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Masala Omelette

Egg Omelette

Masala Omelette

Ingredients:

2 Eggs
1 small onion, finely chopped
2-3 green chilies, chopped
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp turmeric powder
Finely chopped cilantro leaves as required
Salt to taste
Oil as required

Method:

In a bowl, add onions, green chilies, red chili powder, turmeric powder, salt and mix. Keep aside for 10 minutes.
After 10 minutes, add cilantro leaves and mix again. Add eggs and whisk all the ingredients thoroughly.
Coat a small frying pan with 2 tsp oil and add the egg mixture.
Cover the pan with a lid and let the omlette cook on a medium flame for about 5 minutes.
Flip the omlette and cook for another 5 minutes or till it is crispy around the sides.
Serve hot with ketchup or bread slices.

Dal Khichdi

Dal Khichdi

Dal Khichdi

Ingredients:

1 cup Toor dal (split pigeon pea lentil)
1 cup Yellow moong dal(split green gram lentil)
3 cups Rice
1 small onion, finely chopped
1 tomato, finely chopped
3-4 garlic cloves, crushed
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
2 tsp garam masala powder
1/4 tsp Hing (Asafoetida)
5-6 curry leaves
Chopped cilantro (coriander)leaves as required
1 tsp ghee
Salt to taste
Oil as required

Method:

Wash rice and soak in little water.Keep aside.
Wash and drain toor and moong dal and put into a pressure cooker along with tumeric powder, fenugreek seeds, ghee, 1 cup water and cook for upto 2 whistles.
When the cooker cools down, open the lid and mash the daal nicely.
Heat oil in a pan, add mustard seeds, when they crackle, add cumin seeds, onion, garlic, curry leaves and saute till the onion becomes transperant.
Add hing, red chili powder, garam masala powder and tomatoes.Mix and immediately add boiled dal and salt.
Add 3 cups of water. Bring the daal to a boil. Add rice and mix thoroughly.
Cook on medium heat till the rice is cooked. Add cilantro leaves and mix gently.
If the khichdi is too thick or dry then add more water. If it is watery then cook it little longer.
The texture of the khichdi should be gooey just like risotto.
Serve hot with yogurt and/or pickle and papad.

Onion Cucumber Tomato Raita

Onion Cucumber Tomato Raita

Ingredients:

1 cup yoghurt (curd)
1 onion, finely chopped
1 tomato, chopped
1 cucumber, peeled and finely chopped
2 tbsp cilantro (coriander)leaves, washed & chopped
Few mint leaves, chopped
Salt to taste
1 tsp sugar

Method:

In a bowl, beat the yogurt to a smooth consistency.
Add chopped onions, tomatoes, cucumber, coriander leaves and mint leaves to the yogurt and mix well.
Add salt and sugar and mix well. Adjust the seasoning.
Serve with biryani or pulao or any type of rice preparation.

Mutton Biryani

Goat Biryani

Ingredients:

For Rice:

2 cups Basmati Rice
2 pieces of cinnamon
1 tsp cumin seeds
2 bay leaves
5 pepper corns
1 masala elaichi (black cardamom)
5 cloves
6 cardamoms
3 tsp Oil
Salt to taste
Hot water – 4 1/2 cup

For Marinade:

1 lb ( 1/2 kg) Goat meat cut into pieces
1 cup Yogurt (Curd)
3 tsp ginger garlic paste
1 small onion, thinly sliced and fried in little oil till golden brown
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp mutton biryani masala (or garam masala powder)
few mint leaves, chopped
few cilantro (coriander) leaves, chopped
1 tsp salt

For Goat  Masala (Gravy):

2 large onions, thinly sliced
2 large potatoes
4 green chilies, chopped
1 tsp ginger garlic paste
1 tomato, chopped
1 tsp red chili powder
2 tsp mutton biryani masala(or garam masala powder)
1 tsp coriander powder
2 bay leaves
1 masala elaichi (black cardamom)
1/4 cup chopped coriander leaves
1/4 cup mint leaves
Salt to taste
Oil as required

For garnish:

1 small onion, thinly sliced and fried in little oil till golden brown
3 tsp ghee
few mint leaves, chopped
few cilantro (coriander) leaves, chopped

Method:

Marinate the goat pieces with the ingredients in the “Marinade section“.Keep aside for 1 hour in a refridgerator.
Peel the potatoes.Halve and cut them in large chunks.Fry the potatoes in oil till golden brown.Keep aside.
Wash the rice and soak in little water for 30 minutes.
Heat about 2 tsp oil in a pressure cooker,add the marinated meat into the pressure cooker and fry on medium heat for 2 minutes.
Add about 1/2 cup water and bring to boil.Close the lid of the pressure cooker.
Pressure cook the meat till it is almost cooked, upto 3 whistles.Turn off the heat and let it cool.
Meanwhile,drain the soaking rice and keep aside.Add whole garam masalas mentioned in the “Rice section” to 4 1/2 cups of water and bring it to a boil.
As soon as the water starts boiling,add salt,oil and the drained rice and let it cook till the rice grains are just done.
Drain the extra water if any from the rice and keep aside.
Heat oil in a pan,add cumin seeds,bay leaves,masala elaichi and saute for a minute.
Add onions and green chilies and saute till the onions turn golden brown.
Add ginger garlic paste and saute till the raw smell evaporates.
Add red chili powder,tomatoes,coriander powder,mutton biryani masala powder,salt and saute.
Open the lid of the pressure cooker and add the meat to the above sauteed mixture and mix.Add the fried potatoes.
Cover and cook for about 10-15 minutes.There should a thick gravy left when goat is finished cooking.
If necessary cook uncovered for a few minutes to reduce the gravy.
Adjust the seasoning.Add chopped cilantro and mint leaves and mix well.Remove from the heat.
Now, for the layering of the biryani,take a deep thick bottomed pan wide enough to hold the meat and the rice.
Spread some ghee on the bottom of the pan.Add half of the rice in a layer at the bottom of the dish. Sprinkle some fried onions.
Now add the whole meat mixture in one layer.Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.
Top it off with the remaining ghee,fried onions,some chopped cilantro and mint leaves. (Looks like this)
Cover the pan with aluminum foil and put a tight lid over the pan, so that it is sealed thoroughly.
Keep the pan on top of a heavy tawa (flat griddle) and heat it on a medium flame for 15-20 minutes,till a nice steam forms inside.
Alternatively, preheat oven to 400º F. Place the Biryani pot in the oven for 15-20 minutes.
After 15-20 minutes, remove from heat ( or from the oven) and let it rest for another 10 minutes before serving.
Serve hot with raita.

* If using the oven, make sure the pot is oven proof.

Roasted Gram Dal Ladoo

Roasted Gram Dal Ladoo

Ingredients:

2 cups Roasted Gram Dal (Daalia)
1 1/2 cup grated jaggery
1 tsp cardamom powder
2 tsp ghee
Nuts and raisins as required

Method:

Roast the dal lightly in a dry pan.  Allow to cool and grind to a fine powder.
Heat ghee in a pan, add grated jaggery and add about 2-3 tsp water to it.
When the jaggery melts, immediately add cardamom powder and the dal powder.
Add nuts, raisins and mix to incorporate everything nicely.
Remove from heat.  Apply ghee in palms and make small ladoos.
Store ladoos in a airtight container.

* Be careful while making ladoos, the mixture will be hot.
* If the mixture becomes too dry while making ladoos, reheat the mixture in a microwave for a minute.

Besan ka Cheela

Savory Chickpea Flour Pancakes

Ingredients:

2 cups chickpea flour(besan)
1 medium red onion, finely chopped
4-5 green chilies, chopped
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp turmeric powder
1 tsp coriander powder
Finely chopped cilantro leaves as required
Salt to taste
Oil as required

Method:

Put all the ingredients except oil in a big mixing bowl.
Add small quantities of water to make a smooth batter, so that there are no lumps in it. Set aside for 10 minutes.
Heat a non-stick griddle on medium heat and grease it with oil.
Pour a laddle of batter in the middle of the pan and spread it evenly like an omelette (or a crepe or dosa).
Pour 1 tsp of oil around the corners of the pancake and cover it with a lid for a minute.
Remove the lid, put some more oil on the top & flip the pancake over.Cook for another for 2-3 minutes
Press the pancake lightly with a spatula all around so that it cooks evenly and turns golden brown and crispy.
Repeat the same with the remaining batter.
Serve the pancakes hot with ketchup or chutney.

Peanut Chutney

Peanut Chutney

Peanut Chutney with Sabudana Vada

Ingredients :

1 cup yogurt (Curd)
1/4 cup plain peanuts (without skin)
2 tsp red chili powder
1 tsp cumin powder(optional)
Sugar to taste
Salt to taste

Method:

Roast the peanuts (stirring frequently) on a griddle till they give off a gentle cooked aroma.
Allow to cool completely and then grind the peanuts to a coarse powder.
Add sugar and salt to the yogurt and mix well.
Add the peanut powder, red chili powder and cumin powder to the yogurt and mix well.
Serve it with sabudana vadas(tapioca fritters).

Soyabean Subzi

Soyabean chunks with Peas and Potatoes

Ingredients:

2 cups soya bean mini chunks
1 potato,cut into small cubes
1 onion,finely chopped
1 tsp ginger garlic paste
1 big tomato,chopped
1/2 cup green peas, fresh or frozen
4-5 green chilies, finely chopped
1 tsp cumin seeds
2 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
2 tsp garam masala powder
Salt to taste
Finely chopped coriander(cilantro) leaves
Oil as required

Method:

Shallow fry soya bean mini chunks in 2 tsp oil for a few minutes and then soak them in warm water for 15 minutes.
Squeeze excess water from the soya bean chunks and keep aside.
Heat the remaining oil in a pan, add cumin seeds. After they crackle,add chopped onion and saute till the onion becomes tender.
Add ginger garlic paste,green chilies and stir for another 2 minutes.
Add chopped tomatoes,red chili powder,turmeric powder,coriander powder,garam masala powder,salt and fry for a minute.
Add soya bean mini chunks, peas and potatoes.Add enough water to cook the potatoes and peas.
Cover and cook till the potatoes are cooked and the peas are tender.
Cook till it is almost dry.Garnish with chopped cilantro and serve hot with Chapati, Roti or Naan.

Cheese Corn Balls

Cheese Corn Balls

Cheese Corn Balls

Ingredients:

For cheese corn balls:

2 cups boiled sweet corn kernels
1 1/2 cups grated cheese
1 medium potato,boiled and mashed
2 tsp white (or black) pepper powder
1 tbsp Cornflour
2 tbsp All purpose flour (maida)
1 tsp  oregano (optional)
5-6 green chilies, finely chopped
Salt to taste
Oil for frying
4 tbsp breadcrumbs

For the batter:

4 tbsp All purpose flour (maida)
1 tbsp cornflour
Water as required
Salt to taste

Method:

In a bowl, combine the cheese, potato and sweet corn kernels.
Add the salt,green chilies,white pepper,oregano,cornflour and all purpose flour. Mix thoroughly.
Divide and shape the mixture into tiny balls. Set aside for 10 minutes in the refrigerator.
Mix the all purpose flour,salt and cornflour with sufficient water to make a batter of thick consistency.
Dip the corn cheese balls in the batter and roll them in the breadcrumbs.
Heat the oil in a deep pan and fry the corn cheese balls on a medium flame to a nice golden color.
Serve hot with green chutney or tomato sauce.

Baigan Bhaja

Brinjal Fritters

Ingredients :

1 big purple Eggplant (Brinjal)
1 tbsp semolina (sooji/rava)
2 tbsp chick pea flour (besan)
1 cup rice flour
1 tsp turmeric powder
3 tsp red chili powder (or as per taste)
1 tsp cumin powder
1 tsp coriander powder
3 tsp curry powder
Salt to taste
Oil

Method :

Wash eggplant and cut it into around 1/2 inch round slices.
Sprinkle salt on the eggplant slices, and keep aside for 5 minutes.
In a mixing bowl,  add turmeric, 2 tsp red chilli powder, cumin powder, coriander powder, 2 tsp curry powder, 1 tsp oil & 2 tsp water.
Mix well to form a thick paste. Add the eggplant slices in the mixing bowl and coat the slices well with the paste.
Keep it covered for about 15 – 20 minutes.
Mix semolina, rice flour, chick pea flour in flat dish.To this mixture, add salt, 1 tsp red chili powder, 1 tsp curry powder and mix well.
Coat the marinated eggplant slices (both sides) in the flour mixture. Heat about 2 tbsp oil in a pan and place 2-3 slices, depending on the size of the pan.
Drizzle some more oil round the slices.Lower the heat to medium and close the pan with a lid.
After 2-3 mins, turn the slices upside down and cover with lid again.
Continue to cook till the brinjals are cooked completely and the outer flour coating is crispy.
Serve hot with steamed rice and daal.