Friday 31 October 2014

Almond yogurt drink

                               Badam lassi
BADAM LASSI


Ingredients

Almond/badam drinking mix-4 tsp
Sugar-3 tsp
Vanilla essence-1/2 tsp
Yogurt/curd-1/2 cup
Water-1/2 cup

Method

1. Take all the ingredients in a blender/mixie and blend for few seconds.

2. Our refreshing drink is ready to serve. Enjoy.. :)

Note: 2 tsp of sugar and almond drink mix will also give good result. But as we like little intense flavors we added more of it.You are free to adjust the quantity of ingredients according to your taste.


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Thursday 30 October 2014

Boost yogurt drink

                                       Boost lassi
    
                                             


















Serves: 1
Ingredients

Curd/yogurt-1/2 cup
Water-1/2 cup
Boost-3 tbsp
Nutella-1 tsp
Chocolate syrup-2-3 tsp(optional)
Sugar-2 tsp (optional)

For garnishing
Boost-1/2 tsp
Chocolate syrup-1 tsp
 Method

1. Take all ingredients in a blender and blend it for 2-3 minutes

CURD,NUTELLA,BOOST &WATER

IN BLENDER










BOOST ( A CHOCOLATE FLAVORED DRINK POWDER) &CHOCOLATE SYRUP











2.Garnish with toppings of your choice

Note:Can also use almonds/cashews/pista/crushed walnuts

3.Our drink is ready to serve.Enjoy..!

                                                   Shaadi.com Indian Matrimonials

BEETROOT AND RAISINS STIR FRY

                     BEETROOT & RAISINS STIR FRY

BEETS AND RAISINS STIR FRY

SERVES-2
INGREDIENTS

BEETROOT-1 SMALL ONE
RAISINS-2 TBSP
FINELY CHOPPED POTATO-2 TBSP
FINELY CHOPPED ONION-1 TBSP
FINELY CHOPPED GARLIC-1/2 TBSP
WATER-1/4 CUP
OIL-1 TBSP
SALT TO TASTE
SUGAR-1 TSP

METHOD

1.HEAT OIL IN A PAN ONCE ITS HOT ADD GARLIC ANDONIONS .SAUTE TILL THEY BECOME TRANSLUCENT.

2.ONCE DONE ADD IN POTATOES ,CHOPPED BEETS AND SALT.MIX ALL THE INGREDIENTS WELL.

3.ADD 1/4 CUP OF WATER,COVER AND COOK TILL ITS DONE.

4.ONCE BEETS AND POTATOES ARE COOKED WELL AND WATER HAS EVAPORATED COMPLETELY, ADD IN THE RAISINS AND SUGAR.

5.GIVE A GOOD TOSS.DO A SALT TEST. OUR STIR FRY IS READY TO SERVE.ENJOY WITH STEAMED RICE.

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Tuesday 28 October 2014

THAI PAPAYA SALAD

                                        SOM TUM                                          

 

                           

SERVES:2
CUISINE:THAI

INGREDIENTS

SHREDDED PAPAYA-1 CUP
FINELY CHOPPED TOMATO-1
CRUSHED GREEN CHILLY-3/4(ACCORDING TO YOUR TASTE..I LIKE IT SPICY HOT)
DEEP FRIED PRAWNS-15 NOS
SOY SAUCE-2 TBSP
LEMON JUICE-1 TBSP
PALM SUGAR/JAGGER Y-2-3 TSP
ROASTED AND CRUSHED PEANUTS-3-4 TBSP
FRENCH BEAN JULIENNE CRUSHED-1/3 CUP
CRUSHED GARLIC PODS-4


SIMPLE METHOD:

1.TAKE ALL THE ABOVE SAID INGREDIENTS IN A BOWL AND GIVE A GOOD TOSS.OUR SALAD IS READY TO SERVE..

SECOND METHOD:

1.IF YOU HAVE A MORTAR AND PESTLE,  THEN INTO IT, ADD ALL THE(FRESHLY CUT   VEGGIES) INGREDIENTS EXCEPT SOY SAUCE & LEMON JUICE.

2.CRUSH EVERYTHING SO THAT ALL THE FLAVORS WILL BLEND TOGETHER NICELY. DON'T MAKE A PASTE BY CRUSHING..

3.ONCE ITS CRUSHED TRANSFER IT INTO A MIXING BOWL.

4. ADD LEMON JUICE AND  SOY SAUCE AND TOSS ONCE AGAIN...

5.THIS VERSION  WILL SURELY TASTE  BETTER THAN THE FIRST ONE.ENJOY..!

PAPAYA SALAD SERVED WITH THAI FRIED RICE AND SAUTED EGGPLANTS



EASY FISH FRY

                                           MEEN VARUTHATHU 
FISH  FRY

SERVES:2
INGREDIENTS

FISH FILLETS-2
CHILLI POWDER -1/2 TSP
PEPPER POWDER -1 TSP
FISH MASALA-1 TSP
LIME JUICE-2 TSP
SALT AS NEEDED

METHOD

1.MIX ALL THE SPICE POWERS ALONG WITH SALT AND LIME JUICE IN A BOWL.

2.APPLY GENEROUSLY ON THE FISH PIECES.

3.KEEP IT ASIDE FOR MINIMUM OF 6 HOURS.

4.HEAT ENOUGH OIL NEEDED FOR DEEP FRYING  THE FISHES IN A KADAI .

5.ONCE ITS HOT DEEP FRY THE FISH PIECES.

6.TRANSFER IT ON TO A TISSUE PAPER TO ABSORB THE EXCESS OIL.

7.SERVE HOT WITH CUCUMBER,ONION AND WEDGES OF LIME.


                                                Shaadi.com Indian Matrimonials

SWEET AND TANGY VEGGIES

KHATTA MEETHA SUBZI/MOOLI,PAPAYA AND BHAIGAN KA KHATTA

KHATTA..

SERVES:2
INGREDIENTS

PAPAYA CHUNKS-1 CUP
RADISH/MOOLI/MULANHGI CHUNKS-1/3 CUP
BRINJAL-1/3 CUP
SALT AS NEEDED

THICK TAMARIND(EMALI/CHINCHAAMB) JUICE-3-4 TBSP
GRATED JAGGERY/GUD/SARKARA/GOAD-1/2 TBSP
WATER-1/3 CUP(OPTIONAL)

FOR TEMPERING/TADKA
OIL-2 TSP
MUSTARD SEEDS/SARSON/KADUKU/SASAM-1 TSP
CUMIN SEEDS/JEERA/JEERAKAM/JEERAE-1 TSP
FENUGREEK SEEDS/METHI/ULUVA/METHY-1/4 TSP
DRY RED CHILLI-1

METHOD.
1.MAKE THICK TAMARIND JUICE.GRATE THE JAGGERY. KEEP IT ASIDE

NOTE:IF JAGGERY HAS DIRT  AND SAND PARTICLES,YOU CAN ADD WATER MAKE A SYRUP,STRAIN AND CAN USE THAT ALSO.

2.VEGETABLES SHOULD BE CUT INTO BIG CHUNKS.PLEASE REMEMBER IT.

3.NOW LETS MOVE INTO THE RECIPE.
     
4.FIRST HEAT OIL IN A PAN AND DO THE TEMPERING USING THE INGREDIENTS GIVEN  UNDER TADKA
              .i.e,Once oil is hot add mustard seeds.Once it pops up add in the
                     cumin,fenugreek and dry red chilli. Saute for a second.
                                           Our tempering is done.


5.NOW ADD IN THE VEGGIES,TAMARIND JUICE AND THE GRATED JAGGERY.

6.GIVE THEM A GOOD MIX.

7.MAKE A TASTE TEST,IF SALT IS NEEDED THEN SPRINKLE LITTLE SALT OVER IT..MIX WELL AGAIN.

8..IF YOU   NEED LITTLE GRAVY THEN ADD WATER AND BRING IT TO A BOIL.

9.AGAIN DO A TASTE TEST.

10.IF  YOU CAN TASTE THE SWEETNESS OF JAGGERY AS WELL AS  THE TANGY TASTE OF TAMARIND OUR  KHATTA  IS READY TO SERVE..

11. ENJOY WITH STEAMED RICE OR CAN EAT AS SUCH.

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Monday 27 October 2014

PRAWNS CURRY

                                       CHEMEEN CURRY
PRAWNS CURRY

Cuisine-oriyan
INGREDIENTS

PRAWNS-20-25 PRAWNS
POTATO/ALOO-1
TOMATO-1
SALT AND OIL AS NEEDED

FOR GRINDING 
ONION-1
GINGER -1 INCH PIECE
GARLIC-2-5 PODS

FOR MAKING SPICE POWDER(GARAM MASALA)
CINNAMON-1 INCH STICK
CARDAMOM/ELAICHI-2 SMALL ONES
CLOVE-2
PEPPER-1 TSP
CORIANDER SEEDS-2 TSP
CUMIN SEEDS-1 TSP
POPPY SEEDS-1 TSP
DRY RED CHILLY-1

METHOD

1.ROUGHLY CHOP ONION,GINGER AND GARLIC AND MAKE A PASTE OUT OF IT.KEEP IT ASIDE.
GINGER GARLIC AND ONION PASTE

2.TAKE ALL THE INGREDIENTS FOR MAKING GARAM MASALA /SPICE POWDER IN A PAN AND SLIGHTLY ROAST THEM WITHOUT ADDING OIL ,TILL A NICE AROMA STARTS COMING .TAKE CARE NOT TO BURN THEM. NOW USING BA MIXIE POWDER THEM.KEEP ASIDE.

3.HEAT 1 TSP OIL IN A PAN AND FRY THE POTATO PIECES TILL BROWN PATCHES APPEAR ON THEM.REMOVE THEM INTO A PLATE AND KEEP IT ASIDE

FRIED  POTATOES

4..IN THE SAME PAN ADD ANOTHER TEASPOON OF OIL AND FRY THE PRAWNS.{DO NOT FORGET TO CLEAN AND DE-VEIN THE PRAWNS} TRANSFER THEM ON TO THE PLATE & KEEP THEM ASIDE.

FRIED PRAWNS

5.NOW ADD 1 TSP OF OIL ,ADD THE ONION GINGER AND GARLIC PASTE AND SAUTE IT TILL ITS RAW SMELL GOES.NOW STIR IN THE CHOPPED TOMATOES & LITTLE SALT AND AGAIN SAUTE TILL THE MIXTURE LEAVES THE SIDE OF THE PAN.

6.ADD THE FRIED POTATOES AND PRAWNS.MIX WELL.NOW POUR 1/2 CUP OF WATER(ACCORDING TO YOUR GRAVY REQUIREMENT)AND BRING IT TO A BOIL.ADJUST THE SALT.

7.ONCE IT STARTS BUBBLING ADD IN THE FRESHLY POUND SPICE POWDER .MIX WELL.GARNISH IT WITH CILANTRO/CORIANDER LEAVES.SERVE ... 

NOTE: YOU ARE FREE TO ADD OR DECREASE THE QUANTITY OF SPICES ACCORDING TO YOUR FAMILY PREFERENCES.

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TOMATO &RICE FLAKES STIR FRY

         EASY  TOMATO POHA/TOMATO CHUDA SANTULA
                        
Serves:2
Cuisine: Orissa style
Ingredients

Rice flakes-2 cups
Oil-1/2 tbsp
Mustard seeds-1 tsp
Fennel-1 tsp
Onion-1/4 cup
Green chilly-2
Ginger -1 inch piece
Tomato-1 cup chopped or can use even 1/2 cup
Turmeric powder-1/2 tsp
Salt as needed

 METHOD 

1.Heat oil in a pan ,once it is hot add in mustard seeds and allow them to pop up.Then add in fennel seeds along with finely chopped ginger and green chilly slits.Give them a good mix.
                       


                           
MUSTARD SEEDS,FENNEL,GREEN CHILLY,GINGER                              

2.Add in chopped onions and saute them till they are soft.

3.Add tomatoes and salt to taste.Let it cook for 2 to 3 minutes.

4.Meanwhile wash and soak rice flakes in water for a minute.Time for soaking varies with different rice flakes(thin ,medium and thick).The purpose is to make them soft not sticky.Once they are soft ,strain and keep them ready.

SOAKING THE RICE FLAKES
    
5.Add in the rice flakes and turmeric powder ,once onions and tomatoes are cooked.Mix them up and let it cook for a minute or two in a low flame.

6.Meanwhile it is cooking ,stir every now and then.Do a taste test and adjust the seasonings.ONCE DONE ENJOY IT AS A BREAKFAST OR AS A TEA TIME SNACK..

TOMATO POHA

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Sunday 26 October 2014

SPICY PUFFED RICE

                                                    CHARMURA UKKARI

Recipe source: GSB cuisine
Serves:2
INGREDIENTS

CHARMURA/Murmura/Mudi/Puffed rice-2 CUPS

FOR TEMPERING
Oil-1 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Dry red chilly-1
Turmeric powder-1/4 tsp

METHOD

1.Heat oil in a pan.Once it is hot,add in the mustard and cumin seeds and allow them to pop up.

2.Into it add one dry red chilly and turmeric powder by making sure the gas flame is on low and give it a good mix.

3.By this time the pan will be hot enough ,so switch off the flame and add in the puffed rice and keep mixing .

 5.Do a taste test and adjust the seasonings. Our dish is ready to be served as an accompaniment or snack along with tea/coffee.

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Wednesday 22 October 2014

SPICY SCRAMBLED EGG

                                EGG BHURJI// MASALA MUTTA CHIKIYATH

EGG BHURJI


RECIPE SOURCE:TASTY INDIAN RECIPES
SERVES:2
INGREDIENTS

OIL I TBSP
MUSTARD SEEDS-1 TSP
CURRY LEAVES-1 SPRIG
GREEN CHILLY-1
ONION-1(OR USE PEARL ONION/KUNJ ULLI /SHALLOTS -4)
TOMATO-1

SALT AS NEEDED
KASHMIRI CHILLI POWDER-1/2 TSP
TURMERIC POWDER-1/4 TSP

EGG -2
CILANTRO -1 TBSP
CUMIN POWDER-1/2 TSP
GARAM MASALA-1/2 TSP
WATER-2 TSP

 DRY MANGO POWDER OR LIME JUICE -1/2 TSP
CILANTRO FOR GARNISHING

METHOD

1.TAKE A MIXING BOWL.CRACK OPEN AN EGG.WHISK TILL WELL. KEEP ASIDE.

2.FINELY CHOP ALL THE VEGGIES AND KEEP ASIDE.

3.HEAT  OIL IN A SMALL PAN ,ONCE ITS HOT ADD MUSTARD SEEDS.ONCE IT SPLUTTERS ADD CURRY LEAVES,GREEN CHILLY,ONION AND TOMATO.SAUTE TILL FOR 2 MINUTES.

4.NOW ADD SALT TURMERIC POWDER AND KASHMIRI CHILLI POWDER.MIX WELL .SAUTE TILL OIL SEPARATES.

5.ONCE DONE ADD THE BEATEN EGG ALONG WITH  GARAM MASALA,CUMIN POWDER,CILANTRO AND 2 TSP WATER.TOSS WELL.

6.COOK TILL EGGS ARE DONE.

7..NOW SPRINKLE AMCHUR OR DRY MANGO POWDER OR LIME JUICE.

8.GIVE A FINAL TOSS &GARNISH IT WITH CILANTRO.ENJOY WITH BREAD SLICES OR EVEN  WITH STEAMED RICE.



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CUCUMBER SANDWICH

              CUCUMBER SANDWICH


    
                            

SERVES:2
INGREDIENTS

MULTI GRAIN BREAD SLICES-4
 FINELY CHOPPED SALAD CUCUMBER-1/3 CUP
 FINELY CHOPPED TOMATO-1/3 CUP
 FINELY CHOPPED ONION-1/3 CUP
 PEPPER-2 TSP
 OREGANO 1 TSP
 SALT A PINCH
 TOMATO SAUCE-2 TSP

METHOD


1.TAKE ONE BREAD SLICE SPRINKLE SOME FINELY CHOPPED SALAD CUCUMBER,ONION AND TOMATOES.

2.NOW SEASON IT WITH SALT,PEPPER POWDER AND 1/2 TSP OREGANO.

3.TOP IT OFF WITH A TEASPOON OF TOMATO SAUCE.PLACE THE SECOND SLICE AND COVER AND PRESS GENTLY.

4,HEAT A TAWA AND TOAST IT (OR CAN USE A BREAD TOASTER )

5.OUR SANDWICH IS READY TO SERVE ENJOY..!!


Tuesday 21 October 2014

BHATTURA AND KALA CHANA KI CURRY

                       PUFFED INDIAN  BREAD AND BENGAL GRAM CURRY

                            
COOKING WITH MY AMMA

INGREDIENTS FOR MAKING BHATTURA

Maida/all purpose flour-2 CUP
Salt as needed
Sugar-1 tsp
Baking powder-1 /2 tsp
Curd/Yoghurt- 1/4 cup
1/3 cup of Semolina soaked in 1/3 cup water
Water as needed
Oil- 2 tbsp +  as needed for frying

METHOD

1.In a wide mixing bowl add in maida,salt ,sugar,baking powder and mix it well.

2.Into it add in 2 tbsp of oil,curd and soaked semolina and mix again.

3.Now add little water at a time and start kneading the dough.We want smooth and crack free dough.

4.Once the dough comes together ,add a tsp of oil and coat it on all the sides.Cover it with a wet kitchen towel and keep it on the bencg top for 3 to 4 hours.

5.Then knead again for  few minutes,pinch equal size balls and roll them into small circles.

6.Heat  oil in a kadai ,once it is hot ,deep fry the circles,transfer them on to a tissue paper. Bhattura is ready to be served with chana curry topped with onion salad and fried green chilly.

NOTE :Always remember, bhattura 
 have to be fried in pipping hot oil in order to avoid the bhattura from being oily.
                                                            

INGREDIENTS  for  Kala channa Curry

Black chana/Black chick pea-1 cup (heaped)
Garam masala- 1 to 2 tbsp
Salt as needed
Spicy chilly powder-1/2 tsp (optional)
Water as needed to make the gravy

METHOD

1.Soak the chana for atleast 4 hours.Then pressure cook the chana for 5 to 6 whistles by adding salt and enough water.

2.Now transfer them to a pan.From it take 1/4 cup and blend it in a mixie and add it back to the pan.Now add water if needed and boil the curry.

3.Once it starts to boil add in garam masala as per your taste.Check the seasonings and adjust accordingly.Once it starts boiling the gravy will automatically become thick.Our curry is ready to be served.

 NOTE: This is curry is accompanied by onion salad and deep fried chillies. Then only the curry will taste good.
                                                         

 Ingredienst for onion salad

  Big red onion -1
Salt as needed

METHOD

1.Take the finely chopped onions in a bowl ,add in the needed amount of salt and toss well.Our salad is ready.

                                    

Ingredient for deep fried chillies
Green chilly- 5 to 6
Oil needed to deep fry
Salt as needed

METHOD

1.Finely chop the green chilly,add in the needed amount of salad ,mix well and keep aside for few minutes.

2.After that heat oil in a small pan ,once it is hot ,deep fry the chillies.
Our  chillies are ready.

3.Bhattura is ready to be served with chana curry topped with onion salad and fried green chilly


FRUIT NUTS AND YOGURT PARFAIT

                        PARFAIT {MK'S VERSION }      

                                           




















INGREDIENTS

 PLAIN CORNFLAKES-2 tbsp
FLAVORED YOGURT-2 tbsp
POMEGRANATE SEEDS-2 tbsp
ALMONDS-3/4
CHOCOLATE SYRUP -2 tsp

METHOD

1.TAKE A SERVING GLASS AND START LAYERING IT WITH OUR INGREDIENTS...

 - FIRST LAYER-CORNFLAKES (JUST CRUSH IT ONCE BEFORE LAYERING)

  -SECOND LAYER-POMEGRANATE SEEDS

 -THIRD LAYER-YOGURT(I USED MANGO FLAVORED ONE)

 -FOURTH LAYER POMEGRANATE SEEDS        
               
2.  TOP IT OF WITH  CHOCOLATE SYRUP AND CRUSHED ALMONDS....
             
3.   ENJOY..


                                       

Saturday 18 October 2014

3 LAYER SANDWICH

                                     LAYER SANDWICH

3 LAYER SANDWICH

                                                    
SERVES:2
INGREDIENTS

BREAD SLICES-6
TOMATO KETCH UP-2 TBSP
 BUTTER/GHEE TO ROAST THE  BREAD SLICES

FOR FILLING

POTATO-1 MEDIUM SIZED
ONION-2 TBSP
GREEN CHILLY-1
GARLIC CLOVES-3
GINGER-1/2 TSP
 SALT AS NEEDED
CHAAT MASALA  & PEPPER POWDER TO SPRINKLE

FILLING FOR SECOND LAYER
ROUND SLICES(RINGS) OF
   TOMATO-2
   ONION-2
   SALAD CUCUMBER-2
  CAPSICUM/BELL PEPPER RINGS-2
CHAAT MASALA,SALT ,PEPPER POWDER TO SPRINKLE OVER THE RINGS

METHOD

1.TOAST THE 6 BREAD SLICES  BY APPLYING GHEE/BUTTER.KEEP ASIDE.
  KEEP READY YOUR VEGGIE RINGS.

2.PRESSURE COOK POTATOES.PEEL, MASH  AND TRANSFER THEM INTO A MIXING BOWL.

3.ADD FINELY CHOPPED ONIONS,GINGER,GARLIC&GREEN CHILLIES.

4.NOW SPRINKLE SALT ,PEPPER POWDER AND CHAAT MASALA ACCORDING TO YOUR TASTE.GIVE IT A NICE MIX.

5.DIVIDE IT INTO 2 EQUAL SIZED PORTIONS AND MAKE CUTLETS OR PATTICES OUT OF IT.KEEP ASIDE.

6.NOW ASSEMBLE EVERYTHING
     :PLACE A TOASTED BREAD , APPLY A LAYER OF KETCH UP OVER IT..
 
     :TOP IT OFF WITH A CUTLET , N OW PLACE ANOTHER TOASTED BREAD ABOVE IT.
 
     :ON THAT ARRANGE ONE ONION,TOMATO,CUCUMBER AND BELL PEPPER RING ,      
    :SPRINKLE  PEPPER POWDER, CHAAT  MASALA ,SALT AND PLACE ANOTHER  BREAD SLICE OVER IT..

7.OUR SANDWICH IS READY TO SERVE

NOTE :OTHER THAN KETCHUP  YOU CAN APPLY GREEN CHUTNEY OR SWEET  CHUTNEY OF YOUR CHOICE    
        :YOU ARE FREE TO ADD VEGGIES/MUSHROOM/PANNER(COTTAGE CHEESE) OF   YOUR CHOICE

  


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RIDGEGOURD MUSHROOM MASALA

         RIDGEGOURD MUSHROOM MASALA

                                        

CUISINE-ORIYAN 
SERVES:2-3
INGREDIENTS

RIDGE GOURD-2 SMALL ONES
MUSHROOM-1 CUP
GINGER-GARLIC PASTE-1 TBSP

TURMERIC POWDER-1/4 TSP
CHILLI POWDER-1/2 TSP
CORIANDER POWDER-1 TSP

OIL- 1 TSP+1 TSP+1 TBSP
SALT AS PER TASTE
WATER- 1/2 CUP

METHOD

1.HEAT OIL IN A KADAI AND SAUTE MUSHROOM FOR 3-4 MINUTES.THEN KEEP ASIDE.

2.IN THE SAME KADAI HEAT ANOTHER 1 TSP O OIL AND SAUTE RIDGE GOURD WELL AND KEEP ASIDE

3.NOW HEAT 1 TBSP OF OIL ADD GINGER GARLIC PASTE SAUTE WELL.

4.ONCE ITS DONE ADD RIDGE GOURD PIECES LITTLE SALT AND WATER.STIR ONCE

5.NOW COVER AND COOK TILL THEY ARE ALMOST DONE.

6.ONCE DONE ADD ALL THE SPICE POWDERS ALONG WITH MUSHROOM.TOSS WELL.

7.COOK FOR ANOTHER 3-5 MINUTES TILL MUSHROOMS ARE COOKED WELL..

8.ONCE WATER IS EVAPORATED AND THE DISH HAS BECOME DRY ,DO A TASTE TEST,SWITCH OF THE FLAME.

9.OUR DISH IS READY TO SERVE.

NOTE : IF YOU WANT GRAVY THEN ADD WATER ACCORDINGLY AND NO NEED TO WAIT TILL THE DISH HAS BECOME DRY.ONCE MUSHROOM ARE DONE YOU CAN OFF THE FLAME AND CAN SERVE THE DISH.

MUSHROOM SHOULD BE CLEANED PROPERLY IN HOT TURMERIC WATER    BEFORE USAGE.          

IN CASE OF RIDGE GOURD YOU SHOULD REMOVE ITS VEINS AND WASH THEM IN WATER 2-3 TIMES.


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Thursday 16 October 2014

POTATOES COOKED with CUMIN SEEDS /aloo jeera

 MY ALOO JEERA

HAI GUYS/GALS.. u people might be wondering why manju is not writing the recipe for this directly ,instead playing with words like this..
haha its nothing serious.I thought of sharing an experience of mine which gave me an inner spark to try out new dishes and finally ended up in wrtiting this paragraph.
ALOO JEERA
           Few days back i was in a mood to try something with potatoes and the first recipe that flashed in my mind was this aloo jeera,and i was all set to search  for the recipe in various sites,books ,magazines .i have tasted this once but cant remember what all goes into this dish that makes it delicious.i searched in Google  and ended up with a big smile on my face.i was quite surprised to find out the fact that the recipes differed  in one or two ingredients only in each sites that may 
be because of the uniqueness each chef has in his/her mind and thoughts .Also may be because of the taste or flavour each family prefers and then i realised its up to  us that how our dish should taste.we ourself can make a recipe and give it a try .and thats it...as my friend said  
  i dont have a recipe book ,once i'm in kitchen i mess up with flavours and condiments of my choice and end up with  a tasty dish which my family loves to eat again and again......
.
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LENTIL SANDWICH


                           DAL SANDWICH 
DAL SANDWICH


                                                                            

Ingredients

BREAD SLICES-8
CHAAT MASALA
TOMATO KETCHUP AS PER NEEDED

FOR DAL
TOOR DAL/PIGEON/ARHAR DAL-1/4 CUP
MOONG DAL-2 TBLSP
SALT AS PER NEEDED
 TURMERIC POWDER-1/4 TSP
 RED CHILLY POWDER-1/2 TSP
WATER 1/2 TO 1 CUP WATER

 FOR TEMPERING THE DAL

OIL/GHEE- 1/2 TBLSP
MUSTARD -1 TSP
DRY RED CHILLY-1
GARAM MASALA-1/2 TO 1 TSP

FOR FILLING
 POTATOES-4-5 SMALL ONES
CHILLI POWDER-1/2 TSP
TURMERIC POWDER1/4 TSP
AMCHUR/ DRY MANGO POWDER-1/4 TSP
SALT AS PER NEEDED

FOR GARNISHING
SEV(SAVOURY  CHICKPEA FLOUR RIBBONS) -1/4 CUP
ONION-1

METHOD


1.WASH ,CLEAN AND PRESSURE COOK THE DAL.

2.ONCE DONE TRANSFER IT TO A PAN,  MASH IT WELL AND ADD SALT, TURMERIC POWDER,CHILLY POWDER AND WATER.GIVE IT  A MIX .

3.BRING IT TO A BOIL AND MAKE IT TO  A THICK GRAVY- LIKE  CONSISTENCY.

4.NOW DO THE TEMPERING,POUR IT INTO THE DAL ,MIX WELL AND  KEEP ASIDE.

5..PRESSURE COOK,PEEL AND MASH POTATOES IN A MIXING BOWL .

6.SPRINKLE   SALT,DRY MANGO POWDER ,CHILLI POWDER AND TURMERIC POWDER.MIX WELL.

7.DIVIDE IT INTO FOUR EQUAL PARTS.MAKE FOUR CUTLETS/PATTICES OUT OF IT AND KEEP ASIDE.

8.TAKE THE BREAD SLICES

9. APPLY TOMATO KETCHUP ,PLACE ONE CUTLET ABOVE IT, SPRINKLE CHAAT MASALA. PLACE THE SECOND SLICE .DO THE SAME WITH REST 3   SETS OF BREAD  SLICES.

10.ARRANGE THEM ON A PLATE AND POUR DAL LIBERALLY  OVER IT.

11.GARNISH WITH FINELY CHOPPED ONIONS AND SEV..:)

NOTES: YOU CAN USE  DAL/ LENTIL OF YOUR CHOICE
           
           :YOU CAN EVEN ADD GINGER GARLIC PASTE,ONIONS AND TOMATOES ALONG               WITH GARAM  MASALA,SAUTE AND ADD INTO THE DAL.
         
           :INSTEAD OF SAUCE YOU CAN ALSO USE CORIANDER CHUTNEY ,SWEET                            TAMARIND CHUTNEY ETC
             
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SALAD

                           KACHUMBER
                                  
CUISINE :PARSI COOKING
INGREDIENTS

ONION-1/4 CUP
TOMATO-1/4 CUP
CUCUMBER-1/4 CUP
MINT -3-4 LEAVES

CUMIN POWDER-1 TSP
SALT AS PER TASTE

METHOD

TAKE A MIXING BOWL ADD ALL THE INGREDIENTS AND TOSS WELL...
SALAD IS READY TO SERVE

NOTE :YOU ARE FREE TO ADJUST CUMIN POWDER
            :IF YOU WISH YOU CAN ADD  FINELY CHOPPED GREEN CHILLIES ,AND  CILANTRO LEAVES          
    
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CRACK WHEAT BIRIYANI

                CRACK WHEAT BIRIYANI

CRACK WHEAT BIRIYANI

                                   
SERVES:2
INGREDIENTS

CRACK WHEAT /DALIYA-1 CUP
WATER-2 CUPS

GINGER-GARLIC PASTE-1 TBLSP
BAYLEAF-1
CINNAMON-1 INCH PIECE
CLOVES-3
FENNEL-1TSP

ONION-1
TOMATO-1
GREEN CHILLY -1
MIXED VEGETABLES OF YOUR CHOICE-1/2 CUP

CHILLI POWDER-1/2 TSP
CUMIN POWDER-1/2 TSP
GARAM MASALA-1/2 TSP (OPTIONAL)

OIL-1TBLSP
GHEE-1TBLSP(OPTIONAL)
SALT AS PER TASTE

METHOD

1.HEAT GHEE IN A PAN AND TEMPER ALL THE SPICES.SAUTE FOR A SECOND.

2.ADD GINGER GARLIC PASTE,MIX WELL IN GHEE.

 3.NOW IMMEDIATELY ADD ONIONS  AND SAUTE TILL THEY BECOME GOLDEN BROWN IN COLOUR.

3.NOW ADD ALL THE VEGGIES ALONG WITH SPICE POWDERS AND SAUTE FOR FEW  MINUTES.

4.ADD WATER AND SALT .

5.ONCE WATER COMES TO BOIL ADD DALIYA .STIR CONTINUOUSLY SO THAT NO LUMPS WILL BE FORMED.

6.COVER AND COOK TILL ITS  DONE(AS WE DO TO COOK UPMA).

7.CHECK FOR SALT AND SPICES.OUR  BIRIYANI   IS READY TO SERVE...

NOTE:FEEL FREE TO ADD SPICE POWDERS. YOU CAN ALSO SQUEEZE LIME JUICE BEFORE SERVING.


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