Monday, May 22, 2017

Paneer stuffed bread roll


Ingredients:
Bread slices-4
Crumbled paneer-1 cup
Potato-1, mashed (optional)
Water-1 cup
Onion-1
Cumin powder-1/4 tsp
Red chilli powder-1/2 tsp
Garam masala powder-1/2tsp
Chaat masala-1/2 tsp
Ginger-garlic paste-1/2 tsp
Cilantro- a few sprigs
Salt
Oil
Procedure:
1. Heat 2tbsp oil in a pan and fry onions along with ginger-garlic paste till the raw smell is gone.
2. Add cumin powder, red chilli powder, garam masala and chaat masala powder and fry for a minute. Add paneer and mashed potato along with salt and mix well. Add cilantro and fry till the mixture is almost dry. Let it cool.
3.  Cut the sides of the bread. Dip each bread in water for a second and then carefully press the water out of bread using both palms. Put the filling in the center of the bread and bring edges together. Make sure it is sealed nicely. Repeat that with remaining slices and keep the rolls aside.
4.  Heat oil in a nonstick pan and deep fry the rolls till they are crispy and golden brown in color. 
5.  Serve hot with ketchup or green chutney.

Note:
* if you like spicy stuff then you can do green chillies to the mixture.

Saturday, April 29, 2017

Mixed Veg Kurma


Ingredients:
Cauliflower florets-3/4 cup
Potatoes cuves-3/4 cup
Chopped Carrots-1/2 cup
Chopped French beans-1/4 cup
Green peas-1/4 cup
Onion-1
Tomatoes-2
Bay leaves-1
Curry leaves-5
Yoghurt-2tbsp
Salt
Turmeric powder-1/4 tsp
Red chilli powder-1 tsp
Oil- 4tsp
Cilantro/coriander leaves- for garnish
Grind to paste:
Fresh coconut-4 tbsp
Roasted channa dal(Dalia)-1/2tbsp
Cloves-5
Cinnamon stick-1/2inch
Cardamom-2
Ginger-Garlic paste-1/2 tsp
Cumin seeds-1/2 tsp
Coriander seeds-2tsp
Poppy seeds-1 tsp
Peppercorns-5 or 6(optional)
Cashew-10( soak them in warm water for 30 mins before grinding)

Procedure:
1. Heat oil in the pressure cooker and add curry leaves and bay leaves. Then add onions,turmeric powder and fry till they are light brown.
2.  Now add tomatoes,red chilli powder and fry for 2 minutes.
3. Add the ground paste, salt, yoghurt and cook on the medium flame till oil separates and the raw smell is gone.
5. Now add all the vegetables and fry for 2 minutes and then add 1 to 1.25 cups of water and pressure cook for 2 whistles.
6. Garnish with cilantro and serve.

This is a perfect accompaniment for Roti, Poori and Pulao.

Tuesday, January 31, 2017

Peanut Chaat


Perfect snack to go with tea.


Ingredients:
Peanuts-1 cup
Salt
Red chilli powder-1/2 tsp
Chaat masala-1/2tsp
Onions-1, finely chopped 
Green chillies- 3 or 4, finely chopped 
Lemon juice1 tbsp
Oil-1 tsp

Procedure:
1. Heat oil and roast peanuts. ( if you have store bought roasted peanuts then skip this step)
2. Take peanuts in a bowl and add all the other ingredients and mix.


Sunday, January 22, 2017

Mushroom matar


Ingredients:
Mushroom
Matar/ Green peas
Onion-1
Tomatoes-2
Ginger-garlic paste- 1 tsp
Cashews-10
Cumin powder-1/2 tsp
Coriander powder-2 tsp
Red chilli powder-1 tsp
Garam masala powder-1/2 tsp
Salt
Oil

Procedure:

1. Soak cashews in warm water for 30 mins and grind to paste. Boil green peas and keep aside,
2. Grind onions, tomatoes along with ginger-garlic paste.
3. Heat oil in a pan and fry mushrooms till they become red and all the water from mushrooms evaporate. Take them in a plate and let them cool off.
4. In the same pan heat oil and fry the ground paste till the raw smell evaporates.
5. Now add cumin powder, coriander powder, red chilli powder and garam masala powder and fry till oil separates from gravy.
6. Add cashew paste and fry for 5 minutes. Now add peas, mushrooms,salt and 1 cup water and cook  for 10 minutes.

This goes well with roti, paratha and biryanis.

Wednesday, January 18, 2017

Gobi masala



Ingredients:

Caluliflower/Gobi- 1
Onion-2
Tomatoes-2
Cilantro- few sprigs
Ginger-Garlic paste- 1/2 tsp
Cloves-6
Cinnamon-1/2 inch stick
Poppy seeds-1 tsp
Coriander seeds-2 tsp
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Coconut-1/2 cup
Garam masala powder-1/2 tsp
Salt
Oil

Procedure:
  1. Cut cauliflower into florets. Cut one onion into small pieces.
  2. Grind the other onion, tomatoes, cilantro, ginger-garlic paste,cloves,cinnamon,poppy seeds and coconut into a paste.
  3. Heat oil and fry onions and cauliflower till cauliflower becomes soft. Add the ground masala and fry till oil leaves the sides and raw smell is gone.
  4. Add salt, red chilli powder, coriander powder and garam masala powder and fry for a minute.
  5. Add a cup of water and boil for 5 to 10 minutes. 
Serve with Roti, Naan, Poori, Pulav or just plain basmati rice.



Friday, January 13, 2017

Bhindi masala

Bhindi/okra fry is popular in my house. But that goes well only with rice. When I want to make Bhindi curry that goes well with rice and roti then this is my goto recipe. Very easy to make and you can't get enough of the taste.


Ingredients:

Bhindi/okra- 1/2 kg, cut into 2 inch long pieces
Onion-1
Tomatoes-2
Ginger-garlic paste-1/2 tsp
Salt- according to your taste
Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1 tsp
Cloves-4
Cinnamon-1 inch stick
Cumin seeds-1/2 tsp
Oil-4 tbsp

Procedure:
1. Grind onion along with ginger-garlic paste and keep aside. Grind tomatoes into puree and keep aside.
2.  Heat 2 tbsp oil in a pan and fry the okra till they are nice and crisp. Keep them aside.
3. In the same pan, heat the remaining oil and add cumin seeds,slightly crushed cloves and cinnamon. Next add the onion paste. Add turmeric powder and fry till the raw smell of onions is gone.
4. Next add all dry powders except for garam masala and fry for 2 minutes and then add tomatoes puree. Close the lid and cook till oil separates from the gravy.
5. Now add fried okra, garam masala, water if needed and adjust salt. Close the lid and cook for 5 minutes.


Monday, January 9, 2017

Carrot Quesedilla

This is the recipe from my junior chef.









Ingredients:

Tortilla or roti:1
Carrots- 2, peeled and grated
Onion-1,cut into small chunks
Cheese- 2 slices
Salt
Pepper or red chilli powder-1/2 tsp

Procedure:
1. Heat oil in a kadai and fry onions and carrots with salt and pepper.
2. Preheat the quesedilla maker.
3. Meanwhile put tortilla on a plate and spread curry on one side and put cheese on top of the curry. Then fold the tortilla and seal the edges.
4. Put it in the quesedilla maker and cook for 3 to 5 minutes. Let it cool down and then serve with ketchup.

Note:
1. If you don't have quesedilla maker you can make it on the tawa.
2. No need to put butter or extra oil while cooking it in quesedilla maker. The oil in the curry is enough to make it crunchy.

Small onion/chinni ullipaya pulusu



Ingredients:

Pearl onions:15
Ginger- garlic paste: 1/2 tsp
Coriander powder:2 tsp
Red chilli powder:1 tsp
Turmeric powder:1/4 tsp
Salt
Tamarind paste:1 tsp
Jaggery: 1 tsp
Rice flour:1 tbsp

For seasoning: mustard seeds, cumin seeds, red chillies, hing and curry leaves

Procedure:
1. Peel onions. ( easy way to do this is, soak onions in hot water for 10 mins and then cut the ends the 
Peel will come off easily.)
2. Heat oil and when it is hot add the seasoning stuff.
3. Then add onions, turmeric powder and ginger garlic paste and fry till raw flavor is lost.
4. Then add tamarind juice, coriander powder, red chilli powder, salt, jaggery and water and bring to boil.
5. Mix rice flour into paste with water and add it to the above and boil for 5 mins and turn off the stove.

Monday, March 14, 2016

Strawberry banana milkshake



Ingredients:

Strawberries-6 to 8
Banana -1
Milk-1 cup
Sugar-1 to 2 tsp
Vanilla ice cream- a spoonful

Procedure:

1. Mash banana pieces with fingers and add it to the blender and pulse it once,
2. Cut strawberries into small pieces and grind them along with banana.
3. Add sugar, milk,ice cream and blend it once more.


Wednesday, February 24, 2016

Pesarattu



Ingredients:

Moong dal-1 cup
Rice-1/4 cup
Ginger- a small piece
Cumin seeds- 1 tsp
Salt
Oil
Onion-1 (optional)

Procedure:
  1. Soak moong dal and rice togather overnight. In the morning grind rice and dal into batter along with salt and ginger.
  2. Add cumin seeds to the batter. Batter should be like dosa batter consistency.
  3. Heat the skillet and spread a laddleful of batter like dosa. Drizzle oil along the sides. Flip over and cook.
  4. If you like add onions to the pesarattu and serve with ginger chutney or coconut chutney.
  5. Pesarattu and upma is a good combination.