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Friday, 31 October 2014

Easy palak paneer

                        Easy palak paneer/cottage cheese in a spinach gravy


Serves-2

Ingredients

Spinach/palak puree-3/4 cup
Paneer cubes/cottage cheese cubes-1/2 cup(20 n0s)
Onion-1
Tomato-1
Ginger chopped-1 tsp
Garlic chopped-1/2 tsp
Green chilly-1
Salt as needed
Oil-1 -2 tbsp

Spices used

Cumin seeds/jeera-1/2 tsp
Garam masala-1-2 tsp +1/2 tsp


   
INGREDIENTS

Method

For making spinach puree

1. Wash and clean thoroughly spinach several times.

2. Now blanch them in hot water for 4-5 minutes

3. Now take them in a blender and make a smooth pate out of it.

4. Our puree is ready.


CLEANED SPINACH











SPINACH IN HOT WATER






















SPINACH PUREE
















For pan fried paneer cubes:

5. Heat a pan add in little oil, once it’s hot place paneer cubes one by one.

6. Arrange them on the pan and fry till both sides gets golden patches.

7. Our paneer cubes are ready.

Note :*( be careful not to burn them)

 Now let’s move on to the recipe details....


8. Now heat oil in a kadai/pan, once it’s hot add in the cumin seeds. Allow it to pop up.

9. Once done add in the garlic, ginger, green chili and 1 tsp of garam masala. Saute for few seconds.

SAUTING GINER,GARLIC,G.CHILLY AND GARAM MASALA
10.Add in the chopped onions & fry till they become soft & translucent..

ONIONS ARE ADDED
11. Once onions are soft add chopped tomatoes and little salt. Cook till  they are mushy.

 Note:* salt will help to cook the tomatoes faster.

ADD IN SALT AND TOMATOES
12. Once tomatoes are mushy, pour in the puree along with salt .mix  well &bring it to a boil.
TOMATOES ARE WELL COOKED
.
POUR IN THE PUREE+SALT
 13.Stir in the paneer cubes and again bring it to a boil.
PANEER CUBES ARE ADDED

CURRY IS BUBBLING/BOILING
14..Add in 1/2 tsp of garam masala and mix well.

FINAL TOUCH BY ADDING GARAM MASALA
 15. Do a taste test. Switch off the flame. Keep it closed till we
Serve....

16. Enjoy with any Indian breads/steamed rice. :)


PALAK PANEER
                       





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cottage cheese fritters

                               Paneer 65/cottage cheese fritters/paneer varuthath





Serves: 2

Ingredients

Cottage cheese/paneer-12 cubes
A pinch of red food color (optional)
Salt as needed
Oil for deep frying
Water as needed to make batter


Spice powders used:

Cumin/jeera powder-1/2 tsp
Red chili powder-1/2 tsp
Garam masala-1 tsp
Pepper powder-1 /2 tsp
Chaat masala-1/2 tsp

Flours used:

Rice flour - 1 tsp
All purpose flour/maida-1 tsp
Corn flour-1 tsp

For garnishing

Onion slices-4
Deep fried curry leaves-1 sprig
Lemon slice-1

Method

1. Take all the ingredients given under spice powders and flours  in a mixing bowl and mix thoroughly.


FLOURS+SPICE POWDERS+PANEER CUBES

2. Add water little by little so that batter won’t become watery.

3. It should be very thick, so that it will get coated over the paneer cubes easily.

4. Add the food color into the above made mix.

Note :*(for that, take a pinch of color add a teaspoon or more water and mix).





5.Add in the paneer cubes and give them a good toss.


6. Now heat oil in a kadai,once its hot ,deep fry the paneer cubes.

7. Transfer on to a tissue paper to absorb the excess oil.

8. Switch off the flame and then deep fry the curry leaf and keep them    aside for garnishing.

8. Garnish our lovely red paneer cubes with fried curry leaves, onion slices and lemon wedges...

9. Serve and enjoy with your loved ones. :)


PANEER 65
Do u have any  recipes for making similar 65 dishes??
If so kindly share with us so that all fellow people can relish the same..

For other paneer recipes use the links below

Palak paneer recipe
http://manjuvinodzkitchen.blogspot.in/2014/10/cottage-cheese-in-spinach-gravypalak.html

Paneer shaslik recipe:
http://manjuvinodzkitchen.blogspot.in/2014/11/cheese-on-skewerspaneer-shaslik.html



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Almond yogurt drink

        Almond yogurt drink/badam lassi/badhaam mooru

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..

3. 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.


BADAM LASSI



FOR RECIPE OF SIMILAR RECIPES USE THE LINK BELOW

BOOST LASSI
  http://manjuvinodzkitchen.blogspot.in/2014/10/boost-yogurt-drinkboost-lassiboost.html
Shaadi.com Indian Matrimonials

Thursday, 30 October 2014

Boost yogurt drink

                            Boost yogurt drink/boost lassi/boost mooru

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
BOOST LASSI













2.Garnish with toppings of your choice

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

3.Our drink is ready to serve

BOOST LASSI WITH CHOCOLATE SYRUP TOPPING
4.Enjoy..!

BOOST YOGURT DRINK WITH BOOST TOPPING


 For similar recipes use the link below..

  BADAM /ALMOND LASSI











                                      


http://manjuvinodzkitchen.blogspot.in/2014/10/almond-yogurt-drink.html
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Wednesday, 29 October 2014

BEETROOT AND RAISINS STIR FRY

                                BEETROOT 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.

 6. OUR STIR FRY IS READY TO SERVE...

7.ENJOY WITH STEAMED RICE....

BEETS AND RAISINS STIR FRY


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Tuesday, 28 October 2014

THAI PAPAYA SALAD

MY VERSION OF ..SOM TUM / THAI PAPAYA SALAD


TO know about our Thailand experience use the link below
http://manjuvinodztravelogue.blogspot.in/2014/11/the-tantalizing-thailand-april-2013-we.html

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.

2.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..

6.ENJOY..!

SOM TUM SERVED WITH LETTUCE  THAT WE  TASTED IN THAILAND

HOME MADE PAPAYA SALAD

PAPAYA SALAD SERVED WITH THAI FRIED RICE AND SAUTED EGGPLANTS


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EASY FISH FRY

                                               EASY FISH FRY/MEEN VARUTHATHU 

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.


FISH  FRY

                       




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SWEET AND TANGY VEGGIES

SWEET AND TANGY VEGGIES/KHATTA MEETHA SUBZI/MOOLI,PAPAYA AND BHAIGAN KA KHATTA


SERVES:2

INGREDIENTS

PAPAYA CHUNKS-1 CUP
RADISH/MOOLI/MULANHGI CHUNKS-1/3 CUP
BRINJAL/EGG PLANT/AUBERGINE/BHAIGAN/VAZUTHANENEGA CHUNKS-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..



KHATTA..

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Monday, 27 October 2014

PRAWNS CURRY

PRAWNS CURRY/CHEMEEN CURRY

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 ... 

PRAWNS CURRY

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

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Sunday, 26 October 2014

TOMATO &RICE FLAKES STIR FRY

TOMATO &RICE FLAKES STIR FRY/TOMATO POHA/TOMATO AVAL UPMA/TOMATO CHUDA SANTULA

SERVES:2

INGREDIENTS

RICE FLAKES/POHA/AVAL/CHUDA-2 CUPS

OIL-1/2 TBSP
MUSTARD SEEDS-1 TSP
FENNEL -1 TSP
ONION-1/4 CUP
GREEN CHILLIES-2
GINGER -1 INCH PIECE
TOMATO-1/2 CUP
TURMERIC POWDER-1/2 TSP
SALT AS NEEDED

 METHOD 

1.HEAT OIL IN A PAN ,ONCE ITS HOT ADD MUSTARD ALLOW IT TO POP UP.THEN ADD FENNEL.STIR IT WELL. 
 

MUSTARD SEEDS,FENNEL,GREEN CHILLY,GINGER
2.NOW ADD GREEN CHILLIES AND CHOPPED GINGER.SAUTE FOR A SECOND.

3.STIR IN FINELY CHOPPED ONIONS .SAUTE TILL THEY ARE SOFT .

4.ADD IN FINELY CHOPPED TOMATOES AND LITTLE SALT .LET IT COOK FOR 2 -3 MINUTES.




6.MEANWHILE WASH AND SOAK RICE FLAKES WELL.NOW SOAK IT IN WATER FOR A MINUTE.

SOAKING THE RICE FLAKES
7.ADD IN THE RICE FLAKES ALONG WITH TURMERIC POWDER.MIX WELL.

8.LET IT COOK FOR 2 MINUTES ON LOW FLAME.

9.STIR OCCASIONALLY.

TOMATO POHA


10.ONCE DONE ENJOY IT AS A BREAKFAST OR AS A TEA TIME SNACK..













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SPICY PUFFED RICE

CHARMURA UKKARI/SPICY PUFFED RICE

RECIPE SOURCE: GSB CUISINE

INGREDIENTS

CHARMURA/MURMURA/MUDI/PUFFED RICE-2 CUPS

FOR TEMPERING

OIL-1 TSP
MUSTARD SEEDS/SARSON/KADUKU-1 TSP
CUMIN SEEDS/JEERA-1 TSP
DRY RED CHILLI-1

TURMERIC POWDER-1/4 TSP

METHOD

1.HEAT OIL IN PAN AND DO THE TEMPERING.

2.ONCE ITS DONE ADD HALDI/TURMERIC POWDER INTO IT AND STIR IT FOR A SECOND.

3.BY THIS TIME PAN WILL BE HOT ENOUGH.

4.SO SWITCH OFF THE FLAME AND ADD PUFFED RICE INTO IT AND KEEP STIRRING CONTINUOUSLY FOR FEW SECONDS.

 5. OUR DISH IS READY  TO SERVE...

6.IT CAN BE SERVED AS A GOOD ACCOMPANIMENT /SNACK ALONG WITH  CHAI/TEA
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Tuesday, 21 October 2014

SPICY SCRAMBLED EGG

 SPICY SCRAMBLED EGG  /EGG BHURJI// MASALA MUTTA CHIKIYATH

RECIPE SOURCE:TASTY INDIAN RECIPES

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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

AMCHUR POWDER OR 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

9.ENJOY WITH BREAD SLICES OR EVEN  WITH STEAMED RICE..

EGG BHURJI

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CHOCOLATE FRUIT SANDWICH

                                       CHOCOLATE FRUIT SANDWICH

INGREDIENTS

BREAD SLICES-4
NUTELLA-1 TBSP
POMEGRANATE SEEDS-32/3 TBSP
SMALL RIPE BANANAS-2

METHOD

1.TAKE A BREAD SLICE,APPLY NUTELLA GENEROUSLY.

2.SPRINKLE POMEGRANATE SEEDS

3.ARRANGE THE  BANANA SLICES ,PLACE ANOTHER SLICE OVER IT AND PRESS GENTLY.

4.TOAST IT AND ENJOY..! :)

SANDWICH IS READY TO SERVE..

READY TO TOAST...

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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..!!

TOAST ....TOAST..

LOOKS YUMMY

SANDWICH IS READY TO SERVE..!

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BHATTURA AND KALA CHANA KI CURRY

BHATTURA AND KALA CHANA KI CURRY/  PUFFED INDIAN ALL PURPOSE FLOUR BREAD AND BENGAL GRAM CURRY/BHATTURA AND KADALA CURRY


COOKING WITH MY AMMA"

INGREDIENTS FOR MAKING BHATTURA

MAIDA/ALL PURPOSE FLOUR -1 CUP
SALT-1 TSP
WATER -LESS THAN 1/4 CUP

METHOD

1.IN A MIXING BOWL ADD  MAIDA AND SALT AND MIX THE DRY INGREDIENTS.

2.THEN ADD WATER  AND KNEAD TO A SMOOTH A DOUGH.

3..COVER IT WITH A WET KITCHEN TOWEL FOR ATLEAST 6-8 HOURS.

4.AFTER THAT PINCH LEMON SIZE BALLS.AND  ROLL THEM INTO SMALL CIRCLES.

5.ONCE ALL BHATTURA Z ARE ROLLED ,WE HAVE TO DEEP FRY THEM.

5..HEAT OIL IN A KADAI AND ONCE ITS HOT ,DEEP FRY THE BHATTURAS.

NOTE :* (ALWAYS REMEMBER POORIS HAVE TO BE DEEP FRIED IN PIPING HOT OIL.OTHERWISE THEY WILL TURN OILY.BUT BE CAREFUL NOT TO BURN THEM..SO ALL NOW THEN ADJUST THE HEAT.)

6.TRANSFER THEM ON TO A TISSUE PAPER.

7.OUR BHATTURA'S ARE READY TO SERVE.

8.ENJOY WITH CHANA CURRY, ONION SALAD AND CHILLIES.

INGREDIENTS FOR MAKING CURRY

BLACK CHANA/BENGAL GRAM-3/4 CUP
GARAM MASALA -1 TBLPS
SALT AS NEEDED
WATER -1+1/2 CUP

METHOD

1.PRESSURE COOK THE CHANA BY ADDING ENOUGH WATER.

2.ONCE COOKED,FROM IT TAKE 1/4 CUP CHANA AND GRIND IT TO A SMOOTH PASTE BY ADDING LITTLE WATER AND KEEP IT ASIDE.

3..NOW TRANSFER THE  COOKED CHANA INTO A KADAI ADD NEEDED SALT ,WATER (AS PER GRAVY REQUIREMENT )AND GARAM MASALA .

4.BRING IT TO A BOIL.DO A TASTE CHECK

5. OUR CURRY IS READY TO BE SERVED.

 NOTE:*THIS CURRY IS ACCOMPANIED BY ONION SALAD AND SAUTEED GREEN CHILLIES. THEN ONLY THE CURRY WILL TASTE AWESOME



CHANA KI CURRY/KADALA CURRY/BENGAL GRAM CURRY




 FOR ONION SALAD

 ONION-1
SALT AS NEEDED

METHOD

1.CHOP THE ONIONS FINELY ,SPRINKLE NEEDED AMOUNT OF SALT AND TOSS WELL..

2.SALAD IS READY.

FOR SAUTED CHILLIES

GREEN CHILLIES-2
OIL-1 TSP
SALT AS NEEDED

METHOD

1.FINELY CHOP THE CHILIES ,SPRINKLE SALT ,TOSS AND KEEP ASIDE FOR 2-3 MINUTES.

2.AFTER THAT HEAT OIL IN A SMALL PAN AND ONCE ITS HOT JUST SAUTE THEM TILL ITS RAW SMELL GOES..

3.OUR SAUTED CHILLIES ARE READY






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FRUIT NUTS AND YOGURT PARFAIT

            EASY  FRUIT NUTS AND YOGURT 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.. :)


PARFAIT

PARFAIT




           

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