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Tuesday, May 29, 2012

Black Peas Curry / Kala Vatana Rassa

Time 45 min
Ingredients
Black peas / Kala vatana 1 cup
Finely chopped onion 1 big size
5 in 1 masala 1 tsp or ginger garlic, green chili paste 1 tsp
Red chili powder / kanda lasun chatney 1 tbsp
Garam masala 1/2 tsp
Water 2 cups 
Oil 2 tbsp
Salt to taste

Method
Soak overnight black peas, cook it with 1/2 tsp oil in pressure cooker for 4-5 whistles. Keep it aside, allow it to cool.
Heat oil in pan, add onion, fry till it turns golden brown. Then add white masala and 5 in 1 masala or ginger garlic, green chili paste. Fry for about 3-4 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add black peas, salt and water cook for 10-15 min covering lid on low flame. Switch off when it is done.

Tip
U can even add boiled potato in the curry. It tastes good
It can be eaten with rice bhakari / amboli.

Rice Amboli


Time 20 min
Ingredients
Rice 1 cup
Blak gram / urad daal 1/4 cup
Poha 1/2 cup
Cumin seeds 1/2 tsp
Pinch of asafoetida
Salt to taste
Oil 2-3 tbsp
Non stick pan

Method
Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.
At the time of making amboli, to the batter add cumin seeds, asafoetida. Make amboli using non stick pan. Serve hot with coconut or any other chutney. It also taste great with kala vatana rassa.

Rice Appe

Time 20 min
Ingredients
Idli rava 1 cup
Black gram / urad daal 1/4 cup
Chickpeas / chana daal 1/4 cup
Poha 1/4 cup
Chopped green chilies 2-3
Pinch of asafoetida
Salt to taste
Oil 2-3 tbsp 
Method
Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.
At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Rice Appe

Time 20 min
Ingredients
Idli rava 1 cup
Black gram / urad daal 1/4 cup
Chickpeas / chana daal 1/4 cup
Poha 1/4 cup
Chopped green chilies 2-3
Pinch of asafoetida
Salt to taste
Oil 2-3 tbsp 
Method
Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.
At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Varai / Bhagar Upma

Time 20 min
Ingredients
Varai / Bhagar 1/2 cup 
Green chilies 2-3 (Cut into small pieces)
Potato 1 medium size peeled cut into cubes
Cumin seeds 1/4 tsp
Groundnut powder 1 tbsp
Sugar 1/4 tsp optional
Lemon juice 3-4 drops
Water 1 cup
Salt to taste
Oil 1 tbsp
Coriander for garnishing

Method
Heat oil in pan, add cumin seeds, green chilies and potato. Fry for 5-6 min. Then add bhagar fry for 6-7 min. Then add salt, sugar mix well. Then add hot water, then add groundnut powder, lemon juice, mix well, cover with lid.  Keep it for 7-8 min on low flame. If required then add 1 -2 tbsp water. Switch off the flame. Garnish with coriander.

Chapati Chivda / Phodnichi Poli

Time 15 min
Ingredients
Leftover chapatis 3-4 (blend in blender to make coarse powder)
Green chilies 2-3 (Cut into small pieces)
Chopped Onion 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 5-6
Coriander for garnishing
Sugar 1/4 tsp optional
Salt to taste
Oil 1 tbsp

Method
Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then chapati powder, salt, sugar. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Chapati Chivda / Phodnichi Poli

Time 15 min
Ingredients
Leftover chapatis 3-4 (blend in blender to make coarse powder)
Green chilies 2-3 (Cut into small pieces)
Chopped Onion 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 5-6
Coriander for garnishing
Sugar 1/4 tsp optional
Salt to taste
Oil 1 tbsp

Method
Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then chapati powder, salt, sugar. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Garlic Cheese Toast

Time 15 min
Ingredients
Bread 4 slices
Mayonnaise sauce / any creamy cheese 2 tbsp
Garlic clove 3-4 crushed to make smooth paste
Pepper powder 1/4 tsp
Oregano 1/4 tsp
Butter 2 tsp
Salt to taste


Method
Mix cheese, garlic paste, pepper, oregano, salt. Keep it aside. Apply this mixture on one side of bread. On the other side of bread apply butter. Heat pan, keep butter side bread on tava/pan. Roast for 4-5 min. Or keep in microwave on grill for 3-4 min at 900 watt. Serve hot with any sauce.

Cabbage Paratha

Time 20 Min
Ingradients
For making dough
Wheat flour  1 cup
Water 1/2 cup
Salt to taste
Carom seeds / Ajwain 1/2 tsp
Sesame seeds 1/2 tsp
Oil 1tbsp
For stuffing
Finely shredded cabbage 1cup
Finely chopped onion 1/4 cup optional
Coriander 1 tsp
Turmeric powder 1/4 tsp optional
Red chili powder 1/2 tsp
Cumin Coriander powder 1/4 tsp
Chaat masala 1/4 tsp
Oil 1 -2 tsp
Salt to taste

Iron Tava
Butter 3-4 tsp

Method
Dough preparation
In a mixing bowl add wheat flour,Carom seeds, sesame seeds, salt, oil. Mix well. Add little more salt than you usually add to make chapati dough. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Keep it aside.
Stuffing preparation
Heat oil in pan, add red chili powder then immediately add chopped cabbage & onion (optional), fry well. Then add turmeric powder, salt, cumin coriander powder, chaat masala, fry well. Cabbage leaves water. So fry till all water is evaporated. Need to stir continuously to avoid burning. The stuffing should be dry so that it doesn't leak our of dough. Switch off the flame and allow it to cool.
Actual method
Make 4 -5 portions of dough. Take one portion of dough on the polpat or flat surface. Then roll gently to make big and round in shape of size around 5-6 inch. Then take stuffing at the center. Close with sides and make a ball. Make sure that it is completely sealed. Now apply little flour and roll gently avoid putting pressure, otherwise stuffing will burst out. 
Now heat the tava. Then put the paratha on tava and apply little butter on upper side. Let it be for 3-4 min. Then flip the paratha and roast. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown / crispy.

Tip.
Serve hot with curd, tomato or chili garlic sauce.

Masala Pav

Time 40 min
Ingredients
Finely chopped onion 1 big size
Finely chopped tomato 1 medium size
Chopped capsicum 1/4 cup
Pav bhaji masala 1-2 tsp
Tomato sauce 2 tbsp
Butter 3 tbsp
Salt to taste

Buns / pav

Method
Heat butter in pan, add onion and tomato, saute till onion turns light golden brown. Then add tomato sauce, capsicum, pav bhaji masala, salt. Fry and stir well for about 4-5 min.  Switch off the flame. Keep it aside.
Take a bun/pav, cut at the center, apply butter on inside the bun/pav, roast on tava. Then add mixture at the center. Close and then roast on both sides.

Onion Uttapa

 Time 20 min
Ingredients
Rice 1 cup
Par boiled rice 1/4 cup
Split black lentil / urad daal 1/4 cup
Poha 1/2 cup
Chopped onion 1/2 cup
Chopped coriander leaves 1 tbsp
Chopped green chilies 1tsp
Finely chopped tomato 2-3 tbsp
Salt to taste
Oil 2-3 tbsp
Non stick pan

Method
Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.
Heat non stick pan. Appy ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately, then add layer of onion, tomato, coriander, chilies. Apply butter. Cover with lid. Fry from only one side or if you want both sides then flip and roast from other side also. Serve hot with coconut or any other chutney.

Variations
U can also add sprouts instead of onion and tomato.


Spinach / Palak Paratha

Time 15 Min
Ingredients
Wheat flour  1 cup
Finely chopped spinach 1 cup
Finely chopped onion 1/4 cup
Carom seeds 1/4 tsp
Sesame seeds 1/4 tsp
Coriander 1 tsp
Turmeric powder 1/4 tsp
Chaat masala 1/2 tsp
5 in 1 masala 3/4 tsp or ginger garlic green chili paste 3/4 tsp
Cumin coriander powder 1/2 tsp
Salt to taste
Curd 1/2 Cup or less
Wheat flour 1/4 cup for dusting

Iron Tava
Butter 3-4 tsp

Method
In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.
Tip.
Serve hot with curd, tomato or chili garlic sauce, or any kind of pickle.

Poha Cutlet

Time 20 min
Ingredients
Poha 1 cup
Finely chopped onion 1 medium size
Boiled smashed potato 1/2 cup
Finely chopped coriander 2 tbsp
Chaat masala 1/2 tsp
Cornflour 1tbsp
Rava 2 tbsp
Salt to taste
Oil for shallow fry

Method
Soak poha for about 15 min. Then in a mixing bowl mix all ingredients, except rava. Make a dough kind of mixture. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in rava, shallow fry till it becomes crispy. Serve hot with any sauce and bread.

Potato / Batata Pohe

Time 15 min
Ingredients
Jada poha 1 cup
Green chilies 2-3 (Cut into small pieces)
Chopped onion 1 big size
Potato 1 medium size  chopped into cubes
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 5-6
Coriander & fresh grated coconut for garnishing
Sugar 1/4 tsp optional
Lemon juice 5-6 drops
Salt to taste
Oil 1 tbsp

Method
Wash poha with water. Remove water leaving 1 tsp behind. Keep it aside.
Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, add onion, curry leaves, green chilies and potato. Fry till onion becomes golden brown.  Along with onion, potato will get cooked. Then add first turmeric powder, salt, sugar mix well. Then add poha and lemon juice. Mix well. Cover with lid and keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander and fresh grated coconut.

Tip
U can add groundnuts along with potato.

Rava Appe

Time 20 min
Ingredients
Semolina / rava 1 cup
Blak gram / urad daal 1/4 cup
Chickpeas / chana daal 1/4 cup
Poha 1/4 cup
Chopped green chilies 2-3
Pinch of asafoetida
Salt to taste
Oil 2-3 tbsp

Method
Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.
At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.

Rava Appe

Time 20 min
Ingredients
Semolina / rava 1 cup
Blak gram / urad daal 1/4 cup
Chickpeas / chana daal 1/4 cup
Poha 1/4 cup
Chopped green chilies 2-3
Pinch of asafoetida
Salt to taste
Oil 2-3 tbsp

Method
Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.
At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.

Vermicelli / Shevyacha Upma

Time 20 min
Ingredients
Roasted vermicelli 1 cup 
Green chilies 2-3 (Cut into small pieces)
Chopped onion 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 5-6
Coriander for garnishing
Sugar 1/4 tsp optional
Lemon juice 4-5 drops
Hot water 1/2 cup or little more
Salt to taste
Oil 1 tbsp

Method
Take roasted vermicelli, if not roasted then in 1 tsp oil roast vermicelli till turns light golden yellow.
Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, add onion, curry leaves, green chilies. Fry till onion becomes light golden brown. Then add vermicelli fry for 4-5 min, then add salt, sugar mix well. Then add hot water and lemon juice. Mix well. Cover with lid and keep it for 4-5 min on low flame. Meanwhile stir well. Switch off the flame. Garnish with coriander and fresh grated coconut.

Sweet Sheera / Goda Sheera

Time 15 min
Ingredients
Semolina 1 cup
Cardamom powder 1/4 tsp
Sugar 3/4 cup
Hot water 1/2 cup or 3/4 cup as p[er ur requirement dry or very soft.
Pinch of salt 
Ghee 3 tbsp  
Banana 1 optional
Cashewnut, kismis 1 tbsp
Cinnamon 2 very small pieces
Cloves 2

Method
Heat ghee in kadai, add semolina, pinch of salt, cinnamon, cloves. Roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar and dry fruits, mix well cover with lid. Cook for 4-5 min. Serve hot. 

Tip
Crushed ripe banana is added after hot water is added to rava.

Sweet Sheera

Time 15 min
Ingredients
Semolina 1 cup
Cardamom powder 1/4 tsp
Sugar 3/4 cup
Hot water 1/2 cup or 3/4 cup as p[er ur requirement dry or very soft.
Pinch of salt 
Ghee 3 tbsp  
Banana 1 optional
Cashewnut, kismis 1 tbsp
Cinnamon 2 very small pieces
Cloves 2

Method
Heat ghee in kadai, add semolina, pinch of salt, cinnamon, cloves. Roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar and dry fruits, mix well cover with lid. Cook for 4-5 min. Serve hot. 

Tip
Crushed ripe banana is added after hot water is added to rava.

Sweet Potato / Ratalachi Bhaji

Time 30 min
Ingredients
Sweet potato (peeled, boiled and cut into cubes) 1 cup
Green chilies 2-3 (Cut into small pieces)
Cumin seeds 1/4 tsp
Lemon juice 4-5 drops optional
Salt to taste
Oil 1 tbsp
Coriander for garnishing

Method
Heat oil in pan, add cumin seeds, green chilies, sweet potatoes. Mix well, then add salt, sugar mix well. Keep it for 6-7 min on low flame, do not cover with lid. Switch off the flame. Garnish with coriander.

Onion Thalipeeth / Dhapata

Time 15 Min
Ingradients
Bhajani peeth /flour  1 cup
Finely chopped onion 1/2 cup
Coriander 1 tsp
Turmeric powder 1/4 tsp
5 in 1 masala 1/2 tsp or ginger garlic green chili paste 1/2 tsp
Salt to taste
Water 1/2 Cup or less
Bhajani peeth 1/4 cup for dusting
Iron Tava
Butter 2 tsp

Method
In a mixing bowl add flour, 5 in 1 masala or ginger garlic green chili paste, turmeric powder, salt, coriander, chopped onion. Mix well. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the thalipeeth on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the thalipeeth and roast. At this stage make medium flame. Roast the thalipeeth for about 4-5 min on medium flame till it becomes light golden brown.
Serve hot with curd, tomato or chili garlic sauce.


U can add grated cucumber along with onion that tastes great.

Toast Sandwich

Time 15 min
Ingredients
Bread 4 slices
Boiled potato slices 7-8 
Onion 1 medium size (peeled and chopped lengthwise)
Cucumber slices 7-8
Boiled beetroot slices 7-8
Tomato slices 7-8
Sandwitch masala 1/2 tsp or black salt 4 pinch + chaat masala 2 pinch
Salt to taste
Green chatney 1/2 tsp
Butter 2 tsp

Method
Take two slices of bread. Apply butter on both surfaces of bread. Sprinkle sandwitch masala and apply green chutney on one side of both bread slices. Now on one slice where sadwitch masala is sprinkle, put layers of cucumber, onion, tomato, beetroot, potato, sprinkle sandwitch masala. Now place other bread slice on top of it. Toast it in toast maker till it is done. 

Tip
I usually avoid adding coconut for the sake of cholesterol.

Sunday, May 27, 2012

Paneer Corn Mutter Bhaji


Time 30 min
Ingredients
Panner 1/2 cup
Corn 1/2 cup
Mutter 1/2 cup
Chopped onion 1 big size
Tomato 2 big size
5 in 1 masala or ginger garlic paste 1/2 tsp
Red chili powder / Kolhapuri masala 1 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Water 2 to 3 cups
Coriander 1 tsp for garnishing
Oil 2 tbsp
Butter 2 tsp 
Salt to taste

Method
Take tomatoes make 2-3 cuts on surface area of tomatoes. Then keep in pan and cook adding 2-3 tbsp water for 5-6 min till it becomes tender. Allow it to cool. 
In a separate pan cook corn & mutter till it becomes soft. Keep it aside.
In a pan add 1 tsp oil fry paneer till it turns light golden brown. Keep it aside.
Heat the oil in pan add chopped onions, fry till light golden brown. Switch off the flame. Then take cooked tomato and onion blend it in blender. In the same pan heat butter add 5 in 1 masala or ginger garlic paste, Turmeric powder, Garam masala, salt. Then add Onion tomato mixture. Stir well for about 2-3 min on low flame. Now add water 1/4 or 1/2 cup. Then add mutter & corn. Let it cook for 8-10 min. Switch off the flame. Add paneer at the time of serving.

Capsicum / Simla Mirch with White Gravy

Time 30 min
Ingredients
Capsicum cut into size of 1 inch -2 cup
Finely chopped onion 1 big size 
5 in 1 masala 1.5 tsp or ginger garlic, green chili paste 1.5 tsp
Water 1 -2 tbsp 
Oil 2 tbsp
Salt to taste

Method
Heat oil in pan, add onion, fry till it turns golden brown. Then add capsicum fry for about 4-5 min. Then add white masala and 5 in 1 masala or ginger garlic, green chili paste. Fry for about 3-4 min. Add salt and water cook for 8-10 min covering lid on low flame. Meanwhile stir well to avoid burning. Switch off when it is done. Keep in mind that capsicum leaves water so use minimum water. 

Tomato Bhaji

Time 15 min
Ingredients
Finely chopped onion 1 medium size
Tomatoes 2 big size chopped into cubes (it should not be finely chopped)
Red chili powder 1  tsp / Kolhapuri masala 1 tsp
Turmeric powder 1/4 tsp
Jaggery 1/2 tsp
Roasted groundnut powder 1 tbsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Coriander 1 tsp for garnishing
Oil 1-1.5 tbsp
Salt to taste

Method
Heat oil in pan, add mustard and cumin seeds, after it pops out then add onion, saute till onion turns golden brown. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped tomato to the pan and mix well for 2-3 min. Tomato will start leaving water, that is why water is not required. Then add jaggery, salt, mix well. Cover with lid. Cook on low flame for about 3-4 min. Now add groundnut powder. Mix well. Cover with lid. Cook for 5-6 min. Garnish with coriander.


Tip
In this recipe it is not required to cook tomato completely, even half cooked tomato tastes good.
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