  for frying

METHOD
Take a bowl add all purpose flour,carom seeds,onion seeds,salt,clarified butter and mix well.
Make a crumb like texture.
Knead a stiff dough with the help of little water.
Keep aside for 15 mins.
Now roll a small dough just like puri.
Make slits with the help of knife in the middle portion.
Roll the puri and seal the edges to give it karela shape.
Heat enough oil in a pan.
Place the karela namkeen lower the heat and fry till light brown n crispy.
Serve with hot tea.