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Sunday, March 31, 2013

Moong Daal Bhaji with Raw Mango


Time 30 min

Ingredients

Moong daal 1/2 cup
Finely chopped onion 1 big size
Chopped raw mango 1 tsp
Red chili powder / Kolhapuri masala 2 tsp
Turmeric powder 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Water 1/2 cup or more
Oil 2 tsp
Salt to taste

Method
Soak moong daal in water for 2 hours.
Heat oil in pan, add cumin seeds and mustard, after mustard pops out, add onion saute till onion turns golden brown. Then add soaked moong daal, mix well and cook well for 5-6 min by covering lid, then add Red chili powder / Kolhapuri masala, Turmeric powder, fry for about 2-3 min. Now add mango, little water and salt. Mix well. Cook on low flame for about 4-5 min till moong daal are cooked properly. 

Moong Daal Bhaji with Raw Mango


Time 30 min

Ingredients

Moong daal 1/2 cup
Finely chopped onion 1 big size
Chopped raw mango 1 tsp
Red chili powder / Kolhapuri masala 2 tsp
Turmeric powder 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Water 1/2 cup or more
Oil 2 tsp
Salt to taste

Method
Soak moong daal in water for 2 hours.
Heat oil in pan, add cumin seeds and mustard, after mustard pops out, add onion saute till onion turns golden brown. Then add soaked moong daal, mix well and cook well for 5-6 min by covering lid, then add Red chili powder / Kolhapuri masala, Turmeric powder, fry for about 2-3 min. Now add mango, little water and salt. Mix well. Cook on low flame for about 4-5 min till moong daal are cooked properly. 

Spinach / Palak Sev

Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Spinach paste 1/2 cup or less (1 cup spinach leaves + 1/2 cup water)
Oil 2 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Sev Press Machine

Method
Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add spinach paste to the mixing bowl. Mix well. The mixture will be very loose ( so the sev becomes soft. You can reduce the spinach paste if you want stiff sev) Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil. 






Spinach / Palak Sev

Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Spinach paste 1/2 cup or less (1 cup spinach leaves + 1/2 cup water)
Oil 2 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Sev Press Machine

Method
Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add spinach paste to the mixing bowl. Mix well. The mixture will be very loose ( so the sev becomes soft. You can reduce the spinach paste if you want stiff sev) Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil. 






Friday, March 15, 2013

Corn Tikki


Time 15 min
Ingredients
Fresh corn 1 cup
Chopped onion 1 big size
Green Chili 1
Ginger 1/4 inch
Ghat masala 1/4 tsp
Cornflour powder/rava 2 tbsp
Lemon juice 1/2 tsp
Coriander 1 tbsp
Salt to taste
Oil for shallow fry

Method
In blender mix all ingredients except oil & cornflour. Make coarse mixture. Grinding process leaves water. So squeeze and remove excess water. Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in cornflour/rava, so that it get coated very well from all sides.
Heat oil in tava, shallow fry till golden brown. Flip up side down. Roast with little oil.
Serve hot with sauce or mint chutney.


Corn Tikki


Time 15 min
Ingredients
Fresh corn 1 cup
Chopped onion 1 big size
Green Chili 1
Ginger 1/4 inch
Ghat masala 1/4 tsp
Cornflour powder/rava 2 tbsp
Lemon juice 1/2 tsp
Coriander 1 tbsp
Salt to taste
Oil for shallow fry

Method
In blender mix all ingredients except oil & cornflour. Make coarse mixture. Grinding process leaves water. So squeeze and remove excess water. Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in cornflour/rava, so that it get coated very well from all sides.
Heat oil in tava, shallow fry till golden brown. Flip up side down. Roast with little oil.
Serve hot with sauce or mint chutney.


Makhana / Lotus Seeds Chivda


Time 10 min
Ingredients
Makhana 2 cups
Chopped green chilies 2-3
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 3-4
Turmeric powder 1/2 tsp
Cumin coriander powder 1/2 tsp
Asafoetida 1/4 tsp
Powdered sugar 1 /2 tsp
Roasted groundnuts 2 tbsp
Dalia 2 tbsp
Oil 2 tbsp
Salt to taste

Method
Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add asafoetida, green chilies, fry for about 2-3 min. Then add turmeric powder, cumin coriander powder, groundnuts mix well. Immediately add makhana, mix well. Then add salt and powdered sugar, mix well. Keep on low flame for 4-5 min.  Switch off the flame allow it to cool. Store in airtight container.

Makhana / Lotus Seeds Chivda


Time 10 min
Ingredients
Makhana 2 cups
Chopped green chilies 2-3
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 3-4
Turmeric powder 1/2 tsp
Cumin coriander powder 1/2 tsp
Asafoetida 1/4 tsp
Powdered sugar 1 /2 tsp
Roasted groundnuts 2 tbsp
Dalia 2 tbsp
Oil 2 tbsp
Salt to taste

Method
Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add asafoetida, green chilies, fry for about 2-3 min. Then add turmeric powder, cumin coriander powder, groundnuts mix well. Immediately add makhana, mix well. Then add salt and powdered sugar, mix well. Keep on low flame for 4-5 min.  Switch off the flame allow it to cool. Store in airtight container.

Zatpat Bhendi


Time 15 min
Ingredients
Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into very small pieces)
Green chilies 2-3 cut into pieces
Dhana Jeera powder 1/4 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Asafoetida 1/6 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
Salt to taste
Coriander 1tbsp

Method
Heat oil in pan, add mustard, cumin seeds and asafoetida. After it pops out keep low flame. Add green chilies, turmeric powder, and dhana jeera powder. Mix well. Then add chopped ladyfinger, mix well. Then add salt. Mix well. Keep stirring on medium flame without covering lid. Stir continuously so that it do not get burn. Let it cook till it is done. Garnish with coriander and then serve.

Tip
U can sprinkle 2 -3 drops of lemon juice, at the end. It tastes better.
If the ladyfinger is fresh then it cooks fast. For this recipe required fresh ladyfinger.

Zatpat Bhendi


Time 15 min
Ingredients
Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into very small pieces)
Green chilies 2-3 cut into pieces
Dhana Jeera powder 1/4 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Asafoetida 1/6 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
Salt to taste
Coriander 1tbsp

Method
Heat oil in pan, add mustard, cumin seeds and asafoetida. After it pops out keep low flame. Add green chilies, turmeric powder, and dhana jeera powder. Mix well. Then add chopped ladyfinger, mix well. Then add salt. Mix well. Keep stirring on medium flame without covering lid. Stir continuously so that it do not get burn. Let it cook till it is done. Garnish with coriander and then serve.

Tip
U can sprinkle 2 -3 drops of lemon juice, at the end. It tastes better.
If the ladyfinger is fresh then it cooks fast. For this recipe required fresh ladyfinger.

Soya Chunks Kheema

Time 30 min
Ingredients
Soya granules / chura 1/2 cup
Finely chopped onion 2 medium size
Finely chopped tomato 1 medium size
Ginger garlic paste 1 tsp
Red chili powder / Kolhapuri masala 1 or 1.5 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Water 1/2 cup
Coriander 1 tsp for garnishing
Oil 2 tbsp
Salt to taste

Method
1. Heat 4 cups of water in the pan, and 2 pinch of salt and soya granules, boil for 10 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya granules, add fresh water, again squeeze water, repeat 2-3 times. Keep it aside
2. Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste. Fry and mix well for about 2-3 min.  
3. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. 
4. Now add soya granules. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Soya Chunks Kheema

Time 30 min
Ingredients
Soya granules / chura 1/2 cup
Finely chopped onion 2 medium size
Finely chopped tomato 1 medium size
Ginger garlic paste 1 tsp
Red chili powder / Kolhapuri masala 1 or 1.5 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Water 1/2 cup
Coriander 1 tsp for garnishing
Oil 2 tbsp
Salt to taste

Method
1. Heat 4 cups of water in the pan, and 2 pinch of salt and soya granules, boil for 10 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya granules, add fresh water, again squeeze water, repeat 2-3 times. Keep it aside
2. Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste. Fry and mix well for about 2-3 min.  
3. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. 
4. Now add soya granules. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Thursday, March 7, 2013

Baigan Bharta with Curd / Dahyatil Bharit


Time 20 min
Ingredients
Brinjal/eggplant 1 big size 
Finely chopped onion 1 big size
Finely chopped tomato 1 big size
Chopped green chilies 2
Coriander 1 tsp for garnishing
Oil 1 tbsp
Curd 1/4 cup
Cumin seeds 1/2 tsp
Asafoetida 1/4 tsp
Salt to taste

Preparation
Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method
Heat oil in pan, add onion, tomato and green chilies saute till onion turns golden brown. Then allow it cool. Then add salt and pulp of eggplant. Mix well.  Then add curd. mix well. Then in seasoning pan heat oil, add cumin seeds and asafoetida. After it crackles add to pulp. Mix well. Garnish with coriander. If you wish you can add groundnut powder along with onion.

Baigan Bharta with Curd / Dahyatil Bharit


Time 20 min
Ingredients
Brinjal/eggplant 1 big size 
Finely chopped onion 1 big size
Finely chopped tomato 1 big size
Chopped green chilies 2
Coriander 1 tsp for garnishing
Oil 1 tbsp
Curd 1/4 cup
Cumin seeds 1/2 tsp
Asafoetida 1/4 tsp
Salt to taste

Preparation
Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method
Heat oil in pan, add onion, tomato and green chilies saute till onion turns golden brown. Then allow it cool. Then add salt and pulp of eggplant. Mix well.  Then add curd. mix well. Then in seasoning pan heat oil, add cumin seeds and asafoetida. After it crackles add to pulp. Mix well. Garnish with coriander. If you wish you can add groundnut powder along with onion.

Sadha / Plain Khakhra


Time 25 Min
Ingredients
Wheat flour  2 cups
Carom seeds 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
Pinch of Black salt
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting
Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.








Sadha / Plain Khakhra


Time 25 Min
Ingredients
Wheat flour  2 cups
Carom seeds 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
Pinch of Black salt
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting
Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.







Saturday, March 2, 2013

Sweet Corn Butter Chat


Time 5 min
Ingredients
Sweet corn 1 cup 
Butter 1/4 tsp
Chaat masala 1/4 tsp

Method
Cook corn by adding salt in cooker for 2-3 whistles. Allow it to cool. Then mix cooked corn with chaat masala, butter. Serve hot.

Sweet Corn Butter Chat


Time 5 min
Ingredients
Sweet corn 1 cup 
Butter 1/4 tsp
Chaat masala 1/4 tsp

Method
Cook corn by adding salt in cooker for 2-3 whistles. Allow it to cool. Then mix cooked corn with chaat masala, butter. Serve hot.

Masala Papad

Time 5 min
Ingredients
Papad 2 
Finely chopped tomato 1 small size
Finely chopped onion 1 small size
Lemon juice 1/2 tsp
Chaat masala 1/4 tsp
Rock salt 1/2 tsp or as per taste
Finely chopped green chilies 1-2 
Finely chopped coriander 1 tbsp
Oil for frying papad

Method
Mix all ingredients in mixing bowl and keep it aside. Then deep fry or roast papad. Then place mixture over the top of papad and serve immediately.

Masala Papad

Time 5 min
Ingredients
Papad 2 
Finely chopped tomato 1 small size
Finely chopped onion 1 small size
Lemon juice 1/2 tsp
Chaat masala 1/4 tsp
Rock salt 1/2 tsp or as per taste
Finely chopped green chilies 1-2 
Finely chopped coriander 1 tbsp
Oil for frying papad

Method
Mix all ingredients in mixing bowl and keep it aside. Then deep fry or roast papad. Then place mixture over the top of papad and serve immediately.
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