Tuesday, 27 June 2017

MANGO CHUTNEY


Prep Time  :15 mins
Cooking Time  :  45 mins
Serve  : 4 - 6

INGREDIENTS
Raw mango   -  1 cut in cubes
Finely chopped onion  -  2 tbsp
Grated ginger  -  1 tsp
Garlic cloves  -  1
Rai/black mustard seeds  -  1/4 tsp
Raisins  -  1/2 cup
Lemon juice  -  1 tbsp
Sugar  -  1 cup
Water  -  1/2 cup

METHOD
Heat sugar water and lemon juice in a pan.
Cook till sugar dissolves.
Add all above listed ingredients in the sugar syrup.
Cook in a low flame.
Stir occasionally till it thickness n water drives out.
A finger leaking chutney ready to eat.
.




CAULIFLOWER FRITTERS / GOBI KE BHAJIA


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

INGREDIENTS
Grated cauliflower   -  1 cup
Gram flour /besan  -  2 - 3 tbsp
Crushed coriander seeds  -  1/4 tsp
Crushed fennel seeds  -  1/4 tsp
Crushed cumin seeds  -  1/4 tsp
Chilly flax  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Salt  -  to taste
Chopped coriander leaves  - 1 tsp
Fresh mint leaves  -  1 tsp
Oil  -  for frying

METHOD
Take a large bowl add grated cauliflower,gram flour,salt,coriander seeds,fennel seeds,cumin seeds,chilly flax,mint leaves,coriander leaves and sprinkle some water.
Make a lemon size ball and deep fry in hot oil.
When its half done strain it.
Press the ball and again deep fry in hot oil until brown and crispy on a medium flame.Serve hot with tea.




Sunday, 25 June 2017

BHAJI PAV


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

INGREDIENTS
Pav  - 2
Butter  -  100 gms
Finely chopped onion  - 2 tbsp
Ginger garlic paste  -  1 tsp
Chopped capsicum  -  2 tbsp
Grated carrot  -  1
Chopped green chilly  -  1
Boiled n mashed potato  -  1/2 bowl
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Pav bhaji masala  -  1 tsp
Tomato sauce  -  1 tbsp
Salt    -  to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Heat butter in a pan.
Add onion and stir fry till light brown.
Add ginger garlic paste,red chilly powder,green chilly,turmeric powder and 2 tbsp water and saute.
Add tomato sauce and mix well.
Add the veggies and saute for one mins.
Now add boiled n mashed potato and mix well.
Add salt butter and pav bhaji masala and mix well.
Add one cup of water and coriander leaves and cook for 2 - 3 mins.
Break the pav and add it.
Serve hot.





Saturday, 24 June 2017

KURKURI ARBI/ KURKURI TARO ROOTS


Prep Time  : 20 mins
Cooking Time  : 45 mins
Serve  : 2

INGREDIENTS
Arbi/taro roots   -  250 gms
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Roasted mango powder/amchur  -  1/2 tsp
Carom seeds  -  1/4 tsp
Fenugreek seeds/methi seeds  -  a pinch
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Peel and boil the taro roots/arbi.
Heat oil in a pan.
Remove the skin of the taro root/arbi and deep fry in a hot oil and keep aside.
Again heat oil in the same pan
Add carom seeds and fenugreek seeds to crackle,
.Add ginger garlic paste,coriander powder,red chilly powder,turmeric powder,amchur powder/roasted mango  powder,salt and 2 tbsp water and saute for one to two mins.
Now kurkure arbi.taro roots is ready to serve.


MANGO ICE CREAM


Prep Time  : 20 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Ripe mango  -  1
Milk  -  3 cup
Crushed cashew nuts  -  1 tsp
Crushed almonds  -  1 tsp
Cardamom powder  -  1/4 tsp
Sugar  -  2 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled,keep in the low flame till thick.
Add sugar,cardamom powder,crushed cashew nuts,crushed almonds and mix well.
Now stuffing is ready.
Take a ripe mango and cut in the top of the mango.
Pull out seed of the mango with the help of spoon.
Stuff the thick milk in the place of mango seed and cover with the top cut earlier.
Keep the mango in the freezer for over night.
Peel the mango skin and cut into slices.
Serve chilled.
enjoy
.






ANDA MASALA/EGG MASALA


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

INGREDIENTS
Hard boiled eggs  -  4
Finely chopped onion  -  1 big size
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Garam masala powder  -  1/2 tsp
Green chilly  -  2 
Salt  - to taste
Oil  -  4 tbsp
Cumin seeds  -  1/4 tsp
Chopped coriander leaves  -  1 tbsp

METHOD
Heat one tbsp oil in a pan.
Add boiled eggs and stir fry till brown.
Drain and keep aside.
Heat oil in the same pan.
Add cumin seeds to crackle.
Add onion and saute till brown.
Add ginger garlic paste,coriander powder,red chilly powder,turmeric powder and salt and 2 tbsp water and cook on a medium flame approax 4 - 5 mins.
Add green chilly and garam masala and mix well.
Add one cup of water and bring to boil.
When it boiled add boiled and fried egg and cook for five mins.
Garnish with coriander leaves and serve.

Thursday, 22 June 2017

RADHABHALLAVI PURI


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

INGREDIENTS
All purpose flour  -  1 cup
Split urad dal  - 1/2 cup
Split moong dal  -  1/4 cup
Gram flour  - 2 tbsp
Ginger paste  -  1/4 tsp
Fennel seeds  -  1/4 tsp
Green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/tsp
Asafoetida  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl add all purpose flour,salt,sugar,2 tbsp oil and mix well.
Make a soft dough with the help of water.
Soak split urad dal and split moong dal for 3 - 4 hours.
Drain and make a paste.
Heat oil in a pan.
Add asafoetida and gram flour and roast it.
Add split urad dal paste,ginger paste,fennel seeds,red chilly powder,green chilly and salt and stir fry for 4 - 5 mins.
Now stuffing is ready.
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or low.
Now divide the dough into equal size balls.
Now  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 thick.
Place the puri into the hot oil for frying
Fry in small batches.
Deep fry in medium hot oil until golden n crispy.
Drain and serve.