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Dhokla

Besan mixture Dhokla before garnishing Garnishing mixture Dhokla ready to serve :)

Ingredients:

  • Besan                           : 1/2 cup
  • Sugar                           : 1 tablespoon
  • Water                           :1/2 cup
  • Citric acid                    : 1/5 teaspoon
  • Eno fruit salt                :  3/4 teaspoon
  • Red chilly powder        : 1/5 teaspoon
  • Salt                              :  1 teaspoon or as per taste
  • Oil                                : 1 tablespoon
  • Mustard seeds(Rai)        : 1 teaspoon
  • Green chillies              : 1 large size finely chopped
  • Asafoetida (Hing)         :  A pinch
  • Chopped coriander leaves for garnishing

Method:

  • Add besan, salt, sugar, red chilly powder and water in a container and mix it well.
  • Add citric acid and eno fruit salt to the mixture and mix it well.
  • Pour the mixture in the greased microwave safe glass bowl and microwave on high for 3 minutes.
  • Remove it and keep it aside.
  • Mix the oil and mustard seeds in a small microwave safe bowl
  • Cover the lid and microwave on high for 90 seconds.
  • Add the chopped green chillies and asafoetida  to the mixture and microwave on high for 60 seconds.
  • Add 1 1/2 tablespoon of water to the mixture and microwave on high for 30 seconds.
  • Spread the mustard seeds mixture to dhoklas.
  • Garnish with coriander leaves and serve it hot. :)
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Boiled Rice Frying Onions Frying Tomatoes with Onions

Boiled rice mixed with fried mixture Tomato Rice ready to serve :)

Ingredients

  • Rice                             : 1 cup
  • Tomato                        : 2 large size
  • Onion                           : 1 large size
  • Water                            : 2 cup
  • Oil                                :  1 1/2 table spoon
  • Cumin seeds               : 1/2 teaspoon
  • Rai                               : 1 teaspoon
  • Salt                              : 2 tea spoon or as per taste
  • Red chilly powder        : 1/4 teaspoon or as per taste.
  • Garam Masala              : 1/4 teaspoon
  • Tomato sauce              :  2 tablespoon

Method

  • Add water and rice in a pressure cooker and close it.
  • Heat it on high flame and wait for 1 whistle.
  • Keep the pressure cooker containing boiled rice aside for cooling.
  • Chop the onion and tomatoes into small pieces.
  • Add oil to a fry pan and heat it on medium flame for 30 seconds.
  • Add cumin seeds and rai to the oil and heat it on medium flame for 20 seconds.
  • Add the chopped onions to it and heat it on  medium flame for 2 minutes.
  • Add the chopped tomatoes to the fried onions and heat it on medium flame for 10 minutes.
  • Once onion and tomatoes are fried properly, add salt, red chilly powder, garam masala  and tomato sauce to it and mix them well.
  • Add the boiled rice to the mixture and mix them well.
  • Keep it over medium flame for 1 minute and then serve hot  :)
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Masala Papad

Ingredients:

  • Onion                : 1 medium size
  • Tomato              : 1 medium size
  • Green chilly       : 1 small size
  • Coriander leaves for garnishing
  • Salt and Chat masala as per taste
  • Lemon as per taste
  • Namkeen Sev (Optional)

Method:

  • Chop vegetables (tomato, onion and green chilly) in small pieces.
  • Mix the chopped vegetables together.
  • Add salt and chat masala to the chopped vegetables and mix them well.
  • Roast the papad in microwave for 30 sec at 900 W. (You can also fry it in oil or roast on gas flame)
  • Spread the vegetable mixture on the papad.
  • Sprinkle coriander leaves and namkeen sev for garnishing and enhancing the taste.  :)
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Cooked moongfali Chatkari moongfali ready to serve :)

Ingredients:

  • Peanut (Moongfali)  : 1 cup
  • Tomato                     : 1 medium size
  • Onion                        : 1 medium size
  • Green chilly             : 1 small size
  • Salt                           : 1/2 teaspoon or as per taste
  • Chat masala             : 1/4 teaspoon or as per taste
  • Lemon as per taste
  • Coriander leaves for garnishing

Method:

  • Take a glass bowl and add peanuts to it.
  • Heat it in microwave for 2 and half minutes with settings at 900W.
  • Keep aside for cooling.
  • Chop green chilly, coriander laves, onion and tomato into small pieces.
  • Mix chopped vegetables into the cooked peanuts.
  • Add salt and chat masala and mix them well.
  • Add lemon juice to enhance the taste and serve as a simple to make starter. :)
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Ingredients

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 coconut fried idly:

  • Kadi pata
  • Rai                                :   1/2 tea spoon
  • Lemon juice                  :   1 teaspoon
  • Oil                                 :   1 table spoon
  • Salt                                :   1 1/2 tea spoon or as per taste
  • Water                             :   2 table spoon
  • Green Chilly                   :   2
  • Turmeric powder           :   1/4 tea spoon
  • Chat Masala                   :   3/4 tea spoon or as per taste
  • Grated Coconut

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 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 4 pieces.

For preparing coconut fried idly:

  • Chop green chilly in long and thin pieces.
  • 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 15 seconds.
  • Add green chilly to the mixture and cook it for 5 seconds more.
  • Add turmeric powder to the mixture and mix it well.
  • Add idly pieces to the mixture in the pan.
  • Add salt, chat masala and grated coconut to the pan and mix well along with 2 table spoon water.
  • Cook it for 2 minutes on medium flame.
  • Spread lemon juice on the cooked idly and mix it well.
  • Serve hot with green dhaniya chutney. :)


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Ingredients:     (For 4 people)

For boiling pasta:

  • Penni Pasta/Macroni                  : 1 cup
  • Water                                         : 2 1/2 cup
  • Refined Oil                                 : 1/2 teaspoon
  • Salt                                            : 1 teaspoon

For preparing white sauce:

  • Mushroom                             : 8-10 pieces   (optional)
  • Baby corn                              : 4 big or 8 small
  • Butter                                    :  2 tablespoon
  • Oregano                                : 1 tea spoon
  • Onion                                    : 1
  • Capsicum                              : 1
  • Maida                                    : 2 table spoon
  • Milk                                       : 2 3/4 cup
  • Salt                                        : 3/4 tea spoon
  • Pepper                                   : 1/2 tea spoon
  • Red Chilly flakes                    : 1/2 tea spoon
  • Cream                                    : 1/4 cup
  • Cheese                                   : 100 grams

Method:

For boiling pasta:

  • Add water, oil and salt in a container.
  • Heat it for 1 minute on high flame.
  • Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time.
  • After boiling, separate out the pasta from water with the help of chalni.

For preparing white sauce:

(Following cooking steps are performed in microwave with settings at 900 W)

  • Chop all the vegetables into small pieces.
  • Add butter in a bowl and heat it for 30 seconds.
  • Add onion in the bowl and heat it for 2 minutes.
  • Add mushroom, baby corn, capsicum, oregano and heat them for 5 minutes.
  • Add maida to the cooked vegetables in the bowl and heat them for 30 seconds
  • Add salt, pepper, red chilly flakes, milk and heat them for another 6 mins
  • Add cream and boiled pasta to the mixture and heat it for 2 minutes.
  • Garnish it with cheese and grill it for 5 minutes.
  • Hot white sauce pasta is ready to serve :)
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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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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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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

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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