Masoor Daal (Red lentils - split) Pakoras

Here's a recipe to prepare Masoor daal pakoras.

Make hot and spicy pakoras and enjoy with evening tea :)

Ingredients:

200 gms of Masoor daal [Red lentils (split)]
2-3 green Chillies
a small bud of Ginger
1/4 tsp of Black Pepper powder
1/4 tsp of Jeera (cumin)
Finely chopped 1 medium sized Onion.

2 tbl spn finely chopped green coriander.
Salt to taste
Oil to deep fry the pakoras

Procedure:

Soak 200 gms of Masoor daal in water for atleast 5-6 hrs before you want to make the pakoras.
Take out the soaked Masoor daal from water and wash it in the clean water.
Grind Masoor daal, green chillies, Ginger, jeera and black pepper powder.
No need to make fine paste.
Take out the batter and you can also leave it for few hours before making pakoras.
Add salt, chopped Onion and Coriander to the batter before making pakoras.
Then, Heat oil in a pan for deep fry.
Put small balls of the Pakora mix in the oil and fry it until golder brown at medium flame.
Serve them HOT with tomato chili sauce!!

Hot Masoor daal pakoras..

Spinach (Paalak) Poori

Ingredients:


Half kg Spinach (Paalak) green leaves.
A small ginger bud
2-3 small green chillies
1/4 tea spn of salt
1/4 tea spn of Ajwain
A pinch of turmeric powder
Oil for frying
200 gms Wheat flour

Procedure:

1. Heat 3-4 glasses of water in a vessel and bring it to boil.
2. Put the spinach leaves in the boiling water and boil them for 2-3 mins.
3. Then remove the leaves from water and rinse.
4. Let the boiled leaves cool down.
5. Then add green chili, ginger bud and the boiled Spinach leaves in a mixer jar.
Grind the contents to a fine paste.
6. Now take the wheat flour in a bowl, add the fine paste, a pinch of turmeric powder, ajwain and salt to taste.
Knead them all to a smooth dough.
7. Now, make small balls of the dough and roll them in to Poories.
8. Heat some oil in a pan for deep frying. And fry each poori until it cooks well for approx 1-2 mins.

Poories are now ready to be served hot with any curry or chutney.

Note: You can also use the same dough make Parathas instead of Poori.

Delicious Carrot Halwa

Ingredients:

500 gms of grated Carrot
2 tbl spn Ghee
100 gms Sugar
Few cashews
Few dry grapes
Few almonds
A pinch of cardamom powder

1-2 scoops of ice cream.

Procedure:
1. Heat a pan and add half tbl spn of ghee.
2. Now add chopped Cashews, Almonds and Dry grapes.
3. Roast them until golden in color for 2-3 mins.
4. Remove all of them and keep it separate.
5. Now add grated carrot in the pan.
6. Stir the grated carrot alone in the pan for 5-8 mins.
7. Add 2 tbl spn of ghee and cook carrot for few mins (approx. 10 mins)
8. Now add sugar and mix well.
9. Keep stirring the mixture often. And cook for another 10-12 mins.
10. Once the halwa is ready garnish it with the roasted dry fruits and a pinch of cardamom powder.

You can also server Carrot halwa with any of your favorite icecreams.

Delicious Carrot halwa with ice cream

Carrot & Rice flour Dosa

Ingredients:

1 cup Rice flour

1 cup grated carrot
3-4 green chillies, finely chopped

2 tbl spoon of finely chopped green coriander leaves.
4 to 5 tbsp Curd/Yogurt (dahi)
Melted ghee/oil for roasting
salt to taste

Procedure:
1. Mix all the ingredients in a bowl with enough water to make a batter of dropping consistency (normal Dosa batter consistency). Also add salt to taste.

2. Heat a non-stick tava and grease it lightly with some oil/ghee.

3. Pour 1 ladle full of the batter on the hot tava and spread it to get a dosa of medium size and thickness.

4. Cook on both sides using a little oil/ghee, over a slow flame until golden brown in colour. It is preferable to close the tava with a lid for half a minute as soon as the dosa is put on the tava.
5. Repeat with the remaining batter to make more dosas.
6. Serve hot with any chutney you like.

A healthy Carrot & Rice dosa for a healthy snack!

Samosa Chaat..

 Ingredients of Chole:

2 medium sized onions
1 tblsp garam masala powder
2 tblsp red chilli (lal mirch) powder
1 tblsp dry mango powder (amchur)
2 tblsp coriander- cumin powder
1 cup chick peas (kabuli chana)
3 tblsp vegetable fat (ghee)
2 tomatoes
1/2 tsp pepper powder
1 tsp ginger garlic paste
salt to taste
2 tblsp coriander leaves chopped for garnishing.

4 medium sized boiled potatoes.
3-4 finely chopped green Chillies
1/2 cup peas
2 small Carrot (Finely chopped)
1/4 tsp Mustard seeds


200 gms of Maida.
Knead Maida well (Pour 2 tsp of warm oil while kneading) with a pinch of salt and keep it aside.

Ingredients for Stuffing:

1/4 tsp Jeera (Cumin seeds)
1/4 tsp Methi (Fenugreek) seeds
1/4 tsp black Pepper powder
Salt to taste
2 tbl spoon Oil
2 pinches turmeric powder
2 pinches garam masala
1/4 tsp of Coriander powder
finely chopped green coriander.

Procedure for making Chole:

Soak the chana for at least six hours and then drain.
Cut the onions.
Chop the potatoes into quarters.
Wash the chop two tomatoes.
Wash and slit the green chillies.
Pressure cook Chana till done approx 2-3 whistles.
Take care the chanas do not get mashed.
Heat up 2 tsp oiland mix in the onions and stir fry till it turns transparent.
Mix in the dhania-jeera powder and red chilli powder and fry again.
Mix in the boiled chanas and salt.
After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes.
Mix in the chopped tomatoes and stir fry for another two minutes.
Garnish with chopped Green coriander leaves.
 

Procedure for making Samosa:

1. Heat 2tbl spn oil in a pan.
2. Add Mustard seeds, cumin seeds, Methi seeds, turmeric powder, Green chillies and let it saute.
3. Then add peas & Carrot and add salt to taste.
4. Cook them well for 2-3 mins and then smash boiled potatoes in the pan.
5. Close the lid of the pan and cook it for 10 mins until the potatos & carrot are cooked well.
6. Then add Coriander powder, black pepper powder, chopped green corriandar and garam masala. Stir the mixture for 2 mins and then turn off the stove.
7. Heat some oil in a different pan for deep frying Samosas.
8. Meanwhile roll small balls of kneaded maida dough.
9. Roll the balls one by one in an oval shape. Hold it with both your hands and make a cone shape.
10. Stuff in some potato stuffing and fold the maida roll into samosa (triangular) shape well.
11. Deep fry the samosas on medium flame until they turn golden in color.
 

Now smash the samosas in a way that it parts into 2-3 in the serving plate.
Pour some Chole on top of it and garnish with chopped Onion.
The Samosa Chat is now ready to be served Hot!

The yummy Samosa Chat...

Papaya pakoras...

Ingredients:

2 small bowls of grated raw papaya.
A small ginger bud.
5-6 black pepper beads.
1 small bowl of Chana daal soaked in water for at least 4-5 hrs.
1/4 tsp turmeric powder
Salt to taste
3-4 finely chopped green chillies
Oil for deep frying.

Procedure:

1. Peel off raw papaya and wash it.
2. Grate the papaya and keep it aside.
3. Add ginger and 4-5 black pepper beads along with soaked Chana daal in a mixer jar and grind them all into fine thick paste with very little water.
4. Once the paste is ready add the grated papaya.
5. Add 1/4 tsp of turmeric powder, salt to taste and finely chopped green chillies to the mixture.
6. Heat some oil in a pan for deep frying.
7. Put small balls of the mixture in the oil and fry them until golden brown.

The papaya pakoras are ready to be served hot!

The yummy Papaya pakoras!

Sago Khichdi

Here's a recipe to make Saboodana / Sabudana Khichdi..

Many people in North India eat Sabudana Khichdi on the day of fasting and they prepare it with Rock Salt.

Here's a simple way to prepare it...

Ingredients:

100 gms Sago (Sabudana)

1/4 tsp Jeera

1/4 tsp Mustard seeds

2 green Chillies - finely chopped

1 Red chilly

Few Groundnuts

One medium sized Potato - Sliced or cut in to small pieces

1 small carrot - sliced

4-5 Fresh beans - cut in to medium sized pieces

5-6 Curry leaves

Salt to taste

2 tbl spn Oil for preparation

Preparation:

1. Soak Sabudana in water for 3-4 hours before preparation. The amount of water should be such that it just covers the Sabudana and not more than that.

If excess water, you can remove it before cooking.

2. Heat some oil in a pan.

3. Add sliced Potato and carrot pieces and fry until it turns golden.

4. Add fresh Beans and fry for few more seconds.

5. Add seasoning, Jeera, Mustard seeds and chopped Green Chillies.

6. Add Groundnuts and fry for few seconds until you see a color change in them.

7. Add red chilly pieces, curry leaves and Salt to the mixture.

8. Now add the soaked Sago in the mixture. Make sure that the excess water is drained out before adding Sago to the Pan.

9. Mix the content well and cook without lid for 5-10 mins (until the Sago looks more like transparent).

Sabudana Khichdi is ready to be served HOT!

Sabudana Khichdi

Pesarattu Dosa (Green Moong Daal)

The Tasty Pesarattu Dosa..

Ingredients:

Green Moong Daal - 250 gms
Ginger - one small bud
1-2 green chillies
1-2 finely chopped Onions
Finely chopped green Coriander leaves
Salt to taste

Preparation: 

Soak Moong daal in water overnight.
Grind the soaked Moong daal along witn Ginger bud and green Chilly.
Keep the batter aside for few hours for fermentation.

(It is also fine if you want to use the batter immediately and do not ferment).
Mix Salt in the batter when you are ready to make dosa.

Heat tawa, and spread the dosa batter on the heated tawa to give it a round shape.
Sprinkle chopped Onion and green coriander leaves on top of it.
Roast the dosa from both the sides and use few drops of oil so that it does not stick to the tawa and becomes crispy around the circumference.

The Pesarattu Dosa is ready to be served with Pickle or any Chutney of your choice!

Kadhi Pakoda

Here's a recipe made out of Besan and Curd which can be served hot with rice.

A very delicious dish....

Ingredients:

2 cup Chana daal (Bengal gram daal)

1/2 Glass thick curd 

1 big onion - sliced

4-5 green chillies

Green coriander leaves - finely chopped

1/2 tsp turmeric powder

Few Curry leaves

1/2 tsp Black Pepper powder

3-4 dry Red chillies

1/4 tsp Jeera (Cumin) powder

1/2 tsp Garam masala powder

1/4 tsp Methi (Fenugreek) seeds 

1/4 tsp Mustard seeds

Salt to taste 

Oil for deep fry and for seasoning Kadhi

Procedure:

1. Soak Chana daal in water for atleast 4-5 hours before you start cooking.

2. Take out 1/4 of chana daal and make a fine paste in the mixer. Keep the paste aside.

3. Take the remaining chana daal and put it the mixer. Add Jeera powder, black pepper powder, 3 green chillies, salt, turmeric powder and garam masala powder.

Grind them all to a thick paste. But make sure it does not become thin fine paste keep it little granular.

4. Take out the mixture in a bowl and add chopped & little coriander leaves onion to it.

5. Mix them well. Heat some oil for deep frying the pakoras in a pan.

6. Make small ball out of the mixture and put them into the heated oil and fry them until golden brown on the medium flame.

7. Once all the pakoras are ready, heat 1 tbl spn oil in another deep pan for seasoning the Kadhi.

8. Add Methi seeds, mustard seeds, 3 red chillies, vertically sliced 2 green chillies, turmeric powder, salt and Curry leaves one by one to the pan. Add little bit of sliced onion and fry until it turns transparent.

9. Now add 1 full glass of water in the pan. 

10. Mix the fine paste of chana daal which was kept aside, into the same pan.

11. Keep stirring. Add one more glass of water and cook for 4-5 mins.

12. Then add the curd in the pan and mix well. Cook for 3-4 mins again.

13. Once the Kadhi is boiled properly, add the Pakoras in the Kadhi and boil fr another 2 mins.

Kadhi pakora is now ready to be served.. Garnish it with coriander leaves..

Kadhi Pakora

Crispy Besan Karela (Bitter Guard)

Many people would not like Karela, (Bitter guard) as a food. But here's a way to prepare it so that it does not taste much bitter and you would like it for sure...

Karela slices

Ingredients: 

250 gms Karela (Bitter guard)

1/4 tsp Black pepper powder

1/2 tsp garlic paste

1/4 tsp Turmeric powder

1/4 tsp Amchur (Dry Mango) powder or Half Lemon juice

1/2 tsp Garam Masala powder

4 tsp Besan (Bengal gram powder)

Salt to taste

Oil for frying

Procedure:

1. Wash the Karelas in clean water.

2. Cut them into round slices.

3. Wash the pieces in salt water again.

4. Add all the above mentioned ingredients to the Karela slices.

5. Mix them well and keep aside.

6. Heat some oil in a pan so as to deep fry the Karela.

7. Add Karela in the heated oil and fry it until golden brown.

Crispy Besan Karela is now ready to be served.

Crispy Besan Karela fry

Spicy Green Moong daal Pakoras!!

Here's a recipe for yummy and Spicy Green Moong Daal Pakoras. Try them out.. they are just Yummmmmmmmm!!!!!!

Ingredients:
200 gms of Moong daal
2-3 green Chillies
a small bud of Ginger
1/4 tsp of Black Pepper powder
1/4 tsp of Jeera
Finely chopped 1 medium sized Onion.
Salt to taste
Oil to deep fry the pakoras

Procedure;
Soak 200 gms of Green Moong daal in water the previous day when you want to make the pakoras.
Leave it overnight.
Next day, take out the soaked moong daal from water and wash it in the clean water.
Grind the Moong daal, green chillies, Ginger, jeera and black pepper powder.
No need to make fine paste.
Take out the batter and you can also leave it for few hours before making pakoras.
Add chopped Onion to the grinded daal before making pakoras.
Then, Heat oil in a pan for deep fry.
Put small balls of the Pakora mix in the oil and fry it until golder brown at medium flame.
Serve them HOT with tomato chili sauce!!

Green Moong Daal Pakoras..

Sprouts and Fruit salad

At times we may want to have only Salads and skip the food..

Then why not try some healthy and tasty salads.........

Green Moong sprouts and Fruits Salad with Curd

1/4 cup - Pomegranate seeds
1/4 cup - Green Moong sprouts
1/4 cup - small pieces of Pineapple
2-3 tsp thick Curd
2 pinches of Black Pepper
Salt to taste

Add all the ingredients in a bowl and mix well.
Leave it for 8-10 mins and then serve..
The Sprouts and Fruit Salad is ready!

Bottle guard's peel chutney

I am sure this will be a different chutney for many of you!

Many of us use Bottle guard, Lauki as a vegetable in our day to day life.. and we peel it before we cut them into pieces... This chutney is made of the Lauki peel.

Do try this, it tasts good with Upma, Idli or any type of Parathas...

When you buy a bottleguard, make sure the outside peeling is clean and the fresh.

Peel off the outside cover of bottle guard and wash the peel in clean water. 

Keep it aside.

Ingredients:

The Ingredients

1 Cup Bottle guard peel - washed

2 tsp Chana daal

1 tsp Urad daal

Few curry leaves (8-10)

2 green chillies

Half tsp Jeera (Cumin seeds)

3-4 small pieces of ginger

Salt to taste

Procedure:

1. Heat 2 tsp oil in a pan.

2. Add Chana daal and Urad daal in the oil when heated. Let it get fried for few seconds.

3. Now add Ginger, Jeera and green chillies. Fry them for few more seconds.

4. Add the Curry leaves and the bottle guard peel.

5. Fry the entire content for some 3-4 mins until the peel is almost fried.

6. Put these contents in a mixer jar, add salt as per your taste and grind them to paste.

  

The chutney is ready to be served now!

Bottle guard peel chutney..

Kadhai Mushroom with Paneer

Tasty Mushroom cooked with Paneer.. 

Ingredients:

200 gms fresh Mushroom - slit vertically into pieces.

50 gms Paneer - Grated
1 big Onion
3-4 Green chillies

2 Red Chillies
1 spoon Ginger-garlic paste
2 Tomatoes
1/4 tsp turmeric powder
1/4 tsp Coriander powder
1 tsp of garam masala powder
2-3 Cloves
Half spoon Black pepper powder
Oil for cooking
Salt to taste

Chopped green Coriander for garnish 

Procedure:

1. Split the Mushroom into pieces vertically. Make sure it is medium thick. And keep them in a bowl of water.

2. Chop the onion, green chillies & tomato into small pieces.
3. Grind tomato, red chilly & green chili along with the cloves and black pepper powder in the mixer to make a fine paste.

4. Heat some oil in a Pan.

5. Add the chopped Onion, turmeric powder and green chillies. Cook well until the onion turns transparent.

6. Now add the tomato paste to the pan.

7. Also add ginger-garlic paste, corriander powder, salt and garam masala.

8. Cook the mixture well until the mixture leaves the oil itself & becomes non-sticky.

9. Add the grated Paneer and cook for few more mins.

10. Once the mixture is ready add some water to make gravy.

11. Now, add the mushroom pieces in the gravy. Cook for 15-20 mins or until the Mushroom is cooked well.

12. Garnish the curry with fresh green chopped coriander leaves.

A closer view of Mushroom with Paneer

The Curry is ready to be served HOT with chapattis :)

Mushroom with Paneer served with Hot Chapattis

Happy Cooking :)

Mix Fruit Halwa

Most of us like Fruits & fruit juices, but how about making a mix fruit halwa.. Apple, Banana & Carrot Halwa.

It tastes really good.. do try it once!

Ingredients:

Carrots (Grated) – 1 cup
Apples (Grated) without skin – 1 cup
Banana (Smashed) -1 cup
Milk - 1 cup / Milkmaid – ½ cup
Sugar - 2 cups
Almonds -few (sliced)
Dry grapes - a few
Cashew nuts -4-5 (sliced)
Ghee - 2 tsp
Cardamom Powder -1 tsp

Procedure:

1. Add 1 tsp ghee to a heated pan, roast cashew and almonds until golden brown. Then remove them from the pan.

2. Add grated carrots with milk and mix until cooked (approx 8-10 mins) in medium flame.
3. Add grated apple and smashed banana and cook for few minutes (approx 10 mins).
4. Add sugar and stir well until the mixture dries out.

5. Then Add cardamom powder .
6. Stir vigorously to avoid burning.
7. Add ghee to the mixture.
8. Remove from heat and garnish with roasted almonds ,cashew nuts and dry grapes.
9.  Enjoy your Mix Fruit Halwa !!!!

The Yummy Mix Fruit Halwa

You can also serve halwa with chilled Vanilla ice cream :)

Plz do comment if you like it and Keep coming back for many more...................... :)

Aaloo Paratha

The tasty, healthy and easy to make Aaloo Paratha..

No one can deny that Aaloo (Potato) being one of the favorite veggi for most of us, the Aaloo paratha definatley will be a favorite one!

Here's an easy way to make Potato parathas..

Ingredients:

4-5 medium sized Potatoes - Boiled

3-4 small green chillies - finely chopped

1 medium sized Onion - finely chopped

1/4 tsp ginger - garlic paste

1/4 tsp garam masala

2 pinches of black pepper powder

2 pinches of turmeric powder

Finely chopped  green coriander leaves.

Salt to taste

Edible Oil

Wheat floor kneaded to a fine soft dough, to make parathas.

 

 Procedure:

1. Smash the boiled potatoes in a bowl or you can also grate it.

2. Mix chopped Onion, ginger-garlic paste, chopped chillies, garam masala, salt, turmeric powder, black pepper powder and chopped coriander with the smashed/grated Potato in the bowl.

3. Mix them well.

4. Now make small balls out of the wheat dough and give it a bowl shape.

5. Fill in the Potato stuffing in the  wheat dough and close it to make it a ball again.

6. Now roll the dough in to medium thick paratha.

7. Heat tawa while you are rolling the paratha.

8. Roast the paratha well from both the sides and you can use either oil, ghee or butter to roast it.

9. Serve Hot with any of your favorite chutney or pickle. 

 

The tasty, healthy potato paratha is ready to be served now!

Tasty Potato parathas!

 

Paneer Paratha

The delicious, yummy "Paneer Paratha".. I tried it this weekend & it came out so well that we just could not resist eating it even though our stomach was full :)

You guys do try this too...

Ingredients:

100 gms Paneer - Grated

3-4 small green chillies - finely chopped

1 medium sized Onion - finely chopped

Finely grated ginger - 2 pinches

1/4 tsp Ajwain (Carom)

1/4 tsp garam masala

2 pinches of turmeric powder

1 pinch Aamchur powder (dry mango)

Salt to taste

Edible Oil

Wheat floor kneaded to a fine soft dough, to make parathas.

Procedure:

1. Take the grated Paneer in a bowl.

2. Mix chopped Onion, grated ginger, chopped chillies, garam masala, salt, turmeric powder, aamchur powder and ajwain with the grated Paneer in the bowl.

3. Mix well with light hand.

Paneer stuffing

4. Now make small balls out of the wheat dough and give it a bowl shape.

5. Fill in the Paneer stuffing in the  wheat dough and close it to make it a ball again.

 6. Now roll the dough in to medium thick paratha.

7. Heat tawa while you are rolling the paratha.

8. Roast the paratha well from both the sides and you can use either oil, ghee or butter to roast it.

9. Serve Hot with any of your favorite chutney or Tomato sause!

The Yummy Paneer Paratha!

I enjoyed it, hope you will enjoy it too....

Chaulai ki Bhaaji (Red Spinach)

This sabzi is voted to be one of the healthiest food for human body.

Which is very easy to cook and tasty to eat as well.

Red Spinach [Courtesy: Tasty Appetite]

Ingredients:
Half kg Red Spinach.
1 medium sized Onion - sliced.
3-4 garlic buds
1/4 tsp Cumin (Jira) seeds
3-4 Green Chillies.
2 small Potatoes, cut into small pieces.
2 pinches of turmeric powder
oil for cooking
Salt to taste

Procedure:
1. Remove thick stalks and use only fine stems & leaves.
2. Chop them and Wash Red Spinach (Chaulai) thoroughly and drain.
3. Heat oil in a large open pan, add garlic, Cumin seeds and green chillies.
4. After few seconds add chopped onion and fry till they turn golden brown.
5. Add potato pieces and cook for 5-7 mins until half cooked.
6. Add washed red spinach and simmer for 10 mins.
7. Add salt to taste & stir the vegetable well and cook without lid for 5-7 more mins.
8. Once all the water is evaporated, the Red Spinach sabzi (Chaulai ki bhaaji) is ready to be served with hot Chapattis.

Chaulai ki bhaji

Wheat Rawa Upma

Wheat Rava Upma made using less oil is very healthy and ideal for people on diet. Wheat Rava Upma also fills your stomach very well. Try this for your breakfast. Am sure you will like it!

Ingredients:
2 cups - Wheat rava (dalia)
1 Onion, sliced
3-4 Green chillies, slit across the length
1 sprig - Curry leaves
4 tbl spn cooking Oil
1 tsp - Mustard seeds
Some Groundnuts
1 tsp - Channa Dal
1 tsp - cumin seeds
Salt to taste
Coriander leaves for garnish

Procedure:
1. In a pan heat the oil, and let the mustard seeds & Groundnuts splutter, then add the cumin seeds ,channa dal, chillies, curry leaves and onions. Saute till the onions turn transparent.
2. Add 4 cups of water (rawa-water ratio is 1:2).
3. As the water begins to boil, add the salt and then slowly stir in the Rawa, avoiding any lumps.
4. Steam cook the upma for 8-10 mins if using the cooker or cover the pan with a lid and cook for the same amount of time.
5. Garnish with coriander and serve hot.

I just love it with tomato pickle! :)

Wheat rawa upma with Potato

Note :-You can add vegetables to upma to make it healthier. Eg: peas, tomato, potato, carrot.

Cabbage sabzi

A very simple Cabbage dry curry... fast to cook and yumm to eat!

Ingredients:

250 gms of chopped Cabbage.

3-4 chopped Green Chillies
1 finely chopped medium sized Onion (optional).

1/4 tsp Jira (Cumin) seeds

2 pinches of turmeric powder
1/4 tsp of garam masala

Salt to taste

1 tbl spn oil

Procedure:
1. Heat some oil in the pan.
2. Add Cumin seeds, turmeric powder and chopped green chillies (and chopped onion if you wish to).
3. Fry it till golden brown.
4. Then add the chopped and washed cabbage to the pan.
5. Close the lid and cook it for 5-7 mins.
6. Add salt to taste and cook without lid for 10-12 mins.
The cabbage dry curry is ready to serve hot with Chapattis. 

Cabbage dry sabzi

Crispy Aaloo Bread Cutlets..

Hi ppl, I just tried this recipe for a shallow fried snacks. And felt it is better than a deep fried snack at tea time :)

Try this, you will like it for sure..

Crispy Aaloo Bread Cutlets..

Ingredients:

4 medium sized Potatoes

4 Fresh Bread slices

1 finely chopped medium sized Onion

3-4 finely chopped green chillies

2 tsp thick curd

A pinch of Jira (Cumin) powder

A pinch of Black pepper powder

2 pinches of turmeric powder

2 pinches of red chilly powder.

Salt to taste

Oil to shallow fry

Procedure:

Boil Potatoes till it cooks well. And peel them off. 

Smash the peeled Potatoes.

Dip each bread slice in fresh water and take it off immediately. So as to make them wet.

Squeeze the bread slices and smash them with the Potatoes.

Add Curd, pepper powder, turmeric powder, jira powder, salt, red chilly powder, chopped Onion and green chillies.

Mix them well to make a nice dough. Do not knead.

Heat a Pan and pour a tbl spn of oil.

Make small balls out of the mixture and give them cutlet shapes using your palm.

Shallow fry the cutlets until golden brown.

Serve HOT with tomato sauce!!

Crispy Cutlets with Hot & Sweet Tomato sauce!

The yummy Cutlets are ready to eat :)

Gobi ki Lazeez Sabzi....

Gobi ki Sabzi..

Ingredients:

Half kg Cauliflower (Gobi) cut into medium sized pieces
12-15 Nutrela soya chunks
2 small tomatoes - chopped
1 medium sized Onion - finely chopped
2-3 green Chillies - cut into medium sized pieces

1/4 tsp Jeera (Cumin)
1/4 tsp Mustard seeds (Rai)
1/4 tsp coriander powder
1/4 tsp garam masala
2 pinches of black pepper powder
2 pinches of Turmeric powder
Finely chopped Green coriander for garnishing
Salt to taste
2 tbl spoon of oil for cooking

Procedure:

1. Wash Cauliflower pieces in hot water and keep them aside.
2. Soak the Nutrela soya chunks in warm water with a pinch of salt in it and leave it aside.
3. Heat cooking oil in a pan.
4. Add Jeera, Mustard seeds, turmeric powder & chopped green Chillies till saute.
5. Then add finely chopped Onion and cook till it turns golden brown.
6. Add finely chopped tomatoes and cook well.
7. Add Add coriander powder, garam masala, black pepper powder and salt to taste. Stir for a while.
8. Then Add washed Cauliflower pieces to the pan. Mix well and then close the lid.
Leave the Cauliflower to be cooked for 15 mins.
9. Then take out the Nutrela soya chunks out of the warm water and squeeze well.
Add them to the sabzi and mix.
10. Leave the content to be cooked well for another 5-6 mins or until the cauliflower is cooked
properly.
11. Garnish the sabzi with finely chopped & washed Green coriander leaves.

Serve Hot with Chapattis!!

Gobi - Soya ki Lazeez sabzi !

Many more recipes yet to come.. keep visiting.........Thank you!

Whole Bengal gram snack..

Tasty, Healthy & Nutritious Snacks..

Bored of everyday breakfast and you want to prepare a healthy breakfast or an evening snack, do try this recipe...

Ingredients:

2 cups whole Bengal gram (Chickpea) soaked in water overnight.

2 small tomatoes - chopped

1 medium sized Onion - chopped 

2-3 green Chillies - finely chopped

1/4 tsp Jeera (Cumin)

1/4 tsp Mustard seeds (Rai)

A pinch of Turmeric powder

2 pinches of coriander powder

2 pinches of garam masala

2 pinches of black pepper powder

Finely chopped Green coriander for garnishing

Salt to taste

2 tsp of cooking oil

Procedure:

1. Pressure cook whole green gram for 2 whistles and keep it aside.

2. Heat oil in a pan.

3. Add Jeera, Mustard seeds, turmeric powder & chopped green Chillies till saute.

4. Add chopped Onion and fry for 2-3 mins. It can be half fried.

5. Add chopped tomatoes and fry for 2-3 mins.

6. Add coriander powder, garam masala, black pepper powder and salt.

7. Stir for a while and then add pressure cooked green gram. Mix the content well.

 And garnish with finely chopped green coriander.

Serve hot!!

A Healthy snack!

Crispy Sooji ki Kachori

Sooji ki Kachori...



Ingredients for Stuffing:

4 medium sized potatoes chopped into small pieces.
3-4 finely chopped green Chillies
1/2 cup peas
2 small Carrot (Finely chopped)
1/4 tsp Mustard seeds
1/4 tsp Jeera (Cumin seeds)
1/4 tsp Methi (Fenugreek) seeds
1/4 tsp black Pepper powder
Salt to taste
2 tbl spoon Oil
2 pinches turmeric powder
2 pinches garam masala
1/4 tsp of Coriander powder


Ingredients for Kachori:

250 gms Sooji / Rawa (Semolina)
1/4 tsp Ajwain (Carom)
2 pinches Salt
2 tsp oil


Procedure to prepare Sooji for Kachori:

1. Heat 2 tsp oil in a pan
2. Add Carom / Ajwain in it.
3. Pour 4-5 cups of water in the pan & let it boil.
4. Add Sooji slowly into the Pan and keep stirring it.
5. Cook for 3-5 mins and the mixture should be thick enough to make balls out of it.
6. Turn off the stove and keep the Sooji content aside to cool down.


Procedure to prepare the stuffing:

1. Heat 2tbl spn oil in a pan.
2. Add Mustard seeds, cumin seeds, Methi seeds, turmeric powder, Green chillies and let it saute.
3. Then add chopped potato pieces, peas & Carrot and add salt to taste.
4. Close the lid of the pan and cook it for 10-15 mins until the potatos & carrot are cooked well.
5. Then add Coriander powder, black pepper powder and garam masala. Stir the mixture for 2 mins and then turn off the stove.

The Potato stuffing

Procedure to make 'Sooji ki Kachori':

1. Heat some oil in a pan to deep fry the Kachories.
2. Knead the Sooji content to make it thick dough. Use water or wheat flour in your hand so that the sooji does not stick to your hand.
3. Make medium sized ball and give it a shape of a bowl.
4. Put the potato stuffing inside and roll the sooji bowl to make it a potato covered ball.
5. Pat the ball a little with your palm to flatten the two sides of the ball.

The preparations..

6. Put it in the heated oil on medium flame and let it fry until it becomes golden brown in color.

Take the Crispy Kachories out and server them HOT with pudina/mint chutney.

Fried Barbati !!

Fried "Long Yard Beans" !!

Ingredients:

Barbati

Half kg Barbati (Long Yard Beans) cut into small pieces.
1/4 tsp of Fenugreek seeds (methi dana)
1/4 tsp of mustard seeds
1/4 tsp of Jeera
1/4 tsp of Sauf
Salt to taste and oil to cook
A pinch of turmeric powder

1/2 teaspoon of garam masala powder.
3-4 green chillies cut into small pieces.

Procedure:

Wash the Barbati properly.
Heat the cooking pan / kadhai very hot.
Then pour 2 tbl spn cooking oil in the pan.
Then put Fenugreek seeds, mustard seeds, Jeera, turmeric powder and Sauf.
Put green chillies as well.
Now, add the washed Barbati and close the lid of the pan.
Let it cook for 10-12 mins (keep mixing it well at some intervals of time so that it does stick to the pan)
Then put salt as per your taste and cook it again with the lid open.
Now, once see them getting fried put some garam masala and keep mixing.
Fried Barbati is ready to server.

Fried Barbati..

Serve them hot with Chapattis or Daal-Rice.