Friday 4 September 2015

Dry Aaloo Beans subzi


Ingredients:
  • French Beans - 250 gms
  • Potatoes - 3 or 4
  • Turmeric/Haldi Powder - ½ tsp
  • Red Chilli Powder - ½ tsp
  • Garam Masala Powder - ½ tsp
  • Amchur/Dry Mango Powder Powder - 1 tsp or according to taste
  • Pav Bhaji masala- 1/2 tsp (optional)
  • Oil/Ghee - 2-3 tbsp
  • Salt - As per taste

Method :

  1. Start by cleaning and cutting the french beans and potatoes. In a thick bottomed kadai or pan add the oil. When the oil becomes hot, add the potatoes and saute these for 3-4 minutes.
  2. Add the beans now and saute both the veggies 8-10 minutes on a low flame.
  3. Add turmeric powder, red chilli powder and salt except garam masala powder and amchur powder.
  4. After 8-10 minutes the veggies will get cooked. Now add the amchur powder, pav bhaji masala and garam masala powder. Stir.
  5. Serve the aloo beans with rotis and curd. This Aloo French Beans Sabzi can also be served as a side veggie dish.

Saturday 8 August 2015

Easy Mayonnaise and Grated Vegetable Sandwich

Ingredients:

Mayonnaise - 1/2 cup
Carrot - 1 medium grated
Spring Onion - 2 white and green chopped finely
Coriander leaves - 2 tbsp finely chopped
Red Chilli Flakes - 1/2 tsp
Bread Slices - 6 to 8

Directions:


  1. Take all ingredients except bread in a bowl and mix well.
  2. Take bread slices and trim off the edges. 
  3. Spoon the filling in and spread evenly. Cover with another slice of bread.
  4. Cut into finger like slices and serve.

Friday 7 August 2015

Cheese French Toast

Ingredients:

Bread Slices - 2
Cheese Slice - 1 or use 1/4 cup of grated cheese
Egg - 1
Milk - 1 tbsp
Salt to taste
Red chilli flakes - 1/2 tsp
Carrots - 4 tbsp grated
Tomato Ketchup as needed
Oil for pan frying

Method:

  1. Take a slice of bread and spread some ketchup over it. 
  2. Place a cheese slice over it and cover with another slice.
  3. Now cut into four portions.
  4. Take egg, salt, chilli flakes, milk. carrot in a bowl and mix well.
  5. Dip the bread into this mix and coat it on both sides. Place this on a oiled heated tawa and cook till golden on both sides.
  6. Remove and serve with ketchup

Pepper Mushroom

Ingredients:

Onion-1 sliced
Mushroom-1 packet cleaned and sliced
Capsicum-1/2 sliced
Green chilli-1 slitted
Tomato-1 sliced
Ginger garlic paste-1 tbsp
Pepper-1 tbsp
Salt to taste
Ajinomoto-1 tsp
Soy sauce-1 tbsp
Oil-2 tbsp
Coriander leaves-for garnishing

Directions:

  1. In a frying pan add 1 tbsp of oil and heat it to high.
  2. Add in the Mushroom and stir fry it.At first the water from the mushroom will leach out,but later all the water will get evaporated and all the mushrooms will have a nice sear in it.Remove that and set it aside.
  3. In the same pan add 1 tbsp of oil and throw in the ginger garlic paste and mix well.
  4. Add in the onions,Green chilli,Capsicum and stir fry for 3 min on high heat.
  5. Add in salt and Ajinomoto and mix well.
  6. Add a dash of soya sauce and mix well.
  7. Now goes the sliced tomatoes and give it a quick stir.
  8. Now add in the browned mushroom and mix well.
  9. Add in the Pepper and mix till everything is combined.Garnish with coriander leaves.
  10. serve hot with chappati or anything.

Aloo Beans Badiyan (Badi / Adauri) without Onion and Garlic

Ingredients :


Potatoes - 2 large peeled and cubed. Lightly Fried.
Beans- 1/ 2 cup chopped. Lightly Fried.
Tomatoes - 4 large chopped finely.
Wadiya- 3 tbsp lightly crushed and lightly fried.
Curry leaves - 1 spring
Ginger - 1 tbsp finely chopped
Salt to taste
Sugar - 1 tsp
Oil- 2 tbspCoriander leaves / Cilantro for garnishing

Whole Spices:

Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Nigella Seeds / Kalonji - 1 tsp
Fenugreek Seeds / Methi  - 1/2 tsp

Spice powders :
Chilli powder - 1 tsp
Coriander powder-1 tbsp
Turmeric powder  - 1/2 tsp
Cumin powder - 1 tsp
Garam Masala powder - 1 tsp

Directions:

  1. Heat oil in a pan. Fry
  2. Add all the wholes spices along with curry leaves and ginger. Let this saute for a min.
  3. Add in all the spice powders and mix well. Saute this for 10 seconds.
  4. Add in tomatoes and season with some salt and sugar. Mix well cook till they turn mushy.
  5. Add in potatoes, Beans and Wadiyan. Fry for 3-4 minutes. 
  6. Add Water. Cook till the potatoes are cooked and gravy is thick.
  7. Serve it with Poori, Roti or Rice.

Monday 20 July 2015

Tangy Paneer

Ingredients:
  • Paneer – Approx 14 oz, cut into strips
  • Tomatoes – 4-5 medium (1 lb), chopped finely
  • Green Bell Pepper – 1 large, cut into strips
  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Onion Seeds (Kalonji) – 1 tsp
  • Fennel Seeds (Saunf) – 1 tsp
  • Turmeric Powder – 1/2 tsp
  • Ginger – 1 Tbsp, minced
  • Garlic – 1 Tbsp, minced
  • Green Chilies – to taste, finely chopped
  • Salt – to taste
  • Red Chili Powder – to taste
  • Dry Mango Powder (Amchur) – to taste, optional
  • Cilantro – finely chopped for garnishing

Directions:
1. Heat Oil in a medium non-stick pan on medium heat.
2. Add Mustard Seeds and allow them to pop.
3. Add Cumin Seeds, Fennel Seeds, Onion Seeds and allow them to sizzle.
4. Add Turmeric Powder, Ginger, Garlic, Green Chilies and cook for 20-30 seconds.
5. Add Tomatoes and a little salt and cook covered (stirring frequently) until the Oil starts to separate from the mixture and tomatoes have cooked down completely.
6. Add Red Chili Powder and mix well.
7. Add Paneer and carefully mix until all the pieces are well coated. Additional Salt can be added at this time.
8. Add Bell Pepper, mix well, cover and cook for 3-4 minutes until bell pepper is cooked but not mushy.
9. Garnish with chopped cilantro and serve with chapati or roti.
Dear Reader,

This Website is dedicated to all those Educated and very worthy women who are sitting at home to either take care of their Kids, Parents, In- Laws or other House-hold affairs.

Posts published on this website have been just compiled together form other Sites that I have liked. You can be be Rest assured that everything here is tried and tested. Only when I have recieved lots of Compliment, I thought of maintaining a recipe or some tips and tricks diary. I had seen my mother, Buas and mausis having diary of their time. It would have all recipes and tips and tricks that they would jot down while watching any TV Program , Neighbours recipe, Books, Newspaper Cutting, Indian Hindi magazine like Sarita and Manorama. etc.

I thought of maintaining it Online as in this fast moving world, Hard copies cannot be carried everywhere.

Some Resources for mothers with toddlers are here. Those are just something that I had to jot down to remember it for myself.

If you have any suggestions, just drop me a line. The Blog might Not look very Organized as I have to take care of 2 kids who are more interested in My Laptop than their Toys.

In Due course of time, I shall work more on maintaing and organizing this blog. Plz bear with me till then.

I want to thank all my Readers and the owners of non ending list of sites from where these posts are compiled from.

Be Loved Forever,

Soumya

Farrah ( Gojhah in Bhojpuri )

Farrah, also called as Gojhah in Bhojpuri.
Is usually made on Bhaiya Dhooj day.

Ingredients:

For the Filling:
500 gm Channa dal
Black Pepper
Garlic
Ginger
Green chilly
Coriander seeds
Cummin / Jeera
Turmeric
Amchur powder
Salt
Curry leaves

Soak 1/2 kg Channa daal for 6-8 hours.
Mix all & blend in mixer to coarse paste.

For the cover:
Rice flour 
Hot water

Directions:

Make rice flour dough with very hot water.
You can also do this by boiling water & adding rice flour in it. Keep stirring till no lumps. And then make dough with hands.

For Farrah:
Roll tiny rotis of rice dough.
Add a spoonful of daal mixture and fold flat.
Daal mix should not flow out.
You can seal the rice roti with water.
Stem these Farrah's for 15-20 minutes. You can use the Idli steamer.

Tempering:
Ghee
Onions - chopped
Curry leaves

Heat few spoons of Ghee in kadai.
Add chopped onions & bunch of curry leaves.
Heat till onions turn crisp brown.
Add the steamed Farrah's and mix till all are covered. Be careful so they dont break. Or if the Farrah's are too large, they can be cut into half before tempering.
You can leave it on heat till the Farrah cover gets a crisp brown shade.

Chicken Curry Home Style ( Simple but Delicious )

Ingredients:
  • Chicken – 2 lbs, thighs and legs (cleaned, skinned and halved)
  • Oil – 2 tbsp
  • Onions – 2 medium, sliced
  • Tomatoes – 3 medium, chopped
  • Cinnamon – 1” stick
  • Black Cardamom – 1
  • Peppercorns – 4, whole
  • Cumin seeds – ½ tsp
  • Garlic – ½ tbsp, finely chopped
  • Ginger – ½ tsp, grated
  • Garam Masala – 1 tsp
  • Chili Powder – to taste
  • Salt – to taste
  • Yogurt – ½ cup, well beaten
  • Lemon juice – 2 tbsp
  • Cilantro- 5 sprigs, finely chopped for garnishing
  • Green Chili – 1, finely chopped for garnishing

Method:
  1. In a medium non-stick wok, heat Oil on medium to high flame.
  2. Add Cumin seeds and allow them to splutter
  3. Then we add Whole Spices i.e. Cinnamon, Cardamom, Peppercorn and cook for 15 seconds.
  4. Add in Onions and allow them to cook and become translucent and then, Ginger and Garlic is next – mix.
  5. Once the onions are golden brown, add in the tomatoes and mix well.
  6. Now add your powdered spices - Garam Masala, Red Chili Powder and Salt. Reduce flame to medium and cook for 5 minutes.
  7. Add cleaned Chicken, mix well cook for 6-7 minutes.
  8. Add yogurt and mix it gently into the chicken.
  9. Reduce heat a little, cover the wok with tight lid and cook for 10 minutes.
  10. Check on the Chicken and stir once in-between to make sure it is not burning at the bottom.
  11. Remove Chicken from heat and add Lemon Juice. Give it a final mix and serve with Cilantro and Green Chili as garnishing.
  12. Serves 4-6.

Spelling: when to double a consonant before adding -ed or -ing to a verb

We add -ing to a verb to form its present participle, and -ed to regular verbs to form the past simple. When doing this, we sometimes double the last letter of the verb, as in these examples:
  • stop ⇒ stopped, stopping
    stoped
    stoping
  • refer ⇒ referred, referring
    refered
    refering
Sometimes, however, we don’t double the last letter, as with the verb visit:
  • visit ⇒ visited, visiting
    visitted
    visitting
To understand this spelling rule, it’s first necessary to know the meaning of vowel andconsonant:

vowels = a  e  i  o  u
consonants are all other letters (b  c  d  f  g, etc).

Here’s the rule:
When to double a consonant before adding -ed and -ing to a verb
We double the final letter when a one-syllable verb ends in consonant + vowel + consonant.*stop, rob, sitstopping, stopped, robbing, robbed, sitting
We double the final letter when a word has more than one syllable, and when the final syllable is stressed in speech.beGIN, preFERbeginning, preferring, preferred
If the final syllable is not stressed, we donot double the final letter.LISten, HAPpenlistening, listened, happening, happened


In British English, travel and cancel are exceptions to this rule: 

travel, travelling, travelled; cancel, cancelling, cancelled. 

* We do not double the final letter when a word ends in two consonants (-rt-rn, etc.): 
start – starting, started; burn - burn, burned. 

* We do not double the final letter when two vowels come directly before it:
remain – remaining, remained. 

* We do not double w or y at the end of words:
play – playing, played; snow - snowing, snowed.

Friday 17 July 2015

Aloo ki Raswali Subzi without Onion and Garlic

Ingredients:


  • 2-3 large boiled potatoes
  • 2 dry red chilies
  • 2 green cardamoms
  • 15 cloves 
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds 
  • 1 tsp black pepper corns
  • an inch stick of cinnamon
  • 2 bay leaves
  • 2-3 green chilies broken
  • 2 black cardamoms
  • 2 tsp of everyday curry masala
  • 1 tsp turmeric powder 
  • 2 tsp mustard oil
  • a pinch of asafoetida
  • salt to taste

Method:


  1. Peel and cube the potatoes, keep aside. 
  2. Heat oil in a kadai and throw in the asafoetida, followed quickly by all the spices except those typed in bold. 
  3. Add the spices typed in bold and quickly add the potatoes mashing them while adding to the pan . Thrash with a spatula and mix well. 
  4. Add Finely Chopped coriander Leaves. 
  5. Add enough water to cover the mix and some more to make the curry almost watery... or as thin or thick you like it. 
  6. Add salt to taste and let the curry cook on low flame till a nice cloves aroma wafts through the kitchen. The curry is watery, the way I like it. With a gentle aroma of green coriander.