Pooja's Blog,indian food recipes,indian cooking,indian cuisine

Nan Khatai Biscuit

2010-01-25T16:45:00.000-08:00

Nan Khatai are eggless biscuit easy to make and very delicious to eat.They go great with tea.This recipe will make about 25 biscuits.

Ingredients:
1/2 cup besan(gram flour)
1/3 cup suji
1/3 cup Maida(All purpose flour)
Pinch of Baking Powder
1/2 tsp Cardamom powder
1/2 cup unsalted butter
2/3 cup sugar(fine)
1 tbsp sliced almonds
1 tbsp sliced pistachios.

Procedure:
1.Mix Maida,suji,besan,baking powder and cardomom powder in a bowl.
2.Now take butter and whip it in bowl with electric hand blender or spoon in circular motion for 5 min.The butter used here should be soft at room temperature.
3.Now butter will become light and fluffy.Now add sugar and whip it again for 3-4 min.
4.Add flour mixture prepared in step 1 into this butter mixture and make a smooth dough.
5.Pre heat the oven at 375 degree fahrenheit.
6.Divide the mixture into 25 small smooth balls.
7.Take each ball and make tic tac toe or criss cross and press some almonds and pistachios on its surface.
8.Repeat the same for rest of the balls.
9.Grease the baking sheet and place these balls at 1 1/2 inch apart.
10.Bake it for 10-12 min.
11.Now take the baking sheet out and let the biscuits cool for 5 min.
12.Remove the biscuits from baking sheet and serve with hot cup of tea.
13.Enjoy the yummy nan khatai biscuits.

Egg Paratha

2010-01-23T19:27:00.000-08:00

Egg Paratha contains egg stuffed inside.This is an excellent breakfast idea but can be enjoyed anytime when you want to prepare something in a hurry.This goes great with yogurt or tomato ketchup.Very easy to prepare and healthy and delicious to eat,enjoyed most by kids.Below recipe will make 6 Paratha

Ingredients:

2 cups whole wheat flour

1/2 cup water or as needed

3 Eggs

1/2 medium onion finely chopped

1 tomato finely chopped

1 green chilly finely chopped

coriander finely chopped

3 tbsp oil

1/2 tsp red chilly powder

Salt to taste.

Procedure:

1.Mix wheat flour and water and form a smooth dough.

2.Divide dough into six equal parts.

3.Take one part and roll it 2 inch diameter and apply oil in its surface properly.Now fold it in order to form a semi circle and again apply oil in its surface properly.Now fold it to form a triangle.Roll it to form paratha of approx. 7-8 inches.Keep it aside.

4.Repeat the same process for rest of 5 parts of dough to form paratha.

5.Now to prepare egg mixture mix egg's white and yellow part with onions,tomatoes,coriander,green chilly,salt and chilly powder.Mix the whole mix really well so that all the contents have mixed with each other.

4.Put tava on medium heat.Put one rolled paratha in this .Once you see bubble emerging on the surface,toss the paratha upside down,now try to separate one of the layer of paratha using a butter knife.Now fill it with egg mixture.Be careful that egg mixture shouldn't be too much otherwise it will come out and mess your paratha.

5.Now toss the paratha the other way and put oil and fry it the way you did for other paratha(see aaloo paratha,mooli paratha etc.)

6.Fry the remaining parathas the same way.

7.Serve hot with tomato ketchup or yogurt.

New Section

2010-01-20T07:44:00.000-08:00

Hello Friends,

Today I am feeling proud to announce that we are going to start a new section in our blog by name of "Baby Guide".This shall give you a complete guide of pregnancy week by week,followed by exercises,dietary guide,labor and delivery,postpartum health and dietary care and tips for caring a newborn baby.Yes its all about babies!!!

Murmura Tehri

2010-01-07T08:30:00.000-08:00

Murmura tehri is excellent evening snack goes great with cup of masala tea.It is prepared using Murmura also called laiya in some regions of North India.It just takes 10 min to prepare and is delicious to taste.So enjoy this evening snack.

Ingredients:
One boiled medium sized potato chopped in cubes
1/2 cup boiled green peas.
1 tomato finely chopped
1 green chilly finely chopped
3 tsp of vegetable oil
1/4 tsp of cumin seeds
Pinch of asefoetida
1/4 tsp of Haldi(turmeric) powder
Salt to taste.
1/4 tsp chill powder.
1 tsp lime juice.
Three cups of murmura
Coriander leaves finely chopped for garnishing.

Procedure:
1.Heat oil in Pan.
2.Put cumin seeds in oil and wait till it splutters.Now add asefoetida,and haldi and fry them for 1 sec.
3.Now add chopped tomatoes and wait till they become soft.
4.Now add potatoes,green chillies and green peas and fry them for 5 min.
5.In the mean time put the murmura in 5 cups of warm water and wait till they become soft.When they become soft drain water from them properly.
6.Now add these wet murmuras in pan with tomatoes,peas and potatoes mixture.Mix them well.
7.Now add salt and chilly powder in this and cook for 2 min,keep stirring in between.
8.Add lime juice and mix well.
9.Garnish it with chopped coriander and serve with a cup of tea or coffee.

Happy New Year

2009-12-31T15:33:00.000-08:00

May your new year be blessed with peace,love and joy.Sending you my heartfelt wishes with joy that never ends.
Wishing you all a very Happy and Prosperous New Year.

How to keep Cilantro(Coriander) fresh for longer time

2009-07-14T06:17:00.000-07:00

Cilantro/coriander leaves can add a distinct taste to your dish.But storing it for longer time seems to be a bit challenging.I tried several ways and finally got the right way to store cilantro in fresh state for a month or even more.I usually get 3-4 bunches of cilantro together from Farmers market.Here is the trick to keep them fresh-

1.After getting cilantro from market,dry each bunch properly with tissue paper and then keep them under fan for 1/2 an hour so that all water is completely dried.This is done because the main reason for cilantro to get spoiled is water in the leaves which in due course of time turn the leaves black.So no water means they will remain fresh for much longer time.

2.Once all the water is dried from cilantro,take a newspaper and roll the cilantro inside it.Keep this in a zip lock bag.Now keep this zip lock bag in fridge.

3.Check every 2 days and remove any yellow/black leaves if present.

4,That is it.This way you can keep them green and fresh for even a month or more.Try this and let me know if you have any questions.

Jal Jeera

2009-06-26T14:17:00.000-07:00

Jal Jeera is most famous healthy and refreshing beverage prepared specially during summers.This is prepared using raw mango and mint leaves.

Ingredients:
2 raw mango
1 bunch mint leaves.
2 chillies
1 tsp cumin seeds
1/4 tsp asoefoetida(hing)
Salt to taste

Procedure:
1.Boil raw mangoes,and peal it off and take out its whole pulp.Keep water aside that was used for boiling it.
2.Now separate mint leaves from the bunch.
3.In grinder mix mint leaves,mango pulp,salt,cumin seeds and asoefoetida and grind it well.
4.Take this mixture out and mix it with water that was used for boiling raw mangoes in step 1.
5.Cool the mix in refrigerator for 2-3 hrs.
6.Serve chilled and enjoy in this hot summer.

Besan Pedas

2009-06-05T13:04:00.000-07:00

Besan Pedas are most popular dessert prepared during festivals.This recipe is prepared using gram flour.TheBelow recipe will prepare around 25 medium sized pedas.

Ingredients

4 cups Gram Flour

1 cup Cow Ghee

2 cups sugar

1 tsp Powdered Cardamom

1/2 cup chopped Almonds and Pistachios

Procedure:

1.Heat the ghee in a pan.
2.Add the gram flour and fry it on a low flame stirring continuously till brown.
3.Once it is browned, and starts leaving ghee,this shows besan is cooked properly,now let it cool.
4.Add powdered cardamom and sugar. Mix well.
5.Add chopped almonds and pistachios.
6.Shape into pedas(flat rounds).

7.Serve and enjoy this yummy dessert

Spinach Dal

2009-04-06T12:50:00.000-07:00

Spinach toor dal is healthy and tasty variation to normal toor dal.Its very easy to prepare.It goes great with hot chapattis and rice.Below recipe will make 4 servings.

Ingredients:
1 Bunch Spinach cleaned and chopped
1 cup Toor Dal
1 Tomato chopped
1 Onion finely chopped
1 Diced Green chilli
1 inch ginger finely chopped
1/4 tsp turmeric.
1/4 tsp Chilli powder
2 tsp oil/ ghee
Salt to taste

Procedure:
1.Cook dal in a pressure cooker with a turmeric and keep it aside.
2.Heat oil in a pan.
3.Add cumin seeds. When it splutters add onion and ginger. Saute till the onions become translucent.
3.Add the tomatoes and green chillies. Saute for 5 minutes.
4.Then add the spinach and 1/2 cup water and let it cook till the spinach is cooked properly.
5.Add Cooked Dal and salt into the spinach mixture.
6.Cook it for 5 min.
7.Serve hot with chapattis and rice

Paneer Bhurji

2009-04-06T12:22:00.000-07:00

A healthy combination of mixed vegetables & cottage cheese, that goes very well with hot Parathas.

Ingredients:
2 Cups Paneer grated or finely crumbled
2 onions (finely chopped)
2 green chillies (chopped or cut lengthwise)
1/4 cup green peas(optional)
1 big tomato (chopped finely)
100g capsicum (yellow & green - chop into small cubes)
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp garam masala
Salt - to taste
2 tbsp oil
Finely chopped Cilantro(Coriander leaves)

Procedure:
1.Heat oil in a nonstick pan
2.Add finely chopped onions and green chillies and saute them till onion is pink.
3.Add tomatoes, spices, salt and cook till the masala is well done.
4.Add capsicum,peas and cook for 1-2 mins in the masala.
5.Crumble Paneer into tiny pieces and add to the masala.
6.Cover and cook for 5 minutes and then add some chopped cilantro, mix it and cook for another five minutes.
7.Serve with hot Parathas.

Kachhe Kaele Ki Sabzi(Raw Banana Vegetable)

2009-03-27T19:40:00.000-07:00

Kele ki sabzi is very easy to prepare and is rich in potassium.It can be easily prepared during navratri fast.It can be taken as an accompaniment in lunch and is ideal for snack as well.

Ingredients:
3 Raw Bananas Peeled
1/4 Cup Oil
3 tsp Sindhav Namak(salt)
1 Tbsp Lemon Juice
2 Tsp Cumin Seeds

Procedure:
1.Heat oil in a pan having a thick base.
2.Add cumin seeds and red chillies.
3.Add the diced bananas.
4.Lower the heat, add salt.
5.Cook with the lid covered till the bananas turns tender.
6.Mix the lemon juice .
7. Garnish with coriander leaves and serve.

Thurri (Makhana) Kheer

2009-03-27T07:38:00.000-07:00

Thurri or makhana is most delicious recipe prepared specially during navratra fast.This is prepared using crushed makhana.It is very simple to prepare.Below recipe will prepare 4 servings.

Ingredients:
6 cups milk(whole milk)
3 cups makhana.
1 cup sugar.
4 Cardamoms finely grounded.
6-7 Cashews sliced
5-6 raisins.
2 tsp Desi ghee

Procedure:
1.Heat ghee in skillet and fry makhanas for 5 min or until light golden.
2.Coarsely ground the makhana and keep aside,
3.Heat milk to boil in a pan.
4.Once milk starts boiling simmer the gas,and let it cook for 10min.
5.Now add crushed makhana,cashews,raisins,cardamom in it and cook it for another 10 min on low flame.
6.Thurri Kheer is ready.Serve hot or chill

Navratri

2009-03-26T07:29:00.000-07:00

Navratri is a festival of Hindus celebrated with devotion, love and fervour all over India. It is also called as Navratras. The mood of Navratri is very colourful & unique. It incorporates veneration along with commemoration by means of song and dance. Navratri basically means "Nine Nights" ("Nav" meaning nine and "Ratri" meaning nights). These nights are devoted to the reverence of Goddess Durga (Maa Durga) who exists in many forms and is the manifestation of the absolute energy that pervades the Universe. During these days and nights prayers are offered to Mother Goddess. For the devout these days are the sacrosanct for it is during these days when Goddess Durga takes a stock of her devotees and grants all blessings, removes ills and evils and ensures unproblematic life for her devotees.
Navratri in March - April is called Vasantha Navratri which is good for attaining success in endeavours and this year it falls between 27 March 2009 and 3 April 2009(only 8 days because this time ashtami and navmi is on same day.
Navratri's each night is dedicated to one form of Goddess Durga. That is every ratri of the Navratri corresponds to worship of different forms of Maa Durga. This embraces

Maa Shailputri, who was the daughter of Parvatraj Himalaya (King of the Mountain), wife of Lord Shiva and mother of Ganesha and Kartikeya;

Maa Brahmachaarini-, who gives the message of pure love to the world;

Maa Chandraghanta, who establishes Justice and wears crescent moon on Her head;

Maa Kushmaanda, who provides the basic necessities to the world; Skand Maa, who gives the gift of differentiation of right from wrong to the world;

Maa Kaatyayini, who persistently battles against the evil and deceitful entities;

Maa Kaalratri, who killed Raktabeej ( a demon who produce a demon from every drop of blood that fell from his body. Goddess eventually licked the blood before it could reach the ground and hence conquered him);

Maa Chaamunda, who killed two demons--Chanda and Munda and restored tranquility;

Maa MahaGauri who also liberate the world of evil forces;

Mata Sidhidaatri, who is a treasure house of Mystic Powers (Yantra Tantra) and Knowledge

Some may also say that the nine days are divided and devoted to the Trinity of God worshipped in a female form in which for three days Maa Durga (Goddess of valor) is worshipped, for three days Maa Lakshmi (Goddess of Wealth) and three days for Maa Saraswati (Goddess of Knowledge and Art). On the fifth day, that is, Lalita Panchami books are gathered, lamp is lighted to invoke Saraswati. The eighth and ninth day, Yagna (sacrifice offered to the fire) is performed to honour heavenly Goddess and bid her farewell.
This period of Navratri also allows for recitation of sacred scriptures such as Durga Sapshudi from Markanday Puran. This narrates how Goddess Durga was blessed and provided with weapons by our Trinity of Gods to annihilate Maheshasur, the demon who had forced Gods to leave heaven and take refuge on earth. Musical recitations (Kirtans) by famous musicians are offered for the benefit of the Goddess and devotees.

Masala Chai(Indian tea)

2009-03-20T07:53:00.000-07:00

This is very famous beverage in India and is enjoyed almost everyday by every Indian family.

Ingredients:

For Masala:

1 cup dried ginger root

1/2 cup elaichi pods (green cardamom)

1 tbsp. peppercorns

5-6 2" sticks cinnamon.

For tea:

1 cup water

1/2 cup milk

Sugar to taste

Procedure:

1.For making chai masala grind all the mixture(for masala) together into powder

2.Take 1 cup water put to heat.

3. Add 1 1/2 tsp. sugar, 1/4 tsp. chai masala , 1 full tsp.Taj Mahal leaf tea.

4.Allow to simmer till aroma exudes.

5.Add milk, bring back to boil. Allow to simmer for 2 minutes.

6.Strain and serve hot with breakfast or snacks

Vegetable Pakoras

2009-03-20T07:15:00.000-07:00

Vegetable pakoras are delicious snack and taste even better in rainy season.They go best with tea.
Ingredients:
1 cup gram flour(besan)
1/4 cup rice flour
1 Potato medium thin slices
1 small Cauliflower sliced thin

1/4 bunch spinach finely chopped.

1 onion finely chopped
2 Green Chillies finely chopped
1 tea spoon cumin seeds
1 tea spoon corriander powder
2 tbsp finely chopped coriander leaves
1/2 cup water
2 cup oil for frying
Salt to taste

Procedure:
1.Take bowl and add besan,rice flour,salt,spices,green chillies and chopped coriander leaves.

2.Now add all vegetables in it and mix well.
3.Heat oil in pan.
4.Put small portion of batter with spoon in the oil
5.Fry them till golden brown.
6.Drain pakoda on paper towels to extract extra oil and serve hot with mint chutney or ketchup.

Gulab Jamun

2009-03-20T06:45:00.000-07:00

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup.It is very popular recipe in India and prepared in various occasion.Its a very easy recipe.This recipe will make 10 Gulab jamun.

Ingredients:

For balls:

1 cup dry milk powder
1/4 cup tablespoons all-purpose flour
2 1/2 tablespoons ghee (clarified unsalted butter), melted
1/4 cup warm milk

pinch of baking soda.

2 cups oil for frying
For syrup:
1 1/4 cup of sugar

1 cup water
4 cardomom seeds

few strands of saffron

Procedure:
1.In a large bowl, stir together the milk powder, flour, baking soda. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2.In a large skillet, stir together the sugar, water and cardamom seeds. Bring to a boil, and simmer for just a minute. Set aside.
3.Heat oil in a skillet. Heat over medium heat for at least 5 minutes.

4. Knead the dough, and form into about 10 small balls.

5.Reduce the heat of the oil to low, and fry the balls in one or two batches.

6.After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden.

7.Remove the balls from oil and drain extra oil by placing them over paper towels.

8.Let the balls cool for 3-4 min.

9.Place the balls into the skillet with the syrup.

10. Serve immediately, or chill.

How to prepare boondi at home

2009-03-17T12:21:00.000-07:00

Boondi can be prepared easily at home using gram flour.This boondi can be used in boondi raita or preparing boondi ladoos or can be eaten as namkeen when mixed with some spices.Follow following steps to prepare round boondi.

1.Mix the 1 cup gram flour and 1/2 cup water and 1/2 tsp salt and make a smooth batter,the consistency of batter should be such that it should flow properly through the skimmer.

2.Heat 2 cups of oil in a skillet.

3.Place skimmer 1 1/2 inch from pan level(this is important otherwise boondi would not come round.

4.Now pour the batter over a skimmer(sieve with round holes).Round boondies will come in the oil.

5.Fry it for 3 min or till bubbles disappear from oil.

6.Remove these boondies from oil and put it over tissue paper to soak extra oil.

7.Boondis are ready to be used.

Cucumber Raita

2009-03-16T12:57:00.000-07:00

Raitas have always been famous for adding an additional flavour to Indian meal.Cucumber raita is the king of this category.It is a simple preparation made by adding cucumber to beaten curds.It goes well with Aaloo tamatar rasa and Plain Parathas.

Ingredients:
2 cups Yogurt.
2 cucumber grated.
1/4 tsp Black Salt.
1/2 tsp Cumin powder.
1/2 tsp Chilly Powder.
Salt to taste.
Coriander leaves finely chopped.

Procedure:
1.Beat yogurt in a bowl.
2.Mix grated cucumber in this.
3.Add salt,black salt,cumin powder,chilly powder and mix well.
4.Garnish it with coriander leaves.
5.Cucumber raita is ready to serve.

Mint/Pudina Chutney

2009-03-15T17:07:00.000-07:00

Pudina chutney is very delicious and can be prepared in a jiffy.It increases appetite and is good accompaniment with samosas and other snacks.

Ingredients:

1 bunch mint leaves, washed and chopped

1 chopped small onion

3-4 cloves of garlic,

1 small piece of ginger,

2-3 green chilies, deseeded and sliced horizontally.

2-3 tsp.lemon juice

Salt according to taste.

Procedure:

1.Put all the ingredients together in a blender.

2.Blend them together using a little water till you get a smooth paste.
3.Put in a serving bowl.

4. Mint chutney is ready to be served.

Easy Butterscotch Cake

2009-03-13T10:15:00.000-07:00

Butterscotch cake is my favourite and I tried it for the first time on our Wedding Anniversary.I used cake mix for making this cake.It came out real good.So thought to share this recipe with our readers...

Ingredients:

1(18.25 oz) pack of Duncan Hines Butterscotch cake mix.

1(16.2 oz)pack of whipped cream

4 eggs

1/2 cup warm water

2 tsp oil

3/4 cup milk

Gems for decoration

Icing gel for decoration

Procedure:

1.Preheat the oven to 400 degree Fahrenheit.

2.Mix milk,cake mix,water,oil and eggs together.

3.Batter should be mixed in such a way that it is free of lumps.

4.Now grease the cake pan and pour the batter in it.

5.Bake it for 25-30 min.

6.Now to check if the cake is properly cooked insert a match stick in centre of the cake and see if it comes out clean.If it doesn't comes out clean it means that the cake needs to be baked more for another 5 min.

7.Once the cake is properly baked remove it from oven and cool it properly.

8.Now spread neatly the whipped cream over the surface of the cake.

9.Write on the cake as per occassion using icing gels.

10.Decorate it using gems.

11.Cake is ready.Lets celebrate

How to prepare Khoya from Ricotta cheese.

2009-03-12T14:06:00.000-07:00

Its easy to get khoya in India but in US it is a bit difficult.Its a helpful cooking tip for people to make nice Indian desserts using this cheese.Follow these simple steps to make khoya from Ricotta cheese.

1.Heat 1 tsp of butter in skillet.

2.Put ricotta cheese (15 oz/425 gm) in it and stir well(in medium flame)

3.Keep stirring till the cheese becomes dried.It will take around 10 minutes.

4.Now add 3 tablespoon of sugar(more or less as per taste) and keep stirring and cook for another 5 min on medium flame and let the mix completely dry.

5.Khoya is ready to make any dessert like mithai,gujia,pede,etc.

Holi Celebrations

2009-03-10T06:39:00.000-07:00

Holi is one of the major festivals of Hinduism celebrated with lot of joy and verve throught India.Holi starts with holi Pooja that is done a day before Holi.This day is called as 'Holika Dahan'.Holika Dahan preparations begin almost 40 days before the festival. People start gathering woods on the important crossroads of the city.On the day of Holika Dahan, an effigy of Holika and Prahlad is placed on the huge heap of woods. Effigy of Holika is made of combustible material while Prahlad's effigy is made of non-combustible material.On the eve of Holi, the heap is set alight and the people chant Rakshoghna Mantras of the Rig Veda to cast away the evil spirits.Once this pooja is done its time to play Holi Holi is a festival in which people have their enthusiasm at their peak as no other festival provides you so much liberty as Holi... It is on this day people forget all their enemity and difference of all type is drowned in the colours of Holi and people enjoy playing colours with each other.Although Holi is celebrated in India from many years but its popularity seems to grow with every passing year.Children in particular enjoy this festivalas they throw colors,water filled baloons on every passerby and if he opposes then they have only one dialogue to say"Bura na mano holi hai" which results in a sweet smile on irritated face...This is a lovely festival to enjoy...In the midst of these colouring games are savoured the mouth watering holi specialities like gujiya, malpuas, mathri, puran poli, dahi badas etc..After playing colors people take bath and dress themselves in new dresses and visit their friends and relatives..On this day many communities organise meets which they call it as "Holi Milan Samahroh"..All in all people enjoy every moment of this festival

Pav Bhaji

2009-03-05T15:16:00.000-08:00

Pav bhaji is a famous and a typical Maharashtrian dish.It is not only ideal for breakfast and snacks but can also be taken in dinner and lunch.The best part about it is that different vegetables are used, so one doesn't have to worry about the veggie intake; especially good for kids who are fussy in eating vegetables.

Ingredients:

6 pavs (soft buns)

For preparing Bhaji:

2 tbsp.Butter to shallow fry

4 boiled potatoes

1 capsicum,

2 onions chopped finely

1 tsp.ginger and garlic paste

4 tomatoes chopped finely

1/2 cup peas

1/2 cup cauliflower

2 tsp. pavbhaji masala

1 1/2 tsp. chili powder

1/4 tsp. turmeric powder

Salt according to taste

1 cup water (in which vegetables were boiled)

For garnishing:

1 tbsp. Coriander chopped

1 small onion chopped

Small pieces of lemon

Procedure:

1.Pressure cook cauliflower,capsicum and peas till well done.

2.Mash them coarsely after draining along with boiled potatoes.

3.Heat butter in a pan.

4.Add ginger-garlic paste and saute it till light brown .

5. Add finely chopped onions and saute till they are golden brown.

6. Add chopped tomatoes and saute till the whole mixture starts leaving butter on sides.(an indication that its done).

7. Add pavbhaji masala, chili powder, turmeric, salt, and cook again.

8.Add all the mashed vegetables and cook for 5 more minutes till its mixed well.

9.Add the water used for boiling vegetables and bring it to boil.

10.Simmer till it becomes thick.

11.Garnish with chopped coriander and a small block of butter.

12.Serve with buttered pavs, chopped onions and slices of lemon.

13.For the Pavs ,cut them horizontally.

14.Apply butter and roast open on a tava or non-stick frypan till hot and soft.

15.Serve hot and enjoy.

Hing Pakori(Aaloo Pakori)

2009-03-05T12:45:00.000-08:00

Pakori is a famous evening snack.In South India it is called bhajia,In Maharashtra it is called bhaji,In North India it is called Pakori,in Bengal it is known by "bhaja" name.These can be of different types but my mom use to prepare a special type of Pakori which she called as"hing Pakori".I will like to share it with you...Below recipe will prepare pakories for 2 people.

Ingredients:

2 Potatoes-chopped into very small cubes

1 1/2 cup gram flour.

1/2 tsp chilly powder.

1/4 tsp asefoetida(hing)

1 green chilly finely chopped.

Salt to taste.

2 cups oil for frying pakories

Procedure:

1.Mix potatoes,gram flour,salt,chilly powder and hing together.

2.Let the mix stand for 5 min.

3.If still the mix is dry the add 4 tsp of water(or less),as more water will lead the mixture to be thin .The consistency of mix should be such that pakories can be made.

4.Heat oil in skillet.

5.Put the mix with spoon and let them fry(deep fry)until they become golden brown.

6.Now turn the pakories the other side and fry them untill they become golden brown.

7.Serve hot with tea.

Lemon Rice

2009-03-04T19:48:00.000-08:00

Lemon Rice is a delicious South Indian dish which can be prepared as breakfast or lunch or even as evening snack.Although its origin is from South India but still it is popular and enjoyed in all parts of India.This goes great with mango pickle and yogurt.This can be even prepared with left over rice

Ingredients:
2 cups cooked Basmati rice

1 tsp mustard seeds
3-4 curry leaves
2 green chillies slit lengthwise
1/2 cup peanuts (roasted and unsalted)
1 tsp turmeric powder
2 lemons juice.

Salt to taste

2 tsp oil.

Preparation:
1.Heat the oil in a pan and add the mustard seeds and wait till they splutter.

2.Add curry leaves and green chillies. Fry till the spluttering stops and then add peanuts. Fry for another minute.

3.Add the turmeric powder and turn the heat to simmer(low).
4.Add the lemon juice and mix well.

5. Add rice and salt in this and mix well.

6.Cook for 2 min.

7.Lemon rice is ready to be served.

French Toast

2009-03-04T19:23:00.000-08:00

This is delicious and one the most quickest breakfast to prepare.It is prepared using bread and eggs.Below recipe will prepare 6 french toast pieces.

Ingredients:
2 Eggs
1/4 tsp Chilly powder
1 green chilly finely chopped
Salt to taste
3 bread slices,each cut diagonally .i.e. 6 pieces of bread
3 tsp oil/butter

Procedure:
1.Break eggs into wide and shallow bowl.
2.Add salt,chilly powder and green chillies.
3.Over low heat,heat skillet or frying pan coated with thin layer of oil/butter
4.Now dip each piece in egg mixture and let it soak the egg mixture on both sides.
5.Transfer this bread piece to fry pan/skillet and let it fry until it is golden brown.
6.Turn and fry from other till it is golden brown
7.Similarly cook remaining pieces until they become golden brown.
8.Serve french toast with a cup of tea.

Kheer/Rice Pudding

2009-03-04T12:54:00.000-08:00

Kheer is one of my favourite dessert, which is very nutritious and easy to prepare.It is known by different names in different regions like Kheer in Punjab,Rice Pudding in Bengal and Payasam in South India.The below recipe will make 6 servings.

Ingredients:
2 litres milk.

4 tablespoons sugar.

2-3 tablespoons rice(washed well and dried on plate)

a few raisins.

a few almonds blanched and finely sliced

few strings of saffron

Procedure:
1.Heat milk in a large pan.

2.Add saffron strings with boiling milk, so that it gives its colour and flavour.

3.Simmer until reduced to three-quarters of its original volume.

4.Add washed rice.

5.Add sugar when rice is tender and continue cooking until milk is reduced to half its original volume.

6.Add raisins and finely sliced almonds.

7.Cool and serve.

Ghujia

2009-03-02T17:45:00.001-08:00

Holi is on 11-March ,so thought to prepare some delicacy for this occassion.If its festival of Holi then Ghujia is the first thing that comes into our minds,so decided to prepare Ghujia this festive season.Preparing Ghujias takes little bit of time and efforts but once prepared successfully brings a feeling of joy in your as well as your loved ones face.Below recipe will make around 8 ghujias.

Ingredients:

4 cups of All purpose flour

16 oz Ricotta cheese(500 gm khoya)

10-12 resins

100 grams of Almonds

4 tablespoon of cooking oil

1/2 cup sugar

For sticking the rolled chapattis -

1 tsp all purpose flour

2 tsp water

Procedure:

1.Mix the 1 tablespoon oil and flour properly to form a binding consistency of breadcrumbs.

2. Add some water and knead lightly the entire mixture.

3.Make it soft dough and keep it aside with a damp cloth covering it.

4. Heat 1/2 tbspn oil in pan and fry khoya/ricotta cheese till it becomes light brown(or a dry in case of ricotta cheese).This will take around 7 min.Keep stirring so that khoya doesn't get burnt.

5.Now add sugar in this mixture and mix well.

6. Add the almonds and raisins, and fry for a 2 more minutes.

7.Remove from fire and let it cool and keep this mixture aside.

8.For making mixture that will help in sticking the edges of ghujia dissolve 1 tsp all purpose flour in 2 tsp water and form a smooth paste

9.Now kneed the flour for 2 min,and divide it into 10 equal parts.

10.Roll each part into 4 inch diameter circles.

11.Dip a finger in sticking mixture( that you prepared in step 8) and apply it on edges of these circles.

12. Fill half of the chapatti with the khoya mixture and seal the sides of the chapatti keeping the khoya inside it.

13.Make the sealing look decorated by giving a look of hemming.

14.Deep-fry these gujias until it becomes light golden brown, keeping the flame at low.

15. Drain oil from these ghujias.

16.Enjoy it in this festive season.

Jhat pat rice

2009-03-02T14:21:00.001-08:00

A mildly spiced rice which can be made very quickly. Ensure that each grain of the cooked rice is separate. The below recipe will prepare 4 servings

Ingredients:
2 teacups cooked rice
1 onion, sliced
1 tomato, chopped
Pinch of hing(Asoefoetida)
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 tsp coriander powder
1/4 tsp amchur powder
3 tablespoons oil
salt to taste
Chopped coriander for garnishing

Procedure:
1. Heat the oil in a skillet and put hing and then put onions and fry them untill they become light golden in color.
2.Now add turmeric powder in it and fry for 20 sec(on medium flame)
3.Add tomato in it and fry until they become soft.
4.Now add cooked rice,salt chilli powder,coriander powder and amchur powder. and cook it for 2 min.
5.Garnish it with coriander leaves.

Punjabi Chole

2009-03-02T12:55:00.000-08:00

This is one of the most famous dish of Punjab.This is prepared using chickpeas.It is simple to prepare.Goes great with Baturas or Kulcha

Ingredients:
1 cup chickpeas soaked overnight.
1 onion finely chopped.
1 tomato finely chopped
1/2 inch ginger finely sliced.
1/2 tsp dhaniya powder
1/2 tsp chilly powder
1 tsp Chole masala
Salt to taste
2 tsp oil
Coriander leaves finely chopped

Procedure:
1.Cook chickpeas in 2 cups of water in pressure cooker until they are soft.Keep them aside.
2.Heat oil in pan.
3.Put onions and fry until they are golden brown.
4.Put Dhaniya powder,chilly powder and chole masala and fry it for 1 min.
5.Add tomatoes in it and fry untill they are soft.
6.Now add chickpeas and salt in this.
7.Add 1 cup water and cook it for 15 min.
8.Garnish it with coriander leaves
9.Serve hot with bhatura/Kulcha

Palak Paneer

2009-02-26T11:52:00.000-08:00

Palak Paneer is a delicious dish from North India.It Is a healthy and tasty dish.It goes great with naan.The below recipe will make dish for four people.

Ingredients:
1 bunch Spinach
2 tomatoes chopped
2 onions finely chopped
1/2 inch ginger sliced
1 cup paneer cubes
1/2 tsp cumin seeds
salt to taste
4 tsp oil
1 tsp heavy cream
3-4 green chillies
2 bayleaves
1/2 tsp kasoori methi leaves

Procedure:Procedure:
1.Boil spinach in 2 cups water in cooker and wait till one whistle.
2.Now drain water from spinach and grind it in grinder and form smooth paste.Keep this paste aside.
3.Heat 2 tsp oil in skillet,add onions and fry till they become translucent.
4.Now add tomatoes, and ginger in this and cook until they become soft.
5.Add cumin powder in this and stir for 30 sec.
6.Take this mixture out and cool it and then grind it in grinder.
7.Heat the 2 tsp oil in the same skillet and add bay leaves and the ground paste of ginger and tomato. Let it cook for 5 min
8.Add spinach paste in this and add salt,chilly powder,garam masala, kasoori methi and chopped paneer cubes.
9.Simmer the flame and cook for 6 to 8 minutes.
10.Garnish with cream.
11.Serve hot with naan.

Kuttu ka halwa

2009-02-24T13:54:00.000-08:00

Kuttu ka halwa is a famous recipe prepared in fast like Navratri,Ekadashi etc.It is prepared using kuttu or buckwheat flour.Its a most delicious dessert for fast.The below recipe will prepare for 2 people.

Ingredients:
3 cups Kuttu ka Atta
3/4 cup Desi ghee
2 1/2 cup sugar
2 cup water

Procedure:
1.Heat oil in skillet.Turn the heat to low.
2.Put atta in it and fry for 5 min or until atta turns golden in colour.
3.Now add water in this and mix well and cover the vessel and let it cook in low heat for 10 min.Do stir in between so that the halwa doesn't gets burn
4.After 10 min of cooking you will notice that the atta will start leaving ghee on periphery.This indiacates that halwa is cooked
5.Now add sugar in it and cook for another 5 min.
6.Delicious halwa is ready.

Kuttu ki Pakori

2009-02-24T12:59:00.000-08:00

Kuttu/Buckwheat flour pakoris are usually prepared on fast like Mahshivratri,Navratri,Ekadashi etc.It is prepared using Buckwheat flour and arbi/potato.I love preparing it with arbi.The below recipe will around 15-18 pakoris.

Ingredients:
3 Arbies cooked and mashed
1 1/2 cup Buckwheat Flour (kuttu ka atta)
2 tbsp Coriander Leaves (finely chopped)
3-4 gren chillies finely chopped
Salt to taste(Sendha namak if preparing for fast)
Oil for frying.
1/2 cup water

Procedure:
1.Mix all ingredients except water in a bowl.
2.Now add water slowly and form a smooth batter
3.Heat oil in a skillet
4.Make small pakories and fry it in oil untill they are golden in colour.
5.Pakoris are ready.Enjoy it with a cup of tea.

Mahashivratri

2009-02-23T14:58:00.000-08:00

Today is Mahashivratri and it is an important festival for devotees of lord Shiva.Mahashivratri means night of lord Shiva.It was on this auspicious day lord Shiva and Parvati got married.

As a tradition, devotees who are on a strict fast on Shivaratri take bath with the water and after putting on fresh new clothes, a devotee visit the nearest Lord Shiva temple to perform the ritual Shiva Linga bath with milk, honey etc. Following the sacred bath, devotee applies haldi-kumkum on the lingum and place a garland of white and pink lotus flowers on it. Bel leaves are also placed at the top of the Lingum. Aarthi and bhajans in praise of Lord Shiva are also sung to invoke his blessings. Devotee also light incense stick and ring temple bell to invoke the blessing of the large-hearted Lord Shiva.It may be noted that unlike most other festivals, where after performing the Puja of the deity a feast follows, a Shivratri fast continues all through the day and night. Devotees observe an all night vigil while chanting the mantra, "Om Namah Shivaya" and singing devotional hymns and songs. Even during the night, Shiva Lings is given the holy bath every three hours. An offering of fruits is also made to the deity. There is also the tradition to listen to the recital of various legends and stories related to Shivaratri and Lord Shiva and to understand its deeper meanings. It is only in the following morning that a devotee breaks the fast by consuming the prasad offered to Lord Shankar.

How to make paneer at home

2009-02-20T14:09:00.000-08:00

Making Paneer at home is real easy here is the technique to prepare soft and fresh paneer.
1.Heat 5 cups of whole milk to boil.
2.Then lower the flame and add 3 tsp of lime juice in this.
3.Slowly slowly stir the milk so that it may not get burnt from bottom.
4.In 5 min you will notice that milk is starting curdling.
5.Keep on stirring and in another 5 min the whole fat will be separated and water will remain.
6.Now drain(using cotton cloth) water from this fat and wash it in running water so that sourness due to lime juice is washed away.
7.Now tie this cloth with paneer in it and keep it below some heavy weight for 4 hrs,so that its water is totally drained.
8.That's it,after 4 hrs open the cloth remove paneer and cut it into pieces and fry it and use it in making any paneer vegetable

Vegetable Sandwich

2009-02-19T12:42:00.000-08:00

Vegetable sandwich is very famous breakfast all over the world.It is healthy to eat and fast to prepare.Goes great with hot coffee.

Ingredients:
1 loaf bread
1 tomato sliced in round pieces.
1 onion sliced round.
1 cucumber sliced in round pieces.
Cheese slices as needed
Salt to taste.
Black pepper according to taste

Procedure:
1.Take one bread slice,put some onion,tomatoes,cucumber pieces and salt and pepper as needed and then place cheese slice over this.
2.Put another slice on top of this.
3.Your sandwich is ready.Enjoy!!!

Rajma Masala

2009-02-18T17:49:00.000-08:00

Rajma Masala is a famous north Indian dish.In this kidney beans are cooked in tangy sauce.This is easy to prepare and great in taste.It goes great with steamed rice.

Ingredients:
1 cup red kidney beans
1 cup tomato puree
1 inch finely chopped ginger
2 green chillies finely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
Coriander leaves finely chopped
Salt to taste
2 tbsp oil

Procedure:
1.Soak kidney beans overnight
2.Cook kidney beans with 1/4 tsp salt in 3 cups of water in pressure cooker until they are soft(but not mashed up)
3.Keep this cooked kidney beans with water aside.
4.Heat oil in a pan.
5.Put coriander powder and chilly powder in oil and fry it for 2-3 sec.
6.Add ginger and green chillies in this and fry it.
7.Now put tomato puree in this and cook it for 2 min.
8.Pour rajma with stock into the puree.
9.Add cumin powder,garam masala and salt in this mixture
10.Cook it for 10 min on low heat.
11.Garnish it with chopped coriander
12.Serve hot with rice

Dal Tikki

2009-02-16T10:48:00.000-08:00

Dal tikki is very nutritious and delicious evening snack.This is prepared using masoor dal.It goes great with a cup of tea.The below recipe will prepare 5 medium sized tikkies.

Ingredients:
3 cups of cooked whole masoor dal
1 tomato finely chopped
1 inch ginger finely chopped.
2 green chillies finely chopped.
1/4 tsp chilly powder
1/4 tsp cumin seeds
Pinch of hing(asafoetida)
salt to taste
3 tsp oil.

Procedure:
1.Heat oil in a skillet.Put cumin seeds and wait untill they splutter.
2.Add hing in this and then put tomatoes,chillies and ginger in this and cook untill tomatoes become soft and pulpy.
3.Now add cooked masoor dal in this and keep stirring in between so that it doesn't gets burnt from bottom and sides.Cook it for 15 minutes.
4.You will now notice that the water of the dal has gone and the dal is turning dry.
5.Cook untill the whole mixture is completely dry.
7.Fry it for 5 min more after the mixture is dried so that the mixture will become roasted and crispy.
8.Cut it in round

9.Serve hot with a cup of tea.

Curd Rice

2009-02-13T19:08:00.000-08:00

Curd rice is a famous south indian recipe.This is prepared using yogurt and rice.It is good for stomach and excellent for palate.

Ingredients
6 cups of cooked white rice
1 tsp mustard seeds
3 cups of plain yoghurt
5-6 curry leaves
1 tsp urad dal without chilta.
2 finely chopped green chillies
2 tsp coriander
1 1/2 inch small piece of ginger finely chopped
A pinch of hing(asoefetida)
1 tablespoon cooking oil
Salt to taste

Procedure:
1.Mix the ginger, coriander leaves, green chillies and salt into the yogurt.Mix well.
2.Add this to the rice and mix well.
3.Now heat oil in tadka pan,put mustard seeds and wait till they splutter.
4.Now add hing,urad dal and curry patta and fry untill dal becomes golden brown.
5.Season this mixture into yogurt-rice mix prepared earlier in step 2.
6.Curd rice is ready,serve it with pickle.

Fruit Pudding

2009-02-12T07:08:00.000-08:00

Fruit pudding is a recipe loved by people of all ages,specially its my mom's and my dearest Manav's(grandson of my mom)favourite.In fact this is loved by everyone in general.Its best part is that it is highly nutritious for kids(specially)and lovely for everyone's palate.My mom used to make it spl for Manav as he enjoyed eating it any time and all the time.The below recipe will prepare for 4 people.
Ingredients:
1 apple finely chopped.
1/2 pound grapes(250 gms)each sliced into two.
1 Mango (cut in small pieces)
1 orange(cut in small pieces)
100 gms strawberry(cut in small pieces)
250 gms Cream
100 gms sugar.
Procedure:
1.Take cream in a vessel and stir it till it is smooth and creamy.
2.Mix sugar in this cream and stir well so that the sugar is properly dissolved.(If cream is sweet need to add sugar).
3.Add all the fruits and mix well.
4.Refrigerate it for 3 hrs.
5.Serve chilled.You will really love it.

Boondi ladoo

2009-02-11T12:52:00.000-08:00

It is a delicious Indian dessert made during all special occasions all over India.These are also prepared during various Indian festivals like Holy,Diwali,and Rakshabandhan.

Ingredients:
For Boondi preparation:
1 cup gram flour.
1/2 cup water
For syrup preparation:
1 1/2 cup sugar
1 cup water
1 tsp of sliced almonds
1 tsp of cardamom water.

1 tsp sliced pistachios for garnishing
Procedure:
1.Heat the sugar and water till reaches 1 thread consistency(It will take 10 minutes).
2.In the mean time mix the flour and water and make a smooth batter,the consistency of batter should be such that it should flow properly through the skimmer.
3.Check if syrup is done,keep it aside.
4.Heat the oil.
5.Place skimmer 1 1/2 inch from pan level,otherwise boondi would not come round.Now pour the batter over a skimmer(sieve with round holes).Round boondies will come in the oil.
6.Fry it for 3 min or till bubbles disappear from oil.
7.Remove these boondies from oil and put them in the hot syrup.Add cardamoms,and almonds in this mixture.
8. When the mixture is still warm make into round balls.

9.Garnish ladoos with pistachios(sliced) on the top.
10.Boondi Ladoo are ready to be served

Stuffed Capsicum

2009-02-10T19:25:00.000-08:00

Stuffed capsicum is a delicious vegetable dish,goes great with paratha

Ingredients:
5-6 Capsicum
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4 tsp turmeric powder
1/2 tsp Red chili powder
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Procedure:
1.Remove the stem of capsicum by cutting from top,gently remove its seeds,so that stuffing can be filled inside and then keep them aside.
2.Now heat 2 tsp of oil in a pan and put onion in it and saute until they are transluscent.
3.Now add peas in it and saute it for 1 min.
4.Add potatoes,salt,mango powder,garam masala,turmeric,red chilly powder in this mixture.
5.Cool the above mixture and stuff in the capsicum .
6.Take 3 tsp oil in a pan,put these capsicum erect and cook it by closing the lid of pan for 20 min or until the capsicum is soft and brown from all sides.(This will require turning the capsicum upside down.)
7.Garnish it with chopped coriander leaves.

Aaloo Gobhi

2009-02-10T14:41:00.000-08:00

Aaloo gobhi is most popular Indian vegetable,goes well with curry and chapattis.

Ingredients:
500 grams cauliflower florets
2 big potatoes peeled and cubed
1 tsp cumin seeds
Pinch of asafoetida(Hing)
2 tbsp ginger finely chopped
4 green chillies finely chopped
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp oil
2 tbsp finely chopped coriander
salt to taste
Procedure:
1.Heat oil in a pan(or skillet)on medium level and put cumin seeds and wait until they crackle.
2.Now add pinch of hing in this and fry for 5 sec.
3.Add the ginger and green chillies and saute for about a minute.
4.Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered, on low level for about 15 minutes or till the potatoes and cauliflower are cooked.
5.Garnish with coriander leaves.
6.Serve hot with curry.

Okra masala(Bhindi masala)

2009-02-10T14:28:00.000-08:00

Bhindi Masala is one of the most nutritious and delicious Indian recipe.It goes well with chapattis or paratha.

Ingredients:
1 pound okra
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
1 tsp amchoor powder
1/2 tsp turmeric
1/4 tsp chilly powder.
1 tsp garam masala
2 tbsp chopped coriander leaves for garnish
salt to taste

Procedure:
1. Wash okra under running water and slice off the ends.Cut each okra into 3-4 parts.Set aside. 2. In a heavy skillet heat the oil and fry onions until translucent.
3. Add all spices except the garam masala and stir-fry 2 minutes.Add the tomatoes and cook until tomatoes are soft. Add the okra and stir-fry for 2 minutes.Cover and steam it over medium heat until tender(this will take about 12-15 minutes.)
4. Now put garam masala and stir well.
5.Garnish it with coriander and serve hot with Chappatis.

Chocolate Shake

2009-02-10T07:23:00.000-08:00

Chocolate shake is yummiest beverage,I just love to have it.

Ingredients:
5 cups milk
1 cups chocolate ice-cream
1 cup vanilla ice-cream(optional)
5 tsp sweetened chocolate powder
crushed ice

Procedure:
1.Blend milk and chocolate powder in a blender for few seconds.
2.Add ice-cream and crushed ice and blend again for few more seconds.
3.Pour it in glasses and put some vanilla ice cream on the top
4.Chocolate shake is ready to be served.

Strawberry Shake

2009-02-10T07:13:00.000-08:00

Strawberry Shake is one of my favourite beverages.

Ingredients:
1 cup fresh strawberries
4 cups milk
5 tsp sugar.
Ice -cubes
Strawberry/Vanilla Ice cream(optional)

Procedure
1.Wash strawberries and blend them with little milk in a blender until crushed properly into a smooth paste.
2.Add the remaining milk, sugar and ice cubes and blend them again for few seconds.
3.Serve it in glasses with Ice cream on the top.

Banana shake

2009-02-10T07:03:00.000-08:00

Banana shake is tasty and very heathy beverage,enjoyed by people all over India.

Ingredients:
1 banana peeled and chopped.
4 cups cold Milk
1 scoop vanilla(optional)
5 tsp sugar
1 tsp honey
Ice cubes

Procedure:
1.Mix milk,banana,sugar,honey,ice cubes and blend it in a blender.
2.Pour it in glasses and garnish it with ice cream on the top.
3.Banana shake is ready to be served.

Sweet Lassi

2009-02-10T06:53:00.000-08:00

Lassi is very popular beverage enjoyed in all parts of India,but actually has its origin from Punjab.

Ingredients:
3cups plain curd (yogurt) with curd cream
2/3rd cup sugar
1/2 cup ice water
8-10 ice-cubes (crushed)

Procedure:
1.If using fresh curd,remove the top layer of curd gently and keep it aside,this can be used for garnishing.
2.Now take the remaining curd,mix sugar,ice water and mix it in a mixer.
3.Now add ice cubes in it and again mix it in a mixer.
4.Now pour the mixture in glasses and garnish them with curd cream,that you separated in step1.
5.Lassi is ready to be served.

Lemonade

2009-02-10T06:43:00.000-08:00

This is a refreshing drink enjoyed mostly during summer season.Its most easy to prepare and very refreshing too.

Ingredients:
10 cup water.
1/2 cup fresh lime juice .
2/3 cup fresh lemon juice.
1 1/2 cup maple syrup.
1/2 tablespoon freshly grated ginger .

Procedure:
Mix all the ingredients in a large bowl.
Refrigerate it for 2 hrs(or add crushed ice in this)
Serve chilled.

Sweet corn soup

2009-02-09T12:03:00.000-08:00

Sweet corn soup is my favourite of all soups.It is prepared by corn cobs(bhutta) which are my favourite.

Ingredients:
6 Large corn cobs ( bhutta)
5 cups Water
2 tbsp Cornflour
1 tbsp Sugar
1 tsp Soya sauce
1 tsp Chilli sauce
1 tsp Vinegar
Salt to taste

Procedure:
1.Pressure cook the corn kernels till tender.
2.Seperate about 1/4 cup cooked corn kernels aside for later use.
3.Grind rest of the corn kernels and cook it in a pan on medium heat.
4.Mix cornflour in 4 tbsp. of cold water and add it to pan(containing corn kernels).
5.After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6.Add sugar, salt, soya sauce, chilli sauce, vinegar.
7.Serve hot with remaining corn kernels(that you separated in step 2) dipped in it.

Healthy Spinach soup

2009-02-09T07:24:00.000-08:00

Spinach soup is the healthiest of all soups and its very easy to prepare and tasty to eat.Goes real good with cheese crackers.

Ingredients:
4 cups spinach leaves
2 cups water
1 onion chopped
1 cup milk
2 tbsp all purpose flour
1 tbsp fresh cream
2 tbsp butter

salt to taste

pepper as seasoning.

Procedure
1.Wash the spinach leaves and boil along with the water for 10 minutes.
2.Cool and grind it in a blender. Keep aside.
3.Heat the butter in a pan. Add the chopped onions and fry till they are transluscent.
4.Now, add all purpose flour and fry briefly on low heat for 1 min.
5.Add now the spinach puree, milk, salt and pepper and cook on low heat for 3 minutes.
6.Add the fresh cream just before serving.
7.Enjoy hot with cheese crackers.

Tomato soup

2009-02-09T07:12:00.000-08:00

Tomato soup is the favorite starter enjoyed all over the world.I prepare in a very easy in quick way.Here is the recipe.

Ingredients:
4 cup tomato juice(for 4 servings).
2 tsp cornflour dissolved in small amount of cold water.
1 tsp of roasted cumin powder(optional)
Bread croutons(deep fried bread pieces)
2 tsp cream
1 tsp butter
salt to taste

Procedure:
1.Mix salt,cumin powder and juice together and bring it to boil.
2.Now add corn flour mixture in it and stir well.
3.Let this mixture cook for 5 min,with occasional stirring.
4.Put butter and mix well.
4.Decorate it with cream on the top and serve hot with bread croutons.

Indian style Pasta

2009-02-08T08:39:00.000-08:00

Pasta is basically at Italian dish but I use to make it by modifying a little bit(or may be completely).My way of preparing pasta is too easy and it comes out really yummy.

Ingredients:
8 oz pasta(boiled)
2 finely chopped tomatoes.
5 tbsp of salsa sauce.
3 tbsp of hot sauce.
Salt to taste.
2 tsp butter
2 tsp oil

Procedure:
1.Heat oil in a pan,and put chopped tomatoes in it and let them fry until they are soft.
2.Now put salsa sauce in it and fry it for 1 min.
3.Add hot sauce in it and fry it for 1 min.
4.Now add pasta in it and mix well.
5.Add salt and butter and mix it for 1 more min.
6.Thats it your pasta is ready,enjoy!!!

Malai kofta

2009-02-06T06:49:00.000-08:00

Malai kofta is a very delicious dish(my favourite too) made generally on special occasions.It goes great with naan or tandoori roti.

Ingredients:
For Kofta:
1 cup boiled mash potatoes
1 cup mash paneer(grated)
2 tsp cilantro (finely chopped)
1 tsp coriander powder
4-5 cashew nuts
1/4 tsp salt
1 green chilly finely chopped.
Oil for frying.
Gravy:
4 tablespoon oil
1 tsp cumin seed
2 medium onions,chopped
2 medium tomatoes
1 tsp shredded ginger
1 green chilly
1 tablespoon coriander powder.
1 tsp cumin powder.
1/2 tsp turmeric
1/4 tsp red chili powder
1/4 cup cream
1/4 tsp garam masala
1/2 tsp sugar
1 tbsp cashew nuts
2 tsp cilantro finely chopped.
Salt to taste.

Procedure:
Add salt to boiled and mashed potato
Keep aside.
Mix all the other ingredients for the kofta into a paste(thick).
Make rounds of the potato dough
And place a little of the prepared mixture in the center of each round.
Seal the edges and shape into koftas
Deep fry each kofta till golden brown.
Drain and keep aside.
Heat 2 tbsp oil in a pan.Fry onions till translucent.
Now add ginger,green chilly and and tomatoes and fry it until tomatoes are soft.
Add cumin powder and fry for 1 min.
Now cool the mixture and grate it in grinder.
Now heat 2 tbsp oil in a pan.
Put cumin seeds until the splutter.Now add grated mixture in it.
Add remaining masalas.let the mixture cook for 5 min(or once gravy starts thickening)
Now add cream in it so that the gravy thickens more.Mix in some water if necessary.
When the gravy comes to a boil,Add the koftas
Garnish with coriander leaves.
The koftas should be put in just before eating the dish else they will turn soggy.
Serve hot with naan or tandoori roti

I am sending this recipe to WYF Side dish contest.

Poha

2009-02-05T13:06:00.000-08:00

Poha has its origin from Maharashtra,but is enjoyed in all parts of India.Its easy and delicious snack,can be had as breakfast or evening snack.

Ingredients:
2 cups Poha(thick)
1 tsp Mustard Seeds
3 Green chillies sliced in two
1 Onions
1/2 boiled Potato
1/2 Turmeric
3-4 Curry leaves few
1 tsp lemon juice.
Salt to taste.

Procedure:
Soak Poha in 3 cups water until it beacomes soft.It usually takes 4 min.
Heat Oil in a pan season with mustard,cumin,chilli,curry leaves.
Add Onions & fry till translucent.
Add turmeric and mix well.
Add Potato and mix well.
Finally add Poha & mix gently.
Put lemon juice and mix well.
Serve hot with a cup of tea.

Tasty peas

2009-02-05T06:20:00.000-08:00

This is the best morning breakfast that any one can have.This is less time consuming and a delicious breakfast.Real quick to prepare and good to eat.This when accompanied with toast and a glass of juice/cup of tea can really make your day.So try it,and if you like it,do leave a comment.

Ingredients:
2 cups boiled peas.
1 1/2 inch finely sliced ginger.
2 finely chopped green chillies.
salt to taste
1/4 tsp cumin seeds
pinch of hing.
1/4 tsp chilly powder(optional)
1 1/2 tsp lemon juice.
coriander finely chopped
2 tsp oil

Procedure:
1.Heat oil in pan.Put cumin seeds and hing in this.Wait till it splutter
2.Put green chillies and ginger in this and fry it for 1 min.
3.Put boiled peas in it.Fry it for 1 min.
4.Now add salt,chilly powder and stir so that masalas are well mixed.
5.Fry it for 1 min.
6.Put lemon juice and garnish it with coriander
7.Serve hot with toast and a cup of tea

Matar paneer

2009-01-30T07:44:00.000-08:00

Matar paneer is a north indian dish having its origin from Punjab.Its a simple yet tasty vegetarian dish.It goes well with naan or kulcha.

Ingredients:
2 Onion finely chopped
1 inch Ginger finely sliced
5 tsp Oil
1 cup Paneer cubed
1/2 pound Peas
2 Tomato finely chopped
1/2 -1 cup Water
Coriander finely chopped
1 tsp Turmeric
1/2 tsp cumin seeds
1 tsp cumin powder
Salt to taste
1/2 tsp garam masala.
1 tsp dried methi leaves

Procedure:
Heat 2 tsp oil in a pan.
Add chopped onions and ginger and fry it until they are golden brown in colour
Now add tomatoes and fry them until they become soft.
Now add cumin powder and fry for 1 min.Add water in this mixture.
Let this mixture cool down.Now grind this mixture and form a smooth paste.
Heat 2 tsp oil in pan and add cumin seeds and wait till they splutter.Add turmeric powder and fry for 1 min.
Now add the onion-tomato paste prepared earlier in this oil and stir well
Add salt,garam masala,chilli powder in this mixture and cook for 5 min.
Add peas and paneer pieces in this mixture and cook it for 5 min.
Now add methi leaves and cook the mixture for another 5 min.
Garnish it with coriander leaves
Enjoy it with naan.

Baigan bharta/Egg Plant bharta

2009-01-30T07:04:00.000-08:00

Baigan bharta is a great dish enjoyed by everyone.Baigan/egg plant is suppose to be the king of all vegetables as it has a crown over its head.It tastes good with chappattis and curry.

Ingredients:
1 large Eggplant
1 medium onion finely chopped
1 large chopped tomato
1/2 cup boiled peas
1/2 tsp. each ginger paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp lemon juice
2 2/2 tsp oil
Salt to taste
finely chopped coriander

Procedure:
Brush little oil on the eggplant and put it in the microwave for 10-15 minutes till it's almost boiled.
Peel of the skin.
Mash well and keep it aside.
Heat oil in a heavy pan, add ginger paste,and stir.
Add onions, stir fry for 4 minutes.
Add tomatoes, simmer till oil separates.
Now add all the spices and fry for few minutes.
Add mashed eggplant and mix well.
Now add peas, lemon juice, salt and little water to get a thick consistency.
Stir for 10 minutes.
Garnish with chopped coriander leaves and mix well.
Enjoy hot with chappattis.

Dal panchali

2008-12-09T07:03:00.000-08:00

Dal panchali has its name derived from "panch" meaning 5 i.e. it is a combination of 5 dals.Its a delicious and very healthy for lunch and goes well with chappatis and masala bhindi.

Ingredients
1 tbsp. urad dal
1 tbsp. toor dal
1 tbsp. moong dal
1 tbsp. chana dal
1 tbsp. masoor dal
1 tsp. mustard seeds
1 tsp. cumin seeds
1 stick cinnamon
2 cloves
4 curry leaves
4 small red chilies
3 green chilies, finely chopped
2 tsp. finely chopped ginger
2 tomatoes, roughly chopped
1/2 tsp. garam masala
2 tbsp. chopped coriander
Juice of one lemon
2 tbsp. oil
Salt to taste

Procedure:
1.Wash all the dals. Soak for 1 hour and then drain.
2.Add 5 cups of water and cook in a pressure cooker.
3.Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they begin to crackle.
4.Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute.
5.Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes.
11.Serve hot with chappatis.

Cinnamon muffins

2008-12-05T07:29:00.000-08:00

Cinnamon muffins are my favourite evening snack with a cup of hot coffee

Ingredients:
2 medium eggs.
3 cups of flour.
1 cup of milk.
1 cup of sugar.
5 tablespoons of butter.
5 tablespoons of shortening.
3 teaspoons of baking powder.
1 teaspoon of salt.
1/2 teaspoon of nutmeg.
1 tablespoon of cinnamon.

Procedure:
1.Grease 12 three-inch muffin pan cups.
2.Cream together the butter, the shortening and the sugar.
3.Beat in the eggs, salt, nutmeg,cinnamon and baking powder.
4.Stir in the flour and milk alternately until mixture is just combined.
5.Fill muffin cups to the half.
6.Bake at 350F oven for about twenty minutes.
7.Allow to cool for a few minutes.
8.Muffins are ready,enjoy it with hot coffee

Uttapam

2008-12-03T07:22:00.000-08:00

Uttapam is most delicious south indian break fast.It goes well with coconut chutney and gun powder.

Ingredients:
1 cup urad dal (black gram lentils)
2 cups raw rice or rice flour
2 tbsp coriander leaves, chopped finely
2-3 green chillies chopped finely
A small piece ginger, minced finely
3 small onions, chopped finely
Salt to taste
Cooking oil for making the uttapams

Procedure:
1.Wash the rice and lentils seperately and seperately and soak in some water such that they are totally covered for about 3 hours.
2.Blend into a smooth paste, using some water, the lentils
and the rice (seperately).
3.The batter consistency should not be too watery, but it should be of pouring consistency.
4.Mix the 2 together and add the salt.
5.Transfer to a big bowl (the dough will rise the next day!)and let it keep overnight (keep it covered).
6.The next morning, mix the batter well..it should be sufficiently thick.
7.Mix together the green chillies, onions, coriander and the onions in a small bowl.Keep aside.
8.Rub some oil on a flat griddle (tava) and heat it.
9.When the tava is hot, pour some batter onto it.
10.Using circular motions with the ladle, spread the batter to make a thick circle.
11.Let it cook on the under side.
12.Keep it covered with a plate or something so that it roasts well.
13.Use low heat or else the batter will burn.
14.Now sprinkle some of the onion mixture on the top side and overturn the uttapam.
15.Cook on the other side similiarly.
16.When both sides are sufficiently roasted, lift it off the tava.
17.Repeat for the rest of the batter.
18.Enjoy with coconut chutney.

Samosa

2008-11-25T07:24:00.000-08:00

Samosa is the most favourite indian snack that is loved by every indian.It goes well with coriander chutney

Ingredients:
For Stuffing:
3-4 Potatoes (boiled, peeled & finely chopped into small cubes)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
1/2 tsp cumin seeds.
pinch of asoefitida(hing)
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

For Samosa cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
1/2 tsp salt
1/4th tsp. Ajwain (optional)

Procedure:
For Cover:
1.Mix all the ingredients (salt, oil, ajwain) except water.
2.Add a little water at a time.
3.Pat and knead well for several times into a soft pliable dough.
4.Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :
1.Heat oil in pan.Add cumin seeds and wait till they splutter.Now add hing in this
2.Add all rest of dry masala in 1/2 cup water and mix it.Add this mixture into oil and mix them 3.and let them fry for 1 min.
4.Add chopped potatoes and mix well.
5.Add green peas, cashews and raisins and mix well.
6.Add coriander and keep aside.

To Proceed :
1.Make small rolls of dough and roll it into a 4"-5" diameter circle.
2.Cut it into two parts like semi-circle.
3.Now take one semi circle and fold it like a cone. Use water while doing so.
4.Place a spoon of filling in the cone and seal the third side using a drop of water.
5.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6.Serve samosa hot with coriander chutney.

Egg Bhurji

2008-11-17T19:11:00.000-08:00

Egg bhujia is a delicious short cut recipe that is prepared in few minutes without much efforts.It goes best with hot plain parathas.

Ingredients
4 tbsp Cooking Oil
6 Boiled Egg
2 finely chopped Onions
4 finely chopped Green chilly
1 Tomato finely chopped
1/4 tsp red chilly powder
Salt to taste

Procedure:
1. Beat egg well. Add salt and chilly powder.
2. Heat oil. Add chopped onion and green chili. Fry to light golden brown.
3.Add tomato in and fry till they become soft.
4. Add beaten egg. Cook for about a minute. Stir and mix egg mixture thoroughly and fry to light brown
5. Serve hot with paratha.

Finger Chips

2008-11-14T06:49:00.000-08:00

Finger chips is one of the most delicious appetizer that is enjoyed as evening snack with tea.

Ingredients:
- 5-6 potatoes
- ¼ tea spoon Red chilly powder
- ½ tea spoon mango (aamchur) powder

-2 1/2 Cup oil for frying.
- Salt to taste

Procedure:
1. Peel the skin of the potatoes and cut it into long and thin strips.
2. Heat oil in a pan.
3. Fry the cut potatoes in oil.
4. When the potatoes become little pinkish in color and crisp remove it on a tissue paper to soak the excess oil from the potatoes.
5. Now add red chilly powder and mango powder and salt and mix well.
6.Enjoy it with hot tea.

Pakodi Kadhi

2008-11-13T18:30:00.000-08:00

Pakodi kadhi is most famous indian curry which has its origin from Punjab.It goes really great with Chapattis.

Ingredients:
For Pakodi
1 cup Besan
4-5 Green chillies
Coriander leaves finely chopped
Salt to taste.
Pinch of asafoetida
2 cups oil for frying Pakodi

For Curry
3 tsp gram flour
2 cups of yogurt
Pinch asafoetida
1/2 tsp Turmeric
1/2 tsp Mustard seeds
3-4 Curry leaves
1-2 dried red chilly whole
Salt to taste
2 tsp oil for tadka

Procedure:
1.For pakodis mix all ingredients and 1/2 cup water and batter the mixture for 5 min.
2.Heat oil in pan (kadhai) and put batter with hand/spoon in hot oil.
3.The pakodis will form a shape of dumpling in hot oil in 1-2 sec.This gives an indication that the batter was batted properly and pakodis will come out soft.
4.Fry till they are golden brown.
5.Now for curry mix yogurt and gram flour in a vessel and mix it properly so that the gram flour is properly mixed and dissolved in gram flour.
6.Heat oil in pan,put mustard seeds in it and wait till they splutter.
7.Now add asafoetida in it, mix and add curry leaves and dried whole red chilly in it.
8.Fry it for 1 min.
9.Now add yogurt and gram flour mix in it.
10.Cook it for 15 min.
11.Now add salt to taste.
12 Put fried pakodis in it and cook it for another 2 min.
13.Garnish it with coriander leaves and serve hot with Chapattis

Egg Curry

2008-11-12T20:24:00.000-08:00

Egg curry is the most easy and delicious dish that does not require any other side vegetable.It goes well with Plain Parathas.

Ingredients:
4 Boiled Eggs.
2 Finely chopped onions.
3 Tomatoes finely chopped.
1 Green chillies finely chopped.
1/2 tsp chilly powder.
1/2 tsp cumin powder.
1/2 tsp cumin seeds.
Salt to taste.
Cilantro finely chopped.
3 tsp oil.
1 cup water

Procedure:
1.Heat 2 tsp oil in pan.
2.Fry chopped onions in it till they are golden brown.
3.Now put green chillies and tomatoes in it and fry untill the tomatoes become soft.
4.Now put cumin powder in it and mix and fry for 1 min.
5.Now grind this mixture.
6.Heat 1 tsp oil in pan and put cumin seeds in it and fry until they splutter.
7.Now put the grinded mixture in his oil.
8.Put water in this mixture and let the mixture cook for 15 min on medium flame.
9.Now add boiled eggs,salt and chilly powder in this gravy and cook it for another 5 min.
10.Garnish it with chopped coriander and serve hot with Parathas.

Tomato rice

2008-10-30T11:30:00.000-07:00

Tomato rice is hot, spicy and tangy in flavour.It has its origin from South India.

Ingredients:
2 cups cooked Basmati rice.
4 large ripe tomatoes cut into cubes
2 tbsps vegetable oil
1 tsp mustard seeds
2 tsp urad dal without chilta.
1 large onion chopped finely
2 green chillies slit lengthwise
1/2 tsp chilly powder
1" piece of ginger finely grated
Coriander leaves finely chopped
Salt to taste

Preparation:
1.Heat the oil in a deep pan
2.Add the mustard seeds and green chillies.
3.When they stop spluttering add urad dal and fry till it is golden brown.
4.Add the onion and fry till they become translucent.
5.Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
6.Add cooked rice.
7.Add salt and chilly powder.Mix well.
8.Cook on a low flame for 3-4 minutes, stirring frequently.
9.Serve hot and enjoy!!!

I am sending this recipe to magnificient click contest organised by Gayathri.

Dal makhani

2008-10-30T10:49:00.000-07:00

Dal makhani is one of the most famous recipe which has its origin from Punjab.It is good to taste and healthy to eat.It goes well with naan or roti or any indian bread.

Ingredients:
1 cup Black urad dal (whole)
1/4 cup Kidney beans
2 teaspoons Red chilli powder
3/4 cup Tomato puree
2 medium Tomatoes
1 tablespoon Ginger-garlic paste
1 teaspoon Garam masala
1 teaspoon Cumin powder
4-5 tablespoons Butter
3/4 cup Fresh cream(optional)
Salt to taste.

Procedure :
1.Soak the dal and rajma overnight.
2.Into the soaked dal add salt, 1 tsp red chilli powder and water (the water should be at least 3 times the amount of dal).
3.Cook the dals in pressure until they are cooked.
4.Melt the butter in a pan, add onions and saute till they turn brown.
5.Add the ginger paste..Saute till golden brown
6.Add finely chopped tomatoes and cook till they become soft.
7.Add the jeera powder, red chilli powder and saute for 1-2 minutes.
8.Add the tomato puree. Saute for another 2-3 minutes.
9.Add the cooked dals into this masala.
10.Add the garam masala powder.
11.Cover and cook over a low flame for about 30 minutes.
12.Add the fresh cream and garnish with fresh coriander leaves.
13.Serve hot with naan or roti.

Masala Dosa

2008-10-23T10:17:00.000-07:00

Dosa is the most staple indian bread that is available in all parts of India.However it has its origin from South.It is great to taste and is enjoyed with Sambhar and Coconut chutney.

Ingredients:
For Dosa :
2 cup Rice.
1 cup urad dal
1/2 tsp Fenugreek Seeds
Oil to smear the pan for cooking the dosas
Salt to taste

For Masala
3 Potatoes - boiled, peeled and cubed
1 1/2 cups Onions -finely chopped
1/4 tsp Turmeric
2 Green chillies -finely chopped
6-7 Curry leaves
1 1/2 tsp Oil
1 tsp Mustard seeds
2 tsp Salt
1/4 cup water

Procedure:
1.Soak daal and rice for 5-6 hours.
2.Grind daal mixture together to a very smooth consistency.
3.Add salt and enough water to make into a dropping consistency.
4.Leave to ferment for about 5-6 hours.
5.In the mean while prepare masala,heat the oil in a heavy based pan and add the mustard seeds,when they start spluttering add then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
6.Add the salt and the turmeric and mix well before adding the potatoes.
7.Now add the potatoes, mix well and add the water and let it simmer for 2-3 minutes.
8.Masala for stuffing in Dosa is now ready.Keep this aside.
9.Now once the dosa mixture is fermented check if it is too thick.
10.If thickened too much, add a little water to thin a bit.
11.Heat tawa, and brush oil over it.
12.When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.The movement of spreading should be from inward towards outward.
13.After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
14.When edges start browning, pass a flat spoon under it to ease the dosa off the pan.
15.Put masala which we prepared earlier in the centre and fold the two edges over.
16.Serve hot with sambhar and coconut chutney.

Stuffed Dal Puri

2008-10-22T13:57:00.000-07:00

Stuffed dal puri is generally made during festivals like Diwali and Holi.It goes well with aloo tamatar rasa and yogurt.

Ingredients:
2 cups Wheat flour
1 cup urad dal
4 Red chillies.
3/4 tsp Cumin seeds .
Water enough to form smooth stiff dough(around 2/5 cup)
Oil for frying
Salt to taste

Procedure:
1.Add 1/2 tsp salt to the wheat flour. Make a smooth stiff dough using small amounts of water. 2.Cover dough with a wet cloth keep it aside for 25 minutes.
3.Soak Urad dal for atleast 3 hours and grind to a paste adding very little water.
4.Grind together red chillies, cumin seeds,cloves,cinnamon and keep it aside.
5.Heat 1 tbsp of oil in a fry pan.
6.Add the dal paste and the ground masalas,keep stirring till the dal is fried and the water is absorbed leaving it dry.
7.Keep this mixture aside.
8.Knead and divide the dough into 10 balls.
9.Make a cup with each ball and fill with the prepared dal mixture.
10.Flatten and roll into a ball, 4" in diameter.
11.Deep fry in hot oil untill golden brown.
12.Drain and serve hot with aloo tamatar rasa and yogurt

Missi Roti

2008-10-22T13:33:00.000-07:00

Missi roti is one of most traditional indian bread that is enjoyed by almost everyone.This is prepared using gram flour and all purpose flour.It goes well with Palak paneer .
Ingredients
1 cup besan
1 cup atta (all purpose flour)
2 tbsp oil or ghee
1 tbsp kasoori methi (dry fenugreek leaves)
1/2 tsp jeera (cumin seeds)
1/2 tsp red chilli powder.
A pinch of hing (asafoetida)
salt to taste

Procedure:
1.Mix all the ingredients. Add enough water to make a dough of stiff but smooth consistency.
2.Cover it and keep aside for half an hour.
3.Divide the dough into 6 parts.
4.Make small balls and roll them slightly thicker than the usual chapatti.
5.Cook on hot tawa till its golden brown.
6.Put some oil on either side and toss it again.
7.Missi roti is ready.Serve hot with Palak Paneer.

Onion Paratha

2008-10-22T13:14:00.000-07:00

Onion Paratha is also one of the easiest stuffed paratha.It is delicious when served hot with yogurt and pickle.

Ingredients:
2 Cup wheat flour
2 Onion finely chopped
3 Chillies finely chopped
1/2 tsp Chat masala
1/4 tsp jeera powder
1 tsp lime juice.
Coriander leaves finely chopped.salt to taste

Procedure:
1.Knead the dough as usual like for chappati.
2.Mix all the ingredients in bowl i.e onions, chillies, coriander, chaat masala, salt and keep it aside for a few minutes.
3.Make a small ball of the dough and shape it like a cup.
4.Add a little of onion mixture to it and close the dough cup tightly with your hand.
5. Roll the paratha slowly and then shallow fry it on hot tawa.
6.Serve hot with pickle and yogurt.

Masala Paratha

2008-10-22T12:05:00.000-07:00

Masala Paratha is one of the most delicious stuffed paratha.It can be served hot with tomato chutney or tamarind chutney.

Ingredients:
2 cup Wheat flour(all purpose flour).
1 cup besan(gram flour).
1 1/2 onion.1 Carrot.
1 Capsicum.
1 Potato.
4 Green chillies.
1/2 tsp.grated ginger.
4 tsp oil.
Salt to taste.

Procedure:
1.Finely grate all the vegetables except capsicum which needs to be finely chopped.
2.Add the flours,2 tsp oil, salt and knead to a very stiff dough.
3.Do not keep the dough for long after kneading, otherwise it will become soft.This would make it difficult to roll the parathas.
4.Divide into 4 parts.
5.Roll into 5" diameter circle.
6.Shallow fry on a hot griddle (tawa) on both till golden brown using the remaining oil.
7.Serve hot with tamarind or tomato chutney.

Aloo Paratha(Potato Paratha)

2008-10-22T11:09:00.000-07:00

One of the easiest recipes that can be prepared for a breakfast or lunch or dinner is a stuffed paratha.Paratha stuffed with Aloo(Potato) is the easiest of all stuffed parathas.It can be enjoyed with yogurt and mango pickle.

Ingredients:
For stuffing:
3-4 potatoes.
1 tbs. cooking oil.
2-3 green chillies, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. Dhaniya powder.
1/2 tsp. Amchoor or dry mango powder.
Coriander leaves finely choppedSalt to taste

For dough:
2 cups wheat flour.
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil.
Salt to taste.
Enough water to make dough.
2-3 tsp ghee or butter for frying paratha’s

Procedure:
1.Boil potatoes, cool, peel and mash the potatoes.
2.Add all the ingredients for stuffing and mix well.
3.The mix should be dry, free of water otherwise, it will be difficult to roll parathas.
4.Keep the this mixture aside.
5.Sieve flour.
6.Add salt, oil or ghee,and add water a little at a time.Knead into medium soft dough
7.Knead well for 5-6 minutes.Cover with a wet cloth and let the dough sit for 20-30 minutes.
8.Knead the dough again
9.Divide the dough and stuffing into balls of equal portions.
10.Now roll one ball at a time in the form of a small puri.
11.Now put a small quantity of above potato mixture over it, close it from all sides.
12.Apply some flour on both sides and roll it gently into a paratha.
13.Now cook it on a tava, allow one side to cook when the color changes into light brown color.
14.Turn repeat for other side.
15.Apply some butter or ghee on each side and flip.
16.Serve hot with pickle and yogurt.

Roti(Chapatti)

2008-10-22T08:15:00.000-07:00

"Roti" or "Chapatti" is an Indian flat bread.The Roti is made by rolling whole wheat dough and roasted on a flat Tava. Roti is the most popular bread in North, East, West and Central India, and is served with almost all Indian meals. Roti is eaten with all Indian vegetables and Curries.

Ingrediants:
2 1/2 cups whole wheat flour
1 1/2 cups water (or enough to make a dough)

Procedure:
1.Take flour.
2.Make a hole in flour and add water and mix it to make a smooth dough.
3.Knead for five minutes, cover with wet cloth and refrigerate for an hour.
4.Heat a flat pan until hot.
5.Devide dough in 6 parts and roll it to 6 inch diameter (3mm thick) and put into pan, cooking for one minute on either side.
6.Once turned press gently with a towel and it will puff up like a balloon.
7.Repeat the same for other 5 chapattis.
8.Serve hot with curries or Daal.

Mooli Paratha(Radish Paratha)

2008-10-16T14:48:00.000-07:00

Paratha stuffed with radish mixture.It is delicious when served with yogurt and pickle.

Ingredients:
3 cups Flour
1 1/2 cup Radish, finely grated
Coriander leaves(finely chopped)
2 chopped Green chilies
1/2 tsp. Chopped Ginger
1 tsp. Ajwain (Oregano seeds)
Salt and Chili powder according to taste
Ghee.

Procedure:
1.First of all mix together the salt and flour and rub in the Ghee(clarified butter), then add enough water to make a stiff dough.
2.Drain water from radish.Now prepare a mixture of radish and remaining ingredients together and keep aside.
3.Divide the dough into small balls and roll each ball into a shape of puri and put the radish mixture on it.
4.Now seal the edges nicely and sprinkle a little flour and roll the paratha in a round shape.
5.Grease a tava with Ghee and place the paratha over it, when done(golden brown) on one side turn on the other side and apply Ghee again and fry properly till other side turns golden colored.
6.Serve hot with yogurt and pickle

Bhatura

2008-10-16T13:32:00.000-07:00

Bhatura is a one of the famous dish from Punjab(India).This is considered as the best brunch for Sunday.It is enjoyed with Choley,in fact choley bhature is one of the most complete recipe that does not require any further dish to accompany for lunch or dinner.

Ingredients:
2 cups maida or all purpose flour
1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt to taste

Procedure:
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1 1/2 hr.
Take a small ball of the dough and roll into the desired sized Bhature(about 5 inches in diameter).
Deep fry the Bhature in oil till they puff and are light golden in colour.
Serve hot with Choley.

Paneer Paratha

2008-10-15T19:23:00.000-07:00

Paneer Paratha is one of the most delicious stuffed paratha which goes well with yogurt and pickle and can be enjoyed with any vegetable like choley,koftey etc.

Ingredients:
The Stuffing for the Paratha:
100 gms Paneer (grated)
1 finely chopped Onion
Coriander leaves finely chopped
1/2 inch Ginger (grated)
1 green Chilies (finely chopped)
1/4 tsp red Chili powder
1/4 tsp garam masala
Salt as per taste
1/2 tsp. Ajwain
Butter / Oil for frying

For Outer Cover
Make dough out of whole wheat flour , as you would do for any paratha/roti

Preparation:
In a bowl mix all the stuffing ingredients.
Make two chapattis of 5 inch diameter, add the filling to the one chapati and cover it with the second one.
Now roll it slightly.
Cook on a pre-heated Tawa.
Turn it and pour half tablespoon oil or butter. Spread it on the paratha and fry it over low heat.
Turn it and again pour oil or butter on the other side.Cook on a low heat till golden brown.
Serve hot with yogurt and pickle.

Puri

2008-10-15T11:49:00.000-07:00

Puri is one of most famous indian bread.It is made with wheat flour.It goes well with choley,aloo tamatar rasa(my speacilality) etc.It can be simply enjoyed with mango pickle.

Ingredients:
2 1/2 cups Chappati flour
2/3 cup Water at room temperature.
Oil for deep frying

Procedure:
1.Put flour in a large bowl.
2.Make a small well in the middle and pour water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a mass.
3.Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it is smooth and elastic.
4.Rest the dough for 1/2 hr
5.Now knead the dough again for 2 min
6.Now the dough will be stiff enough to roll without extra flour.
7.Make small balls of the dough
8.Take one ball of dough and roll it out into 4 to 5 inches round.
9.Repeat the same process to roll out all pooris.
10.Heat plenty of oil in a kadhai until it is very hot.
11.Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a balloon. This should take only a few seconds.
12.Flip the poori over and cook the other side until golden brown.
13.Serve the puri hot with choley or other vegetables.

Naan

2008-10-03T09:47:00.000-07:00

Naan is the most famous indian bread that is commonly enjoyed in almost all parts of India.Commonly to make naan tandoor is required but to prepare it at home of almost same taste even Oven can be used.It can be enjoyed with chola,paneer,rajma or daal.

Ingredients:
2 1/2 cups of All Purpose flour (maida)
1/2 cup All Purpose flour for rolling
1 1/2 tsp dry yeast
3 tsp yogurt (curd or dahi)
1 tsp salt
1 tsp sugar
Pinch of baking soda
1 tsp of clear butter or ghee
3 tsp of oil
3/4 cup lukewarm water

Procedure:
1.Dissolve dry yeast in lukewarm water and let it sit for 6-7 minutes.
2.Now add sugar, salt and baking soda,oil,yogurt to the flour and mix well.
3.Add the yeast mixture and knead and form a smooth dough.
4.Now cover the dough and keep in a warm place for 3-4 hours. The dough will double in volume.
5.Preheat the oven to 500 degrees with baking stone for at least thirty minutes and then turn the oven to broil.
6.Knead the dough for about three to four minutes and divide the dough into eight equal parts.
7.Now roll each naan to 6 inch diameter.If required use flour so as to help in rolling.
8.Before putting the Naan in oven, lightly wet your hands and toss it between your palms and place onto your stone inside the oven.Place 2 naans at a time.
9.Place it for 2 to 3 minutes or until golden brown spots can be seen on its surface.
10.Now put butter or ghee whatever you like on its surface.
11.Serve it with Daal,paneer or chol

Onion Chutney

2008-10-01T15:20:00.000-07:00

Onion Chutney can be served with any indian meal,and can be enjoyed with masala puris,matris etc

Ingredients:
1 cup peeled and chopped onions
4-5 cloves garlic
2 tsp channa daal (Bengal Gram)
4 red chilies
1 tsp mustard seeds
4-5 curry Leaves
1/2 tsp. tamarind paste
Salt to taste

Procedure:
Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
Grind with tamarind and salt.
Heat some oil in pan and put mustard seeds and let it splutter.
Put curry leaves in it and fry for 1 sec.
Pour it over the grounded paste and mix well

Tamarind Chutney

2008-10-01T15:02:00.000-07:00

Tamarind Chutney is sweet sauce that goes well with numerous indian snacks like samosas pakodas etc.

Ingredients:
1 cup cleaned tamarind
1 cup hot water
1 tsp sugar
1 tsp cumin powder
1 1/2 inch grated ginger
1 tsp jaggery
1 tsp salt

Procedure:
Keep tamarind in a bowl with water and boil until it becomes softened.
Squeeze pulp away from the seeds such that it is dissolved in the water.
Then strain through a sieve, pushing all the pulp through.
If necessary, add a little more water to assist in getting all the pulp from the seeds.
Add salt, sugar, jaggery and other ingredients to the tamarind and stir to mix well.
Serve with hot samosas.

Coconut Chutney

2008-10-01T14:29:00.000-07:00

This chutney is most famous in south India.It goes well with Dosa

Ingredients:
2 coconuts grated
1/2 bunch coriander leaves
5 green chillies
1/2 cm Ginger
1/2 tsp mustard seeds
salt to taste

Preparation
Grind all the ingredients to a smooth paste, add little water if required.
Heat some oil.
Put mustard and wait until they splutter
Then add the the grinded paste in it and fry it for 2 min
Serve this chutney with dosas.

Mango Chutney

2008-10-01T14:18:00.000-07:00

This chutney can be accompanied with veg biryani or dal- rice or can even be used as garnish in aaloo tikki .Its thought has such a miraculous effect that can bring water in any one's mouth.

Ingredients:
4 medium size raw mangoes
4 green chilly
1 bunch of coriander leaves chopped.
1/2 cm ginger1 tsp cumin seeds
Pinch of heeng
salt-to taste

Preparation
1. Cut mangoes into pieces
2.Mix all the ingredients together & grind.
3.Relish it with veg pulao or biryani

Tomato Chutney

2008-10-01T13:22:00.000-07:00

Tomato Chutneys is eaten with great pleasures in allmost all parts of India.It the commonest add on indian dish that goes well with rice,paratha,dosa etc.It is easy to prepare and lovely to eat.

Ingredients:

5 Tomatoes finely chopped
1 inch sliced ginger.
1 Sliced onion
1 tsp Redchilli powder
1/2 tsp mustard seeds
3 tsp oil
4-5 Curry Leave
Coriander leave
Salt to taste

Preparation
1. Heat oil in a kadai.
2. Put mustard seeds and wait until they splutter.
3. Put curry leaves and ginger fry it for 1 sec.
4. Then add the onion and fry it for few min until golden brown.
5. Put the tomato and fry well till they are cooked
6. Add the red chilli powder,Salt.
7. Garnish with coriander leave

Spinach Puris

2008-08-04T16:39:00.000-07:00

These puris are enjoyed by everyone because of two reasons one,its very nutritious and another its tasty and a nice variation from the usual white colour roti.It goes well with both yoghurt or pickle.

Ingredients:
1 cup chopped spinach.
2 cup Wheat flour.
1-2 green chillies.
1 inch ginger.
1/2 tea spn cumin seeds.
OilSalt.

Method of Preparation:
1.Cook spinach in water for about 3-4mins. Do not add too much water, just add enough for
cooking the spinach.
2.Grind the spinach with chillies, ginger, salt and cumin seeds. If necessary, add the water used
for cooking the leaves,but do not make it too watery.
3.Add the paste to wheat flour and make into a stiff dough.
4.Divide dough into 20 equal parts.
5.Roll them out into round puris of 3 1/2" diameter each.
6.Heat oil in pan and fry one puri at a time.
7.Turn once.
8.Once both sides have been cooked ie fried into golden brown colour drain the oil from it.
9.Serve hot.

Serves : 20 Puris.
Preparation:30 min.

Sooji ke laddoo

2008-08-01T10:24:00.000-07:00

This indian dessert although very quick and easy to prepare but is reallytasty to have.If you have less time and want to eat something sweet thisis the best choice.

Ingredients:
1 cup fine sooji/rava.
1 cup sugar.
8 cashews each cut into 4 parts
Few strands saffron(optional).
1 tea spn raisins.
1/2 tea spn cardamom powder.
3/4 cup water.
Ghee.

Method of preparation:
1.Heat ghee and add raisins and cashews. The raisins will slightly puff up and the cashews will become very light golden brown in hot ghee.
2.Add sooji in it and fry for about 5 mins on medium heat mixing continuously till a nice aroma comes out of it and it is golden brown in colour.
3.Take out the sooji in a plate.
4.In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for about 5mins.
5.Switch off the heat and add sooji and mix well. Add cardamom powder and mix well.
6.At this stage, the mixture becomes too watery which is perfectly fine.Close the lid of the pan and let it sit for about 15-20mins.The mixture will get dry in this time period.
7.When it is dried and can be handled, apply some ghee to hands and make laddoos.
8.When they are cooled to room temperature, store in air tight containers. Finish them within 1 week.

VEG CUTLET

2008-07-31T13:11:00.000-07:00

Veg Cutlet is a great evening snack enjoyed in whole India.This dish is very simple to prepare and really lovely to eat.It goes well with a cup of tea.

Ingrediants:
4 boiled and finely mashed medium sized Potatoes.
1 boiled and mashed carrot.
1/2 inch ginger finely chopped.
1 finely chopped green chilly.
Some finely chopped coriander leaves.
1/4 tsp chilly powder.
1/2 tsp Aamchur powder.
Salt to taste.
1/2 cup sabudana soaked over night2 bread mashed.
3 cup oil for frying.

Method of Preparation:
1.Take all ingrediants except oil and mix well.
2.Check if the mixture is dry enough.Because if mixture is wet then the cutlets will break in oil.
3.Now devide the mixture into 8 equal parts.Make each part in triangular shape.
4.Heat the oil in pan.
5.Oil should be hot when you place the cutlets in it.
6.First put a single cutlet in it and check if it fries without breaking.
7.If it breaks mash 1 more bread in it.
8.Now fry the cutlets until they are golden brown from both sides.
9.Serve hot with tea and tomato ketchup.

Aaloo Tikki

2008-07-27T16:29:00.000-07:00

Aaloo Tikki is one of the most common snack enjoyed in almost all parts of India.This delicious recipe is quick to prepare and lovely to eat.This is a unique snack that is loved by kids as well as adults.

Ingredients:
4 medium size boiled and mashed Potatoes(Russet).
1 1/2 inch of finely chopped ginger.
1 chopped green chilly.(optional)
1/2 tsp of red chilly powder.
1/2 tsp of coriander powder.
1/2 cup oil for frying.
4 tsp of lemon juice.
Some chopped coriander.
Salt to taste.

Preparation
1.Take mashed potatoes and add salt,chilly powder,coriander powder in it and mix well.
2.Once the mixture is well mixed make round disc of 2 inch diameter and 1 cm thickness.
3.Now heat pan and coat it with oil.
4.Put the tikkis in pan and let it fry on medium flame till they are golden brown and have a crispy crust.
5.Invert the tikkis and put some oil on the margins and fry it in same way as in point no.4.
6.Now take the fried tikkis in plate and put pinch of salt in it.
7.Add lemon juice in it.
8.Garnish it with ginger and chopped coriander.
9.The delicious tikkis are ready to serve.
Enjoy this great evening snack with a cup of tea!!!

This recipe I am sending for contest April 1st - CFK : Potato organised by Sharmi's blog.

Suji Ki Kheer

2008-07-25T14:48:00.000-07:00

Ingrediants:
3 Cups Milk
2 tsp suji
4 tsp sugar(cane sugar)
1/2 tsp crushed cardomom
10 finely cut cashews
5 finely cut badam
4-5 strands saffron

Serving:2 Persons

Methods Of Cooking:
1.Fry suji to v light brown colour.
2.Take kadhai and boil milk in it.
3.Put some cardomom in it when it is boiling.
4.Now add suji in it and continuosly stir the mixture so that no lumps are there.Simmer the flame.
5.Now add saffron strands and sugar in it.
6.Keep stiring the mixture.
7.Now switch the flame off.
8.Garnish it with cashews and badams.
9.Let the mixture cool and place it in refrigerator for 2 hrs.
10.Serve it cool and I promise you will really love this dish.