Archive for January, 2011


Vegetable Chowmein

Filed Under: Chinese by Deepti — Leave a comment
January 31, 2011

Ingredient:

For boiling noodles:

  • Noodles                :  250 gms
  • Water                    :  5 cups
  • Salt                       :   1  tea spoon
  • Oil                        : 1 tea spoon

For Chowmein gravy:

  • Capsicum                     :    1
  • Onion                           :    1
  • Cabbage                       :    100 gms
  • Carrot                           :    1
  • Soya Sauce                    :    2 table spoon
  • Chilli Sauce                   :    1 1/2 table spoon
  • Tomato Sauce               :    2 table spoon
  • Vinegar                         :   1 table soon
  • Oil                                 :    1 table spoon
  • Black Pepper powder     :   1/2 tea spoon
  • Salt                                :  2 tea spoon

Method:

For boiling noodles:

  • Add water, oil and salt in a container.
  • Heat it for 3 minutes on high flame.
  • Add noodles to it and heat it for additional 15-20 minutes on medium flame. Make sure that the noodles are boiled properly as sometimes it takes extra time.
  • After boiling, separate out the noodles from water with the help of chalni.

For Chowmein gravy

  • Chop capsicum, carrot, onion and cabbage and keep them aside.
  • Put oil in the pan on high flame and heat it for 30 secs.
  • Add all the chopped vegetables to the pan.
  • Add salt and black pepper to the vegetables.
  • Cook it for 15-20 minute on medium flame.
  • Make sure the vegetables are cooked well.
  • Mix vinegar, soya sauce, green chilly sauce and tomato sauce in bowl.
  • Add the mixed sauces to the cooked vegetables and mix them well.
  • Add the boiled noodles to the vegetables and mix them well.
  • Hot and spicy vegetable chowmein ready to serve (With green chilly sauce and ketchup if required). :)


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Paati-Shaptaa by Anindita (Guest Entry)

Filed Under: Sweets and Deserts by Deepti — Leave a comment
January 22, 2011

Ingredients:

For filling:

  • Grated coconut              : 3 cups
  • Jaggery                           :1/2 cup (ideally date palm jaggery rather than sugarcane jaggery)
  • Sugar                              :1/2 cup
  • Cardamoms                    : 4-5
  • Cream (Malai)                 :  1/4 cup

For Crepes:

  • Maida                   :1 cup
  • Sooji                     :1 cup
  • Rice flour             : 1/2 cup (not more)
  • Milk                      :3 cups (or more)
  • Ghee (or oil)

Method:

To make filling:

  1. Grind cardamom seeds into powder.
  2. Break down jaggery into small pieces. Take 3/4th of it and add it to the grated coconut.
  3. Add sugar and cream also and mix it well.
  4. Then heat the remaining jaggery in a wok.
  5. As it starts melting, add the coconut-sugar-jaggery mixture.
  6. Add cardamom powder to the mixture and keep stirring it continuously on low flame.
  7. Keep mixing and cook till the coconut becomes sticky and golden brown.
  8. Take the mixture off flame and cool it to room temperature.

To make crepes:

  1. Add all dry ingredients in a big bowl and mix well.
  2. Pour milk while stirring the mixture constantly to avoid lump formation.
  3. Batter should be smooth, thin and free flowing and add more milk if needed. The batter making shown in picture is in progress, not the final consistency.
  4. Heat a non stick frying pan and smear it with 1 tsp ghee.
  5. Set the flame on medium, not high.
  6. Take a round ladle or small bowl of batter and spread the batter evenly on the hot pan. You have to do this quickly before it sets. Don’t  worry if the 1st 1 or 2 fail.
  7. Place the filling lengthwise and fold the crepe from both sides as shown.
  8. Wait for crepe to turn light brown on the underside and flip.
  9. Once the other side is also slightly brown, take it off the pan.
  10. Paati-shaptaa is ready! Serve hot with condensed milk poured over it :)
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Mutter Pulav

Filed Under: Rice/Pulav by Deepti — Leave a comment
January 18, 2011

 

Ingredients:

  • Peas              :  1 cup
  • Rice               :   1 cup
  • Ghee              :   1 table spoon
  • Salt                :  2 tea spoon
  • Cumin seeds                :  1/2 tea spoon
  • Turmeric powder          :  1/2 tea spoon
  • Hing                             :  A pinch
  • Garam masala               :  1/2 tea spoon
  • Red chilly powder          :  1/2 tea spoon
  • Water                             : 2 cup

Method:

  • Soak rice  in water for 30 min.
  • In a pressure cook, add ghee and heat it for 30 sec on medium flame.
  • Add cumin seeds and hing to the pressure cook and heat it for 10 sec on medium flame.
  • Add turmeric powder and red chilly powder to the mixture.
  • Add  2 cup water,  peas and salt to the mixture in pressure cooker and mix  them well.
  • Finally add the rice and closed the lid.
  • Wait for 1 whistle and remove the pressure cooker from gas.
  • Open the lid after 10-15 minutes.
  • Sprinkle and mix well the garam masala with pulav.
  • Serve with curd and green dhaniya chutney. :)


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Fried Rawa Idly

Filed Under: Snacks by Deepti — 1 Comment
January 9, 2011

Ingredients: (For 20 idly)

For preparing plain rawa idly

  • Curd                     :    1 cup
  • Rawa (Sooji)          :   2 1/2 cup
  • Salt                       :   1 1/2 tea spoon
  • Eno                       :   1 tea spoon
  • Oil for garnishing the idly plate

For preparing the gravy of fried idly:

  • Kadi pata
  • Rai                                :    1/2 tea spoon
  • Capsicum                     :    1 medium size
  • Onion                           :    1 medium size
  • Cabbage                       :    100 gms
  • Carrot                           :    1 medium size
  • Lemon juice                  :    1 teaspoon
  • Soya Sauce                    :    1 table spoon
  • Chilli Sauce                   :    1 table spoon
  • Tomato Sauce              :    2 table spoon
  • Oil                                :    1 table spoon
  • Salt                              :     1 1/2 tea spoon or as per store
  • Black Pepper powder    :   1/4 tea spoon
  • Water                           :   2 table spoon

Method:

For preparing plain rawa Idly:

  • Mix the rawa well in curd for the batter and add water appropriately to make it a semi-liquid.
  • Add salt to the mixture.
  • Keep the batter aside for 30 minutes for rawa to get soaked.
  • Remove the idly plate from the stand.
  • Apply little oil to each cup on the idly plate.
  • Add eno to the batter.
  • Fill each cup with the above batter and place the idly plates on the stand.
  • Pour the 2 to 4 cups of water in the idly cooker and heat to the maximum.
  • Now place the filled idly stand in the idly cooker  and close the lid. (If using the pressure cooker, do not use the whistle)
  • Cook for 6 minutes, open the lid and remove the idly stand after 2 to 3 minutes.
  • Remove the idly from the stand and cut them into 2 pieces.

For preparing gravy of fried idly:

  • Chop capsicum, carrot, onion and cabbage and keep them aside.
  • Put oil in the pan on high flame and heat it for 30 sec.
  • Add Rai and Kadi patta to the pan and cook it for 20 sec more.
  • Add all the chopped vegetables to the mixture.
  • Add salt and black pepper to the vegetables.
  • Cook it for 15-20 minute on medium flame.
  • Make sure the vegetables are cooked well.
  • Mix chilly sauce, soya sauce, tomato sauce,water and lemon juice in a bowl.
  • Add the sauce mixture to cooked vegetables and mix them well.
  • Add the idly pieces to cooked vegtables and mix them well.
  • Hot and spicy fried idly ready to serve with chutney (dhaniya chutney, imli sonth or nariyal chuntye) and ketchup. :)
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