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Monday, August 29, 2011

Masala Papad

                                                                      MASALA PAPAD



Ingredients:
Punjabi Masala Papads – 2, ( Or any flavor of your choice)
Onions –1 (medium, finely chopped)
Tomato –1 (small and finely chopped)
Green Chili – 1 (finely chopped)
Lemon Juice – ½ tsp
Chat Masala – ½ tsp
Salt – to taste
Red Chili Powder – to taste

Method:  
 

  • Roast the Papads on the low flame
  • Now allow them stand for a couple of minutes and cool down to get crisp. 
  • In a bowl mix – Onions, Tomatoes, Green Chili, Lemon Juice, Salt and Red Chili Powder Mix it well. Sprinkle this mixture on the Papads.
  • Last sprinkle the Chat Masala and serve immediately.

Tuesday, August 16, 2011

BHEL PURI

HERE COMES ANOTHER mouth Watering Chat and all time favouriate for every Indian. Last weekend i have gone for grocerry shopping with my husband and and we bought MAGGI- Oriental Chilli Garlic Sauce instead of Maggi-Tomato Chiily Sauce by mistake . I was wonderin what can i do with this sauce, i thought lets try out some chat and first chat that came to my mind was "my all time favouriate "Bhel Puri". So Friends lets get started.




Ingredients:

 
Puffed Rice: 1 cup (Kurmura, Murai)
Chopped Onion: 1 (Large)
Chopped Tomato: 1 (Medium)
Chopped Coriander Leaves (Dhania Patta) : 1/4 cups
Fried Ground nuts( Moongfali): 1/4 cup
Papri: 4-5
Boiled Potato (Aloo): 1 (Larfe and cubbed
Green Chilli: 2-3
Oil: 2 tbsp
Turmeric Powder: a pinch
MAGGI- Oriental Chilli Garlic Sauce : 2
Sec: 1 Cup
Navratan Mix Mixture: 1/2 cup
Red Chilly Powder: 1/2 tsp
Chaat Masala: 1tsp
Kissan Chatk dhar Sauce: 1 tbsp
Fried Kismis: 2 tbsp
Directions:

  • Heat oil in a frying Pan. Add turmeric Powder and Puffed Rice and mix it well and fry for 2 minute. Remove fro fire and allow it to come at Room Tempeature.
  • Add puffed Rice in a large bowl and add all the ingredients. Mix well.
  • Serve Immediately.


Misal Pav


Misal Pav is Maharashtra's most most popular breakfast dish.. My huuby before coming to Bangalore was settled in Mumbai. He asks me many times to cook Misal Pav. I was not knowing how to prepare it. So I googled various sites to know what exactly is Misal Pav.  and i came to know that it is a mixture of pulses , spicy gravy, Poha, , spoonful of dahi and garnish of onions, tomatoes, cilatro, farsan, chivada etc These things are arranged in multiple tier fashion and served. Pav/bread is also served along with misal.
The first Lever in Misal Pav is of  Matki/Moth beans Usal. Usal is basically sprouted beans The Second layer os of Allo ki sabji. This we can prepare according to our taste and requirements.


The 3rd layer is of Poha followed by curry over it and lastly garnish it with Farshan, onion tomato ,coriander leaves,curd and again curry.
But what I have done as I am lazy person I didn’t prepare allo sabji  separately.But I added boiled potatoes in my gravy only. This gravy should not be very thick.This was my mistake. My huuby told me this your gravy is thick. It should be semi liquid.

Next time I will rectify my this mistake and will make it once again.
INGRDIENTS:
For Curry / Cut/ Turry
Boiled Potatoes: 2
Onions: 2 (Medium, Sliced)
Cloves of Garlic: 2
Green chillies:2
Cloves: 3
Black Peppercons:4
Cinnamon stick:1/2 inch
Tomato: 1 (Medium finely chopped)
Curry Leaves: 3-4
Cumin seeds:1/2 tsp
Turmeric powder: ¼ tsp.
Chat Masala:1/2 tsp.
Kitchen King: a pinch
Green chillies: 2
Salt to taste

Method for making curry:

  • Dry roast  black peppercons , cloves,cumin seeds, cloves and cinnamon and Grind them coarsely not in a blender. Mix ½ tsp of oil and 1 tsp of water. Mix well and keep it aside.
  • Heat oil in a pan and add chopped  green chillies and garlic together
  • Add mixture that we have just prepared and Saute till nice aroma from the spices come out. After that add grated onions onion and fry till it gets brown color
  • Now add chopped  tomatoes and  fry till oil starts loosing out from the spices
  • Add potatoes , turmeric powder, chat Masala and a pinch ok kitchen king and mixed it well. Cover it with lid and cook for 7 minutes.
  • Add water and salt and bring it to boil. Curry is ready now



Ingredients for : Matakichi usal
Sprouted moong dal (green gram): 1 cup
Onion finely chopped: 1 (Big finely chopped)
Tomatoes: 1 (Small, finely chopped)
Peanuts 2 tsp.
Red Chilli Powder: 1 tsp.
Garam Masala: 1 tsp
Turmeric powder: 1/2 tsp
Mustard seeds: ½ tsp
Cumin Seeds: 1/2 tsp
Pinch of Asafoetida
Curry Leaves: 4-5
Salt to taste
Coriander Leaves
Sugar:1/2 tsp
Oil: 2 tbsp


Direction for : Matakichi usal

·         Boil the sprouted mataki Pressure Cooker for atlest 2-3 Whistles.
·         First fry the peanuts in a oil till it gets light brown colour. Remove the peanuts from the pan. In the same oil add mustard seeds, cumin seeds and pinch of asafoetida.
·         Then add curry leaves and onions. Saute the onions till it gets light brown colour.
·         Now add tomatoes . Fry on low flame for a couple of minutes
·         Now add Turmeric powder Garam masala and red chilli powder and saute till oil starts loosing out from the spices.
·         Add boiled mataki and mix it well. And cook or about 5 minutes
·         Sprinkle salt according to taste. Add sugar and corriandar leaves.
·         Now add fried peanuts. Mataki is ready to serve now.





Ingredients for poha
Oil: 2 tbsp
Mustard seeds: 1 tbsp
Cumin seeds: 1 tbsp
pinch of hing;1/2 tsp
Turmeric powder:1/2 tsp
Curry Leaves: 5-6
Green Chillies:3-4
Thin Poha: ½ cup
Method:
  • Wash pohe and keep aside.
  • Heat oil. Add curry leaves, cumin seeds, mustard seeds. After they start spluttering add hing, turmeric powder, green chillies.
  • Now add Pohe and salt. Mix well and cook till done. Your poha is ready.




Ingredients For Garnishing
Farsan / Hot mix
Onion finely chopped
Tomato finely chopped
Corriandar leaves
Matkichi bhaji
Poha
Potato Gravy
Curd
Chilly Powder:1/2 tsp
Chat Masala:1/2 tsp

Directions:

  • We have prepared all the ingredients for Misal Pav. . It is time to arrange it in tiered manner.
  • Put the Matakichi usal mixture in a round Cup, cover with the serving plate and turn it upside Slowly remove the katori leaving the Misal on the plate.down.
     
  • Now Add Poha over the top of Usual.




Pour in the rassa or gravy generaously over the top of poha.

Over the Misal add Chopped Onion, Green Chilies, Sprinkle Chili Powder, Chaat Masala, and Lemon Juice over. Add Curds over it and sprinkle some salt Over the top add Farsan, and bhujiya. Serve Immediately with Vada or Bread
 



Sunday, August 07, 2011

Kaju-Nutrella Bhuji

Kaju-Nutrella Bhurji



Ingredients:


Nutrella: 1 cup
Cashew Nut (Kaju): 10
Almonds (Badam): 10
Onion: 1 (large, finelly sliced in lengthwise)
Tomato: 1 (Medium,chopped finelly)
Green Chillies: 2-3 (chopped finelly)
Garlic: 3-4 Flakes ( Crushed)
Ginger: 1" ( peeled and grated)
Turmeric Powder:1/2 tsp
Red Chilly Powder:1/2 tsp
Coriander Powder:1/2 tsp
Garam Masala:1/2 tsp
Chaat Masala: 1 tsp
Kasuri Methi: 2 tsp
Water:1/2 cup
Asfotedia: a pinch
Cumin Seeds:1/2 tsp
Salt to taste
Oil for Cooking

Method:

  • Cook Nutrella as per the packet instruction and once it cooled down roast it in oil for 2-3 minutes. Keep aside.
  • Blanch cashewnut and almonds and keep it aside.
  • Heat oil in a frying pan and add asfotedia,cumin seeds,crushed garlic,green chillies and onions.
  • Fry till onion become transluent.
  • Add tomatoes and fry till oil separates from behind.
  • Now add turmeric powder,Red Chilly Powder,Chaat Masala,Kasuri Methi, coriander Powder and mix well.Cook till masala start leaving oil.
  • Add1/2 cup of water and allow the gravy to Boil. Simmer the heat and cook for another 5 minutes.
  • Now add nutrella and blanched almonds and Cashewnut.Add Garam Masala and Salt. Mix well and cook till water evaporates.
  • Mix well. and garnish with coriander leaves.
  • Serve with roti or chapati


Wednesday, August 03, 2011

ALU SEV DAHI PURI CHAAT


ALU SEV DAHI PURI CHAAT



Ingredients:
Golgappas or Pani Puri: 12
Potato: 2 (Medium, boiled and cubed into pieces)
Plain yogurt: 1/2 cup( beaten with 1-2 tbsp of water and 1 tsp of sugar till smooth )
Sweet tamarind chutney : 5-6 tbsp

Green chutney: 1 tbps
Dry Green peas : 5-8 tbsp
Red chilli powder: 1/4 tsp 
Cumin powder: 1/4 tsp
Chaat masala:1/4 tsp 
Salt, to taste
Handful of chopped fresh coriander leaves, for garnish
Handful of sev, for garnish


Directions:

  • Soak green peas in water for 4 hour. Boil it till 2 whistle in a pressure cooker, drain and water from peas and add one 1 tbsp of green chutney and 1/2 tsp tamaraind chutney t0 boiled green peas, mix it well and keep it aside.
  • Take a kadhai or a frying pan and heat oil in it. Now add boiled cubed potato to it and shallow fry them till they become golden brown in colour. Drain them on an absorbent paper. Keep aside
  • PLACE puris on a plate, making a small opening on the top of each puri big enough to add potato filling. Be careful to not break/crush puris as they can be fairly delicate to handle.
  • FILL each puri with a little bit of fried potato and boiled green peas mixture, about 1-2 tsp of yogurt, and a touch of tamarind chutney and green chutney. 
  • Sprinkle salt, red chilies powder chat masala and Roasted cumin powder on the puris. Now sprinkle onions on top of it
  • Now sprinkle sev on all the puris and garnish with chopped coriander.