Mar 28, 2012

Garlicky Palak Dal

Ingredients :

Toor dal – 1 cup
Palak – 1 bunch ( chopped )
Onion – 1 ( finely chopped )
Tomato – 1 ( chopped into small cube sized pieces )
Green chillies – 2 ( slit lengthwise )
Ginger – ½ tsp ( finely chopped )
Garlic – 3 cloves ( finely chopped )
Red chilly powder – ½ tsp
Turmeric powder - A pinch
Cumin seeds  ( Jeera ) – ½ tsp
Water – 1 ½ to 2 cups
Oil / Ghee – 2 tsp
Salt – To taste
Coriander leaves – Little ( finely chopped )

Method :

Pressure cook toor dal by water as required for 3 whistles.
In a kadai, heat oil or ghee. Add cumin seeds. After the cumin seeds begins to crackle, add ginger and garlic pieces. Fry till garlic becomes light browned. Add onion pieces and fry for 5 minutes. Add red chilly powder, turmeric powder, green chillies and mix evenly. Add chopped palak and sauté for 5 minutes. Add tomato pieces and sauté again for 5 minutes. Add pressure cooked toor dal and salt. Mix evenly. Cook on medium flame for about 8 to 10 minutes without closing the kadai with a lid. Garnish with finely chopped coriander leaves.
Serve hot with rotis / chapatis or cooked white rice.

Mar 22, 2012

Garlic Potatoes

Ingredients :

Baby Potatoes – 10 to 12 ( boiled and peeled )
Garlic – 15 cloves ( peeled ) + 4 to 5  cloves
Grated Coconut – 1 ½ cup
Long Red chillies – 10 to 12
Coriander seeds – 1 tsp
Carom seeds / Ajwain / Oam kaalu – ½ tsp
Tamarind – A little
Salt – To taste
Oil – 2 tsp
Coriander leaves - little ( finely chopped )

Method :

Grind grated coconut + Tamarind + coriander seeds + 15 cloves of garlic + carom seeds + salt into smooth masala by adding little water.
In a kadai, heat oil. Add 4 to 5 garlic and fry till it becomes reddish. Then, add the ground masala and cook for 3 to 4 minutes. Finally, add the boiled and peeled baby potatoes. Mix evenly and Cook for 10 minutes. Garnish with finely chopped coriander leaves.
Serve hot.

Sweet as 100 posts are completed in my blog ( Not home-made sweet )

Mar 19, 2012

Raw Mango Chutney

Ingredients :

Raw Mango – 1, medium ( cut into small pieces )
Grated coconut – 1 cup
Garlic – 4 to 5 cloves
Green chillies – 2
Salt – To taste

Method :

Grind grated coconut + garlic + green chillies + salt into coarse paste by adding little water. Then before removing the ground paste, add the raw mango pieces to the mixer and grind again into smooth paste.

Serve with dal and cooked white rice or with any plain dosa as a side dish.

Mar 18, 2012

Mushroom Tikka Masala

Ingredients :

For Marinating and frying vegetables :

Mushrooms – 12
Red Capsicum – 1
Green Capsicum – 1
Turmeric powder – ¼ tsp
Red Chilly powder – ¼ tsp
Strained yogurt – 1 cup
Oil – 1 tbsp

For Preparing Gravy :

Onion – 1, big ( finely chopped )
Tomatoes – 3,medium ( pureed )
Cumin seeds – ¾ tsp
Ginger-garlic paste – 2 tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Red Chilly powder – ¼ tsp
Kasoori Methi – 2 tbsp
Salt – To Taste
Oil – 2 tbsp
Coriander leaves –Little ( for garnishing )

Method :

Clean mushroom and capsicums. Cut the mushrooms into half. Deseed the capsicums and cut into medium square pieces.
In a bowl, add the mushroom & capsicum pieces, strained yogurt, turmeric powder and red chilly powder. Mix evenly and set aside for 10 minutes.
In a pan, heat oil. When the oil gets heated, add the marinated veggies. Fry and Cook on medium heat till the vegetables become light browned. ( Do not stir the veggies much as they won’t become browned )
In a kadai, heat oil. Add cumin seeds. When it starts to crackle, add the onion pieces and fry till golden browned. Add ginger-garlic paste and fry for a minute. Add tomato puree, coriander powder, cumin powder, red chilly powder and turmeric powder. Bring to boil. Simmer and let the gravy to cook till the gravy becomes thick ( If the gravy becomes too thick, add ½ cup water ).
When the gravy is done, add the cooked mushroom and capsicum pieces to the gravy. Add kasoori methi and salt. Cook on medium heat till the capsicum gets cooked. Garnish with chopped coriander leaves.
Serve hot with rotis / phulkas.

Mar 17, 2012

Mixed vegetables Pickle

Ingredients :

Cauliflower – 4 florets ( chopped into small pieces )
Ivy gourd ( Tendle / tindora ) – 7 to 8, small ( chopped )
Small Gooseberries ( Raj-Avale ) – 7 to 8, small ( chopped )
Dry red chillies – 10
Mustard seeds – 1 tsp
Asafoetida ( Hing ) – Small piece
Turmeric powder – ½ tsp
Salt – 4 tsps
Water – 1 cup

Method :

Prepare salt water by boiling it. Allow it to cool for some-time.
Meanwhile, Grind dry red chillies + turmeric powder + asafoetida + mustard seeds into powder. Add the cooled salt water little by little and continue grinding till medium consistency masala ( Kholu in Konkani – this should be of too thick consistency and not too thin consistency ).
In a bowl, add the ground masala and the chopped veggies. ( You can add veggies of your choice ). Mix evenly.
Add the prepared mixture in a container and set it for few hours so that the veggies gets the flavour of the masala and also not tastes salty.

Mar 15, 2012

Drumstick flower dosa.

Ingredients :

Dosa white rice – ½ cup
Grated coconut – 1 cup
Dry red chillies – 8 to 10
Tamarind – A little
Salt – To taste
Water – As required
Oil – For preparing dosa

Method :

Soak dosa white rice for half an hour.
Clean and wash the drumstick flowers. Keep aside.
Grind grated coconut + dry red chillies + tamarind + salt into coarse paste. Before removing, add dosa white rice and grind into dosa batter consistency by adding sufficient amount of water.
In a bowl, add the ground dosa batter and drumstick flowers. Mix evenly. ( Add little water only if the batter is too thick consistency )
On a tava or flat pan, heat oil. Prepare dosa.
Serve hot with Dal ( Dalitoy ) and cooked white rice.

Mar 14, 2012

Oats – Banana Healthy Milkshake


Ingredients :

Oats – 1 tsp ( soaked in water for overnight )
Banana – 1 ( chopped )
Strawberry crush – 1 tsp
Milk – ½ cup
Vanilla ice-cream – 1 scoop
Method :

Drain the water completely from soaked oats.
Add all the ingredients in a mixer and grind into milkshake.
Serve chilled by adding ice cubes if desired.

Mar 13, 2012

Badam Kesar Milk

Ingredients :

Badam – 5
Kesar ( saffron ) – few strands
Sugar – 3 tsp
Milk – 1 glass
Cardamom powder – 1 tsp

Method :

Soak badam and kesar overnight.
De-skin the badams and grind along with milk, water used for soaking badam, soaked kesar, sugar and cardamom powder.
Serve chilled. 

Mar 12, 2012

Palak – Soya Tikki

Ingredients :

Palak ( Spinach ) – 1 bunch
Soya chunks – 8 to 10
Potatoes – 2, medium
Chana dal – 3 tbsp
Green chillies – 2
Ginger-garlic paste – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Bread slices – 3
Bread crumbs – As required
Salt – To taste
Oil – For shallow-frying

Method :

First cook soya for 5 minutes by adding water as required. Then ,drain the water completely. Squeeze soya chunks to remove excess water. Keep aside.
Cook palak for 5 minutes by adding water as required. Then, drain the water completely.
Pressure cook the potatoes. Then, let it to cool for sometime. Mash the cooked potatoes and keep aside.
Mash the bread slices and keep aside.
Grind soya chunks + palak + chana-dal into fine paste without adding water.
In a bowl, add the mashed potatoes, ground paste, finely chopped green chillies, cumin powder, coriander powder, salt, mashed bread and mix evenly. Prepare small tikkis out of the prepared mixture.

Roll the prepared tikkis in the bread crumbs.
On a tava or flat pan, heat oil. Shallow-fry the tikkies till both sides of the tikkis turns golden browned.

Serve hot with tomato sauce.

Mar 10, 2012

Healthy Noodles Cutlets

Ingredients :


Noodles – ½ packet

Baby corns – 3

Spring onions – 3 sprigs ( finely chopped )

Grated processed cheese – ½ cup

Green chillies - 2

Ginger – ½ inch piece

Cumin ( Jeera ) powder – 1 tsp

Dry bread crumbs – ¾ cup for binding + ¾ cup for coating

Oil – As required for shallow frying

Salt – To taste


  Method :

Cook the baby-corn + ½ cup water for 7-8 minutes. Then, drain the water completely and let the baby-corn to cool for few minutes. Remove the corn kernels ( makai ke dane ) and grind the corn kernels into a coarse mixture. Keep aside.
Grind green chillies + ginger.
Cook noodles till done without adding any masala. Drain the water completely and keep aside.
In a bowl, add the cooked noodles, corn kernels mixture, green chilly-ginger paste, chopped spring-onions, ¾ cup of bread crumbs, cumin powder and salt. Mix all the ingredients evenly. Prepare small round or heart shaped patties and roll the patties in the bread crumbs.
      On a tava or flat pan, heat oil. Shallow fry the patties till golden browned on both sides of the cutlets.
      Serve hot with tomato sauce.

For No onion - No garlic version , you can add coriander leaves instead of spring onions.

Mar 8, 2012

Saag Paneer

Ingredients :

Paneer – ½ cup ( cut into equal sized cubes )
Palak ( Spinach / Saag ) – 1 bunch
Onion – 1, medium ( finely chopped )
Tomatoes – 2 , medium ( pureed )
Green chillies – 2 ,chopped
Ginger-garlic paste – 1 tbsp
Coriander powder – 2 tsps
Cumin powder – 2 tsps
Red chilly powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder  - A pinch
Salt – To taste
Oil – 2 tbsp + for frying

Method :

Wash the spinach thoroughly, cook it for 5 minutes by adding enough water. Remove and add it to the mixer along-with the chopped green chillies and grind into a smooth consistency paste.
Marinate the chopped paneer by adding ½ tsp turmeric powder , ½ tsp red chilly powder and ½ tsp salt. Keep it aside for 5 minutes. Then, take deep bottomed frying pan, heat oil. Add the marinated paneer cubes and fry till all the sides of the paneer becomes golden browned. Remove from oil and drain the excess oil from paneer on a kitchen tissue paper. Keep aside.
In a kadai, heat 2 tbsp oil. Add the finely chopped onion, ginger-garlic paste and fry till golden browned. Add the remaining red chilly powder + turmeric powder + coriander powder + cumin powder and fry till the raw smell of the spice powders disappears. Then, add the tomato puree and cook by stirring frequently till the oil gets separated. Then, add the palak puree and salt to taste. Close the kadai with a lid and cook for about 5 minutes. Finally, add garam masala powder and cook further for 5 minutes.
Serve hot with chapatis / phulkas.

Mar 6, 2012

Vermicelli Upma

Ingredients :

Bambino vermicelli – 1 cup
Onion – 1 , medium ( finely chopped )
Green chillies – 2 ( finely chopped )
Chana dal – 1 tsp
Cumin seeds – ½ tsp
Mustard seeds – 1 tsp
Cashewnuts – 8 ( halved )
Curry leaves – 1 strip
Turmeric powder – ¼ tsp
Ghee – ½ tsp
Oil – 2 tsp
Salt – To taste
Water – 1 cup
Coriander leaves – little ( finely chopped )

Method :

In a seasoning laddle, add ghee or oil. When heated, add the halved cashew-nuts and fry till golden browned. Keep aside.
In a pan, heat ghee. When heated, add the vermicelli and roast it till golden browned. Keep aside.
In a kadai, heat oil. Add cumin seeds, mustard seeds and chana dal. When cumin seeds and mustard seeds starts to splutter, add the curry leaves. When the curry leaves begin to crackle, add turmeric powder and fry for a while. Then, add the finely chopped onion and fry till golden browned.  Then, add water. When water starts to boil, add salt to taste and roasted  vermicelli. Cover the kadai with a lid and cook till water evaporates. Finally, add the fried cashew-nuts and mix evenly. Garnish with finely chopped coriander leaves.
Serve hot.