Ingredients:
8-10 pieces of tiny eggplants
1 tbsp red chili powder
2 tbsp coriander powder
1/2 tsp garam masala
1 tbsp jeera powder
1 tsp chaat masala
Salt, to taste
Juice of 1/2 lemon
Chopped coriander leaves, to garnish
Method:
Mix red chilli powder,coriander powder,garam masala powder,jeera powder,salt,lemon juice in a small bowl and set aside.
Wash the eggplants, pat dry and slit them through the middle .
Now put the filling into the slits of the eggplants.
Heat oil in a non-stick pan and add the eggplants. Cover cook on medium heat, turning them once in a while so that the eggplans are evenly cooked.
Sprinkle chaat masala, and the chooped coriander leaves .
serve hot with Rice - Dal or with piping hot Parathas and Raita
Wednesday 10 November 2010
Thursday 21 January 2010
Peas pulao (Microwave)
Ingredients
Basmati /long grain Rice : 1 cup
split green chilies : 2
bayleaf (tejpatta) : 2
cumin seeds (jeera) : 1/2 tspn
ground black pepper : 1/2 tspn
peas ( frozen or fresh) :1/2 cup
salt : to taste
oil : 2 tbspn
water : 2 cups
Method:
Soak rice in water for 30 minutes ,then drain and keep aside.
heat oil in a microwave safe deep dish for 2 minutes high in microwave.
oil when heated ,add bayleaf , cumin seeds and microwave on high for 2 minutes ,or untill jeera crackles.
now add split green chilies , frozen peas and microwave on high for another 2 minutes .
add soaked and washed rice ,salt and black pepper and microwave high for 2 minutes,mix it well
add 2 cups of water and cover the dish tightly with the cling wrap .
punture the wrap in between to pass the steam .
set the microwave in medium heat and microwave it for another 15 minutes.
serve hot with raita ,any curry or vegetable.
Basmati /long grain Rice : 1 cup
split green chilies : 2
bayleaf (tejpatta) : 2
cumin seeds (jeera) : 1/2 tspn
ground black pepper : 1/2 tspn
peas ( frozen or fresh) :1/2 cup
salt : to taste
oil : 2 tbspn
water : 2 cups
Method:
Soak rice in water for 30 minutes ,then drain and keep aside.
heat oil in a microwave safe deep dish for 2 minutes high in microwave.
oil when heated ,add bayleaf , cumin seeds and microwave on high for 2 minutes ,or untill jeera crackles.
now add split green chilies , frozen peas and microwave on high for another 2 minutes .
add soaked and washed rice ,salt and black pepper and microwave high for 2 minutes,mix it well
add 2 cups of water and cover the dish tightly with the cling wrap .
punture the wrap in between to pass the steam .
set the microwave in medium heat and microwave it for another 15 minutes.
serve hot with raita ,any curry or vegetable.
Easy Palak Paneer
Ingredients
Spinach : 1lb or 1 box of frozen spinach
paneer (ricotta cheese) : 100 gms ( you can get it in any indian grocery store in frozen section)
green chilies : 5-6
onion : 1 small (finely chopped)
bay leaf : 1-2
tomato : 1 small ( pureed)
cumin seeds : 1tspn
salt : to taste
kasuri methi ( dried fenugreek leaves ) : 1 tbspn
oil : 2 tbspn
Method:
Cut paneer into small cubes.
Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. keep the paneer pieces aside.
Boil the water , blanch the spinach for few seconds then remove and place in ice water.
Now blend the spinach along with green chilies in blender or food processer for about 10 to 15 seconds.
Heat 2 tbspn oil in a deep dish or kadhai.
Add cumin seeds ,bay leaf and kasuri methi( you can use fresh methi leaves as well).
Now add finely chopped onion.cook untill onion turns brown.
Add pureed tomato and cook untill you see oil in the sides of the dish .
Now pour the spinach puree.cook it for 5 minutes.
Add fried paneer pieces.and let it cook for another minute or two.
serve hot with parathas,phulkas,naan.
TIPS :While boiling water for blanching spinach add a tspn salt.blanch spinach rather than boil as the process will set the colour of spinach
You can add 2tpspn of freah cream or sour cream to give it a richer taste.
you can find kasuri methi in any indian grocery store .if not you can use fresh methi leaves as well
Spinach : 1lb or 1 box of frozen spinach
paneer (ricotta cheese) : 100 gms ( you can get it in any indian grocery store in frozen section)
green chilies : 5-6
onion : 1 small (finely chopped)
bay leaf : 1-2
tomato : 1 small ( pureed)
cumin seeds : 1tspn
salt : to taste
kasuri methi ( dried fenugreek leaves ) : 1 tbspn
oil : 2 tbspn
Method:
Cut paneer into small cubes.
Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. keep the paneer pieces aside.
Boil the water , blanch the spinach for few seconds then remove and place in ice water.
Now blend the spinach along with green chilies in blender or food processer for about 10 to 15 seconds.
Heat 2 tbspn oil in a deep dish or kadhai.
Add cumin seeds ,bay leaf and kasuri methi( you can use fresh methi leaves as well).
Now add finely chopped onion.cook untill onion turns brown.
Add pureed tomato and cook untill you see oil in the sides of the dish .
Now pour the spinach puree.cook it for 5 minutes.
Add fried paneer pieces.and let it cook for another minute or two.
serve hot with parathas,phulkas,naan.
TIPS :While boiling water for blanching spinach add a tspn salt.blanch spinach rather than boil as the process will set the colour of spinach
You can add 2tpspn of freah cream or sour cream to give it a richer taste.
you can find kasuri methi in any indian grocery store .if not you can use fresh methi leaves as well
Gol Gappa
Ingredients
For puri:
1 cup semolina (rawa)
3 Tblspn flour(maida)
1/2 tspn soda bi carbonate
salt to taste
Oil for frying
For Pani:
Method 1:
5 cups of cold water
5 Tspn pani puri masala (you will get it any indian grocery store)
2 Tbspn lemon/lime juice
1/2 Tspn roasted cumin (jeera) powder
1/2 Tspn black salt
1/2 Tspn chaat masala
Salt to taste
Method 2:
1 cup mint leaves(chopped)
1/2 cup coriander leaves(chopped)
1" ginger
5-6 green chilies
1 cup Tamarind pulp
1/2 Tspn roasted cumin(jeera powder)
1/2 Tspn black salt
Salt to taste
Stuffing:
2 Medium boiled Poatatoes
1/2 Tspn red chili powder
1/2 Tspn jeera powder
1 Tspn Green chutney
For Tamarind Chutney:
1 Cup Tamarind pulp
1/2 cup jaggery
1/2 Tspn red chili powder
1/2 Tspn rosted cumin powder
1/4 Tspn black pepper powder
1/2 Tspn salt
Method:
To make Puri(Golgappa):
Mix Semolina ,flour ,salt,soda b carbonate and 2 tspn of oil and knead it with the help of water .It should be bit siff.
cover it with wet cloth and let it stand for 15to 20 minutes.
Now make small balls and roll it into small circles about 1" diameter.
Keep the puris under the wet cloth as soon as you roll them.
Heat oil in deep dish pan or kadhai.
Now fry them such as it gets puffy and are golden brown in colour.
Keep them in kicthen paper towel so as to get rid of extra oil.
After it cool down completely ,you can store them in a airtight container.
For making pani:
Method1:
Mix all the ingredients together and store it .you can make it ahead of time and keep it in refrigerater.
Method 2:
Grind mint ,coriander,ginger and green chilies into paste.
Add water to the tamarind pulp .
Add the grinded paste ,salt,jeera powder and black salt to the water.dilute and add more water as you want.
Stuffing:
Mix all the ingredients together.
Tamarind chutney:
Add tamarind pulp ,jaggery ,chili powder,jeera powder ,black pepper and salt together.
heat the mixture in the pan for 5 to 10 minutes in medium heat.
Let it cool .
To Serve:
Do I have to tell you ?........:) common...
Poke hole in puri.
Add about 1/2 tspn of stuffing in the puri
Add 1/2 tspn tamrind chutney.
Dip the filled puri in the chilled pan and serve.
TIP:
Making puri is very tedious job,you can buy the readymade puri ,which you can get in any indian stores.
Same way you get pani puri masala.which you can use to make pani.
For stuffing you can use anything you like ,some people like to use only potatoes,some use boiled chickpeas,some like using namkeen boondi or sprouted moong .
Some people like hot so they avoid tamarind chutney.
So at last yoy have to decide your combination .Enjoy.
For puri:
1 cup semolina (rawa)
3 Tblspn flour(maida)
1/2 tspn soda bi carbonate
salt to taste
Oil for frying
For Pani:
Method 1:
5 cups of cold water
5 Tspn pani puri masala (you will get it any indian grocery store)
2 Tbspn lemon/lime juice
1/2 Tspn roasted cumin (jeera) powder
1/2 Tspn black salt
1/2 Tspn chaat masala
Salt to taste
Method 2:
1 cup mint leaves(chopped)
1/2 cup coriander leaves(chopped)
1" ginger
5-6 green chilies
1 cup Tamarind pulp
1/2 Tspn roasted cumin(jeera powder)
1/2 Tspn black salt
Salt to taste
Stuffing:
2 Medium boiled Poatatoes
1/2 Tspn red chili powder
1/2 Tspn jeera powder
1 Tspn Green chutney
For Tamarind Chutney:
1 Cup Tamarind pulp
1/2 cup jaggery
1/2 Tspn red chili powder
1/2 Tspn rosted cumin powder
1/4 Tspn black pepper powder
1/2 Tspn salt
Method:
To make Puri(Golgappa):
Mix Semolina ,flour ,salt,soda b carbonate and 2 tspn of oil and knead it with the help of water .It should be bit siff.
cover it with wet cloth and let it stand for 15to 20 minutes.
Now make small balls and roll it into small circles about 1" diameter.
Keep the puris under the wet cloth as soon as you roll them.
Heat oil in deep dish pan or kadhai.
Now fry them such as it gets puffy and are golden brown in colour.
Keep them in kicthen paper towel so as to get rid of extra oil.
After it cool down completely ,you can store them in a airtight container.
For making pani:
Method1:
Mix all the ingredients together and store it .you can make it ahead of time and keep it in refrigerater.
Method 2:
Grind mint ,coriander,ginger and green chilies into paste.
Add water to the tamarind pulp .
Add the grinded paste ,salt,jeera powder and black salt to the water.dilute and add more water as you want.
Stuffing:
Mix all the ingredients together.
Tamarind chutney:
Add tamarind pulp ,jaggery ,chili powder,jeera powder ,black pepper and salt together.
heat the mixture in the pan for 5 to 10 minutes in medium heat.
Let it cool .
To Serve:
Do I have to tell you ?........:) common...
Poke hole in puri.
Add about 1/2 tspn of stuffing in the puri
Add 1/2 tspn tamrind chutney.
Dip the filled puri in the chilled pan and serve.
TIP:
Making puri is very tedious job,you can buy the readymade puri ,which you can get in any indian stores.
Same way you get pani puri masala.which you can use to make pani.
For stuffing you can use anything you like ,some people like to use only potatoes,some use boiled chickpeas,some like using namkeen boondi or sprouted moong .
Some people like hot so they avoid tamarind chutney.
So at last yoy have to decide your combination .Enjoy.
Masala wada
Ingredients
2 Cups green gram (split mung daal with husk)
3 Tblspn Urad daal
1 tspn ginger garlic paste
1 Tspn cumin seeds(jeera)
1/2 Tspn oregano seeds( ajwain)
1 Tspn red chilli powder
1 Tspn coriander powder
1 onion (finely chopped)
5 green chilies (finely chopped)
2 springs green onion(finely chopped),optional
4-5 curry leaves (finely chopped)
coriander (finely chopped)
salt to taste
oil for frying
Method:
Soak both the dals together in water for about 2to 3 hours.Drain water from the dal .
coarsely grind the daals in blender or food processer.
Add all the ingredients except oil and mix it well.
Heat oil in deep dish pan or kadhai.
make oval shape from the grinded paste and fry it till they are golden brown and cooked.
Drain excess oil of the vadas by keeping them in kitchen paper towel.
serve hot.
2 Cups green gram (split mung daal with husk)
3 Tblspn Urad daal
1 tspn ginger garlic paste
1 Tspn cumin seeds(jeera)
1/2 Tspn oregano seeds( ajwain)
1 Tspn red chilli powder
1 Tspn coriander powder
1 onion (finely chopped)
5 green chilies (finely chopped)
2 springs green onion(finely chopped),optional
4-5 curry leaves (finely chopped)
coriander (finely chopped)
salt to taste
oil for frying
Method:
Soak both the dals together in water for about 2to 3 hours.Drain water from the dal .
coarsely grind the daals in blender or food processer.
Add all the ingredients except oil and mix it well.
Heat oil in deep dish pan or kadhai.
make oval shape from the grinded paste and fry it till they are golden brown and cooked.
Drain excess oil of the vadas by keeping them in kitchen paper towel.
serve hot.
Raita tadkewala
Ingredients
Yoghurt : 1 Cup
Onion (finely chopped) : 1
Tomato(finely chopped) : 1
Green chillies (finely chopped) :2
Salt : To taste
Cumin seeds : 1 Tspn
Mustard seeds : 1 Tspn
Curry leaves : Few( optional)
Oil : 1 Tblspn
Coriander : to garnish
Method:
Add Chopped onions,tomato and salt to the yoghurt.
Heat oil in a saucepan.
Add mustard seeds ,cumin seeds ,curry leaves in the heated oil.
Now add this to the yoghurt and mix it well.
Garnish with coriander /cilantro.
Serve with biryani,pulao or paratha.
Yoghurt : 1 Cup
Onion (finely chopped) : 1
Tomato(finely chopped) : 1
Green chillies (finely chopped) :2
Salt : To taste
Cumin seeds : 1 Tspn
Mustard seeds : 1 Tspn
Curry leaves : Few( optional)
Oil : 1 Tblspn
Coriander : to garnish
Method:
Add Chopped onions,tomato and salt to the yoghurt.
Heat oil in a saucepan.
Add mustard seeds ,cumin seeds ,curry leaves in the heated oil.
Now add this to the yoghurt and mix it well.
Garnish with coriander /cilantro.
Serve with biryani,pulao or paratha.
Mooli ka Paratha
Ingredients:
whole wheat flour- 2 cups
medium sized white radish-2
finely chopped green chilly-2
ginger-garlic paste- 1 tsp(optional)
finely chopped coriander- 2 tbsn
ajwain- 1/2 tsp
jeera powder- 1/2 tsp
coriander powder- 1/2 tsp
turmeric powder- 1/2 tsp
salt- to taste
oil- for sauteing
Method:
Wash and then skin and grate the radish.
Now add all the ingredients together and about 1/2 tbsp oil in the flour.(from flour to salt).
Knead the dough well.(will not need water as radish has water content).
Divide the dough into equal sized ball.
Roll out the dough ball into round shape with the help of little flour.
Now heat the tawa and place the paratha and add oil to all sides.
Turn it up and cook till its done.
Serve hot with pickle sauce or raita.
whole wheat flour- 2 cups
medium sized white radish-2
finely chopped green chilly-2
ginger-garlic paste- 1 tsp(optional)
finely chopped coriander- 2 tbsn
ajwain- 1/2 tsp
jeera powder- 1/2 tsp
coriander powder- 1/2 tsp
turmeric powder- 1/2 tsp
salt- to taste
oil- for sauteing
Method:
Wash and then skin and grate the radish.
Now add all the ingredients together and about 1/2 tbsp oil in the flour.(from flour to salt).
Knead the dough well.(will not need water as radish has water content).
Divide the dough into equal sized ball.
Roll out the dough ball into round shape with the help of little flour.
Now heat the tawa and place the paratha and add oil to all sides.
Turn it up and cook till its done.
Serve hot with pickle sauce or raita.
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