Monday, 27 April 2015

COTTAGE CHEESE / PANEER BUTTER MASALA

INGREDIENTS



Cottage cheese /paneer cube                         -                     200 gms
Chopped onion                                           -                      1
Tomatoes                                                   -                      2
Turmeric powder                                        -                      1 tsp
Coriander powder                                       -                      1 tsp
Red chilly powder                                      -                       1 tsp
Cream                                                       -                       2 tbsp
Thick curd                                                 -                       2 tbsp
Corn starch                                                -                       1 tbsp
 Garam masala                                            -                       1 tsp
Giinger                                                      -                        1 inch stick
Garlic clove                                                -                        4 - 5
Cumin seeds                                               -                       a pinch
Salt                                                            -                      to taste
Butter                                                        -                       2 tbsp
Chopped green chilly                                  -                        1
Sugar                                                         -                      1/2 tsp

METHOD
Blend tomatoes,green chilly,garlic clove and ginger to make a puree.
Heat the butter in a pan.
Add cumin seeds to crackle.
Add the chopped onion and saute for 2 mins.
Add tomato puree,coriander powder, turmeric powder,red chilly powder and cook for about four mins on medium flame.
Tomato mixture will start to leave the oil and will reduce to about half in quantity.
Add the whipped curd into the gravy.
Stir occassionaly for about 3 mins on medium flame..
To thicken the gravy, dissolve the corn starch in 2 tbsp of water and add the gravy.
Add the cottage cheese / paneer and salt and mix well.
Let it cook for few mins.
Add the garam masala and cream.
Add a little sugar.
Garnish with coriander leaves..
Serve with chapati.

Friday, 24 April 2015

MASALA DOSA





INGREDIENTS
Parboiled rice                               -                             3 cup
Urad ki dhuli dal / lentil                 -                            1 cup
Fenugreek /methi seeds                  -                            1 tsp
Salt                                              -                            to taste
Oil                                               -                            2 tbsp

For masala
Boiled potatoes                               -                          4 big
Soak chana dal/gram lentil                -                           1 tsp
Mustard seeds                                 -                           a pinch
Cumin / jeera seeds                          -                          a pinch
Red chilli powder                            -                           1 tsp
Turmeric powder                             -                           1/2 tsp
Chopped onion                                -                            1
Ginger,garlic paste                           -                            1 tsp
Chopped green chilly                        -                            2
Chopped coriander leaves                  -                            1 tsp
 Curry leaves                                    -                            6 - 7
Oil                                                  -                            2 tbsp
Salt                                                  -                           to taste

METHOD
Wash and soak parboiled rice,lentil /dal and fenugreek /methi seeds for 4 hours.
Blend all the ingredients together.
Add more water if necessary.
The batter should be relatively thin.
Add salt to it and cover it for 12 hours fermentation.
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.
Serve them hot with chutney.

DRUM STICK SUBZI


INGREDIENTS
Drumsticks                                        -                                250 gms
Chopped onion                                   -                                  1
Ginger garlic paste                             -                                   1 tsp
Turmeric powder                               -                                   1 tsp
Red chilly powder                              -                                   1 tsp
Coriander powder                              -                                    1 tsp
Chopped tomato                                 -                                    1
Salt                                                   -                                    to taste
Oil                                                    -                                    2 tbsp
Chopped coriander leaves                    -                                    1 tsp
Fenugreek / methi seeds                       -                                    a pinch

METHOD
Wash and cut the edges of the drumsticks.Chop it.
Heat oil in a pressure cooker.
Add fenugreek / methi seeds to crackle.
Add onion and saute till brown.
Add ginger,garlic paste,coriander powder,red chilly powder,turmeric powder and add 2 tbsp of water n saute.
Add drumsticks and mix well.
Add one cup of water and salt and close the lid of the pressure cooker.
When cooker release the whistle simmer the gas for five minutes.
Garnish with coriander leaves.
Serve it.

Thursday, 23 April 2015

INSTANT BREAD RASMALAI



INGREDIENTS
Milk                              -                              1 ltr
Sugar                             -                             4 tbsp
Bread                             -                             8 slices
Cardamom powder          -                             a pinch
Custard powder              -                             1/2 tsp
Grated almonds              -                              1 tsp
Crushed cashew nuts      -                              1 tsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled,keep in a low flame.
Stir in between thickening the milk.
Mix 1/2 tsp custard powder and sugar in half cup of cold milk.
Add this milk in the thick milk and mix well.
Cut the edges of the bread.
Crush the fresh bread.
Add 2 tbsp milk ,almonds and cashew nuts to make a dough.
Divide the dough in 10 equal size balls.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Place the bread patties on a serving dish and pour the thick milk over it.
Keep in the freeze for half an hour.
Serve it.

TIKHA TOMATO CHUTNEY


INGREDIENTS
Grated tomato                                  -                              2
Ginger garlic paste                           -                               2 tbsp
Red chilly powder                            -                               2 tbsp
Salt                                                 -                               to taste
Black mustard seeds                         -                               a pinch
Chopped coriander leaves                  -                               1 tsp
Oil                                                  -                               2 tsp

METHOD
In a blender add all the ingredients except oil and blend it'
Heat oil in a wok.
Add black mustard seeds to crackle.
Add coriander leaves and tomato mixture and mix well.
Ready to serve.

Wednesday, 22 April 2015

CABBAGE PARATHA


INGREDIENTS
Wheat flour                                     -                          1 cup
Grated cabbage                                -                           1 cup
Chopped green chilly                       -                            1
Chopped coriander leaves                 -                            1 tsp
Carom seeds                                   -                            a pinch
Nagrella seeds /mangrail                  -                            a pinch
Salt                                               -                            to taste
Oil                                                -                             2 tbsp

METHOD
In a kneading bowl add wheat flour,salt ,one tbsp oil,carom seeds and nagreela seeds.
Make a soft dough with the help of water.
Keep aside for fifteen mins.
Take grated cabbage,salt,green chilly and coriander leaves.
Squeeze the excess water from it.
Now stuffing is ready.
Now fill the stuffing inside a dough ball.
Roll out paratha.
Place the paratha over the hot tawa,as soon as look like brown.
Flip over and cook on the other side till brown.
Take off the pan and serve hot.

EGGPLANT / BAINGAN FRITTERS


INGREDIENTS
Chopped eggplant / baingan                    -                                1 big size
Chickpea flour / besan                            -                                1/2 cup
Rice flour                                              -                               2 tbsp
turmeric powder                                     -                               1/2 tsp
Red chilly powder                                  -                               1 tsp
Carom seeds                                          -                               a pinch
Nigella seeds /kalanoji                            -                               a pinch
Salt                                                       -                               to taste
Oil                                                        -                              1/2 cup

METHOD
Wash and chop the eggplant / baingan into pieces.
In a bowl combine all the dry ingredients and make a smooth batter with the help of little water.
Heat oil in a non stick pan.
Dip the eggplant / baingan pieces into the batter.
Coat them well.
Fry the fritters golden and crispy
Drain in paper napkin.
Serve hot with sauce.

KHEER KA ICE CREAM


INGREDIENTS
Milk                                -                             1 ltr
Gobind bhog rice              -                             1/4 cup
Sugar                               -                             2 tbsp
Cardamom powder            -                             a pinch
Cream                             -                              2 tbsp

METHOD
Boil milk in a thick bottom vessel.
Once boiled keep it in a low flame.
Add rice and stir in between for thicking the milk.
Cook well till it gets thick and rice is done.
Add sugar and cardamom powder and mix well.
Add cream and mix well.
Pour the mixture in the air tight container.
Keep it in the freezeer for 3 - 4 hours.
Take it out and churn the kheer mixture and freeze it.
After two hours it would have completely formed.
Yummy ice cream is ready.

Tuesday, 21 April 2015

CUCUMBER DRINK


INGREDIENTS
Cucumber                                       -                             2
Sugar                                              -                             2 tbsp
Water                                              -                            1/2 cup
Lemon juice                                     -                             1 tbsp
Black salt                                        -                              1/4 tsp
Crushed ice                                     -                              1/2 glass

METHOD
Wash and peel the cucumber and grate it.
In a blender add cucumber,sugar,blacksalt and water and blend it.
Add the lemon juice and mix it.
Take a glass,add crushed ice and pour the mixture of cucumber ju.
Enjoy the refreshing drink.

Monday, 20 April 2015

SPINACH SANDWICH




INGREDIENTS
Bread                                               -                            4 slices
Spinach                                            -                            250 gms
Grated cheese                                    -                            1 cube
Cottage cheese / paneer                      -                             100 gms
Chopped onion                                  -                              1
Chopped garlic                                  -                              2 - 3
Chopped green chilly                         -                              1
Red pepper sauce                              -                               1 tbsp
Chilly flex                                        -                               1 tsp
Olive oil                                           -                               2 tbsp
Salt                                                  -                               to taste

METHOD
Heat olive oil in a pan.
Add onion and garlic and saute for one mins.
Add chopped spinach and saute for 2 - 3 mins.
Take a bowl add crumbled cottage cheese / paneer,cheese,red pepper sauce,chilly flex,stir fry spinach and salt and mix well.
Brush olive oil on the bread.
Now spread spinach mixture on the bread,
Preheat the grill for 2 mins.
Microwave on 180 c plus grill on high rack for 8 mins.
Cut into two pieces with the help of knife.
Serve hot.

REFRESHING DRINK PUDINA / MINT CHAACH


INGREDIENTS
Curd                                       -                               2 cup
Water                                     -                                2 cup
Dry pudina /mint powder          -                                2 tbsp
Black salt                                -                                1/2 tsp
Roasted cumin powder              -                                1/2 tsp
Mint / pudina leaves                 -                                 1 bunch
Crushed ice                             -                                 1/2 glass
Salt                                         -                                 to taste

METHOD
Put all the ingredients in the blender except crushed ice and mint / pudina leaves and blend it.
Take a glass,add crushed ice and pour the curd pudina / mint mixture in it..
Garnish with mint leaves.
Serve it.

Sunday, 19 April 2015

GREEN CHILLY AND GREEN PUDINA / MINT LACHEDAR PARATHA










INGREDIENTS
Wheat flour                           -                       1 cup
All purpose flour / maida        -                       1 cup
Chopped green pudina / mint   -                      100 gm
Chopped dhania leaves            -                      50 gms
Chopped green chilly              -                       2 - 3
Salt                                       -                      to taste
Carom seeds/ajwain                -                       a pinch
Oil                                        -                       1/2 cup

METHOD
In a kneading bowl mix wheat flour,all purpose flour / maida,carom seeds,salt and oil.
Make a soft dough with the help of warm water.
Cover it and keep aside for fifteen mins.
Roll out thin chapati.
Spread oil in it.
Now dust the dry flour.
From the edges start stretching and folding the chapati.
Roll it in a circle.
And make a round shape dough.
Put mint /pudina leaves n green chillies at the top of the dough.
And dust with all purpose flour /maida and roll out paratha.
Repeat the same process.
On a heated tawa,make paratha applying oil on both the sides.
Serve garma garam pudina /mint leaves paratha with curd and pickles.

Saturday, 18 April 2015

CHILLY CHEESE BALLS




INGREDIENTS
Cottage cheese / paneer                          -                        200 gms.
Grated processed cheese                         -                        2 cubes
Chopped green chillies                           -                        2 - 3
Chopped coriander leaves                       -                         1 tbsp
Bread                                                    -                         2 slices
All purpose flour /maida                         -                          2 tbsp
Bread crumbs                                        -                          2 tbsp
Water                                                   -                           1 cup
Salt                                                      -                            to taste
Black pepper                                         -                            1/ tsp
Oil                                                       -                             1 cup

METHOD
take crumbled paneer,/ cottage cheese,grated cheese,green chillies and coriander leaves.
Mix bread slices,sprinkle few drops of water to make it little soggy.
Add salt and black pepper and mix well.
Knead it like a dough and shape them..

Roll them in all purpose flour and dip these in water and coat them in bread crumbs and dip fry till it

turns golden brown.
Serve hot with ketchup.

BHINDI BHAJI

INGREDIENTS

Lady finger / bhindi                           -                             250 gms
Turmeric powder                               -                             1/2 tsp
Whole red chilly                                -                              1
Fenugreek / methi seeds                     -                               a pinch
Salt                                                  -                               to taste
Oil                                                   -                                2 tbsp

METHOD
Wash bhindi properly.
Cut the edges of the bhindi.on both sides,now cut in small pieces.
Heat oil in a pan.
Add fenugreek / methi seeds  and whole red chilly to crackle.
Add bhindi and stir fry in medium flame.
Add turmeric powder and salt and mix well.
Cover it and cook till the the bhindi are soft.
Serve the bhindi bhaji hot with chapati or rice.


Friday, 17 April 2015

WATER MELON / TARBOOJ SARBAT


INGREDIENTS
Water melon / tarbooj pulp                         -                         250 gms
Sugar                                                       -                         2 tbsp
Lemon juice                                              -                         2 tbsp
Crushed ice                                              -                         1/2 glass
Mint / pudina leaves for garnishing

METHOD
Remove the seed of the water melon / tarbooj.
Put water melon pulp and sugar in the blender and blend it.
Take a glass add crushed ice and pour the water melon juice.
Squeeze the lemon juice and mix well.
Garnish with mint / pudina leaves .
Serve it.