North Ki Rasoi Se..North Indian Cuisine

Semolina Bread!!

2011-11-29T15:03:00.000-08:00

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)

2011-10-19T17:49:00.000-07:00

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)

2011-07-17T18:55:00.000-07:00

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!

2011-05-11T18:28:00.000-07:00

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!!

2011-04-26T16:21:00.000-07:00

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!!

2011-04-25T17:36:00.001-07:00

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!!

2011-04-11T18:20:00.000-07:00

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

2011-03-13T13:23:00.001-07:00

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

2011-03-01T18:48:00.000-08:00

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!!

2011-01-31T20:22:00.001-08:00

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

2011-01-11T19:31:00.000-08:00

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!!

Calzone Rolls

2010-11-30T19:04:00.000-08:00

Lets cook Something Italian.This is simple/quick n easy Sandwich recipe.I loved this recipe of Rachael Ray from 30 min meal.I did some of my own variation to make it a Vegetarain from Non-veg..hihi..i am sure my Vegetarian follower will going to love it.!!

Ingredients

4 large, crusty Keiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1 cup Spinach, chopped
1/2 cup mushroom(Sautee them for 5-10 min)
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced

Directions

Heat the oven to 325 degrees F.

Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.

Season the ricotta with a little salt and pepper. Stir the Spinach,mushroom and grated cheese into ricotta. Fill the rolls with the ricotta mixture. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

Mexican Dip!!

2010-10-31T18:14:00.000-07:00

This is a great appetizer specially when you have to fed a large group of people.
As this is delicious and super easy to make.

For making this you need following ingredients,quantity depends on your dipping plate size, so you can use according to your need.

Refried Beans(Heat it and add 1 tsp of taco Seasoning)
Fat Free Sour Cream mixed with Taco Seasoning(You can use normal sour cream,i really don't mind taste of fat free so i always use Fat free creams and cheese)
Shredded Cheese ( i used fat free Mexican blend,u can use any shredded cheese of your choice)
Tomatoes – chopped
Lettuce chopped
Cucumber chopped
Black Olives – sliced
Pickled Jalapenos – sliced or chopped

Method:
Take a dipping plate or any deep serving platter/plate.
1st Layer: Refried bean in a deep serving platter.
2nd Layer: Sour cream
3rd layer:Lettuce + Tomatoes+Cucumber
4 layer:Shredded Cheese
Finally Finnish with Olives and Jalapeno Pepper.
Cover with plastic wrap and chill for 1-2 hours.

Variation:You can also add one more layer of Gucamole and also instead of Tomatoes you can use Tomato Salsa.

Aloo Kulcha!!

2010-09-25T18:32:00.000-07:00

An Indian Flat Bread!!!!!

For Dough:
2 cup All purpose flour + 1/2 cup more
1 tsp salt
2 tbs Yogurt
1 tsp Baking Soda
1/2 tsp Baking powder
1-2 tbs oil( any oil will work)
1/4+ 1/2 cup water(lukewarm)

For Filling:
1 big size boiled potato
2 tbs chopped onion
2 Green chili chopped
1 tsp coriander powder
1/2 tsp amachur Powder(Dry Mango powder)
chili powder to taste
Salt to taste
fresh Coriander chopped(may be handful)

1 tbs Nigella Seeds/Black onion seeds/kalonji seeds.
Butter

In a big Bowl mix all the dry ingredient for the dough. Add 2 tbs yogurt and mix it.
Then add 1/2 cup of water little by little.Dough might be lil sticky at this point then add another 1/2 cup of flour to make a a lil stiff dough.
Keep in a bowl and add 2 tbs oil and knead it a lil bit then covered and keep it in warm place for at least 2 hr(I warm the oven for 2-3 min and then switch it off and keep the dough there ).

Meanwhile prepare the filling mixture
Mash the boiled potato really well(if using boiled potato from fridge then grate the potato).Mix with rest of the ingredient,adjust the taste according to your taste, i likes it to be spicy so i add really good amount of green chilli :)

After giving the dough rest, take a golf ball size dough,with the help of
dry flour roll out into round shape.Stuff the rounded dough with the 1 tbs of mixture in the center and then reshape it into small ball and Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.Sprinkle some black onion seeds and give some spots of water over it and put it on a baking tray and Broil in the oven on high and bake them for 1 min until you see some brown spots.Brush it with butter and serve!!
You can also cook it on griddle like chapati.

Serve it with your choice of curry!!

Paneer Chilly!!

2010-08-08T13:14:00.000-07:00

Paneer Chilly: Indian cheese cooked in Chinese style.

Again another version of Paneer.I gave it a name Paneer Chilly as it is bit in Chinese style though not completely.
I love Paneer and try to make some quick one out of it.So this is really tasty and a quick paneer recipe.

For this u need Paneer, Cabbage,Onion(for this i prefer red onion but u can use whatever you have),Tomato,capsicum,Ginger,garlic,Green Chili,vinegar,chili sauce , coriander powder,red chili and salt

Sliced all veggie very very thin.Quantity should be approx equal meaning all should be in same proportion except tomato keep them half the quantity as sliced and grate the another half quantity of tomato .

Take mustard Oil add sliced Ginger and Gralic.Saute till they are brown.Then add Onion and saute.After 5 min add cabbage,grated Tomato,Coriander powder,chili powder,salt.saute few min till cabbage is cooked then add sliced green chili and if you have any ready made masala like shahi paneer or any masala available in ur pantry.add lil bit of it.
Once cabbage is cooked add capsicum and after 5 min add Paneer and cooked for min.Then add 1tbs Vinegar and 1tsp chili sauce cook for another 5 min and serve with any bread of your choice.

Dal Makhani

2010-07-26T20:09:00.000-07:00

Dal Makhani: Black Lentil with Kidney beans cooked in creamy sauce.

Dal makhani is one of the most popular lentil dish of North India,traditionally it is cooked on very low heat for several hours with fresh cream(malai).I got lots of emails saying how come north indian food blog dont have Dal Makhani recipe.I know MY BAD!! But no more wait,here comes my Dal Makhani Recipe with my Secret Tip....Enjoy!!!!!
INGREDIENTS

1 cup Black Urad Dal
1/4 cup Red Kidney Bean
onions - 1 medium size,finely chopped
tomatoes - 1 medium size,pureed
ginger/garlic paste - 1 tsp
red chilli pdr - 1 tsp
coriander pdr - 1 tbsp
garam masala - 1 tsp
cream - 1tbs + to garnish
coriander leaves - finely chopped,to garnish
oil - 2 tbs(you can do it in 1tbs also)
Whole garam masala(1 black cardamon, 2 green cardmon, 1 bay leaf)
salt to taste

Soak the pulses overnight.Here in US i dont soak the pulses,they get cooked without soaking so its all upto you if you need to soak,soak them Overnight.Cook it in a pressure cooker with salt.In a pan heat oil.Add whole gram masala,ginger/garlic paste and onions. Saute onions until they become translucent.Now add the pureed tomatoes, red chilli powder, coriander powder.Saute till the oil start to separate. Then add the paste to cooked pulses(in pressure cooker).Now my secret Tip :P before covering the cooker add 1 tbs cream to it,this will give you the creamy taste and texture which you will not get if you add cream to paste or garnish cream before serving.Check salt,cover and simmer for 30 mins on med-low heat.Garnish with gram masala,fresh cream and coriander leaves .Serve hot with Naan.

Naan!!!!!!!!!!

2010-06-27T14:26:00.001-07:00

Here i am with very famous Indian Flat Bread!

Ingredients:
2 cup All purpose flour + 1/2 cup more
1 tsp salt
1 tsp sugar
1 tea spoon Dry Active Yeast
2 tbs Yogurt
1-2 tbs oil( any oil will work)

1/4+ 1/2 cup water(room temperature)

Yeast Mixture: take 1/4 cup of water in a bowl add 1 tsp sugar to it.Give it a stir so that sugar get dissolve then add 1 tsp yeast and give it a light stir(just once).leave it for 15-20 min.

In a big Bowl take 2 cup of flour. Add 2 tbs yogurt and 1 tsp salt and mix it.Then add yeast mixture and mix.
Then add 1/2 cup of water little by little.Dough will be lil sticky at this point then add another 1/2 cup of flour to make a smooth dough.

Keep in a bowl and add 2 tbs oil and knead it a lil bit then covered and keep it in warm place for at least 2 hr(I warm the oven for 2-3 min and then switch it off and keep the dough there ).

After giving the dough rest, take a golf ball size dough and roll it over(try to give it a triangle shape). Sprinkle some black onion seeds and give some spots of water over it( water spot will give brown spots to Naan ).

Final Stage:Making the Naan:Broil the oven on high.

You can make Naan on any Oven Tray or Pizza Stone

Oven Tray:Keep the Naan on top rack for 1 min(util you see the brown spot) and then turn and keep for 30 sec or so. And Serve :)

Pizza stone:I read on one site that if we make Naan on Pizza Stone, we dont need to flip it.Well i too tried on Pizza Stone and that true upto an extent.For that you need to make pizza stone really hot and as soon as you put Naan over it, it get cooked from down(will not give you brown spot) but will not be raw in taste so you dont need to flip it and when you dont flip it you will let it cook from one side which will make Naan more soft but remember pizza stone has to be really hot.

Serve with any curry of your choice:)

Homemade Colourful n Flavored Paneer!!!!

2010-06-26T12:49:00.000-07:00

Bored with using that White paneer all the time,here i came with all new Looks of Paneer.Yeah this is really wonderful will say an Upgrade to the white paneer,after all Paneer also need some Promotion or say Make over hihihi ;0)...
So here i am going to give you all new Paneer!!!!!!

You need few ingredients other than what you need for making normal paneer.There are many websites which provide paneer recipe with each steps pics.

For colourful paneer you need.

Whole Milk (1/2 Gallon will give you ~1 1/2 cup paneer cubes which is quite enough for 4-6 people, 4 if you are making dry recipe and 6 if you are making gravy recipe)
you can also use 2% it will give u lil less amount of paneer than this otherwise it should be fine.

Lemon juice ~1/6 cup(u need to add it until the whey separate from curd so cant give the exact measurement for this)

2 tbs Cilantro Leaves finely chopped(it shld be really finely chopped )
1/2 tsp Crushed pepper and 1/2 Crushed Black pepper.I have one spices which says 'Kick n Chicken'(you can see it in below picture) no no i dont cook chicken but i bought it as it seems to be mixture of different spices like dry onion, dry pepper etc which seems interesting to me and guess what it is very very colorful so instead of crushed peppers i used that which gave absolute amazing look and flavor to my paneer.But you can def. go ahead with Black Pepper and Chili Flakes.

Boil the milk in a heavy bottomed pan, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil(it shld start coming up), immediately turn the heat to medium add Cilantro and Pepper mix and add the lemon juice gradually(1 tbs at a time)and stir the milk gently. The milk will start separating from the whey.
Once the milk fat has separated from the whey(you shld see the green whey left,if you feel the whey is still whitish then there are chances to take out more paneer add lil more lemon juice). Drain the whey using a strainer line with cheesecloth or muslin cloth((i use my hubby handkerchief :P)).
Wrap the curds in a cloth, and squeeze well.
To make the paneer firm, press the wrapped paneer under a heavy pan(i take any vessel and fill it with water) for about 3-4 hour or preferably overnight.

Here is your Paneer with new look.You can use it to make any Paneer recipe of your choice.I cant wait to try it out, hmmmm time to try new Recipe of Paneer!!!!!!!!!!!

Tip:
*For Traditional white Paneer just don't add the cilantro and Pepper mix.
*You can try other flavour too like instead of cilantro you can use Mint or Methi leaves.

Dal Dry!!

2010-06-09T15:07:00.000-07:00

Dal Dry:Yellow Lentil boiled and mixed with onion n tomato paste.

A Purely North India Dish

I am saying it a purely north indian as i dont find this dish in any other part of country Infact not even in delhi region too.I can find it only in Uttranchal And U.P. area.So here i am with Dal Dry!

Ingredients:

1 cup Urad(white) daal
1 Onion Chopped
1 Tomato diced
1tsp Ginger Chopped
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
1/2 tsp. turmeric powder
1/2 tsp Amchur powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice

Preparation:

Clean and wash the daal properly. Soak it in water for 1-3 hours(as this dal here comes in really small in size so need to soak for longer time so that it become bigger in size).
Boil it in 1 cups of water(Just that water cover the dal). Boil till it becomes lil soft.(if using pressure cooker give only 1 whistle) It should not become pasty(it should be lilttle "Kaccha" only). Drain the water and keep aside.
Heat oil in a kadhai add cumin seeds, allow to splutter.
Now add ginger, onion and green chili and stir-fry till golden brown.
Add tomato and fry till it softens. Add all dry masalas (turmeric powder, chili powder,amchur pwder salt) and fry for a moment.
Now add daal and lemon juice, mix very gently.
Sprinkle garam masala and garnish with coriander.
Serve hot with ur choice of bread.

I am sending this as my Entry for My Legume Love Affair 24

Focaccia Bread!!!!!!

2010-06-05T11:03:00.000-07:00

I am glad to bake my First Bread: Focaccia Bread.
From long i have been thinking to bake a Bread.I did some search on Internet and came to know that Focaccia is the easiest bread to bake.So thought to give it a try.And yes now i can say "It is a very easy bread to bake and yummy too".You can do lots of version with this, you can have it with any dip of your choice and you can make sandwich out of it, its all your choice.

So here is the recipe of Focaccia bread as this was my first try so being on safer side i make a small size focaccia with ingredient which were available in my Pantry.Traditionally you Need Rosemary seasoning for this but as it was not available at that time in my pantry so i go ahead and tried it with other Seasoning

Ingredients:

All Purpose Flour (Maida) – 2 1/2 cups
Warm Water – Lil less than 1 Cup
Dry Active Yeast – 1 Tsp
Sugar – 1/2 tsp
Salt – 1 tsp
Olive Oil – 3 tbs

Garnish:
What ever is available in your pantry,i used sliced Onion, Slices Jalepeno, basil leaves, Kosher salt

Method:

1. In the mixing bowl mix Warm Water, Yeast and Sugar. Cover and keep for 5-10 mins until foamy.
2. Add Salt, Olive Oil and 2 cups of All Purpose Flour.
3. Knead the dough until the dough comes together,add more flour 1/2 cup at time as needed until dough forms.
4.When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 2-3 minute.
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.Cover with a damp cloth and let rise in a warm place,i put it in Oven until doubled in volume, about 1- 1 1/2 hr.
6.Drizzle the baking tray with Olive Oil Place dough ball in pan and press into the bottom into an even rectangle shape.
7. Again cover it and keep in a warm place for 30 min to 1hr.It shld rise a bit now.

Preheat Oven to 425F

8. With your finger, gently make indentations one inch apart all over the dough.
9. In a small bowl, mix 2-3 Tbsp of Olive Oil with Basil leaves(or any other seasoning,good if you have rosemary), Sliced Onion, Sliced Jalapeno.
10. Spread the Oil mixture over the top of the risen dough. Arrange them evenly over the top.Sprinkle some Kosher salt according to your taste.
11. Bake Focaccia for 10 mins and then turn the tray around (change the direction of tray so that bread get baked evenly) and then again bake it for another 10 min.It shld be done by 20 min,if you feel its not done yet keep it for 1-2 more min.
12. Cut it into pieces with the help of pizza cutter or any simple knife and Enjoy it with Olive Oil or any other dip of your choice.

Oats Dosa!!!

2009-11-11T15:45:00.000-08:00

Oats Dosa: Oats Crepe.
Being from North India i am a big big Fan of South Indian Food.I just loveeee Dosa Sambhar and after coming to US i came to know more about south indian cooking,back in india i just know Dosa,Idli,Vada Sambhar and Rasam,Utapam that's it.Here i came to know to many other south indian dishes like Lemon rice,tamarind Rice,Curd Rice,paniyarum etc

Well Recently we were trying to control our diet and also trying to eat healthy so i keep on searching net for healthy and tasty recipe.I saw these Oats dosa but thought OATS dosa????i don't like oats so thought i wont like it also and i dropped the idea of trying it.But after that i had it at my frds place and i just loveeee it..Now i am cooking it once in every week.Believe me just try it once you will fall in love with these Dosa.

Ingredients

1 cup oatmeal
1 cup semolina/rava/sooji
¼ cup rice flour(add more if you want it more crispy)
½ cup yogurt
1 teaspoon green chillies
2 tablespoons chopped coriander
Salt to taste
Chopped Onions

Method

Batter Making:
Soak the oats in 1/2 cup of water for 10 min.Then grind it in the blender.Mix all the ingredients and set aside for 15 minutes.
In 15 min your dosa batter is ready ,isn't really quick.And they really turned very tasty.Well once i had some left over Batter and i made dosa the next day too,next day it was more tasty then the earlier day reason being,bcoz of yogurt it became lil sour exactly like the normal dosa..So now if i know when i wanna eat these i try to make it lil earlier to get that sour taste..Otherwise Instant dosa is ready in 15 min :o)

Dosa Making:
Heat griddle; turn to medium heat and spread the dosa batter evenly as you do for your normal dosa.Spread a teaspoon of oil all around the dosa.Flip when the bottom site is done (turned golden brown). Wait for the other side to get cooked, about 1 minute.Pot some Chopped Onion on half side and cover with other half.
Serve it with sambhar and coconut chutney.

Variation:
1)U can add chopped Onion in batter itself.
2)To make it more healthy add some Veggie in batter like grated carrot,finely chopped Cabbage and whatever u can think of.
3)Instead of Filling chopped onion in b/w u can have poatato filling same as we use for Masala Dosa.
4)U can fill with Paneer Bhurji.
5)Mix Sliced Onion,paneer and, Coriander leaves and Chaat masala and use as filling.It too taste really good.

Enjoyy!!

Aloo Najakat!!

2009-10-11T19:36:00.000-07:00

Aloo Najakat: Potato Dish!!
Another mouthwatering recipe which is great in taste and fantastic to serve, as it give a great look on the Dinning table

Ingredients:

3 Boiled Potato(1 day old or must be kept in refrigerator for at least 6hr)
1/2 Cup Paneer
1 tbs Rasins
1 tbs Chopped Cashew nuts
Chopped Coriandar
Chopped Green Chilli
Hung Curd(If u r using store brought then u can use it straight away)
Salt
Chilli powder
Kasori Methi
Gralic-ginger paste
1 tbs Onion seeds/Kalonji
Any seasoning you like to add in filling i Use salt n lil bit Chat masala

Cut Boiled Potato horizontally giving it a circle shape of thickness around 1 inch.
Scoop out the middle portion making it a ring(be careful not to break the ring).keep aside the scoop out portion.
Deep fry the potato rings.
Make the filling by mixing the paneer,potato(scoop out portion),green chilli,rasin,cashew,coriander,salt n chat masala.
Stuff this mixture in the potato rings, pressing tightly.
Press each rings between your palms to make sure the stuffing does not fall off.
Coat the potato ring with the curd mixture(Curd,kasori methi,ginger-garlic paste,salt,chilli powder) and shallow fry on tawa or bake in oven.
While baking/shallow frying sprinkle Onion seed/kalonji over potato ring.
Take them off when they get nicely brown colour and serve with any bread of your choice.

Nan Khatai

2009-10-10T16:23:00.000-07:00

Nan Khatai: Indian Eggless Cookies!!!

Nan khatai is an egg-less light and crispy biscuit/cookie
Ingredients:

1/2 cup all purpose flour (plain flour or maida)
1/2 cup fine sooji or semolina
1/6 cup gram flour (besan)
Pinch of baking soda (a little less than 1/8 teaspoon)
1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter
2/3 cup sugar

Method

1. Pre heat the oven to 250 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
3. Let the butter come to the room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
6. Divide the dough into about 20-24 equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
8. Put Nan khatai on a lightly greased cookie sheet and bake at 250 degrees for about 13 to 15 minutes.Then Broil them for only 1 min..so that u get the lil brown colour on them
10. After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

Nan Khatai taste good when they are warm,though u can have them later by microwave them for 10 sec.

Creamy Paneer Capsicum!

2009-07-23T19:56:00.000-07:00

Creamy Paneer Capsicum: Indian Cheese cooked with cream n Veggie.
This recipe is always a hit in my parties,no matter how much i make its never enough.I love making this paneer recipe as this is super tasty and very easy to Cook.My Bhabhi use to make it in india with "Malai",i substitute it with Heavy whipping cream here so in case u have Malai at home go ahead with that.

Here what u need:

1 Onion Chopped
1 Tomato Chopped
1 Capsicum Chopped
~ 1 cup Paneer Chopped
(Chop all these four in same size..small small kinda square shape)
Whipping cream 1/4cup
Salt and Black pepper
Oil

Heat Oil in a pan add Onion,Capsicum and Half Cream.Coverd and let it cook for few min.When it start separating oil add remaining cream and tomato.Let it simmer for few more min then add Paneer,salt n pepper mix well.
Here you are done with your dish,isn't its easy????

PotStickers!!

2009-07-21T18:23:00.000-07:00

PotStickers: Chinese Dumpling!!

Jiǎozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.

Pot Sticker typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.Then it is pan fried and steamed at the same time.

Here is the recipe with Vegetable Filling:

Ingredients:

Wonton wrappers

For Filling
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tbs capsicum thinly sliced
1 bunch spring onion chopped
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
Slat to taste
Black Pepper to taste
Chilli Sauce acc. to taste
Soy Sauce acc to taste
White Vinegar acc to taste
1 tbsp oil

1. Heat oil in a wok, add all vegetables.
2. Stir fry, add noodles.
3. Season with salt,Pepper chilli sauce ,Soy Sauce,Vinegar.
4. Cool and set aside.

Moisten the edges of the wrapper with some water, place a teaspoonful of filling inside and seal the dumpling by pressing the wet edges together.

Drizzle 1 tsp oil all over a wide pan and heat it. Place the dumplings in a single layer in the pan. Fry the dumplings, with the pan uncovered, for a few minutes on one side only, until the underside gets a golden-brown surface. Now, add 2/3 C water to the pan and cover the pan. The steam created in the pan will steam the dumplings. Once all the water has vaporized, and the dumplings appear cooked and transluscent, remove them from the pan and serve them right away with your favorite dipping sauce

Shakar pare

2009-07-13T15:16:00.000-07:00

ShakarPare: Indian Sweet!!

Ingredients
1 Cup All Purpose Flour
1 Cup clarified butter or ghee or cooking oil
Water to make dough
Oil for deep frying
2 cup sugar
2 cups water for the syrup

Method:

Place flour and ghee in a bowl and make a stiff dough by adding water slowly. With this amount of ghee, very little water is required. Knead it well. Keep it covered with a moist cloth for 10 minutes.
Break dough to make golf size balls.
Roll each ball, to a circle of 1/2 centimetre thickness. You may need to use a little oil to grease the surface and your rolling pin.
Using an knife or a pizza cutter, make diagonal, linear cuts all the way across the circle, roughly 2 cm. apart. Now make diagonal cuts in opposite direction. You will now have diamond or square shaped ‘pare' of approximately 1 1/2 cm. size each. Lift them off on to a plate, using a flat spatula. Keep covered with a moist cloth.
Heat oil in a wok or kadhai. It should not be smoking hot. The pastry should cook slowly or it will not get crisp. The best way to check if the oil is hot enough is to drop a small piece of dough into the wok. If it is ready, the pastry will sizzle and rise to the top slowly. Fry until light brown and crisp.
Repeat the same process until all the dough has been used. Allow to cool.
Make Sugar Syrup by boiling water and sugar in a wok, until you have a syrup of 3 wires. To check this, dip the spatula in the syrup, lift it out and touch with your forefinger, taking care not to burn your finger. Now touch the forefinger with the thumb and separate slowly. You should get 3 wires stretching between the finger & thumb.
Put all pastry diamonds or ‘pare’ in the syrup and stir/mix quickly, coating each and everyone of them with the syrup.
Take out and allow to cool on a tray or plate, making sure that they are not clumped together. If a few stick together, they can be separated when cold.
Cool and store in an airtight tin or box.
Serve with tea or coffee.

Tip:The syrup must be 3 wire consistency or the shakar-paras will get soggy.

Khandvi

2009-07-08T19:45:00.000-07:00

Khandvi is a Gujrati Tea time Snack.I just love it and this time i tried making it at home.Though its lil tricky to make Khandvi but really Tasty.So just try it...

Ingredients:
For Batter:
1/2 cup Besan/Gram Flour
1 1/2 cups Butter Milk or add water to 1/2 cup curd
A big pinch of Turmeric Powder
Ginger(Optional if using try to add juice of it)
Salt to taste

For Tempering:
1 tsp Mustard Seeds
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
1 tbsp Oil

Prepartion: Take couple of aluminium foil and spread them on your counter.And be ready with a spatula or any spoon which is flat from front.

Method:
Take gram flour, turmeric powder and ginger paste and salt to taste in a bowl and mix well. Add butter milk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed.You can also use the hand beater. The batter should be thin and flowing without any lumps.
Place the bowl on a stove and cook at high speed for few minute and keep mixing so that there should be no lumps.Keep cooking until it become thick.If you feel any lumps just beat it with hand beater once again.

Spread the thick batter quickly on the aluminium Foil. Spread it as thinly as possible.
Let it cool for 2-3 minutes.Spread little grated coconut. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
For tempering, heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter, add chopped green chillies and saute it for few seconds.
Spread them evenly over rolled Khandvi. Serve them immediately garnished with coconut grates and chopped coriander leaves and enjoy.

Khasta kachori with Aloo Sabji

2009-06-07T10:18:00.000-07:00

This is one of the most Famous Street Breakfast of North India.This is available on street only in the morning.I just love love love them.Here in US i really miss them,till date i never had it here in any city.So thought id trying it myself

Khasta Kachori is a common item in Uttar Pradesh and Punjab. The stuffed Kachori is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Kachori and the low frying temperature. Khasta Kachori is served with Aloo Sabji.

Here is Kachori n Aloo Sabji recipe.

What you think of about having this on your patio with a Cup of Tea and thats too when it is Raining....Man i will love to have it in rainy season.For now i cant have it on rainy season but can send this as my entry for Shanthi "Lovely Winter Recipe Event"
-----------------------------------------------------------------------------------------

Aloo Achari

2009-06-03T14:22:00.000-07:00

Aloo Achari: Potato Curry with taste of Indian Pickle.!!

Ingredients:

• 30 ml. mustard oil, heated until smoking and cooled. This removes its pungent odour.
• 1/4 tsp. mustard or rai seed
• 1/4 tsp. fennel seeds
• 1/4 tsp. fenugreek or methi seed
• 1/4 tsp. cumin seeds
• 1/4 tsp kalonji or Nigella seeds
3-4 Boiled Potatoes
• 200 gm chopped/puree tomatoes
• Salt to taste
1-2 green chilli chopped
1 tbs chopped ginger
• 1 tsp. chilli powder or to taste
• 1/2 tsp. turmeric powder
1 tbs Coriander Powder
• 1/2 cup chopped coriander leaves.

Instructions

1. Heat oil in a Pressure Cooker or in a pan.
2. Add all whole seeds and allow to splutter or crackle.
3. Add tomatoes,green chilli,ginger and fry until they leave the oil.
4. Add all masala powder stir well.
5. Cook for a further 5 minutes.
6. Add the potatoes(Cut into cubes or u can mash them with hand keeping them in big chunks) and Stir.
7. Add 2 cup of water(u can adjust the water acc to ur taste,if u like watery subji add more water and vice versa)
8. If using Pressure cooker give it a whistle or if using pan covered n cook for 15 min.
9. Garnish with chopped coriander leaves.

Serve it with Parata,Poori or any kind of bread.
This Subji best goes with Khasta Kachori.

Khasta Kachori!!

2009-04-16T14:24:00.000-07:00

Khasta Kachori is again one of the famous North Indian Snack.Its is mostly served with Aloo Sabji but can be eaten with any Kind of chutney.

Usually people say Kachori or Khasta Kachori,there is a Difference between these two.Kachori means Poori made with some stuffing like Urad dal stuffing,aloo or peas stuffing but it will be soft as Poori.But Khasta Kachori means Hard Poori,it is not soft as poori it will be with hard crust.

So here i am sharing the recipe of Khasta Kachori!!!
Ingredients:

For the dough :
2 cups maida
1/2 cup oil(maida and oil to be in proportion of 1:4)
½ tsp salt

For the filling :
½ cup Urad dal(soaked for 2 hours)
1/2 tsp jeera
1/2 tsp fennel seeds
1/2 tsp Coriander Seeds
1 tsp gram flour
¼ tsp hing
1 tsp chilli powder
1 tsp garam masala
1 tbsp amchur (dry mango powder)
3 tbsp oil
salt to taste

Other ingredients :
Oil for deep frying

Method :
For the dough :
Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :
Heat the oil in a pan, put the all the seeds and asafetida. When the seeds crackle put the soaked and drained urad dal and fry for a few seconds.(I mostly cook the dal before using it.I boil it in pressure cooker for 5 min,i don't allow it to go for 1 whistle but u can skip this and can use it without boiling)
Put the green chili-ginger paste, chili powder, garam masala, gram flour, amchur and salt. Stir for 5-7 minutes till all the masalas are cooked properly.
Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to proceed :
Roll each part of the dough into the circle of 50 mm (2") diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.
Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
Cool and keep aside.

Served with Aloo Subji...i always eat it with subji only but still there is one more way to serve it.
Here it is:
For serving :
2 cups beaten curds
green chutney
khajur imli ki chutney
chilli powder
roasted jeera powder
chopped coriander
nylon sev or sev

Make a hole in the kachori add the above ingredient and Serve

TIPS: Ratio of maida n oil is to be 1:4 bcoz its the proportion of oil which will make your Kachori Crust soft or hard if you will add less oil to dough your Kachoris will turn out to be hard.

Aloo Tikki Burger!!

2009-04-08T15:28:00.000-07:00

Aloo Tikki Burger: Burger with Potato patti!!

The Simplest Burger is Aloo Tikki Burger and my favourite .I remember when i landed in US for the first time and saw McDonalds here i was so happy as being a Vegetarian i was thinking that atleast i will have my burgers here.But very soon my husband took away that happiness by telling that here Burger means Burger with NV Pattie....hmmm though still i had the option of Burger King's Veggie Burger.But still miss those Burger which i used to get in Indian McDonalds,out of which my Fav was MacVeggie and aloo tikki...
So for now here is the Aloo Tikki Burger!!!!!!

Ingredients

Burger Buns I prefer Buns with seasame sedds
Tomatoes cut into rounds
Red Onions cut into rounds
Aloo Tikki
Ketchup(Optional)

Toast the Bun lightly on Tawa
Take the Base of bun put Onion ring Followed by Aloo Tikki followed by Tomato ring if you want u can add some ketchup.Finally cover the bun and Enjoy delicious Aloo Tikki Burger
Here is the recipe of Aloo Tikki..

I am sending this to Sahaja @ Spicy Rasam for her Single Serving Recipes event.

Paneer Bhurji!!

2009-04-07T20:26:00.000-07:00

Paneer burji is one of the most famous,super easy n incredibly tasty dish.
Ingredients

1 cup crumbled paneer
1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tsp oil
2 green chopped
1 tsp garam masala
Salt to taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp lemon juice

Heat oil. When it starts spluttering, add green chillies and onions and cook for 2 minutes. Add the tomato pieces and sprinkle some water. Cook till tomatoes becomes soft. Add turmeric powder, salt, garam masala powder and finally the crumbled paneer. Mix well and add lemon juice to it. Garnish with coriander leaves.

You can serve it with any Indian bread or may be you can used it as one of the stuffing for many of your recipe like Stuffed Tomatoes ,Dosa n all..
Just try it and tell how much u liked it!!!!!!!!!!!!

Aloo Tikki.....!!!!

2009-04-07T17:00:00.000-07:00

A north Indian snack made of boiled potatoes and various spices. Found in almost every chaat shop or stall all over Delhi and other parts of India. It is served hot along with tamarind and green chutney and some yogurt. It is also known as "tikiya" in Hindi.

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
2-3 bread slice

For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1 mashed boiled aloo
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes.Cut the brown edge of bread slice and mashed it with wet hands,add it to potatoes.Add salt and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Served it as it is with green chutney or served as chaat ie...Take aloo tikki in serving place pour some Curd then some Tamarind chutney and sprinkle some salt,red chili and roasted cumin seeds.
Aur you can use it in Aloo Tikki Burger.

Paneer Achari!!!

2009-04-04T12:18:00.000-07:00

PANEER ACHARI

500 gm. paneer, cut into small squares of 1-2 cm
• 30 ml. mustard oil, heated until smoking and cooled. This removes its pungent odour.
• 1/4 tsp. mustard or rai seed
• 1/4 tsp. fennel seeds
• 1/4 tsp. fenugreek or methi seed
• 1/4 tsp. cumin seeds
• 1/4 tsp kalonji or Nigella seeds
• 1 onion, approximately 150 gm, thinly sliced or chopped
• 200 gm chopped tomatoes
• Salt to taste
• 1 tsp. chilli powder or to taste
• 1/2 tsp. turmeric powder
• 1tsp lemon juice
• 1 tbs. vinegar
• 1 tbs. chopped coriander leaves.

Instructions

1. Heat oil in a pan.
2. Add all whole seeds and allow to splutter or crackle.
3. Add onions and fry until golden brown.
4. Add tomatoes and cook 10 minutes.
5. Add chillies, salt and turmeric powder, stir well and add paneer pieces.
6. Mix to coat paneer well.
7. Add Sugar, lemon juice and vinegar.
8. Cook for a further 5 minutes.
9. Garnish with chopped coriander leaves.

I m sending this as my Entry for Ammula's Event Think Spice - Think Kalonji

Dhokla!!

2009-04-04T09:40:00.000-07:00

You will need:
1 cup - Besan Flour
1 1/2 tsp - citric acid
1 tsp - Soda Bicarb.
2 tsp - Sugar
1/2 tsp- Salt
1 cup - Water
1 tbsp-curd
1 tbsp- warm oil.

For the tadka and solution:
1 tbsp -Oil
1 tsp - Mustard Seeds
Chopped Cilantro
2 -3 - Green Chilli Cut length wise
1.5 tsp- Lime juice
2 tsp- Sugar
4 tbsp - water.

Mix the besan, water,oil, salt, sugar, citric acid ,curd really well until no lumps remain. Now add the soda bicarb( mix it with 1 tbs of water), mix lightly,and and set aside for 5-10 minutes. Grease a dish for cooking dhokla(I use my steel dibba which is used to keep spices ie.."Masale dani")Meanwhile, heat some water in a pot, put a little stand so that the dibba can rest on it to be steamed. Cover and let steam for 20 minutes on high.
Once the dhoklas are steamed, let them cool down. While the khamans are cooling, prepare the solution and tadka. Chop the green chilli length wise. In a small pan, heat the oil. Add the mustard seeds and green chillis. When they pop, quickly add the sugar and water. Once the oil settles down, add the lime juice and stir.
Make slits while they are still in the dibba. Slowly pour the solution in the slits and on top and let them soak up the solution for a few minutes. Slowly take them out of the dibba. Garnish with Cilantro, and serve.
Enjoy with a hot cup of tea.....

Stuffed Tomatoes

2009-04-01T21:06:00.000-07:00

Its always hard for me to decide for Dry Vegetable with my Indian menu.So i keep on searching on Internet for dry veg.While surfing i saw some stuffed Tomato Recipe,i thought of giving it my Version.
Luckily it turned out to be good

Ingredients:

Tomatoes – 6 – 8 nos(According to your need)

For the filling:
Potatoes – 2 (boiled and mashed)
1 Onion Chopped
1/2 cup Panner(Optional)
Green Chillies – 3 (finely crushed)
Tawa Fry Masala or (Coriander Powder,Chili Powder,Garam masala)
Salt – as per taste

Method
Filling :
Add 1 tsp oil in a pan.
Add Cumin seeds when they splutter add ginger garlic paste.
Add Chopped onion,fry for few mintu
Add Tawa Fry Masala
Add mashed Potatoes.
Add salt and adjust masala n salt according to your taste
Finally add chopped Coriander Leaves

Now Cut Tomatoes in half(Horizontally).You can use the full tomatoes also but i like making it half as they look good and easy to handle while eating :o) and scoop out the pulp.
Stuff the Filling into the Tomatoes.
Put it in a baking tray,spray some oil on tray and on tomatoes as well.
bake it at 350 for 15-20 min.

TIP: Dont Bake it on more then 350 temp as it will get baked fast but will give the raw taste of Tomato

Other Filling Choice

Choice 1-Indian
1 Cup Frozen Spinach
1 Cup Paneer Grated
Tawa Fry Masala or (Coriander Powder,Chilli Powder,Garam masala)
Salt
Mix all and saute for few min.

Choice 2- Indian
U can Stuff Leftover or Fresh made Panner Burji and bake it.

Choice 3-Italian
If you are making Italian Cuisine then here you go

1 cup spinach
3/4 cup chopped Mushroom
Cheese(Mozzarella,Cheddar or which ever is in your pantry)
Salt n Pepper

Saute Mushroom in 1 tsp of oil until soft
Mix Spinach.Saute for few min.,then add salt n pepper
Stuff this in Tomatoes and bake for 5 min then sprinkle cheese over it and bake for another 10 min or until cheese gets Lil brown

I am Sending this as my Entry for WYF:Side Dish event hosted by EC

Cheese Veggie Sandwich

2009-03-26T19:18:00.000-07:00

Remember Sandwich which we used to get in Flight or Airports wrapped in Cling wrap..Yes i m talking about those Cheese Veggie Sandwich.I just love them n thought of Experimenting them and results were superb.Its always a hit in my parties..And the main thg with these is u can make them before hand and keep them in refrigerator and Serve whenever u want.

Ingredients:
1/2 cup shredded Cabbage,
1/2 cup Cucumber(minced),
1/4 cup bell peppers/ capsicum (minced),
3 tbs Cream Cheese,
2 tbs Mayo,
1 tbs Ranch
Garlic Salt/simple salt n Pepper(Acc to taste)

Method:
In a bowl, combine all the above Ingredients and Mix well.
Cut the brown sides of the bread and spread 2-3 tbs of the mixture on one slice and top with the other slice.Cut into Diagonal.
U can serve immediately or u can keep them in Freeze for 15-20 min and serve.

Tawa Vegetables!!

2009-01-12T18:23:00.000-08:00

TAWA VAGETABLES
Mix vegetable sauted in indian masalas.

Ingredients

4 small Brinjals , slit into four
Oil 3 tablespoons + to deep fry
Onions, chopped 2 medium
Ginger, chopped 1 1/2 inch piece
8 Ladyfingers (bhindi) ,
Parwar , slit into four 4 medium
Tindli , slit into four 8
Baby potatoes, boiled 8
Button onions 8
Button mushrooms , slit onto four 8
Green chillies, deseeded & chopped 3-4
Pav bhaji masala 4 tablespoons
Salt to taste
Tomato puree 8 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

Heat a tawa.
Heat sufficient oil in a kadai and deep-fry brinjals.
Put three tablespoons of oil on the tawa and when it is hot add chopped onions and sauté till browned. Add ginger and continue to sauté.
Drain brinjals and deep-fry bhindi, parwars and tindlis. Drain.
Add a little water to the tawa and continue to sauté. Keep the fried vegetables on the rim of the tawa.
Deep-fry baby potatoes, button onions and mushrooms one after the other. Drain
and keep them on the rim of the tawa.
Add chopped green chillies to the onion mixture and sauté.
Take a little of each vegetables into the masala in the center of the tawa for making one portion of tawa vegetable. Add one teaspoon of pav bhaji masala, salt, two tablespoons of tomato puree, a little water and mix. Cook for three to four minutes and serve hot. Repeat for the remaining three portions.

Garnish with coriander leaves and serve hot.

I am dedicating this to my Husband :o) as he loves it a looottttt
and sending this as my Entry for event "Just For you"

Palak Paneer(Paneer in Spinach gravy)

2009-01-07T16:36:00.000-08:00

Palak paneer (Hindi: पालक पनीर, Urdu: پلک پنیر) is a common variation of Saag. Palak Paneer is a spinach curry almost always made with spinach whereas Saag is sometimes made with mustard leaves. It is served as a breakfast, lunch or dinner dish. It may be accompanied with lassi, a Punjabi sweet milk drink. Dhabas, or Indo/Pak street restaurants specialize with palak paneer. The difference between Palak Paneer and Saag Paneer is, in some cases, consistency. Palak is more watery compared to a more solid saag.

Ingredient:
2 cups paneer (cottage cheese), cut into 12 mm. (½") cubes
10 cups spinach (palak) leaves
¾ cup onion, Grated
4 cloves garlic
12 mm. (½") piece ginger, grated
2 green chillies, finely chopped
1 tsp Corainder Powder
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste

Methods/steps

1. Blanch the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown(u can skip this ans can used paneer without frying)
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions paste till it turn translucent.
6. Add the garlic, ginger, green chillies,coriander powder and fry again for a little time.
7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.
8.Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
9. Serve hot.

Sirke Wali Pyaz(Hotel Style)

2009-01-06T16:13:00.000-08:00

Ohhhh i love these pyaz...Back in india whenever we plan to go to a restaurant for dinner my first question come is "Do they give sirke wali pyaz"..I just love them.
This time when i went to my fav. Restaurant in india where i get these onion , i cant stop myself asking recipe of these from the chef.So here i am sharing it with u all.
Well here goes the recipe

Ingredients
Shallot/Perl Onion (Quantity depends on you)
White Vinegar(Quantity:Onion should be completely covered)
Salt according to taste
Sugar to take away the sourness of vinegar.
For colour: Beetroot or Orange/Red Food colour
(I usually mix both Orange n red colour).
Instructions
Mix Everything and leave for a few hours(atleast for 6 hr). Serve drained (without the liquid).
Enjoy!!!!!!!!!!

Veggie Dip!!

2008-12-29T21:49:00.000-08:00

Mix Sour Cream n Mayonise in 1:1 ratio.Add Spinach and any other veggie(cucumber.tomatoes,capsicum....) if u like,i usually add only spinach.Add Salt,Pepper and Italian seasoning.Ur Dip is Ready to serve with Crackers!!!

Mexican Rice!

2008-12-07T20:43:00.000-08:00

Ingredients:
Parboiled rice/Basmati rice - 1 Cup(Boiled)
Onion - 1(sliced)
Tomato - 1(sliced)
Capsicum - 1(sliced)
Minced Garlic - 1 tsp
Vinegar - 1/4 tsp
Soya sauce - 1/4 tsp
Rajma bean - 1 Cup(Boiled with salt)
Oil - 3 tsp
Red chilli powder - 1 tsp
Salt to taste

Method:
1. Heat oil in a kadai.
2. Add minced garlic, fry for 2 minutes, then add onions.
3. Add tomatoes once the onions turn golden colour.
4. Add the chilli powder,capsicum and boiled rajma along with little water, vinegar and soya sauce.
5. Saute for 10 minutes till the gravy thickens.
6. Mix the gravy thoroughly with rice without breaking it.
U can topped it with some Cheddar cheese.

Mexican Rice is ready to use!

Rasmalai!!!

2008-11-08T10:18:00.000-08:00

Cheese Dumpling in Milk..Simple and easy to made...

Ingredients

1 can of rasgullas/rasmalai
1 can evaporated milk
2 tablespoons chopped pistachios
Pinch of cardamon powder
1/4 tsp crushed saffron
Sugar/rasgulla syrup

Method
1. Drain the sugar syrup from the rasgullas and set it aside.
2. In a Microwavable bowl add Milk,Sugar(acc to ur taste or u can use the rasgulla syrup too)and crushed Saffron
3. Put the milk in the microwave on HIGH for 3 minutes.
4. While the milk is heating, squeeze the rasgullas.Gently press them between ur palm and then put them in hot water.Let it be in hot water for 5-10 min
5. Dunk the rasgullas in the hot milk, along with powdered cardamoms.
6. Top with the nuts, and keep it in freeze for at least 1 hr and then Serve.

Diwali Diya's

2008-10-31T07:24:00.000-07:00

Happy Diwali!!!

Diya's made by me on Diwali by Play Dough!

BreadStick!

2008-10-05T17:55:00.000-07:00

Here i come up with some easy version of Bread Stick!

1 Pizza Crust Mix
1/2 cup melted butter or margarine
Parmesan
garlic salt (optional)

Preheat oven to 425 degrees, grease a cookie sheet
Mix Pizza Crust Mix & warm tap water. Set aside to rise, in a warm place, about 5 minutes. Knead on floured surface 4 or 5 times until dough becomes easy to handle and springy. Divide dough into 24 balls & roll each ball into 4 inch oblong roll. Twist each roll & place on prepared cookie sheet. Drizzle with melted butter & sprinkle with Parmesan cheese, garlic salt or other seasonings. Bake 15-20 minutes.

Cheese Garlic Bread!!

2008-10-02T18:01:00.000-07:00

Ohh I lovee these Cheese Garlic Bread!!

INGREDIENTS
1 16-ounce loaf of Italian bread or French bread
1/2 cup unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley or Italian seasoning
1/4 cup freshly grated Mozzarella cheese (optional)

Method
1 Preheat oven to 350°F.
2 Cut the bread in 1 inch slices. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the bread slices. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Mozzarella cheese over bread.Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
4 Remove from oven, let cool a minute. Remove from pan. Serve immediately.

Kesar Kulfi Topped with Falooda!!

2008-09-19T12:22:00.000-07:00

Kulfi or Qulfi is a popular flavoured frozen dessert found in the Indian subcontinent made with milk. In taste, texture and preparation, it shares commonalities with ice cream.
Unlike other ice-cream, kulfi takes a very long time to melt. It comes in various flavours, including pistachio, malai, mango, cardamom (elaichi), saffron (kesar), the more traditional flavours, as well as newer variations like apple, orange, peanut, and avocado.

Here i m With Kesar Kulfi!!

Ingredients:

Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Bread 2 pc
Saffron (Kesar) - 1 big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
1 packet falooda sev
4 to 6 tablespoons rooafzah syrup (available in any Indian food store)
Chopped nuts, for garnish

Method:

With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream
Using an electric hand blender (or by hand), gently mix all ingredients together until frothy.
Cut the Brown sides of bread n sock in 2-3 tbs of milk.Mash it and add it to the Mixture
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour mixture into kulfi molds or u can use the simple ice tray covered it with aluminum foil
Freeze Kulfi for at least 4 - 6 hours, preferably overnight.

For Falooda:
Boil the noodles or falooda sev in water for about 15 minutes. Drain the water and Immediately transfer the noodles to an ice bath to cool.

To assemble:
Set out icecream bowl. To each, add kulfi ,a quarter of the noodles, 1 tablespoon rooafzah,(Rooafzah is very sweet, so you don't need any additional sugar.) Top off with 2 tbs of rabri and pour a little rooafzah along the sides. Garnish with chopped nuts.

Minestrone Soup!

2008-09-18T11:39:00.000-07:00

Hope u will enjoy it!

Ingredients:
1 small Onion, finely chopped
1-2 Flakes of Garlic, finely chopped
2-3 large Tomatoes, finely chopped
1 Green Pepper, chopped into bite sized cubes
(u can use more veggie of ur choice like carrot,french beans,spinach)
1 cup Pasta (any,i used macaroni)
1½ cups or 1 can cooked Kidney Beans/Rajma, drained and washed
1 tbsp Tomato Paste/½ cup Tomato Puree (adjust acc to taste)
1 tsp Red Chilli Flakes (Adjust acc to taste)
1 tsp Mixed Dried Herbs/Italian Seasoning (Adjust acc to taste)
5-6 cups Vegetable Stock/2 cubes of Vegetable Stock (Optional, can use just plain Water)
1 tbsp Olive Oil
Salt and Pepper to taste
Parmesan Cheese

Method:
Heat oil in a pan and add chopped Garlic and Onions. Saute it for 1-2 minutes on a medium flame.
Now add dried Mixed Herbs or Italian Seasonings, crushed Chilli Flakes and mix well.
Mix in chopped tomatoes and sauté till it becomes pulpy, approx 1-2 mins.
Add vegetable stock or water, carrot, beans, red kidney beans, peppers, french beans, pasta and mix well. Cook on a medium flame till pasta is cooked well for about 5-10 minutes.(u can cook paste before n add it i do that)
Mix tomato puree (if using), spinach and salt and pepper to taste. Adjust the seasoning and cook for another 2-3 minutes.Top with some dried Parmesan cheese.
Serve hot with bread Stick...

Brushetta with Tomato n Basil

2008-09-14T19:38:00.001-07:00

Bruschetta (pron. brus'ket'ta in English, /bɾu'sketta/ in Italian) is a food whose origin dates to at least the 15th century from central Italy.
In Italian, bruschetta is pronounced [brusˈket:a], though in English-speaking countries it is commonly pronounced /brəˈʃɛtə/.

Ingredients:
1 loaf Hard Crust Bread
8-10 Cloves garlic
4 tbs Butter
3 Roma tomatoes
5-6 basil Leaves/Italian seasoning
1 tbs Olive oil
Salt n Pepper

Cut the bread loaf diagonally into half-inch thick slices.Peel,wash and finely chop garlic.mix half of it with butter and italian seasoning and spread well on the slices.toast the slice in the oven till crisp.

Wash ,halves,DE seed and finally chop tomatoes.Wash and cut basil leaves into stripes.Keep some for garnish.

In a bowl mix together chopped tomatoes,basil strips,olive oil,remaining half of garlic,salt n pepper.Rest the mixture for about half an hour.

Spread the mixture over the toasted garlic bread and serve with strips basil.

Tomato Rose

2008-09-03T19:54:00.000-07:00

An important part of any cooked dish is presentation
There are two secrets to food carving: product and practice. Having the sharpest paring knives and the best looking produce to begin the task will result in the best carvings. And, like all crafts, practice makes perfect – experiment and try a few carvings – you’ll only get better with each try.

This is my First attempt which turns out really good!!

Wanna Try???? Go here

I made rose leaves from cabbage ....but spinach leaves will give it a better look..

Veggie Sub with a Twist!

2008-09-03T14:16:00.000-07:00

Ingredients:

1 bell peppers-sliced
1 portabello mushroom - sliced
1 red onion - sliced
1 tomato cut in rounds
1 Cucumber cut in rounds
Mozzarella cheese - sliced/grated
Sub bread
Veggie Patti(1 per sub)
Mayonnaise
Ranch

For Marination
3 garlic cloves - grated
3 table spoons extra virgin olive oil
2 table spoon white vinegar
1 tbs Italian Seasoning
salt and pepper

Make the marination mixture by adding the garlic, olive oil, vinegar,salt,pepper and Italian seasoning in a small bowl and whisking well.
Take Vegetable (bell Pepper,onion ,mushroom or any other veggie of ur choice) in a bowl and add half of the marination mixture.
In another bowl add cucumber,tomato and rest of the mixture.

Leave the veggies for at least half an hour.After that saute the sliced veggie until soft/crunchy

Bake the Veggie patti as per packet instruction and cut them into half so that they can adjust with the size of bread

Cut the Bread in half. On the bottom half of the bread pile up the patti,Mayo,round veggie(cucumber n tomato),Ranch,vegetables and lay the mozzarella cheese over the top and put into the oven until the cheeses have melted together.

Take out and enjoy warm!

I m Sending this as my entry for EC WYF-"Salad/Starters/Soups Event as a Snack

Masala Corn

2008-09-02T08:47:00.000-07:00

Back in Noida,India,I used to love eating these so called "American Corns"..dont know why they called it so.Earlier i used to thought may be in America these corns are popular,but i didnt seen these anywhere here...Dont Know!!

Well as i love these so thought of trying it with all the ingredients i remember the "thela wala" used to use
1 cup sweet corn
1 tbs Butter
1 tbs lemon juice
1 tsp chilli flakes
1 tsp chat masala
1/2 tsp Black pepper
1/4 tsp Black Salt

Take 2 cup of water in a Microwave safe bowl and add Corns n keep it in MV for 4 min.
Take out n drain.(If U have microwave steamer u can steam the corn using that).
Mix all the above ingredients n serve.

Note:U can adjust all ingredients according to ur taste.

Lauki ke kofta

2008-08-28T07:42:00.000-07:00

Lauki(Doodhi) Ke Kofte

Lauki (Latin Lagenaria siceraria) belongs to the curcubitaceae family and is also known as bottle gourd. These gourds contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling and lubricating.

Ingredients

Koftas
500 gms lauki peeled and grated
2 table spoons besan / gram flour
2-3 green chillies
Little grated ginger
Salt to taste
1 tea spoon red chilli powder
Finely chopped few coriander leaves

Ingredients for gravy

2 medium sized onions finely chopped
2 medium sized tomatoes grated / puree
1 small capsicum chopped
2 green chillies
Little grated ginger
2-3 flakes garlic
Few chopped coriander leaves
salt to taste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
2 tea spoon coriander powder
1 tea spoon garam masala
2 sticks dalchini / cinnamon
3-4 bay leaves / tej patta
1 big cardomom / badi elaichi crushed
3-4 cloves
oil for frying and cooking
water that is extracted from lauki and kept aside

Method for kofta

Grate the lauki and squeeze out water from it completely.
Store the water in a bowl separately.
To this grated lauki add grated ginger, chopped green chillies, chopped coriander leaves, salt, red chilli powder and mix well.
Now add besan to bind and make round or oval balls.
You can apply oil to your palm before making balls to avoid koftas sticking on your hands.
Then deep fry these koftas simultaneously to golden brown colours. The size of koftas can vary according to the liking of every individual.

Method For Gravy

Heat 3-4 table spoons of oil in a heavy bottom vessel.
Put dalchini, crushed elaichi, tej patta, cloves let it splutter in oil then add green chillies, garlic, ginger, onions and cover the vessel for few minutes on medium flame, keep stirring in between and cook till onions turn brown in colour
Now add tomatoes, salt and turmeric, red chilli, jeera, coriander powders and mix well.
Now again cover the vessel.
Keep stirring at intervals and check if the gravy is even and well blended.Now add chopped capsicum and again cover the vessel for few min
You can add the extracted water from lauki now and let the gravy boil.
Sprinkle garam masala.
Now since the gravy is ready switch of the gas.
The gravy should neither be too thick nor too thin but medium.
At the time of serving heat the gravy, transfer in serving dish add the koftas now and garnish with coriander leaves.
Do not add the kofta before serving as it will absorb all the gravy.

My First Award!!!!!

2008-08-28T06:50:00.000-07:00

EC of Simple Indian Food have passed on this 'Wylde Woman Award' to me.

Thank you so much EC for considering me worthy of this Award. It gives me a lot of motivation to keep my blog alive with lotss of new post
Thank u So much!!!

The rules of this award are:
1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post

2. Link back to this blog site http://tammyvitale.typepad.com/ Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy.

Passing this on to

KIRAN

North Indian Kadhi

2008-08-20T07:54:00.000-07:00

Kadhi (Hindi: कढी) is a traditional North Indian dish like soup that is eaten with rice and roti. It is prepared by mixing chickpea flour (besan), yoghurt and water and cooked over medium heat. North indian style kadhi is usually spicy and also contains fried chickpea flour and vegetable balls pakoras

Ingredients

For the Sauce:
• 2 cups extra-mature or 'khatta' natural yoghurt
• approximately 4 cups water
• 4 tbs. gram flour or besan
• 1 tbs. cooking oil
• 1/2 tsp. fenugreek or methi seeds (too many will make kadhi bitter)
• A pinch of asafoetida or hing powder
• 12-15 curry leaves or Kadhi patta
• 1 1/2 tsp. salt, adjust to taste
• 1/2 tsp. chilli powder
• 1/2 tsp. turmeric powder
1 tsp. cumin seeds
• 4-5 small, dry red chillies

For Dumplings or Pakore:
• 2 cup gram flour or besan, sifted to remove lumps
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• Water to make batter
• 2 cups oil for deep frying

For Tempering or Tarka:
• 1 1/2 tbs. ghee
• 1/2 tsp. chilli powder

Instructions

1. Making Kadhi Sauce:
2. Place yogurt in a bowl, add sifted besan and beat together, to make a smooth batter. Add salt, chilli, turmeric and water. Mix well.
3. Heat oil in a pan/preesure cooker(smthg deep) and add fenugreek seeds,whole red chilli,curry leaves and asafoetida powder. As soon as the cumin seeds begin to splutter or turn brown, add the yoghurt-besan mix.
4. Bring to boil, stirring frequently, until it stops trying to rise and boil over. Turn heat down to medium.
5. Let it simmer gently, until the sauce reaches a custard like consistency. Placing a heavy ladle in the pan helps to stop it from boiling over during simmering. Stirring from time to time also helps to keep it from boiling over.
6. Allow kadhi to cook on low heat for at least 1/2 hour.
7. While the Kadhi is cooking make the dumplings as follows.
8. Making Pakoras or dumplings:
9. Place all ingredients for dumplings in a bowl and make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice.
10. Heat oil to a medium heat (just beginning to smoke), in a wok or kadhai. When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
11. Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers. Do this gently, from the side of the wok, to stop the oil from splashing on to your hands/face. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.
12. When the sauce is ready, add pakoras/dumplings to the kadhi, stir and turn heat off.
13. Tempering: Before serving, heat the kadhi and place in a serving bowl.
14. Heat ghee in a large ladle or small pan. Add Chilli Powder.Pour it over the kadhi. Cover with a lid immediately. This will allow the flavours to infuse.
15. Serve with Rice or chapati.

TIP: If u dont have Khaata yogurt then to give that taste to kadhi add 1 tsp of Citric Acid..it will give the same "Khaata" taste to kadhi

I m Sending this as my Entry for Curry Mela of Srivalli

Mint-Ginger Lemonade

2008-08-12T08:51:00.000-07:00

A Perfect drink for hot Summers!!!

Ingredients:

For 2 Glass u need

Mint leaves - 8
Ginger - 1 piece
Sugar - 6 tbs
Juice of one Lemon
Black Salt ("kala namak" u can easily get it in any Indian store)
Chilled water

Method:

Crush mint leaves, ginger in 1/2 glass of water and bring it to a boil
Stain the water and place it in a large bowl
Add lemon juice ,salt and sugar.Stir well until the sugar get dissolved.Add Chilled water.
Put this mixture in a serving glass.Garnish with few mint leaves .
Its just refreshing on a hot summer day.

Tip:To decorate glass edge,make the edge wet with the help of water.In a bowl take sm good amount of sugar.Dip the edge of glass into it and put it in freeze foe 15-20 min..Take it out just before serving.

I m sending this as my entry for EC event AFAM Aug'08:Lemon

Mix Veg - North Indian Style

2008-08-10T19:14:00.001-07:00

My Mom used to make this mix veg that too without onion n garlic and that taste awesome.Its lil sweet n salty in taste which makes it different from other recipes.I tried it with onion n garlic and it too turned awesome but yaa it doesnt have the taste of my mom hands....

Ingredients:
2 cups chopped mixed veggies (carrots, peas, beans, cauliflower etc.)
1 capsicum cut length wise
1 tomato chopped
1 onion cut length wise
1 cup cabbage chopped
1 tsp. ginger, finely grated
3-4 flakes garlic, crushed or grated
2-3 green chilli
1 Bunch Methi leaves(i use 2 block of frozen methi)
1 tbsp. coriander leaves
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
salt to taste
1 1/2 tbs sugar
2 tbsp. Mustard oil(U can use any other oil too,but mustard oil gives it a good/diff taste)
1/2 tsp. each cumin, mustard seeds

Method:
Heat oil in pan/kadahi,put 1 tbs of salt and make it real hot
TIP:By making oil hot the mustard oil smell will go away and by adding salt it will give a nice colour to vegetable)
Add both the seeds.
Allow to splutter,add asafetida.
Add garlic, ginger, onions, cook till onions are transparent.
Add capsicum, chopped veggies, cabbage,Green chilli and methi leaves.
Stir, add all masalas and sugar,if needed add 1/2 cup of water though veggie will leave sm water so be careful while adding water(i never add it).

Cover lid, allow to cook.
When Done garnish with chopped coriander.
Serve hot with ur choice of bread.

Veggie Quesadilla!!

2008-08-07T16:45:00.000-07:00

What is Quesadilla??
A quesadilla is a dish in Mexican cuisine or Tex-Mex, which involves cooking ingredients, most importantly cheese, inside a corn or wheat tortilla or a wrapping of masa (cornmeal dough)). The word comes from Spanish, and literally means "little cheesy thing" (from queso, or "cheese", + ada, an adjectival suffix, + illa, a diminutive suffix).
[keh-sah-DEE-yah] A flour tortilla filled with a savory mixture, then folded in half to form a half-moon shape. The filling can include shredded cheese, cooked meat, refried beans or a combination of items. After the tortilla is filled and folded, it's toasted under a broiler or fried. Quesadillas are usually cut into strips before being served, often as an appetizer

As filling can be of any choice,being a vegetarian i choose to make Veg Quesadilla!!!
Ingredients
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil

Veggie:(Use whatever available in ur Kitchen)
I prefer:
1 Onion Cubed
2 Mushrooms Cubed
1 Green pepper(or/and any other colour pepper) cubed
1 Clove garlic
Green onions
1-2 Green chili
Salt
Black Pepper
pinch of oregano

Directions:
Heat a pan,add 1 tbs spoon of oil stir fry the veggie until soft(not completely it should be crunchy),add salt,pepper n oregano.Keep aside.
Sprinkle 2 tablespoons cheese over one half of a tortilla. Place Veggie mixture, barely overlapping, on top of cheese. Then sprinkle 2 more tablespoons of cheese on top of the veggies and fold the tortilla in half.Try to press the open side with the help of fork. Repeat with remaining tortillas.

Heat tawa over medium-high heat,sprinkle 1 tbs of oil and cook quesadilla until the cheese melts and the tortillas are golden brown on both sides, about 2 minutes per side. Repeat with the remaining tortillas.
Serve hot with Sour Cream or Ur choice of salsa..

Aloo-Methi Pakoda

2008-08-03T10:50:00.000-07:00

So what does one do on a evening after it rains?
Yes.....craving for 1 cup of tea with some pakoda..
Yesterday it was raining here and i feel like eating sm pakoda.So thought of trying this Methi pakoda n they turned awesome
Here i go with the recipe...

Ingredients:
2 Potato-Boiled
Besan - 2/3 cup
Methi-2 block[i used the frozen one] else u can use 1 bunch of fresh Methi
Green chilli-2-3
Anardana-1 tbsp(if u dont have it then use 1tbs of Amchur Powder)
Rice Flour-1 tbs(optional it will make the pakoa crispier)
Red Chilli Powder - 1 tbsp
Dhania Powder - 1 tbsp
Salt to taste.

Method:
Mash the potatoes in a bowl(dont mash it completly)
Mix all the above ingredients.
Heat oil in a heavy frying pan.
Drop spoonfuls of batter into the oil.
Deep Fry the pakoras until golden in color.
When cooked, drain the excess oil on a sheet of brown paper or paper towels.
Serve hot with chutney.

I am sending this as my entry for RedChillies Herb Mania fenugreek

Dahi Vada

2008-08-02T08:25:00.000-07:00

My Favorite Yummmy Lentil Dumpling in Yogurt sauce

Ingredients:
For the Dumplings:
1 cup moong dal (yellow lentils), washed
1/4 cup urad dal(white lentils)(Basically i take 1:4 ratio)
1 green chile
1 inch (2.5 cm) piece peeled fresh ginger
Pinch of asafetida
Salt to taste
Oil for deep-frying
1 teaspoon cumin seeds
Garnish: 2 Tablespoons tamarind chutney

For the Yogurt Sauce:
2 cups fat-free plain yogurt
1/4 cup water
1/4 teaspoon salt

Preparation:
Soak both the dal (lentils) in water atleast for about 6 hours(i usually soak it in night). Drain the dal.

In a food processor/blender, grind together the dal, green chile, ginger, asafetida. if necessary add a tablespoon of water to make the blending easier, (try to avoid adding water). Place the mixture in a bowladd lil salt and whisk as much as u can,this will make the dumplings softer and fluffier.The more u whisk more softer it will be.
TIP:Way to check that it whisk well is drop a lil mixture in the bowl of water if it comes up fully then its done and if its still half in water n half out of water u need to whisk it more

Heat the oil in a wok over medium heat. Drop a teaspoon of the dal mixture into the oil; if it rises to the top immediately, the oil is ready. Working in batches and not crowding the dumplings, place a tablespoon of the dal mixture in the oil and fry, turning, until golden brown, about 1 minute. Drain the dumplings on paper towels. Repeat until all the dal mixture is used up.

Soak the dumplings in a bowl of hot water for 10 minutes.

Meanwhile, make the yogurt sauce. In a medium bowl, whisk together the yogurt, water, salt until smooth.

Drain the dumplings. Squeeze each one between the palms of your hands to remove excess water. Do not squeeze too much

In a small skillet over medium heat, toast the cumin seeds, stirring frequently, untl fragrant and dark brown it will take about 1 minute.

In a serving dish, arrange the dumplings in rows. Pour the yogurt sauce over the dumplings. Garnish with the cumin seeds, and the tamarind chutney.Recipe for tamarind chutney is here...
Serve it in a chat party or serve with main course..

Besan ke Ladoo

2008-07-27T10:04:00.000-07:00

Laddoo can be made from many different ingredients, besan ones are probably the most popular and most commonly home-made laddoo in India. Besan is a flour made from small, black chick peas.

Ingredients

2 cup gram flour or besan (laddoo gram flour/besan is granular, not smooth, like the usual besan
1 Cup ghee
2 Cup castor sugar
Nuts Chopped(almonds, cashew nuts, pistachio-any or all) adjust to taste

Pocedure
1. Heat ghee in a heavy bottomed wok or kadhai.
2. Add gram flour or besan.
3. Fry on medium heat, stirring constantly, until besan changes colour to reddish brown and emits the roast aroma. Ghee also separates from the besan at this stage. Do not be in a hurry. Besan must be properly fry-roasted on medium fire.
4. Now add sugar and mix thoroughly.
5. Add Nuts and mix thoroughly.
6. Take the pan off the fire and let it cool, enough to be able handle the mix in your palms.
7. Take approximately 1-2 tbs. of the prepared mix in one hand.
8. Squeeze and roll it between the palm and fingers of that hand, to make it into small but firm ball. Squeezing is necessary to make the laddoo compact enough to hold together. Continue until all laddoos are made.
9. Place on a tray until completely cool.
10. Store in an air tight boxes.

Vada Pav/Batata Vada

2008-07-22T08:15:00.000-07:00

The most popular street-food of Mumbai – potato vadas served sandwiched in pavs and served with a spicy chutney

Ingredients

Potatoes, boiled and mashed 6 large
Garlic paste 1 tablespoon
Green chilli paste 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Asafoetida a pinch
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 1/4 bunch
Salt
Pav 8
Gram flour (besan) 1 1/4 cups
Soda bicarbonate a small pinch
Red chilli powder 2 1/2 teaspoons
Oil 1 tablespoon + to deep fry
Dry coconut (khopra), grated 3 tablespoons
Garlic 4-6 cloves
Boondi 1/2 cup

Method

For red chutney, grind together in a mixer, grated coconut, two tablespoons of red chilli powder and garlic. Heat oil in a pan and add this mixture to it and sauté for a minute, add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.

In a bowl, mix mashed potatoes, garlic paste, green chilli paste, one forth teaspoon turmeric powder, asafoetida, lemon juice, chopped coriander leaves and salt.

Make eight equal sized balls of the above mixture. Set aside.

Take gram flour in a bowl, add soda bicarbonate, remaining turmeric powder, half a teaspoon of red chilli powder and salt. Heat one-tablespoon oil and add it to the gram flour mixture. Add just sufficient water to make a coating consistency batter. Rest it for fifteen minutes.

Heat sufficient oil in a kadai. Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Remove and place on an absorbent paper.

Slit Pavs horizontally not slicing it completely, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot.

Pyaz ka paratha

2008-07-01T11:12:00.000-07:00

Ingredients:
2 Cup Whole Wheat Flour,

1 large red Onions,

1 tsp Red chilli,

1 tsp Coriander powder,

1 tsp Cumin,

1 tsp Garam Masala,

Salt as per taste,

3 small pieces of Green Chilli,

Coriander leaves,chopped

Ghee,

Butter or Curd.

Method :-

Knead the whole wheat flour,salt with the help of some water.

In a bowl combine the chopped onions,chopped coriander leaves, red chilli, garam masala,coriander powder,chopped green chilli and mix them well.
Add Salt just before making the paratha as onionstend to leave water.

Make small portions of the dough and with the help of
unkneaded whole wheat flour roll out into round shape
chapati.

Stuff the rounded dough with the mixture of onions
in the center and then reshape it into small ball.

Again roll out the dough filled with the mixture with the help of dry flour.As onion leaves water so u have to be lil bit careful and use more dry flour.

Cook it on medium fire. After cooking for about 1-2 min
Put some ghee on the tava. Cook it till the paratha
is red.

When it is red put it down on a dish. Serve it hot with coriander chutney or butter or curd.

Bread Upma!

2008-06-26T16:36:00.000-07:00

A Perfect Tea Time Snacks!!

Ingredients
Bread - 6-8 Slices
Onion(big) - 1 finely chopped
Chillies - 3 finely chopped
Tomato - 1 finely chopped
Mustard Seeds - 2 tsp
Curry Leaves - 5-6 cut into small
Ghee - for frying and roasting bread
Coriander Powder- 1 tsp
Lime Juice - 1 tbs
Red Chilli Powder - to taste
Salt - to taste

Method

Cut bread slice into cubes.
Roast the bread cubes using ghee and keep aside.

Pour ghee in a tawa, add Mustard Seeds and curry leaves.
Add finely chopped onions and fry till golden brown.
Add chillies and tomatoes.
Add salt,Coriander Pwd,Chilli pwd.
Fry till there is no water content in the mixture.
Add the bread cubes to the mixture.
Mix well till the mixture gets mixed with the bread cubes.
Add Salt.
Garnish with coriander leaves and serve hot.

Malai Kofta!!

2008-06-23T09:29:00.000-07:00

One of the Most Famous North Indian Recipe!!

Ingredients
For Koftas
Few Chopped cashew,pista ,raisin and almonds (use whichever nuts are available in ur Kitchen)
1 cup grated boiled potato
2 chopped chilli
Coriander leaves chopped
1/4 cup paneer grated
Salt to taste
Chat Masala-Acc to taste
2 Bread Slice
Oil for Frying

For Gravy
2 number onion
2 number tomato
2 tbsp coriander pdr
1/2 cup cream
1 tsp garam masala
2 Green Eliachi
1 piece Cinnamon
1 Black Elaici
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp red chilli pdr
Salt to taste
1 pinch turmeric

For Koftas
Mash the potatoes and Bread Slices (make them lil wet) . The resulting dough should be firm. Season with salt. Make this dough into balls.
In other bowl mix the nuts,paneer,coriander,green chilli,salt n Chat masala.Put 1 tsp of the mixture in the center of each ball. Roll into perfect rounds.Heat the oil on a medium flame. Deep fry these rounds till pale golden in colour.Drain on paper towels and keep aside.
For the gravy,
First heat the 2 tbsps of oil in a deep pan and fry the onions till light brown.
Add toamtoes,ginger/garlic paste,and rest of the masalas and fry for few min.Grind into a paste.Heat oil in a wok/pan,put whole gram masala(elaichi,cinnamon)·Put this paste back into the pan and fry till the oil begins to separate from the masala.Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.Bring the sauce/gravy to a boil and then reduce the fire to a simmer.Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture·Gently add the kofas to this sauce/gravy and stop cooking .Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish. (Add kofta before serving as if kofta will be in gravy for too long they will absorb all the gravy)

Mathri!!

2008-06-17T10:08:00.000-07:00

A Tea Time Snack.

Ingredients

• 2 cups plain white flour
• 1/2 cup cooking oil
• 2-3 level tsp. salt, to taste
• 1 1/2 tsp. carom seeds(Ajwain)
• Oil for deep frying

Instructions

1. Place all ingredients in a bowl and mix, like a pastry mix.
2. Make a VERY firm dough by adding a small amount of water at a time. I add only a tablespoon at a time.
3. Divide dough into Very small balls and roll them out to a thickness of 1/2 cm or 5 mm on a board. If the dough is of right consistency, no dusting with flour will be required.
4. Stab each circle with a fork a few times. This stops them from fluffing up during the frying process. If they fluff up, they will get soggy when cool.
5. Heat oil to medium, a mathari dropped in oil should fizz and rise to the top slowly. Oil must not be too hot or the matharis will get soggy when cool. The trick is to cook them very slowly on medium heat. They should be hard like a biscuit when done.
6. Take out and place on an absorbent paper.
7. Cool and store in airtight jars.

Layered Rice

2008-06-02T14:51:00.000-07:00

Ingredients

2 cups Rice basmati
2 cups Mixed vegetables sliced flat and broad as - (potato, onion, capsicum , french beans, carrots, cauliflower or capsicum as per choice)
1 Tomato chopped
2 tablespoons Ghee
1/2 teaspoon Dalchini - (cinnamon) - lavang (clove) powder
1/2 teaspoon Garam masala
1/2 teaspoon Turmeric powder
1/2 teaspoon Dhania powder
Salt to taste
Lemon juice to taste
1/2 teaspoon Ginger-garlic grated or paste
2 tablespoons Curds
1 teaspoon Mixed cummin & mustard seeds

Recipe Instructions
Boil rice till grains separate.
Cool in a big plate.
Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another
minute.Add all vegetables and curds, cover and cook till vegetable are
tender.
In a transparent casserole spread half the rice. Wet hand and press down
lightly
Now transfer the vegetables onto the rice and spread evenly. Save 1
tablespoon for topping.
Add the remaining rice and press down as before.
Spread the tablespoon leftover masala in the centre of the rice. Cover
with foil.
Bake for 15 minutes before serving.
Garnish with coriander and french fries (optional)

Mint-Coriander Chutney

2008-05-28T16:55:00.000-07:00

Ingredients:
1 bunch fresh mint
1 bunch fresh coriander
6-8 cloves garlic
1" piece of ginger
2 green chillies
1/2 tsp salt
2 tsps lime juice

Method:
Cut off roots from both mint and coriander, peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
Grind these and all the remaining ingredients into a smooth paste in a food processor.
Chill and serve

Home made Gol Gappe(Pani Poori)

2008-05-28T12:24:00.000-07:00

Yummy!!!!

Oh man i miss street food in US..Back in India when ever we used to go to pani Poori shop they always ask "Aatte ke cahaye ki Sooji ke" and i love those atte one.We got them here also in Indian store.One day i thought of making them at home,searched so many site for the recipe but didnt get it ,all i got is the recipe for Sooji one.Finally my mom give me the recipe and here i go with it...................

1:4 ratio of sooji:wheat flour usually i take 1/2 cup of flour which gives me almost 50 pcs of poori
pinch of cooking soda
Water
1 tsp of oil
Oil for Deep frying

1. Mix flour, Cooking Soda, salt , oil and knead well to make dough, leave it bit stiffer than normal.
2. Cover it with a wet towel and let it stand for 20 minutes.
3. Now Take a golf size ball and roll it as thin as possible and cut into small-small round with the help of cutter or any lid.
5. Remember to put the circles under a damp cloth as soon as you roll them(this is very imp).
6. Heat oil in a thick bottomed pan or karahi on high
7. Fry One poori at a time and as soon as u put it in pan turn it over and fry them till golden brown.
8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.
9. Let them completely cool down before you put them into an airtight container.
--------------------------------------------------------------------------------

SERVING THE PANI POORI

Tap the Poori at the center lightly to make a hole in it.

Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong/chole.

Dip the filled Poori into the chilled pani puri water and serve.

You can add the above ingredients into the Poori according to your taste.

Pani(Pani Poori)

2008-05-27T15:00:00.000-07:00

For the pani

1 1/2 cups chopped mint leaves
1 tablespoon chopped coriander
1/3 cup tamarind (imli)
2tsp Red Chilli Powder
25 mm. (1") piece ginger
4 to 5 green chillies
1 teaspoon roasted cumin seed (jeera) powder
1 1/2 teaspoons black salt (sanchal)
salt to taste

For making spicy water or Pani

1. Soak the tamarind pulup in one cup of warm water for one hour.
2. Strain the tamarind residue out to get thick tamarind water. While straining in the strainder mash the tamarind with the help of a spoon.
3. Put mint leaves, chopped coriander, ginger, chilliesred chilli powder and dry roasted cumin seed.
4.Add a little water and mix to a smooth consistency using a blender.
5. Put this thick paste into a jug and add fill the jug with water. ( Add the water slowly and taste the mixture and if you want to dilute more then add water.)
6. Add salt and black rock salt to taste. ( Black Salt or Kala Namak is an important ingredient in this )
7. Put it in the fridge to cool down.

Kathi Roll

2008-05-27T10:01:00.000-07:00

Kathi Roll also called as Frankie,Wraps........

I called it as Kathi Roll..as when i ate it for the first time i eat it with word "Kathi Roll"

Well For the First Time My Sister Made it for me...That Time she was in Calcutta and its quite famous there.N i just loveedd it

So here goes the recipe

Ingredients

For The Dough

1 Cup All Purpose Flour

2 tsp Curd

1/2 tsp baking powder

1 tsp oil

1tsp salt

Water to knead the dough

For The Filling

2 Boiled Potatoes

1 Sliced Onion

4-5Green Chili

Lemon Juice as per taste

1 tsp Mustard Seeds

1 tsp Cumin seeds

2 tsp Coriander Powder

1 tsp Chili powder

1 1/2 tspAmchur Powder

Salt to taste

Coriander leaves

Oil

Dough Making:

Make the Dough by adding all the ingredients and adding water little by little.make a smooth dough.keep it aside and let it ferment for 2-4 hrs

For the filling :

1) Add 1tbs oil in a kadahi/pan.

2) Add mustard and Cumin seeds when they splutter add Onions.

3) Fry till translucent

4) Add coriander powder,chilli powder,salt and Mashed potatoes

5) Fry a bit then add amachur powder

6) Add Coriander Leaves

How to Proceed:

Take a golf size ball of dough.Roll it as big as u can like a paratha .

Heat the Tawa.Put some oil on it and then put the paratha.Turn it over after a min or so paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides.

Put potato filling in between .Put green chilli over according to ur taste and then add lemon juice to it almost 2/3 tbs.Wrap the sides of paratha and Kathi roll is ready to eat.U can serves it with mint/coriander chutney.

Gond Burfi!!

2008-05-19T16:44:00.000-07:00

One day while browsing the net i came across mamta kitchen whose recipes somehow give me the flavour of North India.I tried lots of recipe from her site.One of which is Gond Burfi,back in india my mom used to make it for us.I tried it with lil diff. version from the original.

Ingredients

50 gm. gond or edible gum resin. It is sold in Indian shops in 100 gm. packets
3-4 tbs. ghee or clarified butter for deep frying (you may need more if gum swells up a lot and absorbs it)
25 gm. makhana, dry roasted
25 gm. blanched and chopped almonds*
25 gm. blanched pistachio nuts*
1 cup desiccated coconut
2 cups sugar
1 1/2 cups water
A greased flat tray or plate (heat resistant)
A wire spatula or a fine slotted spatula, to lift gum out of the ghee. If you do not have this, a wire tea strainer can be used.

Procedure

Grease a flat tray. Keep aside. Make sure that the gum resin is dry and not sticky. Coarsely grind it by placing it between 2 layers of a tea towel and gently pounding with a rolling pin or a meat tenderiser. It should be of a thick, granular consistency, not powdered. Heat ghee in a wok or karahi. Make sure that the ghee is not too hot. Gum burns very quickly. Deep-fry gum resin on medium heat, stirring it up all the time, to ensure that every single piece is fried. It fluffs up to almost double the size very quickly, within seconds. Lift it out of the ghee quickly, as soon as it fluffs up. Otherwise, it will burn and get bitter. Keep aside to cool. Dry roast Makhana in a hot wok or karahi. Mix with almonds and pistachios , keep aside. Dry fry the coconut on medium heat, until coconut aroma rises and it turns very lightly brown. Keep aside on a plate. Boil the water and add sugar. Continue boiling (see instructions below) and make syrup of one wire consistency. Add gum resin/ nut mix and coconut to the syrup and stir quickly to mix everything well. Turn out on to the greased tray. Flatten with the back of the spoon. I do it with wetted fingers, but you have to be careful not to burn yourself. Allow to cool. Cut into square or diamond shapes using a sharp knife. Pizza cutter is good for this. Store in an airtight tin or box.

Making syrup

Measure the sugar and water in a clean pan. There should be no fat in the pan or syrup may not set. Boil on medium heat. Stir initially to dissolve the sugar but you do not need to stir it all the time. If any scum forms on the top, add a spoon of milk to the syrup. This will help to precipitate the dirt which you can lift out with a tea strainer. There are two signs of 1 string consistency: (1) When you lift a spoon out of the boiling syrup, the syrup falls in drops. (2) When a drop is stretched between two fingers, it makes a single wire. You must make sure that this stage is reached. Otherwise, your burfi will not set. Don't boil it further once this stage is reached, or your burfi will set too hard.

I am sending this as my entry for Paajaka Sweet Series:Chikki and laddu

Dum Paneer Kali Mirch!!

2008-05-17T16:20:00.000-07:00

Being a fan of Paneer i keep on searching paneer recipe from here n there.This time when i went to india i bought some Sanjeev Kapoor CookBooks from there i got this recipe of Dum Panner Kali Mirch!.Though the Chef suggests cooking this dish in a small earthen pot, I tried making it on gas range itself and it turned out really good.

So here goes the recipe

Cottage Cheese - 500 gms.

Onions - 2 medium size

Ginger - 2 inch piece

Garlic pods - 5-6

Green chillies - 2-3

Coriander/Cilantro - 7-8 springs

chopped Mint/Pudina - 3-4 sprigs chopped

Yogurt - 1/2 cup

Bay leaves - 2

Cloves - 4

Cinnamon sticks - 2 medium size

Green Cardamoms - 3

Coriander/Dhaniya powder - 1/2 tsp

Cumin powder - 3 pinches

Garam Masala powder - 1/2 tsp

Fresh Cream -4 tbs

Peppercorns - 1 tbs crushed

Salt - to taste

Procedure:

Cut the cottage cheese into cubes.Keep aside (U can also fry them in 1tbs of oil). Fry the onions until brown and grind into a fine paste along with ginger, garlic and green chillies. Heat 2 tbs oil in a skillet, Add bay leaves, cloves, cardamoms and cinnamon sticks. Add the ground paste. Mix well. Add whisked yogurt, coriander powder and garam masala powder. Add fresh cream and salt to taste. Add a cup of water and bring the gravy to a boil. Add paneer cubes and the chopped cilantro and mint,Cover it and let it cook for 10-15 min on Low-Med Temp. Sprinkle ground peppercorns on top. Serve Hot with Fried Rice/ Rotis.

Multani Paneer Tikka

2008-05-13T13:48:00.000-07:00

I am a Big Fan of Paneer...Being a vegetarian ,Paneer is always special for me...So i usually keep on trying my hands on paneer

So here goes my one of the experiment with Paneer and also this is my entry for Monthly Mingle-Appetizers:6/9

Ingredients
500 gm cottage cheese
2 cups chopped white mushroom
2 cups chopped spring onions
2 chopped green chilli
2 tsp chopped ginger
3 tsp chopped coriander leaves
½ tsp garam masala
1 tsp white pepper powder
½ tsp yellow chilli powder
1 tsp Royal cumin
1/2 cup cornflour
salt to taste
oil to shallow fry

Directions
Slice paneer into long thin sheets and drain off excess water. For the stuffing, sauté spring onions and Mushrooms in a pan. Add seasoning. Allow the mixture to be absolutely dry then let it cool .Add chopped ginger, coriander leaves, green chillies. Mix all the ingredients well. Put the Mushroom mixture on the sliced paneer. Spread it evenly with a knife upto half the length of the sliced paneer and fold. Prepare a batter with corn flour and water neither too thick nor too lose. Dip the prepared paneer in this batter and shallow fry in a non stick pan till they are golden brown. Serve hot with mint chutney

Tamraid chutney

2008-04-30T15:02:00.000-07:00

For Red Tamarind Chutney

1. Tamarind 1 cup
2. Jaggery 1/2 cup
3. Sugar 2 tbsp.
4. Red chilli powder 1/2 tsp
5. Kali Micrch (Black pepper) powder 1/4 tsp.
6. Dry Roasted cumin powder 1 tsp
7. Cloves 2
8. Warm water 2 cups
9. Vegetable oil 1 tsp.
10. Salt to taste

To make Red Tamarind Chutney
1. Remove the seeds from tamarind and soak it in warm water for one hour.
2. Meanwhile dry roast the cumin seeds and the cloves.
3. Pound them into coarse powder.
4. Now take the Tamarind pulp mixture , strain it and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4. Put the mixture in a pan and heat for 5 minutes on medium heat.
5. Remove from heat and let it cool down.
Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. otherwise you may want to add some warm water.
6. On cooling, blend the contents in a blender

Contact Me!

2008-04-30T13:00:00.000-07:00

If you have any questions related to my Blog,Recipes or any related query.Please feel free to contact me.If you want to exchange link of your blog with mine,plz feel free to write me.

No spam/ads or any other irrelevant content please.

Email: northkirasoise@gmail.com

Thanks
Rupali

Indian Style Cake!!

2008-04-13T15:57:00.000-07:00

Hey Do u remember Britannia Fruit Cake in India..oh i just lovedd it.

here is similar cake recipe

Just try it out!!!

Ingredients:

1 cup of maida(128gram)
1 cup of Sugar

1 cup of oil
1 tbs custard powder
1 tea spoon of baking powder
four eggs

2-3 Drops of vanilla essence

Method:

Mix dry maida, baking powder, Sugar and custard powder thoroughly. Now broke eggs in blender/mixer,add one cup of oil and vanilla essence ,blend it for a minute. Now start the mixer on slow speed and add the dry mixture (maida, Sugar etc.) spoon by spoon and this way add the full dry mixture. Now pour the mixture in baking dish and bake this mixture in pre heated oven at 275 for 30-40 min. See through the transplant of oven that the cake is golden brown in colour. Close the oven and do cool the cake. Now cut into pieces and enjoy it with tea.