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Sunday, 23 November 2014

ALOO CHAT

inspired from the streets of jatani......................


                                                        ALOO CHAT

INGREDIENTS

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

TANDOORI MASALA/CHICKEN TANDOORI 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


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..
                                                         
                                         
ALOO CHAAT
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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

Tuesday, 18 November 2014

cucumber carrot raita

   Quick cucumber carrot salad in curd/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.

3. Enjoy with paratas or with one pot meals (biriyani/pulav)


                                                         
salad cucumber & carrot raita

biriyani served with raita

                 
paratas served with raita and chilly vindaloo


FOR THE RECIPE OF CHILLI VINDALOO USE THE LINK GVEN BELOW

http://manjuvinodzkitchen.blogspot.in/2014/11/chilli-vindaloobhajji-mulagu-vindaloo.html



                                  
Shaadi.com Indian Matrimonials

CHILLI VINDALOO

                                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)


                                         
CHILLY VINDALOO

PALAK & SPICY PARATA SERVED WITH CHILLY VINDALOO & CUCUMBER CARROT RAITA
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Monday, 17 November 2014

CHIKOO MILKSHAKE

                                     CHIKOO/SAPOTA MILKSHAKE

     


Ingredient                                 

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.. :)

                                   
CHIKOO MILKSHAKE

Shaadi.com Indian Matrimonials

Friday, 7 November 2014

SET DOSA

                                 Set dosa/poha dosa/rice flakes crepes

Cooking with periamma/paternal aunt/maaav/valyamma

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...
       
                                                         
SET DOSA SERVED WITH VADA CURRY
Shaadi.com Indian Matrimonials

APPLE AND DRY FRUITS MILKSHAKE

                             APPLE AND DRY FRUITS(DATES&ALMONDS)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.

APPLE &DRY FRUITS MILKSHAKE

        ENJOY MY FELLOW PEOPLE.. :)



Shaadi.com Indian Matrimonials

Tuesday, 4 November 2014

RAW PLANTAIN DRY CURRY

RAW PLANTAIN DRY CURRY/KA ULARTHIYATHU(fusion recipe-puzukku +thoran)(raw plantain cooked with coconut scrapings)

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.. :)


I SERVED IT WITH RICE AND AN OKRA CURRY...


Shaadi.com Indian Matrimonials

POINTED GOURD STIR FRY

                 IVY GOURD/POINTED GOURD STIR FRY/KOVAYKA THORAN

INGREDIENTS

OIL-1/2 +1/2 TBSP
MUSTARD SEEDS/KADUKU/SARSON/SORISO/RAI-1 TSP
GREEN CHILLY-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

Sunday, 2 November 2014

VEN PONGAL /KHICHDI

   VEN PONGAL/RICE AND MOONG DAL KHICHDI -TAMIL NADU STYLE/MIXED RICE
                                                      
VEN PONGAL SERVED WITH SAMBHAR
SERVES 2-3
RECIPE SOURCE-COOKING WITH SIS-IN-LAW


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/TEMPERING/TADKA/THALIKAAN/PHAAN

GHEE/THUUP/NAEY/CLARIFIED BUTTER-1 TBSP
CUMIN SEEDS/JEERA/JEERAKAM-1 TSP
PEPPER/KALI MIRCH/KURUMULAGU-2 TSP
CURRY LEAVES- 1 SPRIG/THANDU

METHOD

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.                   
 

SAMBHAR

Shaadi.com Indian Matrimonials

DESSERT USING LEFTOVER COCONUT CREPES

A QUICK  DESSERT USING LEFTOVER COCONUT CREPES/NEER DOSA PAYASAM/KARIKU DOSA PAYASAM/POLYAKHEERI






SERVES:1

INGREDIENTS

COCONUT CREPES/NEER DOSA/KARIKU DOSA/ATSARA POLO-1
GRATED JAGGERY/GUUD/VELLAM/SARKARA/GHOOD-3-4 TBSP
MILK-1/4 CUP
CARDAMOM/ELAICHI-2
GHEE/NAEY/THUUP-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..


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