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Ragi/Nachani Porridge


  • How to make ragi/nachani porridge:







  • Ingredients:
         1. Ragi Flour (1 small bowl)
         2. Garlic cloves(5-6 no) 
         3. Mustard seeds 
         4. Cumin seeds/powder
         5. Turmeric powder
         6. Red chilli powder
         7. Salt to taste
         8. Sugar (optional)
         9. Water (2 cups)
        10. Oil (1 tspn or less)



  • Preparation & Cooking:
          1. Soak the ragi/nachani flour in water for 5-10 mins.
          2. Heat oil in a vessel. Add mustard & cumin seeds or cumin (jeera)
              powder.
          3. After the seeds crackle, crush the garlic cloves and add, Saute for 2 mins.
          4. Add 2-3 tspn red chilli powder,turmeric powder & salt to taste.
          5. Mix well all the ingredients. Add the soaked ragi flour.
          6. Add some sugar & water.
          7. Let the ragi boil & cook for 5-10 mins.
          8. The ragi/nachani porridge is ready. Garnish with coriander leaves.
          9. You can have the porridge in the morning or in the evening as you like.



  • Serves: Two-Three.



             
                   A porridge with goodness and full of calcium. Try this and do post your comments.

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Papadi


  • How to make papadi:







  • Ingredients:
          1. Chana Dal (1 bowl)
          2. Rice grains (2 bowls)
          3. Powdered Sugar (1 bowl)
          4. Salt (half tspn)
          5. Oil ( for frying)
          6. Water



  • Preparation & Cooking:
          1. Wash clean the rice grains. Dry the rice grains.
          2. Make flour of both the chana dal & rice grains together.
          3. Take the flour, add the powdered sugar,salt & oil 1-2 tspn with or
               without as you like.
          4. Slowly add water and make dough as the dough should be still hard 
              not too soft.
          5. Heat oil for frying.
          6. Take lemon size ball, roll and make puri size roti like. 
          7. Place the rolled roti in oil and fry from both the sides till slight brown 
              in color.
          8. You can make papadi of different shapes like triangle etc.
          9. Repeat the step and make more papadis.
         10. You ca store the papadi in air tight container & have whenever you want
                during your snacks.
         11. If you want you can make namkeen version of this, by using red chilli powder
               turmeric powder,cumin & sesame seeds.
         


  • Serves: Four.

                       
          Try this sweet snacky papadi and post your comments. For daily updates you can
          subscribe our blog through follow by email. Thanks. 



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Jhatpat Tomato Sabji/Bhaji


  • Jhatpat Tamatar Sabji:







  • Ingredients:
          1. Oil or Tup/Pure ghee (2 tblspn)
          2. Green tomatoes (3-4 no)
          3. Red Tomatoes (3-4 no)
          4. Curry leaves (5-6 no)
          5. Dry red chilli (2-3 no)
          6. Green chilies (2-3 no)
          7. Turmeric powder (haldi) 
          8. Garlic-ginger paste/Wet masala (1 tspn)
          9. Sugar (half tspn)
         10. Salt to taste
         11. Coriander leaves
         12. Mustard seeds
         13. Cumin seeds
         14. Sesame seeds 



  •  Preparation & Cooking:
           1. Heat oil or pure ghee in a wok/kadhai. Add the mustard & cumin seeds.
           2. Add the curry leaves,dry red chilli and saute for 2 mins.
           3. Add the green chillies & ginger-garlic paste, saute for 2-3 mins.
           4. Cover and cook for 5 mins.
           5. Cut the tomatoes in pieces (do not chop fine),add & add sugar.
           6. Cover the lid and cook for 10 mins on low-medium flame.
           7. Add salt ad mix well. Switch off the flame.
           8. Garnish with coriander leaves and sesame seeds.
           9. Serve with roti,lemon & onion. Enjoy the dish!!!!



  • Servings:  Three-Four.


       Try this jhatpat tamatar ki sabji and let us know how you liked it. Do post your
       comments. One of our blogs' recipe that is Paneer Pulao got recipe of the day
       badge on erecipe.com. Really happy to share with you all. Thanks!!!!!!!!!
       The recipe of the day badge is displayed on the recipe blog post.
       One more thing to share we are chef of the week on erecipe.com. 
       Thanks to all.:) :) :) :)
          

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Kabuli Chana Curry/Chole ki Sabji


  • How to make Kabuli Chana Curry/Chole ki Sabji:







  • Ingredients:
         1. Kabuli Chana/Chickpea (1 & half small bowl)
         2. Oil (1 tblspn)
         3. Onion (1 no chopped)
         4. Garlic-ginger/wet masala (1 tspn)
         5. Turmeric powder 
         6. Asafoetida/Hing powder
         7. Tomato (2 no-paste)
         8. Garam masala (1-2 tspn)
         9. Red chilli powder (1-2 tspn)
        10. Salt to taste
        11. Water



  • Preparation & Cooking:
         1. Soak the kabuli chana in water overnight.
         2. Pressure cook the kabuli chana for 1-2 whistles.
         3. Heat oil in a kadhai/broad vessel,add mustard & cumin seeds.
         4. After the seeds crackle, add the asafoetida/hing powder.
         5. Add the chopped onion,garlic-ginger paste and saute for 2-3 mins.
         6. Add turmeric powder and saute for 1 min.
         7. Add the cooked kabuli chana and mix well.
         8. Add the red chilli powder,garam masala & tomato paste. Mix all the
             ingredients & add salt according to taste.
         9. Cover the lid and cook for 5 mins.
        10. Add 1 cup of water and cook for 5-10 mins.
        11. The kabuli chana curry/chole ki sabji is ready.




  • Serves: Three.

                              
                    Try this chole sabji and please post your comments!!!!!!!!!!!!!



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Poha Kheer


  • Poha Kheer:






  • Ingredients:
         1. Poha (1 bowl)
         2. Milk (1 liter)
         3. Cardamom/Elaichi powder
         4. Dry coconut grated ( half small bowl)
         5. Raisins (8-10 no)
         6. Cashew-nuts (5-6 no)
         7. Almonds (5-6 no)
         8. Sugar (half small bowl)



  • Preparation & Cooking:
         1. Boil the 1 liter milk in a broad vessel.
         2. Side by side clean the poha with water and drain the water completely. 
             Ensure that the poha does not stick after draining the water.
         3. Once the milk is boiled, slowly add the poha in the milk.
         4. Add the sugar as per your taste and liking.
         5. Cook the kheer till the poha cooks completely,say for about 10-15 mins.
         6. Switch off the flame and add the cardamom powder,cut the cashew-nuts
             almonds in small pieces.
         7. Add all the three dry fruits & grated dry coconut and serve.
         8. The poha kheer  is ready.
         9. You can use slight thin poha also to make this kheer.



  • Serves: Two



        
             
          This is a quick & easy to make recipe. A variety of sweet dish for kids too.Try this 
           recipe and do post your comments or tick your reactions below.!!!!

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Tondali Chana Bhaji


  • How to make tondali chana bhaji:







  • Ingredients:
         1. Oil (1-2 tblspn)
         2. Mustard seeds
         3. Cumin seeds 
         4. Turmeric powder 
         5. Garlic-ginger paste/Wet masala
         6. Red chilli powder
         7. Onion (1 no cut long/lengthwise)
         8. Tomato (1 no chopped)
         9. Salt to taste
        10. Tondali ( 250 gms)
        11. Chana/Black gram (1 small bowl)
  


  • Preparation & Cooking:
         1. Soak the chana/black gram overnight in water.
         2. Wash clean the tondali and cut long lengthwise.
         3. Pressure cook the chana/black gram for 1-2 whistles.
         4. Heat oil in a wok/kadhai,add mustard & cumin seeds.After the seeds crackle
             add the chopped onion and saute for 2-3 mins.
         5. Add the garlic-ginger paste/wet masala,turmeric powder & saute for 1 min.
         6. Add red chilli powder,tomato & salt to taste,saute for 2-3 mins.
         7. Add the cut tondali.mix well and saute for 2-3 mins.
         8. Cook the tondali for 10 mins and add the cooked chana/black gram. Mix well.
         9. Cook the bhaji/sabji for 10-15mins till all the tondali is cooked completely.
        10. The tondali chana sabji is ready. 
        11. Serve with rotis.



  • Serves: Two -Three.





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Spinach Corn Kofta Curry


  • How to make spinach corn kofta curry:







  • Ingredients:
    • For Kofta:
                    1. Spinach leaves (1 bunch slight fine chopped)
                    2. Corn kernels (1 small bowl)
                    3. Oil (for frying)
                    4. Chana dal flour/besan (2-3 tblspn)
                    5. Rice flour (2-3 tblspn)
                    6. Turmeric powder (haldi)
                    7. Cumin seeds (jeera-half tspn)
                    8. Red chilli powder (1 tspn)
                    9. Salt to taste
                   10. Breadcrumbs/Toastcrumbs

    • For Curry:
                    1. Oil (1 tblspn)
                    2. Mustard seeds 
                    3. Cumin seeds
                    4. Turmeric powder
                    5. Red chilli powder (1-2 tspn)
                    6. Garam masala (1-2 tspn)
                    7. Garlic-ginger paste/wet masala (1 tspn)
                    8. Onion (1 no chopped)
                    9. Tomatoes (2 no medium-paste)
                   10. Asafoetida/hing powder 
                   11. Salt to taste

     


  • Preparation & Cooking:
         1. Wash clean the spinach leaves,and chop slight fine and keep aside in a 
              broad vessel.
         2. Take the corn kernels and grind it slight. Avoid grinding completely paste 
              like there should be some whole corn kernels. 
         3. Mix the spinach and slight ground corn kernels.
         4. Add the cumin seeds,turmeric & red chilli powder. Also add the salt.
         5. Add the besan and rice flour in equal proportions for binding. Make the mixture
             so that small balls of the mixture are able to form/made.
         6. Heat oil for frying. Take breadcrumbs or you can crush 2-3 toasts to make
             toast-crumbs.
         7. Make small balls or slight elongated shaped koftas,sprinkle breadcrumbs or  
            toast-crumbs and fry from both sides till   it is golden brown in color.
         8. Make more koftas and keep aside.
         9. Take 2 medium tomatoes,grind to make paste.
        10. Heat 1 tblspn of oil,add mustard & cumin seeds. After the seeds crackle add
              asafoetida/hing powder & saute.
        11. Add the chopped onion,add the garlic-ginger paste/wet masala & saute for
              2 mins.
        12. Add the turmeric & red chilli powder saute for 2-3 mins. Add the tomato
              paste and saute for 2-3 mins.
        13. Add garam masala and salt a little less than taste required as some salt  
               already added in the koftas.
        14.  Add 1 cup water as we require thick curry. Or Add 2 cups of water and 
               add 1 tspn of groundnut/shengdana powder to thicken.
        15. Give the curry a boil for 5-8 mins and switch off the flame.
        16. Add the koftas to the curry or serve separately as you would like to have.
        17. The spinach corn kofta curry is ready.


  • Serves: Four.






  • Notes:
         1. If the kofta mixture is not binding properly add some wheat flour.
         2. You can enjoy the koftas with sauce just like pakodas.
         3. Try this recipe and do post your comments. :) :) :) :)


        

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Goda-amba/Sweet Kacha Aam Recipe


  • How to make Goda-amba:
            Hi to everyone. This is raw mango dish made sweet. It tastes sweet and sour.
            Jaggery is used as one of the ingredients. It imparts sweetness to the recipe.
            Heres' the recipe. You all blog readers and visitors do try this recipe, you will
            like it.!!!!!






        

  • Ingredients:
          1. Raw mango/Kaccha Aam (2-3 no)
          2. Oil (1 tblspn)
          3. Curry leaves/Kadipatta (5-6 no)
          4. Mustard seeds (rai)
          5. Cumin seeds (jeera)
          6. Green chillies (4-5 no)
          7. Red chilli powder (1 tspn)
          8. Salt to taste 
          9. Jaggery (1 small bowl)
         10. Fenugreek seeds/methi dana (4-5 no)
         11. Onion (1 no chopped)
         12. Asafoetida/Hing powder



  • Preparation & Cooking:
          1. Heat oil in a wok/kadhai. Add the curry leaves,mustard & cumin seeds.
              Also add the fenugreek/methi seeds.
          2. Add asafoetida/hing powder,chopped onion & green chillies, Saute for
              5 mins.
          3. Add turmeric & red chilli powder,salt to taste & saute for 2-3 mins.
          4. Peel off the raw mangoes and cut in pieces.
          5. Add the raw mango/kairi pieces and saute for 2-3 mins.
          6. Cook the raw mango pieces for 8-10 mins.
          7. Add the jaggery pieces and let it dissolve. Mix well and cook for 3-4 mins
              on low flame.
          8. Switch off the flame,the goda-amba is ready.
          9. Serve with lunch or dinner.




  • Serves: Three-Four.





          
                                     
                                  Try this recipe. I am sure you all will love it. Happy Cooking!!!!!

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Urad Dal Ragi (Nachani) Idli


  • How to make ragi(nachani) idli:







  • Ingredients:
         1. Urad Dal (1 small bowl)
         2. Ragi/Nachani flour (1 small bowl)
         3. Salt to taste



  •  Preparation & Cooking:
         1. Clean & soak one small bowl of urad dal for 4-5 hrs.
         2. Grind the urad dal in the mixer-grinder by adding half cup of water.
         3. Now mix the ragi/nachani flour with the ground urad dal batter properly.
         4. Now keep this ragi-urad batter overnight to ferment.
         5. Add some water,mix well for idli consistency.
         6. Grease with oil to the idli pan,place 2 cups of water in the idli steamer.
         7. Place the batter on the idli pan and steam the idlis for 15-20 mins on low
             flame.
         8. Let the steamer cool and take out the idlis.
         9. Serve the idlis with shengdana/groundnut chutney.



  • Serves: Two-Three.




      

                                Try this ragi idli and have a healthy breakfast. Keep smiling.!!!!

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Urad dal Ragi/Nachani Dhokla


  • How to make urad dal ragi(nachani) dhokla:







  • Ingredients:
          1. Urad Dal (1 small bowl)
          2. Ragi/Nachani flour (little more than half small bowl)
          3. Salt to taste.
          4. Oil
          5. Curry leaves
          6. Mustard seeds (rai)
          7. Cumin seeds (jeera)



  • Preparation & Cooking:
          1. Prepare the batter just like for the urad dal ragi dosa batter.
          2. See the link Ragi(Nachani Dosa)
          3. OR You can take the leftover/extra ragi dosa batter.
          4. Let it ferment for more 15-25 mins.
          5. Grease oil to the bowl/plate. Spread the batter over the greased plate/bowl.
          6. Place the bowl in the idli steamer/pressure cooker without whistle.
          7. Initially keep the flame high and after sometime switch to low flame and
              let it steam for 15-20 mins.
          8. Let the steamer cool and take out the steamed batter.
          9. For tempering heat oil,add mustard & cumin seeds,after it crackles,switch off
              flame add curry leaves.
         10. Pour the tempering on the dhokla. Let the dhokla cool down and cut in pieces.
         11. Serve the dhokla with sauce or groundnut chutney.




  • Serves: Three.





                       
                              Try this ragi dhokla and please post your comments about the recipe.


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Curd Dip /Dahi Dip


  • How to make curd dip/dahi dip:

             Hi everyone,here is another guest special recipe. Really quick & easy to make.








  • Ingredients:
         1. Dahi/Curd (250 gms)
         2. Oil (half tblspn)
         3. Mustard seeds (rai)
         4. Cumin seeds (jeera)
         5. Turmeric powder
         6. Red chilli powder/Green chillies (3-4 no)
         7. Gralic (4-5 cloves)
         8. Garlic (half inch)
         9. Salt to taste



  • Preparation & Cooking:
         1.Take the garlic,ginger & green chillies. Grind to make slight paste like.
         2. Heat oil in a wok,add the mustard & cumin seeds.
         3. After the seeds crackle,add the garlic-ginger-green chilly paste.
         4. Saute for 2-3 mins. Add half tspn of red chilli powder,add turmeric powder.
         5. Add salt to taste,mix all the ingredients and add the curd/dahi.
         6. Mix well all the ingredients. Stir two-three times.
         7. Cook for 2-3 mins and switch off the heat.
         8. The curd/dahi dip is ready.
         9. Enjoy the pakodas  with dahi/curd dip.



  • Servings: Five-Six.






  • About recipe author:
         The author of the recipe is Sonali. She is chemical engineer working with
         a leading petroleum co. She is a foodie and loves this dish.
        

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Chicken Soup (Broth based)


  • How to make broth based chicken soup:
    
               Hi everyone, I am Prachi. Hope you all are trying some of our recipes and  
               enjoying our blog. Well I am not a non-veg recipe expert. But, here I am to 
               share this recipe.When I had gone to my maternal grandparents' place. My 
                aunt was about to make spicy chicken curry for us. She first pressure cooked  
                the chicken pieces.After it was cooked she gave me the water in which the  
                chicken was cooked with salt.  I had it hot in a small cup. So I thought of   
                giving some twist to this and here's the broth based chicken soup. 




  • Ingredients:
          1. Chicken (250 or 500 gm)
          2. Oil (1 tspn)
          3. Turmeric powder (1-2 tspn)
          4. Red chilli powder (2-3 tspn)
          5. Pepper powder 
          6. Onion (1 no chopped)
          7. Capsicum/Shimla Mirch (1 no chopped)
          8. Salt to taste.
          9. Water (1-2 cup)



  • Preparation & Cooking:
          1. Whenever you are making any chicken dish you can make this soup.
          2. After cleaning the chicken pieces,place them in the cooker,add turmeric 
             powder and chilli powder.
          3. Add water and cook the chicken pieces for about 3-4 whistles.
          4. After cooling take out the water/broth of the cooked chicken and keep the
              cooked pieces aside.
          5. Your chicken broth is ready.
          6. Take a broad vessel, add 1 tspn of oil,add the chicken broth,add salt to taste.
          7. Side by side take some chicken pieces chop it slightly. In a wok heat 2 tspn
              of oil.
          8. Add the chopped chicken pieces,onion & capsicum. Stir fry to slight brown.
          9. After it is stir fried, add to the chicken broth give it a boil for 5 mins.
         10. Remove from heat,add pepper powder and serve.
         11. The broth based chicken soup is ready. 



  • Serves: Two-Three.

       Try this chicken soup recipe and let us know how you liked it by posting your comments.

              

          
                
        

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Masoor Dal Palak/Spinach with Red Lentils


  • Masoor Dal Palak/Spinach with Red Lentils:







  • Ingredients:
         1. Red Lentils/Masoor Dal (1 small bowl)
         2. Spinach (1 no bunch)
         3. Oil (1 tblspn)
         4. Mustard seeds (rai)
         5. Cumin seeds (jeera)
         6. Garlic-ginger paste/wet masala
         7. Red chilli powder/Green chillies (4-5 no chopped)
         8. Onion (1 no chopped)
         9. Tomato (1 no chopped)
        10. Asafoetida/Hing (half tspn)
        11. Salt to taste
        12. Turmeric powder



  • Preparation & Cooking (Method 1):
          1. Wash and clean the spinach leaves.
          2. Cook the red lentil/masoor dal. Cook it 80% the dal looks light orange
               in color.
          3. Heat oil in a wok/kadhai,add mustard & cumin seeds.
          4. Add the hing/asafoetida & turmeric powder,saute for 1 min.
          5. Add the chopped onion,garlic-ginger paste/wet masala,saute for 
             2-3 mins.
          6. Add the chopped green chillies,tomato saute for 4-5 mins.
          7. Side by side shred the spinach and add to the kadhai/wok.
          8. Cook the spinach for 10 mins and add the red lentil/masoor dal.
          9. Add salt to taste and mix all the ingredients. Cook for 5 mins.
         10. The masoor dal palak is ready to eat.
         11. Serve the dal with roti & rice.



  • Serves: Three.



  • Preparation & Cooking (Method 2):
          1. Wash & clean the spinach/palak leaves & keep aside.
          2. Heat oil in a wok/kadhai, add mustard & cumin seeds.
          3. After the seeds crackle add the chopped onion & saute for 2-3 mins till
             it is light brown in color.
          4. Add ginger-garlic paste/wet masala,turmeric powder & saute for 2-3 mins.
          5. Add the hing powder/asafoetida,red chilli powder  & chopped tomatoes.
          6. Mix well & saute all the ingredients for sometime.
          7. Wash the masoor dal & add to the curry. Add salt to taste.
          8. Add some less than half cup of water, mix well.
          9. Cover the lid & cook for 4-5 mins.
         10. Side by side chop the spinach leaves & keep ready.
         11. After the dal has absorbed water & the water is almost  over add the 
               chopped spinach leaves & mix well with all the ingredients.
         12. Cover the lid and cook the sabji for 10-15 mins.
         13. Add water only if required.
         14. The masoor dal palak is ready.




  • Notes:   
         1. In the second method you will get nice red green sabji. Red/orange color of
             the dal & green of the palak.
         2. Also in second method you don't have to cook the dal separately & require 
            less water as the dal & palak cook in the water content of the spinach leaves.
         3. Easy method (second) for working ladies as all the activities are done 
             simultaneously.




            Well anyways its all about cooked food for our digestion. You can make it by
            any of the two methods. Only thing the color natural color of the dal & spinach
            leaves make it attractive by the second method. Try this masoor dal palak by
            whichever method you like and post your comments how it turned out & tasted.



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Poha Chivda


  • How to make poha chivda:







  • Ingredients:
         1. Thin Poha (patla poha-500gms)
         2. Oil (5-6 tblspn)
         3. Mustard seeds (1 tblspn)
         4. Cumin seeds (1 tblspn)
         5. Coriander seeds (2-3 tspn)
         6. Puffed rice (250-300 gms)
         7. Onion (2 no)
         8. Green chillies (7-8 no)
         9. Dry coconut pieces (half)
        10. Chana daliya (half small bowl)
        11. Groundnut/Peanut seeds (1 small bowl)
        12. Red chilli powder
        13. Salt to taste
        14. Sugar 
        15. Curry leaves (12-15 no)
        16. Turmeric powder



  • Preparation & Cooking:
          1. Cut the onion long/lengthwise and seperate them out,cut the green chillies.
          2. Dry the onion,green chillies & patla (thin) poha in the sun.(optional)
          3. Roast/microwave the poha dry in a broad vessel till the poha is crisp.
          4. Heat oil in a broad vessel,add the mustard & cumin seeds.
          5. Add the onion & green chillies saute for 2-3 mins till the green chillies & onion
             are brownish in color
         6. Add the groundnut/peanut seeds,coriander seeds & dry coconut pieces,saute 
              on medium flame till it is brownish in color.
         7. Add 4-5 tspn of turmeric powder & red chilli powder,salt to taste.
         8. Mix all the ingredients well. Add the roasted poha and mix properly all the 
             ingredients.
         9. Side by side in a kadhai/wok heat about 1 tblspn of oil add turmeric powder
             and puffed rice and roast for 2-3 mins.
         10. Cook the chivda for 10-15 mins on low flame. Keep stirring in between.
         11. Check till it is crisp and all the ingredients are evenly mixed.
         12. Switch off the flame and add the roasted puffed rice/murmura and chana
               daliya and mix with the poha chivda.
         13. Add about 1-2 tblspn of sugar and mix. The poha chivda is ready.
         14. Before storing the chivda in dry container,let the chivda cool and then
               store.


  • Serves: Four




        

          
           Poha chivda is liked by everyone from kids to adults. You can make it anytime and
           store for having a ready to eat snack or to serve to the guests. 







       

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Sprout Corn Chaat

  • How to make sprout corn chaat:






  • Ingredients:
          1. Whole green gram/legume (1/2 small bowl)
          2. Corn kernels (1/2 small bowl)
          3. Onion (1 no chopped)
          4. Tomato (1 no chopped)
          5. Green chillies or red chilli powder
          6. Sev
          7. Lemon juice
          8. Coriander leaves
          9. Salt to taste


  • Preparation & Cooking:
          1. Take sprouted whole green gram,wash clean.
          2. Heat 1 tspn of oil on a pan and saute it. If you want to have sprouts
              without sauting, you can use it.
          3. Take the corn kernel,sauted sprouts,onion,tomato & chop 2-3 green 
              chillies or take half to 1 tspn of red chilli powder.
          4. Add salt to taste and mix all the ingredients well.
          5. Garmish with coriander leaves and sev.
          6. Sprinkle lemon juice on it and enjoy the chaat.



  • Servings: One to Two


          Try this sprout corn chaat and enjoy the snack. You can make some variation as you
          like. Pls post comments about the blog and recipes. Let us know your suggestions or
          likings. You can subscribe our blog for daily recipe updates.


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Bottle Gourd/Lauki kofta curry


  • Lauki Kofta Curry:







  • Ingredients:
          1. Lauki (half)
          2. Oil (for frying)
          3. Oil (1 tblspn for curry)
          4. Onion (1 no)
          5. Tomato (2 no)
          6. Curry leaves
          7. Mustard seeds (rai)
          8. Cumin seeds (jeera)
          9.  Red chilli powder (1-2 tspn)
         10. Turmeric powder
         11. Garlic-ginger paste/wet masala (1 tspn)
         12. Garam Masala (1 tspn)
         13. Salt to taste
         14. Groundnut/Peanut powder (optional)
         15. Kasuri Methi (half to 1 tspn)
         16. Besan/Chana dal flour
         17. Rice flour
         18. Breadcrumbs
       



  • Preparation & Cooking:
          1.  Peel off the lauki & grate. Squeeze out the water from the grated lauki.
               Do not throw away the squeezed out water, it is to be used for gravy.
          2. To the grated lauki add,the besan and rice flour in equal proportion to make a
               soft dough,in order to fry (like for bhajiya or pakoda).
          3. Heat oil for frying. Take breadcrumbs if you dont have breadcrumbs,crush
              a toast & use it as toast-crumbs.
         4. Make small balls of the lauki kofta mixture,mix slighlty with breadcrumbs & fry
             till it is golden brown in color.
         5. Repeat the procedure and make the koftas.
         6. Cut the onion & tomatoes and grate to make paste or puree like.
         7. Heat one tblpsn of oil,add the mustard & cumin seeds, add curry leaves.
         8. Add the onion-tomato paste,saute for 2-3 mins.
         9. Add the garlic-ginger paste/wet masala,kasuri methi & saute for 2-3 mins.
        10. Add turmeric powder,red chilli powder,garam masala & salt to taste.
        11. Saute & cook the ingredients for 2-3 mins.
        12. Add the squeezed out lauki water,add more water in small quantity and cook.
             Avoid adding more water as the gravy will not be thick.
        13. In case your gravy becomes little watery like add 1-2 tspn roasted peanut
              groundnut powder to thicken the gravy.
        14. You can serve the kofta curry by adding the koftas to the ready curry or
               seperately for eating.

       



  • Serves: Three - Four










       
        Make the lauki koftas and enjoy your lunch. Pls post your comments & subscribe our
        blog for daily recipe updates. Thanks!!!!!!!!!!!!
       

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Papad Cone


  • How to make papad cone:






  • Ingredients:
         1. Papad
         2. Corn kernels (1/2 small bowl)
         3. Sev 
         4. Onion (1 no chopped)
         5. Tomato (1 no chopped)
         6. Lemon juice
         7. Salt to taste
         8. Green chilli or red chilli powder


  • Preparation & Cooking:
          1. Take the corn kernels,chopped onion & tomato,add one chopped green chilli
              or red chilli powder to taste.
          2. Add salt to taste & lemon juice, mix well all the ingredients.
          3. The filing for the papad cone is ready.
          4. Cut the papad into two halves.
          5. Roast it slowly from the sides little bit, remove from the heat & fold the ends
              slowly to make a cone.
          6. Repeat the procedure for the other half & some papads & make cones.
          7. Microwave roast all the cones for 1 min or roast slowly & carefully on the
              low gas flame with a holder.
          8. Thus the papad cone is ready.
          9. Fill the corn filing and top up with sev & enjoy.


  • Servings: 10

  • Different filing that you can try:
         1. Dahi/Curd boondi mixture.
         2. Cooked potato with onion & tomato with sev.
         3. Corn with sprouts,onion & tomato with sev.
         4. Sprout filing with sev see link Sprouty matki snack

















  • Notes:
         1. While folding and making the cone be careful as you remove it from the heat,its
              hot to handle.
         2. So try this papad cone snack,enjoy also you can make & serve for your home
             parties or kitty parties.

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Chana Dal Aamti


  • How to make chana dal aamti:






  • Ingredients:
         1. Chana dal (1 small bowl)
         2. Oil (1 tblspn)
         3. Curry leaves (5-6 no)
         4. Mustard seeds (rai)
         5. Cumin seeds (jeera)
         6. Turmeric powder (haldi)
         7. Red chilli powder (1-2 tspn)
         8. Garlic cloves (5-6 no chopped)
         9. Tomato (1 no chopped)
        10. Garlic-ginger paste/wet masala
        11. Salt to taste



  • Preparation & Cooking:
          1. Soak the chana dal for 2 hrs in water.
          2. Clean the dal and cook  80% or pressure cook for 1-2 whistles.
          3. Heat oil in a wok/kadhai,add mustard & cumin seeds,add currry leaves.
          4. Add the garlic cloves & saute for 2 mins.
          5. Add the garlic-ginger paste/wet masala,turmeric & red chilli powder.
          6. Add tomato, saute for 2-3 mins.
          7. After cooling, grind the dal to fine paste like without adding much water.
          8. Add salt & add the ground chana dal paste,mix well.
          9. Add about 1 to 1& half cup water,mix well.
         10. Keep it little thick & see that its not water like in consistency.
         11. Boil for 5 mins on low flame.
         12. Serve with rice.
         13. Whenever you make puarn poli keep some cooked dal aside & make this 
                aamti. The aamti can also be served with puran poli.



  • Serves: Three




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Dhokla


  • How to make dhokla:







  • Ingredients:
         1. Besan/Chana dal flour (1 small bowl)
         2. Rice flour (half to 1 small bowl)
         3. Curd/Dahi (sour-2-3 tspn)
         4. Baking soda/Eno salt (1 tspn)
         5. Oil 
         6. Mustard seeds (rai)
         7. Cumin seeds (jeera)
         8. Green chillies (3-4 no)
         9. Ginger-Garlic-Green chilli paste
        10. Sesame seeds
        11. Sugar (1 tspn)
        12. Salt to taste
        13. Water
        14. Curry leaves
        15. Coriander leaves

  • For green paste:
          1. Green chillies (2-3 no)
          2. Ginger (half to 1 inch)
          3. Garlic cloves (3-4 no)
          4. In mixer grind all three to make a paste.


  • Preparation & Cooking:
          1. Take the besan/chana dal flour & rice flour in a broad vessel.
          2. Add the green paste,salt & sugar. Add curd & water and mix well 
              all the ingredients.
          3. Don't make the batter very thin in consistency. Make it between thick & thin
              consistency.
          4. Keep the batter aside for 2-3 hours.
          5. Before steaming the batter add the baking soda or eno salt and mix well.
              in one direction with the spoon.
          6. Grease the plate or bowl with oil & place the batter & spread evenly.
          7. Place it in your idli steamer and steam for about 10-15 mins.
          8. After the steamer cools to room temperature, take out the steamed batter.
          9. For tempering,heat oil,add mustard & cumin seeds,switch off the flame, add
              the curry leaves & sesame seeds.
         10. Pour the tempering over the batter & spread evenly.
         11. Garnish with coriander leaves.
         12. Once the steamed batter cools cut in pieces.
         13. Heat some oil and stir fry the green chillies. After frying apply some salt to it.
         14. Serve the dhokla with the green chillies & enjoy with sauce.


  • Servings: Eight to Ten.


     Try this dhokla at home & post your comments. For daily recipe updates pls subscribe 
     our blog through follow by email. Thanks!!!!!!!!!!!!

   

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Poli cha chivda


  • How to make poli cha chivda:






  • Ingredients:
         1. Roti (3-4 no excess/leftover)
         2. Oil (1 tspn)
         3. Cumin seeds (jeera)
         4. Mustard seeds (rai)
         5. Turmeric powder (haldi)
         6. Red chilli powder (1 tspn)
         7. Onion (1 no chopped)
         8. Salt to taste



  • Preparation & Cooking:
          1. Make the rotis/poli into 3-4 pieces by hand and grind in mixer to slight fine.
          2. Heat oil in a broad vessel,add mustard & cumin seeds.
          3. After the seeds crackle,add chopped onion & saute for 2-3 mins.
          4. Add the turmeric powder,red chilli powder & add salt little less than what you 
              take for taste, otherwise it becomes very salty.
          5. Mix all the ingredients & add the ground rotis/polis.
          6. Mix well & let it cook till some portion of the rotis/polis become slight crisp.
          7. Keep stirring for sometime & after 5 mins turn off the heat.
          8. This is easy snack utilising excess/leftover rotis/polis.
          9. Enjoy this quick snack with a hot cup of tea.
 


  • Servings: Two-Three


        Try this easy snack recipe & let us know how you liked it or tick your reactions below.

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Rawa Sheera Poli


  • How to make rawa sheera poli:






  • Ingredients:
         1. Rawa/Semolina (2 small bowl)
         2. Sajuk Tup/Pure Ghee (1-2 tblspn)
         3. Almonds/Badam (5-6 no)
         4. Cashewnuts/Kaju (5-6 no)
         5. Raisin (8-10 no)
         6. Cardamom powder/Elaichi 
         7. Dry coconut ( half piece )
        8. Water
        9. Wheat flour dough (of 2-3 small bowl)
       10.  Sugar (8-9 tspn)



  • Preparation & Cooking:
          1. Heat sajuk tup/pure ghee in a wok/kadhai. 
          2. Add the rawa/semolina and roast till it is brownish in color.
          3. Heat about 1 cup water till it is lukewarm.
          4. Turn off the heat of the rawa side & slowly add the lukewarm water & mix
              well.
          5. Turn on the heat, add sugar and cook for on low flame.
          6. Chop the almond & cashewnut in small pieces and add to the rawa,
          7. For making the rawa sheera roti we need the sheera to be sticky.
          8. So add water if required, sticky enough to make small balls.
          9. Turn off the rawa sheera flame,grate the dry coconut and add over the rawa.
         10. Let the rawa sheera cool till room temperature. Add the cardamom powder.
         11. Make golf size balls of the rawa sheera.
         12. Take wheat dough ball a size more than the rawa sheera ball, roll from all
                the sides to make small roti.
         13. Place the rawa sheera ball and close from from all the sides to make a ball
               or modak shape.
         14. Slowly press the dough with hands and sprinkle some dry wheat flour & roll
               to make a roti/poli.
         15. Place the poli/roti on the hot tawa, cook from one side,flip & spread sajuk
               tup.
         16. Cook the poli/roti from both the sides.
         17. Serve with milk or enjoy it just with the pure ghee/sajuk tup.
         18. Repeat the procedure to make more rotis/poli.

   
  • Servings: Eight-Nine.






  • Notes:
         1. This is very easy recipe & good option for those who find puran poli tricky
              to make.

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