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Wednesday, 19 June 2019

Raddish Stir fry


INGREDIENTS:
2 cups peeled, chopped Raddish / mooli / mulangi (choose the tender ones)
4 tsp oil
1 tsp mustard
3-4 methi seeds
1/2 tsp turmeric pdr
1 tsp red chilli pdr
1 sprig of curry leaves
Salt to taste

PROCEDURE:

  • Heat oil in a thick kadai, add mustard. Once it starts crackling add curry leaves
  • Put methi seed, haldi, red chilli pdr , saute for a second and immediately add chopped raddish and salt
  • Toss well and cook with a lid covered
  • Cook till the raddish turns tender, check for salt and turn off the flame
  • Serve hot with rice or roti.



Paneer Burji


Paneer burji is one of the simple and easy paneer recipe with an amazing taste when served with Indian flat  breads. You can use the leftover burji to prepare grilled sandwiches or as a stuffing in parathas or can be stuffed within a roti or chapati  with some chopped onions,capsicum and make paneer burji frankie or rolls.

INGREDIENTS:

1 cup crumbled paneer
1 tblsp oil
1 onion finely chopped
1 finely chopped tomato
2 tblsp finely chopped capsicum
1 green chilli finely chopped
1/2 tsp ginger garlic paste
1/2 tsp red chilli powder
1 tsp garam masala powder ( I used chana masala pdr)
1/2 tsp turmeric/ haldi pdr
1/2 tsp kasuri methi
Chopped coriander leaves
1/2 tsp lemon juice

PROCEDURE:

  • Heat oil in a pan, put chopped onions and fry till they turn slightly golden brown
  • Add ginger garlic paste, saute for 2-3 mins
  • Now add the chopped tomatoes and saute till they turn mushy and soft
  • Add chopped capsicum , little salt and cook for 5 mins
  • Now its time to add the spice powders one by one
  • Put red chilli pdr, haldi, garam masala pdr, and roast on a low flame for 2 mins
  • Add the crumbled paneer, salt to taste and kasuri methi and mix gently without mashing the paneer
  • Sprinkle 2-3 spoons of water and cook on a low flame untill the paneer gets cooked  well
  • Dont overcook the paneer as it turns hard and chewy
  • Mix gently and make sure everything id combined well.
  • Turn off the flame and garnish with chopped coriander leaves and lemon juice
  • Serve hot with chapati or phulkas.


Sunday, 16 June 2019

Poha Dosa




INGREDIENTS:
4 cups sona masoori rice
1  fistful urad dal
1 tsp methi / fenugreek seeds
1 3/4 poha / beaten rice / avalakki
Salt to taste
1/2 tsp cooking soda
1 cup curds
Oil for cooikng dosa

PROCEDURE:

  • Soak rice , urad dal, methi, in enough water for 5-6 hrs
  • Wash the soaked rice, dal,poha and grind into a smooth paste.
  • Keep covered in a warm place and let it ferment for 8-10 hrs or overnight
  • Next day before making dosa add the curd, salt, cooking soda to the batter.
  • Add water if needed to adjust the consistency.
  • Heat tava and make thick dosa, adding a tsp of oil , on a medium flame.
  • Cook dosa with a lid covered, only one side.
  • Once it is cooked serve hot with chutney or sambar.



Masala Puri




INGREDIENTS FOR POORI:
1 cup unroasted sooji / fine semolina
1 tblsp maida / all purpose flour
2-3 pinches of baking soda
1/4 tsp salt
1 tsp oil
Oil for deep frying
Water as required to knead the dough


PROCEDURE:

  • In a mixing bowl take sooji, oil  baking soda, salt , mix oil with sooji with your fingers
  • Add maida to the mixture and mix again well
  • Add water by parts and knead the dough, Dough should be not too soft nor too hard
  • The dough should be elastic,gluten strands need to be formed which gives a structure and shape to the pooris
  • So knead the dough very well into a semi soft elastic dough and keepit in a bowl covered with a moist towel for 30 mins
  • After 30 mins knead the dough again, devide it into 2-3 parts
  • Roll each part in a large thin roti and with the help of cookie cutter or any small lid  make small pooris 
  • Cover the pooris with a moist towel, heat oil for frying
  • Fry the pooris on a medium flame till they turn crisp and brown
  • Drain fried pooris on a kitchen paper towel.
  • Once they get cooled store in an airtight container

Masala puri 

Ingredients for the peas gravy:
1 cup green or white peas
2 cups water
1/4 tsp turmeric pdr
Salt to taste

FOR THE MASALA PASTE:
1/4 inch cinnamon
1 lavang
1 tblsp putani / roasted dal
4 garlic cloves
1/2 inch ginger
2 grenn chillies
2 tblsp chopped coriander leaves
1 tblsp oil
1 chopped onion
1/4 tsp red chilli pdr
Pinch of sugar
1/2 tsp jeera
Salt to taste

TO MAKE GRAVY:
In a tsp oil fry chopped onion,ginger garlic,green chillies,coriander leaves for 5 mins
Grind with cinnamon,lavang and putani and make a fine paste
Cook the peas with water and salt for 3 whistles
Heat the remaining oil in a pan , put 1/2 tsp jeera followed by red chilli pdr
Immediately put the masala paste,turmeric pdr and saute for 2-3 mins
Add the boiles peas  and water if needed
Make it boil for 5 mins, simmer the gas for 10 mins  and turn off the flame
Garnish with coriander leaves

Making masala puri chaat;
  • On a plate crush fried 5-6 pooris, pour the gravy ,put thin sev, chopped onions, green chutney, sweet tamarind chutney, and chopped coriander leaves
  • Serve immediately.

Saturday, 15 June 2019

Prawn Ghee Roast



FOR THE MASALA PASTE:
20 byadgi or Kashmiri red chillies
1 tsp coriander / dhaniya seeds
1/2 tsp jeera / cumin seeds
4-5 pepper corns
3-4 methi / fenugreek seeds
6 garlic cloves
small goosberry size tamarind
Salt to taste

PROCEDURE:

  • Deseed the red chillies and soak in water for 20 mins  and grind with the other ingredients into smooth paste adding water
INGREDIENTS FOR PRAWN GHEE ROAST:
250 gms cleaned and deveined prawns
1/2 tsp turmeric powder
1/4 cup curd
Salt to taste
3 tblsp ghee
Masala as required
Chopped coriander leaves for garnishing

PROCEDURE:
  • Marinate the prawns with salt,turmeric powder and curds for 30 mins
  • Heat 2 tsp ghee in a pan add marinated prawns and fry for 5 mins and remove the prawns from the pan
  • Heat the remaining ghee in the pan and add around 3 tblsp masala paste (or as per your taste)
  • Fry the masala well until it leaves the ghee from the sides
  • Add the  prawns and cook for 5-10 mins or till it becomes dry and turn off the flame
  • Garnish with chopped coriander leaves

GHEE RICE INGREDIENTS:

INGREDIENTS:
1 cup basmati rice
6-7 tsp ghee /oil
2 sliced onions
2 slit green chillies
2 cloves/lavang
1/2 inch cinnamon/ dalchini
1 bay leaf
1 tsp ginger garlic paste
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • Wash and soak rice in water for 1/2 an hour 
  • In cooker put ghee /oil and add lavang,dalchini and bay leaf and fry for a minute
  • Put the green chilli and onion slices and saute for 5 minutes
  • Add ginger galic paste and fry till raw smell dissappears
  • Drain water from the rice and add to it and fry for 3-4 mins
  • Add 1 1/2 cups water, salt  and close the lid 
  • Switch off the gas after 2 whistles
  • Open the cooker and gently mix the rice, garnish with chopped coriander leaves 
  • Serve hot with raita or any spicy gravies!!
Note: Store the remaining masala paste in the freezer.

Monday, 10 June 2019

Instant raw mango pickle


INGREDIENTS:
1 cup raw mango cut into chunks
5 tsp oil
1 tsp mustard
1 sprig of curry leaves
1/4 tsp hing / asafoetida pdr
1/2 tsp turmeric/ haldi pdr
2-3 tsp puliyogare gojju  or powder
Salt to taste
Jaggery to taste

PROCEDURE:

  • Heat oil in a pan , add mustard. Once it starts crackling add curry leaves, hing, haldi 
  • Add chopped raw mango chunks,salt and 1/4 cup water
  • Once it is half cooked add jaggery and puliyogare gojju 
  • Mix well and give a boil. turn off the flame and enjoy the pickle with hot rice  and dal
  • You can also have this with chapati, paratha or dosa.

Monday, 3 June 2019

Instant Moong Dal Halva



Moong dal halva is a very delicious dessert , prepared with soaked and ground moong dal. But this is the instant version of making moong dal halva without soaking and can be prepared quickly.

INGREDIENTS:
1/2 cup moong dal 
1/2 cup sugar
1/4 cup ghee
250 ml full cream milk
10 cashew nuts
10 almonds
2 tblsp raisins
2 tsp cardamom pdr

PROCEDURE:

  • Heat a pan and roast moong dal on a medium flame until it turns golden brown
  • Once it comes to room temperature grind it coarsely (fine rava consistency)
  • Put 4 tblsp ghee in the pan and add powdered moong dal 
  • Roast it on a medium flame untill golden brown and you get  nice aroma  . It takes about 5 to 10 mims
  • Simmer the gas flame and slowly add the milk to the roasted dal , and mix continuously
  • Add one cup water and stir until it becomes dense
  • Once it becomes thick mass add the sugar and mix well
  • Add the remaining ghee, cardamom pdr  and nuts roasted in ghee 
  • Serve hot and enjoy.
Note: I had some dharwad peda lying in the fridge. So I used it in this halva in place of sugar and the taste was awesome.