CHINESE BHEL

                   DEEP FRIED NOODLES 

CHINESE BHEL

SERVES:2
INGREDIENTS

 VEGGIES:
CABBAGE-1 CUP
CARROTS:1/2 CUP
GREEN CAPSICUM/BELL PEPPER-1/3 CUP
ONION-1/3 CUP
TOMATO-1/3 CUP
GARLIC-3/4 PODS

NOTE:YOU CAN ADD VEGGIES OF YOUR CHOICE(CORN ,RED AND YELLOW BELL PEPPER,MUSHROOM,SPROUTS OF YOUR CHOICE etc..)

SAUCES:
HOT AND SWEET TOMATO SAUCE-1/2 TBSP
SOY SAUCE-1/2 TBSP
GREEN CHILLI SAUCE-1/2 TBSP
THAI SWEET CHILLI SAUCE-1/2 TBSP

VINEGAR-1/2 TSP
FRIED NOODLES-1 CUP
OIL-2 TSP

NOTE:ACCORDING TO YOUR TASTE YOU ARE FREE TO ADJUST THE QUANTITY OF SAUCES. ALSO FREE TO ADD SAUCES OF YOUR CHOICE.: YOU ARE FREE TO USE THE NOODLES OF YOUR CHOICE.

METHOD

1.HEAT OIL IN A PAN .ADD THE CHOPPED GARLIC AND SAUTE FOR A MINUTE.

CHOPPED VEGGIES

SAUTE THE GARLIC

2.ADD IN THE CABBAGE AND CARROT JULIENNE.SAUTE FOR A MINUTE

 NOTE:JULIENNE MEANS TO CUT THE VEGGIES IN LONGITUDINAL OR LENGTH WISE MANNER.

3.ADD BELL PEPPERS/CAPSICUMS.MIX WELL.

                   
4.TIME TO ADD ONIONS AND TOMATOES.TOSS THEM TOO..

5.TAKE ALL THE SAUCES AND VINEGAR IN A BOWL AND MIX THEM UP AND POUR THEM IN THE PAN.TOSS THEM WELL

SAUCES+VINEGAR

ADD IN THE SAUCES

6.NOW GOES IN THE LAST INGREDIENT..THE FRIED NOODLES...
   MIX MIX AND MIX.....

NOTE :ADD THE FRIED NOODLES AND PROCEED WHEN YOU ARE READY TO EAT .OTHERWISE THE NOODLES WILL BECOME SOGGY.

 7.OUR CHINESE BHEL IS READY TO SERVE.GARNISH WITH SLICED  ONIONS/CHOPPED HERBS OF YOUR CHOICE. ENJOY.

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COTTAGE CHEESE ON SKEWERS

                       PANEER  TIKKA SKEWERS

                                                     

INGREDIENTS
PANEER CUBES-10
GARAM MASALA-1 TSP
CHAAT MASALA-1 TSP
SALT TO TASTE
CURD-2 TBSP

TURMERIC POWDER 1/4 TSP

CHILLI POWDER-1/2 TSP 

GINGER GARLIC PASTE- 1/2 TBSP

KASURI METHI - 1/2 TBSP

VEGGIES USED
CAPSICUM/BELL PEPPER
ONION

METHOD                                                                                                                              

1.TAKE A MIXING BOWL ADD CURD ,SPICE POWDERS,CRUSHED GINGER AND GARLIC AND SALT.MIX WELL.

2.NOW ADD IN THE CHOPPED VEGGIES AND PANEER CUBES.TOSS WELL. 

3.KEEP ASIDE FOR 2-3 HOURS OR REFRIGERATE IT FOR FEW HOURS.

 4.NOW HEAT A TAWA/DOSA(CREPES)PAN.DRIZZLE OIL.

5.NOW PLACE THE VEGGIES AND PANEER CUBES ON THE SKEWERS AND PLACE THEM ON THE TAWA AND COOK ON MEDIUM FLAME.TILL BLACK PATCHES APPEAR ON THEM.

 NOTE:YOU CAN GRILL THEM TOO)

 6.ONCE COOKED ARRANGE THEM ON A SERVING PLATE AND ENJOY...

 7.YOU ARE FREE TO ADD EXTRA SPICES/OR VEGGIES OF YOUR CHOICE.ENJOY..!!

NOTE:THE MORE YOU ALLOW IT TO MARINATE THE MORE TASTIER IT WILL BE..

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Spinach fritters

                             Palak pakoda/palak bhajja

                                          

Makes: 4 pakodas

Ingredients

Spinach-1/4 cup

Onion-1

Ginger chopped-1/2 tsp

Garlic chopped-1/2 tsp

Turmeric powder/haldi-1/4 tsp

Chilly powder-1/2 tsp

Tandoori chicken masala-1 tsp

Fennel/sauf/perum jeerakam-1 tsp

Rice flour-1 tsp

All purpose flour/maida-1 tsp

Chickpea flour/besan-1 tsp

Salt and water as needed

Oil for deep frying

Method

1. Take all the ingredients except oil in a mixing bowl and  mix well

INGREDIENTS(FLOURS ARE NOT SHOWN IN THE PICTURE)

2. Now adding water little by little makes a thick batter .Do a taste test and adjust the spices.

2. Heat oil in a kadai/pan. 

3. Once its hot add a spoon full in oil and deep fry till they become brown in color.

4. Transfer them on to tissue paper so as to absorb excess oil.

5. Enjoy with a cup of tea/coffee

 Note:Instead of spinach greens you can also use radish greens to make tasty pakodas...

Other names of   radish-mooli/mulangy

                          fritters-pakoda/bhajja 

RADISH  GREENS(LEAVES) FRITTERS

cottage cheese in a spinach gravy

                                       Palak paneer

PALAK PANEER

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.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.Enjoy with any Indian breads/steamed rice.

                                                           Shaadi.com Indian Matrimonials

Cottage cheese fritters

                               Paneer 65/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.Serve and enjoy with your loved ones.

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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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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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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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