Monday, 20 October 2014

Kadhi pakoda with raw mangoes





Ingrediants for pakoda

Besan 1 cup
Turmeric powder 1/2 tspn
Salt to taste
Oil to deep fry

For kadhi

Raw mango 2 medium
Besan 2 serving spoon
Onion finely chopped 1 medium
Ginger-Garlic paste 1 tblspn
Turmeric powder 1/3 tspn
Red chili powder 1 tspn
Garam masala powder 1 tspn
Salt to taste
Oil

For tempering

Onion chopped 1 medium
Cumin seeds 1 tspn
Whole red chili 2
Roasted cumin seeds powder 1 tspn

Method


For kadhi


  1. Peel wash and cut the raw mangoes in small pieces and steamed.
  2. In a grinder make a paste of steamed mangoes and set a side.
  3. Heat oil in a pan add chopped onion.saute till it turn golden.
  4. Add mango paste, red chili powder, turmeric powder,garam masala powder and salt mix well. Cook over low flame.
  5. In a bowl take besan add three cup water and mix well.divide it in three parts.
  6. Add one part besan mixture in gravy and cook it about 4-5 min.After this add another part and cook as well.
  7. If the kadhi become too thick then add sufficient water and cook.

For pakoda


  1. Place the besan in a bowl add turmeric powder and salt add sufficient water to make thick and fluffy batter.
  2. Heat oil in a kadhai,drop pakodas of the batter in oil and deep fry till golden brown.
  3. Now add pakodas in kadhi.

For tempering


  1. In a pan heat oil add chopped onion,cumin seeds and whole red chili to it and saute until onion become brown.Pour the tempering over the kadhi. Sprinkle roasted cumin powder on it. Delicious kadhi pakoda is ready to serve.


Sunday, 19 October 2014

Dhokla

Ingrediants

flour (besan) 2 cups
Yogurt beaten 1 cup
Salt to taste
Turmeric powder 1/2 tspn
Green chilli paste 1 tblspn
ginger-garlic paste 1 tblspn
Oil 2 tblspn
Lemon juice 1 tblspn
eno powder 1 sachet
Mustard seeds 1 tspn
For Tempering:
Oil
1 tblspn
Mustard Seeds
1tspn
Cumin seed
1/2 tspn
green chilli
2-3


Method

  1. In a bowl add gram flour (besan),Curd and water.Mix well and make a smooth batter.
  2. The batter should be of thick consistency.Add salt and set aside for 4 hours covered with a lid.
  3. Take the ginger-garlic and green chili paste and add to the batter. Also add turmeric powder and mix well.
  4. Keep the steamer or cooker ready on gas.Grease a baking dish (it should fit in the steamer or cooker).
  5. Now in batter add 1tsp oil,lemon juice and eno mix well.
  6. Pour the batter into the greased pan and steam for 10-12 minutes or till done
  7. Heat little oil in a small pan and add mustard seeds ,cumin seeds and green chilli allow to splutter. Remove and pour it over dhoklas.
  8. Cut the dhoklas in squair shape .Garnish the besan dhokla with coriander and slited green chilies.Serve with hari chutney.


Friday, 26 September 2014

Bottle Gourd rice tadka

Ingrediants

Bottle gourd greated 1 cup
Rice 1 and 1/2 cup
Milk as required
Onion 1 medium size
Cumin seeds 1 tbspn
Black cardamom 1
Green cardamom 1
Cloves 1-2
salt to taste
Ghee

Method

  1. Heat ghee in a cooker add chopped onion , cumin seeds , black cardamom, green cardamom and cloves saute well.
  2. When onion become pink add grated bottle gourd and salt mix well.
  3. cook about 4-5 minute in medium flame.
  4. Add rice and mix well .add sufficient milk , cover the lid and cook about 5-8 minutes in medium flame.
  5. Serve hot with green chutni and achari brinjal.


Monday, 22 September 2014

Besan ka chila



Ingrediants

gram flour1 cuponion1 medium sizegrated potato1 meadium sizegreen chilli2-3turmaric powder 1/2 tlspnsaltto taste

Method

1.Put besan in a bowl add finaly chopped onion,chopped green chilli,grated potato, turmaric powder,salt and some water to make batter.
2.first grease tawa with little oil. Pour a big spoon full of mixture in the middle of the tawa spread a thin layer of batter on the tawa.
3. Pour little oil with the spoon all around the chilla.Cook chila on a medium flame, put some more oil on the top and turn it upside down.
4.Let it be brown and crispy from both sides.Repeat the same with rest of the batter.Serve hot with green chutney or sauce.


Monday, 25 August 2014

Chana masala

Ingrediants

soaked black chickpease 1 cup
onion 4 meadium size
tomato 2 large size
green chilli 4-5
Amchur pawder 1 tspn
salt to tast
oil

Method

  1. Cut the onion in thin slices.
  2. Heat oil in a cooker add one part onion in it and saute well.
  3. Add soaked black chikpease ,finally chopped tomato,finally chopped green chillies ,Amchur powder,salt and remaining onion mix well.
  4. Add some water, cover the lid and cook about 15-20 minuts. in medium flame.
  5. Open the lid ,if some water in it cook it in high flame till the water veporise.
  6. Serve hot ,garnish with chopped tomato ,onion and green chillis.If you like you can add some bhujiya and sauses.


Thursday, 17 July 2014

Beetroot pakodiyan

Ingrediants

beetroot 1 large size
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chili powder 1/2 tspn
turmaric powder 1 tspn
salt to tast
oil for fry

Method

  1. Peel, wash and sliced beetroot into thin circle.Cook it in a cooker with some water about 10-15 minutes.
  2. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  3. Add water to make a smooth batter. The batter should be of pouring consistency.
  4. Heat oil in a kadhai, put the beetroot slices into the batter and apply batter all over it. Carefully drop the slices into the oil.
  5. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
  6. Drain the pakoras completely transfer on a plate lined with absorbent tissue.
  7. Serve hot with your favorite sauce or chutney.


Lauki ki pakodiyan

Ingrediants

bottel gaurd(lauki) 14-15 thin slices
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chilli powder 1/2 tspn
turmaric powder 1 tspn
salt to taste
oil for fry

Method

  1. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  2. Add water to make a smooth batter. The batter should be of pouring consistency.
  3. Heat oil in a kadhai, put the lauki slices into the batter and apply batter all over it. Carefully drop the slices into the oil.
  4. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
  5. Drain the pakoras completely, transfer on a plate lined with absorbent tissue.
  6. Serve hot with your favorite sauce or chutney.


Mango barfi



Ingrediants

Rip mango pulp 1 cup
Khoya 1 cup
Sugar 1/2 cup or as u like
Cardamom powder 1/2 tspn
Almond 5-6
Cashew 3-4
Pista 4-5
Orange food color

Method

  1. Mix mango pulp and sugar.Cook in a pan over medium heat till reduced by half. Keep it aside.

  2. Now heat a pan fry khoya over medium flame till it turns little brown.

  3. Add mango pulp-sugar mixture and Cardamom powder to it.Cook till the mixture turns semi solid.

  4. Mix orange color, pour it immediately in greased plate.Allow to cool , cut into diamond pieces.

  5. Garnish with, thinly sliced Almonds, cashew and pista.

  6. Mango Burfi is ready to serve.


Tuesday, 15 July 2014

Chana daal dumpling in gravy

Ingrediants for dumplings

chana daal 1 cup
onion 1 medium size
green chilli 2-3
salt to taste

Ingrediants for gravy

onion 1 large size
fenugreek seeds 1/2 tlspn
ginger-garlic paste 1 tblspn
chilli powder 1 tlspn
turmaric powder 1 tlspn
garam masala powder 1/2 tlspn
coriender powder 1 tlspn
dried Mango(khatai) 1
salt to taste
oil

Method

  1. Soak the dal in enough water to cover for at least 2 hours.Drain and set aside.
  2. Grind into a fine paste using sufficient water.
  3. Take care not to add too much water--it will make the dumplings difficult to shape.
  4. Transfer the daal past to a large mixing bowl. Add choped onions,chopped green chilli,red chilli powder and salt mix well.
  5. Heat tawa on medium heat and drizzle some of oil over it.
  6. With your fingers, make small rounded balls of the dal mixture and put them gently on tawa.
  7. Quiqly add some water and cover it with lid.
  8. When the underside has browned lightly,gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over and set aside
  9. For gravy heat oil in a kadhai add fenugreek seeds .make a past of onion and add in it .
  10. Add ginger-garlic past and mix well. Sauté for a minute.
  11. Now add the powdered spices khatai and salt fry till the oil begins to separate from the masala.
  12. Add daal dumpling allow to boil covered, for 10 mins on low flame.serve hot.


Dahi bara

Ingrediants

For bara:
urad dal 1/2 cup
green chilli 2-3
ginger 1"
salt to taste
oil for fry
For dahi:
yogurt (dahi) 2 cup
roasted cumin powder 1/2 tblspn
red chilli powder 1/2 tspn
chat masala powder 1/2 tspn
suger 1 tspn
salt to taste
green chutney
tamrind chutney

Method

  1. Clean, wash and soak the daal overnight or 7 - 8 hrs . Separate the water and grind them with green chilli and giger without water .
  2. Take out the paste in a bowl and then beat the mixture for 10 - 15 minutes till the mixture becomes fluffy . This will make the baras soft. Add salt and keep aside .
  3. Heat oil in a kadhai. Wet your hand. Take a portion of the mixture in hand .
  4. Make a hole in the centre with your finger and drop the baras in oil.
  5. Deep fry the baras till both sides turn golden brown in colour.
  6. Repeat with the remaining batter to make baras
  7. In a bowl fill 2 cups of warm water and put the baras in it. Let them soak for 10-12 minuts .
  8. Beat the curd smooth and put in a bowl . Before serving add salt, red chili powder, sugar and roasted cumin powder to the dahi.
  9. Squeeze out the baras from the water and in a deep dish arrange the baras and pour dahi over them.Pour tamarind chutney and green chutney and chat masala powder.
  10. Yammy dahi bara is ready.


Friday, 11 July 2014

Rasgulla

Ingrediants

Milk 4 cups
Lemon juice 1/4 cup
Suger 11/2 cups
Water 41/2 cups

Method

  1. Take whole milk in a heavy bottomed vessel . Boil over medium high heat , stirring frequently .
  2. As the milk comes to boil, add the lemon juice drop wise and stir the milk gently.
  3. You can see the milk curdles and the green whey water separates out.Turn off the heat.
  4. Drain the whey using a thin muslin cloth . Rinse the strained paneer under cold water and squeeze well .
  5. Squeeze the cloth and hang it for 30 minutes .
  6. Now take the paneer in the bowl . Spread it to fine shreds .
  7. Knead it for 10 to 12 minutes and make soft smooth dough out of it.
  8. Divide the dough into small equal sized balls .
  9. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil .
  10. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming , turn the heat to medium and cook for about seven minutes .
  11. Wait till the pressure goes off and open the lid .
  12. You can see the rasgulla patties , have expanded to double in size .
  13. Yummy Rasgullas are ready. Transfer it to a serving bowl and serve .


Thursday, 10 July 2014

Aam sabudana pudding

Mango Sago Dessert is an Asian sweet that originates from Hong Kong. Made using the key ingredients -mango, sago and evaporated or coconut milk. But it's easy to make so you can try this at home!

Ingrediants

Rip mango 1 large size
Sago(Sabudana) 1/4 cup
Milk 1/2 cup
evaporated milk or coconut milk 1/2 cup
Suger 3-4 tblspn

Method

  1. Soak the sago in water for an hour and drain. This will wash away some of the starch from the sago.
  2. In a saucepan of boiling water add the sago and sugar.
  3. Cook, stirring the sago over medium-high heat. When the sago becomes partially cooked (translucent) turn the heat off.
  4. When the sago is translucent, drain and run under cold water.
  5. Peel and chop the mangoes and reserve finely chopped mango pieces for garnish.
  6. Blend rest of the mango pieces with milk and sugar to make smooth paste
  7. Distribute the mixture evenly among the bowls.
  8. Add the evaporated milk and sago and refrigerate for 1-2 hours until cool.
  9. Serve cold garnish with mango pieces.


Tuesday, 8 July 2014

Urad daal rings


Ingrediants

urad dal 1 cup
onion finaly choped 1 large
green chilli finaly choped 3-4
cumin seeds 1 tlspn
chat masala powder 1/2 tblspn
salt to tast
oil for fry

Method

  1. Soak urad dal in water overnight or for 5- 6 hours. Drain the water and grind the dal.
  2. Add very little water while grinding. The batter should not become watery. It should be thick and finely ground .
  3. Add onion , green chilli , cumin seeds, chat masala powder to the batter.
  4. Heat oil in a kadhai. Wet your hand. Take a portion of the mixture in hand.
  5. Make a hole in the centre with your finger and drop the rings in oil.
  6. Deep fry the rings till both sides turn golden brown in colour.
  7. Repeat with the remaining batter to make rings.
  8. Drain on absorbent paper. Serve hot with chutney.


Bread pakoda

Ingrediants

bread slices 7
besan 1 cup
turmaric powder 1/2 tspn
chilli powder 1 tspn
chat masala powder 1 tspn
salt to taste
oil for frying
Salt to taste


Method

  1. Cut the bread slices in two pieces.
  2. Take besan in a bowl add turmaric powder, red chilli powder, chaat masala powder and salt mix well.
  3. Add sufficient water in it and make smooth battar.
  4. Heat oil in a kadhai dip the bread slices in butter and drop them in oil
  5. Fry it till golden brown in medium flame.
  6. Serve hot with green chatni .


Bread roll




Ingrediants

Bread 5-6
boiled Potato 2-3
Green chilli 2-3
Red chilli powder 1/2 tspn
Garam masala powder 1/2 tspn
Chat masala powder 1/2 tspn
Amchoor powder 1 tspn
Gram flour 1/2cup
salt to taste
Oil to fry

Method


  1. Add salt, red chilli powder, gram masala, chat masala pawder, Amchoor powderand green chillies to the mashed potatoes, mix well.
  2. Take some water in a bowl and dip a bread slice for few seconds.
  3. Squeeze the water from the bread by pressing between palms gently.
  4. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
  5. Repeat the same process for making more rolls.
  6. Heat oil in a kadhai and deep fry the bread rolls on medium flame till golden brown.
  7. Serve bread rolls hot with green chutney and tomato sauce.


Pyaz ki pakodiyan

Ingrediants

onion 2 large size
besan (Bengal gram flour) 1/2 cup
green chilli 2-3
red chilli powder 1/2 tspn
turmaric powder 1/2 tspn
cumin seeds 1/2 tspn
salt to tast
oil for fry

Method

  1. Cut the onions into slices apply salt and keep aside for 10 minutes .
  2. Add besan , green chilli , turmaric powder ,red chilli powder and cumin seeds mix well.
  3. Add 2-3 tblspn water if required and mix .
  4. Heat oil in a kadhai . Drop one tblspnfull of this mixture into hot oil.
  5. Deep fry it till golden brown . Drain on absorbent paper and serve hot with green chutney


Wednesday, 2 July 2014

Crispy onion rings


Ingrediants

onion 2 large size
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chili powder 1/2 tspn
turmaric powder 1 tspn
salt to tast
oil for fry

Method

  1. Peel, wash and sliced onion into circle. Separate onion slices into rings.
  2. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  3. Add water to make a smooth batter. The batter should be of pouring consistency.
  4. Heat oil in a kadhai, dip the onion ring slices into the flour mixture apply batter all over it. Carefully drop the slices into the oil.
  5. Deep fry onion rings in batches for 2-3 minutes or until golden brown. Drain on paper towels.
  6. Serve hot with sauce or chutni


Rawa idli with peanut chutney

Ingrediants for idli

rawa (semolina) 1 cup
curd 1 cup
chat masala 1tlspn
eno salt 1 sachet
salt to tast

Ingrediants for chutney

Peanuts 2-3 tblspn
garlic 5-6 pod
green chilli 2-3
salt to taste
For Tempering:
Oil
1 tblspn
Mustard Seeds
1tspn
Cumin seed
1/2 tspn
green chilli
2-3

Method for idli

  1. Heat 2 to 3 tsp oil or ghee in a pan. add the rava(semolina)and roast till they become aromatic and change color . remove the roasted rava in a mixing bowl and keep aside
  2. Add curd,chat masala ,salt and water as required,make a batter which is neither thick nor thin in consistency . keep aside covered for 20-30 mins.
  3. Heat the idly cooker with water and let it be just ready for steaming ,grease the idly plates with oil.
  4. At this time add the ENO salt to the batter and mix well.
  5. Immediately,pour batter into the idly moulds and steam for 5-7 minutes.insert a knife or spoon back and it should come clean.
  6. Your spongy,moist,soft rava idliesare ready now! Serve hot with peanuts chutney.

Method for chutney

  1. Dry roast peanuts in low flame to ensure even roasting Once its is crisp, transfer to a plate for cooling .Remove the skin of the peanuts completely.
  2. Place in the mixer and grind with green chilli,garlic, salt and water. Grind smoothly.
  3. Heat some oil in a small pan.Add mustard seeds, cumin seeds. When the seeds begin to crackle,add green chilli saut for a min. remove and pour over the chatni.


Aaloo ki crispy pakoriyan


Ingrediants

potato 2 large size
bengal gram flour 1cup
cumin seeds 1/2 tspn
red chili powder 1/2 tspn
turmaric powder 1 tspn
salt to tast
oil for fry

Method

  1. Peel, wash and sliced potatoes into thin circle.
  2. Take a bowl add bengal gram flour,cumin seeds,red chilli powder,turmaric powder and salt.
  3. Add water to make a smooth batter. The batter should be of pouring consistency.
  4. Heat oil in a kadhai, put the potato slices into the batter and apply batter all over it. Carefully drop the slices into the oil.
  5. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
  6. Drain the pakoras completely with a slotted spoon & transfer on a plate lined with absorbent tissue
  7. Serve piping hot with your favorite dip, sauce or chutney. Enjoy with a cup of chai.


Chilli potato



Ingrediants

Potato 4-5 medium
Capsicum 1 large
Corn starch 2 tblspn
Green chilies 4-5
Ginger finely chopped 1/2 tblspn
garlic finely chopped 1 tblspn
Onion 1 medium
Spring onion 1
sugar 1 tsp
Soy sauce 1 tblspn
Tomato ketchup. 1½ tblspn
vinegar 1 tblspn
salt to taste
Oil for deep fry

Method

  1. Wash potatoes properly, peel and slice them length wise . Mix the sliced potatoes with corn flour.
  2. Heat oil in a pan place corn flour coated potatoes in pan and fry till they get golden brown.
  3. Heat some oil in a pan add garlic, giger saute well.
  4. Add sliced onion,Cook until onion gets pinkish color, add green chillies and stir-fry for a few seconds.
  5. Add tomato ketchup soya sauce,chilli sauce and salt.
  6. Put Capsicum in it cook well.Add potato fingers and vinegar mix well.
  7. Serve hot topped with spring onions.


Tuesday, 1 July 2014

Aam ki kheer

Ingrediants

ripe mango 1 large size
Rice soaked 2 tblspn
milk 2 cup
cream 1 cup
suger 3-4 tblspn or as u like
cardemom powder 1 pinch
dry fruits as u wish

Method

  1. Drain and grind the rice in a grinder, till the consistency resembles sooji or rava keep aside.
  2. Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a puree transfer to a bowl and set aside.
  3. Bring the milk to the boil in a large pan, and then reduce to a simmer.Pour in the rice. Cook stirring regularly, for about 25 minutes, or till the rice is soft.
  4. Add fresh cream and mango puree . boil it about 5-6 min on low flam.Add cardemom powder.
  5. Turn off the heat, add the sugar and stir until dissolved. Set aside to cool.
  6. Pour into bowls and garnished with chopped fresh mango and raisins.
  7. Serve hot or cold as u like.


Sunday, 22 June 2014

Besan fish curry



Ingrediants for besan fish

gram flour 1 cup
onion 1 medium size
green chilli 2-3
turmaric powder 1/2 tlspn
salt to taste

Ingrediants for gravy

onion 1 medium size
tomato 1 large
fenugreek seeds 1/2 tlspn
ginger-garlic paste 1 tblspn
chilli powder 1 tlspn
turmaric powder 1 tlspn
garam masala powder 1/2 tlspn
coriender powder 1 tlspn
salt to taste
oil

Method

  1. Put besan in a bowl add finaly chopped onion,chopped green chilli, turmaric powder,salt and some water to make batter.
  2. first grease tawa with little oil. Pour a big spoon full of mixture in the middle of the tawa spread a thin layer of batter on the tawa. Pour little oil with the spoon all around the chilla.
  3. Cook chila on a medium flame, when the upper layer seems cooked even the layer below turns brown fold this and keep aside.
  4. Cut chila into small pieces like fish.
  5. For gravy heat oil in a kadhai add fenugreek seeds .make a paste of onion and add in it .
  6. Add ginger-garlic paste and mix well. Sauté for a minute.
  7. Now add the powdered spices chopped tomatoes and salt fry till the oil begins to separate from the masala,add water.
  8. Add chila pieces ,allow to boil on low flame.serve hot.


Monday, 16 June 2014

Fish fry




Ingrediants

fish pieces(rohu) 500 gms
Oil For Frying

Marination

Onion 1 Medium Size
Ginger-Garlic Paste 1 tblspn
Garam Masala Powder 1 tblspn
Red Chilli Powder 1 tspn
Soya Sauce 1 tblspn
Chilli Sauce 1tblspn
Venager 1 tblspn
Kasuri Methi. 1 tspn
Corn Starch 2-3 tblspn
Salt to taste
Oil for deep fry

Method

  1. Wash the fish pieces. apply some garlic paste and besan, again wash it.
  2. Put onion in the grinder and make paste.
  3. In a bowl add all the marinade ingredient and mix well to make a paste. Coat the fish pieces with this paste and keep it in a fridge about 1-2 hrs.
  4. Heat oil in kadhai add 3-4 fish pieces in it .Fry till crispy brown.Remove and place on a kitchen towel or paper napkin.Repeat the process till all pieces are fried and set aside.
  5. Sprinkle some chat masala on it and serve hot.


Tuesday, 10 June 2014

litchi lemonade recipe

Litchi Fruit is available in summer season.Which is a best choice to beat heat. It has rough skin outside and juicy flesh inside.

Ingrediants

litchi 10-12
suger 2-3 tblspn
lemon 1/2
water 2-3glass
ice cubes

Method

  1. Remove the skin and black seed of the litchis.
  2. Put litchis, sugar lemon juice into the blender and blend it until everything mixed well.
  3. Add water and strain it.
  4. pour litchi lemonade in glasses topped with some ice cubes and serve.


Monday, 9 June 2014

Aam ka panna

Aam panna is an excellent drink for a hot summer! you may also add ginger or mint leaves if you like.


Ingrediants

Raw mango 2 large size
suger 1cup
roasted cumin powder 1tblspn
roasted fennel powder 1/2 tblspn
black salt to tast
ice cubes

Method

  1. Peel, wash and cut mangoes into pieces.
  2. Heat a pan put mangoes in it add 1cup water and cover the lid.
  3. Boil it about 5 min.
  4. Allow to cool and then blend it.
  5. Heat a pan add 2 cup water ,suger and mangoes.
  6. cook until it become thick. Store this in a bottel in fridge about 1 month.
  7. For making the drink , dissolve 2-3 tblspn of the aam mixture in one glass of cold water.add a pinch of roasted cumin powder,rosted fennel powder and black salt. add ice cubes and serve aam ka panna cold.


Sunday, 8 June 2014

Kabab samosa

Kabab samosa is a traditional dish of my home town faizabad.kabab samosa can be eaten in breakfast as well as in lunch.


Ingrediants for kabab

Beef mince 1/2 kg
black cardemom 1
green cardemom 2
clove 2-3
red chilli 2
black pepper 5-10
cumin seeds 1/2 tspn
coriender seeds 1 tspn
cinemonstics 1"
ginger garlic paste 1tblspn
poppy seeds(khaskhas) 1tblspn
coconut 1-2"piece
raw papaya paste 1tspn
onion finely chopped. 2 medium size
chopped green chilli 2
chopped mint leaves 1-2 tblspn
gram flour 2 tblspn
salt to taste
oil for fry

Ingrediants for samosa

whole wheat flour 1cup
baking soda 1/2 tspn
water

Method for kabab

  1. Heat a pan or griddle on medium heat and roast the black cardemom, green cardemom, clove,red chilli, black pepper, cumin seeds,coriender seeds,cinemonstics till slightly darker and aromatic.Remove from heat, grind to a fine powder in a grinder.
  2. Cut and fry the onions keep aside.
  3. Heat some oil in a pan fry coconut in it.Make a paste of coconut and poppy seeds.
  4. Saute the besan without oil on tawa.
  5. Take mince beef in a mixing bowl and add raw papaya, green chilli, grounded spices, ,coconut-khaskhas paste,sauted besan and fried onions,chopped mint and salt.
  6. Mix well and keep aside for 1-2hrs.
  7. Now make small patties from the meat mixture and shallow fry it on low flame serve hot.


Method for samosa

  1. Mix whole-wheat flour,baking soda and yeast or bread add water to make the thick consistency batter and keep aside for 1-2 hrs.
  2. Heat the oil in a frying pan on medium high heat.
  3. Take 1 tblspn batter, gently stretch it lengthwise with your fingers and carefully drop it into the oil.
  4. Fry samosas until puffed and golden brown.
  5. Remove the samosas and place over a paper towel so the excess oil is absorbed.
  6. Serve hot with kabab.


Saturday, 7 June 2014

Daal Baati Chokha


Daal baati chokha is a traditional dish eaten mainly in Bihar and u.p. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it.

Ingrediants for baati

Wheat. flour 2 cup
Ajwain(carom seeds) 1/2 tblspn
Ghee 2 tblspn
Salt 3/4 tblspn

Ingredients for stuffing

Roasted black chickpeas's flour (bhune chane ka aata) 1 cup
Ginger-garlic-paste 1 tblspn
Green chilly 2 to 4
cumin seeds 1 tspn
Ajwain(carom seeds) 1 tspn
Mustard oil 1 tblspn
Pickle spices 1 tblspn
salt to tast

Ingredients for Chokha

Potato. 5 to 6
Brinjal 1-2 large size
Tomatoes 3-4 medium size
Onion 1 large finaly choped
Green chillies2 to4 finely chopped
Ginger 1 1/2 inch long pieces finely chopped
Garlic 4-5 cloves finaly choped
salt to taste


Ingredients for daal

Chana daal 1/2 cup
Tomatoes 1 medium size
Onion 1 large size
Green chillies 2 finely chopped
Ginger-garlic paste 1 tblspn
Bayleaf 1
Cardamom 1
Clove 2
cinnemon 1"
Red Chilli powder 1 tblspn or to taste
Turmeric powder 1/2 tblspn
garam msala. powder 1/2 tspn
Salt to taste
Oil

Method for baati

  1. Filter the flour and keep it in a utensil, put Ghee, baking soda, Ajwain and salt in flour then mix well Knead a soft dough using warm water. Cover the dough and keep aside
  2. For stuffing put roasted black chickpeas's flour in a bowl.add all the stuffing ingrdient in it and mix well.
  3. For baati break off medium sized pieces from the dough. With the help of your fingers expand the pieces 2-3 inches in diameter Place 1- 1 1/2 tblspn stuffing on it, wrap up the dough piece and close from all sides.
  4. Boil water in pan put baaties in it and boiled it about 10 min.
  5. Heat oil in a kadai.fry the baaties untill it become golden.

Method for chokha

  1. In a cooker put potatoes tomatoes ,brinjals .add salt n some water .cover the lid and cook about 10 -15min.
  2. Mash the vegetable in a pot add ginger,garlic,green chilli and onion mix well.

Method for daal

  1. In a cooker put soaked chana daal,turmaric powder and salt add water cook about 15 min.
  2. Heat oil in a kadai.add onion,black cardamom,green cardamom ,cloves and byleaf saute well.
  3. when the onion become pink add ginger-garlic paste, red chilli powder, greeen chilli cut in pieces,garam masala powder mix well.add tomato and cook about 5-8min.
  4. Add cooked daal in it serve hot garnish with coriender leaves.


Aloo Parwal Ki Sabzi

Ingrediants

Parwal 500 grams
Aloo 4-5 medium size
Tomato 2 medium size
Red Chilli powder 1 tspn or to taste
Turmeric powder 1/2 tspn
garam msala powder 1/2 tspn
Curd 2 tblspn
Salt to taste
Oil

Method

  1. Peel and cut parwal and Aloo in slices.
  2. Heat oil in a kadhai add onion saute well.
  3. When onion become slight brown add parwal and Aloo in it.
  4. Add red chilli powder, turmaric powder, garam masala powder and salt mix well.
  5. Add tomato cut in sliece.
  6. When the vegetables cooked well add curd.
  7. Cook about 5 min ,serve hot.

Friday, 6 June 2014

Watermelon juice

Watermelon juice is a cooling drink recipe for the summers . watermelon is a thirst and heat reducer. Watermelon is not only delicious but also very nutritious. Watermelon consists of 92% water and 8% sugar.


Health Benefits of Watermelon

  • Watermelon is also rich in potassium which helps to retain calcium in your body, resulting in stronger bones and joints.
  • Reduces Body Fat
  • Anti-inflammatory & Antioxidant Support
  • Diuretic &Kidney Support
  • Improves Eye Health
  • Immune Support, Wound Healing &Prevents Cell Damage

  • Ingrediants

    watermelon slices 8-10
    mix fruit juice 1/2 cup
    suger 2-3 tblspn
    black salt optional
    chat masala optional
    ice cubes

    Method

    1. Remove the seeds of watermelon.
    2. In a blender add chopped watermelon and sugar blend well.
    3. Add mix fruit juice in it.
    4. Serve watermelon juice in glasses topped with ice cubes.
    5. Optionally you can also add some chaat masala and black salt while serving the juice.


    Sunday, 25 May 2014

    Garlic - Green Chilli Pickle



    Ingrediants

    Green chilli 12-15
    Garlic 3-4 pod
    Fennel seeds 1 tblspn
    Fenugreek seeds 1/2  tspn
    Coriander seeds 1 tblspn
    Aamchur powder 1 tblspn
    Oil 2  tblspn
    salt to taste

    Method

    1. Roast all spices and grind them in a mixer
    2. Cut garlic and green chilli in small pieces.
    3. Heat oil in a kadhai add garlic and green chilli and mix well
    4. Add the masala mixture and cook about 4 to 5 min.
    5. Add 1/2 cup lemon juice in it . Store this in an airtight container in fridge.



    Paneer Masala



    Ingrediants

    Paneer 100 grams
    Red Chilli powder 1 tspn or to taste
    Turmeric powder 1tspn
    Cornflour 4 - 5 tblspn
    Curd 2 tblspn
    Salt to taste
    Oil for frying

    For gravy

    Onion 1 large
    Black cardamom 1
    Green cardamom 1
    Clove 1 - 2
    ginger-garlic paste 1  tblspn
    Tomato puree 1 Cup
    Fresh creem 3 to 4 tblspn
    Salt to taste
    Oil 

    Method

    1. Put the paneer in a bowl.
    2. Add all the spices in it and mix well.
    3. After that add curd and corn flour mix well..
    4. Heat oil in kadhai.add paneer pieces in it.deep fry until it become golden.
    5. For gravy heat oil in a pan.Add onion cut into thin slices,black cardamom, green cardamom, clove Saute, stirring occasionally, till the onions turn a light brown.
    6. Add red chilli powder, turmeric powder , garam masala powder and mix well.
    7. Add tomato puri cook about 15 min in low flam. Add paneer and some water cook well.
      Serve with fried rice or butter naan.


    Saturday, 24 May 2014

    Tomato flower with egg


    This is my mother's special recipe. Few years ago she made it for us and we liked it very much.
    Here is the recipe enjoy it.


    Ingrediants

    Tomato 6 medium size
    Egg 3
    Onion 3 grated
    Bay leaf 1
    Green cardamom 1
    Black cardamom 1
    Clove 1- 2
    Cinnamon stick 1/2 inch
    Ginger-garlic paste 1  tblspn
    Turmeric powder 1  tspn
    Red chilli powder 1  tspn or to taste
    Coriander powder 1  tspn
    Garam masala powder 1  tspn
    cashew nut 4 - 5
    poppy (posta) 1  tblspn
    Grated coconut 2 - 3 tblspn
    Salt to taste
    Oil for frying

    Method

    1.  Wash the tomatoes and set dry.
    2. Cut the top of tomato  like a cap. Gently scoop out the centers .Keep aside the scooped portion.
    3. In a small bowl, whip the eggs lightly. Add salt and pepper keep aside.
    4.  Heat a pan or griddle on medium heat and roast the posta, cashew and grated coconut till slightly darker and aromatic.Remove from heat, grind to a fine powder in a clean, dry coffee grinder.
    5. Heat oil in a pan ,add grated onion, bayleaf, green cardamom, black cardamom ,clove and Cinnamon stick saut well.
    6. When the onion become slight brown add ginger- garlic past mix well.
    7.  Add turmeric powder,Red chilli powder, coriander powder, garam masala and 3-4 tblspn water cook about 4 to 5 min. Add roasted mixture.
    8. put tomato in pan . Now put the whipped egg inside the cut tomatoes and cook it until tomato cooked.Serve with hot paratha or butter naan

    Dahi Bhindi

    Dahi Bhindi is a spicy dish made by bhindi in yogurt gravy. it can be served with chapatis and  naan

    Ingrediants

    Bhindi 400 grams
    Yogurt 1 and 1/2 Cup
    Onion 2 Medium size finely chopped
    Black Cardamom 1
    Green Cardamom 1
    Clove 1 - 2
    Ginger-Garlic Paste 1 tblspn
    Red Chilli Powder 1 tspn
    Turmeric powder 1 tspn
    Garam Masala Powder 1/2  tspn
    Salt to taste
    Oil for frying

    Method

    1. Wash and dry the Bhindi cut into 2 inch peaces.
    2. Heat oil in kadai.add Bhindi pieces in it.deep fry it.
    3. For gravi heat some oil in a pan.Add onion cut into thin slices,black cardamom,green cardamom,clove Saute stirring occasionally, till the onions turn a slight brown.
    4. Add red chilli powder,turmeric powder , garam masala powder and salt mix well.
    5. Add whisk yogurt cook about 15 min in low flame.
    6. Add Bhindi and some water cook well.


    Wednesday, 21 May 2014

    About Us

    Hi friends, 

    From last few days I was thinking to start a blog on recipe, because food cooking  and trying new dishes is my hobby and I loved it very much. 
    Hope this blog will give new and tasty dishes to the readers and they will enjoy it.
    Here you can find cheap, quick and easy recipes for your family. On this website  you will find easy ideas for family meals, delicious bakes and fun cooking recipes for you and your children.   Our selection of easy meals are perfect for feeding your family. 

    You don't need to have a massive budget or be a master chef to make tasty meals   for your family. 

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