This is one example where a fast cooked meal doesn’t have to be bad for your health. You can make your own recipe with little additions or deletions and availability of ingredients.
Ingredients:
1 cup Dosa flour (preferably well risen, say overnight and half a day).
3 tsps of rava .
2 tsps of gram flour.
1 tsp of ragi (optional).
1 tsp of cashews.
½ tsp of broken channa dal.
½ tsp of broken ural dal.
2 tsps of curd (if the dosa flour is not old enough).
Salt as needed.
1 green chilli finely chopped.
1 finely chopped onion.
½ grated carrot.
½ finely chopped tomato.
½ chopped capsicum.
2 tsps coriander leaves.
1 twig of curry leaves.
¼ tsp of mustard seeds.
Oil for cooking.
Preparation:
1. Make a batter of dosa like consistency with the dosa flour, rava, ragi, gram flour and curd with salt as need and keep aside for 5 minutes.
2. Meanwhile gather other ingredients , wash and chop.
3. Now in a pan, add two tsps of oil, when oil is hot add the mustard seeds when it sputters, add the urad dal, channa dal, after a beat add cashews, the onions and curry leaves, stir for 2 seconds, add the chillies, capsicum and finally the carrot sauté for 5 seconds and remove from fire and mix with the batter.
4. Heat the tava, grease it. Laddle two deep spoons of the batter into the tava. Spread slightly (the spread shoundt show). Lower the flame.
5. Pour oil on the sides. Sprinkle the tomatoes and coriander on topn of the batter when its still cooking. Cover with a lid.
6. After 10 seconds remove the lid and turn the dosa to cook the other side.
7. After cooking both sides serve hot with chutney or a piece of Jaggery. Oh I want to eat it now….
Note: The vegetables are all your choice.. But the above combination is time tested.
Thursday, September 17, 2009
Peas n Aloo balls.
I think this is a Rajasthani or Gujarathi dish, I made it after tasting it at a restaurant. Can’t remember the exact name, but it tastes good. Only one hitch, this dish is a deep fried one, so prepare and eat one and enjoy, give the rest to people who are very thin, it will do them good!!
Ingredients:
4 large potatoes boiled and mashed and dry with a little salt.
1 green chilli finely chopped.
3 tsp of coriander.
4 tsp of peas.
Salt for taste.
2 tsps of Corn flour.
Oil for deep frying.
1 tsp of finely chopped ginger and garlic.
Preparation:
1. In a pan, add two tsps of oil, fry the ginger and garlic, green chilli and peas. Cook the peas till soft.
2. Then add the salt and coriander and mash the peas till tiny bits.
3. Make small cups with the aloo and place a tsp of the peas stuff into it and close it to make a ball.
4. Roll the ball on the dry corn flour (this will give it extra crispness).
5. Now deep fry the balls till a slight brown on the outside.
6. Drain and serve with tomato sauce. Yummmy, it will be.
Ingredients:
4 large potatoes boiled and mashed and dry with a little salt.
1 green chilli finely chopped.
3 tsp of coriander.
4 tsp of peas.
Salt for taste.
2 tsps of Corn flour.
Oil for deep frying.
1 tsp of finely chopped ginger and garlic.
Preparation:
1. In a pan, add two tsps of oil, fry the ginger and garlic, green chilli and peas. Cook the peas till soft.
2. Then add the salt and coriander and mash the peas till tiny bits.
3. Make small cups with the aloo and place a tsp of the peas stuff into it and close it to make a ball.
4. Roll the ball on the dry corn flour (this will give it extra crispness).
5. Now deep fry the balls till a slight brown on the outside.
6. Drain and serve with tomato sauce. Yummmy, it will be.
Aloo stuffed Paratha.
After eating this in restaurants, I pestered my mother to make it. She refused so I made it. Luckily it was good, a little spicy to suit my taste. Here I have the measurements for 4 parathas.
Ingredients:
2 medium sixed potatoes cooked and mashed.
¼ tsp of red chilli powder. (optional)
¼ tsp of turmeric. (optional)
Salt as needed.
1 tsp of chopped coriander leaves.
1 cup wheat flour.
2 tsp of maida.
3 tsp of curd.
1 tsp of ghee or melted butter.
Luke warm water.
Preparation:
1. Mix the mashed potatoes, salt, chilli powder, turmeric and coriander leaves. (Add a pinch of asafetida if its ok , actually adding is good)
2. Make the dough with wheat flour, maida, ghee, curd with luke warm water and keep it covered in a wet cloth for at least 20 minutes. This will make it soft and partially cook it. So that we need not worry about it not being cooked properly.
3. Now make a ball of the dough and flatten it with hand to make a small saucer.
4. Keep a gooseberry size of the stuffing inside the saucer, close the edges make a closed ball again.
5. Gently roll them, dusting with dry flour as needed so that the wheat flour will be on the outside and the stuffing won’t come out. This will come properly if you do twice or thrice. If not make two thin chapathis, place the stuffing in between, spread evenly and close the egdes. Slightly roll the rolling pin over it.
6. Now cook the parathas with little ghee in medium flame till brown spots appear on both sides. In some places bubbles will be formed. Cook both sides.
7. When done, serve hot with any side dish you prefer and raita.
Ingredients:
2 medium sixed potatoes cooked and mashed.
¼ tsp of red chilli powder. (optional)
¼ tsp of turmeric. (optional)
Salt as needed.
1 tsp of chopped coriander leaves.
1 cup wheat flour.
2 tsp of maida.
3 tsp of curd.
1 tsp of ghee or melted butter.
Luke warm water.
Preparation:
1. Mix the mashed potatoes, salt, chilli powder, turmeric and coriander leaves. (Add a pinch of asafetida if its ok , actually adding is good)
2. Make the dough with wheat flour, maida, ghee, curd with luke warm water and keep it covered in a wet cloth for at least 20 minutes. This will make it soft and partially cook it. So that we need not worry about it not being cooked properly.
3. Now make a ball of the dough and flatten it with hand to make a small saucer.
4. Keep a gooseberry size of the stuffing inside the saucer, close the edges make a closed ball again.
5. Gently roll them, dusting with dry flour as needed so that the wheat flour will be on the outside and the stuffing won’t come out. This will come properly if you do twice or thrice. If not make two thin chapathis, place the stuffing in between, spread evenly and close the egdes. Slightly roll the rolling pin over it.
6. Now cook the parathas with little ghee in medium flame till brown spots appear on both sides. In some places bubbles will be formed. Cook both sides.
7. When done, serve hot with any side dish you prefer and raita.
Kara Kezhvaraghu(Ragi) Adai.
This is as old as the land itself. This adai is made for evening munching before tea.
Ingredients:
1 cup of ragi flour.
1 tsp salt.
1 pinch of baking soda.
1 onion, chopped finely.
3-4 dry red chillies (de-seeded and shredded into small pieces).
A handful of drumstick leaves.
Some chopped coriander leaves.
1 tsp of curd.
2 tsp of shredded coconut.
Oil for frying.
Preparation:
1. Mix the ragi flour, salt, curd, baking soda with water a thick batter (more like idli mavu with little less water). Leave the contents for 10 minutes.
2. In a little oil fry the onions and coconut for 5 seconds.
3. Add the fried contents, drumstick leaves, chillies and coriander leaves to the batterand mix thoroughly.
4. Now in a heated tava, grease with oil and pour a the batter using a deep spoon. Spread it a little. Don’t spread it like dosai, more like kal dosai.
5. Pour some oil and cook it in medium flame till done. Both sides should be golden brown.
6. Remove and eat it hot with coconut chutney.
Ingredients:
1 cup of ragi flour.
1 tsp salt.
1 pinch of baking soda.
1 onion, chopped finely.
3-4 dry red chillies (de-seeded and shredded into small pieces).
A handful of drumstick leaves.
Some chopped coriander leaves.
1 tsp of curd.
2 tsp of shredded coconut.
Oil for frying.
Preparation:
1. Mix the ragi flour, salt, curd, baking soda with water a thick batter (more like idli mavu with little less water). Leave the contents for 10 minutes.
2. In a little oil fry the onions and coconut for 5 seconds.
3. Add the fried contents, drumstick leaves, chillies and coriander leaves to the batterand mix thoroughly.
4. Now in a heated tava, grease with oil and pour a the batter using a deep spoon. Spread it a little. Don’t spread it like dosai, more like kal dosai.
5. Pour some oil and cook it in medium flame till done. Both sides should be golden brown.
6. Remove and eat it hot with coconut chutney.
Wednesday, September 16, 2009
Simple prawn fry.
This is all a time hit, its impossible to make it wrong. But, there are two things you should take particular care of, one is about the prawn, the second, is also about the prawn.
1. The prawns should be fresh.
2. They should be small (don’t go for big tiger prawns).
The dish is excellent accompaniment for plain rice and dal.
Ingredients:
1 cup cleaned and de-veined prawns.
4 large tomatoes chopped.
2 large onions chopped.
1 tsp ginger garlic paste.
1 cup coriander leaves chopped.
1 ½ tsp of red chilli powder.
½ tsp turmeric.
1 twig of curry leaves.
50 ml of oil.
Salt as required.
Preparation:
1. Mix the turmeric and prawns and keep aside.
2. In a kadai, add the oil and fry the chopped onions till translucent.
3. Add the curry leaves, the ginger garlic paste, chilli powder and fry for 3 seconds.
4. Add the tomatoes and salt and cook it till oil separates.
5. Add the prawns now and add a little water.
6. Allow the prawns to cook. They will shrink and become round.
7. Keep stirring at intervals. Take care it doesn’t get burned.
8. When the dish turns a dark red and starts to burn slightly you know its done.Garnish with coriander and serve.
1. The prawns should be fresh.
2. They should be small (don’t go for big tiger prawns).
The dish is excellent accompaniment for plain rice and dal.
Ingredients:
1 cup cleaned and de-veined prawns.
4 large tomatoes chopped.
2 large onions chopped.
1 tsp ginger garlic paste.
1 cup coriander leaves chopped.
1 ½ tsp of red chilli powder.
½ tsp turmeric.
1 twig of curry leaves.
50 ml of oil.
Salt as required.
Preparation:
1. Mix the turmeric and prawns and keep aside.
2. In a kadai, add the oil and fry the chopped onions till translucent.
3. Add the curry leaves, the ginger garlic paste, chilli powder and fry for 3 seconds.
4. Add the tomatoes and salt and cook it till oil separates.
5. Add the prawns now and add a little water.
6. Allow the prawns to cook. They will shrink and become round.
7. Keep stirring at intervals. Take care it doesn’t get burned.
8. When the dish turns a dark red and starts to burn slightly you know its done.Garnish with coriander and serve.
Vegetable Kothu Parotta.
The famous kothu Parotta for the veggies . The measurements are for two.
Ingredients:
1 medium size carrot chopped into cubes.
6 beans chopped.
1 handful of fresh peas.
½ capsicum sliced.
1 big onion sliced.
1 tomato sliced.
1 green chilli chopped.
1 tsp of curry leaves.
1 ½ tsp of ginger garlic paste.
1 handful of chopped coriander leaves.
1 tsp of red chilli paste or powder.
½ tsp of corn flour.
Salt for taste.
Cooking oil.
1 cup of maida.
1 pinch of soda bicarbonate (baking soda).
1 tsp of curd.
¼ tsp of Turmeric powder.
For making the parotta:
1. Sift the flour with a tsp of salt and soda.
2. Add a tsp of oil and water and make a dough. The dough should have a little extra water. Leave it covered for 15 minutes.
3. After 15 mins, make balls of the size of little oranges and flatten them using a rolling pin.
4. Apply oil generously on top of the flattened chappathi.
5. Now comes the tricky part, CONCENTRATE ..Make a hole in the center of chappathi and start rolling it outwards from the center till it looks like a ring, now cut the ring to form a long ribbon. Start rolling from either ends to form two concentric circles. The two will resemble something like a mosquito coil. Now without breaking the ribbon place one on the top of another and press lightly.
6. Now gently flatten it. The rings should not be gone while flattening.
7. Now cook the parotta in a tava with oil till its done in low flame.
8. The flour should be enough for 3 to 4 parottas.
Now, the Kothu Parotta:
1. In a kadai with heavy botton, add 3 tsps of oil.
2. When the oil heat up add the onions fry till translucent and add the curry leaves.
3. Add the ginger-garlic paste, chillies and fry. Now add the turmeric powder and tomatoes and cook for 5 seconds. When half done add the vegetables and salt. Saute them for 1 minute.
4. When the beans turn a little less green, add some water (say about ½ cup) and let the vegetables cook.
5. When the vegetables are nearly done, add the curd and shredded parottas.
6. In medium flame let the contents cook until all remaining water is absorbed by the parotta. Add oil if needed at this stage.
7. Adjust salt and keep stirring continuously.
8. When all water is absorbed, sprinkle some corn flour (don’t mix with water, it will be crip then) and continue stirring for two minutes. When it starts to burn slightly, turn off the flame garnish with coriander and serve hot with raita.
Hint: Use half of maida and half of wheat flour for better taste.
Ingredients:
1 medium size carrot chopped into cubes.
6 beans chopped.
1 handful of fresh peas.
½ capsicum sliced.
1 big onion sliced.
1 tomato sliced.
1 green chilli chopped.
1 tsp of curry leaves.
1 ½ tsp of ginger garlic paste.
1 handful of chopped coriander leaves.
1 tsp of red chilli paste or powder.
½ tsp of corn flour.
Salt for taste.
Cooking oil.
1 cup of maida.
1 pinch of soda bicarbonate (baking soda).
1 tsp of curd.
¼ tsp of Turmeric powder.
For making the parotta:
1. Sift the flour with a tsp of salt and soda.
2. Add a tsp of oil and water and make a dough. The dough should have a little extra water. Leave it covered for 15 minutes.
3. After 15 mins, make balls of the size of little oranges and flatten them using a rolling pin.
4. Apply oil generously on top of the flattened chappathi.
5. Now comes the tricky part, CONCENTRATE ..Make a hole in the center of chappathi and start rolling it outwards from the center till it looks like a ring, now cut the ring to form a long ribbon. Start rolling from either ends to form two concentric circles. The two will resemble something like a mosquito coil. Now without breaking the ribbon place one on the top of another and press lightly.
6. Now gently flatten it. The rings should not be gone while flattening.
7. Now cook the parotta in a tava with oil till its done in low flame.
8. The flour should be enough for 3 to 4 parottas.
Now, the Kothu Parotta:
1. In a kadai with heavy botton, add 3 tsps of oil.
2. When the oil heat up add the onions fry till translucent and add the curry leaves.
3. Add the ginger-garlic paste, chillies and fry. Now add the turmeric powder and tomatoes and cook for 5 seconds. When half done add the vegetables and salt. Saute them for 1 minute.
4. When the beans turn a little less green, add some water (say about ½ cup) and let the vegetables cook.
5. When the vegetables are nearly done, add the curd and shredded parottas.
6. In medium flame let the contents cook until all remaining water is absorbed by the parotta. Add oil if needed at this stage.
7. Adjust salt and keep stirring continuously.
8. When all water is absorbed, sprinkle some corn flour (don’t mix with water, it will be crip then) and continue stirring for two minutes. When it starts to burn slightly, turn off the flame garnish with coriander and serve hot with raita.
Hint: Use half of maida and half of wheat flour for better taste.
Tuesday, September 15, 2009
Paneer Butter masala.
Ingredients:
100 gms of fresh Paneer (cubed).
4 large tomatoes (the less seeded Bangalore variety) or 1 ½ cup Tomato puree.
4 tsp of fresh cream (malai).
2 tsp of cooking butter.
1 tsp of cashews (optional)
¼ tsp of sugar or jaggery (optional).
2 large onions.
½ tsp of saunf (sombu).
1 tsp of red chilli powder.
½ tsp ginger garlic paste.
Salt for taste.
1 handful of chopped Coriander.
Cooking oil.
For the gravy:
1. Immerse the tomatoes in boiling water, remove after 5 second.
2. Peel the skin of the tomatoes.
3. Fry the onions and saunf in little butter till slightly brown and cool it.
4. Using a mixie grind the browned onions and saunf for 15 seconds without water, now add the blanched tomatoes or puree, cashews and whip till a smooth paste. The puree is ready.
Preparation:
1. Take a pan and add 2 tsps of oil and 1 tsp of butter. When the oil heats up, add the cubed paneer and fry till the sides turn brown (The milk smell should be gone).
2. Fry the paneer in batches, remove from the pan and drain them.
3. In the same pan, add the ginger garlic paste, reduce the flame to simmer and add the red chilli powder followed by the puree made earlier. (If the flame is higher the puree will start bursting out of the pan).
4. Cook the sauce in low flame for 5 minutes. When its starts to form holes, add ½ cup of water , salt, more chilli powder if needed, the sugar or jaggery and the fried paneer.
5. Cover and let the paneer cook till soft and the oil seperates from the gravy, don’t increase the flame, cook it in medium flame.
6. When oil starts separating turn off the stove, add the fresh whipped cream and remaining butter and garnish with coriander. Paneer butter masala is ready.
Note: Onions should always be lesser than tomatoes in the puree and fried before blending, otherwise it will take forever to cook. Add less water if you prefer.
Hint: For the diet conscious you can substitute malai paneer with soy paneer or tofu and fresh cream with soy milk.
100 gms of fresh Paneer (cubed).
4 large tomatoes (the less seeded Bangalore variety) or 1 ½ cup Tomato puree.
4 tsp of fresh cream (malai).
2 tsp of cooking butter.
1 tsp of cashews (optional)
¼ tsp of sugar or jaggery (optional).
2 large onions.
½ tsp of saunf (sombu).
1 tsp of red chilli powder.
½ tsp ginger garlic paste.
Salt for taste.
1 handful of chopped Coriander.
Cooking oil.
For the gravy:
1. Immerse the tomatoes in boiling water, remove after 5 second.
2. Peel the skin of the tomatoes.
3. Fry the onions and saunf in little butter till slightly brown and cool it.
4. Using a mixie grind the browned onions and saunf for 15 seconds without water, now add the blanched tomatoes or puree, cashews and whip till a smooth paste. The puree is ready.
Preparation:
1. Take a pan and add 2 tsps of oil and 1 tsp of butter. When the oil heats up, add the cubed paneer and fry till the sides turn brown (The milk smell should be gone).
2. Fry the paneer in batches, remove from the pan and drain them.
3. In the same pan, add the ginger garlic paste, reduce the flame to simmer and add the red chilli powder followed by the puree made earlier. (If the flame is higher the puree will start bursting out of the pan).
4. Cook the sauce in low flame for 5 minutes. When its starts to form holes, add ½ cup of water , salt, more chilli powder if needed, the sugar or jaggery and the fried paneer.
5. Cover and let the paneer cook till soft and the oil seperates from the gravy, don’t increase the flame, cook it in medium flame.
6. When oil starts separating turn off the stove, add the fresh whipped cream and remaining butter and garnish with coriander. Paneer butter masala is ready.
Note: Onions should always be lesser than tomatoes in the puree and fried before blending, otherwise it will take forever to cook. Add less water if you prefer.
Hint: For the diet conscious you can substitute malai paneer with soy paneer or tofu and fresh cream with soy milk.
Milk Poli.
This is poli with milk. Tasty and simple, it could be a treat for those who don’t like to eat dry poli’s and children. I first made this one summer vacation to celebrate, my brother had passed from 4th standard going to class 5th and we had poli’s at home. I made this for my brother and his friends.
Ingredients:
4 Plain Poli’s.
½ cup sugar.
2 cups milk.
1 cardamon.
1 pinch saffron.
Preparation:
1. Boil the milk.
2. Add crushed cardamom and sugar and stir till sugar is dissolves.
3. Put the poli's in the milk and let it cook for 30 seconds.
4. Turn off the flame and add the saffron dissolved in little milk.
5. Carefully remove and place each poli in a bowl and pour some of the cooked milk over it and serve hot or cold as you wish and have a blast !!!!
Hint: A teaspoon of badam milk powder can be added for extra flavour.
Ingredients:
4 Plain Poli’s.
½ cup sugar.
2 cups milk.
1 cardamon.
1 pinch saffron.
Preparation:
1. Boil the milk.
2. Add crushed cardamom and sugar and stir till sugar is dissolves.
3. Put the poli's in the milk and let it cook for 30 seconds.
4. Turn off the flame and add the saffron dissolved in little milk.
5. Carefully remove and place each poli in a bowl and pour some of the cooked milk over it and serve hot or cold as you wish and have a blast !!!!
Hint: A teaspoon of badam milk powder can be added for extra flavour.
Malidha
Malidha is a simple dish make with maida. Its not oily and mostly prepared for breakfast or evening tiffin.
Ingredients:
1 cup maida.
1 tsp of salt.
½ cup freshly grated coconut.
Sugar as required.
Preparation:
1. Knead the maida with a little salt and water.
2. Take gooseberry size balls of the dough and roll them into a circle of about 2 inches. Alternately, the dough can be rolled together and cut into small rounds using a shaped cutter.
3. Boil water in a deep vessel, when the water boils put all the rolled pooris and let them cook for sometime.
4. Remove the cooked Malidhas and serve with grated coconut and sugar sprinkled over them. Should be eaten hot. You will loose count eating them.
Ingredients:
1 cup maida.
1 tsp of salt.
½ cup freshly grated coconut.
Sugar as required.
Preparation:
1. Knead the maida with a little salt and water.
2. Take gooseberry size balls of the dough and roll them into a circle of about 2 inches. Alternately, the dough can be rolled together and cut into small rounds using a shaped cutter.
3. Boil water in a deep vessel, when the water boils put all the rolled pooris and let them cook for sometime.
4. Remove the cooked Malidhas and serve with grated coconut and sugar sprinkled over them. Should be eaten hot. You will loose count eating them.
Monday, September 14, 2009
Tava fried Yams.
Ingredients:
200gms yam.
½ tsp of turmeric.
Salt to taste.
1 tsp of red chilli powder.
Oil for frying.
Preparation:
1. Slice the yams to a quarter inch tixk slices.
2. Rub salt over them, add a pinch of turmeric and ½ tsp of red chilli and cook it with a ¼ cup of water.
3. When the yam is done, place a tava and heat some oil in it.
4. Add the remaining red chillies to the cooked yams and fry them in the oil till sides of the yam slices turn crisp. Don’t over fry them.
5. Add oil whenever necessary. Do them in batches. Tasty yam fry is ready :)
200gms yam.
½ tsp of turmeric.
Salt to taste.
1 tsp of red chilli powder.
Oil for frying.
Preparation:
1. Slice the yams to a quarter inch tixk slices.
2. Rub salt over them, add a pinch of turmeric and ½ tsp of red chilli and cook it with a ¼ cup of water.
3. When the yam is done, place a tava and heat some oil in it.
4. Add the remaining red chillies to the cooked yams and fry them in the oil till sides of the yam slices turn crisp. Don’t over fry them.
5. Add oil whenever necessary. Do them in batches. Tasty yam fry is ready :)
Paneer Peas pulav.
This pulav is simply delicious . The measurements are for serving four.
Ingredients:
400 gms Basmathi Rice (washed and soaked for 10 minutes).
100 gms Paneer (sliced into 1 cm cubes).
50 gms Fresh peas.
¼ cup milk.
2 tsps raisins.
2 tsps cashews.
50 gms ghee.
3 whole green chillies .
A handful of fresh pudina (mint leaves).
A handful of fresh chopped coriander (mint leaves).
2 big onions sliced.
1 small tomato (optional).
1 Cardamon, 2 cloves, I small piece of cinnamon.
Some curry leaves.
Preparation:
1. Take a heavy bottomed pan or biriyani vessel.
2. Add 4 tsps of ghee, when it heats up add the sliced onions and spices and curry leaves and sauté.
3. When the onions turn translucent add the whole chilies and pudina leaves and sauté . Then after 10 seconds add the fresh and Paneer. Fry till the sides of the paneer start to turn slight brown.
4. Then add the tomato (can be left out if not needed as we are adding milk).
5. When tomato is half done, add 4 ½ cups of water (ratio is 1 : 2 ¼ Rice and water).
6. Allow the water to boil, when the water is boiling, the washed rice and spread it evenly in the dish. Add salt as required (Add a little more than required for once the rice is cooked all salt will be absorbed in it) and lower the flame to medium low and let the rice cook.
7. Check the rice in between and stir if only required.
8. When the water is mostly absorbed, lower the flame further. Meanwhile, heat a heavy tava in another stove or burner.
9. Fry the cashews and raisins in a spoon of ghee and add the entire contents along with the ghee to the pulav. Add the coriander too.
10. Transfer the pulav to the hot tava, turn off the stove, close the pulav vessel and place a heavy weight (like a stone or another hot tava) on the lid.
11. Leave the vessel to stand like that for 10 minutes.
12. After 10 minutes, you can see the fragrant rice is ready to eat. Serve hot with onion and pineapple raita.
Note : Don’t add many tomatoes or lime as we have used milk in the preparation. This dish can be also made using the pressure cooker, but the aromas and taste will not be the same. The aromas will escape with the steam when you use a pressure cooker.
Ingredients:
400 gms Basmathi Rice (washed and soaked for 10 minutes).
100 gms Paneer (sliced into 1 cm cubes).
50 gms Fresh peas.
¼ cup milk.
2 tsps raisins.
2 tsps cashews.
50 gms ghee.
3 whole green chillies .
A handful of fresh pudina (mint leaves).
A handful of fresh chopped coriander (mint leaves).
2 big onions sliced.
1 small tomato (optional).
1 Cardamon, 2 cloves, I small piece of cinnamon.
Some curry leaves.
Preparation:
1. Take a heavy bottomed pan or biriyani vessel.
2. Add 4 tsps of ghee, when it heats up add the sliced onions and spices and curry leaves and sauté.
3. When the onions turn translucent add the whole chilies and pudina leaves and sauté . Then after 10 seconds add the fresh and Paneer. Fry till the sides of the paneer start to turn slight brown.
4. Then add the tomato (can be left out if not needed as we are adding milk).
5. When tomato is half done, add 4 ½ cups of water (ratio is 1 : 2 ¼ Rice and water).
6. Allow the water to boil, when the water is boiling, the washed rice and spread it evenly in the dish. Add salt as required (Add a little more than required for once the rice is cooked all salt will be absorbed in it) and lower the flame to medium low and let the rice cook.
7. Check the rice in between and stir if only required.
8. When the water is mostly absorbed, lower the flame further. Meanwhile, heat a heavy tava in another stove or burner.
9. Fry the cashews and raisins in a spoon of ghee and add the entire contents along with the ghee to the pulav. Add the coriander too.
10. Transfer the pulav to the hot tava, turn off the stove, close the pulav vessel and place a heavy weight (like a stone or another hot tava) on the lid.
11. Leave the vessel to stand like that for 10 minutes.
12. After 10 minutes, you can see the fragrant rice is ready to eat. Serve hot with onion and pineapple raita.
Note : Don’t add many tomatoes or lime as we have used milk in the preparation. This dish can be also made using the pressure cooker, but the aromas and taste will not be the same. The aromas will escape with the steam when you use a pressure cooker.
Quick Mushrooms and eggs.
A tasty side dish for ghee rice. Takes a max of 10 minutes to make.
Ingredients:
1 pack of fresh button mushrooms (cleaned, washed and sliced).
1 small size onion – chopped.
1 egg.
Ground fresh black pepper (add according to taste)
Salt for taste.
Fresh copped coriander or spring onions.
1 tsp of oil.
Preparation:
1. In a pan heat the oil and saute the onion in oil until golden brown.
2. Add the mushrooms and salt. Lower the flame and keep sautéing.
3. The mushroom will shrink and release water. Now add the ground fresh pepper.
4. Now break the egg into the pan. Keep stirring till the water evaporates and the eggs are done. Adjust the salt and pepper to suit your taste.
5. Serve with fresh coriander.
Hint: This makes excellent sandwich filling too, add a slice of cheese to make a perfect and spicy sandwich.
Ingredients:
1 pack of fresh button mushrooms (cleaned, washed and sliced).
1 small size onion – chopped.
1 egg.
Ground fresh black pepper (add according to taste)
Salt for taste.
Fresh copped coriander or spring onions.
1 tsp of oil.
Preparation:
1. In a pan heat the oil and saute the onion in oil until golden brown.
2. Add the mushrooms and salt. Lower the flame and keep sautéing.
3. The mushroom will shrink and release water. Now add the ground fresh pepper.
4. Now break the egg into the pan. Keep stirring till the water evaporates and the eggs are done. Adjust the salt and pepper to suit your taste.
5. Serve with fresh coriander.
Hint: This makes excellent sandwich filling too, add a slice of cheese to make a perfect and spicy sandwich.
Chockali - Grandma's recipe.
Chockali is usually made as an evening snack. It was often made by my grandma. Actually, its a non-vegetarian wholesome meal. Try it once and you will get hooked.
Ingredients:
1 cup wheat flour / atta.
250 gms of mutton kheema or chunks (boneless).
1/2 tsp of turmeric.
1 big onion - chopped.
1 big tomato - chopped.
1 tsp ginger-garlic paste.
1 green chilli.
1/2 tsp of chilli powder.
1/2 tsp of coriander powder.
2 tsps of chopped coriander leaves.
1 tsp of curry leaves.
2 tsps of oil.
1 cardamon.
1 bay leaf.
1 clove.
1 small piece of cinnamon.
1/2 lime.
Salt for taste.
Preparation:
1. Cook the mutton with a little turmeric, some curry leaves, pinch of salt, little onion and 2 1/2 glass of water.
2. In a sauce pan (deep dish), heat the oil, add the onions and saute till golden brown, now add the curry leaves, the ginger-garlic paste, cardamon, bay leaf, clove, cinnamon, salt, green chilli, red chilli powder and coriander powder and saute.
3. Add the chopped tomatoes and cook till oil separates.
4. Add the cooked mutton along with the soup. Add some more water if required. Let the contents cook (simmer).
5. Make a dough with wheat flour, salt and water.
6. Roll it into a thin chapathi using rolling pin.
7. Cut the chapathi into diamond shape strips.
8. Add these into the boiling stew wait for 5 seconds and turn off the flame, close the lid of the pan.
9. Serve it hot after garnishing with fresh coriander and lime.
10 Chockali , the spicy stew is ready !!!
Hint: Vegetarians can follow the same except substitute mutton with vegetables. Carrots, beans, peas and radish tastes wonderful.
Note: Dont let the contents boil after adding the strips, the stew will become very thick.
Ingredients:
1 cup wheat flour / atta.
250 gms of mutton kheema or chunks (boneless).
1/2 tsp of turmeric.
1 big onion - chopped.
1 big tomato - chopped.
1 tsp ginger-garlic paste.
1 green chilli.
1/2 tsp of chilli powder.
1/2 tsp of coriander powder.
2 tsps of chopped coriander leaves.
1 tsp of curry leaves.
2 tsps of oil.
1 cardamon.
1 bay leaf.
1 clove.
1 small piece of cinnamon.
1/2 lime.
Salt for taste.
Preparation:
1. Cook the mutton with a little turmeric, some curry leaves, pinch of salt, little onion and 2 1/2 glass of water.
2. In a sauce pan (deep dish), heat the oil, add the onions and saute till golden brown, now add the curry leaves, the ginger-garlic paste, cardamon, bay leaf, clove, cinnamon, salt, green chilli, red chilli powder and coriander powder and saute.
3. Add the chopped tomatoes and cook till oil separates.
4. Add the cooked mutton along with the soup. Add some more water if required. Let the contents cook (simmer).
5. Make a dough with wheat flour, salt and water.
6. Roll it into a thin chapathi using rolling pin.
7. Cut the chapathi into diamond shape strips.
8. Add these into the boiling stew wait for 5 seconds and turn off the flame, close the lid of the pan.
9. Serve it hot after garnishing with fresh coriander and lime.
10 Chockali , the spicy stew is ready !!!
Hint: Vegetarians can follow the same except substitute mutton with vegetables. Carrots, beans, peas and radish tastes wonderful.
Note: Dont let the contents boil after adding the strips, the stew will become very thick.
Simple chocolate Bread Pudding.
This is one quick easy to make recipe. Easily customizable and healthy too !!!.
Recipe:
Required Articles and Ingredients:
Idli cooker, steamer or cooker.
Cooker vessel or mould of your choice (aluminium or stainless steel)
1 glass of boiled full cream milk.
3 to 4 drops of Vanilla essence or 1 cardamon.
1 bar of plain chocolate.
1 egg.
3/4 cup sugar.
4 slices of sweet bread.
ghee or butter for greasing.
Preparation:
1. Blend the milk, egg, sugar and vanilla essence/cardamon till its a little frothy.
2. Slice the crust from the bread.
3. Grease the mould, powder the chocolate and sprinkle it into the mould. Place it in hot water till it melts or leave it as such.
4. Place the bread slices at the bottom. Sprinkle some more chocolate if needed between the slices.
5. Now, pour the contents of the blender on top the slices till fully covered.
6. Place the mould in the steamer / cooker and cook this for 8-10 minutes as needed.
7. Remove the mould and leave it to cool.
8. Refrigerate the pudding in the mould for 15 minutes.
9. Loosen the sides of the pudding using a thin knife. Cover the mould with a plate and turn it upside down.
10. Serve the pudding with some more chocolate or a cherry.
* Caramel can be used instead of chocolate.
To make caramel: Take 2 tsp of sugar in the mould. Add a tsp of water and slowly melt the sugar till its golden brown. Thats caramel for you !!!
* Add fruits like Banana, Apple, Strawberry, raisins for taste if you like. Can be added whole or blended.
Recipe:
Required Articles and Ingredients:
Idli cooker, steamer or cooker.
Cooker vessel or mould of your choice (aluminium or stainless steel)
1 glass of boiled full cream milk.
3 to 4 drops of Vanilla essence or 1 cardamon.
1 bar of plain chocolate.
1 egg.
3/4 cup sugar.
4 slices of sweet bread.
ghee or butter for greasing.
Preparation:
1. Blend the milk, egg, sugar and vanilla essence/cardamon till its a little frothy.
2. Slice the crust from the bread.
3. Grease the mould, powder the chocolate and sprinkle it into the mould. Place it in hot water till it melts or leave it as such.
4. Place the bread slices at the bottom. Sprinkle some more chocolate if needed between the slices.
5. Now, pour the contents of the blender on top the slices till fully covered.
6. Place the mould in the steamer / cooker and cook this for 8-10 minutes as needed.
7. Remove the mould and leave it to cool.
8. Refrigerate the pudding in the mould for 15 minutes.
9. Loosen the sides of the pudding using a thin knife. Cover the mould with a plate and turn it upside down.
10. Serve the pudding with some more chocolate or a cherry.
* Caramel can be used instead of chocolate.
To make caramel: Take 2 tsp of sugar in the mould. Add a tsp of water and slowly melt the sugar till its golden brown. Thats caramel for you !!!
* Add fruits like Banana, Apple, Strawberry, raisins for taste if you like. Can be added whole or blended.
Sweet start - Nut and dry fruits Gulab Jamun
Making Gulab Jamuns has become a lot easy with the availability of ready to mix products.However getting the perfect, soft gulab jamun which is properly cooked at centre and not burnt outside is a tricky job. I tried this stuffed gulab jamun one Deepavali and from then on it has become a family favorite. Its easy to make but requires a little patience.
Now for the recipe.
For the Gulab Jamuns
500 gm MTR Gulab jamun mix.
1/2 cup milk.
1 cup of mixed nuts and dried fruits (pista, badam, cashews, raisins, dates and others).
Ghee or oil for frying.
For the syrup
2 litres of water.
3 to 4 drops of rose essence or oil.
1 cardamon.
200 grams sugar.
Making of Syrup
1. Take a heavy bottomed and wide dish.
2. Slowly dissolve all the sugar in the water.
3. Place the dish on stove (at high flame) and bring to a boil.
4. Crush the cardamon and add to the syrup.
5. Let the syrup boil till it becomes slightly thick.
6. Check consistency by dipping a spoon it shouldn't be running freely or sticking to the spoon and should be straw yellow in color.
7. Add the rose essence and keep the syrup covered.
Making the stuffed Gulab Jamuns
1. Finely chop the nuts and dried fruits or alternately whip them together in a blender for 2 seconds.
2. Empty the contents of the Gulab Jamun mix add neccessary milk and knead it. (Not all milk is needed so do it slowly adding the milk little by little. Keep about a table spoon of the mix aside).
3. Make a small ball of the mix and using your thumb make dent in it, slowly form an cup shape, place half a teaspoon of the stuffing inside and close it.
4. Wet your fingers and make the ball (This is to avoid the balls splitting while frying them). Make other balls like this with the mixture and dough.
5. Heat ghee or oil in a kadai and deep fry the balls still golden.
6. Drain them and soak it in the hot syrup for at least 3 hours and SERVE HOT STUFFED GULAB JAMUNS !!!!.
You can do the same with a variety of stuffing. The stuffing i have tried and loved are:
1. Milk Khoa (very yummy.....)
2. Just dates and figs.
3. Grated coconut.
4. Melon seeds.
Try them out this festival season and treat your family !!!!
Note: Be careful of how much you consume as this is really a heavy dish. But what are festivals for :)
Now for the recipe.
For the Gulab Jamuns
500 gm MTR Gulab jamun mix.
1/2 cup milk.
1 cup of mixed nuts and dried fruits (pista, badam, cashews, raisins, dates and others).
Ghee or oil for frying.
For the syrup
2 litres of water.
3 to 4 drops of rose essence or oil.
1 cardamon.
200 grams sugar.
Making of Syrup
1. Take a heavy bottomed and wide dish.
2. Slowly dissolve all the sugar in the water.
3. Place the dish on stove (at high flame) and bring to a boil.
4. Crush the cardamon and add to the syrup.
5. Let the syrup boil till it becomes slightly thick.
6. Check consistency by dipping a spoon it shouldn't be running freely or sticking to the spoon and should be straw yellow in color.
7. Add the rose essence and keep the syrup covered.
Making the stuffed Gulab Jamuns
1. Finely chop the nuts and dried fruits or alternately whip them together in a blender for 2 seconds.
2. Empty the contents of the Gulab Jamun mix add neccessary milk and knead it. (Not all milk is needed so do it slowly adding the milk little by little. Keep about a table spoon of the mix aside).
3. Make a small ball of the mix and using your thumb make dent in it, slowly form an cup shape, place half a teaspoon of the stuffing inside and close it.
4. Wet your fingers and make the ball (This is to avoid the balls splitting while frying them). Make other balls like this with the mixture and dough.
5. Heat ghee or oil in a kadai and deep fry the balls still golden.
6. Drain them and soak it in the hot syrup for at least 3 hours and SERVE HOT STUFFED GULAB JAMUNS !!!!.
You can do the same with a variety of stuffing. The stuffing i have tried and loved are:
1. Milk Khoa (very yummy.....)
2. Just dates and figs.
3. Grated coconut.
4. Melon seeds.
Try them out this festival season and treat your family !!!!
Note: Be careful of how much you consume as this is really a heavy dish. But what are festivals for :)
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