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Saturday, January 30, 2010

Moongfali Wali Bhindi

Moongfali Wali Bhindi



Ingredients:

Moongfali: 1cup (Groundnuts)
Bhindi: 5oo gms
Onions: 2 (Large Finelly Sliced)
Tomatoes: 1 (Large Finely sliced)
Green Chillies:2 (Slit and finelly chopped)
Cumin Seeds: 1/4 tsp
Turmeric Powder:1/2 tsp
Red Chlly CPowder" 1/4 tsp
Coriander Powder: 1/2 tsp
Roasted Cumin Powder:1/2 tsp
Garam Masala Powder:3/4 tsp
Salt: to taste
Oil: for cooking
Coriander Powder: bunch (finely chopped)

Method:

  • Shallow fry the moongfali till it chages its colour. Keep it in kitchen towel  to absorb excess oil and keep it aside.
  • In a another pan heat oil, add cumin seeds.when it start crackling add green chillies and onion.Fry till onion becomes golden brown.
  • Add Lady Finger and mix it well.Cover the pan with the lid and alllow the lady finger to simmer on medium heat for 10 minutes.
  • Add sliced tomatoes, all dry masala and salt. Mix it well
  • Stirring continously the vegetables for 5 minutes on large heat for 5 minutes.
  • Add Fried ground nuts,coriander leaves,garam masala and mix it well.
  • Allow it to simmer for another 5 minutes on medium heat or till the lady finger are cooked well.
  • Turn off the flame and take out in a bowl and serve with chappatis.

Hare Matar aur Makhane ka Kabab


Hare Matar aur Makhane ka Kabab

Ingredients:

Lotus Seeds: 1 cup(Makhana)
Frozen Green Peas:1 Cup
Cashew Nuts: 2tbsp
Onion:1 (small finely chopped)
Coriander Leave: 1 bunch (finely chopped)
Ginger: 1/2" (peeled and Grated)
Salt:to taste
Red Chilly Powder:1/2 tsp
Black Salt: apinch
Jal Jeera:1/2 tsp
Oil: for cooking

Note: I have used Frozen Greem Peas if you want you can use the Fresh Green Peas also)

Method:

  • Heat a pan,add 2 tsp of oil. When oil is done, add Lotus seeds and cashew nuts.Fry till it becomes tende
  • Keepthe Lotus seeds and cashewnut out fron the pan and let it be cool by itself.
  • Coarsely grind the Lotus seeds and cashew nuts powder.[not into very fine]
  • Brink Water to boil and add green Peas ,cook till the green peas beomes soft.
  • Coarsely grind green peas also. Keep it aside.
  • In a bowl take coarsely grinded green peas, Lotus seed powder and mix well.
  • Add finely chopped onions, Green Chillies,Salt,Red Chilly Powder,Ginger,Black salt and jal Jeera.Mix all the ingredients well.
  • Divide the mixture into 6-8 equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
  • Heat oil in a kadai. Shallow-fry the tikkis in hot oil for 3to 4 minutes till it becomes golden brown.
  • Serve hot with tomato ketchup.



Thursday, January 14, 2010

GAJAR KA HALWA

GAJAR KA HALWA




Ingredients:

Red Carrot: 1 Kg (peeled and cut into 2 pieces)
Milk: 2 cups
Khoya: 250 gms
Ghee: 10 tsp
Sugar: 2 cups
Almonds: 10 (blanched & sliced)
Cardamon Powder Powder: 1tsp
Raisin 2 tsp


Method:

  • Put carrots and milk into cooker.
  • Cover the lid.Bring the cooker to full pressure on high flame.When the cooker gives 1 whistle. reduce the heat and cook it for another 15-20 minutes on slow flame.
  • Allow the cooker to cool down by itself.
  • Open the lid & with the help of masher, mash the carrots.
  • Put the cooker again on slow flame add sugar.  Mix it well.
  • Cook till the milk & other liquid dries up. (It will take approx 15-20 minues),stirring occasionally.
  • Add khoya and ghee. Cook till Ghee shows seperately (approx 10 minutes.),stirring constantly.
  • Add the slightly cardamom powder and the raisins. Mix well.
  • Remove the Gajar halwa from heat and arrange in a serving dish.
  • Garnish with Almonds.Serve hot or cold according to your choice.






Saturday, January 02, 2010

Allor Gobhi Dum

Allor Gobhi Dum



Ingredient:

Potatoes: 8 (Large)
Cauliflower: 1 head ,broken into small florets
Onion: 2 (Large)
Onion: 1 (small finelly chopped)
Ginger-Garlic-Green Chilly Paste: 1 tsp
Tomatoes: 2 (Large)
Cloves: 5
Cinnamin: 4 sticks(21/2 cm each)
Mustard Oil: for deep frying potatoes and gobhi)
Bay Leaves: 2
Red Chilly Powder: 1 tsp
Turmeric Powder: 1 tsp
Sabji Masala: 2 tsp (you can also use kitchen king if you want)
Cumin Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Salt: to taste
Refined oil : 4 tbsp (for cooking)
Water: 2 cups

Method:


  1. Remove the peel from potatoes and cut them into 4 pieces.


  2. Prick  the potatoes with thehelp of a fork.


  3. Keep th potatoes into a salted water for 10-15 minutes.


  4. Heat mustard oil in a kadhai and deep fry the potatoes until golden brown. Drain and set aside.


  5. Fry the cauliflower in the same kadhai till it changes its colour to golden brown. Drain and keep it aside.


  6. Grind together cloves and cinnamon into a powder.Keep aside.


  7. Grind the onions into a smooth paste.Keep it aside.


  8. Puree the tomatoes and keep it aside.


  9. Heat 4 tbsp of oil in a anothe pan,add bay leaves and cumin seeds.Stir for a few seconds.Add chopped onion and fry till the onion becomes golden brown.


  10. Add onion & ginger-garlic green chilly paste and cooks till the oil seperates.


  11. In an bowl mix all the dry masala powder (Except Garam Masala).Add little water to make a smooth paste.


  12. Add this paste to the onion mixture and cooks till the oil seperates.stirring occasionally.


  13. Add the powder prepared in STEP:6. Mix well. Add tomato paste also.


  14. Mix well and cook till the gravy starts thicken.


  15. Add fried potatoes, cauliflower and salt to taste. Stir carefully to evenly coat potatoes and cauliflower with masala.


  16. Add water. Stir once.When water start boiling add Garam Masala Powder. Mix well & reduce the flame to low and allow it to simmer for 10 minutes (covered with the help of a lid)


  17. After 10 minutes remove the lid ,stir well and cook for another 5 minutes on a high flame.


  18. Remove the pan from heat and serve the sabji hot with puris.






Pasta In Red Tomato Gravy

Pasta In Red Tomato Gravy




Ingredients:

Farfalle Pasta : 4 Cups ( You can use any other shape patsa of your choice)
Green Capsicum: 1 (Medium size cut into thin long Fingers)
Tomato: 1 (Medium size Cut into thin long Fingers:)
Tomato: 4 (blanched & make it to puree)
Onion: 1 (Medium finely sliced)
Grushed Garlic: 3 tbsp
Oil: 3 tbsp
Black Pepper Powder: 1 tsp
Red Chilly Powder: 1 tsp
Milk: 1 Cup
Fresh Cream: 2 tbsp
Olive oil: 1 tbsp
Mayonnaise: 2 tbsp
Grated Mozzaarella Cheese: 2 tsp
Salt: to taste

Method:

  • Boil 8-10 cups of water in a large pan.
  • Add 1 tsp of oil and 1 tsp of salt.Add the pasta to the boiling water. Let it be cooked for 7-8 minutes or till the pasta turns soft.
  • Remove from fire and let the pasta be in hot water for 2 minutes.Strain.Refresh in cold water and strain again.
  • Leave the pasta in strainer for 15 minutes so that all the water drains out.
  • Sprinkle 1 tbsp of olive oil on pasta and mix well. Keep aside.
  • Boil the water and add 4 tomatoes .Turn off the fire, Let the tomatoes be in hot wate for 8-9 minutes.Remove the tomatoes from water. Remove the skin of the tomatoes . Puree the tomatoes in a mixture. Your Red Tomato Gravy is ready. Keep it aside.
  • Heat 1 tbsp of oil in a pan.add 1/2 tbsp of crushed garlic. When garlic start changeing its colour add boiled pasta,saute for 2 minutes.Add 1/2 tsp of black pepper powder, 1/2 tsp of Red Chilly Powder and a pinch of salt. Mix well, remove pasta from the pan and keep it aside.
  • In a same pan add 2 tbsp of oil, add 2 tbsp of crushed garlic.Wait it changes its colour.
  • Add finely sliced onoin, capsicum and tomatoes .Saute the for 3 minutes.
  • Add the Red Tomato Gravy you just prepared.
  • Cook for 4 minutes or till oil seperates .
  • Add 1/2 tsp black pepper, 1/2 red chilly powder , salt to taste, 2 tbsp of mayonnaise, 1 cup of milk and 2 tbsp of fresh cream.Mix well.
  • When the milk stars boiling Reduce heat and cook it further for 3 minute.
  • Add boiled pasta and mix well.
  • Sprinkle 2 tsp of Mozzaarella chesse on the top pf pasta.Cover the lid and cook for anothe 2 minutes till the cheese melts.
  • Remove the lid and mix well.
  • Remove from fire.Serve hot.