Wednesday, 15 February 2017

PANEER TI L BAHAR/COTTAGE CHEESE AND SESAME SEEDS SUBJI


Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Cottage cheese/paneer cubes  -  200 gms
Sliced onion  -  1
Finely chopped ginger  -  1 tsp
Finely chopped garlic  -  1 tsp
Whole black pepper  -  3 - 4
Cloves  -  3 - 4
Green cardamom  -  1 - 2
Sesame seeds  -  1 tbsp
Green chilly paste  -  1 tsp
Turmeric powder  -  1/4 tsp
Curd  -  2 tbsp
Salt  -  to taste
Clarified butter  -  4 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Heat one tbsp clarified butter in a pan
Add whole black pepper,cloves ,green cardamom and sesame seeds and fry it and keep aside.
Once cooled,add one tbsp water and make a smooth paste.
In the same pan add  2 tbsp clarified butter.
Add sliced onion and ginger garlic and stir fry till dark brown.
Add green chilly paste,turmeric powder,curd and saute for 1 - 2 mins.
Add sesame seeds paste and mix well.
Add one cup of water and cover it.
When water comes to boil add cottage cheese/paneer cubes and salt.
And cook for 3 - 4 mins.
Garnish with coriander leaves.



SWEET CORN TIKKI


Prep Time  : 15 mins
Cooking Time : 10 mins
Serve : 4

INGREDIENTS
Sweet corn   -  2 cup
Rice flour  -  2 tbsp
Roasted gram flour/sattu  -  2 tbsp
Cumin seeds powder   - 1/2 tsp
Red chilly powder  -  1/2 tsp
Ginger garlic paste  -  1/2 tsp
Chopped green chilly  -  1 - 2
 Chopped coriander leaves  -  1tbsp
Garam masala powder  -  1/2 tsp
Salt  -  to taste
Oil  - 4 tbsp

METHOD
Coarsely ground the sweet corn to make a paste.
Add rice flour,roasted gram flour/sattu,red chilly powder,cumin seeds powder,garam masala powder,ginger garlic paste,green chilly,coriander leaves and salt and mix well.
Take a mixture and make a tikki.
Heat oil in a pan.
Place the sweet corn tikki and shallow fry till golden brown and crispy.
Serve hot with tea.




Tuesday, 14 February 2017

HYDERABADI MUTTON TAHRI


Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
Mutton  -  500 gms
Ginger garlic paste  - 1 tbsp
Whole black pepper  -  3 - 4
Cinnamon  -  1 inch stick
Cloves  -  3 - 4
Green cardamom  -  2
Black cardamom  - 1
Cumin seeds  -  1/4 tsp
Thinely sliced onion  -  2
Chopped tomato  -  1
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  12 tsp
Curd  -  1/2 cup
Mint leaves  -  2 tbsp
Coriander leaves  -  2 tbsp
Green chilly  - 2 cut in slit
Salt  - to taste
Oil  -  1 cup
Basmati rice  -  2 cup

METHOD
Marinate mutton with ginger garlic paste and salt.
Keep aside for two hours.
Heat oil in a pan.
Add whole garam masala to crackle.
Add onion and stir fry till golden brown.
Add coriander powder,red chilly powder,turmeric powder and tomato and saute for 3 - 4 mins.
Add marinated mutton pieces and mix well.
Add curd,mint leaves and coriander leaves and and green chilly and saute for 4 - 5 mins.
Add 2 cup of water and cover it.
Cook till 15 mins.
Wash and rinse the basmati rice and add in the mutton gravy.
When gravy comes to boil simmer the flame.
Cover it and cook for 5 - 6 mins.
Serve hot with raita.



Monday, 13 February 2017

CHEESY CRACKER


Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Cracker biscuit  -  4
Finely chopped capsicum  -  2 tbsp
Sweet corn  -  2 tbsp
Shredded mozzarella cheese  -  50 gms
Herbs  -  1/4 tsp
Oregano  - 1/4 tsp

METHOD
Place the cracker biscuit on the plate.
Add chopped capsicum and sweet corn.
Spread mozzarella cheese and sprinkle herbs and oregano.
Grill in the microwave for 5 mins in high.
Serve hot with tea.





Sunday, 12 February 2017

METHI MATHRI


Prep Time  : 15 mins
Cooking Time : 30 mins
Serve  : 4

INGREDIENTS
All purpose flour  -  1 cup
Suji/semolina  -  2 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Crushed coriander seeds  -  1/4 tsp
Whole black pepper  -  4 - 5
Salt  - to taste
Fresh finely chopped fenugreek leaves/methi leaves  - 2 tbsp
Oil  - 2 tbsp
Oil  -  for frying

METHOD
Take a large bowl combine all purpose flour,salt,semolina,carom seeds,onion seeds,crushed coriander seeds,whole black pepper,salt,oil and fenugreek leaves.
The texture should be crumbly.
Make a stiff dough with the help of water.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Roll out the small size puri.
Then with palm gently press each roll in mathri shape.
Heat enough oil in a pan.
Deep fry on low flame till golden n crispy.
Serve hot with tea.


Saturday, 11 February 2017

MASALA BATI


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

INGREDIENTS
Wheat flour  -  1 cup
Suji/semolina  -  50 gms
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Baking powder - 1/4 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Oil  -  1tbsp
Clarified butter  -  1 cup
For stuffing
Roasted gram flour/sattu  -  100 gms
Finely chopped onion  - 2 tbsp
Finely chopped green chilly - 1/4 tsp
Finely chopped garlic cloves - 1/2 tsp
Mustard oil  -  1 tbsp
Salt  -  to taste
Lemon juice  - 1 tsp
Chopped coriander leaves  -  1 tbsp
Water -  4 tbsp

METHOD
Take a large bowl add wheat flour,semolina,baking powder,carom seeds,onion seeds,salt,turmeric powder and oil and mix well.
Make a stiff dough with the help of water.
The texture should be crumbly keep aside for 30 mins.
Take a large bowl add above listed stuffing ingredients and mix well.
Now stuffing is ready.
Divide the dough into equal size balls.
Stuff the filling in the dough.
Wrap up the dough pieces and close from all sides.
Preheat oven for 10 mins. in 250,c
Grease oven wire with oil.
Place the bati in preheated oven for 5 mins.
Flip it over till brown.
Deep in the clarified butter and serve hot.





Friday, 10 February 2017

CHETTINAD EGG CURRY











Prep Time : 15 mins
Cooking Time  : 35 mins
Serve : 2

INGREDIENTS
Hard boiled eggs   -  4
Sliced tomato  -  2 medium size
Sliced onion  -  2 medium size
Kashmiri mirch powder -  1 tsp
Turmeric powder  -  1/2 tsp
Whole coriander seeds  -  1 tsp
Cumin seeds  -  1/2 tsp
Fennel seeds  -  1/2 tsp
Whole red chilly  - 3 - 4
Cloves  -  2 - 3
Green cardamom  -  1 - 2
Black cardamom  -  1 - 2
Whole black pepper  -  2 - 3
Cinnamon  -  1 inch stick
Ginger garlic paste  -  1 tbsp
Curry leaves  -  7 - 8
Poppy seeds  -  1 tbsp
Salt  -  to taste
Oil  -  4 tbsp
Coriander leaves  -  1 tbsp

METHOD
Dry roast the whole red chilly,cloves,whole black pepper,whole coriander seeds,cumin seeds,fennel seeds,green cardamom,black cardamom and also dry roast the poppy seeds.
Once cooled,to make a powder.
Boil the eggs and remove the cell.
Heat 1 tbsp oil in a pan.
Marinate egg with turmeric powder and red cnhilly powder and fry till dark brown.
Keep aside.
Heat oil in the same pan.
Add sliced onion and fry till light brown.
Add curry leaves and ginger garlic paste and mix well.
Add sliced tomato and cook for 3 - 4 mins.
Add roasted spices,turmeric powder and kashmiri mirch powder and one cup of water.
When water comes to boil add boiled n fried eggs and cover it.
Cook  in a low flame for 4 - 5 mins.
Garnish with coriander leaves.
Serve with rice or chapatis.

Thursday, 9 February 2017

CABBAGE RASMALAI


Prep Time  : 15 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Grated cabbage    -  1/4 bowl
Mawa/whole dried milk  -  1/4 bowl
Clarified butter  -  1/2 tsp
Milk  -  1 glass
Cardamom powder  - 1/4 tsp
Saffron  -  few strands
Milkmaid  -  1/2 bowl
Crushed almonds - 1tbsp

METHOD
Heat clarified butter in a pan.
Add grated cabbage and fry till moisture absorb it.
Add mawa/whole dried milk and cardamom powder and mix well.
Make a dumbling.
Boil milk in a pan.
Once boiled keep it in a low flame
Stir continuously.
Add milkmaid and saffron in the milk.
Add cabbage dumpling into the milk and boil 8 - 10 mins.
Garnish with crushed almonds.
Serve chilled.



Tuesday, 7 February 2017

KASHMIRI NAAN


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

INGREDIENTS
All purpose flour  -  1 cup
Baking powder  -  1/4 tsp
Salt  -  a pinch
Sugar  -  a pinch
Oil  -  1 tbsp
Curd  -  2 tbsp
Milk  -  1/2 cup
Butter  -  100 gms
Onion seeds  -  2 tbsp
For stuffing
Almonds  -  10 - 12
Cashew nuts  -  10 - 12
Raisins  -  2 tbsp
Coconut powder  -  2 tbsp
Honey/sugar  -  1 tbsp

METHOD
In a kneading bowl mix together all purpose flour,baking powder,salt,sugar,curd,oil.
Add milk little by little and make a soft dough.
Cover and keep aside for one to two hour in a hot place.
Grind the almond and cashew nuts to make a powder.
Add raisins,coconut powder and honey/sugar and mix well.
Take some dough and make medium size balls.
Roll into balls.
 Stuff the one tbsp filling then roll out the naan.
Add onion seeds and sprinkle some dry flour and roll out.
Grease oven plate with butter.
Place the naan in preheated oven of 250.c for five mins.
Flip it naan till brown apply butter.
Serve hot.


Monday, 6 February 2017

CARROT SALAD


Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 2

INGREDIENTS
Grated carrot  - 1 bowl
Lemon juice  -  1 tbsp
Honey  -  1 tbsp
Black pepper powder  -  1/4 tsp
Salt  -  to taste
Chopped coriander leaves  -  2 tbsp

METHOD
Combine all the above ingredients and serve.

MALABARI CHICKEN CURRY


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

INGREDIENTS
Chicken  -  500 gms
Oil  -  1/2 cup
Cashew nut paste  -  10 - 12 cashew nuts
Coconut milk  -  1 cup
Chopped onion  -  2
Ginger garlic paste  -  1 tbsp
Tomato puree  -  1/2 cup
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Coriander powder  -  1/2 tsp
Fennel seeds powder/sauf powder  -  1/4 tsp
Salt  -  to taste
For tempering
Oil - 1 tsp
Black mustard seeds /rai  - 1/4 tsp
Whole red chilly  -  1 - 2
Curry - leaves  -  8 - 10

METHOD
Marinate chicken with red chilly powder,turmeric powder,coriander powder,garam masala powder,fennel seeds powder,black pepper powder and salt.
Heat oil in a pan.
Add sliced onion and fry till transparent.
Add ginger garlic paste and tomato puree and mix well.
Add chicken pieces and one tbsp water and fry in a low flame.
Add cashew nuts paste and coconut milk and mix well.
Add half cup of water and cover it.
Cook 8 - 10 mins in a low flame.
For tempering
Heat one tsp oil in a pan.
Add black mustard seeds/rai,whole red chilly and switch off the flame. and add curry leaves.
Temper the chicken in serving bowl.
Serve hot with rice or chapatis.


Sunday, 5 February 2017

LIFAFA PARATHA


Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  1 tbsp
For stuffing
Finely chopped capsicum  -  1/2 bowl
Sweet corn  -  1/2 bowl
Mozzarella cheese  -  100 gms
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Boil the corn.
Remove the water from corn.
Take a bowl add ,mozzarella cheese ,capsicum,sweet corn,salt and black pepper powder and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp filling in the center of paratha. close it like a lifafa/envelope.
On a heated pan make lifafa paratha applying oil on both sides.
Serve hot with sauces.







Friday, 3 February 2017

RAVA UTTAPAM


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

INGREDIENTS
Rava   -  1 cup
Rice flour  -  2 tbsp
Curd  -  1 cup
Salt  -  to taste
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1
Finely chopped capsicum   -  2 tbsp
Finely chopped carrot  -  2 tbsp
Finely chopped tomato  -  2 tbsp
Grated ginger  -  1 tsp
Curry leaves  -  8 - 10
Oil  2 tbsp

METHOD
Take a bowl add rava,rice flour,curd,salt and water to make a thick batter.
Rest for 15 mins.
Add onion,capsicum,carrot,tomato,curry leaves,green chilly and mix well.
Heat non stick pan.
Add 1 tsp oil and rub it with tissue paper.
Pour a large spoon of uttapam batter on it.
Lower the heat but some oil over uttapam.
Flip when done on one side.
Serve hot with coconut chutney.