Friday, 18 December 2015
Thursday, 10 December 2015
How to make Daal Palaki - Tur Daal with Spinach
DAAL PALAKI
INGREDIENTS :
- 1 cup arhar daal / tur daal i.e. 150 gms
- 250 gms spinach
- 3 small sized tomato
- 4 pieces of garlic
- 1 small size onion
- 1 tsp cumin seeds
- 1 tbsp ghee
- 1/2 tsp turmeric powder
- 4 cups water
- 2 dry red chillies
- Salt to taste
METHOD :
Rinse Arhar daal very well and add lentils in a pressure cooker.
Add salt, turmeric powder and 4 cups of water in the pressure cooker and stir well.
Cover and pressure cook in high flame for 4 whistles and then simmer the flame for next 5 minutes.
Open the lid of the cooker and add chopped spinach and tomatoes in it. Cook it for another 2 whistles.
TEMPERING :
In a kadhai, heat ghee, add chopped onions and saute it for a while. Now add garlic and cook it till golden brown.
Add cumin seeds and dry red chillies. Add cooked daal in the kadhai and cook it for next 5 minutes.
Wednesday, 4 November 2015
How to make Guava Chutney (Amrood ki chutney)
GUAVA CHUTNEY (AMROOD KI CHUTNEY)
- Guava - 1 to 2 medium sized
- Coriander Leaves - small bunch
- Green Chillies - 2 pieces
- Garlic - 3 to 4 flakes
- Salt to taste
Method :
Cut guavas into 4 pieces and remove the seeds.
Put all the ingredients into a grinder and grind them well to form a thick paste.
Add little water if needed.
Guava chutney is ready to eat
Monday, 2 November 2015
How to make Green Chillies Pakora (Hari Mirch ka Pakora)
GREEN CHILLIES PAKORA ( Hari Mirch Ka Pakora)
Ingredients :
- Green Chillies - 8 to 10 large sized
- Gram Flour - 150 gms
- Red Chilli Powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
Ingredients for filling :
- Dry Mango Powder - 1/4 tsp
- Gram Flour - 1 tbsp
- Aniseed - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Fenugreek - 1/4 tsp
- Black Salt - 1/4 tsp
- Curd - 2 tsp
- Salt to taste
Method :
Wash and pat dry all green chillies. Slit along length from one side of green chillies.
Add 1/2 tsp of salt in the water and boil the chillies for about 5 to 7 minutes.
Drain excess amount of water and allow it to cool it for a while.
In a pan, roast the aniseed, cumin seeds and fenugreek for 2 minutes and grind it until it make a fine powder.
Saute 1tbsp gram flour in a pan till golden brown, add above masala, dry mango powder, salt and curd to make it moist.
Mix filling material together, stuff into green chillies and keep aside.
In a separate bowl, take 100 gms of gram flour, add salt, turmeric powder, red chilli powder, add some water and make a smooth paste.
Heat oil in a kadhai, dip stuffed chillies in gram flour batter then fry in oil till golden brown, in portion of 3 to 4 chillies at a time.
Yummy Green Chilli Pakoras are ready to serve with Ketchup or Chutney.
Tuesday, 20 October 2015
Sabudana Vada
How to make Sabudana Vada
Ingredients :
Sabudana : 100 gm
Potato : 2 - 3
Groundnut : 100 gm
Salt : 1 Teaspoon
Cumin Seed Powder : 1 Teaspoon
Ginger : 1 inch piece
Corainder Leaves : 50 gm
Green Chillies : 2 - 3 pieces
Cooking Oil : 250 ml for frying
Method :
Wash Sabudana and soak in water for 3 hrs. Water should be just enough to cover the sabudana completely.
Boil Potatoes and mash them
Roast Groundnut and crush coarsely in a mixer.
Make a paste of Ginger, Green Chillies and Cumin Seed Powder.
In a Bowl, mix Sabudana, Mashed Potatoes, Ginger-Chilli-Cumin Paste, finely chopped Coriander and Salt. Mix all the ingredients well.
To make Vada, take a small ball size part of the mixture and roll it in hands. Then with light hands, press the ball and give it a Vada shape.
Heat Oil in a Kadhai Pan and deep fry the Vadas till Golden Brown.
Sunday, 18 October 2015
Moong Daal Cheela
How to make Moong Daal Cheela
Ingredients :
- Moong Daal - 100 gms
- Ginger - 1/2 inch
- Cumin Seeds - 1 tsp
- Green Chillies - 2 pieces
- Coriander Leaves - 1 small bunch
- Oil - 1 tbsp for 1 cheela
- Salt to taste
Method :
Wash the moong daal in running water and soak it for 3 hrs.
Drain excess water and grind the moong daal in a grinder to make a fine paste.
Make a paste of cumin seeds, ginger, green chillies and coriander leaves. Mix this paste with moong daal and add salt to it.
Heat little oil in a non stick pan and wait for 3 to 4 seconds.
Pour 2 tsp of cheela batter at the centre of the pan and wait for 3 to 4 seconds. Spread the batter with the help of a ladle into a circular shape from center outwards.
Sprinkle little oil at its sides and at the top of cheela. Cook for 2 to 3 minutes till its underside is browned , Flip it and cook till the other side is golden too.
Add little oil to its other side as well and cook both the sides well.
Kadhi Pakora - North Indian Style
How to make Kadhi Pakora recipe
Ingredients :
- Gram Flour - 1 and a 1/2 cup
- Curd - 1 kg
- Turmeric - 1 tsp
- Chilli powder - 1 tsp
- A small pinch of soda
- Salt as per taste
- Oil for deep frying - 100 ml
For Tempering :
- Fenugreek Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Dry Red Kashmiri Chillies - 3 to 4 pieces
- Curry Leaves - 10 to 15 pieces
- Oil - 2 tsp
Method :
In a bowl mix gram flour, 1/2 tsp turmeric powder, 1/2 tsp chilli powder and add little water to make a thick paste.
Leave 2 tbsp mixture aside for kadhi. Add some more water, 1/4 tsp salt, 1 pinch soda in the remaining mixture and make a smooth paste for pakodas.
Heat 100ml oil in a shallow frying pan. Take spoonful of batter in between your fingers and carefully drop it in oil. Fry small size pakodas till golden brown from both sides.
Now in a separate bowl take curd, gram flour paste and whisk well.
In a heavy bottom vessel, take 2 tsp oil, heat well and add fenugreek seeds, red chillies, curry leaves, cumin seeds and saute for a while. When the ingredients begin to crackle, immediately pour curd and gram flour mixture.
Add equal amount of water and mix well. Cook on high flame for about 5 mintues and stir continuously in the begining and then on low flame for about 15 minutes.
When the kadhi is properly cooked, oil used in the bgining for tempering will come up to the surface.
Now add deep fried pakodas, mix well and cook it for another 5 to 6 minutes on low flame. Turn off the flame and serve hot with rice or roti.
Tip :
Saturday, 17 October 2015
Lal Bhaji Recipe
How to make Laal Bhaji Chaulai (Red Spinach Saag)
Ingredients
- Red Spinach - 1/2 kg
- Ginger - 1/2 inch
- Green Chillies - 2 to 3
- Garlic - 7 to 8 pieces
- Onion - 2 to 3 pieces
- Red Chilli Powder - 1/4 tsp
- Table Salt - 1/2 tsp
- Turmeric - 1/2 tsp
- Tomato - 3 pieces
- Oil - 2 tsp
Method
Coarsely chop red spinach and wash 3 -4 times under tap water.
Cut onion, garlic, green chillies, tomatoes into small pieces and grate ginger with a micro plane grater.
Heat oil in a pan, add chopped garlic and sauté until it turns golden brown. Now add onion, ginger, green chillies, turmeric powder, red chilli powder, salt and cook until oil starts to separate.
Add chopped red spinach and tomatoes and cook it in slow flame for 6 - 7 minutes (cover the pan with a lid)
After 6 -7 minutes open the lid of the pan and stir it once again for 2 -3 minutes. Once again cover the pan for next 5 minutes.
Serve it with rice or roti.
How to make Dahi Amchoor Chutney
How to make Dahi Amchoor Chutney
Ingredients :
- Coriander Leaves - 1 small bunch
- Green Chillies - 2 to 3
- Cumin Seeds - 1 tsp
- Ginger - 1/2 inch
- Dry Mango Powder - 1 and a half full tsp
- Black Salt - 1 pinch
- Table Salt - As per taste
- Curd - 3 tsp
Method :
Take coriander leaves, green chillies, cumin seeds, ginger and some water in a blender and make it into a fine paste.
In a bowl mix curd with ginger, chilli, cumin and coriander paste. Add dry mango powder, black salt, table salt and mix all the ingredients well.
Chutney is ready to serve with snacks.
Vyanjan Bhartiya Desserts
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