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Wednesday, 20 February 2019

Dahi ke Parathe with Amritsari Dal



INGREDIENTS:
1/2 cup curds
Wheat flour as required to knead soft dough
2 cushed green chillies
1/2 inch crushed ginger 
8 to 10 chopped mint leaves
1/4 cup chopped coriander leaves
1/2 tsp ajwain
Salt to taste
Oil or ghee to cook paratha

PROCEDURE:

  • Mix all the ingredients in a bowl and knead a soft dough
  • Keep covered for 20 mins 
  • Devide into portions and roll into a roti. Apply ghee on it, sprinkle little flour an it and fold into square and triangle shape 
  • Roll again and make paratha.
  • Heat tava and cook the paratha adding oil or ghee
  • Cook both the sides and serve hot 
INGREDIENTS FOR DAL:
1/2 cup dal
2 finely chopped tomatoes
1/2 tsp turmeric pdr
1/4 tsp hing pdr/ asafoetida
1 tsp red chilli pdr
4 tsp oil
1 tsp jeera/ cumin seeds
4 chopped garlic cloves
Salt to taste
Chopped coriander leaves
2 tsp ghee

PROCEDURE:
  • Wash dal , add 1 cup water, chopped tomatoes,turmeric pdr and cook in cooker for 3-4 whistles
  • Heat oil in a pan,add jeera,hing,chopped garlic and fry for 2 mins
  • Put red chilli pdr and saute for a second, pour the cooked dal,salt and little water
  • Let it boil for 5-10 mins, turn off the flame
  • Garnish with chopped coriander leaves and ghee
  • Serve hot with paratha.


Tuesday, 19 February 2019

Methi Muthia (steamed)



Steamed methi muthia is a non friedGujarati snack which is very delicious and healthy to eat. Muthia basically means Fist which is an action where fingers of hand are bend towards palmand are tightly held.There are 2 types of muthias, one is deep fried and another is steamed version.This is generally prepared as tea time snack.

INGREDIENTS:
2.5 cups  fresh methi / fenugreek leaves 
3/4 cup besan/ gram flour
1/4 cup wheat flour / gehun ka atta
2 tblsp rice flour / chaval ka atta
2 green chillies grated
2 inch long ginger grated
1/2 tsp turmeric pdr/ haldi
1 tsp red chilli pdr
2 tsp sugar
1 tsp  jeera/ cumin seeds
1 tsp lemon juice
3 tblsp oil
1/4 tsp cooking soda
water as needed

FOR THE TEMPERING:
2 tblsp oil
1 tsp mustard
1 tsp white sesame seeds / til
A pinch of hing/ asafoetida
1 sprig of curry leaves

PROCEDURE:

  • Put besan, rice flour and wheat flour in a bowl
  • Add salt ,sugar, haldi,red chilli powder,cumin seeds, cookingsoda,into it and mix well
  • Now add grated ginger, green chillies, oil into the mixture and mix everything well
  • Now add water to knead the dough(around 3 tblsp)
  • Add cleaned , washed and chopped methi leaves and knead the dough using your hand
  • Knead it to form a soft dough. Rub oil in your hand and roll the dough to make equal sized rolls
  • Steam the rolls in the steamer on medium heat for 15 mins or till the rolls are cooked
  • Once they are cookedtake them out from the steamer and allow them to cool down completely
  • Cut them into 1/2 inch slices .
  • Heat 2 tblsp oil in a pan , put mustard, hing and saute for a second on medium heat
  • Add white sesame seeds , curry leaves and fry for a minute
  • Now put the sliced muthia rolls into i tand toast them on a medium flame
  • Toast them both the sides evenly, such that a light brown crust is formed on the surface of the muthia rolls
  • Methi muthias are ready to serve. Serve them hot with any chutney of your choice.


Sunday, 17 February 2019

Biskut Rotti



This is a very popular snack of Mangaluru, mostly served for breakfast or evening snack. This is a stuffed poori which is very crispy and super tasty.

INGREDIENTS:
1/2 cup maida / all purpose flour
3 tblsp chiroti rava / fine semolina
4 tsp hot oil
Salt to taste
Oil for deep frying

FOR THE STUFFING:

  • 2 tsp oil
  • 1 tsp mustard
  • 2 sprigs of finely chopped curry leaves
  • 1/2 tsp hing / asafoetida pdr
  • 3 tsp urad dal
  • 3 tblsp fine rava
  • 1/2 cup grated coconut
  • 1 tsp red chilli pdr
  • Salt to taste
Heat oil in a pan add mustard,once it starts spluttering add curry leaves,hing and urad dal
Fry till urad dal turns golden brown. Add  rava and saute for a minute. Now drop in the coconut gratings,salt ,chilli powder and saute well for 2-3 mins and your stuffing is ready.

PROCEDURE:
  • Take maida,salt in a bowl, add hot oil and mix well. Add water and knead it into a stiff dough 
  • Cover the prepared dough and keep aside for 15 mins
  • Devide the dough into portions and make balls
  • Roll each ball into a small poori , keep around 2 tblsp of stuffing in the middle and cover it carefully
  • Roll it carefully and make a thick poori (just like kachori)
  • Heat oil in a pan and deep fry each poori on a medium flame until it turns crisp and brown
  • Enjoy the hot biskut rotti with a hot cup of coffee or chai.

Paneer Dum Biryani with Raitha




INGREDIENTS:
1 cup basmati rice soaked in water for 30 mins
2 onions sliced + 1 
6 tsp ghee or oil
1 cardamom
2 cloves/lavang
1 piece of cinnamon/ dalchini
1 bay leaf / tej patta
1/2 tsp turmeric / haldi pdr
2 tsp biryani masala pdr
1/4 cup curd
Salt to taste
Paneer 100 gms cut into cubes
FOR THE MARINADE:
1/2 cup thick curd
1 tsp ginger garlic paste
1/2 tsp haldi / turmeric pdr
1 tsp biryani masala pdr
1 tsp chilli pdr
Salt to taste
Marinate the paneer cubes with the above ingredients and keep in the fridge for 30 mins


PROCEDURE:

  • Deep fry 1onion slices into  crisp and brown for garnishing, keep aside 
  • In cooker heat 3tsp oil,put cardamom,lavang,cinnamon,tejpatta and fry for a second
  • Drain water from the rice and add in the cooker,fry for 5 mins,add salt,1.5 cups water and cook for 2 whistles
  • In another pan heat remaining oil,saute sliced onions till transparent
  • Add the  marinated paneer and cook for 5-10 mins
  • In a thick bottomed vessel put the paneer  masala and rice into layers ,garnish with chopped coriander leaves and fried onion slices
  • Cover the vessel with a tight fitting lid,heat one thick tava over low flame,put the vessel over it and cook for 10- 15 mins to get dum effect
  • After 15 mins turn off the flame and transfer the layered biryani to the serving plate.
  • You can also make the layers in a Microwave dish and micro it for 2-3 mins

Saturday, 16 February 2019

Butter Cookies




INGREDIENTS:
1/2 cup butter
1/2 cup sugar powder
1 cup maida/ all purpose flour
3 tsp cashew bits (optional)
Pinch of cooking soda

PROCEDURE:

  • Take butter in a mixing bowl, add powdered sugar and mix well
  • Add maida and cooking soda , mix again 
  • Make a soft dough 
  • Preheat the oven for 10 mins
  • Make small balls of the dough and press it with a fork
  • Place the cookies on a greased tray and bake it at 180 degrees for 15 to 20 mins
  • Enjoy the cookies with your cup of tea.

Tuesday, 12 February 2019

Kulitha Doddak (horsegram thick dosa)


INGREDIENTS:
1 cup urad dal
1 cup horsegram(kulithu)
2 1/2 cups idli rava
Salt to taste
Oil
mustard

PROCEDURE:

  • Soak urad dal and horsegram in water for 4-5 hours
  • Grind to a fine batter 
  • Wash idli rava and mix to the batter
  • Keep the batter for 2-3 hours for fermentation (dont keep over night)
  • Add salt to taste and mix well(batter consistency like idli batter)
  • Heat a thick bottomed kadai ,put 1 tsp oil,add 1/2 tsp mustard
  • When mustard starts crackling add bid laddle of batter n spread a little and cover with a lid
  • After 5 minutes when it is cooked flip it 
  • Add 2 tsp oil and roast it till it becomes crispy
  • Serve with butter or chutney of your choice
Note:You can also steam this in the idli moulds n make idlis
You can add green chilli and ginger finely chopped to the batter 
You can also make this with left over idli batter 
If you have 2 cups idli batter then soak 3/4 cup horsegram ,grind it and mix it to the idli batter and make this doddak


Tuesday, 5 February 2019

Red Amaranth Leaves Stir fry



INGREDIENTS:
2 cups finely chopped amaranth leaves
5 tsp oil
1 tsp mustard
1 finely chopped onion
1 sprig of curry leaves
2-3 red chilli bits
3 tblsp freshly grated coconut
Salt to taste

PROCEDURE:

  • Clean the amaranth leaves, wash well and chop finely
  • Heat oil in a kadayi, add mustard. Once it starts crackling add curry leaves, red chilli bits and fry for a while
  • Add the chopped onions and saute till they turn transparent
  • Now put the chopped amaranth leaves and salt to taste and cook witha lid covered
  • No need to add water as it leaves the water
  • Once the greens are cooked garnish with the grated coconut and toss well
  • Turn off the flame and serve hot with rice or roti.