Saturday, August 15, 2009

TIRANGA PULAO - TRIBUTE TO INDEPENDENCE DAY

Ingredients

General : Rice – 1.5 cup, Salt – 1 tsp, Ghee – 1 tbsp, Cloves – 5 Nos., Green cardamom – 2 Nos., Bay leaves – 2 Nos.
For Orange layer : Tomatoes – 2 Nos. pureed along with 3 garlic cloves, Grated carrot – 3/4 cup, Turmeric – 1/4 tsp, Red chilli powder – 1/2 tsp, Refined oil – 2 tbsp, Cumin seeds – 1/2 tsp, Salt – 1/4 tsp, Garam masala powder – 1/4 tsp
For White layer : Cottage cheese (paneer grated) – 1/2 cup, Finely chopped onion – 2 tbsp, Green cardamom – 3 Nos., Salt – 1/4 tsp, Ghee -2 tsp.
For Green layer : Spinach blanched and 3 garlic cloves pureed together – 1 cup, Cream – 1 tbsp, Mint leaves – 1/4 cup, Coriander leaves finely chopped – 2 tbsp, Green chilies – 2 Nos. cut in to halves, Garlic cloves – 1/4 tsp, Garam masala – 1/4 tsp, Salt – 1/4 tsp, Refined oil – 2 tsp

METHOD OF PREPARATION FOR TIRANGA PULAO
GENERAL
- Wash and soak rice in water for 10 minutes.
- Boil 5 glasses of water in a big pan and add salt.
- When water start boiling add bay leaves, cardamom and rice and ghee.
- Cook with covered lid on low flame for 10 and let it cool down properly.
- Divide it in to 3 equal portions.

ORANGE LAYER
- Heat 2 tsp oil in a pan and add cumin seeds when they start crackling add tomato puree, turmeric, salt,   red chilli powder and garam masala, cook till oil seprates out.
- Add one portion of rice and mix gently.
- In a separate pan add 1 tsp ghee and sauté grated carrot with pinch of salt for 1 min. Keep it aside for garnishing orange layer.

WHITE LAYER
- Heat 2 tsp ghee in a pan and add whole cardamom and chopped onion fry lightly till translucent. Add salt and mix with 2nd portion of rice and grated paneer.
GREEN LAYER
- Heat oil in a pan and add cumin seeds and green chilly halves, when starts crackling add the spinach puree and 1 tbsp cream, salt and till oil separates.
- Add garam masala, mint leaves coriander leaves and 3rd portion of rice mix well for a min.
ASHOKA CHAKRA
- Cut round circle and cut strips of big Brinjal skin (purple) fry it in oil and make chakra out of it.
 POLE
 - Use the baked bread Sticks (Soup Sticks) as pole for the flag.
MAKING TIRANGA LAYERS
- Make the layers as shown in picture Saffron rice garnished with grated carrot followed by white rice topped with brinjal chakra and final layer with spinach rice.

MUNG PAKODI - INSTANT RECIPE

Friday, August 14, 2009

SOYA LOLLYPOP - PERFECT PARTY SNACK

CHICKEN MANCHURIAN DRY RECIPE

CHICKEN MANCHURIAN DRY (SERVES 4)
Ingredients

For Chicken Balls

Chicken (minced) 1 cup
Soy Sauce 1 tbsp.
Corn Flour 2-3 tbsp
Maida (Refined flour) 2-3 tbsp
Egg white 1 no.
Green Chilies finely chopped 1 tsp (optional)
Ginger garlic paste ½ tsp
Cabbage finely chopped 4 tbsp (optional)
Salt to taste
Vegetable Oil for frying

For sauceSoy Sauce 3 tbsp.
Vinegar 1 tbsp
Tomato Ketchup 2 tbsp
Corn Flour 1 ½ tbsp
Green Chilies finely chopped ½ tsp
Garlic finely chopped 4 tsp.
Ginger finely chopped 4 tsp
Small Onion finely chopped 1
Salt a pinch
sugar ¼ tsp
Mono sodium Glutamate (MSG) 1 tsp optional
Oil 60 ml

Method
Manchurian Balls
1. Combine all the chicken balls ingredients in a bowl
2. Make small lemon size round balls
3. Heat oil in a deep pan and fry the balls till golden brown
4. Keep it aside

Sauce
1.
Heat oil in a separate pan add chopped onion, ginger, garlic, chilies and sauté for a while
2. Add Manchurian balls and pinch of salt, toss well
3. Sprinkle corn flour and stir fry for 1 min
4. In a glass mix Soya sauce, vinegar, tomato ketchup ,sugar and 100ml water
5. Add this liquid mixture and MSG to the balls
6. Mx constantly with light hand on high flame
7. Cook till the sauce is well coated to the balls
8. Serve hot

Thursday, August 13, 2009

Wednesday, August 12, 2009

PASTA WITH CREAMY WHITE SAUCE


PASTA WITH CREAMY WHITE SAUCE (serves 4 )
Ingredients2 liters water
250 g Pasta (any shape of your choice)
2 cloves garlic finely chopped
50gm Chicken optional
½ tsp Black Pepper powder
50gm butter
4 tbsp Fresh cream
Hand full each of onion, capsicum, cabbage & carrot (cut lengthwise)
OR any vegetable of your choice
½ tsp dried basil
½ tsp dried oregano herb
½ tsp dried thyme
½ tsp oregano (Ajwain)
50 g Parmesan cheese, grated
Salt to taste
1 tbsp chopped parsley to garnish

For White sauce2 tbsp Butter
2 tbsp refined all purpose flour (Maida)
150ml Milk

Method
For White sauce1. Melt butter in pan
2. Add refined flour (maida) to it and roast it for 2-3 min on low heat ( flour color shouldn’t change)
3. Add milk slowly, drop by drop to the pan and keep stirring to avoid lumps
4. The sauce ends into thick consistency
5. Season it with ¼ tsp salt

For Pasta1. Bring water to the boil add ½ tsp salt, add the pasta and boil for 12-16 minutes, then drain excess water in a strainer.
2. Heat butter in a large frying pan add oregano seeds, garlic, onion, capsicum, cabbage, carrot and ¼ tsp salt and ¼ tsp black pepper. Stir fry for 2-3 min. keep it aside
3. Separately stir fry chicken strips in butter and pinch of salt and pepper.
4. Mix together pasta, fried vegetables, chicken (optional), cheese & white sauce & cream, mix well.
5. Season it with thyme/ basil/oregano herb or all three herbs
6. Garnish it with chopped parsley

ALOO PARATHA - INSTANT 5 MIN RECIPE

STUFFED CHEESE PARATHA RECIPE


STUFFED CHEESE PARATHA ( Serves 4)

Ingredients for DoughWheat flour 2 katori
Salt ¼ tsp
Water 1 glass approx

Ingredients for stuffingCheddar Cheese cubes grated 4 cubes (100gm)
Green chilies chopped ½ tsp
Coriander leaves 1tsp
Jeera powder ¼ tsp
Salt to taste
Garlic very finely chopped 1 tsp
OROregano seeds (Ajwain) ½ tsp
Ghee for shallow frying

Method
Mix all the ingredients for stuffing except ghee in a bowl.
Mix dough ingredient in a separate bowl and knead well.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Place 2 tbsp stuffing in the center and close the ends of the roti and make a ball.
Seal it nicely so that stuffing doesn’t come out while rolling
Roll the ball in dry flour and roll it in to 12 cm diameter circle with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown brown
Serve with Butter

Tuesday, August 11, 2009

HOT AND SPICY CHICKEN (MAHARASHTRIAN STYLE) RECIPE


HOT AND SPICY CHICKEN
(MAHARASHTRIAN STYLE)

Ingredients

Chicken with bone ( Desi /Broiler) 500gm
Ginger garlic paste 4tbsp
Tomato finely chopped 1
Red chilly powder (Degi Mirch) 1 tsp
Salt 1 tsp
Marathi garam Masala / Goda masala 2 tbsp
(check next recipe for garam masala))
Oil 150 ml

For Roasted Brown PasteOnion chopped lenghthwise 2
Poppy seeds (Khus Khus) 2 tbsp
Dried desiccated coconut 2 tbsp
Coriander seeds 1 tbsp
Cumin seeds (Jeera) 1 tsp
Black pepper 4-6

Method

Heat 1 tbsp oil in a pan add all the brown paste ingredients, except coconut.
Stir fry for 5-7 min or till brown in color, add desiccated coconut fry for another 1 min
Cool it and make very fine paste in grinder by adding 100 ml water. Keep it aside
In another pan heat oil till smoky, lower the flame
Add ginger garlic paste, mix for 30 seconds.
Add red chilly powder mix well, add tomatoes cook for 1 min
Add roasted paste stir fry for 5 min or till oil leaves the side
Add clean washed chicken and Marathi garam masala / goda masala mix well.
Cover the pan and simmer on low flame (8-10 min for Broiler chicken) or (15 min for desi chicken. To save time cook Desi chicken in cooker till 1 whistle)
Open the lid add 300ml boiling water and cook till the chicken is tender
The final consistency should be thin gravy
Garnish with chopped coriander leaves
Serve with roti and rice.
Note: Same recipe can be made with mutton

Monday, August 10, 2009

MARATHI GARAM MASALA OR GODA MASALA

MARATHI GARAM MASALA
OR
GODA MASALA
Ingredients¼ cup coriander seeds
3 tbsp cumin seeds
2 tbsp fenugreek seeds
½ tsp whole cloves
1 ½ tbsp cardamom seeds (green or black)
7-8 bay leaves, broken into small pieces
½ cup flaked dried coconut
7-8 dry red chili pods, broken into bits

METHODHeat a kadhai or heavy frying pan for 2 minutes over medium-high heat.
Add coriander seeds, cumin seeds, fenugreek seeds, cloves, and cardamom seeds.
Roast the spices, turning them constantly, until they look several shades darker and give off a spicy aroma (about 8 minutes).
Add bay leaves, coconut, and chili bits. Continue roasting, stirring, for 2 to 3 additional minutes.
Turn off heat. Transfer spices to a plate, and let cool completely.
Grind to a fine powder, using a grinder.
Store in an airtight container in a cool place for up to three months.

PURAN POLI - INSTANT 2 MIN RECIPE

PANEER BHURJI RECIPE

PANEER BHURJI

IngredientsCottage cheese Paneer 250 gm
Onion finely chopped 2
Tomatoes finely chopped 1
Green chilies finely chopped 1 tsp
Cumin seed (Jeera) 1 tsp
Corriander powder ½ tsp
Garam masala powder ¼ tsp
Kasuri Methi 1 tbsp
Fennel seeds (Saunf) ½ tsp
Turmeric powder 1 pinch
Oil 100 ml
Salt to taste

MethodHeat oil in pan add onion fry till brown
Add Tomatoes, Green chilies, saunf, garam masala, salt, turmeric and coriander powder, cook till tomatoes are soft.
Add coarsely crumbled paneer and kasuri methi stir on high flame for a min
Garnish with coriander leaves and serve hot with bread or roti.

Wednesday, August 5, 2009

Wednesday, December 17, 2008

SADABAHAR PULAO RECIPE

SADABAHAR PULAO
Ingredients
Basmati Rice 1 cup (250 gm)
Green peas (mutter) 100 gm
Carrot (Gajar) peeled and chopped in small cubes 100 gm
Cloves 2-3
Cardamom black 2
Black pepper 3-6
Bay leaves 2
Cumin seeds 1 tsp
Garam masala powder ½ tsp
Cashew nut 8-10
Ghee 100 gm
Hot water 2 cups
Salt to taste

Method
Wash and soak rice in little water for 10 min
Heat ghee in thick base pan add cashew nuts, cloves, black Cardamom, black pepper, Bay leaves and Cumin seeds allow it to crackle.
Add chopped carrot, green peas, rice, salt, garam masala powder, stir fry for a minute
Add 2 cups boiling water bring rice to boil.
Cook on low flame for 10 min with covered lid

PANEER PASANDA RECIPE

PANEER PASANDA

Ingredients
Paneer (cut in to 2 inch cubes or triangle) 250 gm
Almond 8-10
Onion chopped 1
Tomatoes chopped 3
Green chilly 1
Ginger garlic paste ½ tsp
Red chilly powder ½ tsp
Coriander powder 1 tsp
Saffron colour ¼ tsp
Kasuri methi 1 tbsp
Cashewnut 8-10
Cumin seeds 1 tsp
Garam masala powder ¼ tsp
Bay leaves 2-3
Milk full cream 150 ml
Oil 150 ml
Salt to taste

Method
In a pan add 1 tbsp oil fry almond till light brown keep aside
Fry onion till light brown keep aside
At first grind almond in a mixer grinder,
To this add fried onion chopped tomatoes green chilly ginger garlic paste and grind to fine paste, add water if required
Heat oil in pan add cashew nuts, bay leaves and cumin seed allow it to crackle
Add the tomato paste stir fry for 3-4 min
Add red chilly powder coriander powder salt saffron colour and milk stir fry for 2-3 min or till oil separates out.
Add kasuri methi, garam masala powder and paneer, mix for half a minute
Garnish it with coriander leaves and grated paneer.
Serve hot with roti or bread

Sunday, December 14, 2008

BREAD CHAT RECIPE

BREAD CHAT
INGREDIENTS
Sandwich Bread slices 4
Potato medium boiled and smashed 2
Curd 1 cup
Chopped onion 2 tbsp
Chopped coriander leaves 1 tbsp
Green chillies chopped ½ tsp
Red chilly powder 1 pinch
Sugar 1 tbsp
Tamarind sauce 3 tbsp
Fried sev 2 tbsp
Jeeera powder ¼ tsp
Salt ¼ tsp

METHOD
Mash potatoes add pinch of salt and chilly powder keep it aside
Take chilled curd in a bowl add sugar and a pinch of salt
Mix well till smooth add little water if curd is too thick
Cut the edges of bread, Dip all the slices one by one in curd
Place one soaked slice in serving plate cover it with mashed potatoes
Place another soaked bread slice on top
Pour curd on top to cover it well
Sprinkle all over the bread chopped onion 1 tbsp, green chillies ¼ tsp, jeera powder a pinch, tamarind sauce 1 tbsp, crispy fried sev 1 tbsp and chopped coriander leaves. Serve immediately
Repeat the procedure for rest of the bread slices

MALMALI MALAI RECIPE

MALMALI MALAI
Ingredients
Cream 250 gm
Onion finely chopped 2
Green chilies finely chopped 1 tsp
Cumin seed (Jeera) 1 tsp
Corriander powder ½ tsp
Garam masala powder ¼ tsp
Turmeric powder 1 pinch
Oil 50 ml
Bread slice coarsely crushed with hands ½
Salt to taste

Method
Heat oil in pan add onion fry till brown
Add rest of the ingredients except cream and bread, mix well.
Add cream stir on high flame for a min
Add crumbled bread and stir for another 1 min or till ghee separates out in the pan.
Do not cook for long time else lot of ghee will come out in the pan
Garnish with coriander leaves and serve hot with bread or roti.

Please Note: Cream used here is the everyday cream removed from boiled and refrigerated milk

Friday, December 12, 2008

VEGGIE TOFFEE RECIPE


VEGGIE TOFFEE
INGREDIENTS
Cabbage finely chopped 100gm
Cauliflower finely chopped 100gm
Carrot peeled and chopped 50 gm
Capsicum finely chopped 50 gm
Potatoes (Boiled and mashed) 100gm
Corn 50 gm
Pepper powder ¼ tsp
Green chilies finely chopped 1 tsp
Bread crumbs 3 slices
Salt to taste
Oil for frying
Aluminum foil 20 sheets cut into 4 inch square

METHOD
Pressure cook chopped cauliflower cabbage, carrot and corn till 1 whistle.
Drain off excess water if any.
Mix together boiled mashed potatoes, boiled vegetables, capsicum, pepper powder, green chilies and salt and bread crumbs.
Divide the Mix in 20 equal lemon size balls.
Roll it in cylindrical shape with hand
Place one sheet of aluminum foil on flat surface.
Place the veg roll at one end of the aluminum foil and roll the foil end to end
Twist the other end like a toffee cover
Heat oil till smoky hot
Deep fry the veg toffee in oil for 3-4 min
Serve hot with tomato ketchup

Saturday, December 6, 2008

CHUNKY CHICKEN (MY FAVORITE) RECIPE

CHUNKY CHICKEN (MY FAVORITE) RECIPE

INGREDIENTS
Chicken boneless cut in to 1 inch cube 300gm
Worcestershire sauce 4 tbsp
Tomato ketchup 2 tbsp
Soya sauce 1 tbsp
Red chilly powder ¼ tsp
Ginger garlic paste ½ tsp
Green chillies chopped 1 tbsp
Corn flour 2 tbsp
Egg 1
Soya granules (Nutrela) powder 4 tbsp
Salt to taste
Oil for frying

METHOD
Mix all the ingredients except corn flour and soya powder.
Mix well, keep aside for 30 min.
Sprinkle corn flour to chicken marinade and mix well
Add soya powder and mix it lightly so that the chicken is well coated with the mixture
If you have time keep the mix in refrigerator for at least ½ an hour
(This will help in firm binding of mixture to the chicken pieces)
Heat oil till smoky hot , lower the flame and deep fry chicken till brown.
Serve it with tomato Ketchup.

BAKE VEG RECIPE

BAKE VEG RECIPE
INGREDIENTS

Cabbage finely chopped 100gm
Carrot peeled and grated 50 gm
Capsicum finely chopped 50 gm
Mushroom sliced thinly 50 gm
Corn 50 gm
Cheese Mozzarella 100gm
Pepper powder ¾ tsp
Oil/ butter 100gm
Salt to taste

For White sauce
Butter 2 tbsp
Refined flour (Maida) 2 tbsp
Milk 1 cup

METHOD
FOR WHITE SAUCE

Melt butter in pan
Add maida to it and roast it for 2-3 min on low heat
Add milk slowly, drop by drop to the pan and keep stirring to avoid lumps
The sauce ends into thick paste like consistency

FOR BAKE VEG
Heat oil in pan; add all the vegetables and salt, stir fry for 1 min.
Cover the lid and cook on low flame for another 3-4 min or till vegetables are soft
Remove the vegetables from flame and mix it with white sauce and black pepper
Grease an oven proof dish and transfer the vegetable mix to it layer it evenly.
Cover it with grated cheese, sprinkle black pepper powder.
Bake it for 10 min at 240 degree centigrade in a preheated oven
Before serving flavour it with oregano herb /basil/ thyme

VEG COLD COIN RECIPE

VEG COLD COIN RECIPE

INGREDIENTS
Cabbage finely chopped 100gm
Cauliflower finely chopped 100gm
Carrot peeled and chopped 50 gm
Capsicum finely chopped 50 gm
Potatoes (Boiled and mashed) 100gm
Corn 50 gm
Pepper powder ¼ tsp
Green chilies finely chopped 1 tsp
Bread crumbs/ soya granule powder 1 cup
Salt to taste
Oil for frying

METHOD
Pressure cook chopped cauliflower cabbage, carrot and corn till 1 whistle.
Drain off excess water if any.
Mix together boiled mashed potatoes, boiled vegetables, capsicum, pepper powder,
green chilies and salt.
Divide the Mix in equal lemon size balls.
Flatten these balls in breadcrumb powder or soya granule powder
Make small coin shaped tikkis with hand.
Make sure that the tikkis are well coated with bread crumb/ soya powder.
Deep fry in oil till light golden brown
Serve hot with tomato ketchup

Friday, December 5, 2008

KAKDI THALIPEETH RECIPE

KAKDI THALIPEETH RECIPE

INGREDIENTS
Wheat flour 2 cups
Cucumber peeled and grated 2 big size
Green chilies finely chopped 1 tbsp
Oregano seeds 1 tsp
Sesame (Til) seeds ½ tsp
Curd (Sour) ½ cup
Chopped coriander leaves 2 tbsp
Turmeric powder ¼ tsp
Red chilly powder a pinch
Salt to taste
Water 1 cup approx
Oil to shallow fry
METHOD
Mix all the ingredients except oil and mix well,
Add some water ( approx 200 ml) to make thick batter
Leave aside for 10 min
Take a non stick pan and put ladle full of batter in the center of pan
Spread it in circular way like pancake or dosa batter
Sprinkle 1 tsp oil all over the pan cake cook for ½ a min and flip it to other side
Cook till crispy and light brown.
Serve hot with curd chutney or pickle

ALU POORI (PUNJABI STYLE) RECIPE

ALU POORI (PUNJABI STYLE) RECIPE
INGREDIENTS
Potatoes medium size boiled and mashed roughly 2
Tomatoes big size (pureed) 3
Cumin seeds 1 tsp
Roasted Cumin seed powder (optional) ½ tsp
Garam masala powder ¼ tsp
Ginger garlic paste (optional) ¼ tsp
Red chilly powder ½ tsp
Salt to taste
Water 150ml
Oil 100ml

METHOD
Heat oil in pan till smoky hot, add cumin seeds allow it to crackle
Add tomato puree and rest of the ingredients one by one, except potatoes
Stir fry the masala till the oil separates out
Add potatoes and stir fry for another 1 min.
Add water and bring the potato mix to boil
Garnish with coriander leaves
Serve hot with hot pooris

POORI RECIPE
Ingredients for Dough
Wheat flour 250gm
Salt ¼ tsp
Water 150ml approx
Oil 50 ml
Oil for frying

METHOD
Mix dough ingredient in a bowl and knead well.
keep it aside for 10 min
Make small lemon size balls out of dough and roll it in to small circular roti of 6 cm diameter, apply little oil while rolling the dough
Deep fry in hot smoky oil.
Serve hot

Thursday, September 18, 2008

BHUNA GOSHT RECIPE

BHUNA GOSHT
Ingredients
Mutton /Chicken with bone 500gm
Chopped garlic 1tsp
Cumin Seeds (Jeera) 1 tsp
Ginger garlic paste 4tbsp
Tomato finely chopped 1
Red chilly powder (Degi Mirch) 1 tsp
Chopped garlic 1tsp
Cashew nut 8-10
Green chilies chopped 1 tsp
Salt 1 tsp
Marathi garam Masala / Goda masala 2 tbsp (check blog for garam masala recipe))
Oil 150 ml

For Roasted brown paste
Onion chopped lenghthwise 4
Poppy seeds (Khus Khus) 2 tbsp
Dried desiccated coconut 2 tbsp
Coriander seeds 1 tbsp
Cumin seeds (Jeera) 1 tsp
Black pepper 4-6

Method
STEP 1
In a pressure cooker heat 1 tbsp oil add 1 tsp jeera crackle it, add 1 tsp chopped garlic
Add Mutton/ desi chicken and ½ tsp salt. Mix well and cook till 1 whistle. Allow it to cool
STEP 2
Heat 1 tbsp oil in a separate pan add all the brown paste ingredients, except coconut.
Stir fry for 5-7 min or till brown in color, add desiccated coconut fry for another 1 min
Cool it and make very fine paste in grinder by adding 100 ml water. Keep it aside
STEP 3
In a separate pan heat rest of the oil till smoky, lower the flame
Add ginger garlic paste, mix for 30 seconds.
Add red chilly powder and cashew nuts fry for ½ min, add tomatoes and ½ tsp salt cook for 1 min
Add roasted paste stir fry for 5 min.
Add boiled mutton/ chicken, mix well add chopped green chilly and marathi garam masala / goda masala
Stir cook for 3-5min, or till the water is reduced
The dish is done when masala is well coated to the mutton / chicken pieces and oil moves out in the pan.
Garnish with chopped coriander leaves
Serve with soft or hard drinks

CHICKEN TIKKA MASALA RECIPE

CHICKEN TIKKA MASALA

Ingredients
For Marination
Chicken boneless 500gm
Hung Curd 250gm
Cream 2 tbsp
Lemon juice 2 tbsp
Ginger Garlic paste 1 tbsp
Red chilly powder 1 t sp
Jeera powder ½ tsp
Garam masala powder ½ tsp
Oil 30 ml
Edible Saffron color ¼ tsp
Kasuri Methi 2 tbsp
Salt to taste

For gravy
Tomatoes large 3
Onion finely chopped 1
Red chilly powder ½ tsp
Ginger garlic paste 1 tbsp
Coriander powder 1 tsp
Kasuri Methi (Dried Methi leaves) 1 tbsp
Cream 3 tbsp
Black Cardamom 2
Bay leaves 2
Cinnamon stick 1 inch
Salt To taste
Oil 75 ml

Method for Chicken Tikka

Marination 1
§ Cut chicken or Paneer in to 1x1x1 inch size cube.
§ Mix lemon juice jeera powder ginger garlic paste and salt ½ tsp
§ Apply this mix all over chicken cubes and allow it to marinate for 20-30
min
Marination2
§ In a separate bowl, mix together hung curd, creame, oil, kasoori methi ,
§ garam masala powder salt ½ tsp, saffron colour and red chilly powder.
§ Apply this all over the pieces and marinate it for at least 4 hours in a refrigerator
§ Heat the gas/charcoal tandoor. Put the Marinated chicken pieces on skewer and grill it.
§ Cook for 5 min on 1 side and brush oil in between on the chicken pieces so that they don’t dry up.
§ Cook on other side for another 5-8 min or till the chicken is tender
§ Sprinkle Chat masala powder on top of chicken Tikka
§ Serve hot with Pudina chutney and sliced onion as a snack

Method for Tikka Masala
§ Boil ½ liter water in a pan add cardamom, bay leaves, cinnamon stick and tomatoes to it. Boil for 8-10 min
OR
§ In a a Microwave safe bowl boil cardamom, bay leaves, cinnamon stick and tomatoes in 1 cup water for 5 min on high power
§ Place the tomatoes in a separate bowl and peel the skin off. Allow it to cool and make a puree in a grinder
§ Heat oil in pan add chopped onion sauté till light brown
§ Add ginger garlic paste mix for few seconds add red chilly powder stir well
§ Add tomato puree coriander powder salt and kasuri methi and 1 cup water ( in which tomatoes were boiled) to it
§ Fry till masala leaves the oil
§ Add cream and chicken tikka and cook for 3-5 min

Tip: In a preheated oven (OTG), cook chicken for 10 min at 250 degree centigrade. Brush it with oil in between as mentioned above.
OR
You can also try cooking tikka in Non stick pan. Transfer marinated chicken to a non stick pan and cook for 8- 10 min or till masala leaves the oil.

Saturday, September 6, 2008

PANEER TIME PASS RECIPE

PANEER TIME PASS (Serves4)

Ingredients
Paneer (cottage cheese) 250gm
Worcestershire sauce 4 tbsp
Tomato ketchup 2 tbsp
Soya sauce 1 tbsp
Red chilly powder a pinch
Ginger garlic paste ¼ tsp
Green chillies chopped 1
Salt to taste
Corn flour 2 tbsp
Soya granules powder 2 tbsp
Oil for frying


Method

1. Cut Paneer 1x1x1 inch cube size
2. Add all the ingredients except corn flour and soya powder.
3. Mix well, keep aside for 5 min.
4.Sprinkle corn flour and soya powder mix it lightly so that the Paneer is well coated wit the mixture
5. Heat oil till smoky hot
6. Lower the flame and deep fry Paneer till brown.
7. Serve it with tomato Ketchup.

CHILLY EGGS/ PANEER DRY RECIPE

CHILLY EGGS/ PANEER DRY (SERVES 4)

Ingredients
Hard boiled Eggs (Cut into halves length wise) 6 Nos.
OR
Paneer (cut in to 1x1x1 inch size cube) 250gm
Vinegar 1 tbsp
Green chilies chopped length wise 1 tbsp
Soya sauce 2tbsp
Capsicum medium size (cut lengthwise) 1
Garlic chopped 6-8 cloves
Onion medium size (cut lengthwise) 1
Black pepper powder ¼ tsp
Ajinimotto ( optional) ½ tsp
Corn flour 2tbsp
Water 150 ml
Salt ½ tsp
Oil 100 ml

Method
Heat oil In a pan, add chopped onion capsicum, green chilly & garlic, sauté it for 2 min
Add egg halves or paneer cubes, black pepper powder, ajinimotto and salt , toss well.
Sprinkle corn flour toss well. again
In a bowl mix Soya sauce, vinegar and water.
Add this mixture to egg or paneer and toss well for 2 min or till the sauce is coated well
Serve hot

Friday, September 5, 2008

PASTA MY FAVORITE RECIPE

PASTA MY FAVORITE RECIPE (serves 4 )

Ingredients
2 liters water
250 g Pasta (any shape of your choice)
4 cloves garlic finely chopped
Chicken 50gm optional
3 medium sized tomatoes pureed
2 tablespoons tomato Ketchup
100ml full cream milk
Hand full each of onion, capsicum, cabbage & carrot (cut lengthwise)
½ teaspoon dried basil
½ teaspoon dried oregano herb
½ teaspoon dried thyme
½ tsp oregano (Ajwain)
50 g Parmesan cheese, grated
1 tbsp Corn flour
½ tsp Black Pepper powder
50 g butter
2 tablespoons oil
Salt to taste
1 tablespoon chopped parsley to garnish

Method
1. Bring water to the boil add ½ tsp salt, add the pasta and boil for 12-16 minutes, then drain excess water in a strainer.
2. Heat butter in a large frying pan add oregano seeds, onion, capsicum, cabbage, carrot & ¼ tsp salt and ¼ tsp black pepper. Stir fry for 2-3 min. keep it aside
3. Separately stir fry chicken strips in butter and pinch of salt and pepper.
4. In separate pan heat oil add garlic fry for a while.
5.Add tomato puree black pepper and ¼ tsp salt. Cook for 2 min
6. Add tomato ketchup, pasta, fried vegetables, chicken (optional), and cheese & toss well.
8. Mix 1 tbsp corn flour in full cream milk add to pasta, bring it to boil with constant stirring.
9. Season it with thyme/ basil/oregano herb or all three herbs
10. Garnish it with chopped parsley

Monday, September 1, 2008

MURGH HARI PATTI RECIPE

MURGH HARI PATTI

Ingredients
Blanched spinach (Palak) paste 50 gm
Jeera 1 tsp
Oil 100 ml

For marinade
Broiler Chicken (Boneless) 500 gm
Corriander leaves paste 100gm
Mint leaves paste 50 gm
Green chilly chopped 1 tbsp
Garlic chopped 10 cloves
Ginger greated 1 tbsp
Thick Curd / hung curd 200 gm
Salt to taste
Garam masala powder ¼ tsp

Method
Mix all the ingredients for Marination in a bowl.
Marinate it for half an hour
Heat oil in a pan, add cumin seeds let it crackle.
Transfer the marinade and bring it to boil.
Cook on low flame with cover lid for 10-12 min or till chicken is tender
Open the lid add spinach paste
Roast the chicken with constant stirring for 2-3 min or till the oil moves out in the pan
Garnish with grated Paneer, coriander leaves and Tomato stripes

Wednesday, August 20, 2008

SCOTCH EGGS RECIPE

SCOTCH EGGS (Serves 4)
Ingredients
4-6 Eggs
2 large sized Onion finely chopped
3 medium sized Tomatoes finely chopped
½ tsp Green chilly finely sliced (optional)
¼ tsp Black Pepper powder
½ tsp Oregano herb (optional)
Coriander leaves for garnishing
2 tbsp Fresh cream
2 tbsp Milk
50 gm Oil
50 gm Butter
Salt to taste

Method
Take a flat base nonstick pan (preferably 6-8 inch in diameter)
Heat oil in it, add finely chopped onions sauté till light pink.
Add finely chopped tomatoes butter and salt, stir for 2 min on high flame.
Add milk and cream sauté for 1 min or till tomatoes are soft.
Add green chilly mix well
Spread the entire mixture all over the pan making a even layer
Break open the eggs one by one on top of this layer as shown in the picture
Sprinkle black pepper powder and oregano herb and little salt all over
Cover the lid and cook on low flame for 7-10 min
Garnish with finely chopped coriander leaves
While serving cut it into such a way that it looks like a pizza slice
Serve hot with toasted buttered bread

CHEESE DELIGHT RECIPE

CHEESE DELIGHT ( Serves 4)

Ingredients
Large sandwich Bread slices 6Nos.
Cheese grated 4 tbsp
Black pepper powder
Butter 1 tbsp
Oregano herb ½ tsp
Finely chopped cabbage 1 tbsp (Optional)
Finely chopped Capsicum 1 tbsp (Optional)
Salt ¼ tsp
Milk ½ cup
Oil for frying
Bread crumbs 4 tbsp

Method
In a bowl mix Cheese, butter ,Black pepper powder, Oregano herb, Cabbage, Capsicum and salt
Cut the bread slices diagonally in to 4 triangles each, if the bread is small cut in to 2 triangles only.
Dip all the bread slices in milk and squeeze the extra milk
Place bread triangle on flat surface, layer it generously with cheese mixture, sandwich it with another bread triangle.
Close the end of the sandwich, coat it nicely with bread crumbs and deep fry in hot oil till light brown in colour.
Serve hot with tomato Ketchup

GARLIC BREAD STICKS RECIPE

GARLIC BREAD STICKS ( Serves 4)

Ingredients
6 slices soft bread fresh
2 tbsp. butter softened
2 flakes garlic coarsely crushed
¼ tsp black pepper powder
OR ¼ tsp coarsely crushed red chili
¼ tsp Salt
1 tbsp. grated cheese
Milk to sprinkle

Method
In a small bowl mix butter, salt, chili, or black pepper and garlic
Sprinkle little milk on the bread slices just to make them moist
Place the bread slice on a flat base; roll the bread flat with the help of a rolling pin
Apply the butter mix on all slices generously.
Roll each slice tightly from end to end.
Brush all over with a bit of butter.
Coat the roll with grated cheese by rolling in it.
Repeat for all slices.
Bake the rolls in a hot oven at 250 degree centigrade for 8-10 minutes or till golden brown and crisp.
Serve hot with ketchup.

Note: If the rolls don’t stay in place, secure them with toothpicks before placing in the oven. Remove toothpicks before baking.

BREAD ROLLS RECIPE

BREAD ROLLS
Ingredients

Boiled Potatoes ½ Kg
Carrot chopped and boiled 1 cup
Green peas boiled 1 cup
Bread slices 10-12
Amchur powder ¾ tsp OR Anardana 1 tbsp
Green chilly chopped 1 tsp
Coriander leaves chopped 2 tsp
Corriander powder 1 tsp
Oregano seeds (Ajwain) ½ tsp
Jeera powder ½ tsp
Garam masala powder ¼ tsp
Salt to taste
Oil for frying

Method
Mix all the ingredients except bread and oil.
Make lemon size balls of the potato mix and keep aside
Cut the edges of the bread and dip it in milk one by one, squeeze out extra milk.
Place the potato ball in centre of the bread and roll it in to cylindrical balls by sealing the ends with hand.
Heat oil in pan and deep fry the cutlets till golden brown
Serve with tomato ketchup

Thursday, July 24, 2008

COLORFUL CANAPÉS RECIPE

COLORFUL CANAPÉS ( Serves 4)
Ingredients
Canapés 20 pieces

Filling 1
Roasted or fried peanuts 5tbsp
Chopped onion 1 tbsp
Chopped potato 1 tbsp
Chopped tomato 1 tbsp
Green chilies ¼ tsp
Salt ¼ tsp
Lemon juice ½ tsp

OR

Filling 2
Grated Paneer / Boiled chopped eggs 5 tbsp
Chopped onion 1 tbsp
Chopped potato 1 tbsp
Green chilies ¼ tsp
Capsicum 1 tbsp optional
Black pepper 1 pinch
Mayonnaise sauce
Salt ¼ tsp

For garnishing
Cheese grated 4 tbsp
Tomato ketchup 4 tbsp
Coriander leaves few

Method
¨ Mix all the ingredients for filling1 or filling2 separately.
¨ Arrange canapés in a baking tray.
¨ Put 1 tsp filling1 OR filling2 ( as you wish) in each canapé
¨ Cover it with cheese, garnish with a dash of tomato ketchup in center and coriander leaves
¨ Grill it for 5 min in oven or till cheese melts
¨ Serve hot with drinks

CHICKEN CUTLET RECIPE




CHICKEN CUTLET ( Serves 4)

Ingredients

Minced Chicken 250 gm
Potato boiled and mashed 100gm (1 big size potato)
Capsicum finely chopped 3 tbsp (optional)
Green Chilies finely chopped 1 tsp
Jeera powder ½ tsp
Coriander leaves finely chopped 1 tbsp
Coarsely ground pepper ¼ tsp
Amchur Powder ½ tsp
Bread crumbs (4 bread slices churned in mixer)
Garam masala powder ¼ tsp (optional)
Salt to taste
Oil for frying

Method

§ Mix all the ingredients well and make small thin flat tikkis out of the chicken mix
§ Deep fry till golden brown
§ Sprinkle chat masala powder on culets
§ Serve hot with tomato ketchup or mint chutney

Thursday, July 17, 2008

MASALA DOSA RECIPE


MASALA DOSA (Serves 4)
Ingredients for Dosa
Plain rice 1 cup.
Parboiled rice 1 cup.
White udad dal ½ cup.
Methi (fenugreek) seeds 1/2 tsp.
Water for grinding

Method for Dosa

Wash the rice and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Grind to a paste till Rawa -like grains are formed, add salt and mix well.
Cover the Dosa batter and keep aside in a warm place for fermentation for at least 8-10 hours or overnight.
Check the batter after fermentation. It should smell bit sour.
The consistency of the batter should be enough to thickly coat on a spoon when dipped. Add water if required to bring batter to desired consistency
Heat the iron griddle or non-stick tawa preferably.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

For Masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peeled
2 green chilies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
Salt to taste

Method
Chop potatoes coarsely.
Chop green chilies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chilies and onions. Fry till tender.
Add turmeric, salt, potatoes, and coriander.
Mix well. Garnish with chopped corriander

MIXED DAL DOSA RECIPE


MIXED DAL DOSA ( Serves 4)
Ingredients

Rice 1 cup
Yellow moong, channa, udad dal 1/3 cup each
Curd 2 tbsp.
Soda bicarb (cooking soda) 1/2 tsp.
Oil 2 tbsp.
Salt to taste
Oil to shallow fry

Method

Wash rice separately and wash dals together.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Finely grind the dal. Mix both batters.
Add curd, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.

INSTANT RAVA DOSA RECIPE

INSTANT RAVA DOSA ( Serves 4)

Ingredients

Fine suji (semolina) 1 cup
Rice flour or plain flour ½ cup
Oil 1 tbsp.
Soda bicarb (cooking soda) 1 pinch
Buttermilk 2-2 ½ cups
Coriander chopped fine 1 tsp
Green chilies finely chopped 1 tsp
Ginger grated 1tsp
Salt to taste
Oil to shallow fry

Method:
Mix all the ingredients together.
Add more buttermilk if necessary.
The batter should be relatively thin Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula roll the dosa in a three-fold cylinder.
Serve hot with onion and/or coconut chutneys.

BHATURE RECIPE

BHATURE (Serves 4)
Ingredients

Plain flour (maida) 2 cups
Curd 2 tbsp.
Butter or oil 2 tbsp.
soda bicarb ½ tsp.
salt to taste
Milk to knead dough
Oil to deep fry

Method
Sieve together flour, salt and soda.
Add and mix in curd and oil.
Add enough milk to knead into soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth is moist all the time.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round.
Fry in hot oil. Turn only once.
Fry Till very light golden in colour.
Repeat for all.
Serve hot with hot Kabuli chole and slices of onions and lemon.

Wednesday, July 16, 2008

MAHARASHTRIAN POHA RECIPE


MAHARASHTRIAN POHA ( Serves 4)
Ingredients
250 gm beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
½ tsp each cumin & mustard seeds.

Method
Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers.

In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes.
Add onion, chillies and curry leaves. Stir and fry onions till tender.

Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.

cover with lid and cook for 1 min on low flame
Transfer to serving dish and garnish with coriander and coconut. Serve hot

MAST PALAK RECIPE

MAST PALAK (Serves 4)

Ingredients
For Palak
Spinach (Palak) ½ Kg
Garlic 4 cloves
Jeera 1 tsp
Green chilly finely chopped 1
Amchur powder ¼ tsp
Milk 100ml
Cream 2 tbsp
Oil 100 ml

For omelet
Eggs 3
Onion chopped 1 tbsp
Salt to taste
Red chilly powder a pinch

Method for omelet
§ Break the eggs and remove the shell,
§ Add eggs to a pan; add chopped onion salt and red chilly powder. Beat it well till fluffy
§ Heat 30 ml oil in a flat pan
§ Add the egg mix and make a thick omelet, cook till golden brown.
§ Cut the omelet in to square pieces 2 inch x 2 inch.

Method for Palak

§ Pluck spinach leaves and wash it nicely in enough water
§ Boil 1 liter water in a pan add 1 tsp salt to it.
§ Add palak to boiling water and blanch it for 3-4 min
§ Strain the excess water.
OR
§ Alternately you can blanch spinach in Microwave oven. Place washed spinach in a
microwave safe container and microwave for 2-3 min at high power.
§ Allow the spinach to cool and blend it in a mixer to a fine puree.
§ Heat oil separately in pan, add jeera allow it to crackle, then add garlic chilies
§ Add spinach puree ½ tsp salt, milk, amchur powder and cream, boil it.
§ Cook till palak becomes thick or oil separates out
§ Add omelet pieces, mix it very lightly.
§ Mix for 1 min add garam masala powder
§garnish with boiled eggs strips and tomato strips.

Tip:
§ Entire cooking should be on high flame as this will help the palak to retain its green colour
§ Addition of milk and cream improves palak’s texture and reduces the bitterness of it
§ Blanching of palak enhances the green color and removes the bitter taste of palak

CHICKEN TIKKA RECIPE

CHICKEN TIKKA ( Serves 4)
Ingredients

Chicken boneless 500gm
Hung Curd 250gm
Cream 2 tbsp
Lemon juice 2 tbsp
Ginger Garlic paste 1 tbsp
Red chilly powder 1 t sp
Jeera powder ½ tsp
Garam masala powder ½ tsp
Oil 30 ml
Saffron color ¼ tsp
Kasuri Methi 2 tbsp
Salt to taste


Method
Marination 1
§ Cut chicken or Paneer in to 1x1x1 inch size cube.
§ Mix lemon juice jeera powder ginger garlic paste and salt ½ tsp
§ Apply this mix all over chicken cubes and allow it to marinate for 20-30
min
Marination2
§ In a separate bowl, mix together hung curd, creame, oil, kasoori methi ,
§ garam masala powder salt ½ tsp, saffron colour and red chilly powder.
§ Apply this all over the pieces and marinate it for at least 4 hours in a refrigerator
§ Heat the gas/charcoal tandoor. Put the Marinated chicken pieces on skewer and grill it.
§ Cook for 5 min on 1 side and brush oil in between on the chicken pieces so that they don’t dry up.
§ Cook on other side for another 5-8 min or till the chicken is tender
§ Sprinkle Chat masala powder on top of chicken Tikka
§ Serve hot with Pudina chutney and sliced onion as a snack

Tip:
You can make same recipe in OTG. In a preheated oven, cook chicken for 10 min at 250 degree centigrade. Brush it with oil in between as mentioned above.

You can also try cooking tikka in Non stick pan. Transfer marinated chicken to a non stick pan and cook for 8- 10 min or till masala leaves the oil.

Saturday, July 5, 2008

STUFFED GOBI PARATHA RECIPE


STUFFED GOBI PARATHA (SERVES 4)

Ingredients for Dough
Wheat flour 2 katori
Salt ¼ tsp
Water 1 glass approx

Ingredients for stuffing
Cauli flower grated 250 gm
Green chilies chopped 1 tsp
Coriander leaves 1tbsp
Amchur Powder ½ tsp
Jeera ½ tsp
Garam masala powder ¼ tsp
Salt to taste
Ghee for shallow frying

Method

Mix all the ingredients for stuffing except ghee in a bowl.
Microwave the mix in a microwave safe bowl for 2 min on high power. Allow it to cool.
Mix dough ingredient in a separate bowl and knead well.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Place 2 tbsp stuffing in the center and close the ends of the roti and make a ball.
Seal it nicely so that stuffing doesn’t come out while rolling
Roll the ball in dry flour and roll it in to 12 cm diameter circle with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown
Serve with curd or Fresh Malai

CABBAGE PARATHA RECIPE

CABBAGE PARATHA (Serves 4)

Ingredients for Dough
Cabbage grated 200gm
Wheat flour ½ kg
Gram flour Hand full (optional)
Oregano seeds (Ajwain) ½ tsp
Green chilies chopped 1tsp
Jeera powder ½ tsp
Amchur Powder ½ tsp
Sesame seeds (Til ) ½ tsp optional
Salt 1 tsp tsp
Water 1-1 ½ glass approx
Oil 30ml
Ghee for shallow frying

Method
Mix all the ingredients except ghee in a pan and mix well
Add water and knead the dough.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Fold it into semicircle apply ghee on top again fold it in to triangular cone shape.
Dust it with dry flour and roll it in to 12 cm triangular shape paratha with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown

Serve with Mango pickle or Curd

Lauki KA PARATHA RECIPE


Lauki KA PARATHA (Serves 4)

Ingredients for Dough

White pumpkin grated (Lauki) 200gm
Wheat flour ½ kg
Oregano seeds (Ajwain) ½ tsp
Green chilies chopped 1tsp
Corriander Leaves chopped 2 tbsp
Jeera powder ½ tsp
Amchur Powder ½ tsp
Garam Masala powder ½ tsp
Salt 1 tsp tsp
Water 1-1 ½ glass approx
Oil 30ml
Ghee for shallow frying

Method
Mix all the ingredients except ghee in a pan and mix well
Add water and knead the dough.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Fold it into semicircle apply ghee on top again fold it in to triangular cone shape.
Dust it with dry flour and roll it in to 12 cm triangular shape paratha with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown
Serve with Pickle or butter