Wednesday, August 24, 2011

Brinjal/ Eggplant - Potato stew ( Baingan Curry)

Ingredients - 
  1. Brinjal/ Eggplant - 1 medium size ( cut in equal size)
  2. Potato - 1/2 medium size ( cut in small pieces)
  3. Garlic - 3-4 cloves
  4. Onion - 1/4 chopped
  5. Tomato paste - 1 tsp
  6. Oilve oil-  1 tsp
  7. Salt to taste
  8. Turmeric powder - 1tsp
  9. Red chilli powder - 1tsp
  10. Cumin Powder - 1tsp
  11. Methi (fenugreek seeds) - 4-6 seeds
  12.  
Directions - 
  • Add Olive oil in a medium heated pan, add cut garlic and onions, fry it for 5 minutes.
  • Add cut eggplant, potato and tomato paste, mix it properly.
  • Add salt, turmeric powder, red chilli powder and cumin powder, add a cup of water mix it properly.
  • Cover it for 15 minutes.
  • Your curry is ready, transfer it in a serving bowl.
  • Garnish it with red onions, enjoy it with tortilla, white rice or jeera rice.

Cabbage- Peas Stew ( Bandha- Mutter curry)

Ingredients -
  1. Cabbage - 2 Cups ( chopped)
  2. Peas - 1 handful
  3. Salt to taste
  4. Turmeric powder - 1 tsp
  5. Coriander Powder - 1 tsp
  6. Red chilli Powder/ Red flakes - 1/2 Tsp
  7. Olive oil - 1tsp
Directions -

  • Add chopped cabbage in a heated pan(without oil), Stir it for 7-8 minutes, then add peas with salt, turmeric powder, red chilli powder, coriander powder with a cup of water.
  • Mix it properly, again add a cup or 2 of water, Cover the pan, reduce the flame and let it get cooked for another 15 minutes.
  • By this time, cabbage is totally cooked, add olive oil, increase the flame to high and fry it for 5 minutes.
  • Close the flame and transfer it in a serving bowl. 
  • Garnish it with chopped cilantro.

Egg Poch

Ingredients - 
  1. Egg - 2
  2. Salt to taste
  3. Black Pepper powder - 1 pinch
  4. Red flakes - 1 pinch
  5. Oil - 1 tsp
Directions - 
  • Add oil in a pan, heat it, break egg, pour in pan, sprinkle salt, red flakes, black pepper powder.
  • Turn and cook it another side.
  • Enjoy it with bread/ tortilla.

Peas Pulao

Ingredients - 
  1. Peas (mutter) - 1 Handful
  2. Cumin seeds - 1 tsp
  3. Rice - 4 handful
  4. Unsalted butter - 1 tsp(melted)
  5. Salt to taste
Directions - 
  • Cook white rice and drain out the water.
  • Take unsalted butter in a pan, add cumin seeds, let it crackle, add peas with salt to the pan and mix it properly, cover it and let it get cooked for 5 minutes on medium flame.
  • After 5 minutes, switch off the pan, add cooked white rice to the pan, and stir it properly, so that all the mixture of peas is spread all over the white rice.
  • Enjoy it with any curry.

Tomato Chutney

Ingredients -

1. Tomatoes - 2 Big bowls
2. Garlic - 4 cloves
3. Onions - 1 small bowl ( sliced)
4. Cumin seeds - 1 teaspoon
5. Green chilli- 2 pieces ( cut in small pieces)
6. Salt to taste
7. Turmeric - 1/2 teaspoon
8. Chilli powder - 1 teaspoon

Directions -

Put oil in a dry pan, after oil is heated, add cumin seeds to the oil. After seeds crackle, add cut garlic cloves in the oil and let it turn golden brown. Now, add sliced onions to the oil and stir it. After onion turns transparent, add green chilli and tomatoes in the oil. Mix it. And add salt, turmeric powder and chilli powder to the mixture in a pan. Cover the lid and let it cook for 10 minutes on low flame. Stir it occasionally.

After 10 minutes, open the lid and check whether the tomato pulp is out or not. If yes, then increase the flame, cover the lid and let it get cooked for another 15 minutes.

Your tomato chutney is ready.

Friday, August 19, 2011

KalaKand ( Dessert made from Milk)

Ingredients -

  1. Milk - 2 Cups + 2 Cups
  2. Lemon Juice or Vinegar - 2 tsp
  3. Sugar - 5-6 tsp
  4. Cardamom Powder - 1/4 tsp
  5. Almonds - 5-6 Crushed ( to garnish)
Directions -  


  • Boil the milk, add lemon juice while boiling, keep on stirring, u can see fat and water separated.
  • Drain the Water and put fat in a drainer so that access water is also drained out.
  • Boil the milk in a separate wide pan, when boiled add the above fat in this milk.
  • Keep on stirring, so that no lumps are left of fat.
  • In another 10-15 minutes, the water content of the milk will start evaporating.
  • In some time, all water content will evaporate leaving behind only fat.
  • Keep on stirring for another 5 minutes, as it will stick to the pan once u will stop stirring.
  • Close the flame, Add sugar to the content, mix it, transfer this content to the small dish with 1' deep.
  • Sprinkle cardamom powder.
  • Press it with spatula, garnish it with almonds and pistachios.
  • Put it in a refrigerator after 30 minutes, for 2-4 hours.
  • Cut it in squares. Serve it cold.

Coconut Peanut Chutney

Ingredients-

1.  Coconut - 1/2 cup
2.  Peanut - 1/2 cup ( roasted or plain)
3.  Salt to taste
4.  Green Chilli - 2 small
5.  Garlic Cloves- 4 pieces
6.  Mustard leaves- 1/2 Teaspoon
7.  Curry leaves - 4-5 leaves

Directions -

Take a mixer jar, add peanut, coconut, salt, cur green chilli and cut garlic cloves, and grind it. The chutney is ready but some people like it after treating it with oil. take some cooking oil in a small pan, heat it, and add some curry leaves and mustard seeds. Now, add this oil to the chutney prepared and mix it properly. The chutney is ready to serve.

Thursday, August 18, 2011

How to make a Khowa

Ready Khowa
Ingredients for 1 cup Khowa - 
  1. Milk - 3-4 Cups
Directions - 

  • Boil the milk in a wide Pan.
  • Keep on stirring the milk as it has tendency to get sticked in the pan.
  • After about 15-20 minutes, the milk is reduced, the water content in the milk is evaporated and left with fat.
  • Stir and keep the pan on flame, till all liquid part is evaporated and only thing left in the pan is a fat.
  • When this fat, starts turning brown, close the flame.
  • Your khowa is ready, can be used in any dessert as an ingredient.
Normally, in India Khowa is used to make a Dessert, which is offered to God. So, I didn't give the recipe which includes Milk Powder as some people think Milk Powder contains Salt. Now, I will tell u the recipe with milk Powder, which is much easy and less time taking.

Ingredients - 
  1. Milk - 1 1/2 Cup
  2. Milk Powder - 1 Cup
Directions - 
  • Mix the lukewarm Milk with milk powder in a bowl, so that all the lumps are dissolved.
  • Transfer this milk in a Pan and heat it, keep on stirring.
  • Soon all the water content will evaporate and will be left with fat.
  • Keep on frying till this fat turns brown.

Gujia ( Stuffed milk product, dry fruits in a wheat flour rolled)

Gujias
Ingredients -
  1. Khowa - 1 Cup
  2. Almonds - 1/2 Cup ( sliced)
  3. Raisins- 1 Cup
  4. All Purpose flour - 2 Cups
  5. Sugar - 5-6 tsp
  6. Oil - 1 cup  ( for frying) + 1 cup ( heated and cooled)





Directions - 
Fried Khowa with sugar,almonds, raisins




  • In a dry Pan, add khowa and fry it, till it turns brown.
  • When brown close the flame, add sugar, almonds and raisins.





  • In a bowl take all purpose flour, add oil ( heated and cooled), mix it then add lukewarm water (as reqd.) to make a dough. Dough should be on such that it's not sticking on hand as well as not very hard.
All Purpose flour with Oil
Dough
Mixed All purpose flour w/Oil



Dough in equal parts


  • Divide the dough in equal small parts. Convert each part in small balls.




  • Roll each ball by making it a small round tortilla, add the khowa mixture and close the tortilla by making a half circle. 
Rolled ball
Khowa added in a roll











Pressed from all sides

  • Press from all sides, mould it from the sides, making no place for khowa to escape.



Twisted to lock from all sides


  • After all balls are filled, These small stuffed tortillas are called Gujia.





twisted gujias

Fried Gujias










  • Take Oil in a pan, heat it and add gujia in a oil and fry it till it turns brown.
  • Take it out in a Paper towel and let excess oil drained.
  • Ready dessert
  • Can be used for 10-12 days.

Rice flakes fried

Ingredients -
  1. Rice Flakes - 4 handful
  2. Olive oil - 1 tsp
  3. Salt to taste
Direction -
  • Put rice flakes in a dry pan, stir it, add Oil and then keep on stirring for another 15 minutes, so that rice flakes don't get burned from below.
  • In another 15 minutes, add salt and it will be done. It should be light brown in color and should be crispy in taste.
  • Garnish it with cut onions, tomatoes, green chilli.
  • Enjoy it with any curry or u can eat it without anything also.

Rice flakes w/ vegetables ( Alu-Poha)

Ingredients-
  1. Cumin seeds - 1tsp
  2. Mustard seeds - 1tsp
  3. Green Chili- 1 ( sliced)
  4. Onion - 1/2 ( chopped)
  5. Carrot - 1 ( chopped)
  6. Green Bell Pepper - 1/2 ( chopped)
  7. Green Peas - 1 handful ( washed)
  8. Cauliflower - 5-6 Small flowers
  9. Potato - 1 small ( chopped)
  10. Tomato - 1 small ( chopped)
  11. Salt to taste
  12. Turmeric Powder - 1/2 tsp
  13. Oil - 1 tbsp
  14. Peanuts - 1 handful
  15. Cilantro- 1/2 Bowl ( chopped)
  16. Rice flakes - 4 Bowls ( washed and all water drained)
Directions - 

  • Heat Oil in a empty pan, add cumin seeds, mustard seeds and green chilli.
  • Stir it till mustard seeds starts creckling.
  • Add onions, then all vegetables,stir it, reduce the flame to low and close the lid to get vegetables get cooked for 10 minutes.
  • After 10 minutes, open the lid, add salt, turmeric powder and tomatoes.
  • Mix it properly, again close the lid for another 10 minutes.
  • Vegetables are cooked by this time, add a handful of peanuts and make sure it's spread all over the vegetables.
  • In the end, increase the flame of burner, add rice flakes( poha), to the vegetables, mix it properly so that all vegetables are mixed up with the rice flakes. By this time, the rice flakes, will turn yellow in color.
  •  Garnish it with chopped cilantro and enjoy it with tomato sauce.

Tamarind Chutney

Ingredients-
Tamarind Chutney

1. Tamarind - 4 sq. inch
2. Jaggery- 4 big blocks
3. Salt- 1/2 tsp
4. Cumin seeds - 1 Tsp
5. Turmeric - 1 tsp
6. Chilli Powder - 1 tsp
7. Water - 3 glasses
8. Oil- 2 tsp

Directions- 

  • Soak tamarind in 1 cup of water for 2 hours. 
  • Remove all the seeds and separate tamarind pulp from the seeds. 
  • Put oil in a dry pan, add cumin seeds to the heated oil. 
  • Add tamarind pulp with thrice amount of water. Stir it, let it get cooked on high flame. 
  • When a mixture starts boiling, add all jaggery pieces in the mixture. Keep on stirring, as this mixture has a tendency of sticking in the pan. 
  • Reduce the flame to medium and keep on stirring, until you see the content started becoming sticky. Remove the pan from the flame and let it cool down.
  • Transfer the content to the serving bowl. You can have this tamarind chutney with any chat, even  a spoon on Choley will taste delicious.

Bottle Guord/Squash curry ( Kaddu ka Kofta)

Directions -
  1. Bottle Squash ( Kaddu)- 1/2 Bottle squash ( peeled, washed and grated)
  2. Corn Starch - 2 tsp
  3. Salt to taste
  4. Turmeric Powder - 1+ 1 tsp 
  5. Red Chilli Powder - 1+ 1 tsp
  6. Coriander Powder ( Dhania) powder - 1 tsp
  7. Cumin Powder - 1 tsp
  8. Oil - 1cup ( for frying)
  9. Onion - 1/2 chopped
  10. Garlic - 3-4 cloves ( chopped)
  11. Ginger paste - 1/2 tsp
  12. Tomato paste - 1 tsp
Ingredients - 



  • Boil the grated bottle squash for 15 minutes.
  • Drain the water, let the squash cool down.
  • Add salt, turmeric powder and red chilli powder and mix it properly.
  • It will be very soft paste, if u r not able to handle this paste, then add 2-3 tbsp of all Purpose floor to remove the softness, and it will become a soft dough.
  • Now, divide the dough in equal parts and fry them in a pan.
  • Keep the fried balls on a paper towel to take out the extra oil from the balls.
  • Take another pan, and add a spoon of oil.
  • Add Cut Garlic and fry them till it turns brown.
  • Now, add cut onions, tomatoes and fry them.
  • When onion starts getting transparent, add salt, turmeric powder, red chilli powder and coriander powder with a cup of water.
  • Keep on stirring, if the water is not sufficient, add 1 more cup of water, cover the lid, reduce the flame and let it get cooked for another 10 minutes.
  • After 10 minutes, you will notice the onion is dissolving in the gravy, add all the fried balls with a cup of water.
  • Mix it properly, let it boil for another 5 minutes.
  • Your curry is ready to serve, garnish it with chopped cilantro.

    Wednesday, August 17, 2011

    Cauliflower w/ tomato sauce ( khatti- mitthi gobhi)

    Ingredients - 
    1. Cauliflower - 10 small flowers
    2. Tomato sauce - 1/2 cup
    3. All Purpose flour - 2 tsp
    4. Salt to taste
    5. Turmeric Powder - 1tsp
    6. Coriander Powder - 1 tsp
    7. Red Chilli Powder - 1 tsp
    8. Cumin Powder - 1 tsp
    9. Olive Oil - 1 tsp
    10. Curd - 2 tsp
    11. Cilantro - 1/2 cup ( chopped)
    Directions - 
    • Mix tomato sauce with turmeric powder, red chilli powder, coriander powder, cumin powder and curd together in a bowl.
    • Add Cauliflower in this mixture and mix it  thoroughly, so that each flower is covered with sauce.
    • Take a pan and transfer the content to the pan and start the flame.
    • Add a spoon of Olive oil in it.
    • Put the flame on low, add a cup of water and cover the lid, le it get cooked for another 15 minutes.
    • Check it after 15 minutes and make sure the cauliflower is cooked. By this time, all the gravy should stick to the cauliflower. If that is not the case, increase the flame to max. and keep on stirring so that cauliflower is not sticked to the pan.
    • Sprinkle some cilantro to garnish.
    • Your vegetable is ready. You can enjoy it with tortilla or rice.

    Vegetarian Manchurian

    Ingredients -
    1. Cabbage - 1 Cup ( chopped)
    2. Carrot - 1 cup ( chopped)
    3. Green beans - 4 stems
    4. Bell Peppers - 1/4 ( chopped)
    5. Peas - 1/2 handful
    6. Salt to taste
    7. Soya sauce - 1 tbp
    8. Tomato Sauce - 1 tbp
    9. Chilli Sauce - 1 tbp
    10. Garlic cloves - 3 cloves
    11. Cornflour or All purpose flour - 2 tsp
    12. Red Chilli powder - 1tsp
    Ingredients -
    • Take all vegetables, in a microwaveable bowl, add water and put in a microwave for 10 minutes, for vegetables to cook.
    • After 10 minutes, take it out, drain the water and smash the vegetables when it turns cold.
    • Add Cornflour, salt, red chilli powder and mix it properly, it will convert into a dough.
    • Divide the dough in small equal parts, and turn each part in small balls by your palm.
    • Now, take the oil in a dry pan, heat it and fry each ball turning over and over by making brown from all sides.
    • Transfer the balls in a serving bowl.
    • Transfer the heated oil carefully in an another bowl leaving just 1 tsp of oil in a pan.
    • Heat the pan, add cut garlic in heated oil, then add soya sauce, tomato sauce, chilli sauce and a glass of water in a pan.
    • Let the content boil, reduce the flame, add a spoon of all purpose floor. Make it a point no lumps of floor is left over in the content.
    • Close the pan and add this gravy to the fried balls in a serving bowl.
    • Enjoy it with a veg manchurian or fried rice.

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