Thursday, July 14, 2011

Methi Paranthas!






Methi leaves are commonly used in many North Indian dishes, called as vendaya keerai in Tamil.

This receipe is a different variation, wherein the leaves are mixed in the dough and rolled out to make yummy parathas :-)


Ingrediants - ( 2 people)


  1. All purpose flour ( wheat ) - 2 cups

  2. salt - to taste

  3. Methi leaves - 1 cup ( leaves plucked seperately ,washed several times and finely chopped )

  4. chilli pdr - 1/2 tsp

  5. Turmeric pdr - 1/2 tsp

  6. Garlic - 2 or 3 cloves finely chopped (optional)

  7. warm water to kneed the dough

  8. oil

Method -



  1. In a big kneading pan, add all the ingrediants and slowly add water to make a soft dough.

  2. After making the dough , roll it again with a spoon of oil and allow it to sit for 1o to 15 mins.

  3. Heat tava, roll out a portion of the dough and make them into puffed yummy parathas!

As you can see , i ve served it with dal and curd, pickle will also do.


Nutritional content:


Methi leaves are rich is protein, phosporous,calcium and iron in their natural forms, its mineral and vitamin contents are also very high and this is easily assimilated by our body.

Sunday, April 24, 2011

Adai Avial ! Weekend Special !







Ingrediants for Adai :


  • Rice - 1cup


  • Tuvar dal - 1/2 cup


  • Urud dal - 1/2 cup


  • Moong dal - 1/2 cup


  • Channa dal - 1/2 cup


  • curry leaves - few


  • red chillies - 2


  • green chillies - 1

Wash and soak all the above ingrediants in pure water for atleast an hour and grind into a smooth paste( you can also add ginger and garlic)


Now the batter is ready which can be prepared like dosas.


Ingrediants for Avial:



  • Potato: 1 no


  • carot : 1 no


  • beans : few


  • green peas : 1 cup


  • yam - small piece

You can add other vegetables also as per your choice..Cut the vegetables in equal size, long juliens and pressure cook them with salt and turmeric powder ( 1 whistle is enough )


Gravy:



  • coconut - grated 1 cup


  • jeera - 2tsp


  • green chillies - 2

  • hing - a pinch

Grind the above into a smooth paste adding little water.


Now add the grinded paste to the presure cooked vegetables ad cook them in simmer flame.


add a cup of curd and a spoon of coconut oil when done for flavour.


Enjoi!!



video

Sunday, July 25, 2010

Go chinese........

Schezwan noodles with panner(indian cheese) chilli





Though we indians never make authentic chinese cuisine, we do have our own interpretation and adaptation of chinese food.Even small restaurents have some form of chinese food in their menu.
so chinese food can be indian too....
Dinesh enjoys veg chinese food,though im little bit choosy abt chinese cuisine.The extra flavour in these dishes would be soya sauce,chilli sauce,vinegar...etc etc
Ingredients to make chinese schezwan fried noodles
  • schezwan sauce - 4tsp
  • noodles (schezwan) - 200 gms
  • chopped vegetables of your choice - 200 gms ( i took beans,carrot,spring onions,baby corn,green pepper)
  • salt to taste
  • spring onions - few to garnish

Method:

  • heat oil in wok (frying pan) on high flame.
  • add the vegetables and stir fry 3 to 4 mins
  • noodles have to boiled as per instructions ( boiled and washed in cold water and a drop of oil to it so that it does not stick to each other)
  • add the noodles and stir fry for 2 to 3 mins
  • adjust the seasoning with salt.garnish spring onions and serve hot.

Ingredients for panner(indian cottage cheese) chilli

  • panner - 100 gms ( mixed in corn flour paste and deep fried)
  • carrot - 1 cut into rounds
  • baby corn - 1 or 2 sliced
  • green pepper - 1 sliced
  • onion - 1 sliced
  • salt to taste
  • red chillies paste - 1 tso
  • maida , cornflour - 1 cup
  • tomato sauce - 2 tsp
  • soya sauce - 1tsp
  • vinegar - 1 tsp
  • msg - 1 tsp (optional)
  • oil

Method:

  • Heat oil in a wok in high flame and when hot add all the veggies
  • in a cup take maida and cornflour and make them into a paste with water,tomato sauce,soya sauce
  • when the veggies are cooked and crunchy add the above paste.
  • add 2 cups of water and let the gravy thicken
  • add red chilli paste and salt
  • slowly add the fried panner and serve hot.

Saturday, April 3, 2010

50th post - Do it sweet !!!




















Moong dal Halwa!


Hi folks!

This is my 50th post and so thought of making something sweet!

Ingredients:

  • Moongdal - 250 gms soaked for 1/2 hr
  • Milk - 1 cup
  • Ghee - 1cup
  • Sugar - 1 cup
  • Garnishing of your choice - badam,pista,cashew.

Method of preparation:

  • Pressure cook moongdal in low heat till it is absolutely smashed
  • After the pressure releases open and add milk ghee and sugar.
  • Keep stirring constantly till the ghee and sugar melts and mixes with moongdal.
  • cook and stir till ghee seperates.
  • Garnish and serve hot or cold!

Thursday, April 1, 2010

Capsicum and Baby corn Jalfrazie!




















An absolute fusion taste of punjabi jalfrazie!

Ingredients:
  • baby corn - around 7 to 8 cut lengthwise into 4
  • onion - 1 sliced
  • capsicum - 1 cut into strips
  • tomato - 1 sliced
  • turmeric pdr - 1/2 tsp
  • chilli pdr - 1 tsp
  • corriander pdr - 1tsp
  • tomato ketchup - 2 tsp
  • fresh tomato puree - 1tsp
  • vinegar - 2tsp
  • garam masala - 1tsp
  • sugar - 1/4 tsp
  • salt - to taste
  • oil - as required
  • chopped celantra - for garnish

method of preparation:

  • Heat the oil in a pan and add onions and capsicum and fry for two mins.
  • Add the baby corn, turmeric pdr, chilli pdr,corriander seed pdr.
  • Add the tomatoes, tomato puree and tomato ketchup and salt
  • saute on alow flame until the baby corn is cooked.
  • Add the vinegar, garam masala,sugar and toss slightly.
  • Garnish with corriander and serve hot!

Wednesday, March 31, 2010

Royal bagara baingan !




















Bored of brinjals ? Try this new recipe, a great combination with steamed rice and rotis!

Ingrediants:
  • small brinjals - around 8 cut in a thin long strip
  • tomato- 3 chopped
  • green chillies - 3 finely chopped
  • cardamom - 1
  • cinnamon- 1 stick
  • fennel seeds - 1 tsp
  • poppy seeds - 1tsp
  • cashew - 8 to 10
  • peanuts - 1tsp
  • till seeds - 1tsp
  • dessicated coconut - 3tsps
  • fresh cream - 1cup
  • onions - 2 finely chopped
  • salt and oil - as required

Method of preparation:

  • In a khadai add some oil and fry the brinjals and keep aside.
  • make a puree of the tomatoes.
  • grind cardamom,cinnamon,fennel seeds,poppy seeds,cashew,peanuts,till seeds,dessicated coconut into a smooth paste.
  • In the kadai heat some oil and fry the onions,green chillies, fried brinjals and stir well.
  • Add the tomato puree and the grounded paste and allow to cook for 5 mins
  • now when it is ready and time to serve, add fresh cream and garnish with celentra leaves.

Shahi paneer!

















I tried out this receipe from Nita mehta's recipes. It turned out very tasty and restaurent made.

Ingrediants:

  • paneer - 250 gms cut into 1" cubes
  • Tomatoes - 3 to 4
  • ghee/butter - 3 tsp
  • cumin seeds - 1 tsp
  • ginger garlic paste - 1tsp
  • fenugreek leaves/kasoori methi - 1 tsp ( this gives a butterly flavour)
  • Tomato ketchup - 1 tsp
  • corriander pdr - 2tsp
  • garam masala - 1tsp
  • salt - to taste
  • red chilli pdr - 1 tsp
  • fresh cream - 1 cup
  • cashew paste - 3 tsp cashew soaked in warm water and ground into afine paste

Method of preparation:

  • Boil tomatoes till soft, remove the skin and grind into a fine puree when cool.
  • Heat ghee/butter in a khadai add jeera and ginger garlic paste
  • when the paste starts to change colour add the tomato puree and cook till absolutely dry
  • Add kasori methi and tomato ketchup
  • add all the masalas: orriander pdr, chilli pdr,garam masala,salt.mix well and cook till oil seperates.
  • Slowly add the cashew paste and mix well
  • Add the paneer cubes and half cup waterand cook for 4 to 5 mins
  • at the serving time add enough milk/cream to get a thick gravy and cook on a low heat.
  • Remove from fire and serve hot.

Pav Bhaji !






Try out this delicious and mouth-watering chaat/snack.Dont count the extra pav/calories!














Ingredients:

To be boiled:
  • cauliflower - 1 cup
  • carrots - 2
  • french beans - 1/2 cup
  • green peas - 1 cup
  • Potato - 1 cup

Keep aside

  • Butter - 4tsp
  • asafoetida - a pinch
  • ginger garli paste - 2 tsp
  • onions - 2 finely chopped
  • capsicum - 1 finely chopped
  • Tomatoes - 2 finely chopped
  • Green chillies - 4 finely chopped
  • Red chilly pdr - 1 tsp
  • corriander pdr - 1 tsp
  • turmeric pdr - 1 tsp
  • garam masala - 1 tsp
  • cumin seeds - 1/2 tsp
  • dry mango pdr - 1tsp
  • salt - to taste
  • Bombay pav bhaji masala - 3 tsp
  • Pav bread - 8 pieces
  • celantra leaves and onion/tomato /lime for garnishing.

Method of preparation:

  • In apan add butter, asofoetida and ginger garlic paste and stir well
  • Add the finely chopped onions and capsicum,wait for the onion to turn pink and translucent
  • Add the finely chopped tomatoes,green chillies,pav bhaji masala,red chilli pdr,corriander pdr,turmeric pdr,garam masala and jeera,dry mango pdr and salt to taste.
  • mix well and simmer for around ten mins.
  • Now add all the boiled vegetables and cook for another 9 mins.
  • mix all the ingrediants with a masher.
  • Remove from heat and add juice of 2 lemons.
  • Take another pan and add a dollop(big) of butterin it.
  • Slice the bread rolls/pav at the centre and place them facing inwards.
  • Turn them around in a minuteand let the outside turn golden brown.
  • Garnish the bhaji with celantra leaves,onionand tomato slices
  • Serve hot!

Thursday, March 11, 2010

Peas Gobi Curry.



Jus had some extra peas in the freezer and a cauliflower, so tried to make a curry out of it which came out fabulous.













Ingredients:
  • Peas - 1 cup
  • Gobi - 1 medium size (cut and washed several times and soaked in warm water)
  • jeera - 1 tsp
  • salt - 1 tsp
  • kasuri methi - 1tsp
  • garam masala - 1 tsp
  • red chilli pdr - 1 tsp
  • corriander pdr - 1tsp
  • oil - 2 tsp

Method:

  • Heat oil in a kadai and when hot add the jeera seeds and fry them.
  • slowly add the peas which are washed and fry till they are cooked.
  • add the soaked gobi florets and stir fry.
  • add all the spices fromsalt to corriander pdr as mentioned in the ingredients.
  • Pour a cup of water and close the kadai with its lid and cook till all the spices are absorbed by gobi and peas.sprinkle celantra leaves if neccesary.
  • Serve hot with paranthas/roti/naan.

Monday, March 1, 2010

Mirchi Bajji ! stuffed chilli receipe

I got these banana peppers and didnt know wat to do with them for a very long time..then today i decided to make authentic mirchi bajji out of it.















The mirchi can be directly deep fried with the paste of gram flour,but there is also a variation where you stuff the mirchis with potatoes and deep fry them.this tastes simply heavenly and im posting this receipe. Enjoi !


Ingredients:
  • Banana peppers - 5 to 6
  • Gram flour - 3 cups
  • mashed boiled potatoes - 1 cup
  • onion - 1 sliced
  • lemon juice - 1 squeezed
  • jeera - 1 tsp
  • salt - to taste
  • red chilli powder - 1 tsp
  • oil- for frying











Method of prepararation:
( i ve shown pictures above of how it is done for easy understanding)
  • mix the mash potatoes and onions along with salt,chilli powder and lemon juice and keep aside for 5 mins
  • in a bowl mix gramflour ,salt,chilli powder,jeera and add water to make a thin batter consistency as shown in the picture.
  • slit the banana peppers open, remove all the seeds and stuff with the potato mixture.
  • In the meantime heat oil in a kadai for deep frying
  • now slowly dip the stuffed mirchi in the gramflour paste and slide them into hot oil
  • turn and press the bajjis and ensure that they are fully cooked.
  • Remove when the bajji changes colour as shown in the mixture.

Serving suggestions:

  • slit the bajji again after frying garnish with onions,lime juice and celantra leaves
  • cut the bajjis fry them again and garnish with chat powder and bhujia/omapodi

Tips on deep frying:

  • Ensure that the oil is hot before frying,else the bajjis may absorb more oil.
  • corn oil is a better option for deep frying as it has high smoking point.
  • Discard the oil after use,if the oil becomes thick.

Sunday, February 28, 2010

More Kuzhambu


This is a a authentic Tamilian /Kerala dish. Easy and quick to make and also tasty. More refers to curd/buttermilk and not more of sambhar!
Ingredients:
  • curd - 2 to 3 cups ( not very sour)
  • Turmeric powder(haldi) - 1 tsp
  • salt - to taste

To be ground into a paste:

  • coconut - 1/2 cup grated
  • green chillies - 2 to 3
  • jeera - 1 tsp
  • ginger - a small piece
For tempering:
  • oil (preferrably coconut oil ) - 1tsp
  • musturd seeds - 1tsp
  • red chillies - 2
  • curry leaves - few

Method of preparation:

  • Beat the curd well with blender , add salt and turmeric powder.
  • Add the coconut paste grinded as mentioned along with other ingredients .
  • Blend again and keep on gas stove and allow it to boil.
  • Heat a kadai and temper with ingredients as above and pour on the kuzhambu

Serving suggestions:

serve with hot rice /adai .

Wheat Rawa Upma


Usually we all must have tried sooji rawa upma but i jus tried to make upma with wheat rawa(kodumai ravai).Making this dish is much simpler than sooji as it requires very less or no ghee.Also there is no need to fry the rawa before making the dish.
Ingredients:
  • Wheat rawa- 1 cup
  • onion - 1 sliced
  • Tomato - 1 sliced
  • green chillies - 2
  • curry leaves - few
  • musturd seeds - 1 tsp
  • oil - 2 to 3 tsp
  • water - 3 cups
  • salt to taste.
Method of preparation:
  • Heat a Kadai and add oil and when hot add musturd seeds, curry leaves and green chillies and saute well.
  • Slowly add the onions and fry them, when they change colour add the tomatoes and salt and cook on slow flame
  • After a few minutes add 3 cups of water in the kadai and allow it to boil( a spoon of ghee can be added at this stage if required)
  • slowly add 1 cup of wheat rawa and stir the mixture simultaneously.
  • allow the rawa to cook in low flame and serve hot!

Serving suggestions:

Can be served with pickle and curd.

Tuesday, February 23, 2010


I was quiet amused by this new advt that came on TV which says Chawal keeps you energetic and active.so i tried out this new stuff (saffola active)and decided to pack for dinesh 's lunch (without his knowledge). i was so curious and keen to know how he felt the entire day when he came back home in the evening. He jus nodded his head left and right and didnt find much of a difference.Moreover he was not interested in discussing much about rice!
But after i had it for lunch ,i felt it very light didnt feel hungry till dinner,also you need twice as much water as you normally use which means more quantity.!
jus try out!

Friday, February 5, 2010

Methi malai mattar


I wanted to try this out (methi malai mattar ) for a very long time,and once saw this receipe in zee telugu channel, though i dont understand the language much, i followed by seeing the ingrediants. here s the receipe for you all:

Ingrediants:
  • peas ( matter/pattani ) - 1/2 kg
  • methi leaves (vendaya keerai) - 1 bunch
  • malai (fresh cream ) - 1 cup ( available in supermarket ,i prefer amul fresh cream )
  • onion - 1
  • cashews - 6
  • salt - to taste
  • green chillies - 4
  • oil - 4 tsp

Method of preparation:

  • Heat a kadai and add some oil and fry the cashews and onion and blend them into smooth paste.
  • now in the same kadai add little more oil and pour the blended mixture and saute well
  • meanwhile boil the peas and cook them
  • clean and wash the methi leaves several times, cut them and add them to the kadai and slowly saute them.
  • add salt and finely cut green chillies (green chilly paste can also be added).
  • Boiled peas can now be slowly added and little amount of water. close the kadai with lid so that all the spices blends well with the mixture.
  • Now open the kadai and add the fresh cream , mix well and serve!

Serving suggestions:

taste best with roti,naan,parathas and jeera pulav.

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