Thursday, March 26, 2015

Sabudana chillila

Sabudana chillila
 


 Ingredients

Sago pearls/ sabudana 1/2 cup...
Shingara atta - 4 tbsp
Potato, boiled and grated -2
Dahi/ curd -1/2 cup
Green chilies,chopped - 1 tsp
Ginger grated - 1 tsp
Cumin seeds - 1tsp
Red chilli flakes 1/2 tsp
Salt

Method

Soak Sabudana in water till soft.

Take bowl and add squeezed sabudana , curd and shingara atta

Add 1 cup water.

Now add grated potato and all the ingredients and mix well.

Add some water if required,the batter should be like dosa batter.

Heat a non stick pan and add oil .

Now pour a laddle ful of battar on it and spread it slightly

Cover with a lid and cook on medium flame till it get cooked from bottom.

Now spread some oil over it and flip the chilla.

Cover and cook again .

Remove when done and serve hot with curd raita.

Sunday, March 22, 2015

Vrat Dahi bhallas

Navratri special
 


 Vrat Dahi bhallas

Ingredients...

curd 2 cups
Black salt
Black pepper powder
Raisins 4-5
Green chilli chopped
potatoes boiled 5-6
5 tbsp singhare ke atta/ water chestnut flour.
Oil

For garnishing

mint leaves
Roasted cumin powder
Sounth chutney.

METHOD

Mash potatoes and mix black pepper,green chilli , salt and raisins. Mix well.

Make small balls in vada shape of this mixture.

In another bowl add water and chestnut flour

Make a batter like you make pakoda batter

Dip each potato vada in the flour batter & deep fry in hot oil to crisp on both sides.

Drain on paper.

Mix curd and salt in a bowl and churn well.

Dip the hot vadas in the curd mixture.

Garnish with mint leaves , roasted cumin powder and sounth chutney.

Tuesday, March 17, 2015

Daal egg bhurji

Daal egg bhurji
 


 This is my family favourite bhurji.

We wait for leftover daal in our house to make this ....

Ingredients

Leftover/ cooked sabut moong dal 1 cup
Corriander leaves chopped handfull
Green chilli chopped 2
Roasted grounded zeera 1 tsp
Salt
Desi ghee 2 tbsp

Method

Beat eggs in bowl. Add pinch salt. Beat well and keep aside.

In wok add ghee. Put corriander leaves nd green chilli. Sautee few seconds.

Add cooked moong dal and stir till ghee leaves sides.

Add beaten eggs . Keep stirring well over medium heat till you get scrambled cooked eggs in daal. This will take five mins

Sprinkle fresh roasted grounded zeera powder.

Serve with hot chapati.

You can use any moong daal for this but sabut moong daal is preferable.

I know you will keep one katori cooked daal for your next day breakfast.
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Wednesday, March 11, 2015

KYUR

Kyurrr
 


 The traditional pancakes made in dogra families in Jammu household for every shagun.

Mostly served to new bride or new bridegrooms on their first visit to inlaws houses....

Ingredients:

200 Gms Maida
Water
Salt
Cumin seeds 1/2 tsp
Ghee /redfined oil to fry
Sugar- as per taste

Method:

1. Mix water in the Maida . Add salt and zeera. Now make batter by continuoisly mixing with hands. Mix for five mins to make fluffy batter

Check the consistency if batter drops from fingers like threads its okay.

2. It should not be runny

3. Heat the pan and put ghee on it so the pancake dips in it.

4. Dip your fingers into the batter and on the hot pan let it fall in threads or like droplets .

The droplets assemble and make a circular pancake.

Make round, circly and random patterns on the pan as you like to create a mesh like structure.

5. Encircle the corners with batter to make a boundary for the kyor so as to give it a nearly round shape.

6. Cook this till the batter is almost translucent for about 2 mins.

Do not flip the kyur. It is supposed to be cooked one side down only.

Monday, March 9, 2015

Fruity Nutty Paneer

Fruity Nutty Paneer


 Ingredients

Paneer 250 gms cut in cubes...
Pineapple small cubes 1 cup
Cashews 10-12
Garlic cloves 2
Onions 2
Milk 5 tbsp
White pepper 1 tsp
Turmeric powder 1/2 tsp
Salt

Method

Peel onion. Boil in water and blend onions in grinder.

Make powder of cashews in grinder. Mix with milk to make paste. Keep aside.

In pan add white oil. Put onion paste . Sautee till pink. Add garlic mince and add turmeric powder and salt. Sautee for five mins.

Add pineapple cubes. Sautee for 2 mins.

Add 1 cup water. Simmer for five mins.

Add paneer cubes and sautee again. Add cashews paste and mix gently. Let it sautee for five mins.

Add 1 cup water and simmer again.

Lastly add white pepper. Simmer for five mins.

Friday, March 6, 2015

RICE OMELETTE

RICE OMELETTE
 


 Ingredients:
1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes

Preparation:

Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

Tadka Rava Idlis

Tadka Rava Idlis

 


 Ingredients

RAVA/Sooji 1 cup...
Curd 1 cup
Eno salt 1 tbsp
Salt
Oil – 1 Tbsp
Chana dal – 1 Tsp
Urad dal – 1 Tsp
Mustard seeds – 1 Tsp
Red chilli flakes – 1 Tsp
Hing – ½ Tsp
Curry leaves – Few
Turmeric powder – 1/8 Tsp
Garam masala 1/2 tsp
Salt – To taste
Water – 2 Tbsp
Dry red chilli and green chili 2-3
Coriander leaves – To garnish

METHOD

Mix Sooji and curd. Add pinch salt . Make fluffy batter for Idlis. Add eno and steam mini Idlis.

Heat oil in pan; add chana dal, urad dal, mustard seeds, red chilli flakes and both chillies and wait for sputter.

Add hing and curry leaves and then add turmeric powder, garam masala powder and salt sauté it for 2 minutes.

Add water to the mixture and when the mixture bubbles add the idlies.

Gently stir it once and switch off the flame.

Garnish with coriander leaves and serve it hot
 

RICE OMELETTE

RICE OMELETTE


 Ingredients:
1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes

Preparation:

Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

Saturday, February 28, 2015

Stuffed Pranthas Masala Powder

Stuffed Pranthas Masala Powder


 Ingredients

10 tbsp corriander seeds...
5 tbsp pomegranate seeds
2 tbsp cumin seeds
1 tbsp carrom seeds/ajwain
2 tbsp dry mint leaves
1 tbsp garam masala
1/2 tsp black salt
2 tbsp red chilli flakes

Dry roast all whole seeds.
Blend all ingredients in a blender and make fine powder.

Adjust seasoning after adding this powder to your stuffing.

The masala powder is ready for adding to any stuffing ( aloo, gobhi, moolo, keema etc) you make for pranthas.

You can use this as spice for normal masala prantha too w/o stuffing.

Peshawari chana masala

Peshawari chana masala


 Ingredients

White channa/chickpeas - 1.5 cup...
Green Chilies - 2
Onion -2 Large
Ginger/Garlic Paste - 1 tbsp
Tomatoes - 3
Red chili Powder -1 tsp
Turmeric powder 1/2 tsp
Garam Masala - 1 tsp
Oil - 2 tbls
Salt to taste

Special chana masala powder

Corriander seeds 2 tsp
Cumin seeds 1 tsp
Black peppercorns 4-5
Chana dal 2 tsp
Black cardamon 1
Garlic cloves 2
Dry red chilli 2

Dry roast all above ings and blend to coarse powder



Method

Soak the Channa/chickpeas overnight .

Pressure Cook the Channa with some salt.

Grind the onions and tomatoes together.

Heat oil in a pan.
Fry the grounded onion-tomato paste along with the ginger-garlic paste.

Add some red chili powder, turmeric powder and salt.

Add the boiled channa .

Fry till the oil leaves sides.

Add garam masala .

Stir well. Add special chana masala .

Mix well and cook for two mins.

When serving garnish with green chilies.

Friday, February 27, 2015

Stuffed pepper Sabzi

Stuffed pepper Sabzi
 
 

 Ingredients

4 medium sized green peppers/capsicum
2 large potatoes...
2 tbsp besan
1 small onion finely chopped
1 tsp amchoor powder
½ tsp red chili powder
½ tsp turmeric powder
½ tsp coriander powder
½ tsp garam masala
Salt to taste
Pinch of asafetida
½ tsp cumin seeds
3 tbsp mustsrd oil

Method:

Wash and dry peppers. Cut each in four halves. Clear seeds and veins with spoon.
Keep aside.

Heat 2 tbsp of oil in a pan. Add cumin seeds and asafetida powder. When cumin crackles, add chopped onion and fry till onion is transparent. Add boiled mashed potatoes and sauté for 2-3 mins.
Add besan to the potatoes and mix well. Cover the pan and cook for about 4-5 minutes on slow flame. Now add turmeric powder, red chili powder, coriander powder, garam masala powder, amchoor powder and salt
. Mix well and cook for a minute. Now take the stuffing off the flame and cool it down.
Fill the peppers with the potato mix stuffing in cup shape cavity.

Put 1 tbsp oil in a shallow pan on a medium flame.

When the oil is smokey arrange stuffed peppers in the pan, and cook without lid till soft.

Serve with dal chawal.
 

Sunday, February 22, 2015

MOONG DAL KACHORI

Moong Dal Kachoris


Ingredients

1 cup maida/fine flour...
1/2 cup moong dal
red chilli powder 1/2 tsp
1/2 tsp Cumin seeds
1 tsp mango powder
1 small pinch hing
garam masala
corriander leaves
green chilli 1
Oil
salt


Method:

1. Soak moong dal for one hour. Drain water and grind along with corriander leaves and green chilli to make a thick paste
2. Heat oil in a pan and add hing, cumin seeds. Now pour the thick paste and fry it till raw smell vanish.
3. Add salt, garam masala, red chilli powder.
4. Add mango powder and let it cool.
5. Make a dough of maida and lukewarm water.
Add a pinch of salt and two tsp of ghee to make a smooth dough
6. Make small puris and add the fried dal stuffing. Seal the dough ball and make round kachoris. Fry in hot oil till crispy.
7. serve with dum aaloo and green chutney.


 

Saturday, February 21, 2015

INSTANT DOSA


Garlic Crumble and Instant dosa

For Garlic crumble

10 pods garlic...
Chopped corriander 1/2 cup
Unsalted roasted peanuts w/o skin 1/2 cup
Dry red chillies 3-4
Cumin seeds 1 tsp
Mango powder 2 tsp
Salt to taste

Method

Blend all in grinder. Do not add any water.

Keep in big bowl.

Instant dosa

Plain flour 1/2 cup
Rice flour 1/2 cup
Salt
Water
Ghee

Method

Mik both flours and add add salt. Add enough water to make thin batter. Take care not to make any lump.

Add cumin seeds.

Mix well to make frothy and fluffy runny batter.

Take non thick tawa. Heat on high. Put ghee over it nd spread. Pour batter with ladle in centre of tawa.

Spread and pour ghee on sides. Cook one side crispy and flip over. Cook another side .

Serve hot