Semolina Bread!!

This a perfect Tea time snack,great for Kids and Adult.Really easy and simple to make.
Being working don't get that much time to cook.Many a times feel like having some quick good snack which is easy to make,so this evening while coming back from Office was thinking of these Bread.So here you go for this you will need.

1/2 cup Semolina(Suji)
lil less than 1/2 cup curd.it should be of thick consistency.
Chopped vegetable(Onion, capsicum, green chilli and Tomato),i add these but you can add more veggie like carrot, cucumber and whatever you can think of.
Salt and Pepper
Mustard seeds
Curry leaves chopped into small
Oil/Butter/Ghee
Bread(Whole wheat/White) your choice

Sock the Semolina in curd for 15-20 min.Then add salt and pepper and the chopped veggies.Take the bread cut the sides and spread 1 big spoon of the mixture over the one side of bread.
Take a pan add 1/2 tsp oil, add Mustard seeds(a pinch) and pinch of Curry leaves. Then put the mixture side bread over this Oil mix and let it cook for 5 min then turn the side of bread.Cook until it get really good brown color on both sides of bread.Cut into triangles and you Snack is ready to serve.Serve it with any chutney on side and a Cup of Chai.

Bindi Subji(Okra Curry)

1 Box Okra(500gm)
1 onion sliced
2-4 Green Chili Sliced(you can increase or decrease the number according to your taste)
1 tsp Ajwain
1 tbs Amchur(mango Powder)
1 tbs Tawa Masala
1 tsp chili powder(optional)
1 tsp coriander powder
1 tbs Oil

Heat a pan and add 1 tbs Oil,when oil get heated add the Ajwain seeds and allow to splitter then add Onions fry for 5 min,you don't need to make them brown.Then add Okra and keep it for 5-10 min.Once it get lil soft then add all the masala and let it cook until Okra get cooked.(Don't cover the pan, cook subji with open pan)
Served with your choice of bread.

Tehari(Vegetable Rice)

Tehri is well known rice dish in North India.Its kind of vegetable pulao traditionally cooked with Aloo,Gobhi(Cauliflower) and peas and served with coriander chutney, Curd and Papad.But you can add any veggie of your choice.




Ingredients:
2 cups Basmati rice(Soaked in water for an hour)
1 large potato peeled cut into big chunks ( around 8 pieces)
1 cup cauliflower cut into chunky florets
½ cup green peas
2 bay leaves
2 Black cardamon
1 tsp Cumin seeds
5-6 cloves
1 tsp sugar(will make the peas lil sweet)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp garam masala
Salt to taste
4 cups water
3 tbsp cooking oil

Method:
Heat oil in a wide pan. Add cardamon, bay leaves, cumin seeds and cloves. Stir for few seconds. Add all the dry masala except garam masala. Now add potatoes and stir fry for 3-4 minutes. Add in cauliflower and peas, stir fry for another 3-4 minutes. Add water. and cover the pan on medium heat until potato get cooked once potato are done add the rice and stir once with very light hand.Cover the pan and let it cooked till rice is done and water is evaporated.for this make sure you use 1:2 ratio for rice:water.

Remove pan from heat. Allow to cool.
Serve rice hot in a plate,pour 1 tsp ghee over it and sprinkle the garam masala and serve with Green Chutney,Papad and Curd.

My Recipes!

Just want to share Some of my recipes are featured in the HomeAway.co.uk Travel Cookbook'.

http://www.holiday-rentals.co.uk/info/holiday-ideas/travel-cookbook/indian-food/kulfi

~Rupali

Samosa!!

Most Popular North Indian Snack!!
Samosa's are stuff pastry traditionally stuffed with Potato-Peas filling.This is myyyyy Favorite...infact my weekness,when ever i goto any indian restaurant i have to have Samosa.These are super delicious!



INGREDIENTS
For Crust
All purpose flour 1 cup
Carom seeds (ajwain)1/2 teaspoon
Salt to taste ~3/4 tsp
Oil 3 tbs(take it on lesser side only this proportion is important)

For stuffing
Potato, 2 medium size
Green peas 1/2 cup
oil 1 tbs
Cumin seeds 1 tsp
Coriander Seeds 1 tsp
Fenel seeds 1 tsp
Green chillies, chopped3-4
Red chilli powder1 tsp
Dry mango powder (amchur)1 tsp
Garam masala 1 tsp
Salt to taste
Fresh coriander leaves, chopped 2 tbs
Sweet date and tamarind chutney as required
METHOD
Mix refined flour, carom seeds, salt and three tablespoons of oil in a bowl.TIP:(Usually people complain that while making samosa they dont get the perfect crust,its because of oil proportion in flour.1 cup to 3 tbs oil combination is very important as amount of oil in flour decide the crust structure it can be hard if oil is less and it can be really flaky if oil is too much.I took 2 -3 trial to get the crust perfect :P so in case you are not happy with your Samosa crust try to revisit your oil proportion in the flour).Add water little by little and knead into a stiff dough. Keep, covered for ten to fifteen minutes. Heat oil in a pan, add cumin seeds and when they start to change colour, add coriander and fennel seeds and rest of the dry ingreditents and then potatoes and peas.Stir well. Sprinkle water and cook covered for eight to ten minutes or till potatoes are done.Add coriander leaves and mix well. When done, set the mixture aside to cool. Divide the dough into eight equal portions and roll them into balls. Apply a little flour and roll them into four-inch diameter. Cut into half, apply water on the edges. Shape each half into a cone and stuff it with the potato and peas filling. Seal the edges well. Heat sufficient oil in a kadai (wok) and deep-fry the samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper. Serve your choice of chutney coriander or tamraid or both :)

Apple-Carrot Poppers!!

Apple-Carrot Poppers!!



Ingredients:

1 (8-ounce) package Onion and Chive cream cheese, at room temperature
1 Green Apple, cored and minced
1 carrot cubed very very finely
Garlic Salt and black pepper
20 jalapenos
Carrot slice(Peel the carrot with the help of potato peeler in length wise to get the long slices like ribbons)

Method:

Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.In a large bowl, stir and break down the cream cheese until smooth. Add the apples and carrot, salt and pepper(according to your taste)

Slice each jalapeno in half lengthwise, and then scoop out the seeds.

Using a spoon fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a carrot slice. Line up the poppers on the prepared baking sheet and pop into the oven 15 minutes. Take out and give them a rest for 5 min and Serve them with your choice of sauce and drink.

Rajasthani Puri!!

Rajasthani Puri..really a differnt taste of puri.In every party we want to make different item,though i manage to put variation in currys but what about bread,i always end up making naans..simple puri..paratha ..hmm....So here i found a variation in Bread "Rajasthani Puri",though i personally never had them in rajasthan ,i came to know about this recipe from here.So for original recipe you can follow the link but for those who dont know hindi,here i am posting for you.



2 cup Wheat Flour
1/2 tsp salt
1 tsp ajwain
1 tbs Oil
water to knead the dough.

Mix flour,salt and ajwain seeds in a bowl.Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth.Add oil and knnead i lil again.Cover, let rest at least 1/2 hour, and knead again briefly.

For daal
1 cup Moong dal(Soaked in water for atleast 2 hour)
2-4 Green chilli
1/2 cup corainder leaves
small piece of ginger
salt

Grind all ingredient in the blender without adding water.
take out in a bowl.

Now take a small ball size dough and roll out in round with the help of oil.
once rolled take a spoon of daal mixture and spread evenly on the puri.Alternatively heat oil for deep frying.Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes.
Now drop the puri into the oil with the daal side downwards.When it gets brown from down revert it and cook untill both the side gets good brown colour.
Server with your choice of Curry or Achari aloo
With light hand put the

Dal-Pakwan

Dal Pakwan:Lentils with Unleavened Bread

This is very Famous Sindhi BreakFast.



Recently my Sindhi friend family visited her here in US.And Her mom called us for Sindhi Dinner.
Out of all the dishes this dish took away my heart.

When I saw this dish I was like “What is this combination Matri with dal????”, I was like..ahhh I don’t think so I want to eat this.

But when I tried it, I don’t want to stop eating it.I never thought Matri(We call this in NorthIndia) with dal will go so well.

Welllll!!!!!!!!!!!!the result was I was not able to stop myself to give it a try and now it is one of recipe i always crave for.
This is famous for BreakFast but this is so filling that you can serve it as a MainCOurse Meal too.

Dal

Ingredients
1 1/2 Cup chana dal
1 tsp cumin seeds
One Small Onion
green chillies acc to taste
3 cups water
1/2 tsp turmeric powder
1 tsp amchur Powder
Salt to taste
1-2 tsp oil
A pinch of asafoetida

Pakwan

Ingredients:
1 1/2 cups All purpose flour(Maida)
1 Cup wheat Flour
1 tbs Suji(You can skip this but this will it really crispy Structure)
1/2 tsp Ajwain (caraway)seeds
2-3 tspn oil (Ghee is preferred)
Salt to taste
1/2 tsp Black Pepper powder
Sufficient water to make a dough
Oil for deep frying

Method:

For Dal:
Wash dal and soak it for 1-3 hour
Pour 1-2 tspn oil in a cooker and allow it to heat.Add little water and close the lid of cooker and give one whistle.Open the lid,check the dal ,it should be tender but not mushy.
In a pan add hing, cumin seeds and chopped onion and fry for a couple of minutes,than add it to dal.Add some amchoor powder.

For pakwan:

Mix the flour with all ingredients and sufficient water and make a dough.Dough should neither be too hard nor too soft.Let the dough rest for 15 min.Roll like chapati.
Prick the surface with fork/ knife, so that it don’t puff out (don’t forget to do this)
Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.



Serving:
Serve pakwan with dal,coriander/mint chutney,tamraind chutney,green chillis and onion.
Take a pakwan spread the dal over it then pour both the chutneys a lil but and sprinle onion n green chilli.you can give a lil hint of Lemon also.
Enjoyy!!!

Sukhe Aloo

Dry Potato Curry

This is a best accompaniment with Puri.Puri-Aloo is one of the famous breakfast in North India.This is quick n easy recipe.Must Try :)



Ingredient:
3 boiled Potatoes cut into cubes
1 green chilli add more according to your taste
handful of Coriander leaves

1 tbs Coriander Powder
1 tsp Chilli powder
1 tsp garam Masala
1 tsp Cumin seeds
1 tbs oil, any oil will work
Salt to taste

Heat a pan and add the oil.Once oil get hot add cumin seeds and rest of the dry masala with chilli.Then add boiled potatoes mix well.Sprinkle the coriander leaves and Aloo are ready.
Isn't really quick????
You can make sandwich out of it as well,it taste really good!

Lehriya Mirch/Mirchi Samosa!!

I am so proud to present this Mirchi Samosa, this was awesome awesome.Got the inspiration from Master Chef India show, in that show one contestant make it with Keema filling.I gave it my Version with Aloo Peas filling same filling which we used to make Samosa, that's why i gave it the name Mirchi samosa.It was a nice show, got to see lotts of twist in India Dishes which sounds really good,there are some more dishes in my mind from that show to try.Will try soon and will post it soon.For now lets have Mirchi Samosa.






Ingredients for two Mirchi

Crust:
1/2 cup Maida
1 1/2 tbs Oil
1/2 tsp Ajwain
Pinch of salt

Filling
2 potatoes
handful of peas
1/2 tsp fennel seeds
1/2 tsp Cumin seeds
1/2 tsp crushed Coriander seeds
1/2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp amchur powder
salt to taste
1 tsp oil

2 Pepper(Mirchi) {you can choose any i pick the one which are long n Lil bigger in size.If you want you can go ahead and pick the jalapeno peppers, to reduce the heat take out the seeds}

Filling:
Heat oil in the pan add cumin,fennel and coriander seeds, after a second add all other ingredient of filling.Fry for couple of min until all mix together really well.Don't mash the potatoes completely.Garnish with coriander leaves


Method
1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough.
2. Slit the peppers from one side and stuff the filling into it.
3. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter. Systematically wrap the chillies sealing as you go along with water(you can use the beaten egg as well but water works great too).

4. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.

Gobhi Manchurian

Cauliflower cooked in Indo-Chinese Style




This is again one of my favorite.
Ingredients

Cauliflower - 1,cut into Small florets(though not very small)
Onion - 1,chopped into cubes
Capsicum - 1,chopped into cubes
4-5 Spring onions chopped finely


Soya sauce - 2 tbsp
Chilli sauce - 1 tbsp
Vinegar - 1 tsp
Tomato Ketchup- 1tsp
(actually all these sauces should be according to your taste,i like spicy so i add lil more chiili sauce)
Oil
Salt to taste
Black Pepper

For the batter

Maida/Flour - 1/2 cup
Cornstarch- 3-4 tbsp
Rice flour - 2 tbsp
Garlic paste - 2 tsp
Ginger paste - 1tsp
Salt to taste

Method
Boil the water with some salt and add Cauliflower to it for 5-10 min.This will make the Cauliflower lil soft.
Prepare a batter with the ingredients adding enough water to make a pouring consistency paste,same like you make for Pakoras.In a kadai,heat oil for deep frying the cauliflower.Dip each floret into the batter and deep fry on high-medium heat till golden brown.
In another kadai,add 2-3 tbsp oil and add chopped onions,capsicum.
Saute for about 2-3 minutes.Untill capsicum became lil soft.
Add all the sauces,salt and pepper.
Mix well and add the fried florets.
Keep stirring till the sauce coats well on the Gobhi.
You can serve the Gobhi Manchurian here itself,it will be quite crispy.
But i feel Real Gobhi manchurian needs the next step
In a cup mix 1/2 cup lukewarm water and 1 tbs spoon Cornstarch and pout it over Gobhi, stir for 2-3 min.You will see water will turn to a sticky liquid.Keep stirring until water evaporate.

Sprinkle chopped spring onions and serve hot!!