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Thursday, May 21, 2009

MOONG DAL KI GOLI

I have learnt this recipes from my mom.It is a traditional recipes from Uttaar Pradesh.In the original recipes urad dal is used.But I have substituted the urad dal with green moong and rest is the same.
MOONG DAL KI GOLI
Ingredients:
For the balls:
Moong dal with skin: 1&1/2 cup
Refined oil: 2 tsp
Chopped Ginger: 1tsp
Chopped Garlic : 1tsp
Cinnamon sticks: 1"inch
Cloves: 3-4
Cardamon: 2-3
Black pepper: ½ tsp
Red chilli powder ½ tsp
Small finely chopped onion:1
Salt to taste
For the masala:
Tomato – 1 diced
Onion – 2 diced
Cumin seeds: 1tsp
Turmeric powder ¼ tsp
Red chilli powder: 1/4 tsp
Coriander Powder: 1/4 tsp
Cumin powder: 1/4 tsp
Garlic - 1/2 tsp (finely chopped )
Ginger - 1/2 tsp (finely chopped)
Green Chilly – 2 chopped
Bread crumbs: 1 cup
Salt to taste
For Garnishing:
Coriander leaves – chopped finely
Method:

  • Soak the dal in water for 3-4 hours.

  • Grind the dal into a smooth batter with the ginger-garlic , salt to taste, red chilli powder, cloves, cinnamon sticks cardamom. Black pepper and a little amount of water

  • Heat one tbsp of oil in a pan and add the dal batter and keep stirring for a few mins till it thickens slightly.Now onion, chopped. Stir again till it becomes a sticky mixture.

  • Once the mixture is cool enough, roll small amounts of it into medium sized balls.

  • Roll these balls over bread crumbs and shallow fry it on a medium flame. Keep the balls aside.

  • To prepare the masala, heat 1 tbsp of oil in a pan and add the onion, tomato, green chillies, garlic and ginger.
  • Sprinkle the turmeric powder, red chilli powder, cumin Powder, coriander Powder and sauté for 2-3 mins. Then add the coriander leaves, and a 1 cup of water. Mix well.

  • Once the gravy thickens, gently place the moong dal balls in the masala and cook for a 5-7 mins.

  • Mix well, Garnish with coriander Powder and serve hot.

Wednesday, May 20, 2009

WATERMELON SHAKE

A perfect cooler for this hot summer. Watermelon shakes made with ripe fruit are absolutely delicious and so incredibly easy to make Enjoy your cool cool drink in tis hot summer Ingredients: Water melon pieces --- 1 cup (seeded and cubed) Sugar: ¼ cup Milk: ¼ cup Ice cubes --- 1 cup Method:
  • Blend all ingredients in a blender till smooth and serve chill

BREAD UPMA

Bread Upma is a kind of dish which is easy to prepare and tastes yummy too. And it sometime helps us to get rid of leftover breads in our kitchen for a long time. Here we go.
BREAD UPMA
Ingredients: Bread Slices: 8-10 Onion: 1(sliced) Carrot: 1(finely chopped) French Beans: 4-5(sliced finely) Green Chillies: 2-3(chopped finely) Peanut: 1/3 cup Mustard Seeds: 1tsp Chana Dal: 1 tsp Urad Dal: 1tsp Turmeric powder: 1tsp Red chilly Powder: ½ tsp Salt to taste Oil; for cooking Method:
  • Heat oil in a pan add peanut fry it for some time Take it out and keep aside.

  • In the same pan, add 1 tsp of oil. Add mustard seeds when start crackling adds urad dal and Chana dal.

  • Now add onions, green chillies.When onion start changing its color add the vegetables. Cook till vegetables are done

  • Chop the bread slices into small iee.Sprinke some water over it Add these bread pieces over the cooked vegetable. Mix well.

  • Add turmeric Powder, Red chilly powder and salt. Mix it well Sprinkle some water and milk over the bread and saute it for 5 minutes.

  • Garnish with coriander leaves

  • Serve hot

Friday, May 15, 2009

MASALEDAR PANEER

MASALEDAR PANEER

Ingredients:

Paneer: 200gms

Onions: 2 (finely chopped)

Onions: 2 (blanched and then made into a fine puree)

Tomatoes: 2

Ginger-Garlic-Green chillies Pate: 2 tsp

Water melon seeds: ¼ cup

Almonds: 4

Cashew nuts:4 Oil for cooking

Salt to taste

Turmeric Powder: ½ tsp

Cumin Powder: ½ tsp

Coriander Powder: ½ tsp

Cumin seeds: 1 tsp

Kitchen King: 2 tsp

Sugar: 1 tsp Method:

  • Heat oil in a pan and add Water-Melon seeds and fry it till it changes color into brown. Take it out and keep it on a absorbent paper. Allow it to cool

  • Blanch the almond and cashew nuts.
  • Make a paste of fried Water-Melon seeds, Cashewnut and almonds. Keep it aside
  • Heat oil in a pan add cumin seeds, finely chopped onions and fry till onions become brown in color. Add tomatoes and fry till tomatoes are well cooked. Take the mixture out of pan and keep it aside.
  • In the same pan add 2tablespoon of oil. When oil is heated up add onions paste and ginger-Garlic-Green Chillies paste and cook till the oil separate from behind.
  • Add Water-Melon paste and cook till oil separate from the gravy.
  • Add all the dry Masala viz Kitchen King, Turmeric Powder, Cumin Powder, Coriander Powder and mix well
  • Add 1 cup of water and cook it on a high flame till the gravy becomes thicken.
  • Add Paneer cubes. Mix it well and cook it covered on a medium flame for another 5 minutes. Turn off the gas.
  • Garnish with coriander leaves.
  • Serve with Tandoori Roti or naan.

PALAK PANEER

PALAK PANEER

Ingredients: Palak (Spinach): 2 bunches (washed and chopped)

Kasturi Methi leaves: 5 table spoon

Paneer: 1 ½ cup

Onion: 2 (finely chopped)

Tomatoes: 2 (finely chopped)

Green chillies: 4

Garlic: 3-4 cloves (finely chopped)

Ginger: 1” (chopped finely)

Cumin seeds: ½ tsp

Red chilli powder: 1tsp

Cumin powder: 1 tsp

Dhania powder: 1 tsp

Turmeric Powder: 1tsp

Garam Masala Powder: 1 tsp

Salt to taste

Sugar: ¼ tspOil for frying

Water: 1 cup

Method:

  • Wash & drain the water from Spinach. Chop them coarsely.In a pan bring to boil for 8 minutes.

  • Roast the Kasturi Methi for few minutes on tava

  • Cool & grind the spinach and roasted Kasturi Methi coarsely to Paste.

  • Deep fry the paneer cubes till golden brown

  • Heat oil in a kadhai.Add cumin seeds and onions ad fry till the onions becomes brown in color.

  • Add garlic,green chillies and ginger and saute it for 1 minute and now add tomatoes and salt and cook till tomatoes are done.

  • Add all the species and sugar & fry them for another 5 minutes.

  • Add the Palak paste and mix it well. Now add 1 cup of water.
  • Allow it to cook for another few minutes till the gravy start boiling.
  • Add fried paneer cook it for another 2 minutes
  • Switch off the flame. Serve hot

Wednesday, May 13, 2009

PAPAD ROLL

PAPAD ROLL
Ingredients: Papad: 6 Potatoes: 2 (finely chopped) Tomatoes: 1(finely chopped) Green peas: ¼ cup Carror: 2 (finely copped) Onion: 1 (finely chopped) Beans:8-10 (finely chopped) Cauliflower: 4-5 (finely chopped) Black salt: a pinch Cumin seeds: 1 tsp Amchoor powder: ½ tsp Chat Masala: ½ tsp Garam masala powder: ½ tsp Red chilly Powder: ½ tsp Green chillies: 3 (chopped finely) Tomato Sauce:2 tsp Green Chilly Sauce: ½ tsp Red Chilly Sauce: ½ tsp Soya Sauce: 1 tsp Ginger: 1inch piece Garam Flour: 2 tsp oil for deep frying Salt to taste METHOD:
  • Boil the green peas and potatoes till done. When cool, peel the potatoes. Mash the green peas and potatoes till smooth.

  • Blanch all other vegetables viz carrots cauliflower, beans.

  • Heat a little oil add cumin seeds chopped ginger, green chillies and onion Fry till onions becomes golden brown.

  • Add all the blanched vegetables, potaoes, green peas and tomatoes. Mix well.

  • Add all the sauce. Mix well. Saute it for 2 minutes.

  • Add amoohar powder, chat Masala,red chilly Powder,garam Masala Powder, Black salt and salt. Mix well and saute it for 5 minutes

  • Divide the mixture into six equal portions. Stuff the papads with this mixture and roll into cylindrical shapes.

  • Make a paste of gram flour with one tablespoon of water.

  • Dip the papads in water for a one second.

  • Place one portion of the vegetable mixture on one side of a papad and spread evenly. Apply gram flour paste on the edges of the papad and roll. Fold the edges of the papad inwards taking care that the mixture does not come out

  • Deep fry the papad rolls in hot oil till crisp and brown.

  • Drain onto an absorbent paper. Cut into small pieces.

  • Serve hot Papad roll with green chutney.

Saturday, May 09, 2009

GUJIYA

GUJIYA

Gujiya is a famous sweet dish from North India. It is generally prepared on the occasion of Holi, chatt (in Bihar & Jharkhand) and in TIJ.

Ingredients: For the Cover: Maida: 500 Gms Ghee: 7-8 tbsp Warm Water: for knidding the dough For the filling: Khoya: 300 Gms Sugar Powder: 350 Gms Sooji: 1/3 cup Raisins (Kismis): -6-7 Almonds: 7-8 (cut into thin strips) Cardamom Powder: 3-4 tsp Jaifal Powder: ½ tsp

Oil or ghee: for deep frying

METHOD:

  • Mash the Khoya and fry it in a kadhai / deep pan till light brown in color.

  • Add sugar and cardamom powder into the Khoya and mix well.

  • Add almonds, cashews, coconut raisins and jaifal powder.

  • Fry for 2 minutes and remove from the heat.

  • Allow it to cool.

  • The mixture will look like:

  • Mix the six tablespoons of ghee with the Maida.

  • Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

  • Mix it well and kept it aside for half-an-hour

  • 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 for about 15 minutes.

  • 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. Alternatively, Gujiya moulds can also be used are easily available in any Indian store or market.

  • If you are using the mould then place the rolled dough ball in a greased Gujiya mould and fill a tbl.sps of filling mixture on one side.

  • Moisten the edges of the round and fold one side of the mould over the other.

  • Remove the excess edges and reuse. Take care that the filling does not comes out.

  • Prepare all the Gujiya and spread on a cloth.

  • The mould looks like this:

  • Heat ghee in a kadhai and deep fry the Gujiya in batches on a medium flame.

  • When golden brown in color, drain and remove.

  • Store for use in an airtight glass jar.

Friday, May 08, 2009

SHRIKHANHD

SHRIKHANHD
Shrikhand is another famous sweet dish from Gujarat. Ingredients: Curd: ½ cup Sugar: 4-5 tablespoon Caradmon: 5-6 Almond: 4-5 Saffron: a few strands Warm milk: 3tbsp For the garnishAlmonds METHOD:
  • Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
  • Rub the saffron into the warm milk until it dissolves.
  • Grind together sugar, cardamom and almond into a powdered form.
  • Mix together the hung curds, saffron mixture and cardamom powder in a bowl and churn using a hand blender.
  • Place in the refrigerator.
  • Serve Gujarati shrikhand cold garnished with slivers of pistachios and almonds.

Thursday, May 07, 2009

Sev Tametanu Shak

Hello Friend: This is a Gujarati dish which is quick and easy to make and yet tasty. This curry made with tomatoes and onions. Shaak means sabzi /curry in Gujarati Ingredients: Ripe tomatoes:3-4 Sev: 1 cup Onion: 1(finely chopped) Boiled onion paste: ½ cup Cumin seeds: ½ tsp Ginger paste: 1tsp Garlic paste: 1 tsp Chilly Paste: 1 tsp. Mustard seed:1/2 tsp Garam Masala: 1tsp Jeera Powder: ½ tsp Red Chilly Powder: 1 tsp Coriander Powder: 1tsp Asfotedia: a pinch Green chilly:1 Sugar: 1tsp (optiomal) Salt to taste Water METHOD:
  • Heat oil in a kadhai
  • Add cumin seeds, mustard seeds, Hing.
  • Now add chopped onion. Once the onion start changing color add sugar and mix well.
  • Now add ginger paste, garlic paste, chillies paste and onion paste.
  • When the onion turns a little brown and oil starts separating, add chopped tomatoes.
  • Now add Garam masala powder, cumin powder, turmeric powder, coriander powder, red chilly Powder and salt to taste
  • Add 1 cup of water and cook with lid covered for 10 mins
  • Add Sev just before serving, or else it will become soggy and mix it properly.
  • In Gujarat this curry is served with Thepala or rotis.

Wednesday, May 06, 2009

MANGO KI KHATTI METHI CHUTNEY

MANGO KI KHATTI METHI CHUTNEY
Ingredients:
Raw Mango: 2 Sugar: 1 cup Dry Red chillies: 2-3 Mustard seeds: ½ tsp Cumin Seeds: ½ tsp Red Chili Powder: 1 tsp Black Pepper Powder: ½ tsp Oil: 2tbsp Salt to taste Method:

  • Peel and wash the mango. Cut it into small pieces.


  • Heat little oil and fry red chillies in it. Add jeera, mustard seeds


  • When mustard seeds begin to splutter add mango pieces and sugar and mix well.


  • Cook till the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup.


  • Add Red chilly Powder and salt to taste. Mix well


  • Cook it further for 2 minutes


  • Remove from heat. This chutney can be kept for 5-8 days when refrigerated.

Monday, May 04, 2009

PANEER BHURJI

PANEER BHURJI Ingredients: Paneer 500 Gms Tomatoes: 2(finely chopped) Onion: 2(finely chopped) Milk: ¼ cup Dry red chillies: 2 Cumin seeds: 1 tsp Mustard Seeds: 1tsp Chopped green chillies: 1-2 garlic & ginger: 2 tsp (chopped finely) 1 tsp red chilli powder: 1tsbp 1 tsp cumin seed powder:1 tbsp Coriander Powder: 1tbsp Garam Masala: ½ tbsp Chopped coriander leaves: 4 tsp Salt to taste Sugar: 1 tsp (optional) Method:

  • Cut half the paneer into cubes and crumble the other half.

  • Heat ghee or oil in a heavy saucepan.

  • Add the cumin seeds, mustard seeds, dry chilly

  • Once start spluttering add the chopped ginger-garlic and onion and fry for till the onions changes its color.

  • Add the tomatoes and keep frying till the tomatoes turn mushy.

  • Add all the dry powders and fry for one minute.

  • Add the milk and cook till milk start boiling

  • Add the crumbled paneer, paneer cubes, sugar salt and coriander leaves.

  • Mix well and cook for 2-3 minutes till the water gets evaporates and the paneer blends into the masala.

  • Garnish with chopped coriander and serve hot with phulkas

BISI BALE BATH

BISI BALE BATH

This post of mine is first time Offically Entry is for the Indian cooking challenge by Nitya  of Simply Food. for  Flavours of South India ~ Event


Bisi bele bhath  is a rice-based dish with its origins in the state of Karnataka The traditional preparation of this dish is quite elaborate and involves the use of spicy masala ,toor dal (a type of lentil) and vegetables. Spices like nutmeg and asfoetids,curryLeaves  and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad,papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine 

Ingredients: Rice – 1½ Cups Toor Dal – ¾ cups Onion - 1 Cup (chopped finely) Potato - 1 Cup (cut into small pieces) Carrot (Cut into 2") - 1 Cup Tomatoes(Large) – 1 (finely chopped) Tamarind Juice - 1/4 Cup Red chilli powder – 1 Tsp Salt As Required Oil- 4 Tbsp Turmeric powder - 1/2 Tsp Note: You can also use any vegetable of your choice. For Masala: Chana dhal - 1/4 cup Urad dal: 2 tablespoon Coriander seeds - 1 tsp Fenugreek - 1tsp Cumin seeds: 1 tsp Cinnamon - 1" Cloves - 4 Cardamom: 5 Dry red chilli – 3 Grated coconut: 3Tsp To temper: Mustard seeds - 1/2 tsp Red chillies - 3 Cumin seeds - 1/2 tsp Curry leaves - 3 sprigs For Garnishng: Cashewnut:6-7 Corinader leaves: 1/2 cup Ghee: 3 table spoon Method:
  • Dry roast the masala ingredients and grind it to coarse powder. Mix them with coconut, turmeric powder, and water to form a smooth paste. Keep this masala aside.
  • Cook Toor dal with turmeric powder & salt and keep it aside.
  • Cook rice. Keep it aside.
  • Heat the oil in a pan. Add mustard seed, cumin seeds, red chillies and curry leaves to it.
  • When the mustard seeds start spluttering, add the sliced onions and fry till the onion changes its color.
  • Add, carrot and potato, and fry for sometime
  • Add tomato, 1 tsp of masala powder. Mix well and cook till the vegetables are cooked
  • Add tamarind juice, salt and red chilli powder.
  • Add some water and allow it to boil for sometime.
  • Now add the Toor dal, masala and salt to the boiling water. Mix it well so that no lumps are found.
  • Add cooked rice. Mix well
  • Cook it on a low flame for about 5 minutes.
  • Garish with corinder leaves ,ghee and cashewnut.
  • Serve hot enjoy the delicious dish.

Friday, May 01, 2009

INSTAT SANDWICH

INSTANT SANDWICH
Ingredients: Brown Bread: 4-5 slices Hung Curd: ½ cup Grated cucumber: 2-3 table spoon Grated beetroot: 3-4 table spoon Finely sliced onion: 2-3 table spoon Coriander leaves: 4-5 table spoon Green chillies: 2-3(finely sliced) Sugar: 1 table spoon Black pepper powder: ½ tea spoon Red pepper powder: ½ tsp (optional) Salt: as per taste Mustard Seeds: 1 table spoon Butter for cooking. Method:
  • Take the hung curd in a mixing bowl.
  • In this hung curd add all the ingredients and mix well.
  • Apply this mixture on to the bread slices
  • Heat tava add butter when butter start melting add mustard seeds
  • When they start crackling add a pinch of salt.
  • Put the bread slices on to the tava
  • Cook it from both the sides
  • Cut these sandwiches horizontally.
  • Serve immediately.