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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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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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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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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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..!!

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..

                                       

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 MUSHROOMs 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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