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Friday, 19 October 2018

Vanilla Choco Cookies


INGREDIENTS :
3/4 cup brown sugar
1/3 cup powdered sugar
1 1/4 cup maida
1/2 cup choco chips
1/2 cup melted butter
1/2 tsp cooking soda
1 egg

PROCEDURE:

  • In a bowl beat  brown sugar, powdered sugar and melted butter until light and fluffy for about 5 mins
  • In anoter bowl beat te egg and vanilla essence 
  • Mix te egg , vanilla mixture with the butter and sugar mixture
  • Seive flour and cooking soda ,gradually add the flour to te above mixture, beating just until blended
  • Stir in cocolate chips,scoop individual portions of cookie dough on to the lined baking tray and arrange the cookies on it evenly, leaving enough space between themso tey ave room to expand during baking
  • Bake the cookies in preheated oven for 10 to 15 mins, until the centre of the cookies slightly soft but the edges are crisp and golden
  • Remove from the ovenand allow to cool on the trayfor ten mins before serving
  • Store in an airtight container

Thursday, 11 October 2018

Atta ek Dosa Anek


I PREPARED THESE FOUR TYPES OF DOSA USING ONE DOSA BATTER, THAT IS MYSORE MASALA DOSA BATTER. YOU CAN ALSO PREPARE PADDU / APPO / GUZLI PANIYARAM
WITH THIS BATTER.

INGREDIENTS:
INGREDIENTS:
2 cups dosa rice/ raw rice
1/2 cup boiled / ukda rice
1/2 cup urad dal
1/4 cup chana dal / bengal gram dal
1 tsp methi / fenugreek seeds
1/2 cup thin poha/ beaten rice / avalakki
2 tblsp fine rava/ semolina
Salt to taste
1 tsp sugar
Oil or ghee for cooking dosa

PROCEDURE:

  • Soak urad dal , chana dal and methi in a bowl. Soak raw rice and boiled rice in another bowl for 5 hrs
  • Wash the soaked lentils  ,rice and poha.Grind the lentils and make a smooth paste
  • Grind the rice , keep it slightly coarse
  • Mix both the batters, add salt and keep covered . Let it ferment for 8 hrs or overnight
  • Next day before making dosa ,add sugar and fine rava, mix well and adjust the consistency of the batter
  • Heat tava and make thin dosa, spread red chutney, cook till it turns crisp and brown
  • Serve hot with chutney and potato sabji
  • For the potato sabzi: Heat 3 tsp oil in a pan , add 1 tsp musturd seeds. When it splutters add curry leaves and 1 tsp urad dal. Then add 3 chopped green chillies and haldi. Now add 2 chopped onions and salt to taste. Cover for 2 mins. Add the boiled ,chopped pottoes ,salt and mix well, and your sabji is ready to serve.
FOR RED CHUTNEY YOU NEED:
2 tsp oil
2 tblsp chana dal
1 inch chopped ginger
1 onion finely chopped
5 garlic cloves
4 dry kashmiri red chillies
1/4 tsp turmeric pdr
1/2 tsp salt
1/4 cup water to blend

Heat oil in a pan add chana dal and roast on a medium flame.Once it turns golden brown add ginger ,chopped onion, garlic, red chillies,turmeric  and fry till onion becomes light brown. Cool it completely and grind with water into a fine paste. Your chutney is ready.

For the thick dosa just put one laddle full dosa batter and just spread a little, add 2 tsp oil and cook with a lid covered. No need to flip the dosa

For the utthappam Make thick dosa , spread the mixture of chopped onions, chopped corander leaves, grated carrots and pinch of salt and cook both the sides. Serve hot with chutney

Mysore Masala




INGREDIENTS:
2 cups dosa rice/ raw rice
1/2 cup boiled / ukda rice
1/2 cup urad dal
1/4 cup chana dal / bengal gram dal
1 tsp methi / fenugreek seeds
1/2 cup thin poha/ beaten rice / avalakki
2 tblsp fine rava/ semolina
Salt to taste
1 tsp sugar
Oil or ghee for cooking dosa

PROCEDURE:

  • Soak urad dal , chana dal and methi in a bowl. Soak raw rice and boiled rice in another bowl for 5 hrs
  • Wash the soaked lentils  ,rice and poha.Grind the lentils and make a smooth paste
  • Grind the rice , keep it slightly coarse
  • Mix both the batters, add salt and keep covered . Let it ferment for 8 hrs or overnight
  • Next day before making dosa ,add sugar and fine rava, mix well and adjust the consistency of the batter
  • Heat tava and make thin dosa, spread red chutney, cook till it turns crisp and brown
  • Serve hot with chutney and potato sabji

  • For the potato sabzi: Heat 3 tsp oil in a pan , add 1 tsp musturd seeds. When it splutters add curry leaves and 1 tsp urad dal. Then add 3 chopped green chillies and haldi. Now add 2 chopped onions and salt to taste. Cover for 2 mins. Add the boiled ,chopped pottoes ,salt and mix well, and your sabji is ready to serve.
FOR RED CHUTNEY YOU NEED:
2 tsp oil
2 tblsp chana dal
1 inch chopped ginger
1 onion finely chopped
5 garlic cloves
4 dry kashmiri red chillies
1/4 tsp turmeric pdr
1/2 tsp salt
1/4 cup water to blend

Heat oil in a pan add chana dal and roast on a medium flame.Once it turns golden brown add ginger ,chopped onion, garlic, red chillies,turmeric  and fry till onion becomes light brown. Cool it completely and grind with water into a fine paste. Your chutney is ready.

Tuesday, 9 October 2018

Malpuri


INGREDIENTS:
1 cup maida / all purpose flour
3/4 cup sugar
1 cup buttermilk
1 fistful fine rava / semolina
1 tsp elaichi / cardamom pdr
Pinch of saffron colour
Ghee or oil for deep frying

PROCEDURE:

  • Put maida, sugar,buttermilk,rava,elaichi pdr and saffron colour in a bowl 
  • Mix well ,add water if needed to get the dosa batter consistency
  • Keep covered for one hour
  • Heat ghee or oil in a pan and put one laddle of batter 
  • Cook on a medium flame, once it becomes light brown from te sides, slowly flip it 
  • Cook until its sides becomes brown and crisp
  • Take it on a laddle,press with anoter laddle and put it on a tissue paper
  • Serve hot and enjoy


Monday, 8 October 2018

Aloo Simla Mirch ki Sabji with phulkas



INGREDIENTS:
2 potatoes / aloo cut into  cubes 
1 capsicum cut into chunks
4 tsp oil
1 tsp mustard
Curry leaves
1/2 tsp turmeric pdr
1 chopped onion
1 tsp ginger garlic paste
1 chopped tomato
2 tsp red chilli pdr
Salt to taste
Chopped coriander leaves

To make powder you need:
3 tblsp roasted peanuts
2 tsp sesame seeds / Til
1 tsp niger seeds / gurellu (optional)
Dry roast separately above ingredients and grind coarsely and keep aside

PROCEDURE:

  • Heat oil in a pan, add mustard,once it crackles add curry leaves, chopped onions and saute until they turn light brown
  • Add chopped tomatoes, turmeric pdr, red chilli pdr  and fry for 5 mins
  • Add in ginger garlic paste and fry for 2-3 mins,followed by potato cubes and very little water
  • Add little salt and cook with a lid covered till the potatoes are half cooked
  • Add the capsicum and cook again till it is done
  • Add the ground peanut pdr and toss well 
  • Turn off the flame, garnish with chopped coriander leaves 
  • Serve hot with hot phulkas

Sunday, 7 October 2018

Fish Thali

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 and shallow fried onion 
  • Serve hot with raita or any spicy gravies!!

Anjal Masala Fry 
INGREDIENTS:

4 slices of Anjal / seer  fish
1 finely chopped Onion
7 tsp coconut oil or refined oil
Coriander leaves
Curry Leaves ( 8-10)
For the Masala :
15 Kashmiri or Byadgi Red Chillies
1/2 tsp Corriander seeds
1/2 inch Ginger
4 cloves of Garlic
1 tsp Tamarind pulp
Salt to taste

PROCEDURE:

  • Grind the ingredients of the masala to a fine paste.
  • Marinate the cleaned fish with 1 tsp masala for 1/2 hour.
  • In a pan heat 7 tsp of oil , Saute chopped onions and curry leaves.
  • Now add the remaining Masala and fry for 8-10 mins.
  • Add 1/4 cup of water and the marinated fish.
  • Add salt if needed.
  • Keep the pan covered till the fish is cooked .
  • NOTE: It tastes better if coconut oil is used instead of refined oil. You can also use Lady  fish or Pompfret for the same recipe.
Jhinga Hariyali

INGREDIENTS:
250 gms prawns,cleaned and deveined
2 medium onions finely chopped
5 tsp oil
1 tsp lemon juice
Salt to taste

FOR MARINATION:
1/2 tsp turmeric pdr
1 tsp coriander/ daniya  pdr
1/2 tsp cumin/  jeera pdr
1 tsp chat masala
1/2 tsp red chilli pdr

For the masala :
2 green chillies
5 garlic cloves
1/2 inch ginger
1/2 cup coriander leaves
1/4 cup fried onion slices
Grind the above into fine paste 


PROCEDURE:

  • Marinate the cleaned prawns with the mentioned ingredients and ground masala paste and refrigerate for one hour
  • In oil saute chopped onions till light brown, add the marinated prawns and cook till done
  • Add lemon juce and mix well
  • If you want gravy add little water and cook
  • Serve with hot ghee rice ,fried rice or jeera  rice


INGREDIENTS:
4 medium sized Anjal / Visonu / Seer fish slices
Salt to taste
4 tsp coconut oil
1 medium size onion finely chopped
2 slices green chillies
1/2 inch ginger finely chopped

FOR THE MASALA :
1 cup fresh grated coconut
little tamarind
4-5 red chillies roasted in 1/2 tsp oil
Grind the above ingredients into a fine paste and keep aside

PROCEDURE:

  • Clean the fish slices and apply 1/2 tsp salt and mix 
  • Put the ground masala in a vessel,add water and adjust the consistency of the gravy according to your taste
  • Put the salt ,chopped onion,ginger,green chillies and make it boil for 5 mins
  • Now add the fish slices and cook till the fish is cooked
  • Add the coconut oil and give a quick boil and your curry is ready to serve with rice!!!


Thursday, 4 October 2018

Stuffed Capsicum with Roti




INGREDIENTS:
6 baby / small variety Capsicums /Simla mirch
5 tsp oil
1 finely chopped onion
curry leaves
Salt to taste
Chopped coriander leaves

FOR THE STUFFING:
1/2 cup grated fresh coconut
1 finely chopped onion
1/4 cup chopped coriander leaves
1/2 tsp turmeric pdr
2--3 tblsp roasted and powdered peanuts
2 tblsp roasted powdered sesame seeds
1 tsp red chilli pdr
jaggery to taste (optional)
2 tsp tamarind paste
Salt to taste
Mix all the above ingredients and keep aside


PROCEDURE:

  • Wash the capsicums and slit it at the bottom, remove the seeds 
  • Stuff it with the masala prepared and keep aside
  • Heat oil in a thick bottomed kadai,add curry leaves,chopped onions and saute till transparent
  • Put the stuffed capsicums,remaining masala and half cup water
  • Cook with a lid covered, until the capsicums are cooked
  • Serve hot with roti