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Showing posts from May, 2013

PEANUT SUNDAL

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Peanut Sundal is a very popular food in South India during Navratri. It is simple,easy to prepare,taste delicious and also healthy.


INGREDIENTS:-

Dry Peanut-1 cup
Grated coconut-2 tbsp
Mustard seed-1 tsp
Urad dal-1 tsp
Curry leaves-5-6
Dry chili-2
Asafetida-2 pinches
Salt-1 tsp(as needed)
Black salt-a pinch
Dry mango powder-1/4 tsp

METHOD:-

1-Wash the soaked peanut for 1-2 hours and drain the water.
2-Then add the peanut in a pressure cooker with water and salt and cook until 3 whistle and drain the water.
3-For tempering,take a pan heat oil,add mustard seeds and urad dal once it crackle add curry leaves,dry chili and asafetida.
4-Then add the drained peanuts and give a stir for a minute.Now add the coconut,dry mango powder and black salt and stir everything well.
5-Turn off flame and remove sundal into a bowl.Peanut Sundal is now ready to be served and serve hot.
(you can also sprinkle some chat masala or lemon juice or add some sev or papdi as per ur taste)

MASALA NAMAK PARE(SAVORY BITES)

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INGREDIENTS:-

All purpose flour-1 cup
Carom seeds(ajwain)-1/4 tsp
Black cumin seeds(kala jeera)-1/4 tsp
Oil-2 tbsp
Chat masala-1 tsp
Black salt-1 tsp
Chili powder-1 tsp
Salt to taste
Water as needed
Oil for deep fry

METHOD:-

1-Mix all purpose flour,carom seeds,black cumin seeds,oil,salt properly and make a soft dough by adding the water little by little.
2-Cover with a lid,set aside for 30 minutes.Then knead the dough for a couple of minutes and divide into 6 equal portions.
3-Roll the each dough ball into a big circle and cut into small strips or diamonds using a knife.
4-Heat oil in a pan and when it is hot, drop the pieces in oil.
5-Deep fry them on a medium flame until light golden brown color,turn over to fry on both sides evenly.
6-Drain them in a tissue paper.Then sprinkle chat masala,black salt and chili powder on over it and mix.
7-Cool down completely and store in a airtight container.Serve it with hot tea or coffee.


SUJI(SEMOLINA) HALWA/SHEERA

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Suji halwa is a simple,delicious & traditional Indian dessert !!!It is prepared all over India but the taste varies from place to place.It is one of the traditional recipes.In my childhood my grand mom and mom prepared this dessert on all special days or religious occasions.It is offering to God as prasad, after the pooja or any ceremony at home may be fasting, navratri pooja or some other occasion.


INGREDIENTS:-

Semolina-1/2 cup
Ghee or unsalted butter-4 tbsp
Sugar-1/2 cup
Water-1 & 1/2 cups
Cardamom powder-1/4 tsp
Cashew nuts-1 tbsp
Raisins-1 tbsp
Sliced almonds-2 tbsp


METHOD:-

1-In a pan boil water,sugar and cardamom powder on a medium heat for 10-12 mints and keep aside.
2-In a pan heat ghee or butter,add Cashew nuts,raisins and 1 tbsp almonds and fry for 30 secs.
3-Once the raisins become plump,remove from pan and keep aside.Then add semolina and roast till nice golden brown(stir Continuously).
3-Add syrup little by little,as you add the syrup to semolina water will spla…

HOMEMADE MEXICAN SALSA

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Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. There are many types of salsa which usually vary throughout Latin America.



INGREDIENTS:-

Chopped Tomatoes-2
Chopped onion-2  tbsp
Garlic cloves-2 small
Chopped Jalapeno-2 tbsp(if you want more spicy then add more jalapeno)
Lemon juice-2 tbsp
Black pepper powder-1/4 tsp
Salt to taste

METHOD:-

1-In a food processor bowl,add onion,garlic,jalapenos,lemon juice,black pepper powder,salt and  chop for just a few seconds.
2-Then add chopped tomatoes and chop for few minutes(The texture is somewhere between a chow-chow relish and a textured puree).
3-You want to see tiny bits of all the vegetables throughout the salsa,mix all ingredients properly.
4-Place in fridge for approximately one hour and serve with enchiladas, tacos,burritos and other typical Mexican fare.
(If eu add 1 or 2 green chili and lil bit black…

MANGO MILKSHAKE

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INGREDIENTS:-

Mangoes-2
Chilled Milk-2 cups
Sugar-4 tbsp
Chocolate powder/grated chocolate/whipped cream/ice cream/chopped pistachios for garnish

METHOD:-

1-Peel mangoes & slice.Blend with sugar.
2-Add chilled milk and  blend till everything combine thoroughly.
3-Serve in two service glass with a scoop of ice-cream or 1 tbsp of whipped cream or some grated chocolate or chocolate powder or chopped pistachios on top.

SAMOSA CHAAT

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Samosa" chaat is a famous and delicious indian street snack items.It is made with some leftover scrambled samosa topped with green and sweet chutney,yogurt peas and sev.

INGREDIENTS:-

Samosa-4(see ingredients and recipe here)
Boiled chick peas-1/2 cup
Chopped onion-2 tbsp
Chopped tomato-1 tbsp
Chopped green chili-2
Chopped cucumber-2 tbsp
Tamarind chutney-2 tbsp (see ingredients and recipe here)
Green chutney-2 tbsp (see ingredients and recipe here)
Sweet thick yogurt-2 tbsp(mix 1/2 tsp sugar and a pinch of salt in a thick yogurt)
Tomato ketchup-2 tbsp
Roasted cumin powder-1/2 tsp
Chaat masala-1/2 tsp
Sev-2 tbsp
Chopped coriander to garnish-1 tbsp
Black salt-1/2 tsp
Two service bowl

METHOD:-

1-Break two samosas into large chunks into each service bowl,add boiled chick peas on it.
2-Now add chopped onion,chopped tomato,chopped green chili,tamarind chutney,green chutney and sweet yogurt.
3-Sprinkle chopped coriander leaves,chopped cucumber,sev,tomato ketchup roasted cumin powder,c…

KADAI BHENDI(BHINDI)/OKRA/LADIES FINGER

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INGREDIENTS:-

Bhendi(Bhindi)/Okra/Ladies finger-24-25
Capsicum-1 large(cut into cubed)
Chopped Onion-1 large
Chopped Tomato-2 large
Ginger-garlic paste-2 tsp
Whole garam masala-1 tbsp
Cumin seeds-2 tsp
Turmeric powder-1/4 tsp
Coriander powder-2 tsp
Red chili powder--1 tsp
Garam masala powder-1/2 tsp
Crushed coriander seeds-1 tsp
Dry fenugreek leaves-2 tsp
Slitted Green chilies-4
Cashew nut paste-1 tbsp
Salt to taste
Oil-3 tbsp
Fresh Cream-2 tsp(for garnish)

METHOD:-

1-Wash and clean the bhendi/okra and pat dry and cut into 2 pieces.Fry them with little oil to avoid stickiness.Keep them aside.
2-Heat oil in a kadhai add whole garam masala,cumin seeds and crushed coriander seeds and,let them splutter.add the onions and fry for a minute.
3-Add ginger garlic paste and fry till the raw smell is gone.Add salt,dry fenugreek leaves,turmeric,coriander,red chili and garam masala powders and mix well.
4-Add the chopped tomatoes and green chili and fry till tomatoes gets mashed up.Add then cashe…

COCONUT STUFFED IDLI

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INGREDIENTS:-

FOR BATTER:

Black gram(biri)-2 cups
Rice(arua chaula)-1 cup
Fenugreek seeds-1/2 tsp
Water-as needed
salt to taste

FOR STUFFING:

Grated coconut-2 cups(you can use frozen also)
Jaggery-1 1/2 cups
Cardamom powder-1/2 tsp
Black pepper powder-1/4 tsp
Edible camphor powder-a pinch

METHOD:-

1-Wash and soak rice,urad dal with fenugreek seeds in enough water for at least 5 to 6 hours.(overnight is better)
2-After 5 hours drain water and grind this into a smooth batter adding water in regular intervals.
3-Adding water is so important as this will help in bringing out soft idlis.It took approximately 2 of water to grind this batter.


 4-Add salt and mix well.Keep aside in a warm place to ferment well for at least 10 - 12 hours.


 5-In a pan 1st melt jaggery,then add shredded coconut and keep stirring till the jaggery starts sticking to the coconut.


6-Add cardamom powder,pepper powder and edible camphor powder and mix well.


7-Keep stirring on slow flame for about 5 mins,till the coco…

BIRI ALOO CHOP(STUFFED POTATO IN URAD DAL BATTER)

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INGREDIENTS:-

FOR BATTER:

Urad dal-1 cup
Semolina-1 and 1/2 tbsp
Chopped green chili-2 no.
Cumin seeds-1 tsp
Baking soda-a inch
Salt to taste
Water as required

FOR STUFFING:

Boiled Potatoes-2 large(peeled and mashed)
Chopped Onions-1 small
Green peas-1/4 cup
Ginger-garlic paste-1 tsp
Roasted peanut-1 tbsp
Turmeric powder-1/4 tsp
Coriander powder-1/4 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/4 tsp
Dry fenugreek leaves-1 tsp
Chopped coriander leaves
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Curry leaves-5-6
Asafetida-a pinch
Lemon juice-1 tsp
Oil-2 tsp
Salt to taste
Oil for deep frying

METHOD:-

1-Wash and soak urad dal in water for 5-6 hours or overnight.Drain water and grind into a smooth paste using little water.
2-Add water little by little so that the batter doesn't go watery.It should be thick or not flow freely from the spoon when pour it down.
3-Mix semolina,baking soda,chopped green chili,cumin seeds and salt to the batter and mix well.Keep it aside.
4-Heat oil in …

BARA

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INGREDIENTS:-

Black lentil(urad dal)-1 cup
Semolina-2 tbsp
Chopped onion-2 tbsp
Grated ginger-1 tbsp
Chopped Green Chili-2-3
Baking soda-2 pinch
Asafetida-a pinch
Oil enough to deep fry
Salt to taste

METHOD:-

1-Soak black lentil in water overnight or until the black coating is easily removed.
2-Remove black coating by rinsing with water and Grind into a paste with little water(if required).
3-Add semolina,onion,ginger,green chili,baking soda,asafetida and salt to the lentil and mix well.
4-Heat the oil,Make a patty shape out of lentil in a plate. Make a hole in the patty like that in donut.
5-Carefully put it in the hot oil and cook golden brown in both sides.
6-Remove from oil and drain on paper towel to remove extra oil.Serve hot with yellow peas curry or green chutney or tamarind chutney or tomato ketchup.

ENRICHED WIDE EGG NOODLES(CHICKEN)

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INGREDIENTS:-

Egg Noodles Pasta-1 packet
Boneless Chicken breast-2(cut into 1/2 inch slices)
Vegetables(Sliced carrot and green peas)-1 cup
Sliced Onions-1/2 cup
Chopped garlic-2 tbsp
Chili powder-1/2 tsp
Soya sauce-2 tsp
Red chili sauce-3 tsp
Ajinomoto-a pinch
Vinegar-1 tsp
Pepper powder-1/4 tsp+1/4 tsp(for chicken)
Oil-1 tbsp+2 tsp
Salt to taste

METHOD:-

1-Boil enough water with little salt and cook Wide Egg Noodles about 6-8 Minutes until alternate,drain and toss it with 1-2 tsp of oil.Keep it aside.
2-Heat oil in a large pan,add chicken,salt,pepper and cook till juices run clear,remove chicken from pan let cool.Reserve oil in pan.
3-Reheat oil in pan,add chopped garlic saute for a min then add sliced onions,saute for 30-35 secs.
4-Add all vegetables,beans,green peas and stir fry for around 8-10 minutes or until they softening slightly.
5-Then add salt, pepper powder,chili powder,soya sauce,red chili sauce,vinegar and mix well.Add fried chicken and drained egg noodles pasta,mix we…

RAWA UPMA

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Upma is a common South Indian breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.


INGREDIENTS:-

Semolina(suji/rawa)-2 cups
Chopped onion-1 medium
Chopped vegetables(potatoes,carrots,beans,cauliflower,green peas)-1 cups(Wash and keep aside)
Chopped ginger-1 tsp
Slit green chilis-2-3
Roasted peanuts-1 tbsp
Cashew nuts-6-8
Oil/ghee-3 tsp
Salt to taste
Water-5 cups

FOR SEASONING:

Mustard seeds-1 tsp
Cumin seeds-1 tsp
Chana dal-1 tbsp
Black gram dal-1 tbsp
Dry red chilies-2
Curry leaves-8-10
Asafetida-a pinch

METHOD:-

1-Heat a pan dry roast the semolina till it turns golden brown.Keep aside.
2-Again heat the same pan,add oil/ghee,add the mustard seeds and asafetida,let them splutter.
3-Add the cumin seeds,chana dal,urad dal,cashew nuts,roasted peanuts and curry leaves and saute them till the dals turn slightly brown.
4-Add ginger,green chili and onion and saute f…

DAHI BARA,ALOO DUM AND GHUGUNI

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Dahibara-Aloodum-Ghugunu is a popular street food in Orissa specially in Cuttack.Cuttack is a very vibrant city in Orissa. It is more than thousand years old and was the capital of Orissa before Bhubaneswar. My hometown is Jajpur(it was part of Cuttack District which divided into four Districts).The culture,festival and cuisins of jajpur are same with cuttack.Among the culinary delights unique to the Millenium City, none compare the famed Dahi Bara and Aludum, a spicy concoction of three basic dishes i.e., dahibara – vadas soaked in skim yoghurt, ghuguni – curried chickpeas and aludum – whole size potatoes immersed in fiery curry.Here I'll post the recipe of  "DAHI BARA-ALOO DUM AND GHUGUNI" and also how to assemble these three recipes to make a mouthwatering chat......


DAHI BARA

INGREDIENTS:-

FOR BARA:

Urad Dal-1 cup
Semolina-1/4 cup
Mint leaves-2 tbsp
Chopped Green Chili-1/2 tbsp
Chopped Ginger-2 tsp
Salt-1 tbsp
Oil for deep frying

FOR DAHI:

Thick Yogurt-2 cups
Water-1…

ALOO DUM

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Aloo Dum belongs to,specifically,Kashmiri cuisine.The potatoes,usually smaller ones,are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India.


INGREDIENTS:-

Boiled Potatoes-2 large(peeled and cut into cubes)
Chopped Onion-1 large
Chopped Tomato-1 large
Ginger-1 inch
Garlic-6-8 cloves
Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves)
Dry red chili-2
Turmeric Powder-1 tsp
Red Chilli Powder-1/2 tsp(If required)
Cumin Powder-1 tsp
Coriander Powder-1 tsp
Garam masala powder-1/2 tsp
Dry fenugreek leaves-2 tbsp
Salt to taste
Oil-1 tbsp
Chopped coriander leaves-2 tbsp(for garnish)

METHOD:-

1-Make a fine paste of ginger,garlic,half chopped onion and dry red chili,Keep aside.
2-In a large pan heat oil,splutter whole garam masala,then add remaining chopped onions and fry till golden brown.
3-Then add the ginger,garlic,onion and chili paste and cook till the raw sme…

DAHI BARA(DAHI VADA)

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Dahi vada  is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi.


INGREDIENTS:-

FOR BARA:

Urad Dal-1 cup
Semolina-1/4 cup
Mint leaves-2 tbsp
Chopped Green Chili-1/2 tbsp
Chopped Ginger-2 tsp
Salt-1 tbsp
Oil for deep frying

FOR DAHI:

Thick Yogurt-2 cups
Water-1 cup
Mint leaves-2 tbsp
Sugar-1/2 tbsp
Roasted cumin powder-2 tsp
Chili powder-1 tsp(as per taste)
Salt and black salt to taste

FOR SEASONING:

Mustard seeds-1 tsp
Curry leaves-5-6
Red chili-2
Asafetida-a pinch

METHOD:-

1-Wash and soak urad dal in water for 5-6 hours or over night.
2-Drain water and grind into a smooth paste using little water(if required). Don't use lot…