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Showing posts from April, 2013

STRAWBERRY SMOOTHIE

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Strawberries are one of the best sources of vitamin C. They contain more vitamin C than citrus fruits, according to the University of Illinois Extension, providing 149 percent of the daily value, according to the Fat Secret food and nutrition information database.


INGREDIENTS:-

Strawberries-10
Milk-1 cup
Sugar-2 tbsp or to taste
Ice cubes-5(optional)

METHOD:-

1-Cut Your Strawberries into pieces.
2-In a mixer jar Add strawberries pieces,milk and sugar and grind until the mixture is very smooth.
3-Pour the smoothie in a glass and cut a strawberry in half,then slice half of it so you can put it on the edge of the glass.
4-Garnish ice cubes and serve chilled.

PANEER BHURJI

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Paneer Bhurji is a popular breakfast indian recipe made from crumbled paneer. You can also serve it as side dish.

INGREDIENTS:-

Crumbled paneer-2 cups
Chopped capsicum-1 medium
Green peas-1/2 cup
Chopped onion-1 large
Chopped tomatoes-2 large
Chopped green chili-5
Turmeric powder-1/4 tsp
Chili powder-1 tsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Cumin seeds-1/2 tsp
Garam masala powder- 1 tsp
Cashew nuts-1 tbsp
Raisins-1 tbsp
Tomato Ketchup-1 tbsp
Sugar-1 tsp
Salt to taste
Oil-2 tbsp
Water-1/2 cup

METHOD:-

1-In a pan heat 1 tbsp oil,add dry fruits and fry for 1 mints,remove from pan and keep aside.
2-Heat remaining oil,add cumin seeds,once they start crackling,add chopped onion and saute for a min.


3-Then add chopped tomato and green chili,saute well till they become slightly mushy.


4-Now add capsicum and green peas,saute till they become half cooked.The capsicum should not be overcooked or soft.


5-Add all spices,tomato ketchup and dry fruits and mix well,cook it for 30 secs,the…

GRAPE WITH LEMON AND GINGER JUICE

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Grape contains vitamin A,B,C,E and K.You can choose grapes from more than 50 varieties,according to the Centers for Disease Control and Prevention.
Ginger root is a popular root herb of culinary as well as medicinal importance.Ginger produces a hot, fragrant kitchen spice.Young ginger rhizomes are juicy and fleshy with a very mild taste.

Juicy,acidic and flavorful lemon is the most widely used citrus fruit worldwide.It is the smallest among citrus fruits yet contains more health benefiting nutrients than oranges, pomelo etc.The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste

This grape juice is a perfect tangy,tempting and refreshing with the flavour of lemon and ginger to beat the heat for this summer.



INGREDIENTS:-

Grapes-2 cups
Chopped Ginger-1 tbsp
Lemon juice-2 tbsp
Sugar- 2 tbsp(as needed)
Salt- a pinch
Water-2 cups
Ice cubes as needed

METHOD:-

1-In a blander place grapes,chopped ginger and sugar and blend till smooth.
2-strain it through a str…

CHICKEN CHETTINAD

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Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.



INGREDIENTS:-

Chicken-1 kg(washed and cut to small pieces)
Chopped onion-1 large
Chopped tomato-1 large
Minced ginger-1 tbsp
Minced garlic-1 tbsp
Curry leaves-10-12
Green chili-5(slit at the base)
Red chili powder-2 tsp
Turmeric powder-1/2 tsp
Coriander leaves-2 tbsp
Lemon juice-1 tbsp
Water-2 cups
Salt to taste
Oil-3 tbsp

FOR MASALA-

Grated coconut-1/2 cup
Khus Khus(poppy seeds)-1 tbsp
Dry red chili-6
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Cardamom-2
Cinnamon-2 stick
Cloves-4

METHOD:-

1-Heat a pan,add all masala ingredients except coconut.Fry for sometime and then add coconut.
2-Fry till a nice aroma comes out and the coconut turns slightly brownish.
3-Allow to cool and make a fine paste using some water,keep aside.


4-In a pan heat oil,add chopped onions,Saute till …

ILISH BESAR/BHAPA ILISH(HILSHA IN YOGURT & MUSTARD SAUCE)

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Hilsha or Ilish is the most popular fish in Odisha,West Bengal,Assam,Tripura and Bangladesh.There are a number of ways of cooking Hilsa.In Odisha there is a popular saying that "Machha khaaiba Ilishii, chakiri kariba polisi", which means that eating Ilish and getting a job in Police department are of equal status.Here we are following a recipe that comes from the Oriya and Bengal cuisine.





INGREDIENTS:-

Hilsa(Ilish)-500 gms
Chopped Onion-1 medium(optional)
Chopped Tomato-1 large(optional)
Green Chilies-6(slit at the base)
Yogurt-4 tbsp
Turmeric Powder-1 tsp
Chili Powder-1/2 tsp or to taste
Mustard Oil-2 tbsp
Mustard Seeds-1/2 tsp
Curry Leaves-6-8
Water-1 cup
Salt To Taste

FOR PASTE:

Mustard Seeds-3 tbsp(soaked in little water)
Garlic-5-6 cloves
Dry red chili or green chili-2

METHOD:-

1-Put all the paste ingredients in a grinder and make a smooth paste and keep aside.



2-Wash and marinade the fish with mustard paste,yogurt,turmeric powder,chili powder and salt.Keep aside.


 3-I…

BHEL PURI/JHAL MUDI/CHURMURI/PUFFED RICE SALAD

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Bhelpuri is a savoury Indian snack,and is also a type of chaat.It is made out of puffed rice,vegetables and a tangy tamarind sauce.It is also known as churumuri or jhalmuri


INGREDIENTS:-

Puffed rice(murmura/mudhi)-2 cups
Sev-1/2 cup
Papdi(broken)-1/2 cup
Roasted Peanuts-1/2 cup
Chopped boiled potato-1/2 cup
Chopped onion-1/2 cup
Chopped tomato-1/2 cup
Chopped green chili-1 tbsp
Chopped coriander leaves- 2 tbsp
Tamarind chutney-2 tbsp
Green chutney-2 tbsp
Lemon juice-4 tsp
Salt to taste

METHOD:-

1-In a large bowl,add all the ingredients.
2-Slowly add green chutney and tamarind chutney and mix well.
3-Sprinkle coriander leaves,lemon juice and papdi,serve immediately.

FRENCH TOAST

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French toast,also known as eggy bread and Gypsy toast is a dish of bread soaked in beaten eggs and then fried.


INGREDIENTS:-

BREAD SLICES-4
EGGS-2
MILK-1/3 cup
BUTTER-3 tbsp
BLACK PEPPER POWDER-1/4 tsp
CHILI FLAKES-1/2 tsp
SALT-1/8 tsp
SUGAR-a pinch

METHOD:-

1-In a bowl beat the eggs,add milk,2 tbsp butter,pepper powder,chili flakes,sugar and salt.Mix well.
2-By using a fork dip each slice of bread into egg mixture,so that it soaks the egg mixture both sides.
3-In a pan heat remaining butter,once hot fry each piece of bread for 2-3 mins until each side turns golden.
4-Serve hot with tomato ketchup or honey or powder sugar or butter.

MASALA CHICKPEAS(PUNJABI CHOLE)

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Chana masala is also known as chole masala or channay is a popular Punjabi dish in Pakistani and Indian cuisine.The main ingredient is chickpeas (called "chana" in Hindi).It is fairly dry and spicy with a sour citrus note.


INGREDIENTS:-

Chickpeas(chole/chana)-2 cups
Chopped onion-1 large
Chopped Tomato-2 large
Ginger-garlic paste-1 tbsp
Green chili-4(cut vertically)
Chili powder-1 tsp
Turmeric powder-1/2+1/2
Coriander powder-1 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Chole masala powder-1 tbsp
Dry fenugrrek leaves-2 tsp
Whole garam masala((cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves)-1 tbsp
Salt to taste
Oil-1 tbsp

FOR GARNISHING:

Chopped onions-1 tbsp
Lemon juice-2 tsp

METHOD:-

1-Wash and soak the chickpeas(chole/chana) in enough water for 5-6 hours or overnight.
2-In a pressure cooker add chickpeas,enough water,turmeric powder and salt and pressure cook for 4-5 whistles.
3-In a pan heat oil,add whole garam masala,When they sta…

MUTTON LIVER(KALEJI) MASALA

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INGREDIENTS:-

FOR MARINADE:

Mutton liver piece-500 gms
Milk-1/2 cup
Ginger-garlic paste-1 tsp
Turmeric powder-1/2 tsp
Chili powder-1 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Shan Liver fry masala- 3 tbsp(if you don't have liver fry masala then add garam masala and chicken or mutton curry powder)
Salt to taste

FOR MASALA:

Chopped onion-1 medium
Ginger-garlic paste-1 tsp
Green chili-4(cut vertically)
Turmeric powder-1/4 tsp
Chili powder-1 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Shan Liver fry masala-2 tsp
Curry leaves-8
Chopped coriander leaves-1 tbsp
Lemon juice-1 tbsp
Water-1 cup
Salt to taste
Oil-2 tbsp

1-In a bowl add milk and liver pieces and soak for 30 mins and wash it with water.
2-Add 1 tsp ginger-garlic paste,turmeric powder,all powder masala and salt and mix it well.
3-Leave aside the marinade liver pieces for one hour in refrigerator.
4-In a pan heat 1 tbsp oil,add curry leaves and marinade liver pieces into it and cook them for 5 min,transfer it to a p…

TANDOORI CHICKEN

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Tandoori chicken is a dish of Mughlai cuisine which is popular in South Asian.This dish consisting of roasted chicken prepared with yogurt and spices.The name comes from the type of cylindrical clay oven,a tandoor,in which the dish is traditionally prepared.



INGREDIENTS:-

Chicken leg quarters-4(you can also use only leg pc)
Yogurt-1/4 cup
Ginger-garlic paste-2 tbsp
Chopped green chilies-8
Chopped coriander leaves-2 tbsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Chili powder-2 tsp or to taste(it gives a nice and rich red colour)
Tandoori masala powder-1/2 cup
Lemon juice-3 tbsp+1 tbsp(for garnish)
Salt to taste
Oil-2 tbsp
Oil/cooking spray(for greasing)

METHOD:-

1-Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces.Just make 2-3 cuts if you are using separate drumsticks and thighs.Keep aside.
2-In a large bowl whisk yogurt until smooth,then add all spices and mix properly.
3-Coat the chicken in the marinade,cover and refrigerate for at least 6 …

UTTAPAM

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Uttapam is a thick pancake,with toppings cooked right into the batter.It is sometimes characterized as an Indian pizza.


INGREDIENTS:-

Rice-2 cups
Black gram (urad dal)-1 cup
Fenugreek seeds-2 tsp
Vegetable oil/Cooking spray
Chopped onions-1 large
Chopped tomato-1 large
Chopped green chili-5
Chopped coriander leaves-1/2 cup
salt to taste

METHOD:-

1-Soak rice,black gram and fenugreek seeds together in water for about 4 hours.
2-Grind the softened rice,black gram and fenugreek seeds to a fine paste.


3-Add salt and water to get a semi liquid batter and whip well. 4-Keep aside in a warm place to ferment well for at least 5-6 hours. 


 5-In a bowl mix chopped onions,chopped tomatoes,chopped green chilies and little salt,and keep aside.


6-Heat a non-stick tawa on medium flame.Spread a little oil/cooking spray on the tawa.Lower the flame. 7-Take the batter in a big spoon and spread the same on the tawa as is done while preparing dosa or omelet


8-sprinkle mix masala and chopped coriander leave…