Riya's Recipe Blog

Sawaiyyan

2009-09-21T20:09:00.000-07:00

Eid or Eid-ul-Fitr is an occasion one always associates with late night shopping, lots of
sawaiyyan(sweet vermicelli). So today I m preparing sawaiyyan today . It’s a dessert which is mainly cooked in Eid-ul-Fitr and its very delicious recipe .

Ingredients

Thin Vermicelli noodles (Sawaiyan) 100 grams
Oil 4 tablespoon
Small green Cardamoms 3-4
Condensed milk 1 cup
Sugar ½ cup
Whole milk 3-4 cups, diluted with 1-2 cups of water
Raisins cashewnuts and Pistachios( For garnishing )

Method

Take a pan add the oil and cardamom seeds. Add the vermicelli noodles and roast them on
very low flame Stir constantly till their color changes to a darker brown.
Take a open pan and add the milk to it. Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done, now the condensed milk, sugar, raisins and the
cashew nuts and stir till the sugar is dissolved and the mixture thickens.
Add the rasins cashew nuts and Pistachios. Cover and let cook for 5-6 minutes till the milk have dried and the vermicilli noodles have become tender. Remove from heat.
Now its ready to serve garnish it with raisins cashew nuts and Pistachios , It can be served both hot and cold.

Recipe of Modak

2009-09-14T07:11:00.000-07:00

Modak is known as Lord Ganesha's favorite sweet. Its one of very famous Indian sweets

which is especially prepared on the occasion of Ganesh Chaturthi.

The celebrations of Ganesh Chaturthi are regarded incomplete without Modak, a sweet that is

greatly associated to Ganesh Chaturthi. It is a special dish that is offered to the Lord, on

HIS Birthday.

Modak

Ingredients

3 cups Rice Flour
6 cups Water
6 tsp ghee
4 cups Grated Coconut
2 cups Sugar or Powdered Jaggery
A little Milk

Method

Bring the water to a boil and add ghee into it for the outer covering. Take off heat. Now
add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
When cool, knead it well into dough with a smooth finish in such a way that it should
sparkle.

Now take the coconut and sugar/ Jaggery in a heavy-bottomed pan for the stuffing. Add milk.
Keep on low flame with stirring. Stir and take off heat.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.

Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.Fold the edges tapering to the centre. Now steam-cook the Modaks in a cooker for at least 15 minutes until done. Now it’s ready to serve.

Rajma Masala

2009-08-29T06:51:00.000-07:00

Rajma Masala is a north Indian recipe; it can be and enjoy it with rice, puri or naan it can be served in lunch as well as in dinner also.

Ingredients

Red kidney beans 2 cups soaked for overnight
Water 4 cup
Onion 2 medium, finely chopped
Ginger and garlic 1 tablespoon finely chopped
Asafetida ½ teaspoon
Turmeric powder ½ teaspoon
Cumin seeds 1 teaspoon
Red chilli powder 2 teaspoon
Tomato 2 finely chopped
Garam masala teaspoon
Cumin powder 1 teaspoon
Coriander powder 2 tablespoon
Oil 2 tablespoon
Salt to taste
Coriander leaves finely chopped for garnishing

Method

Take the over night Soaked rajma for and drain the water properly. Add water and salt in pressure cooker and put rajma to it. Cook it on high heat level. Once first whistle is there cook for another 10 minutes on low heat so that rajma becomes soft and tender.

Take a pan and heat oil into it. Put cumin seeds to it. Add bay leaves if available, chopped ginger-garlic and asafetida. Fry it lightly. Now add chopped onions and fry till they turn golden brown. Add all spice powders to it except garam masala.

Now add chopped tomatoes in the pan. Fry it till the oil is separated. Add rajma in the pan now and cook it. Add salt to it and cook for 15-0 minutes. Finally add garam masala and cook for 5 minutes.
Garnish the rajma masala with finely chopped coriander leaves and ginger.

Sita bhog

2009-08-17T04:20:00.000-07:00

Dear friends today I am preparing a mouth watering sweet dish Sita bhog for you all . It is also known that this sweet is a favorite dish to Goddess Sita.

Ingredients

250 grams rice flour,
50 grams maida;
50 grams ghee;
50 grams paneer,
250 grams sugar,
Silver foil;
1 tsp. Of rose essence and cardamom powder.
sev mould

Method:

For syrup put 1 cup water in sugar and prepare syrup of one-thread consistency. Remove from fire and keep it warm.

Blend together rice flour, maida and cardamom powder. Grind paneer to a paste and mix in, heat the ghee, when it melts, put into the flour and knead with your hands to an extremely smooth dough. The dough should be quite stiff. Do not add any water, but if the dough is not of the righter consistency put in a little more melted ghee.

Sev Mould

Now heat enough ghee for deep frying to smoking, lower the heat and put the mixture in a sev mould and press into the ghee. Fry over a very slow fire to a golden brown colour. Drain nicely and toss into the syrup.

When all the mixture is used up and the sev is in the syrup, sprinkle essence on top. After about 10 minutes, drain out the sev and put in a clean plate. Cover with foil. Now its ready to serve

Crisp Bhindi Fry

2009-04-23T11:50:00.000-07:00

Ingredients

Ladys finger(Bhindi) - 1 lb
Salt - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric powder - 1 pinch
Gram flour(Besan/Kadalapodi) _ 3 spoons
Chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Oil - 2 - 3 tbsp
Onion(medium) - 1 no
(jullienned)

For seasoning:-

Mustard seeds - 1/2 tsp
Black gram(Uzhunnuparippu) - 2 tsp
Bengal gram(Kadalaparippu) - 1/2 tsp
Cumin seeds(Jeerakam) - 1/2 tsp
Roasted peanuts(Nelakadala) - 1 tbsp
Roasted cashews - 1 tbsp
Curry leaves - 3 sprigs
Coriander leaves - 1/4th bunch (chopped finely)
Green chillies - 2 - 3 nos or as reqd
Garlic pods - 2 nos
(minced or grated or crushed)
Coriander leaves - 1/2 bunch or more to garnish

Method

Wash the bhindi and pat dry them in towel and leave them for 1 hour. After 1 hour, cut them into circular discs or rings of 5-7 mm thickness. In a bowl mix together salt, garm masala powder, turmeric powder, gram flour, chilly powder, coriander powder and cumin powder. To it, add bhindi, 1/4th bunch of pat dried coriander leaves and toss well.

Heat oil in a pan. Splutter mustard seeds followed by black gram, Bengal gram, cumin seeds, roasted peanuts & cashews, curry leaves and coriander leaves one by one. Fry them covered for 1 - 2 mins on a medium flame.

Now add julienned onion and saute for 3 - 4 mins. Change the flame to high and add the bhindi tossed with all powders and coriander leaves to the above and toss it well and saute for 2 mins without lid. Close the lid , turn the stove to medium and cook covered for 6 - 7 mins. In between keep tossing or shaking so that the bhindi is not burnt.

Open the lid and cook on medium flame until the bhindi turns crispy.

Finally garnish with cilantro leaves and curry leaves and switch off the stove and keep covered for 10 more minutes so that the flavours of cilantro and curry leaves is absorbed by the bhindi.

Aam Ka Panna

2009-04-19T03:40:00.000-07:00

Mango Panna or Aam ka Panna, delicious cooling and soothing drink. A Cold Beverages and a simple Indian food recipe,

Ingredients

2 large sized Raw mango
2 teaspoons Cumin powder
1 teaspoon Pepper corns (crushed)
Black salt to taste
A small pinch of asafoetida
1/4 cup Sugar

Method

Wash and boil mangoes. Let them cool. Peel, mash and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till sugar is dissolved. Divide the mixture into four tall glasses; fill it up with chilled water. Stir well and serve.

Chole:

2009-04-14T03:58:00.000-07:00

Today I am preparing Chole which North Indian recipe. It is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter .The recipe of Chole is a simple and quick.

Ingredients:

2 Onions
1 Tablespoon garam masala powder
2 Tablespoon red chilli (lal mirch) powder
1/2 Teaspoon soda bi-carbonate
1 Tablespoon dry mango powder (amchur)
2 Tablespoon coriander- cumin powder
1 Cup chick peas (kabuli chana)
3 Tablespoon vegetable fat (ghee)
2 Tomatoes
1/2 Teaspoon pepper powder
Salt to taste

For Garnish

2 Tomatoes
1" Ginger
2 Tablespoon coriander leaves (dhania patta) chopped
1 Green chilli

Method

Soak the chana for at least six hours and then drain.
Cut the onions. Wash and quarter two tomatoes and make slices of the remaining.Peel and make juliennes of the ginger.Wash and slit the green chillies. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain. In the same ghee, mix in the onions and stir fry till pink. Mix in the dhania-jeera powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes. Mix in the tomatoes and stir fry for another two minutes.
Garnish with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.

Sabudaana Vada

2009-04-08T02:08:00.000-07:00

Ingredients

1 kg boiled Potatoes, peeled, mashed
1 cup (150 gms) Saboodana (sago)
1 tablespoon Sendha namak (rock salt)
1 tablespoon chopped green Chilli
1 tablespoon (green coriander), chopped
1 tablespoon Lemon juice
Ghee (clarified butter)/Oil for deep frying

Method

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.
Drain in a colander and mix in boiled, peeled, mashed potatoes, salt, chopped green chilli, green coriander), and lemon juice.
Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

http://riyatreat.blogspot.com/2009/04/kuttu-ki-puri.html

Kuttu ki puri

2009-04-02T04:18:00.000-07:00

Vrat ka khana

Ingredients:

1 cup Kuttu Ka Atta (Buckwheat Flour)
1/4 cup Coriander Leaves (chopped)
1 Potato (boiled and mashed)
2 Green Chilies (chopped)
1 tbsp Oil
Salt to taste
Water for kneading
Oil for deep frying

Method

Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel. Add water gradually to knead a little firm dough.
Make small round balls of the dough and roll out each ball to form a puri / poori
Heat oil in a frying pan and fry till the puri turns dark brown.
Make all puris like this from the remaining dough, repeating the above-mentioned step
Kuttu ki puri is ready to eat. Serve with aloo ki sabzi or green chutney & curd .

Vrat ke Aluu

2009-03-30T05:59:00.000-07:00

Ingredients:

1/2 tsp peper powder
3 tbsp ghee
salt to taste (sendha namak)
kadi pata
5-6 boiled potatoes
2-3 green chilies
coriander leave

Method

Put ghee in a pan. Heat up the ghee and mix in kadi pata and green chilies and mix it well.
Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
When the potatoes are half cooked mix in salt and mango powder. Mix well.
When the potatoes look little crispy and golden brown turn the gas off. Garnish with coriander leave

Gujiya

2009-03-19T06:25:00.000-07:00

As all of us know that Holi is the festival of colors there are plenty of dishes made in this festival, Gujiya is probably the most popular and certainly the most famous, it is an Indian sweet dish, specially prepared in Holi and a totally vegetarian Indian recipe.

Ingredients:

For the Cover:

500 gms Maida
6 tablespoon Oil / melted ghee
Ghee / Oil to fry

For the Filling:

500-600 gms Khoya
1/2 tsp green cardamom powder
25 gms chopped almond
25 gms raisins
25 gms dried shredded coconut
350 gms powdered sugar or to taste

Method

Sieve the maida, and mix the six tablespoons of oil with it using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough.
Set aside and cover with a damp cloth.
Now take the khoya and mash it fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Now add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. And allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Gujiya moulds can also be used. Take care that the filling does not ooze out. Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas on a medium flame. When golden brown in color, drain from oil and remove.
Store for use in an airtight glass jar.

Paneer kofta

2009-02-28T06:43:00.000-08:00

Paneer kofta is a very famous Indian recipe used as a Party food item, Could be served to guests at home! It is totally vegetarian Indian recipe and also very good for health owing the fact that paneer is made of milk. It is also very good when served with rice & naan both .

Ingredients

For the kofta

Boiled potatoes - 3/4(mashed)
Paneer - 150 gms
Wheat flour - 4 tablespoon
Baking soda – A pinch
Oil for deep frying salt to taste

For the gravy

2 tomatoes pureed
1 onion finely chopped
1 teaspoon grated ginger
Salt to taste
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric - 1 teaspoon
Oil - 2 teaspoon
Milk - 4-5 teaspoon
Green coriander leave for garnish

Method

For the kofta
Take the mashed potatoes , add panner and the rest of the ingredients like wheat flour, baking soda a pinch and oil .Mix it well till soft and make a balls as an egg-shaped from it.
You can use oil or wheat flour if the balls stick to your hand. Fry the mixture on a non-stick pan, using a little oil over a medium flame, till all sides are golden brown. Drain and keep aside.

For the Gravy
Heat the oil in a pan and saute the onion till translucent. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates. Add the garam masala and salt. Add milk and water in it. Boil it for some time in medium heat. Add the koftas in the gravy 5 min. before serving because koftas are very soft. Garnish it with green coriander leave.

Aloo Posto:

2009-02-24T01:43:00.000-08:00

It is an Indian recipe mainly a Bengali dish with a fried Potato with Poppy Seeds. A very tasty side dish which is sure to make any meal a great success. It tastes very good with basmati rice. It is mainly served in lunch as a main course.

Ingredients

3 Large Potatoes (boiled & peeled)
½ Cup Poppy seeds
1 Large Onion (finely chopped)
1 Tsp Red Chili Powder
½ tsp Turmeric Powder
1 tbsp Ginger-Garlic Paste
3 Tbsp Cooking Oil
1 cup Water
4 Green Chilies
1 Bay Leaf
Salt to taste

Panch Phoran

¼ tsp Mustard Seeds
¼ tsp Methi Seeds
½ tsp Jeera Powder
½ tsp Saunf
¼ tsp Kalonji

Method

Soak poppy seeds in warm water for about an hour. Grind poppy seeds, green chilies and salt with enough water in a grinder to make a smooth paste.
Cut the potatoes into long slices of about 2 in x ¼ in x ¼ in wide and keep aside. Heat oil in a pan and add bay leaf to it. Add "Paanch Phoran" and allow them to crackle. Now add sliced onion and fry for some time.

Add ginger-garlic paste and fry until it turns golden brown. Add potato pieces, turmeric powder, coriander powder, red chili powder and salt. Fry it for 3-4 minutes and then, add the poppy seeds paste to it. Fry for another 3-4 minutes and pour water into it. Lower the flame and cover the pan. Allow the dish to cook for a few more seconds till the water evaporates. Aloo Posto is ready to serve. Serve with freshly cooked basmati rice.

Masala Dosa

2009-02-18T06:18:00.001-08:00

Today I am preparing Dosa which South Indian recipe made from rice and urad dal.( black lentils) Dosa is a typical South Indian food, eaten for breakfast or as a snacks.

Dosa shell

Ingredients

1 1/2 cups rice
1/2 cup urad dal (black lentils)
1/2 teaspoon fenugreek seeds
salt to taste
Oil

Masala

2 large boiled potatoes
1 medium onion chopped)
1/2 teaspoon green peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
Karee leaves 10
1 tablespoon oil
salt to taste

Method

Separately soak rice and urad dal and fenugreek seeds at least 6-8 hour or overnight in water. Grind to smooth paste. Mix together; add salt with water to make batter. Leave in room temperature overnight.
Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook it well. Now heat pan or griddle with little ghee or oil. Spread the dosa mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Add filling inside Dosa and roll. Serve hot with sambhar and Chutney.

Bread Roll

2009-02-14T04:33:00.000-08:00

Bread Roll is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter. The recipe of Bread Roll is a simple and quick.

Ingredients

2 boiled Potatoes
1 small cup boiled green peas
10 Bread Slices
Coriander leaves finely chopped
chopped green chilies
Red Chili powder to taste
1/4 teaspoon Gram Masala powder
Oil for frying

Method

Take potatoes mashed it well add salt, chili powder, gram masala, green chilies and coriander leaves, green peas to it, and mix all the ingredients very well .
Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tablespoon potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Do the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve the bread rolls hot with green chutney and tomato sauce.

Samosas

2009-02-09T21:58:00.000-08:00

The increasing popularity of soya foods is mainly attributed to the large amount of health benefits which are associated with the use of soya beans. Soya has high protein content and soya is rich in vitamins, minerals and fibers.
So today I m preparing samosas from soya flakes. Which is very good for breakfast or as a snacks.

Filling:

Treated Nutrela flakes 1 cup
Finely chopped onion 1/2 cup
Chilli powder 1 1/2 teaspoon
Salt 1 teaspoon
Raw Nutrela flakes 1/2 cup
Garam masala 1/2 teaspoon
Lemon juice 1 tablespoon
Oil 2 tabelspoon

Covering:

Flour 2 cups
Melted vanaspati 5 tablespoon
soda bicarb 1/2 teaspoon
Salt 1 1/2 teaspoon
crushed shah jeera 1 teaspoon
approx. water 7 tabelspoon
Oil or Vanaspati for deep frying samosas

Method

Heat oil, fry onion over low flame till light brown. Add treated Nutrela flakes, salt, chili powder, garam masala and lemon juice. Cook for a few minutes covered and uncovered, till dry.
Sift flour with salt and soda bicarb, twice. Heat vanaspati, add to flour and rub in. Add water and shah jeera covered for about an hour, before use. Take a small portion and roll out like a thick poorie. Cut it in two semi-circles. Place filling on each semi-circle and shape into samosas, taking care that all the edges are well adhered with water. Deep fry samosas over medium heat, till crisp.

Aloo Mutter

2009-02-03T05:36:00.000-08:00

Its is an Indian vegetarian meal which can be served in dinner as well as in lunch. It gives good taste with naan and rice both.

Ingredients :

Potatoes 4 nos
Peas 1/2 cup (boiled)
Tomato big 1 No
Onion medium 2 nos
Curds 1/2 cup
Ginger 1' inch piece
Green chilies 2 nos minced
Chili powder Acc to Taste
Salt to Taste
Turmeric 1/2 tsp
Garam masala 1 tsp
Cumin Seeds 1 tsp
Ghee 2 tsp
water 1 cup
Fresh coriander for Garnishing.

Method

Grind Onion & ginger to paste. Peel & cube the Potatoes.
Heat the Ghee add Cumin Seeds, Onion & ginger paste, green chilies, Chili powder, turmeric, tomatoes & fry the paste to golden brown. Add curd & cook till ghee separates. Now add potatoes, fry for 5 minutes. Add Water, mix cover & now add garam masala, and Salt to taste cook over a gentle fire, add boiled peas.
Serve Garnished with fresh coriander leaves .

BASMATI RICE

2009-01-30T03:24:00.000-08:00

Basmati Rice is a variety of long grain rice, notable for its fragrance and delicate flavour

Ingredients

Basmati Rice 2 cup
Water 12 cup
Salt 1 Teaspoon
1 Cube Butter
Pinch of Saffron

Method

Take two cups of basmati rice wash until water is clear, to wash away surface starch. Take water and keep it for boil with 1/2 cube of butter and salt. Add rice and boil rice until firm but not cooked; test rice by biting on it. When you can bite through it but it remains firm it is ready.

Remove rice from burner and drain in colander. Wash until water is clear to remove surface starch. Melt remaining 1/2 cube of butter in large pot with a pinch of saffron. Re-add rice to melted butter and fold in to coat all the kernels of rice.
Put paper towel over top of pot and place lid over paper towel - turn heat to lowest setting. Change towel every 10-15 and steam for 45-60 minutes. Serve it hot with butter.

http://riyatreat.blogspot.com/search/label/fish

http://riyatreat.blogspot.com/search/label/Daal%20makhni

Maacher jhol (Bengali fish curry)

2009-01-26T22:09:00.000-08:00

This curry is full-flavoured, tangy and spicy - a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish.

Ingredients:

8 fish fillets8
1 tablespoon red chilli powder
4 red chillies whole
1 teaspoon mustard paste
1 teaspoon turmeric powder
4 green chillies slit
2 tablespoon coriander powder
1 tablespoon garlic paste
1 teaspoon mustard seeds
1 bay leaf
2 cup onions chopped
1 tablespoon ginger paste
1 teaspoon onion seeds (kalonji)
2 tablespoon lemon juice
mustard oil for frying
salt to taste

Method

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.
Heat up a pan, mix in 1 tablespoon oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder; stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy. Take off and decorate with cut green coriander leaves.

Gajjar ka Halva

2009-01-24T03:31:00.000-08:00

Gajjar ka Halva is probably the most popular and certainly the most famous of Indian sweet dishes. This dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon will leave you craving for more. It is most popular during the Fall/Winter seasons.

Ingredients

1 kg Carrots (gajjar)
1 liter Milk
1 teaspoon Cardamom seeds
1/2 teaspoon cinnamon powder
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method

Grate the carrots. Put half liter of milk to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the rest of the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Add the slightly crushed cardamoms cinnamon and the raisins. Mix well. Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios and khoa . Serve cold, hot or at room temperature.

Naan

2009-01-21T03:13:00.000-08:00

Naan is cooked in a tandoor, or clay oven; typically, naan is being served hot and brushed with ghee or butter. It may be served with both vegetarian and non vegetarian dishes.

Ingredients

4 cups Maida (White Flour)
1/2 tsp Baking powder
1 tsp Salt
1 tbsp Sugar
1/2 cup Milk
1 Egg
4 tbsp Oil
1 tsp Kalunji (Nigella seeds)

Method

Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

About half an before the naan are required, turn on the oven to maximum heat.Divide the dough into 10 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds(kalunji) and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Now bake naan until puffed up and golden brown. Serve hot.

Daal Makhani

2009-01-19T04:14:00.000-08:00

Daal makhni goes well with laccha paratha, naan or rice. Today I am preparing this for all of you.

Ingredients

1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste

Method

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal. Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown, add ginger, green chilies and tomatoes and fry till tomatoes soften,add dry masalas turmeric powder, chili powder, dhania powder & salt and fry again for a moment. Add daal and stir on medium flame. As soon as it starts boiling remove from the gas. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.

Til Ke Ladoo

2009-01-15T05:54:00.000-08:00

It’s an Indian vegetarian recipe mainly served as a dessert.

Ingredients

Sesame seeds (Til) 4 cup
Jaggery 1 ½
Chopped dry fruit ½ cup
Grinded coconut 1 cup
Water ½ cup

Method

Prepare syrup by boiling water and jaggery on low heat.
Add coconut and dry fruits on a low flame until syrup becomes thick and sticky. Turn the heat off. Dry roast the sesame seeds until light brown in color. Add sesame seeds into the syrup and mix well. Allow the mixture to cool down. Shape into small balls, now ready to serve.

Vegetable Rice Pulaw

2009-01-11T10:28:00.000-08:00

Vegetable rice Pulaw tastes really good on a cold winters day with Raita or any type of vegetable curry.

Ingredents

Basmati rice washed & drained 2 cups
Potato cubed 1 cup
Onion sliced 1 cup
Carrot cubes 2
Chopped green chillis 2-4
Chopped beans ½ cup
Pea ½ cup
Garam Masala 2 teaspoon
Cumin seeds 1 teaspoon
Cloves 4 nos
Cinnamon 2 sticks
Bay leaves 4
Ghee 4 teaspoon
Salt to taste
Water 4 cups

Method:

Heat the ghee in the pressure cooker or a large heavy based pan. When hot add the cinnamon sticks, cloves and the bay leaves stir. Add the cumin seeds and wait for 3 seconds. Now add all the vegetables to the pan and stir. Add salt to taste. Gently stir for 4/5 minutes then add the washed and drained rice and stir again make sure the rice doesn't stick to the bottom. Once the rice is coated with oil add the water enough to cover the rice and the vegetables. If you are using a pressure cooker follow manufacturers instructions place the lid on and put the whistle on and cook according to the rice settings for your cooker. Add garam masala ,if you are using a pan then don't put the lid on as it may boil over let it all simmer and cook until the vegetables are tender and the rice is done. If the water runs out before it's done add a little more. Serve hot.

kitchen tips

2009-01-06T03:47:00.000-08:00

Today I m giving some useful kitchen tips.

To keep away insects from grain or rice

Put some Neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.

Rice

Keep flour free from moisture.

A bay leaf added to the flour container will keep the flour free from moisture.

To peel garlic flakes easily

To peel garlic flakes easily, wash and soak them in cold water for about an hour.

Salt to prevent it from getting damp

Add a pinch of corn flour to the jar of salt to prevent it from getting damp.

Chappathi/ Poori:

You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
To make the 'poori' tastier, add one tablespoon semoline for each 100g wheat flour.

Chappathi

Retain the original color

Add a pinch of sugar while cooking spinach; it will retain its green color.
Green peas will retain their original color, if you add a pinch of sugar while boiling

Fruit cake

2009-01-02T02:48:00.000-08:00

Fruit Cake
Ingredients

Maida – 125 gms
Milkmaid – three-fourth tin
Melted butter – 100 gm
Milk – 30 ml
Vanilla essence – 1 teaspoon
Baking powder – 1 teaspoon
Baking soda – half teaspoon
Salt – a pinchIcing
sugar – A little
Hot water – 70 ml
Shahi jeera, powdered- half teaspoon
Cinnamon- a small piece
Clove – 2 no.

For caramel syrup

Sugar – 4 tablespoon
Water – A little

Finely Chopped Dry fruits

Cashews 50 grams
Almonds 50 grams
Brown kismis 50 grams
Black kismis 50 grams
Dates 50 grams
Cherries- chopped- 50 grams
Tutti- frutti/ candied peel- 50 grams
Nutmeg and mace- each
Fresh juice of half orange.
Sugar- 3 teaspoon
Alcohol- Vodka/brandy/rum/ whisky- 2 tsp
Orange rind- 1 teaspoon

Method

Take chopped Cashews, almonds, brown kismis , Black kismis , Dates , Cherries, Tutti- frutti/ candied peel, a pinch of nutmeg and mace, Shahi jeera, Cinnamon, Clove, soak everything in orange juice and alcohol, keep the spice-dried fruit mix in refrigerator for at least 2 days. Heat 4 tablespoon sugar over gentle heat, wait until it turns golden brown, add a little water. Keep stirring to avoid burning of sugar. When the sugar becomes red and fully dissolved, turn off the flame. Add the spice-dried fruit mix to the caramel syrup. Stir well to coat contents.Sift the flour, baking powder, baking soda, salt. Mix with wooden spoon. Take milkmaid, melted butter, vanilla extract. And mix in the dry flour mixture in three batches and stir. Add the prepared caramel coated spice-dry fruit mixture, 70 ml hot water and 30 ml warm milk. Stir batter well till blended and smooth.Preheat oven to 160 degrees Celsius. Grease a cake tin. Pour the mixture and Bake for 2 hours. Remove from oven, allow to cool for 10 minutes before removing from cake tin and keep it to cool.

Idlis

2008-11-07T04:17:00.000-08:00

Ingredients:

2 cups Rice
1 cup White Urad Daal
1 1/2 tablespoon Salt
Pinch of Baking Soda
Oil for greasing

The idlis are a savory cake popular throughout South Indian. These are made by steaming a fermented batter. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar.
Method

Wash and soak the white urad daal overnight or for 8 hours. Wash and drain the rice. Grind it coarsely in a blender. Grind the white urad daal into a smooth and forthy paste. Now mix the grinded rice and white urad daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of them with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

CHICKEN BIRYANI

2008-11-04T01:38:00.000-08:00

Chicken Biryani is a delicious non vegetarian Indian cuisine, but biryani's can be Vegetarian and non Vegetarian both. Today i am going to make chicken biryani, hope you all will enjoy this recipe.

Ingredients

2 Cups Basmati Rice
3/4 kg Chicken Pieces
1/2 Cup Milk
1 Cup Yogurt
3 Sliced onion
1 Teaspoon Ginger Paste
1/2 Teaspoon Garlic Paste
1 Teaspoon Green Chilli Paste
1/2 Cup Tomato Puree
2 teaspoon Red Chilli Powder
1 teaspoon Turmeric Powder
1 teaspoon Roasted cumin powder
2 teaspoon Garam Masala Powder
1 teaspoon Coriander Powder
1/2 teaspoon Cardamom Powder
1/2 tablespoon Whole Garam Masala
Salt to taste
Saffron a pinch
2 tablespoon Rose water
2 tablespoon Green Coriander Leaves
Mint leaves (Garnishing)
10 tablespoon Oil
4 Tablespoon butter
Clay pot for serving

Method

Marinate the chicken pieces with the mixture of tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt, and keep aside for 3-4 hours.

Now heat the oil in a pan and fry the sliced onions until it becomes golden brown, and keep half aside. Now add the marinated chicken and cook it for 10 minutes.

Boil water, add 1/2 of the whole garam masala, bay leaf, salt and rice in it. Cook the rice until 3/4th done. Drain rice and place it aside.

Dissolve saffron in warm milk and set aside.

Place alternate layers of chicken and rice in a clay pot. Now sprinkle saffron dissolved in milk, remaining garam masala powder, golden fried sliced onions and butter in between the layers and on the top. Carefully end it with the rice layer topped with saffron, spices & rose water. Cover and seal it with an aluminum foil and cook on low flame for about 10 to12 minutes. Chicken Biryani is ready to serve.

Egg Curry

2008-10-31T21:45:00.000-07:00

Well, eggs are usually in plenty at home or available at the nearest grocer’s store. So I thought that today I should make some thing with eggs, which can be served with rice, rotis, parathas. Only you have to arrange the ingredients and follow the simple steps.

Egg Curry

Egg Curry

Ingredients

6 hard boiled egg
1 onion paste
1 tomato pureed
1 teaspoon ginger paste
1 teaspoon garlic paste
Red chilies paste as per the taste
Salt as required
1/2 turmeric powder
1/4 cumin powder
1/4 coriander power
1/4 garam masala
4 cloves
2 bay leaves
1 cup water
4 tablespoon vegetable oil
Coriander leaves (for garnishing)

Method

Remove the shell of boiled eggs, and keep them aside.
Now again take oil and heat it, add bay leaves and cloves and fry for 2 sec, now add onion paste , ginger paste , garlic paste and fry it for 1 min now add red chilli paste and salt ,as per the taste , add turmeric powder, cumin powder, coriander power , and tomato puree, fry till it starts leaving oil.
Now add the boiled eggs, Add 1 cup of water and bring to boil and reduce the flame, and keep in simmer for 10 min.
Garnish egg curry with garam masala and coriander leaves and serve hot

Gulab Jamun

2008-10-29T22:17:00.000-07:00

Gulab Jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot flavored syrup. It is very much liked as Diwali sweets.

Gulab Jamun
Gulab Jamun

Ingredients:

1 Cup Khoya (Whole Dried Milk)
2 Tablespoon Refined Flour
1/4 Teaspoon Baking Powder
1/2 Cup milk
Ghee for Deep Fry

For Syrup

1/4 Cardamom Powder
2 Cup Sugar
3 Cup Water

Method for Syrup:

Heat the water add sugar and cardamom powder and cook until the syrup becomes little thick.

Method of Gulab Jamun

Take mawa, refined flour, baking powder and milk and make soft, smooth dough. Make balls by gently rolling each portion between your palms into a smooth ball. Make sure that the balls are smooth and no crack develops, and keep them aside.
Heat ghee in deep frying pan. Deep fry the balls over medium heat until golden brown. Put the balls in hot syrup and keep aside for 10-15 minutes. Gulab Jamuns are ready to serve now.

Bhujia

2008-10-26T21:13:00.000-07:00

Diwali is a time of celebration and enjoyment, which is being made with every one weather they are big or small. The light, crackers, sweet and snakes are the important part of this festival.
So day I m preparing a snack (Bhujia) which is very much loved with every one.
It’s a very tasty and crispy snack. To prepare this you have to arrange the ingredients and follow the simple method.Ingredients:

1 Cup Bengal Gram Flour
1 Cup Moath Gram Flour
1/2 teaspoon Cardamom powder
1/2 teaspoon Cinnamon powder
1/2 teaspoon Asafoetida
1/2 Cumin powder
Red chilli powder (as per taste)
Pepper powder (as per taste)
Salt (as per taste)
Oil for deep frying
Water as needed

Take bengal gram flour and moath flour now add cardamom powder, cinnamon powder, asafoetida, cumin powder, red chilli powder, pepper powder and salt as per the taste. Now mix these ingredients well with water, and make soft dough.

Heat the oil till the oil starts smoking. Now place the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil.

Deep fry bhujia on medium heat until it is lightly browned. Drain the extra oil of bhujia. Now this crispy snack is ready to serve.

Rasmalai

2008-10-24T22:41:00.000-07:00

We all know that Diwali is the biggest festival of Hindus; it is the festival of light and being celebrated five days, and these 5 days brings all friends and families together for a great enjoyment, and a time to enjoy new and delicious recipes and sweets.
So today I decided to prepare Rasmalai today, which you can serve as a Diwali sweet dish, hope you all will love that.

Rasmalai Recipe

Ingredients

• 4 Full Cup Milk for Channa
• Lemon Juice
• 5 Tablespoon of Sugar

For Ras of Rasmalai

• 3 Full Cup Milk
• I Cup Sugar
• 3 Cups Water
• Almonds Saffron, Cardamom, Pista.

Method

Take 3 full cups of milk and boil until it reduces and remains 1 ¾ cups. Add the sugar to it and add cardamom, pista, almond and saffron to it. Let it cool.
Now take the 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously. Then drain it in a thin muslin cloth, drain the excess water by pressing the cloth there must not be water remaining, Take the channa out of the cloth in a dish, mash it and make around 10 small sizes of balls out of it
In a pressure cooker take 3 cups of water and 1 cup of sugar and give a boil. Place the bolls in the cooker, toss those balls in the pressure cooker and bring two whistles. Now take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the Ras of the Rasmalai is cool, add channa balls to it, and refrigerate it now decorate with rest of cardamom, pista, almonds, and it is ready to serve.

Cloves

2008-10-23T03:43:00.000-07:00

More or less in all Indian recipes cloves are used. It is been used in whole or ground form mainly for culinary purposes and as a flavouring agent in food industry and its flavour blends well with both sweet and savory dishes but as they are extremely strong so they are used sparingly, Cloves have an intense fragrance.

The clove is an air-dried unopened flower bud obtained from evergreen medium sized tree, which start flowering in about 7 years and continues to produce flower buds for 80 or more years, its clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun.

It is also been used as the antiseptic and antibiotic the clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It is also been used in Ayurveda called Lavang. Its essential oil is used in aromatherapy when stimulation and warming is needed, especially for digestive problems, and also widely used in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.

Tomato Cucumber Salad

2008-10-20T22:09:00.000-07:00

Some time I want to make some thing healthy, quick and easy meal specially for lunch time. So today I have arranged proper ingredients to make some thing quick easy and specially healthy for my lunch. Hope you all will like this .

Tomato Cucumber Salad

Ingredients

1 large cucumber, peeled and sliced thin
2 tomatoes, sliced thick
1 onion, sliced thin
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons sugar
Salt( as per taste)
1/4 teaspoon pepper
Parsley

Method

Add the peeled and thin sliced cucumber, thick sliced tomatoes, sliced onion. Now add lemon juice, sugar, Salt (as per taste) and pepper mix well. Add olive oil and parsley mix them well. And serve it chilled

Chocolate Cake

2008-10-19T11:51:00.000-07:00

Chocolate cake is a common desert cake served at many gathering such as birthday parties and wedding, which contains chocolate, so I decided to prepare chocolate cake today.

Chocolate Cake

200g Maida

3 Eggs

200g Butter

½ teaspoon baking Powder

¾ tablespoon Vanilla essence

200g castor sugar

2 Tablespoon Milk

30g cocoa Powder

Method

Beat the eggs and make it light and fluffy. Soften the butter microwave at 100 percent powder for 10 to 20 seconds and add to the eggs. Add vanilla essence and sugar and beat till it blended very well

Sieve cocoa, maida, and baking powder together and gradually fold into the egg-butter mixture and mix properly and fast, making quick figures of eight in the base of the bowl. Add milk if needed.

Line the base of the microwave safe dish with greased and floured greaseproof or brown paper and pour in the batter. Microwave at 100 percent powder for 10 minutes, insert a knife into the cake, if the knife comes out without sticky of cakes, you are all set Stand for five minutes When cool, gently turn the cake out.

Dhokla

2008-10-17T03:58:00.000-07:00

Dhokla is a fast food from the Indian state of Gujarat. Dhokla is a steamed savory cake made from gram flour, chickpea flour, rice and daal, Suji, (Semolina, Cream of Wheat) and many more. It is a traditional Gujarati snack, typically a tea time treat, it is also very much loved as a tiffin recipe, the recipe of Dhokla is a very simple super and quick.

Dhokla

Ingredients

I cup chickpea flour
¼ Tablespoon Citric Acid
1 Tablespoon Eno (fruit salt)
1 Tablespoon Sugar
Salt to taste
¾ cup water
2 Tablespoon mustard oil
1 Tablespoon Mustard Seeds
2 Green Chillies Finely sliced
5-6 Curry leaves
Coriander Finely Chopped

Method

Take a big vessel with lid and pour about 2-3 cups of water. Put this vessel on gas and in the center of that vessel put some wire mesh or ring, over which we can put the pan with dokhla batter. Flame should be high wait till the water reaches the boiling point.

Add salt, sugar and citric acid with water. Now add this water slowly to chickpea flour and mix it well so that there are no lumps. Add 1 tablespoon oil to batter. The water which is kept for boiling when it starts boiling add the Eno to batter and mix it well. Batter will become light and fluffy. Pour the batter in the grease pan and put that pan in the vessel with boiling water use a round aluminum pan. Cover the lid and let it cook for 15 -20 minutes.

Check it with toothpick or knife if it not sticks to knife or toothpick it is cooked. When done take off from the heat and let it rest for 4-5 minuets. Be sure to remove the cover lid or water droplets from lid will ruin the dokhla. Transfer the dokhla by inverting the pan. Cut it with knife when cool.

For tempering heat the 1 tbsp oil. When it’s hot add mustard seeds, curry leaves, sugar and 2 tablespoon water. Let it boil for 1 min and then pour it over the dokhla, between the slits. Now garnish it with chopped coriander. Even you can add grated coconut that would all so taste good.

Vegetable Cutlet

2008-10-14T00:09:00.000-07:00

Vegetable Cutlet

Ingredients

2 boiled mashed potatoes
1 boiled grated carrot
½ cup fresh green peas
½ cup cabbage finely chopped
4 green chillies finely chopped
½ tablespoon ginger paste
½ tablespoon garlic paste
2 tablespoon chopped coriander leave
1 tablespoon cashew nuts
1 tablespoon raisins
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon mango powder
½ teaspoon garam masala powder
Salt (to taste)
2 tablespoon corn flour
2 tablespoon Maida
1cup breadcrumbs
Oil (for frying)

Vegetable cutlet is very delicious recipe which can be use in many ways as you can use it as a starter, Tiffin varieties or it’s also added in Lunch or Dinner.It can be server with both vegetarian and non vegetarian dishes.

Method

Heat oil in pan add garlic paste, ginger past and fry for 2-4 seconds, add green chillies and fry for some time, add grated carrot and finely chopped cabbage, fresh green peas and fry, add cashew nuts, raisins, coriander powder, cumin powder, mango powder, garam masala powder, fry well till the moisture is totally lost. Keep it a side for cooling. Now add the mixture in mashed potato, add corn flour and salt to taste and mix it well. Now make a ball and give the desired shape to the balls,Dip the cutlet shapes into the mixture of Maida and water(where mix Maida and 5-6 tsp of water) roll in the breadcrumbs, shallow fry both side till it becomes golden brown. Serve hot with green Chutney.

Egg Masala Omelet

2008-10-09T23:08:00.000-07:00

Omelets make a hearty meal for lunch and dinner as well as breakfast, its fast and easy to cook and good to eat. There are several ways to cook omelet even anyone can make this Egg Masala omelet , even if you don't cook only you have to arrange the ingredients and follow the simple method .

Egg Masala Omelet

Ingredients

2 Eggs
1 Onion, Chopped
1 Tomato, Chopped
2 Green Chillis, chopped
1 tablespoon Chopped Coriander
1/4 teaspoon Garam Masala
1/4 teaspoon Coriander Powder
1/4 teaspoon Cumin Powder
Salt to taste
2 tbsp Oil

Method

Beat the eggs, add chopped onion, chopped tomato, green chillies and chopped coriander and beat until foamed. Add the garam masala powder, coriander powder, cumin powder and salt and mix well.

Heat the oil in a non stick pan. Pour the beaten egg mixture and cook on both sides till light brown in color .Enjoy Egg Omelets Masala.

Stuffed Green Pea Paratha (Mattar Paratha)

2008-10-07T20:37:00.000-07:00

Parathas are one of the easiest and delicious recipes that can be prepared for a breakfast, lunch or dinner it can be plane paratha (without stuffing) or stuffed paratha also. They are various filling that can be added in stuffed paratha preparation. Today I am preparing Green Pea stuffed paratha (mattar paratha).

Stuffed Green Pea Paratha (Mattar Paratha)

Ingredients:

For Dough:
2 Cups whole wheat flour
½ cup Maida,
½ tablespoon salt
¼ cup ghee,
Warm water (as required)

For Stuffing:

2-3 cups cooked & coarsely mashed green peas (Mattar),
Green chilli paste (as per taste)
Finely chopped coriander
1 tablespoon crushed ginger
2 tablespoon lemon juice,
1 tablespoon garam masala powder,
1 tablespoon coriander powder
1 tablespoon cumin powder
2 tablespoon Oil,
1/4 Asafoetida Powder
Salt to taste
Butter for frying

Method

For Dough, Mix together salt and flour (whole wheat flour and Maida). Rub in ghee, and then add enough water to make stiff dough, and keep it at least for one hour to rest.

For stuffing, heat oil and add crushed ginger fry until its gets light brown then add asafoetida powder and then after few seconds later add mashed peas, chili paste, garam masala, coriander powder, cumin powder, salt and fry it for 5 min add lemon juice and chopped coriander and switch the flam off, and keep it aside to cool. Now divide the mixture into equal portions.Divide the dough into balls and fill the stuffing into it. Now roll the stuffed dough ball into the form of roti, taking care that stuffing does not come out. Fry the rolled paratha in low heat with butter till it becomes light brown with both sides.Serve Mattar Paratha hot it’s ready to eat.

Boondi Raita

2008-10-06T06:21:00.000-07:00

My previous preparation was Mutton Curry today I am preparing Raita its a simple preparation made with beaten curd by vegetables, adding fruits, boondi , or any other thing. Most Indian families enjoy delicious raitas as an accompaniment with lunch or dinner. Raitas are unique because they are cool and also very spicy.

Boondi Raita

Ingredients:

2 Cups Curd
100 gms Gram flour
½ Teaspoon Roasted Cumin powder
salt to taste
Red chili powder to taste
½ teaspoon Garam Masala
Chopped coriander leaves (Garnishing)
Oil to fry

Preparation of Boondi

Add water to gram flour and mix it well to be spreading consistency.
Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till it becomes crisp & golden brown.

Preparation of Raita

Beat the curd with hand mixer.
Now add salt, cumin powder and chili powder, mix well.
Add boondi and mix gently.
Sprinkle garam masala.
Keep in refrigerator for an hour garnish with chopped coriander and serve boondi raita chilled.

Mutton Curry

2008-10-03T20:50:00.000-07:00

Mutton Curry

Mostly I make all types of recipes in my previous post I have prepared Mutter Paneer a delicious recipe of North India . I like making spice foods so today I am making Mutton Curry, its not only mouth watering but also a very tempting dish.

Ingredients

Mutton pieces 300 g
2 Onions chopped
2 Tomatoes chopped
2 Tablespoon yogurt
1/4 Tablespoon Ginger paste
1/2 Tablespoon Garlic paste
Red Chili paste (as per taste)
1 Tablespoon lemon juice
1 Teaspoon poppy seed paste
1 Cup hot water
Salt (as per taste)
5 Tablespoons oil

Whole Spices

2 Bay leaves
2 Cardamoms
Cinnamon sticks ½ inches
4 cloves

Powdered Spices

1 Teaspoon fresh black pepper powder
1 teaspoon turmeric powder
½ Teaspoon coriander powder
½ Teaspoon cinnamon powder
½ Teaspoon cardamom powder
½ Teaspoon cumin powder
½ teaspoon garam masala

Garnishing

(Fresh Green Coriander)

Mutton curry

Take mutton pieces add ginger past, garlic past, yogurt ,lemon juice , pinch of salt and 2 tablespoon vegetable oil and marinate the mutton pieces for one hour.
Heat oil in pressure cooker and when oil is hot add bay leaves, cardamom, cinnamon sticks, cloves and cook for 3 seconds. Add chopped onions, garlic past, ginger past tomato chopped and cook it for3 min add marinated mutton and fry it on high heat for 10 minutes add coriander powder, cinnamon powder, cardamom powder, cumin powder turmeric powder , garam masala , fresh black pepper powder ,chili past(as per taste), poppy seed past and salt(as per taste) then fry for 5 minutes on low heat. Now cook on low heat for a few minutes then add 1 cup hot water Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas. Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked. Garnish with coriander leaves and serve hot.

Mutter Paneer

2008-10-01T20:18:00.000-07:00

Mutter Paneer is a delicious recipe of North India its a curry of peas and paneer. It is really easy to make, just get the following ingredients and follow the simple method.

Mutter Paneer

Ingredients

Paneer 500g (into cubes)
A bowl green peas
2 medium onions paste
1 tomatoes puree
½ tablespoon ginger paste
½ tablespoon garlic paste
chilli paste(as per taste)
1 teaspoons coriander powder
1 teaspoons Garam Masala
1/2 teaspoon of turmeric powder
1 teaspoon of cumin powder
Bay leaves 2-3
Cloves 4-5
Salt as per taste
1 cup hot water
5 tablespoons of vegetable
Chopped green coriander leave, dry red chilli (for garnishing)

Method

Heat up 2 tablespoons of vegetable oil in a frying pan until hot and then add the cubes of Paneer and fry, turning over frequently until it becomes golden brown. When the paneer cubes have browned - place them onto a plate lined with kitchen paper.

Heat 3 tablespoon of oil in a large pan, and fry bay leaves and cloves for 30 seconds, add onions paste , garlic past ,ginger past, tomatoes puree and chilli past and cook until oil starts separating from the mixture, add coriander powder , garam masala , turmeric powder ,cumin powder and cook for 2-3 minutes ,add salt to taste. Cook for a few minutes now add hot waters how much is required to make thick gravy. Bring the gravy to boil .Then add fried paneer cubes. Stir 2 minuets. Add the peas and Stir well and cook over medium heat for 5 minutes.
Garnish with chopped green coriander leaves and serve hot.

Paneer Butter Masala

2008-09-29T22:31:00.000-07:00

For a last few days I as only preparing Non Vegetarian dishes with Chicken, today I decided to prepare a very famous Vegetarian dish which is rich in taste and delicious.

Paneer Butter Masala

Ingredient

Paneer 250 gm (medium flat pieces)
1onion paste
tomato puree
2 tablespoonginger-garlic paste
1 tablespoon
butter 5 tablespoon
milk 1/2 cup
fresh cream 2 tablespoon
poppy seeds 1 teaspoon
crushed coconut: 1 tablespoon
cinnamon stick 1 inch
cloves 4
cardamom 4
bay leaf 1
chilly powder 1 teaspoon
turmeric powder1/4
teaspoonCoriander powder 1/2
teaspoonCumin powder 1/2 teaspoon
Garam Masala powder 1 teaspoon
salt: to taste
chopped coriander for garnish

Method:

In a small pan adds coconut and poppy seeds add cinnamon stick, clove and cardamom roast till it becomes brown.Make a fine power of coconut, poppy seeds, cinnamon stick, clove and cardamom.

Heat 3 tablespoon of butter in a pan.Add bay leaf, then add onion paste and fry it for 1 min, then add ginger-garlic paste and again fry until oil split and raised to the surface and color changes to golden brown. Add chilli powder, turmeric powder, add the past which is made with(coconut, poppy seeds, cinnamon stick, clove and cardamom) and salt to taste and then add tomato puree , fry 2 minutes.Add milk and fresh cream and keep it on low flame for 2 minutes, if required add hot water as per you like greave.

Add paneer and remaining butter and garam masala to the greave then cover and simmer for 5 min ,gently stirring occasionally, Garnish with chopped coriander.

Chicken Curry

2008-09-29T05:52:00.000-07:00

Indian chicken dish are famous world over for mouth watering .Finally I decided to make Chicken Curry for all of you, hope you all will like it.

Chicken Curry

2 lb. chicken cut into pieces
1 onion chopped
1 onion paste
1 teaspoon garlic paste
1 teaspoon ginger paste
Red Chili paste (As per taste)
2 tablespoon tomato paste
2 tablespoon plain yogurt
1 /2teaspoon cinnamon powder
1/2 teaspoon cloves powder
1/2 teaspoon cumin powder
2 tablespoon cashews paste
Salt as per taste
5 tablespoon. cooking oil
1 Cup hot water

For Garnishing

Coriander leaves
Onion rings
2 hard boiled eggs

Method

Marinate chicken pieces with 2 tablespoon yogurt, 1/2 teaspoon ginger past, 1/2 teaspoon garlic past,1/4 teaspoon chili past,1/4 turmeric powder, pinch of salt , one tablespoon of vegetable oil for 1 hour.

Hear oil then add chopped onion cook it about 1 min add ,onion past, garlic past, and ginger past ,tomato pure , stirring, until oil split and risen to the surface.Add, cumin powder, cinnamon power, turmeric powder, chili past , salt and cook, stirring, 3 minutes. Add marinated chicken and cook for 5 minutes. Add cashews past, Cook for about 10 minutes, at which time, the oil should have split and risen to the surface. Add one cup hot water and , then cover and simmer for 5 min gently, stirring occasionally, until chicken is cooked through, about 10 minutes.

Now it’s ready to eat garnish it with coriander leaves ,onion rings and boiled egg.

Tips How To Plan The Perfect Dinner Party

2008-09-28T07:01:00.000-07:00

Tips How To Plan The Perfect Dinner Party

There are many different aspects to think about and consider when deciding to hold a dinner party, its better going through the various stages with a notebook and pencil at hand to note things down. Who is the party for; is it family, friends, an informal gathering of a group from work, or personal friends, or a dinner party concerning work. These last questions make a difference when organizing the party.
On deciding who the dinner party is for, let people know probably one week or two in advance. This will give time for any alternate arrangements if anybody has to cancel, and also arrange the time, say maybe 7.30pm for drinks before dinner at 8pm. Have a choice of alcohol, non-alcoholic, and fruit drinks to choose from to suit all tastes, and a few nibbles dotted around the room. This allows for people to mingle, especially if a couple doesn’t really know the other guests. Once all this has been achieved then the planning of the menu can be addressed, it is well worth checking out if any of the party has any food allergies, or if anybody is vegetarian, this will save embarrassment during the evening.

Consider the planning of the table. Is there going to be a lovely crisp white table cloth, creating color with napkins, or place mats? This is obviously the host's personal choice, depending on whether this is a formal or informal party. Other choices for the table may be some small candles, or small bowls of flowers, or a centerpiece.

When holding a dinner party, the choice of food needs to be addressed carefully. Don't try to cook a recipe you have never used before. This only ends in disaster, plus a huge embarrassment which nobody, the host or the guests want. If a new recipe is chosen, try it out a few weeks before the party a couple of times, till you are confident it will be all right on that night.
A great tip; sit down and plan the menu from start to finish jotting down all the fresh ingredients you will need, checking the cupboard to check that all the herbs you may use are in date, even down to the wine you will be serving with the food, and anything non-alcoholic for those who don't drink.
On the day of the dinner party, make sure to be up early for anything that you have to go and get that you forgot on the list, or fresh fish, meat, whatever the menu is. Check off items off your list as you get them.
It's a good idea to have everything involving the menu written down separate on a list, making it easier to keep track of things. If a starter can be made and kept in the freezer till about half an hour before the meal, then that is one course less to worry about, and the same goes for the dessert.
Everything that can be prepared in advance leaves it a lot less stressful for the host. Once all this has been taken care of, the table checked, the host showered and dressed, you can sit back calmly and wait for the guests to arrive.
One last tip; leave a new list in the kitchen pinned up and easy to read, when collecting the starters, to have a quick glance at the list to see what may need pulling out of the freezer, or putting into the oven, and the party should flow nicely.

Good luck for your next Dinner Party !

Chicken Momo

2008-09-28T05:34:00.000-07:00

Chicken Momos is a delicious snack which can be steamed as well as deep fried. This dish is native to the Himalayas of Nepal. It is also made in Darjeeling. In Tibet, they often use yak meat, but here I am using Chicken In some places Momo are served with a sauce- so am am also serving it with tomato garlic sauce .Learn how to prepare Chicken Momo by following this easy steps

Chicken Momo

Ingredients:

* 250 gm Chicken, boiled and minced
* 500 gm Plain wheat flour/Maida
* 2 Onions, chopped
* 1 Inch ginger, chopped
* 2 Green chilli, chopped
* 2 Cloves garlic, chopped
* 1 tsp Soya sauce
* Salt to taste
* 1 tbsp Oil
* Coriander Leaves, Tomato Garlic Sauce (For Serving & Garnishing)

For Dough:
In a large bowl combine flour oil, salt and water. I cannot say how much water we need to make the dough. It's always different. Don't add too much water!!!Add at first little water, mix the flour properly Mix well, knead until the dough becomes homogeneous in texture, about 10-15 min. Cover and let stand for at least 20 min. Knead well again before making wrappers.

For filling

Now take Chop green chilies, onions, garlic and ginger, Combine them it in a large bowl with minced chicken. . Mix well with hand, adjust for seasoning with salt. Add Soya sauce to it and mix well, set aside.

Make small balls from the dough. Roll them into a small round and put 1 tsp of the filling in the middle. Seal it and steam in a momo steamer.
Steam it for about 20 minutes. its ready to eat now Garnish the chicken Momos with Tomato Garlic Sauce and Coriander leaves and Serve it hot.

Chicken Tandoori

2008-09-27T08:53:00.000-07:00

Chicken Tandoori

Ingredients:

1 - whole chicken (de skinned)
4 - medium onionsfew cashews and raisins
1- hard boiled egg
3 tsp - curd
pinch of orange color
turmeric powder half tsp
vegetable oil
chili powder to taste
salt to taste
onion rings, lemon rings and Coriander leave (for garnishing)

Method:

Clean the chicken and made vertical slits on it but make sure not to make holes through.
Add curd, turmeric, chili powder, salt, orange color and half tsp vegetable oil to the chicken.
Marinate chicken in the mixture for at least 4 to 5 hours.
In a wok add oil to it, add chopped onions and fry till golden brown.
Then add chili powder, salt, turmeric to the onions and fry till oil separates.
Now add the raisins and cashews.
Stuff the marinated chicken with this onion mixture and hard boiled egg.
Pre heat oven at 350 C for 5 minutes.
Keep the stuffed chicken in greased dish and bake for an hour, turning upside down in between.
Make sure not to overcook the chicken take it out when it is little reddish brown on the top.
Slice it before serving.
Garnish with onion rings, lemon ring and Coriander leave and now its ready to serve.

Tips

Squeezed out, lemon can be used to rub the hands, nails, and fingers. Rub till peel and hands turn dry. Wash after 15 minutes. Best done leisurely, while relaxing as in watching TV, etc.

Dry almond skins in sun till brittle. Powder, mix with gram flour, turmeric and store. Add curds and honey to a Tablespoonful of mixture and use to rub skin clean while bathing. Making and excellent cleaning agent for the Body and face.

Pepper Chicken

2008-09-26T03:42:00.000-07:00

Pepper Chicken

1 1/2 kg Chicken (Cut in to medium pieces)
8-10 big cloves of garlic (minced)
5 green chilies (chopped)
4 tbsp butter
2-3 tbsp black pepper powder (coarsely powdered)
1½ tbsp Lemon juice
2 tbsp Fenugreek (Kasuri Methi)
salt to taste
coriander leaves ( for garnishing)

Method

1. Boil chicken with water and a pinch of salt for 10 minutes and strain.
2. Heat butter, add minced garlic, stir for 2 minutes add green chilies fry well.
3. Add chicken pieces, saute well. Add crushed pepper corns (around 1 tbsp), mix well so that pepper covers the chicken and let it cook in medium flame.
4. Turn it in between, when almost done add remaining pepper, lemon juice and fenugreek.
5. Garnish it with fresh coriander leaves its ready to eat.

Tips of The Day

1 If you had a food Stain ,potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

2 Gently dry the berries with paper towels until dry and store in a covered pan in the refrigerator for about 3 days.

Chicken Fatafat

2008-09-25T05:01:00.000-07:00

Chicken Fatafat

Ingredients:

1 kg of Chicken cut into pieces
1 tbsp of Jeera powder

1 tsp of Garamasala powder

1 tsp of Ginger Garlic paste

1 tsp of Turmeric powder.
Salt to taste.
1 big finely chopped Tomatoes,
1 big finely chopped onion.
Coriander leaves (For garnishing)

Method

Clean the chicken pieces properly pat it dry and marinate with all the ingredients (except tomatoes and onions )for1/2 hr.
Heat the 3 tbsp of oil,fry the onion and then add the marinated chicken.
Fry the marinated chicken for 5 minutes add finely chopped tomatoes and fry it for 5 min. add salt to taste ,add 1cup of hot water in it and cover it with lid .
Wait for 15 min garnish with coriander leave its ready to eat now.

Welcome to the world of good & new recipes with me.

2008-09-24T09:52:00.000-07:00

Hi i am Arpita Banerjee belongs to Uttar Paradesh , cooking is a passion for me .I imbibed my culinary skills from my mother and has modified adopted several recipes with an innovative style.This is my First Blog and also my New Post.