Tuesday, 29 October 2013

VEG KURMA

I got this recipe from a Food group on Facebook. I had prepared Kurmas earlier too. But this time I added home made paneer, these cubes made the dish unique and tasty.
VEGETABLE KURMA

WHAT YOU NEED:

Fresh Peas - 1/2 cup
French beans - 7-8
Cauliflower - florets - 1 cup
Capsicum - 1 small, cut in to 1 inch pieces.
Paneer - 10 -15  1 inch cubes.
Onion - 1, finely chopped
Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - 2-3 tbsp, finely chopped
Salt - to taste

For the masala:

Coconut - 2 tbsp
Onion - 1 chopped
Tomatoes - 2 chopped
Green chilly - 2
Ginger - 1 inch piece
Garlic cloves - 5-6
Cardamom - 2
Cloves -2
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
VEG KURMA....

HOW TO MAKE:

Grind all the masala ingredients to a smooth paste.

Fry Paneer pieces in little oil and keep aside.

Heat oil or ghee in a kadahi.
Add onion and fry for few minutes.
Add masala to it and fry again till you get the aroma.
Now add chilli powder, garam masala powder and turmeric powder, stir well.
Add the vegetables and combine well with the masala.
Add enough water, salt and cook till all the veges are tender.
Now add paneer pieces, mix and cook again for few more minutes.

Finally add coriander leaves.

Serve Vegetable Kurma with Pooris / chappatis



PAAV

I happened to see a beautiful tempting pic of Paav on my Facebook page, last week. I do not remember whose post it was, but immediately I noted down the recipe and 2 days back I gave a try and it came out so well, soft and puff. Here is the recipe...

WHAT YOU NEED:

Wheat flour - 1 cup
Maida - 2 cups
Warm water - 1.5 - 2 cups
Dry yeast - 1 tbsp
Salt - 1 tsp
Sugar - 2 tbsp
Olive oil - 1/2 tbsp


MIXTURE OF YEAST N SUGAR
FLOURS, OIL, YEAST AND SALT
HOW TO MAKE:

Add sugar and yeast in a one cup warm water and keep aside to set for 5 minutes.

In a mixing bowl, mix flours, salt, oil and yeast mixture. 
Form a soft dough adding warm water.
Cover with damp cloth for 1- 1 1/2 hours. The dough will be doubled the size.
DOUGH
COVERED WITH DAMPEN CLOTH... 

Now roll the dough on a kitchen slab, cut into even size.
Make the balls of each pieces and flatten a little.



Grease Baking tray, place the balls leaving a little space in between.
Keep covered for another half an hour., Again the balls size will increase.

Preheat the oven at 180 degrees.
Smear the olive oil over them and bake for 10 minutes or until the crust is browned.
HOT PAAVS/BUNS 

After that flip the buns over a mesh tray.
Smear some warm milk over them while still hot to soften them.

Heat tava, grease butter and warm buns adding more butter.

Serve Buns/Paav with Paavbhaji






Friday, 25 October 2013

LADY'S FINGER / BHINDI UPKARI / STIR FRY

Very simple preparation..

WHAT YOU NEED:

Lady's finger - 20-25
Dry red chilly /green chilly - 3-4 (broken / cut lengthwise)
Mustard seeds - 3/4 tsp
Salt - to taste
Oil - 1tbsp

HOW TO MAKE:

Wash Lady's fingers and pat dry.
Cut into thin rounds.

Heat 1 tbsp oil in kadahi.
Splutter mustard seeds, add dry chilly or green chilly, saute.
Add Lady's fingers, salt and mix well.
Reduce the heat to minimum.
Cover and cook till bhindis are cooked. 
Stir the bhindi several time, otherwise it may get burnt.

Thursday, 17 October 2013

CHEESE METHI PARATHA


CHEESE METHI PARATHA WITH ALOO METHI

WHAT YOU NEED:

Wheat flour - 1 cup
Fenugreek leaves - 3/4 cup, finely chopped
Cheese cubes - 2 ( I used Amul cheese)
Cumin seeds / Jeera - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Red chilly powder - 1/2 tsp or to taste
Ghee - 1 tbsp
GOOD COMBI....

HOW TO MAKE:

Heat 1 tbsp ghee in kadahi.
Splutter cumin seeds, then add Fenugreek leaves and saute.
Add turmeric powder, red chilly powder and salt. Stir well till the leaves are soggy.
Put off the fire.
Now scrape cheese cubes over it and mix well.
Then add wheat flour and required water to make the dough.
Knead well and keep aside for half an hour.

Now make the balls from the dough and roll them with a chappati roller.

Heat the tava greased with ghee. Fry the parathas both the sides adding ghee.

Serve hot Cheese Methi Parathas with any curry / curd.


Wednesday, 16 October 2013

ALOO METHI



ALOO METHI

WHAT YOU NEED:

Potatoes - 4
Tomatoes - 3
Fenugreek leaves / methi leaves - 1 cup, finely chopped

Ginger - 1/2 inch piece, finely chopped
Garlic cloves - 3-4 , finely chopped
Turmeric powder - 1/4 tsp
Jeera / Cumin seeds - 1/2 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp or to taste
Salt - to taste
POTATOES WITH FENUGREEK LEAVES...

HOW TO MAKE :

Wash, peel and cut the potatoes in pieces.
Cut the tomatoes as same size of potatoes.

Now heat the kadahi with little ghee / oil. 
Splutter jeer, add coriander powder, garlic, ginger and saute.
Add potato pieces, fenugreek leaves and tomato pieces. Stir.
Now add turmeric powder, red chilly powder, salt and little water. Cover and cook till potatoes are cooked.

Serve hot Aloo Methi with Parathas /Chappatis / Phulkas.


TAPIOCA AMBODO


TAPIOCA AMBODO

WHAT YOU NEED:

Tapioca, boiled and mashed - 1 cup
Green chilly - 1-2, chopped finely
Udad dal - 1 tsp, fried in little oil
Coriander leaves - 1 tbsp, finely chopped
Salt - to taste
Lemon juice - 1 tsp

For the batter:

Chana powder/ besan - 5-6 tbsp
Salt - to taste
Asafoetida - a little, diluted in little water
Red chilly powder - to taste
BADDI KANANGA AMBODO!

HOW TO MAKE :

Mix all the above from boiled tapioca to lemon juice and keep aside.

In a mixing bowl add salt asafoetida, red chilly powder and gram flour / besan and mix adding little water to make a thick batter.

Now heat kadahi with enough oil in it.

Make small balls from tapioca mixture, dip them in gram flour batter and slid in hot oil. 
Deep fry them till they are golden color.

Serve warm Tapioca Ambodo with sauce or coconut chutney.

Thursday, 10 October 2013

BREAD FRUIT STIR FRY / JEEV KADGI UPKARI


BREADFRUIT UPKARI

WHAT YOU NEED :

Bread fruit, tender one - 1 small
Red chilly - 3-4, broken in to pieces
Mustard seeds - 1 tsp
Salt - to taste
TENDER BREADFRUIT

JEEVKADGI UPKARI

HOW TO MAKE :

Wash Breadfruit well then cut thin 1 inch pieces.
Apply salt and keep for half an hour.

Heat 1 tbs oil in kadahi.
Splutter mustard seeds, add red chilly and saute for 1 min. 
Squeeze out the salt water from the bread fruit, then add in to the kadahi. Saute well.
Reduce the heat, cover and cook till done. Stir fry several times in between the cooking.
Breadfruit cooks fast. 

Tuesday, 8 October 2013

COCONUT CURRY LEAVES CHUTNEY



WHAT YOU NEED :

Coconut gratings - of half coconut
Green chilly - 4
Hurikadale dal - 2 tbsp
Curry leaves - 3 sprigs
Ginger - 1/2 inch or asafoetida - a small piece
Salt to taste
Mustard seeds - 1 tsp

HOW TO MAKE:

Heat oil in a small pan.
Add 2 sprigs curry leaves, fry till crisp. Add asafoetida and stir a minute more. (instead of asafoetida you can add ginger directly while grinding the chutney).

Now grind coconut gratings, green chilly, salt, hurikadale dal, ginger/ asafoetida and fried curry leaves along with little water.

Transfer the chutney in a serving bowl. Add water if needed.

Heat a small pan with a tsp oil.
Splutter mustard seeds and add 1 sprig curry leaves.

Pour this seasoning over the Coconut curry leaves chutney.

Serve Coconut curry leaves chutney with Dosa or Idli.


MALTA LEMON PICKLE - 2


MALTA LEMON PICLE

WHAT YOU NEED:

Malta lemon - 1
Salt (crystals) - 1/2 cup
Red chilly - 20- 23 ( this time I got very good spicy red chilly from the market, so i put 23 chillys. Otherwise I used to put 40 - 45 chillys , not spicy ones)
Turmeric powder - 1/2 tsp
Asafoetida - size of kabuli chana
Mustard seeds - 2 tsp
Methi / Fenugreek seeds - 1 tsp
BADGAPULI ACHAR/ PICKLE 

HOW TO MAKE:

Wash Malta Lemon, dry it with cloth, then cut in to small pieces. (After cutting I got 4 1/2 cups pieces). 
Then I filled the pieces in a glass jar and I put 1/2 cup crystal salt in the bottle with the help of dry spoon. Kept covered for 24 hours.

In the next day, shake the bottle very well. 

Dry roast methi seeds, don't over roast. remove.
Then dry roast mustard seeds, asafoetida and turmeric powder. Remove.
Then roast red chillys till crisp. 
When cool make powder in a mixie.

Empty the bottle in a big vessel.
Put the ground powder  and mix well.
Fill this mixture again in the same jar and close the lid.

Keep Malta lemon pickle in a jar before use for at least a week. 
Don't forget to stir Malta lemon pickle each day with dry spoon.



RADISH BUTTI


RADISH BUTTI

WHAT YOU NEED:

Radish - 1 medium
Onion - 1 medium
Coconut gratings - 2 handfuls 
Red chilly - 4 , roasted in little oil
Tamarind - a small piece
Coriander seeds - 2 tsp
Salt - to taste

Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
MOOLANGI BUTTI, A KONKANI DELICACY!

HOW TO MAKE:

Wash Radish well and cut in to 1 inch long thing pieces. keep aside
Chop onion.
Roast coriander seeds in a little oil till you get the aroma.

Grind coconut, red chilly, tamarind and coriander seeds to a paste. 

Heat 2 tsp oil in kadahi. 
Add mustard in hot oil and splutter, then add curry leaves.
Now add onion and saute for few minutes.
Add radish pieces and stir fry till it is cooked yet crunchy.
Now add the ground paste and mix well. 
Add little water and salt. Stir.

Serve Radish Butti as a side dish.


Saturday, 5 October 2013

VEG SCHEZWAN

Recently my dear friend Rani invited all of us for dinner, she served all yummy dishes. The fried rice with Schezwan was unforgettable dish and believe me that I simply had 3-4 bowls of schezwan ..just slurping ...Yummy! I was so tempting to try this at my own kitchen and I tried it yesterday. It was a big hit!
VEG SCHEZWAN WITH FRIED RICE

WHAT YOU NEED:

Onion - 1, chopped in 1 inch pieces
Carrot - 1, cut into rounds
Capsicum - 1, cut into 1 inch pieces
French beans - 3-4, cut into 1 inch pieces
Spring onion greens - 2 tbsp, finely chopped

For Schezwan :

Red chilly - 1-2, halved
Garlic - 2 tsp, chopped
Soya sauce - 1 1/2 tsp
Tomato ketchup - 1 tbsp
Sugar - 1 tsp
Cornflour - 1 tbsp
Pepper powder - to taste
Salt - to taste
THE BEST SIDE DISH WITH FRIED RICE!

HOW TO MAKE:

Heat 1 tbs oil in a pan, add chopped onion, saute for 2-3 minutes.
Then add carrot, capsicum, beans and saute for another few more minutes.
Now add red chilly, garlic, soya sauce, tomato ketchup, sugar and stir well.
Mix cornflour with 1 cup of water, then add this mixture to the vegetables along with salt.
Stir well. If the gravy is too thick add 1-2 cups water. Cook vegetables till tender.

Sprinkle pepper powder and garnish chopped spring onions.

Serve hot with Fried rice.



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