Ingredients :
1 cup Yellow pigeon split peas (Tuvar dal)
1 fine chopped onion
2-3 chopped green chillies
1 inch ginger (julienne s)
5-6 garlic cloves (chopped)
1 sprig curry leaves
1 tsp turmeric pd
1/2 tsp asafoetida
1 dried red chilly
1 tsp cumin seeds
1 tsp cumin pd
1 tsp red chilly pd
1 tsp coriander pd
1 tbsp roasted Bengal gram flour (Besan) and mixed with 1/2 cup water
1 tbsp Yoghurt (whisked)
1 tsp Olive oil
Coriander leaves (for garnish)
Salt to taste
Method :
Wash dal and soak it for 30 mins. Pressure cook dal with salt, turmeric pd, asafoetida and required amount of water for 2 whistles. Cool it, whisk and keep aside.
Heat 1 tsp Olive oil in a pan. Add cumin seeds, dried red chilly, 1/2 tsp asafoetida, curry leaves, chopped garlic and ginger and saute. Add chopped green chillies and chopped onions and fry till brown. Add the cumin pd, coriander pd and red chilly pd. Add the mashed dal to it. Add salt according to the taste as we had already added salt to the dal mixture. Add the mixture of besan and yoghurt. Mix well and simmer for 10 mins.Garnish it with chopped coriander leaves. Serve hot with steamed rice.
I had used last night's left over vegetables to make this delicious Tofu cheese toast sandwich and the best part is that you can create your own fillings. So make your sandwich simple and healthy as well.
Ingredients :
4 slices of brown bread
1 fine chopped onion
1 green chilies
1 tsp cumin seeds
butter for greasing
2 cheese cubes
1 tbsp coriander leaves
1 tsp olive oil
salt to taste
And leftover vegetables (I had leftover Tofu curry so I used those)
Method :
Heat 1 tsp olive oil. Add cumin seeds, chopped onion and green chilies. Saute till brown. Add the leftover vegetables and mash it well so that the tofu pieces get crumbled well. Add coriander leaves and mix it till the mixture is dried. Keep aside.
Grease the toaster / grill lightly with the butter. Spread butter on each side of the bread. Place the mixture between the two bread slices and add the grated cheese. Cover the bread slice.Then grease the butter on top of the bread slice as well and grill it. Garnish with grated cheese and serve hot with sauce or mint chutney.
Ingredients :
1/2 kg Fish ( I bought Promfret but you can use any)
3 onion grated
1 inch ginger (julienne s)
7-8 cloves garlic chopped
3-4 green chillies slit
1 cup tomato puree
2 tbsp cream
1 sprig curry leaves
1 tsp mustard seeds
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp lemon juice
1 tbsp coriander leaves (for garnish)
1 tsp oil
Salt
Method :
Marinate fish with salt, turmeric pd, red chilly pd, lemon juice. Keep aside for 15 -20 mins.
Heat oil in a pan. Add mustard seeds. After they splutter, add grated onions and saute till brown. Add ginger, garlic, green chilies and saute for few mins. Add curry leaves, tomato puree and saute till oil separates. Add red chilly pd and turmeric pd. Add the marinated fish gently and let it boil. Finally add cream and simmer. Garnish with coriander leaves.
Ingredients :
4-5 slices of brown bread
2 eggs
1/4th cup milk (lukewarm)
salt
pepper crushed
oil
Method :
In a bowl beat the eggs and whisk well. Add salt and pepper crushed to it.
In another bowl add the 1/4th cup of milk. Take a slice of bread and place it in a milk bowl once and immediately place it in a egg mixture bowl and shallow fry in a pan. Fry till rawness of the egg goes away. Do it alternatively each slices till golden brown. Slice it up or eat up whole slice.
Ingredients :
500 gms pressed Rice (Thick Poha)
3 medium sized onions chopped
2 medium sized boiled potatoes
2-3 chopped green chillies
1 sprig curry leaves
1/2 tsp asafoetida
1/2 tsp sugar
1/2 cumin seeds
1/2 tsp fennel seeds
1 tbsp skinned peanut
1tbsp coriander leaves
1/2 tsp turmeric pd
1 tbsp Oil
Salt to taste
Grated coconut (for garnish)
Lemon wedge (for garnish)
Method :
Wash the poha and make it moist not mashed. Keep it aside. Heat oil in a pan. Add cumin seeds, fennel seeds, green chillies, asafoetida, curry leaves, and onion. Saute till brown. Add 1/2 tsp of sugar and stir. Add
1/2 tsp roasted groundnut and boiled potatoes. Add turmeric pd. Add the soaked poha and cook till poha is heated well. Add salt to taste and garnish it with grated coconut, remaining peanut, coriander leaves and lemon wedge.
Ingredients :
100 gms mushroom diced
100 gms babycorn diced
100 gms Tofu pieces (you can use Paneer instead)
100 gms capsicum diced
25 gms cashew paste
2 tbsp cream
2 tbsp poppy seed paste
1 tbsp ginger paste
1 tbsp garlic paste
2-3 green chilly
3 onions chopped
1 tomato chopped
1 tsp cumin pd
1 tsp coriander pd
1 tsp kashmiri chilly pd
1 tsp whole garam masala (cinamon stick, green cardamom, cloves)
1 tsp Kasoori methi leaves
1 tbsp oil
salt to taste
Method :
Heat 1 tbsp of oil in a pan. Add the whole garam masala, chopped onions and saute till onion turns golden brown. Add ginger and garlic paste, green chillies, tomatoes and saute for few mins till oil separates. Then cool it and blend to a fine paste. Heat oil in a pan add the diced veggies except Tofu / Paneer and stir fry. Keep it aside.
In the same pan add the ground masala and simmer it. Add kashimiri chilly pd, salt, cumin and coriander pd. Crush kasoori methi with your palm and sprinkle on the gravy. Then add water according to the gravy consistency. Then add the cashew and poppy seed paste. Add the stir fried veggies. Mix well.
Finally add the tofu / paneer pieces and cream. Simmer for 10 min. Now the mushroom babycorn delight is ready to serve with rotis or parathas.
Ingredients :
For the batter :
1 cup Raw Rice
Water (as per requirement)
Salt
For the chutney :
1/2 cup grated coconut
3-4 cloves of garlic
1/2 inch ginger
3 green chillies
Salt
For the tempering :
3/4 tsp mustard seeds
7-8 curry leaves
Olive oil
Method :
Soak rice for 1 hour or so. Grind the rice along with required amount of water. The consistency should be very watery. Add salt to taste. Heat tawa or griddle. Spread a dash of oil on the tawa and pour a ladle full of batter and spread all over the tawa. Close the lid for 2 min and then remove the dosa and transfer it to a plate and wait for 20 - 30 secs. Then fold it like handkerchief. Then pour the another one.
For the preparation of chutney :
Grind all the above ingredients required for chutney along with little water to smooth consistency. Then heat 1 tsp oil. Add mustard seeds. When they splutter, add curry leaves and immediately transfer it to the bowl of chutney. Mix well. Serve with neer dosa.
Ingredients :
2-3 Ripe Mangoes
1 tbsp Cardamom powder
Sugar to taste (or optional)
Milk / Water if required
For Puri :
2 cups Wheat flour.
1/2 cup Semolina (Rawa)
Oil (1 tsp + More for deep fry)
Salt
Method to prepare Puri :
Soak 1/2 cup Semolina in water for 15 mins.
In a bowl add wheat flour, salt and semolina and knead well till soft. Add 1tsp of oil and mix well with your hand till the oil incorporates well with the flour. Keep aside covered for 10-15 mins. After 15 mins knead again and divide it into round small equal portions. Roll out about 2 and half - 3 inch diameter. Heat the oil in a pan on a medium heat for deep fry and drop puri at a time carefully. After it puffs, turn on another side. Remove it and place it in an absorbent paper. Serve hot with Aamras.
Method to prepare Aamras :
Peel the mangoes and chop them. Blend them till it becomes smooth puree. Add water if required. Then add cardamom powder and sugar to taste (If the mangoes are sweet then no sugar). Mix well. Serve chilled with hot puris.
Ingredients :
1 cup Boondi
1 cup Yoghurt
1 tsp chopped green chillies
1 tsp black salt
1 tsp cumin pd
1 tsp coriander leaves (for garnish)
Red chilly pd (for garnish)
Method :
Whisk yoghurt till smooth in a bowl. Add cumin pd and black salt. Then add green chilies, corriander leaves and mix well. Garnish with cumin pd, red chilly pd, corriander leaves and boondi and serve chilled.
Ingredients :
500 gms chicken
1 tbsp cashew nut paste
1 tbsp poppy seeds paste
1 cup chopped onions
1 cup chopped tomatoes
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp chopped coriander leaves
1 tsp garam masala pd
1 cinamon stick
1 tsp whole black pepper
3-4 cloves
2-3 green cardamom
1 black cardamom
1 tsp cumin seeds
1 tsp corriander seeds
Olive Oil
Salt to taste
For the marinade :
1 tbsp thick curd
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilly pd
1 tsp turmeric pd
Salt
Method :
Marinate the chicken pieces with the marinade for 2-3 hrs. In a pan heat 1 tbsp of oil. Add 3/4th onion and fry till golden brown. Then add 3/4th tomatoes, ginger and garlic chopped. Add Cumin seeds and Coriander seeds. Saute for few minutes. Remove from the heat and cool it. Then roast with the same used oil cloves, green and black cardamom, cinnamon stick. Add this to the above mixture. Now blend all the above mixture and keep aside.
Heat another pan. Add 1 tsp of oil. Add black pepper and 1/4th chopped onion. Saute till brown and add 1/4th chopped tomatoes and cook till oil separates. Add the chicken pieces and cook for 5 min with closed lid on a low flame. Then add cashew and poppy seeds paste. Add garam masala pd, salt, cumin and coriander seed pd. Add little water till it turns gravy. Garnish with coriander leaves and cashew. Serve with Rice or Parathas.
Ingredients :
1 garlic bread loaf
1 cup grated boiled potatoes
1 cup grated mozzarella and Cheddar cheese
1 tbsp grated green chilies
1 tbsp fine chopped coriander leaves
Salt
Method :
Cut the bread loaf into round equal sizes.
Preheat the oven to 180 degree. Place the bread slices on the baking tray and toast in the preheated oven. In a bowl add the grated potatoes, green chilies and cheese and mix well. Add salt and coriander leaves. Then remove the bread slices out of the oven and spread a thick layer of mixture.Place it in the oven for 10 min and bake till the cheese melts.
Ingredients:
To make dough:
2 cups wheat flour
Salt
ghee
For the stuffing:
1 cup paneer grated
2 fine chopped onions
4-5 fine chopped green chilies
1 cup chopped capsicum
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp coriander pd
1 tsp cumin pd
1 tsp cumin seeds
1 tbsp chopped corriander leaves
1 tbsp Olive Oil
Salt to taste
Method :
Make soft dough out of wheat flour, salt and ghee and keep it aside for half an hour.
In a pan add 1 tbsp of olive oil. Add 1 tsp of cumin seeds. Then add chopped green chilies and onions.Saute for 2 mins till onion turns light brown. Add chopped capsicum and stir. The add turmeric pd, cumin pd, red chilly pd and coriander pd and saute. Add paneer grated and salt. Mix well. Add the chopped coriander leaves.Keep aside.
Divide the dough into portions. Roll out each portions of the dough into a round about 100 mm. diameter with the help of flour. Spread a little stuffing on one round and cover with another round. Press the sides well. Cook on tawa on both the sides using little ghee till brown spots appear. Serve hot with yoghurt.
Ingredients :
1 cup Rajma (Kidney beans)
1 cup chopped onion
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chilly paste
1 cup tomato puree
1 tsp garam masala pwd
1 tsp Asafoetida (Hing)
1 cinnamon stick
2-3 cloves
2-3 green cardamom
1 star anise
1 big cardamom
1 tsp cumin seeds
1 tbsp oil
Coriander leaves (garnish)
salt to taste
Method :
Soak Rajma overnight. Pressure cook rajma till soft. Heat oil in a pan. Add cumin seeds, cinnamon stick, cloves, green cardamom, star anise and slightly crush the big cardamom and add to it. Add chopped onions and saute for few minutes. Add green chilly, ginger and garlic paste. Stir it. Add tomato puree and stir till the oil separates. Add the garam masala pd and hing. Then add the boiled rajma along with the stock. Simmer for 15 mins. Garnish with corriander leaves. Serve hot with steamed rice.
Ingredients :
1/4 cup chopped potatoes
1/4 cup chopped capsicum
1/4 cup chopped tomatoes
1/4 cup chopped cauliflower
1/4 cup green peas
1 cup chopped onion
2-3 green chillies
1 tsp ginger paste
1 tsp garlic paste
250 gms butter
1 tbsp Pav Bhaji Masala
Salt to taste
Corriander leaves for garnish
Method :
Pressure cook all the veggies (capsicum, potatoes, green peas, tomatoes, cauliflower, green chillies) for 2-3 whistles. Cool it and then blender it. In a Pan add 1 tbsp of butter, add chopped onion and saute it. Add ginger and garlic paste and again saute. Add the above blended veggies mixture and stir it. Add Pav Bhaji Masala and salt to taste. Simmer it for 10 - 15 mins. Garnish it with corriander leaves and butter. Serve with Pav.
Ingredients 1:
500 gms boneless chicken
1 cup chopped spring onion (white part)
1 cup chopped spring onion (green part for garnish)
1 tbsp chopped garlic
1 tbsp chopped ginger
1 cup fine chopped onion
1 cup chopped capsicum (julienne)
1 tsp soya sauce
1 tsp pepper pwd
1 tsp red chilli sauce
1 tsp green chilli sauce
1 tsp vinegar
1 tbsp cornflour (mixed with water)
Oil ( for deep fry)
Ingredients 2:
1 tsp ginger paste
1 tsp garlic paste
1 egg white
1 tsp pepper powder
1 tsp cornflour
1 tsp maida (flour)
1 tsp red chilly pwd
1 tsp soya sauce
1 tsp green chilli sauce
salt to taste
Method:
Marinate boneless chicken with Ingredients No.2 and keep aside for 1/2 hrs. Heat oil and put the chicken one by one in a deep frying pan. Remove the chicken pieces and keep it aside in a absorbent paper. In another vessel add 1 tbsp of oil (Add the same oil used for deep frying) and add chopped garlic and ginger. Saute for 2 min. Then add chopped spring onion (white part) and fine chopped onion. Saute for few more minutes. Add capsicum and keep the flame high. Stir continuously. Add pepper powder, soya sauce, red and green chilli sauce. Add vinegar. Then low the flame and stir it. Add the cornflour mixture and stir till the gravy becomes thick. Add salt according to taste. Finally add the fried chicken pieces and mix well. Garnish with spring onion (green part). Serve hot with fried rice.
Ingredients:
1 cup Basmati Rice
1/4 cup fine chopped carrots
1/4 cup fine chopped capsicum
1/4 cup fine chopped cabbage
1/4 cup fine chopped french beans
1/4 cup chopped onions
1 tbsp chopped spring onion (white part)
1tbsp chopped spring onion (green part)
1 tsp fine chopped garlic
1 tsp black pepper pwd
1 tsp cumin seed pwd
1 tsp green chilli sauce
1 tsp red chilli sauce
1 tsp soya sauce
1 tbsp olive oil
salt to taste
Method :
Rinse Basmati rice and soak it for 15 mins. Cook the rice till the grains are separated. Roast Black Pepper seeds and Cumin seeds with one pinch of salt. Cool and grind it. Heat olive oil in a pan. Add chopped garlic and onion.Saute it for 2 min. Add chopped spring onion (white part) and saute it. Then in a high flame add chopped beans, carrots, cabbage, capsicum and saute it till raw smell leaves. Then keep the flame low and add green and red chilli sauce. Add Pepper and cumin powder. Add salt to taste. Then add soya sauce. Stir continuously for few mins. Add the cooked rice and mix well.Finally garnish with spring onion (green part). Serve hot.
