Sunday, 30 April 2017

HYDERABADI SHEER KHURMA


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

INGREDIENTS
Milk  - 5 cup
Vermicilli  -  100 gms
Sugar  -  1/2 cup
Whole dry dates  -  5
Crushed almonds  -  2 tbsp
Crushed cashew nuts  -  2 tbsp
Crushed pistachios  -  2 tbsp
Chironji  -  1 tbsp
Raisins  -  2 tbsp
Green cardamom powder  -  1/2 tsp
Clarified butter  -  2 tbsp

METHOD
Heat milk in a heavy bottom vessel.
Add chopped dates and stir it.
Heat clarified butter in other pan.
Add vermicilli and stir fry till golden brown and mix in the milk.
Cook well till it gets thick.
Add sugar and cardamom powder and mix well.
The consistency is not so thick noe liquid.
Add pistachios,almonds,cashew nuts,chironji and raisins and mix well.
Garnish with raisins,almonds and cashew nuts,

LEFTOVER RICE FRITTERS


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

INGREDIENTS
Over cooked rice  -  1 bowl
Green bell pepper  -  1 tbsp
Chopped spring onion  -  1 1 tbsp
Grated cabbage  -  1 tbsp
Grated carrot  -  1 tbsp
Grated processed cheese  - 1 cube
Chilly flax  -  1/2 tsp
Bread crumb  -  1/2 bowl
Salt - to taste
Chopped coriander leaves  - 1 tbsp
Oil  -  for frying

METHOD
Take a large bowl combine over cooked rice,cabbage,carrot,spring onion,bell pepper,chilly flex,salt  processed cheese and coriander leaves and mix well..
Make a medium size ball.
Coat them with bread crumb.
Heat enough oil in a pan.
Dip fry in hot oil until golden n crispy.
Serve with hot tea.

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.