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