Showing posts with label Breakfast or Lunch. Show all posts
Showing posts with label Breakfast or Lunch. Show all posts
Wednesday, 17 October 2012
Kadai Paneer
Kadai Paneer
Ingredients:
- 500 grams Paneer (cut into 1 inch triangle)
- 2 tsp Garlic Paste
- 2 tsp Ginger Paste
- 2 tsp Red Chili Powder
- 5 Medium Tomatoes (Chopped)
- ½ bunch Fresh Coriander Leaves
- 2 Medium Onion (Chopped)
- 2 Bay Leaves
- 2 inch Cinnamon Stick
- 2 Red Chilies
- 2 tbsp Coriander Seeds (crushed)
- 2 Cloves
- Oil
- Salt (to taste)
How to make Kadai Paneer:
- Heat up the oil in a pan
- Add red chilies, coriander seeds, cloves and onion, fry for 2 min.
- Add cinnamon, bay leaves, Ginger garlic paste, red chili powder, mix it well and cook.
- Continue cooking for 2 more min.
- Add tomatoes, salt and cook until tomatoes become soft.
- Add paneer and stir gently.
- Cook on low heat till paneer is done.
- Garnish with coriander leaves.
Labels:
Jeera Aloo
Jeera Aloo
Ingredients:
- 3 Potatotes (boiled, peeled and chopped)
- 2 Green Chillies (finely chopped )
- 1 tbsp Coriander Leaves (finely chopped)
- Juice of 1/2 Lemon
- 1 tsp Cumin seeds
- Salt to taste
- 2 tbsp Oil
How to make Jeera Aloo:
- Heat oil and saute cumin seeds.
- Now add chopped potatoes and chillies to it.
- Stir and fry for about 5 minutes.
- Add lemon juice, salt and coriander. Mix well.
- Garnish with chopped coriander leaves.
- Crispy Jeera Aloo is ready to serve.
Tuesday, 16 October 2012
DAAL DHOKALA
DAAL DHOKALA
- 250 grams tuver daal,
- 200 grams wheat flour,
- 3 green chilies
- 3 tbsp green chili paste
- 50 grams groundnut
- 25 grams cashewnut,
- 1 tbsp Turmeric powder
- 1 tbsp Mustard seeds,3-4 cloves
- 2 cinnamon, 2 tomatoes
- 1 tbsp Tamarind 100 grams brown sugar,
- Salt To Taste,
- 1 tbsp Garam masala,
- 1 tsp Ajama 4-5 tbsp.Oil,
- 2 tbsp Red chili powder asafetida
- 1/2 cup cilantro leaves
- 3-4 tbsp. Ghee.
- Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
- Wash tuver dal and pressure cook it for three whistles.
- Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
- When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
- Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
- Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
- Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
- Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.
Samosa
Samosa
Ingredients:
For Cover:
- 1 cup all purpose flour (Maida)
- Water to Knead dough
- 2tbsp oil
- Little salt
- 1/4th tsp. Ajwain (optional)
For Stuffing:
- 3-4 Potatoes (boiled, peeled & mashed)
- 1/2 cup Green Peas (boiled)
- 1-2 Green Chilies (finely chopped)
- 1/2tsp Ginger (crushed)
- 1tbsp coriander finely chopped
- Few chopped Cashews (optional)
- Few Raisins (optional)
- 1/2tsp Garam masala
- Salt to taste
- Red chili powder to taste
- 1/2 tsp. Dry Mango powder( Amchur) (optional)
How to make samosa:
For Cover:
- Mix all the ingredients (salt, oil, ajwain) except water.
- Add a little water at a time.
- Pat and knead well for several times into a soft pliable dough.
- Cover it with moist Muslin cloth and keep aside for 15 minutes.
- For Stuffing :
- In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
- Add green peas, cashews and raisins and mix well.
- Add coriander and keep aside.
To Proceed :
- Make small rolls of dough and roll it into a 4"-5" diameter circle.
- Cut it into two parts like semi-circle.
- Now take one semi circle and fold it like a cone. Use water while doing so.
- Place a spoon of filling in the cone and seal the third side using a drop of water.
- Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
- Serve samosa hot with hari chutney, tamarind chutney.
Monday, 15 October 2012
USLI
Usli
Ingredients:
- 1 cup sprouted Moong
- 1/2 cup sprouted Red Chana
- 1/2 cup sprouted Kabuli Chana
- 1/2 cup sprouted Peanuts (Moong Phali)
- 1 chopped Onion (Pyaj)
- 1 chopped Tomato (Tamatar)
- 1/2 tsp grated Ginger
- 4 crushed cloves Garlic (Lasun)
- 2 chopped finely Green chilli (Hari mirch)
- 1 tblsp chopped Coriander (Dhania)
- To taste Salt (Namak)
- 1 tsp Cumin Seed (Jeera)
- 1/4 tsp Turmeric Powder (Haldi)
- 1/2 tsp or to taste Chili Powder (Mirchi Powder)
- 1 tsp Lemon Juice (Nimbu Ka Raas)
- 4 tblsp Oil
How to make usli:
Chilly paneer:
Chilly paneer:
Ingredients:
- 350 gms Paneer How to make paneer
- 2 tsp Salt
- 1 Egg
- 1/2 cup Corn Flour
- 1 tsp Ginger-Garlic Paste
- 2 cups Coarsely Chopped Onions
- 2 tbsp Sliced Green Chillies
- 1 tbsp Soya Sauce
- 2 tbsp Vinegar
- 1/4 tsp Ajinomoto
- Oil for frying
- Little Water
- Cut the paner into cubes.
- Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
- Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
- Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
- Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
- Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
Sunday, 14 October 2012
Pudina puri:
Pudina puri:
Ingredients:
- 250 gm wheat flour (gehun ka atta)
- 1/2 cup fresh mint (pudina)
- salt to taste
- clarified butter (ghee) for frying
How to make pudina puri:
- Wash and grind pudina.
- Now mix atta, pudina, salt and 1 tbsp ghee.
- Knead into hard dough.
- Make small balls of the dough and roll each into small puris.
- Heat ghee in a pan.
- Fry each puri in ghee.
- When cooked on one side turn it and cook on the other side also until it turns light brown.
- Serve them hot.
Gobhi Paratha
Gobhi Paratha
Ingredients:
- 4 cups Whole Wheat Flour (Atta)
- 2 cups Grated Cauliflower (Gobi)
- Coriander leaves (finely chopped)
- 1-2 Chopped Green chilies
- 1" Ginger Chopped
- Salt, Red chili powder & Garam Masala as per taste
- 1/2 tsp Ajwain (optional)
- Butter /Oil for frying
Preparation for Gobhi Paratha:
- Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
- Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
- Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
- Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
- Spread it on the paratha and shallow fry over low heat.
- Turn it and again pour oil or butter on the other side.
- Cook on a low heat till golden brown.
- Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
- Note: It makes 18 parathas.
Palak pratha
PALAK PRATHA
Ingredients:
- 2 cups Chapati Flour
- 1 cup Spinach (palak), finely chopped and steamed
- 1tbsp. oil
- Salt to taste
- 1/4th tsp. chili powder or black pepper powder
- Oil / butter to shallow fry
Preparation:
- Drain the steamed spinach and cool it to room temperature.
- Now mix all ingredients- flour, spinach (palak), salt, chili powder, cumin seeds and 1 tbsp. oil .
- Add enough water to make a dough of rolling consistency.
- Cover it and keep aside for 30 minutes.
- Then make small balls and roll them like parathas.
- Put the palak paratha on the tawa (Griddle) and make like you make any paratha.
- Serve palak parantha hot with home-made butter,curd or chutney of your choice.
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