Bits from my backpack: November 2014

Monday, 24 November 2014

ALOO CHAT

ALOO CHAAT

INGREDIENTS

ALOO/POTATO-3 MEDIUM SIZED ONES
ONION-1/2
TOMATO-1/2
CORIANDER LEAVES-2-3 TBSP

Garam masala-1-2 TSP
SOYA SAUCE-1 TSP
GREEN CHILLY SAUCE-1/2 TSP
TOMATO SAUCE-1-2 TSP
SALT
OIL-1 TBSP

FOR TOPPING
SEV-1/4 CUP
CORN FLAKES-1/4 CUP
ONION-1/2 OF A MEDIUM SIZED ONE
TOMATO-1/2 "
CILANTO-2 TBSP

Method
1.PRESSURE COOK ALOO.PEEL ITS SKIN OFF AND MASH IT WITHOUT ANY BIG CHUNKS.

2.MIX SOYA SAUCE TOMATO SAUCE AND GREEN CHILLY SAUCE WITH A TABLE SPOON OF WATER AND KEEP IT ASIDE.

3.HEAT OIL IN A PAN OR GRIDDLE ADD MASHED ALOO,HALF OF AN ONION & TOMATO,CILANTRO ,TANDOORI MASALA,SAUCES AND SALT.

4.MIX WELL AND STIR CONTINUOUSLY FOR FEW MINUTES.

5.IF IT TENDS TO STICK TO THE PAN ,ADD 1-2 TBSP OF WATER AND CONTINUE TO MIX.

6.ONCE EVERYTHING IS MIXED DO A TASTE TEST AND ADJUST THE TANDOORI MASALA AND SALT.

7.REMOVE IT ON TO A SERVING PLATE SPREAD IT NICELY.NOW TOP IT OF WITH A GENEROUS AMOUNT OF SEV,PLAIN CORNFLAKES.NOW SPRINKLE FIENLY CHOPPED TOMATO ,ONION AND CILANTRO.ENJOY..

Shaadi.com Indian Matrimonials

Saturday, 22 November 2014

Banana nuts milkshake

Banana nuts milkshake

Serves: 1

Ingredients for blending

Banana-2

Milk-1 glass

Sugar-1tbsp

Cashews-4

Almonds-4

Vanilla ice cream(store bought)-35 ml

For topping

Hershey's chocolate syrup-1 tbsp

Raisins/kismis-4/5

Vanilla ice cream-35ml

Method

1. Take all the ingredients for blending in a blender. Blend it to a smooth puree.

INGREDIENTS

ITEMS IN BLENDER & ITEMS FOR TOPPINGS

2.Top it with ice cream,chocolate syrup and raisins...

3. Enjoy

FOR OTHER MILKSHAKES IN THE SITE USE THE LINKS BELOW

Banana nuts milkshake

http://manjuvinodzkitchen.blogspot.in/2014/11/banana-nuts-milkshake-serves1.html

Chikoo milkshake

http://manjuvinodzkitchen.blogspot.in/2014/11/milkshake-ingredient-milk-1-glass.html

Apple & dry fruits milkshake

http://manjuvinodzkitchen.blogspot.in/2014/11/apple-and-dry-fruitsdates-milkshake.html

Shaadi.com Indian Matrimonials

Wednesday, 19 November 2014

Cucumber carrot salad

Cucumber carrot raita

Serves-1

Ingredients

Finely chopped salad cucumber-1/3 cup

Finely chopped carrot-2-3 tbsp

Finely chopped green chilly-1 /2 tsp

Curd/thick yogurt-1/4 cup

Salt as needed

Kashmiri chilli powder & roasted cumin powder to sprinkle

Method

1. In a mixing bowl add chopped carrots, cucumber, green chillies, curd and give them a good toss.

2. Sprinkle salt, Kashmiri chilli powder& roasted cumin powder. Toss them well. Our raita is ready to serve.Enjoy with paratas or with one pot meals (biriyani/pulav)

CHILLI VINDALOO

BHAJJI MULAGU VINDALOO

Serves: 2- 3
Ingredients

CHILLY

Chillies-4

Turmeric powder/haldi-1/4 tsp

Salt/namak as needed

Onion/pyaaz-2 medium sized

Ginger & garlic chopped-1 tsp

Tomato-2 medium sized

Sugar a pinch

Vinegar -1 tsp

Oil-1-2 tblsp

Water-1 -1 1/2 cups

For grinding

Mustard seeds-1 tsp

Kashmiri chilli powder-1 tsp

Cumin seeds-1 tsp

Fenugreek seeds-1/4 tsp

Method

1. Take the ingredients given under grinding in a blender &blend it to a fine powder. Then add 1-2 tbsp of water and make a smooth paste out of it. Keep it ready.

2. Chop chillies length wise. Marinate it with turmeric powder &salt .keep it aside for at least 15 minutes.

3. Now heat 1 tsp oil in a pan and fry the chilies till golden brown patches on the chilies. Keep it aside.

4. Now in the same pan add 1 tsp of oil and fry the onions till soft.

5. Add remaining oil, ginger garlic paste. Sauté for 1 -2 minutes.

6. Add in the paste and mix well.

7. Then add in the chopped tomatoes, salt and the spice powders. Cook till tomatoes are mushy.

8. Once done add in water and bring it to a boil.

9. Once the water starts bubbling add in the fried chilies pinch of sugar and vinegar. Do a taste test and adjust the spices. Switch off the flame. Our curry is ready to serve. Enjoy with rice or with Indian breads (paratas/rotis)

PALAK & SPICY PARATA SERVED WITH CHILLY VINDALOO & CUCUMBER CARROT RAITA

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Tuesday, 18 November 2014

CHIKOO MILKSHAKE

Sapota milkshake

CHIKOO MILKSHAKE

Ingredients

Milk- 1 glass

Sapota/chikoo-2 medium sized

Almonds-5/6

Sugar -1-2 tsp

METHOD

1. Keep ready all our ingredients. Don't forget to remove the seeds and peel off the skin of chikoo.

2.Take all the ingredients in a blender. Blend it well. Our milkshake is ready to serve.

3. If chikoo is so sweet then you can avoid sugar and make your drink still healthier.Enjoy.

Shaadi.com Indian Matrimonials

Saturday, 8 November 2014

SET DOSA

Poha dosa/rice flakes crepes

SET DOSA SERVED WITH VADA CURRY

Cooking with paternal aunt,Sheela Aravind

Ingredients

Raw rice-2 cups

Aval/poha/flattened rice-1 cup

Urad dal/biri dal/uzunnu parippu-1/2 cup

Fenugreek seeds/methi/uluva-1 tsp

Note: I strongly recommend strictly using the amount of ingredients as mentioned above. If the batter is more than what you needed, you can refrigerate it immediately after your use and take it again after one day.

Method

1. Wash clean thoroughly and soak rice, urad dal and methi seeds for a minimum of 5 hours.

2. One hour before grinding soak poha/ rice flakes in 1 1/2 cups of water for 15 minutes and then squeeze water out of it and remove it to a dry plate and keep it aside.

3. Once it been 5 hours grind together rice ,urad dal and methi seeds to a fine smooth paste .once this above paste is half done add poha/rice flakes and grind along with it to a smooth paste.

4. Add needed amount of salt, mix well. And allow it to ferment overnight.

5. Next day just give it a good mix again.

6. Now heat a dosa pan. Drizzle little oil and once tawa is hot, add a ladle full batter and don't spread too much, just make a small circle..When one side is cooked flip it off and cook the other side too.

Serve this crepes/dosa with vada curry/dal fritters in a spicy gravy...You will love it.

Shaadi.com Indian Matrimonials

APPLE AND DRY FRUITS MILKSHAKE

DATES&ALMONDS MILKSHAKE

APPLE &DRY FRUITS MILKSHAKE

Serves:1

Ingredients

Milk -1 glass

Dates-3

Almonds/badaam-7

Sugar-1 tbsp

Apple-half of a normal apple

Method

1. Remove the seeds from the dates. Peel the skin off the apple. Keep all the ingredients ready.

INGREDIENTS

2. Now take everything in a blender.

3. Blend it well once for few seconds. Open and check for apple or dates chunks. If there are then blend it again till we get a lump-less puree.

4.Our refreshing drink is ready to serve in a jiffy...

5. Garnish with almond slices.
Shaadi.com Indian Matrimonials

Tuesday, 4 November 2014

RAW PLANTAIN DRY CURRY

KA ULARTHIYATHU

RAW PLANTAIN

SERVES:2
INGREDIENTS

RAW PLANTAIN/PACHHA KA/KACHE KAELA-1
COCONUT SCRAPINGS-1/2 CUP
GREEN CHILLY-2
GARLIC PODS-5-7
CURRY LEAVES-2/3 SPRIGS
DRY RED CHILLI-1

TURMERIC POWDER/HALDI/MANJAL-1/4 TSP
SALT AS NEEDED
OIL-

METHOD

1.CUT THE PLANTAIN INTO 3 PIECES .REMOVE THE VEINS.

.

REMOVING THE VEINS

2.DICE THEM.

3.KEEP ALL THE INGREDIENTS READY

4.NOW PRESSURE COOK THE PLANTAIN CHUNKS BY ADDING TURMERIC POWDER AND SALT

5.WHILE PLANTAIN CHUNKS ARE PRESSURE COOKED ,WE CAN POUND TOGETHER COCONUT SCRAPINGS+GARLIC PODS AND GREEN CHILLIES.

6.ONCE PLANTAIN PIECES ARE COOKED.WE CAN PROCEED TO FURTHER STEPS.

HEAT OIL IN A PAN .ADD MUSTARD SEEDS.ALLOW IT TO POP UP.THEN BREAK A DRY RED CHILLI INTO 2 AND POU IT INTO THE PAN.SAUTE FOR A SECOND.

7.ADD IN THE ONIONS.SAUTE TILL THEY ARE SOFT

8.ONCE ONIONS ARE DONE ADD IN THE COOKED PLANTAIN PIECES.AND MASH THEM WITH A WOODEN SPATULA.THEN GIVE IT A MIX,

9.ADD IN THE COCONUT SCRAPINGS.AGAIN MIX THEM UP.

10.FINALLY ADD IN THE REMAINING OIL AND CURRY LEAVES..

11.TOSS THEM WELL

12.OUR RAW PLANTAIN DRY CURRY IS READY....ENJOY.. :)

Shaadi.com Indian Matrimonials

POINTED GOURD STIR FRY

KOVAYKA THORAN

Serves 2

INGREDIENTS

OIL-1/2 +1/2 TBSP

MUSTARD SEEDS/KADUKU/SARSON/SORISO/RAI-1 TSP

GREEN CHILLY/DRY RED CHILLI-1

ONION-1

IVY GOURD/KOVAYKKA/TENDULAE/TINDORA/DONDAKAYA-10- 22

SALT AS NEEDED

TURMERIC POWDER-1/4 TSP

WATER-1/4 CUP

COCONUT SCRAPING/THENGA PEERA/SOYI-1/3 CUP

METHOD

1/WASH CLEAN AND CHOP IVY GOURD INTO THIN CIRCLES.KEEP ASIDE.

2.CHOP ONIONS FINELY AND SLIT GREEN CHILLY.

3.HEAT OIL IN A PAN ,ONCE ITS HOT ADD MUSTARD SEEDS.ALLOW IT TO POP UP.

4.ADD IN GREEN CHILLY SLITS AND ONIONS AND SAUTE TILL THEY BECOME SOFT N LIGHT BROWN IN COLOR.

5.ADD THE IVY GOURD CIRCLES,LITTLE SALT &TURMERIC POWDER .GIVE IT A MIX.ADD 1/4 CUP WATER.COVER AND COOK TILL ITS SOFT AND TENDER.

MIX MIX & MIX

6.ONCE IVG GOURD CIRCLES ARE DONE SPRINKLE THE COCONUT SCRAPINGS.MIX THEM UP.DO A TASTE TEST...

ADDING IN THE COCONUT SCRAPINGS

MIX WELL...

OUR DISH IS DONE...ENJOY WITH STEAMED RICE .. :)

kovaykka thoran

Shaadi.com Indian Matrimonials

Monday, 3 November 2014

VEN PONGAL

KHICHDI -TAMIL NADU STYLE

VEN PONGAL SERVED WITH SAMBHAR

SERVES 2-3

INGREDIENTS

RAW RICE-1 CUP

MOONG DAL/GREEN GRAM DAL-1/2 CUP

WATER-4/5 CUPS

SALT

GHEE-1/2+1/2 TBSP

FOR SEASONING

GHEE/THUUP/NAEY/CLARIFIED BUTTER-1 TBSP

CUMIN SEEDS/JEERA/JEERAKAM-1 TSP

PEPPER/KALI MIRCH/KURUMULAGU-2 TSP

CURRY LEAVES- 1 SPRIG/THANDU

1.WASH AND CLEAN BOTH RICE AND MOONG DAL SEVERAL TIMES.

2. HEAT 1/2 TBSP OF GHEE IN A PRESSURE COOKER ,ONCE ITS HOT ADD IN THE RICE AND MOONG DAL AND FRY FOR FEW SECONDS.ONCE NICE AROMA STARTS TO COME ADD IN THE WATER.STIR WELL.AND COOK IT TILL ITS DONE.

3.ONCE ITS DONE,WHEN PRESSURE GOES OFF ,OPEN THE LID AND WITH A FORK FLUFF THE RICE AND ADD ANOTHER 1/2 TBSP OF GHEE.

4.NOW IN A TADKA PAN DO THE TEMPERING AND POUR IT OVER THE ABOVE MADE RICE AND DAL MIXTURE.MIX WELL.OUR VEN PONGAL IS READY TO SERVE...

SERVE IT WITH SAMBHAR(LENTIL-MIXED VEGETABLE CURRY)OR CHUTNEY /DIP OF YOUR CHOICE.

NOTE:USUALLY VEN PONGAL IS SERVED IN A CUP SHAPED MANNER

i.e,TAKE PONGAL IN A STEEL BOWL AND INVERT IT ON TO A PLATE. AND CURRY IS SERVED BESIDE THIS.

Shaadi.com Indian Matrimonials

Sunday, 2 November 2014

DESSERT USING LEFTOVER COCONUT CREPES

NEER DOSA PAYASAM/KARIKU DOSA PAYASAM/POLYAKHEERI

SERVES:1

INGREDIENTS

COCONUT CREPES-1

GRATED JAGGERY-3-4 TBSP

MILK-1/4 CUP

CARDAMOM-2

GHEE-1/4 TSP

WATER-1/4 +1/4 CUP

METHOD

1.TEAR THE CREPES INTO SMALL PIECES.

2.TAKE A PAN ADD THE PIECES AND 1/4 CUP WATER INTO IT AND COOK THE CREPES ON A MEDIUM FLAME,TILL IT BECOMES SOFT..IT WILL GET COOKED WITHIN MINUTES.

3.ADD IN THE GRATED JAGGERY. ALLOW IT TO MELT AND BECOME LIQUID .

4.NOW ADD ANOTHER 1/4 CUP OF WATER

5.BRING IT TO BOIL.STIR OCCASIONALLY.

6.NOW GOES IN THE CARDAMOMS.

7.TIME TO ADD THE MILK....

7..MIX THE MILK WELL.AND BRING IT TO A BOIL

7. ADD IN 1/4 TSP OF GHEE,MIX AND SWITCH OFF THE FLAME.

8.TRANSFER IT TO A SERVING BOWL....ENJOY..

Shaadi.com Indian Matrimonials

COCONUT CREPES

NEER DOSA/ATSARA POLO

COCONUT CREPES

SERVES:2-3
INGREDIENTS

RAW RICE-2 CUPS
RICE FLAKES-1/3 CUP
COCONUT SCRAPINGS-1/2 CUP
CUMIN SEEDS-1 TSP
SALT AS NEEDED

METHOD

1.WASH AND SOAK THE RAW RICE FOR A MINIMUM OF 2 HOURS.

SOAK THE RICE IN WATER

RICE FLAKES/POHA/AVAL/PHOVU/CHUDA

INGREDIENTS-SALT,COCONUT SCRAPINGS & CUMIN SEEDS

2.ONCE ITS SOAKED,TAKE IT IN A BLENDER ALONG WITH WASHED RICE FLAKES,COCONUT SCRAPINGS AND BLEND IT TO A SMOOTH PASTE.IT WILL TAKE 2-5 MINUTES.

READY TO BLEND IN A BLENDER

BATTER IS READY

3.ONCE WE GETS A SMOOTH PASTE TRANSFER IT INTO A MIXING BOWL .ADD IN SALT AND CUMIN SEEDS.MIX THEM WELL.DO A TASTE TEST FOR SALT.IF NEEDED YOU ARE FREE TO ADD WATER IN ORDER TO BRING IT TO A CREPE BATTER CONSISTENCY.